Y'all got me, thought you were going 2.0. After this was originally posted I tried .6 oz in a gal. I guess I like juniper because even green racking off the juniper berries I knew this was going to be up my alley
I like it. Could you do this with the hard apple cider series? And I disagree with SS4Xanatos. For your older videos, doing a new edit will likely generate even more views on the new vid than you would get with just having the old vid sit out there. People watch new vids. If they like it and need more info, they will go back and look for the originals. Nearly all views are in the first few days. Views usually fall off a cliff after that. I’m speaking of YT videos generally, not specifically theirs.
Great video guys! I like how you compressed all 3 parts into one video, I think it’s a good idea. It’s interesting how adding yeast nutrients seem to always effect the clarity
I like how you re-edited and formatted the new video. I think this is a great way to condense the content and make it accessible to more people. It helps from having to go back and track down each video in the series and also breathes new life into your recipes. One thing I would recommend is just putting a quick "Disclaimer" maybe in the first 30 seconds somewhere. "This video has been re-edited and condensed to provide easier access to our recipes, process, and tasting notes... Links to the original videos are listed in the description" (then add links to the original postings) I also think the time frame you guys chose is great. Posting the 1 year tasting right after this video is genius and I would stick with that format.
I'm not a gin fan either, the taste of juniper berries reminds me of chewing pine needles :) I love the new shorter format for the overview of a brew, but also like the more in-depth long form for unique or complicated brews too.
I made this mead when you released the first video. I tried it after 6 months. It was ok, but had a medicinal taste to me. It must have been ok because I drank it all, or thought I had. I discovered a bottle of it I'd missed a couple of months back and WOW, what difference time made. It was a completely different drink, one of the best I've made
I've got two gallons of cyser and a gallon of "traditional" mead finishing in secondary, and I think, while I have the sanitizer water, I will start another gallon of cyser (I love this one), and maybe another gallon of the straight-up, and possibly a blackberry melomel. I have been fortunate enough this year to make the majority from honey from my own bees! I can't wait to see where your channel goes in the next 5 - 10 yrs hopefully! It's crazy to think that not 20 - 40 yrs ago, homebrewing in this country was still much of a mystery to most people, and even more so the further you go back to a certain point. I even have gotten my dad brewing his own wine, and gotten him a horn mug to drink it from!(now I REALLY want one for myself). I found mead brewing a bit before I found this channel, but I commend you on your truly great and thorough explanations of the brewing process for us all, and have found them to be very very helpful and inspiring. My hat's off to both of you.
I really liked this format! I'm well aware this is far too much work but this kind of "highlight reel" format makes me think of how fun a supercut of some experimental recipes like the viking blood would be. Seeing step one and initial thoughts go minute by minute in video time but actually span months or years of learned experiences and the thought processes changing over time.
I made a juniper mead using a modified version of your recipe and I'm really happy with how it turned out, don't know if I can make it last a year or more lol. Also, I called it Vilod's Vengeance, rather proud of that name :)
Got a 5 litre batch of elderflower/juniper berry that is almost finished. (Fermented on 10 grams dried elderflower and 15 grams dried orange zest. Secondary on 15 grams juniper.) Absolutely crystal clear.
Elderberries I like. Juniper? not so much. I had a 5 gallon (22.7liter) batch of Elderberry mead a couple months ago. that'll take a while to drink all of it
As a long time watcher, I know you have done all of the racking and bottling instructions before, but I think of you as an instructional\ teaching video. Please, show those steps one a month or so just to keep teaching any new comers about the process. Sort of the way you do the TRBOS every now and then. As the total format. I think splitting the video almost down the middle. making creating first rack\ rough rack. then final rack\ bottling and tasting. Still keep the one year as a separate video. These one-year videos have been encouraging me to be more patient and wait months. I have 4 things fermenting. March will be the first and shortly after will be the second.
Hi guys, I liked the video but I honestly love the regular videos where you guys take your time/rant lol. Specially the new more personal ones with the old background those have a friendly and calming vibe I enjoy. This would be a great video to show someone that is considering the hobby
Now, let me ask you... if you hadn't seen the older version of this series, would you really feel like anything is missing? Sadly, our numbers for longer videos are not as good as "shorter" videos.
@@CitySteadingBrews funny I actually also prefer the longer videos. I wonder if it’s maybe a generational thing since I have seen comments on this and other channels griping about how long videos are.
@@CitySteadingBrews I would think that it is lacking some of the essence of the show is (education, quirky, fun) that’s why I love this show. But I get it not a lot of people enjoy the long videos. Either way I will back you guys up 💯 percent as always whatever new format you choose 😁
Thanks for the input. We would normally record for this style of video so it will be more fluid. I was using over three hours of footage to get 17 minutes, lol.
"This is Helgen..I used to be sweet on a girl from here, I wonder if Vilod is still making that mead with juniper berries mixed in." yeah and it turns out I don't like Juniper Berries...who knew? I didn't till I made this a while back. Don't like Gin either.
For all that’s holy! Thank you for switching back to Brian on the left. My brain thought it was going to cause the apocalypse if it continued. Holy BEEGEEDUS!!!
First of all I love you two, your humor and love for what you do shows in what you do. That said I have just finished the second rack of my first two basic meads and they turned out fantastic. I used two different honeys with surprisingly different results. I never would have imagined that sugar levels vary depending on honey variety, the Blackberry had higher sugar levels than the Clover. I used Fleischmanns and the initial fermenting was finished in the first 18 days at 70 degrees F. at which time I first racked. 12 days later the gravity didn't change and they cleared significantly, still gassy so I second racked and am enjoying a glass as I impatiently wait to bottle. You do absolutely great tutorials on how to brew, I thank you and appreciate you both. Can you tell I've had a couple large samples? p.s., the clover came out to 11.8 ABV and the blackberry at 13.5 ABV. final gravity of clover 1.010 from 1.100 and blackberry at 1.012 from 1.115.
Hey really love your videos. You got me into homebrewing, which I have been doing for about a year now, and I was planning on finally making an experimental brew and would love some critiques and thoughts. The idea is for me to have Peach Melba in a bottle which, if you don't know, is a dessert with vanilla ice cream, peaches, raspberry sauce, and sometimes almond slivers. Super simple but delicious. My biggest problem or idea is making it into a wine or mead. if I was to make it into a mead for one gallon Primary 1.5 lbs of peaches 1.5 lbs of raspberries 1.5 or 2 lbs of honey and maybe vanilla bean 1/3 cup of lactose with a gravity of 1.103 - 1.120 (not including the vanilla bean) Secondary 1.5 lbs of dried peaches 1.5 lbs of dried raspberries almond extract (I have no idea how much I should put in I was thinking about 1 teaspoon) vanilla extract (If I don't add the vanilla beans) I was also having trouble with deciding which type of yeast I should use as I was researching how to make a brew creamy, and someone said Wyeast 4783 would provide a creamy texture, or I should just use 71b. If I was to make it into a wine I was wondering what or if I should use a fruit juice or just water fruit and white sugar for primary stage. Thanks for making these videos as they have taught me a lot and were very informative.
An all in one video is interesting and I like the format. Also I laughed so hard during the bottling mishap that I dropped my phone on my big toe. My wife found me laughing, crumpled on the ground…
Because of the dimple in the middle when it is at the bottling I usually keep it at the center on the dimple until the level get much lower then start the tilt. I have used Binder clips and twist ties and pipe cleaners to hold the hoses and tubes in place.
Love watching you both, so the first batch of mead I made following your instructions but may of put a few extra raisens into it. It gave it a unique taste. Everyone loves it so do I. I'm not making the ginger beer and Vikings blood and another mead with spice
I've made a few gin meads with juniper pink pepper and cardamom it just adds that bit of extra something. Uite like the whole process in one vid rather than waiting for a month for the next instalment but as always cracking job keep up the good work 😊👍
I am so happy to find this video and your whole channel. I am interested in making a mead that tastes like gin. My plan is to also add pea blossoms so that it looks like Empress gin (my favorite gin). Will be starting this recipe this week.
@@CitySteadingBrews This went into the secondary today, minus a sample. Yeah, lovely tasting, will definitely make some more, maybe even a five gallon batch.
I did a hibiscus juniper not long ago. It came out deep red obviously,but what you guys are describing here is like how mine came out . It was also very different from any other mead I've made. I only used about half of the berries you guys did and no zest. I was about to share my recipe with you but I'm extremely unorganized and can't find it at the moment 😄 I'll be back with it when it turns up
This is serendipitous, I just found out about silicone bungs today from another source. And now you are using one. And you are not using a rubber band I am noticing. Now that you have had more time does this kind of bung seem to fit more sizes of holes?
Great information, I have a question I have a juniper bush in my back so I have fresh juniper berries can I use them instead of store bought dried ones.
So I'm glad to see this whole process together. I bottled my apple mead last night and there's a slight cinnamon sting on the tip of my tongue. I have a "pineapple going." It seems the juice acids where too strong for my mead. Thinking of adding more and either antacids or more likely nutrients to strengthen them. Suggestions?
I'd also like to know if it stalled. I plan on starting a pineapple wine this week and have been concerned with my approach. I definitely plan to use fermaid-o unless I find a reason not to. There are research papers on the net about making pineapple wine,, maybe that will help. Be sure to look for 'paper' or 'research' or all you'll find is possible recipes.
@@CitySteadingBrews I'm figuring the acidity of the pineapple juice killed the yeast. Unfortunately this is my first 2 gallon batch and the container isn't clear.
Hello Brian and Derica, Love the work you guys do. always entertaining and enlightening. I do have a question that I haven't really heard much on but I'm curious to know your opinion(s). After racking, and the head space is lower than ideal, would it be such a bad thing as to maybe add a little bit of water to bring the level up. I'm talking like adding only a cup or 2 of water.
@@CitySteadingBrews So not entirely a bad thing if your brew's already rich to begin with?? Sounds like there could be some drastic changes if this was done at the 2 or 3 day mark vs. the 7 - 10 day mark (hypothetically)..? but if you restarted fermentation per say and back sweetened simultaneously, could you get a potentially higher ABV down the road (keeping yeast tolerance in mind)? A lot of variables seem like they play in to this regardless.. But lets say you had a 16% initial reading; then had to pour some out due to expansion and overflow, could you pour some out, wait a couple days or so, then add some more water and honey or fruit (maybe both) and manage to get to an 18% (Ec-1118 for example) where you were initially below? It makes my head hurt... I just wanted to make sure that it wouldn't ruin an entire batch by just adding that small amount of water to the top
Have to laugh at Dericas spillage and sympathize. I bottled my first mead 2 weeks ago and got 15 X 750ml bottles and 22.5 X 300ml bottles. Shouldhave been 23 X 30p. The bottling wand I have is older and can open under its own weight when put in a bottle. I was finishing my last 750ml bottle and was figuring out how to cap the small bottle. Looked back and mead everywhere. Luckily I had it sitting on an old thick towel, so clean up was easy.
I'm getting into homebrewing and I have a question. When you siphoned the mead into the jar, how big was the jar? Edit: Just read the description. Follow-up question, why do you need to transfer the mead into a different fermenter? Since I only own one narrow-mouth fermenter can I just leave it in that one for the 11 weeks?
The only gin I have ever really liked is the Cemetery Gin that is sold in Virginia City, NV. It's not actually made in the cemetery, it's sold to financially support the upkeep on the cemetery in this very historic town.
When you store the auto siphon, is it in pieces or with the siphon in the tube? Saw you putting it back together after sanitizing and just wondering. Thanks.
I have a question about recipe building. How do you calculate grams of sugar to SG from a premade juice? x # of grams per serving. x servings per bottle can get me the total grams of sugar in a bottle of juice and if I add water, I have the grams in a gallon. How do I get from there to SG? Do I convert Grams to ounces then in theory I know that x pounds of sugar are 45 gravity points, but Honey isn't 45...? I could just create the basic must take a Gravity reason and then adjust to the gravity I want. But sometimes I am adding the juice to whole fruits, so the initial fluid still has pulp to give off sugar.
Hello I plan on doing this recipe with yeast d47 this is my first brew and d47 came with the mead kit I bought should I adjust anything or will it still work fine?
Loved re-watching the re-formatted juniper mead video! Are you considering a berry mead soon? Like a blueberry one. On the other hand, you DID receive that IKEA syrup. I’d love to see what you are going to do with it. Any plans short term?
Do you guys have anything against "open air" fermentation? I noticed that you always always use an airlock on a pressure sealed container, which I have never used in primary. I started brewing with open air brewing because I couldn't afford the fancy brewing vessels. Is this a bad thing? I've been brewing for 2 years and still haven't had any contaminated brews.
@@CitySteadingBrews yep right after I commented this I found the chocolate cherry mead video. Ironically that’s the video that first introduced me to y’alls channel when I first tried making a mead
I do kind of enjoy the entire process in one complete sitting rather than watching it in "chapters." I am not a patient person when I want to know exactly what is happening and how good something is going to be. Also I am not quite a novice at mead making anymore so skipping the step by step and making one video for the whole recipe/process works for me now. I just want the recipe with amounts used for starting the video then the rest can be compressed into a nice fluid presentation.
This immediately reminded me of a quote from the opening scene of Skyrim 😅"This is Helgen. I used to be sweet on a girl from here. Wonder if Vilod is still making that mead with juniper berries mixed in."
A little bone to pick. I watched around 35~50 of your videos before watching any other brewing videos. I'm ruined. I find my self starting to rant. "You didn't show a reading!!", "You don't need all those additives!", "City Steading did it without all that equipment!", "Oh my God!!! You started the racking siphon with your MOUTH??!!". I am now comparing all other youtube brew videos to you. You have become the bar by witch I judge. When that guy started the siphon with his mouth, I was almost screaming at my monitor. In all seriousness, thank you. Thank you for being overly repetitive. Thank you for doing almost ever step in every video. This repetition has really reinforced the method in my memory.
@@CitySteadingBrews thank you for the very quick reply! Our plan, is to wash the berries to get yeast and try it in making bread. Then try some mead. But is it the right type of yeast or does it matter?
@@CitySteadingBrews Ah, I see - going with the obvious answer. Understand. I didn't even think of that - I've been canning cauliflower and onions lately and using garlic there. Thanks for the answer.
I’ve gotten away with the normal amount of yeast in spiced meads , and simultaneously made a normal mead as a control I think the antibiotic properties of the spices didn’t really had an effect as they both finished and arrived to the same gravity almost simultaneously.
I sort of lightly crush it, it does let out more of the juniper taste that you hate. Another flavouring you should try is young spruce tips, citrus and light pine, very pleasant
I'm not a fan either. Straight gin to me taste like earwax lol. But hey you should make the wife happy and just make her a big batch of straight juniper mead
Yes, we did show this once before! We re-edited to be one video! Let me know what you think of this style of video.
Y'all got me, thought you were going 2.0.
After this was originally posted I tried .6 oz in a gal. I guess I like juniper because even green racking off the juniper berries I knew this was going to be up my alley
Me like it 🙂
Seems very clean and informative format. I like it. I agree with @SS4Xanatos thoughts as well.
Works well. Its got a good beat, I can dance to it.
I like it. Could you do this with the hard apple cider series? And I disagree with SS4Xanatos. For your older videos, doing a new edit will likely generate even more views on the new vid than you would get with just having the old vid sit out there. People watch new vids. If they like it and need more info, they will go back and look for the originals. Nearly all views are in the first few days. Views usually fall off a cliff after that. I’m speaking of YT videos generally, not specifically theirs.
It's fun to watch the progression of Brian's hair & beard styling.
lol
Great video guys! I like how you compressed all 3 parts into one video, I think it’s a good idea. It’s interesting how adding yeast nutrients seem to always effect the clarity
Glad you enjoyed it!
Should totally do it more it is very good, especially vids that cut out some stuff.
I like how you re-edited and formatted the new video. I think this is a great way to condense the content and make it accessible to more people. It helps from having to go back and track down each video in the series and also breathes new life into your recipes.
One thing I would recommend is just putting a quick "Disclaimer" maybe in the first 30 seconds somewhere.
"This video has been re-edited and condensed to provide easier access to our recipes, process, and tasting notes...
Links to the original videos are listed in the description" (then add links to the original postings)
I also think the time frame you guys chose is great. Posting the 1 year tasting right after this video is genius and I would stick with that format.
We are planning to make all our brewing videos in to all in ones actually, and will only make a few re-edits of select brews.
I'm not a gin fan either, the taste of juniper berries reminds me of chewing pine needles :) I love the new shorter format for the overview of a brew, but also like the more in-depth long form for unique or complicated brews too.
I made this mead when you released the first video. I tried it after 6 months. It was ok, but had a medicinal taste to me. It must have been ok because I drank it all, or thought I had. I discovered a bottle of it I'd missed a couple of months back and WOW, what difference time made. It was a completely different drink, one of the best I've made
Somehow I missed the iteration of this video. But I really enjoyed this one.
I've got two gallons of cyser and a gallon of "traditional" mead finishing in secondary, and I think, while I have the sanitizer water, I will start another gallon of cyser (I love this one), and maybe another gallon of the straight-up, and possibly a blackberry melomel. I have been fortunate enough this year to make the majority from honey from my own bees! I can't wait to see where your channel goes in the next 5 - 10 yrs hopefully! It's crazy to think that not 20 - 40 yrs ago, homebrewing in this country was still much of a mystery to most people, and even more so the further you go back to a certain point. I even have gotten my dad brewing his own wine, and gotten him a horn mug to drink it from!(now I REALLY want one for myself). I found mead brewing a bit before I found this channel, but I commend you on your truly great and thorough explanations of the brewing process for us all, and have found them to be very very helpful and inspiring. My hat's off to both of you.
I really liked this format!
I'm well aware this is far too much work but this kind of "highlight reel" format makes me think of how fun a supercut of some experimental recipes like the viking blood would be. Seeing step one and initial thoughts go minute by minute in video time but actually span months or years of learned experiences and the thought processes changing over time.
Love this format of start middle and finish.
This is fav video so far. Taught me what and why in certain situations.
I made a juniper mead using a modified version of your recipe and I'm really happy with how it turned out, don't know if I can make it last a year or more lol. Also, I called it Vilod's Vengeance, rather proud of that name :)
I was looking for a comment referencing "I wonder if Vilod is still making that mead with juniper berries mixed in"
@@jakethesnake2511whole reason I’m here rn made me wanna try juniper berries in mead
Got a 5 litre batch of elderflower/juniper berry that is almost finished.
(Fermented on 10 grams dried elderflower and 15 grams dried orange zest. Secondary on 15 grams juniper.)
Absolutely crystal clear.
Elderberries I like. Juniper? not so much.
I had a 5 gallon (22.7liter) batch of Elderberry mead a couple months ago. that'll take a while to drink all of it
Thanks! We just made this one a week ago since my friend gave us a jar of Juniper Barrie’s. 10 more weeks to go!
As a long time watcher, I know you have done all of the racking and bottling instructions before, but I think of you as an instructional\ teaching video. Please, show those steps one a month or so just to keep teaching any new comers about the process. Sort of the way you do the TRBOS every now and then.
As the total format. I think splitting the video almost down the middle. making creating first rack\ rough rack. then final rack\ bottling and tasting. Still keep the one year as a separate video. These one-year videos have been encouraging me to be more patient and wait months. I have 4 things fermenting. March will be the first and shortly after will be the second.
Hi guys, I liked the video but I honestly love the regular videos where you guys take your time/rant lol. Specially the new more personal ones with the old background those have a friendly and calming vibe I enjoy. This would be a great video to show someone that is considering the hobby
Now, let me ask you... if you hadn't seen the older version of this series, would you really feel like anything is missing? Sadly, our numbers for longer videos are not as good as "shorter" videos.
@@CitySteadingBrews funny I actually also prefer the longer videos. I wonder if it’s maybe a generational thing since I have seen comments on this and other channels griping about how long videos are.
@@CitySteadingBrews I think it's missing your quirky personalities.
@@CitySteadingBrews I would think that it is lacking some of the essence of the show is (education, quirky, fun) that’s why I love this show. But I get it not a lot of people enjoy the long videos. Either way I will back you guys up 💯 percent as always whatever new format you choose 😁
Thanks for the input. We would normally record for this style of video so it will be more fluid. I was using over three hours of footage to get 17 minutes, lol.
"This is Helgen..I used to be sweet on a girl from here, I wonder if Vilod is still making that mead with juniper berries mixed in."
yeah and it turns out I don't like Juniper Berries...who knew? I didn't till I made this a while back. Don't like Gin either.
For all that’s holy! Thank you for switching back to Brian on the left. My brain thought it was going to cause the apocalypse if it continued. Holy BEEGEEDUS!!!
Love the new format good job
Last week I made a Sahti (a beer style from Finland), that uses juniper berries
First of all I love you two, your humor and love for what you do shows in what you do. That said I have just finished the second rack of my first two basic meads and they turned out fantastic. I used two different honeys with surprisingly different results. I never would have imagined that sugar levels vary depending on honey variety, the Blackberry had higher sugar levels than the Clover. I used Fleischmanns and the initial fermenting was finished in the first 18 days at 70 degrees F. at which time I first racked. 12 days later the gravity didn't change and they cleared significantly, still gassy so I second racked and am enjoying a glass as I impatiently wait to bottle. You do absolutely great tutorials on how to brew, I thank you and appreciate you both. Can you tell I've had a couple large samples?
p.s., the clover came out to 11.8 ABV and the blackberry at 13.5 ABV. final gravity of clover 1.010 from 1.100 and blackberry at 1.012 from 1.115.
Love this style of video and will be making this mead soon.
Hey really love your videos. You got me into homebrewing, which I have been doing for about a year now, and I was planning on finally making an experimental brew and would love some critiques and thoughts.
The idea is for me to have Peach Melba in a bottle which, if you don't know, is a dessert with vanilla ice cream, peaches, raspberry sauce, and sometimes almond slivers. Super simple but delicious.
My biggest problem or idea is making it into a wine or mead.
if I was to make it into a mead for one gallon
Primary
1.5 lbs of peaches
1.5 lbs of raspberries
1.5 or 2 lbs of honey
and maybe vanilla bean
1/3 cup of lactose
with a gravity of 1.103 - 1.120
(not including the vanilla bean)
Secondary
1.5 lbs of dried peaches
1.5 lbs of dried raspberries
almond extract (I have no idea how much I should put in I was thinking about 1 teaspoon)
vanilla extract (If I don't add the vanilla beans)
I was also having trouble with deciding which type of yeast I should use as I was researching how to make a brew creamy, and someone said Wyeast 4783 would provide a creamy texture, or I should just use 71b.
If I was to make it into a wine I was wondering what or if I should use a fruit juice or just water fruit and white sugar for primary stage.
Thanks for making these videos as they have taught me a lot and were very informative.
An all in one video is interesting and I like the format. Also I laughed so hard during the bottling mishap that I dropped my phone on my big toe. My wife found me laughing, crumpled on the ground…
I loved the over flow yell really made me laugh. I missed seeing how it tastes cold?
That scream had me in stitches
Great video. I'll have to try this brew someday
Because of the dimple in the middle when it is at the bottling I usually keep it at the center on the dimple until the level get much lower then start the tilt. I have used Binder clips and twist ties and pipe cleaners to hold the hoses and tubes in place.
They do make clips to hold auto siphons. I have a few and it makes it so much nicer to rack and bottle one person.
I’m with Derica, I love gin, I hope it comes off well.
oh wow .... I gotta try this recipe ...
like the format
Love watching you both, so the first batch of mead I made following your instructions but may of put a few extra raisens into it. It gave it a unique taste. Everyone loves it so do I.
I'm not making the ginger beer and Vikings blood and another mead with spice
I've made a few gin meads with juniper pink pepper and cardamom it just adds that bit of extra something. Uite like the whole process in one vid rather than waiting for a month for the next instalment but as always cracking job keep up the good work 😊👍
We've actually been giving all the videos of a series within days, but yeah, trying to make one video from them.
I am so happy to find this video and your whole channel. I am interested in making a mead that tastes like gin. My plan is to also add pea blossoms so that it looks like Empress gin (my favorite gin). Will be starting this recipe this week.
Happy brewing and thanks for watching!
@@CitySteadingBrews This will be going into the secondary this weekend and I will be tasting it then. Will let you know how it goes!
@@CitySteadingBrews This went into the secondary today, minus a sample. Yeah, lovely tasting, will definitely make some more, maybe even a five gallon batch.
I did a hibiscus juniper not long ago. It came out deep red obviously,but what you guys are describing here is like how mine came out . It was also very different from any other mead I've made. I only used about half of the berries you guys did and no zest. I was about to share my recipe with you but I'm extremely unorganized and can't find it at the moment 😄 I'll be back with it when it turns up
That sounds like the skyrim juniper mead.
@Christopher Blackheart I don't have a recipe for that so idk
This is serendipitous, I just found out about silicone bungs today from another source. And now you are using one. And you are not using a rubber band I am noticing. Now that you have had more time does this kind of bung seem to fit more sizes of holes?
Not really. We found them to not be as effective as the rubber ones.
Great information, I have a question I have a juniper bush in my back so I have fresh juniper berries can I use them instead of store bought dried ones.
Of course :)
So I'm glad to see this whole process together. I bottled my apple mead last night and there's a slight cinnamon sting on the tip of my tongue. I have a "pineapple going." It seems the juice acids where too strong for my mead. Thinking of adding more and either antacids or more likely nutrients to strengthen them. Suggestions?
Did it stall?
I'd also like to know if it stalled. I plan on starting a pineapple wine this week and have been concerned with my approach. I definitely plan to use fermaid-o unless I find a reason not to. There are research papers on the net about making pineapple wine,, maybe that will help. Be sure to look for 'paper' or 'research' or all you'll find is possible recipes.
@@CitySteadingBrews I'm figuring the acidity of the pineapple juice killed the yeast. Unfortunately this is my first 2 gallon batch and the container isn't clear.
Hello Brian and Derica, Love the work you guys do. always entertaining and enlightening.
I do have a question that I haven't really heard much on but I'm curious to know your opinion(s).
After racking, and the head space is lower than ideal, would it be such a bad thing as to maybe add a little bit of water to bring the level up. I'm talking like adding only a cup or 2 of water.
Adding water would change the ABV, possibly dilute it enough to restart fermentation and water down your brew...
@@CitySteadingBrews So not entirely a bad thing if your brew's already rich to begin with?? Sounds like there could be some drastic changes if this was done at the 2 or 3 day mark vs. the 7 - 10 day mark (hypothetically)..?
but if you restarted fermentation per say and back sweetened simultaneously, could you get a potentially higher ABV down the road (keeping yeast tolerance in mind)?
A lot of variables seem like they play in to this regardless.. But lets say you had a 16% initial reading; then had to pour some out due to expansion and overflow, could you pour some out, wait a couple days or so, then add some more water and honey or fruit (maybe both) and manage to get to an 18% (Ec-1118 for example) where you were initially below?
It makes my head hurt...
I just wanted to make sure that it wouldn't ruin an entire batch by just adding that small amount of water to the top
I have noticed once my brews finish fermenting and cleared... after pasturizing it... it clears out more. Lol.
Have to laugh at Dericas spillage and sympathize.
I bottled my first mead 2 weeks ago and got 15 X 750ml bottles and 22.5 X 300ml bottles. Shouldhave been 23 X 30p. The bottling wand I have is older and can open under its own weight when put in a bottle. I was finishing my last 750ml bottle and was figuring out how to cap the small bottle. Looked back and mead everywhere. Luckily I had it sitting on an old thick towel, so clean up was easy.
Classic derica
I'm getting into homebrewing and I have a question. When you siphoned the mead into the jar, how big was the jar?
Edit: Just read the description. Follow-up question, why do you need to transfer the mead into a different fermenter? Since I only own one narrow-mouth fermenter can I just leave it in that one for the 11 weeks?
Siphon to a pitcher, clean out the fermenter the siphon back to it :). Racking helps clear the brew.
@@CitySteadingBrews Got it thanks for the advice.
The only gin I have ever really liked is the Cemetery Gin that is sold in Virginia City, NV. It's not actually made in the cemetery, it's sold to financially support the upkeep on the cemetery in this very historic town.
When you store the auto siphon, is it in pieces or with the siphon in the tube? Saw you putting it back together after sanitizing and just wondering. Thanks.
In pieces :)
@@CitySteadingBrews thanks, much appreciated. Will take apart after work.
I have a question about recipe building. How do you calculate grams of sugar to SG from a premade juice? x # of grams per serving. x servings per bottle can get me the total grams of sugar in a bottle of juice and if I add water, I have the grams in a gallon. How do I get from there to SG? Do I convert Grams to ounces then in theory I know that x pounds of sugar are 45 gravity points, but Honey isn't 45...?
I could just create the basic must take a Gravity reason and then adjust to the gravity I want. But sometimes I am adding the juice to whole fruits, so the initial fluid still has pulp to give off sugar.
I take a reading of the juice.
Hello I plan on doing this recipe with yeast d47 this is my first brew and d47 came with the mead kit I bought should I adjust anything or will it still work fine?
Every yeast is a little different but yes it will ferment.
Loved re-watching the re-formatted juniper mead video!
Are you considering a berry mead soon? Like a blueberry one. On the other hand, you DID receive that IKEA syrup. I’d love to see what you are going to do with it. Any plans short term?
Do you guys have anything against "open air" fermentation? I noticed that you always always use an airlock on a pressure sealed container, which I have never used in primary. I started brewing with open air brewing because I couldn't afford the fancy brewing vessels. Is this a bad thing? I've been brewing for 2 years and still haven't had any contaminated brews.
We have cats. Open air fermentation is fine if you are certain nothing can get into your brew.
I am making a blackberry mead with ocean spray unsweetened blackberry juice. Have y’all made any melomels with juice instead of fruit?
Yes, we do that a lot.
@@CitySteadingBrews yep right after I commented this I found the chocolate cherry mead video. Ironically that’s the video that first introduced me to y’alls channel when I first tried making a mead
Let the juniper berries sit longer or use more to get an obvious juniper flavor? Which would you try first? I like gin a lot.
do you think a juniper berry/mint mead would come out good? also i was wondering if you guys could take a look into Indonesian Tej Mead?
We did a tej and it wasn't very successful. I'm not a fan of juniper to begin with so adding mint... ehh, not sure it would really help imo.
I do kind of enjoy the entire process in one complete sitting rather than watching it in "chapters." I am not a patient person when I want to know exactly what is happening and how good something is going to be. Also I am not quite a novice at mead making anymore so skipping the step by step and making one video for the whole recipe/process works for me now. I just want the recipe with amounts used for starting the video then the rest can be compressed into a nice fluid presentation.
can you boil some bread yeast to use in place of yeast hulls?
Yes. Or use Fermaid O
8:32
Just happened to me last night getting distracted. lmao
This immediately reminded me of a quote from the opening scene of Skyrim 😅"This is Helgen. I used to be sweet on a girl from here. Wonder if Vilod is still making that mead with juniper berries mixed in."
A little bone to pick. I watched around 35~50 of your videos before watching any other brewing videos. I'm ruined. I find my self starting to rant. "You didn't show a reading!!", "You don't need all those additives!", "City Steading did it without all that equipment!", "Oh my God!!! You started the racking siphon with your MOUTH??!!". I am now comparing all other youtube brew videos to you. You have become the bar by witch I judge. When that guy started the siphon with his mouth, I was almost screaming at my monitor. In all seriousness, thank you. Thank you for being overly repetitive. Thank you for doing almost ever step in every video. This repetition has really reinforced the method in my memory.
Best comment ever!
Wow amaizing 💖😗
What size is TRBOS? Amazon is out of stock.
15 gallons. Honestly any tub is fine.
Juniper berry have yeast on them naturally. Can that be used? What about using fresh berries?
I doubt it survives the drying process.
@@CitySteadingBrews thank you for the very quick reply!
Our plan, is to wash the berries to get yeast and try it in making bread. Then try some mead. But is it the right type of yeast or does it matter?
@@CitySteadingBrews can you use grapes (squeezed or otherwise) or any fresh fruit, berries or do they have to be dried?
@@jessemills3845 You can use pretty much anything, but every fruit has it's own idiosynchrosies.
@@CitySteadingBrews THANKS. Your shows, definitely are very good! Have recommended them to several others!
Idea for a video. Same mead recipe except the yeast nutrient. You could compare yeast hulls, a commercial mixture, and maybe dap?
I refuse to use DAP. Commercial mixtures such as Fermaid O are fine. We did a hulls vs nothing test :)
It’s just not needed. There’s some connections to cancer too, though inconclusive.
I probably missed it, but "1 whole clove" of what? Garlic? If so crushed, sliced, or just dunked?
Clove. The spice.
@@CitySteadingBrews Ah, I see - going with the obvious answer. Understand. I didn't even think of that - I've been canning cauliflower and onions lately and using garlic there. Thanks for the answer.
I’ve gotten away with the normal amount of yeast in spiced meads , and simultaneously made a normal mead as a control I think the antibiotic properties of the spices didn’t really had an effect as they both finished and arrived to the same gravity almost simultaneously.
Oh you certainly can, I just use whole packets to be safe.
My reading for the original gravity for this was 1.062 should I be concerned to take another reading?
When are you guys making Blaand?
We aren’t. We don’t use dairy products but… my friend did a video on it: th-cam.com/video/nCPjpS7gWjM/w-d-xo.html
@@CitySteadingBrews Thanks for the link, your friend even looks like Brian :D
You said 1.128...pretty close. What was your target ?
Older video, I don't know offhand but I likely said in the video.
Just interested, why did you not crack the juniper ?
I tried, it doesn't crack easily really.
I sort of lightly crush it, it does let out more of the juniper taste that you hate. Another flavouring you should try is young spruce tips, citrus and light pine, very pleasant
I am researching a pine sap mead.
Skyrim!!
How to make skyrim mead lol I'm in
If you get blackout drunk on this stuff, Todd Howard kidnaps you and you'll wake up on a cart with a horse thief and 2 rebels.
Make an orange mead
I can look into that if you say please :)
@@CitySteadingBrews pwease
I'm not a fan either. Straight gin to me taste like earwax lol.
But hey you should make the wife happy and just make her a big batch of straight juniper mead
I got a feeling that Brian doesnt like Gin...maybe its just me though
Whatever gave you that idea?
@@CitySteadingBrews just a hunch, my seventh sense....have you guys tried uting vanilla in any of your brews?