I like how you left in the fact that the first cherry plan didn't work and you had to come up with a different process and then explained that you have to be flexible. A lot of youtubers would not have done that.
I’d love to see some solo brews from both of you. It could be interesting to have each of you brew one for the other person-just so the people tasting them don’t necessarily know what’s in it. Fun video!
Very awesome collaboration. This is the first one of the three that I have watched. I’m super excited to see what the other two girls of come up with. Great job Derica!
This was such a fun video to watch. I homebrew, but I never considered the fact that I have always collaborated with my partner when starting a new batch of mead. This really inspires me to see what creative concoction I can come up with, and have it still be a satisfying product at the end of the process.
Great job Derica. I think you did a marvelous job in explaining the process of making mead. Also you shared what decisions you you went through and why you changed some of them. Lovely video. Cheers.
Derica, since you have Barbados cherries with seeds, I can highly recommend the Euro Cuisine Stove Top Steam Juicer, 8 Quarts Juice Container, Stainless Steel, available from Amazon. This one has a spigot instead of messing with tubes. I use it for grape juice, pyracantha berries, tomatoes, etc. Valuable time , stress, and mess saver! I’ve been making meads and wines for couple of years now, learning from City Steading Brews. But at 72 years, no way I can shake the jug. So I make them in wide mouth gallon jars so I can stir the honey or sugar until dissolved. My favorite meads are 3 from my herb garden. Using your recipe guides, I make fennel, lemon balm, and mint. I much prefer the tea meads. Thanks for all the lessons and this fun new hobby😁🤗
Beautiful job derica.👍 Great video. Your choice of ingredients gives me a bit of encouragement. I'm dealing with a starfruit tree and was wondering what flavors would be a good match. Maybe wildflower honey and cherries?😊❤️👍
mmmm that looks so fruity and delicious. I need to get brewing myself. Don't worry Derica you arent alone. My Lady hands are an obstacle too lol I'm always calling hubby for help
Yes Miss Derica, you pitted some of the cherries. The rest, you cooked the cherries and then mashed them all. But, I truly enjoy watching you walk your way through this episode. Great job!
This sounds just lovely! Orange blossoms in a mead are excellent. We have an orange tree in our yard, and I once made a very small experiment where I put the blossoms straight in. If I recall correctly, it was a wild ferment. It was yummy.
I’ve been binge watching your guys videos for the last 2 weeks…my father passed away last year and he would always give us his wine and his fathers wine. This inspired me to make my own and your guys channel was the first stop…I’m 4 days in on my cheap red wine and I can’t wait to taste it🍷
Looks great , and straight forward and in point with the info.. would be neat to see both of you do solo video and have the other do the taste test. Curious you guys use fermento a lot is that like a yeast nutrient? Also going to try a mango/ ginger wine can’t find any one who has done one, I assume you wouldn’t need to much ginger in a 1 gallon batch? Any suggestions? Keep up the videos have learned a lot from you guys …
Awesome video! It was a little strange watching a video without Brian (well mostly without Brian lol) but you knocked this out of the park Derica, superb job!!! Looks amazing, I'm a sucker for red brews as you know. Definitely gonna have to make this. Bravo
Derica, if you lay the jug on its side on the towel while holding the bung with your thumb, you can simply slide the jug back and forth on the towel. I do this... it's SOOO much easier.
You guys are really informative, yall have helped me quiet a bit and give good advice so btw I just started looking around at ideas of how to make mead and recipes and came across you guys, which i think yall are the best and i had some questions hopefully you can answer. I want to make a semi sweet mead with an ABV of around 13%. And I would like to try it all natural like the vikings. What would yall recommend?
Always a pleasure to watch your video´s 💖. Sadly Brian was "not really" participating during the making ("he wasn´t really there 🤣) cause you are a great team🥳. Anyway, great video! Many thanks.💝
I LOVED THIS! My only wish is to now see Faewood Mead and Making Pour Decisions taste your brew. On another note: after seeing Mandy’s video announcing the collaboration I was chomping at the bit to see all three videos. As soon as I saw them drop all three simultaneously I had only one problem… which one would I watch first? Well, I decided to respect the order Maiden-Mother-Crone. The Maiden certainly didn’t disappoint! Congratulations on your solo masterpiece. I’m certainly going to make my own version of this. I’ll have to use ‘regular’ tart cherries as I don’t have access to Barbados cherries but as you said so well in your video: Plan B. As I sometimes say to my darling SO: “And if Plan B doesn’t work I’ve got a whole alphabet to work through.”😊 On to the next video. Happy brewing!
@@CitySteadingBrews - I know… 😔 Maybe the Goddess Stars align and somehow, by some crazy twist of fate, the three get to be in the same place at the same time and just happen to have a bottle of Triple Goddess Mead with you. I know the chances are just about as high as winning the lottery grand prize. But it’s nice to dream…
@@CitySteadingBrews I think it might be less illegal than you think it is. There is a family owned shipping depot near me that ships alcohol. They must have a license to do so; there must be others out there.
This sounds wonderful! I love the idea of earthy notes with the sweet and citrusy tart. This is definitely in my wheelhouse of flavor profile. Although I'm wondering what hopping would bring to the table. Either instead of or in addition to the Elderflower.
@City Steading Brews I've made 1 so far and the hops add another level of flavor. I think a quick, dry hopping with West coast hops would bring out some floral notes but East coast could add another level to the citrus notes. I know that's not Brian's wheelhouse but it may be worth trying.
Thank you for making all these wonderful videos! Question for a newbie: I accidently put a whole oz into 2.5gal of water instead of a 0.5oz for my starsan before checking my mead, will that double concentration of starsan hurt my mead since i put back my measuing liquid from my graduated cylindar?
Happy to see you use Allulose. It's my go to no fermentable sugar. 1to1 ratio with sugar and at least to me no aftertaste like you get in other non fermentable sugar.
@@CitySteadingBrews I guess it depends on your source - I just googled it and found a lot of sources that say "Allulose Sweetener, Keto-Friendly, 0g net carb, Low Carb Sugar, 1:1 Sugar Substitute" but either way It's my favorite sugar sub to use.
Derica, does Allulose sugar the most natural tasting non fermenting sugar. I am coming to my final racking before bottling and might need to back sweeten for the first time ever due to potentential dryness and want the best option forback sweetening w/o pasteurization. Oh yeah, how much water did you steep you tea leaves with?
Does mead clear as fast as wine does? I've noticed quite a bit more sediment. After racking, though relatively clear it seems to be settling again. I'm guessing this is normal for a mead. There was nothing abnormal with color or smell. Does mead tend to need to be racked more than wine does due to the honey? I used 71B yeast which tends to floculate well for me with wine.
Could you guys try to brew matcha? Since you guys had made tea wine and successed, i wonder if you can also do it with matcha powder and i'm genuinely curious of how it will taste. Love the vid btw👍
The trick you use for the cherries I used for preparing my Oregon Grapes. (By the way give them a try, the flavor is great and nothing I thought before) If you mix the honey in the pitcher it’s more easier to weight. No funnel needed and you can mix it easily too. I like this project and it’s really funny to hear you talking a lot. In some videos with you husband he talk a lot and you’re so silent.
I use a large bottle brush with a wire handle that can bend. I find soaking in hot soapy water beforehand and then making contact with the brush does the job. Occasionally I will have to resoak the neck area if I have stubborn dried yeast and protein particles.
the avb will show up wrong if the temp of the liquid is warm :D when I smush fruit like that I usually get 1.020 - 1.040 if I use that much water and the liquid is 20C
@@CitySteadingBrews I want to second what you said there. I just racked a 1 gallon batch of blackberry melomel that I put 2 lbs of frozen blackberries into. Searching online for the sugar content of blackberries, they only contributed 44g of sugar - which is basically 0.004 points of gravity per gallon.
Wait! You said you were only going to use 1/2 of a packet of yeast. There's no packet THWACKING if your are only using half. Oh...ok, the packet was already open. Could you've used specific gravity to estimate sweetness via Allulose?
I managed to pit my way through 5.9Kg of cherries this year, so I worked out the weight of 10 cherries....I pitted 1416 !! Which turns out to be nothing. I over did it in error the last year and did 12Kg...which is 2840. My hands still hurt !!
There's no reason you couldn't use a stand mixer (on low), or blender (sanitized, of course), to ensure homogenization of your brew. Just add some of your honey to a portion of your brew and work in batches. Of course this will make more dishes, but it will oxygenate your brew and save your arms.
@@CitySteadingBrews It does, but watching Derica struggle a bit with the bejezus part made me think..we have machines that could do the work for us... I mean diluting 3 pounds of honey into a more manageable solution is work no matter what. You could warm it in a half gallon of your brew until it were diluted and use a had mixer to oxygenate it as well. Thousand ways to skin a cat. Just saying that shaking a 10 pound liquid weight probably isn't something everyone is capable of for such a duration.
Hi Derica, I love your videos ( with yourself and Brian)and have been watching much more lately (catching up on them in no particular order ) as I have caught the 'brewer/fermenting bug' again. I am really not trying to be picky but 2.75 lbs (I'm assuming that's how you measured the fruit for this recipe) isn't 1.970 grams..... it's 1247gms/1.247 kilos, not trying to be picky...but if people decide to use the gram measure you mentioned...they'll be using an extra 700 gms of fruit, about another 1.5 lbs
@@CitySteadingBrews I read my comment back I should have worded it better...no intention to 'catch you out' or nastiness meant. 😀 As I wrote it was going through my mind... was I missing something really obvious ( a different value for US lbs and UK lbs ) and I'd end up with egg on my face? lol. Again, I didn't mean to be a smart-a++ or was I trying to be 'clever'. I hope we are 'good'?
The “Hulk Smash” method would be my recommendation for that particular “cherry” as it really isn’t a cherry and thus doesn’t have the single stone fruit style of seed.
Nice to see Derica making a brew of her own, nicely done! Can’t wait to see what else you get to brewing.
I absolutely love your take on a Malden mead! This genuinely looks so lovely 🥰 Thank you again for collaborating with me!
Only if we happen to be in the same place… it’s illegal to ship homebrew.
Solo Derica is really neat to see
Good job, D. I'm off to watch the other vids in the series now...
So happy to have been a part of this! Hopefully one day we can share our meads with one another! Yours looks and sounds amazing!
Ms. Derica,
WELL DONE!!
Nice seeing you step into the limelight.
I like how you left in the fact that the first cherry plan didn't work and you had to come up with a different process and then explained that you have to be flexible. A lot of youtubers would not have done that.
We like to teach, so we show what works as well as what doesn't :)
I’d love to see some solo brews from both of you. It could be interesting to have each of you brew one for the other person-just so the people tasting them don’t necessarily know what’s in it. Fun video!
That would be cool! Thanks for the suggestion!
I have not made any homebrew for almost 3 years. This video popped into my feed and now I have the itch. Let the nectar of the gods flow!
Oh, that coppery red looks great on you, Derica! I love it.
Fantastic Derica. Thanx🎉
Glad you liked it!
So awesome! Derica spread her wings and flew! Looked like an awesome recipe.
Thank you!
Glad you know Fae wood mead!
I love the color. Hibiscus is one of my favorites.
Very awesome collaboration. This is the first one of the three that I have watched. I’m super excited to see what the other two girls of come up with. Great job Derica!
Awesome! Thank you!
Don't know how I missed this one. Such an awesome video. Jenny says... "You go girl" !
I particularly like this being attached to the goddess concept. I’ll definitely give this a go.
This was such a fun video to watch. I homebrew, but I never considered the fact that I have always collaborated with my partner when starting a new batch of mead. This really inspires me to see what creative concoction I can come up with, and have it still be a satisfying product at the end of the process.
Loved this one. I like seeing her different style come out.
Great video, well done!
Thank you very much!
Great job Derica. I think you did a marvelous job in explaining the process of making mead. Also you shared what decisions you you went through and why you changed some of them. Lovely video.
Cheers.
Thank you so much!
Very cool, I watched all 3 vids. Hope yall do something like this again.
I would like to watch more videos of Derica! congrats and thanks , here in Venezuela , we calla semeruco to this kind of cherries.
Derica, since you have Barbados cherries with seeds, I can highly recommend the Euro Cuisine Stove Top Steam Juicer, 8 Quarts Juice Container, Stainless Steel, available from Amazon. This one has a spigot instead of messing with tubes. I use it for grape juice, pyracantha berries, tomatoes, etc. Valuable time , stress, and mess saver!
I’ve been making meads and wines for couple of years now, learning from City Steading Brews. But at 72 years, no way I can shake the jug. So I make them in wide mouth gallon jars so I can stir the honey or sugar until dissolved. My favorite meads are 3 from my herb garden. Using your recipe guides, I make fennel, lemon balm, and mint. I much prefer the tea meads.
Thanks for all the lessons and this fun new hobby😁🤗
Nothing like a little Derica chaos on a Sunday morning.
Beautiful job derica.👍 Great video.
Your choice of ingredients gives me a bit of encouragement. I'm dealing with a starfruit tree and was wondering what flavors would be a good match. Maybe wildflower honey and cherries?😊❤️👍
Sounds good!
Woohoo!! A Derrika brew! Totally dig it.
Great job, Derica!
Thanks Barry!
Lovely video Derica. Hibiscus and elderflower, good thinking. Given me a few ideas.
Glad it was helpful!
mmmm that looks so fruity and delicious. I need to get brewing myself. Don't worry Derica you arent alone. My Lady hands are an obstacle too lol I'm always calling hubby for help
Love this. Thanks for including us in the journey.
This is a goddess brew and goddesses don't have to shake their own brews :)
lol
Good morning.. creative juices are flowing.
As usual, great recipes!!! New news: Woderful Tshirt!!!
Wow this is a whole new channel. Derica drinks. Super cool. Keep it up
Another one for me to experiment with. :D
I would love to see the Mother and Crone recipies too. :) This looks delicious!
They are linked in the description.
Yes Miss Derica, you pitted some of the cherries. The rest, you cooked the cherries and then mashed them all. But, I truly enjoy watching you walk your way through this episode. Great job!
Thank you!
You are quite welcome.
On a different note. Has City Steading Brews ever made corn wine ( not to be confused with corn cob wine)?
Good job Derica 🥰
Thank you! 🤗
you guys are adorable!
This sounds just lovely!
Orange blossoms in a mead are excellent. We have an orange tree in our yard, and I once made a very small experiment where I put the blossoms straight in. If I recall correctly, it was a wild ferment. It was yummy.
Awesome! Perhaps I can find another use for our Rangpur limes! 🤣
@@CitySteadingBrews Lime blossoms vs the leaves? I bet that would work. Maybe do a half gallon batch, so if you hate it, you didn't waste much.
This is a refreshing video. Great job! You should do more solo meads/ fermentation videos.
Thanks! I’m sure we will both do our own solo projects but we really thrive more working together! 🥰
One norn down two to go, that looks lovely derica 😋
Thank you!
That looks lovely! Great video. 👍
Thank you very much!
this is such fun. i don't have any of the ingredients but it was fun seeing you brew by yourself!
Great job D!
You did a fantabulous job...and it was funny to. I will try that. Love a carbonated beverage 😉😁.
Thank you! Happy Brewing! 😊
This seems like a great brew to make, and it sounds delicious.
Have you ever considered experimenting with Brettanomyces in some brews?
Cool this one is going to be good i am sure
I’ve been binge watching your guys videos for the last 2 weeks…my father passed away last year and he would always give us his wine and his fathers wine. This inspired me to make my own and your guys channel was the first stop…I’m 4 days in on my cheap red wine and I can’t wait to taste it🍷
We are sorry for your loss and hope your wine brings many happy memories
Looks great , and straight forward and in point with the info.. would be neat to see both of you do solo video and have the other do the taste test.
Curious you guys use fermento a lot is that like a yeast nutrient?
Also going to try a mango/ ginger wine can’t find any one who has done one, I assume you wouldn’t need to much ginger in a 1 gallon batch? Any suggestions?
Keep up the videos have learned a lot from you guys …
Awesome video! It was a little strange watching a video without Brian (well mostly without Brian lol) but you knocked this out of the park Derica, superb job!!! Looks amazing, I'm a sucker for red brews as you know. Definitely gonna have to make this. Bravo
Thanks Adam!
I love u guys❤
Derica, if you lay the jug on its side on the towel while holding the bung with your thumb, you can simply slide the jug back and forth on the towel. I do this... it's SOOO much easier.
You guys are really informative, yall have helped me quiet a bit and give good advice so btw I just started looking around at ideas of how to make mead and recipes and came across you guys, which i think yall are the best and i had some questions hopefully you can answer. I want to make a semi sweet mead with an ABV of around 13%. And I would like to try it all natural like the vikings. What would yall recommend?
Why did I expect: 🔔🔔 "You rang?"
LOL, I should have done that!
I love the content .
Always a pleasure to watch your video´s 💖. Sadly Brian was "not really" participating during the making ("he wasn´t really there 🤣) cause you are a great team🥳.
Anyway, great video! Many thanks.💝
smashing the cherries, I automatically picture the Lucille Ball grape crushing scene🤣
Lol!
Are you sending a bottle to your counterparts? I've watched them all, and love the different ideas. Keep it up
Unfortunately, shipping homebrew is illegal unless you are a licensed commercial winery.
@@CitySteadingBrews dang, to bad
Sounds delicious!
It is!
I like the way you pushed your own boundaries, even with a little help. 🙂
you are a cute couple, keep up the videos.
I LOVED THIS!
My only wish is to now see Faewood Mead and Making Pour Decisions taste your brew.
On another note: after seeing Mandy’s video announcing the collaboration I was chomping at the bit to see all three videos. As soon as I saw them drop all three simultaneously I had only one problem… which one would I watch first? Well, I decided to respect the order Maiden-Mother-Crone. The Maiden certainly didn’t disappoint!
Congratulations on your solo masterpiece. I’m certainly going to make my own version of this. I’ll have to use ‘regular’ tart cherries as I don’t have access to Barbados cherries but as you said so well in your video: Plan B. As I sometimes say to my darling SO: “And if Plan B doesn’t work I’ve got a whole alphabet to work through.”😊
On to the next video.
Happy brewing!
The issue with tasting is it's illegal to ship in any way, and we all live pretty far from each other!
@@CitySteadingBrews - I know… 😔
Maybe the Goddess Stars align and somehow, by some crazy twist of fate, the three get to be in the same place at the same time and just happen to have a bottle of Triple Goddess Mead with you.
I know the chances are just about as high as winning the lottery grand prize. But it’s nice to dream…
@@CitySteadingBrews I think it might be less illegal than you think it is. There is a family owned shipping depot near me that ships alcohol. They must have a license to do so; there must be others out there.
Yes, you have to be a licensed winery to ship it. It’s illegal to ship homebrew as a homebrewer.
If they ship alcohol without that… not sure how they get around the laws. Usps, ups, and fedex all say it’s illegal.
This sounds wonderful! I love the idea of earthy notes with the sweet and citrusy tart. This is definitely in my wheelhouse of flavor profile. Although I'm wondering what hopping would bring to the table. Either instead of or in addition to the Elderflower.
If you enjoy hopped beverages then I say go for it!
@City Steading Brews I've made 1 so far and the hops add another level of flavor. I think a quick, dry hopping with West coast hops would bring out some floral notes but East coast could add another level to the citrus notes. I know that's not Brian's wheelhouse but it may be worth trying.
A mill for grapes should work well to masticate the cherries and keep the seeds out incase you want to use them again
Thank you for making all these wonderful videos! Question for a newbie: I accidently put a whole oz into 2.5gal of water instead of a 0.5oz for my starsan before checking my mead, will that double concentration of starsan hurt my mead since i put back my measuing liquid from my graduated cylindar?
Most likely you’re just fine. Especially if all you did was use it to sanitize the cylinder and hydrometer.
Happy to see you use Allulose. It's my go to no fermentable sugar. 1to1 ratio with sugar and at least to me no aftertaste like you get in other non fermentable sugar.
Allulose is 70% as sweet as sugar, fyi.
@@CitySteadingBrews I guess it depends on your source - I just googled it and found a lot of sources that say "Allulose Sweetener, Keto-Friendly, 0g net carb, Low Carb Sugar, 1:1 Sugar Substitute" but either way It's my favorite sugar sub to use.
Oh, I've seen those too, they are often mixtures though.... pure allulose is what we have :) It's a great sweetener.
Im too new at brewing this is too complicated for me. But I enjoy seeing where I might go in the future
Awesome video, I put these on whilst cleaning and cooking to get ideas. Gonna try this out
Derica, does Allulose sugar the most natural tasting non fermenting sugar. I am coming to my final racking before bottling and might need to back sweeten for the first time ever due to potentential dryness and want the best option forback sweetening w/o pasteurization. Oh yeah, how much water did you steep you tea leaves with?
Allulose is really neutral. The amount of water means nothing as it gets diluted anyway :)
th-cam.com/video/3M5Up696Ivc/w-d-xo.htmlsi=fRNR6UmKZrZCPzJO
Does mead clear as fast as wine does? I've noticed quite a bit more sediment. After racking, though relatively clear it seems to be settling again. I'm guessing this is normal for a mead. There was nothing abnormal with color or smell. Does mead tend to need to be racked more than wine does due to the honey? I used 71B yeast which tends to floculate well for me with wine.
Roughly the same? I never noticed a difference anyway.@@S.Hydra9
No reason to rack more than wine... it IS wine :)
Cool, thanks for the feedback :)@@CitySteadingBrews
Hey, What do you call a stoned flower?
high-biscus
OMG
I think this is going to be my next brew. Looks great. Cherries look to be a PIA though
A bit. I feel any tart Cherry should work as a replacement.
@City Steading Brews what about tart cherry juice? Like something that's pure I can get at local health store?
What kind of scales do you use for weighing the honey, and do you weigh the fermenter then zero the scale to get the proper honey weight
We do tare the fermenter weight, and this is the scale we use: amzn.to/42ReGq4
❤
I adored watching you be all uninterrupted Derica! (I enjoy watching the two of you together also, but this was new and different and also fun.)
Hey guys! Could you use dry ice to carbonate?
Could and should are different... Not sure you can really control it as easily, but maybe?
Could you guys try to brew matcha? Since you guys had made tea wine and successed, i wonder if you can also do it with matcha powder and i'm genuinely curious of how it will taste.
Love the vid btw👍
We added Matcha to our St. Patrick’s Mead for color and it fell out of suspension. By itself it might flavor the beverage but the color won’t remain.
@@CitySteadingBrews oh yeah, i remember that now. But i was thinking about something like a kyoto matcha ipa??? A copycat version of it, maybe???
How much water did you use from the kettle to steep the tea?
Doesn't matter really. Use just enough to make the tea. It gets diluted in the whole batch anyway.
The trick you use for the cherries I used for preparing my Oregon Grapes. (By the way give them a try, the flavor is great and nothing I thought before)
If you mix the honey in the pitcher it’s more easier to weight. No funnel needed and you can mix it easily too.
I like this project and it’s really funny to hear you talking a lot. In some videos with you husband he talk a lot and you’re so silent.
What is your method to clean out the smallmouth jars after fermentation? I’ve found it rather difficult to clean them out
I use a large bottle brush with a wire handle that can bend. I find soaking in hot soapy water beforehand and then making contact with the brush does the job. Occasionally I will have to resoak the neck area if I have stubborn dried yeast and protein particles.
As a Pagan i love the Goddess. im so glad you made this..
By the way who did the mother and crone would love to see all three
They are all linked in the description.
@CitySteadingBrews yep ADD caught me before I looked thank you so much blessed be
No worries
to deal with the funnel sealing, use a straw to create a path for air to escape =)
Ironically I have just made a cherry Melomel using just the same process ❤️🍒 it's very messy atm 😀
the avb will show up wrong if the temp of the liquid is warm :D when I smush fruit like that I usually get 1.020 - 1.040 if I use that much water and the liquid is 20C
It won't be off by much. Usually only 1 or two specific gravity points. Different fruits have different amounts of sugars.
@@CitySteadingBrews I want to second what you said there. I just racked a 1 gallon batch of blackberry melomel that I put 2 lbs of frozen blackberries into. Searching online for the sugar content of blackberries, they only contributed 44g of sugar - which is basically 0.004 points of gravity per gallon.
Was considering cherry juice with agave nectar... would that be Maidens blood??..lol
New Derica show?
Not really. It's just a collaboration.
Derica you should do more by yourself.
Wait! You said you were only going to use 1/2 of a packet of yeast. There's no packet THWACKING if your are only using half. Oh...ok, the packet was already open. Could you've used specific gravity to estimate sweetness via Allulose?
Maybe. Would have to know the sg allulose adds.
And so it was that later
As the mazer told her tale
That her mead, at first just tawny
Turned a darker shade of Derica
😊
The link to Making Pour Decisions is linking to FaeWood
It should be fixed.
I just checked it... maybe hit refresh?
Nice done! 👍
Score 8,5 ? 🙂
Lol! That sounds about right!
Do I smell a Derica only channel on the horizon?
Derica says no.
I managed to pit my way through 5.9Kg of cherries this year, so I worked out the weight of 10 cherries....I pitted 1416 !!
Which turns out to be nothing. I over did it in error the last year and did 12Kg...which is 2840. My hands still hurt !!
I feel your pain. Now that I’m processing our limes I look back fondly at the Cherry mess, lol.
There's no reason you couldn't use a stand mixer (on low), or blender (sanitized, of course), to ensure homogenization of your brew. Just add some of your honey to a portion of your brew and work in batches. Of course this will make more dishes, but it will oxygenate your brew and save your arms.
If you really want to.... seems more cumbersome though.
@@CitySteadingBrews
It does, but watching Derica struggle a bit with the bejezus part made me think..we have machines that could do the work for us...
I mean diluting 3 pounds of honey into a more manageable solution is work no matter what. You could warm it in a half gallon of your brew until it were diluted and use a had mixer to oxygenate it as well. Thousand ways to skin a cat. Just saying that shaking a 10 pound liquid weight probably isn't something everyone is capable of for such a duration.
Hi Derica, I love your videos ( with yourself and Brian)and have been watching much more lately (catching up on them in no particular order ) as I have caught the 'brewer/fermenting bug' again.
I am really not trying to be picky but 2.75 lbs (I'm assuming that's how you measured the fruit for this recipe) isn't 1.970 grams..... it's 1247gms/1.247 kilos, not trying to be picky...but if people decide to use the gram measure you mentioned...they'll be using an extra 700 gms of fruit, about another 1.5 lbs
We are human. Sorry for the error.
@@CitySteadingBrews I read my comment back I should have worded it better...no intention to 'catch you out' or nastiness meant. 😀 As I wrote it was going through my mind... was I missing something really obvious ( a different value for US lbs and UK lbs ) and I'd end up with egg on my face? lol. Again, I didn't mean to be a smart-a++ or was I trying to be 'clever'. I hope we are 'good'?
So yeah, maybe next time pit the cherries before you freeze them pain in the butt but probably worth it😂
The “Hulk Smash” method would be my recommendation for that particular “cherry” as it really isn’t a cherry and thus doesn’t have the single stone fruit style of seed.
Have you guys ever done a live show while makes your brews???❤❤❤
There's not much point, since the idea in a live show is to interact with the audience.... we would have a tough time doing both.
Glad to see you got a solo episode. However I think your problem was you where manhandling and you should’ve been maidenhandling 😊. Jk. Great video.
Fun fact: Barbados cherries aren’t true cherries but are in the family Malpighiaceae