I’ve have used frozen water bottles. Like using ice but ya don’t add water and the can be sanitized and they’re cheap I really enjoy y’all great videos thanks for all ya do
@@CitySteadingBrews no i believe they mean they freeze water bottles, put those into the pot letting them cool down the wort without diluting it and taking out the bottles once melted allowing for refreezing
Omg, I literally made this yesterday!! Exactly like this with sugar, heating up the blueberries in just enough water and everything. The only thing I did differently was adding pectic enzyme. Not so much for post-fermentation clearing but for extracting as much of that color and all the blueberry goodness as possible. Today it's going like crazy, bubbling so fast you literally can't count the bubbles...it's like 3 bubles a second or something nuts like that, but don't care 'cause I do the primary in a bucket. Hope it turns out this good! 🤞 Think it will because the key to it in a wine is lots and lots of berries. Just as you did. I added a similar amount - 2.4kg. And 2L of cold blueberry juice out of fridge - that's also one way of cooling it off faster for sure. Anyhow, this was my last brewing until some time in the spring because I'm completely out of space after the grape season. Great video!! Cheers!
I refrigerate my yeast and I found a packet of yeast (unopened) from 2007 - Safale S-04. I rehydrated with Fermaid Evolution per instructions (except I waited until the temperature of the initial evolution hydration mix dropped to about 95 DegF) including a bit of boiled wort from a Brown Ale - unhopped. I pitched it into the Brown ale wort and it took off vigorously - pitched at about 10PM and it was perking away at 7 A.M. the next morning. I had fresh yeast available to pitch just in case it did not work but it would have been Safale US-05. I was really surprised and pleased. I just put it into secondary after 6 days to let it settle and finish for kegging in about a week. O.G. a bit high at 1.070 and racked to secondary at 1.021 - final expected to be ~1.011 at kegging. I also used Willamette hops from 2009 that were nitrogen vacuum sealed and kept in the freezer. It is an experiment. I sensed no off odors at secondary racking.
Hello, here's an idea to improve the sealing of the lid on the 'Little Big Mouth Bubbler'. Cut a ring out of a thin silicone baking sheet & install it in the lid in place of the foam gasket. As always, enjoyed the video! Cheers!
I just want to thanks you two for making such quality and fun videos! I got into making meads and wines because of you and it is a fulltime hobby of mine now. speaking of odd gravities, I recently just finished a Mango Pineapple agave mead/wine? and it was the best thing I have ever tasted (literal liquid gold!) the final grav reading was .984. if you want to reenact it for a video I can offer the recipe. Again major shout out for the two of you, thank you so much! ❤
@@nicholaslozuk4788 the recipe is made for a 1 gal carboy 36oz of agave in the raw blue agave nectar 32oz Lakewood organic pineapple juice 32oz Lakewood organic mango blend 12oz of black tea 2 tsp of fermaid o 1 packet of ec 1118 yeast I also used 12oz of hot water with bentonite clay in primary fermentation for clarity. This step isn’t necessary so you can either add more pineapple juice or water to fill the rest of your carboy up to reach a desired gravity. My initial gravity was a 1.111 and final gravity at 0.984. I back sweetened with the agave nectar. An odd note: I’ve never seen a colony of yeast ferment mostly at the top of the wine really weird looking but I’ve made the wine twice and it’s done it both times and came out fine.
Hey guys, this is a bit above my current brewing pay grated, but it seems easy enough. For me I’ll get all the basics down and move on to this. I’m still confident I could make it but I’ll choose a slow walk first to really understand the principles. Thanks for taking the time to do these videos. They are amazing. Cheers guys 🇦🇺
I have a blueberry wine I started 6ish weeks ago - it also went to 0.986 I used 71b. It was great to see your end of ferment tasting reactions - matched my experience exactly. That complex "expensive" mature red wine profile took me by surprise too.
Even on camera, you seemed to be able to see the deep, rich color of the wine, I agree, it was amazing to see their reactions too. It is so amazing, that even the most basic of things, turns out much better than expected. I am still learning the K. I. S. S. ("Keep it Simple Stupid") Method to doing things, and all will be better than I hoped or expected.
Hey guys. I am so so happy you guys made this. You made it almost exactly the way I make my blueberry wine. It tastes amazing when young and dry and even better with some age reminiscent of Syrah/shiraz wine.
I know when I made my blueberry mead a bit back it was REALLY well received at a camping trip. People were asking me for the recipe. Glad this came out awesome though! 💚
Went to find the wild blueberries at Costco and the 5 lb. wild blueberries at Costco are now 4 lbs. Shrinkflation at work. Fortunately, I have a 1 lb. bag in the deep freeze from Walmart that I can add to the recipe. Thanks for your videos!
U guyz R still a hoot. Been a couple yrs away....smiling @ the back ground with bottles back. Many brews of mead have come & gone. Great job & keep up the most entertaining 'how tos' Dave
Very similar to my favorite brew I’ve ever made! The blueberries work so well to get that quality red wine aspect and it also goes great with some wildflower or blackberry honey to add more complexity. I aged mine in a 3rd rack conditioning vessel for a year before bottling and it got even smoother.
You guys should make a "our top 5 brews ever" video. I would very much appreciate watching that, and trying out the recipes! I'm trying your blueberry wine recipe now. Your grocery mead and cider recipes have been a real hit here.
I followed this recipe, minus the french oak and some adjustments because of litres and kilograms and it came out amazing! Blueberry forward but not so strong that it tastes like blueberry. Like you said, it tastes like a good wine!
Hey from Sunny Australia! not sure if you will see this but hey, such is youtube comments. I have recently gotten into home-brewing and the hobby in general. You guys resonate so well with me and i feel a surprising connection to your content. I appreciate the work you do, and I find your content less 'in your face' or 'opinionated' than the next channel, and it has really helped you stand out for me. Keep up the great content and excited to see what else you do. Thanks for all you do and your content really gets me excited to do more :) Stay awesome
I noticed the pot you used is a "clad bottom". I use the same type of pot for beer making and have noticed that it cools faster moving the must/wort out of that pot, and then cooling it. Clad bottoms are great when cooking, but a pain trying to quickly cool the contents. Wife wants to start this one soon! Great video!
just found your channel and I love it...thank you for sharing! My son and I are into our first honey mead brew and in researching how to rack and bottle I found your vids. This blueberry wine looks so good!! Next on our list. You two have great chemistry 🎥
You two are a hoot! But my wife, eldest son and I have undertaken brewing, primarily, because of y’all. Well done! I’m a dedicated and devout nerd but my preference is Rough Science-just like y’all do. Hands on science!
You need to increase the surface ratio to cool faster. So casserole dishes or something flat. Less liquid with a wide flat top will cool down way faster.
What a great video!!!! The tongue in cheek comments, " just the tip" and " get some wood" .... EPIC. LOL. The timing and facial expressions... comedic perfection.. but on the serious side, I cannot wait to try this myself. Since the first video I watched of you guys, I've been hooked. Absolutely love your channel!!!! I go back often and re watch your videos and take copious amounts of notes. Long time fan. And 💯 fan for life!!!
Wort chiller will help with cooling, but that’s the copper tubing you mentioned immediately after I started this comment. Maybe reusable ice packs in your sink? Or heat with a smaller volume and add cooler water at the end?
Everytime I eat noodles now I Thwak that packet lol. I only drink 3 to 4 beers a month these days so I've drilled a hole in juice bottle lid for my airlock as I don't drink enough to justify a full batch Hi from Australia
You can make an ice wand using a tube and fill it with ice and put it in the freezer. I think you can buy them online but I made mine with a plastic tube I had. I suppose you could take an ice pack, like that you put in a cooler and put it in a ziplock bag can plop it in the mix and stir it around a bit too. Just as effective.
Love the video! I make a lot of kombucha, and I just always have a Tupperware of frozen water to add to it. Make sure it will fit through the neck of the fermenter. Cheers 🎉
The easiest recipes often yield a great product. I need to make this. I just racked a holiday cyser I'm working on and it's gravity is 0.980. My hydrometer just about sank. 71-Beast made fast work of the primary.
I just viewed your blueberry wine segment and I can't find your one year tast test. I have a few honey bees and I'm interested in brewing some mead. I have brewed beer in the past, and would like to get back into hobby. Love what your doing
Love your vids have 6 1 gallon Carboys working away both mead and wine all due to your vids Also have made 3 gallons of your Holiday mead with dates etc. Trouble is I cannot stop drinking it lol as is
Not a brewer but could you cool it down ( during this first phase) by using i couple of towels and ice packs. Maybe idk like I've mentioned i don't have a clue about brewing
it was actually dry!, my strong wine and beer was dry, like super dry😅, but tastet fantastic, going to sweeten the wine a bit, but i need HELP my mead has been stalled im pretty sure, my mead started at 1050, and when i checked it today nearly 2 weeks later it was just 1040, is it stalled or what?, i added some yeast nutriens, and degased it, but any thougths?
I make a lot of triple berry and roughly macerate the berries when starting. I NEVER thought to use that little tea strainer to keeps bits out of the hydrometer. I've tried other things. But that simple little hack might be a game changer for my frustration!!!!
I love your videos. They are very informative and entertaining. I'm looking to get started in making mead and feel kinda overwhelmed. Trying to gain as much knowledge as possible and figure out all tools/equipment needed. Your list has helped and my amazon cart is filling up quickly. Keep it up!!!
I absolutely wasn't going to go into any complexity in brewing myself wine. You two! I just got 5lbs. of fresh frozen blueberries, as a gift. And, I find your video!🤨 now you've gone and done it!!! I'm intrigued 😶! Thanks, a lot....
I just discovered the other day that the directions for Fermaid O say to add after primary fermentation. I was having some trouble with yeast and I started opening my fermenters once a day for the first 3 days to exchange the air and give them a stir. Then on day three I add fermaid O and never open it again until I need to take a reading. This has helped me GREATLY!! I've not had any issues since then.
It doesn't say after primary fermentation... that wouldn't make much sense. It does say a day or two into fermentation though. Frontloading works as well, as we have shown.
My package technically says "Rehydrate in distilled water and add at 1/3 sugar depletion." The aerobic primary fermentaion usually eats up about 1/3 of the sugar in the first 3-4 days and then the yeast goes into its anaerobic secondary fermentation stage. So you are right, it doesn't say "after primary fermentation" but it means basically the same thing.
Primary fermentation lasts until fermentation is finished. I know what you are saying, but it's not the same thing. Primary fermentation is the accepted term for the entire fermentation period, until it stops for whatever reason.
I just commented on your raisin wine video a hour ago and mentioned i was going to make your mead first...... not now, this sounds absolutely amazing and headed for frozen blueberries in the morning ! Love your videos but i am spending too much time watching these instead of running my custom woodworking business ! 😂
Should I dump my mead!!! Accidentally pasteurised my 1 day old mead which was fermenting amazingly!!! In the cold UK I was using a heat pad wrapped around the Demi John set to 70f but got home from work and it was steaming through the airlock at 130f!!! 1110 OG to 1090 in 1 day but feel I have killed my brew!!! If you guys have any advice, most appreciated, have loved the channel since the beginning of COVID when I started home brewing. Thanks Brian and Derica😢 Paul.
One thing you could do maybe to cool it down, if you have a stock pot or a canning pot set the little big mouth bubbler inside that and fill up around the edges with cold water or ice water, basically a water bath. Just a thought
Love you guys. I wish i could taste that wine! I'm a newbie, stated wine making about 3 months ago. I've watched a lot of your videos and both of you are so good at teaching this. I've learned a lot from you two. I haven't had any bad experiences with wine making yet because I listened to you two. I'm going to try making this blueberry wine that you're making in this video this coming weekend. I have everything, just need to do it. I wish I could find that little big mouth bubbler online but can't.
@@CitySteadingBrews well, I followed your recipe, started it on the 3rd. Using red star premier Cote des blancs it went from og 1.124 all the way down to 1.002 yep yeast can't read. lol it's now in secondary and clearing up very well. the taste wasn't the greatest but it was very cloudy and dry, lots of alcohol. I'm going to test it again on Sunday and back sweatin it hopefully that will bring out more of the blueberry.
interesting idea, you could always try a 5 gallon bucket, some flexible tube, and a small aquarium pump. It's a little bit involved but probably no more than $30-40 all in. just wrap the tubing around the jar and then run the pump with your bucket as the thermal sink. Once you get below shock territory you can even add ice to the bucket to speed things up.
just an idea on cooling it off. make your own ice cubes with your purified water and drop one cube in and srir. Before you add the extra water. can be quick and easy.
G'day guys. That looks like it will be delicious. Water in your mixing and heating pot or another clean pot to drop the fermenter in would help cool things a little faster. I might have to try a fruity batch without a bag... I hate washing the bag afterwards , lol. 😅🤣😂
When I use to do beer brewing in order to cool it quickly I would freeze my filtered water the night before and add to the wort. It would take it down quickly for me and not require any additional equipment or cost.
The subtle ow and then staring into the camera with pain in your eyes after wracking your knuckles off the table 😂😂 I’m sure that didn’t feel good. Love the content, just started and I’m learning a lot from your videos! Thank you!
Hi! Thanks to this video I started this recipe. I have one question if you do not do any back sweetening do you have to pasteurize or after the third week can you just bottle it if you DON’T back sweeten it.
If your brew goes dry and you don't sweeten you don't have to pasteurize. I would leave it a while longer before bottling though to allow sediment to fall out.
When using a wide mouth fermenter or bucket...I freeze a water bottle, sanitize the exterior, and submerge it in the must. That lets me get the temp down to range.
for the cooling of the hot liquid: i can recommend you using icecubes If the temperature is high (above 40°C) then they should dissolve relative quickly. with that the temperature would also drop. Constantly check the temperature when you drop the ice.
32:00 From Webster's Dictionary: *wine* 1: an alcoholic beverage made from fermented grape juice *2: an alcoholic beverage made from the usually fermented juice of fruits (as peaches or berries) other than grapes* 3: a dark red color
@@CitySteadingBrews The next time an idiot says you're not making wine.. send them my way.. :LOL: I love proving idiots wrong.. and I love your channel
I started watching this channel because it popped up in TH-cam and have been watching for a couple years now because ya'll are great. I don't brew now but plan to start when i have some room. I do however play d&d, as i see y'all do. Have you ever thought about streaming your games?
Agree about the audience. Could just do it as a twitch channel and not do a TH-cam import. Just do a link to it on this channel so people who would be interested could bounce over and watch if they want.
Great videos!!! I just finished my fermentation stage and into conditioning. Only got 10.24% ABV but I tried Brown sugar instead of regular white sugar to see if I can get some of the molasses flavor to it. Used the black tea as well, so far has lots of flavor. Just wondering if you have tried Brown sugar before? Thanks for all the great videos.
Our summers in Kansas have been a bit cooler these last couple of years. Using a calculator is just fine. I can't do dry so how would I get ti to a just a little on the sweet side? Amazing color too!
I love your channel, for years I've been looking and trying to learn how to make home made wines and you've hit it on the head. AND, LOVVEE the plastic container to get it started. I haven't search, but do you have one for watermelon. The only problem was I spent 1/2 hr, could've been worse looking for permato... then to find your recipe under your video fermaid O .... lol is it actually called Fermaid 0, don't worry I've looked it up. I thought for a moment you put an O on the end for a bit of laughter.... :(((
One of two things... they band together snd mutate into something different for good or worse or... declare war on each other and one may survive to ferment.
You two are just fun to watch. Your episodes of discovery are hilarious as well as informative 👍. I have had a few fermentations go below.990 using premier classique yeast and a 1.00 starting gravity. I personally don't care for "sour wine" as I've nick named it 😊, I prefer fruit to taste like the original thing and other than a few fruit like lemons or bitter orange, they all have a sweetness to them. As is stated, each to their own. So I bottle dry and add sugar to my glass 😁, that way everyone is satisfied with their drinks. BTW, try making premeasured ice cube trays to cool your must. I've found that three quarters cup water filles my ice tray and two ice trays will Cool a gallon of must to a workable temperature quite quickly 👍. Thanks again for spending your time with us and your excellent recipes 👍❤️🙏
Have you tried something like Go-Ferm Protect Evolution to regenerate your yeasts? You add it to the yeast when you hydrate them and it's supposed to make them grow stronger, I think the comparison was like making dried yeast into liquid yeast. I got some delivered on accident instead of Fermaid O and it'd be a waste to not use it.
Killer content this week dudes. My first forays into wine were with "bluets sauvage" and raspberries, my buddies would say it had a snow shovel effect. 2 tumblers and try to stand up, wham. This was with ec1118, no additional sugar, campden sterilization, 1975 vintage. They would call it blueberry grunge. Not surprised with your brew results. May have to make a berry picking run next year. Only 3 hours north of my home in Barrie, to find the wild berries 🎉😂🖖👍🤪
Happy New Year Brian and Derica. I 'm makin this wine from frozen forest blue berries. I pasterized them and used pectine enzyme. How much suger from them will be consumed by yeast? Half or more?
As long as you've got the spare volume to do so, you can fill a bottle with cold water and ice and set it in the jar, or better yet, the pot before you transfer the must. Obviously, sanitize the outside of the bottle you're using, but it'll basically act as a giant ice cube without diluting your must.
I’ve have used frozen water bottles. Like using ice but ya don’t add water and the can be sanitized and they’re cheap I really enjoy y’all great videos thanks for all ya do
I usually try to reserve half a gallons space to add chilled water
You dilute it?
@@CitySteadingBrews no i believe they mean they freeze water bottles, put those into the pot letting them cool down the wort without diluting it and taking out the bottles once melted allowing for refreezing
@@fishticles5think they're talking to the person that said they add chilled water
I was, yes.
Omg, I literally made this yesterday!! Exactly like this with sugar, heating up the blueberries in just enough water and everything. The only thing I did differently was adding pectic enzyme. Not so much for post-fermentation clearing but for extracting as much of that color and all the blueberry goodness as possible. Today it's going like crazy, bubbling so fast you literally can't count the bubbles...it's like 3 bubles a second or something nuts like that, but don't care 'cause I do the primary in a bucket.
Hope it turns out this good! 🤞
Think it will because the key to it in a wine is lots and lots of berries. Just as you did. I added a similar amount - 2.4kg. And 2L of cold blueberry juice out of fridge - that's also one way of cooling it off faster for sure.
Anyhow, this was my last brewing until some time in the spring because I'm completely out of space after the grape season.
Great video!! Cheers!
"just the tip" made my whole day! 🤣🤣🤣
I refrigerate my yeast and I found a packet of yeast (unopened) from 2007 - Safale S-04. I rehydrated with Fermaid Evolution per instructions (except I waited until the temperature of the initial evolution hydration mix dropped to about 95 DegF) including a bit of boiled wort from a Brown Ale - unhopped. I pitched it into the Brown ale wort and it took off vigorously - pitched at about 10PM and it was perking away at 7 A.M. the next morning. I had fresh yeast available to pitch just in case it did not work but it would have been Safale US-05. I was really surprised and pleased. I just put it into secondary after 6 days to let it settle and finish for kegging in about a week. O.G. a bit high at 1.070 and racked to secondary at 1.021 - final expected to be ~1.011 at kegging. I also used Willamette hops from 2009 that were nitrogen vacuum sealed and kept in the freezer. It is an experiment. I sensed no off odors at secondary racking.
Hello, here's an idea to improve the sealing of the lid on the 'Little Big Mouth Bubbler'. Cut a ring out of a thin silicone baking sheet & install it in the lid in place of the foam gasket. As always, enjoyed the video! Cheers!
I just want to thanks you two for making such quality and fun videos! I got into making meads and wines because of you and it is a fulltime hobby of mine now. speaking of odd gravities, I recently just finished a Mango Pineapple agave mead/wine? and it was the best thing I have ever tasted (literal liquid gold!) the final grav reading was .984. if you want to reenact it for a video I can offer the recipe. Again major shout out for the two of you, thank you so much! ❤
I don't know if they want the recipe, but I sure do! Can you put it here? I would be grateful.
Feel free to write out the recipe.
@@nicholaslozuk4788 the recipe is made for a 1 gal carboy
36oz of agave in the raw blue agave nectar
32oz Lakewood organic pineapple juice
32oz Lakewood organic mango blend
12oz of black tea
2 tsp of fermaid o
1 packet of ec 1118 yeast
I also used 12oz of hot water with bentonite clay in primary fermentation for clarity. This step isn’t necessary so you can either add more pineapple juice or water to fill the rest of your carboy up to reach a desired gravity. My initial gravity was a 1.111 and final gravity at 0.984. I back sweetened with the agave nectar.
An odd note: I’ve never seen a colony of yeast ferment mostly at the top of the wine really weird looking but I’ve made the wine twice and it’s done it both times and came out fine.
Hey guys, this is a bit above my current brewing pay grated, but it seems easy enough. For me I’ll get all the basics down and move on to this. I’m still confident I could make it but I’ll choose a slow walk first to really understand the principles. Thanks for taking the time to do these videos. They are amazing. Cheers guys 🇦🇺
Yes it’s is simple to make wine but takes practice to make good wine. I’m just glad I never learned how easy it was when I was at the University. 😂
I have a blueberry wine I started 6ish weeks ago - it also went to 0.986 I used 71b. It was great to see your end of ferment tasting reactions - matched my experience exactly. That complex "expensive" mature red wine profile took me by surprise too.
Even on camera, you seemed to be able to see the deep, rich color of the wine, I agree, it was amazing to see their reactions too. It is so amazing, that even the most basic of things, turns out much better than expected. I am still learning the K. I. S. S. ("Keep it Simple Stupid") Method to doing things, and all will be better than I hoped or expected.
Hey guys. I am so so happy you guys made this. You made it almost exactly the way I make my blueberry wine. It tastes amazing when young and dry and even better with some age reminiscent of Syrah/shiraz wine.
I know when I made my blueberry mead a bit back it was REALLY well received at a camping trip. People were asking me for the recipe.
Glad this came out awesome though! 💚
Went to find the wild blueberries at Costco and the 5 lb. wild blueberries at Costco are now 4 lbs. Shrinkflation at work. Fortunately, I have a 1 lb. bag in the deep freeze from Walmart that I can add to the recipe. Thanks for your videos!
U guyz R still a hoot. Been a couple yrs away....smiling @ the back ground with bottles back. Many brews of mead have come & gone. Great job & keep up the most entertaining 'how tos' Dave
Very similar to my favorite brew I’ve ever made! The blueberries work so well to get that quality red wine aspect and it also goes great with some wildflower or blackberry honey to add more complexity. I aged mine in a 3rd rack conditioning vessel for a year before bottling and it got even smoother.
You guys should make a "our top 5 brews ever" video. I would very much appreciate watching that, and trying out the recipes! I'm trying your blueberry wine recipe now. Your grocery mead and cider recipes have been a real hit here.
Yeah we are due for another. We did one a few years ago :)
Currently following this video have my pot out in a Canadian winter with a cover and it's still taking forever to cool.
I followed this recipe, minus the french oak and some adjustments because of litres and kilograms and it came out amazing! Blueberry forward but not so strong that it tastes like blueberry. Like you said, it tastes like a good wine!
Nice work!
Love making blueberry wine
Hey from Sunny Australia! not sure if you will see this but hey, such is youtube comments.
I have recently gotten into home-brewing and the hobby in general. You guys resonate so well with me and i feel a surprising connection to your content. I appreciate the work you do, and I find your content less 'in your face' or 'opinionated' than the next channel, and it has really helped you stand out for me.
Keep up the great content and excited to see what else you do.
Thanks for all you do and your content really gets me excited to do more :)
Stay awesome
Of course we see comments :) Thanks so much for the kind words! Happy to help.
YES! I always wanted to go to a WINE CONCERT!!!!!! Play on!!!!!!!!😂 Hello from Daytona Beach!!!!!
I noticed the pot you used is a "clad bottom". I use the same type of pot for beer making and have noticed that it cools faster moving the must/wort out of that pot, and then cooling it. Clad bottoms are great when cooking, but a pain trying to quickly cool the contents. Wife wants to start this one soon! Great video!
Sure, could do that.
just found your channel and I love it...thank you for sharing! My son and I are into our first honey mead brew and in researching how to rack and bottle I found your vids. This blueberry wine looks so good!! Next on our list. You two have great chemistry 🎥
Good luck!!
Y’all kick ass!! I’ll be starting my journey Friday and I only keep up with you all and Man Makes Mead
You two are a hoot! But my wife, eldest son and I have undertaken brewing, primarily, because of y’all. Well done! I’m a dedicated and devout nerd but my preference is Rough Science-just like y’all do. Hands on science!
You need to increase the surface ratio to cool faster. So casserole dishes or something flat. Less liquid with a wide flat top will cool down way faster.
i have my blueberry wine put together and it is bubbling asway. should I worry about the fruit cap. Im really tempted to give it an oh so gentle stir.
Keep the fruit wet for sure!
What a great video!!!! The tongue in cheek comments, " just the tip" and " get some wood" .... EPIC. LOL. The timing and facial expressions... comedic perfection.. but on the serious side, I cannot wait to try this myself.
Since the first video I watched of you guys, I've been hooked. Absolutely love your channel!!!!
I go back often and re watch your videos and take copious amounts of notes.
Long time fan. And 💯 fan for life!!!
It's a really good wine too :)
Thankyou so much for this video. I've Made my first blueberry wine and it is AMAZING
Awesome. Happy to help!
You guys are my fav ❤
I LOVE TRYING TO REPRODUCE YOUR WINE'S, THE MEXICAN SANGRIA TURNED OUT A SOLID 10 MY FRIENDS AND FAMILY LOVED IT. THANK YOU 👍
That tea strainer was an amazing idea. I encountered that same problem with my last wash and did not come up with as elegant of a solution ❤❤❤
Wort chiller will help with cooling, but that’s the copper tubing you mentioned immediately after I started this comment.
Maybe reusable ice packs in your sink? Or heat with a smaller volume and add cooler water at the end?
Everytime I eat noodles now I Thwak that packet lol.
I only drink 3 to 4 beers a month these days so I've drilled a hole in juice bottle lid for my airlock as I don't drink enough to justify a full batch
Hi from Australia
I just did my first rake of this mead and I got .988. It surprised me too. Glad you had similar results. 🎉
You can make an ice wand using a tube and fill it with ice and put it in the freezer. I think you can buy them online but I made mine with a plastic tube I had. I suppose you could take an ice pack, like that you put in a cooler and put it in a ziplock bag can plop it in the mix and stir it around a bit too. Just as effective.
Love the video! I make a lot of kombucha, and I just always have a Tupperware of frozen water to add to it. Make sure it will fit through the neck of the fermenter. Cheers 🎉
Hi there! Just started watching your videos recently as I’m getting into home brewing - I love your channel! Thank you for your great videos
Welcome!
what a relevant video, i was literally wondering last night how i was gonna make blueberry wine next summer
The easiest recipes often yield a great product. I need to make this.
I just racked a holiday cyser I'm working on and it's gravity is 0.980. My hydrometer just about sank. 71-Beast made fast work of the primary.
My best wines i ever made is Blueberrywine and the other one is lemon with elderflowerswine. :)
Love you guys. great videos. learned so much from your mead making vids.
I just viewed your blueberry wine segment and I can't find your one year tast test. I have a few honey bees and I'm interested in brewing some mead. I have brewed beer in the past, and would like to get back into hobby. Love what your doing
We jut made it... a year hasn't passed yet.
Might not sound like a big deal but thank you for the picture of the hydrometer reading at 23:50
You are welcome.
Cool packs from the freezer
Love your vids have 6 1 gallon Carboys working away both mead and wine all due to your vids Also have made 3 gallons of your Holiday mead with dates etc. Trouble is I cannot stop drinking it lol as is
Not a brewer but could you cool it down ( during this first phase) by using i couple of towels and ice packs. Maybe idk like I've mentioned i don't have a clue about brewing
it was actually dry!, my strong wine and beer was dry, like super dry😅, but tastet fantastic, going to sweeten the wine a bit, but i need HELP my mead has been stalled im pretty sure, my mead started at 1050, and when i checked it today nearly 2 weeks later it was just 1040, is it stalled or what?, i added some yeast nutriens, and degased it, but any thougths?
A marinade syringe works well for sampling with solid fruit.
I make a lot of triple berry and roughly macerate the berries when starting. I NEVER thought to use that little tea strainer to keeps bits out of the hydrometer. I've tried other things. But that simple little hack might be a game changer for my frustration!!!!
Happy to help!
I love your videos. They are very informative and entertaining. I'm looking to get started in making mead and feel kinda overwhelmed. Trying to gain as much knowledge as possible and figure out all tools/equipment needed. Your list has helped and my amazon cart is filling up quickly. Keep it up!!!
You can do it!
@CitySteadingBrews just pulled the trigger on supplies
2 big mouth jugs
2, 1 gallon jugs
Plus, all the other stuff in your list of supplies.
I absolutely wasn't going to go into any complexity in brewing myself wine. You two! I just got 5lbs. of fresh frozen blueberries, as a gift. And, I find your video!🤨 now you've gone and done it!!! I'm intrigued 😶! Thanks, a lot....
Anytime! 😉
So after trying your vikings blood last week my wife asked if we could try your blueberry wine. So today we did thanks again from England.
Awesome!
I just discovered the other day that the directions for Fermaid O say to add after primary fermentation. I was having some trouble with yeast and I started opening my fermenters once a day for the first 3 days to exchange the air and give them a stir. Then on day three I add fermaid O and never open it again until I need to take a reading. This has helped me GREATLY!! I've not had any issues since then.
It doesn't say after primary fermentation... that wouldn't make much sense. It does say a day or two into fermentation though. Frontloading works as well, as we have shown.
My package technically says "Rehydrate in distilled water and add at 1/3 sugar depletion." The aerobic primary fermentaion usually eats up about 1/3 of the sugar in the first 3-4 days and then the yeast goes into its anaerobic secondary fermentation stage. So you are right, it doesn't say "after primary fermentation" but it means basically the same thing.
Primary fermentation lasts until fermentation is finished. I know what you are saying, but it's not the same thing. Primary fermentation is the accepted term for the entire fermentation period, until it stops for whatever reason.
I just commented on your raisin wine video a hour ago and mentioned i was going to make your mead first...... not now, this sounds absolutely amazing and headed for frozen blueberries in the morning !
Love your videos but i am spending too much time watching these instead of running my custom woodworking business !
😂
Lol
(On the '...too much for the fermenter'. Harkin back to the movie 'Christmas Vacation', Derica... ) "Him's scared!" 🤣
Should I dump my mead!!! Accidentally pasteurised my 1 day old mead which was fermenting amazingly!!! In the cold UK I was using a heat pad wrapped around the Demi John set to 70f but got home from work and it was steaming through the airlock at 130f!!! 1110 OG to 1090 in 1 day but feel I have killed my brew!!! If you guys have any advice, most appreciated, have loved the channel since the beginning of COVID when I started home brewing. Thanks Brian and Derica😢 Paul.
Add new yeast. Should be fine.
One thing you could do maybe to cool it down, if you have a stock pot or a canning pot set the little big mouth bubbler inside that and fill up around the edges with cold water or ice water, basically a water bath. Just a thought
can I use honey instead of (or alongside) sugar? 8:35 timestamp
Sure. It's a whole different thing though and will taste different. May need more or less sweetening and or aging.
Love you guys. I wish i could taste that wine! I'm a newbie, stated wine making about 3 months ago. I've watched a lot of your videos and both of you are so good at teaching this. I've learned a lot from you two. I haven't had any bad experiences with wine making yet because I listened to you two.
I'm going to try making this blueberry wine that you're making in this video this coming weekend. I have everything, just need to do it. I wish I could find that little big mouth bubbler online but can't.
The blueberry wine is awesome. The Little Big Mouth Bubbler is from Northern Brewer
@@CitySteadingBrews well, I followed your recipe, started it on the 3rd. Using red star premier Cote des blancs it went from og 1.124 all the way down to 1.002 yep yeast can't read. lol it's now in secondary and clearing up very well. the taste wasn't the greatest but it was very cloudy and dry, lots of alcohol. I'm going to test it again on Sunday and back sweatin it hopefully that will bring out more of the blueberry.
interesting idea, you could always try a 5 gallon bucket, some flexible tube, and a small aquarium pump. It's a little bit involved but probably no more than $30-40 all in. just wrap the tubing around the jar and then run the pump with your bucket as the thermal sink. Once you get below shock territory you can even add ice to the bucket to speed things up.
similar to the copper tubing but cheaper and a bit less efficient
Water in the sink is probably easier than that :)
just an idea on cooling it off. make your own ice cubes with your purified water and drop one cube in and srir. Before you add the extra water. can be quick and easy.
G'day guys. That looks like it will be delicious. Water in your mixing and heating pot or another clean pot to drop the fermenter in would help cool things a little faster. I might have to try a fruity batch without a bag... I hate washing the bag afterwards , lol. 😅🤣😂
Another great job folks. I even watched the adds for you. This looks better than Keel and Curry.
Thanks :)
+1 for Monty Python reference! Love your videos.
I'm whackin' my package right now! 😂 Yall crack me up. That blueberry wine is pretty. Lovin' your channel.
use Turbos as your sink to cool down the brew
When I use to do beer brewing in order to cool it quickly I would freeze my filtered water the night before and add to the wort. It would take it down quickly for me and not require any additional equipment or cost.
A small fan…that’s how I cool the hot brewed tea I make for iced tea. It’s faster than you’d think.
The subtle ow and then staring into the camera with pain in your eyes after wracking your knuckles off the table 😂😂 I’m sure that didn’t feel good. Love the content, just started and I’m learning a lot from your videos! Thank you!
Another great video and another recipe I'll have to try!
Thanks!
Hi! Thanks to this video I started this recipe. I have one question if you do not do any back sweetening do you have to pasteurize or after the third week can you just bottle it if you DON’T back sweeten it.
If your brew goes dry and you don't sweeten you don't have to pasteurize. I would leave it a while longer before bottling though to allow sediment to fall out.
I love that little wine glass. Is that just a "tasting glass"?
It is actually!
Thank you. 😊
For cooling, use a fan, and mist the outside of the fermenter with Scoresby. The rapid evaporation of the alcohol will cool it faster
Lol
How long or how often can you use the Star-San? Just once, keeps for a week, etc??? Great videos and info. Thanks.
We make a nee batch for every brew day. You don't need a lot of Star San. The 32 ounce container lasts us a year or more.
When using a wide mouth fermenter or bucket...I freeze a water bottle, sanitize the exterior, and submerge it in the must. That lets me get the temp down to range.
A fan will help it cool faster. Lid it of course. But airflow passed the container works wonders for carrying away heat.
Water is even faster really.
for the cooling of the hot liquid:
i can recommend you using icecubes
If the temperature is high (above 40°C) then they should dissolve relative quickly. with that the temperature would also drop.
Constantly check the temperature when you drop the ice.
Looks super yummy!
32:00 From Webster's Dictionary: *wine*
1: an alcoholic beverage made from fermented grape juice
*2: an alcoholic beverage made from the usually fermented juice of fruits (as peaches or berries) other than grapes*
3: a dark red color
Mhm
@@CitySteadingBrews The next time an idiot says you're not making wine.. send them my way.. :LOL: I love proving idiots wrong.. and I love your channel
Nice Fats Domino reference, Derica. I found my thrill . . . Oooon Bluberry Hill
I started watching this channel because it popped up in TH-cam and have been watching for a couple years now because ya'll are great. I don't brew now but plan to start when i have some room. I do however play d&d, as i see y'all do. Have you ever thought about streaming your games?
We tried a D&D channel once. It didn't take.... We wouldn't do that on CSB though as it's definitely not the same audience.
Agree about the audience. Could just do it as a twitch channel and not do a TH-cam import. Just do a link to it on this channel so people who would be interested could bounce over and watch if they want.
@darynm1679 it's not something we really wish to pursue at this time :). Thanks though.
Great videos!!! I just finished my fermentation stage and into conditioning. Only got 10.24% ABV but I tried Brown sugar instead of regular white sugar to see if I can get some of the molasses flavor to it. Used the black tea as well, so far has lots of flavor. Just wondering if you have tried Brown sugar before? Thanks for all the great videos.
We have used it as a flavoring but not fermented.
Our summers in Kansas have been a bit cooler these last couple of years. Using a calculator is just fine. I can't do dry so how would I get ti to a just a little on the sweet side? Amazing color too!
Sweeten it to taste and pasteurize it.
ICE BATHS!!!! Insta-cool! The coolest way to cool! Hallelujah!
Hello love your videos! One question so mashing the berries is not necessary?
Not really. Yeast evolved breaking down fruits like that.
@@CitySteadingBrews thank you!!!!!!! Keep up the amazing content!!!!
I love your channel, for years I've been looking and trying to learn how to make home made wines and you've hit it on the head. AND, LOVVEE the plastic container to get it started. I haven't search, but do you have one for watermelon. The only problem was I spent 1/2 hr, could've been worse looking for permato... then to find your recipe under your video fermaid O .... lol is it actually called Fermaid 0, don't worry I've looked it up. I thought for a moment you put an O on the end for a bit of laughter.... :(((
It's Fermaid O, yes.
We haven't made anything with watermelon.
What would happen is you mixed different types yeasts?
Like if you have left over yeast over two or more but not enough in one for a whole batch.
One of two things... they band together snd mutate into something different for good or worse or... declare war on each other and one may survive to ferment.
@@CitySteadingBrews I just imaged a yeast war in my head The epic battle for the brew.
i want that city steading brews hat! how cool
They are available from our website: city-steading.com/product/citysteading-brews-corduroy-hat/
i always toss in a few ice cubes if my brew is too hot. yes it may add a little more water but in all reality, how much water is in 2-3 ice cubes ?
I use a bigger pan than my jar. Drop it in and pack ice water around. It will lower temp quick
I can tell already this is going to be awesome
You two are just fun to watch. Your episodes of discovery are hilarious as well as informative 👍.
I have had a few fermentations go below.990 using premier classique yeast and a 1.00 starting gravity. I personally don't care for "sour wine" as I've nick named it 😊, I prefer fruit to taste like the original thing and other than a few fruit like lemons or bitter orange, they all have a sweetness to them. As is stated, each to their own. So I bottle dry and add sugar to my glass 😁, that way everyone is satisfied with their drinks.
BTW, try making premeasured ice cube trays to cool your must. I've found that three quarters cup water filles my ice tray and two ice trays will Cool a gallon of must to a workable temperature quite quickly 👍.
Thanks again for spending your time with us and your excellent recipes 👍❤️🙏
To cool down use a little ice instead of water to top off
Have you tried something like Go-Ferm Protect Evolution to regenerate your yeasts? You add it to the yeast when you hydrate them and it's supposed to make them grow stronger, I think the comparison was like making dried yeast into liquid yeast. I got some delivered on accident instead of Fermaid O and it'd be a waste to not use it.
We have never really felt a need for that. Also, they may contain DAP, which we prefer not to use.
Killer content this week dudes. My first forays into wine were with "bluets sauvage" and raspberries, my buddies would say it had a snow shovel effect. 2 tumblers and try to stand up, wham. This was with ec1118, no additional sugar, campden sterilization, 1975 vintage. They would call it blueberry grunge. Not surprised with your brew results. May have to make a berry picking run next year. Only 3 hours north of my home in Barrie, to find the wild berries 🎉😂🖖👍🤪
A but jealous, love the state of Maine.
@@CitySteadingBrews Barrie Ontario. I head north of Sudbury for the berries. There a many logged and burn areas with killer berry picking.
How long should leave blueberry wine before drinking ? ...thanks
Not sure what you mean. After bottling? We taste at that time. This was totally drinkable then.
Happy New Year Brian and Derica. I 'm makin this wine from frozen forest blue berries. I pasterized them and used pectine enzyme. How much suger from them will be consumed by yeast? Half or more?
It's hard to know really, but... there's not much there anyway. Roughly 40-45 grams per pound. Won't amount to much anyway.
Thank you for quick response.
As long as you've got the spare volume to do so, you can fill a bottle with cold water and ice and set it in the jar, or better yet, the pot before you transfer the must. Obviously, sanitize the outside of the bottle you're using, but it'll basically act as a giant ice cube without diluting your must.
Just making Peach wine with canned peaches Fermenting really well Any thoughts on canned fruit Tried to make it without ex. chemicals
Long as it doesn't have preservatives, it's fine.
Cool it down with whiskey stones. I'm about to start a batch.
How about a sanitized frozen bottle of water to immerse in the mixture to cool it off?