When I play yalls videos, I'm usually cooking or cleaning. So I'm listening, but not watching so much. But when I heard her set him up, I gasped and rushed across the room. Then I got to see his face when he did it, and I screamed for joy 🤣🤣🤣 After I got done crying, had to rewind and watch again 😅 Love you guys 😁 Cranberry stalls for yall? I brew cranberry juice a lot, it's my favorite! Never stalled 🤔 Omg...Brian is pretty,...PITHED off!, about the orange zest 🤣🤣🤣
Love this video! The dynamic of Derica taking the lead is just as fun as Brian being the lead of your video, bit is a nice, refreshing change. On top of that you’ve added yet another brew to my to-make list. Like all the other brews I feel like maling it’ll have to wait until my back surgery has sufficiently healed over. But that’s just timing. Can’t wait for the 1-year tasting!
I made this in March for a holiday just like this. We taste tested and OH MY GOOD! I was going to gift it, but we may keep for ourselves and make a double batch for next year. Thank you so much for the recipe.
Nice job there, missus. Just did a plain cranberry and 2 things popped out: cranberry flavor came out lighter than expected and adding wine tannin took away from the sharpness. Watching what you all did lends me to think that I should not have made up the difference of volume with water and just used cranberry juice entirely. Good to know. This is why I come here. I ended up mixing 50/50 cranberry along with orange-spiced and it's friggin' great now. Cheers!
I finally did my coconut water wine, Just added the lime zest to it. It is DECEPTIVELY sweet and smooth for 14%. That coconut water adds such a smooth texture. I hope I dont leave the lime in too long.
Derica, I had started compiling a list of your scores in an excel spreadsheet. I only made back a year and a half so far but I can send it to you if you want. You guys are awesome btw.
Man, I absolutely love you two on the number rating at end for this video and all the others as well. It is taken so seriously and yet campy at same time. It both drives me nuts when you do it and at same time makes me snort with laughter. Absolute sure sign of you guys being on point! Former St Pete resident here giving you a half smirk with an eye roll but two full thumbs up
I started a gallon of this mead two weeks ago and not even a week in with this yeast I saw the bubbles slow down significantly! I let it sit for another week to be sure started at a gravity of 1.102 and it came out with a gravity of 1.004! Ive racked it off and I’m gonna let it age until December, figured cranberry and orange is a decent holiday drink! Your guys’ recipes are the best and I hope you two get the recognition you deserve!
Just started this as my first brew! Hopefully not gonna regret the cranberry juice since it tends to stall as stated. Can't wait to see the progression!
Great video as usual, I liked the recipe I will try it soon. down some great enhancements ingredients: Fresh ginger about 1 inch and fresh turmeric about 1 inch Peel them and grate them, and put them in Mead bottle (1L) will enhance the taste and color and the smell too and the sweetness of honey will also appear stronger. Try them you will like it.
I used cotes de blanc on my apricot wine; I have never seen a more rapid fermentation. The airlock was bubbling away like boiling water. It was really cool to watch and smelt strongly of apricot.
I'm looking forward to trying to make my first mead in a few months, your channel has been very useful, in that regard. Mead here in North Macedonia is pretty much impossible to find so I usually have friends bring some over from other countries, so who knows maybe if I perfect my mead making skills there is a small business opportunity with this wonderful hobby. Regardless, looking forward to making my own mead, thanks a lot to you guys for providing great guides.
Cote des blanc is my favorite wine yeast. I've seen it go as high as 15.5%; however, I've found that if it stops anywhere after 12%, it's done and not stalled. Anyway, you were asking for recipes. Here is a recipe. Chocolate cherry wine 4 qt tart cherry juice (if sweet, use less sugar) 1/2 cup tea (or tannin of choice) juice of 1/2 lemon 2 tsp Fermaid O 2 lb sugar 8 oz cacao nibs, toasted a few minutes (optional step, but toasting brings out the flavor better) Cote des blanc yeast OG 1.114 When fermentation is complete, add 2 lb cherries, frozen and thawed* Sugar to taste Oak, if desired More cacao if desired, but I've found that the chocolate flavor can be muted until beverage is a month or two old and then pop right out, so maybe wait a bit. Variation: sub one qt of pomegranate juice *This is different from your experiment with adding fruit before or after. In that experiment, the fruits were always fermenting. Here, the cherries are added after fermentation is complete. The idea is to add more cherry flavor and not fermented cherry flavor.
Really enjoyed this video, really liked all the calculations and math involved with all the detailed scenarios. I would have liked to see the math after you back sweetened things. I know its not all that important, however the math would have been complete and the information would have been great.. lol.. I really enjoy the you showing the patience needed in letting the brew finish a good wine/mead, something I still need to work on. Keep up the good work.
What math after sweetening? I believe we gave the final gravity after sweetening. That's all there is. The ABV is the same, as there was no more fermentation.
@@CitySteadingBrews If the volume of the brew changes then the abv drops. I know its not much and Its not worth the hassle of a few points. example SG was 1.102 FG 1.010 gives you 12.4 then you back sweetened to 1.032 and I guesstimate a starting volume of 128 oz and a additional honey volume of 6 oz maybe? so (Starting volume(128) * abv(12.4)) / Final Volume(164) = 11.8% that's the math according to Mr. google pants, but it would be painful to do this math each time you had to add additional sugars to the brew. I am kind of new at all this brew math stuff and could be completely wrong about everything. Again Great video keep up the good work!!!
Those other ingredients in the juice such as apple and grapes are adding to the complexity too for sure. Anyhow this sounds amazing!! I want to make it right now but can't since I went on a brewing spree between September and November of last year and literally all of my carboys are full! 😂
Love your videos as always, I have never asked but I will now where do you get the note papers where you write on your carboys, I’ve been using big post it notes which are free but never have room
A question. You say, and I agree, that bubbles in the airlock mean nothing. At least nothing productive. What about if you have positive pressure for more than a week, but no active bubbling? Does that mean that there is just enough pressure to keep the air lock showing positive pressure, but no activity to push it farther? I will admit there is a possibility that a bubble sneakes by when I'm not looking, but I have a brew that has been in primary for more than a month, should be done, but it's still showing positive pressure. All the liquid is on the exhaust side of the airlock, but is not actively moving. How would you handle this?
Original Gravity started at 1.100, ended at 1.010. After adding honey to back sweeten it jumped up to 1.032. To figure out ABV from back sweetening, do you now need to do 1.100-1.032(135)? Thanks for all the hard work you do! Your videos have helped me enjoy this new hobby of mine and make some pretty good wine and mead. I especially appreciate the way you two partner together and play off each other’s strengths and weaknesses. This is the way.
Another great video highlighting great brews from off-the-shelf supplies. You talk about pasteurizing this particular one. I'm curious of your process since the video you have on the subject is pasteurizing in 12 oz bottles rather than a 1 gal. jug.
Hmmm... I'm wondering if Derica is going to add a touch of Cointreau to add a bit more orange flavour at tasting. Start with a few drops. We all know the power of Cointreau... wish we had "tasting-vision"!
Great video guys! Just want to point out that late in the vid, y'all had said that the only orange in the recipe was the pith-LESS zest. My girl and I caught your mistake right away. Y'all used orange blossom honey to start the recipe. With the way it ended up tasting though, I think the wildflower honey backsweetening was the way to go. Keep up the great work you two!
I have made a lot of meads with Aronia berry which is a very astringent, bitter berry like cranberry. Not a single one EVER finished completely dry. And that was with Fermo O feedings and swirling to get rid of excess CO2 during fermentation. Yeast was not stressed a bit. Usually I'd mix the Aronia with cherry or blueberry , but they still would finish exactly at 1.010 every time, just like yours did. I had a friend tell me that happened to them with Elderberry. I can't prove it, but I'm guessing there is something in the deeply colored, astringent berries that for whatever reason prevents going fully dry. I recently made a tart cherry / grape mead and that finished dry so I'm guessing they had no effect when they were mixed with the Aronia.
Thanks for being the TEACHING channel! I have had great success so far but am stuck with this one. I started 9 days ago with a half-ish batch of this and an OG of 1.094. Fermentation never really got started beyond a few bubbles. After 7 days, gravity was 1.092 so I added some yeast hulls and degassed. 2 days later and still nothing. At what point should I try to add some more yeast? I started with a whole packet of 71b which I thought would do just fine. I did not pre-hydrate but had success with another packet from the same shipment earlier this year. I don’t have a ph meter so that’s not an option. Thanks!
Dont know if this has been answered in the comments already. But I also am making a cranberry brew, which is not going to well. What is it about Cranberry that messes with fermentation?
The other day I was messing around with the hydrometer checking different juices and stuff and noticed that the reading of specific gravity was higher of what I had calculated. For instance, the apple juice I used said it contained 113gr/lt sugar (0.94lb/gl) so (using an online calculator) it sould be 1.043 sp gr. Though my reeding was 1.050. Is there a reason to it or I just messed that up somehow? Also, I've heard you saying about not wanting our brews to become vinegar, but what if we do? An orange - honey type vinegar sounds perfect for salad dressing. Maybe an idea for a video on your other channel?
Temperature and quality control can change results. The juice may be sweeter than the label. It may also have gravity changed by something other than added sugar
I am making my first mead and it has some things floating on top. Should I throw it out? It is 1gl with 3lb honey. I used 1/2 pack red star Premier classique wine yeast.
@@sandrawermuth2357 Small white spots are likely just floating yeast. Nothing to worry about. If they look like actual mold, turn colors, or smell bad or grow? That's likely a problem.
I just realized that most of the brews you have made that I wanted to replicate, have been done in the little big mouth bubbler. But I only have 20 - 1 gallon fermenters.
Just to make sure I am getting the ABV calculation right with you adding honey after the initial value is taken. You wouldn't use the new reading after the back sweeten because you pasteurize it meaning no new alcohol is made correct?
Yes. Adding honey after pasteurizing doesn't add to the abv. It could dilute slightly leading to a possible lowering of the alcohol content by a little depending on how much is added.
1:41 much excitement, so enthusiasm. 10:40 if there is even the slightest bit of white, the mead will get... PITHED off 31:51 yes, we all know Derricka is a very sweet lady :) 32:23 Brian, I believe you are with in a year or three of my own age of 49... so yeah. not there in 1955
First, your channel is awesome! Fresh cranberries are currently super cheap in my area so my question is do you have any recommendations for using fresh cranberries instead of juice?
Hello! If you were going to scale up to 5 gallons (potential Christmas present for family members), would you just multiply the entire recipe by 5? Of course with the exception of the yeast.
Hi I’ve been watching your videos and started making mead myself. I was looking for a recipe or video for a Cranberry Peach mead. My girlfriend likes Peach Scnopps with cranberry and orange juice. So I was looking to make something for her.
It seems like it would be an interesting experiment to use around an eighth of a teaspoon of salt in a mead that needs a bump and flavor without adding sweetness...
I know this is an older video at this point, but I'm going to be starting a batch of cranberry mead soon using cranberries that were left over at the supermarket from Thanksgiving. I have been going back and forth on using orange peel or orange zest in the must, and how much I would use if I do. For this one, you used the zest of one orange for a gallon batch. I'm actually doing a 5 gallon batch of my mead, so on a scale of 1-5 (where 1 is barely the suggestion of citrus and 5 may as well have mixed orange juice in with the mead) how intense is the orange flavor for the amount of zest added to the brew? I'm aiming for a tertiary flavor of candied orange but I want cranberry to very much be the dominant flavor of my brew.
Your craisin brew was very highly rated, if you repeated this would you add craisins? I am going to make this, but I am wondering if I should add craisins and if so how much.
@@CitySteadingBrews how do you conduct your research for recipe making/mixing? Given both are cranberries and both made a great product, would there be a concern in mixing the two?
Pardon my ignorance, why did you use an airlock if the brew was pasteurized? Was not the yeast killed in the pasteurizing process? Thank you in advance. I really enjoy your videos.
I love the, "I have to go find it," cut that goes to, "It's right behind me" at 12:50. Might've had to work a bit for that humor, but it was worth it!
Love the enthusiasm Brian( Red Bucket of Sanitization )🤣.
Seeing the joy leave his eyes and soul killed me 🤣🤣🤣
When I play yalls videos, I'm usually cooking or cleaning. So I'm listening, but not watching so much. But when I heard her set him up, I gasped and rushed across the room. Then I got to see his face when he did it, and I screamed for joy 🤣🤣🤣 After I got done crying, had to rewind and watch again 😅 Love you guys 😁
Cranberry stalls for yall? I brew cranberry juice a lot, it's my favorite! Never stalled 🤔
Omg...Brian is pretty,...PITHED off!, about the orange zest 🤣🤣🤣
Love this video! The dynamic of Derica taking the lead is just as fun as Brian being the lead of your video, bit is a nice, refreshing change. On top of that you’ve added yet another brew to my to-make list. Like all the other brews I feel like maling it’ll have to wait until my back surgery has sufficiently healed over. But that’s just timing.
Can’t wait for the 1-year tasting!
Would love to see a spiced version of the mead for Christmas time!
Ive got 2 batches of a spiced version brewing right now
I started a batch of this a few weeks ago to spice for Christmas.
Absolutely love Brian’s enthusiasm for turbos lol😂
Yeah, I pretty much lost it right there. 😆
I truly enjoyed Derica finally being front and center in the production of a video.
Just FYI, the reason she isn't more often is because she doesn't prefer to have all the attention :)
@@CitySteadingBrews You two make an awesome pair, always great content and information.
Just wanted to say my airlock arrived yesterday. Thank you again so much.
HOW DID I MISS THIS VIDEO!? Love it guys. I find it fun when the roles are switched in the video's plots lol
I made this in March for a holiday just like this. We taste tested and OH MY GOOD! I was going to gift it, but we may keep for ourselves and make a double batch for next year. Thank you so much for the recipe.
Love Derica’s s’mores example
I like the glass! I will probably break mine but I like the clear picture!
I did a spiced cranberry orange cider with a touch of honey for the holidays and man it was amazing what a combo! Can’t wait to try this mead!
SENSATIONAL! BRIAN SAID: "THE RED BUCKET OF SANITIZATION!" REJOICE!
I made a cranberry brew from fresh cranberries. Tart...sooo tart!
Love the role swap! Classic :-)
Nice job there, missus. Just did a plain cranberry and 2 things popped out: cranberry flavor came out lighter than expected and adding wine tannin took away from the sharpness. Watching what you all did lends me to think that I should not have made up the difference of volume with water and just used cranberry juice entirely. Good to know. This is why I come here. I ended up mixing 50/50 cranberry along with orange-spiced and it's friggin' great now. Cheers!
I finally did my coconut water wine, Just added the lime zest to it. It is DECEPTIVELY sweet and smooth for 14%. That coconut water adds such a smooth texture. I hope I dont leave the lime in too long.
Good water addition!
Derica, I had started compiling a list of your scores in an excel spreadsheet. I only made back a year and a half so far but I can send it to you if you want. You guys are awesome btw.
I completely expected Brian to do a very enthusiastic trbos, so that response made me laugh.
Great new video! Thank you for the great and informative videos. Always great to watch and try your recipes.
i do a cranberry/pineapple mead that i love and have made it 6 to 8 times now ... i use ocean spray cran/pineapple
Man, I absolutely love you two on the number rating at end for this video and all the others as well. It is taken so seriously and yet campy at same time. It both drives me nuts when you do it and at same time makes me snort with laughter. Absolute sure sign of you guys being on point! Former St Pete resident here giving you a half smirk with an eye roll but two full thumbs up
I started a gallon of this mead two weeks ago and not even a week in with this yeast I saw the bubbles slow down significantly! I let it sit for another week to be sure started at a gravity of 1.102 and it came out with a gravity of 1.004! Ive racked it off and I’m gonna let it age until December, figured cranberry and orange is a decent holiday drink! Your guys’ recipes are the best and I hope you two get the recognition you deserve!
Awesome!
Just started this as my first brew! Hopefully not gonna regret the cranberry juice since it tends to stall as stated. Can't wait to see the progression!
I'm trying this one very soon!
Well bugger, wish I had watched this a couple months ago this would be perfect for xmas!
Great video as usual, I liked the recipe I will try it soon.
down some great enhancements ingredients:
Fresh ginger about 1 inch and fresh turmeric about 1 inch Peel them and grate them, and put them in Mead bottle (1L) will enhance the taste and color and the smell too and the sweetness of honey will also appear stronger.
Try them you will like it.
I just made my first concoction its a combination of your first mead and and the Tea wine.
You two are a hoot! Another brew to explore!!
I used cotes de blanc on my apricot wine; I have never seen a more rapid fermentation. The airlock was bubbling away like boiling water. It was really cool to watch and smelt strongly of apricot.
You guys are great as always don’t change cuz we love you!. I made a cranberry wine that was amazing. I need to try this recipe.
You did ausome with TRBOS
Good tannin tip!😜
whole orange slices are called for in JOAM pith, fruit, seeds, peel and everything else. I’ve never noticed any “bitterness” from them.
I have when using the whole orange sometimes.
How do you know when something is went oxygen saturation
Over time it will develop off flavors.
I'm looking forward to trying to make my first mead in a few months, your channel has been very useful, in that regard. Mead here in North Macedonia is pretty much impossible to find so I usually have friends bring some over from other countries, so who knows maybe if I perfect my mead making skills there is a small business opportunity with this wonderful hobby.
Regardless, looking forward to making my own mead, thanks a lot to you guys for providing great guides.
Love both you guys . So fun and entertaining ❤
Thank you!
Thanks so much for your videos, I recently finished my first ever cider (it was delicious). You guys make this easy for home brewers.
you could add a i card link to the videos you say you have already done each time you say it
My cranberry mead went from purple to orange too. Next time I may use some hibiscus for color retention
Brian thank you for the pic with the siphonless fermenter it was very nice Derica you as well love your channel
Cote des blanc is my favorite wine yeast. I've seen it go as high as 15.5%; however, I've found that if it stops anywhere after 12%, it's done and not stalled.
Anyway, you were asking for recipes. Here is a recipe.
Chocolate cherry wine
4 qt tart cherry juice (if sweet, use less sugar)
1/2 cup tea (or tannin of choice)
juice of 1/2 lemon
2 tsp Fermaid O
2 lb sugar
8 oz cacao nibs, toasted a few minutes (optional step, but toasting brings out the flavor better)
Cote des blanc yeast
OG 1.114
When fermentation is complete, add 2 lb cherries, frozen and thawed*
Sugar to taste
Oak, if desired
More cacao if desired, but I've found that the chocolate flavor can be muted until beverage is a month or two old and then pop right out, so maybe wait a bit.
Variation: sub one qt of pomegranate juice
*This is different from your experiment with adding fruit before or after. In that experiment, the fruits were always fermenting. Here, the cherries are added after fermentation is complete. The idea is to add more cherry flavor and not fermented cherry flavor.
Great video, anxious to try this one!
I just put up a 6gal batch a couple days ago. SG 1.098
This would be a fun one to add a pinch of vitamin B2 to. It would give it almost a golden glow as B2 fluoresce.
Really enjoyed this video, really liked all the calculations and math involved with all the detailed scenarios. I would have liked to see the math after you back sweetened things. I know its not all that important, however the math would have been complete and the information would have been great.. lol.. I really enjoy the you showing the patience needed in letting the brew finish a good wine/mead, something I still need to work on. Keep up the good work.
What math after sweetening? I believe we gave the final gravity after sweetening. That's all there is. The ABV is the same, as there was no more fermentation.
@@CitySteadingBrews If the volume of the brew changes then the abv drops. I know its not much and Its not worth the hassle of a few points.
example SG was 1.102 FG 1.010 gives you 12.4 then you back sweetened to 1.032 and I guesstimate a starting volume of 128 oz and a additional honey volume of 6 oz maybe? so (Starting volume(128) * abv(12.4)) / Final Volume(164) = 11.8% that's the math according to Mr. google pants, but it would be painful to do this math each time you had to add additional sugars to the brew. I am kind of new at all this brew math stuff and could be completely wrong about everything. Again Great video keep up the good work!!!
I totally love the star wars shirt.
Those other ingredients in the juice such as apple and grapes are adding to the complexity too for sure.
Anyhow this sounds amazing!! I want to make it right now but can't since I went on a brewing spree between September and November of last year and literally all of my carboys are full! 😂
Im a new viewer and i wondering about cooked peach juice mead i love your videos
Running out right now to buy those ingredients! Thanks!
Lol, you're welcome!
Cannot wait to try this!
I am In favor of Her , RED BUCKET OF Sanitation" .
Ya but Brian's was pretty damn good to lol
Go Derica!
wormwood mead maybe???
Love your videos as always, I have never asked but I will now where do you get the note papers where you write on your carboys, I’ve been using big post it notes which are free but never have room
Just letter paper cut into three strips.
Derica, you should have got Kveik Voss and fermented it hot. The citrus esters it produces are awesome!
If I pasteurize my brew will it continue to age past that point?
Yes. It will not ferment though, if you did it right.
Yes it will keep aging.
A question. You say, and I agree, that bubbles in the airlock mean nothing. At least nothing productive. What about if you have positive pressure for more than a week, but no active bubbling? Does that mean that there is just enough pressure to keep the air lock showing positive pressure, but no activity to push it farther? I will admit there is a possibility that a bubble sneakes by when I'm not looking, but I have a brew that has been in primary for more than a month, should be done, but it's still showing positive pressure. All the liquid is on the exhaust side of the airlock, but is not actively moving. How would you handle this?
That's all it means, yes. It takes a very small pressure differential to maintain positive airlock pressure.
I love the glass breaking sound effects
Now you must do an aniseed and grapefruit cider/mead
Pass 👍
@@CitySteadingBrews i have no idea why i would have said that, doesnt sound good to me now i read it either lol
Would like to see a cranberry apple persimmon mead. May be good spiced.
Original Gravity started at 1.100, ended at 1.010. After adding honey to back sweeten it jumped up to 1.032. To figure out ABV from back sweetening, do you now need to do 1.100-1.032(135)?
Thanks for all the hard work you do! Your videos have helped me enjoy this new hobby of mine and make some pretty good wine and mead. I especially appreciate the way you two partner together and play off each other’s strengths and weaknesses. This is the way.
Sweetening doesn't change ABV :)
The elusive Corangeberry Mead
Another great video highlighting great brews from off-the-shelf supplies. You talk about pasteurizing this particular one. I'm curious of your process since the video you have on the subject is pasteurizing in 12 oz bottles rather than a 1 gal. jug.
th-cam.com/video/zWBU3EI-EFo/w-d-xo.htmlsi=QWs3QtS18yuwpKOp
Have you ever had problems pasteurizing mead with like solids forming or collecting at the bottom seemingly from the pasteurization?
Sediment will form after pasteurization. Nothing to worry about.
Best TRBOS cut away
I need a beer vid from you guys
th-cam.com/play/PLZr9O7bplKgmbaccyWgdRhAhUUEVgWA8D.html
How about watermelon wine?
Hmmm... I'm wondering if Derica is going to add a touch of Cointreau to add a bit more orange flavour at tasting. Start with a few drops. We all know the power of Cointreau... wish we had "tasting-vision"!
Which do you like better? amburana or french oak?!
Both. Different things!
If I'm trying to make a mead from a wine recipe or vise versa, how do I do that? How to I convert between cups of sugar and pounds of honey
Best to use consistent measures. Pounds and pounds. One pound of sugar has about the same fermentables as 1.3 lbs of honey.
Great video guys! Just want to point out that late in the vid, y'all had said that the only orange in the recipe was the pith-LESS zest. My girl and I caught your mistake right away. Y'all used orange blossom honey to start the recipe. With the way it ended up tasting though, I think the wildflower honey backsweetening was the way to go. Keep up the great work you two!
Orange blossom honey doesn’t really taste much like orange really but you are right.
I have made a lot of meads with Aronia berry which is a very astringent, bitter berry like cranberry. Not a single one EVER finished completely dry. And that was with Fermo O feedings and swirling to get rid of excess CO2 during fermentation. Yeast was not stressed a bit. Usually I'd mix the Aronia with cherry or blueberry , but they still would finish exactly at 1.010 every time, just like yours did. I had a friend tell me that happened to them with Elderberry. I can't prove it, but I'm guessing there is something in the deeply colored, astringent berries that for whatever reason prevents going fully dry. I recently made a tart cherry / grape mead and that finished dry so I'm guessing they had no effect when they were mixed with the Aronia.
Marsh mallow & vanilla mead, and yes I'm talking about the plant.
I think you forgot about the orange blossom honey adding to it. Honestly probably why it tastes like underrippend orange
Thanks for being the TEACHING channel! I have had great success so far but am stuck with this one.
I started 9 days ago with a half-ish batch of this and an OG of 1.094. Fermentation never really got started beyond a few bubbles. After 7 days, gravity was 1.092 so I added some yeast hulls and degassed. 2 days later and still nothing. At what point should I try to add some more yeast? I started with a whole packet of 71b which I thought would do just fine. I did not pre-hydrate but had success with another packet from the same shipment earlier this year. I don’t have a ph meter so that’s not an option. Thanks!
Could be bad yeast, could be pH, could even be low temp.
Ok, thanks. I know temp is fine so will try with a pre hydrated yeast to make sure that’s not the issue.
Dont know if this has been answered in the comments already. But I also am making a cranberry brew, which is not going to well. What is it about Cranberry that messes with fermentation?
Cranberries have strong antibiotic properties.
The other day I was messing around with the hydrometer checking different juices and stuff and noticed that the reading of specific gravity was higher of what I had calculated. For instance, the apple juice I used said it contained 113gr/lt sugar (0.94lb/gl) so (using an online calculator) it sould be 1.043 sp gr. Though my reeding was 1.050. Is there a reason to it or I just messed that up somehow?
Also, I've heard you saying about not wanting our brews to become vinegar, but what if we do? An orange - honey type vinegar sounds perfect for salad dressing. Maybe an idea for a video on your other channel?
Temperature and quality control can change results. The juice may be sweeter than the label. It may also have gravity changed by something other than added sugar
@@thomaswaldron4661 Ok, I see. Thank you.
I am making my first mead and it has some things floating on top. Should I throw it out? It is 1gl with 3lb honey. I used 1/2 pack red star Premier classique wine yeast.
Did you add anything else? Did you sanitize the equipment? Can you describe what you see floating?
It was bottled 1-23-23. My hydrometer broke so I didn't get an OG but I have bought another one.
@@CitySteadingBrews yes I sanitized. They are little white spots
@@CitySteadingBrews I didn't add anything ealse
@@sandrawermuth2357 Small white spots are likely just floating yeast. Nothing to worry about. If they look like actual mold, turn colors, or smell bad or grow? That's likely a problem.
Might that wine tannin affect people with nut allergies?
I think it’s actually chestnut bark.
Actually… the one we use is an oak extract. I just did some digging!
I just realized that most of the brews you have made that I wanted to replicate, have been done in the little big mouth bubbler.
But I only have 20 - 1 gallon fermenters.
Can still do them, just aim for the same og we did.
@@CitySteadingBrews Awesome! I learn something new from your channel every day.
Thank you for the quick reply!
Just to make sure I am getting the ABV calculation right with you adding honey after the initial value is taken. You wouldn't use the new reading after the back sweeten because you pasteurize it meaning no new alcohol is made correct?
Yes. Adding honey after pasteurizing doesn't add to the abv. It could dilute slightly leading to a possible lowering of the alcohol content by a little depending on how much is added.
I wonder how much of the 10 points of residual gravity come from the other dissolved compounds (such as the fruit acids giving the tartness).
1:41 much excitement, so enthusiasm.
10:40 if there is even the slightest bit of white, the mead will get... PITHED off
31:51 yes, we all know Derricka is a very sweet lady :)
32:23 Brian, I believe you are with in a year or three of my own age of 49... so yeah. not there in 1955
First, your channel is awesome! Fresh cranberries are currently super cheap in my area so my question is do you have any recommendations for using fresh cranberries instead of juice?
We haven't used them in a recipe, but generally speaking, 3-5 lbs of fruit per gallon is a good place to start.
I put dehydrated orange slices and I think the seeds made it taste bitter
I don't think the seeds made it better...
I have an orange/cranberry in conditioning right now :)
Hello! If you were going to scale up to 5 gallons (potential Christmas present for family members), would you just multiply the entire recipe by 5? Of course with the exception of the yeast.
Yes, exactly.
Holy cow!! I found the video where she makes him say it!!! LOL Should've added the effect on his voice anyway. It'd been great.
Hi I’ve been watching your videos and started making mead myself. I was looking for a recipe or video for a Cranberry Peach mead. My girlfriend likes Peach Scnopps with cranberry and orange juice. So I was looking to make something for her.
We have a peach mead in the works right now, and have used cranberry in a few meads recently.
It seems like it would be an interesting experiment to use around an eighth of a teaspoon of salt in a mead that needs a bump and flavor without adding sweetness...
I once added salt to a beer I didn't like. It did not taste better. At all. But that's beer.
th-cam.com/video/exwdzt9NtYY/w-d-xo.htmlsi=LGePPf38kMMe8Pjc
Next blueberry lemon mead???
How much just cranberry from concentrate no added sugar can I use for a 1 gallon? I bought 1qt
You'd have to check gravity as you add water.
How long can the bucket of sanitation last or do you replace it every brew
We replace it every brew day.
I'm curious to see what a little oak would do to this.
I know this is an older video at this point, but I'm going to be starting a batch of cranberry mead soon using cranberries that were left over at the supermarket from Thanksgiving. I have been going back and forth on using orange peel or orange zest in the must, and how much I would use if I do. For this one, you used the zest of one orange for a gallon batch. I'm actually doing a 5 gallon batch of my mead, so on a scale of 1-5 (where 1 is barely the suggestion of citrus and 5 may as well have mixed orange juice in with the mead) how intense is the orange flavor for the amount of zest added to the brew? I'm aiming for a tertiary flavor of candied orange but I want cranberry to very much be the dominant flavor of my brew.
Zest adds more flavor than juice. That's why we use it :)
Your craisin brew was very highly rated, if you repeated this would you add craisins? I am going to make this, but I am wondering if I should add craisins and if so how much.
They're totally different recipes. I haven't researched to know how to alter it in that way.
@@CitySteadingBrews how do you conduct your research for recipe making/mixing? Given both are cranberries and both made a great product, would there be a concern in mixing the two?
Pardon my ignorance, why did you use an airlock if the brew was pasteurized? Was not the yeast killed in the pasteurizing process? Thank you in advance. I really enjoy your videos.
It certainly does no harm, and on the off chance there was any gasses left or fermentation did somehow start again, we're safe.