You just reminded me I have quite a few miscellaneous bottles of ciders cysers and apple meads in my brewing cupboard that are a couple of years old and you got my apple taste buds going 😋
You both are awesome and the banter between the two of you is always so lighthearted and enjoyable. Again, thank you both for all your help and continuing education.
just started my fermenting journey last month with batches of blackberry and pineapple wines. I CAN'T wait to start this recipe. I really appreciate y'all helping me fumble my way through the processes and providing some chuckles along the way. Thanks guys
Well just started in this endeavor, this sounds delicious, loved the fact your temperature is about the same as mine in SW FL. Going to give this a try , loving your videos .....
Thanks for your videos! I’m just getting started and you inspire me to just do it. I don’t have much for equipment yet but my batches continually improve. I’ll pop for it all soon enough :) Also you both are doing something wonderful for your health, over the life of your channel you are aging in reverse! Keep that up, and again, thank you!
I made a Homebrew apple cider and just like you said it went out completely dry and it tasted awful ibac sweetened it let it sit for a while oh my God what a difference you are an inspiration you and derica both keep the videos coming from a true fan
i've used redstar blanc on apple mead twice now and it does flocculate super well and even managed to chew through the honey up to 18% and had a good flavor.
Proper comment about the cloudiness. There is a cidery in Knoxville that has the best cider I've ever had (hoping someday to replicate it). I bought a couple of growlers of it and at the bottom are some faint whispies. Do I care? Nope, it's something that is delicious, so it's not even a consideration.
Well, with those praises I will have to try this! I did make my first Cyser 6 months ago, too tart fo my wife’s tastes. But if this wine has a sweetness, then my wife might like it. 🤗
I have been binge watching your videos for the last few weeks. You guys are awesome! Last time I made mead was before internet and I pretty much just used old plastic milk jugs (1 for mead and the other for water) plastic hose and gulf wax for sealing out oxygen. Most everything was experimentation and asking friends who were experimenting themselves. I never killed or made anyone sick but I stopped before the inevitable happened. On May 29th I started my first batch of similar cider, however I added a pound of honey. I also threw in some raisins, black tea and yeast nutrient (1 tsp boiled Fleishmans). For active yeast I used 1/2 pack of the same Red Star yeast you used. This past Monday morning I took a gravity reading and it was almost completely dry. So, I added another pound of honey and gently stirred it to incorporate the honey and release some CO2. Do you see anywhere that may have erred or just gone off the rails? My next adventure will be trying your spiced metheglin but I just wanted to try something to get my feet wet again. We shall see how my current undertaking fairs first though. Thanks for the great videos! Oh yeah, I’m considering tossing in a vanilla bean. What ya think?
I started my journey in October in brewing. My first mead didnt turn out very nice. Over Christmas I made 3 gallons of hard apple cider, which turnedniut amazing. I think Im going to give this a try.
Been watching you guys for a while. On 7/10 I started a batch. I ended up using a bit of lemon because I use lemon juice as the acid in my invert sugar. My yeast is happy. It's going strong and smells wonderful
I recently made a Spiced apple wine similar to this one. After bottling I blended some of it with a Methyglen that I had in the pantry. OMG. Has been one of my favorites. Just a thought for Brian since you probably have both styles sitting around and could give it a try.
Oh my gosh! We’re pasteurizing this right now (we’re new to this so we want to nix the bottle bomb experience) and in tasting it may be the best thing I’ve ever had. I understand the 11 now!
Great video as always. I've been wanting to make something just like this for a while now and it seems like a good recipe. I do have a question though. Do y'all think it would benefit with fresh vanilla bean and oak aging?
Just racked my first mead and letting it degas now. The taste test was great. Followed your recipe but didn’t have raisins so I used a few dates. I’m proud of myself and you have started me on a new hobby . Thanks guys!
It blows my mind that you can follow the same steps every time and get completely different results. This is amazing. Also i need to find you Klingon Blood Wine video. 🖖💛🍻
so i finally decided i wanted to get into brewing and you guys have been a wonderful fountain of inspiration. i went to start my first brew today and was just going to make your simple cheap sweet red wine...then i went to shake it and the bung went straight into the carboy it came with......any tips to getting a bung out of a carboy? LOL
You often talk about degassing the old fermentation gases due to potential for bad smells. But carbonation is also achieved through fermentation, so what's the difference?.. Thanks for the vid, great inspiration as always...
It took me a bit to figure this one out. The difference is the amount of gasses. Carbonation adds usually about 0.5% ABV, which is way less bad gasses than what is added with something like a 15% ABV increase during primary.
Love the hats you all wore today haha I really like spiced things, this cider seemed to be pretty good too (at least what i can tell without tasting it!)
Just curious what your looking for during conditioning to know it’s not going to clear out more? I typically leave mine in conditioning for a month before bottling.
Just made this today. I tweaked the recipe a little.....used 2 cloves instead of one😂. But also I chopped up some raisins and dried dates and a small ripe banana and put them in a fruit bag. Now we wait for deliciousness to arrive..🤞
I have been deliberately bottling a few 16oz flip tops recently to use a progress tasters. At 3 months I crack one of those and taste it. I can crack the next one in another week or month. Which will give me an idea of when I can open the full bottles.
Not sure if you'll answer questions here from a different vid. But i made your recipe of "my first mead" and after 4 weeks it got stuck, its a 1040. I just racked it and just added more yeast. As i felt i really under pitched my yeast ( didnt propperly measured it, dumb). Now i'll just leave it for more weeks right?
I've been listening to Brian saying not to shove the bottling wond more than half an inch deep, over and over again but apparently I didn't pay attention because, yep...the other day I had to use the scissors and a knife to cut that thing out!! Listen to Bri! And pay attention. :)
I'm just starting out and I have something similar brewing right now. It's a spiced cider. Made it based on your grocery store cider but I added the spices I would normally for mulling a cider so... I might have over spiced it since these spices will be in the cider for a week instead of an hour. Lol. Guess we'll see. Worst case I sweeten it more than I expected or mix it with something else.
Just wanted to thank you for the education and inspiration. Waiting on my 1st brew (strawberry) getting ready for 2nd. Followed by blackberry, wildberry (wildraspberry raspberry moleberry gooseberry) then concord grapes if all go well.
Very cool. Everytime I watch your videos I get thirsty, L.O.L. I've got a sugar wash going right now and I used Lavlin's EC1118 champagne yeast for the first time and it's awesome. I recommend going into the spice isle at your local grocery store and getting a small canister of the apple pie spice mix. It will make a great Christmas wine with the apple juice and using 2 cups (half a pound) of brown sugar. You guys inspired me to get back into this hobby so I ordered a 6.5 gallon Big Mouth Bubbler and a bottle of the Dark Cherry wine base. Thanks so much for the inspiration.
Love watching your videos. I've been watching a bunch of them, dont know if you can tell with your metrics. I subscribed today! I'm glad you confirmed that this brew is like your metheglin, as I am making this as well and hoping to succeed. With your spiced metheglin being your number 1 brew, I was excited to try to make an apple wine version of it for 1/4 of the price. My brew is currently at 5 days right now. Same recipe as this but I used 1 gal of apple cider, and added raisins and mandarin orange zest in addition to the mentioned spices. My next endeavor is to try to make a Blue Wine, using an ingredient you guys have used before, Butterfly Pea Flower tea. You guys used it to make a purple brew, but I wanted to leave out the lemon (acid) to see if I can make a blue wine. Still deciding what base would go good with it... apple juice? Just water and sugar? Honey? We'll see. Love you guys, wish you the best
The 14.5%of this brew works very well to Derika. It looks in her words and expressions. Is it true. Nice video. Both of your chemistry is good really. Keep it up.
Watching this again since I just bottled (in a qt. mason jar) a similar experiment I started back in May. Just decided that it's well degased and sat long enough. Still have to taste though. ~10.5% and smelled delicious.
This recipe reminded me of my apple pie mead, the only difference was I added gram crackers & well used honey of course. It was the closest thing I could think of to add that would replace the flavor of the crust in a apple pie in mead/wines. Cool Ill try this one, but I will definitely try this without the gram cracker and see the difference in flavor. I needed to take a break as to how to figure out a mint chocolate chip wine/mead anyways without using artificial flavorings. As always love your videos!!
What do you guys think about pectic enzyme? It helps clearing ciders alot. I love that you're using a Grolsch bottle. The Grolsch brewery is 2 km from where I live. Love from the Netherlands!
They don’t generally like clearing agents because they likely strip flavor while only clearing it (which isn’t that important, IMO). It’s also just not something you want to be in contact with undiluted.
hi, i tried your recipe but the gravity after putting the same amount of sugar in came out to only 1.090 maybe the apple juice was not as good as yours here in the UK , how much sugar should have i added to get it up to 1.108 i think yours came out at , many thanks love the channel , more wine recipes needed.
Still pretty new at brewing. In fact this will be my first wine I've made. I noticed you didn't add any additives when you transfered it to the 2nd racking. I'm nervous not to add anything to stabilize the wine or to prevent spoilage. I'm curious as to why you didn't add anything and if it's really necessary at all to add additives to prevent spoilage and what not
I just made a spiced apple wine/cider, as I mentioned in the comments on your French toast cider video before watching this video. Seeing that you added only one clove to your mix and I added probably 8 to 10 to mine.Now I'm wondering if I might have added to much cloves to my must.
How are you sealing your bottles is it a cork or something else? I have never made wine so was curious if it had to be corked or can you use the swing top bottles to age.
I thought I ordered more star san from ama a on but I accidentally ordered io star the low foaming iodine based one. Do I use it like star san or do I have to rinse it?
@@CitySteadingBrews Thanks. It says no rinse but I don't know if I trust the iodine in my bottles. Im afraid it might affect the taste.I just boiled them this time.
On clearing agents removing flavor: I had a wine I added star anise extract to. I added a bit to much and Long story short it basically tasted like red wine and ouzo. Very black licoricey. Not very nice in my opinion. But i added super-Kleer and I seemed to strip just enough of the black licorice taste that now it is much more palatable.
Im new to brewing and im currently making a blueberry mead i dont want to spend alot of money do i have to bottle? Or can i just leave it in one of the carboys after racking
You can just drink from the fermenter, but you can also use repurposed wine/whiskey/spirits/beer bottles and store that way. If you don't bottle, just make sure to rack at least twice to keep sediment out as much as possible.
Nope. Unless you’re using a dark inverted sugar there’s really no difference for brewing anyway. Yeast will gladly break refined sugar down just as easily as invert sugar. That’s what invert sugar is, just glucose and sucrose separated from sugar and yeast do that themselves with an enzyme.
Where do y’all get whole allspice? None of the Publix nearby have whole allspice, but they do have ground. Could you use an equivalent amount of ground allspice and get a similar result?
We get them from Amazon as they can be hard to find otherwise. Allspice Berries: amzn.to/3ar5r9h We try to have links in the description of each video to help with finding those more difficult to locate ingredients and tools. :D
I wanted to make this and have a spiced apple brew that's ready in time for Xmas, do spices add up the same way everything else does? I'm going to be attempting it in 3gal form and I'm just worried about putting 3 whole cloves in anything.
And you can check out the 1 year tasting here: th-cam.com/video/8x-AzfqUHDY/w-d-xo.html This is definitely a recipe I want to try soon to have for Thanksgiving. Very straightforward recipe, and it sounds as if it tastes amazing. Another fun video and informative video!
A week and a half?? You went from looking like a mature Brad Pitt at the Oscars to Jungle Robin Williams in Jumanji in absolutely no time. That's real range!
While brewing an apple whine, do you think runing a dehumitifierin the room would hurt the brew? Its humid in minesota, and i rent the lower part of a basment.
You just reminded me I have quite a few miscellaneous bottles of ciders cysers and apple meads in my brewing cupboard that are a couple of years old and you got my apple taste buds going 😋
*Quickly ordering all spice berries*
You just described my ideal apple wine! Thank you so much!
You both are awesome and the banter between the two of you is always so lighthearted and enjoyable. Again, thank you both for all your help and continuing education.
Looking forward to the one year tasting to see how it goes. Great video as usual!
I just put this on brew Sunday. Being inspired by your previous video. I'm now very excited for it to set and get ready.
just started my fermenting journey last month with batches of blackberry and pineapple wines. I CAN'T wait to start this recipe. I really appreciate y'all helping me fumble my way through the processes and providing some chuckles along the way. Thanks guys
Well just started in this endeavor, this sounds delicious, loved the fact your temperature is about the same as mine in SW FL. Going to give this a try , loving your videos .....
Thanks for your videos! I’m just getting started and you inspire me to just do it. I don’t have much for equipment yet but my batches continually improve. I’ll pop for it all soon enough :) Also you both are doing something wonderful for your health, over the life of your channel you are aging in reverse! Keep that up, and again, thank you!
Apple spiced wine is on my list now! Thank you!
Sounds wonderful! I am glad it came out so well.
I've watched so many of your videos, what did you score an 11?? I'll have to make it asap!
I made a Homebrew apple cider and just like you said it went out completely dry and it tasted awful ibac sweetened it let it sit for a while oh my God what a difference you are an inspiration you and derica both keep the videos coming from a true fan
i've used redstar blanc on apple mead twice now and it does flocculate super well and even managed to chew through the honey up to 18% and had a good flavor.
Yeah the Fey Wine mentioned towards the end is definitely a Kildera drink 😄
What can we say about Kildera? She is the perfect train wreck. Well, at least in my humble opinion. 😜
Simple just-apple-juice with-infused recipes are the best 💚 I'm liking forward to trying American apple pie spices in my next one 👌
Proper comment about the cloudiness. There is a cidery in Knoxville that has the best cider I've ever had (hoping someday to replicate it). I bought a couple of growlers of it and at the bottom are some faint whispies. Do I care? Nope, it's something that is delicious, so it's not even a consideration.
Well, with those praises I will have to try this!
I did make my first Cyser 6 months ago, too tart fo my wife’s tastes. But if this wine has a sweetness, then my wife might like it. 🤗
I have been binge watching your videos for the last few weeks. You guys are awesome!
Last time I made mead was before internet and I pretty much just used old plastic milk jugs (1 for mead and the other for water) plastic hose and gulf wax for sealing out oxygen. Most everything was experimentation and asking friends who were experimenting themselves. I never killed or made anyone sick but I stopped before the inevitable happened.
On May 29th I started my first batch of similar cider, however I added a pound of honey. I also threw in some raisins, black tea and yeast nutrient (1 tsp boiled Fleishmans). For active yeast I used 1/2 pack of the same Red Star yeast you used.
This past Monday morning I took a gravity reading and it was almost completely dry. So, I added another pound of honey and gently stirred it to incorporate the honey and release some CO2.
Do you see anywhere that may have erred or just gone off the rails?
My next adventure will be trying your spiced metheglin but I just wanted to try something to get my feet wet again. We shall see how my current undertaking fairs first though.
Thanks for the great videos!
Oh yeah, I’m considering tossing in a vanilla bean. What ya think?
Excellent episode 👏👏👏👍😀
I started my journey in October in brewing. My first mead didnt turn out very nice. Over Christmas I made 3 gallons of hard apple cider, which turnedniut amazing. I think Im going to give this a try.
Been watching you guys for a while. On 7/10 I started a batch. I ended up using a bit of lemon because I use lemon juice as the acid in my invert sugar. My yeast is happy. It's going strong and smells wonderful
I recently made a Spiced apple wine similar to this one. After bottling I blended some of it with a Methyglen that I had in the pantry. OMG. Has been one of my favorites. Just a thought for Brian since you probably have both styles sitting around and could give it a try.
I may have missed it but what was the total time from making it to the tasting? 🥂
Oh my gosh! We’re pasteurizing this right now (we’re new to this so we want to nix the bottle bomb experience) and in tasting it may be the best thing I’ve ever had. I understand the 11 now!
Great video as always. I've been wanting to make something just like this for a while now and it seems like a good recipe. I do have a question though. Do y'all think it would benefit with fresh vanilla bean and oak aging?
I do. Haha
Just racked my first mead and letting it degas now. The taste test was great. Followed your recipe but didn’t have raisins so I used a few dates. I’m proud of myself and you have started me on a new hobby . Thanks guys!
It blows my mind that you can follow the same steps every time and get completely different results. This is amazing. Also i need to find you Klingon Blood Wine video. 🖖💛🍻
so i finally decided i wanted to get into brewing and you guys have been a wonderful fountain of inspiration. i went to start my first brew today and was just going to make your simple cheap sweet red wine...then i went to shake it and the bung went straight into the carboy it came with......any tips to getting a bung out of a carboy? LOL
Gotta try this one for sure I loved the spiced methaglyin.
You often talk about degassing the old fermentation gases due to potential for bad smells. But carbonation is also achieved through fermentation, so what's the difference?.. Thanks for the vid, great inspiration as always...
It took me a bit to figure this one out. The difference is the amount of gasses. Carbonation adds usually about 0.5% ABV, which is way less bad gasses than what is added with something like a 15% ABV increase during primary.
Love the hats you all wore today haha
I really like spiced things, this cider seemed to be pretty good too (at least what i can tell without tasting it!)
It was!
Just curious what your looking for during conditioning to know it’s not going to clear out more? I typically leave mine in conditioning for a month before bottling.
It’s normally a balance between clarity and time.
Why haven't you named the Pitcher Of Raised Numbers?
Cuz… that would be inappropriate!
Just made this today. I tweaked the recipe a little.....used 2 cloves instead of one😂. But also I chopped up some raisins and dried dates and a small ripe banana and put them in a fruit bag. Now we wait for deliciousness to arrive..🤞
The famous scrumpy cider in England is cloudy. And it's gorgeous 😍
I have been deliberately bottling a few 16oz flip tops recently to use a progress tasters. At 3 months I crack one of those and taste it. I can crack the next one in another week or month. Which will give me an idea of when I can open the full bottles.
100% will be making this! Thanks for yet another great video guys!
Our pleasure! Thank you for watching!
Not sure if you'll answer questions here from a different vid. But i made your recipe of "my first mead" and after 4 weeks it got stuck, its a 1040. I just racked it and just added more yeast. As i felt i really under pitched my yeast ( didnt propperly measured it, dumb). Now i'll just leave it for more weeks right?
I've been listening to Brian saying not to shove the bottling wond more than half an inch deep, over and over again but apparently I didn't pay attention because, yep...the other day I had to use the scissors and a knife to cut that thing out!!
Listen to Bri! And pay attention. :)
Lol
I'm just starting out and I have something similar brewing right now. It's a spiced cider. Made it based on your grocery store cider but I added the spices I would normally for mulling a cider so... I might have over spiced it since these spices will be in the cider for a week instead of an hour. Lol. Guess we'll see. Worst case I sweeten it more than I expected or mix it with something else.
Huh, it must be the yeast providing that flavor. I'll have to try it out!
Just wanted to thank you for the education and inspiration. Waiting on my 1st brew (strawberry) getting ready for 2nd. Followed by blackberry, wildberry (wildraspberry raspberry moleberry gooseberry) then concord grapes if all go well.
I'd drink a glass from one of your brews anytime Brian.
Very cool. Everytime I watch your videos I get thirsty, L.O.L. I've got a sugar wash going right now and I used Lavlin's EC1118 champagne yeast for the first time and it's awesome. I recommend going into the spice isle at your local grocery store and getting a small canister of the apple pie spice mix. It will make a great Christmas wine with the apple juice and using 2 cups (half a pound) of brown sugar. You guys inspired me to get back into this hobby so I ordered a 6.5 gallon Big Mouth Bubbler and a bottle of the Dark Cherry wine base. Thanks so much for the inspiration.
I'm watching this while I'm preparing to bottle my spiced apple mead.
Can you reuse those spices?
Love watching your videos. I've been watching a bunch of them, dont know if you can tell with your metrics. I subscribed today! I'm glad you confirmed that this brew is like your metheglin, as I am making this as well and hoping to succeed. With your spiced metheglin being your number 1 brew, I was excited to try to make an apple wine version of it for 1/4 of the price. My brew is currently at 5 days right now. Same recipe as this but I used 1 gal of apple cider, and added raisins and mandarin orange zest in addition to the mentioned spices.
My next endeavor is to try to make a Blue Wine, using an ingredient you guys have used before, Butterfly Pea Flower tea. You guys used it to make a purple brew, but I wanted to leave out the lemon (acid) to see if I can make a blue wine. Still deciding what base would go good with it... apple juice? Just water and sugar? Honey? We'll see.
Love you guys, wish you the best
We cannot see individual viewing information, no :). Glad you're enjoying!
The 14.5%of this brew works very well to Derika. It looks in her words and expressions. Is it true. Nice video. Both of your chemistry is good really. Keep it up.
Watching this again since I just bottled (in a qt. mason jar) a similar experiment I started back in May. Just decided that it's well degased and sat long enough. Still have to taste though. ~10.5% and smelled delicious.
This recipe reminded me of my apple pie mead, the only difference was I added gram crackers & well used honey of course. It was the closest thing I could think of to add that would replace the flavor of the crust in a apple pie in mead/wines. Cool Ill try this one, but I will definitely try this without the gram cracker and see the difference in flavor. I needed to take a break as to how to figure out a mint chocolate chip wine/mead anyways without using artificial flavorings. As always love your videos!!
How well do the graham crackers work? Do they impart much flavor? Does it make it extra cloudy? Do you use a bag? Txs!
what tempatures do you store your wine and ciders at? and im fully going to try making this with my next brew
U guys should try use different kinds of apples I’m curious if there’s a difference
What do you guys think about pectic enzyme? It helps clearing ciders alot. I love that you're using a Grolsch bottle. The Grolsch brewery is 2 km from where I live. Love from the Netherlands!
They don’t generally like clearing agents because they likely strip flavor while only clearing it (which isn’t that important, IMO). It’s also just not something you want to be in contact with undiluted.
I will be looking forward to your micro-climate based video. And this "country" wine sounds delicious!
So, this is Derica's "metheglin". 😂
I use a tube and a baster to start the siphoning 3 hands needed as the tube likes to come out.
Yeah. I still think the autosiphon is easier.
I recently made the viking blood and it turned out 18,5% abv!
71Beast strikes again
Thank you guys for helping us learn about home-brewing
So if i dont have a thermomiter can i just boil water then after taking it of the heat put the bottles in
That’s likely to be way too hot. I would try to get a thermometer. You can get really cheap ones that will do the trick.
Have you guys ever used or mentioned the ABV calculator online? If so what do you think about it?
hi, i tried your recipe but the gravity after putting the same amount of sugar in came out to only 1.090 maybe the apple juice was not as good as yours here in the UK , how much sugar should have i added to get it up to 1.108 i think yours came out at , many thanks love the channel , more wine recipes needed.
Still pretty new at brewing. In fact this will be my first wine I've made. I noticed you didn't add any additives when you transfered it to the 2nd racking. I'm nervous not to add anything to stabilize the wine or to prevent spoilage. I'm curious as to why you didn't add anything and if it's really necessary at all to add additives to prevent spoilage and what not
We never do. Have yet to have something spoil.
I just made a spiced apple wine/cider, as I mentioned in the comments on your French toast cider video before watching this video. Seeing that you added only one clove to your mix and I added probably 8 to 10 to mine.Now I'm wondering if I might have added to much cloves to my must.
I believe you will not like that much clove in a gallon.
How are you sealing your bottles is it a cork or something else? I have never made wine so was curious if it had to be corked or can you use the swing top bottles to age.
Normally screw caps or flip tops. Been working just fine for years at a time on our brews! :) You can of course use corks if you like.
I thought I ordered more star san from ama a on but I accidentally ordered io star the low foaming iodine based one. Do I use it like star san or do I have to rinse it?
Never used it. Check the mfr directions.
@@CitySteadingBrews Thanks. It says no rinse but I don't know if I trust the iodine in my bottles. Im afraid it might affect the taste.I just boiled them this time.
Have you ever tried using a reduced juice to add fermentable sugars to a must? I've been contemplating trying such a strategy.
Sure, you can do that. We are working on a video based on that.
On clearing agents removing flavor: I had a wine I added star anise extract to. I added a bit to much and Long story short it basically tasted like red wine and ouzo. Very black licoricey. Not very nice in my opinion. But i added super-Kleer and I seemed to strip just enough of the black licorice taste that now it is much more palatable.
Ha! Well that was a good use of removing flavors with a clearing agent.
Could you guys do a video on brewing Ethiopian Tej?!?!?!?!?!?! PLEEEEEEEEEASE!!!!!
I know this is doesn't pertain to this particular video can you tell me when I make my honey Mead can I use well water
24:28... You're in Florida and keep the house at 74 F? Holy hell... I'm in Louisiana and anything over 70 F I wake up in a puddle of sweat
Does it taste anything like hot apple pie?
What was the brew you gave an 11?
Spiced Metheglin
Im new to brewing and im currently making a blueberry mead i dont want to spend alot of money do i have to bottle? Or can i just leave it in one of the carboys after racking
You can just drink from the fermenter, but you can also use repurposed wine/whiskey/spirits/beer bottles and store that way. If you don't bottle, just make sure to rack at least twice to keep sediment out as much as possible.
10.5 + the scoring went to plaid!
Hello nice wine, but how come you didn’t ad any kind of tannin’s?
Spices take care of that. It’s all about balance. You don’t have to add every flavor compound for every brew. It’s about knowing what and when to add.
Thanks for the super duper fast reply, are going to set this in my fermentor tomorrow!
Have you guys ever used invert sugar?
Nope. Unless you’re using a dark inverted sugar there’s really no difference for brewing anyway. Yeast will gladly break refined sugar down just as easily as invert sugar. That’s what invert sugar is, just glucose and sucrose separated from sugar and yeast do that themselves with an enzyme.
Where do y’all get whole allspice? None of the Publix nearby have whole allspice, but they do have ground. Could you use an equivalent amount of ground allspice and get a similar result?
We get them from Amazon as they can be hard to find otherwise. Allspice Berries: amzn.to/3ar5r9h We try to have links in the description of each video to help with finding those more difficult to locate ingredients and tools. :D
I wanted to make this and have a spiced apple brew that's ready in time for Xmas, do spices add up the same way everything else does? I'm going to be attempting it in 3gal form and I'm just worried about putting 3 whole cloves in anything.
Yes, you would just size up.
@@CitySteadingBrews awesome. Thanks guys.
22:58... It also could have been the size of the cinnamon stick.
Can u make a black licorice wine?
It can be done… however both Derica and myself despise black licorice! So… we likely won’t be doing it, sorry…
18:35... Wow... I was off. I was guessing 8-9 range. Cool beans for being over 9
You can tell it's a bottling wand because of the way that it is.
You guys a re great... hiccup!!!
So what do you think
Clearly a success lol.
I think I'd rather use spring water
👍
And you can check out the 1 year tasting here: th-cam.com/video/8x-AzfqUHDY/w-d-xo.html
This is definitely a recipe I want to try soon to have for Thanksgiving. Very straightforward recipe, and it sounds as if it tastes amazing. Another fun video and informative video!
Looks like I found what’s going in my empty 5 gallon carboy!
Good call!
A week and a half?? You went from looking like a mature Brad Pitt at the Oscars to Jungle Robin Williams in Jumanji in absolutely no time. That's real range!
While brewing an apple whine, do you think runing a dehumitifierin the room would hurt the brew? Its humid in minesota, and i rent the lower part of a basment.
Nope. Won't affect it at all.