Every blueberry cider I've tried has had a footy stank to it and definitely influences my the taste (or at least my perception of the taste).

Have you guys tried juicing the fruit. I think wineries don't use whole fruit. They have ladies stomp the fruit. Of course some of the skins got into the juice. May I suggest a test, "juice vs whole fruit."

I saw it...I saw ALLLL of it 😄

“I noticed little tiny bubbles flooting to da top” 😂 “Fansy Shmanshy pitcher “ lol

thank you, you answered my questions completely

I wonder if there's a cheat sheet somewhere that details how much SPGR different sugars give to a must.

Brian and Derica, I know this is off topic, but I just learned of something called Oleo Saccharum and it sounds really neat. It's a way to get a syrup out of citrus peels. It might be something cool to incorporate into a brew.

I know it isn't on your 2024 list (since you made it in 2023, even though the video was in 2024) but the Fruitcake Mead was AMAZING! In fact I'm planning my second batch now. It was a huge hit with the family and I can't wait to make it again

Look to change your seal on the bottle. Sometime it is as easy as that. Had that issue in the past, change the seal and problem was solved.

I'm fixing to start my second batch of this after the first one was extremely popular at Christmas. It was seriously phenomenal. I might try adding some cranberries with the other fruit; someone in the comments had that idea and it sounded amazing

Good evening, Brian. It has been a while since I messaged you. I have had great success making my own meads thanks to your guidance. I am into bushcraft, homesteading, and self-reliance. I recently decided I want to try making some apple mead (cyser) vinegar. I don't know if this is within the scope of your channel. I have been studying a lot about acetobacter, mother, and acetic acid. I really think this could be a cool video series you and Derica could do. Perhaps then you could even do a segment making an Oxymel using Cyser Vinegar. Anyway let me know what you think.

I've made a terrible mistake.... Well, not really, since I'm still in experimentation mode. I've started a couple jugs (plastic bottles) of wine using the "Make Wine from Fruit Juice!" recipes seen elsewhere on the Tubes. They recommend a lot of sugar, and my starting gravity readings were 1.115 and 1.125. That's certainly going to eventually kill off my (bread) yeast and leave some sugar remaining. Which was the plan (sweet wine), but I didn't know about the pitfalls of stressing the yeast and the potential for off flavors. So, live and learn. I'll try adjusting future recipes to match (or undershoot) the yeast's tolerance. Anybody know what sort of gravity "71Beast" can eat through? 1.120, or could I go a bit sweeter?

Has anyone made this batch before and tried both fortified and non-fortified? I have a batch of this brewing and I’m debating if I fortify it all or if I save a bit without the fortification?

I have quite a few allergy issues, so I prefer to back sweeten with honey, and don't want to add extra preservatives into it after ward. I do the Sous Vide method that you recommended. I have never had any issues. Thank you for sharing!

one other question on this - I like the cost savings of blueberry wine using granulated sugar vs blueberry mead (I did your recipe and love it!) where the honey is much more expensive. If I wanted to do some honey and some sugar do you have a suggestion for how much sugar to take away per weight of honey that I add in or just use a mead calculator?

That looks like a strawberry/orange mead I made where I used strawberry and orange zest in primary and in secondary. Then racked off the fruit and let it sit till it was clear.

I am getting ready to make this mead tomorrow. I am not really fond of cloves. How strong was the clove in the final product? Thanks.

He also said he was using Poland spring water. Is there something they might be adding something in the Poland spring water? Should test bottled water and see if they read the same?

glad we cleared that up...

I would try it with a bigger Keg

Hi I find brew as normal in a bucket. Then transfer/rack to the keg and add the priming sugar for natural carbination.

Hi, I have a batch going, it's been about 4 weeks, but I have some funky yellow stuff on the side of my carboy, I'm not sure if it mold tho, but it looks suspicious and I don't know if I should let the fermentation continue.

I just had my first boil over from a yeast starter. My rum batch stalled so I made a yeast bomb to overcome whatever had caused it, be it Sulphur, high Abv or preservatives somewhere. 100% successful. It was like a yeast nuke, lol. I normally just use water for proof of life. I had loads of headspace and it still boiled over before I could get the lid on the fermenter,. A starter can work, but be careful... I brew in a spare bathroom. haha, thankfully. It did start up again though.

Hiya from Australia, it is very interesting to watch your brew lessons and sessions abd I must thank you for how entertaining and amusing they are. I have a question, I have twenty or more litres of pressed Mulberry juice in the freezer. I was thinking of wine though now your clip has me considering Mulberry cider. How do you suggest I prepare the juice? Will boiling suffice or do I use a sterilizing tablet? Thank in advance.

Awesome. I have a curiosity. I'm growing some apple trees. How do I do this from apples? :)

Your yeast hulls are not available on Amazon. What other type would you suggest? By the way, great videos. I’m a beekeeper and have been watching and following your videos for a couple years. Family and friends love your recipes I’ve made. Maybe connecting with some treatment free beekeepers for your recipes might be interesting for your viewers.

these are things im thinking about with my first mead which is nearly finished fermentation, spice blue berry mead its at 16% but can reach 18%, im happy with that % but i may need to back sweet a little, im going to use Erythritol sugar last gravity ready was 1.002 but i will wait a week for my finally gravity ready then back sweeten i have also just started making your recipe for Viking blood mead and im looking forward to it love the channel, keep up the good work

I love publixs

Do any of you have any tips on pruning trees

I have six apple trees in my yard I just figured out this year how to make it into wine now I have an interest in those apple trees that I never had before I would just let the app do any of youles fall and let the deer eat them

Hey question! So if I’m using berries I know I shouldn’t let them go dry n don’t want mold on them to grow lol so how often should I swirl it? Throughout the whole fermenting process if they start to look dry or maybe once a day or two?