Bread Yeast vs D47 - Taste Test

Bread Yeast vs D47 - Taste Test
So about 2 months ago we started up two cranberry wine batches. The only change was the yeast. One used Baker's yeast, Fleischmann's Active Dry Yeast, and the other used Wine Yeast, Lalvin D47. Today we find out how different they are and which is better! Yes, this is still early, and the wine is green, but, it's the initial result, so our hopes aren't all that high to be honest!
Some links to items used in the Video:
* Autosiphon amzn.to/2Wuv2mi
* Hydrometer amzn.to/2W7EQSV
* 100 Ml Cylinder for Hydrometer: amzn.to/2W2tnUJ
* TRBOS (The Red Bucket of Sanitization): amzn.to/2W96tuF
* Star San Sanitizer: amzn.to/2FLmC3I
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[@_Steve_W]

You guys have inspired a new hobby. Its addicting!

[@ethanshenk2058]

I agree and i haven't gotten into just yet but I'm going too

[@porkfied]

@@ethanshenk2058 I have and it is for sure,it is very interesting not only wine,mead, but beer you can make.I wish I had room though for a wine refrigerator.My Italian grandfather in the Bronx NYC of all places would grow his own thick skin wine grapes and make his own wine to age in oak barrels in a damp basement.I could never forget the smell ,it was great.

[@joshuatremper5026]

Try making apple jack

[@RojDousky]

its impressive to make a liquid can live forever even for 100 years !

[@TheHarleyEvans]

my guess is the D47 helps to bring consistent "industry standard" tasting wines whereas bread yeast will give you more variety in flavour but each batch will taste inconsistent from the last

[@CitySteadingBrews]

That's got possibilities.

[@jpizzleforizzle]

This is exactly my experience with those two yeasts. It will he interesting to see the difference after they age a bit. Great video guys!

[@darthepirate3033]

fuqinazhole I had the same thought. I have noticed that age really does play a big role in flavor.

[@leroylewis6797]

something tells me you two are big DnD nerds, respect :)

[@shanetempleton7101]

These yeast use videos are extremely cool. I am surprised they are all so close though. It makes me curious if there is indeed a truly specialized purpose for each one, or if marketing has made us all feel elitist with "my yeast."

[@CitySteadingBrews]

Well, there are differences. Keep in mind, bread yeast is made for making baked goods and D47 is a wine yeast, but it's just one wine yeast. We plan to do more head-to-head competitions with yeasts so we can find out the real differences.

[@shanetempleton7101]

I am excited to see where this all goes. I know it would be a lot of work but perhaps a spreadsheet detailing the 🔺️SG, the flavor difference (fruity, tart, complex), how each mellows over time. I am sure you guys have already thought of all this. Just vocalizing

[@Vivademort]

Brian: Derica, keep talking while I finish these off. LOL

[@pauldacus4590]

1:35 Ha! Guilty laughing over FLOCCULATED! Other good ones are titmouse (a bird), clatterfart (gossip), or fuksheet (front sail on a boat).

[@borttorbbq2556]

Boobie is another birb

[@jonahbenson5020]

All of my "testing" with wine yeasts, Lalvin K1-V1116 is the by far winner for Cranberry for my social circle here! Love you guys' videos!

[@demonchildjd]

I’m almost done getting all my equipment in the mail. Your videos have inspired me to begin brewing, I’m also looking into getting bees, also inspired by your videos.

[@porkfied]

Did you get the honeybees yet,I have been thinking about the same thing.

[@billybobjones4317]

I am a Bee Keeper and found this channel after I was wondering what I could do with honey that I had left over after each harvest. Mead made with your fresh Honey is far better than mead made from shop bought. If you can get fresh Honey from a Local Bee Keeper, I would recommend that rather than buy shop supplied Honey, there is no comparison, a lot of shop bought Honey also has cheap syrups added to them, there is a Documentary on this, it's worse than I thought it was. It's also why Diabetics get affected by Shop bought Honey more than they do from your own Bees or a Local Bee Keeper.

[@michaelpthompson]

I dug out my old brewing equipment because of your inspiration. Could barely take a reading because my plastic graduated cylinder was so scratched up I could barely see through it. I got a new glass one, which my wife proceeded to knock off the counter after I had only used it once. Fortunately, I had bought a set of two.

[@joelwatts7698]

I *hate* D47. (I hate Chardonnay, which uses this yeast...) I started using Cote des Blancs for my fruit wines some 15 years ago and have never looked back.

[@jeannebrattin3737]

Can u tell me why on d47 I am going to be brewing Concord grapes 🍇 again this year, I've used EC 1118. I like the way it ferments, good alcohol output.

[@ΜαρκοςΠροσκυνητοπουλος]

if you want to make something more dry!!because i dont like sweet wines so much! i dont put so much sugars in>??

[@CitySteadingBrews]

This was just a test but yes you use less fermentables.

[@insanecomicdude]

I really enjoy all y'all's videos.

[@Skeejus]

Hey y'all, first off, I love the videos, you guys have inspired a new hobby for me and I've been having a blast with it! Some quick newbie questions for y'all; 1. Do you have any guides that go into the "why" of fermenting/brewing? (eg what exactly differentiates different kinds of yeast, how secondary ferments generate bubbles when first ferments don't seem as effective, etc) 2. How do you know when to stop stirring to degas? When the sulfur-y smell dissipates? 3. Can I utilize mashed whole fruits or purees in winemaking? How does this affect the final product? 4. I love these yeast comparison videos! Have you guys noticed a trend where one kind of yeast generally does better or is the trend more one-to-one? Thanks for all the awesome content y'all put out, you guys really know your stuff and y'all's passion really shows

[@CitySteadingBrews]

1) There are thousands of yeasts... it'd be impossible to categorize them all that way. Your comment on secondary vs primary... I don't understand as it's actually quite the opposite. 2) When it stops foaming. 3) Yes, you can, and we show this in our original Viking Blood video. It adds tannins and some other components to the brew, but if done correctly either whole fruit or juice works just fine. 4) Different yeast work differently in different brews. That's why we have so many types!

[@the_nondrive_side]

This is what I was looking for.

[@coltondaniels8224]

I’m so happy I found this channel. I’m so interested in making my own mead now because of you both so thank you for the awesome teaching

[@kinbolluck476]

IKR JEZ

[@ChiP2sumP]

My biggest fault...I want instant gratification...want to know how they turn out in the end...but, sadly, I think I know how these will turn out. Both will be good but not as good as you hope. Lately, that is the way my wines have turned out, some better than others tho...like my Welche's...that is excellent and that is even though it is not quite ready to drink yet. Then there is my cider...that would be next and is also good, but still a little footy. and lastly is my cherry wine...that needs probably another month at least. My CranGrape is good to go, and not at all footy, although you can tell it is way young. Getting ready to start new batches, to include one of meade. I have enough sugar and honey to start at least 4 or 5 gallons and even leave some juice for me to drink! By the way, I loved your Bagel vid!

[@edgilmore3445]

Yes I want to make that also I read somewhere that just applying honey and water is the first known wine goes all the way back to the Egyptians I read it on the internet so you know that has to be true lol

[@CitySteadingBrews]

Before them actually.

[@markwilliams5654]

love your videos u should use silicone hose not that vinyl tube its full of nasty plasticizes

[@cheekysaver]

Have you guys ever tried making your own cranberry juice? It is perhaps the easiest juice to make. Store bought cranberry juice vs homemade... store bought would be a 2 or 3... homemade a 9 or 10. They are not even in the same league. I do know it is off season for cranberries. I usually get cases for $5 to $10 then make the juice and can it. (No juicer or steam juicer required.) I am obsessed with making things from scratch. If you ever hit up a crazy sale where they are .19 cents a package... load up.

[@PaintWithAlex]

There was a product called Pat Mack’s Brew Caps and they fit on a standard 2liter bottle as a high pressure gas release valve for making sparkling alcoholic beverages. They don’t sell anymore but I still have two and they work great

[@bryancorringham]

This setup you have is so much better. You guys are more relaxed!

[@ChiP2sumP]

It is only because I love your videos so much...and I just tasted my Welches' grape mixed with Ocean Spray cranberry juice...yumm, that is real good, althoug as you say...time is your friend...in this case, I think time has run out for my CranGrape wine...heh heh.

[@paulallerston3771]

Great experiment, nice result. Take that, yeast snobs! Interested to see what aging does to them. Part 3 in a couple of months?

[@CitySteadingBrews]

Yup! They're gonna sit for 3-6 months and we will taste again!

[@outdooraddventure]

I like your background music I like the videos by especially like how you put in the background music

[@HerrWayne45]

It’s nice to see brewers who aren’t instantly crapping all over bread yeast, the fact that the bread yeast was similar to an actual purpose made brewing yeast is pretty funny to me. I usually use bread yeast because there aren’t many brewing shops where I live and with my current living situation, I live with an ex alcoholic, I have to keep what I’m doing low key. I usually bake bread a lot so having lots of bread yeast around is easy to justify, I’m currently making a batch of red spruce wine with some white pine needles being boiled with the spruce sprigs and a little honey and agave nectar, it should be pretty good when finished, I only used about a tsp of bakers yeast for the gallon batch. I’ve also found that boiling some bakers yeast, approx 1tsp per gallon, in some of what your going to be fermenting and adding chopped up raisins works pretty well as a cheap way to make yeast nutrients.

[@CitySteadingBrews]

We actually use bread yeast pretty often in our videos. :)

[@DustyChugs]

That's funny you get "just a sweet wine" with the D47, I use mainly bread yeast mostly because I have a lot of it. I've made several batches of cranberry wine but all I ever taste with the bread yeast is just a sweet wine. Mind you, I do mine the hillbilly way, make it in the jug it came in. I have never degassed it. Which wouldn't be a bad thing to look into, because, my god when I get to drinkin it. It tastes so damn strong. Not sure if it has to do with the left over gasses or what but man, it becomes so hard to drink

[@JohnJohnson-wm7it]

How do you guys sanitize the towels that you always seem to be working on?

[@CitySteadingBrews]

We don't... they're clean, and we let items sit on them, and the sanitizer soaks into the towels. Seriously, you don't have to be super over-the-top crazy with sanitation. Just use common sense and be as clean as you can.

[@JohnJohnson-wm7it]

@@CitySteadingBrews awesome, thanks for the reply! I've been using star San in a spray bottle instead of a bucket, and just giving my work surfaces a quick spritz before I set things down on it the first time.

[@johnroach1717]

Good Video, I am doing the same thing, and after watching some other videos, I expected to not know the difference. I think you just confirmed what I expect.

[@rakebluewallgaming6185]

So i started this experiment about a week ago (not as scientifically as you but hope it still works). Yea now I'm mad because I could've just watched this. Oh well. Its my first time brewing so i wanted to see if there really is a massive difference between wine yeast and bread yeast, as some people say.

[@timothyrichards5823]

Awesome job with the yeast comparison. I think a lot of what we know or believe about fermentations comes from commercial applications. I love to see experiments like this on a home brewing scale. Makes me want to see more comparisons like this! Thanks for another great video.

[@redit5332]

I've never had problems with cranberry wine in the fermenting stage. I make quite often and I love it. :)

[@antham8112]

Sorry to be a pain, but when you were switching around it did get a bit confusing about which you were tasting and talking about as you kept saying things like "that one" and "this one". Is there any chance in future videos you could add some sort of annotation? Or maybe a simpler solution would be to keep the tasting glasses at a fixed location and each of you keep switching places to taste the opposite one. Whatever you think would be easier, but I was getting a bit lost with which one was which when it came to tasting.

[@armedbear529]

Derica, I’m confused...what vessel did you sanitize everything in? You didn’t mention it.

[@CitySteadingBrews]

heh.

[@Bear-cm1vl]

Derica's inner Vana must be taking the day off. 😁

[@TheMrpiggyboy]

Just sitin here watchin with a glass of home brew choke cherry wine. A question popped into my head. Have you folks ever made wine from jello?

[@RobGraham048]

new shirt idea - Get the flocculation outa here!

[@willittoday7363]

Droooool!!! Belvinie!! NOMNOMNOM Tough to find the 17 year...

[@RealDealHolyfield2099]

17:50 Ha! I had a good laugh at the end of this video. It reminded me of something different--the end of Ferris Bueller. "You're still here?! Go home!"

[@eddavanleemputten9232]

I love this comparison series! 😍

[@mrhs5220]

This is not the result I was expecting at all, at least as far as the flavor goes. Great vid!

[@repetern]

Definitely, agree that "no one likes to swim in their own waste." So, more yeast is NOT better. A good test would be to make side-by-side wines. One using the precise measurement for a gallon or half gallon. And the other with just "damuch".

[@CitySteadingBrews]

We can do that.

[@Leo-im6vv]

I quit buying alcohol so I could stop drinking but.. i got so bored I ended up making mead instead, lol. :|

[@TheRscorp]

Throwing this out there, I've noticed some of the wine yeasts need a little more help with nutrients. I'm guessing since Cranberry is a little tough if you had added some Fermaid O to the D47 for the first 3-4 days and degassed a little (the D47 seemed to produce a LOT of gas in this one) then it would have burned through much more sugar and maybe would have tasted different.

[@CitySteadingBrews]

Ehh not our way. We trsted nutrients and they didn’t help.

[@blacksmithbeta5337]

Just started a coffee metheglin. OG 1.120. Now we play the waiting game.

[@ashleymagsam1350]

Can you share your recipe?

[@blacksmithbeta5337]

Fairly simple.. cold brew a good grind for at least 24 hours. I did 12tbs in 2 quarts. Use three pounds of honey, top off the rest with water to make your gallon. I used fleischmann's for the yeast. Literally started it today. If you dont mind waiting I'll get back to you after fermentation and tell you what I think.. I was gonna do a video but my channel isn't letting me upload currently.

[@ashleymagsam1350]

@@blacksmithbeta5337 thank you!

[@CitySteadingBrews]

That’s coffeemel. Metheglin is spices. Still good though!

[@blacksmithbeta5337]

I thought a metheglin was a tea... where the coffee was in place of.. idk

[@mspringett]

What jars/containers are you using? What would I search for to find them?

[@raykiii]

The Tracey Almond Show was were Bart Simpson got his start as shorts.

[@zacharyworkman4]

Hello homebrew hooligans! I have a simple question. But first, some context. This is my 2nd homebrew ever and only found your channel after it started. I DO NOT have a hydrometer...yet. I don't know the original gravity etc. However I started it in a new 5 gallon food grade container on 9/4. It's now 9/8 and going well. Nice white foam, lava lamp effect etc. My recipe: 5 gallons filtered water 4 lbs. White sugar 5 lbs. Small granny smith apples pureed. 2 qt. Treetop honeycrisp 100% fresh squeezed apple juice. 1 packet Fleischmann's active dry 1 packet Fleischmann's rapid rise. The packet of rapid rise was a mistake of me not grabbing the right packet out of the fridge! I added it first, realized my mistake. The must temperature was 106*F when I added the Fleischmann's active dry trying to correct it. Will it ruin my cider having rapid rise in there? I think because the temperature was better suited for active dry than rapid rise that I might be ok and have a good colony. Any help is welcomed! Thank you!

[@CitySteadingBrews]

Although we haven't used Rapid Rise yeast I see no reason why it should ruin your brew. From what you have stated, it sounds like everything is working just fine.

[@garyr.8116]

I think you cross-contaminated (yeasts/musts) when you shared the hydrometer (16:43 in 1st video) & graduated cylinder between the two without sanitizing them in-between, pouring back into fermentation jar - all the way back at the beginning. Certainly some yeast would have made it from the 1st measured batch into the second. 🤦‍♀

[@CitySteadingBrews]

We do make cuts… and we are cautious. Sure mistakes can happen but it’s unlikely to affect this outcome.

[@vincemckesey5879]

Two separate batch with the same everything will still taste different.

[@i_inf0din254]

I keep reading comments over and over again about how you should NEVER use bread yeast, sure I get it... but if Fleischmanns bread yeast does well in my first two batches it's likely I'll hold off a while before buying another yeast lol.

[@CitySteadingBrews]

You will hear many things you should not do in homebrewing. You should do what works for you :)

[@rogerschulz8721]

Watching the test, then this video back to back... Super OCD comment. THE YEAST SWITCHED SIDES!?!?!?

[@CitySteadingBrews]

lol

[@rbhhaner6151]

I realy need to get some free wine when I buy bottles...lol and get my own going.

[@charlesrarick9067]

I did the math using your numbers of SG 1.096 minus the FG of 1.042 = .054 and my ABV came to 7% (0.054 X 131.25) Did I mess up in my equation some how?

[@CitySteadingBrews]

This is a very old video... we have changed our system since this I believe. I tend to use 135 as the coefficient since it's more accurate as alcohol content goes up, so... I get 7.3%, roughly the same as you.

[@DarkWoodPicks]

I would have made it Ferris bueller joke at the end, but Tracy was pretty funny. I have yet to comment on any of your videos. But for about a week now I've just been listening to them while driving( for work) And while at work (rekeying locks) occasionally at home but mostly at work. Love to channel love what you guys are doing love how much information is there, so thank you. :)

[@DocteurDuCube]

Sometime, Cranberrie juice did not ferment well and take lot of time to complete. At least, it was i have observed.

[@jkuhl2492]

My guess, and this is literally a guess and not backed up in anything, is the D47 is bred to consume sugar better than bread yeast, so the bread yeast left more cranberry behind, leaving its wine more cranberry flavored?

[@CitySteadingBrews]

Oh for sure, they are made for different things. Interesting thing though is all saccromyces cerivisae (yeast for bread and brewing) actually create the same amount of CO2 and alcohol, some can just tolerate higher levels of it and can continue fermenting, where others go dormant when in lower levels of alcohol.

[@danh7804]

i hope the next tasting you do of this is live live live

[@randomness3235]

Thank you both for this, just what I was hoping for...

[@NoahKainWhittington]

I still love this video! Een though I make wine with the propper yeast I still find myself making wine with bread yeast in a pinch.

[@liamkirk5258]

What was the recipe

[@CitySteadingBrews]

Links to the previous videos in description

[@realpapamorty]

Where do I buy the small containers??

[@mah4i]

Making wine is more addictive than the alcohol

[@knightmare1015]

I came up with 7.1% ABV for the bread yeast one and 8% (7.875) ABV for the wine yeast.

[@SomeTechGuy666]

You know you can buy a refractometer for $30. You can't use it for FG, but you can use it for OG.

[@CitySteadingBrews]

Sure you can. But, it's no big deal to use a hydrometer. I have a refractometer, it's just sitting in the gear tub.

[@oneanddonetzone3673]

When I was in one of America’s many wars I used simple grape juice off-the-shelf sugar and baking used wine was ready in 15 days lots of sugar made lots of alcohol and I made lots of friends! And sometimes good enough is good enough. The number one thing keep your equipment clean and if you don’t have anything bleach water Set your equipment out in the sun chlorine dissipates and sunlight and you’re done every 15 days you can have a new batch

[@rezguy2094]

Back where I'm from that's called home brew

[@ITAPTF240]

Been doing this awhile and I've had nothing but poor results with Lalvin yeasts, especially D47 (primarily taste). I've had excellent results with Red Star Premier Blanc (Yellow Packet) and Safale US-05. I continue to experiment with other yeasts.

[@brianlourenco5138]

Have you ever used EC-1118 yeast? It is what I can get in my area. I am new and experimenting with red wine and ciders. Thank you

[@Peg-ee5ei]

Good question

[@CitySteadingBrews]

Many times, we even did tests of that yeast vs others. Every yeast has positives and negatives. Depends what you want and what you like.

[@brianlourenco5138]

@@CitySteadingBrews When would you use the bread yeast and when would you use EC-1118? I want to make sweet red wine and fruit ciders

If you added a large amount of yeast do you think it would raize the ABV% and make it less sweet?

[@CitySteadingBrews]

Nope. More yeast may make it start faster but more sugar is needed to raise abv

[@mycrazylifewfawnlisette3582]

I'm totally binging your channel tonight. Yes I could have gone out but I want AMAZING Mead... I may try one or 2 of your wines... or combine them banana mead with honey & brown sugar? I think it may be good!

[@ihdeag]

Hey guys - love your channel and I've become addicted. My wife would say you created a monster. I'm buying wine more to use the jug as a fermenter than to actually drink the contents. Everything looks like a fermentation vessel now... I have a suspicion on why your fermentations might have got stuck: you started with a pasteurized cranberry juice and didn't really oxygenate it in the first video. So, maybe lack of oxygen in the must caused struggling yeast colonies and the high finishing gravity? When you racked and degassed, you probably introduced some more oxygen, so I expect that both of these will revive and ferment at least another 20 points or so - maybe more for the D-47. I'm looking forward to your next video on this! Time to make some mead.

[@josephsmith961]

I made a half gallon of Welches grape juice using Fleischman's, and it was awesome. It tasted like grape popsicles LOL! It was too sweet as I'd added a cup and a half of sugar, so this time I'm only using 1 cup.

[@raoultrahan13]

I did a similar experiment when I brewed an ale from an authentic prohibition recipe. One portion of the wort was fermented with bread yeast as per the recipe, the rest was fermented with a Belgian ale yeast. If I had used, say Nottingham ale yeast, they probably would have been closer, but they were both very good and very drinkable.

[@Anonarchist]

The Simpsons is on season 30, no one remembers who Tracey Ullman was.

[@CitySteadingBrews]

Actually a lot do. Or so they tell me in comments!

[@roncunningham3889]

Anon archist I do the Simpsons was a skit on her show

[@CitySteadingBrews]

Yup.

[@emeraldscorpio]

I know exactly who she is. I even remember the records she made before she went stateside. My Guy being one.

[@darrenadams13]

Hi.. I’m new to home brewing, and I was wondering if you could elaborate more about the topic of vinegar, when you briefly mentioned it between 6:40 - 7:05.. and about being careful not to agitate or oxygenate the wine as you were pouring it.. (Thx)

[@PacesIII]

Are there any fruits you absolutely do not want to attempt to make wine out of? For example, is it possible to make an all lemon wine? I mean something seriously citrus such as 20 lb of lemons in a 5-gallon carboy. on the same note, is it possible to brew something from a fruit or vegetable that may actually be dangerous to brew?

[@jaimegonzalezwillson4258]

Thank you for this video. Where do you get the containers and the airlock?

[@CitySteadingBrews]

Half gallon fermenters: amzn.to/2DgVqYR Airlocks amzn.to/2XnUvNV

[@raymondfluharty8877]

I started a cranberry wine back on the 10th of Dec. it is now feb 14th and it still is fermenting but very slowly. it is losing about 1 point per week after having quit for 2 weeks at 1.050 it finally is starting to get lees in the bottom.

[@lanswipe]

I bought some ocean spray "100% juice" from BJ's, it turns out it's a blend of cranberry, grape, apple and pear juice(no "ites or ates" though). I followed your recipe (roughly), except I put in 500g of sugar, not 568. The juice gravity was 1.50. The juice + the tea was 1.42 and the juice, tea and sugar was 1.90(not the 1100 you were shooting for). I'm hoping for a less sweet wine anyway, so I figured putting slightly less sugar in would do that (plus there's a ton of sugar in the original drink anyway). Anyway, point is - I'm curious to know how this'll turn out.

[@CitySteadingBrews]

I think you mean 1.050 and 1.042…

[@CitySteadingBrews]

It should be fine though. Likely a little less sweer.

[@lanswipe]

@@CitySteadingBrews Haha, yes indeed I do! The first time I read a hydrometer - I read it as "50" instead of 1.050 ;p

[@Peg-ee5ei]

This is a weird question, but: Could you make wine out of Jell-O mix? There are some pretty cool flavors of Jell-O.

[@timothyshank3208]

Having watched the making followed by the tasting, its funny how they were at about the starting gravity of the juice. Could it be unfermentable sugars in the juice?

[@pulutanrepublic3120]

Hi! I tried to copy your fruit wine... But it all end very wine taste and I don't taste any fruit flavor. By the way I'm using bread yeast. 2 kilo of fruit, 1 kilo sugar, 1 bag of black tea, and half teaspoon of bread yeast. Any recommendation?

[@CitySteadingBrews]

Possibly just went too dry for you. Maybe sweeten it?

[@CitySteadingBrews]

What fruit and what kind of juice?

[@pulutanrepublic3120]

I tried some fruits like Dragon fruit, pineapple, apple and some other local fruits. You think I added so much sugar? Or maybe so much yeast? The result, I always back sweetened it. By the way I'm from the Philippines and I cook drinking food for my KZbin content.

[@CitySteadingBrews]

Did you take any specific gravity readings? It's hard to say much without those. However, this is not our recipe at all :). Because of that... it won't taste like anything we have done. Nothing really wrong with that, but the results may vary die to differences in recipe and ingredients. Can't say if you have too much sugar due not not knowing the batch size, but it sounds like it went dry and the fruits used just need a lot more f them to add flavor.

[@pulutanrepublic3120]

@@CitySteadingBrews thank you so much! Please make content of the ingredients like tannin and the replacement (the important of putting tannin) some added lemon... Good luck!

[@KM-ws8qs]

Great vids! I really like that your background music is soft & low, & not overpowering. Plus you guys have classy cred, with using a hydrometer! Nice. Thanks.

[@Abbynorml1979]

Mostly homebrew beer for four years, recently (last six months) wines, and 3 days ago mead. And, I never thought/knew about "degassing", will try! Thanks!

[@drewhjc]

Now you should bake bread with bread yeast and wine yeast and do a taste test.

[@CitySteadingBrews]

Go for it.

[@Norbert.Gardonyi]

Brian, do you think I should use tea in my plum wine, too? It's the first time I'm making wine, and the plum I'm using has 3 times more malic acid than regular plums, so it's really sour (though taste really good!), but has no tartaric acid or tannins in it. I added some calcium carbonate to compensate the extreme sourness, but should I also add tea to it to have some tannins for the mouthfeel? OR how about a small piece of a cinnamon stick and clove? Would they work too?

[@CitySteadingBrews]

Personal preference. As for more acids... did you take a pH reading? Not sure I would have added calcium carbonate to a wine, but that's just me.

[@dr.froghopper6711]

I remember Tracy Ullman! Go away!

[@mikemulligan7619]

this is great im doing a 2 gallon batch right now of apple cider and i used some of this brand yeast i was concerned it would be too different.

[@SillyMoon]

Haha love you guys ❤ best hobby ever, it’s been a couple months and there’s no turning back!!

[@correctpolitically4784]

I've made whiskey with bread yeast so I'm curious about this. Do you ever add malt to your wine ?

[@saadalzahrani5874]

What the benefit frpm degasing ?

[@272516med]

Am i really the only one who watches their videos for hydrometer readings? 🤔😂

[@CitySteadingBrews]

Lol

[@darthleton]

The best homebrewing I ever did was in my dorm room in college with Fleischman's yeast. 12 years later and many professional brewers yeasts later I still reminisce about those homebrews I made with Fleischman's. They really did have a more dynamic flavor.

[@samljer]

I mean, not hard to grab some juice from the store and some yeast from the bakers isle for old times sake?

[@geoffcarolan7993]

Same, I just done 3*4 ltrs of mead, two cherry, one tradish, to be ready for the winter following Brian and Derica's steps! Thanks from Ireland!!!!

[@fredberry1342]

THanks for the video again. Can you tell me what abv can a bread yeast yield?

[@CitySteadingBrews]

They don't really have a true rating, but in our experience, usually right around 12% +/-

[@fredberry1342]

@@CitySteadingBrews I was thinking that was the number.

[@Kinnamon100]

Have been waiting for the results, and I could not be more pleased. All I have ever used is bread yeast with great results. Always wonder if I may get better mead if I used wine yeast. Thank you.

[@danieljohnson6921]

Sugar + Yeast + Water = Alcohol + CO2+ Inactive Yeast + Dregs. Something in your process is driving your reaction to making more CO2 and less Alcohol. I know this sounds crazy, but try the whole experiment again with no airlock, or one that slows the expelling of CO2, forcing the reaction to make more Alcohol? Less CO2 escaping might push the reaction towards the alcohol, or just carbonate the results more. Interesting.

[@CitySteadingBrews]

Ehh, no, removing the airlock won’t make more alcohol.

[@joshuatremper5026]

So the bread yeast would counter as liqueur?

[@CitySteadingBrews]

Not sure what you mean?

[@ChiP2sumP]

oh, and just one more thing...where is your video on the wine v. mead? think you did the original over a month ago...just proving what I said earlier...instant gratification...lol

[@CitySteadingBrews]

Ehh, technical difficulties, but it's coming.

[@MrTurtluv]

I just started making homemade mead. I have my kit coming, but for now I’ve just started with a simple car boy and good quality bread yeast. Going well so far, but I can’t wait to try the D47!

[@kinbolluck476]

IKR JEZ

[@nitishsharma2726]

Hello, im currently brewing, trying to brew rice wine.. i saw many videos where they use s type airlock, so i used it to. but never paid attention whether lid to the airlock should be there or not .. please help.. should i have closed the lid of the airlock ?? Plzz reply

[@CitySteadingBrews]

Answered on another post on another video.