Maple Wine Finishing and Bottling - Does it Need Something?

[@sandon763]

“ Metamorphosis complete sir Spaceball 1 has now become *drum roll* MegaMaid”

[@billbucktube]

When Brian says, "That may be the dryest thing I ever put in my mouth..." and Derica cuts her eyes to the camera and back to him. It made me wonder, "Just what was she thinking?!" I'm still chuckling with various scenarios running through my head...

[@kaku_zato]

I have made very dry wines some times and they felt like sand dry, so my bet is on that xD

[@AedanBlackheart]

😏 dirty man you 😂

[@jimreaper5678]

Just started my first brews two hours ago from tutorials on your channel. You guys are great

[@connissia]

Every time Brian spills something I just imagine Derica following him around with a rag and a mop. lol

[@docautrisim885]

“Smells like green wine”. You have to smell it and taste it to know, but once you know, you know. I’ve found it to be unique and haven’t found anything else to compare it too

[@PiCCoLLo883]

Hey Brian and Dedrica, Just wanna say thank you for all the vids and info I have wanted to make mead all my life and recently stumble of your channel. Let me just say wow 👌 👏 😍 I have learnt so much and decided to give it a crack so I bought some equipment and started my first brews the other day I hope it all goes well. Keep up the great work and know that your appreciated for the hard work and effort your put into this

[@WilliamTomFrank]

Your voice reminds me of Alton Brown, creator/host of Good Eats. I really enjoy these videos and look forward to experiencing the different recipes and techniques I am learning from this channel. Cheers!

[@eddavanleemputten9232]

I’m already looking forward to the tasting videos on this one!

[@dockofthebaycountrywines69]

Your expressions always speak volumes! Can’t wait until the one year tasting!

[@donaldneill4419]

Great vid, guys. I'm going to give this recipe a try! And for the record, I live in Canada and I refrigerate my maple syrup. Better safe than sorry; mold is bad enough, but nobody needs glass bottles blowing up in their pantry because it starts fermenting on its own (not to shatter too many illusions about the Great White North, but summer routinely gets up to 95 F here in Ottawa, and it can certainly get hotter in places. That's not much by Florida or Texas standards, I know, but it's not all malamutes and igloos 😄).

[@AedanBlackheart]

95F is hot wherever you are lol

[@CitySteadingBrews]

Yeah… 95 is still hot.

[@jeremiahjones8516]

Huge fan, catching up on the channel as much as I can. 79 degrees inside your house is madness though 😂

[@CitySteadingBrews]

It’s Florida. 95 outside.

[@phen4u401]

Hello guys, I looove your videos - just saying. Btw, I live close to Montreal, and in my family, we do put the maple sirup into the refrigirator once it's opened. The only thing we leave in the pantry are honey (even unsealed) and maple sirup if it is still sealed or canned. Otherwise, it turns bad. Especially when it's about 21-30 Celsius inside (not 15 hahaha). Around Montreal, it's pretty damp (60-90% of humidity, sometimes 30 when we are lucky, except in winter - a little bit dryier) : moist flurish easily. :) I hope you'll Carry on with your videos, 'cause I'm now addicted. (In winter, we freeze oftenly around minus 20-40 celsius includind the wind and the moist. But in summer, we suffocate oftenly at 25-45 Celsius because of smog and humidity (70-90%). So it's not just cold XD it's freekin' cold OR freekin' hot (for Canada of course, but each summer, there are deaths caused by the heat and the sauna effect in the air). Have a Nice Day)

[@CitySteadingBrews]

Good to know!

[@greenmountainhellhound6835]

I’m up in Vermont and I’m making maple wine for the first time. Thanks for your videos

[@patlawson1659]

No matter how much you watch there's always something new to learn . 🤠

[@TheJohnnysantos]

Thank you guys for everything you do. I've learned so much from this channel in the past few months. I'm making my first mead today. Wish me luck!

[@CitySteadingBrews]

Our pleasure!

[@ghoppr71]

Good luck brother... Welcome to the hobby !

[@jaredcarpentier2848]

My first Maple wine that I made worked out the same way, FG .990 from a 1.000 starting. I put it on oak cubes for 6 weeks and now it’s aging in bottles. Maple syrup ferments really quickly from the batches I’ve done. I am enjoying maple wines and I plan on experimenting further with them to see what I can come up with.

[@kev22263]

wow Maple syrup is expensive in the UK 1 litre = $24.00 canadian dollars (as of 23rd November 2022), im new to wine making (6 weeks) already have your spicy apple on the go and also had some plums and Quince so two and a half pounds of each have been left for 10 days and now racked. Great channel and appreciate how you make things simple, just remember to keep giving litres and 1lbs as measurements 😊

[@leontimmermans1163]

Hops are photo-sensitive and hence dark glass is typically used for beer. It should only really be necessary for hopped meads (such as Viking Blød, which indeed is sold in a dark container)

[@CitySteadingBrews]

Yes, that’s what I was alluding to :)

[@bogg54]

Wow, 7 days! Thanks for sharing.... lol, now I have to look for your 1st video of this😁

[@CitySteadingBrews]

Should be linked in the description of this one :)

[@ghoppr71]

Super stoked... Just received my Sweet Squeeze Orange Blossom Honey !!! Thanks for the referral guys !

[@nomadismileseeker6611]

Spaceballs the T-shirt! Spaceballs the lunchbox!

[@jamesvaughn1354]

Thank you all your videos I'm new brewing. Theys videos very helpful special beer videos on the priming beer for botting

[@dawnteskey3259]

I had a melon wine that went to .980 in 5 days. It started at 1.100. I've never seen such an active fermentation, had to use a blow-off tube... It was insanely dry, it's still sitting in the cupboard. I want to give it lots of time to mellow. I used RED Star Premier Blanc yeast.

[@breevassar1532]

I adore Derica! ❤❤❤❤🤗

[@CitySteadingBrews]

Me too :)

[@albertoffredi183]

Here is a thought, and please point me to the video if you have already done it, a step feed maple wine. Thanks for the great content.

[@CitySteadingBrews]

We haven't but it's a maple wine you step feed 😀

[@howlerphoto]

See you in 2.5 years when its really good. Let it age. Mine got fantastic right around then and I drank the last at 4 years. Will be making again to add to the long haul shelf with the smoked cherry cider, which for 3.5 years tastes like ham.

[@Moostery]

Derica should take your line and say "because everything has been sanitized IN" And then look at you waiting for you to do her line. That would be hilarious

[@CitySteadingBrews]

its happened :)

[@Moostery]

@@CitySteadingBrews lol awesome, hopefully I'll run in to it while watching your videos =)

[@brocknspectre1221]

Thanks so much for this series! I’ve been curious about maple wine, but have only ever made acerglyns. Gonna try it now…. BTW, I'm wondering about the aforementioned bacon notes. IDK a ton about making syrup, but when I've helped a neighbor boil, he would throw in a little fat saying that it changed how the sugar foamed and kept it from boiling over. Typically, he would have a couple hotdogs boiling in the sap as it bubbled and yeah, everyone loves his outdoor maple weenie roasts. The next time I see Josh at Rugged Ridge Forest maple syrup I’ll ask him about the bacon flavor, if it's from wood smoke or if he’s somehow boiling breakfast.

[@CitySteadingBrews]

If they put meat into maple syrup they would have to list something on the container. It could ‘t say 100% maple syrup and it would spoil really quickly!

[@brocknspectre1221]

@@CitySteadingBrews Makes sense. I’m sure he’s not dropping ropes of kielbasa in there and I still wonder, if it’s 100% maple syrup and it tastes smoky, how does the smoky taste get in there? Does he do anything specific to the wood, like you would with a meat smoker, that effects the final flavor. Idk, just wondering..

[@rossborgwardt1036]

@@brocknspectre1221 The smoke flavor in maple syrup comes from cooking maple sap over a fire outdoors. Generally smaller operations will cook outdoors in an evaporator with a wood fire. Most commercial maple syrup is cooked over an evaporator in doors. So they will not get a smoke flavor. If someone adds extra ingredients to maple syrup it is not pure maple syrup. In Wisconsin your only allowed to add anti foaming agent.

[@hammelbreu2059]

Looking forward to the tasting 😎

[@papasmurf9146]

Have you seen Still It channel's bacon gin? This is definitely something I need to start. I think you guys are a bad influence (and I mean that in a good way).

[@AmulekkofWOW90]

Megamaid...I laughed out loud 🤣

[@shadowcatX2000]

Maybe leaving a brew out in the sun for a few days (this winter) in a clear bottle can be part of your "how to ruin a brew" video in the future to see if it does something?

[@CitySteadingBrews]

We don't really get "winter".

[@Rundvelt]

For anyone who doesn't know the MegaMaid reference: kzbin.info/www/bejne/rIixe42omdNqn5Y Obviously the syringe sucks up the liquid, then blows it out. Go Spaceballs!

[@MichaelAnderson-df2hj]

Good enough. Thanks. 🤣😇

[@joeyrevell]

What the most experimental brew have you ever done

[@CitySteadingBrews]

From a purely "not knowing what we are doing" perspective, the rice wine.

[@whittj03]

Wow. I had a dry mead following your recipe that went to .992 and I thought that was lower than possible.

[@austinflowers3789]

I am looking to try this recipe soon. Thanks for being so thorough with all of the information. There are a lot of variables in homebrewing. When you pour into the open pitcher to add more syrup and stir it, how is it not getting severely oxidized in agitating it like that? Thanks for any feedback! I know it’s an older video.

[@CitySteadingBrews]

There is always some risk of oxidizing but in reality it’s a small risk.

[@austinflowers3789]

@@CitySteadingBrews Alright, I won’t worry too much about it and I’ll just follow along with your video when I make it. Thanks!

[@evanrice8090]

A question on wood aging... im new so please bear with me here. Ive been curious about matching certain woods with certain brews. For examples, in this maple wine i was curious about adding sugar maple staves or chips for a complimentary wood aging, I also wondered about Apple chips or staves for something like an apple wine or a cyser. I know you guys really love the French oak and I don't doubt your enthusiasm about that particular wood, but is French oak going to be the best option for every brew, I would imagine that the simple answer is not nesacarilly. So what do you think of adding matching wood types to specific flavors of brews? Thanks!

[@CitySteadingBrews]

You can if you like. Each wood imparts a different flavor. Matching? Not sure they do to be honest but you can certainly experiment a lot with them.

[@David-we3sb]

Pretty wild how you initially said it wasn't very good and definitely needs more sweetness, then a few weeks go by and the taste was a lot better and now you say it only needs a little bit of sweetness

[@CitySteadingBrews]

Time changes things. Sometimes drastically!

[@annekerr2150]

I found a few drops of vanilla extract really made it maple tasting and a bit more real maple syrup

[@orangewrite-off8897]

Gotta love spaceballs

[@kevin_ninja_jones2363]

Maple blueberry sounds awesome have you guys done 1 of those yet

[@CitySteadingBrews]

A blueberry maple combo? Sounds tasty!

[@crazyhorsebearclaw]

Mega Maid "went from suck, to blow" HA

[@stephensaville3293]

I have that same pitcher.

[@RobertMeush]

Love your videos!! But it's not 50F in Canada haha...72F is room temperature. In summer it gets up to 45C in some places (115F or so) 😉. Just saying 😁

[@CitySteadingBrews]

Canada is a big place. At the time of making this video, one of our Mods, who lives in Canada said it was 50F.

[@RobertMeush]

@@CitySteadingBrews No worries and no offense intended :)

[@thomasdavis4771]

So now when you sanitize your pitcher is that a por favor?

[@CitySteadingBrews]

Lol

[@m4a44]

I've had one go just below 0.990 (I think it was 0.986). Was an experiment tea wine that went waaaaay too earthy lol I'm hoping it can mix into stuff.

[@timothynaquin8899]

25:23... I was just about to ask that question about brown, green, or clear bottles when it comes to aging... Maybe y'all can do a year long experiment on that... For science

[@nickrose2634]

What are your thoughts on cold conditioning before bottles for ultimate clarity? I’ve done it a few times and it seems to work well.

[@CitySteadingBrews]

If you want to, sure.

[@sarzootashoota351]

My maple wine is a similar color, But I'm just starting. Very excited to finish it after watching this! Also random side question, any recommendations for what to do with the raisins in your mead when you are done making Mead? Seems a shame to toss em but they don't seem super appetizing as a snack. Maybe make cookies or a cake?

[@CitySteadingBrews]

We just conpost them but some people put tuem in baked goods.

[@d3f3ds2]

Do you ever take a hydrometer reading after back-sweetening?

[@CitySteadingBrews]

Sometimes. I probably should to give the viewers an idea of where we went to so it can be replicated if wanted.

[@MichaelAnderson-df2hj]

Hey I am watching your maple wine video from 2 yrs ago and as I listened to it I went to amazon and put in my cart a gallon of maple syrup plus a boat load of juices and brown sugar. I am at the place in the vid where you are talking about back sweetening it with more maple. Now my question is could I use a sugar free syrup if mine were to go as dry as yours. Sugar free I would think would not restart fermentation. I'm bottling my pilsner tomorrow. I was shocked how quickly it started and stopped fermenting. 5 days! 6.5 gallon batch. I ended up using 2 packets because the first didnt activate before pitching. The 2nd packet did. You two are my go to every time I decide to try another brew.

[@CitySteadingBrews]

Yup, non fermentable syrup would work.

[@AndyPaxTheGameCat]

A couple of questions. I noticed that all your equipment is wet from TRBOS. I’ve herd others say that you should air dry all equipment after sanitizing, so sanitization liquid doesn’t end up in your brew…I guess I just want your thoughts on that. Also, have you ever used a vinometer? I bought one. I like that I can figure out the % without all the pesky math.

[@CitySteadingBrews]

The small amount still on the gear will not harm you or your brew. However, leaving it put to dry… there is a small possibility of airborne infection, albeit very tiny.

[@AndyPaxTheGameCat]

@@CitySteadingBrews ok cool, thanks for the reply. By the way, I made your mango capsicumel…boy that’s good stuff 🙂

[@richardwolske2015]

Had a trinity kit specific gravity started at 1.12 I had added 4 lbs blackberries to 4lb sugar ( with just the juice) in 14 days was at .986 . A week later after racking it still read .986 surprising.

[@JJLock]

I get 0090 pretty regularly with 5L of store bought apple juice and 71b (OG is 1050) after 7-10 days, I rack and back sweeten with 500g of sugar and it starts off again but finishes around 1.000

[@Ivan.A.Churlyuski]

Hmm for some reason I thought you were going to age it in a maple barrel.

[@kb976]

Hey guys I just recently started making mead. OCT2 I made my first run of traditional it already tastes amazing. So I tried to make your spiced mead recipe I was missing a few spices like orange zest and one other left those out and added a vanilla bean. It smells Terrible its only 5 days old. Its hard to describe the smell but my dad and uncle were here and wouldn't try it. I tried a little on my finger and it just seemed sweet didn't notice an off taste but also didn't have a lot.. Abv is around 8% also there are pieces of honey comb in this one. My family owns beehives I had some honey that wasn't Filtered the best. I guess my question is would the bad smell possibly just need to be degassed off or would the vanilla bean or honeycomb maybe have a negative affect?

[@CitySteadingBrews]

5 says? Far too soon to be tasting it. I don’t try it for at least 3-4 weeks.

[@kb976]

@@CitySteadingBrews I was more concerned with smell on this one. I'm making them for my brothers wedding it's in 7 months these are test runs and I wanted to be sure they were on the right track and not vinegar since I had never done this before. I actually have one that's already at 13-14% in a week the yeast I used tolerance is 13-15% and I have zero carbonation left in it I figure it's already done. I'll wait one week and retest I listen😅. It is a blueberry raspberry mead I used fermaid k in it.

[@CitySteadingBrews]

It can’t be vinegar in 5 days. That takes several weeks. In 5 days you cannot have any idea what it can become.

[@CitySteadingBrews]

If you used too much Fermaid K it could cause off smells and flavors but that’s all I can say with brews this young. It’s not unusual for fermentations to smell odd at first.

[@kb976]

Gotcha so I'm just over paranoid lol. Thanks so much for replying.

[@ThaetusZain]

24:52 They are safety bottles! Even if you don't carbonate they can take extra pressure.

[@CitySteadingBrews]

Depends. Sure they can take carbonation pressure, but without calculating it out, I'd rather not take the chance of overcarbing, AND, I don't want it to ferment more, I want it to stay sweet, so we needed to pasteurize.

[@adventuresinlee]

If anyone wondering, "I was" it works out between 8-10 carbs per cup. Not too bad. Probably could get it down a few grams per cup of brew with some oak and a bit of age. Wouldn't be the same but as good or maybe even better!

[@CitySteadingBrews]

Oaking and aging will not reduce the carbs in a brew. The sugar content and alcohol content remain the same, therefore so does the carbohydrate level :)

[@adventuresinlee]

@@CitySteadingBrews yep totally, oak and more age in lieu of more adding this many carbs.

[@MatoNupai]

A reading of .990 is CRAZY! Lowest I ever saw was.995

[@followedsphere5921]

It would be interesting to see the difference between fresh yeast and washed yeast

[@bethanynye7594]

Hello! Question. What brand and variety of beer came in the swing top bottles? I've been keeping an eye open for a brand that uses the swing top, but I have not found one in my area.

[@CitySteadingBrews]

We bought the bottles.

[@robertjeffery3237]

Megamaid should be renamed to SoS pronounced sauce (Syringe of Sucking)

[@exhornnerd]

Hi guys, great channel, learning a lot, thank you. Have you heard of Birch Sap Wine? I have a friend who has a birch that flows with sap each spring and he's agreed to collect a good crop for me in 2022. Do you know of a good recipe? Blessings, Dean.

[@CitySteadingBrews]

Din’t have a recipe but you will need a LOT of it and will have to boil it down to a decent sugar concentration to make wine.

[@OscarTheScrapper]

Question, can I put yeast in a tea bag then close it up and put it into my juice? Will it fermentate haven't tried it yet but I'm about to?

[@CitySteadingBrews]

It might, but why would you want to do it this way?

[@OscarTheScrapper]

@@CitySteadingBrewsI was thinking maybe I wouldn't have to rack and my wine wouldn't look so dirty. I could just wait till the tea bag falls to the bottom.

[@nathanielsizemore3946]

A couple of years ago you made a "Crasin (sp?) Mead", could you revisit the mead for Thanksgiving 2022 (year of aging)?

[@CitySteadingBrews]

It’s gone :)

[@nathanielsizemore3946]

@@CitySteadingBrewsI had meant to make the mead again.

[@CitySteadingBrews]

Ahh.

[@elijahkaehler9369]

I'm sure other people have asked but is 1.000 the same as water??? If I remember hearing correctly. Do u have to pasteurize when back sweating mead??

[@CitySteadingBrews]

1.000 is the same as water and you should pasteurize if there is a possibility of refermentation.

[@Mezox13]

You keep saying your brew needs thyme but we never see you adding any thyme... Just kidding XD

[@MichaelAnderson-df2hj]

Do not know if you will see this but I will try. If I make a kilyou using brown sugar and cinnamon sticks is it still a kilyou?

[@CitySteadingBrews]

Not really, but maybe?

[@sarzootashoota351]

Just don't accidentally set Megamaid from suck to blow while racking.

[@dansullivan8968]

Ok, dynamic duo, I will help you with headroom agony. Obtain pure glass marbles or ceramic weights used for food fermentation, then use as needed during primary, but more in secondary to reduce air space in small one gallon batches. Single gallon batches are especially problematic, but the cheapest way to experiment and refine recipes.

[@CitySteadingBrews]

No agony really, but yep, you can use marbles if you like. We have yet to experience any issues from headroom.

[@chaserevstuning9271]

Sweeten to how you like it and when you plan to drink it

[@michaelloman8227]

So question on time heals all brews. And you think the year will be amazing. Say you forgot about it. Would you be scared to drink it after. . . . . Time?

[@CitySteadingBrews]

As long as it doesn’t show signs of spoiling… no. Not afraid at all.

[@blackdragonmaster79]

have yall tried a mustang grape wine? just wondering what your thoughts on it are

[@blackdragonmaster79]

worth a try if you havent my dad made it when i was younger was prety good... very dry but good

[@MrBigMSG]

Question: Could the fermade o react to certain sugars or ingredients that would cause it to not clear out? I've seen some people use it and have the same issues. Some brews clear just fine, and others will never lose the cloudiness. I myself don't use fermade o, but that's my choice. It's just a thought. Maybe you could do some tests on this subject.

[@CitySteadingBrews]

Could be :)

[@user-ee7be7xb7c]

How do you feel about using glass marbles for displacement and to reduce head space?

[@CitySteadingBrews]

You can totally do that. We don’t mostly due to a) not having them handy and b) dropping them into glass could break it

[@dirtycommtroop]

Brian looks thinner. Looking good bud.

[@mountainsidefarm8357]

I was thinking the same thing - like a lot thinner!

[@CitySteadingBrews]

50 lbs!

[@mountainsidefarm8357]

@@CitySteadingBrews congratulations!!! You may want to do a video on that!!

[@CitySteadingBrews]

We have a whole channel on it :). kzbin.info

[@robcerasuolo9207]

Pitcher Of Unparalleled Racking (P.O.U.R.). 😁👍

[@maxhunter3574]

Megamaid!!! LOL!

[@eric81872]

♥☺♥

[@amandaeli6362]

Assuming no or extremely difficult/dangerous but can you pasteurize in a fermenter if you want it to be sweet and done fermenting??

[@CitySteadingBrews]

It would be more difficult to get that large of a volume up to temp. That is why we bottle first. I suppose you could do it with the sous vide method.

[@amandaeli6362]

@@CitySteadingBrews I was planing on bottling 1st since it seems safer to me (a small bottle grenade vs a giant fermenter nuke) but say I get a half gallon fermenter, I now know its possible but difficult and to be cautious if i do decided to go that route

[@ronaldsabourin8835]

Bacon Pancakes?

[@edvichot4707]

Would you back sweeten and condition with french oak? Thanks for sharing.

[@CitySteadingBrews]

You can, sure. We chose not to oak this one is all.

[@edvichot4707]

@@CitySteadingBrews I like semi sweet and noticed the effects of the oak makes the dry ones smoother and easier on the pallet. Thank you guys.

[@ericterlau7195]

Can you make it nonalcoholic by pasteurizing it in a higher temperature? Does it cook out the alcohol?

[@CitySteadingBrews]

If you boiled it for several hours possibly? I don’t recommend it and even that is not a guarantee.

[@ericterlau7195]

Ok that’s what I thought but really did not know for sure thank you !!

[@loki86golf]

Ive been thinking of re-creating this maple wine. I do have a thought though... What's everyone's opinion to the idea of smoke maple syrup instead of traditional? (I know this is a year old video, but the idea came to me and then I found this one)

[@CitySteadingBrews]

Sure, if you prefer smoke flavored syrup, I say give it a try. The inly bad thing I can think of is smoke can be a preservative so it maybe possible could impede fermentation?

[@musicaltroutmountainextrav3153]

Do you not need to kill any remaining yeast before backsweetening? OOps. just completed the vid on pasteurization. Wow. Instead of Camden tablets?

[@CitySteadingBrews]

Depends. Only if you have not reached the tolerance of the yeast.

[@danripley41]

Love your channel. I'm curious if in lieu of pasteurization you just racked into a kettle and brought up to temperature. Would the result be the same? Thank you

[@CitySteadingBrews]

Wouldn’t that be pasteurizing?

[@danripley41]

@@CitySteadingBrews doink. I should have worded differently. Point taken.

[@CitySteadingBrews]

I wouldn’t boil though… our technique is 140f, and we have videos on it.

[@michaele.4702]

For Science.

[@trentdavis3809]

Could letting it a few weeks before bottling be a good alternative to pasteurizing?

[@CitySteadingBrews]

No. Yeast can remain dormant for years, you have to kill them off.

[@TheCanadianLord]

have you ever given molasses a go as a brew's base? I think that could be a nice foundational flavor.

[@CitySteadingBrews]

It's great as an added flavor, but fermented molasses doesn't taste very good. It needs a LOT of time to age.

[@TheCanadianLord]

@@CitySteadingBrews ahhh okay. so it's either something you start brewing and enjoy a year from now or add in a little as a flavor boost near the end of a process. good to know (^_^) .... makes me wonder if it'd be something that would be best used in a gin basket set up.

[@13Anbu]

It was the black tea you should put in green tea leaves

[@CitySteadingBrews]

They both have tannins... and neither contribute ti the flavor otherwise in this quantity. What do you mean?

[@alimohamed-xn1nz]

If we have no tools what to do for

[@CitySteadingBrews]

You don’t need much but you should have so e of the equipment to be safe in brewing.

[@learningaswegocitygonecoun6805]

Could you add maple flavor in place of maple syrup?

[@CitySteadingBrews]

It’s supposed to be fermented maple syrup. I don’t think maple flavor would work the same.

[@learningaswegocitygonecoun6805]

Oh...🙂 thank you!!

[@timadams9997]

IMHO They are bottles - they become beer bottles when you put beer in them...

[@CitySteadingBrews]

Exactly.

[@silliepaulie640]

May the Schwartz be with you

[@xsdev]

I thought it was (SG - FG) * 131.25 not 135? Not that 13.2 vs 12.8 ABV makes much difference in the end of the day.

[@CitySteadingBrews]

I did a video on this. As you go past 5-7% abv the thanol concentration is higher throwing off the accuracy. 135 is a wee bit more accurate then. Plus it’s easier :)

[@xsdev]

Interesting. I’ll have to look it up. I’m fermenting a chocolate raspberry dessert wine kit right now that is supposed to end up around 17.5% ABV. Thanks!

[@CitySteadingBrews]

kzbin.info/www/bejne/hKGli5aqgMaDn9U

[@FarlzBarkley]

Any particular recommendations for natural/wild fermentation as opposed to using the packaged yeast?

[@CitySteadingBrews]

Well… we have done a few. There is really no way to know what you will get with wild fermentation unless you have control over every aspect such as where the bees collect nectar, etc. it’s fun, but can be unpredictable. What kind of information were you after?

[@FarlzBarkley]

@@CitySteadingBrews What about with the maple wine, though? Or is it highly unlikely that the maple would capture wild yeasts at the outset of stirring the must?

[@CitySteadingBrews]

Maple syrup is boiled from sap. Any wild yeast is most likely dead.

[@FarlzBarkley]

@@CitySteadingBrews in that case, I wonder about mixing honey and maple. My natural fermentation antics know not bounds. 🤣

[@IamBananas007]

mmmmmm. I wish I started that project a year ago so I could drink it now :)

[@madusan1]

I have to disagree with you... the reason we document (recipe) what goes into a meal/drink is to be able to reproduce or vary what we have done before. Everyone know that tastes or likes/dislikes is subjective. It would have been easy to just put the pitcher on a scale, tare it, then add the adjuncts/modifiers. In this case more Maple syrup for bore the sweetness and flavour (yes Canadian/British spelling). I understand you just what to introduce new brewers to the art of making mead/wine but you are not showing anyone already with knowledge of the art. For those of us in the intermediate to advanced knowledge, we would want what you did then make the modifications after. You should also want to know so that you can reproduce it at a later date. Just my two cents... funny we haven't used pennies up here in Canada in a while lol.

[@CitySteadingBrews]

I did say how much I added. 3-4 ounces. All the rest is included in the videos.

[@briant6669]

How do you calculate gravity when it goes that low? I had this happen recently and the abv calculator said it had 128% alcohol. Clearly that isn't right.

[@CitySteadingBrews]

ABV= (OG-FG)X135. I'm thinking you may have moved a decimal by mistake :)

[@briant6669]

Must be.

[@gammaraygaming3306]

Similar thing happened to me with my concord grape wine, it went from 1.100 to .996 in about 9 days. All my calculations kept reading 100 something %. Which was obviously wrong. So I just used 1.000 as my fg and that seemed to fix those weird % numbers I was getting.