Key Lime Pie Mead - Key Limes and Mead!

[@feldon27]

Just FYI, a ripe key lime is YELLOW but the key limes at grocery stores in most parts of the USA are green and very bitter. I'd use regular persian limes. That's what I always use for key lime pie and everyone loves it including people from Florida.

[@sazon860]

Been binging y’all’s channel for months really helping me on my journey of mead brewing thanks for all y’all do

[@CitySteadingBrews]

Happy to help!

[@dallasmobley9359]

Glad you guys are OK! Glad your home is ok!

[@GreenfieldsHomeplace]

I’m midway through this video and can’t wait to see how this turned out. I watched your fruitcake mead video yesterday (again) and it made me regret not starting it earlier this year…BUT, who says that’s stopping me?!😂 I also ordered the ‘perfect pitcher’ today, and all of the fruit cake mead ingredients, I can’t wait to get it going. I can’t stop brewing!! 😄

[@CitySteadingBrews]

Woohoo!

[@justinprince8301]

Hey been gone for a week, glad to see you two are safe from the storm. Love you two.

[@NathanLogsdon-uj3yr]

Here in California they tax wineries more for higher ABV wines so usually only reds are above 12%. I just had a tour of a local meadery and they make 3 dry at 6%for taxes and put them in a different category for their license. Here in cali you have to pay for strong stuff. That’s why I make my own. Great videos, you guys have helped us out a lot. Cheers!

[@CitySteadingBrews]

Makes sense.

[@tonyrichards8364]

I'm so gald you guys kept the trbos theme song

[@CitySteadingBrews]

It's kind of our thing!

[@TL50-r9f]

Great idea freezing the cut key limes, using Fermaid -O since you did not with the Mojito wine. My Mojito came out around 11 abv using Fermaid-O. I would use a brew bag and that handy cold brew coffee filter since the little lime things bits and pieces stay or float in solution.

[@CitySteadingBrews]

No need for a bag of you use the filter.

[@AmyWilliams-ve8xe]

Watch all your videos and started to learning how to make wine properly hope you'll be safe through recent hurricane of the last few days

[@jameshaws9986]

Thank for acknowledging the balloon because I feel like more than a few home and commercial brewers started out some fruit and a rubber glove.

[@CitySteadingBrews]

I still don't think they are a good idea... airlocks are far better.

[@jameshaws9986]

@CitySteadingBrews definitely, but everyone starts somewhere.

[@CitySteadingBrews]

True. I started with airlocks. 😀

[@iscariotpaladin5363]

Now that you mention it now I need to see a video of the clean up process.... or a live stream of the fermentation process.

[@CitySteadingBrews]

Erm.... probably not.

[@johanstrieter-bh2wq]

Wow, you guys. This is an excellent video. I've never laughed so much and my life about your small banter. And innuendos to each other with that sad, I can't tell you how much I enjoyed this. I cannot wait to see the next video. Thank you very much for sharing and all the work you put into creating it.Have a great weekend, and thank you again

[@CitySteadingBrews]

Thanks! Glad you enjoyed it.

[@junkman1561]

My first thought was adding vanilla. Might try adding a drop to a glass and see if it improves or not.

[@SilverSmithShieldLtd]

Made a Cherry Cheesecake Mead under your fantastic tutelage and entered in Homebrew Competition at Pints in the Park and received 1st place and Best in Show,Thank you for all you DO

[@CitySteadingBrews]

Awesome! Congrats!

[@crazy_pete5129]

I've recently just made a mead using a very similar method, I also noticed my PH wasn't low enough initially so I also added acid blend in primary. My fermentation took much longer than normal and also took much longer to clear out. My honey was different to yours so that part is out of the equation also. I know that the 3.5 to 4.5 range is ideal but I'm thinking the acid blend doesn't react very well with the yeast. I ended up repitching with a stronger yeast strain several weeks later to finish the primary ferment.

[@CitySteadingBrews]

There are a LOT of factors to how fast it ferments. If the pH is in the correct range, it doesn't matter how it got there, whether it just happened or you added acid. It won't affect the yeast. Temperature plays a part, yeast choice, recipe, starting gravity, nutrition, those things can affect it. Ultimately speed of fermentation is not that important, completeness and health of that fermentation is far more important.

[@sheogorathoftamriel191]

10:36 "Is it a joke or is it a reminder?" It's a jeminder! It's a joke, it's a reminder, it's both! :) Good recipe. I just finished making my first mead (thanks to you!) and I think something like this one will be the next.

[@adamjhayes59]

New to your channel, but really loving the format and back and forth with you guys. Very entertaining 🍻

[@CitySteadingBrews]

Thank you and welcome!

[@CrispyNomad]

I had this happen with my Mead when I used Mangrove Jack yeast. It just went slow but was done in about 2 weeks. It never was very active really. Most of my other brews would take about a week.

[@MrBPC76]

Tantric acid and wet t-shirt contests... this has to be one heck of a mead. Edit: It might be missing the burnt sugar and vanilla notes from the meringue, even though she doesn't like meringue

[@CitySteadingBrews]

Lol

[@billbucktube]

“Literal fluit fries” I like it‼️

[@NateWebb0483]

At 18:30 Brian is talking about how gassy this brew was. I'm wondering if that's a Mangrove Jacks thing, because I'm making a simple mead right now using some hand pressed local honey from a friend down in Vermont, and I have *never* seen a brew that gassy. Seriously off the charts. It's been going for two weeks no, is still fermenting, and is still foaming like crazy every time I swirl it. I've never seen anything like it.

[@CitySteadingBrews]

Possible. But most yeast produce roughly the same ratio of alcohol to co2 as it's largely a function of the thing being fermented.

[@NateWebb0483]

@@CitySteadingBrews interesting. I wonder what about the honey would make it especially gassy... This brew is using M05, so not the same yeast, but from the same manufacturer.

[@johndodson4511]

Last week I finished my banana cream pie mead. After backsweetening to desired taste, I realized I forgot to add the brown sugar... took a reading after adding and it came out to 1.064. Came out tasting exactly like the dessert; so I didn't want to change anything. Due to lack of acids it is just way to sweet to sit back and enjoy. I decided that I'm going to serve as shots for Thanksgiving and Christmas.

[@feldon27]

If the alcohol% isn't crazy high you could have added more yeast and let it go until you like the sweetness.

[@CitySteadingBrews]

More yeast won't increase Alcohol or fermentation.

[@feldon27]

@@CitySteadingBrews I meant restarting fermentation to eat up some of the back sweetening. Assuming he had alcohol tolerance headroom.

[@CitySteadingBrews]

Without an initial reading I could day for sure.

[@horseshoe_nc]

I bet a little custard "extract" would add the missing element. I recently found y'all and really want to try making some mead. I've been watching a lot of your videos, to get a good idea of the process.

[@adblevins2]

Need to do again with true ripe limes and see what happens

[@AdamFranklin500]

I am 100% with you Derica. I despise meringue, even more than i despise cinnamon and that's saying something LOL

[@CitySteadingBrews]

Lol

[@mothergoose229]

My understanding is there are additional taxes wine makers have to pay once their product goes north of 14% in California. Another reason why they sometimes choose to prematurely stop their wines at 14%, or target that lower ABV.

[@jasonherrington2002]

A couple of questions: on the first check when it maybe was stalled, should you have done a ph check to see if you were still within range? On second check, if I want to step feed till the yeast stop instead of pasteurizing at the end, could you have step fed it up to say 1.010 to then see if the yeast woke up again and keep doing this till you got the same reading 2 weeks in a row?

[@CitySteadingBrews]

Perhaps the pH would help! You can in theory keep feeding til it stops, yes.

[@WskyHustle]

I so want to do this kind of mead, but my mead making has been so sporadic since I started a year ago I feel like I haven't nailed down basics.. . 😅 My 1 year aged "Craft-A-Brew" kit mead tasted like something you'd give to your enemies. And I followed their video! Im most likely the problem, but your videos keep me going and striving!! Thanks for uploading as consistently as yall do!!

[@CitySteadingBrews]

I would follow the recipe as absolutely close as possible if you question your own methods. That way you take some variables out of the equation 👍

[@WskyHustle]

​@@CitySteadingBrewsgood advice, thank you! I've actually rewatched yalls basic mead videos on repeat the last few days in preparation for a traditional I want to start this week. 🤞

[@rachellemazar7374]

If I recall this brew spent 3 weeks on the limes, perhaps that was too long. Also I wonder if your extract company makes any cream or buttermilk extracts, tat could be useful for this and that strawberry shortcake mead in the future.

[@CitySteadingBrews]

It's possible! I haven't seen any extracts like that but they may exist.

[@vartanhaghverdian2301]

Love you guys ❤. Question are you guys going to have your own recipe book for public

[@CitySteadingBrews]

I'm kind of writing one... just takes a long time.

[@vartanhaghverdian2301]

I'm so excited I can't wait

[@chucklasher6061]

Think about using the same amount of limes but only using half the skins. I think a lot of the tartness comes out of the skins

[@davidbremner6164]

Have you tried pressure fermenting? Used in beer brewing.

[@CitySteadingBrews]

kzbin.info/www/bejne/rWHdqnuZeLOhj7ssi=BxrTgHrYL8VyF1MJ

[@davidbremner6164]

@@CitySteadingBrews how about pressure fermenting mead?

[@CitySteadingBrews]

Same concept.

[@davidbremner6164]

@@CitySteadingBrews was going to suggest a side by side test. But... the fermenters are normally large and not really common kit for people to have. Me, on the other hand... I brew all grain also and might have to do test! off to buy a pressure fermenter!

[@barrytdrake]

I'm expecting the lime flavor will mellow quite a bit over time, as it did in my guacamole mead (those were regular limes). Once again, I'm surprised that Brian liked this as much as he did. I wonder if the complexity of the other flavors helps you enjoy the interaction with the lime more. Thanks for the video!

[@CitySteadingBrews]

lol, me too. Though I would hate this one!

[@ProusePotteryandSoap]

My honest thought about your bitterness would be that you put not just the Flesh of the key limes in your mix but also the skin and the pith

[@CitySteadingBrews]

Maybe but... it's more tart than bitter.

[@stevenbell1888]

I need to send you guys some of my honey from my apiary! i would love to see a brew made from it :)

[@CitySteadingBrews]

We would appreciate that!

[@selbar1]

Have you ever made a cantaloupe melon mead?

[@CitySteadingBrews]

No.

[@chrisjohnsharp]

In the uk most mead you buy are around from 10% to 14.5% most are 14.5%

[@CloudsArePotatoes]

Hi Brian and Derica! Just a real quick question, not necessarily related to the video (but kind of). Hypothetical situation, but if you forget to take a PH before fermentation starts and later find out there PH was above 4.5, can you, in theory, add acid a few days after fermentation has started to keep the risk of botulism away?

[@CitySteadingBrews]

Sure.

[@zaptara21]

I use Mangrove jacks sorta exclusively for my mead's, it always seems to be really gassy even once finished

[@gregosk1es]

How long can use my sanitizer before I need to make a fresh batch of it?

[@CitySteadingBrews]

We make a new batch for every brew day as it gets used heavily. kzbin.info/www/bejne/an-ypXyFlsaEb5Ysi=f80qoGvC8TbE_USS and kzbin.info/www/bejne/pamYiH53hK2aoacsi=hIYWoexPdjA0kToD

[@draculasdaughter36]

Great video guys! Where I'm from, Key Lime Pie is usually served with whipped cream rather than meringue so if it was me, I'd add some vanilla next time. I'm also curious what would you would get if you fortified this with a bit of tequila. 🤔 Also, I myself think meringue has a flavor resembling marshmallow. (could just be my pallet) 🤓

[@CitySteadingBrews]

Tequila would just add that flavor. Not sure I want to do it myself, but you totally could.

[@draculasdaughter36]

@@CitySteadingBrews I made a frozen key lime pie with taquila and pretzel crust. So kind of a Margarita pie. Don't know if it would work in a mead, but the pie was good. 😉

[@jeffsmith927]

@CitySteadingBrews Is there a reason you used whole fruit? Most other lemon or lime videos have said not to use whole fruit when it comes to lemons, at least

[@CitySteadingBrews]

Wanted to try it. Also, key limes are tiny! Pain in the butt to peel them.

[@johnwall4690]

I'm Soooooooo jealous, lol! If you've never had "real" Keylime pie made with authentic "Keylimes" You ain't had keylime pie,nuff said.And I'm a half blind mofo in Wyoming that used to live in southwest Florida as a kitchen super/sous chef in Naples Fl that's made more limies than one wants to admit too. They're the Bom, period...Limes anywhere else, are just limes.... Those. The stones and the snook I miss the most from Florida. The rest, not so much,lol!

[@andreweischen3752]

Good morning Brian and Derica! I bottled my 3rd mead last night (meadowfoam blossom trad), and it is soooo good! All 3 brews are trad and I'm ready to try other types. I want to do a lemon rosemary, but i want it to be very honey forward. Have yall ever played with rosemary and/or lemongrass? I am worried about getting the off flavor that is often associated with using herbs (assumption based on watching videos). Is there a way to avoid the off flavors, my assumption is amount of time in the brew? I am currently planning on putting them in secondary/conditioning and tasting for infusion flavor atleast once a day. Any ideas are appreciated!

[@CitySteadingBrews]

You could make a tea instead of leaving the herbs in the brew. Or just test frequently until they have extracted enough.

[@andreweischen3752]

​@CitySteadingBrews Thank you! I didn't think about tea at all. I only have small mouth 1gal bottles and with a tea I can avoid purchasing a big mouth a little longer. Yall are awesome, and I sincerely appreciate you!

[@Badger_and_Hive_Homebrew]

Strawberry cheese cake beer 🍺

[@aimeevanlandingham3844]

If you wanted to use the cotton candy grapes for a brew (I'd do it but I'm weird) but can't find them, cotton candy extract exists. It's a blast putting that in cupcakes and not telling anyone. 😂 Though the bubble gum extract was funnier.

[@CitySteadingBrews]

We have some of the grapes in the freezer... just to make a brew with them.

[@timothynaquin8899]

Of all the vinegars I've seen, I've never seen a mead vinegar. I wonder how that would actually taste when it comes to like cooking and making salad dressings. Maybe that could be a video how to make mead vinegar?

[@CitySteadingBrews]

A local beekeeper had some once. Was really good.

[@BBFSGaming]

i made one not exactly intentionally but it smells really strong it was on a secondsry aging state and u fortunately the airlock got knocked off but i didnt notice it was supposed to be a pinapple and banana hydromel

[@BBFSGaming]

i havet actually tried to use it as a vinegar yet i dont use alot of vinegaraybe we should

[@dansullivan8968]

Ahh, I'll have you know that I resemble that remark concerning mixing movies and songs for an analogy reference remember if it works, it's not stupid. And since it was slightly before my time I heard they just used a old fish barrel with a wooden lid and a magic stick. So sanitizing a cheesecloth and a rubber band seems like an upgrade granted no AMSR from the bubbler, but still cheap, universally available.

[@TheTriFyre]

Quick question 🤔 Is it BAD or harmful to drink oxidized wine? I had about 16 oz of cheap red that I left in the bottom of a fermenter after racking a few bottles for my friend. I got sick and just left him there for about 2 months and yesterday I poured a glass out of it and it's an amber color, and smells gorgeous! It has hints of raisins and other things that I can't even pick out that I know weren't in there. It tastes all caramelized and buttery and smooth and delicious but I only drank a quarter of a glass because I wasn't sure if it was safe or not😂 Didn't hurt me Are my taste buds just that strange? 😅😂😂😂 Glad you guys are dry!

[@CitySteadingBrews]

Nope just might not taste good.

[@TheTriFyre]

@@CitySteadingBrews I REALLY like it... Does THAT make me weird 🤔 😕 😆

[@DavidBTB]

Salt helps combat bitterness.

[@CammanderDart]

How do i decrease acidity. I'm making a concentrated cherry wine and its crazy sour the fermentation is going super slow and I don't really want to sweeten it?

[@CitySteadingBrews]

Potassium bicarbonate is what we use.

[@CitySteadingBrews]

Sweetness and acidity are different things though.

[@CammanderDart]

@@CitySteadingBrews cool, how much do I need to use to change things

[@JavierGarcia-xz5vl]

How can you tell if a mead is infected with botulism? I didn't know about the pH thing and I used alkaline water which has a pH of 9. So I don't know if it was too high. All I did was put 3 lbs of honey and 2 lbs raspberries in it. It looks fine and smells fine

[@CitySteadingBrews]

Ok. It's quite rare first of all. Very rare. But there is no way to know, sadly. However, if pH is below 4.6, no problem.

[@JavierGarcia-xz5vl]

​@@CitySteadingBrewsOk I'll test it out on myself before sharing

[@masteropuppets5642]

You have a chance to try it on ice? How was it? Also, maybe a dash of glycerin might give it some mouth feel?

[@CitySteadingBrews]

We didn't yet, no.

[@matopezuta2050]

Have you tried vegetable glycerin? It might help with the "creamy mouth feel" Definitely wouldn't add much but, might be worth a try.

[@CitySteadingBrews]

Could try I think.

[@VincentHarrydragonphire]

When Derica said "Po-Ta-Tent" I can just see the Samwise meme.

[@richwilson6950]

What's best to use for to acidic

[@CitySteadingBrews]

To make something more acidic? Acid blend but you can add citric acid, tartaric acid, malic acid, even lemon juice can acidify brews.

[@nikunikubun]

In my last batch of mead, I accidentally made vinegar! Is there any special sanitizing that I have to do so it doesn’t happen again?

[@CitySteadingBrews]

It's actually from oxygenating once there is alcohol usually.

[@michal.dragon]

Well, if there's nothing else wrong with it then maybe you can use it for cooking or something

[@demonicbunny3po]

Hmm. On the sweetening step I would have made one change. Used a can of sweetened condensed milk. Would add some sweetness, creaminess to the mouthfeel and taste, and add one more element of the pie. After that, sweeten it to taste with the honey.

[@CitySteadingBrews]

We don't use dairy, but yup, that might help or it could totally spoil.

[@demonicbunny3po]

@@CitySteadingBrews fair enough. You did mention you don’t use lactose in the video. It is just, that is the one thing I think you really bring out the full experience of the pie. Key Lime pie is sweet, tart, creamy, on a Graham cracker crust. Seems the main thing you missed out on was the creamy. Might be a good idea for one of those mini tests you guys do on occasions to explore how to add creaminess to a mead without using dairy which may not be shelf stable. Maybe half or even quarter gallon test batches (if you have the equipment) with different additives.

[@michal.dragon]

I believe there was some cases of propylene glycol overdose (mostly because of cinnamon flavoured whiskey), so if anyone wants to drink a ton of mead at once then they probably should look for a glycol-free flavouring

[@CitySteadingBrews]

25mg per kg of body weight is "acceptable". I highly doubt we put that much in the entire batch.

[@GrimmsTrigger]

😃

[@DavidBTB]

I love the specious logic of, "Dinosaurs had no mead..." 😅

[@TheStraycat74]

37:13 do you mean that you got your Mix All Talked Up? XD

[@CitySteadingBrews]

Probably!

[@TheRealUnagiRoll]

Odd that you couldn't locate key limes readily in Florida - typically no issue here in Texas. But at the same time there was a massive citrus plague that occurred earlier this year in Florida and parts of central and South America which caused oranges and lemons to cost an arm and a leg - we still haven't recovered in Texas... We were at 59c per lemon until recently. Now we're 2 for a dollar (which is insane.) This may have impacted key lime availability.

[@CitySteadingBrews]

Could be!

[@gunrunner5095]

We want a joke compilation vid!!! 👍👍

[@CitySteadingBrews]

Isn't every video just that mostly?

[@KernsJW]

Hi, i dont use Lactose as well, but I have been trying to find something to make meads creamier. Has anyone found something that works? I should add tapioca starch and syrup have been somewhat close but there is something off about it. Its decent though. Do a combination of the two and make like a cream. It seems to hold and definitely adds to mouthfeel. I think its the flavor thats off some, but after some time it does separate out and doesnt Look great. Adding at the time of drinking seems to be the best result and you can sweeten to flavor like a whip cream. i even tried fake whip cream flavor, it sort of helped i think. Tapioca syrup gets a bit frothy when you whip It which is why i went with that. Tried honey, sugar, simple syrup, fake sugar, etc. Tapioca or simple syrup had almost similar results one with a better feel and the other with a slightly more expected flavor (sugar) Coconut milk, the real stuff not cut with coconut oil, adds an odd mouthfeel, and flavor is way off Real oatmilk no fillers, dried form or as is reduced to thicken wasnt horrible but again the flavor. Same with almond milk. If you add them at the time of drinking, and make it whipped, the mouthfeel and flavor are not too bad, but the longer it sits the more you lose. Cutting in simple syrup helps make it more creamy than paste or runny The best although a pain in the but, is likely considered a lactomel after adding, and can easily add a bit too much sweetness, is half and half lactose free. I like organic valley. Reduce that down with sugar like you are making sweetened condensed milk until you get it to stick the back of a spoon and you can run a line through it without it covering up. That holds up the longest, has a great mouthfeel, is often too sweet, and after a good amount of time can fall out of suspension. Use the not so processed sugar and it gets a bit more browned and can add some buttery notes. I would have to test with key limes to see how they are each affected, but they all held up to high proof limoncello or ceam di limoncello after they were added. Nothing curdled so that was good.

[@CitySteadingBrews]

Not so far. Vanilla sort of does... but not the same.

[@stuartsmith4882]

I wonder if the honey pH is being affected by bees being fed sugar more often these days… Will pH test my next batch of mead, I don’t feed my bees.

[@CitySteadingBrews]

Couldn't say.

[@jarabagoing8361]

Hello dears Derica and Brian. I have a question that has nothing to do with this video, but I'm seeking for answer for this: I decided to make a blueberry wine, but didn't have on hand enough sugar to increase the OG, so I grabbed like cup and a have of honey. My problem: it's been almost 2 months and fermentation is still active. The first week it stalled, and I racked it and reactivated with a pinch a yeast and added fermaid O and the next day it resumed activity like a champion, BUT IT IS still on. Would this ever finish? Thank you and sorry for this long text.

[@GngrViking]

I think it will be hard for them to give you answers on this without them knowing the abv tolerance of the yeast, your OG, current gravity, and how much sugars you have added. From my experience though, it can take a while for fermentation to finish. Give it time and let it do its thing. When it stops bubbling check it and see if it’s done.

[@CitySteadingBrews]

Take a specific gravity reading.

[@jarabagoing8361]

@@CitySteadingBrews Ok, I will. Thank you. The OG was to reach an ABV of 12%. I'll do the reading...

[@jarabagoing8361]

@@GngrViking That's what I'm waiting for, to see it to finally stop bubbling😉

[@CitySteadingBrews]

@jarabagoing8361 having more knowledge of your recipe and temperature, etc will also help.

[@AdamFranklin500]

I like the knife you was using for the limes. I can appreciate a good kitchen knife

[@CitySteadingBrews]

Was that the Shun?

[@jamesvatter5729]

Won't the limes add more acidity?

[@CitySteadingBrews]

Yup, we talked about that. That is why they went in after fermentation.

[@demonicbunny3po]

Are you really surprised that as Floridians, you got asked for Key Lime Pie mead?

[@CitySteadingBrews]

Nope!

[@juliusporter7036]

I think cheesecake extract would have helped with creaminess

[@CitySteadingBrews]

Would make it taste like cheesecake...

[@juliusporter7036]

@@CitySteadingBrews every key lime pie I have had has had cream cheese in it. The most famous one that I know of that is attainable for regular citizens lol is the key lime pie at Pappadeauxs. I don’t know if you have one in your area but give them a shot.

[@laakins]

What’s your opinion on lactose as a sweetener? I believe it’s non-fermentable. But it’s supposed to give a dairy mouthfill sensation? (I just got the 52 min mark where you say you don’t use it. Why?) And my key lime pie is served with real whipped cream, not meringue. Yuck!

[@CitySteadingBrews]

We just don't use dairy.

[@elblazintuna6468]

Cotton candy grape mead and or wine next???????? lol

[@CitySteadingBrews]

Won't be next as these things take a while...

[@elblazintuna6468]

@@CitySteadingBrews very true! I have always wondered if the cotton candy grapes would make a good pyment or if that would ferment funky? For science!! I have the cranberry orange mead still aging a bit but man that stuff is good, did everything you guys recommended except I used mandarin orange peel, used 5 of them (yes the Pith Police did show up at my doorstep) and that might have been a wee bit much considering I had to back sweeten quite drastically to meld away the bitter notes, but after pasteurization it is jammy and perfect for a thanksgiving dessert mead!!

[@janskia]

Bottles and cans n' just clap your hands n' just clap your hands -Beck!

[@CitySteadingBrews]

Ha!

[@swish3796]

So it's more like limeade Mead in the flavor

[@CitySteadingBrews]

With graham accents.

[@dolphard]

Wet t-shirt contest aside, I would like to see how you clean your carboys - especially any larger ones. I have shattered my fair share of 3 and 5 gallon ones.

[@CitySteadingBrews]

We wash. Soap and water and bottle brushes. No big secret.

[@rockyrdc]

We no need no stinking funnel

[@zackrycroft3497]

Po tate tunt 😂😂😂😂

[@chucklasher6061]

Sulfates causes hangovers

[@CitySteadingBrews]

We didn't use any and... that's not entirely accurate.

[@Amine_30]

Plz liqueur recipe That would be fun, useful and legal

[@CitySteadingBrews]

What liquer are you looking for?

[@gunsandbrews]

Way more ads on this one than normal for me.

[@CitySteadingBrews]

We do not place more than what YT puts on them.

[@jameshaws9986]

Silly video idea for you. See if you can make something drinkable out of turbo yeast. Lol

[@CitySteadingBrews]

It's just yeast with nutrients added. Tried it years ago, works about like most champagne style wine yeasts really.

[@jameshaws9986]

@CitySteadingBrews I've heard of it going to 20% in a week, which is crazy numbers. I haven't personally attempted that, though.

[@BBFSGaming]

woah rawdoging the honey😮