How to Make Fey Wine - How Many Things can Go Wrong with this Brew?

[@silent_siryn7685]

Won't lie, just seeing the title brought back memories from an old Pathfinder campaign. We were exploring the ruins of an Elven citadel and came across what looked like an alchemy lab. Investigating some of the racked bottles revealed them to be full of "a distilled liquid made from the finest of fruits and grains, brewed under the light of the moon." (This is paraphrased, it's been almost a decade since this game in particular.) DM later laughed and said that yes, the Elves were totally making Moonshine. He was not amused when my pyromaniac Arcane Trickster used one of the bottles to make an improvised weapon two hours later. Anyway, just wanted to share that, loved the video! More than likely will show this to my fiance when he gets home from work, he's been wanting to start brewing mead and I've been showing him your videos.

[@mildredtoepfer7897]

I am so happy with all the fantasy inspired brew y'all are doing.

[@AdamFranklin500]

No Fey’s were harmed in the making of this video 😂

[@CitySteadingBrews]

That you know of....

[@armedbear529]

Some Nac MacFeegles got pished though.

[@Rincenso]

@@armedbear529 A normal day for them.

[@TheRedneckGamer1979]

Beat me to it

[@jamessberna1330]

I put apples in a food processor and blended it until it was just liquid. It was the way my dad tought me how to make hard cider. We also had access to an apple orchard and 55 gallon drums that are food safe. We would take his truck and fill the bed, take them home and wash them, and I would start cutting them and blend them up as fast as I could and into the 55 gallon drum they went. We would add sugar aswell because we like things very sweet. I adapted this method and now if I make a cycer I'll use blended apples as a base. I'm not a fan of buying juice. I never trust the labels, even when I get honey I'm looking to talk to a local bee keeper. Love your work guys keep it up.

[@GabrielYeager]

Y'all just became my favorite mead makers. Thanks for sharing!

[@CitySteadingBrews]

Awesome! Thank you!

[@DukeTrout]

I have been binging your videos lately. Thank you for sharing so much! Fun fact: the apples associated with love in Ancient Greece were actually pomegranates.

[@georgehardisty8948]

I used still frozen strawberries in a mead once. I had to put a blow-off tube in place of the air lock, once it thawed out the ferment got violent. Turned the water in the bowl at the end of the blow-off tube pink. Started fermenting about 12 hours after I added 4lbs of strawberries to a 6 gallon batch.

[@johngramlich5640]

Lately I've been using the cheese grater atachment on my food processor for unfrozen fruit. Makes nice thin strings for the yeast to get at. Freeze and thaw to breakdown cell walls. Extracts the flavor and color so much better.

[@Cowb0y029]

I had found a rosehips/hibiscus tea blend for a mead I was making. I found the aroma and color production from it very nice. In case the quest for rosehips comes back.

[@brazelton13]

I used rosehips in a mead long ago and ran them through a coffee grinder (only used for herbs) to great effect! If you are going to make something like rosehip soup you have to at least smash them hard to break them up enough to even hydrate.

[@ginabernard3626]

Brian and Derica...thank you for showing us all the many reasons to be PATIENT (frozen fruit, pitching yeast in cold must, adding honey and sugar to cold must, mixing with your hand, etc.)...i struggle with this, too...once i decide to do something, i often rush into it...and then you're left with having to figure things out on the fly...i appreciate that you're willing to show us the "caught in a pickle" as well as the "home runs." ;) we all been there!

[@heyporcupine]

I have to admit, this recipe sounds real good. I do believe this will be my next project. Thanks again for another great video

[@angel4u2nv]

I love watching your videos. I've literally just got into brewing, my first batch of mead is 6 days in primary. I enjoy watching how you try new brews and it gives me future thoughts of what to try when I know more about brewing. Thank you for putting these videos out. Thank you for showing that you don't have to use chemical additives like yeast nutrients and stuff. Keep up the great work!

[@CitySteadingBrews]

Thank you! So glad to help!

[@garth-anthonythompson3379]

Thank you guys. I've always wanted to home brew myself,, but haven't got to it yet. last week by chance I stopped by a local thrift shop and found a beer making kit for $5. At that price I had no excuses to put brewing off any longer. I found your videos 3 days ago and have probably watched about 30 of them. My trepidation has dissolved and my eagerness has exploded. I have more equipment coming from Amazon and plan to have 2 ciders started by weeks end. Thanks again for the confidence boost.

[@steveskouson9620]

"Too much?" "Bubbling too much?" Reminds me about making Hefeweizen, at LHBS, when I worked there. 5 gallon batch, 6 gallon carboy, sitting in a kiddie pool, with a cooler unit keeping the water at 60 degrees F. I was in the back room, when the airlock and bung HIT the 14 foot ceiling. Airlock was not clogged or dirty! Was on its second day. Brian, Derica, this recipe sounds quite tasty! The fruit, especially the berries, may be what lowered the SG. (OG?) They aren't all that sweet. Brian, LOVE the t-shirt, even though I'm not a Whiskey fan. (I think Walt might have loved it, too.) steve

[@syphirmenoti1468]

I am quite sure this in the next brew I will try. Love the video's

[@paulschwartz2464]

OMG, I haven't heard someone say "D&D" in ages. Loved playing it as a kid and through high school. I think the world would be a better place if we all played "D&D/AD&D".

[@CitySteadingBrews]

We have a new very young channel for D&D :)

[@paulschwartz2464]

@@CitySteadingBrews What's it called?

[@CitySteadingBrews]

kzbin.info/door/H_dWFxSvgD1WHIUhH-gmiA :)

[@bladed.i.6547]

I love your videos -- you make wine much the way I do, and the way the woman from the Home Counties of England (who taught me, long ago) did hers: understand the science of what you're doing, be careful with the things that need to be done precisely, and don't sweat the other things, be flexible in your creations! Thank you both for doing what you do, the way you do it!

[@CitySteadingBrews]

Thank you! Our goal is to bring it back to the home. No reason to spend more money on lesser quality chemical laden wines and ciders and meads.

[@derekskinner8409]

Hey Derica and Brian, I’ve been watching your channel for over a year and have several batches of your brews in various stages of fermentation. I am fairly new to making my own mead and I was wondering if you have tried making a watermelon or cantaloupe mead? I’m a beekeeper and now they honey works well with those flavors. I’m not experienced enough to experiment and thought I would tap into your extensive knowledge. Thank you very much for your time and the vast knowledge you pass along to those that watch your channel.

[@Looptydude]

This looks great guys, thanks for providing this content, I am slowly building up my brew station, already made one wine and now on the second and a mead. This definitely that could make it into my future brews.

[@CitySteadingBrews]

Cool... we're thinking this one will be pretty tasty.

[@rickn8or]

Since I never throw anything away, I use three or four of the glass lids from scented candle jars (with the plastic seals removed) to weight the bag during primary. It doesn't float nearly as much, cutting down on the daily turning and stirring. Besides, face it, what else are the lids good for after you've burned the candle?

[@MalcolmSmall]

good morning and a great valentine's day I love how you have been doing fantasy story wines!!! thumbs up

[@CitySteadingBrews]

Thanks and thanks!

[@HolyPineCone]

I don't ever imagine myself doing this. But really nice to watch you do it. Will watch the whole series!

[@hewhowalksamongthetombston5287]

Hey Brian and Derica, how are things? I hope all is well your end, you mentioned something about dried rosehips? If you did, for you to get the most out of them you need to top and tail them ( trim the top and bottom off), then split them in half, remove the seeds, put the shells in a saucepan, with just enough water to cover them, put the lid on and gently simmer until the shells have gone completely soft i.e it will breakdown between your fingers, remove from the heat and leave it cool down completely with the lid on and then you can use that to make your wine, mead, beer, syrups, jams and jellies. I've made rosehip wine for years, 6lb of fresh rosehip shells or 1lb of dried rosehip shells will make 5ltrs of wine or mead. I hope that solves your little problem with the rosehips. Have fun and enjoy. P.S. rosehips are packed full of vitamin c, three times more than an orange, pound for pound.

[@paulschwartz2464]

Bungee cord the bag to the fermentor while adding stuff to keep the bag from falling in. Makes it easier.

[@queenannesrevengeII]

So stoked for this. Fingers crossed it turns out great, because I really want to make this. Would be great to have for samhain this year.

[@mikeyoung7368]

Spoon of unusual size! Do those cone from the fire swamp too?

[@CitySteadingBrews]

Well... it could have been carved from a tree from the Fire Swamp...

[@goodcitizen3780]

Fire Swamp!

[@GaaraJunkie]

I’d imagine faye wine would have earthy, floral, honey, and fruity undertones This is an interesting and clever approach to making fay wine Thank you for sharing

[@henrygonecrazy]

There better be none of my fay relatives in this. I'm watching you Derica

[@ConspiredOne]

I just have to say that I don’t care what anyone thinks but, I love watching people (NERDS) like me..... you guys are awesome.... that’s the only reason why I buy from your amazon. It’s how I can support you.... if I could, I’d patreon support you..... just can’t cause my retirement plan doesn’t allow.... but I’ll buy everything from your links to support you and I love learning from even your mistakes.... just know as you learn, others do too...... so with the most appreciated sincerity, thank you for all you do... 😁 I bought my first beer kit through your links. I hope you get a kick back. But then again,... it’s all your fault if I destroy all home steading simplification as some of us just have to do and learn..... 🤪

[@CitySteadingBrews]

Thanks for that... we truly appreciate it!

[@ConspiredOne]

CS Brews that was more than expected but thank you again..... please don’t ever stop.....

[@watchfullbird6381]

This has crossed my mind recently that If you mix berries in granulated sugar, then let it sit for a few hours(Or a day or two). The water content between the sugar and berries will equalize leaving you with a sugar syrup. You can repeat this once or twice by pouring off the syrup and adding more sugar. This process is called "maceration" If you were to do batches where one is your standard practice and one is the other is macerated berries in their syrup where both have the same berry/sugar/water contents. I think five extra minutes of prep some hours in advance could result in extra berry flavor for the same materials. I intend to try this experiment sometime in the future but thought you guys would enjoy the suggestion.

[@kevinbane3588]

Interesting. Have you tried this yet?

[@Mews_angel]

I have started making mead because of your videos and it has turned out really good and Its always grate to meet fellow D&D players. lols im a DM

[@OfficialFleeCurley]

Lots of fruit and berries, LOVE IT! I've just finished making a pineapple juice mellowmel and I infused it with british summer berries in secondary and its an absoloute delight! 14.3% under sweet and fruity as hell! keep up the good work love your videos. Lee from Glasgow, Scotland.

[@mystfaex8794]

Another great video you two! These videos seem like 10 minutes, lol! Time really flies when you hang out with Friends! ❤😎 Looks like I have an excuse to buy lotsa extra fruit! No more waste, you saved me alot of money with this video. Thanx! (Hey Derica! Thanx for the sp fix.🤗)

[@57Technoman]

I have a couple wide mouth glass jugs I use for fruit. They work great. I have 2 coffee wines going right now. One is Death wish coffee and the other is Blackout cold brew coffee. They smell great.

[@ChrisRedheart]

I love to watch you do new fermentations, it shows a lighter unknown side of your show. Lol This actually makes me think of doing this same recipe. Great job to you both!!

[@CitySteadingBrews]

Thanks! We try to make things entertaining... and... honestly try to keep vids under half an hour, but normally fail.

[@yongvx506]

First off I have been watching your videos for awhile now and really enjoy them. I am finally getting all the stuff together to make my first batch of mead. A few pieces of equipment is yet to get here. So I have the best chance of getting this right one the first try I have a question/challenge for you. The closest recipe to what I want to do is called Dragons in Paradise. This is a little different than that one. Here is the challenge part. Come up with a recipe and name for a mead using the following ingredients. Sorry most of these came from Walmart. 1 lbs bag of frozen Great Value mix fruit (pineapple, strawberries, peaches, and mangoes) 1 lbs Great Value frozen Fruit Salad Blend ( peaches, pineapple, red seedless grapes, and kiwi) 5lbs -Pure N Simple Honey, 64 oz bottle of Juicy Juice 100 % passion dragonfruit juice, 1.5 oz of golden Raisins, 20 oz of white sugar and 101.4 oz of Deer Park spring water. I want the finished product to be sweet and have a tropical flavor. Oh since they sent me the wrong yeast and it is too much trouble to return it for the one I ordered, I have Lalvin EC-1118 for the brew. The only thing I am waiting on in form of equipment is the Graduated cylinder was missing from the hydrometer kit and it will be here Wednesday. Thanks and keep up with all the wonderful videos. Hopefully you will take up this challenge. Again thanks for all the help.

[@CitySteadingBrews]

Making recipes doesn’t work that way. You figure our what you want and put ingredients and quantities together, not the other way around, lol.

[@yongvx506]

CS Brews I thought I did in there. A sweet tropical fruity flavor in the end. That is just the stuff I got to make it here.

[@GOzHARd901]

Just saw this one, an idea. If you want to make an extremely esoteric ferment (imo) see if honeysuckle flowers are a possibility.

[@ricksmith5315]

1.084 SG isnt bad. It will go higher once the fruit thaws out. The sugars from the fruits will come out then. Nice vid guys!

[@CitySteadingBrews]

Oh we know... a lot of this video was intentional to show how much can go wrong and still work out.

[@patlawson1659]

I like to open the top of the bucket to pinch the Brew Bag and spin it upside down every few days . It works quite well , because the Brew Bag is already shaped like the bucket and semi flat on top & bottom . And you're guaranteed to keep the top wet each time for equal fermentation . Just saying . 🤠

[@mycrazylifewfawnlisette3582]

I've started a few 1 gallon batches of Mead and your videos have been very helpful. Although I don't have the gravity thing.... is it super important? Any tips for first time brewing?

[@CitySteadingBrews]

The hydrometer is super important to know when your brews are done.

[@CitySteadingBrews]

We have an entire playlist for new brewers! kzbin.info/aero/PLZr9O7bplKgnMsq4uL1Hoh2gGKT-t4w9z

[@zackmaniazack]

would you recommend using the glass weights they sell on Amazon to hold the bags down so you don't have to keep pushing the fruit down?

[@CitySteadingBrews]

You can yes. We had them and just found them so we do this too!

[@saprenna]

I'm a newbie wine maker. I started 2 springs ago with a dandelion wine from my yard. The local wine maker jumped my s**@t for not using the chemicals to kill the natural yeast... it came out FANTASTIC!! I did it again this last spring and it was even better!! I'm lovin natures yeast! Because of what you've said about natural yeast and honey I'm going to try my first unboiled/unsimmered mead. 😁

[@CitySteadingBrews]

Good for you. No reason to kill natural yeast really. If you want to brew with them, go for it. If you add a commercial yeast, they will starve out the wild ones anyway.

[@MikeWest351]

The unofficial West family motto, "If it is worth doing, it is worth overdoing!"

[@CitySteadingBrews]

We both stole that from Mythbusters.

[@MikeWest351]

@@CitySteadingBrews LOL probably :)

[@TheStraycat74]

@@CitySteadingBrews "when in doubt, C-4!" XD loved mythbusters

[@joshturner4741]

Overkill is under rated.

[@hugopaulini]

I'd love to see that list of Faerun's beverages!!! I'm more a World of Darkness player myself, but if there is a list I should give it a try!!!

[@jims5453]

And you guys game! Your both getting cooler and cooler with time!

[@CitySteadingBrews]

Hehe, thanks.

[@williamsnyder159]

I find the glass ball thing u use in a fish work really well to weight down stuff and super easy to clean

[@johnleyshon2581]

Just for your information, rose hips are high in vitamin C. During WW2, adults and children in Britain were encouraged to collect rose hips, both tame and wild, which were then turned into a rose hip syrup and distributed especially to children through their school dinners because of the restricted diets caused by shortages of food because of the war.

[@TheNovaGoose]

Kirkland apple juice is great. I had leftover juice from a cyser I was making and I had it with some rum. Delicious.

[@mycrazylifewfawnlisette3582]

This and your Klingon wine are on my brews I have to make a list..... Whenever I can get around to spare time.

[@mycrazylifewfawnlisette3582]

I'm going to have to check the list to see if the bottle aged have hit the tasting yet...... Can you make a video on how to make my days longer? Total sifi question but wishes and fantasies....

[@garyrowland3606]

14:55 that slow pour was freaking sweet!

[@eiskalt4136]

Happy Valentine's, CS Brews!

[@CitySteadingBrews]

Thank you!

[@danwinks4917]

Loved playing AD&D back in the day.

[@charlespelletier9621]

I have found with the brew bags instead of tying them closed. I just take 2 plastic zip ties and sanitize them and close the bag with them. This way I can tie the bag down close to the fruit and bunch the loose leftover bag and zip tie that near the first one. It really makes the bag small and have not had an issue with the bag floating and blocking the airlock.

[@CitySteadingBrews]

Good idea!

[@charlespelletier9621]

@CitySteadingBrews you need to try it in your next brew and put it on video. 😁😁😁😁 Maybe even a shout out to me. LOL

[@CitySteadingBrews]

I'm not so likely to do it, but if you want to use bags, it's a fine idea.

[@chrismiller100]

I probably should have used a bag for my current ferment - Triple Berry (costco frozen section) jalapeno wine. The jalapeno's were terribly lacking in heat, so I dropped in just a sliver of a carolina reaper. It's only been going for about 5 days, but it smells and tastes amazing so far. I didn't add any honey to this one. I just used 2 cups of sugar and enough water to fill a 1-gallon jar. Using a bag would probably make it much easier on me during the first racking...

[@m0nst3r_m1k3]

22:28 got me rolling! After you hear how many times Brian talks about how much he "loves" his hands being sticky. too much with the comedy. I love it.

[@johnowen2771]

Great video. I've just racked 5 gallons of blueberry wine that i didnt use a bag for. Took me an hour to strain out the pulp, seeds and skins. Next time iwill be buying a big enough bag to hold the fruit in.

[@CitySteadingBrews]

Or.. run the whole batch through a strainer, a big one. Let it sit a week, and siphon. We do that pretty often.

[@tashwebber7335]

i enjoy watching your videos. im not a drinker but this one sounded delicious so I added the flavour to my water kefir's 2nd ferment today and so far its tasting amazing.

[@arnodiedrichs3371]

hi, nice video. I have 2 suggestions for future videos: 1.Do a " thats all wrong" brew. 2. How about a Federweisser with Zwiebelkuchen(on your CS cooks) maybe in Fall?

[@lucasbbv]

I like how you use some different ingredients like the rose, and some sticks from some other video you do. But just a quick note , when the temperature in low , the gravity reading gets actuality higher. So can I expect some back sweetening?

[@CitySteadingBrews]

Possibly, but... the sugars aren't dissolved. Intentionally, to prove a point!

[@Shane-Singleton]

I love the unscripted gentile chaos of your videos.

[@drgnfire4]

I thought about trying something similar but adding peaches. Look forward to seeing the results.

[@whsteve]

Adding that much fruit reminded me of one if my favorite quotes: there's no such thing as too much overkill

[@wesp3779]

No Fey we’re harmed in the production of this wine…just watched the year-later vid and yeah, going to make this!!!

[@cheekysaver]

Marbles in the bag work to weight it down... making it more hands off.... if you tie it like a twist tie garbage bag... stuff stays in. That is going to be such a active fermentation.

[@CitySteadingBrews]

Hehe, I know, glad it's only 3 gallons in a 6 gallon fermenter.

[@Skulltap]

Here and I always thought ground up Dryad was the secret ingredient 0_o All that red from the raspberries and rose pedal (expecting a lot of red colors) I expect it will turn out more red then clearish. I always thought it was more of a reddish color, with a flowery and fruity aromas, sweet, and could knock you on your butt in a hurry. The hibiscus mead I made I used both tea and leaves in primary, it turned out delicious. I do plan to make a rose one at some point.

[@00kawn00]

A fairy (also fata, fay, fae, fair folk; from faery, faerie, "realm of the fays") is a type of mythical being or legendary creature in European folklore (and particularly Celtic, Slavic, German, English, and French folklore), a form of spirit, often described as metaphysical, supernatural, or preternatural.

[@CitySteadingBrews]

Also a creature in D&D

[@00kawn00]

@@CitySteadingBrews I was actually pointing out that "fey" is not a way to spell "fae"; my preference.

[@mathewpanozzo8833]

No fey were harmed in the making of this video.. Can't wait to see how this comes out..

[@CitySteadingBrews]

That you know of.... :P

[@alloutoftea]

out of nowhere: "DECEDENT!" I do the same thing when I'm trying to remember a word. I keep it in the back of my mind until i remember.

[@connissia]

I can't wait until we have the time to brew again. Not complaining, don't have the time recently due to too many business orders. BTW great video guys! 😄

[@paulschwartz2464]

Sorry to keep chiming in, but right when you start your wine making or beer making, if you're using an extract kit, put the honey or malt or molasses or whatever is super think in to either the sink or a container of REALLY hot water. It'll be very much easier to pour.

[@CitySteadingBrews]

Of course! We were trying to show that you can make a lot of mistakes and still be successful with this series :)

[@DragonsinGenesisPodcast]

The fairies go in during bottling. It’s like a tequila worm.

[@dr.catmilk]

I see wine, I watch, thumbs up.

[@CitySteadingBrews]

I can approve this theory!

[@SarahLongworth-i6o]

Instead of rose petals, would you consider using butterfly pea flowers instead? It brews blue (normally) or purple (if citrus is added) so I think it would play into the fey elements of the wine. Opinions?

[@CitySteadingBrews]

Nope. The earthy notes really don't work for this at all instead of rose :)

[@michaelpthompson]

I don't play D&D, but in Celtic lore, fey refers to a person or creature in touch with the spirit world. I have a son who was a caul baby (born in the placenta), and is therefore considered fey. He's a marvelous musician and very creative, common characteristics of fey people. He does play D&D, so I bet he knows about this..

[@AndrewTrembley]

Kirkland kicks ass. Costco finds their best-sellers and negotiates private-label contracts with the manufacturers. Kirkland French (red base) Vodka is the same distiller that makes Grey Goose. Kirkland beer (west of the Mississippi, at least) is brewed by Hopfen und Maltz, the loading dock address of Gordon Biersch Brewery. It's no surprise the private label juices are great. It's from some of their best-selling name-brand companies. I would kill to find out who makes Kirkland Scotch. That's a big secret.

[@marknash1374]

First, Bourbon!! I enjoy your videos, I think I will definitely try this one, will let you know how it comes out. Have you thought about raw or turbinado sugar? Maybe adding a bit of a caramel flavor?

[@lyubomyrlohin6843]

Rose hips used in tea usually don't give it any color, just flavor. Also it is very easy to put too much of them, that's why, to avoid over-extraction, I would make a tea out of it- like the one they made but didn't use. I don't see why you would want it to take a part in the fermentation itself. My guess is that their drink will end up being too bitter because of the roses.

[@mycrazylifewfawnlisette3582]

Do miss Fermentation Friday.... Although my life has been so busy i haven't touched anything brewing related since end of winter..... Hopefully times makes all these brews amazing!!

[@CitySteadingBrews]

That was just us announcing a new brew. There is no way we could keep up with 52 brews in a year.

[@mycrazylifewfawnlisette3582]

@@CitySteadingBrews very true.... But might be fun to bring back maybe once or twice a month?

[@aaronwolfenbarger2122]

What about using lactose for sweetness? Since you want it sweeter without fermenting dry, the year can't break down lactose (which I'm sure you know) and the profile remains sweeter.

[@choostopher5018]

When we add fruit in a bag to our beer we always put marbles in the bag to ensure the bag sinks to the bottom of the fermenter.

[@CitySteadingBrews]

Good idea!

[@sci8386]

Happy Valentines Day to you guys!

[@CitySteadingBrews]

Thank you!

[@Cybermunky7]

so awwesome. love these kind of brews. As a nerd I approve this video. hahah

[@margaretgladman7179]

I'm saving this. However, as I live in a bedsit, and go out once a week, at the moment, I will wait until I have bottled the brews I have on the go and then see how I do. It won't be anywhere near 4 gallons. I would like to say that I am a big fan, though not in height or weight.

[@gordonosborne5270]

I recently cold started a wine at 35 brix, it took 3 days to begin fully fermenting. For the first 3 days it slowly step fed itself from the top down.

[@paulr8308]

That really looks like it might be really good. Yes even though you mixed with your hand lol. I will be starting mine this week. Mmmmmmm can't wait. Yes I Know I have to.

[@CitySteadingBrews]

But you must stir it with your hand....

[@stalrev]

lol Stalrev is actually my characters name for D&D, going to need to convince yall make a fey mead lol, are we in the tavern yet!!!!!!

[@TheLunatrick]

I play paper dnd with my firends and we haven't used Fay wine usually we make up crazy diffrent alchohols though. I will suggest this to out dm though becuse it sounds fun

[@calvinneville2502]

You guys rock, if you ever need a d&d stand in im all for it lol.

[@hugopaulini]

Have you ever tried adding essential oils? Like, distilling rose petal oils and adding them in secondary?

[@hugopaulini]

Not sure what would that acomplish though...

[@CitySteadingBrews]

Adding oil to brews is normally not a good idea.

[@repetern]

THAT T-SHIRT! The bitter from the seeds is the cyanide. The voice from behind the bucket. The spoon of ridiculous size.

[@CitySteadingBrews]

Yep! And now there's a link to it if you want one!

[@zackzehnder220]

As you wish. I think this sentiment could answer many of the questions you guys get.

[@CitySteadingBrews]

Well, some....not all , lol.

[@amyv8416]

I'm a Druid and this will be made for Beltane 2021!

[@CitySteadingBrews]

Awesome!

[@TheWolfster001]

I am watching this after watching your newest video on the Fey Wine (Feb. 16, 2022) Interesting using apple juice, I would thought using a blend of berry juices.. Also I stated in the comments of the other video, I had a friend who passed, who actually talked about and made Fey wine.. She was not into any D & D games, she thought of herself as a "Natural Witch" everything she did and make was natural, she grew her own food and gathered lots of food from the wild...

[@timothyhunt125]

Have you thought about running the fruit through a Juicer machine and using the juice that results? If you want the fiber in the mix you can always add it back in...

[@CitySteadingBrews]

It's not really necessary, most of it was frozen, so the cells were pretty mashed up.

[@timothyhunt125]

@@CitySteadingBrews I guess my thought was that it would provide a bit more liquid to work with and eliminate the need to fuss with the bag later, but I get what you're saying. Looking forward to the result! Aloha.

[@bernardoreilly4432]

Mb

[@garth-anthonythompson3379]

When using bags for fermentation, can you use a weighted object ( stone, steel balls. etc..) to hold the bag down in the liquid?

[@CitySteadingBrews]

Yes.

[@josephwoodall832]

Very neat. Peach may have been nice in that.

[@CitySteadingBrews]

Nope... anything but peach. Never had good luck with peach.

[@josephwoodall832]

Really that's too bad I might try it in mine perhaps just a third of s gallon in a two gallon batch

[@sixoffcenter80]

It might ruin the color and maybe the taste but I think of throwing some wormwood in there. Some green fairy for the feywine

[@bloodgain]

There's an old legend about leaving offerings of milk and honey out for fairies so they don't create discord in your house (e.g. hiding things). I'm not sure how the milk idea could be used, but it makes me think a neat experiment would be to use honey as a base to cultivate a wild yeast colony as a starter -- i.e. "blessed by the fairies". Unpasteurized honey has wild yeast in it, of course, but I imagine with the right ratios, you could capture some wild yeast and sour bacteria. There's a good chance it would have low tolerance and just create a short mead, but that's not a bad thing.

[@hhampton]

What about slightly warming the apple juice and disolving the sugar and honey in it?

[@CitySteadingBrews]

Sure? We didn't to show all the things that can go wrong!

[@michaelhaugen9878]

My wife has started listening to your videos as I watch them... She got excited when you said Strawberry and Raspberry... "Two of our favorite Berries" Then she heard Derica's descriptors (she also listens to our party when we play D&D)... "When you make this... you gotta call it..." ***Horny Juice*** 😱😱😱 But I'm waiting until the fall, 'cause I have a Gravenstein Apple tree we planted in the back yard 20 years ago. Thank you again for a WONDERFULLY INSPIRING VIDEO. and remember, Stalwart Adventurers.... whether you stub your toe or not, you will still make it to the Inn.