Dried Berries into Tasty Mead! Goldenberry Gift Mead

[@supdude5194]

I would enjoy it so much just to sit and talk with you guys over a camp fire tasting your outrageously nummy looking varieties of mead while getting into my own brewing and sharing with you also.

[@serbana7]

I would love to see a rose and saffron mead, it sounds very interesting

[@raist315]

Now this is one I look forward to trying! My family has grown them for generations, but we eat fresh or make pies or juice drinks. I don't think anyone has made alcohol that I know of.

[@CitySteadingBrews]

Well... glad we did it then!

[@mattraino3274]

The hydrometer graphic was very cool- just brewed your Carmel apple bochet recipe today- reading the hydrometer I got 1.08. This is clearly off from the recipe- but different apple juice may have impacted initial gravity reading. Seeing the graphic confirmed I was reading accurately. As always- you two are very helpful.

[@johnp.2267]

I'm so glad you two were able to make something you both enjoy. I hope the next batch of fruit can provide as much, or more, enjoyment.

[@CitySteadingBrews]

Thank you!

[@JonathanWagnerXanth]

hey all I just wanted to say that I'm so glad you brought back the TRBOS animation and fun... i know its been a while.. but i especially appreciated it today! Thank you!

[@CitySteadingBrews]

Brought it back? It never went away.

[@trudyhoffmann6405]

I had to giggle when you said your low temp. We're in our first ice/snow. Liw was 7 with wind-chill of 0. This looks very interesting. Thanks for sharing

[@CitySteadingBrews]

Yup, it's all relative!

[@florianb81]

Love your videos. It is fun AND you learn something. Have a great new year

[@CitySteadingBrews]

Thanks!

[@Cornpop-xh9wp]

This sounds delicious! I have nice patch of golden raspberries that make a couple batches of mead every year. Definitely a different taste than regular red.

[@CitySteadingBrews]

Sounds great!

[@TheTriFyre]

Thanks for making me smile, even on the rough days Working up the strength to pasteurized my pyment, and I think I'm going to put my traditional meet outside the cold crash. It's 25°, so it should do the job😅

[@CitySteadingBrews]

25 is not good, too cold. It could crack the fermenter as it will freeze.

[@TheTriFyre]

@@CitySteadingBrews okay, since it's supposed to be in single digits tonight I won't do it LOL

[@TheTriFyre]

@@CitySteadingBrews and I googled what temperature wine at a certain alcohol freezes. That's what I was going by

[@johnmetcalf9931]

Have been wanting to do a gooseberry mead. I made a sand plum mead last year thst was phenomenal. Sand plums are extremely sour and it took a fair amount of honey and sugar (to prevent it being to thick) to get it sweet enough. But in the end it came out very smooth at around 12% and very drinkable.

[@ajtrcbecg]

I live in South America where goldenberries are native. It's amazing the final color you achieved and the high scores afforded, though less dried goldenberries, some oaking and maybe Bourbon fortification might raise it up to a 10. Another enticing experiment guys, keep surprising us with your tantalizing creativity and down-to-earth pragmatism, it's truly inspiring!!!!

[@Hammer_OJustice]

These goldenberries appear very much like a ground cherry. we love ground cherries, so I now want to make a mead with ground cherries. Great idea. Thanks so much for this great idea.

[@CitySteadingBrews]

That's another name for them.

[@demonicbunny3po]

Had a thought for a brew. Maybe. Rum raisin wine. Raisins, brown sugar, and vanilla. Not sure if you guys like rum raisin ice cream, but figured if you did, you could add this to the long list of ideas. Might be a good Gasparilla wine with the rum connection.

[@julietardos5044]

They made a raisin wine. I used that idea to made a spiced raisin cider, and man, it came out yummy.

[@CitySteadingBrews]

Seems pretty good!

[@demonicbunny3po]

@@julietardos5044 I know they did. This idea uses brown sugar to bring in some of those rum flavors to get a specific flavor profile. And that raisin spiced cider sounds great.

[@julietardos5044]

@@demonicbunny3po Mmmm, good idea.

[@dylanfeltz5587]

I almost never see my fruit sink at the end of a fermentation. I know that if you ferment a barely wine or a beer on the grains that the grains will sink at the end of fermentation. My fruit always forms a big cap on top when it's done.

[@Nudgeworth]

I thought this was going to be another mead I couldn't make here. But Golden berries are caped gooseberries. They aren't common in NZ, but some people do grow them in their home gardens here. I quite like them, I might have to grow them😊

[@dillonweigel3101]

That bright green bag of dried kiwis keeps giving me ideas that I’m not sure I should be having

[@CitySteadingBrews]

It's coming.

[@yourmetalgod69]

Mine is oaked(French mead-dark toast). I used the lemon peel to brighten it up and also have a complementary flavors to go with it. I looked at my notes and I used tropical blossom honey as part of the back sweeteners it was fitting and blended well with the rest. So there is coriander honey, Brazilian wildflower, and tropical honey in it. the honey is bold and floral, the berries added a nice tart fruity flavor and the lemon peel added brightness and pairs well with the Esters form the Stranda Kveik yeast I used in it. The yeast leaves Pinapple/papaya/mango esters when hot brewed which I did at about 93F to get those to pop out. I recently Got a bottle/barrel heater that has a temp range of 84-250F so getting my brews warm is no longer an issue. I do use a temp controller for it that is digital for finer control than it has on its own. I may attempt to use it for pasteurizing just to see if it can and how long it takes to do it on a 6.5 gallon carboy. I still have about 1.5# of goldenberries to play with so I may pair it with something new as soon as I get to making new batches.

[@yourmetalgod69]

see what I did there? Ha I kill me!!

[@jeromemckinzie9975]

Hello guys, I just recently got into making cider, so I'm really enjoying your videos. I'm about to try my first mead . I've actually never tried mead before. The Berries in this video have many names . Groundcherry is what I know them by. I grow them in my garden every year. Actually, they grow very well in the south . I'm definitely going to try this with them.

[@CitySteadingBrews]

Yes, they have a lot of names, lol. Keep in mind, we used dried, so your results with fresh may be different. Also, I suggest freezing them and defrosting before use. In addition, we tend to pasteurize fresh or frozen fruit like that when used in fermentation.

[@ColletteAileen]

I grew these one year. Got a free packet of seeds from somewhere. They grew fantastically well but I didn't love them. You guys influence me so much that now I'm thinking I should grow them again just to make this mead. 😅 Also I figured the "cape" referred to Cape May or Cape Cod like you. Wasn't until my husband who didn't grow up in the US said it was one of his favorite fruits that I realized that the "cape" is elsewhere.

[@jameshaws9986]

Those are also often called ground cherries. I recommend checking your local farmers' market during the summer for fresh ones. The fresh berries taste not dissimilar to pineapple, in my opinion.

[@Cutright628]

Love this! I've been growing Ground Cherries for years after trying them at our local farmers market, to me they are a cross between a cotton candy grape and a cherry tomato (I believe they are a sister/cousin plant to Golden Berries but neither are the same as a typical Goose Berry). I made jam the summer before last with a 2 Gal stock pot full (1000s of these dime size berries). This jam is on my list to ferment into a wine or mead after seeing your other jam wine videos. If I have another good harvest in 2025 I'll freeze fresh berries for a brew.

[@CitySteadingBrews]

We'd never had them before, but seems like a nice ingredient.

[@laakins]

I was waiting for Brian to say, “we’ve hit the sweet spot.” 😊 Too punny!

[@yourmetalgod69]

I did Golden Berry and lemon peel with coriander blossom honey it's yummy

[@ronaldsabourin8835]

The waiting is the hardest part 🎶 Every day you see one more card!🎶

[@NemoTrostle]

Brian: Orange and Vanilla don't work for me. Also Brian: Were making a Creamsicle mead!!

[@CitySteadingBrews]

Yeah, and I didn't like it. LOL.

[@NemoTrostle]

@@CitySteadingBrews details...

[@7Thunders777]

Oh Yeah ,,,,,,, Golden Berries are very healthy super fruits too.

[@DonaldCraig-l8g]

Ground cherries grow really well in our garden, we love the flavor. Might have to collect a few pounds this year and try this instead of just eating them all :)

[@CitySteadingBrews]

lol. Can't say I have ever had them before this.

[@peterpissott9849]

I like those North Mountain small air locks been using them for small batches they work well like their products great video.

[@CitySteadingBrews]

Good to know!

[@TigerPat_9180]

Really Appreciate Your Video , Thanks ! 🐯🤠

[@CitySteadingBrews]

Thanks for watching!

[@TigerPat_9180]

​@@CitySteadingBrews You Know , What I Really Appreciate about Your Channel , IS , YOU WILL have an Open Discussion with Someone . And Express if you Learned Something New , OR , Disagree . Case in Point . I Watched a Video on , Key Lime Pie , Mead . They used Green 💚 Limes . KEY LIME'S are Yellow 🟡 in Color when Mature , like a Lemon 🍋. And They got their Name from the Florida Key's , Where They're Common . However They Will Grow as Far North as TAMPA . My Aunt Pointed that Out to Me , When I was Down there Picking , Key Lime's , Oranges 🍊 Tangerines 🍊 , Grapefruit , White Seedless , White With Seeds and Pink Seedless Grapefruit . From Her Yard . For Family here in N.W. Florida . Anyway , I Posted My Comment , about the Color . And since Key Lime's probably bring a Premium Price . Some Retail Stores Might Sell Regular Limes as KEY LIME'S . And I gave Myself a Like 👍 . I Hate to see Anybody not have a Like 👍 , if they went to the Trouble to Comment . BUT , They Deleted that Comment ! And That was Passing on Knowledge . That Apparently They Didn't Know . And They were Misleading the Public . I Know I can Change the Subject , Quicker than a Dictionary . And I'm Long Winded . But that was something Everyone should Know . I Didn't Unsubscribe . But I Lost some Respect for that Channel . And Please Delete Me If I'm Wrong or Off Topic . Anyway , I Love the Way You Will , MIX IT UP , With the Audience 👍. 🐯🤠

[@CitySteadingBrews]

Thanks for that! I knew some limes were yellow when ripe but didn't know that about key limes! Good to know! Thanks for that!

[@not-on-pizza]

Flavour profile might not be for me, but this one looks interesting, and a really nice colour. That ending vessel looks a lot more practical than the Carlo Rossi 3 litres you used to have, because I remember you not being able to get the auto-siphon into the corners of those.

[@CitySteadingBrews]

Absolutely!

[@carrolllee6875]

Golden berries are native to the northern US also. I have found wild Physalis philadelphica growin in nj. South American Physalis pruinosa do taste batter as a sweet fruit. I first grew them before fiding them\. Sold as pineapple groundcherry, They tasted like uhm nothing to me. But every other member of my family raved abought the flavor. Its like my body lacked the ability to taste them. Anyway P. pruinosa dont seeem to share that issue. Why I mention is Brewing drying and new cultivars have really been improving this fruit. Physalis Ixocarpa is Tomalitlo eg the green tomatto in the paper husk that they make salas Verde from is close cousin and comes in purple which people sweeten to make jam from.

[@beep-beepwatermelon4203]

The bag of dried kiwi has disappeared!!! 🎉❤

[@CitySteadingBrews]

Shhh!

[@smendlik]

Thanks for more great content. Question for you, since the batch has been pasteurized, if you bulk age it will you still use an air lock or can you use a screw cap? I'm assuming no need for an airlock at that point but I'm new to this. Thanks!

[@CitySteadingBrews]

We always leave an airlock.

[@smendlik]

@@CitySteadingBrews Glad I asked, thanks again!!

[@KenScott-y9y]

Have you ever done a chokecherry mead or wine?

[@CitySteadingBrews]

Nope.

[@johnowen8984]

Great video guys. I started 5lutres of coconut and pineapple mead today. No idea what its gonna taste like byt if its anything like my pineapple wine from 3 years ago it should be good

[@mightymouse6132]

"Ribs for the yeasts pleasure" 😂😂😂😂

[@7Thunders777]

Greetings Brian , and Dereka,, You adorable Muggs have an excellent Channel. Thanks for all of the Knowledge. It would be good to place the Berries into a cheese cloth, or Small paint strainer bag with a smooth stone to sink them while fermenting.

[@CitySteadingBrews]

If you want to you can, we find the bags more of a nuisance.

[@404Cluster]

Where you live, you might benefit from a smart thermostat. I just set mine to 72 and it decides if I need heat or ac.

[@CitySteadingBrews]

We have one.

[@GreenfieldsHomeplace]

These berries look like ‘ground cherries’, but I’m not sure. A lot of people grow them and I’ve always wanted to, but haven’t yet. Also, I told myself no new brews (for now) because I have 5 meads that I haven’t looked at since early November. I’m looking forward to getting to them this week. Great video. Thanks!

[@CitySteadingBrews]

Same fruit, different names.

[@benchapman4007]

Question: Due to the availability of freeze-dried (not dehydrated) fruit, have you ever made mead from the freeze-dried fruit?

[@CitySteadingBrews]

We get asked a lot about it but haven't actually tried it yet!

[@markmanning2921]

I have two 1 gallon fermenters that I cant get my auto siphon into because they are too small. Any suggestons on how to rack?

[@CitySteadingBrews]

Seems unusual.... maybe a smaller autosiphon? Or just use the tubing?

[@markmanning2921]

@@CitySteadingBrews yea they are really weird, i would probably buy what i thought was thinner and get one twice as fat lol

[@vintage1994]

This happened to me when I first started homebrewing a few years ago and it's because I bought the 5 gallon autosyphon instead of 1 gallon one. Check which one you purchased.

[@markmanning2921]

@@vintage1994 i TOO *originally* purchased the 5G one and still have it, these specific carboys wont even work with the 1 gallon siphons, they are not much use for anything except to bottle in larger quantities which is not a problem but they both have MUD in them right now that is ultra ultra ultra slowly falling out, not sure i want to leave them on the lees for long... but i can search amazon for some alternative siphoning method, not sure there would be an auto siphon that would fit these though.

[@vintage1994]

@@markmanning2921 ​@markmanning2921 oh wow. My recommendation then would be to just use the hose filled with sanitizing liquid. I've done it before when I siphoned from a bottle. If you look up the craftabrew "how to bottle" video it shows you how to do it with that method.

[@charlespelletier9621]

Can you use or have you heard of using a crockpot to pasteurize with?

[@CitySteadingBrews]

Not done it myself but if it can get to an internal temp of 140f for 22 mins it will work. I don't know if fermenters or even bottles will fit though.

[@charlespelletier9621]

@CitySteadingBrews Well I have a crockpot that will fit a gallon fermenter. It doesn't cover all the liquid. And I measured the water temp and it got up to 180. I'm sure it will heat the whole gallon on low up to 140 or even 160

[@glennfoster5431]

Hi you two! To reduce the flavour a smidgen, just chill it off!😊

[@CitySteadingBrews]

Sure, cold could do that 👍

[@rj4313]

Can a person buy pectic enzyme from their local stores?

[@CitySteadingBrews]

Homebrew shop most likely.

[@joshuacooney8346]

Started first mead ever tonight, could figure out how to read the starting gravity. Then I open this video back up and the first image is you reading the meter at 40:08. P.s. the must is murder than I imagined.

[@CitySteadingBrews]

Murder than imagined?

[@joshuacooney8346]

@CitySteadingBrews murkier. Autocorrect is evil

[@joshuacooney8346]

@@CitySteadingBrews more murky than I imagined

[@simplylivinglyfe24]

Can't remember but isn't clove honey more on the neutral side?

[@CitySteadingBrews]

Clover? It's got some flavor to it but yeah, I see it as more or less neutral.

[@simplylivinglyfe24]

@CitySteadingBrews awesome okay. Thanks.

[@johnfabian8931]

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

[@CitySteadingBrews]

Keep it moist, generally once a day is enough.

[@johnfabian8931]

@ awesome thank you for the help, watching you guys I have learned a lot ! Also felt confident enough to start brewing. 👍🏻

[@corrosionoc69]

I have a Tardis....disguised as a Honda Element.

[@DarrenJones-j9y]

Hey guys. It’s been a while since I asked you a question. So I’ve made my first few batches of mead and bottled 3 of them. By the way, they all came out decent thanks to your tutorage. My question is, do you always totally degas your brews before you bottle them. I did not, and was now getting concerned that that could cause a problem. They aren’t carbonated…. But I can tell that there was still some off gassing that probably should have been removed before I bottled. I’m not concerned that I made “bottle bombs”, I’m just asking what you typically do. Should I have stirred them to remove all the off gassing before I bottled?

[@CitySteadingBrews]

We don't manually degas most times, but let them sit for a few months before bottling so they are naturally degassed. Shouldn't be a problem though as it's not building up pressure, just the gasses already present.

[@DarrenJones-j9y]

Thanks, that’s what I was trying to say. There is a slight hiss when I open a bottle to drink it but the mead is not actually carbonated. You put my mind to rest. Lol.

[@Schrotty301]

Hey Guys, i got myself into mead making recently and was wondering if you have any experience in using an electric pump instead of an autosyphon or if you have any reasons why i should absoloutly not do it. I was just wondering because for me it seems easier to press a button or even use my 3D printer to print a pump i can them power with my cordless drill. Love your videos by the way, very much good and understandable information for me as a beginner. :)

[@CitySteadingBrews]

I have never used an electric pump for racking. Siphoning is actually quite fast and very effective. If you can do electric without disturbing the lees, and you prefer that, as long as everything can stay sanitized and it doesn't oxygenate the brew, it seems ok?

[@JerseyfreshXx]

Have you guys ever made a brew so strong that the smell lingered in the fermenter no matter how many times you’ve cleaned it? Currently a problem I’m having:(

[@XD_cRiMeScEnE]

@@JerseyfreshXx I have had that problem. I can’t say I’ve found a solution. The mead I have brewing in it now tastes fine though.

[@CitySteadingBrews]

In glass no. Usually washing and sanitizing gets rid of it. With plastic, it can happen. We had a capsicumel that stuck to the plastic. Hot soapy water works pretty well, and you can also use a neutral spirit to help break it down.

[@boglurker2043]

Baking soda and some cheap vodka might do the trick.

[@yourmetalgod69]

Pbw and hot water overnight soaking, or you can clean well and use a cup of oxyclean in cool/warm water and let it soak overnight, don't over mix it. Give the oxyclean a quick stir to get it wet and just let it soak. It will release the oxy part slowly overtime and almost continuously. Hot water makes it lose effectiveness by forcing the conversation. I use one-step oxy brewery wash but it's the same ingredient and cheaper. Just rinse really well to remove the oxyclean scent chemicals or a quick rinse with pbw to pull that off, or use unscented version. Had a few get a smell in the plastic. Pbw tends to do the trick. But have had to use one-step a few times too

[@jonathanflud492]

I'm thinking about trying to make a mead with condensed milk and see what happens i know the Mongolians used to ferment horse milk to make liquors long long ago some still do it today and I just think because of the high sugar content in it and the nutty and unique flavor would be a great mead or wine or both just curious about your thoughts?

[@CitySteadingBrews]

I think it's gross... lol. But there's more to it than just that. Our friend bearded and bored did it: kzbin.info/www/bejne/pHSzm6OJbMyKoK8si=0jAJ0Ogt08jE-a2N

[@hanslemmen9492]

Will there be a Christmas brew 2.0?

[@CitySteadingBrews]

Not the same thing!

[@hotbulb4537]

Hey How big big risk get botulism if pH is wrong? Can I find information about how honey do on alcohol in fermantation?

[@CitySteadingBrews]

It's only a risk if there are botulism spores in the honey. It's rare. Just keep the must below 4.6 and you're safe either way. As for the second part, what do you mean?

[@hotbulb4537]

@ i mean exempel 1 kilo honey 5 liter water make abv i percent?? Where can I find this information on internet?

[@CitySteadingBrews]

We cover it in a lot of our videos. You need to use specific gravity readings though as it's very dependent on batch size, dilution etc.

[@CitySteadingBrews]

kzbin.info/www/bejne/j2G6aH5rrqd-Y8ksi=h9g4xWmK6Ti2S5iD here is an example mead recipe. Good place to start.

[@CitySteadingBrews]

kzbin.info/www/bejne/pKa6eqaqf8aGppIsi=zEE4y_vUYLtQAp51 and this is how to calculate alcohol.

[@adedward]

Show of hands: Who else made the same Trojan joke either right before or at the same time as Brian? ✋

[@morganmchenry325]

ngl, you both seem like you'd be a lot of fun to just sit and chat with.

[@CitySteadingBrews]

We totally are. 😉👍

[@teacell]

Hello. I am making tea wine and I have learned much from you guys... When I bottle the wine I keep getting sediment at the bottom of the bottle... I let the sediment fall to the bottom of the carboy and I use the bottle filler to transfer the wine to the bottle I leave the bottom with the sediment. For some reason sediment is making it to the bottles. Is there a special size strainer I can use. I hate to use cheesecloth because it feels like I lose the wine in the cloth... Any suggestions? Thanks

[@lgerow24]

@@teacell I made tea wine for the first time in November. Racked into bottles and some sediment settled out on the bottom. You might have better luck if you let it sit longer each time you rack? I am going to let that sediment stay there while it ages for 6 months and a year. I’m just going to pour carefully when I do drink it. A little sediment won’t hurt the flavor and it won’t hurt you if you drink it… but I would want it to be totally clean and clear if I was planning on giving it as a gift for example. You could experiment with using clarifiers before bottling but risk also removing some of the flavor. PS I made my tea wine with half brown sugar, half white sugar, some raisins and bread yeast. Took raisins out after 2-3 weeks. Bottled at 6 weeks and it was one of my favorite brews so far. Can’t wait to try it aged!!!

[@CitySteadingBrews]

Let it sit longer before bottling and that will help. Normally a few months. There will almost always be a little at the bottom of the bottle over time though.

[@teacell]

@@CitySteadingBrews Thanks so much

[@JasonSmith-je8fc]

Can you do a mead using Mott's active juice? I'm looking at an 8 ounce bottle of this juice and the ingredients are water, apple juice, coconut water and clarified watermelon juice concentrates, natural flavors, vegetable and fruit juice concentrate (color), malic acid, sea salt, citric acid, and stevia leaf extract. I think this would be a nice mead

[@CitySteadingBrews]

Maybe? May need to adjust pH a bit.

[@JasonSmith-je8fc]

Ok​@@CitySteadingBrews

[@gregorybogart5200]

My experience is 16 ounces (1 pound) weight equals 12 ounces liquid with honey.

[@CitySteadingBrews]

Close, it's like 11.3 ounces or something.

[@johndoe-ld9sm]

This is the Specials,... Doing on of their songs.

[@CitySteadingBrews]

?

[@timothynaquin8899]

It looks more like iced tea

[@daltonbrown370]

pasteurization destroys a ton of voc's is why I'm guessing some freak out. but this can also occur over time naturally and some may make for a harsher profile as well. my only concern would be it may inhibit esterification.

[@CitySteadingBrews]

Nope, they are afraid of breaking glass. It doesn't alter the flavors much at all and usually only in a positive way, much like the mellowing of age.

[@CitySteadingBrews]

kzbin.info/www/bejne/d321XoZppLCKoLMsi=aQ7qjLf1JulCNTbY

[@SpaDeKo]

I grew Cape Gooseberry for the first time last year. They grew so fast and vigorously, I had to eat 2-3 handfuls of berries every day for months just to keep them from over-ripen. And this was from only 2 plants. I'll definitely be growing them again this year. The blackbirds eat my grapes, gooseberries, currants and blueberries, but for some reason they wouldn't touch these

[@CitySteadingBrews]

We have a bird problem too, they get our grapes and cherries usually.

[@WolfDragonTamer]

If it an ogre, then it therefore should also technically be an onion 😂

[@CitySteadingBrews]

Yup!

[@kratky420]

Woot

[@billbucktube]

Hmmm‼️

[@oldtimeengineer26]

At the beginning d you had 2lbs then at the end you said you put a pound in so which one was it.

[@CitySteadingBrews]

2 lbs of what? It was 2 lbs of honey, and one pound of dried berries. We list ingredients in the descriptions of our videos too. We're only human and sometimes make mistakes, so if it was said incorrectly, we apologise.

[@basicems24]

You took the flavor to 12. Why to 12? Because it's higher than 11, isn't it?

[@CitySteadingBrews]

LOL, true!

[@travisgrimforge]

You know your hat...is kinda brownish color

[@CitySteadingBrews]

Lol

[@paullandvik6467]

The braids are so hot

[@stevewood7654]

Not a fan of plastic fermenters.

[@CitySteadingBrews]

Nothing wrong with them really.

[@racerothery2716]

So after seeing this video it makes me not feel so bad that the Guava Passion Fruit mash in my 33 gal fermenter started at 1.080 4 weeks ago and is still at 1.020… I checked it 4 days ago and I was like 🧐🧐.. it was disturbing to me tbh. Longest I ever went was 3 weeks and it was dry as it gets

[@CitySteadingBrews]

33 gallons? Sheesh.

[@racerothery2716]

I use a 33 gal barrel but the mash itself is 23 gallons

[@CitySteadingBrews]

Still a lot.

[@racerothery2716]

Well, it’s getting…” reduced” down to a smaller amount using magic.. 😉 if you get my drift