HBW 72 - Let's Talk Bleach and Make Wine

[@agentPLINY]

An important thing to mention when using bleach as a sanitizer is to use cold water (not warm or hot)

[@chumowski]

Nicely done big guy, i just purchased some 10 gallon glass carboys and am planning to make a large batch of cider from scratch...

[@MrSparty1995]

And on a 2nd note, the whole reason I started making my own wine, is from watching your 4 part series, it's a great watch.

[@jybyrd]

I learned the lesson of "don't add too much priming sugar while bottling your home brew" this week. It was my second batch, a little "sparkly" but not undrinkable. I'll know better for the lager I'm brewing this week. Cheers

[@Pav2009]

Craig, a friend of mine just brewed the Coopers Mexican Cerveza and opted for the Coopers carbonation tablets. Using 1 tablet for a 330ml bottle and 1 1/2 tablets for a 500ml.

[@inspirality]

I just started using Star San, the cheapest I could find here in England is from the Home Brew Shop based in Hampshire. £13.20 plus delivery for 16oz.

[@norb1969]

I'm using the Charlie Tally tip for a bleach/vinegar based sanitizer. It's a great solution for me in the UK where Starsan is quite expensive. With my current sanitiser rinsing is required and so bottling 40 pints is a lengthly process. This method shortens bottling time by at least half to 1.5hrs which is fine. Its also a very cheap option. Cheers!

[@expatriateprepper]

What you said regarding bleach was pretty much correct (I worked in the swimming pool industry for 20 years plus I have a background in the sciences). There is what is called an equilibrium between hypochlorous acid (the major disinfection agent in bleach) and hypochlorite ion (not a great bactericide but it is a virus-cide) which is dependent on the pH of the solution. The lower the pH (more acidic) the more hypochlorous acid and more disinfection you will have. 7.5 pH is good enough for pools

[@RevolutionaryBrewer]

Nice discussion on bleach. I have always used basic household bleach to santize my glass bottles and glass carboy. The only reason I dont use it on plastic is I find the plastic absorbs the bleachy smell.

[@inspirality]

You can get Star San shipped from The Home Brew Shop in Hampshire England but the cost of the shipping doubled the price.

[@Pav2009]

I did a Rose wine and that stated it was a 7 day kit (had it bottled by e 8th day) and turned out great, so we thought the same would apply with the Coopers kit. We didn't take into account the carbonising. thanks for the info.

[@AlonsoRules]

Let it ferment for longer in the container (I've seen two weeks to work). Also make sure the seal is really good, if you can hear the air lock bubbling, that's really good. Also the bottles need to be stored for at least a month before opening. Make sure they are stored in the dark.

[@dcholmes1969]

Yet another fine video Craig. I mainly make wine so I liked this one in particular. That being said I did get to taste my second batch of beer this past weekend. It was Northern Brewer's One gallon Irish Red Ale. The kit was about $50 which included the equipment as well. It turned out pretty darn good if I do say so myself. A buddy of mine asked about filtering it like I do my wines. Am I right when I told him this would eliminate the yeast needed for bottle carbonating?

[@lukeshackleford5021]

Nice. That wine looks easy peasy. Maybe I'll give it a go. I see those kits at my local brew store.

[@129gjl]

Hi Craig, i am so happy that you gave advice on using bleach, as i have been using it my self, funny enough when i brewed my Coopers Mexican Cerveza just over a week ago. It is hard for me to get hold of Star San, as i live in the U.K. Liverpool. Oh well i hope my beer turns out well as yours. I used "Coopers Brew Enhancer 2". Cheers Craig see you on JTV on Friday. My user is Lawless129.

[@thewayyoudance]

Thanks for the effort you put into these

[@inspirality]

I used to use Youngs but now use Star San. No more residue sticking to whatever I am sanitising and no more rinsing.

[@valleyviewrailway7806]

Hey Craig, really enjoyed tonight's video. Not really a wine guy but really found your video interesting , hope you post more videos on it.

[@SRLHitman]

Great vid Craig ... looking forward to checking out the show Friday night Cheers!

[@stylesisdaman]

It is better to add bentonite first with "Warm" water, it helps dissolve it more readily. then juice. later on down the line you will be adding a second round of fining agents that are more adept at removing protiens from the wine.

[@MrSparty1995]

I didn't mean age, I meant carbonation. That was just a recommendation. I know you can force carbonate for 24 hours, then go to serving pressure, some try it again after a week, some after a day or so, to see how it's going. I was just curious how and how long he carbonated for, since he said his beer was flat.

[@Antuatha]

Good Vid, as star sans not available in Ireland i've been using bleach vinegar method for a few years and no problems yet, 30ml unscented bleach, 30ml vinegar added to five gallons, works well

[@heepoo22]

Thailand I was 25 years old, I follow you.Thank you.

[@mrdjfeltimo]

Hey Craig, as always great vid, I have just finished my first ever attempt at brewing "Inmate brew" and put it in a couple of wine bottles, 2 glasses later and im giggling like a school girl. Thanks for the inspiration,

[@hirst0007]

Love your videos Craig. I am learning. Have not done it yet, will have to save a little to buy the equipment. What was the name of the kit you used? When all said and done is it cheaper than going to the store?

[@damonstevens6771]

Do this bleach mix work for plastic. Newbie brewer here 👍🏻

[@Retr0GamingKyle]

Cheers Craig. That is gonna be a good wine I bet. I need to start making wine I just need to add a few fermenters and need to get some wine bottles . Cheers again

[@expatriateprepper]

A couple more things. If you expose your containers to strong sunlight after you add the bleach, you will remove the bleach and form salt (sodium chloride). But I do suggest that you add the vinegar to aid the disinfection process and not have to worry about the hydroxide ion (high pH and very caustic) that is in the bleach. I wonder if anyone has tried using common hydrogen peroxide or potassium permanganate for the sanitizing?

[@PreHopped]

Knickers in a Knot + Bleach = Tie Dye Trousers, and I had to learn that the hard way. When the dalai lama of Homebrew speaks I listen, and Star San is the way to go. Cheers Craig!

[@cdeme123]

Would love to see how you mash/boil on that induction burner. Got me thinking.

[@MrSparty1995]

Just curious how long did you let it sit carbonated before you had your first glass? Many people will force carbonate it for 24 hours at 30 psi, then put it down to serving pressure for a week, then drink it.

[@HumphreyBriggs]

Hey Craig? Have you ever heard of Ayahuasca, it's a brew made by shamen in the Amazon it has links to different states of consciousness.I'd love to hear your thoughts on it.

[@9C1CORE]

Hi Craig. Do you prefer that type of fermentor that you have the Coopers IPA fermenting in over the Coopers DIY Fermentor?

[@Pav2009]

The coopers kit stated it was a 7 day kit and we bottled after 8 days after clearing sediment,. The 8th day was Friday 22nd March and still the bottles haven't carbonised properly and remain flat, we opened one after the 10th day and still no fizz. Any suggestions please ? We used glass bottles and a crown capper too.

[@MaximAvs]

CRAIG, is there a "Best-By" date on those wine kits? As in, do you have to make those kits fairly soon after purchasing, or can you store it for a while before making?! Thank you See you Friday!

[@cme2nite50]

Craig your videos are awesome. But as a beginner to brewing beer also drinking beer could you do a video on the different types of beers . What is a stout , pilsner.ipa. And so on. I know you're busy.

[@tvanbrown]

Hey Craig, what was that tool you used to take the cap of the juice bag? Those things are a b!*@#! And thanks for the bleach update...my wife uses vinegar almost solely for everyday cleaning so I'll pass the bleach idea along to her.

[@dcholmes1969]

I know you've had an on going discussion about StarSan's viability when cloudy, but my question is a little different. I don't do much wine making or brewing. But, back when I started in mid 2011, I bought a bottle of StarSan. My question is how long can I expect that to last? Not in terms of volume, but how long until I should chunk it and replace it with new

[@VenomTheCat]

What was the original gravity of the coopers IPA with the minimash?

[@MrBasher1981]

hey craig did you do a video for the mexican cervaza? cheers .

[@gitareivind]

still enjoying the video's im not a big fan of vine, but i have made some. but if you have any ideas of playing the guitar with dagad tuning, please make a video.

[@norb1969]

Hi Craig. Do you have a link to the podcast/blog on bleach as a sanitizer from the Starsan guy? Cheers!

[@shawandrew]

On topic of chlorine bleach, I was under the impression that the active ingredient was called sodium hypochlorite. That's probably the chemical that you are interpretimg as sodium hydrochloride.

[@pearljameric]

Hey Craig what did you do with the other packs that came with it? I believe it was the metabisulfate?

[@lestonw]

7 day kit? Coopers says wait 2 more weeks. I say wait at least 3 or 4 weeks before opening bottles.Also, make sure you store them at proper temp. from coopers sight: 'It takes about 20 minutes to MIX. approximately 7 days to BREW, and about 40 minutes to BOTTLE. After 2 weeks in the bottle refrigerate them, then ENJOY your own home made beer!'

[@evan5159]

Best hbw in a while. Cheers Craig!

[@FraserBreweries]

Hey Craig the link to the interview is missing.

[@Pav2009]

Leston, like I said we are new to all this (and very impatient Englishmen who love a drink).

[@mreoinobrien]

How long have you kept this santiser? I've made the batch in 19-20L of water and has worked good, but unsure of how long the potency will last?

[@BandBKenagy]

Craig, I just recently started brewing my first batch of wine. After I transferred the wine from the primary fermenter to the carboy, the primary plastic bucket still smells strongly of yeast and wine. Even after washing three times with easy clean. Is this normal or will it effect my next transfer or batch?

[@SirScapa]

Evening Craig ! Great video as always ;)) A small question , where have u bourght the heatingbelts . I live in sweden ,have tryed to find any here ,and i cant.

[@chuckbrockmann734]

Craig, Don't you miss the oak aging in the tastes of the wine that you make?

[@yalowegajunior]

Just started the secondary fermentation on my Blackberry Mead. Think Im gunna leave it for around 20 days. Any thoughts?

[@29render]

Does your part of Canada add flouride to your water?

[@samljer]

may i also recommend Clorophene with Pert-Pentylphenol 2% min. (another safe household cleaner)

[@gitareivind]

i meant D A D G A D. but your tuning sounds very interesting. is not a open d minor? i have to try then. keep up with the fantastic craigtube.... i follow evry week.

[@JayMuff]

Great vid as usual Craig. I'm experimenting with my first recipe of my own design for a Hefeweizen. Will be posting vid son as I am in the middle of my boil as I write this reply. :)

[@TeleRocker11]

Do you have to use the vinegar when you bleach your goatee?

[@brewtubetech]

I used bleach with a 50L batch (palm pale ale) and my half of the beer seemed to have got sn infection. But yeah it didnt seem like it was cleaning to be honest. That was all we had around at that time. Oh well. Good topics!

[@RyanUIGG]

Hey Craig, I just started kegging and I had a question! I set my regulator for server pressures (8-10psi) and after a few glasses or just after a few days, the pressure is all gone? And I have to turn the nob on my regulator again to pump up the psi. I don't think that is normal, it should stay at a constant pressure no?

[@Pav2009]

Gary Lawless are you on Facebook ?

[@dcholmes1969]

Plus I'm not quite ready to move up to kegging to solve the problem. Oh one more thing. Ever made a sparkling wine? I want to give that a shot sometime. Thought about trying to cheat and use my sodastream on some but there are videos out there that show how that's not a good idea. Cheers, fellow brewer! and 17 to all!

[@Pav2009]

Stored at 20 degrees approx.

[@Pav2009]

Craig sent you friend request on Facebook - Do you still use your account ?

[@itsaido]

to sanatize for my beer i use a things called milton so if u can find that it works really well :)

[@inspirality]

Almost all chemicals stored in a plastic container have a shelf life due to the leaching of the plasticiser into the chemical. It reduces their efficiency.

[@Pav2009]

Any of you lads from the UK?

[@Pav2009]

I'm in the uk too

[@dburgette7577]

Nice bl glass. The high def gives it away.

[@Pav2009]

Do you use your Facebook account still Craig ?

[@BobbiMeyer]

a ph of 8 is WAY alkaline..whereas Star San is acid based with a ph on the low end of the scale...thats weird?

[@GarageBrewing]

look at the beautiful mash tun in the background. ;-)

[@sudstv3822]

Sodium hydroxide aka lye. The same lye that is used to make lye soap. It is also used in drain openers. Must be used in well ventilated area. Do not get it on you you will get chemical burns. When lye is mixed with water the water will get to almost 200 degrees. Do not mix in aluminum dishes. Lye reacts badly with it. I know all this because I used to make homemade lye soap.

[@samljer]

bleach does NOT have a shelf life if you leave the cap on either btw.

[@emiller0408]

Star San is food grade....chemicals won't harm in its dilute form.

[@Thomas1233385]

Hi craig, making apple cider how much water should I add to a 3.75ml jug of apple juice. Have raisins and bakers yeast.

[@Thomas1233385]

+Thomas1233385 Sorry 3.75 litres du

[@voltronsupremeFood]

Thomas1233385 i wouldnt add any water if your going to brew in a 4 liter jug, i would remove some yeast to enough to add a cup of sugar just to increase alcohol level and i would simmer a small amount of raisans and just add the juice, then pitch your yeast.

[@voltronsupremeFood]

i meant remove some juice

[@russellwhite3415]

Can you put it in a spray bottle

[@dcholmes1969]

@dcholmes1969 replace it with new/fresh product?

[@HomeBrewNetwork]

Cheerz Craig!

[@silversasquatch79]

love it!

[@Fabbydabbydoozy]

I also wondered this!

[@inspirality]

If the PH level is less than 3 its still good. Test strips will confirm that.

[@emiller0408]

Equipment....

[@EvertTaube83]

ofcourse but when it's a finished product with alcohol there is none :) Else its just "ingredients" without alcohol as preservative

[@moran1053]

cheeeeeers 17 see ya friday.

[@voltronsupremeFood]

ok bleach is not a sanitizer but there is something here many are missing, bleach is a disenfectant, so is stronger than a sanitizer. so sanitizer is weaker than disefectant which is weaker than sterilizing. so in general bleach is stronger than sanitizer for about 99% of things, one exception is mold, thats one of the few things bleach does not work well on. we do culture test all the time at bleach works well, for the majority of the cases a lot better than sanitizer. but care must me used, bleach can be corrosive to metals if not done properly, if i learn how to make videos i will do a a culture test justnusing star san and one with bleach and we can see what grows on the petri dish.

[@MediumTim]

Sodium hydrochloride? I think he meant to say sodium hypochlorite.

[@travis03m]

It's sodium hypochlorite Craig.

[@rogermenshew1246]

i HAVE ONLY ONE THING ANYTHING YOU DO NOT WASH OFF AND CAN DRINK IT WHAT DOES IT KILL JUST A THOUGH I THINK IT LIKE ??? HAVE A GOOD ONE

[@heymac1786]

heh we could be brothers he d be my younger adopted brother from another mother old white heads lol and crazier then a bed bug just wont quit if ya love sharing

[@samljer]

Solution; Disinfectant (Domestic); Sodium Hypochlorite 5.25% Vinegar mixed with Sodium Hypochlorite reduces the effectiveness. As well as leaving poison gases and residues. I think that guy is just trying to sell star san. I minored in chemistry, and for the first time you have made a mess of the show. Sounds like you took 1 source of information "a biased one" and ran with it.

[@varok011]

Lol 2nd yay

[@sausage4mash]

I listened to that pod cast I was a bit put off with the idea of making gas if you Google it some other chemist is saying don't do it ,but that star san chap did sound like he knew his onions

[@Pav2009]

Craig have you got a secondary fermentation for cider video on here ?