When I made my Perry with fresh pears from the garden I used the grater disk on the food processor to coarsely grind the pears and pressed them through a cloth by making a bag and then turning it (wringing?), squeezing all the liquid out by force. The yield was around 80%, what was left was very dry. This turned out to be the best carbonated low ABV drink I made so far.
@mikehughes6363 Жыл бұрын
Hey Folks! Mike from Toronto here again. I had a boatload of pears again this year and have already started making them into cider. The first batch fermented to 6% and I've got about 50 more pounds to process into cider. It's turning out perry, perry good! 😄
@CitySteadingBrews Жыл бұрын
Sounds great!
@alexcan6693 жыл бұрын
“Fermentation wants to make itself you just got to get out of its way” teachings from the book of Brian lol. Who else was waiting for Brian to say “it’s two bucks” when he was talking about the airlock 😂
@puppyluv20103 жыл бұрын
I was!
@UfoJoe Жыл бұрын
watching this while drinking homebrew makes it so much better 🥂
@toddcanterino33763 жыл бұрын
Freezing apples and pears is a great way to extract their juice. Thaw and press. You’ll get most of the juice with very little waist.
@rowanschindler3542 жыл бұрын
I get too much waist from drinking too much too. Would love less waist.
@ixwt3 жыл бұрын
I made a perry with pears from a friend's grandmother's house. I loved it. It has a forward vanilla note. Absolutely delightful.
@georgecolby74883 жыл бұрын
I am going to be making graf today, the fictional beverage from the Dark Tower series. It will have a 3:1 ratio of cider to beer wort. What I'm hoping for is a drinkable young cider with some residual sweetness from the unfermentable beer sugars and a decent head retention after bottle carbing. I have 3 apple trees in my yard that produce a decent amount of apples. I actually made my own press using a food grade 5 gallon bucket but drilling a bunch of holes in it, a large roasting pan to catch the juice, and a frame to press against. Like many of your listeners, I am a frugal sort that wanted to put some old wood posts to good use. I always freeze the apples! They break down, give more juice, and the juice actually has a higher gravity. It just takes longer. Thanks for another great video! Looking forward to seeing the tasting on this one.
@dudesmith9698 Жыл бұрын
I just found your channel today. I've watched about half a dozen videos and you two are just awesome. You make the whole process way less intimidating. Thank you
@CitySteadingBrews Жыл бұрын
Awesome! Thank you for watching!
@39Kohm3 жыл бұрын
UPS delivered my cats a large box today, there was a brewing kit inside it as a filler material so I kindly took it away for them :) Now I have the kit I can't decide what to make first, you make too many to choose from :)
@beautyfox66832 жыл бұрын
Wow guys, thanks for showing us how hard it is to make your own pear juice. It's really cheap buying one gallon of gorgeous pear juice for $10.00. compared to 20 kg juicing your own pears. Oh and a days work. Thanks you've saved me, so much work, I'm gonna go buy me some pear juice, easy peasy. Bless u both your awsome.
@VroomvroomNY2 жыл бұрын
I use snapple apple. Its a mix of pear juice and apple juice. Tastes amazing!
@UtahSustainGardening3 жыл бұрын
The other advantage to whole fruit is that you may have access to varieties that offer different flavors when fermented.
@wecuyler3 жыл бұрын
Sweet, I've been asking and looking for a simple pear cider/mead. Outstanding.
@CitySteadingBrews3 жыл бұрын
Hope you enjoy
@b9brutality3 жыл бұрын
You two make such a good looking couple. Love watching you both and look forward to Derica's uber cute laughs and eyebrow raises each video!
@CitySteadingBrews3 жыл бұрын
😊 thank you
@RealDealHolyfield20992 жыл бұрын
City Steading Brews stands out among the other brewing KZbin channels for their casual, refreshing attitude to fermenting: store-bought juice + yeast + sanitizer. No need for nutrient boosters, campden tablets, and the rest of the medicine chest. I live in a small house (California) and don't have the space to store all the extra gear that most folks use. Yet I still want to participate in this hobby! No need to be a purist. Breath of fresh air. Thanks for the good content! "Brewing should be simple"--YES!
@CitySteadingBrews2 жыл бұрын
Thank you for your kind words! 😍
@thewrastler3 жыл бұрын
I feel like less of a cheat for using apple juice now! :) I first really got into brewing with that "turbo cider", it's a nice beginners brew to get you interested. Now I'm venturing out into more exciting and interesting brewing recipes
@pistolpete13323 жыл бұрын
I don't watch the bubbles but I do snif the airlock when I pass them
@dirtycommtroop3 жыл бұрын
I almost always use champagne yeast. Its just super reliable and makes for a clean ferment. I back sweeten my cider with the original cider or other juices so i dont worry too much about flavor/aroma. Perhaps if i was just doing a dry cider i would use an ale yeast or wine yeast.
@Nocure923 жыл бұрын
I used Safale s04 for my last go, after I read that it keeps the fruit flavors better. Fermentation was pretty lengthy though, almost a month.
@PaulieHo3 жыл бұрын
Same, anything with fruit that isn't wine or beer I usually use champagne yeast. I like my drinks dry so don't backsweeten them.
@jacobborrhen50523 жыл бұрын
yeah if you put in your favorite yeast, dont worry about the wild fermentation yeast, ive got a 3 gallon wild fermentation and its been like 5 months and its still around 3-4 abv, they would easily be overpowered by any other yeast added to the batch
@MasterOvCreation3 жыл бұрын
19:00 Yeah, that’s just pulp at the top. You wouldn’t have that much yeast 2-3 hours in although the pulp is probably a nice substrate for the yeast. I always have this happen with whole fruit ferments even when I strain the juice through cheese cloth. Can be a blowoff issue if you don’t leave enough headspace or keep a close eye on it and do your swirl every couple hours to release the gas building up. Great video! Can’t wait to see how it turns out!
@CitySteadingBrews3 жыл бұрын
Our brews regularly start up in a few hours.
@MisterZ1P3 жыл бұрын
Another great video, my "To Brew" list has just gotten a little longer now.
@lisacarruthers96493 жыл бұрын
Love this one and can't wait for part two! I did the same but with 12 tins of canned pears in my food processor. Ended up like soup so I put a couple of litres of boiling water in it to thin it down, strained off the solids, and added sugar so made it wine strength. It's really nice and next time I will carbonate as it tastes very similar to kopparberg (UK)
@DragonsinGenesisPodcast3 жыл бұрын
Red blenders are kind of like red Swingline staplers. They’re just better. Doubt I’ll make a pear cider, but I am planning a pear mead because mead makes me happy and I have a pear tree.
@eken813 жыл бұрын
Red stapler. Have you seen the movie Office Space? :D
@amykitchens103 жыл бұрын
I love that you took the time to compare freshly squeezed juice with storebought juice. Yay science!
@PaulieHo3 жыл бұрын
Perry is my favorite thing I've ever brewed.
@oneandy2 Жыл бұрын
Had my first pear cider at the alamo drafthouse theater a few weeks ago. I was very impressed.
@benway2311 ай бұрын
I genuinely appreciate all the work you do.
@CitySteadingBrews11 ай бұрын
We appreciate being appreciated :)
@benway2311 ай бұрын
@@CitySteadingBrews I ... well, you know :)
@HungLikeScrat3 жыл бұрын
We made (what we originally thought was) an apple pear cider using 4 different types of apples and 1 type of pear about 6 weeks ago. The reason I say "what we originally thought was" is because we added sugar, which made it a wine. We're getting ready to bottle it soon. We juiced the apples and pears and put the juice and pulp in the carboys. After a couple weeks we racked it off the lees and added some apple chunks from some apples that were getting mushy. We also used the Red Star Premier Blanc. We sampled when we racked, of course, and we're excited to see how it is once it's had some time to age. We're gonna use the Aldi swing top lemonade bottles.
@edmeerivera2964 Жыл бұрын
You guys are awesome! I have read so many websites, blogs etc and I found your KZbin. I love how laid back you are about it!! Makes the process much less intimidating and confusing!! Thanks for your awesome content.
@etceteraleatherworks11032 жыл бұрын
I've got abour 4.5 gallon bags of Jaboticaba fruit, and finally got a fruit press. Came back to this video to research using the press. Thanks for the refresher course!
@mrhappyfoot11 ай бұрын
Pear cider and all mixed fruit cider is very popular in the UK, a pint of cider on ice is just perfect on a humid summers day, i have been given a bag of pears by my land lord so I'm going to have a go at a homemade perry.
@eddavanleemputten92323 жыл бұрын
Excellent! Another thing on my to-brew list! Thank you! 😍
@Nocure923 жыл бұрын
Getting the urge to try this again now. Last time it turned out very wine-like, and maybe it's supposed to... But it never turns out how I expect. I just bottled into 1.5L soda bottles and let them be in room temp for a few days until the bottles were hard then put them into the fridge.
@GABEJITSU833 жыл бұрын
I laughed when I saw one thumbs down. Thank you for your time!
@CitySteadingBrews3 жыл бұрын
We usually get one or two within seconds of publishing :)
@nemo_86893 жыл бұрын
the swirl is a little more important if you are using solid fruit, as I understand it. to keep the 'fruit cap' moist and prevent it from molding.
@CitySteadingBrews3 жыл бұрын
Very true.
@dr.catmilk3 жыл бұрын
It's quite apearent I'm early
@CitySteadingBrews3 жыл бұрын
Ha…ha…….ha………….ha
@nicholaskarako57013 жыл бұрын
That's pear-fact..! someone else who thought of doing a pear pun when they saw this video.
@jonahbenson50203 жыл бұрын
Swirling also breaks the "cap" up, which is also a good idea
@thomasbailey46163 жыл бұрын
I love a good pear cider. Goes really well as part of a "snake bite" with Guinness.
@RumblestripDotNet3 жыл бұрын
7:27 everyone hits pause to go to the bathroom
@paulswift98073 жыл бұрын
Oh yes Brian Strikes Again with the turkey baste🤣🤣
@shanedraper240692 Жыл бұрын
This is where the saying "is the juice worth the squeeze" comes from
@TheRscorp3 жыл бұрын
Very cool. I was thinking of doing something like this, low abv and carbonated (I've never done carbonation yet) but with an all natural strawberry juice I saw at the market the other day. This looks like it's going to be delicious.
@thomaspayne93433 жыл бұрын
Bosch pears are great but they take forever to ripen. Squeeze right below stem and check for semi-softness.
@Helliconia5410 ай бұрын
In Britain the major Perry maker was Babycham, sold as a sparkling wine.
@MrCafitzgerald3 жыл бұрын
That is almost all pulp at the top of your ferment. I use a masticating juicer when I do whole fruit wine and get a layer like that at least 2 inches thick. I need to swish it around for the first few hours or the foam it generates will shoot right out the top. I'm not concerned about the pulp as I think it adds flavor.
@vaughndemeillon35793 жыл бұрын
This looks simple and doable cant wait to see the end results. I sould juice my frozen mulberries or throw them in hole with so berry juice I dont think I should add sugar though
@CitySteadingBrews3 жыл бұрын
We have frozen mulberries too.... I am planning a whole fruit wine!
@vaughndemeillon35793 жыл бұрын
Only have 2kg of mullberries and a 10L container so I am going have to add some juice to bulk it up. In my plum wine I just used tea to bulk it up
@Urkie19793 жыл бұрын
Chuckling at Derica getting squirted on and betting that's neither the first of such incidents, nor the last LOL
@TheKris26153 жыл бұрын
Alright....Brikings brewing pear cider
@OriginalOrlaith3 жыл бұрын
oooo. gotta try this one. i just started a tart cherry mead.
@benjamindaniels12733 жыл бұрын
I macerate my fruit when I'm doing meads with the honey I'm using and pectic enzyme for juice extraction/color/aroma/flavor. I do this for 3 days and use the fruit as much as I can to carry over as much of the tannin value as I can. It's a pretty simple process for a slightly better end flavor
@elainehall61553 жыл бұрын
Enzymic maceration of ground top fruit ROCKS..!
@benjamindaniels12733 жыл бұрын
@@elainehall6155 Yes it is! Totally game changing for clarity and flavor 👌
@elainehall61553 жыл бұрын
We have been experimenting with the technique for 4 years now. Best of luck with all your brewing, Ben. x
@captaincatastrophe51433 жыл бұрын
That one dislike is from an alcohol snob who didn't understand quality!
@CitySteadingBrews3 жыл бұрын
We get one or two the moment it’s uploaded. People with nothing better to do I guess, lol.
@fgconnolly41703 жыл бұрын
Another really good video and 👍
@Hoover1111623 жыл бұрын
Ascorbic acid is Vitamin C, which is also a yeast nutrient :)
@irreduciblerascal Жыл бұрын
I have one apple tree and one pear tree, and every year I get a bumper crop, I am very lucky, and I would like to make my own cider, however, after watching this video, I am put off. I shall donate the fruit to local food bank instead. Thank you for the video.
@CitySteadingBrews Жыл бұрын
To be honest, if we had those trees, we would invest in a proper chipper and press. That would make the process much easier and faster. The fact your fruit is free, and likely better for cider than what we had makes it all worthwhile.
@irreduciblerascal Жыл бұрын
@@CitySteadingBrews ❤️
@mateuszminsky56194 ай бұрын
you can a get 60º brix pear concentrate, works wicked good.
@Chamberz55 Жыл бұрын
I have a pear tree. This is very helpful but hoping I have a better yield after mash. With this ratio I will need 75 pounds of pears for 2 gallons of Perry! I will probably get 50 total from my tree and who knows how much will fall first. Cheers.
@VoidDWG3 жыл бұрын
Someone is still pulling the juice. You're just buying someone elses frustration at that point.
@CitySteadingBrews3 жыл бұрын
I'd rather pay than be frustrated!
@cvanalstyne29053 жыл бұрын
I thought about making something from my pear tree but the squirrels keep beating me to the ripe fruit. Full tree one day and empty the next. 🤦♂️😡😂
@johnparkerthegimpygardener3 жыл бұрын
I grow many types of pears and have bushels of them Sorry to tell you , they are not bosh pears. They are grown with Bartlett as a pollinator . Bosh are rusted on the skins and have a thin have a thin neck. Usually 1 row between 4 rows . And the Peary pears are high in tannins. Not good for eating, and then are blended to make something that is not bland . Hope you gave the pulp to the chickens or the pigs. They go nuts for it.
@chris-ly4bq3 жыл бұрын
Love your rants lol cant wait to try this . Could you use tinned if you cant get juice ? Lot of time ive looked for 100% juice. But by me they have some but most are juice drinks that arent 100% juce :(
@jasonpickering13053 жыл бұрын
I understand cider press frustrations. I actually like the ones I got on Amazon. I need a bigger one however, 100 pounds of apples, a 1 gallon cider press, and a $20 food processor, makes for a really long day of processing I also use champagne yeast for my hard apple ciders
@Saxatillis3 жыл бұрын
Has anyone ever made mead with Meadowfoam Honey? I have had the great pleasure of trying some but have never made it myself.
@eken813 жыл бұрын
I liked the take, if you have the fruit and have the time, then use that. Store bought juice is good too. From my community I have sortof learnt that cider from store bought juice is "ugly-cider". Its probably not meant ugly-ugly but looked down upon. Ugly might come from a commercial in the nineties, where a commercial brewery used a home-brewer with poor methods, making ugly-beer instead of buying their beer.
@CitySteadingBrews3 жыл бұрын
Not sure what community you refer to, but in our community there's nothing ugly about it :) I tend to avoid elitism and things of the sort, so to me cider is cider. Whether you juice your own or not, you're making cider.
@eken813 жыл бұрын
I learned most stuff in the beginning from swedish sources, my first language is swedish. Homepages and a facebook page. It wasn't pitchfork-level but low level looked down on.
@michaelnichols48168 ай бұрын
I'm doing a perry , I want to use black chai tea and ginger with it and then throw in candied ginger in secondary
@jasonkresina93793 жыл бұрын
Have you guys tried to make a camomile mead yet. I’m trying it out right now
@CitySteadingBrews3 жыл бұрын
We have not. Let me know what you think and we might try it too!
@jasonkresina93793 жыл бұрын
@@CitySteadingBrews I will for sure
@jasonkresina93793 жыл бұрын
My 1 L chamomile mead turned out ok but I’m gonna try a gallon batch and see what happens but you guys should definitely try to make it
@catzkeet48603 жыл бұрын
Cool. I have a massive pear tree beside my place. No idea what variety it is, because It’s not my tree. I just know they’re green, not russeted, so not Beurre Bosch.....maybe Packhams? Not as big as Packham fruit tho, but that might just be because it’s not an orchard tree, but it has a ton of fruit, but it all goes to waste cos I don’t like cooked pears, and I can’t reach the ripe fruit before the birds do but a LOT of semi ripe fruit falls. I think would work nicely for fermenting, cos perry pears are often tart and hard. Oh.....and how the heck do you use a cheese press for yoghurt? Just curious lol
@yorkshire645810 ай бұрын
Hello you both ive now got some wine in Fermentation and for me ive had Difference in this Prozess example the first time Bubbling away like cider mind you its the first time im using Green Grapes instead of Red grapes Juice 100%
@CitySteadingBrews10 ай бұрын
It should bubble.
@thetruckerskitchen7722 күн бұрын
I'm making my first ever brew. I chose Cider (apple) because I'll actually drink it. When I took the OG it was 1.065. As I review your videos on cider, they almost always go to 1.000 final. So doing your formula of (og - fg) ×131.25 it comes out around 8.257%. Is this a realistic ABV or am I doing something wrong? I know it's just hypothetical but I'm trying to get a grip on the math. BYW, you and your wife have really inspired me to attempt this. Thank you for being so concise and down to earth with your information. And, you're lots of fun to watch! John
@CitySteadingBrews2 күн бұрын
You've got it right 👍
@Skulltap3 жыл бұрын
Red blender, kind of like the red stapler?
@CitySteadingBrews3 жыл бұрын
Maybe? I just like red. Yep, I know the movie. :)
@larsvanson20463 жыл бұрын
Grabbing keys and running to the store to buy pears...
@smokinchuck3 жыл бұрын
Love your line from "Real Genius" lol Letting my wife know right now to grab Pear juice when she gets off work lol. Is this going to be a sparkling cider? Thinking I'll try this as sparkling.
@CitySteadingBrews3 жыл бұрын
Yes!
@tomgraham7755 Жыл бұрын
I juiced my pears over 150 and filled a three gallon carboy half way up, it was fermatating while I juicing them. I added Kelvin K1-V1116 with out blooming it. I corked the concoction and shook vigorous. Replaced stopper with airlock and it bubble vigorously for three days. By the fifth day it quit bubbling, on the sixth day I gave it a slight swell nothing to mix the bottom sediments up just a slight swirl. On the seventh day still no bubbling. Should I just ignore it for the next thirty five days? I like talking to it every day to encourage it to ferment. If I'm making vinegar or something nasty I don't want to associate with it. Or poison myself. I need some words of encouragement. This is my first child and want it to grow into a fine cider.
@joshs5313 Жыл бұрын
lol "all that juice we worked so hard to get!"
@paulvinwebster3 жыл бұрын
Cool easy recipe ! Yes, rather go with the juice option LOL . Seems to me today was pear brew day in the world of Home brewing. Just watched a Perry Homebrew recipe that was also published today :)
@joshuaperry4112 Жыл бұрын
I approve.
@CitySteadingBrews Жыл бұрын
;) We are glad, Mr. Perry. :D
@littlestlove10 ай бұрын
Thank you for the video! Super nice to watch. Isn't that juice you bought pasteurized btw?! I asume in a glass bottle it wasn't one from the frigde, but perhaps i got that wrong.
@CitySteadingBrews10 ай бұрын
It might have been. Doesn't hurt fermentation.
@johndoe99793 жыл бұрын
I find if you swirl too much after first week it slows down the fermentation
@CitySteadingBrews3 жыл бұрын
I don’t say to swirl oast 3-5 days.
@rockurogond24513 жыл бұрын
ascorbic acid isn't just....wel....vitamin C ?
@CitySteadingBrews3 жыл бұрын
Mhm, it is.
@chucknorisclone5 ай бұрын
Do you have to press the juice or could you ferment the pulp and all?? I assume fermenting with the pulp will greatly increase cloudiness?
@CitySteadingBrews5 ай бұрын
You can but will actually have less volume and likely less sugars.
@vice47842 жыл бұрын
Cuantos litros de zumo de pera cusmtos kilos de peras, y cuantos gramos de levadura se le ayade y cuanto tiempo How many liters of pear juice cusmto kilos of pears, and how many grams of yeast are added and how long gracias
@CitySteadingBrews2 жыл бұрын
It's all in the video.
@kyrayc3 жыл бұрын
They'll soon be back... and in greater numbers.
@snowbros56402 жыл бұрын
didn’t know you weren’t supposed to swirl it after the first few days. is it bad that i just swirled mine on day 8? it will still be good right?
@ilchickentv340 Жыл бұрын
A pear cider? Perry the Pear Cider!?
@tomgraham7755 Жыл бұрын
I can only fill my three gallon container with fresh juiced pears.( I juiced 150 pears and ran out) about two gallons. Should I use half a pack of champagne yeast too it or fill it .partially with water. My perry started fermentation as I was juicing it. If I don't fill my three gallon container to the 3 quarter of the up will it have to much air space and turn to vinegar? I'm new to this fermentation.
@CitySteadingBrews Жыл бұрын
If it already started fermenting then that was due to wild yeast. A commercial yeast should overtake them, but you could use campden tablets if you want to kill them off before purposefully starting fermentation. If you choose this route please follow the directions carefully as if you add the commercial yeast too soon then fermentation won't start. Vinegar requires both alcohol and oxygen to be made. In most cases, due to the constant release of gasses that are created during fermentation, vinegar is not created in primary fermentation. It is more of a concern in Secondary/Conditioning phase in brews that are done fermenting and have an ABV below 15%. I hope this helps you.
@user-ih5se8tt5e9 ай бұрын
Hi, I am new to brewing and thought this would be an easy place to start. I did not have access to Knudsen juice so I found another organic pear juice equivalent. On day 6 I stirred it and it foamed over…. Am I doing ok? There was a little bit streaking in the colors of the brew but not a big noticeable change and the airlock has slowed.
@CitySteadingBrews9 ай бұрын
It's just gasses from fermentation. Totally normal.
@UtahSustainGardening3 жыл бұрын
Those look a lot more like 'Bartlett' pear rather than 'Bosc'. And you might has lost some tannis by getting rid of the stems.
@CitySteadingBrews3 жыл бұрын
Just going by what the sign said at the store :)
@alexgrover14563 жыл бұрын
@@CitySteadingBrews, what do stores know.... ;)
@CitySteadingBrews3 жыл бұрын
True!
@alitlweird Жыл бұрын
I like dry pear cider. But I can never find it. 😫
@ivantrail7028 ай бұрын
What about using one of those electric juicer gizmos, ala Popeil fame? I've never had one, but would it be easier and produce more yield? Just a thought.
@CitySteadingBrews8 ай бұрын
Probably easier!
@georgeosborne557 Жыл бұрын
dunno if anyone has asked this but when washing the pears, do you need to add sanitier solution?
@CitySteadingBrews Жыл бұрын
No, we just scrub them like you would any fruit.
@saxon55643 жыл бұрын
i used whole fruit in my juicer and i got more out of it and ive noticed that fresh juiced fruit gets activity faster maybe because its more aerated during the juicing process?
@theflashhobbyist3 жыл бұрын
Can you please recommend a press? I’m making Saki and will need one eventually. It’d be nice to have a multipurpose one that you recommend.
@CitySteadingBrews3 жыл бұрын
We linked ours on the description. Why would you need it for sake?
@theflashhobbyist3 жыл бұрын
@@CitySteadingBrews I don’t need it... but the final step is to press the lees to extract all the liquid based on the traditional method. I’m basically using your method but with 25% of the fermentables rehydrated dried Koji to more closely match traditional methods. Also a pressure cooker seems to have shortcutted steaming and resulted in near identical results to the professional saki maker videos.
@spudhut2246 Жыл бұрын
Can you share your experience on the fruit press? Reviews are confusing and quite frankly hard to believe. Can you post a link to the one you purchased? Thank you!!!
@peterciotola1104 Жыл бұрын
Watt I need to use to make sparkling wine sugar or there is special yeast
@CitySteadingBrews Жыл бұрын
We have many videos explaining this. kzbin.info/www/bejne/kJ-pfoOAatt6iqM
@Rubberduck-tx2bh3 жыл бұрын
Perry shake weight @ 15:54???
@jimmelton7299 Жыл бұрын
Where can I purchase the caps, gas release thing, an the hydrometer?
@CitySteadingBrews Жыл бұрын
Should be links in the descriptions of all our videos.
@geekay2024 Жыл бұрын
The darker colour on the pear juice is just from oxidisation from air
@edmeerivera2964 Жыл бұрын
I have a question, I purchased enough to make a half gallon of Perry. How much yeast should I use? It’s going to be all rw knudsens.
@CitySteadingBrews Жыл бұрын
Half packet… full packet. Amount of yeast isn’t critical.
@edmeerivera2964 Жыл бұрын
Awesome! Thanks for the quick reply. You guys are awesome.
@cynthiamckenzie1462 Жыл бұрын
I think they don't have easy open yeast because yeast is moisture sensitive. 😘🤗❣
@CitySteadingBrews Жыл бұрын
Other companies do though.
@brianhatt Жыл бұрын
can i ask how many time do refresh the RED BUCKET OF SANTION
@CitySteadingBrews Жыл бұрын
We make a new mix every time we have a brew day.
@brianhatt Жыл бұрын
THANKS BUY THE WHY I LOVE YOUR BREWS @@CitySteadingBrews
@utooslow Жыл бұрын
I think you would get more juice if the pears were more ripe. The pears sound hard when you slice them