Simple Traditional Mead -Let’s Finish and Bottle it.

[@HitchHiker4Freedom]

I'm here for Derica TRBOS + jazz hands = 😍

[@AbrielMcPierce]

3:40 7:25 13:32 THE TRIPLE! A BLESSING! A BLESSING FROM THE LORD! *trumpet noises*

[@HitchHiker4Freedom]

@@AbrielMcPierce yes the ultimate hat trick

[@dannyzwolf4546]

I like 375ml bottles because 9 times out of 10 I only drink 1/2 a bottle and the few times I need a full 750ml I can open a 2ed bottle.

[@CitySteadingBrews]

A fine plan.

[@gmscott9319]

Three TURBOS in one episode?!? Have you gone mad?!? ;)

[@askingforalyssa871]

Triple the fun!

[@eddavanleemputten9232]

Mmmmmmmmmm.... dry mead.... or any mead for that matter! Dry, semi-dry, semi-sweet, sweet: I like them all! Granted, sugar isn’t all that great for anyone. But I can’t help it that most types of meads appeal to me. A dry one like this one is really, REALLY versatile and goes with just about anything so it’s got my vote! Thanks for posting this video and once again: can’t wait for the 1-year tasting!

[@Kat_Andrews]

I have 2 of those wide-mouth 1-gal fermenters. I measured it and 1-gal (3785ml) is RIGHT up by the rim, like 2mm below the top, so it’s no wonder you didn’t get a full 4th bottle.

[@fgconnolly4170]

great video! today I just made a "marmelade" mead, with orange blossom honey, orange peal and star anise, it smells amazing!! and it's cuz of you guys that I learned everything I know about mead, so thank you

[@billybobjones4317]

I made two mead about five months ago, one was a sweet and the other was a dry, when I first tasted the dry, it was very dry and I didn't really like it as I am more a Moscato style drinker or Marini and Rossi Asti Spumante style drinks. Or as some people call them Desert wines :) My sweet Mead was like a very nice Moscato as far as sweetness and I was very happy. Since letting them both age, I tried the Dry after five months and now it seems sweeter ? I actually like it and the Sweet mead is very smooth now. I am making a Simple Cyser tomorrow as I am very happy with the normal Meads and I always enjoyed a Sweet Cider when I was young. For some reason they stopped making the Sweet Cider brand I liked and the newer versions just never came close, so hoping I can make one that will be close :) I always thought a Dry would be similar to like a Coke with no sugar and taste terrible :). I am not a fan of Wines and have tried Wines from $6 a bottle to over $400 a bottle and they all taste like Vinegar to me, I can't taste the grape or so called fruity nuances or that it was grown on the Southern side of a hill with Butterflies fertilising them at the right time of year and picked at just the right time to bring out the special flavours ;). They all taste the same, just like every Beer I have ever tasted all crap, even the Beer I made for my Son tasted like Beer to me, even though my Son and his friends said it was better than what they bought from the Bottle O. I don't enjoy making things I myself don't drink as I can't taste test them to make sure they are doing what they should as it could be off and I wouldn't know :) I think I will make all my Meads dry from now on and if required I can back sweeten a couple weeks or so before we use them. Thanks for your great videos, makes making a nice drink so much easier :)

[@Just_Sara]

I etched all my glassware with measurements on them so I know exactly how much they hold, and I even etched a line where that measurement was taken, so I NEVER have to guess again!

[@JaxsonXV]

I've been using a disposable tea bags on the end of my tubing when I rack to catch some of the lees

[@shangus4637]

That’s brilliant, I might have to borrow that idea since I plan to rack my first brews this weekend

[@shangus4637]

@@julietardos5044 I’ve got a couple different ones so I’ll try them and keep you posted!

[@JaxsonXV]

@@julietardos5044 try to keep the bag loosish after it has been strapped to the tubing. So there is more surface area for the mead to pass through. I use this method prior to bottling.

[@ThatArrow]

oh man when you see trbos in the preview you know it's going to be a good one

[@aaronkopp9062]

Your explanation of specific gravity and the way to compare your starting specific gravity vs. end is so perfect. Thank you!

[@CitySteadingBrews]

Glad it was helpful!

[@benjaminsilvert1880]

If you make the mistake of fermenting in a vessel with a thinner mouth than the auto syphon, I recommend using a clean turkey baster on the end of your tubing. Just make sure you squeeze the turkey baster before you put it on the end of the tubing.

[@kanddfamilyfarm]

Whilst I will get an auto siphon eventually I have a largish syringe that fits on the end of the 6mm tubing I use. I use this to start the suction off and it works quite well.

[@JBurke88]

I have a 5 gallon batch of cider brewing now but i know what im going to brew next!

[@stanleygrover1685]

Cold crashing on last racking clears well.

[@charleswells9682]

Gaack! I was about to start my first mead using your relatively recent first mead recipe. I thought I had made all of the decisions, but now you have given me an option. Oh, which to choose - I know, I'll do both. Thanks for helping me out.

[@CitySteadingBrews]

Sure, anytime!

[@1kylerstern]

Hello from the UK! I made a 5gal mead in Jan this year with some pink lady apples, 3 oranges and a couple of cloves. this was the one I mentioned where it didn't start fermenting for about a month XD. Either way, it's finished now and sitting at 11% (10.87% to be exact) and is nice and dry and sharp. For a 3/12 month old mead it's goood :) Hope you're all good and well.

[@DarciaSidTV]

Oh the color of it.. *drools*

[@Skulltap]

I have found my enjoyment with dry brews the more I brew in general. When I first started they were bli and blah, but now I find most of mine end up drier then I had originally planned for. Its probably a combination of getting better at brewing and finding what I like. I can appreciate a dry commercial wine now, but they often just don't hit the spot like some of my own dry meads and wines. On a side note, the newer stainless steel bottling wand I sent over isn't quite perfect. I ordered one for myself as well and finally did some bottling with it. The stem valve caught once in a while when pulling it out of the bottle. Upon closer inspection it looks like its due to the way the "springy thing" settles back into place. It sometimes catches on the edge before it reaches the seal. The sad thing is I know exactly how they could fix the design, but don't have that kind of equipment to do it myself..at least not properly

[@tannerhowe3088]

Pretty similar to my latest mead, went dry in about 3 weeks and I didn’t mess with it for another week. Tastes like straight alcohol through the flavors of what I put in it right now so I’ll probably backsweeten

[@Madmancoffee]

I'm startin making mead at home thanks to your videos guys, finger crossed !

[@garyrowland3606]

Oh my, I love her shirt! Lol

[@closertothetruth9209]

Like you said, ive also heard others say if you go for the highest possible alcohol content you can get more of the other less palatable byproducts , i made a dry mead by accident over a year ago, just tried it recently, reminds me of a dry wine. Less sugar is better anyway

[@thatdamhippy6937]

Thanks for new video :) hope you have a good day

[@CitySteadingBrews]

You too!

[@patlawson1659]

Great Video , should be required Viewing . I've noticed that when I Backsweeten with Honey 🍯 and it goes Dry again , I can still taste the sweetness of the Honey . The first taste is the alcohol , one second later it's the sweetness from the Honey . Honey retains it's sweetness even tho the wine 🍷 has gone Dry . For me anyway . 🤠

[@OriginalOrlaith]

now i've got to try dry mead!

[@TheFriarHenderson]

Derica, Ragna, enjoying your videos! Both informative and entertaining. Just finished watching one on making mead from 2018, haha what a difference 3 years make :-)

[@marcmiddleton2277]

I found the ciphon clip helps here, even if it's just to start it

[@hammelbreu2059]

Looks almost like my First mead (since 2 weeks in 2nd phase). I rellay hope it will be as pleasant as yours in a few weeks 🤞. Btw since my Rack behind the Door of Fermentation is now finished i´ll probably start my 2nd Brew-Project within the next days (First Mead -> Tap Water vs Store Water) In the meantime i´ll be waiting eager for your taste test 😎

[@pedroriscala2792]

awesome, as usual. Thanks for the video!

[@CitySteadingBrews]

Thanks for watching!

[@geanawattiebhajan120]

Looks delicious

[@96driver]

TRBOS 3X in one video! WOOHOO.

[@alexcue6509]

If you ever did want to filter your brews, EC Kraus makes a hand pump filter that is very inexpensive and easy to use. It’s basically a food grade garden sprayer to a filter and I just attach my bottling wand to the output side. The pads last for 6-8 gallons. Not really worth it for one gallon, imo.

[@thecrawf17]

I have been following along and love the content. As it is summer I have been obsessed with tepache. would love to see you guys tackle that.

[@CitySteadingBrews]

That's a possibility :)

[@dennislundstrom2185]

Have you guys tried making a sourdough starter with your traditional mead lees?

[@CitySteadingBrews]

Nope, but I have heard of it being done. I don't make much bread these days.

[@michielstrydom6919]

Hey guys! All the way from South Africa. thanks for all your video its very helpful. I have made my very first traditional mead, used about 12 liters water with 4.2 kg honey SG was 1.086 or 3.17 gallons water- 9.2 lbs. of honey. I made it in the 8th June 2022 will be 2 weeks on the 22nd. How long must i keep it before my 2nd hydrometer reading? and can i decide myself when its done fermenting by killing the yeast? or does it have to ferment all the way? take care guys

[@ConnorPatrickMusicSOH]

I have a question which has nothing to do with this particular video but I thought you might be able to help me out. So... I kind of made an overkill brew of a traditional mead to see what would happen. Started at a 1.140 OG which at first made me question whether or not it would start up, so I decided to pitch a little bit more yeast than I usually do (half a pack), just to make sure there were enough living yeast in there to start up fermentation. After 2 months it ended at a 1.050 SG which makes the brew a little above 12% ABV, which is - according to the package - the max the yeast can go. The only thing left to "fix" now is that the brew is overly sweet. And I mean really OVERLY sweet. I would love to take that down a bit to more of my liking. I believe however that pitching more yeast isn't going to help anything as it has reached the top of 12%. Is there a different way to fix this or should I just accept that it's a really really really sweet mead?

[@CitySteadingBrews]

You can ise a higher tolerance yeast or dilute with water and sugar t may referment.

[@chriszack9183]

Great job!!! How do you are fruit like BlackBerry ect

[@ethanshenk2058]

Does this have more of a bite than your mead that you made a year ago with the orange peels in it or anything i personally don't like the bite but i do like mead or atleast what ive tried so far

[@CitySteadingBrews]

What do you mean by bite? I don't detect anything like that in either one tbh.

[@BlockTechGold]

I really need to make some mead! i want to experiment with some of the local flavors here in the Philippines... any suggestions?

[@ChristnThms]

I started a couple years ago, guided largely by these guys' videos. I started out with just plain honey, and then tried varying the recipe with various fruits. So far, the one that got the best reviews from my friends is black cherry, with raspberry coming in close behind it. I've used both the 71C and 1118 yeasts, and find the 71C really kicks up the fruity flavors. I keep my sugars in the 1.100 range so that they don't end overly sweet.

[@CitySteadingBrews]

I'd totally start simple, like this one. Then you can build other ingredients in as you go and gain experience.

[@jacobmiller1518]

Hi! I am curious, why rack it? Is separating the mead from the lease important? Love the video by the way, very helpful.

[@CitySteadingBrews]

Separation, yes. It keeps any off flavors from leeching in, and helps to keep the mead clear.

[@crystalstanley916]

So question about specific gravity going below 1. Do you use that number to calculate ABV or only go to 1 for the final gravity reading?

[@CitySteadingBrews]

I use the actual readings.

[@keithmcauslan943]

Because of my weekend blow off, I created more Starsan, but 2 gallons of it. Could I have mixed one drop of dishwashing liquid with a cup of water and used that in a pinch?

[@CitySteadingBrews]

I wouldn’t want dishwashing liquid in my brew. You could just use some kind of cheap vodka or spirit.

[@keithmcauslan943]

@@CitySteadingBrews By this point I had very positive pressure, and I don't have any higher ABV drinks. I made the StarSan because that is what always do. But we eat off plates, and utensils that ahd dishwashing liquid on them, and if your my age your mother washed your mouth out, so a drop in the brew will not kill me; maybe make the brew bad tasting, but so would not doing any thing at all. I really wonder if it would keep it's potency long enough to prevent bugs from getting in.

[@FinnDiesel841]

I'm new to making mead (currently waiting on my First Mead to be ready to rack) I keep hearing you mention headspace when racking but haven't heard mention of what the headspace affects. What does it affect?

[@CitySteadingBrews]

If can cause off flavors due to oxidation or depending on the alcohol level, can activate acetobactors that make vinegar.

[@sullivanhaine3743]

Can you guys do a lavender mead! I would love to see it!

[@Nefariousrouge]

Ni!

[@johnshaw6702]

Holding bottle and wand with feet and knees. Yep, done that. Then I remembered that a clip came with the auto siphon, which made it easier. I've order a 2 gallon bucket, because using berries in a carboy takes up to much space. I normally just use juice, but I am experimenting with frozen berries; to see the difference.

[@ronniebounds6474]

When racking from the 1 gallon primary glass jug, you went to a flat top jar with a screw lid I think because of your concern about too much space above the mead for air to be thus adding oxygen. I don’t have anything smaller than another 1 gallon jug. How much concern would you have with that amount of headspace on mead in the second glass jug between the time of first racking and bottling? Thanks in advance!!!

[@CitySteadingBrews]

Headspace is important to consider but we just do the best we can.

[@larrylosciale9656]

Question guys, I want to make a hibiscus mead. My wife has saved whole flowers in the freezer. How do I prep these for use in secondary. How much would you use in one gallon.

[@CitySteadingBrews]

We have a hibiscus mead series coming out soon :)

[@bigosbro21]

Do you guys not degas before bottling anymore? Seemed like a short time from pitching yeast to bottling. Perhaps there was degassing off camera?

[@CitySteadingBrews]

There wasn't enough gas present to need to degas. Otherwise I would have!

[@foxfox4738]

With the three full bottles you now have, will you store them standing straight up or laying down? I understood there are pros to lay down as it will help prevent oxidination... any thoughts? Thank you in advance!

[@CitySteadingBrews]

You only lay them down if you use corks.

[@foxfox4738]

Awesome. Thank u

[@HolyPineCone]

A technical question which I guess doesn't really matter but.. does the brew start to clear before the fermentation is done? Or does that only happen when the yeast is starting to get tired of working for the big man?

[@CitySteadingBrews]

It can start before, but it's usually the yeast falling out of suspension when they go dormant. Not just yeast, but proteins and other compounds too.

[@HolyPineCone]

@@CitySteadingBrews thank you! You guys are great for responding so frequently!

[@brandonbertrand6002]

Hi there. I made a cranberry wine yesterday and put it into primary fermentation, it’s been less than 24 hours and now there is some kind of orange powdery stuff floating on top of the wine, I have no idea what it is, my ingredients are ( cranberry juice, 2 cups of sugar, a cup of very very strong black tea, lemon juice, and Lalvin wine yeast. With those details would you maybe know if that’s mold or yeast or something els? Thx 🙏🏾👍

[@CitySteadingBrews]

It sounds like clumped yeast. It's waaaay too soon to be mold.

[@hantms]

Any clues as to why it wouldn't clear more? Or would that take a lot more time to wait for it to get clear?

[@CitySteadingBrews]

Just time.

[@mdbissell]

Second to comment, earliest I have caught a new video.

[@thatdamhippy6937]

Could you use lease at bottom of first run to start a new one or is yeast dead dead?

[@CitySteadingBrews]

Theoretically you can, but I don't for consistency reasons.

[@dennisjeffrey5453]

1st off I love your videos. You guys are finally giving me the courage to try making Mead for myself. How often do you change out the star San mixture in TRBOS?

[@CitySteadingBrews]

Every brew day we mix up a new batch.

[@davidcleveland7085]

New subscriber. Enjoying the great content! Planning to start my 1st mead this week. With wine, I will sometimes start a new must on top of a slurry from a previous (just racked) primary fermentation... especially if I am making the same recipe. Is this advisable with mead, or should it be avoided? Thanks!

[@CitySteadingBrews]

You can do that. We don't normally due to it being somewhat inconsistent, and in our videos we want to show how to start from the beginning.

[@hectichive889]

So why do you use the bottling wand instead of just sticking the siphon tube end into the bottle? I assume it would fit, right?

[@CitySteadingBrews]

The wand makes for less mess since you can stop the flow.

[@abdullahal-hthlol9229]

Hi . What is the best best best temperature for ( White or red wine ) in the fermentation process?

[@ahviper5871]

I have a foot smell in the last gallon of mead i made 4 month ago, will it disappear with more aging?

[@CitySteadingBrews]

Most times, yes, but it really depends on a lot of factors.

[@beniaminv]

Hello. Getting into this hobby and was wondering, when bottling for instance that last bottle you had. Would vacuum sealing, if you have a vacuum sealer that can do bottles, work and keep the shelf life on it?

[@CitySteadingBrews]

It may help but my advice is just drink it sooner.

[@beniaminv]

@@CitySteadingBrews thank you for the reply. Was wondering because let’s say I want to age it during the aging process instead of opening a fill bottle to just vacuum seal the partial full bottle and let it age together with the rest and try it out during the aging process.

[@CitySteadingBrews]

I don't know how much it will help. I can't say I've seen any research on it. Seems like it should help.

[@PhantomSteel]

do guys know a good 1 gallon raspberry mead recipe for a beginner preferably sweet

[@thebread1448]

Does artificial light effect mead?? Like rgb lighting

[@CitySteadingBrews]

I wouldn't leave it in direct light of any kind.

[@geordiekimbo2]

Hi Brian, Derica and everyone else I have a question about the raisins in my mead. I started my first mead on the 30th April and added the 2oz/60g of chopped up raisins as you suggested. Are they meant to sink after a certain amount of time? It's been a week and my raisins are all floating, I've swirled once it twice a day and everything is still active. Is this normal?

[@CitySteadingBrews]

They sometimes sink but not always.

[@geordiekimbo2]

I've tested the ABV in both and added another half pound of honey to the brews as I was short of about a pound in each. I intend to add another half pound each in a few days. I've given both a sneaky taste. Traditional is at about 4.5% ABV and surprisingly complex with no odd flavour but the surprise is the cherry and berry mead, almost 9% ABV, quite tart with a hint of cherry, blends to a tannic middle with a very pleasant lingering blackberry finish.

[@johno7617]

Can i add a little water (boiled filtered at room temp) when racking to secondary? Should i care about head room and oxygen? I guess the yeast could still be working and producing a CO2 tho. I dont mind reducing the abv a bit

[@CitySteadingBrews]

Why do you want to add water? If it’s dry, you can, since it won’t ferment further.

[@johno7617]

CS Mead and More ok all my brews are dry. I didnt know if we should worry about oxygen in secondary

[@CitySteadingBrews]

Well yes and no. Be aware of too much headroom but don’t get crazy over it.

[@johno7617]

CS Mead and More OK thank you. i like your natural, relaxed approach to brewing. This is my first wine abv level ferment so im winging it but following an old recipe. Not rushing it and letting it do its thing. Dry blackberry mead with some ginger

[@swell1351]

Hi from down-under, This is my first mead from my own bees. Is my ABV calculation correct? Bottled on the 21Aug22 Total 3.8 Litres SG was 1.130 I was concerned. Had to make variation as my honey was very sweet and I am after the driest mead I can produce. So after adding 1 Litre water and more yeast :) so about 4.8 litres. On the 25Aug22 SG was 1.090 Today 21Oct22 SG .94 using your 135 calculation I believe that gives me (1.09 - .94) = .15 * 135 = 20.25% seems way to high to me.. but Hey! I don't mind 😊😊 Next time I will use less orange , this was a modification on your recipe (saved me doing conversion of quantities and Carboy size difference) which said just cut up orange and chuck it in. … The orange is drowning all other flavours. Your videos are great to watch , clear and easy to follow :)

[@CitySteadingBrews]

Probably .994 not .94, so it’s more like 13%

[@swell1351]

@@CitySteadingBrews On closer inspection you are probably correct scale does not show the leading figure goes from 1.000 next figure on scale is 90

[@nicksmith4660]

Would chlorinated tap water near boiling be enough for sanitizing purposes

[@CitySteadingBrews]

Near boiling, no. If you have objects that you need to sanitize, boil them in hot water (if it's safe to do so) for one to five minutes. 212° Fahrenheit (100° Celsius)

[@Nico-rt2rm]

I tried this brew and when I syphoned it in the other vessel I couldn't resist but taste it, and it is fizzy, it also smells yeasty but it's normal I guess. I saw you agitate the brew with a spoon to let carbonation go away, should I do it now or still wait? Thanks for what you are doing here on youtube

[@CitySteadingBrews]

You can degas. It will on its own in time.

[@Nico-rt2rm]

@@CitySteadingBrews Thank you so much!! You people are amazing, I am now watching all your videos! Thanks for making brew so accessible and easy. Greetings from Europe

[@calahabsher9225]

I can't to see how mine turns out :). Also, try Cotton Candy Grapes to make a wine! I made it with blueberries. I made it in a quart mason jar with a ferment lid. It was incredible and has a wonderful pink color. I used 1 cup of grapes and 1/2 cup of blueberries and used my emulsifier to blend the fruit. I found the grapes at Aldi's and Publix ^_^ . Thank you so, so much for these wonderful videos! I have learned SO much!

[@Jcewazhere]

If you added "Ultimate" to the Red Bucket of Sanitization it would be TURBOS. The Ultimate Red Bucket of Sanitization is Turbo(s).... k so it doesn't work perfectly. :P

[@nirxx]

Hello! after discovering your channel and watching all the videos in a week you made me really want to start brewing! the problem is that i can't really get the glass fermenter that you use. the only vessel i can get is the 5 liters(1.32 us gallons) fermenters becket(the round sealed white bucket) and i have questions about is, first, me, as a baby brewer how can i know what is going in without seeing what is going inside(of Corse taking measurement because how can you start without 3 hydrometers) and the second thing (witch is related to the first) you spoke about O² and headspace. what can i do when i open the vessel to take measurements how can i eliminate the O² after each opening ? is 0.32 gallon too much headspace to leave? or just to increase the batch? much love! Nir.

[@CitySteadingBrews]

You watched 300 videos in a week? WHOAH!

[@CitySteadingBrews]

During fermentation, the brew is putting out CO2, so you don't have to worry as much.

[@nirxx]

@@CitySteadingBrews this is what happens when you have too much free time. thank you vary much!

[@Kat_Andrews]

We can only get 5L fermenters too, so I multiply ALL ingredients by 1.2 and that brings it from 1 gallon up to 4.6 litres. That gives just the right amount of headspace. Hope that helps.

[@nirxx]

@@Kat_Andrews great! Thank you very much!

[@Cheezer424]

Do you use nutrients at all in this recipe? Are yeast nutrients necessary?

[@CitySteadingBrews]

We don’t normally add them. Sometimes and if we are going for higher abv. Necessary? Depends on who you ask. It can be done without adding additional nutrients but may take longer to age. Also, anything you add to a brew other than honey and sugar and water is a nutrient in sone way, such as spices, fruits, etc. we tend to keep things simple and generally don’t add commercial nutrient other than Fermaid O on occasion.

[@dan-iu6dh]

@:37 that Thor or Brian floating in there? :p

[@DrLextor]

Do you plan to make another coffeemel a bit dryer, since the last one was really really sweet xD

[@CitySteadingBrews]

Eventually sure.

[@metalheadl456]

excuse me sir but i have a question. i did make a batch right now but did not add any tea for tannins and i forgot to pick up powdered tannin from the store. is it really neccessary ? i never tried mead so i dont know how its gonna affect the taste and profile. can i add it after primary ? and another question is im using sna method for adding fermaid o. do i need to thoroughly stir everytime after adding the fermaid o or just pitching it in is enough ? because im afarid to expose my mead to oxygen. sorry the for the long questions :D

[@CitySteadingBrews]

Tannin is just a flavor adjustment. You can leave it out or add it later. On your second question... we don't do it that way.

[@metalheadl456]

@@CitySteadingBrews thank you

[@shangus4637]

I stg I thought those were garlic cloves in the thumbnail 😂😂

[@MinersMoonshine1977]

Just wondering if you don’t want to have 12% abv can you temper the mead down with non chlorinated water to 6% abv by any chance??

[@CitySteadingBrews]

If it's dry, sure you can.

[@MinersMoonshine1977]

@@CitySteadingBrews thank you sir for the response, I really like watching your videos on making ciders and meads very informative I have learnt so much from your videos. Once again thank you..

[@krismahlberg9705]

Ok hear me out....bobble head TRBOS with moving racking cane? Lol

[@MatoNupai]

Brian: nice looking mead there, I LOVE mead Now my complaint to KZbin. STOP FIXING WHAT ISN’T BROKEN! Every time there is an ad the video refuses to start again so I have to reload the page then do my best to skip over the %{*+ ads!

[@CitySteadingBrews]

Sadly, they don't see the comments, I do... And sorry about that, not sure of anything I can do to change it. We just let the standard amount of ads run, meaning we don't remove or add any more than YT puts in on their own. We do have to make a living after all....

[@zigggyyyc7342]

Can you use a cork top finished with a wax seal on top?

[@CitySteadingBrews]

You certainly can.

[@zigggyyyc7342]

@@CitySteadingBrews how long should you leave the mead before sealing it like that? .. so it doesn't explode :)

[@m4a44]

Heh, it seems like now we play the game of "are they putting TRBOS animation in this time?" lol

[@CitySteadingBrews]

I did it once... seems too much to do it three times.

[@johnharvison5780]

What If I wanted a traditional mead, dry, with some carbonation (not a lot) and no sulfates? Champagne yeast? What type of nutrients should I ise for no sulfates?

[@johnharvison5780]

Also I'd prefer a lover abv, more in the 8%-11% range

[@CitySteadingBrews]

Use less honey and bottle carb.

[@CitySteadingBrews]

We don’t add sulfates but a small amount is always produced during fermentation.

[@patlawson1659]

I'll start off at 1090 , then when it goes Dry , I'll sweeten to 1010 to 1012 . Don't want it too sweet if it stops . But every time I Backsweeten , I'll give it 5 or 6 good Swirls 🍥 first , then Rack , and take everything out that will come out . I figure if it can't get up and get out it ain't doing me or the wine 🍷 any good . But when I Backsweeten , I'll add sugar & fruit 🍓🍑 to give the Yeast something to eat . I did that with the last Batch , 5 times, finally got tired of it and stoped at 1010 again . It went to 1006 anyway . That's where I left it . Racked it out again , got 5 full gallons in a water 🌊💦 jug . Took the rest to Game 🎯 Night . I won't do that again . That 18.090 , Kicked our Butt's . That's like toting around a stick of Dynamite . Good thing I live on Rural roads ,. with farm fields on each side . That was Friday night , it took me 4 full days until Tuesday night before I even wanted another glass of wine 🍷. And I'm having my Juice Wine , the Blow Off Batch 🌋. It's only 11.610 . I'm not sure what to do with the SWAL Wine at 18.090 . Maybe cut it with something weak . Or give it away for Christmas ⛄🎄 Presents 🎁 with a warning ⚠️ label on it . But it will jump on you quick . Yeah , if you want high A.B.V. start off low , and Build it up slow . But look out . That don't even include the sugars that was in the Fruit 🍓🍑 each time it was Backsweeten . 🤠

[@Alf_4]

5:13 do you have a link to that channel?

[@CitySteadingBrews]

Link is right in the description but here it is: kzbin.info/door/qjTeB88zqdwT69gdNC-UXw

[@eric81872]

☺♥

[@mikeremillard275]

Can you explain what dry means?

[@CitySteadingBrews]

Not sweet.

[@stanleygrover1685]

I like dry Mead, so I shoot for 1.096 then pitch . and let it go to 0.096

[@markmanning2921]

So just to make things clear, the "Red Bucket of Sanitation" is where things go in insane and come out saner right? :O)

[@CitySteadingBrews]

LOL

[@alexbadini1906]

DISCLAIMER: i'm italian, sorry for my bad english. I've had a problem with the solfury smell. I've tried to make a mead on my own (shame on me) andthis was the recipe: -1kg of wild flower honey -25 g of dehydrated strawberries -25 g of hydrated bread yeast starting gravity 1.066. After two weeks (i can't rack because i didn't have any other fermentor) the gravity was 0.993 The result was very dry (quite unpleasent) and the smell was like eggs (reeeeeeeally unplesent). I've tought that my brew was infected and so i dumped all away, i was wrong? Is there a way to change that smell? thank you so much for everything

[@CitySteadingBrews]

It wasn't infected, but very young is all. Also, it didn't have enough oxygen put in at the start so the yeast stressed and created sulfur dioxide. It would have aged out.

[@alexbadini1906]

@@CitySteadingBrews thank you so much🙏🙏🙏 next time i'll be more patient

[@qdmc12]

I've used coffee filters successfully but it was with a 15.7% melomel. Yes, it does take a long time but was worth it and prevented a 40% loss. I do wonder, however, how much alcohol was lost due to vaporization - the house was around 66F at the time.

[@tainicon4639]

Is that a Monty python and world of Warcraft shirt?!?!?!

[@CitySteadingBrews]

Probably.

[@larrylauzon7871]

6 lb. honey , 2 gals apple juice, 2pkg (mistake) Lalvin B47, OG 1.110 , FG - 0.04 what is my ABV never had it above the 1.000 mark

[@CitySteadingBrews]

What is your final gravity? -.04 is not a reading. Is it 1.040? 1.004? 0.996?

[@Kulthul]

Free apple juice?

[@CitySteadingBrews]

Yeah, it's a joke. You buy the bottle and get the juice for free since the whole lot is usually cheaper than buying the fermenter alone at a brew shop.

[@Kulthul]

@@CitySteadingBrews 🤦‍♂️I can’t belive I missed that!

[@coltongaby199]

First to comment.

[@funkymonkey529]

I love your Videos but does this mead of yours now taste like dish soap by chance? It really looks like you forgot to rinse it out after you washed it. There is totally bubbles that look like soap bubbles inside of your smaller jar prior to putting anything in it. Not trying to troll but I'm honestly curious

[@CitySteadingBrews]

Those are just some bubbles from sanitizing. Not soap at all and the tiny amount isn’t a problem in any way. It’s a no rinse sanitizer.

[@funkymonkey529]

@@CitySteadingBrews oh awsome. Thank you!