Sparkling Cranberry Apple Cider ANYONE Can Make at Home

[@aramisdg]

Just wanted to thank you both. Found you during covid lockdown and instead of making bread I asked, "How does one make wine?" Thanks to you both I've been making wines, beers/ciders, and even mead (have a cyser done and blueberry melomel working). Seriously thank you for all you do.

[@CitySteadingBrews]

Happy to help!

[@keithmcauslan943]

I have a new brewing term, when the fermentation is so active and the airlock gets blocked and is shot into the ceiling tile: Projectile Fermentation.

[@johnstephens3767]

try the white cranberry apple next, by far the best juice ever.

[@dominic_a]

Cranberry cider is one of my favorites. I add peach to my cran-apple cider for a summer sipper.

[@surveyor1995]

Just finished a Cran Pineapple. I would highly recommend it. Very tasty combo. Thanks for another great video.

[@julietardos5044]

Recipe? Thanks in advance!

[@surveyor1995]

@@julietardos5044 I apologize I lost my notes. But I did use 4 qt Ocean spray Cran Pineapple juice, nutrients, tannin, pectin and yeast ( I think lalvin 74 B). Added sugar to hit my target gravity then let it sit for 2 weeks. Racked and let it sit for another 2 weeks. Back sweetened with allulose to 1.012. That's basically it.

[@julietardos5044]

@@surveyor1995 Sounds good. I didn't know that cran-pineapple was a thing. I'll look for it. Thanks.

[@beep-beepwatermelon4203]

I use juice to carbonate my kombucha and it works *almost* every time. I can’t get cranberry to carbonate!!! After watching this video I am going to check the PH! Cranberry/pineapple/ginger tastes like a cyclone popsicle! I can’t wait to try that flavour combination again with the PH adjusted and hopefully it carbonates…. Thanks for another great video. I’ve been waiting all week for you to upload 😂 I like watching the tastings, but these start to finish videos are my favourite thing to watch on KZbin when all the kids are napping!!!

[@CitySteadingBrews]

Kombucha is acidic by nature so... cranberry may be pushing it over the limit.

[@pidlid1970]

Totally entertaining edumacation. Yeast suggestion for acidic brews :- Mangrove Jack’s MA33. Ph range of 3.0 - 6.0, alcohol tolerance of 14% abv and reduces malic acid by up to 35%.

[@robo2490]

Have used this with strawberry wine and its amazing.

[@nole900]

I made a cranberry Apple cider for Christmas (Apple Juice with frozen cranberries)... It came out amazing! Made a 1 gallon batch and force carb'ed in my 1.4 gal mini keg... Didn't stand a chance on Christmas Day

[@gsxr600rafii]

What was the recipe?

[@nole900]

@@gsxr600rafii 1# frozen cranberries chopped, 1tsp pectic enzyme, 6 g FERMAID-O, Apple Cider to 1 gal, 1 pkt SAFALE US-05

[@nole900]

@@gsxr600rafii I also added ambrurana oak spiral for 2 weeks

[@jameswine8811]

Is the keg hard to learn

[@stoatyboy]

Hi! Fantastic video. I HAVE carbonated and pasteurised a ginger beer using just sugars. It was 7%. I used lots of fiery fresh ginger, lemon juice, powdered ginger adding roundness and lemon juice for acidity. It went totally dry and quite clear, I backsweetened to 1.030 and bottled knowing I was asking for trouble. I put it into a large heavy duty plastic container and gave it 3 days, squeaky bum time for the full 72 hrs. The most dangerous part was then pasteurising up to 60C (I’m English) for 20 mins. Cooled and the back into the container for a month of maturation. It’s the most heavenly and terrifying drink I ever made… 😅😅

[@CitySteadingBrews]

Yup. We show it in a couple of videos. One being our original ginger beer.

[@erinkristiansen7623]

I have natural carbonated after sweetening with allulose and it worked out fantastic in my ciders multiple times. I haven’t used other artificial sweeteners because I don’t like the aftertaste.

[@colinmackay92]

I'm always happy when you guys upload. I'm also happy to know that Brian is still holding that grudge against those darn teachers haha. I always get a kick out of that.

[@johnmartin9090]

Made my first blackberry mead! Turned out Awesome! Thank you for all your hard work and sharing that help me be successful.

[@TheTriFyre]

I was just getting ready to message you guys and asked if you was okay. 😅 Thank you as always 🙏❤❤❤

[@blackstarboys4719]

Hey guys, this is yet again something I want to make, going to have to buy another house just for brewing 😂 I was at my local brewing shop and I was surprised they hadn’t heard about you guys so that’s a new subscriber the, Australian Home Brewing. I was honestly surprised they hadn’t seen you guys. Now they have. I’m going to have to become a realestate baron now just to do the brews I want to do 😂 cheers guys 🇦🇺

[@CitySteadingBrews]

Lol. We are International but... not that big really 😀

[@jamesvatter5729]

8:05 VULCANIC ERUPTION WARNING! LMAO! You just put that in there to make people like me feel better about our mishaps.

[@CitySteadingBrews]

I would love to say that but... nope.

[@thatjonguy103]

One thing I've been meaning to suggest, not so much for CS, but others. I use two mats that are designed for wet shoes to store fermenting batches. Basically a cookie sheet, but plastic and has the diamond deck pattern. So the bottoms are raised a bit. Of course I've never used them for shoes.

[@freshestavacado9195]

1:33 OH NOES!!!! There IS an "-ate" in the ingredients: apple juice concentrATE!!!!! /J Edit: 14:45 the fact that you use the same glass sound every time works Perfectly here lol I loved the danger dance here 21:49

[@thanielxj11]

I would love to see you guys use the keg again. Also, I did make rice wine because of your guys's video and it turned out fantastic so I appreciate your inspiration!

[@gunrunner5095]

Opened a bottle of my cranberry pomegranate apple cider to watch. When I bottled I added a teaspoon of allulose and a sugar pill in each bottle to hopefully get a little sweet and carbonate and they all are flat. It's still really good, just didn't carbonate. Fermentation was REALLY slow and I didn't test the pH so that was probably the reason. It didn't stall but it took a month to ferment. So it could have been either the allulose or the pH that stopped it from fermenting. But I used the yeast at the bottom to get my next batch going and it did fine. I call it my friendship cider... Lol PS. I bottle everything I make with bottle caps because that's what I have. Wine, Mead, cider, beer all go into bottles and are capped. Which can be interesting if I forget to label it... Lol

[@robbytheremin2443]

New and improved! Now with extra science! Seriously, I love this stuff. ❤

[@MichaelThomas-dr6xy]

I’m watching while I’m catching a good buzz off of the Honey Mead wine that I made from another video that is freaking awesome! My first brew also!

[@edwardcunningham6315]

Great job 👍. I like the simplicity so much that I started a gallon of plum/apple cider with the same apple juice and six whole ripe plums. I added sugar to bring the starting gravity to 1.10 and used red star premiere clasique yeast. It's it's one week and quite active 😊. Thanks for your time and advice 👍❤️🙏

[@CitySteadingBrews]

Thanks for sharing!

[@hardstylzz5024]

I just did a lemon, orange and pineapple wine my ph is at 2.43 using a meter and i added 1/2 teaspoon of baking soda really no change. So i left it like it is using the D47 yeast half a packet to this gallon. Just check this morning. It looks like the yeast doing the job well nice foam quarter from the top so it's working even with alot of acid in the juice. I could add yeast nutrients the next day just incase if it stalls.

[@CitySteadingBrews]

I would get potassium bicarb as you can add more and not alter the flavors. Nutrients are not going to fix low pH as your yeast will die.

[@EnragedCrane]

I make a cranberry mead out of that cranberry cocktail and alfalfa honey! its delicious, usually rounds itself out at 12.5%

[@1boortzfan]

Love you guys. FWIW, earlier this week I went to a Rural King store nearby. To my surprise they had TURBOS on the shelf for sale.

[@CitySteadingBrews]

Awesome!

[@docthomas88]

I did one of these with some bottled cran-apple from publix. This was before I knew about PH and stuff, so ended up with a VERY slow fermentation. it did eventually come out great though, one of my favorite brews

[@daigledj]

I still use your old method of pasturizing to halt fermentation and get a sweet natural carbed cider/mead. It is risky and I've had a few bottles blow (maybe 5%) but it's worth it. Would love if you come up with a better method. For those scared of bottles blowing during pasteurization I use a sous vide in a large ice chest with lid down as far as the cord allows. Bottles blowing just means losing 12 oz of cider and cleaning glass out of the bottom of the ice chest. The water keeps the bottle bomb from even scratching the icechest.

[@jamesb5863]

I'll have to try a cranberry cider sounds good. I've been naturally carbonating and just pasteurizing. I've only had one bottle break and I think it happened cause either there may have been an imperfection in the bottle or what I suspect is that the hot water I poured into the cooler may have been too hot since it was the bottle closest to where I poured the water that broke (it broke after a little while not while I was pouring), and another possible factor was that I may have filled the bottles too much with the cider and since liquid does not compress the pressure got too high. Since then I've made sure I fill the bottles a little less and use water no hotter than 180 deg F. My ciders have come out carbonated and sweet. Recently I made one with the leftover juices I had in my fridge from previous ciders, so it was a combination of 2 different apple juices, tart cherry juice and pear juice. It came out really good, the blend or tartness from the cherry mixed with the sweet of the pear and apple was delicious.

[@stephenmanis5258]

You two are awesome, thanks. :)

[@CitySteadingBrews]

Thank you!

[@JordyValentine]

Loving the cider videos guys 👍 if you haven't got one already a dedicated video on storing and aging would be great, I know you just put them somewhere cool and dark but it was a big question/concern I had when I first started out and there's not a lot out there if you search 'how to age cider' for example.

[@CitySteadingBrews]

We haven't done a video on aging because it's really just... leaving it to sit for a period of time. There's nothing else to do.

[@JordyValentine]

@@CitySteadingBrews well yeah, fair enough. I suppose you wouldn't really be able to stretch that into a video. Thanks for the reply!

[@CitySteadingBrews]

No worries, it's been asked a few times!

[@Jut3333]

Brian can you please talk about the Ph meter rods and how to store them. It seems to much to keep up with.

[@CitySteadingBrews]

Every meter style is different. Our super cheap one is stored dry. The one in the video is stored wet.

[@ozziedudemike]

Haha, are we green? I have been thinking about carbonation because I used your ginger beer recipe and added some pears and was looking at my first natural carbonation. I like the idea of the homogenous mix for consistency but have noticed that the yeastie beasties don't cooperate well. and the ratios may change in the pitcher as it settles while you bottle. Tedious as it might be, I am thinking that a bottle by bottle carbonation might be worth a try. I will perhaps look at your yeast and sugar by volume and scale down for bottles. This won't prove anything, but if mine carbonate well, it would perhaps encourage further investigation along this line. BTW this is my first non-distilled project outside of liqueurs and limoncello type bevvies, so thanks for all the tips and advice (my education ) 🤣.

[@blackstarboys4719]

Hey guys, funny coincidence I have both of these juices 😂 I was hoping to have you guys use these ingredients. My problem is should I get a storage unit due to my enthusiasm. I’ll slow things down but it’s now my biggest issue 😂. Space is just, well it’s just. 🇦🇺

[@CitySteadingBrews]

Lol, I can appreciate that.

[@dawnteskey3259]

The name sounds yummy!

[@Loredo2328]

I have been watching yall since covid, that's when I was inspired to start brewing myself. I have one question, why are the videos now coming out on Saturdays? I'm not complaining or anything, I was just used to to the routine.

[@CitySteadingBrews]

We saw more viewers were active on weekends so we are testing sat vs subday.

[@glleon80517]

I did this a year ago last Thanksgiving. It fermented dry and tart. Not vinegary, cranberry tart. I did not carbonate. I drink it as a cocktail with a little splash of lemonade.

[@the_whiskeyshaman]

Thanks guys good stuff

[@julesgiguere3562]

Thank you two for a great extra fun video to watch. I am going to be doing a triple brew experiment 1gal w/sugar 1 w/honey and 1 w/agave any flavor suggestions that might play well w/all?

[@CitySteadingBrews]

You can flavor things any way you like. They are sweeteners... and will be fermented out.

[@seasickviking]

Brian: "We All Watched Mr Wizard Growing Up..." Most: "Mr. Who?" Me: "The Guy Before Bill Nye."

[@CitySteadingBrews]

Yup!

[@Deedledo]

I remember watching Mr wizard while waiting for the school bus back in 1990. ( I was in kindergarten)

[@edwardcunningham6315]

Nowadays it's "doctor wonders workshop"😀

[@Itsontothenext1980]

I was more of a Beakman's World kinda kid

[@wendull811]

I just made a pineapple habanero mead, and it finished dry at 16% abv. It lost a lot of pineapple flavor and has a lot of heat to it. Can I backsweeten it the way you guys did with this but with pinapple juice and then pasteurized it with my emersion circulator to keep it non carbonated?

[@CitySteadingBrews]

Should work just fine, yup!

[@wendull811]

@CitySteadingBrews Awesome. You two have really inspired myself and my friends into making our own mead.

[@godgunzndrumz]

Great video, thanks for sharing your craft with all of us. You mentioned how back sweetening can interfere with carbonation. On my last Cider in addition to erythritol I tried a cinnamon extract and the carbonation failed miserably. I was thinking because I got stupid with two cups of brown sugar and Fleishman's yeast, I stressed that yeast to the point where there none left. This has me thinking that just maybe the extract may have also been a factor. Have you heard of extracts playing a detrimental role in carbonation also. I will never use that much sugar again. I was seeing stars after two them and it tasted to me like pureed mule poop.

[@CitySteadingBrews]

I would think some extracts might affect fermentation, sure.

[@S4MU3L-]

I'm new to all this and don't want to ask silly questions but could you just add your priming sugar solution for carbonation directly into the brew if you are happy with how it is?

[@CitySteadingBrews]

The priming sugar is for carbonation. If you just add it into the fermenter, it will simply ferment and make more alcohol, but if you bottle it, it will hold the carbonation and make it sparkling.

[@samuelssonjorgen]

Great video! I've started making my own version of your cider, and it's bubbling away nicely. I also tried using pH strips, but it seems that sanitizing the pipette with Star San might affect the pH reading. Have you noticed this too?

[@CitySteadingBrews]

We try to dry it as well as we can first.

[@pedra727]

Hi, i am really loving your videos, and love the way both teach so well how to create all this drinks. I have a question i am starting on this journey, and i do have an alcoometer, that is a tad diferent than you guys, it goes from 0-100% vol/ Gay Lussac 0-44 Cartier, i dont really know how this one works, could anyone help understand it, i would really apreciate! PS: the Alcoolmeter is from Alla France

[@CitySteadingBrews]

Alcoholmeters aren't really going to work for fermenting. You want a hydrometer.

[@CitySteadingBrews]

kzbin.info/www/bejne/j2GugWONjteYn8Usi=v7B-ma01vzHegRLC

[@johnp.2267]

Vinegar, Will Robinson! Vinegar! Derica is such a joy. Also, if you wanted a sweet carbonated beverage, why not use a low-tolerance yeast and deliberately stun it at the end by adding a little too much sugar? I know yeast can't read, despite the ground-breaking Teaching Yeast To Read program, but there has to be a yeast strain that's more reliable with its limitations than others.

[@CitySteadingBrews]

You are likely to make bottle bombs that way.

[@johnp.2267]

@@CitySteadingBrews Shoot. 23 years making brews, and I still have a lot to learn.

[@CitySteadingBrews]

Yeast will vary in their tolerance due to a million factors, one being they are living things.

[@RogerS1978]

Would like to see what happens if you try and pasteurise carbonated bottles in a pressure cooker? The outside pressure should equalise that of the inside?

[@CitySteadingBrews]

We don't ever pasteurize in a pressure cooker. I do not recommend it at all.

[@Deedledo]

I use this apple juice for my straight apple cider. (No cran) I tried a few from my local supermarket (shoprite) and found i like the motts natural the best. (I didnt do the 7 dollars a quart, knudsens organic, becasue that would cost way to much for a 2 gallon batch)

[@Deedledo]

Edited because auto correct hates me.

[@shannoncraig509]

I would be nice to have a stir wand with nucleation points on it that can be cleaned and sanitized. We could dip it into the must and remove if it starts degassing too quickly. I have looked for something like this but cannot find it. Product idea you could run with?

[@CitySteadingBrews]

I would be concerned it would too easily harbor infections.

[@chitchatandchuckles]

Of video topic question. I was wondering what kind of shelving you use for your fermentation station? Just got into a new apartment and want to use my spare bedroom closet as my fermentation station. But trying to find shelving with multiple levels and will fit the fermenter with airlock on is a little difficult. Hope that makes sense. Thanks.

[@CitySteadingBrews]

It's just a heavy duty shelving unit.

[@tommcgehee8190]

Have you ever tried Hawthorne berries or choke cherries?

[@CitySteadingBrews]

We've used juices with choke cherries, but never used them exclusively.

[@tommcgehee8190]

@@CitySteadingBrews how did it turn out.

[@CitySteadingBrews]

Being it was in a juice mix... not fair to judge it, lol. Wasn't great but this was years ago so I do not recall the recipe.

[@Bob-mf7be]

What is the ph of StarSan, and what is the influence of using a pipet wet with Starsan on your sampling?

[@CitySteadingBrews]

Probably low 2's? As for a sample... fair question but the minute amount in it shouldn't matter.

[@Dark_Reaper_86]

Something I'm curious about. If you intend to carbonate a brew and natural fails, could you use something like a soda stream if you have one, and would it actually work?

[@CitySteadingBrews]

I don't own one but you can use a keg.

[@nathanielsizemore3946]

Would adding hectic enzyme during the fermentation process helped with clarity because of the pectin in the apple juice?

[@CitySteadingBrews]

Maybe? Ultimately it makes no difference for flavor at that point. A little haze is not a problem.

[@pozzowon]

22:30 why do I want to get it off? I haven't done so in a couple of years! What am I risking???

[@CitySteadingBrews]

It's easier to rack without a bottling wand on the end.

[@J.T323]

Started a spiced apple cider 3 days ago.😅

[@nizarahdragon3973]

Do you ever do ever do shuns/drinking vinegar

[@CitySteadingBrews]

Never heard of shuns but no, we don't really drink vinegar.

[@nizarahdragon3973]

@@CitySteadingBrews sorry outo correct shrubs or drinking vinegar it’s the sports drink of the 1700 and 1800 I have heard of them being used as bitters

[@CitySteadingBrews]

@nizarahdragon3973 oh! Yeah we are considering shrubs on the channel!

[@Chunksbulldogs]

Hi guys started watching your channel religiously and loving everything! Just quick question I have started this brew yesterday everything seems fine but on top of the foam at the top there is like red gunk is that fine and will it settle? Thank you

[@CitySteadingBrews]

It's fine, just particles from the juices most likely.

[@Chunksbulldogs]

@@CitySteadingBrews thank you guys your both legends! Straight from wales in uk ❤️

[@Animesicle]

8:16 the solution got a little excited

[@p.l.g3190]

I am getting back into winemaking after a move. I now have hard well water. Can I use it to make wine?

[@CitySteadingBrews]

You can. It might need a little acidity in the end due to the calcium canceling out the acids in the grapes.

[@p.l.g3190]

@@CitySteadingBrews Thank you so much! I really appreciate the help and your splendid work!

[@MrTruemassa]

CooL 😊👍

[@martingiordano7616]

Yum

[@hugh3464]

Hey guys. The Amazon link to the cranberry juice isn’t what you used in your video. The link is to an 8 pack of unsweetened cranberry juice. I didn’t notice it was unsweetened until after my order arrived. No worries, I can add sugar, besides my wife loves cranberry juice, the more tart the better.

[@CitySteadingBrews]

We may have swapped since the one we used we changed later? Or... not available on Amazon. Or they changed the item...

[@realstreetboy.4755]

I am from India

[@realstreetboy.4755]

❤

[@AdamFranklin500]

So for the non fermentable back sweetened Ciders intended for carbonation we have the following: ~ Pineapple Cider - January 2023 - Sweetened with Erythritol - Good carbonation - Big pop on the swing top ~ Grocery Store Cider (Scrumpy Adjacent) October 2023 - Sweetened with Erythritol - Good carbonation - Decent pop on the swing top ~ Fresh Blueberry Cider - May 2023 - Sweetened with Allulose - Slight carbonation - Tiny pop on the swing top ~ Best Blueberry Cider (redo after fresh blueberry vid) July 2023 - Sweetened with Allulose - Little carbonation - Little hiss from the swing top but no pop So it seems carbonation was best with Erythritol just going by these few brews with non fermentable sugars

[@eSTactics]

I'm not an alcoholic I am a connoisseur in homebrew

[@13thCharacter]

VOLCANO!

[@pacostacos6941]

Can we talk about the “importance” or “unimportance” of yeast use?

[@CitySteadingBrews]

What would you like to say?

[@pacostacos6941]

@@CitySteadingBrews well I think a lot of people get a little nervous when it comes to measurement of yeast like did. What’s the difference between using too much or too little yeast?

[@CitySteadingBrews]

Oh for amount? Almost makes no difference. Packets do 5 up to 5 gallons. We tend to use 1/2 a packet for up to three gallons and a whole past that. We have used whole packets for a gallon too. It's really hard to use too much yeast.

[@pacostacos6941]

@@CitySteadingBrews Right on! Thank you! I just thought I would ask, not just for me, but others that might have doubts, concerns, or just curiosity about yeast usage. Cheers 🥂! And thank you again! You two are the best!!!

[@gabrielpauly7931]

YEASTPLOSION!... another great vid!

[@ContemporaryMatt]

Have y’all ever done a cleaning and sanitization episode? Like best practices and such? Maybe how you scrub the gunk out of a narrow mouth like that fermenter???

[@CitySteadingBrews]

We haven't... it's literally just washing dishes. We use bottle brushes and soap and water.

[@mattrenaud7573]

While hydrating the yeast for the cranberry apple cider (Mar 2, 2024) you mentioned that rehydrating in just water wasn't the best because sometimes it didn't do much. You said that instead you would rehydrate in the apple juice because that would be better. My question is then does this mean that the yeast "lika da juice"? 😁 Sorry. I couldn't help myself.

[@CitySteadingBrews]

There's sugar in it to give them something to work on. Water will wake them up most times still though.

[@nerdydrew6818]

Why was there no shaking of the "bejesus" @0:13 ? 🤣

[@ministermundain]

8:17 "down boy down:

[@Animesicle]

forgot to comment last video i watched but i also have a can named tigger she is gray striped and Meows constantly until she i pet lol

[@ZeroIncGaming]

This came out the same day I'm about to make a cranberry apple cider with left over holiday juice. What luck.

[@CitySteadingBrews]

Awesome. Our investment in concealable microphones is paying off! Jk.

[@ZeroIncGaming]

@@CitySteadingBrews 🤣

[@jamesvatter5729]

Watching this one again. Funny you mentioned auto siphon usage. I just watched someone else I thought was a good brewer using his mouth to start the siphon like a gas thief!

[@CitySteadingBrews]

Yeah, always bothers me to see that kind of thing. Your mouth is a bacteria farm, really bad idea.

[@kevinjsayers]

When bottling, maybe consider PET plasitlc, much safer i would think. I use re used plasic pop bottles, very durable. Also a cheat for sweet carbonated ciders: use appropriate amount of sugar, let carbonate till bottle is almost solid then stick in the fridge. The cold temperature will slow fermentation to almost nothing, will be carbonated and sweet at the same time. Just leave in fridge or carbonation will start again.

[@CitySteadingBrews]

That is not a good idea. I know of many people who had bottle bombs in the fridge.

[@kevinjsayers]

Even in a super cold fridge and PET? I keep my fridge close to 0 Celsius lol

[@CitySteadingBrews]

@kevinjsayers yes!

[@kevinjsayers]

@CitySteadingBrews good to know, thanks!!!

[@deenottelling8492]

The cranberry acidity got me thinking, have you ever done a pomegranate mead/wine?

[@CitySteadingBrews]

A few.... kzbin.info/www/bejne/oniTYaxtrZmNi6csi=0WGZAzHu91MExU8I This was just two weeks ago: kzbin.info/www/bejne/naq5k398fpeYfaMsi=nRCtsmHUo4hErr5M

[@horsesonsteel6154]

hi

[@elricthebald]

8:16 Did Derica just drop an S-bomb? 💩😆

[@CitySteadingBrews]

Possibly.

[@The0neGreatest]

This video kind of sent me on a funny train of thought. I love the absolute WIDTH of the hobby of brewing. In this video y'all used testing kits, other versions of testing kits, all kinds of neat tools, did tons of math to figure out technically unnecessary things. But realistically there's someone that's going to see this recipe and just say "Nahhh don't need all that" and just chuck the two juices together in a random bucket, throw some yeast in, and still come back to a drink they think is delicious. Gotta love brewing.

[@CitySteadingBrews]

Yup. We show all that just in case though. If things go wrong, we want folks to see why and what to do.

[@billbucktube]

👍👍

[@joiowen4290]

We have discovered another Batman villain: The Bottler! Cousin of The Riddler!

[@Helliconia54]

i'm doing very well with Tandaco bakers yeast. Ferments out to around 15%abv. Floculates well and has NO off flavours. oh yer, I'm in Australia. Tandaco is one of the two bread yeasts available

[@Poughdg]

Great show, as usual, but TOO MUCH MATH at the end... After awhile i just hear those numbers go whistling over my head. How much ABV? DAMUCH!

[@CitySteadingBrews]

Knowing the math is rather important really. Helps to know if a brew is safe for bottling, storage, etc.