Strawberry Jam Wine -Finishing Racking Bottling

Today we finish the Strawberry Jam Wine!
How does it taste? See the next video: • Strawberry Jam Wine Ta...
Yes, the long awaited sequel to Straberry Jam Wine is here. We will test, taste, rack and bottle the wine in this video.
Making Strawberry Jam Wine (First Video) • Strawberry Jam Wine Re...
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[@CitySteadingBrews]

How does this wine taste? Check out the tasting video: kzbin.info/www/bejne/jYm0eGiZqcearaM

[@Supremefatty740]

Where did you get the spring tipped siphon hose?

[@ginabernard3626]

"Our reading on this is--" MEORORW! LOLOLOLOL! Cats are dope.

[@2threetom2]

Only tangentially related to this video...but, using Brian and Derica's methods, I've made a blueberry acerglyn (blueberry and maple syrup come from the same climate region, after all). I used all natural blueberry juice (like the Viking's blood with cherry juice), two lbs of clover honey, one lbs of Vermont maple syrup, and 71 beast. One month in primary and one month in secondary. After a taste (for science), it's already amazing...but it's gonna be incredible. Brian and Derica, thanks for the knowledge.

[@rongreene1788]

I smash the like button first then watch the video. Because I just know.

[@CitySteadingBrews]

I like the way you think!

[@billbucktube]

I have a tendency to like the smash button....

[@eddavanleemputten9232]

Same here. Start video, smash like button, watch video. Read the comments while the ads are running. 🤣

[@stephenknecht7189]

I made a raspberry wine. After it finished it smelled like foot, siphoned it, let it sit. Had to add sugsr to sweetin it up bc it was really tart. Let sit for another month, foot smell died down and started smelling like wine.. Flavors started blending, and its jared up now...still sitting..

[@AdamFranklin500]

When I’m dealing with floaties when racking or bottling I’ve found tying a hop bag onto the bottom of the auto syphon helps a lot. Love the colour of this. While watching i swear i could taste strawberries 😄🍓

[@coryclark7706]

Brian: and the reading is: Tigger(i assume): Meow

[@bossalou]

It goes to show you don't need clarifiers and that time is really the best clearer. I've only experienced the pectic haze from a mixed berry mead that made this past winter. Because it's so dark in color, I didn't notice it right away until after bottling. If you stick your face really close to the bottle, the you see it. It doesn't bother me really.

[@mandolinman2006]

You know, I'm berry glad you posted this. I was in a jam searching through straw in hopes of finding something to watch. I might try to make some of this, provided I don't get locked up for the Rona. I was pureeing some cayenne and Tabasco peppers for some fermented hot sauce and inhaled some of the juices in the air.

[@michaelo5665]

That's why I resemble walter white when I'm making hot sauces lol.jokes aside my sympathies.

[@mandolinman2006]

@@michaelo5665 not sure who that is. What got me was, I washed dishes, took a shower, and still made my eyes and nose burn.

[@michaelo5665]

@@mandolinman2006 the main character from breaking bad. He was always in a gas mask and hasmay suit but yeah water just spreads capsaicin. I literally wear mask goggles and gloves when processing large amounts peppers.

[@MrAaronPotter]

"HELP! I CANT TALK WITHOUT MY HANDS!" - glad i checked out the first vid from this brew. this looks great and pretty clear already.

[@vicroc4]

He must be part Italian, is all I can say.

[@zxcvbob]

I started a batch of this 2 weeks ago. Four (18 oz) jars of Aldi strawberry preserves, a pound of frozen strawberries, and a gallon of water. I pitched half a packet of Red Star Cote des Blanc yeast. No sugar, it was about 20 brix without it. After a week, it smelled a lot more like fresh strawberries than it had any business smelling. :) I used a 1 gallon paint strainer bag to filter out the solids and poured it in a gallon jug and a 1/2 gallon growler with air locks. It's still bubbling a little but also starting to clear. Should be nice in a month or two. Next racking will be to a 3 liter jug and a growler with almost no headspace, and hopefully a little left over to drink. Can't really tell what the color will be yet, probably pink or rose but not red. Thanks again for the idea.

[@drbombaysnurse]

well I'm stoked. I have some preserves from last summer's harvest that will never meet toast. I ordered some of that beast yeast and will have on Friday. thanks as always.

[@fuzzyje7480]

"I do believe that pectin is a real thing." Excellent.

[@patlawson1659]

O.K. Sweet is neat , I agree.

[@nathanielsizemore8594]

Kind of like the bits of strawberries getting stuck in your straw of a milkshake. Lol.

[@menachemdavid3535]

Last time I used strawberries in my brew I was able to put them in cheese cloth while it fermented. I can’t say that the cheese cloth helped a lot dealing with the clarification. Racking seems to be one of the best tools for clarifying brews.

[@gweedosgrowroom1861]

Love the super green fifth element reference 🤣🤣🤣 definitely gonna try this one out the wife loves strawberry, may sub the water with white grape juice to cut the added white sugar and add some depth to the flavor

[@sheogorath5486]

I'm glad i rewatched this carefully. I started a batch myself and now in the middle of primary fermentation it also has that strong raw alcohol smell and kinda not what i expected it to smell like. And the color also faded a bit. But I see yours looked similar before racking so I'm not all too worried. Hope it'll go back to a nice red like yours.

[@allensmall3937]

I slide 3 plastic hair rollers or curlers over my racking cane and that stop the the solids from blocking the racking cane......😃..use new ones.

[@NobodyWhatsoever]

You should REALLLY save the "Nothing went a-RYE" joke for a beer video! Hey, I bought a house this past spring, and there are muscadines growing all along one of my fences. Right now I have more than I'd ever know what to do with! I can't even find people interested in picking them! I plan to get your so highly recommended food mill, and start making wines and jelly with them next year!

[@antonioj.2147]

I love the new "wrong wronditty wrong" thing lol.

[@steveyoung8560]

I really enjoyed this video, so thank you. I really like the "time-lapse" style of your videos lately, well done.

[@VerbalDroppings]

You guys have reignited my love of creating food/drink. Love from St Pete ✌

[@VerbalDroppings]

And you're a fellow southpaw!!

[@charlespelletier9621]

Love Bruce Willis in The Fith Element.

[@rasolomonjr]

Been checking every day for this one

[@thanielxj11]

You guys have been a huge inspiration to me! Thank you

[@latisharobinson1669]

okay so when you first made this video and a few others in 2020 I said I was going to make them but I didn't get around to it, time flew by and here are are a year later. I started my jam wine yesterday I'm happy now. 😁

[@JamesWilliams-sx8dh]

Well because of you two I have 1 gallon of ginger mead, 1 gallon of mead, 2 gallon bucket of banana wine and 1 gallon of beautyberry in my closet. My girlfriend is starting to complain......😁😁

[@oldtimeengineer26]

yea now this old guy can start mine. Thanks

[@eddavanleemputten9232]

I want to make this now even more... seems to me that once it’s aged it’ll be amazing. I just remembered read a book last year where the main protagonists got sloshed on strawberry wine... in Florida. Home made strawberry wine at a block party.

[@CitySteadingBrews]

It's pretty darn good even now.

[@eddavanleemputten9232]

@@CitySteadingBrews - I just went on a food run at the supermarket. Luxury strawberry preserves (67% fruit, the only other ingredients were sugar and pectin) were 50% off. That makes them cheaper than the gunk with only 40% fruit and lots of additives. Jumped on the occasion and came home with several jars. A few strawberry and a few cherry preserves. Now all I need is a fermentation vessel freeing up. Yay! 😍

[@alywolf1223]

I enjoyed this video with the 3 days edited together. We will have to try this soon. Currently working on a dragons blood.

[@mascotloser420]

I am going to give this one a try. I love strawberries and think this would be tasty.

[@LycaonsMemories]

i do a strawberry mead regularly, everyone loves it. never tried a jam one though

[@mascotloser420]

@@LycaonsMemories Do you use fresh or frozen strawberries? Which one do you think works best for flavor? Sorry I am new to this whole hobby of brewing at home and am trying to get a good foundation of understanding and insight at the beginning.

[@LycaonsMemories]

@@mascotloser420 ive only used fresh, that is not to say it is the best way to do it though. i believe there is some science behind actually freezing your berries first that gives better taste. the main thing is just knowing where they came from that determines the quality

[@mascotloser420]

@@LycaonsMemories Sweet thank you.

[@carolynfogall546]

Thank you

[@threateningaurapins6798]

I use a nut milk bag on top of my auto siphon for things with a lot of solids. No issues yet!

[@Vamcani]

I just set my first homemade brew last night thanks to you guys ^^ Thanks for all the great info!

[@robertjeffery3237]

And the add arrived in the middle of TRBOS’s dance. Great video!

[@zxcvbob]

I've used old brown (but still tastes okay) jars of homemade jelly mixed with apple juice, to make wine. One pint or half-pint jar to a gallon of juice and didn't even take a gravity reading. The pectin and all the brown settles out. You don't want to use pectic enzyme with jam or jelly because you'll end up with more methanol in your wine that way. It still won't be enough methanol to be dangerous, but it's something you want to minimize. I'm curious why you didn't add any yeast nutrient? That might have gotten rid of the "footy" odor. I'm headed to Aldi now to get some big jars of strawberry jam or preserves to try this. Thanks!

[@TonganJedi]

I use a nylon bag surrounding the siphon to keep solids at bay. Have had the same problems in the past.

[@shelleygiesbrecht4759]

You have the neatest brewing ideas! I’m going to try this with the chokecherry jelly I made last year.

[@komasight5570]

Ya'll are great! You've inspired me to make my first batch of mead. My wife and i made a three gallon batch that we've divided into three one gallon carboys. Its been going for close to 2 weeks so far. Two of them were a little slower to start fermentation but by the second day were going hard and have become nearly crystal clear. The third one started fermenting like a bat out of hell right out of the gate and has stayed really cloudy. I assume this is because I may have accidentally got more yeast in one. I'm excited to see where they end up when I check on them in a couple days. My plan is to combine the three asuming they are all in good shape. Hopefully that will dilute the foggy one enough to make the full batch more pleasing to the eye. Perhaps by combining them it might help the cloudiness of the one fall out in secondary. Its a thrilling experiment and we are great full to you both for turning us on to this new hobby and thank you for making everything feel so accessible.

[@Stavrose85]

I thought of muslin bag or cheesecloth especially for people (Like me) using fermenter bucket with spigot and tubbing attached to it. Watching your video and thinking how to do it without that hahaha. Thank for the video, I will try it before Pyment.

[@gsgeno]

for whats its worth. Lalvin EC-1118 can cut through the haze while our D47 didnt do as well. This was on home made cider in equal parts. One day ill try 71 beast.

[@katielockhart7346]

Y'all are so funny 😂

[@edwardmiller8482]

Have you thought about a chocolate peanut butter mead? Seen an article for peanut powder where most of the oils are removed. Love your channel. I make lots of kit wines and am now fermenting a 6 gallon batch of apple/pear/mango juice with honey. The initial s.g. Was 1.080 and the taste was amazing. Hopefully will be ready to rack next week.

[@CitySteadingBrews]

We did peanut butter banana mead...

[@louiel8711]

Mine is cloudy as all get out, I used smuckers jam though maybe that was it, tastes excellent though. thanks you guys.

[@Junglejuicejenny2.0]

When your at the bottling stage you can take off the bottom of the siphon wand and get it all sucked up. The cap it mostly to not suck up lees, but by bottling it's all gone

[@RussellSpear]

This was really funny. Nice video, that wine looks really clear.

[@slowe60]

So Glad to see this one this morning! I think mine came out basically the same. fg 1.036 . Taste Great to me. that is what matters.

[@dianehanna5403]

Question for Derica, do your hands get dry or pealy from the sanitizer solution? What do you do to keep your hands soft?

[@edjones8305]

I started this 7/12 with a sg of 1.120. By 8/16 sg dropped to 1.010. Good fruit but a little dry. I added about 1/4 cup sugar to raise to 1.020 (aka the semi sweet spot) im about to test and taste again before bottling this weekend

[@jamessikes5965]

Y'all crack me up but love watching.

[@chefntoast]

Hahah the siphon made an uh oh sound

[@jordanbrown351]

Thank you for the trbos!!!! it was a rough week love your vids they keep me brewing!

[@PacesIII]

I had to use a brew bag for my auto siphon to keep wild blueberries out of the flapper. Settling as we speak...

[@bryanmoore7229]

Great video 😊 I need to get a brew bucket... have a good weekend.

[@CitySteadingBrews]

Thank you! You too!

[@zennx10]

I’m trying this with lingonberry jam and honey for a Scandinavian inspired mead. That mead is inspired by everything you guys do on CSBrew, so really it’s USA and Scandinavian; made in Australia..... yeah, try and follow that hahah. Keep up the awesome work

[@CitySteadingBrews]

Sounds great!

[@LS-vl1ig]

Hello Australia making Scandinavian wine I'm in America making mead from Leatherwood honey and added a granny smith apple because Tassie.

[@zennx10]

Layla Sumners excellent choice! Red gum can be too over powering, leatherwood would be really good with apples!

[@jamestarbet9608]

Try Ikea's longonsaft drink concentrate. It makes a great wine.

[@eddavanleemputten9232]

Globetrotter wines and meads! 🤩

[@johnp.2267]

Watching this has me all excited for my own wine to be ready to rack. Oh, and for anyone who says airlocks aren't worth the cost or trouble: A visitor left a honeydew rind in my sink, under an upside-down clean sauce pan, so I ended up with gnats everywhere for a week. My airlock (filled with the cheapest, nastiest vodka known to human kind) defended my brew like a paladin guarding a baby. Gnats are gone, now, and the visitor isn't allowed back until they agree to clean my apartment top to bottom.

[@stinkmonger]

what do you mean by a honeydew rind? I've never heard of anything like that

[@johnp.2267]

Honeydew have a rind, like watermelon. It's the tough outer skin you don't eat.

[@stinkmonger]

@@johnp.2267 yeah I know that, just never heard of honeydew melons before. sounds good.

[@johnp.2267]

Very sweet. They earn their name.

[@SirGolfalot-]

It would be interesting to add a couple drops of vanilla extract to a bottle. or less to an 8oz glass. Vanilla bean Ice cream and strawberries.

[@byrd3461]

Oh this looks lovely! Something to look forward to on a nice spring time day. There's a local to me farm that sells jams and preserves that would be wonderful. I think theirs is a strawberry rhubarb, do you think that would work?

[@CitySteadingBrews]

Sure, why not!

[@jimmieburleigh9549]

Reminds me of strawberry hill from my younger days. Might have to give this a try once my basic mead finishes or gets close to it.

[@IceCreamCarla]

ooooh......bad memories of Strawberry Hill....My fault of course.....

[@jimmieburleigh9549]

@@IceCreamCarla back in day my state the passengers could drink (all driver had to do was hand his drink off to passenger lol ) so we would drive around town passing a bottle finish it stop and get afresh one. Good times and memories.. My bad memories are off Yeager to this day I still shudder when I have to take cough syrup lol.

[@IceCreamCarla]

@@jimmieburleigh9549 ha! I feel your pain!

[@jimmieburleigh9549]

@@IceCreamCarla 👍

[@tabletree]

Sounds yummy!!

[@momotarow]

I made a strawberry melomel some years ago. After 3 racks including a coldbrack it looked crystal clear, but after a year in the bottle it flocculated... I Know you guys don't care much about it, but I was sooo disappointed because it looked like a precious gem, butd now all I have is a faded color liquid with some "stuff" floating in. >_

[@momotarow]

BTW, grate video! Thanks for all the good content you put out for us

[@TheMrTbo]

Do you use new yeast each time, or do you reuse the yeast colony for new wines/meads? (and of course, whatever answer; why)

[@armedbear529]

Make sure you put it in your closet near your shoes.

[@bradhibbitts8188]

O Boonesfarm is in celebration ah Brian is left handed a true brother and another person in their right mind

[@Xyive]

Have you guys ever pasteurised a wine before back-sweetening? My (bread) yeast tends to chew down any sugar I give it, and would like to get a lower ABV wine. Would it lose significant flavour from pasteurisation? You've said you only *need* to pasteurise if want to kill off the yeast, so curious on your thoughts to this. Thanks, and great video as always!

[@CitySteadingBrews]

Yup, that's a good way to stabilize before sweetening.

[@Wonster00]

Hello....from the White Bucket Of Levitation, lol

[@Vykk_Draygo]

Recently bottled an apple cider ( with tart cherries, chipotle, and habanero). Got some habanero floaters in one or two bottles. Those are mine. The bottles going out to other people are clear. It's a sacrifice I am willing to make. xD

[@victorwidell9751]

Jam often has added pectin to jell up nicely, which the yeast will turn it into methanol. Not really a problem in low concentrations, but still.

[@CitySteadingBrews]

It would take a LOT of it to make enough methanol to even consider being an issue since there is ethanol present too and that is the 'cure' for methanol poisoning.

[@Sithdude78]

Branching out with my first experiment, a hibiscus mead and man is it weird so far. Needed a blow off tube for 48 hours, now has these weird bits of blobby looking bits floating in it still smells fine so I'm not super worried but man it gave me a bit of a scare.

[@tracychesnutt3660]

Oh boy! Another one for my recipe book. How is your book going and will this be in it? I haven't forgotten about it. 🤓

[@CitySteadingBrews]

Well... been busy, and my book isn't just about recipes! It's a brewing book with some recipes in it.

[@NapFloridian]

"How you doin" (reminds me of Friends)

[@LosAmigosMotorSports]

Fun fact: strawberries are of the rose family

[@SM0KE_0RIG1NAL]

Don't age it any longer than 3-4 months. Strawberry jam wine is my main brew wine that I make. I don't know why, but when you get into the 5-6+ month stage, it develops a very unpleasant taste that leaves a stinging sensation on the tongue. Doesn't seem to matter what type of jam I use or what method, it always develops around the same time.

[@vathouisk]

Just a man and his siphon

[@IceCreamCarla]

your tasting room? I wanna see it! Overstuffed leather chairs, overfilled bookcase, an awesome antique globe sitting on an antique ornate round mahogany table?

[@CitySteadingBrews]

If you watch our tasting vids, you've seen our tasting room, lol. Same as the making room, and the testing room,, racking room and ... bottling room!

[@IceCreamCarla]

@@CitySteadingBrews ah....ok. it sounded like you guys had a private off-camera cozy space!!!! lol

[@CitySteadingBrews]

The living room :)

[@SA12String]

Yeah, I get that sour/tart smell from strawberries as well. Don't really dig them fresh. Love jam though.

[@widenerfamilyfun7176]

Have you ever thought of using strawberry preserves in making a strawberry mead, or cider?

[@CitySteadingBrews]

We made a strawberry jam wine.... kzbin.info/www/bejne/rl7KeIitnJiAoMk&ab_channel=CitySteadingBrews

[@widenerfamilyfun7176]

@@CitySteadingBrews I've seen the strawberry jam wine videos. I even plan to try it myself. I was just wandering if you'd considered making it with honey as well as strawberry preserves instead of white sugar.

[@CitySteadingBrews]

Maybe at some point but no immediate plans. It’s going to be really similar tbh. But add honey character.

[@tylerwheeler4821]

I found smuckers strawberry syrup that I want to try this with.

[@Calendyr]

Glad it came out nice. Will have to try doing wine with Jams in the future (when I have gone through all the types of juices available). Have you guys ever tried to use the filling they sell to make pies? I am thinking that is probably an other good way to make wine.

[@CitySteadingBrews]

I think they contain a lot of preservatives and/or thickeners which may not work so well.

[@jasoneyre3424]

A friend of mine has donated bottles to my Meade dream, he wants me to make strawberry meade. You both are my teachers in this sphere, want recipe would you recommend for one gal? Was thinking of using raw strawberries rather than jam (sugar/honey issue ?). I hope you don't mind my asking and no disrespect is meant by my asking, I just don't know enough yet to trust my winging it. J

[@johnnytoy5487]

I'm going to give it a try 👍🥂

[@dfbess]

Wouldn't a piece of cheesecloth on the siphon help to stop it from getting clogged?

[@thenotsurechannel7630]

Don't know if you saw my question in another vid I commented on, but... does the amount of left over sugar in a brew have an effect on how long it takes for a brew to clear up?

[@CitySteadingBrews]

Interesting question. Instinct says no.... but I have no evidence to support that.

[@jaywrittenour5770]

I know what you do to make a good product. Have you considered doing things like not worrying about head room or oxygen mixed in? I agree with following procedures that show success but you guys do test ideas. Interesting when you Google wine filters and go down to the drop down questions What is the best way to filter wine? Google directs to your KZbin video filtering with coffee filters.

[@jamestarbet9608]

I made a strawberry wine from 4 lbs of frozen berries that went to 0.996 at 13%, with 71b. I have the exact opposite problem, nice nose but only alcohol flavor. Would you recommend more mashed berries or sugar to make the berry flavor resurface? Aging it is a given.

[@mycrazylifewfawnlisette3582]

That looks super amazing!!! So un-mead related. I decided to rewatch Firefly this week, and I was really surprised how many other people love that show as much as I do. I decided to look up actors and actresses because they look soo familiar ie. Mal (Castle). I found the Serenity movie. Then my friend tells me there's a Graphic Novel Series...have you checked either out?

[@glennlowder9654]

I made strawberry wine and it turned out good but it had a haze , when I refrigerated it the haze went to the bottom and the top was clean and clear. I didn’t understand what happened. I haven’t been doing this long.

[@CitySteadingBrews]

Cold crashing can sometimes help the haze, but that one was more persistent.

[@roosterman8911]

Hello, im new to the homemade wine making, i bought a house that had a few grape vines in the back yard and ive been grooming them for several years getting them to increase their yield. Anyway my question is this does the color of the bottle matter when bottling wine ? I used to make my own beer and i always bottled in brown bottles to keep out light. Does the same apply to wine ? I have a basement in my home where i will be storing my wine. I like and want to use green bottles but then my wife found some blue ones that she wants to put her wine in, so does the colorof the glass matter ?

[@davidharrison1523]

Hi Brian, further to our siphon conversation, can you tell me the diameter of your mini auto siphon before I go ahead and buy one on amazon. Thank you.

[@MrOLeary91]

Hi guys, I've got two questions and one might be stupid, I'm not sure. Stupid question first, I recently racked my first home brews, so I've never used a siphon in brewing until now. What's the best way to sterilise it? I just pumped star san through it and did this each time I racked a different brew, like flushing a line. Is there an easier way? Secondly, I made a fruit tea wine and I made a happy accident by adding too much sugar, forgetting about the sugar in the apple juice I added. My initial Spgr was 1.120 and it finished at 1.030. it's super nice and I think it'd be nice carbonated. If it's finished at 1.030, does that make it stuck? And when I add my sugar for carbonation will the yeast be too tired to work?

[@AmulekkofWOW90]

3yrs later and no responses? Lemme fix this lol So for the siphon. Ya, that's pretty much the only method to sanitize it. Or just put it in the bucket and let it soak (still gotta flush it to get air bubbles out) As for the second question. According to your gravity readings, it would appear that your wine is at 12%. You could potentially get it to carbonate if you added a stronger tolerance yeast. But the current yeast has appeared to hit its limit already. Hope this helps

[@CitySteadingBrews]

We are still human and miss things once in a while. Thanks for responding to this.

[@saintofchelseathomascarlyl5713]

looking forward to the tasting you mentioned at 25:48 i want to try this one and i wonder how does it smell and taste after bottling because you mentioned its a bit sweet and the smell was not as pleasant as some of the other brews on you channel also i wonder how sour it is and if you ever add cirtic acid or something during or after fermentation? or maybe a lemon slice in the glass? i would imagine that the sweeter it is the more it would benifit from acidity

[@justsomeguy9456]

My first ever batch of mead will be bottled the end of this month it was just basic Mead water honey raisins and a couple walnuts for my second batch I was planning on doing cranberry apple with your experiences does that sound like a good idea

[@CitySteadingBrews]

We've done cranberry wine.

[@jrvdl8]

I recently did a apple cranberry cider! I did 3 parts apple and 2 parts cranberry bc I was afraid the cranberry would be too tart, but next time I would probably do 3 parts cranberry and 2 parts apple, I really liked the cranberry flavour!

[@justsomeguy9456]

@@jrvdl8 thank you for the Insight I was just going to do 1 to 1 apples and cranberries I think you're right though I would enjoy a little more cranberry over Apple

[@jrvdl8]

@@justsomeguy9456 1 to 1 might work very well too! Only reason I'm not doing that is that i have a 5 litre fermenter and my juice comes in 1 litre bottles so if I did 1 to 1 I would be left with two half bottles :)

[@barrymorrow4149]

Hate to ask this question can you use whiskey bottles for racking the wine or will it be a problem

[@Knife_Collector]

Ok.. have a question on sugars . I found some flavored gourmet syrup for teas, sodas, or other drinks. This is a wildberry syrup. As long as I figure the sugar content of the syrup compared to white sugar, and seeing how you have used most everything under the sun to make wine with, would this not work as a replacement for white sugar? Since this has a good flavor as is, I am wanting to use it with juice and hopefully get more flavor, and maybe by itself as an experiment.

[@CitySteadingBrews]

Watch out for preservatives but... sure, should work.

[@deamonsoul1]

I ran this recipe as 2 gallons and it's beautiful in color and smell but just tastes like a very mild yet high proof white wine. Served with strawberries in the glass boosts everything but it isn't strawberry in flavor at all. Is that right?

[@CitySteadingBrews]

You may have used different products than we did or different amounts or your jam had more or less sugar in it.

[@nemo_8689]

ever tried Old J (rum)? if not, I strongly recommend it! It's so good. I would like to try and replicate the flavour in a mead, supposedly vanilla and lime.

[@ebridavid179]

dear Brian and Derica, I am currently on a brew i plan on giving out to friends for christmas and am planning ahead. I would like to make the bottles older and rustic looking so i was thinking of using a cork instead of a swing top. is their anything i need to do before doing so, so that the bottle doesn't explode if the people don't drink it for a while?

[@CitySteadingBrews]

Treat it the same as you would any other bottle. Make sure it's finished and stable. Sanitize those corks.

[@feenixb1o7]

What's your view on topping up a batch with water? I have a brew that's a little too strong at almost 15.9% ABV and there is a lot of headspace but I don't have a smaller container. Can I add water to both lower the ABV and also shorten that headspace?

[@CitySteadingBrews]

It might restart fermentation unless it's already dry.

[@jusdesireable3224]

You guys so bubbly today. Lol did you have a test taste of something else before doing this video 😏😁

[@CitySteadingBrews]

Nope, tastings are last on the list for filming days.