Using Fruit in Wine Cider and Mead

[@georgecolby7488]

I have several apple trees in my backyard, last year I made a cider press. That's actually what got me interested in brewing, with a fresh source of apples every year. I always grab 'drops' which are the tree's way of saying "it's ripe!", cut off the soft spots and freeze them. You get about twice the amount of juice from frozen apples as fresh/chopped. I don't call it secondary fermentation, I always call it just 'secondary', like the 2nd step. But I approve of the name George wholeheartedly! Cheers!

[@robertgaskell6663]

In my day job, I work in a winery. We have large open top fermentation tanks for our reds. We punch down the cap twice a day to keep the fruit moist. Before fermentation starts we blanket the top with CO2. Once fermentation has begun, turn off the CO2. I don't know how well that would translate to smaller batches but, the more you know...

[@alienkushkilla]

I live in the USA but when my grandfather came here from Greece in the 60s he snuck some grape vines that grew locally in Greece and they've been growing in our yard ever sense, I'm brand new to mead making but I hope to incorporate some the grapes in some brews that he planted all those years ago in his memory. Thanks for the tips you both have helped so much!!

[@DSK2007]

I like the new level of content. Appreciate the amount of work you guys are putting in.

[@controversialhunter8032]

Agreed Daniel, for that reason I'll soon be making a one time Donation, but I'm sure I'll be doing it more than once. Right now just don't have the means to be a patron.

[@jeaninedelong5741]

Thank you

[@danwinks4917]

" Conditioning " is a good word when I have to explain to my friends why I don't any ready yet.

[@geckoman1011]

I like the the clarification of terms on using conditioning rather than secondary

[@petermaguire2632]

"I'm going to call it George". Great looney tunes reference. I like the nerd.

[@sunglint]

So, when I shampoo my hair, then rinse it, I then secondary ferment it, or George it?

[@thebadjew3136]

Thanks for all the helpful info. You have inspired me to brew again. In 20 twenty WON. These skill are dying and thank you for the smiles and science babel but not an info overload. Truly you are an impression

[@Dave_en]

I'm learning a lot from both of you. This channel is the holy Grail for hobby winemakers like us. The subtle details on methods you pass on to us makes huge difference in end result. Currently I have 4 gallon spiced Pyment in secondary stage and I'm extremely satisfied with the outcome. My test batch of banana mead also came out wonderful.

[@TheNutCollector]

I am making your grape juice wine right now. I considered adding grape juice concentrate to the juice instead of using sugar, but thought because this is one of my first brews that I should stick to a recipe. Gotta learn the rules before you break them.

[@mikeyunovapix7181]

I personally would like to make wines from exotic fruits and others that most people never heard of. There is this video series that showcases so many different fruits and so many I make wine from like miracle berries or a mix of cactus fruits, perhaps even ice cream bean.

[@randomlife718]

Nice.

[@dlynnmorse]

We grow cherry and apple trees. I freeze cherries every year will cherries make a good brew. What a great idea we also grow many berries. So excited to try this venture.

[@CitySteadingBrews]

Cherries make a fantastic brew! kzbin.info/www/bejne/mYGXnox-bs-Bm7s

[@kellyosullivan990]

I am so glad that I found this channel. I have learned a lot from your videos. I have done two batches of straight mead and learned a lot. Now I am going to try my hand at a raspberry mead. I just put my fresh raspberries in the freezer and will mash them when I get a-brewing.

[@scottbrown5970]

i rarely subscribe to channels, but you guys are quite entertaining. you make learning fun and that's how it should be. thanks for the great videos! cheers!

[@CitySteadingBrews]

Cool! Thanks Scott!

[@randomlife718]

So... I just racked my primary pear ferment that has been lost for 14 months... Wow, it taste great. Those pears are quite potent to eat.

[@bostjerndahl1779]

Nice and informative video as always. If you chop fruits and or berries and mix with sugar. The sugar will pull the juice out of the fruit. Stir every now and then for up to seven days. When you are ready to make wine just add water to your prefered gravity and of course the yeast of your choice. Happy brewing.

[@CitySteadingBrews]

Thanks for sharing

[@jeffclark9500]

Another well timed video. I have several pounds of dark sweet cherries frozen until I had a better understanding of how to use them as a whole fruit. I now have a favorite juice wine, I have made pretty decent wine from off the shelf preserves and now want to try a wine using fruit. Keep that information coming!

[@bostjerndahl1779]

I am always a winner when you put up new content

[@NativeDaemon]

I am Brewt! I am brewt. I am Brewt! (rough translation: Love info videos! Much to learn. Mead is life!)

[@nakiatraversy5323]

You guys made my brewing experience so much better and fun. Thank you

[@CitySteadingBrews]

Happy to help!

[@NeonRazor7]

I really like the idea of calling secondary fermentation "conditioning" to clear up confusion with new brewers. It describes what that step in the process is actually accomplishing. I've personally called it the primary and secondary steps (plus additional bulk aging or bottling), leaving out the "fermentation" part.

[@benjaminjumche1174]

Thank you guys for this, 2 years later, very useful :)

[@chaseb6728]

Did we ever get the fruit in primary vs. secondary test video? Couldn't find it.

[@tylerhart8029]

Same

[@babaG819]

I'd say it depends on your preference or what you're going for. I tend to prefer just throwing everything in and letting it go. It's going to change flavors, some for the better and others maybe not. Throwing it in at the end will give a more or less exact flavor of that additive because you're not fermenting it, it's staying the same. And of course doing both will be a mix of both.

[@CitySteadingBrews]

We did a video on this: kzbin.info/www/bejne/e6vEfp6KpZp1lZI

[@KaribeCuebas]

Love you guys!! Great info! I wish I had discovered your channel before I started brewing my wine but hey…it’s all good. I’m learning a ton from you now. Thanks!!!

[@nathanjherring]

You guys are awesome. Love the channel. I'm a beer brewer, but after watching some of these videos, I'm thinking of brewing some mead too. Thanks for what you do

[@thisguyaa63]

Like anything, put good in and you'll get good out. When I make melomels I like to add organic juice in primary to get the fermented nuance but then add frozen fruit in secondary for the punch of flavor I know a lot of my friends and family are looking for when I say "blueberry mead"

[@miguelfernandes333]

you guys are amazing

[@MeadyBeard]

Cool. I'm making a blueberry melomel right now, with half the fruit in primary, and the rest in secondary. For ultimate Blueberryness!

[@michaelhaugen9878]

As am I. It's the 2nd one I started. I'm rethinking how I handled adding the blueberries though. I will have to pop the bucket open this weekend and pray I don't find Mold.

[@medsurgcutie]

Love me some Aldi!!!

[@rebeccagodinez185]

Hi Derica and Brian, This is a fruit and spice question. I make a mulled apple juice with a cinnamon stick, 7 cloves, half and orange sliced, an inch of fresh ginger sliced, and a bottle of apple juice. I heat it all up for 45 minutes, and end up with mulled apple juice. My question is, can I let drink cool strain it, and then make a hard cider with that mixture infused with fruit and spice flavors?

[@CitySteadingBrews]

In theory, yes... but all that clove and cinnamon... maybe? They are natural antibiotics, so.. it could harm the yeast. But it's worth a try.

[@roberttiffany3101]

Thanks for all the great info - we are new to mead making and you two are our go-to youtubers for info - thanks again!!

[@CitySteadingBrews]

Happy to help!

[@invadertangent8304]

I definitely recommend freezing bananas to prep them for use in any brew. Why? Besides breaking them down, it's easier to handle frozen bananas.

[@patlawson1659]

I live in Florida too , but we don't have a Publix's , we only have a Winn Dixie , Grocery Outlet and Walmart . We did have a Save-A-Lot , But, Hurricane 🌀 Michael Blew it Away . 🤠

[@tearren1]

Wow, you guys really packed a lot of good information into this video. I would be very interested and am looking forward to the video were you add fruit during the different stages of mead making, and also half in the primary and half in the secondary.

[@kenw7098]

Great video, lots of information about fruit. Love the idea of doing a all fruit juice wine. Didn't win a shirt this time round but there's always next time, the new Odins Brewery is great looking. Hope Brian can see this comment this time....lol

[@CitySteadingBrews]

Totally see it.

[@namelessjoe11]

Hey guys. what do you think about getting a vacuum chamber to "boil" down juice to make a concentrate... It might keep the nutrition to help the fermentation going and not cooking out other flavors?

[@Acetyleni]

I just picked the most delicious "wood strawberries" (at least we call them that in german...the small ones with the intense flavor) from the garden. We resisted the urge to eat them because they're just so incredibly flavorful - I put them in the freezer and will collect more as they ripen over the next days/weeks to try and make some mead (melomel?) with them. If this turns out as delicious as it sounds in my head I'll be very happy :D

[@pedrocavaleiro9122]

Hey guys. When adding fruit to the conditioning stage how long do you think it's safe to leave it in ? Having in mind that fermentation has "theoretically" stopped, isn't it more prone to oxidation and infection at this stage ? Will a week still be safe ? Love the channel and it has helped me ALOT in understanding and gaining the "courage" to start my own brews. Thank you so much. I've started with the CS ginger beer and going to start a traditional mead soon (we produce our own honey so I'm excited to see what I can achieve with it). Biggest regards from Portugal.

[@CitySteadingBrews]

During conditioning, I recommend keeping it submerged, then, theoretically... you can leave it as long as you like.

[@jasonmyersOU812]

Loved the Ferris Bueller Ending.

[@fredturner7079]

In the late 60's & early 70's I used jelly & perserves to make wine, have you ever tried this? Love the show, will probably get back into wine/mead making because of you guys!

[@CitySteadingBrews]

Haven't tried, but it's in the works to do this!

[@blueberrymuffenman]

Making a marmalade wine right now currently in primary all is looking good one of the easiest recipes I have ever done

[@tearren1]

@Fred Thats really interesting about using jelly and preserves. Youd be getting the benefits if concentrated fruit and sugar. So, what were you using for yeast back then? Bread yeast, natural yeast like from grapes, or something else?

[@fredturner7079]

@@tearren1 There was a local brew supply store, don't remember the name.

[@paulr8308]

Love her laugh.

[@brazilnut8898]

You guys should do a video on fruit acquisition. I've found all kinds of resources like commercial and restaurant supply avenues but I would love to hear from someone that has actual experience sourcing bulk fruit.

[@CitySteadingBrews]

We don’t actually. We grow some. We biy from farmers markets and grocery.

[@lukeshedid650]

A note on seeds. I could see how most seeds would come out bitter but my first successful mead, a fig melomel (which I may be ashamed to say I made in a used wine bottle with a punctured piece of plastic wrap on top), had this really good depth to it that tasted like fig seeds. I would have never guessed it would pair so well with honey!

[@dillonfisher7756]

Lover your guys videos watch them every week

[@lucasbbv]

12:14 i'm doing something different with a wine I'm making, I pic the fruit from my garden , frozen it , than I place the frozen fruit on a container and cover it with sugar, than I let it sit for about 1 to 2 weeks so the sugar pull out the moisture with all the flavors and color from the Berrys ( I'm using "acerola" I don't know the translation from Portuguese to English , is a South America native fruit, kind of a berry that is a little sour), a important information is that you need to put 1:1 ratio of sugar and fruit by weight , if not more , so the gravity is too right to star fermentation, and actually encourage the good yeast present on the fruit to flourish and get kind of a natural ferment in this step. And them after that I dilute the must to the OG desired and put the yeast to start proper fermentation. I start a batch of this couple weeks ago and put the yeast yesterday. Of you have interest I can keep you up on this . This method certainly not work for all kinds of fruit , but I find interesting the flavor outcome it gives with "acerola" particularly. See you next vid

[@CitySteadingBrews]

Similar to a method I'd heard of before actually!

[@lucasbbv]

I actually come with this method accidentally , I do not see the wild fermentation starting when I was doing a extraction to make a licor, and when I check and saw the extraction bubbling then I change plans and dilute it and add the years to make wine and come out pretty good .

[@lucasbbv]

The interesting thing came when I compare it with a previous batch of acerola wine, and I note a more complex flavor on the wine with wild fermentation on the start

[@inotaarto8719]

Was thinking about questions awnserd here🤗 so thank you.

[@CitySteadingBrews]

You’re welcome 😊

[@sityoubousit]

I'm thinking a questi... Oh, thanks guys that's the answer I was looking for!

[@oskarjohansson6435]

Strawberries are apparently extremely yummy to yeast, ive noticed. Started a strawberry lime melomel 3 weeks and 1 day ago today. Its currently at 1.010 with an OG of 1.120. Fastest fermentation ive ever had.

[@scottmiller9490]

Strawberry-Lime melomel... that sounds amazing, care to share your recipe?

[@stonerainproductions]

I love your content and you got me to start brewing again (used to brew beer with my Dad but he passed and I stopped). I started making Mead for the first time and I have a question about adding fruit. If I add fruit, should I put it in a neutral spirit before adding it to the primary or is there a way to pasteurize the fruit before putting it in the primary fermenter? We want to make a raspberry Mead and it has a ton of seeds, I just want to make sure fruit is clean and safe from bacteria and such. Thanks for your help and terrific content!

[@CitySteadingBrews]

We freeze fruit to help with this issue. Or you could use campden tablets

[@patlawson1659]

Watching your Video on adding Fruit to Wine, Cider & Mead , again . Was wondering if you can use , Sugar Beets, to make a Wine worth a Hoot . I was given a bucket of Beets , this past weekend . And since I'm not really a Fan of Beets . I took em outside to wash & scrub the dirt off in the sink . Took em inside to cut in half , then sliced em into 1/4 inch slices , to help get as much out of em as possible . Put em in a Big Pot of water , added Cinnamon & Cloves . Cooked em on low boil until tender . Let em cool a little . Poured the juice into a big fermenter , added sugar . Poured the solids into a Brew Bag . Added that to the rest . Sweeten to 1.100 . When it started activity , I could Smell the Beets . Not much to my liking . But in 24 hours could only smell em a little bit . Day 2 not at all , day 3 it actually smells good . They didn't take off at a Hard Boil like Fruit 🍑🍓 , but just as steady as it could be , real consistent . The Color is simply Beautiful ❤️ . What are your thoughts on making Wine from Sugar Beet ? Have you ever heard of anybody doing it ? Will it Taste Good ? Will it Even Work . It seems to be working now , and it even started Smelling good after 2 Days . I know it's not a Fruit , or is it .🤔 I took a taste at the start . Better than I would have thought . Better than Pears with Sugar & Cinnamon . And I don't even like Beets . But this is Different . I just couldn't bring myself to throw em away . Only thing I could think of to do with em . P.S. if it's not to my liking , I know Plenty of people who'll Drink it . If it works . 🤠

[@CitySteadingBrews]

I've not ever used beets, but I know people who've made beet wine.

[@patlawson1659]

@@CitySteadingBrews Thank You for Your Response , at least I'm not the only Nut 🥜🔩 out there . 🤠

[@georgehardisty8948]

I also like your videos and wouldn't mind if you used George as replacement for secondary. I do add fruit to my meads now and am using a large stainless steele fermenter, so I add the fruit in a bag and only leave it in for 1 week if doing a low ABV mead 2 weeks if doing a higher ABV. Pineapple has been the best one for me 14% ABV and clear in 32 days with now stirring degassing or anything else. I get a little over 5 gallons per batch. The bee keeper loves me because it takes 17 pounds of honey per batch (low ABV 8 pounds). Your infromation here and your cooking channel is giving me an enjoyable retirement. Lots of bread to go with my mead. Thanks and keep it going.

[@georgehardisty8948]

@@CM-oe9kyI just let it do itself. This is from my last batch, I cut the top and bottom off of the pineapple, slice it in about 1 inch thick slices then quarter them. One pound pineapple per gallon: 2 pineapples cut with skin 17 lbs Kieth’s honey 4.5 gallon water LALVIN 71B-1122 1 1/2 pack (59-86 Degree 14% will enhance fruit flavors and add fruity esters) added no nutrients SG 1.098 14.63% possible ABV Should remove fruit 1/30/20 2/6/20 FG .994 14.63% ABV, took a sample from the top, it was clear already, bottom still cloudy. Should be clear 2/16/20 (31) days Bottled 2/16/20. Still tastes green, but good and clear

[@DKsupreme69420]

So what if you used a cyser recipe for a melomel instead of a gallon of cider, use a natural juice of choice like mango, or guava nectar/concentrated

[@CitySteadingBrews]

Sure, you can do that.

[@DKsupreme69420]

James Keal mines fermenting as we speak, didn’t step feed just followed a basic cyser recipe but used a mango nectar/puree

[@DoctorDeadsmile]

Hey I love you videos you've taught me so much but I wanted to let you know that fermentation is going on in secondary fermentation it's malolactic fermentation

[@cristimelvin7092]

Love watching you guys! My bag of dried cherries list sunflower oil as an ingredient so I brought water to a boil added my 2lbs of cherries and let sit for a few minutes and drained that water off then added the cherries to my Pomegranate juice. Did this remove enough of the oils, or should I have avoided using these dried cherries? Thanks!

[@CitySteadingBrews]

Some yes, we do the same thing.

[@rova4652]

Awesome to see my comment made the video! Looking forward to it. Also name was correct the first time so congrats lol

[@jamesmason8147]

LOVE YOUR VIDEOS, We would get along well. I don't shop at walmart either.

[@exsoulpyro]

At about the 1:39 mark, there is a question about adding fruit in primary vs secondary fermentation. You said you were going to make a video, I am just wondering if you have made that yet, and if so what is the name of the video? Thank you, I appreciate the advice I have gotten from your videos so far.

[@kristenrobatcek5493]

What are your thoughts on dried elderberries vs fresh elderberry for a mead? What are options with dried elderberries? I haven't seen a specific recipe on dried elderberry anywhere I've searched.

[@CitySteadingBrews]

I'd much rather use dried. Fresh elderberries can upset your stomach.

[@kristenrobatcek5493]

Thank you! Would I need any other tannin or sugar elements for the yeast?

[@CitySteadingBrews]

I haven't worked up a recipe for elderberry mead. Perhaps we will do one though.

[@kristenrobatcek5493]

@@CitySteadingBrews 🤩🤩 that would be amazing!!

[@natederov]

I like using a two gallon bucket for primary so I can yield a full gallon of mead. I haven't tried adding fruit to the conditioning stage because I'm hoping for some tips and tricks to get the fruit of the glass carboy. Have you got any?

[@mattregan1862]

Question: since it is important to keep your fruit cap wet, could you not weigh it down so that it stays submerged?

[@CitySteadingBrews]

You can.

[@chiho9158]

try adding frozen juice concentrate to regular strength juice, or add water to concentrate until you reach desired SG. nice way of replicating a ice wine. be careful with some types of juices, acid levels can be a bit overwhelming.

[@bruceprosser8332]

Immersion blender in small batches in your must prior to pitching yeast to somewhat liquify pre frozen fruit might be a good way to oxygenate/ariete the must. Just an idea get a 2 for 1 in one step maybe?

[@CitySteadingBrews]

I suppose you could do that. I don't worry about liquefying it though... yeast are microscopic, so if the cell walls are broken up from freezing, should be good to go.

[@baijokull]

Costco Kirkland lemonade is great. You can just add some yeast and an airlock and you'll have really nice hard lemonade.

[@354Lau]

Do you guys know if the “seeds” that are inside black currants also give that bitter flavour that you were talking about at 10:13?

[@CitySteadingBrews]

They might but I can't say it's that prominent.

[@354Lau]

@irwinemma I will update soon. I have started a mead with frozen blueberries and black currants added in primary. Added dried black currants into conditioning

[@wildheart5086]

What about juice concentrate as the main product. With less water. Instead of juice in bottle or fresh fruit? How would that work?

[@deronthomas7904]

What about frozen concentrate juice?

[@michaelhaugen9878]

Thanks again Brian and Derica for that amusing and highly informative Video. Ferris Buehler would have smiled....... but not Deadpool. Now I have to buy BrewBags......

[@dantm1048]

Hi @CitySteadingBrews, or other. I got hold of 2kg fresh Rhubarb. Any experience with usage for cider. Many years back I made some juice with Rhubarb and to taste lemon, vanilla and suggar. Tips combinations are welcome. Thx

[@CitySteadingBrews]

We haven't played with rhubarb yet, it's hard to get good and fresh down here.

[@trevtreloar1449]

I think George is a great name for secondary fermentation

[@zaccrabtree5437]

What is the process for flavoring with dried berries (juniper/ elderberries)? I also have frozen spruce tips I would like to add.

[@CitySteadingBrews]

Simplyl add them in conditioning, and let them sit until it's the flavor you like.

[@derekskinner8409]

Are there any fruits that can have negative effect on a fermentation? I am wanting to try to make a mead with watermelon or cantaloupe and wasn’t sure if I need to be aware of something I didn’t know about when using them. Thanks for the wealthy of knowledge you guys continuous share with us.

[@CitySteadingBrews]

Any melon could spoil before finishing a ferment, yup.

[@derekskinner8409]

Thank you very much for the information

[@tonydavies8683]

any chance you will ever make a blackberry mead ? would love to see/hear your take on it ...... freezing also concentrates the sugars in the fruits ..

[@Hammarchorp]

Hi! Sorry, I have some trouble finding recipes on KZbin, but if you haven't made a rasberry mead you should definitely try to do one! It's hard to beat the honey and rasberry mix, and if you want to get creative you can add some herbs into ut 🤤

[@johnjackson3889]

Isn't Conditioning also the carbonation process for homebrewing beer? Being as secondarys are common in making beer as well, could we maybe think of another term for secondary to avoid another type of confusion?

[@CitySteadingBrews]

That's bottle conditioning... but... meh... so many things to worry about when making up a name.

[@FunkyFyreMunky]

Hey guys. I was wondering, do you had any experience with vegetable wines? I've started a carrot wine on my Grandad's say-so. Apparently, it's delicious. I've also heard good things about beetroot and (weirdly!) garlic wine.

[@CitySteadingBrews]

Hmm... no? We really haven't much to be honest.

[@FunkyFyreMunky]

@@CM-oe9ky Yeah, I'm thinking of doing seasonal flower wine/mead as and when they're available. Dandelion, elderflower, rose and honeysuckle are at the forefront of my mind to experiment with. Definitely with a sauternes yeast.

[@ilchickentv340]

I have multiple pounds of dried cherries that I would love to do something cool with. Anything to say about using dried fruit?

[@dragontyger80]

Can you use pasteurized juices?

[@dzvxvxngeance9206]

Hey i was wondering if i can use fruit and herbs in a mead brew, for example strawberry or raspberry and hibiscus?

[@williammentink]

Brian and Derika. What about freezing some cold pressed juice to make it more concentrated (or using frozen concentrate(like Scott Wiseley commented.).)

[@silliepaulie640]

Love you guys as you give so much information. Would you add prunes to a plum Mead as they are dried plums?

[@CitySteadingBrews]

No, made prune wine once... vile and disgusting!

[@silliepaulie640]

@@CitySteadingBrews thank you as it just came to me.

[@colinkingrealtor]

Recently I have tried a few Black Currant Ciders and have absolutely loved them. So I figured why not make some of this at home. I live just outside of San Antonio, TX and needless to say we don’t have black currants readily available, and since this video is all about fruit in cider I figures I would ask a few question here. I checked at my local grocery store and they have black currant juice but it has a sorbate in it so I know that wont work. I went to the internet to look at options. First there is the option of getting them sent to me frozen but for 5 pounds this will end up costing about $90 dollars so this option is out because that is a lot of $$ for fruit. The next option I came across is dried black currants and after shipping it would be around $17 a pound. The final option I came across is to get a black currant wine base. Which is about $50 for gallon which is good for 5 gallons of wine. I figure should be able to get about 5 to 6 gallons or cider out of it. However it is just not straight currant juice, it has high fructose corn sugar, other juices, citric acid and water added. My question is with the frozen fruit being cost prohibited what is the lesser of two evils between the dried currants and will they add enough to the party since the are dried, or is the wine base a better option? Thank you in advance for your time.

[@CitySteadingBrews]

I would go with the wine base. Least amount of effort and a good price.

[@colinkingrealtor]

@@CitySteadingBrews Thank you. That was kinda the way I was leaning. Since I posted this yesterday I did find a company that sells frozen concentrate. Trying to figure out the cost and practacality of it but it may be an option that will work too for a reasonable price. I will try to update you with what I do once I make a final decision and the results.

[@grantfittock4969]

Can you use home made jams to make wine and can you use store brought

[@CitySteadingBrews]

Either can work... though I've heard varying reports on it.

[@kalyan8647]

how long do you leave your fruit in the secondary ferment/conditioning? is there a point where most of the flavors are extracted and it's unnecessary to leave it in more much longer. Looking forward to that video you mentioned that goes into this test! thanks for all your contributions!!!!

[@CitySteadingBrews]

A few weeks is usually enough, but by then fermentation is likely done too so we often just rack everything out at once.

[@jeffreywelsh2383]

On this video, I was wondering what would happen if you blend your fruit then freeze it for the crystals to bring the flavors out. and if you do that, will you be able to tell the difference in the chunks/sauce of the blend. For instance, if I blend up Pineapple, freeze it then put it in the brew after thawing it out. Would a bag hold this in together or will it still cause an issue?

[@LcdoEduardoNeuman]

One question, can a weight (stainless steel) be placed on the bag with the fruit so that it does not float? It is advisable? Greetings from Lima, Peru. Una pregunta, se le puede colocar un peso (acero inoxidable) sobre la bolsa con la fruta para que no flote? Es recomendable? Saludos desde Lima Perú.

[@CitySteadingBrews]

Certainly, good idea actually.

[@deezynutz4742]

If you use a copper weight it will attract sulfur’s and sulfides (bad off smells and tastes) and make your end product better tasting and smelling 😉

[@darthepirate3033]

I would recommend using glass marbles in the brew bag to keep it at the bottom of the fermentor. The bag has to be small enough to keep the fruit from floating to the top though.

[@dottiespringer5098]

I have a question for you! I hope it's not a repeat, but I've looked through your videos and not found exactly the answer I'm looking for. I've used a steam juicer on my elderberries this year and have about two gallons of elderberry juice. (This is in addition to canned syrup and jam and many pounds of berries still in the freezer... I may have a problem.) What would be the best way to use that in a mead? I'm aiming for a semi-dry mead, not dessert-sweet but not distractingly dry either. Just mix it with honey and add water to a target gravity? I already cleaned up one bottle bomb after backsweetening my first batch of elder wine; I'd like to avoid that by starting with a high gravity and reaching the yeast's alcohol tolerance before all the sugars are gone. Also, I didn't realize you were in Florida! If you hapepen to be in the Tampa-ish area and want some elderberries (or juice), I'll gladly share. I got a little carried away with the harvest this year. :D

[@kenwheel2409]

Hi Brian and derika I have a ginger need brewing and it appears to be going great. My question is about using watermelon mead I have searched and can't find anyone doing this . Is there a reason or is it just that nobody has tried it

[@CitySteadingBrews]

Watermelon goes rancid really fast, so it's a bit more tricky to ferment.

[@pysokon7714]

I added Blackberries and Raspberries to my mead. After adding yeast it fermented for a bit and then bubbling stopped after a while. So i activated some more yeast with a sugar water solution and added that to the fermentation. Again it bubbled for a bit and then it stopped again. I wonder if the pH was too low and it killed the yeast? Thinking of adding some soda (NaHCO3) to reduce the pH.

[@vc8127]

I'm a new mead brewer, out of necessity. We are swimming in a variety of berries on our farm, especially raspberries. I would like to know approximately how many pounds per gallon of water you would add. Would you also add more in the George phase, and how much?

[@CitySteadingBrews]

Much cones down to what you want to make. If you dont want to add sugar, as much as 20 lbs per gallon. With sugar... 2 lbs can work. In conditioning you can add more to add more flavor. Sky is the limit here.

[@vc8127]

@@CitySteadingBrews So, 2 pounds raspberries, 3 pounds honey, one gallon of water? Also, should I "swirl" the bucket daily to keep the fruit wet? How long would you let the fruit ferment before racking?

[@CitySteadingBrews]

Good place to start, yes. I swirl it yes. If that fruit cap dries out, bad things 'can' happen. I'd leave that fruit in as long as possible. If properly moistened, it can stay until first racking.

[@vc8127]

@@CitySteadingBrews Thank you so much! I'm going to start some today!

[@zachjesko1562]

I just did a 5 gallon mead with 9lbs frozen mixed berries and 4lbs of strawberries. Then did 10 lbs of honey. I used D47 yeast. I'm doing an open fermentation simply bc it's too big for my fermentation bucket. I'm looking to strain the berries off at a week then let it ferment till done. A question though. How long should fruit stay in secondary?

[@CitySteadingBrews]

It can stay as long as you can leep it wet or submerged. In an open ferm, that’s easier but... watch out for bugs! If you get worried, 10 days should be okay to remove it.

[@devinjarman1410]

Hey Brian and dericka I'm making an apple cyser and plan on picking fresh apples and cutting them up and putting them into my conditioning phase of the product. I'm not so much worried about wild yeast but should I wash or sanitize the fruit at all to prevent any bad bacteria getting in it and how would I do that without drying the fruit or boiling it

[@CitySteadingBrews]

You can rinse in star san, or what we're doing is dunking in hot water (anything over 140f) should work well.

[@devinjarman1410]

@@CitySteadingBrews thank you you guys are awesome keep up the good work love the amount of effort you go through to help people understand

[@Onager-xv3gz]

I am wanting to make 3 moderately sweet melomels (a blueberry, a raspberry, and a cherry). I have a 5.5 gallon fermenting bucket and a couple 1 gallon carboys. What I am thinking of doing is making a 3 gallon batch of YOUR traditional mead (with tea and some orange peel/zest) in the bucket. Then, when ready to rack, split the primary into the 1 gallon carboys with the desired fruit juices or purees. Do you think this will work well? Because of the fruit juice/puree going in at racking, should I avoid using the orange zest and tea? Maybe a straight honey primary would blend with the fruit flavors in secondary better? I have not done a melomel before so any guidance is appreciated. If I were to ferment 3 gallons of traditional mead to be used across 3 carboys, I would like to hit somewhere between 10-15% abv, what yeast would you recommend using in the primary fermentation? What initial specific gravity would you shoot for to start at? How much juice/puree of each fruit would you recommend using in each 1 gallon carboy to start? Would I be better off just making 3 batches that are each 1 gallon large and using the fruit in the primary rather than only relying on the secondary fermentation? I've seen Brian say many times he can't help without having enough information. I'm trying to be proactive instead of reactive as there are potentially 3 batches/gallons as well as weeks and months at stake on this. Am I over thinking this? Is there a simpler way to achieve my goal here? I've looked to other mead channels for a similar scenario to what I am wanting to do with no luck and I've watched hours upon hours of CS Mead videos without finding a similar scenario either. Given your extensive video library, I may have missed it. If you haven't yet made a video similar to my proposition, would you consider making one? #SecondaryFermentMelomels

[@tomcrynock37]

I made 5 gallons of your recommended grape wine. It is delicious. But how do you rack it and make sure there is no further fermentation. I know it’s a quick drink wine. The volume is my concern and how to safely store it. Thank you

[@CitySteadingBrews]

We go over all that in the series on that wine. kzbin.info/www/bejne/baXZZalvpdasmJY

[@FredTepera]

I am in the process of making your new Viking Blood mead. I have put fresh cherries in primary and intend to add dried cherries in conditioning. Can I use the same process for a peach mead?

[@CitySteadingBrews]

Sure.

[@baghdaddy202003]

I have heard you talk about using the pomace (I think that is the right term for the fruit after its removed from the must) to make a bread. I have looked for a recipe online somewhere and cant find one. Do you have a link to a recipe or possibly a video in the future for this? I would love to use this instead of throwing it in the trash. I dont have chickens yet nor a garden. We are in the final phases of getting ready to move to a property that we will do all of that at. Thanks

[@CitySteadingBrews]

We haven't done one yet, but... we have plans!

[@jeredmcconaughey239]

Did you guys ever make the video with three brews to compare fruit in primary, or secondary, or half in both?

[@CitySteadingBrews]

Nope, we haven't.

[@mileskdonahue75]

Great video! Question: How do you account for the sugar within fruit when measuring original gravity? Is the idea that you've mashed up the fruit to the extent that you can measure the "liquid+fruit" in a hydrometer and go from there? Thanks!

[@CitySteadingBrews]

Best guesstimate tbh.

[@usagispoon9455]

Isnt adding fruit a secondary fermentation because the fruit sugars will restart fermentation?

[@CitySteadingBrews]

They don't always do that. A lot depends on the tolerance of the yeast and the current ABV. Most times, if you intend to start a fermentation, then it's (to me) still a primary fermentation.

[@patlawson1659]

Watching your Video on adding Fruit 🍑🍓 to Wine, Cider & Mead . You covered it ALL . P.S. I'd like my T shirt 👕 to say , ( Da-Much ) 🤠

[@CitySteadingBrews]

We have that in our shop.

[@nicolasieczkowski3249]

When you made the Berry cider and put the frozen fruit in the bag with the weight, when do you add the 2nd lot of fruit, and do you add it to the bag or just pour it into the demijohn? Thanks

[@CitySteadingBrews]

When adding a second batch of fruit, it is best to rack out the first batch.

[@nicolasieczkowski3249]

@@CitySteadingBrews thankyou, so put the second lot of fruit in a bag with a weight then rack the cider into the jar? Your help is much appreciated it will be my first ever attempt at home brewing