We made PLUM WINE - Or... DID We?

We make plum wine... sort of. Maybe we didn't? Apparently there's more to plum wine than just plum wine? Yeah, I'm confused too.
Ingredients:
1 packet Red Star Cote des Blancs Yeast: amzn.to/473EXUa
82 oz Water
32 oz Plum Concentrate: amzn.to/3rKnkbr
2.5 grams Fermaid O: amzn.to/4702EfS
Additions:
1 teaspoon Yeast Hulls: amzn.to/3KbP8My
24 oz Fu-Ki Plum Wine
Bottling: • How to Bottle Homebrew...
_____________________________________
1 Gallon Carboy with Airlock: amzn.to/3rCubDY
Star San: amzn.to/3Oq7OKM
Stainless Steel Funnel: amzn.to/3Yjl0op
Hydrometer Kit: amzn.to/44WORFa
Baster: amzn.to/3q45UGr
Our Favorite Pitcher: amzn.to/3QbWeUX
Auto Siphon: amzn.to/3Q2rDcu
1 Gallon Wide Mouth Fermenter: amzn.to/3OrdO6g
Belgian Tasting Glasses: amzn.to/44BXK74
Glencairn Glasses: amzn.to/3O7Om4a
Fun T-shirts: city-steading....
Some items used in the making of this video (We are Amazon Affiliates and as such do receive a small commission if you purchase anything after using one of our links. There is no cost to you for this, but it does help the channel and enables us to keep bringing you content. Thank you!)
_____________________________________
Become a City Steading VIP - Click to learn more
www.city-steadi...
_____________________________________
Want more City Steading?
Website: www.city-steadi...
Instagram: / citysteading

[@nbmaritimer9955]

Another great video. In passing, I like your recent videos better where you get everything from start to finish in one video. Kinda hard following your older videos but they are still good. I just like getting the end product result to see what you got. 👍

[@CitySteadingBrews]

Yep. We changed it a while back and it makes much more sense.

[@seanhoude]

Love that you guys can laugh at yourselves. The interaction between the two of you has as much to do with my watching as the instruction.

[@CitySteadingBrews]

Thank you :)

[@SymPlayTon]

I loved this one considering I have some fresh plums I plan to make wine with. The skins of the plum is where a lot of the tart comes from. Nothing you can do with the concentrate, but peeling some or all of the plums when using fresh could reduce tartness/bitter. I also enjoy Japanese plum wine, and this will encourage me to do more research on how they do it to try to get a more balanced result.

[@AwakeAtTheWheel]

I’m super excited for the proposed fermenting soda experiment!! 🍻

[@SamwiseOutdoors]

I've made Mountain Dew jelly before, and it's pretty good.

[@davidhowell7279]

The only possible thing to overcome would be the number of preservatives found in many commercial sodas. I've encountered juices with 'natural flavors '. After some research, it turns out that there's a loophole in which a naturally derived preservative can be included in those 'natural flavors '. It took a lot of time and effort to get it to get start fermenting. I had to make another must from a comparable juice with no additives and blend them. Especially disappointing in a product labeled 'organic '. I still plan on trying it someday, though. Do the Dew.

[@AwakeAtTheWheel]

@@davidhowell7279 Do the Dew! 🍻

[@theaverageeverydayperson9204]

Aww, the cute "ill have to get you some" is the most adorable thing ever ❤

[@julietardos5044]

This episode is extra funny! Plus, I am not sober, so it's extra extra!

[@CitySteadingBrews]

Lol

[@heartemisart700]

Your sense of humor and thinking outside the box (the booze dogmas) as my friend calls it, is appreciated! I do the same when a batch turns out 'mweh' and needs a fix. Extracts, syrups and cordials are`useful, so are Polish fruit vodka's!!

[@jerrodbroholm4338]

I only recently found you guys thanks to the algorithm, but I subscribed pretty quick and I'm enjoying every minute. Thanks for the info and the positive entertainment!

[@CitySteadingBrews]

Thanks for watching!

[@mbrhythm1206]

I'm glad you guys tied this. If you remember my last comment, I mentioned Japanese Plum wine which normally is neutral spirits infused with very young plums making it very sour but then very sweet with a lot of sugar. But... the original umeshu ( oo - may - shoo) used the natural yeast from the plums to ferment. I'm making a batch now. best after about 6 to 10 months. Good like guys. 梅酒

[@mbrhythm1206]

8 - 12% ABV is what you can find in most stores here in Japan.

[@goldiegirl6705]

Thank you for mentioning the prune wine. I can't find plum juice here in Canada and had thought of trying prune juice.

[@jerrybruce2295]

Maybe a little of subject of the video but on topic. Years ago in my youth I was experimenting with wine making. I used a basic store bought grape juice added a little sugar boiled it for about 15 minutes and allowed it to cool to room temperature. I used a recycled two liter bottle ( sanitized) and a balloon (yes I know…) added water to the desired head space. Added a teaspoon of Fleischmans yeast. Within 3 hours the fermentation had taken off like a rocket and continued seriously active for about a week. I let it rest for another couple of weeks. Being young and stupid I didn’t siphon rack but filtered. The end product was actually really good I’m not sure what the ABV was but it was pretty stout. Love your videos. Keep it coming 😊

[@rockynate]

No one can go wrong quoting Blazing Saddles. Unless there is a Holy Grail reference that is better.

[@sniktripn7217]

I've wanted to do a plum wine for ages now always thought it would come out a little like port flavor wise and this is making me want to do it even more

[@jamesh5460]

Okay cool, we have two massive plum trees and we would love to try a small 1 gallon wine batch before we jump into the 5 gallon run. Would we still use the same 1lb of fruit per gallon and then add sugar until we reach ? sg? This year we have a bumper crop of currents, strawberries, raspberries and apples which of course we want to try and ferment. I have been mostly a beer brew guy but after watching your channel the fruit ferment has been incredibly intriguing aspect to try. You two have the best (imo) brewing guides we have ever seen and has been very inspirational. Cheers!

[@stephenstevens4153]

Cotes Des Blanc is known for leaving some residual sweetness. I tend to use it for my ciders because it works well with apple.

[@diablominero]

Iirc at least some of the residual sweetness is from glycerin produced by the yeast.

[@CitySteadingBrews]

They produce glycerol and it’s an alcohol not a sugar :)

[@johnp.2267]

Crazy idea for a Cherry Cordial Wine: Fermentation - Cherry juice and whole cherries Post-Ferment - Cacao nibs macerated in neutral spirits and amaretto Post-Ferment - Very small amount of vanilla extract You're welcome, Derica.

[@CitySteadingBrews]

kzbin.info/www/bejne/rHmwY2qwoLB4pJI

[@kjdevault]

I’ve been wanting to do a plum wine, like the actual plum, not a flavored spirit. Glad to see this. I’ve got a red blend going with several base juices, one of which is the pomegranate plum juice from Aldi’s along with a grape base. Not that names matter, but I’m not 100% sure what it would be called. It’s got dark mixed fruits, the dark juices, going for a complex dark red that I will oak as well. I used some rice and oats with enzymes too. Can’t wait to see where it ends and how it is. I think the pats will give it some more body and mouthfeel like are used in spirits and beer. It’s home-brew, right!? I can do what I want!

[@thatmckenzie]

9% and super tart? That, my friend, sounds like a fabulous candidate for a spritzer.

[@mattrenaud7573]

I have to say, Brian accidentally huffing yeast hulls had me rolling on the floor laughing. That's some good TV there, I tell ya'!

[@elumbra]

The hardest part of making traditional plum wine(umeshu/梅酒) in the US is finding the right fruit. Plum wine in japan is made with unripe Ume plums. The are small and intensely sour. They are hard to find but you might be able to find them at your local asian market in the right season.

[@fomomomo]

I search high and low for ume plums every year, so hard to find stateside! Do you think there’s a close substitute with more commonly available plums?

[@pastor501st8]

@@fomomomo I had a good result making an imitation of Umeshu by soaking ordinary western plums in fortified sake for about a month, fortified to about 25% and sweetened with sugar. Typically this is done using Ume plums in shochu or vodka instead, but I don't have access to Ume plums, shochu, or vodka.

[@elumbra]

@@fomomomo the substitute that I've found is Ume Syrup. I found about a half dozen different ones at my local Korean market. I think they are made for cooking or tea but I diluted it with water, added everclear to create my desired ABV and a bit of acid blend to get it to the desired tartness. The result was pretty close to Choya. Granted this is a brown sugar base vs a rock sugar base which unfortunately is a distinction my wife cares about. The brand I used was maesilfarm

[@jellydogt]

@@fomomomo From my understanding, ume plums are closer to an apricot than a western plum, so finding a local PYO orchard would be willing to sell some before they're ripe might be the best course of action? There's one farm I've seen in CA that ships their green ume nationwide. A specialty Japanese grocery shop might have them as well in the early spring, like Maruichi in Boston, or Don Quijote in Los Angeles and Hawaii.

[@Chef_Handsome]

I am so Glad you added the Fu Ki Its one of my Favorite plum wines! I would Die to try this brew and Im going to be making this exactly like you did soon!! I just started my First Brew and it is an Apple Cycer Mead! 5 days into Fermentation now!!Your Videos have been So helpful Thank you!! Cant Wait for a Follow up!

[@404Cluster]

It's a good, fun experiment! I love it, you guys are awesome. I wonder if actual plum wine isn't a thing because there are a ton of non-fermentable sugars in plum...

[@ermakers1297]

I have made a variety of fruit wines, all using fresh fruit. I typically did the primary ferment on fruit in an open top container covered in a cloth. I would rack off of fruit after 7 days into a secondary fermenter with an airlock. I did a plum wine using fresh yellow plums from our backyard. My plum wine came out on the sweeter side and it frankly tasted like brandy even though it wasn't distilled.

[@milesfromnowhere1985]

The first wine I ever made, after over a decade of brewing beer exclusively, was a plum wine from my friend's cherry plum tree. I had no fermenters smaller than 5 gallons, so I pressed it directly into several mason jars and kept them under the porch of my tiny house as they fermented naturally (burping each jar twice a day). Somehow, this method yielded a much better wine than any other subsequent time using those plums with proper fermenters and airlocks. I hope someday to be able to make such a good plum wine again!

[@stevelloyd5014]

I made a plum wine from frozen Italian plums (purple skins). And from fermenting with the skins it came out with a colour similar to gas, so I called it plumaline wine! It was about 8.5% and lovely to drink/sip cold on a hot summer evening!

[@kevinm919]

I mostly make beer but enjoy watching your channel , i have made apple cider and have a ginger beer fermenting right now after watching this channel

[@chucklasher6061]

You'd almost need to know what the wine gravity was before they added the plums so you know how much sugar was in it to begin with in the commercial one

[@micahestep7679]

I made a fig wine with yellow Turkish figs and oaked with amburrana wood (medium toast) for four days AND IT WAS AWESOME!

[@CitySteadingBrews]

Cool!

[@drmike5507]

I had to go back a revisit this video. The first batch of plum wine I made 4 years ago ( from actual fruit) was the best plum wine I’ve ever had. The following years they were close but not as good. This years batch dried to .996. It’s been sitting on oak for two months and still bitter. Was hoping not to back sweeten but will probably have to. It think it all comes down to the fruit. Plums harvested from same area but with the crazy weather we have up here in Western NY it effects the sugars, tannins and everything. May still rack into gallon jugs( I made five gallons) and let them continue to age and maybe just sweeten a gallon as needed.

[@drewtusgaming3740]

You leveled it out and made plumb wine

[@Joseph_Dredd]

"I have an idea" Let's put some cointreau in it!!!! :) hehe

[@glleon80517]

Fortifying fruit wine with neutral grain or grape spirits is a great way to get both the sweetness you want and the proof you want. The spirit stops further fermentation so no pasteurization is required. You can calculate the proof using the Pearson Square method. This is how Port is made. You can avoid the wine tasting dilute by using high proof spirit, like Everclear. No taste change, the sweetness you want at the proof you want. Thanks for the video!

[@even7steven]

I always wondered why it's called prune juice, not plum juice and why its called plum wine, not prune wine. I think you guys have answered that question with this experiment, which is probably prune wine. As always, great video!

[@hapmaplapflapgap]

Japanese plum wine from my understanding usually uses young green plum instead of the ripened purple plum that we use. That could explain the color and the lack of cherry/tarty notes

[@CitySteadingBrews]

Yup

[@bartlester591]

To answer your question it went out of business in 2009 however, I just read your article. It says Joe Cole will be coming back for one year exclusively to Dollar General stores.

[@CitySteadingBrews]

Do you mean Jolt Cola?

[@GoddessAstrola]

The mention of Jolt cola gave me such a big hit of nostalgia. Ah the good old days before my kidneys didn't have issues.

[@dhudach]

I just stumbled on this video, maybe because I just started a 1 gallon batch of plum wine from plums. So this is a bit of a side trip to hit on two topics you mentioned. The first is the possible need for a blow off tube. I'm using a 2 gallon bucket for my wine and after only about 9 hours fermentation was so active that it literally blew the liquid out of the airlock!! It wasn't spewing junk from the bucket, it was just due to fermentation gas being so active and strong. So I replaced the airlock with a blow off tube. The bubbling is like an atomic clock now, very active and very steady. So I'm thinking I'll just use a blow off tube in these bigger bucket batches. Ok, topic number two, calculations. Trust me, this is eventually going to lead to a question so hang in there!! Typically I like my target OG to be around 1.100. So I did a bit of research and found that my 5.25 lbs of plums equates to about .0253 SG. My initial gravity reading was 1.040. I added enough sugar to get to 1.080, knowing that the plums will contribute. So I'm thinking my actual SG (not measured) is 1.105ish. After fermentation is complete, I'll take a gravity reading. From that I will calculate ABV. Now, here is my question. Do I subtract my FG from 1.080 OR do I subtract it from the original gravity plus the SG from the plum sugar? Or, maybe I subtract the FG from the OG plus some percentage of the SG from the plum sugar. Whew. It seems like this might be important. And I'm sure you had to have touched on this in one of your videos, I'm just not sure which one. I mean you do have a few videos on your channel!!!

[@CitySteadingBrews]

It's all estimation really. Without a lab you won't know for sure, but you can add the plum sugars and use that as your og as at least some of those sugars would ferment.

[@dhudach]

@@CitySteadingBrews That makes sense. And precision isn't the goal. I suppose I was wondering in these situations, when I decide what I want my OG to be, approximately how much should I add to it based on the the sugars in the fruit. And I was also wondering how you handle this situation. Thanks for the great content.

[@MirrimBlackfox]

Plums (prunes) have Sorbitol (an unfermentable? sugar alcohol) naturally occurring, it is part of what gives dried plums (prunes) its laxitive effect (that and the fiber). So that could be part of the strangeness with the fermentation.

[@micahestep7679]

I like to holler out "Bonsai !!!" every time i take a sip.😊😅😊

[@dolphard]

I've never tried plum wine, but used to really like plum brandy.

[@nekobat1962]

Wine blends are perfectly fine. Commercial wineries sell blends.

[@Floating-in-space]

You should try to make a “vermouth” one day! Or, you know, an aromatized fortified wine, inspired by a vermouth - with your own spin on it of course!

[@CitizenRobertK]

I made plum mead earlier this year. 36 lbs of plums and 8 lbs of honey. I keep forgetting about the concentrates. Probably far cheaper. But mine is very plum-y and honey-y. A little malic to bump up the acid. The tannins from the skins was on point.

[@bartlester591]

So it’s slaps you around and you ask for more

[@dirtybird99]

Has anyone mentioned that it might be SOOO tart and over the top is simply because it wasn't thinned out according to the directions? That immediately pops into my mind as they are doing their tastings. And extra half gallon of water or what ever it was that would normally be used might just account for that difference.

[@CitySteadingBrews]

It’s possible. Seems odd to make 8% wine if you have the option to go higher :)

[@sn1000k]

The red bucket of sanitization KICKS ASS!

[@CitySteadingBrews]

It doesn’t even have feet..

[@nextlifeonearth]

It's possible that the gravity isn't just because of sugars. If some minerals are in there it can affect the gravity just like sugar can, but they don't ferment and don't taste sweet.

[@larryakre5942]

..ished. You know as well as I that when heating a sugary liquid to concentrate it the likely hood of non fermentable sugars being created increases. That said I would consider it a (high test ?) Cider. Maybe carbonate a bottle or two as an experiment. Thanks again for another creative & inspiring concoction ☺️ Cheers!

[@CitySteadingBrews]

I doubt it makes that much though.

[@hapmaplapflapgap]

Fermented sugars isnt the only thing that effects the gravity. I would imagine that straight fruit juice, especially plum which is naturally not super sweey probably has high gravity for its sugar content.

[@not-on-pizza]

The numbers on that were kinda weird, yeah. I suspect that the 1.3227 gravity (65 Brix) is probably accurate for the concentrate, given where your diluted gravity ended up.

[@lisatressler6790]

Love how you adapt to the circumstances. Derica, have you ever tried bourbon filled chocolate covered cherries? If not, I highly recommend. I order each Christmas from Esther Price, but I'm guessing other people make them also.

[@CitySteadingBrews]

She said she doesn’t think she has had those. I mean… now I want them, so…

[@edschaar2868]

A couple of thoughts: 1) I wonder if by not going back to single strength (recommended dilution), your pH was lower and effected the yeast? 2) I also would wonder what type of plums were used? By the color I'm betting they are European plums (Damson, Stanley, etc.). Which are generally a lower brix and have a higher TA% than most Japanese plums.

[@CitySteadingBrews]

Possible!

[@Legion_One3]

If only distilling was legal where you are, this would've turned into a rakija (rak-iya) video😅which is a strong traditional Serbian spirit👌🏼

[@dailykilluminati1310]

You guys should make a mini series fermenting all kinds of sodas just to see what the result will be.

[@CitySteadingBrews]

We just did IBC Root Beer.

[@marcellacruser951]

That was fun watching you guys puzzle that over and find a solution. I just cut a batch of pomegranate with a bottle of Reisling, but I'm thinking that may have been unwise bc now I like it too much.

[@CitySteadingBrews]

Lol

[@joeljohnson3509]

If Mom likes it, I would absolutely make it. So, the combination is equal to slightly diluted and slightly sweetened? Awesome job!

[@stevelloyd5014]

I think residual suspended solids will give a slight false high SG, since it’ll increase the density of the liquid and as it clears it may get slightly lower SG readings.

[@CitySteadingBrews]

If this were true no one would ever use hydrometer readings.

[@stevelloyd5014]

@@CitySteadingBrews I’m not saying it makes the readings grossly inaccurate, but the solids from a “complete” juice or even suspended yeast in a must, must affect the reading compared to stable, cleared product. I’m going to try it on my next batch of wine; at its final racking take a reading when the lees settle, then stir it up and take a second reading. Can’t hurt to try … just I’ll let you know! 😀

[@jackfoo2]

win i seen the title i got so excited. im currently hoarding wild plumb's . if your willing to pick up the shipping i will fill a flat rate usps box and send it your way

[@CitySteadingBrews]

It’s fine, thanks. We don’t have an immediate use!

[@ericelcock2248]

i would have been too nervous to not pasteurize

[@CitySteadingBrews]

We let it sit under airlock for a few weeks before bottling :)

[@stephenhegarty6179]

Jolt cola was made here in Rochester, Ny

[@LiBrian2]

Fun story - I had a friend in college who was in my morning Calculus class (early '90s). He ... had some issues. He struggled staying awake during class, so he started getting a 6 pack of Jolt Cola and would drink half the pack before class. He was WIRED for the first 40ish minutes, then he would totally CRASH. Needless to say, he did not do well, then dropped the class (and sadly, eventually college).

[@bartlester591]

I was going to suggest that if you want to try something a little bit different as far as sweet and yet there are a couple of things that I would suggest after doing some intensive research, sorghum or agave nectar. You could also try just liquid cane sugar just a thought.

[@spacehonky6315]

This plum beer koolaid thingy concoction is interesting. The concentrate must have been made with the plum skins intact. I always forget what eating a fresh plum is actually like. The inside is kinda sickly sweet persimmon-ish, but you get that sweetness in the same bite as the overly tart and sorta tannic-astringent skin. Not completely pleasant, but still enjoyable. Your seven score on the finished product is probably similar to the world's overall opinion on plum fruit.

[@CitySteadingBrews]

I actually really like plums.

[@micahestep7679]

The whole is greater than the sum of it's parts (is what she was thinking). I.e. Synergy.

[@Alf_4]

29:19 to witness Brian forget that a noise full of yeast might affect his taste perception😂

[@CitySteadingBrews]

The tasting was on a different day, lol.

[@micahestep7679]

Next time you make fig wine use the yellow Turkish figs instead of the green ones. They taste more like fig newtons than actual fig newtons do. 😮

[@briancatton9189]

I once made an elderberry wine and overfilled the demijohns, I took my wife out for a driving lesson. while we were out the wine exploded through the airlock into the airing cupboard all over the clothes that were drying. My wife said she would happily clean up. this might have had something to do with the fact that during the lesson she wrapped my new car around a concrete post. My fault of course!!!

[@notaprob]

Hi I know this is coming very late. Japanese plums they use for wine are different than the American style plums you see here. The Japanese plums are smaller and have a green skin, maybe because they are not fully ripe when used. That is why Japanese plum wines are not red.

[@jordandimick8861]

Ok ok, so question on this, the concentrate that you bought, was it just boiled off plum juice? I’ve been having this romance in my life with growing my own fruit to brew things up, still a few years out from my trees producing. However, my buddy has a plum tree that is killing it right now, it’s the yellow flesh kind and I haven’t had the chance to juice them and take a reading. However, let’s say that reading is lower than what I wanted, could I take that juice, boil it down to reduce the amount of water, or should I simply add sugar to get the reading I want? Curious if adding an additional concentrate will be too much of a kapow of flavor, or if it will be a welcome thing. What are your thoughts?

[@CitySteadingBrews]

I don’t know how they concentrated it really.

[@foragedarts2037]

The Japanese plum wine color was a surprise, but I was more sad that the bottle was green and not a dark red/purple

[@felderup]

makes me wonder if just buying prune juice wouldn't be less trouble.

[@CitySteadingBrews]

Tried that once. Was vile.

[@jarodlojeck5150]

Dirty feet up your nose? You usually have to pay double for that kind of action, Cotton.

[@dolphard]

I often top off my wine with Moscato... 35:30

[@christophergrierson904]

Love your videos! Just wondering if having an airlock on your must during the initial stage (first few days) of your ferment may be the cause of your stalling issues. Just a thought. Thanks again for this wonderful channel 😊

[@CitySteadingBrews]

Why would having an airlock cause a stall? If you mean it needs oxygen... we aerate at creation. Also, we have had... half a dozen to a dozen stalls out of hundreds of brews but we always use an airlock :)

[@eingames9931]

I'm wondering if plums have some infermentable sugars(or other stuff) in the fruit so that the gravityis higher than it should be. Quite a head scratcher.

[@CitySteadingBrews]

They do. Not sure how much. In a concentrate, it could be quite high maybe?

[@joeljohnson3509]

I’m considering oaking some of my slightly tart meads for a month to see what happens. Have you tried that? I know, I should sort through your videos. You’ve probably already posted a video about it. But I’m just asking anyway. 🤙💯💕

[@CitySteadingBrews]

We have many times, yes.

[@mottomanic]

Is yeast hulls the same as brewer's yeast?

[@CitySteadingBrews]

Not really. Yeast hulls are dead and used as yeast nutrient, brewer’s yeast is alive and used for fermenting brews.

[@davidraney9744]

Love your channel...thanks for the work that you do! Question though, I know you don't sweeten/ferment with molasses (funky flavors and such) but have you tried cane syrup (unburnt molasses) as a fermentable sugar? We've got lots of it in the deep south.

[@CitySteadingBrews]

I wouldn’t expect much difference really.

[@scottmiller9490]

If you're going to do the soda experiment I'd suggest getting the throw back mtn dew that has real sugar in and not high fructose corn syrup. I've heard if you let it go flat it actually turns out a decent wine. Regarding fermaid-o, my understanding is that much like yeast it's really, really hard to overpitch fermaid o. Early in my brewing experience I was told too much nutrients could cause off flavors. But I've since learned that's not really the case and you'd have to use an obscene amount of Fermaid O to create any issues. So I'd say use more. Cheers!

[@CitySteadingBrews]

This is something we are testing right now :)

[@glennfoster5431]

A quick question ❓ You called it mead but mead needs honey at a certain ratio to be classtas mead, no?😮 Also, when you put the yeast julls on and they sat for a week but no reaction occurred. Does this mean that you can still taste the pugnant hulls. A reason for 1.030 but really dry?

[@CitySteadingBrews]

This isn’t mead… it’s plum wine.

[@stevelloyd5014]

If you want to try something nice for the summer … try pear wine. Watch the sweetness and it can be a nice fresh wine!

[@ramonsalvatierrahealer]

Hi great video, great on math too!hahha I have a question why don't use red star premiere rouge yeast?

[@CitySteadingBrews]

We have used it.

[@BusinessEnglishSuccess]

Interesting video, especially as I have a bucket of plum wine in primary (made from actual plums). I wonder if you have a thought on something else though ... If there are non-fermentable sugars and it stops at 1030, would it make sense to add sugar to bring it up to 1050 or even 1060 and see if it would ferment back down to 1030 again? Or would the combination of alcohol and non-fermentable sugars somehow prevent this from working. The idea would be to end up with the desired alcohol level.

[@CitySteadingBrews]

There are some that say the sorbitol interrupts normal fermentation. I tried researching and didn’t get too far. What you are suggesting is simply step feeding. Might work, may just make it even sweeter :)

[@BusinessEnglishSuccess]

@@CitySteadingBrews ok, thanks - I guess try it and see next time 🙂

[@cloudvision4821]

Have you thought about bringing back the whisky stones?

[@CitySteadingBrews]

Not really. It just overcomplicates the tastings.

[@bluephoenix226]

35:15 Don't do it! rolf

[@troybishop1804]

Would 71b prevent the stall

[@CitySteadingBrews]

Prevent? No way to know.

[@BobGrimminger]

Any thoughts on adding some of the water chemistry additives (like any of the carbonates) to adjust acidity?

[@CitySteadingBrews]

If needed, yes, do it.

[@BobGrimminger]

@@CitySteadingBrews Oh, and by acidity, i was thinking to cut the tartness.

[@96driver]

Not sure where the color is coming from in the juice but i think that If you used plumbs you would get more of the color of the commercial wine. Plumbs aren't purple inside.

[@CitySteadingBrews]

The skins most likely.

[@charlesinscore4107]

Update us when Mom drinks it.

[@stanleygrover1685]

You had me laughing!

[@CitySteadingBrews]

In a good way I hope?

[@davidcrawford1226]

i have been watching yalls videos for about 3 months now and got really into making meads i have learned alot from yall and cant thank you enough. But i have 2 questions to ask 1 why have yall not made a peach mead yet, and the other is what is the difference from and yeast energizer and yeast nutrient ty very much.

[@CitySteadingBrews]

Peach is my nemesis. It's been mentioned in a few videos. That said... working on it. Energizer is usually DAP and we prefer not to use it.

[@davidcrawford1226]

@@CitySteadingBrews had to look up dap and didnt know about that i prefer not to use a bunch of chemicals also but with my inexperience i listened to the brewery store we have and they said that we need that for meads due to lack of nutrients for the yeast and that it was safe and no chemicals... but i made a peach mead with 1 pound of peaches, 8 ounces of lapsang souchong black tea, (its black tea with a awesome wood smell and flavor really recommend) 2 1/2 pounds of wild flower honey and a cinnamon stick my starting grav was 1.120 with 71b for yeast and it over flowed extremely bad is that do to me using the energizer and the nutrient together? ty for the response this is awesome

[@CitySteadingBrews]

It’s fine… just unnecessary and that home brew shop lied. Totally using chemicals. Some are helpful, some less. Nutrients in the form of fermaid O imho are great. DAP, less so.

[@richardhart7652]

Always look forward to your stuff, do you have a favourite brew that you make every year or even more than once a year or in larger batches ie5gallons

[@CitySteadingBrews]

Honestly... not anymore! We used to, but we make so many on the show we don't have a "house favorite" anymore.

[@moniquelevesque8756]

Thank you very entertaining Could a plum mead be a better option?

[@CitySteadingBrews]

It's just another option, I wouldn't say mead is inherently better or worse than wine though.

[@RylanStorm]

If you had a yeast with a tolerance of 12 to 14% abv and you put enough sugar in to go to 18% would it be safe to bottle without pasteurisation? I'm really concerned about this whole pasteurisation part because I don't really have the equipment for it.

[@CitySteadingBrews]

It would have to stop past it's tolerance to be relatively sure. All you really meed is a pot to pasteurize.

[@RylanStorm]

@@CitySteadingBrews Ridiculously, since the kids moved out, the largest pan I have is 3l only.

[@CitySteadingBrews]

You can probably do a bottle or three at a time?

[@CitySteadingBrews]

Or... get a bigger pot :)

[@YukonKornelius-ur4xw]

I have a question for you guys but, sorry, it doesn't really pertain to this video! So after watching your video where you guys made the 3 different meads and added fruit at different stages of fermentation in each one but they all tasted the same in the end, I've decided to make viking blood 2020 but add EVERYTHING into secondary. Do you think that will pan out ok and if so, could I just start making generic meads and putting all the additions into secondary?

[@CitySteadingBrews]

Yep it’s fine. The second part is up to you. Might miss some essence of the fruit, but if it works for you, you should make things that way :)

[@YukonKornelius-ur4xw]

Gotcha! Thank you so much!

[@hotsauce1646]

There is a clumbed ( i don't know if i wrote this right ) brown sugar here where i live they use for a sweet drink with lemon . I think to use this sugar with plums and ferment it to a wine . What do you guys think about that ? Should i do it ? And in the middle add lemon ?

[@CitySteadingBrews]

Sorry I don’t know what you are talking about. If it’s sugar, it should ferment though. As I am not familiar with it I have no recipe for it.

[@hotsauce1646]

@@CitySteadingBrews sorry i had to look it up first before asking . The name of the sugar is panela and its made of a sugar cane . This you toss into water and it just disolves and then you put some lemon in it for extra taste it realy sweet but maybe a good one for fermantation . If you can Google the name Panela sugar and it will pop up . Sorry to be so vague it just popped in my head and i am just awake . I do want to try this sugar out and see if it does anything good . But maybe it's something you guys can try for yourselfs ? Thanks for responding that makes my day have a good one . Greetings from Aruba🇦🇼

[@ArchaicAnglist]

​@@CitySteadingBrewsPanela is piloncillo is panocha: cane syrup, unrefined, boiled down until it can be molded into a very firm shape. Piloncillo is the truncated-cone shape that's common in Mexico (and, I suspect, throughout the Caribbean at least). The flavor is noticeably more complex than the flavor of standard dark brown sugar, which is refined white sugar to which some lightly-purified molasses has been returned.

[@CitySteadingBrews]

It should still ferment. May just have more molasses type flavors.

[@ArchaicAnglist]

​@@hotsauce1646Panela can certainly be brewed with. But fresh plums - even very ripe ones - are generally tart (agrio), and too much acid in a must (mosto) can interfere with fermentation. It might be wise to try your first plum wine with plums and panela but no lemon.

[@teddybear5150]

Mixing the two should make it more desirable and disappear a bit sooner. 😁🤓

[@CitySteadingBrews]

That was my thinking too :)

[@tomnelson3491]

How abouy a plum mead ?

[@CitySteadingBrews]

Go for it!

[@9165RADIOS]

It's been a year! It's been a year!

[@CitySteadingBrews]

And we will publish the video. Things take time to record, edit, etc.

[@9165RADIOS]

@@CitySteadingBrewsNP I think I'll try making Plum Wine (cuz my dining table is full of fresh picked plums) but I'll add sweetner, Calcium Carbonate and check pH...

[@redbeardthepink4809]

Sodas taste less sweet when carbonated because the bitterness of the CO² cuts the sweetness. That's why flat soda seems sickly sweet while carbonated soda is more drinkable. Soda generally has a ridiculous amount of sugar in it.

[@CitySteadingBrews]

Yup.

[@CitySteadingBrews]

And the amount of acid added to soda too.

[@redbeardthepink4809]

@@CitySteadingBrews oh yeah, that's definitely a thing too.