Yeast Hulls Vs Nothing Added - Mead Test!

We've been adding yeast hulls to our meads lately, and we believe we see a difference. But, we had to test to be sure. Do Yeast Hulls really do more than adding nothing to a mead? Let's find out!
This was a test! If you are looking for a Mead recipe, check out this video: • How to Make Mead at HO...
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!)
Sweet Squeeze Wild Flower Honey: amzn.to/3syqVFL
Two Gallon Brew Bucket: amzn.to/2M76NJP
"Spoon of Unusual Size": amzn.to/3sE4mzl
Lalvin 71B: amzn.to/39KAPvk
1 Gallon Carboy with Airlock: amzn.to/39RxISu
Hydrometer: amzn.to/35TVdZA
Graduated Cylinder: amzn.to/3sFAN0s
Auto Siphon: amzn.to/39RxOcO
Vegetable Peeler: amzn.to/3qweJU0
Yeast Hulls: amzn.to/3sDjq0e
Solid Bung aka "Thumb Saver Bung": amzn.to/2KraxFE
"The Red Bucket of Sanitization": amzn.to/38TNltc
"The Master Baster": amzn.to/3qDtQez
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[@benmarquis3591]

Since you both took off your glasses, does this mean it was a “double blind” test?

[@Fishlord136]

😐

[@darkwater234]

When they were moving the glasses around, all I could think about was, "I switched glasses when your back was turned! Ha ha! You fool! You fell victim to one of the classic blunders - The most famous of which is 'never get involved in a land war in Asia' - but only slightly less well-known is this: 'Never go against a Sicilian when death is on the line!"

[@blakeb9792]

I was thinking the same thing! Lol, I think she wore that shirt on purpose as a subliminal message

[@buffy377]

That’s great

[@Nettienoo143]

I am new to making mead. Like very new. And I wanted you to know I bought a The Red Bucket of Sanitization just because of you!

[@foxhollerhomestead]

I am somewhat new to home brewing as well as your channel and I really appreciate everything y’all are doing it’s helpful in more ways than you could imagine! Skal!!

[@moxiegirl1119]

Love your videos! But you haven't tried my favorite form of winemaking entertainment. I always add a drop of food coloring to my airlock liquid for a bit of lava lamp action!

[@CitySteadingBrews]

I don't even own food coloring, lol.

[@DukeTrout]

@@CitySteadingBrews cherry juice?

[@InakaAdventure]

See ya in a about a day! *4 months (and 2 viking raids later)* We have our results!

[@samstapleton3739]

Hey guys sorry to bother you again just wanted to let you know that me and my dad drink the honey Mead this weekend and got trashed only used bread yeast and still have a very high alcohol content only needed two drinking horns to be smashed awesome stuff thanks for all your help

[@HolyPineCone]

What kind of mead did you make? 😁

[@samstapleton3739]

@@HolyPineCone it was a honey Mead and I put just a few grapes in it to flavor

[@Cancle771]

I know you clean everything in the Red bucket of sanitization. Buuut what do you clean the Red bucket of sanitization in ???

[@eddavanleemputten9232]

Slosh the sanitisation liquid around? Wipe the inside and outside down with a cloth dipped in sanitiser? As long as sanitiser touches the bucket it should be fine.

[@Cancle771]

@@eddavanleemputten9232 It was a joke....

[@eddavanleemputten9232]

@@Cancle771 - I suspected. Bit just in case... 🤪

[@Alf_4]

You didn't sanitize the paper! Now we're going to become extincted by wine plague!

[@Vykk_Draygo]

Good video! I enjoy this kind of content. In my experience using TOSNA (Fermaid O at pitch, 24 hours, 48 hours, 72 hours, and the 1/3 sugar break), it doesn't necessarily go faster initially, but it does ferment more robustly over time. The stepped additions really are necessary to see the full benefit, but frontloading can be used effectively as well. I regularly have fermentation complete in a week or less with TOSNA up to about 14% ABV (I shoot for 12% for dry, and 14% for sweet). For session style meads, it's not really necessary at all, but I usually do add Fermaid O at pitch. I just frontload it at about half of what the full schedule would call for (session meads ferment out in like 3 days, so it's not really possible to use TOSNA). I understand not wanting to mess with a brew once it's started (nothing wrong with that at all). It's worth it for me, since it ensures a more complete and repeatable fermentation. I also usually only have one fermentation going at a time (bucket), and I have two or three things bulk aging in carboys (usually one mead, and one 8%+ beer aging). So, in between, I brew session meads, or lower ABV beers while waiting for the carboys to finish bulk aging. This gives me about one beer or session mead a month, since I let them clarify (cold crash) in the bucket before bottling and carbing.

[@Juniperlaneestatesales]

Vykk I'm just starting out ... your explanation makes my internal science geek hap hap happy. I am opening a distillery and hoping to try my hand at mead and wine... would love to pick your brain.

[@mrmadmaxalot]

haha I love the entrance the 'spoon of unusual size' always makes. Edit: Also, epic haircut and beard in this one.

[@samanthalockhart8976]

I think I have obsessively watched every video on this channel. Now to conquer to the other channels. Lol

[@antonioj.2147]

Same

[@edcozart9916]

when I have been adding yeast hulls I do it in the warm tea the hulls just melt into the tea no clumping

[@patlawson1659]

I don't know what the A.B.V. is because I didn't take a first reading , only the last one . All I know is , it's dry, it's rose 🌹 it tastes good & it kicks my Butt . Old School . 🤠

[@petermaguire2632]

Didn't think I'd be disappointed not to see the Red Bucket of Sanitization sound and graphic.

[@dan-iu6dh]

natural nitrogen for food...hmm kinda like rain water from a florida thunder storm?

[@TheBruSho]

Interesting, have you ever used Nutritional Yeast as a yeast nutrient? It smells exactly like a fermaid product and makes me wonder if its a good substitute.

[@АндрійДикий-й7к]

Hi guys! First of all, thank you for your channel and the work you are doing, you are great! So... I am making my first mead ever!! Hurray! I've been watching a lot of your videos in just a couple of days and a week ago I decided to make it. Now I have my own green bucket of sanitization! And you know, I didn't have my own airlock or auto-siphon and didn't want to wait until they came, so I made my own from medical plastic tubes, I've bought in a pharmacy. And it works fine for less than one bucks :) One more time - thanks a lot, guys!

[@Imurai]

No TRBOS animation?! Whaaat??

[@CitySteadingBrews]

People complain when I put it in... complain when I don’t... so I just change it up.

[@Imurai]

@@CitySteadingBrews Don't worry about the haters, you make great, educational, funny and feelgood content! Don't let the toxicity of internet get on your nerves! I know its hard, but you have to try and ignore bad vibes! (My original comment was just a throwaway trolling attempt, didn't think you'd consider it a criticism) I just got my shizz together, tomorrow will mark my first ever fermentation and it's all thanks to you two!

[@JordanBridgman]

@@CitySteadingBrews fwiw it only bothered me when it was supermegaloud and broke my eardrums. Ever since you normalized the volume TRBOS has been fine mr white bucket of levitation creeps me out a bit though

[@stevenpatrick6806]

I enjoyed the video & I'm looking forward to seeing what you do by way of flavorings. I bought a bag of French oak chips months ago with a half-formed plan to use them, & then realized I really had no idea what kind of flavor they produced/how much to add - all of which is just a very long-winded way of saying that I always learn something from your videos & I look forward to learning more!

[@gmscott9319]

Great video, thanks for the education! What would be the difference between using half a pack of yeast plus yeast hulls versus just using a whole pack of yeast? Isn't it roughly the same thing?

[@CitySteadingBrews]

Roughly the same yeah. I don’t see yeast hulls adding a significant nutrient to mead.

[@edgardfr]

Me, Brian, Derica, and most homebrewers (Me, BD&MHB): Airlock activity is not a reliable indicator, don't bother counting bubbles. Also Me, BD&MHB: look how fast is the airlock bubbling!

[@CitySteadingBrews]

LOL, so true.

[@russianbot6968]

A few rubber bands or even if you only have one, prevents the demi's that sit close in from bashing each other. Surprisingly that little gap there is more than enough.

[@brandonw2471]

Do yeast hulls have the same amount of nutrients as active yeast? I was thinking of hydrating active dry bread yeast, then killing it in boiling water, then adding it to must along with unharmed wine yeast.

[@CitySteadingBrews]

Same thing pretty much :)

[@MrSweetbabyray]

So I tried looking up lalvin and 71 beast and all I could fine is 71b are they interchangeable?

[@CitySteadingBrews]

It’s 71b yes.

[@robertrheintgen3850]

What i learned... never bet against Brian! Good video :) Thanks

[@michaelschaap1645]

I’ve been watching you two a while. Always had one question. Why do you use Tea instead of using Powdered Tannin? You’d think it would be easier. I’m new so. I just don’t know.

[@CitySteadingBrews]

I would rather use tea as it’s closer to a natural product.

[@SnareTrapSurvive]

LOL I love how sometimes she looks at you like ... is there anything in that head? LOL Love you both, learned a lot here. You guys are the first I have just watched over and over and over, tons of vids. Keep up the good work.

[@mykilpee]

Can I lobby for a RBOS sticker or do I need to do editing and order custom stickers?

[@CitySteadingBrews]

Derica said she'd make one :)

[@47petiepie]

What about a 3rd option; using the same amount of live yeast as the total amount of live yeast and yeast hulls in the first brew? Considering you’ve said that all packets of yeast have some dead yeast already.

[@dragonianwolf]

hey I was looking for nutrients for my brew from my local brew store and the gave this warning : When to add yeast nutrients? The order in which ingredients are added is very important because one ingredient can strongly influence the other, also in a negative way! Nutrients always need to be added BEFORE the yeast. this is giving me an idea for a test: is the statement above right and does it matter in what order you add the ingredients? I asked my local brew store and they replied with we don't know we always add the nutrient before the yeast because our supliers tell us to. so.... I'm stuck with this question now... and don't have the equipment YET to test this myself

[@CitySteadingBrews]

It makes no difference.

[@HolyPineCone]

It was probably a bit unnecessary for you to rinse the bung between the 30 shakings of the meads. But I'm still so so happy that you did it. Great experiment 😁 could'nt have done it better at my work in the laboratory.

[@CitySteadingBrews]

If I hadn't... someone would say the test was flawed, lol.

[@HolyPineCone]

@@CitySteadingBrews very true.

[@markwhite6018]

Great Video. What would you say is your favorite semi sweet or sweet mead recipe?

[@klenmcrock5265]

I think Brian has been binge watching Vikings and Ragnorak lately. 🤔

[@CitySteadingBrews]

Nope. Wanted to have this hairstyle for years but had to look civilized for wedding photography. Now that we are full time CS’ers... all good!

[@HTownIron832]

@@CitySteadingBrews do your D&D characters end up with this cut as well?

[@CitySteadingBrews]

@@MrAcuta73 maybe, but... trying to be more mainstream is better when folks are hiring you to photograph their baby girls special day. Looking like a tattood viking standing at 6'2" isn't so comforting for some I guess!

[@CitySteadingBrews]

@@MrAcuta73 probably!

[@ianwirtz6512]

I've been brewing beer for the last few years and doing tons of research whether though you guys, the Brulosophy podcast, or anything that I happen to come across. In my recent discoveries I've been hearing lots about Kveik yeast, and about how fast it ferments and clears compared to other strains. I've also seen it come up on the subject of mead. I'm just curious if you've heard about the strain and possibly considered giving it a try, if you haven't already? Possible experiment idea?

[@jasoneyre3424]

Great video and the graphic was very helpful for me to show my wife what happens to the gravity.you guys really seem to be masters of the art of mead, if I was able to join in the taste tests (which I’m should we all wish we could do) then I could call you both Maestro!

[@Propertytaxman]

What no red bucket of sanitization ? 😀

[@themightyparthos]

I felt kind of robbed myself, but for some reason I still heard the fanfare in my head.

[@Tyzoken]

Thank you for finally doing this. I was wondering when it was goping to happen. I started an agave wine a little over a week and a half ago and I'm super excited for it. Possible video idea for you guys? I'd be interested to see your take on it.

[@jm8361]

Awesome, I was just looking into this. Your timing is impeccable.

[@jaksmith6465]

should have used a much more finicky type of yeast. 71b is known for its low requirements.

[@christophersweigart7007]

1.5k views in just a few hours! Heck ya!!!!

[@lockout3982]

I noticed the letters when you guys were tasting each one... so I knew before ya'll. Sorry.

[@Kerosene.Dreams]

So you put in hot tea to help with the honey but then added a lot of water. Was the water hot? You didn't say. And if it wasn't, doesn't that cool down the tea so much that the hot tea is no longer hot?

[@MenricJJones]

I noted that there was a slight color difference in that the hulls were lighter, while the non-hull maintained the darkness from the tea.

[@CitySteadingBrews]

In person, there was really no difference.

[@jasonmyersOU812]

'Clearly, you cannot drink the glass in front of you.' Interesting test.

[@sydthegoat88]

You cant test these things by halves , you need to experience it in "hull"

[@mattkillough]

But which glass had the iocane powder?

[@kevinbane3588]

Now I want to see this with Fermaid O

[@CitySteadingBrews]

We didn't film it, but, wasn't much difference when I've tried it. I suppose it's something we can do.

[@Chrysantho]

But why is it that many people insist on fermaid k, go-ferm and things like that? Is it just fancying the brews, or could the difference be in the size of batches? - like, a 1 gallon batch is less likely to require nutrients than a 5 gallon batch...

[@CitySteadingBrews]

That is a good question. Many use what their local brew shop recommends or has. Many use whatever is recommended on forums and pushed by the companies that make said products. We try to keep things as simple as possible and prefer Fermaid O as it is organic. As far as suggestions, we encourage our viewers to try things out and use what works best for you in your specific environment.

[@PacesIII]

Derica took off her glasses. What's next: she's going to let her hair down, too? I thought this was a wine channel, not Cinemax. 😁

[@alexander8708]

It is really necessary the nutrients for the yeast or not? I ask it because I don't have any homebrew supply store close to me... And just saw a way to make them and think is little close to yeast hulls

[@CitySteadingBrews]

Depends. We omit them a lot and don't really have problems. If you're making super high gravity simple mead, I would use nutrients.

[@GamerKiwi]

7:57 No animation for TRBOS? :*(

[@zooom4462]

Hi, thanks for the information. I'm learning so much from you🙏✨. Btw, I'm trying to follow your recipe, but I don't have a gallon container, but a 5 liters container. So, I'm trying to convert a gallon into liters, adjust the recipe accordingly, and simulate something similar. But it turns out a British gallon (4.54L) is different than a US gallon (3.785L). Could you please let me know which gallon system your containers follow?

[@CitySteadingBrews]

US gallons :)

[@zooom4462]

@@CitySteadingBrews Thank you so much!! :)

[@Helliconia54]

so, i have a packet of "nutrient yeast flakes" As a "health food " is THIS what you call yeasy hulls? additive

[@CitySteadingBrews]

Nope, very different thing. Nutritional yeast is a flavor additive, and would make a cheesy type flavor in your brew.

[@filam7371]

I loved every part of this video!

[@WaffleCake]

20:51 Unintentional _"The Angelus"_ (painting)

[@polygraphovich]

Rubber band placement to hold airlock genius! Star San tends to be slippery & the bung keeps wanting to come out. I had been wrapping tin foil around the bung & using a rubber band around that (parallel to the ground, for reference), but this way seems so much easier. Thx!

[@KeysundKreisPlaylists_Colt]

Can I put the black Tea in later or do I have to do that at the start ?

[@Twistedcrescendo]

I'm curious, have you been experimenting with the audio balancing? The bass in Brian's voice is a bit more pronounced than usual.

[@Cloudrunner5k]

You know I wouldn't have noticed, it does sound good

[@CitySteadingBrews]

Actually we are doing less audio processing!

[@colinmackay92]

I've been binging a lot of these videos recently and I've just got to say. It never fails to make me laugh when you do a water break. Those thermoses are comically large and it cracks me up lol. Also what happened to your bourbon Bochet video series? I remember seeing that as it was happening. It started as a bit of a failure but actually turned out really good in the end. I went back to find it again but it doesn't seem to be up anymore.

[@CitySteadingBrews]

We removed that series as we felt it was promoting bad or outdated information.

[@colinmackay92]

@City Steading Brews that's what I assumed. It's all good. That's probably for the best.

[@cindydotson5686]

If i use a liquid flavoring from say Amoretti for instance, and add it in the secondary, would I worry about more fermentation. Also is it necessary to gently stir the must in the primary to keep the yeast suspended? When using the liquid flavoring would I need to consider the yeast for a melomel or Just use a D-47? Hope I am not asking too many questions. Thank you very much.

[@Mike-np4kh]

Awesome video! I am about to start my first mead, thanks to your videos! I am going to try your simple mead recipe but I was thinking of using not bread yeast. Would your recipe work with another type of yeast? Thank you and great content!

[@marcophoto994]

Wild idea but another experiment to try. I’ve currently started my first mead from yalls previous video. I’ve been speaking positive things and putting good energy towards it in hopes to make it sweeter vs being negative will do harm to the flavor. There was an experiment with rice water done and there was different results. Just curious on yalls thoughts.

[@kaldrax1]

I suspect that the orange peel probably adds nutrient. I've had a batch of mead going since November that still hasn't finished primary. It was fermenting very slowly and had basically stopped at one point. When I added orange peel and cinnamon it seemed to give the yeast a boost, and it started back up again.

[@mrs9740]

Can I ask why you guys don't heat the water and honey together before putting it in the demi John's? I know back in the day/ now with raw honey it's to remove scum but it's that the only reason why you don't??

[@spiritwolf1726]

Once again, great video. Thanks for all of your videos. They were responsible for me to finally give it a shot with home brewing!

[@skottyg2279]

Lol it's not disgustingly hazy. I've drank my wines when they were literally half attenuated.

[@Tillman581]

Have you considered something like an immersion blender for the initial mixing? Would that work?

[@redbeardthepink4809]

I'm told that best practice is to stagger nutrients over time if you're gonna use them, but I'm honestly too lazy for that 😆

[@shaknit]

You need to try it with just sugar and water

[@julianb1474]

I use a stopwatch on the bubbling at the start and to monitor the finish.

[@CitySteadingBrews]

Honestly the bubbling isn’t all that important. When it stops… might be time to take the first reading… that’s as much accuracy as the bubbles give really :)

[@i_inf0din254]

This video helped a ton! Is it okay to add yeast hulls in after about a week of primary fermentation? I stopped seeing bubbles (haven't taken a reading yet though) should I get the yeast some nutrients or should I just leave it and get some readings? I used this same recipe except I used Fleischmanns active dry bread yeast 1tsp. 3.5lbs honey for 1 gallon. My OG was 1.23, and a mug of tea added, almost forgot, no orange

[@CitySteadingBrews]

Take a reading before doing anything.

[@i_inf0din254]

@@CitySteadingBrews will do!

[@i_inf0din254]

@@CitySteadingBrews so two weeks in.. went from 1.126 (not 1.123 I checked my notes) and now it's down go 1.076 and not a terrible flavor so far, so I'm going to let it keep going another week or two before I rack into something else. I was curious about cold crashing, is that after secondary fermentation or during usually? Before bottling I assume, but I was going to leave a bottle in the fridge at all times after it's done anyway. My goal is to let it stabilize naturally and not pasteurized it or use chems like everyone wants to. Also I was wrong about activity stopping. It's still there just slower.

[@CitySteadingBrews]

Cold crashing is totally optional. We almost never bother. It can sometimes help with clarity. The only way you can effectively not stabilize or pasteurize is if you let it finish dry or know for absolute certain you passed the alcohol tolerance of your yeast.

[@reddog3551]

Do happen to know where I could find a gasket for 6 gallon fermentor bucket lid

[@Skulltap]

I've been waiting for this one since you mentioned it a while back. I think it would really interesting to see this same test with a melomel or something that might make the yeast work a bit more. Every time I have seen comparisons for traditionals they almost always seem to turn out with they are virtually identical as the result, but those brews are also the most straight forward. Of course the flip side is that they are also usually very clean and likely easier to pick apart for differences so yeah...

[@andrewjohnson8484]

I like to thank you for the videos, I have been looking for years for a hobby like this and now here it is.

[@Peg-ee5ei]

Do the yeast hulls work well in winemaking, also?

[@CitySteadingBrews]

Yes.

[@alexcan669]

Awesome I’ve been waiting for this to come out! Loved the video guys

[@cindydotson5686]

Sorry, again. Your opinion if using natural flavorings instead of frozen fruit, do I put the flavoring in the primary, or the conditioner? Thanks again. My problem with all the questions is I am binge watching all your videos. Keep it up. Thanks.

[@CitySteadingBrews]

You can do either or both. In primary you will get the essence of the fruit since it's fermenting. If you do it in conditioning, you get more fruity flavor. Doing both gives the best of all worlds.

[@davidcummings6299]

What’s up with the beard .... can’t decide lol

[@CitySteadingBrews]

Well.. good thing it's not your beard then, lol.

[@darianballard2074]

I can see whats what

[@dennisvolpe7805]

Thanks to you I finally made the jump and am going to be starting my first mead. However, my house is old and cool temperature wise. I have thought of putting it under a blanket or box with a heating vent to help keep the temperature. Thoughts???

[@gavincfc]

how cold

[@bossalou]

I have observed many times now when I've dry pitched yeast, I see airlock activity in an hour or so. When I hydrate the yeast and pitch, it takes several hours to see airlock activity. I use fermaid O as a nutrient in most of my brews. Just adding my observations and thoughts.

[@annanhildebrand9667]

I'm making a wine right now and I totally noticed the same thing. I've only made a beer and now a wine but both were dry pitched and active within an hour. Minimal activity but active. I think it's still working it's way through though because there's not many bubbles on the surface. Just airlock activity.

[@themightyparthos]

The fewer additives the better imho, I'm sticking to K.I.S.S. (keep it simple stupid). I did love the wardrobe change midway through, Bryan's hairdresser is damn fast! I hope you two are doing well and I do hope Bryan has looked into some of Dr. Jason Fung's material on type 2 diabetes, especially since the information is free and easily attainable.

[@southernstacker7315]

You guys are so cool. I wish I had friends like you.

[@Cloudrunner5k]

I put together a mead (honey, cranberry juice, Craisens, and 71B), no nutrients, and it's bubbling along nicely

[@rowanfalar]

Did you rinse off the Craisens? I know they're coated in sunflower oil.

[@teddy2meals211]

Love you guys doing real world test. Cheers 🍻

[@anubis9311]

I feel cheated .no animation for the Trbos?

[@TheBaconWizard]

Hey, you guys play D&D!!!

[@FusionDeveloper]

Good to know. Thanks for sharing.

[@TheTrueCelt28]

I expect Yeast Hulls to enhance the performance of the yeast and prolong the yeasts potential to chow through the must.

[@CitySteadingBrews]

Well... with this test, a little but not much in reality.

[@Ranger_1349]

I appreciate both your videos and just you guys as people, thanks for the content!

[@CitySteadingBrews]

We appreciate that! Thank you for watching!

[@erikhartwig6366]

cool video been searching through your videos, have you ever used elderberry in your meads?

[@CitySteadingBrews]

Several times. From concentrate and dried.

[@lil_crispy]

I’m wanting to make mead and throw in some orange slices to flavor it. I’ll be using a 1 gallon jar and bread yeast. Does the citric acid pose a threat to yeast and how much orange would you recommend?

[@ilovepudding7873]

Check out their beginner mead video.

[@rhollor_ignis]

Search for Joe’s Ancient Orange Mead

[@johno7617]

Awesome! Do i get fermaid o, nutrients or energizer?? It would be nice to know the difference. I’ll ask northernbrewer (where i get most of my brew ingredients when i cant get locally)

[@CitySteadingBrews]

They're all quite different. Fermaid O is my suggestion and a test on that is forthcoming. The rest I don't use, not a fan of diamonnium phosphate.

[@johno7617]

CS Mead and More Thanks. Excited to see your test results

[@kennyrazor81]

26:08 lol

[@fgconnolly4170]

I really loved your infographic

[@andreaseriksson8121]

Interesting. Thank you.

[@OriginalOrlaith]

this is SO interesting.

[@chefntoast]

Oh yall and yalls science adjacency

[@apricotpeel]

Do you want Ants? Cause that's how you get Ants!

[@CitySteadingBrews]

What is how you get ants?

[@apricotpeel]

@@CitySteadingBrews Honey/water all over the floor in Florida.

[@CitySteadingBrews]

Well, yeah, that’s part of why we avoid that.