That is awesome!

I did the same as you but nearly a year ago, so many brews I have tried and my first three brews are now nearly a year old, no comparison to freshly bottled :) I now make 3 x 30 litre brews at a time as I keep Bees and they leave me with about three to four gallons of fresh raw Honey every few weeks, so was how I found this KZfaq Channel as I was looking for things to do with Honey lol. I have a special aging cupboard I made especially for the Meads and Cysers so that I can see at a glance which are which and also which we can use when we have friends over. Trying to keep them long enough to age was why I started making larger batches at a time. The Ginger Meads only need three months and the Apple Cysers or Tropicana Meads are very drinkable after only a month to six weeks. Was very happy to find this site and so are my friends and family :) My advice is also to use a cupboard or shed you can lock especially if you have Brothers or teen to adult children :) otherwise you will never have any aged Meads to enjoy :)

I'm doing pretty much the same thing and having a bunch of fun doing it. My first mead should be ready to rack next week. Very exciting! 😁🍻

There is something awesome about getting toasted on your own brew. I as well drank a little much of my first bottled batch 2 days ago. Tasted so good and smooth, i didn't know what i was in for. Now i have a better idea of how much to drink and when to stop.

It's when you work out how to make a brew that doesn't give you hangover. You are on to something. : )

Placebo headache.

@@briant6669 yep why American's get it from Chinese food but not American food with it

Great to hear!

Well... they are stressed from a high starting gravity. If there's too much sugar, they not only stress, their cells explode! It's fair to say that could cause some stress :)

Thanks so much

Well, thanks! As for YT... they likely don't care, but I'm curious what YT did to you?

Great video! I want to make a sweet wine and by my rookie calculations I would need about 3lbs of sugar. In the video you state too much sugar can be a problem. For 1 gal how much sugar is too much for typical wine yeast?

There is hydrogen in water, so why doesn't it float? There is a difference in natural occurring and man made. MSG sent me to the ER. Chemistry is interesting, But just because the same elements are in a molecule, doesn't make the same MSG, that's why it makes some people sick. 20 years ago I would have agreed with you. But I learned the hard way. There are many forms of salt, Cyanide is a Potas­si­um salt, but not all salts should be used in cooking. When you have to use MSG to make your food palatable, you might want to get a refund from your culinary training. When a chef doesn't know how to prepare food without flavor enhancers like MSG, their not worth their salt, lol. With what you learned about MSG, you should ask for a refund because they were only passing on assumptions about MSG. Scientists are on both sides of this and it bewilders them why the same chemical make up has different results. It's how the recipe is made and the steps involved. When making wine, it's not just liquid, yeast and sugar make the same wine. Toe jam has yeast. So stomping grapes with funky feet should make the same wine as made centuries ago in Europe since yeast is yeast, and natural as you stated about MSG. So how can there be any difference in yeast or how MSG is made, natural or chemically made by humans? So people can't really get sick from MSG because, it's natural as you put it. But yet the FDA requires that it be listed on the label. I wish I could still enjoy the foods I use to, but I became a better cook, because I learned that MSG was just a crutch, a drug to fool the masses. No more store bought stocks or shakers of flavors and mixes. I cook from scratch and use my own seasonings and mixes. It's not fun having your lymph glands swell up and your BP and heart rate go thru the roof, then have the ER doctor say MSG. Then when people want to praise MSG as natural because somebody told them so. Well apple seeds are natural and full of vitamins and minerals, since your a chef you could make a tasty dish with them and not worry about the Cyanide. Maybe a fillet of puffer fish would go well with it. Puffer fish is natural and is eaten.

It’s rice wine... not exacty the same :)

@@CitySteadingBrews I thought Sake was to rice wine as Mead is to honey wine. What is the difference between Sake and Rice Wine?

Thank you Luis!

😊 thank you

It will ferment. Tequila is made from blue agave.

The yeast dies off due to alcohol poisoning before they eat all the sugar. Change up to a more alcohol tolerant yeast and or enzymes and you can cut the sweetness down. The other option is to just add one or two onces of favourite hops to dry hop for the last 2 days of primary fermentation

Thanks. We knew it was a combo but… wow, it’s mostly erythritol.

We don’t like sours... that’s the easy explanation.

There's a variety of reasons they do it, but one is also that selling ground stevia was illegal years ago by the FDA, but some corporation got a weird concoction approved that had stevia in it so now we're stuck with Frankenstevia instead of the real thing.

kzfaq.info/get/bejne/bMd8n62GsqipfmQ.html

Arnaud Ménard doesn’t mean I have to add it to my food :)

Fair enough.

Yes you can and wait for the video!

CS Brews hi brian thanks for the reply, checking for the video daily :) also, wanted to ask about my mead. Have been sitting for a month but there is still a layer of lees at the top is it normal? Have shake it for abit but will appear again after awhile.

Derica researched on the internet...

Don't rack until fermentation is totally done. We have as we said a pH and tannins video coming.

@@CitySteadingBrews At this moment i do not have a GRATE TUBE OF TESTING, aka cylinder for my hydrometer(on order), and yes i put that comment in 1/2 way through the vid. stopped it before that part about ph vid coming. Thank you both for your work Love it!!!! Paul GG

Open to suggestion here... how can we benchmark our palates?

@@CitySteadingBrews Well, for each profile like bitter, sour, full body, light body, brews that might highlight certain strains of yeast as examples. For example, sour ( skittle sours, lime, lemon, etc. which sour is it like ). When you say "has body", whats can someone buy to taste that could be used to say "Oh this is what they mean when they say sour." I know, its a bit vague and maybe dumb; however, seems like it would be nice to have a scale to use.

Sure, and I use 1 ounce by weight per gallon.

Never heard that. Any idea where I can find that info?

Nope. I keep things simple.

That depends on your yeast but we normally aim for not over 1.100.

Two things... why do you want to thicken it? And... that's the stuff used in burn treatments and laxatives.... bit too much of a chemical additive for me. Good ole sugar works just fine.

Glucose is sugar, dextrose is sugar, they don't have to come from corn. Essentially they are the same thing though. Just sugar.

Nope... never did. Some just put it in a pan in a smoker....

Lactose doesn’t ferment. You are thinking of blaand.

@@CitySteadingBrews Apologies, I should have been more specific. I did not mean to use the lactose as the fermentable sugar, but to use less honey, or a higher ABV yeast and lactose to balance out the sweetness. Similar to a bochet, unfermentable lactose for the flavor. I've never used it, but from what I've read it adds a roundness / richness to brews. Anyways, thanks for the reply and as always the video!

Freeze distilling is still considered distilling where I am so it's illegal without a license... so we don't do that. As for making kilju, which is just sugar wash wine, yup, we've done it a time or three. Works well enough, and it's very simple as you said.

@@CitySteadingBrews ill definitely have to check that video out! You guys are great.

Yes you can! But there's really no advantage. One strain usually starves out the other.

Thanks for sharing your insight. Will keep this in mind.

By law, there are water content levels they have to abide by.

Sure, that would work.

White sugar and cane sugar are pretty much the same thing.

Not seen much on this... probably a reason for that!

It’s almost like brown sugar, should work but will offer its own flavor certainly

Yeast is still necessary for fermentation. That said, it's possible the juice has yeast in it already unless it's been processed to a point that the yeast is killed or removed.

There's really no such thing as "mead yeast" and "wine yeast", they are both the same thing. We've done a couple head to heads though... so maybe.

Yup, exactly that.

I'd let them sit, see what happens, you're probably fine.

Whole fruit doesn't really have that much sugar by volume, you're correct. It won't make a huge difference. Yes, you can add more in conditioning.

The table is the companion article linked in the description: city-steading.com/uncategorized/sugars-and-brewing-with-fruit/

Yup.

Not the same enzyme or starches, but beyond that... I couldn't say.

The organism aspergillus oryzae in the Chinese yeast ball produces the same enzymes as malted barley (alpha & Beta amylase) to break down the starch in the rice, but they also produce some protolytic enzymes that work on the protien in the rice too, so using amylase my make a difference on the flavor. The fun part of using Chinese Yeast balls to make sake is that starch conversion and fermentation happen together in sake.