Poor Man's Champagne -Cheap Sparkling White Wine from JUICE

Рет қаралды 35,809

4 ай бұрын

Poor Man's Champagne, what does that even mean? Well, it's just fun words really. We did use a cheap white grape juice (it had ites and ates in it), and we made a sparkling white wine... ala champagne. But! We can't call it champagne, as we're not using champagne grapes and we're not in the champagne region of France, so... it's "champagne adjacent", or a "champagne like product". Anyway, in reality, it's a super easy sparkling white wine and relatively cheap to make too.
New Favorite! 5 Liter Fermenter (comes with basket too): amzn.to/49pbtQB
Ingredients:
1.5 Gallon (5.678 Liters) White Grape Juice
6 ounces (0.177 Liters) Black Tea (1 teabag steeped 4 minutes)
1/2 package Lalvin 71B Yeast: amzn.to/43uAyb8
4 teaspoons Potassium Bicarbonate: amzn.to/3x9dIKi
Additions:
42 grams Sugar
Lalvin EC-1118 Yeast: amzn.to/3VAgAtJ
Concentrated Apple Wine: • How We Made Concentrat...
Racking: • Racking Homemade Mead,...
Bottling: • Easy Beginner Mead - R...
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New Favorite! 5 Liter Fermenter (comes with basket too): amzn.to/49pbtQB
Our Favorite Pitcher: amzn.to/49aS05Y
1 Gallon Carboy with Airlock: amzn.to/43AyvlZ
pH Strips: amzn.to/43xC1h5
Pipette: amzn.to/4arRFg9
Stirring Paddle: amzn.to/3TuAR1a
Stainless Steel Funnel: amzn.to/3IQMieJ
Thumb Saver Bung: amzn.to/3Vw1SUr
Star San: amzn.to/4cw4mZm
Hydrometer Kit: amzn.to/43w7vnE
Baster: amzn.to/43uHwNy
Airlock: amzn.to/3IPnjZ9
1/2 Baking Sheet: amzn.to/3Pww8ec
Auto Siphon: amzn.to/498xRgI
1 Gallon Wide Mouth Fermenter: amzn.to/3xg0ECI
Mini Digital Scale: amzn.to/3PBzm06
Bottling Wand: amzn.to/3TMUH9m
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Пікірлер: 344

@austinhaacke67 3 ай бұрын

While I appreciate all of your content, I have to let you know about a negative aspect I have experienced. As a bee keeper, I usually have extra honey at the end of the year that neighbors usually purchase. Since I started making mead (and my wife fell in love with your spiced mead recipe) we have had little surplus. The neighbors have subsequently clutched their pearls in frustration. We just raise a glass in their direction and continue enjoying the fruits of your labors. You both teach well, the amount of time off camera prepping, editing, and finding time for yourselves is deeply appreciated. Thank you for all of it, you are both fantastic!

@CitySteadingBrews 3 ай бұрын

Thanks for the kind words. Not sure what to tell you about the neighbors... maybe teach them to keep bees themselves?

@austinhaacke67 3 ай бұрын

They might now that their ready supply isn’t available.😂

@micahestep7679 3 ай бұрын

Greetings and salutations my fellow beeks!

@Patrick-it8nk 3 ай бұрын

Ah I've had a similar grumpiness with former neighbors my kids would bring eggs to from time to time. When I started getting more regular buyers, they would get them less often. Was never THAT bad, but was obvious they were waiting on some fresh, free range eggs! Thankfully I had placated them with a surplus small bottle of strawberry habanero wine I had left over after making a few full-size bottles of it for a friend. Honestly I would find it tough to be upset if there were some local bees hanging around! As long as they're not all in the house as we used to get from a wild hive outdoors.

@JordyValentine 3 ай бұрын

I dunno, more Mead and less interaction with the neighbours sounds like a win win situation to me 😂

@mefirstyoulater 3 ай бұрын

I found what makes an easy white table wine are raisins that have already been fermented added to white table sugar. I made a batch of straw wine from raisins that turned out really well. After I racked it off, i had all these spent raisins and residual yeast in the bottom of my fermenter so I figured I would see what happened if I just made a sugar wash on the dregs of the last batch. I didn't even re-pitch any new yeast. Just warm sugar water and put the airlocks back on it. For the first few weeks it smelled and tasted like oatmeal raisin cookies but then sometime at about the 3 week mark it just transformed into a crisp, clean, white wine with a nice but punchy hint of "grape pucker" sourness. Even straight out of the fermenter with no aging it was a passable table wine. I was shocked.

@mefirstyoulater 3 ай бұрын

Ok. So... I need to make a follow-up to this: if you try this it's very important to rack the wine off of the twice baked grapes as soon as you start tasting that hint of sourness. I had a second batch of it that I forgot about and just discovered. It's been resting on the grapes in the fermenter for.... 4 - 5 months? Yeah. Not my best moment. It's still somewhat drinkable, but it is VERY sour. That sour pucker flavor completely dominates the brew.

@jkneathery 3 ай бұрын

If you ever go near a Kroger, they sell a store brand white grape juice called Organic Simple Truth. It doesn’t contain any -ates or -ites.

@CitySteadingBrews 3 ай бұрын

I don't know that I have ever seen a Kroger, but that's good info!

@jkneathery 3 ай бұрын

Great video as always…thanks!

@patrickwilliams3108 3 ай бұрын

@@CitySteadingBrews There are no brick and mortar Kroger Stores (or any of their subsidiaries) in Florida, but Kroger has a large warehouse facility near Opa-Locka and delivers groceries by refrigerated van to the Orlando, Jacksonville, and Tampa Markets. So, if you are in any of those markets, you could order Kroger products and have them delivered. If for some reason you wanted to, that is.

@CitySteadingBrews 3 ай бұрын

Interesting. I'll look into it.

@siegetech74 3 ай бұрын

Kroger isn't further south than Tennessee, I think.

@1boortzfan 3 ай бұрын

Thank you for pointing out the preservatives in the white grape juice.

@0Foxtroy0 3 ай бұрын

I just made 5 gallons of an apple cinnamon sparkling cider, after it went dry I backsweetened with apple juice concentrate and all bottles carbonated very well. No bottle bombs at all. Just wanted to say I love your content and I’m wishing you both the best!

@CitySteadingBrews 3 ай бұрын

Much like what we did here: kzfaq.info/get/bejne/fK95aK6qx9rSk4U.htmlsi=OLiGZZtXNnpNH8Sv

@jarhead0689 3 ай бұрын

Curious how much apple juice concentrate you used. I would love to use this method to back sweeten as well as carbonate.

@CitySteadingBrews 3 ай бұрын

We showed in the video above.

@jarhead0689 3 ай бұрын

@@CitySteadingBrews Thank you! Helps quite a bit.

@Patrick-it8nk 3 ай бұрын

That sounds great! I am working on a similar project with apples I got from a food pantry (no one was taking them, and they were starting to wrinkle). I used some apple juice, and instead of the usual black tea I made some very strong chai with extra cinnamon. PHEW I gotta say that made my ferment station smell like a dream for a good few weeks! I am SO stoked to try it. I'm thinking I will back-sweeten with some of that frozen concentrated apple juice, cause the very first thing I made was an apple cyser I back-sweetened the same way and it turned out phenominal!

@mandolinman2006 3 ай бұрын

Ok, Ernest P. Worrel. Let's see who remembers 'Ernest Saves Christmas'.

@CitySteadingBrews 3 ай бұрын

Honestly never saw it, lol.

@jeremiahbullfrog9288 3 ай бұрын

The character started out in humorous gas company commercials, y'know what I mean Vern?

@bggooch13 3 ай бұрын

Love your content, you got me into brewing. Truest advice you give is don't stress. I've used your stuff as general guidelines and have been "full sending" it into the nether and I have yet to have a failure. Try stuff out folks, have some fun.

@beep-beepwatermelon4203 3 ай бұрын

I always look forward to new uploads from your channel! Entertaining and informative as usual. I also like the “ crash” sound when you throw the bottles!

@CitySteadingBrews 3 ай бұрын

Thanks! Sometimes it's the little things!

@sagetx 2 ай бұрын

🎶 Bung and an air lock, two bits! 🎶

@EirsHandBotanicals 3 ай бұрын

I can't get over how gorgeous those fermenters are!!

@CitySteadingBrews 3 ай бұрын

They really are!

@russellheath4332 Ай бұрын

Very nice, thanks.

@chucknorisclone 3 ай бұрын

I feel like that fermenter would be cool to sit on the table as a center piece while it has an active fermentation. I also love the smell of an active fermentation so much

@CitySteadingBrews 3 ай бұрын

Yeah, most attractive fermenters we have by far.

@mPrazy 3 ай бұрын

Been making "simple white" recipe for a gallon with the white grape and in secondary adding 1 lemon, 1 grape fruit worth of zest along with a little citric acid. I liked that combo for my stock "simple white" recipe way better than the regular juice on its own

@mistereee8903 3 ай бұрын

Thank you for sharing your knowledge and experiences. A few months back I started following you guys and tried out my first couple of brews because of you. Currently I’ve got a similar fruit cake mead recipe in the works. Those pop top bottles you use in this video look a lot like the TJ’s sangria bottles that I have been slowly acquiring 😬👍

@CitySteadingBrews 3 ай бұрын

Glad to help!

@trentwalters 3 ай бұрын

Love the video and the mason jar Love the simplicity

@CitySteadingBrews 3 ай бұрын

Thank you. Good brews don't have to he complicated!

@yellowboot6629 3 ай бұрын

Thanks ❣️❣️🤗

@CitySteadingBrews 3 ай бұрын

You’re welcome 😊

@toddstropicals 3 ай бұрын

Not a big fan of champagne either but thanks to you folks inspiring me to do brewing again, both our blueberry and thimbleberry/raspberry meads came out fantastic.

@CitySteadingBrews 3 ай бұрын

Happy to help!

@gregj1789 3 ай бұрын

I managed to get one of those carboys before they sold out, arrived at my house today. It’s a beauty!!

@CitySteadingBrews 3 ай бұрын

They really are awesome!

@micahestep7679 3 ай бұрын

Every time you mention champagne i think of the S.N.L skits ( the Continental ) where its pronounced sham pag nee.

@alexcan669 3 ай бұрын

This was a very fun video. I already ordered that fermenter it’s so cool!

@CitySteadingBrews 3 ай бұрын

You got one before they ran out?

@alexcan669 3 ай бұрын

@@CitySteadingBrewsyes it was available for like a split second!

@mikwcas5110 3 ай бұрын

ph strips ordered, and thanks for the heads up on the sulfites in "100% white grape juice".

@VincentHarrydragonphire 3 ай бұрын

actually if you boil for too long, you can just add water back up to the desired amount, since that is mainly what you are removing while boiling.

@CitySteadingBrews 3 ай бұрын

Yup. The boiling served two purposes. Eliminating sulfites and condensing sugars.

@NightFlight1973 3 ай бұрын

Love how I watch and in terms of accessibility to a new audience this could still be one of your first videos. You guys have been consistent and detailed, highlighting all the pitfalls and tips since day one. Still fun to watch. 😋 Another thing is I"m cutting my drinking down practically down to nothing. I'm going from 5gallon batches and I think I will embrace small 1 gallon batches and put more time and variety into them. All your methods will come very handy.

@CitySteadingBrews 3 ай бұрын

Sounds good. We like the smaller batch brewing. Get to play with a lot of ideas.

@edwardcunningham6315 3 ай бұрын

Always great to watch you two👍. You make it simple so we can complicate things for ourselves 😂🤣😂. I've amassed about seven or eight different recipes in the couple of years watching you. My latest one is plum/apple cider. It finished out at 13% and I brought the SG up to 1.020 before the sweetness and tannins balanced. See, I told you we can complicate things 😁😂🤣😅👍❤️.

@CitySteadingBrews 3 ай бұрын

Glad we could help!

@richardhart7652 3 ай бұрын

In the UK we can get one of those measuring jugs from farmer supply companies, used in dairies so food safe

@TheMilkman710 3 ай бұрын

I've been using the Lychee Nectar from Costco to make wine, and when i leave it dry, it comes out something like a pinot grigio after its properly aged. That lychee makes one of my favorite wines, and I highly recommend it.

@kinbolluck476 3 ай бұрын

😮

@austin_brown 3 ай бұрын

My favorite primary fermentation containers! If you recall Brian, you first saw it in my post in the VIP group.

@CitySteadingBrews 3 ай бұрын

Yup! You have larger ones but same company.

@austin_brown 3 ай бұрын

I have 4 of the 5L small ones too, they were the first ones I got, 3 have brews going in them now. They are such good looking fermenters! @@CitySteadingBrews

@austin_brown 3 ай бұрын

@@CitySteadingBrews Makes me happy seeing you guys using them.

@yourmetalgod69 3 ай бұрын

I use calcium carbonate for pH changing mostly because it drops out on its own when it's done doing it's thing. But I did have an overflow on a batch two weeks ago because I was adjusting to mess with butterfly pea flower color. It always catches me off guard too 😂😂

@CitySteadingBrews 3 ай бұрын

Either that or potassium bicarb works well enough.

@rjh7700 3 ай бұрын

Mentos and carbonation is nucleation but the aspartame and some other ingredients make it even faster, the mentos with the hard shell has little pockets for the carbon dioxide to stick to, but it also dissolves when it sticks, so it gets shot out

@dougshamblin60 3 ай бұрын

In case you have not already encountered these in your search for 1+ gallon carboys, I like using a 5L (1.32gal) Erlenmeyer flask. They are a little pricey, but less prone to breakage than the blown glass carboys. Also, because they have a flat bottom, they work well on a stir plate. Cheers and thanks so much for the wonderful content.

@CitySteadingBrews 3 ай бұрын

What do you use for stoppers?

@dougshamblin60 3 ай бұрын

I use a #9.5 drilled stopper for the ones I got. @@CitySteadingBrews

@dougshamblin60 3 ай бұрын

@@CitySteadingBrewsI use a #9.5

@johnfields1442 3 ай бұрын

A pair of scientist perfecting brew who I enjoy watching and listening To Rocky and Bullwinkle you work well together

@GogiRegion 3 ай бұрын

I have never done this by concentrating white grape juice, but I have done this with added sugar to bring the ABV up to 12%. I even did the in bottle fermentation with constant bottle rotation for over a year, and it tasted like cheaper end (but still real) Champagne to me. I bought juice to remake it this week but hadn't started yet. I may be heading to the store to buy more juice to try the concentrated version soon...

@CitySteadingBrews 3 ай бұрын

I'd much prefer the extra flavors that come from more juice than simply raising the alcohol with sugar though!

@stevenweir7236 3 ай бұрын

My Blueberry Mead is quite bubbly. Wasn't intended, it just came up that way and it is so tasty. It finished at 17.8% too! A dab'll do ya for sure. As always, it's a pleasure to watch your adventures unfold before my very eyes. Hope y'all are well and doing well.

@CitySteadingBrews 3 ай бұрын

Fermentation causes co2, so that is normal 👍

@mikeremillard275 3 ай бұрын

That carboy is beautiful and would be perfect for bulk aging.

@CitySteadingBrews 3 ай бұрын

Absolutely!

@mikeremillard275 3 ай бұрын

@@CitySteadingBrews would that be considered a demijon?

@heatherford8311 3 ай бұрын

Loving these Recipes!! We made a "Bounty" brew (Called Bounty's Revenge 😂), we used Coconut Water and added toasted coconut and cacao nibs during 2nd fermentation 😋😋 Goes down sooo well

@CitySteadingBrews 3 ай бұрын

Sounds great!

@pelewads 3 ай бұрын

Really enjoying your channel. And I just subscribed.

@CitySteadingBrews 3 ай бұрын

Thanks! Welcome aboard!

@spooky130u 3 ай бұрын

Welch's has a white grape plus cherry that made a fantastic wine (serve chilled). 3 96 oz + 3 qts sugar and 1 gallon water for a 3 gallon batch. I use Lalvin EC-1118 and 3 tsp of _____ Carlson Yeast Nutrient. I also oxygenate for 1 minute with a red O2 bottle and oxygenation kit (valve + oxygenation stone). Use a blowoff tube at the beginning, just to be safe.

@gabrielpauly7931 3 ай бұрын

recently did something similar... added mint, lime and 3oz dextrose for a "champange" priming... wife wanted a "mojito" in a bottle...

@pedrorocha9629 Ай бұрын

One suggestion for you guys is to use Potassium Carbonate, is much more alkaline them bicarbonate, and you will need probably half the amount. Just heat the bicarbonate in a tray in the oven at 100~120ºC or in a pan, you will see some dry bubbles escaping the powder, that is just the CO2 and water vapor from the bicarbonate decomposition into carbonate. Less potassium add, less foaming. You can easily buy calcium carbonate too.

@pedrorocha9629 Ай бұрын

You may use hydroxides too, like potassium or calcium hydroxide, the acid will be neutralized, and the byproduct will be water, less salt add, zero foaming much more potent than the bicarbonate and stronger than the carbonate.

@hobbitguy1420 3 ай бұрын

a homebrewer's dad joke: Why do some folks pick up homebrewing as part of a midlife crisis? They want a new lees on life.

@CitySteadingBrews 3 ай бұрын

Groan... lol.

@hobbitguy1420 3 ай бұрын

I can't help making puns when there are low-sugar beverages on display. It's my dry sense of humor.

@hobbitguy1420 3 ай бұрын

But good brewers will accept me, worts and all.

@micahestep7679 3 ай бұрын

Best comment in this section...... True genius.

@drobgyn5615 3 ай бұрын

Great video!

@CitySteadingBrews 3 ай бұрын

Thank you!

@alexlarsen6413 3 ай бұрын

Hey...those are the carboys I use!! They're 5L ones, very common here in Europe.

@CitySteadingBrews 3 ай бұрын

Nicest looking we have seen!

@austinhaacke67 3 ай бұрын

Oh, and you inspired me to make my own recipe. A Carmel Connamon Apple mead. Made with home pressed cider, honey from our bees boched in our hot water circulator, using cinnamon after racking. It is now being oaked with home toasted American white oak. And now we wait…

@CitySteadingBrews 3 ай бұрын

Sounds good!

@micahestep7679 3 ай бұрын

Don't botch your bochet please! Our bees work hard to produce it so we can steal it from them! Have you tried mead with cut comb, propolis, and bee bread yet? It's on a whole new level when aged for six months

@barrywilson4190 3 ай бұрын

Very informative

@CitySteadingBrews 3 ай бұрын

Thanks!

@millerkold 2 ай бұрын

I just started fermenting a gallon of Welch's white grape juice, I was reading online that the metabasulfite is used to spray on the grapes so that they don't referment from wild yeast. So I decided to give it a go. Right now I'm 2 days in and is fermenting like crazy

@millerkold 2 ай бұрын

A little backstory I guess I've been a home Brewer for about 7 years, I've always stayed away from metabisulfite from the store-bought juice, but I've heard stories of it working fine

@CitySteadingBrews 2 ай бұрын

If it's in it it can slow or harm fermentation. Sometimes it works still just fine.

@yurionabike99 3 ай бұрын

I just made mead using sparkling wine yeast. My second attempt and it's a major success. I used a good pound and half of honey and there is minimal sweetness with a strong alcohol flavor. With my un-calibrated alcoholic tongue it's probably a solid 10%. Just bloody lovely, with a hint of raspberry that I added during fermentation. I wish you both could try it!

@CitySteadingBrews 3 ай бұрын

Glad you enjoy it! FYI, with that much honey, it's more like just under 7%.

@yurionabike99 3 ай бұрын

@CitySteadingBrews I need more calibration. My next batch has a kilo of honey, 2.2 pounds, and some blackberry. I can't wait. What's the maximum amount of honey you can put for fermentation?

@CitySteadingBrews 3 ай бұрын

That depends on yeast, temp, nutrients, etc. we aim for 1.100 og.

@CyclingSteve 3 ай бұрын

When you neutralise the acid it's producing lots of gas as seen with the spit from the thumbsaver bung, this is why the airlock has immediate activity and perhaps the reason for the footy smell, I think it's worth waiting when you get the acidity down then shaking the bejesus out of it a couple of times before continuing to remove the CO2.

@CitySteadingBrews 3 ай бұрын

The gasses had plenty of time to escape before it was bottled.

@CyclingSteve 3 ай бұрын

This also happened last time you neutralised acid, including the off smell, should be simple to fix though.

@CyclingSteve 3 ай бұрын

@@CitySteadingBrews Fair enough, I'd prefer less CO2 when beginning fermentation though. Better out than in.

@chelseagrimsley6689 3 ай бұрын

Idk, if yall know, but those pH strips are supposed to be stored in the dark. At work we have to wrap them in foil for storage.

@CitySteadingBrews 3 ай бұрын

The container itself is dark and it's kept in a mug on a shelf, so... mostly dark, lol

@joesaalfeld8893 3 ай бұрын

Someone else has likely already mentioned this, but if you’re thinking of trying champagne and you’re not a champagne drinker. I would suggest Ballatore. Yes it is sparkling white for all the purists. But it is cheap and sweet unlike champagne or SW that’s very dry.

@bryanjones14 3 ай бұрын

Verde... I like it for Mimosas. Cheap/sweet

@sniktripn7217 22 күн бұрын

I'm.dping a lemon and ginger and mint mead at present hoping it comes out nice and zeasty and lemony its been in for a week now and going great it's been a while since I've been able to make a brew and I'm really excited for it to go full term and have a bottle

@CitySteadingBrews 22 күн бұрын

Best of luck!

@micahestep7679 3 ай бұрын

I would use that in a pear compote over pancakes.

@GogiRegion 3 ай бұрын

I'm not sure how hard it is to do this, but with Prosecco, instead of bottle carbonating, they do yeast fermentation in sealed containers then transfer the carbonated liquid into bottles. It's got a lower maximum possible pressure than bottle carbonation, but I assume it's easier to avoid getting yeast in the bottle if you care about that (it does matter for aging beyond 3 years).

@CitySteadingBrews 3 ай бұрын

It can be done. Sort of kegging the. Filling bottles really.

@gee3161 3 ай бұрын

Great job on the vid. Whats the expectation on the carbonation after a year? Are you expecting it to go flat or retain (or even increase) its carbonation?

@CitySteadingBrews 3 ай бұрын

If the seals hold, it should stay fizzy.

@feldon27 23 күн бұрын

I don't like champagne but to be specific, I don't like brut, extra dry, or dry champagne which are all under 32g of sugar per liter. Demi sec is 32-50g per liter which is a specific gravity of 1.01931. I think y'all like 1.020-1.024 in a lot of brews.

@jeffreypopp6660 3 ай бұрын

Those yeasts provide B vitamins so, it's nutritional!

@terrycuyler5659 3 ай бұрын

I’ve never needed to boil white grape juice. I simply let it sit in my fermentation bucket for 24 with the lid on *+the airlock. Then added my sugar/honey yeast yeast nutrient pectic enzymes and other fun stuff and it fermented dry giving me 14% to 16% wines/pyments. Still you’re making an instructional video so I understand your abundance of caution.

@CitySteadingBrews 3 ай бұрын

Yeah, that often works too. Our way is a bit faster and all but a guarantee.

@markmanning2921 3 ай бұрын

made some coffee mel with some of my fresh roasted cofee about 3 months ago, bottled it about a month ago and when i tasted it recently I was not really impressed, it had no real coffee flavors to it so I added 2 or 3 full pieces of star annice (full stars) to each bottle and they have been doing their thing for about 2 weeks. TRUST me! You want to do this :)

@CitySteadingBrews 3 ай бұрын

Wow, anise with coffee? I'm no licorice fan, but that's an interesting idea.

@Coxeysbodgering 3 ай бұрын

Fyi new brewers. Do not bottle in regular wine bottles. Brian and Derica missed it out on this video, carbonated beverages MUST be in suitable bottles that are designed to accept the pressure. Look at any of thier other carbonated brew videos for more information. I haven't done a sparkling wine for years and still have 10 liters of elderflower wine bulk aging from last year so will do elderflower "champagne" this year i think instead. Great video as always iff to catch up on the KZfaq channel 😊

@CitySteadingBrews 3 ай бұрын

Yeah... guess we skipped that... hrm.

@catsupchutney 3 ай бұрын

As I recall, carbonation also lowers pH due to formation of carbonic acid.

@CitySteadingBrews 3 ай бұрын

Yes it does.

@StephenFrank9090 3 ай бұрын

So the 2 buck Chuck, Charles Shaw is like just under $5 before tax now and the Aldi Winking Owl which used to compete with it has gone up to $3.95 before tax. Part of the reason I've started brewing my own meads.

@JordyValentine 3 ай бұрын

I used to know someone who would take cheap white wine and put it through a Sodastream, definitely the lazy man's champagne haha😂

@CitySteadingBrews 3 ай бұрын

Lol

@davidnalder735 3 ай бұрын

too early for this energy!!!

@CitySteadingBrews 3 ай бұрын

Lol.

@gregj1789 3 ай бұрын

You’ve made the French proud!

@CitySteadingBrews 3 ай бұрын

Lol, somehow I doubt that!

@stephenknecht7189 3 ай бұрын

I hate to say, but while laughing, I'd loved to see that fizz over so Derica can blame Brian for the mess 😆 🤣 but I just wanted to say, yall two have the best show to relax to and enjoy a glass of wine or mead to.. been watching you guys since 2020 or maybe 2019. I found yall during the covid Era. Hince we survived a pandemic and we get to say we made history surviving. 😆 but during the shut down, I found yall and yall kept me entertained and kept my mind off all the chaos going on. But still today in pour a glass, and watch yall.. i would like to see another scotch or whiskey tutorial with new flavors or brands if thst is correct to say.

@CitySteadingBrews 3 ай бұрын

Yeah you have been around a while! First... we don't blame each other for anything, that's just not a healthy thing to do. Second... won't be much if any whiskey on the show as it's not really the scope of this channel.

@stephenknecht7189 3 ай бұрын

@CitySteadingBrews I understand what you're saying. Just watching the videos Brian is always the one making the mess 😆... but it was all in joking.. and about the whiskey tutorials, I understand what you're saying about that. I remember yall did one or two about scorches and whiskeys. Was hoping yall might sneak a couple more in. I love my meads and wines, but like Brian I do like to sip my scorch and whiskeys

@CitySteadingBrews 3 ай бұрын

@stephenknecht7189 do you mean scotch?

@stephenknecht7189 3 ай бұрын

@@CitySteadingBrews oops yeah 😆 🤣 autocorrect got me

@williambutler6938 3 ай бұрын

We don't have Publix in the west, seriously thinking of stocking on Publix juice up since we're in tampa this week.

@CitySteadingBrews 3 ай бұрын

Lol. Don't your stores have juice?

@williambutler6938 3 ай бұрын

@CitySteadingBrews they have juices some are more questionable than others!! At least if I pick some up at Publix, I know that it worked for you, should work for us

@paulmorson2268 3 ай бұрын

Hi guys and thanks for another great video! Please could I ask for some advice? I’ve tried every way I can think of to brew a high abv (c18%) mead and can’t get past 14/15%. I’ve tried high og, step feeding, EC-1118, M05, K1-V1116… any suggestions would be very welcome. Thanks 🙏

@CitySteadingBrews 3 ай бұрын

If you notice, we don't really do anything that high. Reason is... it's difficult. You need to be spot on with your yeast choice, temperature, pH, nutrient schedule, etc. Also, making high ABV and making it taste good are different things. Honestly, it's FAR better to just do 10-15% and have two glasses!

@paulmorson2268 3 ай бұрын

@@CitySteadingBrews yep, it’s certainly a challenge! I’ll ditch it for a while and, as you say, have 2 glasses! Cheers!

@scottmcloughlin4371 3 ай бұрын

If folks reading this don't already know, wines you brew yourself at home are far better than wines you buy in stores. You can easily make your resulting brews spectacular.

@CitySteadingBrews 3 ай бұрын

Agreed!

@christiannorf1680 3 ай бұрын

Yes and no. I am absolutely certain I could never make something better than or even similar to my favorite red wine. Starts already with unavailability of the proper starting materials. I can however make a million things I cannot buy. To me that is the appeal of home brewing :)

@scottmcloughlin4371 3 ай бұрын

What we call "wine" in 2024 is highly corrupted by countless chemicals. 72 chemical "additives" are approved for wine in the USA. No individual preferences ever count as "better." Preferences even change over time. Now, the best "Burgundy" comes from Burgundy. Right? That's a different claim. Nearly a tautology, in fact. Read online about legal cases with commercial wine corruption. There are famous law cases in Austria where wine makers were putting anti-freeze in their wine (a cheaper back sweetener).@@christiannorf1680

@Elias_Tekton 3 ай бұрын

I’ll have to try this recipe. I made mine in November and it tastes terrible. With age and oaking it tastes a bit better but still didn't come out right. I really want to come up with a good “white wine” to make lol

@CitySteadingBrews 3 ай бұрын

Much of the issue is the white grape juice available. It tends to have preservatives or it's a blend and not mostly grape.

@Elias_Tekton 3 ай бұрын

@@CitySteadingBrewsah, I used welches.. that could be the issue... It's just very unpleasant, It's like a 3.5/10 for me. I'm going to let it age out. I'm on a mead kick now, but I'll try your recipe for sure!

@bigdaadio.K2WW 3 ай бұрын

Isn't using starSan to sanitize your dropper, then take ph sample is going skew your reading acidic? Love your videos!!!

@CitySteadingBrews 3 ай бұрын

It's dried fairly well before taking the reading. You have a point though!

@bigdaadio.K2WW 3 ай бұрын

@@CitySteadingBrews I've run into that when ph'ing my plant water

@TIDK88 3 ай бұрын

Derica ( I hope I spelled that correctly) him guessing the right amount of juice is either austism or luck. I have the uncanny ability of knowing the exact bolt head size most of the time.

@CitySteadingBrews 3 ай бұрын

If it's luck, I am the luckiest man ever. Well.. I did get her to marry me so maybe I am!

@jeremiahbullfrog9288 3 ай бұрын

If you can find it, Old Orchard Frozen White Grape Juice Concentrate contains no -ites and -ates..... bonus you can control the strength so no need to boil it down. I would add a can or two of this to the gallon of bottled juice to keep the cost down.

@CitySteadingBrews 3 ай бұрын

For some reason... I cannot find any concentrates in our area!

@jeremiahbullfrog9288 3 ай бұрын

@@CitySteadingBrews Wild.... it's available at webstaurant store in packs of 12.... although it's not in the spirit of this video, it's an option...

@basicems24 3 ай бұрын

Did you notice any trouble fermenting or off smells during primary (footy, sulphur)? Ive been trying to find a reliable way to get sulphites out of commercial juices but always seem to have fermentation issues no matter what i do to get the sulphites out (extteme aeration, splash racking).

@CitySteadingBrews 3 ай бұрын

Nope.

@AirDeRienBrasserie 3 ай бұрын

You should really consider pre fermentation cryoconcentration. You should check it out

@CitySteadingBrews 3 ай бұрын

If we can cone up with a convenient method maybe.

@AirDeRienBrasserie 3 ай бұрын

@@CitySteadingBrews @CitySteadingBrews I just remove a little bit of juice of each container and freeze them and then thaw them facing down and remove it when the ice in the plastic jugs looks white enough. The diluted sugars and flavors components will thaw before the water and will concentrate itself.

@micahestep7679 3 ай бұрын

You often say to not fear the foam, .... But that was a lot of foam.😅

@NateWebb0483 3 ай бұрын

A day later and those beautiful 5L fermenters are already sold out :( Great video as always!

@CitySteadingBrews 3 ай бұрын

Damn, really?

@NateWebb0483 3 ай бұрын

@@CitySteadingBrews yep. At least the one you linked to. The seller has bigger versions (imagine how heavy a 30 liter version would have to be with the glass that thick...) but the 5L is gone.

@CitySteadingBrews 3 ай бұрын

@NateWebb0483 wow. Hope they have more coming. This keeps happening when we recommend a product.

@NateWebb0483 3 ай бұрын

@@CitySteadingBrews first world problems... ;) I picked up a pair of those 1gal wide mouth carboys on your recommendation and they have been excellent.

@cinemoriahFPV 3 ай бұрын

Juicy Juice white grape is a blend but doesn't have any ites or ates and makes a very tasty wine.

@CitySteadingBrews 3 ай бұрын

Yeah... saw that one. Really wanted white grape for this though.

@1176wolf 2 ай бұрын

I'm thinking of doing a black cherry mead. Could I use 3qts of 100% pure black cherry juice and 3lbs of orange blossom honey in place of water?

@CitySteadingBrews 2 ай бұрын

You may want less honey as the juice adds a lot of sugars.

@1176wolf 2 ай бұрын

@@CitySteadingBrews Thank you!

@BeesMead 3 ай бұрын

Can you add the link for the new container you used? I don't see it in your description.

@CitySteadingBrews 3 ай бұрын

It's listed already. 5 liter fermenter.

@stephenkennedy2075 3 ай бұрын

Is it possible they added color to the juice? Didn't notice it on list of ingredients. Maybe condensed when cooked down?

@CitySteadingBrews 3 ай бұрын

Maybe? I don't think so though. Cooking it may darken it too.

@afhostie 2 ай бұрын

Would really like a follow-up on this after 6 months and 1 year

@CitySteadingBrews 2 ай бұрын

We do one year tastings :). It hasn't been more than a couple months though 😀

@adamr4115 3 ай бұрын

Hi Brian and Derica , quick question... why don't you use an aerator? For wine of course.

@CitySteadingBrews 3 ай бұрын

Because it's just not necessary. It's sort of overkill.

@adamr4115 3 ай бұрын

@@CitySteadingBrews Thanks 👍

@kirtgunnard1038 3 ай бұрын

Mystery Juice nice name, I see Neon Green question marks on mauve background.

@CitySteadingBrews 3 ай бұрын

Huh?

@kirtgunnard1038 3 ай бұрын

@@CitySteadingBrews The name of a brew and ideas for bottle art.

@kirtgunnard1038 3 ай бұрын

Never mind the man behind the curtain…..

@julietardos5044 3 ай бұрын

Two buck Chuck is now three fifty Chuck. 😞

@micahestep7679 3 ай бұрын

Any other airlock sniffers hiding in the comment section? Is it just me? Now i feel like a weirdo.......😂

@peterpissott9849 3 ай бұрын

Sniff them all the time kind of like to smell the steps of the process lol

@stephenknecht7189 3 ай бұрын

I do

@wouter.bisseling 3 ай бұрын

I pasteurized my mead before adding honey. What is the risk of yeast in the honey starting to ferment the added honey? ABV = 14,5%. Pasteurized at 60C for 22min at least. Thanks!

@CitySteadingBrews 3 ай бұрын

Well, it can happen. We've had it occur at least once!

@wouter.bisseling 3 ай бұрын

Allright! Then I made the wrong move to pasteurize the mead first. Would you recommend pasteurizing the mead again after the honey has been added or pasteurize the honey before adding it? The honey shouldn't caramelize at 60C (140F). I got a sous vide which helps a lot! Thank you so much and have a good day you two!@@CitySteadingBrews

@CitySteadingBrews 3 ай бұрын

We just pasteurized the whole batch again.

@rodolfoantoniassi4643 3 ай бұрын

Hi guys. One doubt: are these red ring sealings from the Flip top reusable? I ask because i brewed strawberry champanhe twice. The First batch was spectacular, but the Second (i reused the Flip tops) had no bubbles and didnt taste well. I do not know if there was leakage as all the Flip tops attached to the bottle smelled the wine or any contamination during the process. Im performing a third batch with about 10 litters (tripled those previous).

@CitySteadingBrews 3 ай бұрын

The seals wear out eventually but several uses should be expected.

@micahestep7679 3 ай бұрын

You should get to reuse the seals unless you see obvious signs of splitting, or if they seem hard and not pliable.

@Lucretiaindamiddle 3 ай бұрын

Hey guys quick question. I don't have the Ec 1118. I have the beast, RS premise classified and 71b. Out of what I have on hand what should I use instead to carbonate it? BTW I'm still thwacking all packets. From sugar to yeast❤😂.

@CitySteadingBrews 3 ай бұрын

Do you mean Premier Classique? Honestly, either might work, depends on your alcohol level.

@Lucretiaindamiddle 3 ай бұрын

@@CitySteadingBrews ugh yes sorry auto correct strikes again.

@Lucretiaindamiddle 3 ай бұрын

@@CitySteadingBrews oh sorry thank you!!

@CitySteadingBrews 3 ай бұрын

No worries!

@millerkold 3 ай бұрын

What's the difference if it has metabisulfite, because when you make wine or anything with fruit you can use a Camden tablet and you have to wait 24 hours. Then you can pitch the yeast. So why do you need to cook it out?

@CitySteadingBrews 3 ай бұрын

I don't like to leave it sitting out in the open for that long. For it to naturally evaporate, you need to leave it at room temperature for 24-36 hours without a cover. Also, if we didn't cook it, we'd have needed to add sugar to get the OG we wanted.

@bryanjones14 3 ай бұрын

Publix makes a good sub 😅

@philippbaschab7408 3 ай бұрын

Why do you have to cook it out? Is bisulfite not the same as camden tablets? Those are added before fermentation, so it should still ferment, don't you think?

@CitySteadingBrews 3 ай бұрын

You could, theoretically, leave it open to the air for a couple days and it may work. The results told to me are 50/50

@philippbaschab7408 3 ай бұрын

Actually I wanted to know why not leave it in is it really going to hurt the yeast?

@Helliconia54 3 ай бұрын

you are impossible! LOL You and your "smash sound"

@CitySteadingBrews 3 ай бұрын

If you're not having fun at what you're doing, you should be doing something else.

@Helliconia54 3 ай бұрын

Oh yer... Love your channel.@@CitySteadingBrews

@ChrisFrom515 3 ай бұрын

I’m a first time wine maker here and I made a batch that is 6.5abv I’ve pasteurized it and it’s been sitting in bottles for a few weeks now and there is a white layer at the top. What is this?

@CitySteadingBrews 3 ай бұрын

Probably just particles. It happens sometimes to us too.

@yuridanylko 3 ай бұрын

It ended at 1.000, but then you added a differenr yeast strain that might do well at much lower (or higher ABV), are you not concerned at the unpredictability? Say you add sugar and it suddenly takes that 1.000 down to 0.994?

@CitySteadingBrews 3 ай бұрын

There wasn't enough sugars to worry about.

@Shokara2 3 ай бұрын

Question: im doing a gallon of peaches in pear juice with honey and vanilla beans and a cinnamon stick. Everything was going great for a week and I'm trying the staggered fermaid o.... As soon as I put it in, the dizziness completely went away .. and everything haulted. What happened!?! Did I ruin it??

@CitySteadingBrews 3 ай бұрын

Not sure why you're adding nutrients a week in... but anyway, do you have specific gravity readings? That would help a lot.

@punk_rock_pirate1363 3 ай бұрын

Out of curiosity have you tried using carbonation drops

@CitySteadingBrews 3 ай бұрын

They are just sugar. Same idea.

@keithmcauslan943 3 ай бұрын

Jack Keller's books state let it sit in an air lock for 24 hours or more, to let the preservatives dissipate into the air.

@CitySteadingBrews 3 ай бұрын

You can certainly try that. I've heard varying successes.

@christiannorf1680 3 ай бұрын

It doesn't dissipate actually, it stays in solution. It's not only a preservative, but also antioxidant. So letting it sit (after opening!) will give it time to react with oxygen and get used up. What's left behind should be sulfate, which doesn't really do anything. The more is in there, the more oxygen is needed, so results may vary widely with conditions. Vigorous shaking and several refills (to refresh the atmosphere in the container) during that period should help it along. In its preservative role, it releases small amounts of sulfur dioxide under acidic conditions (like juice). Which may be a source for funky smells. Our noses are extremely sensitive to sulfur dioxide.

@Syrnian 3 ай бұрын

10:42 XD

@CitySteadingBrews 3 ай бұрын

LOL, yeah.

@mrnogood 3 ай бұрын

I just started a white pyment with juice from Walmart. I checked the bottle and sure enough there is potassium sorbate in it. It's pitched now so I guess I'll see what happens.

@CitySteadingBrews 3 ай бұрын

It could still be just fine. There is not a lot in there.