I've been gone for 2 weeks and I'm surprised too. I should have seen this coming

He does look real good doesn't he

That sounds delicious!

Umm.... you're welcome?

It’s all good, my dude. I think we all have some colorful language for this past year.

The grapes probably dont lose their twang. It's rather that sugar masks and dominates pretty much every other taste, be it sour,bitter and so on. My first apple wine went dry which i dindt know. I first thought some sort of bacteria took over because it realy wasnt drinkable but quite strong. Then out of curiosity I threw some - actually quite a bit - sugar in there and i was totally surprised how good it suddenly tasted.

Yep, I think of that too!

My only tip if you try it: Boil (sterilize) the batch after 1st ferment (Tea to Booch ferment) before transferring to 2nd ferment (Booch to Hard Booch) becasue if you leave the SCOBY yeasts and bacteria alive, the 2nd ferment yeasts take too long to start (battling over resources with 1st ferment yeasts).... kinda defeats the point of having Kombucha in the 1st place, but you can add "live" kombucha after 2nd ferment to kick start the good bacteria.... but as I say, I have not had a successful / tasty batch yet... but I am also a Noob

Lets work on regular kombucha first :)

You can. We composted it.

I've heard of betel nut? Same thing or no?

@@CitySteadingBrews Betel nut is also called as arecanut (obtained from tall palm kind of tree) which usually paired with betel leaves (obtained from vines) & they are not the same thing. Betel leaves (a.k.a paan leaves) are heart shaped leaves with a unique superb aroma & taste(peppery, floral, minty) Its unlike anything you have ever tasted. If you can get hold of the vine, you can grow at your place.

Wine and it totally contains glucose and fructose.

We did. It's canned so it's preserved.

Some grapes juices have added sugars.

Most store bought juices are 1.050 or so. The actual gravity of the juice largely depends on how much they are concentrated. It can vary by grape type too.

Sugar content depends on grape varietal, and when they are harvested.

Sure, but that's a whole other topic :)

They aren’t cleaners... they will harm fermentation. Better to just use boiling water like you do for canning.

@@CitySteadingBrews can you check out "brewbitz homebrew shop" the video is called " how to sterilize homebrew equipment" and give me your thoughts on it? Is this hokum? Thank you. I have been boiling my equipment since starsan is not available here and have deformed a couple of air locks by not paying attention to what I was doing. Again, thank you both. Your videos are inspiring.

Pretty much, yes, though the results will vary.

We did.

Soooo many seeds.

Yes but it takes years to produce!

@@CitySteadingBrews I know. You basically need to start it, store it somewhere and forget it or something :D

And it takes a long time to barrel age, doesn't it?

@@CKNonsense I heard it takes 12 years.

It didn't work out. Long story.

Sorry to hear that. Sounded great lol

@@directx3497 It happens :)

We talked about uses in the video... wine is just one, but yes.

Sorry, video was stuck loading, so thought of this before watching the video

@@donaldbower4097 no worries!

You can but... it’s all sanitized anyway.

Not exactly no. Just both of Norse heritage and rather proud of it and quite interested in it.

Probably just a combination of it being concentrated with the lighting and camera distortion. That particular cultivar of muscadine is a purplish black. The straight juice is a reddish purple and, if cut, more like a ruby red.

Also cooking it takes some of the red away.

@@CitySteadingBrews okay thnx

That’s just another THING to have to oeep around but it would work.

We don't really... but if we do it would have to be a sugar free version and it'd be on our Homemade and Healthy Channel.

There's a lot of hate out there in the world. There's a lot of people that want to think mead making is difficult and "not for everyone", but in reality it was done by the women of the house, as was beer and right IN THE HOME. Nothing fancy, no specialized gear, they just did it and it was dead simple. Many out there want to keep secrets, or whatever, but we just make mead and teach others how to brew. Some don't like that we do it so simply, and I say, you can do it however you like. This hobby can be as simple as you like to as complex as you like. Sick? No. Anyone who tells you that brew will make you sick has no idea what they're talking about. If anything, all the chemicals many suggest have a higher likelihood of making some people sick. Just remember, no matter what you do in life, there will be people telling you you're doing it wrong. Thousands of people tell us all the time how much they love the brews they made as a result of learning from our channel. I'd call that a pretty good body of experience to say you will be fine. Sorry you're getting such varied opinions, but, one thing I will tell you... try it. The dangers of homebrew are few and very far between. If it smells noxious, don't drink it. If it tastes awful enough to make you retch, don't drink it or swallow. That's pretty much it. FYI, I've only dumped out two or three brews and they were my own mistakes, and it was obvious there was a problem. That's a few out of hundreds and hundreds. We've stored our meads and wines for years, no problem. We've never had one explode either. I say try it whichever way you prefer, and make your own decisions based on that. Just remember, you can ALWAYS make it more complicated but that doesn't always mean it will taste better.

Its haters being A holes. They see the success of City Steading and the fact they prove that all those chemicals and crap are not needed and the chem loving mediocre brewers get jealous and butthurt so they decide to turn on people like Brian and Derica. Its quite sad and pathetic really. In my honest opinion City Steading is all you need for helpful advice that WILL improve your brewing skills. The other brewers and brewing channels can quite frankly go fornicate with themselves. I have had dozens of extremely successful brews thanks for City steading, i strongly recommend go through all their videos and you’ll see for yourself. You’re always gonna get people that like to sh*t on other people because they lead sad, uninteresting lives.

I've been brewing for almost fifteen years using methods identical to Brian and Derica and I can honestly say I've never had or known a brew made by natural methods make me sick. As has already been said, many, many brewers out there peddle the idea that homebrewing has to be complicated, mysterious and difficult, with chemicals and additives to make it "safe". I call BS. The fewer ingredients you can use, the better your brews will be, and the less likely they will be to make you ill. Follow Brian's methods and I guarantee you'll never drink a better brew.

I've watched every video they have put out that's why I followed their recipe for my first mead I love this channel

Thanks for the insurance I truly believe I'm following the right people

Just a joke.