HOW TO BREW your own PINEAPPLE BEER
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4 жыл бұрынIn this episode, I will show you how to brew your own pineapple beer using ingredients you can buy at any essential goods store in South Africa. Being able to brew your own beer is an ancient technique and something that is still practiced across rural South Africa. The traditional beer called Quomboti is great, but if you have never had it before then it is probably not the best idea to try it as your first homebrew. There are lots of tricks that can be used to optimize any brewing process so unless you get your hands dirty and your vision blurry, you will not start to see them. It helps if you have friends doing it with you. We had the privilege to get together on a virtual hangout to share our experiences with the brew and to help keep sane during Lockdown. Watch this video before trying to brew your own beer and let me help you get confidence in your process.
THIS IS A SIMPLE RECIPE and it can vary greatly
The method is simple.
Be careful but don't be OCD!
Look after your yeast.
Sugar does not equal sugar :)
My recipe was:
2 x pineapple
1.6 kg white sugar
15 g yeast
5 x tbs molasses
some ginger
to 15 L
6 days Stage 1 - Bucket
2 days Stage 2 - Carbonation
Refrigerate and drink within the next 6 days or until the next batch is ready
You can mix this up and as long as you stick to more than 10 % sugar for the volume you use. Adding things like molasses ginger honey and cinnamon can add to the flavor profile of the brew. Before you bottle it out make sure you filter it well and store it in sterile plastic bottles for the second stage of fermentation where it will continue in the sealed bottles and develop the carbonation. BE OBSERVANT! The longer you leave it the stronger it gets.
Here are some rough numbers to help guide you. Before bottling
2 days = Juice
5 days = Fun
7 days = Strong
14 days = Dangerous
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The equipment I used to make this video:
- Huawei Mate 20 Pro
- MacBook Pro
- Final Cut Pro x
- Rode Smartlav+
Here is a list of people who inspired me to make these videos:
No-Till Growers - / @notillgrowers
Essential Craftsman - / @essentialcraftsman
Josh Sattin - / @joshsattinfarming
Hoss Tools - / hossgardeningtools
Nature's Always Right - / @naturesalwaysright
Woby Design - / @wobydesign
Peter McKinnon - / @petermckinnon
Casey Neistat - / caseyneistat
Dan Mace - / danthedirector1
Alec Steele - / alectheblacksmith
Cody Wanner - / rcwninjaa
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@richardpritchard7814 4 жыл бұрын
Making my own brew now bru! Thanks for the video. Subbed
@Alpha-pq4cv 4 жыл бұрын
Best personality. Loved the personality, yeah for yeast poo
@NoOne-jp 4 жыл бұрын
Lekker video man. Befok !
@vaughngriffiths3148 4 жыл бұрын
Thanks for the video, I'm going to give this one a hit. I'm on my third batch (2 out of 3 worked well) and am learning by trial and error. I've just watched your video and it's been most helpful and also tech savvy (in a non overly technical way) Just out of interest there are no more packets of Brewers Yeast on the shelves (not in PE anyways) so have you had much luck with Instant Bread Yeast or wild yeast?
@gevera5 4 жыл бұрын
Great stuff dude! I'm also in Joburg, started brewing during lockdown. I've settled for pineapple beer and apple cider.
@RoamingMediaSA 4 жыл бұрын
Awesome content dude!!
@MorgsBrew 4 жыл бұрын
Thanks Bru.
@JansenEdwards 4 жыл бұрын
Greetings form the USA. Really enjoyed the video, I'm trying to make a pineapple pilsner, this was fantastic!
@MorgsBrew 4 жыл бұрын
Thanks for watching and I am happy to be agitating all the way in the USA.
@teebee2579 4 жыл бұрын
Like your concept, come back to you after 7 days😎
@prietse 4 жыл бұрын
It's been 2 months, are you doing fine?
@sazinjoloza1991 4 жыл бұрын
I tried this recipe. Kicks like a mule but it's very nice. It's like a pineapple flavored cider
@khotsodirane600 4 жыл бұрын
Great video bro, I am on day 2 of my pineapple / banana brew, I used instant yeast
@MorgsBrew 4 жыл бұрын
Bananas are going to be interesting. Let me know how that goes👊🏽. In Kenya they make a banana moonshine. Cheers
@ayandakhonzi4195 4 жыл бұрын
Yeast Poo!! Great video ndoda.
@MorgsBrew 4 жыл бұрын
Make it as simple as possible but no simpler 👊🏽
@elniedkaurora5460 4 жыл бұрын
Corona has come to this aint it. Amazing video editting skills.
@MorgsBrew 4 жыл бұрын
Thanks.
@jsaucee1 4 жыл бұрын
I don't understand why this is called a beer recipe. Even though I don't understand, I liked and enjoyed the video you made.
@ruanvanrooyen5320 4 жыл бұрын
Hi Morgs Thank you for the cool vidoe. Just a question I followed your vidoe but my water was very hot when I added the yeast I left it for a while to let it cool down and added another packet of yeast will that cause problems?
@MorgsBrew 4 жыл бұрын
My sister did the same thing and it was fine. Yeast is alive, be gentle with it 😁.
@ahmedmagdy22000 4 жыл бұрын
Hey mate, absolutely great video, after I brewed one batch before I watch this video I discarded it and then followed your lead step by step ( particularly on the sterilization part) so today is the 2nd day of the 2nd stage ( carbonation) it looks pretty good and clear as well. My question, you said the 2nd stage must be at least 2 days , so does this mean it can be longer? Does it get stronger ? Moreover, when I keep in refrigerator for consumption, can I keep it for 2 weeks ( sealed in bottles )? And thanks for the great content.
@MorgsBrew 4 жыл бұрын
Howzit Thanks for watching. Check out my latest video on the brew if you haven't seen it yet. I refrigerate my bottles when I think they are ready but I start drinking 2 days into stage 2. The last batch I left out for 10 days and then refrigerated them and only finished the last one 30 dyas after starting. If your process is clean they will last and they do get stronger in stage 2. Once you drop the temperature everything slows down but still happens very slowly. I hope you enjoy it Cheers
@ahmedmagdy22000 4 жыл бұрын
@@MorgsBrew thanks mate, I did watch the latest video as told, another great video. Today I refrigerated 1 bottle out of 6, intending to leave them out for more few days, tastes like San Miguel beer :), although it didn't become fizzy and not too clear yet like yours, I will see in cpl of days and let you know , thanks again mate .
@MorgsBrew 4 жыл бұрын
How did it turn out? I am busy having a cold one that I refrigerated yesterday. Very nice and almost at its best...
@ahmedmagdy22000 4 жыл бұрын
@@MorgsBrew Hey mate, thanks for remembering me, it turn out a good brew, tastes great and has a strong kick, still not cristal clear but I understood this is the case with instant yeast as it does settle down pretty well like brewer yeast does . I still have 3 bottles out and I'm already preparing to brew your new recipe with earl grey tea :) , can't find treacle sugar lol. Cheers.
@buddy2815 4 жыл бұрын
Dankie buddy
@gpmaake4713 4 жыл бұрын
Morgs Brew great video bro, liked and subbed. I just have two questions: 1: I found brewers yeast in tablet form at dischem (Vital), can I use that instead of Anchor bakers yeast? 2: the plastic tubing you use to get the carbon dioxide put the bucket, where can I get that?
@MorgsBrew 4 жыл бұрын
Howzit No to brewers yeast tablets. That is actually the scum/leftover after brewing and is sterilized so there won't be viable yeast cells in it. I used irrigation line but you can use fishtank pipe or any even hose pipe. I have even seen hubbly pipes being used. Good luck
@kapteincoetzee 4 жыл бұрын
To get the Fizz at the end do i add more sugar or just leave it in the plastic bottle?
@MorgsBrew 4 жыл бұрын
Howzit I find that if you leave the plastic bottles closed they carbonate nicely. You can add a shot of concentrated sugar water that you boiled to sterilize to add an extra bit of food for the yeast if it is not very active. Cheers
@jennifervermaak378 4 жыл бұрын
Hi Morgs...how long did you leave your brew to ferment..and since its winter where would be the best place to store it..and does boiling the pineapple make it better than just putting it straight in..thx jennifer
@MorgsBrew 4 жыл бұрын
Howzit As long as it is at a stable temperature in the house it should be fine. Not in the sun. It will work slower but 5-7 days will be a good first stage. By boiling you kill off any potential contamination. Enjoy
@peterclayton1343 4 жыл бұрын
Hi Morgs. I have got Nature's Choice Brewer's Yeast Powder. Is this the right yeast to use?
@MorgsBrew 4 жыл бұрын
Howzit It sounds like you have bought brewers yeast extract? Yeast comes in a granular form in packs of 5-20g. If you have live yeast it will do the job but if you have bought the Brewers yeast extract then you have not got the right thing. Cheers
@alleyacollins8181 Жыл бұрын
can you do a video on how you set up that cover and tube and give more details on that part, please? tag me as well, so I know when it's uploaded
@bruehahaha 4 жыл бұрын
.....fantastic brew! Look like Jason Statham bra!
@MorgsBrew 4 жыл бұрын
Haha, I take that as a Great compliment. He is my favorite action actor but i have some training to do before I get to his level 👊🏽
@bluntboysa 4 жыл бұрын
Followed this - THANK YOU for all the detail. I've read the comments but couldn't find the question. Instant Yeast - use 15g too? Any bigger methanol risk because it's accelerated? Maybe one more: 5 days = Fun - this is five days brewing and then 2 days OVER AND ABOVE that after bottled... but must keep it cold so it stops fermenting?
@MorgsBrew 4 жыл бұрын
Howzit Use 1g/L of yeast at a maximum for either type of yeast. Pectin is the real enemy when it comes to methanol. High pectin fruits should be avoided. 5 days in stage 1 and a further 2 days on the counter. It is getting cold so if you are in a cold area you could go for longer. When you refrigerate it slows the process right down. Cheers
@youtubalou 4 жыл бұрын
Morgs Brew so making apple cider is more dangerous than making pineapple beer?
@TheCyrusMD 4 жыл бұрын
Nice Brew...Bru ;P
@MorgsBrew 4 жыл бұрын
Yeast poo brew
@ettiennemarais3739 4 жыл бұрын
Great video, quick question. Does 1.6kg sugar translate to about 6.4 cups of sugar to 15 litres of water. Why does some use 1 cup of sugar per litre of water.
@MorgsBrew 4 жыл бұрын
There are lots of recipes out there. I have tried to judge the sugar by fermentation potential of yeast. It looks like around 14% sugar there is optimal fermentation by the yeast. Work out volumes according to your brew. It is about the craft.
@peterclayton1343 4 жыл бұрын
Thanks for the video. Please help with the following. I used brown sugar. Will this negatively affect my juice? My fermentation container is not airtight. Should I still insert a small hole? What is the expiry date of the juice after the 7 days of fermentation / carbonation?
@MorgsBrew 4 жыл бұрын
Howzit Brown sugar is going to work well. White sugar just makes it easier for the yeast. Air needs to escape from the vessel so if you don't have a small hole you should make one. A time hole. After 2-4 days on the counter /carbonation (now around 9/10 days old) I put them into the fridge and they will last another 10-14 days easily if kept cold.
@peterclayton1343 4 жыл бұрын
@@MorgsBrew Thanks.
@Frikidel23 4 жыл бұрын
Neeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee jy moes nie jou baard af geskeur het nie! lol maar dankie vir die resep.
@MorgsBrew 4 жыл бұрын
It was a sad day. But it grows back better each time 😁
@angelskingskhanyo4281 4 жыл бұрын
How long after you add yeast do you then transfer to the bottles?
@MorgsBrew 4 жыл бұрын
Howzit I leave it to stand in stage 1 for 5-7days. Then a further 2days in bottles before refrigerating. Cheers
@leanneblack_realestate 4 жыл бұрын
Thanks for the recipe Morgs! Are those raisins you add once bottled?
@MorgsBrew 4 жыл бұрын
Howzit I added the raisins at bottling but that's because I didn't have any when I boiled. I think it will be rine to add 4 or 5 to each bottle Good luck
@leanneblack_realestate 4 жыл бұрын
Excellent will do so - would you advise raw or cooked raisins?
@MorgsBrew 4 жыл бұрын
I like to watch them swell and then start spinning around in the bottles so I will add at bottling. It shows you the yeasts are busy 😁. It is probably best practice to add them when boiling but.... Live on the edge 💪🏼😝
@Pyxe_ZA 4 жыл бұрын
Love your brew bru😅. Bra Cyril’s next address to the nation will include the BAN on selling of all fruit “ coz you can use almost any fruit” and ALL yeast and sugar 😓😅. Also, next time try brown sugar, it add different chemistry to the fermentation process
@MorgsBrew 4 жыл бұрын
Howzit I have used some molasses as an additional sugar. Yeast uses the extra bit of molasses (not sugars) to grow and it also adds to the flavor development. White sugar is like instant energy for yeast. Cheers
@TheVancoller75 4 жыл бұрын
I'm using grolsch bottles. I hope to get the fizz
@MorgsBrew 4 жыл бұрын
Should work but be careful of them becoming bombs.
@alanbumbai 4 жыл бұрын
4g of sugar should be enough for 12oz bottles
@TrevDaDev47 4 жыл бұрын
Howsit There is no clear indication on when to stir the mixture. I have looked everywhere. I understand the stirring process at the inception of the recipe, but should you lightly stir the mixture everyday while it is fermenting/brewing or is that a risk of contamination? Also, as we are going into winter here in SA, would it be fine to store my mixture in an indoor area which gets a lot of sun? I read it is beneficial to store in a warm area. I have covered the tank with a towel as to not get direct sunlight. I doubt the UV radiation from the sun will be any good for the mixture. I need a black bucket like yours. I also need to make an air pipe as you have advised. Last thing; sugar content - A lot of recipes are calling for 1 cup of sugar per 1 litre of water? You have only used 8 cups(1.6kgs) for 15 litres of water... Thanks. Great recipe!
@MorgsBrew 4 жыл бұрын
Howzit You can stir it when you add the yeast and then leave it. Each time to open it to inspect or touch it you risk potential contamination. Don't leave it in the sun, the best place is somewhere stable. The yeasts don't like it to get hot and then cold. As for sugar, the total ethanol that can be made is influenced by the initial sugar content. Somewhere around 14-16% is ideal. Ie, 140g/L - 160g/L. Check out my new video for more info. Cheers
@TrevDaDev47 4 жыл бұрын
Morgs Brew thanks bud. I just checked out the new vid.
@bruehahaha 4 жыл бұрын
....if you have no thermometer. Using the palms of your hands to hold it is a good indicator. You should be able to hold the side comfortably, should be warm....the Goldilocks zone....not too hot....not too cold...ha ha...
@cedrinakloberie9340 4 жыл бұрын
Hi, do you decant and ferment it in the plastic bottles for 7 days. Or ferment in the bucket for 7 days then add to the plastic bottles. Is this how it gets fizzy? Can I add raisins?
@MorgsBrew 4 жыл бұрын
Howzit Stage 1 fermentation in the bucket for 5-7day and then stage 2 in the bottles for carbonation for at least another 2 days.
@SuperRowdyTube 4 жыл бұрын
@@MorgsBrew hi bru, in stage 2 do you bottle with or without caps? Thanks man.
@stephenduplessis9579 4 жыл бұрын
I used 1 cup of sugar per litre . After 5 days fermenting its still hellish sweet . Any way to remedy this ?
@TiltmanMusic 4 жыл бұрын
Happened to me too, will be sweet after 5 days, I just added soda when drinking. You can bottle it while it is sweet because then it will carbonate in the bottle and when you drink it a few days later it wont be as sweet but more fizzy.
@rickyanderson5040 4 жыл бұрын
Thanks my bru just finishes four batches each in a 5 litre water bottle hopefully it turns out lekka!
@MorgsBrew 4 жыл бұрын
Howzit At 9:01 in the video you will see Byron's brew in 2x5L bottles. He siphoned from them into bottles for stage 2. He also used instant yeast and it worked out nicely. Enjoy
@rickyanderson5040 4 жыл бұрын
@@MorgsBrew how long do you reckon i should leave it in these bottles before stage 2?
@MorgsBrew 4 жыл бұрын
5-6 days for Stage 1, 2 days Stage 2 in sealed plastic bottles for carbonation.
@alutanthabisenggwarube3576 4 жыл бұрын
While in the bucket do you open and stir or do you just leave it alone. Is poking small holes also good to let out the co2
@MorgsBrew 4 жыл бұрын
Howzit Don't stir it while it is fermenting. Yeast does its best work under the absence of oxygen and by stirring it you will reintroduce O2 into the liquid. If you don't have a sealed bucket with a breather pipe then a small hole will work. Remember that the point of the pipe is to minimize the risk of contamination from things in the air getting into the vessel so keep the hole small and you should be fine. Cheers
@alutanthabisenggwarube3576 4 жыл бұрын
TX Morgs. Last night it was boiling today it's at room temperature it's not as warm is that a bad sign? It's covered in black bag in a black bucket like yours not in a dark room. I just put a blanket over it to keep it warm since it's morning
@alutanthabisenggwarube3576 4 жыл бұрын
I also smell alittlw bit of sour if I smell it up close is that normal
@MorgsBrew 4 жыл бұрын
It will start to smell a little sour but not a bad sour. It Will not stay warm during the process so try leave it in an area of the house that has the most stable temperature. Traditional beer is left in the corner of a south facing room where there is the most shade. Or under the sink.
@alutanthabisenggwarube3576 4 жыл бұрын
Today is day 4 and decided to bottle it and put in cooler bag 1. There was no foam on top in the bucket no2 I tasted a pineapple and it is so bitter and strong. Am I on the right track?
@russellsmith7595 4 жыл бұрын
Howzit buds, I did all you said, AWESOME, BUT, a Hydrometer, where do I purchase this dude, and I HAVE searched, ( out of stock ) can you help me? I dig your farm, winter is here, how about planting Garlic!
@MorgsBrew 4 жыл бұрын
Howzit Beerlab is one option. I found mine by chance but I knew I wanted one for a few years. Got to be on the lookout. It's not an expensive piece of equipment. Thanks for the farm comments. Garlic is an option for sure. And ginger. Got a few areas I have been trying to get ready but I am so busy right now I barely get any time for side projects 🤔
@phillipwolhuter5195 4 жыл бұрын
I just want to know. When do you add the molasses to the mixture?
@MorgsBrew 4 жыл бұрын
Howzit You can add it when you boil. I added some at the end to try adjust the flavor further but had also added in the beginning. Cheers
@phillipwolhuter5195 4 жыл бұрын
@@MorgsBrew just another question. We are keen to try your method. Currently we cant buy brewers yeast, can we use normal yeast and how much? We are busy with a batch (3 pineapples, 1.5 kg light brown sugar and 8l of water and 2 pkts of yeast) but its got a very strong yeast taste and smell after 4days.....assume we used way too much yeast.
@russellcurrydishessmith5321 4 жыл бұрын
Howzit buds, how do you manage to get the beer carbonated like yours 🍍👍
@MorgsBrew 4 жыл бұрын
Howzit I use plastic bottles to avoid explosion and then I leave them closed for the whole 2 days if they allow me to. If your yeast is not very active you can add a shot of boiled sugar water concentrate to give them an extra boost at bottling. Cheers
@gpmaake4713 4 жыл бұрын
Morgs Brew great video bro, I’ve watched a few times and shared it with my friends. We all have a question though. Where can we get that plastic tubing you used to let the carbon dioxide out the bucket?
@alexrocks135 4 жыл бұрын
No hydrometer or starsan?
@MorgsBrew 4 жыл бұрын
I use a hydrometer for myself but it is not an essential part of making a brew. Just nice info.
@pauljansen6650 4 жыл бұрын
Great video man......you talking about the 1.5L plastic coke bottles?
@MorgsBrew 4 жыл бұрын
Howzit Thanks, I had alot of fun making it. I am referring to the general Coke bottle style bottle with the 5 bumps at the bottom. When those bumps turn into one round end its probably a good idea to let out some pressure 😉. Any bottle that style, water and Coke, will work. It is the safest. Good luck and enjoy
@pauljansen6650 4 жыл бұрын
@@MorgsBrew Thanks man, last question.....after the 6 days in my the bucket are the 2 bottled days in or out of the fridge?/
@MorgsBrew 4 жыл бұрын
Outside.
@elektrolyte 4 жыл бұрын
I use brown 2Lt Stoney PET bottles. can take hectic pressure and the fizz is wild
@MorgsBrew 4 жыл бұрын
Ya, these Coke bottles style bottle can take 12 bar pressure before popping so that is why I recommend them 🍾
@ivanmynhardt 4 жыл бұрын
Shit. So I never scrub my pineapples but let them soak in cleaning detergent for home brew kits Mangrove jack. Other problem I never boiled them just cut them up. I added my yeast when the water was 52deg. I read that yeast dies at 71deg. Is my batch a flop? Should I start over?
@MorgsBrew 4 жыл бұрын
Howzit I generally try stay away from using a cleaning product on the food. If you boil it up that will sterilize it all and release some sugars into the solution for ease of access to the yeasts. I am not sure of the upper limit of your yeast but I imagine at 70C you will have 100% death. Some yeasts will be able to handle 50C and if yours did there will be bubbles and a distinct wine like smell. Let it go for 5-7 days and then open up for bottling. Taste, smell and decide if it is good or bad. If it's bad you will know from smell and taste. In future, treat yeast like a baby and handle gently at 37C. Dab some on your wrist like moms do with baby milk to test temperature if you don't have a thermometer. Good luck
@jsaucee1 4 жыл бұрын
Yeast go dormant in cold temps and most can handle up to 120° f not exactly sure on your celsius what is that about 50° c
@phemelomogatusi8495 4 жыл бұрын
I didn't get the part where you added the yeast. Could you kindly explain it.
@MorgsBrew 4 жыл бұрын
Howzit I add the yeast to the whole mixture when it is less than 30C. Mix it in by stirring gently and then seal it up and leave it to do its job.
@phemelomogatusi8495 4 жыл бұрын
@@MorgsBrew Ok thanks, time to go to Food Lovers
@beverleyannerandall7315 4 жыл бұрын
Hi, any chance you going to brew easy Potatoe Vodka?
@MorgsBrew 4 жыл бұрын
This requires more specialized equipment. A boiler and a still can be used to refine the pineapple brew into a brandy. Brandys are fermented from fruits. There might be a banana brew on the way 😁.
@elektrolyte 4 жыл бұрын
you need a still to produce vodka
@mjmash007 4 жыл бұрын
I saw pipes and I immediately said to myself "yeeaaahh south African moonshiner that isn't ancient"
@MorgsBrew 4 жыл бұрын
Not sure I understand... Moonshine is phase 2 of the brew
@mjmash007 4 жыл бұрын
@@MorgsBrew Not sure if I understand too but isn't moonshine that 60-70℅ABV (depending on distillation) proof vodka? Do you distill?
@MorgsBrew 4 жыл бұрын
I could use distillation to extract the alcohol from my pineapple brew. Yeast can't get a liquid above 15-20% ABV before killing itself via sterilization. I am going to use a boiler and still to boil the alcohol (15-20%) out of the water (80-90%). The end result will be the evaporation of the alcohols at temperatures below 100C which is when water boils. The still condenses the alcohol vapour and it comes out in groups. The first group that gets out (lowest boiling point) is methanol. Your brew is the source of methanol and via distillation is can be concentrated in the end product. You should always discard the first cut of the distilled product to avoid going blind or death. All that said, I'm still not sure 🤔
@mjmash007 4 жыл бұрын
@@MorgsBrew I actually used your method on the clip but added bread for potency because I couldn't get Brewers yeast, I got instant yeast instead.
@calummchale6145 4 жыл бұрын
Hey man, is it better to brew this in the dark?
@MorgsBrew 4 жыл бұрын
Howzit A traditional beer is often put under the sink to ferment. It is normally the area with the most stable environmental conditions. Dark is better than light but direct sunlight is not a good option. Buuut It can be done... Cheers
@calummchale6145 4 жыл бұрын
@@MorgsBrew perfect mate thanks. I made a batch today so I'll get it somewhere full and steady ambient temps. Cant get it all under the sink. 😁👍
@jacksons836 4 жыл бұрын
Already made a pineapple beer but came out sour and no fizz? Am I still able to correct? Fermenting now for 3 days
@MorgsBrew 4 жыл бұрын
Howzit Once you start to interfere with the process you open it to possible contamination from wild yeasts. If it's sour after 3 days you might not have added enough sugar. You could add some sugar and hope for the best but I would bottle this batch and start another. Good luck
@jacksons836 4 жыл бұрын
@@MorgsBrew Thank you...
@jacksons836 4 жыл бұрын
@@MorgsBrew I thought I should give some feedback should anyone experience the same results. What I did was boil a pot with about 1kg of sugar and added it to my current fermentation beer of about three days now. The result after straining it today (4 days) came out perfect. I now have a good balance of flavours and fizz. Hope this helps and thanks Morgs Brew for the idea of adding sugar afterwards.
@MorgsBrew 4 жыл бұрын
I am glad it worked out. Most of the time contamination is not going to be an issue but in future remember that each time you interfere with the process you open it to possible contamination. The best way is to start sterile and set up a batch that is only opened to bottle. Reduces the RISK of contamination and risk is what we can manage. Enjoy your brew. I see that Anchor yeast has removed Brewers yeast from the shelves and it is deemed a Nonessential item now. Instant yeast also works 😁👊🏽 Cheers
@melissalawlor5757 4 жыл бұрын
@@jacksons836 how much water did you use to boil the sugar? And how much sugar did you use?
@christophergreen6980 4 жыл бұрын
How do we filter this so it looks cleaner. Our brew has been running for 4 days so far and it smells like either wine on punch. We haven't tasted it as yet. But one can definitely smell the alcohol.
@MorgsBrew 4 жыл бұрын
Howzit Chris For these homebrews I would suggest using a fine plastic mesh sieve to remove the larger particulate and not worry about trying to get all the yeast. Yeast settles out as it carbonates and ends up as a film on the bottom. Pour carefully and then just kill the last swig. I had a 6 day brew with a medium sugar content get to 3% (hydrometer before and after) but that was before the second stage of fermentation in the bottles. I try leave the first stage to do its thing uninterrupted and only open when I am ready to bottle out. This reduces contamination risk from wild yeast or stomach ache bacteria. When they get in there future you does not enjoy past yous decisions 😁. Good luck and enjoy
@Pyxe_ZA 4 жыл бұрын
I somma use one of those white sifty curtains😅, or a food net will work just the same
@sean198989 4 жыл бұрын
I've found that the longer you leave it to ferment, the clearer your brew will be.
@ziggyc4474 3 жыл бұрын
The bearded brewer
@patrickluvitmaina4360 Жыл бұрын
What's the alcohol %
@NN-vn5fq Жыл бұрын
It depends of how much sugar you add.
@rapulamphahlele5067 4 жыл бұрын
What did you do the beard man!? 😢
@MorgsBrew 4 жыл бұрын
My vet recommended I remove it because it was a covid hazard. It was very difficult to wear a mask and keep it but each time I cut it it grows back stronger. That was only a 3 month grow so I should have it back by the time covid is at our backs.
@rapulamphahlele5067 4 жыл бұрын
@@MorgsBrew Awesome! Great video by the way. Tried the recipe, it was excellent.
@nathankritzinger5465 4 жыл бұрын
My pineapple beer taste nothing like pineapple. And there was no foam on top when I opened the cooler box after 5 days so I left it two more days and still no foam on top please tell me what might cause that
@MorgsBrew 4 жыл бұрын
Howzit If you don't see any bubbling it is likely your yeast is either dead or very slowly working. If it is cold yeast works slower than it likes.
@nathankritzinger5465 4 жыл бұрын
Morgs Brew awesome thanks for the reply, what about the taste? It has no taste besides a very strong alcohol smell.
@TiltmanMusic 4 жыл бұрын
@@nathankritzinger5465 how much sugar did you add?
@Mezox13 4 жыл бұрын
Great advice on a whole but try keep your brew at a constant temp of around 20-25°c and don't put the yeast in until the temp is below 30°c or you will stress out the yeast (this will make it create the methonol) and or kill it. The quantity of methonol you are gonna make is not enough to make you blind or anything like that but it will give you a nasty headache. Less stress for the yeast will make less methonol
@MorgsBrew 4 жыл бұрын
If you use brewing yeast strains they will not produce methanol at they lack the enzyme pectinase. It is wild yeasts, bacteria and fungi that produce methanol in a home brew. Maintaining a temperature of a home brew is challenging unless your house has climate control so the best option is to find an area of the house where your temperatures are stable minimizing fluctuations between day and night to keep the yeast working.
@Mezox13 4 жыл бұрын
All yeasts make methonol not just bakers yeast. And as for keeping the temperature constant covering your bucket with a clean old towel or blanket and put in a cupboard.
@MorgsBrew 4 жыл бұрын
Yeast selection for brewing has been for the exclusion of pectinase. This is why strain selection is important. Not all yeasts can produce methanol. Look at the article I posted on your other comment. Wrapping a bucket in a blanket will not keep temperatures above ambient.
@Mezox13 4 жыл бұрын
@@MorgsBrew but it will slow the fluctuation in temp which keeps the the yeast happy
@BelgianJasper 4 жыл бұрын
Quick video on my home brewed Belgian Tripel: kzfaq.info/get/bejne/lZhkgc16sdXRnZc.html
@blahbleh5671 9 ай бұрын
The music is stupidly loud compared to your voice