DAP blended with urea is still very commonly sold under the LD Carlson brand labeled "Yeast Nutrient." I would hazard a guess that many LHBS outfits only stock LD Carlson Nutrient rather than straight DAP; even Northern Brewer/Midwest Supplies only stock LD Carlson Nutrient. Urea has been de-facto banned in winemaking the world over for 30 years now. I think it's criminal that they're still selling blends with urea.

Please be kind in the comments after watching this video. We are stronger as a community when we work together to promote good brewing practices - and also SAFE brewing practices. No one is infallible. Cheers, and happy brewing!

It takes true integrity to admit your own mistakes like this. I appreciate that you made this. It shows that we are ALL constantly learning and improving our brewing practices. ...even at the higher skill levels!

Kudos to you for calling out your mistakes! The best way to learn is by mistakes and showing yours will only help us all.

Food allergies are an excellent reason why to put notes on your brews of what's in it. If it's going to kill you, don't drink it. The Irish: Whatever doesn't kill you makes you drunker.

Great video!!!! Love the humility of calling yourself out, learning from your mistakes, and sharing your lessons with all of us!

You have just shown how much you've grown and it shows how much of a better person you are by admiting your mistakes

OMG I was watching this in bed last night and the beginning of this video got my attention for sure, I was like great what channel have I been watching that is teaching me incorrectly. I waited and waited and then woke my girlfriend up by laughing. Glad you can recognize your mistakes and correct them!

I’m feeling proud father vibes!

It takes a lot of integrity to point out your own missteps. We all make mistakes. It's better to acknowledge and learn from them, than it is to blatantly ignore them and never get better. Also, I love that ending. Literally laughed out loud.

Respect for making something like this. Many brew channels definitely have a thing for being sanctimonious: their word is law and rarely question the stuff they parrot over and over.

1 minute in and this is already my favorite video ever.

awesome video!!! very cool to see you are learning from your own experiences, it’s a rare thing to see now in days or even be admitted. makes me wear my DTM merch with even more pride! 👍🏼

This is such a great video. People like myself tht are just getting into brewing are searching videos and not always do we look at the upload date or think that the information could change so much in just a short time. Thanks for the help.

Ha great video :) Always great to review practices and methods :) I was half expecting 15 happy homestead mistakes :) :)

This video is how I know I can trust this channel as a newbie home brewer!

I can’t believe I somehow missed this video! This is one of the reasons why I follow this channel. You’re honest, you don’t just share your successes bit also your mistakes, and when you find out you were wrong or misinformed, you come out and say it. We’re all human. Our knowledge evolves over time. Best practices from the past become not-so-good practices today (and in some rare occasions the opposite happens). Respect.😊

Great video! Appreciate pointing out mistakes - from start to finish - we've all made and have hopefully corrected over time to improve on practices with the end result being a better brew!

What I appreciate about this video is the thing I hate about "education." Mistakes are part of learning anything, but schooling punishes mistakes constantly by emphasizing letter grades, test scores, and GPA. Students become afraid to experiment or to be wrong, which is completely backwards. You learn much more when you try new things, when you stretch yourself, when you risk making mistakes. Schooling shouldn't be about regurgitating information. Schooling should be more like homebrewing.

The wonder dog has little shoes!!! Honestly I think every channel should do a vid like this once a year or so to show their commitment to giving better information. Also, that info on 71B was completely unexpected. I didn’t know it would eat magic acid and wipe the apple flavor from a cyser. That’s crazy.

Hey, I was the one that asked the question that led to number 15.

Great to have some clarity and honesty, thank you.

For the step feeding honey, I accidentally made a sack mead and a sack wine by step feeding honey and sugar respectively into a blueberry mead or wine. I used D47 in them and because of my lack of understanding or brewing at the time I made a 21.5% mead and 20% wine

This video is exactly why you're my favorite brewtuber. Keep it up, BC.

Nothing wrong with correcting mistakes we make! Lord knows I've made a ton. Thanks for this video.

I just looked this up recently. The optimal temp range pectic enzymes is 113-131°F (according to wiki). Any temp above that will decrease the rate of enzyme action due to your denaturing the enzyme. Thus, as long as you didn't go too overboard, your cool must should have brought that tea down to a reasonable temperature. You might need to wait longer for the enzyme to work its magic.

You are helping me become a far better mead and wine maker. Super great information. Thanks very much. Keep up the great work.

Wow, you have made me a big fan, nicely done.!

I love your channel so much Thank-you for what you do ignore me sometimes when I make dumb comments while drinking my homebrew but I love what you do

Harold smiling about anaphylaxis makes me happy

Just subscribed! I’ve seen about ten videos so far. I’m loving the content 😂❤

Wooo blaand episode coming up! I've been coming up with a recipe myself, excited to see that video show up.

Super cool to admit your mistakes!! Only people who are good at what they do, do that!! Thank you for sharing and helping me be a better brewer

Awesome video... as always BC!

We all learn from our mistakes and others. There is always room to learn more and update our practices. Great video 🤘🏼🐮🤣

New to watching u and the fact that you did this proves your character lol. I like yalls

And it didn't even take you a whole bottle to get through that... Fine Job . ;)

Great video BC!

What an excellent video! cheers!

Interesting video. I do more beer than wine cider but I love learning about yeast wrangling.

Mad respect for this channel - the content, personality, and integrity is outstanding. I used to watch other mead-making channels, but now I don’t.

Great video!

Pouring through a strainer was my biggest mistake, I did it for a long time. I started doing it by not knowing better, not sure if I got lucky or it's because the brews were high ABV but never had a disaster.

You earned a subscriber with this video

thank you, always useful!

Bonus mistake number 2: Referring to Mead as a "brew" Brewing only applies to malt beverages and the use of boiling steeping soaking or cooking

I liked you before but I like you so much more now! Willing to point out your mistakes and share what you have learned. Thank you!

The title instantly had me thinking this video was about Brewsy

Great video hoss 🎉

I love the last 3 or 4!

M05 with right honey and fruits will get damn close to 19%. Strawberries, raspberries, and some reason blue berries my target is rocketed past. I started using it for apple recipes and this you can be rocket fuel results as well. It all ages well though. Started playing with yeast blending in traditionals for fun. Sounds like ill rotate out any 71B use though. As it ages that can cause issues.

As someone who is deathly allergic to cherries thank you for mentioning allergies…❤

Thanks for this!

Almost didn't watch this one. But you suppressed just about everyone with this one. And yes at times our mistakes have to be pointed out to us. But remember, not everyone learns from their mistakes and won't admin their wrong.

Fantastic video, I rate this 16/16 for enjoyability

Thanks , Cheers ! 🐯🤠

But raisins are good nutrients right? Right?

Thanks for the heads up about rubber bands on your racking hose. I've heard of using cheese cloth at the end of a siphon. Would some butcher's twine be a better choice?

Gained a subscriber and respect bc of this video. Cheers.

Why would we think "yeast is just yeast" when there are wine yeasts and beer yeasts?

My first mead was a blueberry cherry with local elderberry flowers that I had picked myself and I used orange blossom honey for the initial ferment and wildflower honey to back sweeten after stabilizing and it was quite fantastic. I understand why you want to keep people on a very basic recipe for their first brew however I would not worry too much if the person has a natural ability for making alcoholic beverages.

Used sucralose to backsweeten a cider. Was decent, but I only did it once as I'm trying to cut out everything remotely artificial and that definitely meets the standard I've set so no more

I made some apple wine.. One gallon fresh pressed, with all the apple bits.. with a cup of sugar, and one gram of 71b. It came out like 13% wine, no apple flavor. It was great. I didn't add food.

Erythritol is a bit risky. It's a newer sweetner and it has been shown to be absorbed into the bloodstream. It can increase chamces for clots increasing risk for heart attacks and strokes.

Just bought Qa23 for a blueberry mead. Didn’t understand the killer yeast section. Is this a bad idea?

Just a question if you go back to old videos and update them with a warning or any info showing the info may be incorrect or need updating?

So what yeast would u recommend for your tepache recipe? I used QA23 , cinnamon infused honey & coconut extract & it turned out amazing.

Hello sir. I have question. (At first I have to say I'm not good in English ) ..... man, in the country that I live, brewing equipments are so rare and if we find out stuffs, they are so expensive. Today I buy a conical fermenter. But it has about 100 litters capacity.. (the smallest conical fermenter) so my batch is around 25 -30 lits. As a result I have 75 lit air on my batch. I installed airlock. So did you think this volume of air makes problem for brewing. Thank you my friend 🙏

I subbed!

Random question, I am following TOSNA 2.0 for my Vikings Blod which has been brewing for two days and today is day two of the staggered nutrient schedule. It has been foaming out of the airlock since the night I put in Go Ferm and I don't want to keep having to sanitize and put in new airlocks. Any recommendations of how to avoid this in the future?

What's the issue adding nutrient right away to your must? I've only ever done it that way and it's worked fine so far

Thank you so much for posting this. I’m a microbiologist and making mistakes in science is 98% of the job! Then learning from them!

Can I ask a question about pectic enzyme? It says on the label to apply it AFTER fermentation, but you (and I) often use it before/in primary fermentation. What do you think about that?

Instead of milk solids, have you ever used cheese to clarify a mead? I watched a talk where they recommended using casein to clarify mead, but cheese is mostly casein so...

I thought I heard that the thing that 71b does is ferment maltodextrin but I could be totally wrong as well

Yeast question. I have been making a ginger "beer" at home that is super simple and good and I have only used bread yeast. I have been looking to step up to a better yeast. basic ingredients are ginger, cane sugar, lemon juice, honey. Am I best to run with a wine yeast or an ale yeast? I am planning on doing both but would love your pros and cons.

I always have troubles reading my hydrometer, because of my eyesight in combination with the slight layer of foam on the wort and beer. Recently I was kind of knocked after drinking a bottle of my IPA. Now I'm Belgian, our beers are usually a stronger than what is usual in the UK and the USA, according to my calculations the ABV of that batch should have been around 10%, but after drinking only one beer (33cl) I already felt the that the ABV must have been a lot higher than that.

Yo, could you post this video again so that I can like it again please? Thanks

Man, this episode slayed me. Well done mang! YEET!

I've heard step feeding yeast a lot and never really understood why it's better. Is there a reason why just dumping all the nutrients in at the beginning is bad (or not as good)? I figured yeast will get around to eating all the stuff eventually anyways right? Feel like I'm missing something haha

the best lesson is the knowledge you get of your last mistake.....

You got a hard Root beer recipe?

Some wine yeasts can ferment maltose K1V can

So another mentor in my Mead making has mentioned staggering the nutrients starting with day 0 then on day 2, day 4, and day6 if im correct. Do you agree or what days do you stagger yours on?

Got it! 😝😉

"how much alcohol is in this?" Enough for 3 to make you forget asking. ;)

Can you do a test where u split a 10 gal batch into 5 gal bottles and separate by 10 feet and..... Hear me out please. One is the good brew and one is the bad, put smiley face one one and mad face on other maybe even a mask then. Couple times a day you give love to the happy brew, say nice thing to it and praise it ect and then walk to the bad brew and yell and scream at it and pass nothing but negative energy towards it, call is bad words and just shame it into wanting to die...... Will they end up the same?

Gangland, mead edition.

@20:15 you said doo doo.

Ok so... can't you do it old school, leave the additives out... just a couple stems and un-ripened fruit?

Are you from OK?

Subscribe because of this video good on ya.

still watchin.....

Who are y’all talking about?

Boomer!

Really? If you are going to target another brewing channel it's really not a great look for you. Let all the flowers blossom.