The beaver gland is rarely used as a vanilla flavoring in modern days. They are called beaver castor glands, they have a very distinct and non offensive odor. The castors are sometimes used in very expensive perfumes/cologne. Natural vanilla is way cheaper than castors. So castors used for flavoring is almost unheard of in modern times. Edit: Looks like a few other commenters have already explained this lol.

I've had plenty of wines and champagnes worth well over $100 a bottle. I've had good wine in France, who seem to sell 6-Euro Bordeaux in the grocery store that are better than $20 Bordeaux in the US. Still... a $7 homemade mead I make here in Ensenada, Mexico is totally fine and yummy - LOVE this channel.

Took the Hog Grapes out of the ground today, bronze & purple . Took the mesh bag out with fruit , racked into a 5 gallon plastic water jug . Checked it out . 1.000 . I guess that means all the sugar was gone . Didn't do a first test , didn't have a Hydrometers until this weekend . But the 2 I have , one is for Spirits & one is for Beer & wine . It does taste real Dry . I guess I could back sweeten it . Racked it out of the 5 gallon water jug into 1 gallon jars . Put them on a shelf in a block building with cement floor . Always cool in there . Having a Hydrometer makes it more fun and interesting. Thanks for the advice .

Have two very active 71b ferments going right now, apple brown sugar and plum pomegranate, and I ended up cleaning the airlocks twice! Fortunately, the foam calmed drastically around 2nd cleaning because I almost switched to blow-off tubes as well.

I’ve got a few SWLA wines and meads under my belt. Most turned out great as they were mixes of fruits I tend to use for repeat brews. Assorted bags of red berries… assorted bags of dark berries… assorted bags of apple/pear pieces… assorted bags of dried fruit. Things like that. Use a combination of water and apple juice, some times there’ll be a berry juice in there because that’s what I tend to like to buy for my daughter. Not enough honey to qualify it as a mead? Add sugar and call it a wine. Let it do its thing, have a taste after primary and if needed, adjust. I do tend to add strong black tea for tannins unless there’s a lot of peel. If I’m afraid it’ll miss body, dried fruit will be added for a fuller mouth feel. I do tend to weigh out whatever goes in just in case it turns out utterly delicious and I want to repeat the end result at a later date. Great video!

Whatever the cause of this mood is im loving it 😂

airlocks that don't have holes in the cap have a gap where it snaps on- no need 2 poke holes

I’m from Southwest Louisiana and SWLA is an abbreviation used by half the businesses in the area.

I made an aronia wine last week(with cinnamon, all spice and clove) I had the same result. Foam found its way through the airlock. I thought "it is not an good idea to shake for oxygen now." And then I shook it anyway 😬. The brew went a bit aggresive. My bathroom looked like a crimescene after. But it smelled like christmas so it was a win anyway.

“You know you can still use that. It still sticks.” My wife has yelled at me in the exact same tone for the exact same thing.

This video is awesome!!!

Kudos to you guy's 👏 for another great fun video. Learning loads thanks can't wait to see how it turns out

Good use of left overs !

Thank you for the video guys ! ♥☺♥

Been brewing for three years, only used D47 yeast until recent, when I tried 71B. Waiting for that batch to finish, to see the difference! 2 years in the fridge hasn't hurt my D47 yet!

Love Derica so much for the 8 eyes bit, Brian your a lucky man.

I've successfully used 10 year old Lalvin yeast (was stored in a cellar). I did, however, hydrate + feed it first to make sure it was still alive lol

I was making my first batch of Welches grape juice wine in the other room, and just letting the videos keep rolling. When yours came on, I could have sworn I was listening to Alton Brown. Your voice is so similar it's eerie ;) There's more important information in your under 30 minute vid than all the other ones I watched combined. Thanks guys, great video!

beaver glands they use for vanilla extract

As a blow-off I use an empty Mason jar with two grommeted holes in the lid. One hole for the tube, the other for an airlock. If anything collects in the jar simply unscrew it and dump it out.

I have been watching your channel for a while now and enjoy it very much. Yes, you guys talk but that is nice it's like a nice conversation. So many things I have wanted to say to both of you, just know you do good in ways that are not easily expressed.

D-47, my favorite

Thanks for the video as always ! I have several great tasting wines/Meads waiting for their year tasting around next Summer. Of course, like you we've already drank several bottles that were not to be held back... Lol.

Used D47 recently for the first time on an apple wine. It was a gassy beast - so much CO2 that the ferment didn't clear until I degassed it a bit (presumably a pH-protein thing). But it's a yummy

What a fun video! I've been trying d47 lately for apple brews, it's supposed to help keep the apple flavor. (Shrug) I guess it kinda does. One thing is for sure: d47 is a slow roller, I can usually rack after 2 weeks but I give d47 a minimum 3 weeks.

I make SWLA brews also, I call them House cleaning brews. Where I have a little of this grain a little of that grain, half a pack of x yeast. maybe a small amount of hops. House cleaning brews.

I Loved you two in this one. And I laughed along with you. Light attitude. And I agree, waste not, want not. THWAK YOUR YEAST PACKET. SWILA!

The beaver gland is used to create castorum which is used in the manufacture of artificial vanilla and artificial strawberry flavors.

Well you two are always fun to watch. And no matter the reason. The humor was a riot. And 5 out of 10 doctors. Warn thwack in packets. Could lead to blindness. :) Yes yes I know. I'll exit stage left even. Oh yes and another fun and interesting brew.

In the north of Sweden the beaver gland you mentioned is used to flavor moonshine. It is often brought along on hunting trips and tastes like smoky, oily hormones. It's kind of an acquired taste. I think it historically was used alot in perfumes as well.

Was glad to see aronia berry in this, I have some going right now, hope it comes out ok. I have access to them all the time, they are messy tho. Love the vids

D47 is my favorite yeast to use when making white grape wines, or light-colored fruit wines. I was tempted to use D47 with a red grape juice (from crushed french hybrid grapes) I chickened out. Maybe I'll do a small one-gallon batch someday. I do like how D47 gives white wine that full-body that we are all looking for in a wine.

I had a couple of packets of some type of Lalvin yeast in my fridge for 6 years. My SIL gave it to me way before I started home brewing. When I finally got around to using it I was shocked that it was still active. I'm sure it would not have been if I'd left it in a cupboard.

I thwacked my yeast before getting here. That's why I'm smiling!

Beaver gland castoreum is used for its vanilla flavor, in case anyone wants to know. 🤔

That's a great shirt idea!~!

Good stuff

Beaver glands, used in the perfume industry and to synthesize vanilla. Mostly fake vanilla is made with GMO bacteria and molds that poop out the required flavor, uhmm yeah, yikes and a half right! Great vid, gave me a few ideas for elderberryflower cordial still lying around and what a blow-out tube actually is!

Just like you guys humor!

New brews now go into the naughty bucket with a lid until they have calmed down. Cleaning up a guava bomb is really unpleasant once fermentation on your walls sets in.

Is there a reason that every time the animation for trbos happens an ad starts? It allows me to watch it all again so I'm not complaining just a coincidence.

I am watching this enjoying a glass of aroniaberry - rowanberry wine. And against expectations it is ridiculously good! 😆

The beaver thing is used for imitation Vanilla taste and it's used in like cheap ice cream.

Beaver Castor is the byproduct that is used to make berry flavor more powerful. Nobody probably wanted to know that but now ya do.

Finally took your advice and had my neighbor from the other side of the pond, or Swamp, pick up 2 Hydrometers . Like you said, in case you break one. He got em in Panama City Beach . Plus a 5 gallon glass carboy . With an orange colored pop on cap, with 2 short tubes sticking out the top. One for the airlock , yeah I finally got one, the other for the Blow off tube . When you put BUCKETS in the ground you don't worry about it, Let Em Blow . Anyway put all the ingredients in, Concord Grape 🍇 juice , Cranberry juice , Apple 🍎 juice , 5 cinnamon sticks, 15 cloves , 2 - 4 pound bags of sugar and since I didn't have whole fruit this time , I added yeast nutrient, ( 5 teaspoons for 5 gallons ) no camden tablets , he picked me up some, but I ain't using em . Filled up the 5 gallon glass carboy to where the neck starts to taper up . One word of advice , don't waste time with an air lock if you're Brewing inside . I used a gallon glass jar with enough water 💦🌊 to keep it from turning over . That 5 gallons Bubbling in the gallon Blow off jug , makes more noise , across the room , than my 50 Gallon Fish 🐠🐟 Tank does . Luckly I heard the inside piece of the 3 piece airlock hit the top of one of the Dresser's in the room, the other dresser has a 50 Gallon fish tank on it . You can hear the Blow off tube over the fish tank in the same room . And this from across the room at my Desk & Conference Table . Thanks for your advice , now I have all the equipment to Brew in the Modern Age . But I still keep Jugs in the Ground . LESS MESS . I just wanted to see this working in a Clear Glass Jug , from across the bedroom in my office chair 💺 . Later Gator , GO BUC'S . 🤠 P.S. First reading was between 1.076 and 1.078 .

Just put in a batch of pomegranade-cranberry + aronia-grape wine. ooo yeah!

Love you guys! I've made my first mead following your recipe (which im drinking now!) and I'm so thankful for your guidance :)

I live vintners kits, use them all the time. To them as a base, I usually add a juice concentrate or fresh fruit puree'd to give it more body. But, due to the corn syrup, I never have used vitners for back sweeting. Yeast love it, your pancreas not so much.

Happy to see You guys sitting on the appropriate sides. I think I may have a touch (rather small) of OCD where everything has it's place and and you guys were not there. LOL. I have watched so many of your videos that became the norm. Love the channel. By the way, I put a sticker on each brew with all the info about start date, sugar added, how much and what type of yeast I used and a batch number . I write on the calendar the batch # start date so I have an idea when it will be ready. Thumbs up # 244.

I am thinking of doing an apple cherry wine. the apple juice i usually get is 3 quarts and after adding honey or sugar it is still less than a gallon. I would sometimes top it off with water, or more apple juice (if i had it) but i think i will use pure cherry juice next time.

If the airlock doesn't have holes in the top, it's probably designed to let gas out from beneath the cap. So the cap has been fitted in a way to let air out, just not at the top. I have both variants and they both work just fine. So just relax with the holes. No need to alter the tools.

I like Super Sucker, it has a nice ring to it

Sorry, I'm just now catching up on my viewing. I've created quite a few SWLA brews and they usually turn out pretty good - mostly herbal tea type wine. I create these, because I always have various herbal ingredients available. In my experience, its a given that a brew made with grape juice is going to blow out the airlock when using a one gallon carboy. That is why I use my two gallon bucket for those brews. I'll put 1.5 gallons of juice in it with appropriate amount of sugar and we're good to go. Don't try for a full two gallons or the same thing will happen - you need plenty of head space for these brews. Yeast really like grape juice. :)

Beaver butts secrete a goo called castoreum, Its used in perfumes and foods to give them a Vanilla aroma/flavoring.

Frozen juice works well too.

KZfaq plays an ad every time Derica introduces TRBOS, literally in every video. It's funny.

I tested the Red star Classique vs 71B and I liked the Classique more. 71 has a small bitter note at the end when I use it. It might just be my batch of 71B.

Love the name! I feel you on the tape, I'm the same way ^_^ I think a shirt with "Thwack Your Yeast" on it would get more confusing looks.... "Thwack your Pack" is another story though.

"Tap that" is way more catchy 😂

Wearing a red flower pot on your head, "You must thwack it! Thwack it good..."

nice vid guys 😁😁😁 1.17am here nite, keep up these vids they are fantastic vids

Curious question! I came across Birch Syrup the other day and wondered that if aside from its prohibitive cost if it could make a not quite acerglyn?

Beaver Castor Gland is what you blocked out…and it is a key ingredient in Vanilla Flavoring among others…is also used heavily in the perfume industry.

Hey! I make SWLA all the time 😅 I call it Phnozewat wine 😉

The beaver gland is for vanilla

Do you have a video describing the differences on yeasts? I’m interested in learning the best uses. Oh, and I love the banter on the videos. ❤

They use beaver castor for vanilla flavoring

Oh, bävergäll (swedish)! For the vanilla taste. ^^

Im thinkin about makin a pina colada like wine or mead with some of the pina colada mixer syrup. Would that be a good sugar source to use what are your thoughts about this idea?

No Sugars added? I'm guessing it was all in the juices, caro syrup form. Awesome funny video Love yall from South Louisiana bayou country 🤸‍♀️🤸‍♀️🤸‍♀️🤣😂🤣😂🌷🌷🌷

using the same aldi juice as a wine, tried a challenge only ingredients from aldi. 2 - 1/2 gallon black cherry plum juice, 1.5# aldi sugar and 1 pack aldi yeast. OG 1.102, took off like a bullet. needed my first blow off tube. 3 days so far i'll let you know how it goes

2:45, there is a gland simular to a skunks stink sack in a beavers butt. The secretion can be used for vanilla flavors and sents. though it rarely is as both artificial and real vanilla is cheaper and easier to produce.

Hi guys love your channel, I’m a total novice to brewing and wondering if you can suggest a basic / easiest brew to make for my very first time. Do you have a video already about it? If not maybe make one. Thanks heaps. Steve. (Australia)

They use that gland for making vanilla... Lol I recently found that out on a short video...

The beaver gland is the castor gland which produces castoreum. It's not used in food, or not used very much in food due to cost. It is used in perfume. It is sweet smelling. I think that it smells nice. Beaver smells nice, they do not stink like a wet dog does.

T-shirt ideas: THWACK YER PACKET! YEET YOUR YEAST! DON'T PUSH YER BUNG ALL THE WAY IN! I LOVE YEAST POOP!

Hey I’m making 2 gallons of muscadine wine my very first time there about a week apart my second gallon is a lot lighter than the first there both in the secondary right now they both smell and taste fine i don’t really know a lot about what I’m doing just learning as I go.

In the spirit of SW(h)LA, I'm surprised you didn't choose the yeast that we all have lying around... Y(w)AHLA... Good 'ole Fleishmann's bread yeast. I've had such good luck with bread yeast, that unless I'm using expensive ingredients, I don't even bother with (what I call) the hoity-toity yeasts anymore... But that's just me. 😁

Thinking I should go put my apple cider on a sheet cause it’s fuller than usual… and was very active this morning

21:40 Happy Yeast making Happy Bubbles

I had something to say but forgot it when the eruption occurred. That said, there's one reason I like the other style of airlock. You can remove the cap and the little cup on the inside then put a tube on the little plastic pipe that sticks up. Then, when things settle down, you can pull the tube, put the cup band lid back, and get back to it.

TRBOS oh how I’ve missed you

Do you think it made a delayed start because the yeast was cold? Or do you allow it to adjust to room temp before adding it in?

Question: Do you ever reuse sterilization water? Do you put a lid on TRBOS so that you don’t always have to refill? I keep a 2 gallon bucket and a spray bottle with mixed up solution in it for maybe a month or so. Thank you guys for all you do!

You should try Lalvin QA23. My local wine store owner says it is really good to preserve the taste of the fruits in the wine. I have a few batches fermenting with it so I can't tell you if it's better than 71B or not, but I am really hopeful ;)

I would TOTALLY buy the thwacking Tshirt!!! 🤣🤣🤣

I never swirl my brews, I haven't had any issues to date and most of my brews seems to start flocculating and clearing in way less than 30 days.

You call it an erupt. I call those “liquid volcanoes”

T-shirt: I'm a yeast thwacker and you should be too!

I have a question to ask I am at a stand still I have picked 10L bucket almost 3 gallons of mulberries my intentions was to make Wine from the mulberries but I was suggested to turn them in to jam now I don't the jam because I could sell some of the jam and make small profit but the wine not really it would just be for me. Could any one help me decide on wich? Please

could you use normal bread yeast for this kind of "use what you have" Frankenstein brew? if possible, what is pro\con?

I thought you were making an African wine with that title!🤣❤️

Castoreum, from castor gland, smells like vanilla

You make "Thwack Your Yeast" t-shirt, and I'm going to buy it. I don't care how much shipping to Sweden costs! 😄

"Don't push the bung all the way in" ^ There's another t-shirt ;)

Sounds like you made a Sangria style wine.

Four eyes, loud and proud! In fact, I patronized an oculist called "For Eyes" for a number of years.

Because this has a lot of apple and pear this could be called a flavored cider

Feel like you blew a chance at doing a bad kung fu movie dub of yourselves...

Strong tea for tannins?