You can brew! That's right, you can make wine, mead, cider and beer at home.
It's fairly uncomplicated, but there are some things you should know. Our goal is to bring more people into this wonderful hobby and craft by showing how simple methods can produce tasty brews. Up until fairly recently, many people brewed wine and beer at home, and loved every minute of it. We aim to bring that back and make home brewing accessible to everyone who wants to try. Simple methods, uncomplicated recipes and basic knowhow are what we're here to offer.
We also have a highly interactive community of homebrewers all super willing to help. If you'd like to be a part of that, click here for information: city-steading.com/vip-club/
People ask where they can send things to us... so, here's our address! (please don't send us samples of your brews without contacting us first!)
City Steading 4604 49th Street N Suite 1650 St. Petersburg, FL 33709
You said there wasn't a reason to rack early, cause there was no mold growing. My question would be, if I see mold starting to form, then I should rack early? Happy 4th Weekend!!!
I bought some mead making supplies. They'll be here tomorrow. Ive been watching you guys for a couple of years now. Let's see what I've learned. Thanks
Great video. Question: I have a stout keg conditioning and will close transfer to final keg and natural carbonation. Then leave at room temperature for a month or longer. Still use 5 oz of corn sugar? Should it be mixed with boiled water and cooled? Should any oxygen be reintroduced for the yeast?
Probably don't need oxygen just for carbonation. We use 28-42 ounces of sugar per gallon for carbonation. Room temp is fine.... if you mix with water, you're diluting, but it may make mixing easier.
great video cant wait to take a stab at making it...i think a strawberry short cake with whipped cream mead would be a fun one for yall to do its my favorite dessert
I just ordered all my supplies to start brewing my own mead! Thanks for the really informative videos, appreciate all the help for us beginners! I’ll be using your basic mead recipe with black tea and raisins for my first brew, wish me luck!
Iv just started my first ever batch of brew. Iv only got a 1 Gallon vessel. So it's only taken full 5 litres of water. So my original gravity is 1.150 iv put high tolerance yeast in will it work.
Hi Brian and Derica. I'm sorry if this question has already been answered in a video, but I haven't been able to find it. In a number of videos I hear the term, "If you choose to pasteurize", but I can't find a clear explanation of when we should consider pasteurizing versus when it would be okay not to. Does it have to do with the specific ingredients involved and if they contain natural yeast (eg: honey from a local farm versus a large national brand, or using raw fruit)? Or is there more to it? I'm excited to start my first homebrew (a basic mead), but this is the one part of the process I've not been able to wrap my mind around.
Nope. We only pasteurize if there is a chance of further fermentation. For example, if you backsweeten woth a fermentable sugar, you pasteurize to stop it from fermenting more and retain sweetness.
Can I get some help? I fermented some juice, but this juice was more like a thick pulp puree. Now it's fermented out I don't know what to do with it because all the pulp puree settles
What are your thoughts of adding peptic enzyme to help break down the cherries? (don't remember it being mentioned??) And.. I assume at the 50 minute mark for the final tasting that the pasteurization was already done?
Pectic enzyme may pull a small amount of sugars out, sure. But... it does it in a way that actually creates more methanol too. We use it mostly for clearing.
I was looking for more dessert ideas, and a few that come to mind are 'Bananas Foster', pecan pie, S'mores'. We have started 3 meads and welchs wine. Meads are Grocery store, Fruit cake and Habenero pineapple❤❤❤❤ Next month, we will be doing this cherry cheesecake!!!
As a quick question... Well I been asking a lot but this one is a little strange to me... But I start my mead back in may 19, the yeast was one from a kit it was D47 so I keep it in a cooler with ice for almost 2 months now, I don't have a lot of material because it was a kit and I was excited to make it... Well the thing is... Early today I take it out from the cooler and well it doesn't smell good, and I know how to get rid of that, but the weird think that happened was it fermented again... Why I can said that, well there are bubbles again, not a lot but some... When yesterday or the day after that it wasn't any and don't know if leave it outside (meaning out the cooler) or again in the cooler with ice... I was hoping it will be ready for my birthday next week
@@CitySteadingBrews it was a traditional mead from a kit... Exact measurements is a little more like 2/3 of a bottle of 2 and a half lb of honey, spring water and the D47 yeast. And well don't have readings... I know is a little bad that... But I still getting things.
@@CitySteadingBrews I understand that is my bad, but well is my first, good or bad I'm proud, the next time I made one, I will be more prepared and maybe making one or 2 of your recipes.
To be clear, I am not scolding, just saying without that info I can't be of more help. We are all learning, and all at different points on that trip! 👍
@@CitySteadingBrews Wanted to add when first starting to learn make beer the owner of the Home Brew store. Recommends letting your beer to sit 2 weeks after fermentation. The yeast will do some cleaning up after themselves. Did this recently brewed on May 4th, and on May 25th bottled and bottled conditioned without any issues. 3 weeks won’t hurt the yeast
