Easy Apricot Mead Recipe: Step-by-Step Tutorial

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Let's make an easy apricot mead. This is a step by step tutorial with full explanations on how to make this mead using honey and dried apricots. Mead is an ancient beverage made from fermenting honey. It's been made for centuries and is also known as honey wine. We have all the ingredients to make this honey wine or mead below.
Ingredients:
2.25 lbs Wildflower Honey: amzn.to/3RaYGuu
1/2 Package Premier Classique Yeast: amzn.to/3KnDVYO
1 Black Tea Bag Steeped in 1 Cup of water for 3 minutes
96 oz Water
2 lbs Dried Apricots: amzn.to/3wYUSpr
1/2 teaspoon Acid Blend: amzn.to/4c4Zn0H
Back Sweeten with Honey (we went to specific gravity reading of 1.048)
_____________________________________
Kitchen Scale: amzn.to/3X50cSX
Star San: amzn.to/3X4ZIMA
1 Gallon Carboy with Airlock: amzn.to/4aJFSti
Our Favorite Pitcher: amzn.to/3yIBAW1
Stainless Steel Funnel: amzn.to/3KrzMmM
Thumb Saver Bung: amzn.to/3R4KanZ
W.U.S.S., Whisk of Unusually Small Size: amzn.to/3V7SJQ9
Hydrometer Kit: amzn.to/455bU1Q
Baster: amzn.to/3xazBci
1/2 Baking Tray: amzn.to/3V8sPvG
pH Strips: amzn.to/4aJ3jmD
1.32 Gallon Glass Jar with Lid: amzn.to/4e8ec4b
Auto Siphon: amzn.to/4aEOamk
1 Gallon Wide Mouth Fermenter: amzn.to/4e5LgtF
5 Liter Plastic Fermenter: amzn.to/4c2DhLY
Cheese Cloth: amzn.to/3Kp5X6g
3 Liter Fermenter: amzn.to/3V424Zy
Tasting Glasses: amzn.to/4bXGoF4
Spaddle: amzn.to/4c6fD1v
Belgian Tasting Glasses: amzn.to/3yE2nCy
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Опубликовано:

1 июн 2024

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Комментарии : 236

@alexophilia16 Месяц назад

When I started homebrewing a few years ago (thanks to y'all!), one of my first brews was flavored with apricots. It ended up being one of my favorites, even at the time, and I've been thinking recently about giving it another go now that I have more experience. The serendipity and timing of this video seems to be the universe agreeing with me!

@CitySteadingBrews Месяц назад

Yeah, not sure why we waited so long for apricots!

@micahestep7679 Месяц назад

It's definitely a case of synergy at work!😅

@gregj1789 Месяц назад

I recently got a 3L fermenter for the same price and it came with free wine!

@generrosity Месяц назад

I can highly recommend taking boozy fruit and making jam. Hardly and sugars, a little pectin (lemon peels, or etc) ... 👌👌👌

@julietardos5044 Месяц назад

Oo, good idea!

@sagetx Месяц назад

Heed the warnings! Use the lipped tray!! Just now cleaning 😊up a strawberry wine overflow. All contained in said tray 😅. Thanks for the tip!

@TheCosmicThrust Месяц назад

I don't know if you all at city Steading Brews know, but apricots are coming in the next few weeks. This is actually the greatest time to make this video.

@CitySteadingBrews Месяц назад

👍

@GarrettOldham-up3mj Месяц назад

Graduated cylinders, highschool cylinders,yeasties not reaching their destiny. Thank God 4 great teachers. Like BRIAN&DERICA

@CitySteadingBrews Месяц назад

Aww thanks.

@californiabrad Месяц назад

There is a long history of dried fruit placed in alcohol, then snacking on the fruit. In fact some say it is an arthritis pain treatment. Granted normally it is hard alcohol, but the concept here seems the same. The fruit would make for some wonderful snacking. Second watching made me think of a juicer and using that. Since the pulp of juiced fruit some people use to make alcohol seems like a jump off point to getting more mead from the fruit, and the start of a new mead/wine.

@chucknorisclone Месяц назад

I have a small 1.6 L fruit press that I use for my wine making and it would be perfect for that application

@voodoovids1 Месяц назад

I remember back in the seventies, my grandfather brewed apricot wine every fall. Balloons and all. I been looking for his recipe for years. Now 57, currently on my second batch of honey Mead . I might have to try this next.

@sleepystar1638 Месяц назад

first time brewing mead making a blackberry, a pineapple, raspberry and a kiwi, thank you for all the videos, advice, and encouragement.

@gunrunner5095 Месяц назад

You inspire me to come up with crazy new brews! I am now enjoying an elderberry cider that has finally finished carbonating! I set time aside every Sunday to watch your next brew.

@CitySteadingBrews Месяц назад

Thank you for watching!

@OutlawSpirits Месяц назад

I love the new intense pour 🫗

@johnherron3961 Месяц назад

As always the aiming is the point! TY both. 💓

@joelhall1996 23 дня назад

I want to thank y’all for such excellent and informative videos. I tried to start homebrewing in 2020 but I didn’t really know the proper way to go about it. I ended up making 3 batches that year and they all got dumped. I gave up for a few years until I found your channel. Now I am confident in making my brews and I understand the way to go about it thanks to this channel. Just wanted to express my appreciation!

@CitySteadingBrews 23 дня назад

Awesome! Glad we could help.

@stonerainproductions Месяц назад

I'm really loving the dramatic music, it's awesome! Hehe

@johnp.2267 Месяц назад

Checking pH is vital. My recent cranberry wine stalled hard, and I had a lot that took my attention, so I couldn't get back to it right away. It ended up at 2.4 pH and wasn't very good. A lesson for all those who think pH isn't a big deal. You two rock.

@johnlowry3057 Месяц назад

Yeah... and that's why I use a brew-bag (know you don't like them, but I use one that actually fits the Big Mouth fermenter) so I can recover juice after conditioning. For fruit meads I also start with a 4L mead in a Big Mouth Bubbler so I'll end up with 1G after conditioning as yep, like you said, those dried fruits do suck up a lot of product. I've never had my SG go up by more than 20 or 30 points when conditioning... but, again, I start with 4L of mead so a bit more volume for the 2Lbs of dried fruit. I am VERY tempted to try your Braggot recipe... thinking!!! Love the vids, keep them coming!!

@dkai3976 Месяц назад

My first ever batch that i bottled last month was with apricots too!

@NuHaz3 Месяц назад

I absolutely love this method of adding fruit to secondary instead of primary 🎉

@Mikesabigolterd Месяц назад

Nice brew dude. Thanks for the intergenerational wisdom. I watch your videos from time to time. I'm no expert. I just found out about Meadhing. My favorite so far was a fig mead, a local brewer used an ale yeast. Went down well... Part of a flight... Pairs well with 1 pound of beef brisket with a side of mustard bbq sauce. Thanks for all you do. Hope y'all have a blessed year. Cheers.

@1boortzfan Месяц назад

I actually got an ad today that was related to brewing, imagine that!

@atlsxfinest8509 Месяц назад

woah! i like the intro! Thanks for the vid guys :) OH and wanted to update you on the dragonfruit mead. It restarted fermentation, after doing what you suggested. It went from a 1.122 to a 1.004! 71B beasting it!

@CitySteadingBrews Месяц назад

Glad you like it!

@marklieberman1527 Месяц назад

I got one of those pitchers. It is the most awesome thing ever.

@CitySteadingBrews Месяц назад

I agree!

@trudyhoffmann6405 Месяц назад

I made apricot wine using my apricot jam. Now I want to try mead!

@raist315 Месяц назад

One of my absolute favorite fruits. I'll definitely try this one. I just started pineapple habanero mead yesterday, so this will be next month's brew.

@toddstropicals Месяц назад

I ran across some apricot puree online and thought it might be good for brewing and probably would eliminate a little bit of loss. But this sounds great, I love apricots!

@1000ferns Месяц назад

My bad experience with the premier classique yeast....had 13 gallons of blueberry wine going. Smelled lovely. Pitched that yeast, went to work, came home and it smelled like sewage. Took me days to realize the problem of sulfides. Tossed it all. 😢 Learning new things all the time. Okay, back to the video 🙂

@CitySteadingBrews Месяц назад

Well... the smell will go away with age. There really was no need to dump it.

@1000ferns Месяц назад

@CitySteadingBrews I did try a few things but I think it was just too far along in the fermentation process and no one could have ever convinced me that it would be okay. Still optimistic though and pitched some yeast into a smaller batch just yesterday and all is well so far. Fingers crossed!

@ricsgarden7394 Месяц назад

Half way through watching it occurred to me I had an empty fermenter, and honey. So I paused and made a mead and finished watching. Thanks for reminding me.

@CitySteadingBrews Месяц назад

You're welcome.

@johanstrieter-bh2wq 5 дней назад

You should’ve used fresh peaches or frozen peaches and ground them up. They probably would’ve been better but once again you guys did a great video. Thank you for all your support and we appreciate everything you do.

@CitySteadingBrews 5 дней назад

Then it wouldn't be apricot mead...

@KeysundKreisPlaylists_Colt Месяц назад

I just make a Forrestmead, cant wait to taste it :)

@CitySteadingBrews Месяц назад

Forrestmead?

@KeysundKreisPlaylists_Colt Месяц назад

@@CitySteadingBrews dont you have Forest honey "Waldhonig" in the states? Maybe its called different?

@CitySteadingBrews Месяц назад

It's not really that common.

@KeysundKreisPlaylists_Colt Месяц назад

@@CitySteadingBrews so you cant buy it ?

@CitySteadingBrews Месяц назад

@KeysundKreisPlaylists_Colt have yet to see it to be honest.

@dianaaskew560 Месяц назад

I’ve been using dried fruit in most of my creations - especially cherries!😋

@CitySteadingBrews Месяц назад

Works great. Also long shelf live so season is irrelevant.

@josephtyus6406 Месяц назад

Sitting here wearing my "Brew like a Viking, not like a Chemist" shirt, watching this awesome video, and have my mead you two inspired in glass while another set is being blessed by the Sous Vide before bottling. Life is good. I can't wait to do try out this Apricot Mead recipe! Thank you both!

@CitySteadingBrews Месяц назад

Very cool!

@robertmooney1492 Месяц назад

Amen. I dont believe in getting too fussy when brewing; when our ancestors did it they certainly weren't fussy...

@CitySteadingBrews Месяц назад

I would say they were very fussy. This was a food preservation method for them. It could mean the difference between having enough calories to survive or not enough. I would be pretty fussy if that was the benchmark I was working with 😊 We do know that people took alcohol seriously even many centuries ago.

@robertmooney1492 Месяц назад

@@CitySteadingBrews errrr.....I was merely saying they didn't monitor ph and use star san 😂.......

@CitySteadingBrews Месяц назад

Oh... lol.

@AirwolfCrazy Месяц назад

Quick!, do this again but with fresh fruit during the conditioning phase. When done, compare and contrast the two results.

@CitySteadingBrews Месяц назад

Feel free. We don't have access to it atm and I have so many other projects before repeating one. 😀

@MrAcuta73 Месяц назад

Makes me want to try with fresh apricots come August. Afraid it would just end up like other stone fruits and pears and just end up painfully dry without much flavor in the end. Might try it anyway. Can always "fix" it with dried fruit like you used. As of today I will be the proud owner of my own WUSS!! Had to get some new balloon whisks, got a set that includes a WUSS. lol

@CitySteadingBrews Месяц назад

Lol.

@Eistier Месяц назад

My first impulse seeing the rehydrated apricots would've been to try and eat one and then determine whether i would want to cook jam out of them... Anyways i love your channel and started my first ginger beer last week; my first fermentation in 16 years, back then my family would annualy make fresh apple cider and just let wild fermentation do its thing. Watching the airlock has brought back so many nice memories... i think i'll give the hendriks gin kilju a shot next.

@CitySteadingBrews Месяц назад

I've tried quite a few boozy fruits and I usually don't really like them... Maybe if they were aged a bit, dunno!

@peteprescott7537 Месяц назад

I’ve got to say that I absolutely love your channel! I started making Mead recently, mainly a wildflower honey and raisin mead which has proven to be huge success with my friends! They can’t get enough of it when they come over. Anyway I stumbled across your channel while doing research for new recipes and I’m really loving the content and the way you present it! Can’t wait to try some of your recipes. Is there any specific one that you would recommend?

@CitySteadingBrews Месяц назад

Umm... there are a lot. T really depends what you like and your experience level. Glad you're enjoying though!

@sethfranken8638 Месяц назад

Hey guys! I first want to say I absolutly love your videos and i have been watching y'all for about 2 years I was wondering if you guys would do a mead video with dragon fruit

@CitySteadingBrews Месяц назад

We can check into it.

@Hogarthnp20 Месяц назад

Hi both, I've just started brewing .had some demijons for a while .did a couple of apple wines years ago. I've bought alot of gear and taking it a bit more serious, Its still a nice hobby with benefits ,ive been watching your channel few weeks. I have to say yours is understandable and fun.The ,,Racking too soon,, vlog helped me alot , I've subscribed and a massive thumbs up.Mark from Wales 🏴󠁧󠁢󠁷󠁬󠁳󠁿 ❤

@CitySteadingBrews Месяц назад

Thanks Mark! Glad you're enjoying it all.

@Hogarthnp20 Месяц назад

@@CitySteadingBrews hi can you help.ive made a beaverdale white came out tasting great ,I bottled 4 bottles and left rest in 3 x3 gallon demi Jon's. I thought this would be better for wine to settle.i didn't add any Campden tabs or sulphate as my reading were 0.994 great .I've checked every other day bungs in place .today one bung was missing wouldn't say blown off just a gradual build up of pressure over 2 weeks.i have added a crushed Campden tablet ,although it tastes ok .all 3 demijohns have a little must in bottom.shall I add a Campden to all 3 .for 24 hours .and bottle.the other bottles are fine they have screw caps with shrink caps over top .,I forgot the wine dud come with stabiliser and finings Thank-you.

@CitySteadingBrews Месяц назад

We don't use chemical stabilizers.

@Hogarthnp20 Месяц назад

@@CitySteadingBrews do you allow the wild yeast grow in your wines without any chemicals.

@CitySteadingBrews Месяц назад

Yeast compete with each other. Wild yeasts are fairly weak compared to commercial strains and die out to competition or simply from the alcohol produced.

@KristiinaKasepaluHarakas Месяц назад

❤️

@scottaustin5290 Месяц назад

Apricots and pineapple with cinnamon go great together just saying another great recipe

@robertmooney1492 Месяц назад

Long time brewer and wood smith here. About a week in to a three gallon batch of kilju currently.

@heartemisart700 9 дней назад

Oh yes please, making this one, apricots a plenty! Trying half dried and half fresh (after freezing). Yáll are funny!

@CitySteadingBrews 9 дней назад

Sounds good!

@RetroFuturistMusic Месяц назад

Buying those strips now! 12:00

@bristar3273 Месяц назад

This video was really good❤ have you considered doing this with dry banana chips at the beginning of fermentation

@CitySteadingBrews Месяц назад

We have not...

@aaronweyl2272 21 день назад

Sounds nice! You should do a Apricot-Vanilla so it can make like fruity Walls Ice Cream vibes.

@CitySteadingBrews 21 день назад

Noted!

@billbucktube Месяц назад

Sounds yummy! Ordinarily fruit disintegrates but apricots might benefit from being sliced. Skins on apricots are “tough” enough to stay intact and hold in juice. Just a thought…

@thors_bane Месяц назад

All I could think when seeing the apricots before squeezing is, "alcoholic candied apricots," and that sounds pretty darn good.

@aidennymes6335 Месяц назад

thumbs up for the matrix transition

@jtandchelvlogs3709 Месяц назад

UNLEASH THE BEEJEEZUS!

@Muljinn Месяц назад

For recovery from the saturated apricots you need a press to get the most of it. You can probably fake it with two nesting bowls. Put the cheesecloth in the larger bowl, partially fill with the soaked apricots then put the smaller bowl in and rock it around in a circular motion. Probably should add a bit of weight as well to the inner bowl to get a more complete press. Obviously, if you’re doing large volumes or repeat batches, it’s probably worth it to get a proper cider press, but I think this method should work as an inexpensive substitute.

@kisskorv82 Месяц назад

Nice! When will you do a melomel with black berries? Add some clove and all spice too. Plz do it, its awesome

@CitySteadingBrews Месяц назад

We have something with blackberry coming.

@Dragonboy735 Месяц назад

You could use a little .5 to 1.5 gallon fruit press to get that liquid out. My uncle had an orchard so every fall the family would meet at his place and make gallons of cider for everyone. And the three gallon one he had removed most of the juice from the fruit.

@stevenpatrick6806 Месяц назад

I've recently started using fruit purees in conditioning instead of dried fruit, simply to avoid the volume loss you get from rehydrated fruit. It dilutes your mead, which is an issue, but you also don't have to worry about sulfates altering the flavor.

@CitySteadingBrews Месяц назад

Not all dried fruit has sulfites but yeah, not a bad idea.

@stevenwhitaker5477 9 дней назад

Amazon finally had that 1.3 gallon fermenter in stock. I mistakenly drilled an off-center hole in the hard and soft lids. Realizing that they would never line up, I ordered these silicone gaskets to replace the soft lid (gasket). Here is the Amazon search phrase I used to find them. 6pcs 4.5 inch silicone replacement gaskets for jars rubber seals.

@derwurmneuentyps5143 22 дня назад

Regarding the headspace: have you ever considered filling that with an inert protective atmosphere like argon? That’s sometimes done for fancy wines. A small bottle of argon isn’t that expensive and should last you for a lot of batches

@CitySteadingBrews 22 дня назад

It's never caused a problem.

@jayp8786 Месяц назад

Great video! I need to add apricot mead to my list, lol. Question: Why not start with slightly more honey? Won't the end product have the same ABV but be slightly sweeter?

@CitySteadingBrews Месяц назад

It might or it could stall, or cause off flavors... in this case more sweetness would not have helped. There are of course many ways to do it!

@bryanbeattie3381 Месяц назад

My most requested mead is Apricot. I spice it up with Garum Masala and use sage honey.

@CitySteadingBrews Месяц назад

Nice!

@pidlid1970 Месяц назад

Just did some research and your dried apricots have 6.25 ounces per pound. Loving you UK references, “Milton Baby Steriliser”.

@anne-mariaplevier2241 Месяц назад

Might have to try this one too. My list is getting a bit long. Lol

@CitySteadingBrews Месяц назад

Ours too!

@ericv00 Месяц назад

I drastically underestimated the sugar added by plums in a beer I made once. Raised the ABV by a few percent.

@quester307 Месяц назад

Those apricots could be a mason jar boozy snack to enjoy with the mead? Maybe... Sounds tasty

@youderp7256 Месяц назад

Have you ever tried using a magnetic stirrer? I had an idea of using one during the entirety of fermentation to see the effects. I assume it will speed up fermentation with no negative side effects.

@CitySteadingBrews Месяц назад

I don't think it would speed it up significantly. Would make clearing take longer though.

@jamesvatter5729 Месяц назад

Yeah, I have given up on "hoping it will finish sweet." My dandelion wine finished at 0.982! 😮

@gcourtjr Месяц назад

I did a brew like this about a year ago (dried apricot and mango.) It had the footy note as well, and it was still there at the 1 year tasting. Delicious, but not great on the nose.

@hairybattler Месяц назад

I use the same fermenter with the same purple lid. 😀 I threw the plastic seal out and found a rubber (food-grade) ring of suitable size on eBay.

@jraymon3 Месяц назад

About the head space... Have you ever used like marble or something just to fill in the space? I got some just in case but haven't used it before

@CitySteadingBrews Месяц назад

Sure, we use them sometimes.

@rossk7927 Месяц назад

Do you think the smell could have been avoided if you stabilized before adding to fruit? To avoid fermentation in presence of sulfur compounds?

@CitySteadingBrews Месяц назад

Doubtful. There was sulfides on the apricots themselves.

@Gmrgrl-mb5np Месяц назад

So I was curious since I live in Washington and the coolest part of my house will be one bedroom(we don’t have air conditioning) and that window air conditioner will be set at 66 degrees(per parents request) I’d say it will get around 75 degrees at max in there, if I have a fermenter in there going, what type yeast would you recommend for the summer months? Other parts of my house will be at make 80-85 degrees for the coolest part not air conditioned. So not sure if I should ferment in those areas since the temperature will fluctuate about 5-10 degrees.

@CitySteadingBrews Месяц назад

Our environment is normally 72-77. Many yeasts work well and anything good for is is likely good for you as well.

@comm_wolf Месяц назад

I forgot to smash the blueberries in an apple wine I am currently making (2 week rn) and at Day 7, removed them slowly, smashed them with ease and added to brew again, and I am thinking (depending on flavor) add the other 1.5 lbs to it in conditioning.

@viktoriape530 Месяц назад

Is there any possibility that one could use dried apricots that were preserved by adding oil? I happened to have a batch of them and would love to use them if possible

@CitySteadingBrews Месяц назад

Oil can go rancid.

@seanelmer858 Месяц назад

Every time you toss somthing i 5hink "new cat toy"

@CitySteadingBrews Месяц назад

So do our cats.

@dustystotler1376 Месяц назад

I wonder if you could make a apricot (fresh fruit) wine and a mead, then combine them. Would you get the same result or close to it?

@CitySteadingBrews Месяц назад

It's just going to remove the honey character, so I don't think it would be the same.

@rebeccacraft3043 Месяц назад

Can I use frozen diced apricots that have sugar, water,ascorbic acid citric acid. It made great jam if so how many lbs. To make a gallon or 5 gallons. I was given cases of it. Thank you .Enjoy your channel. I have been making elderberry n blueberry n wild cherry for years.

@CitySteadingBrews Месяц назад

Seems like you want to check pH. How much? Can't say as we didn't use those, but likely more as dried are lighter vs frozen.

@rebeccacraft3043 Месяц назад

Thanks will experiment, I have 2 beekeeper friends, and when I need more honey before they extract , I use Costco honey as well.

@adamflores4206 Месяц назад

Would a rough chop of the apricots keep them from filling with as much with mead?

@CitySteadingBrews Месяц назад

Maybe?

@p.l.g3190 Месяц назад

This sounds delicious! I definitely will try it. However, at this point, I have a question I think will have great entertainment value for you. I was digging around in my garage and found a box of 350-ml. bottles (11 of them) of my own personal "Jothead Jalapeno" cooking wine I made in 2007, when I knew nowhere near as much as I do after several months of watching you folks. (Thank you!) It has an "off" smell, which I attribute to my not having let it condition, as I didn't know to do that at the time. There was a little evaporation, I think, because I saw a wine-colored ring up in the neck. The heat stayed beautifully, but that's all there is. I don't recall it being much different when I first made it, but it has been a while. Could I perhaps decant all these little bottles into a fermenter and adding raisins, honey and a little acid to add more flavor to it? After nearly five years in a Texas garage, I am not worried about refermentation. I don't really want a mouthful of "meh." Or is this just throwing away good products after a sad wine I should just dump out? I eagerly await your guidance on this. Thank you!

@CitySteadingBrews Месяц назад

If it's dump or try... I say try.

@p.l.g3190 Месяц назад

@@CitySteadingBrews Thank you! What do you recommend? Since it is supposed to be a cooking wine, would raisins be a better choice?

@CitySteadingBrews Месяц назад

I can't taste it. The risk is in pouring out the bottles. I couldn't tell you how to flavor it really.

@LordOmnit Месяц назад

I was planning on copying your mango mead recipe except with apricot nectar this weekend, but got held up and then here we are, ha ha ha

@CitySteadingBrews Месяц назад

Sounds great!

@CitySteadingBrews Месяц назад

Hope you enjoy

@Chatsu8o Месяц назад

It's possible those preservatives you pointed out at the beginning of the video is what stopped the fermentation.

@CitySteadingBrews Месяц назад

Possibly.

@helloskymoon 15 дней назад

do alpha amylase Enzyme and glucoamylase is necessary for mead fermentation? i ask around to be able to ferment mead more than 7%, i need to use alpha amylase enzyme and glucoamylase to break down carbohydrate so the fermentation wont stuck at 7% alcohol i am so sorry always asking

@CitySteadingBrews 15 дней назад

Nope.

@helloskymoon 15 дней назад

@@CitySteadingBrews thank you

@jmm5304 Месяц назад

Have you tried using fruit nectar from Goya or Jumex? 64 oz is around $3 and my stores have apricot, mango, guava, peach and pear.

@CitySteadingBrews Месяц назад

We haven't, sorry.

@drewhjc 22 дня назад

Have you guys made jackfruit wine yet? I hear it taste like juicy fruit gum but I haven’t tried it yet.

@CitySteadingBrews 22 дня назад

We have not 😀

@Nudgeworth Месяц назад

Cool. Hands down apricots were my favourite fruit in my childhood. I think I may be tempted by this video to make my second mead with oh so expensive honey. When apricots are back in season in the southern hemisphere lol

@Nudgeworth Месяц назад

Hah! I just read your ingredient list. You used dried apricots, I'll be making it a lot sooner than I thought 😊

@CitySteadingBrews Месяц назад

Was just about to tell you that. We said it in the video too.

@SimonFalkentorp Месяц назад

23:00 > Get a small press, to squeeze the Bazatan out of it?

@Buster-Sharp Месяц назад

When I found I had a legitimate reason to buy a graduated cylinder, it was important to me that I get a glass one, because it’s the mad science more than the alcohol or any other reason that this hobby appeals to me. I bet a large portion of the fans of this channel wanted to be scientists as a kid but didn’t have the grades, like me

@CitySteadingBrews Месяц назад

I had the grades, just didn't see myself stuck in a lab all day, lol.

@skylerdale8615 29 дней назад

Derica @ 30:46, I completely understand what you mean by "book boyfriend voice" XD

@Sublimarcher Месяц назад

Question: how can a smell come out of a brew when it's closed off with an airlock? Will it ever really produce enough pressure to push that smell out?

@CitySteadingBrews Месяц назад

Of course it can. Aromas are volatile and the pressure during fermentation can easily do that.

@fabiolindquist1555 Месяц назад

Last month I made apricot Sour Beer and peach mead. Both went very dry

@adamhalcyon3393 Месяц назад

Could it be a GED cylinder?

@CitySteadingBrews Месяц назад

Only if it takes a test.

@brianscott2141 Месяц назад

Have you two thought about using a juicer to get your liquid out of the fruit instead of squeezing it?

@chucklasher6061 Месяц назад

Try and find a small wine press for squeezing any fruit that you use.

@JungleorDodgeGonnaWin Месяц назад

Are the apricots dried with the skin on or are they peeled? Could it need pectin enzymes to break that down?

@CitySteadingBrews Месяц назад

Not sure to be honest. Pectic enzyme may have helped clear it a bit.

@juancarlosgl100 Месяц назад

Hi! I think i just came with an idea to select wild yeasts to an alcoholic tolerance you might need (or like) So, yeasts have certain tolerance to alcohol, some higher some lower How about WE FORCE THE ONES WITH THE LOWER ALCOHOL TOLERANCE TO DIE by submerging the fruit we want to obtain the yeasts from, at in an ethanol solution @ 10% concentration by at least 24 hours. That way, most acetobacter present in the fruit will die, and we can have natural yeasts (not just S. ceriviciae) that can keep working at higher alcohol concentrations. Once submerged in a solution with fermentable sugar and proper yeast nutrients the ones that survived will be the strongest. As you have mentioned, alcoholic tolerance doesn't equal yeast performance, just that they will keep living, so maybe sibmerging fruist at alcoholic solution a bit higher like 15% Hope you can see this and answer :DD

@CitySteadingBrews Месяц назад

Gove it a try but it's likely to just kill all the yeast. Without a strong colony, it would just die.

@Backdaft94 Месяц назад

Was hoping D would go old school and give us a foot score lol

@CitySteadingBrews Месяц назад

Nope. We stopped that a long time ago realizing the negative connotation.

@michaelhadock7495 Месяц назад

How would a person change the ph from 2.5 to 4-5 after adding yeast

@CitySteadingBrews Месяц назад

Potassium bicarbonate 😀

@sheogorathoftamriel191 Месяц назад

I remember that you used a bunch of glass balls earlier instead of racking into a smaller bottle. Why didn't you use them this time when apricots took a lot of liquid?

@CitySteadingBrews Месяц назад

We had a smaller container...

@minielektricar247 Месяц назад

me and my friend are making cherry wine and he forgot to push the cherries down foe a few days and some mold apeared at the top so we just took the top layer out and it looked fine, could it be a problem

@CitySteadingBrews Месяц назад

It can be toxic.

@minielektricar247 Месяц назад

@@CitySteadingBrews let's hope it isn't, a lot of time went into picking those cherries

@CitySteadingBrews Месяц назад

If mold forms, it's best to not consume it. I'd rather have more time out of the hospital than be concerned with the time spent picking cherries. Seriously, molds drop toxins into the liquid. They can be very dangerous.

@minielektricar247 Месяц назад

@@CitySteadingBrews ok, thank you

@blu3l3vithan86 Месяц назад

would the volume loss from the apricots cause the high grav reading or did they just give off a pound of sugar lol

@CitySteadingBrews Месяц назад

The gravity wouldn't change from volume differences. There was almost a pound of sugar in the fruit though.

@blu3l3vithan86 Месяц назад

@@CitySteadingBrews thats crazy sweet fruit haha havent seen one of your brews finish that high lol

@CitySteadingBrews Месяц назад

@blu3l3vithan86 yeah. The fruit was added after fermentation was done so it was really just sweetening. Dried fruit has a ton of sugars.

@Afatsarcasticstartrekfan Месяц назад

How about using a cheese press?

@TowerHand Месяц назад

I've noticed my bung won't stay in the one gallon jug unless both the bung and the jug are dry so I wipe both dry before installing it. Had one jug recently that wasn't bubbling, the glass had a crack. Noticed the next morning so reracked to a different jug and away we go.

@CitySteadingBrews Месяц назад

Yeah we don't dry them due to sanitation but it does work.

@K_3_R_R Месяц назад

Need a cheese press. That would have been the best way to remove as much fluid from the fruit as you could have. It would take a while, couple of hrs, but you'd get a lot of fluid with little mess. Oh and don't do what we did with our fermented fruit and throw it out in the garden. It ended up making a couple of our neighborhood squirrels drunk. It was absolutely harlarious.

@CitySteadingBrews Месяц назад

Yeah that might help.

@sebasti3n Месяц назад

I started thinking a bit... When you aerate the liquid, the sugars are mixed up, but wouldn't the oxygen interfere with the gravity by pushing the hydrometer? Just wondering here.

@CitySteadingBrews Месяц назад

There isn't that much oxygen.