Way less damaging than sugar, especially with the amount he uses. Also, alcohol would be my biggest concern in consuming this beverage. Moderation is key. Cheers
Any studies I’ve read pertaining to that had low sample sizes and weren’t accounting for the erythritol naturally produced by the body in their sample results. So until I see any concrete evidence, I don’t buy it.
I agrée with the others here. My understanding, from a lot of conflicting and complicated literature, is that the concerns are related to the body regulating sugar intake. You taste sweetness, your body reacts. Not really a toxicity issue, like with alcohol. (Bc metabolizing alcohol is absolutely toxic) The advice would be to reduce sweet things generally if you’re worried about it. And do things to help regulate your glucose responses, like eat more fiber.
What is the difference between staggering your nutrients and front loading? I keep seeing it done with certain brews but not others and I can't seem to figure out when to stagger vrs when to front load. Thanks in advance! :) Love the content!
i think for lower abv ferments its fine to front load the nutrient, but for higher abv staggering can help the yeast keep going as it takes them longer to eat through all that sugar - and its less stressful so they wont stall or fart out sulfer smells
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For something lower ABV like this, there’s not much difference. Staggered nutrients provide more even nutrient coverage, helping to eliminate temperature spikes that can create off flavors. So for a lot of meads, staggered nutrients is the way to go. But this ferments pretty quickly at the right temperatures, so front loading can be a way of ensuring that all of your nutrients go in BEFORE enough fermentation has happened that the nutrients would no longer be useful. Staggered nutrients would technically be the safer approach, but at anything below 8% potential ABV, I have a tendency to just throw all the nutrients in at 24 hours.
Not in this recipe, because pear fruit is so delicate, pectic enzyme can turn it into a soupy mess really quick! On our upcoming session cyser recipe, we did use pectic enzyme though.
Is there any particular formula to calculate the amount of sugar to use for carbonation? I want to make this but bottle using 330ml, just slightly smaller than 12oz, so was thinking 1tsp sugar might be too much
great recipe, looking foward to brew it soon. Tart pears are a must for (Doin' the Most of course) your must. You could also have de seeds left in your brew even crush a couple of them for some extra flavour in your hydromel. Do you think it is posiible to brew such a peary beverage out of pear juice from supermarket? recipe please :)
