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MEAD from IBC ROOT BEER? --Is this a good idea?

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In our investigation into Frankenbrews, we decided to grab some IBC Root Beer and make MEAD from it! Was this a good idea?
Ingredients:
1 1/2 lbs (.68 kg) Wild Flower Honey: amzn.to/3PNhBLE
108 fluid oz (3.19 liters) IBC Root Beer: amzn.to/45Uyfi9
10 grams Fermaid O: amzn.to/463dW26
1pk Lalvin EC-1118 yeast: amzn.to/3EOcFzW
Additions:
Back Sweeten with Erythritol to gravity reading of 1.042: amzn.to/3Lyg1Lf
42 grams Priming Sugar
Additional Yeast
How to Bottle Your Brew: • How to Bottle Homebrew...
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Star San: amzn.to/3rqDGq4
Our Favorite Pitcher: amzn.to/3rhjFlX
Stirring Paddle: amzn.to/3RzBuY6
Hydrometer Kit: amzn.to/3Lzy4Re
Baster: amzn.to/3RyLbWO
Scale: amzn.to/3RyyI55
1 US Gallon Carboy with Airlock: amzn.to/457v7yd
Stainless Steel Funnel: amzn.to/3rqDNC0
Half Sheet Baking Tray: amzn.to/3tbq8iy
1 Gallon Wide Mouth Fermenter: amzn.to/460pqUb
Auto Siphon: amzn.to/462J2qF
Belgian Tasting Glass: amzn.to/3EO9QPk
Bri's Pen: amzn.to/3RyAIud
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#brewtube #hardrootbeer #rootbeer

Опубликовано:

5 сен 2024

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Комментарии : 1 тыс.

@Sir_Lobo 11 месяцев назад

Ironically I got into mead and homebrew looking up sarsaparilla and alcoholic root beer and eventually stumbled upon your channel even though I don't think you had a Root beer meadat the time. So this is a full circle moment for me.

@trashcatlinol 11 месяцев назад

Wild. I got here looking up how to make vinegar from trash. Wasn't disappointed.

@michaelsowa9294 11 месяцев назад

I am excited to see ya'll do a root beer mead, because I had the same idea and today I bottled mine. What I did was use sassafras (safrole free) and vanilla extract in secondary fermentation. Here are my notes: Start Date: 8/27 Honey: 3 lbs, Yeast: Red Star Premier Blanc (full packet) OG: 1.130 9/9: 12 oz Pappy's Sassafras Tea Concentrate and 1 oz vanilla extract added SG on 9/9: 0.996 SG on 9/17 (pre-backsweetening): 0.996 Added 1/3 cup of sugar to 100 fl oz mead Pasteurized 140 degrees for 25 minutes Post-backsweetened SG: 1.006 FG on 9/24: 1.006 ABV: 16.74%

@RichardJune 11 месяцев назад

I had promising results when I tried molasses and then adding wintergreen with a touch or anise. It's really easy to go overboard with anise though

@Max_Snellink 11 месяцев назад

16% holy moly ❤ my Saffron went 15% and is so bright yellow it's other worldly.

@michaelsowa9294 11 месяцев назад

@@Max_Snellink it actually got as high as 18% as it went full dry to 0.996, before backsweetening.

@bluehaze2001ify 11 месяцев назад

Wonderful note taking

@billbucktube 11 месяцев назад

Thanks for your recipe. Sounds good!

@FSDraconis 11 месяцев назад

I don't know if anyone mentioned this. But if you are mixing a liquid into a powder that tends to clump. The trick is to mix much less liquid first to create a paste mixture, then slowly continue to add liquid in to make your slurry. This is the same trick when mixing corn starch for gravy, or other cooking techniques.

@sunchildl2152 11 месяцев назад

This FrankenBrew is directly in line with my interests, love it! Looking forward to further experiments with carbonation

@CitySteadingBrews 11 месяцев назад

More to come!

@BrandonChennault 11 месяцев назад

I started laughing when you said 42 grams...I knew exactly what you were referring too..😂😅 I love it when you throw out quotes in your videos. Thanks for all you guys do in your videos. FANTASTIC!!!

@CitySteadingBrews 11 месяцев назад

Thanks for watching... and getting the jokes!

@BoSoxJunky09 11 месяцев назад

I'd love to see you guys make you're own root beer and then make that into mead. there are tons of recipes online for making your own root beer, and I've seen some channels do it and then add a spirit to it, but I've always been curious how it would be if made into its own kind of alcohol. Even that "hard sodas" that were a fad, were good, but they were sweetened drastically... would much rather see you guys try it! it would be super cool!

@stevejankowski8921 11 месяцев назад

My wife has picked up supplies and tonight I’m going to put it together. She didn’t find IBC but we have used Frost Top for some time. Its ingredient list shows it’s made from sugar and honey. Think it may work. If that doesn’t work my next choice would be Sprecher. They have an interesting story. Micro brewery that got into soft drinks to increase their footprint. Thanks for all you share. I’ve got four brews started and the last out is almost consumed!

@kh73068 11 месяцев назад

The " Toxic" substance in Root Beer is called safrole, and I recently watched another video on Root beer and you would supposedly need to drink 32 cans a day to be toxic, reminiscent of the sweet n low stir that caused the banning of Saccharin as cancer causing. The amount consumed daily was ridiculously large as well

@vgamedude12 3 месяца назад

I'd rather have safrole than sacharrin to because at least it's a plant extract that can be consumed by natural means and had a tradition of use behind it.

@teddybear5150 11 месяцев назад

I know that taste ! 😂 I made a batch of Mr. Root Beer and forgot about it for about 3 months. It came out with an ABV of 15% and needed a lot of back sweetening to make it drink able. Grate stuff, but next time I'll keep a closer eye on it.

@tomnickell1155 10 месяцев назад

Years ago I made a batch of Mr. Root Beer but my father in law and I drank most of it shortly after it was ready. Good stuff!

@LordWiseWolf 11 месяцев назад

5:01 now I just want that with a few massive scoops of ice cream and my childhood dream will be complete.

@Timothy_Smith 11 месяцев назад

If you are getting the vanilla and caramel notes from this, I think it would be amazing to age it with a bit of french oak.

@usagi-sama8595 11 месяцев назад

I love your videos! I love how you explain the chemistry behind the process. I get "Alton Brown" vibes when I watch you guys work, and I love it! Thanks for all of the work and effort you put into your videos!

@CitySteadingBrews 11 месяцев назад

Wow, thank you!

@BjornLeifrDagr 11 месяцев назад

Mostly unrelated to this video but not sure if you guys have ventured into this realm or not so I thought I'd pitch the idea. I play a game called Valheim where you can make your own mead and they have their own, granted rather loosely interpretable, mead recipes. Most of them include items that don't actually exist but the 2 that came to my attention as ones you can are below: "Tasty Mead" Ingredients needed: Honey x10 Raspberries x10 Blueberries x5 You can adapt this recipes as well by adding some dandelions to it to make it a healing mead but I don't imagine 1 part flower to 15 parts berries will make hardly any difference. That's how I interpreted this recipe meaning 10 parts honey to 10 parts raspberries and 5 parts blueberries but maybe I'm WAY off base. Long story short, adding this video to your list of ideas may bring in new people to your community that would love your videos and to try your hobby. I know I've been watching a ton of your videos and am currently looking to get into mead making because of your channel.

@CitySteadingBrews 11 месяцев назад

We have done recipes from Elder Scrolls a couple times. Thing with video game recipes is... they aren't designed for making th thing in reality, it's just designed for a game.

@BjornLeifrDagr 11 месяцев назад

@CitySteadingBrews So I've spent the last day plowing through your catalog of videos and I feel WAY more prepared to start fermenting. Going to a local store Friday to get my starter kit. I prefer to shop local where I can. You 2 are outstanding. Reading back now, 3 parts berries to 2 parts honey sounds absurd. With your experience, do you ever see something like that working? I obviously wouldn't start with it but if the recipe I posted is anywhere near possible, I'd like to try it at some point. I also love your merch store. I especially love the "why be a princess when you could be a shield maiden" shirt. Makes me sad I'm not a woman but I'll surely be getting stuff there in the future regardless!

@CitySteadingBrews 11 месяцев назад

@BjornLeifrDagr probably want some water in there.

@BjornLeifrDagr 11 месяцев назад

@@CitySteadingBrews hahaha fair point 😂 I'm sure after my first dozen batches of more standard recipes that I'll find a way to adapt that so it at least doesn't kill the yeast or stall. In due time.

@ahorowitz15 10 месяцев назад

Modified starches are added primarily as a thickening agent. It is mostly to help with the mouthfeel of the root beer. Because it thickens the liquid, it does coincidentally help with bubble formation and retention, so it does help with the head. That’s technically a side effect though.

@CitySteadingBrews 10 месяцев назад

I knew someone would know :)

@chrisclark4799 11 месяцев назад

Sassafras root and or root bark is what the root beer flavor comes from if you're interested. You also get file powder from the dried leaves.

@fartsonbasketball9206 7 месяцев назад

I love how this Chanel is fun AND informative. I always learn something new with every video you guys post. Thank you for being so awesome!!!! ❤

@mattdolly7463 11 месяцев назад

The original flavoring of root beer drinks, was extracted from Sassafras tree roots. Sassafras roots have a chemical called Safrole, which is used to create extacy(MDMA). Probably why it's no longer in root beer.

@kubakielbasa5987 Месяц назад

they said that it's carcinogenic

@lordofthenotes 11 месяцев назад

If you were looking for Throwback for Mountain Dew, it may be rebranded under "Mountain Dew Real Sugar" still is a bit difficult to find though. loved the video.

@reclaimtheframe 11 месяцев назад

I have some root beer extract I don't have plans for, time to try something similar to this.

@arvetis 11 месяцев назад

Yeast are also clear, as an optical microscope will show you. They look whiter than sugar because smaller clear grains diffuse light more.

@GaBiggunn 11 месяцев назад

Your channel was why I started making meads. I love alcoholic root beer and will be making a root beer mead now. Have you thought of using a soda stream or other mechanical carbonater to carbonate your brews?

@CitySteadingBrews 11 месяцев назад

We have a gallon keg that we are experimenting with.

@stephenhegarty6179 11 месяцев назад

I have a suggestion for the fermaid-O clumping up ……a frothier and it adds aeration and breaks the clumps up 👍🏻

@julietardos5044 11 месяцев назад

IME, there is no reason to break up the clumps. I add my Fermaid O right at the end, clumps and all, and it always has dissolved by the next day. This way, the nutrient gets to the yeast more gradually, which is a little better than all at once. Sort of like in between adding all at once and a full-on TOSNA.

@alexcan669 11 месяцев назад

I absolutely loved this video. I was actually thinking of doing something similar but using malt soda. To me carbonation tends to become more difficult when it hits around 10 percent abv or more. So I tend to leave my initial OG around 1060 or so and I also don’t let it in conditioning for too long I feel that makes the yeast fall dormant

@barrytdrake 11 месяцев назад

New product: City Steading shorts (clothing, not video), with a cell phone pocket labelled, "The teacher said I would never have this with me." I loved the video! My partner sounds interested in it too, so I may be making this soon!

@CitySteadingBrews 11 месяцев назад

LOL, that's funny. Missed you at the Hangout!

@louiel8711 11 месяцев назад

Try adding the yeast to the main batch, mix the priming sugar separately the osmotic pressure from high sugar content can kill the yeast. Great video thanks.

@CitySteadingBrews 11 месяцев назад

Oh for priming? I guess that is possible though it wasn't very long.

@louiel8711 11 месяцев назад

@@CitySteadingBrewsthe owner of my local brew store told me that when I was a beginner brewer in 2018. He also said 1 tsp per gallon of priming yeast. It was your videos that got me started brewing back then so many thanks.

@CitySteadingBrews 11 месяцев назад

In this case though I checked it out... we had no more than the equivalent of 1.5-2 lbs of sugar in a gallon in there, so... definitely not high enough to harm yeast.

@saoudalfares2795 2 месяца назад

@@CitySteadingBrews the problem was you put straight up dry sugar on top of the yeast and then added small amount of the brew and stirred for a bit. The combination of high abv + very high sugar (in the mixing jar) was to much for the yeast and harsh.

@KernsJW 11 месяцев назад

May seem odd, but I started doing carbonation with some yeast from the first fermentation cake. I wash it and feed it a bit to keep it happy. Then put it in the fridge until I am ready. When about ready, liven it back up to make sure I have a healthy strong active crew ready to work for me. You could give that a try or at least proof your yeast to make sure it's alive and at 13%+ alcohol, I feel it's best to have a strong colony to survive an environment with alcohol. As for the floaties, a strong carbonation makes it hard to remove it easily. I put a screen top on some bottles where it was a bit heavy. It works pretty well. Been natural carbonating in large containers and then bottling after to help cut it down. You have to do the measurement pretty accurately or the fizz bites your tongue. Granted, if the large vessel isn't chosen well you could have a danger on your hands, so going small is a simpler, less expensive choice unless one is comfortable with using plastic.

@paulsnowdon4765 11 месяцев назад

A couple notes... with my carbonated meads (a braggot) sometimes they took months to carbonate, you may need to give it more time. Also when i was growing up and recently with Icing water enhancers i always had a rootbeer option more like a kool-aid and not carbonated. It is good stuff.

@perciusmandate 11 месяцев назад

Sassafras or licorice root are indeed the original flavor components of most root beers. However, today the primary flavoring in many commercial root beers is mainly wintergreen mint and vanilla.

@madDadMusic 9 месяцев назад

I 'thought' I tasted wintergreen in some rootbeers...

@xxx_madman_xxx5868 11 месяцев назад

Wow, I've been coming up with a root beet recipe but not using rootbeer as in the soda I've been looking at the rootbeer base and then making a hard carbonated rootbeer I just haven't developed the confidence or the courage to actually attempt it this will be the first brew that I came up with my self that might actually work as intended thanks to this channel as soon as I work up the sand to actually do it ill update this comment to let you know how it turns out. I love rootbeer and I have access to wild sassafrass trees and most of the other ingredients to make it shy the vanilla bean should be interesting a learning experience one way or the other

@maillewvr 11 месяцев назад

Through William's Brewing, I bought 2.5 gallon kegs that I used to carbonate beer. The nice thing about it was that it fit in my home refrigerator.

@Sir_Lobo 11 месяцев назад

Can't wait till Bryan finds smart glasses, rings and watches and the calculator functions on those 🤣 the "calculator, that my teacher never said i'd have" lines will be interesting

@CitySteadingBrews 11 месяцев назад

Ehh, I have checked them out... but I keep my phone so close... seems like a waste :)

@j_lemy 10 месяцев назад

@@CitySteadingBrewsWe're talking 10 years from now. Back when smart phones became a thing, everyone was saying "Meh I have a computer at home, why would I need a computer in my pocket?".

@chriselias1720 11 месяцев назад

I love root beer so im really excited to see this

@timvallier9701 11 месяцев назад

Yes!!! I needed this. I have been toying with the idea of a root beer mead for a while now but was worried about all the points you mentioned. I was thinking about just using the syrup or a flavoring. So excited to see how this turns out so I can try it.

@CitySteadingBrews 11 месяцев назад

I tried the syrup years ago, this is far superior.

@timvallier9701 11 месяцев назад

Interesting and great to know thank you for the tip. You guys are amazing!

@CarlPapa88 11 месяцев назад

@@CitySteadingBrewsI thought about trying the $20 Amazon Root Beer concentrate.

@CitySteadingBrews 11 месяцев назад

I did it years ago, imo this is far better.

@MrAcuta73 11 месяцев назад

An interesting direction to take....why not? Glen and Friends channel a year or 3 ago spent a bunch of time "brewing" a home made root beer extract. Not going to link it, probably can't. But DEFINITELY worth a look-see if rootbeer brews are something you want to try out. My son and I did a root BEER (it really was more of a beer that included roots) years ago when I was just getting into this hobby. It was pretty bad, but still drinkable. Burdock root can REALLY take over if yer not careful, NOT in a good way. LOL

@the_whiskeyshaman 11 месяцев назад

Yes it’s a tough one. I actually made a what we call Mexican coke wine. And it turned out real good and I have a little pressure keg and came out great.

@RimWorldRimmer 11 месяцев назад

The hitch hicker guide reference almost made me spit out my brew

@eingames9931 11 месяцев назад

And here I am drinking a "Real Sugar" mountain dew. It must have stuck in only some markets. Edit- reading the label more closely, it does not specify cane sugar. But it does taste different from the fructose version.

@CitySteadingBrews 11 месяцев назад

Interesting.

@Yo-Da-Action 11 месяцев назад

Not to point fingers or to start anything... I found Mexican/ Hispanic soda is made with sugar and tastes better, in my opinion ...

@eingames9931 11 месяцев назад

@@Yo-Da-Action not to continue anything or such... That product does not make it to my neck of the woods. While I would try and compare the products, I have only heard of them through extensive grapevines.

@russellfredrick6519 11 месяцев назад

Y,all are the best! One of the most entertaining channels on RU-vid for sure. Keep up the good work.

@CitySteadingBrews 11 месяцев назад

Wow, thanks!

@owenheckmann6962 11 месяцев назад

First time caller here. Big fan of your videos (you guys got me into mead making) How do you guys come up with these ideas? I just finished bottling Skeeter Pee a few weeks ago and it is very good.

@CitySteadingBrews 11 месяцев назад

We just go from what people request and our own ideas.

@CarlPapa88 11 месяцев назад

@@CitySteadingBrewsThis is the way.

@frankkeltch5260 11 месяцев назад

I was going to make the Dr.Pepper throw back as a wine. But the Sodium Benzoate scared me a little so I didn't try. But now I think I will try it. Thank you.

@CitySteadingBrews 11 месяцев назад

I think our extra nutrient helped on that front.

@frankkeltch5260 11 месяцев назад

Oh OK thank you. I don't have any on hand but I'll order some.

@jeremyshearer 11 месяцев назад

What’s up my brew fam

@cameroncowie8451 11 месяцев назад

Hey great video, i have always wanted to do a root beer, and now i will, ❤ You said you want to hear suggestions about carbonation, Heres my 5 cents worth Whenever i do a brew that i want to carbonate i only rack once, into my bottling bucket with my sugar solution present i always take a little lees with me,just a little, its essential to aid in carbonation, dont ask me why Maybe theres some yeast still in suspension, You gotta make that sacrifice, if you lose 1 ounce or 25ml per bottle to sediment, its no big deal Sure it doesnt look pristine and crystal clear and beautiful But if it helps, and you get that pop BULLSEYE My own experience in carbonating meads with your insurance yeast method Time is your friend, keep one back for a year, i bet it carbonates Awesome video Very informative, sending our love from the Uk ❤

@hotdogtdog 11 месяцев назад

This is fun. I can tell you guys that your videos are awesome.

@CitySteadingBrews 11 месяцев назад

Thanks so much!

@hotdogtdog 11 месяцев назад

I usually fast forward on other videos. Not yours.

@hotdogtdog 11 месяцев назад

I watched the video on extraction of the "illegal " chemical from saparilla. It is only toxic in levels outside of reasonable consumption. Like 4 gallon a day.

@hotdogtdog 11 месяцев назад

Safforol is the toxin

@LiBrian2 11 месяцев назад

In a Facebook Mead group I'm in, someone a couple weeks ago talked about doing a root beer mead. They were looking at getting the syrup, therefore no CO2 and maybe fewer ingredients.

@CitySteadingBrews 11 месяцев назад

Fewer than soda and yeast? I've heard of people using the syrup. Some loved it, some not so much.

@LiBrian2 11 месяцев назад

I may be remembering incorrectly on that part, but it may not have had like the modified corn starch or the sodium sorbate, or whatever.

@CitySteadingBrews 11 месяцев назад

Ahh gotcha. Those syrups have their own set of multiple ingredients too :)

@orionsfall8532 11 месяцев назад

I've been considering picking up a Drinkmate to let me bottle things still and carb on demand when serving. Seems easier and more useful than getting into kegging at the 1gal batch size. Would be perfect for this situation. Great honest video as always! The HHGTG reference was icing on the cake.

@CitySteadingBrews 11 месяцев назад

We have been testing a 1 gallon keg.

@jonfortner3919 11 месяцев назад

For rootbeer I would have gone with Buckwheat honey. seems like a good fit.

@CitySteadingBrews 11 месяцев назад

We didn't have any at the time, but sure, it could work too.

@GrandpasPlace 11 месяцев назад

sassafras root used to be the main flavor in root beer, but it was deemed to be carcinogenic and band for use in foods. I find it odd how this was found to be carcinogenic at the same time that MDMA (Ecstasy) was hitting the bar scene and the oil from sassafras root is one of the main ingredients in the production of MDMA. That aside, you can always make a metheglin from the constituent spices in root beer. (Sassafras was replaced with sarsaparilla root) If you do, I would love to see it.

@julietardos5044 11 месяцев назад

I did that earlier this year. It did not turn out well, and I dumped it. I think the problems were: too much anise, and not enough sassafras and sarsaparilla. If I do it again, I'd like to add each herb in a separate mesh bag so I can pull each out separately when that particular flavor had peaked.

@stuartdoig3418 11 месяцев назад

I'm pretty sure specific gravity is a ratio of density's with the baseline 1.000 being your reference material. Given the reference is water, specific gravity readings will be the same as a density reading (assuming the first line is correct lol).

@edwardcunningham6315 11 месяцев назад

This is why I love city steading brews, what a great idea but who in their right mind would try fermenting root beer? YOU GUYS 😁. I love ice cold Root beer, so now I gotta try it 😊. A couple of comments on the video, I agree with the measurement thingy, a smidge, a pinch, a batch and about dat much, sounds good to me, as long as I can get an SG reading, it should work 😁. Also, I checked the ABV on Red Star and premier classique is rated for the 13-15% range. Try that for carbonation 👍. In closing, if you did finally figure out the question to the answer to the question that was forgotten, then forty-two grams is what started the BIG BANG of evolution. We now have to figure out 42gms of WHAT?😂👍❤️🙏

@CitySteadingBrews 11 месяцев назад

We used EC-1118 yeast which is 18% yeast. I believe it's just a bad batch of yeast.

@NerdyyNate 11 месяцев назад

This is funny, I have been looking for a regular root beer recipe to try and you guys do this! Might have to try it after I find a good root beer recipe.

@Hooksetfishing365 11 месяцев назад

During Passover coke and pepsi both put out a real sugar version of several beverages they normally use corn syrup to produce. Best I remember they have special color tops on 2 liter bottles.

@CitySteadingBrews 11 месяцев назад

Yeah someone said that. Pretty cool.

@Mr762guy 11 месяцев назад

Love the Frankenbrews. Lots of fun & inspiration. 😁👍🏻

@M19pickles 11 месяцев назад

A science channel (labcoatz) I watch recently did a video on making his own root beer from sassafras (the root they stopped using because it was toxic) he had to extract the sassafras him self because it is not sold to consumers any more. Apparently it is used in about the same amount as wintergreen extract and is about as toxic and you would have to drink a ridiculous amount to have any negative side effects.

@scottboyle4596 11 месяцев назад

Hey guys - Scott here. Since it came out too sweet and didn’t carb, make a 3/4 mead, 1/4 carb water and I bet you get a 10% root beer you would love. I’m trying this

@CitySteadingBrews 11 месяцев назад

Could do that, but I'm going to force carb it.

@kedricwilliams5287 11 месяцев назад

Of course! I want to do a root beer. And yall do it before me! Lol keep on brewing yall are the best!

@PNLT 11 месяцев назад

Recently naturally carbonated. I'd say like half my bottles carbonated and half didn't. Maybe I didn't mix well but also I noticed that the ones that didn't pop/carbonate when I opened them were ones I left in the fridge for a day to let it cool. So maybe the cold loosened the seal? Not sure.

@dannyzwolf4546 11 месяцев назад

Kegging is great, I have fizzy water, rootbeer, and nitro coffee on tap. Unfortunately no alcohol at the moment but that's okay. My point is that a kegerator system is not just for booze.

@drewtusgaming3740 11 месяцев назад

Wire whisk in a power drill is my favorite tool for oxygenation, i bet it works well for degassing soda too

@demonicbunny3po 11 месяцев назад

At the mention of 42 oz of yeast towards the end, I had a thought. Bread Mead. Making mead that tastes like a nice, yeasty bread. Where using 42 oz of yeast may be the answer to adding extra flavor. Marmite or vegemite or that nutritional yeast stuff may work better though.

@CitySteadingBrews 11 месяцев назад

Umm... not sure mead could ever taste like bread :)

@qdmc12 11 месяцев назад

Leave the brew in a warmish, dark place for a year, it may still carbonate. I've had "failed" brews not fully carbonate so I squirreled them away in a refrigerator. Then I opened one a couple years later, it was almost completely dry and very carbonated. It's true that time does indeed heal ALL brews (except botulism). Also, they may not ALL be dead but just mostly dead. "There's a big difference between mostly dead and all dead." - Miracle Max

@CitySteadingBrews 11 месяцев назад

A year for carbonation is.... yeah, no. LOL. I'll come up with another way!

@joelthemole3020 6 месяцев назад

Great videos! Just wanted to point out I have heard you mention specific gravity and sweetness a couple times, but keep in mind when you step outside sucrose that changes. Sucrose and erythritol weight per cup are pretty similar (I am seeing about 200g vs about 192g), but erythritol is perceived by most humans as only around 70% as sweet as table sugar. So adding a pound of erythritol and a pound of table sugar to a gallon of water will provide the same specific gravity, but the erythritol solution is going to taste significantly less sweet.

@keithmcauslan943 11 месяцев назад

This week I looked up recipes for a Root Beer mead. One of the original roots was Sasafrass, the new healthier root is Sarsaparilla. The creator said he went to 1.142 because the spices needed that much sugar. My thought immediately was use half of each of the spices. don't use 3 Tablespoons of ground ginger for example use 1, you can then cut the Honey by a third also. So when I make that I am definitely using some level less of the spices and honey to get the same rations but lower ABV.

@monker4697 11 месяцев назад

Yes, the original "Root Beer" was made with sassafras root. Then there was a study that shows the extract contained safrole and in a large dosage caused cancer in mine or rats. So, that ingredient became illegal to use. But, understand that it is only "dangerous" in LARGE quantities . Other studies have been done since that show in lower quantities that no cancer occured. So, if you drank dozens of 2 liters of sassafras root beer a day, yeah, it's dangerous. If you drank a few cans a day, you would be fine. In fact, I would argue that the sugar is probably more unhealthy than the safrole.

@drthmik 11 месяцев назад

Sarsaparilla ALSO contains Safrole which is what got sassafras banned

@RichardJune 11 месяцев назад

If you pour it through a screen like a mesh calendar, it will both aerate and help remove the carbon dioxide in one go

@Jen-iy7lq 11 месяцев назад

@ 46:00--dang. Maybe that explains my sudden preposterously inept bread and brewing game this past summer where we had significantly higher temps. I'd taken that factor into consideration while purchasing 'raw' (labeled as) honey in the Middle East but never considered that now. Always learning something here!

@CitySteadingBrews 11 месяцев назад

Yeah, we've seen too many fails to think it's anything but a heat issue.

@Jen-iy7lq 11 месяцев назад

@@CitySteadingBrews That makes me feel so much better! Was planning to get some course certifications in this area and began to question if I really ever really knew what I was doing.

@julietardos5044 11 месяцев назад

My mom had a recent issue where her bread yeast (Fleischman's in the packets) failed to proof or raise her bread. I do think it's the heat. Dang climate change!

@drthmik 11 месяцев назад

There IS a Sassafras tea concentrate that can be purchased in grocery stores (or on Amazon) that has the toxic compound removed might make for a good mead

@Fish2Eat 11 месяцев назад

I've found 2 things that cause carbonation failures, abv above 11% and letting it sit dry for too long. Anything I want to consistantly carbonate I keep below 9% and bottle as soon as it reads dry, I want the yeast on the edge of dormant. I mostly do ginger beer so if it's a bit cloudy it doesn't bother me. Having said that the brews clarify to almost champagne clear in the bottle over time, although there will be sediment at the bottom.

@davidraney9744 11 месяцев назад

Ya'll are a hoot. I just made your ginger beer with 40gm of sugar and it carbonated beautifully without insurance yeast. May I suggest, check the seals and the bottles themselves. My bottles were brand new and since these are used, maybe they're a little worn and won't hold pressure?

@CitySteadingBrews 11 месяцев назад

It's bad yeast most likely.

@tammyrobinson5438 7 месяцев назад

Hey, Tammy and Jeff here and we love your channel. Back in the day we use to brew beer and mead and we used corn sugar to carbonate our brews and it worked great. Have you checked into corn sugar instead of cane sugar for carbonation? Thank you for your channel. It’s our crack. lol. We have just started brewing mead again and used y’all’s beginners mead recipe and it’s going great. Also, just brewed the ginger beer and I’m so excited that’s it’s fermenting like crazy. Thank you

@azcomicgeek 7 месяцев назад

The modified corn starch aides in the foam creation. The root beer head is a desired part of root beer, especially in floats.

@rossk7927 11 месяцев назад

When I'm upping gravity with sugar, I just mix the fremaid-o in with the dry sugar. This solves the mix-in challenge for me... i wonder if it would also work with more equal volumes of F-O to sugar, worth a try

@bsicc 11 месяцев назад

I like to use the priming sugar directly in the bottles but instead of using a tsp... I use a scale so I get exact same amount down to the tenth of a gram :)

@CitySteadingBrews 11 месяцев назад

Why do it that way when you can mix into the entire batch? Different bottles require different amounts of priming sugar, so a homogenous mix would naturally be simpler.

@Dev_2R 6 месяцев назад

"Not sure why there's corn starch" pretty much sums up my opinion in 90% of ingredients in grocery store foods! To the mead though, I can't wait to try this one out as root beer is one of my favorite carbonated flavor profiles

@CitySteadingBrews 6 месяцев назад

Yep! In this case it's for head retention, believe it or not!

@user-hm8ux6cy6f 11 месяцев назад

You can try putting it in a 5-gallon premix tank used in the soda/brewing industry, take the tank fill with your brew then cap it, hookup a line To a Co2 source and shake up the tank it carbonates the brew, at Pepsi where I worked for 35 years, we did that all the time when we still used the premix tanks.

@CitySteadingBrews 11 месяцев назад

We are planning something like that :)

@b9brutality 11 месяцев назад

My SCA group I was originally with 20 years ago, used to make Dew Mead. Used the Mountain Dew syrup and like 2.5-3 Lbs of honey/ gallon. Talk about pushing the ABV of the yeast. Stuff hit you like a ton of bricks, but tasted like Dew and was SWEET!

@CitySteadingBrews 11 месяцев назад

Hmm... that's an interesting idea.

@anthonylauderdale1250 7 месяцев назад

And the easy rip pack is why I LOVE Lalvin!!!!

@heartproblems2727 11 месяцев назад

Always knew you were a pair of Zarkin Froods...lol. thanks for another great recipe.

@Arqanault 11 месяцев назад

I used to watch you a few years ago, and somehow I got unsubscribed. Glad I found your channel again and resubscribed!

@CitySteadingBrews 11 месяцев назад

Welcome back!

@even7steven 11 месяцев назад

Yes! Another Frankenbrew. You should take a gravity reading of the finished uncarbonated beverage, just to see if it's the yeast or bad seals. Maybe start using dry ice carbonation. 😂

@CitySteadingBrews 11 месяцев назад

I don't see dry ice being safe. It's definitely not leaky seals.

@ncsupi 11 месяцев назад

West Jefferson Bottling still does all those brands (Cheerwine, Mt. Dew, Dr. Pepper, etc.), but it is indeed hard to find, even in a lot of NC. Further west in the state increases your chances, though we (Triangle) have some burger/soda shops around that stock them, as well The Fresh Market, and even some Town and Country hardware stores.

@suzannestack7784 16 дней назад

I make kombucha. I have 2 suggestions that are things I do. 1 my "clear" bottle is a recycled plastic pop bottle. When it's at optimum carbonation, the plastic bottle becomes very hard and you can't really press in on it. If it's ready, the kombucha in my glass bottles is ready as well. 2 try using sugar and ginger bug to create your carbonation. You can make it with ginger if course but you can also make it with raisins.😀😊 I hope this can be useful for you.

@CitySteadingBrews 16 дней назад

Thanks but... the plastic bottle trick really isn't reliable. Also... there is already yeast due to being fermented so I do not want to add a ginger bug to most beverages we make. 😀👍

@dhudach 11 месяцев назад

Yet another very cool recipe. I'm watching and going crazy as you are adding the sugar and yeast for bottling. I'm thinking this is nuts because I had two bottles of mead that popped synthetic corks about a month after pasteurizing, sitting and bottling. I did what I thought I needed to do to prevent fermentation and cork pop surprise happened anyway. I attribute my misfortune to a combination temperature being too low during pasteurization and/or not enough time in the bath. And you added ingredients to promote fermentation. I'm trying to understand this and figure it out and then at 42:00 you said it - you are using bottles that are made to hold carbonation. Well, that's why it's important to watch the entire video. It also means that you are not glossing over the important details. Thanks for a great video and a super cool recipe!!

@derrickharmon7980 11 месяцев назад

Why having a pressrized growler is great for your brews. Just blast it full of co2 and you got a draft pour as well with your brews. I think the 64 to 128oz works great for home brewers.

@lindabell6293 11 месяцев назад

Credibility check: Mountain Dew is a neurotoxin. In the state of New York, if a long haul trucker has a Mountain Dew spill, s/he is mandated by law to hose down their rig.

@rasmuswestridge 11 месяцев назад

Allulose isnt available in most parts of Europe because it has'nt been approved by the EU, but erythritol has. 🙂

@smoochysmoochy7267 7 месяцев назад

Brian. That was so mean😮 I LOVE IT!!😂😂

@smoochysmoochy7267 7 месяцев назад

People piss u off so bad....I FEEL U😂😂😂

@CitySteadingBrews 7 месяцев назад

What did I do?

@RebelCowboysRVs 11 месяцев назад

Hard root beer was the first thing I ever fermented. I used a mix. Never crossed my mind to use off the shelf root beer.

@CitySteadingBrews 11 месяцев назад

I've had the mix... this was better imo.

@julietardos5044 11 месяцев назад

If you're looking for cane sugar Coca Cola, try a kosher market in March/April. They should have it. Or try Hansen's cola. It's not Coca Cola (it's better!), but it's made with sugar rather than HFCS. I tried making a root beer mead using the herbs rather than the root beer. It...was not good. Mostly because I dropped in a star anise and forgot about it for a few months. Now, I like anise/licorice, but this was awful. I might try again someday with significantly less anise.

@julietardos5044 11 месяцев назад

To explain, Coca Cola makes a kosher-for-Passover Coke without corn syrup. HFCS is much cheaper than sugar, which is why they don't use it all the time.

@CitySteadingBrews 11 месяцев назад

Heh... didn't know that, thanks! The passover thing.

@SanFran49erfan 11 месяцев назад

Zatarain's Root Beer Concentrate, 4 fl oz Soda Syrup is what i plan on using. have it sitting here, just havent done it yet. one bottle is good for 5 gallons. i wonder if using DADY would insure carbonating success.

@19dmanning69 11 месяцев назад

Sprecher Root Beer Carbonated Water, Glucose Syrup, Maltodextrin, Raw WI Honey, Natural & Artificial Flavors, Sodium Benzoate (As a Preservative), Phosphoric Acid, Quillaia/Yucca Extract, Sodium Chloride, Natural Caramel Color.

@cuhlainnslane1564 11 месяцев назад

youve basically made the strong version of original root beer, which was known as a small beer. The earliest american versions of root beer would have been 1-3% alcohol and used for everyday consumption (because of foul water potential)

@michaelljungberg 11 месяцев назад

Mint or at least the herb wintergreen is a common ingredient in root beer, so notes of mint in the sweetener would be a plus not a minus in all likelihood.

@AwakeAtTheWheel 11 месяцев назад

I found a pretty interesting recipe on RU-vid for homemade Mountain Dew. Just search homemade Mountain Dew sugar and it pops up first just below an advertisement. From the channel flavor lab. Super simple.

@Hix1388 4 месяца назад

Fun note yes the Old Order Pennsylvania Dutch and a modern German speaker can still communicate being little divergence in the two languages since their split 250(give a few cuz maths) years ago

@Bam_Like_Dat 11 месяцев назад

Root beer brew!!! Hells yeah!!! 😊

@philipmoore9098 11 месяцев назад

I have been having trouble finding a video where you do give detailed instructions on how to safely pasteurize a carbonated brew

@CitySteadingBrews 11 месяцев назад

It's not really recommended. That's why. The pressure buildup can cause explosions.

@user-wz5gw8ef3w 11 месяцев назад

@CitySteadingBrews 11 месяцев назад

Thanks for watching!

@mikkohernborg5291 11 месяцев назад

Strange brew ideas, part… 4 (?): Are the sugars in maple syrup fermentable? It has an interesting flavour to it that might work with something (spices?), though I don’t have the experience to tell what. Ps. At first I thought Brian's (first) shirt read 'Jawas told me there would be mead'.

@CitySteadingBrews 11 месяцев назад

Uhh... we made acerglyn, maple wine and a mix of a bunch of maple and other things :)

@mikkohernborg5291 11 месяцев назад

I’ll have to go look that up, haven’t done a full deep dive on the channel yet, mostly been going on recommendations.

@CitySteadingBrews 11 месяцев назад

No worries, there's over 600 videos so... lots to look through. Try using the search function right on the channel page and you can find specific videos easier :)

@godfreybrad12 11 месяцев назад

In a couple of your videos you say you don't know why the lees are called lees. I think it is a bastardization of the word leaves ( as in left behind). I really enjoy your videos. Thanks for all the information.

@CitySteadingBrews 11 месяцев назад

Could be.

@matthewphillips9455 11 месяцев назад

I am curious about a comment that Derica said towards the end of the video, that it's a carbonated beverage and there will always be some stuff on the bottom. If that is the case why is it that carbonated beverages that you would buy don't have that sediment? Is there that much filtering at the factory that they remove all chances of that happening and if that's the case wouldn't said filtering also be removing a lot of the flavor quality of the brew? Keep the exellent content, been learning a lot in my journey into this hobby and I thank you both for the info and brew ideas.

@NomadOnDiscord 11 месяцев назад

Natural carbonation vs forced carbonation. Natural carbonation is what the channel was trying to accomplish, using yeast and a small amount of fermentable sugars to generate CO2. As this is, essentially, a second mini-fermentation, you'll always end up with a bit of sediment at the bottom (plus a bit more that falls out if you didn't clarify it by pasteurization, sulfites/sulfates, and/or lots and lots of time). Forced carbonation is using a still base and introducing CO2 into it under pressure. The pressure forces the CO2 to go into suspension and carbonates that way. Because there is no fermentation involved, there won't be any sediment that results directly from this. Again, presuming that the brew has been clarified - and almost anything you find in stores has been filtered to a fare-thee-well. To answer the question about filtering - it can affect it slightly, but not enough for anyone to know, especially if all customers ever taste is the filtered version.

@CitySteadingBrews 11 месяцев назад

Most are forced carbonation yes.

@racingking22j 11 месяцев назад

i appreciate your videos and take your time to teach! i commented on another video the other day saying i was going to start my own brews with my wife because of your videos! well, i got 3 or 4 other friends of our oldtime friends to actually start brewing and have a meet up after our brews are done to compare and take notes for what we all like for later brews! keep up the good work!

@CitySteadingBrews 11 месяцев назад

Cool!