The PERFECT Gravity Reading for Mead, Wine, Cider and Beer

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Let's talk about the PERFECT Specific Gravity Reading for starting your mead, wine, cider or beer. Specific Gravity is used to measure the amount of fermentable sugars present in a must or wort and helps determine how much potential alcohol you can make. So what IS the perfect starting gravity for mead or wine or cider or beer?
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Опубликовано:

20 ноя 2023

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Комментарии : 152

@InMyPurview 8 месяцев назад

I have to totally agree with your explanation. Every wine that you make is inherently its own beast, therefore has its own flavor and ABV target. By aiming for a "target" original specific gravity range, it gives me a consistent fermenting formula with the specific yeast and sugar source I am using on the batch. The mean fermenting results stay in the pocket of a good wine/mead/cider (in my estimation) by using past recipes I have used with the original specific gravity being annotated. It is important to be able to repeat it so as not to get a failed beverage. Everyone differs on what they believe is good and what is bad...I go for consistency every time. I don't ever get hung up on ABV so I don't really care if it's 3% or 50%, only that it is enjoyable and palatable by me or the consumer. Loved the video and great explanation sir.

@dawsonraney5289 8 месяцев назад

I began making mead a few weeks ago and your videos have been a goldmine of info. I just started my 3rd batch, using your chocolate cherry mead recipe. I really appreciate the tips and insights, as well as the passion you guys have. It has all helped a lot! Keep up the good work!

@dawsonraney5289 8 месяцев назад

With the chocolate cherry mead, I had an OG of 1.115. But while you used D-47, I used K1-V1116 because it's all I had. It has an alcohol tolerance of 18% (as opposed to 14%). Any tips on if or how I should adjust anything?

@CitySteadingBrews 8 месяцев назад

It's already started... not much you can change really. It should be fine. The higher tolerance won't mean much since 1.115 shouldn't go past either of them anyway.

@sbudapaloni 8 месяцев назад

You delivered the analogy so well, I had to go back and enjoy it again. LOL. Great video

@PaulTMaack0 8 месяцев назад

New drinking game: take a shot every time he says "let me explain" Love the shorter videos. Keep em coming!

@CitySteadingBrews 8 месяцев назад

I noticed that as I was editing... I need another line.

@PaulTMaack0 8 месяцев назад

@@CitySteadingBrews put me in front of a camera and I become a steady stream of "um" and "uh" or "you know" so I know the pain. Difference is I've only had to deal with my own cringe like 5 times. You're a champion for pushing through. Which of course means only one of us is going to get better, and brother... It ain't me.

@thatjonguy103 8 месяцев назад

One way to help repeatability is to have recipes with constant values. For example, I do batches of cider in a 6.5 gallon carboy. 5 pounds of honey, 5 gallons of apple juice, 5 grams of yeast. Easy to remember, easy to reproduce. Makes about 5.5 gallons, or about 55 12oz bottles. Also I like numbers divisible by 5.

@julietardos5044 8 месяцев назад

5 is a good number.

@CitySteadingBrews 8 месяцев назад

Any measurement is fine just as long as you measure :)

@PSYCHOPATHiO 8 месяцев назад

I can't read gravity, I only feel it :)

@captainhennahead2323 8 месяцев назад

Thanks Brian! Great information, I've been burning up my new hydrometer!! 😂😂😂

@o0whiteraven0o49 8 месяцев назад

I just bottled a port wine and spiced mead using y’all’s recipes. They turn out amazing! Perfect gifts to give out this thanksgiving. Love yalls videos!

@CitySteadingBrews 8 месяцев назад

Happy to have helped!

@dlivrr 8 месяцев назад

CONGRATULATIONS on 200K subscribers🍷🥂🍾🥳

@yourmetalgod69 3 месяца назад

I started making mead to hit the 15-18% range and as I tasted things I found I liked things lower than 15% most of the time. Now I aim for 12-14 depending on my fruit or spice plans. I have not gone below 10% yet but I am thinking about it here shortly. So to me the perfect SG is just what you like for your own tastebuds. A thin watery 15-18% traditional would just be jet fuel to me but someone else may love it, and at the same time a 11% super sweet Cherry and cinnamon may tickle my fancy and make others wince lol. The only way to know is to make a lot of meads/brews and experiment to please your own soul. I think a 10.5-12% peach forward mead is an amazing spot, but my friends may want a little more ABV in the same brew. it is Crazy to think that we can all be right and all be wrong at the same time on this kind of subject haha. It is that way with all parts of brewing, Sweetness, tannin level, viscosity, acidity etc... we all like different things and that alone is cause for celebration to me. Cheers from MT and happy Meading.

@knightmare1015 8 месяцев назад

Very nice sir. Yeah starting gravity is important. For example, I found out that 8 pounds of sugar was too much for a 2 gallon batch. So I poured out half of it and topped it off with water and repitched my yeast (Redstar's DADY active distillers yeast, 16 to 18 % ABV tolerance). It fermented out dry to 15% ABV. It also finished a few days earlier than normal too. A low specific gravity wit an agressive yeast like the EC1118 or distiller's yeast will finish fermenting in less time.

@trentwalters 8 месяцев назад

Love the videos as always and the camera changed keep it up buddy

@CitySteadingBrews 8 месяцев назад

Camera changed?

@trentwalters 8 месяцев назад

@@CitySteadingBrews sorry misspelled the camera changes the in and out and back and forth makes it fun

@CitySteadingBrews 8 месяцев назад

@trentwalters ahh gotcha, thanks!

@stevepeelman3 6 месяцев назад

This is my frankinbrew.I just started a batch of apple cider/wine: 3 qts apple juice, 1 and half pounds of granulated sugar, 1/4 tsp tannin,1 tangerine rind, 1 cinnamon stick, and added approximately 1tbs whole cloves, 1/2 tbs brewers yeast. My starting gravity reading is 1.114.

@jamesvatter5729 8 месяцев назад

Well said, Brian. "Shoot for 10 or 12% and have two glasses." Sounds like a plan. LMAO!

@raist315 8 месяцев назад

This was useful. I had the idea of shooting for 13%, pasteurizing and then backsweetening. Now I know to get a 15% yeast and look for a starting gravity that will end at 13%.

@CitySteadingBrews 8 месяцев назад

Perfect.

@ghoppr71 8 месяцев назад

Happy Thanksgiving !

@TheCheasequah3 8 месяцев назад

I followed the Spiced Chai Tazo tea mead you guys made, changed a couple things because I can’t buy red star yeast locally and I couldn’t find Tazo chai latte so I found a similar company. Things that are different on mine to yours: Yeast- Lavalin EC1118 Chai mix- 2 Oregan Chia latte mix I used both since I heated my honey in warm water while still in the bottle. My OG was 1.134 I was a little nervous since I planned to use D-47 so I opted for a higher tolerance yeast EC1118. By hour 16 fermentation started and wow is it fermenting nicely!! When it finishes out (hopefully no stall, easy fix though) I’m thinking it may have a sparkle to it. My question is how do I finish a mead so it won’t be sparkling? Do you just back sweeten with more honey for a flat mead, or will Pasteurizing stop the sparkling effect? Thank you! I love the channel, you remind me A LOT of Alton Brown of the brewing world! I love that and keep being your quirky fun selves!! ❤

@jarhead0689 7 месяцев назад

Love your videos... New to this and doing my first batch of a basic cider. My question: How long should I leave the hydrometer floating before I take a reading. Seems the longer I let it float, the closer it gets to the original reading. Thanks..

@CitySteadingBrews 7 месяцев назад

It should only take a few seconds...

@oneandy2 8 месяцев назад

Honestly, I've gotten pretty good results just kind of forgetting about labels and just trying different stuff. I started a gallon batch with cherry juice, 8 oz of honey, and a half packet of safcider ab-1 11 days ago. Starting gravity of 1.065. Now at 1.008. From experience, I'm pretty sure this yeast should take it to somewhere around .996 to 1.000. So I know its got another week or so to go (probably from the honey being slow to consume). What am I making? I dunno. Cherry mead? Cherry Cider Mead? As long as it tastes good, who cares? I've gotten to where I really like using cherry juice... has more tartness than apple.

@CitySteadingBrews 8 месяцев назад

Yeah, the naming doesn't mean a lot until you try to convey it to others, but this was about starting gravities :)

@TheOriginalDroid 3 месяца назад

Good lecture on a starting gravity... About to start a couple more brews I just bottled my very first wine, a cherry made from frozen cherries I wanted to ask, When you guys talk about a wine tasting "Young" what do you mean? Mine has a pretty heavy alcohol taste, almost drowns out the cherry flavor The recipe I used I think had me add too much sugar, it's REALLY sweet... Being my first ever, I'm curious if it turned out the way it was supposed to... Don't scold me, but I didn't have a hydrometer when I started it, but bought one as soon as I saw your first video ha

@CitySteadingBrews 3 месяца назад

Young can be a few things. Harsh ethanol taste, odd flavors that don't quite meld together, etc.

@richardwebb1537 8 месяцев назад

I started a ginger mead about 6 days ago it's doing quite well Can I add some lemon peel to it if I boil them first Planning a first racking in 9 days from now Love your vids

@CitySteadingBrews 8 месяцев назад

Yes, you can add the peels... I wouldn't rack until fermentation stops. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--HFqEL5rCK0.htmlsi=-6szRINdDrVxNXEA

@mdinning123 8 месяцев назад

Hello, new subscriber here. I've watched probably 9 or so videos. I see you use different sweetening options. Sugar, non fermentable sager, or honey. When do you like to use honey versus sugar. Reply or perhaps cover in upcoming video. I just started two brews based on your fine wine from juice video. Want to start a couple more soon but not sure if I should try honey or not. Thanks.

@CitySteadingBrews 8 месяцев назад

Generally if we want honey flavor we use honey...

@John-nd5vi 8 месяцев назад

Can you do videos on your top 5 favorite wines, meads, ciders and why? And link those videos in the description so I can make them all

@CitySteadingBrews 8 месяцев назад

We are working on that.

@madpanda24 8 месяцев назад

If I were transitioning from 1 gallon batches to 5 gallon batches for mead, would I just multiply everything x5? Even the tea bags for the tannins and the ferm-o? I know to mult the honey and water and fruits and such. Just wondering about mainly the tannins and nutrient. Thanks! You guys are great!

@CitySteadingBrews 8 месяцев назад

Everything yes. Yeast, just use a whole packet.

@thejordanbrooks4893 8 месяцев назад

I'd love to see you brew some agua de kefir/water kefir. It's infinitely better than kombucha. Trader Joe's sells one that's orange, mango, and peach that is to die for!

@CitySteadingBrews 8 месяцев назад

We did years ago.. can't find it now.

@thejordanbrooks4893 8 месяцев назад

@@CitySteadingBrews I did a search and couldn't find it either. 🤷‍♂

@Badger_and_Hive_Homebrew 8 месяцев назад

Hey Brian i love the knowledge that you share. I am wondering, is there a way to calculate residual sugars in a brew with spgr?

@CitySteadingBrews 8 месяцев назад

You mean like actual volume? Sure. .046 points comes from 1 lb of sugar in a gallon.

@Badger_and_Hive_Homebrew 8 месяцев назад

Oh no, final residual sugar. I like that you have shared that bt my wife likes residual sugars under 5% and I can't figure out how to find that.

@CitySteadingBrews 8 месяцев назад

I've never heard anyone actually say it that way, but... sure, you can calculate it. Brix is actually % of sugars, so 1 Brix is 1%, etc. 1 Brix is about .004 SG, so... there you go.@@Badger_and_Hive_Homebrew

@Badger_and_Hive_Homebrew 8 месяцев назад

Thank you so much I really appreciate that 😊

@jamesmarch6821 8 месяцев назад

Love you guys. I do have a question i have a cherry mead going it was pritty much done but you know life i moved and had knee surgery. I went to check on it the air lock was dry. I racked it and put new fluid in it but it may have had no liquid in thr air lock for up to a 3 weeks. It looked ok i tased it seemed ok. What do you think?

@CitySteadingBrews 8 месяцев назад

Most likely fine as long as you don't see bugs in it.

@gettyt8775 8 месяцев назад

Hello, I need HELP. I'm new to brewing. I made a brew 24 hrs ago. 3 1/4 lbs of local honey, 1/2 lb of blackberries, whole pack of Lalvin D47 yeast, 1/2 teaspoon of yeast nutrient. All in a gallon jar, up to about the gallon mark. But....... it has been foaming over for 12+ hours. Filling my air lock and eventually over flowing it. Is this bad? Did I mess up? Love your videos.

@CitySteadingBrews 8 месяцев назад

It's fine. Add a blowoff for the first few days.

@kevinjeakes28 8 месяцев назад

I been using magrove jack m05 18%. But as a fan of yours you say too much sugar can crash it. 18% is 1.130 sg am i correct. And that will still run dry and i like slightly sweet aswell. How do you think like a 1.140 do. Should i sit on a step feed method, rather not back sweeten but not against it eighter. Any advice is welcome. Thank you for all your work. Respect.

@CitySteadingBrews 8 месяцев назад

It can work. It's just not as consistent as lower. But also there is not need to make 18% just because that's what the yeast can manage. You can always sweeten after.

@JoshFriess Месяц назад

I’m attempting recreate the Fruit Cake Holiday Mead from another one of your videos, used all the same ingredients except I used 5g of Lalvin D47 yeast. My initial gravity reading was 1.121 which I thought was high and might have messed something up, but I’m new to mead making. I’m two weeks into the fermentation process, and was curious if there’s anything I need to do to potentially correct this. Thanks!

@CitySteadingBrews Месяц назад

Not really. It may not fully ferment dry, but since it's then getting fortified, should be okay. You just won't have as much control over the sweetness. You could dilute it a little right now and mitigate that. D47 simply can't ferment that high is all.

@crapsforlife3023 8 месяцев назад

Hello Bryan I need your HELP. I made pear wine started on 9-29-23 .5 lbs of pears, 2 gals of spring water, added sugar to get sg of 1.070.used EC1118 yeast, removed pears that were in a bag from fermenter 2 week later, and reading was 0.999. let set for 1 more week and sg was the same, added 1 TSB of French oak chips. checked it today(11-22-23) and It has a watered down taste with very little pear flavor. my PH was 3.2 and abv is 9.5. is there any thing I can do to get more pear flavor out of this wine at this point and time. Love your videos, keep them coming, and have a great Thanksgiving.

@CitySteadingBrews 8 месяцев назад

Pear is really delicate. Add more pears?

@crapsforlife3023 8 месяцев назад

Thank you I will give it a try@@CitySteadingBrews

@jongrnl 8 месяцев назад

Hey, so we had a question about something that looks, shall we say interesting, in our fermentation. We’re making a combination of your Vikings blood 2020 and chocolate cherry mead and used a honey so local that we actually bought it out of someone’s van. Super good honey but when we did her first rack, there was this weird yellow film sitting on top. It’s just on top and did not go further into the brew. Is this bees wax or some weird infection? We did a taste test and it’s hella tart and a bit medicinally but otherwise ok. Needs more cherry. FG 1.005(ish)

@CitySteadingBrews 8 месяцев назад

Could be yeast floating, could be wax.... hard to say. Sorry I cannot be of more help.

@dlmichel1 8 месяцев назад

I have a silly question? I have 6 one gallon jugs from three different types of fresh pressed apples from my back yard fermenting. All I used KV1118 yeast and 1.100 SG to start. Three I used cane sugar and three I used orange blossom honey to experiment with taste. The sugar ones stopped fermenting after about two weeks the OB honey ones are still fermenting after over three weeks. Does sugar ferment quicker then honey? I said it was a silly question.

@CitySteadingBrews 8 месяцев назад

Honey can sometimes take longer, sure. It's a more complex product so it can take yeast a little longer.

@BigJerryS 7 месяцев назад

I’m planning a Buckwheat mead and have one question that wasn’t answered: Using a basic 13% yeast and planning to back sweeten later, what approximate starting gravity would you recommend?

@CitySteadingBrews 7 месяцев назад

To figure that out, just reverse the formula for calculating ABV: 13% / 135= .096, so since it's denser than water, your target is 1.096.

@wouter.bisseling 8 месяцев назад

Hi Brian, I have a question about honey. Normally, I buy my honey online in a bottle or jar. Recently, I got in touch with someone who keeps bees and sells honey. They have a significant amount of honey left in a bucket that I'm considering purchasing. Now, I'm wondering if I can use this honey directly, or if I need to heat it with water to 60 degrees to sanitize it. It might have been asked before, but I can't find the answer. Thank you so much for your help!

@CitySteadingBrews 8 месяцев назад

Just use it.

@wouter.bisseling 8 месяцев назад

Thanks!@@CitySteadingBrews

@maxfrancois89 8 месяцев назад

When making a mead (or melomel or whatever) with fruits or berries. Will the OG be accurate? Wouldn't the berry-juice need to be equally distributed in the must before meausring? It feels like all my melomels turn out with a higher ABV than anticipated.

@CitySteadingBrews 8 месяцев назад

We usually figure out the sugars in the fruit and add about half to our og.

@turquoise0913 5 месяцев назад

I would like to know the exact calculations to make 14% abv and how much sugar to add to my must

@CitySteadingBrews 5 месяцев назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-nZdjG2rslVw.htmlsi=4j0HT_v4B0f8yHLe

@heritagesoftail3023 8 месяцев назад

We made a mead with Mesquite honey, cranberry juice, D47 yeast with a starting gravity of 1.132. After 5 weeks it was down to 1.082 and still perking away,but slower. We did add some yeast hulls since the readings were going down so slowly, after another 2 weeks at 1.080. Its still slowly perking, can see bubble rising, took a PH reading, it was 5.😢 Are we to just let it set longer or is there something we can do to finish it off. BTW, it tastes wonderful!

@CitySteadingBrews 8 месяцев назад

D47 has a 15% alcohol tolerance but your og could go to 18, so it's likely stressing the yeast and stalling or just going very slow. It's only at 7% now. I would dilute the batch by 1/3 or so and see if it goes further.

@heritagesoftail3023 8 месяцев назад

@@CitySteadingBrews we will definitely give that a try!!! Diluting & getting more in the end is better anyway!!! Thanks for your wonderful videos, we have learned so much from you!!!

@stevehafke3614 8 месяцев назад

I have had quite a few brews start at 1.1-1.2 that have gone completely dry... like around .993/.992/.994. I have also had other stop at in the low 1.0s. As they have said on this channel... the yeast can't read.

@CitySteadingBrews 8 месяцев назад

1.200? I really doubt that, as it's 27% abv :)

@CitySteadingBrews 8 месяцев назад

Now if you mean 1.100-1.120? Oh for sure.

@TacticalKeene 6 месяцев назад

I made a Pyment recipe that started out at 1.15 and it ended up at 1.02 after aging for 3 months. Is it right that it is at 17.81% abv even though I used d47 yeast? The numbers don’t look right to me because of the tolerance being a lower percentage supposedly at 15%. I taste tested it and it is sweet. Doesn’t taste like anything is wrong with it. Is it a false read? 🤔

@CitySteadingBrews 6 месяцев назад

Nope, probably right. Yeast can over or underperform based in many factors. Seems reasonable to me.

@TacticalKeene 6 месяцев назад

@@CitySteadingBrews nice. I’m definitely making a bigger batch of it since it tastes pretty awesome. 😎

@UNIONFEATURES 8 месяцев назад

Serious question: Are all hydrometers specifically designed to have the numbers always facing away from you?

@CitySteadingBrews 8 месяцев назад

Pretty sure. :)

@ericbast5569 7 месяцев назад

quick question is there any reason i cant enjoy a wine that is still far from being finished? im very new to this and im thinking im just drinking a very low apv drink but can that make me sick or anything im not sure why it would just checking

@CitySteadingBrews 7 месяцев назад

Live yeast can cause... digestional distress. Not actually dangerous but not pleasant either.

@ericbast5569 7 месяцев назад

ok good to know thank you@@CitySteadingBrews

@mickeydogotch2417 2 месяца назад

I don't understand when to add more water, when to add more sugar, what doing these does to the og. If I'm too low or too high, how did I get there?? What do you do to say, lower your og?? 😫

@CitySteadingBrews 2 месяца назад

Specific gravity measures density so the more sugars, the higher the reading. Adding water would dilute it and lower the reading.

@1boortzfan 8 месяцев назад

There are 3 basic rules for getting along in life. 1) Go with the flow. 2) Don't sweat the small stuff. 3) Always remember, everything is small stuff.

@CitySteadingBrews 8 месяцев назад

Sure.

@dr.froghopper6711 8 месяцев назад

My son and I both started our meads on the same day. His recipe was for something spiced. I was shooting for a basic mead, your recipe with bread yeast. We still have a couple weeks to go. I’ve heard from other people that EC-1118 yeast is popular for meads. I’m not sure what they base that on other than it’s alcohol tolerance. I was thinking that something else that brings fruity aromas and flavors but I don’t know which. For sweet meads from wildflower honey or something like a date mead, which yeast would you recommend? I’m not averse to back sweetening if I can lay hands on some Allulose.

@CitySteadingBrews 8 месяцев назад

There are a lot of yeasts. The differences in flavors aren't huge. Just small differences most times. Ec-1118 is simply a strong fermenter, so everyone pushes it for beginners. It's not bad... just different. Once you start adding flavors though... the differences are lessened.

@julietardos5044 8 месяцев назад

My personal favorite yeast is Red Star's Cote de Blanc. It's good for fruity flavors.

@carlsharpe2811 8 месяцев назад

GV13 & M02 cover everything I need 👍

@billbucktube 8 месяцев назад

👍

@rayc5255 8 месяцев назад

Maybe off topic but a buddy of mine was into making moonshine. Methanol was always a concern, making sure to pour it off. Never heard it mentionioned in your vids. Why not? Serious noob question.

@CitySteadingBrews 8 месяцев назад

Methanol is made anytime there is fermentation. In distilling you can remove it, in fermenting you can't. The difference is that it's in very small amounts so it would matter in distilling where it would be concentrated.

@CitySteadingBrews 8 месяцев назад

There's methanol in any fermented beverage, even commercially made products.

@rayc5255 8 месяцев назад

@@CitySteadingBrews Had a suspicion that's the case but wanted to be sure, thanks a mil

@jamesb5863 8 месяцев назад

So far all the ciders I've made I've been shooting for an OG of 1.05 which should give me about a 6.5% abv. But since I've back sweetened with sugar for taste and natural carbonation (I've been pasteurizing them so that it stays sweet), I'm assuming its adding about 0.5% to the abv so in reality I'm assuming the final product has been around 7%. My question is, how do I know how much its raising the abv after back sweetening and letting it naturally carbonate? I'm assuming the only way to really know would be to take a hydrometer reading after back sweetening (which I have done and one I remember being about a shade under 1.03) and right before drinking the final product?

@CitySteadingBrews 8 месяцев назад

If you are sweetening with fermentables and carbonating, there's no way to know for sure.

@jamesb5863 8 месяцев назад

@@CitySteadingBrews yes I am just using fermentable sugar. In the end I know it is a minimum of 6.5% and it tastes fantastic....so no complaints here.

@UNIONFEATURES 8 месяцев назад

I have a newbie question about gravity that hopefully a commenter can answer. Here goes: I recently started my first wine kit brew. I decided to split the kit in half so I could add French Oak Chips to 50% of the wine. So, I only took a starting gravity reading (from the non Oak Chip batch) which was 1.082 and have since been taking a ready every day or two from the two batches. The reading for the non oak-chip batch is steadily falling as expected, and is currently 1.020 but the oak-chip batch's reading seem to be falling much more slowly. The reading for the oak-chip batch is currently 1.042. Both batches are still popping bubbles every second through the airlocks on their respective demijohns, so primary fermentation is still in play. Both batches have been subject to the exact same conditions. My question is, will the oak chips effect the gravity readings, and should I have taken a starting reading from both batches, rather than just the non-oak-chip batch? Big thanks in advance to anyone who can share their experience and knowledge on this one.

@CitySteadingBrews 8 месяцев назад

Oak should not affect readings, but... next time add the oak AFTER fermentation is complete. It's a much better way. It could slow fermentation, cause stalls, even infections. Honestly, there's no reason to take readings every day. Leave it for a month, and then check :)

@UNIONFEATURES 8 месяцев назад

@@CitySteadingBrews Amazing, thanks so much for your swift response. 💯💯

@TheCheasequah3 8 месяцев назад

I wonder if Oak chips can cause a stall due to PH adjustment??? I only ask this because I am an avid Aquascaper and anytime we put driftwood in aquariums it will alter the PH balance, usually dropping it more to a base number. I have yet to experiment with Oak chips! Cheers to you both! 🍻🍻

@UNIONFEATURES 8 месяцев назад

@@TheCheasequah3 I think the instructions on the oak-chip packet said to put them in for primary fermentation. I'll check to be sure though.

@CitySteadingBrews 8 месяцев назад

@UNIONFEATURES I still don't recommend it.

@bradw3869 8 месяцев назад

I don't have an accurate reading from the start of my must. Im 7 days in and my notes got mixed up. Pretty sure i have a gravity reading written down but it was before i added another half liter of water. Could i just take a reading now and hope that all sugars ferment within my yeast tolerance?

@CitySteadingBrews 8 месяцев назад

The final readings are more important really. That is unless your og is off the charts.

@CitySteadingBrews 8 месяцев назад

Taking a reading now won't really offer any useful info.

@tomsdavispinkis411 8 месяцев назад

I find that yeast alcohol tolerance is misleading; yeast doesn't know how much alcohol is in the product. I've been using Voss Kveik for high abv beers which has a tolerance of 12%, but I've easily reached 15-16% with no off flavours

@CitySteadingBrews 8 месяцев назад

It's like the pirate code.. more of a guideline.

@TrinkyG 8 месяцев назад

curious have you ever had a brew stop altogether despite being fine on sugar content and getting lots of yeast and nutrient and perfect PH? I've had 2 large 5 gallon brews stop at 6-8% ABV and never had this happen where I couldn't fix it or make it go further in fermenting the sugars....

@CitySteadingBrews 8 месяцев назад

It's rare, but usually there's a reason. PH, temp, dead yeast, etc.

@TrinkyG 8 месяцев назад

@@CitySteadingBrews same here but I have not found issue with yeast, PH, temp or even sugar. so I am greatly puzzled.

@jeffklein602 8 месяцев назад

Try a yeast nutrient @@TrinkyG

@CitySteadingBrews 8 месяцев назад

They did.

@CitySteadingBrews 8 месяцев назад

Could be the ingredients. Some things naturally prevent fermentation. What are you starting at for sg and what are they stopping at?

@zackrycroft3497 6 месяцев назад

What's the highest OG you have successfully made a mead with?

@CitySteadingBrews 6 месяцев назад

I don't really remember but something like 1.140ish? I do not recommend doing that. High chance of a stall. Better to step feed those higher abv ones.

@MadViking 7 месяцев назад

Have you tried QA23 yeast?

@CitySteadingBrews 7 месяцев назад

We used it a couple times.

@MadViking 7 месяцев назад

@@CitySteadingBrews not to draw it out any quick comment about it?

@CitySteadingBrews 7 месяцев назад

It didn't strike me as anything amazing or great, nor was it bad... I really don't recall anything much about it to be honest.

@brendanmulhall9095 8 месяцев назад

For cider, the perfect OG is 1.042

@CitySteadingBrews 8 месяцев назад

I like the idea... but... :)

@micropat5341 8 месяцев назад

Ok, so when loads of people start peeing in the pool, that's enough alcohol. Got it!

@CitySteadingBrews 8 месяцев назад

Something like that.

@scottmiller9490 8 месяцев назад

Any pee in the pool is too much pee in the pool...Just saying..

@CitySteadingBrews 8 месяцев назад

The point was you wouldn't notice... but I agree.

@julietardos5044 8 месяцев назад

Welcome to my ool. Notice that it doesn't have any P in it. Please keep it that way. Or maybe, Welcome to my L. Notice that it doesn't have any P or poo in it. Please keep it that way.