Yeast Hulls Vs Nothing Added - Mead Test! 

I was thinking the same thing! Lol, I think she wore that shirt on purpose as a subliminal message

That’s great

😐

LMFAO

We appreciate that! Thank you for watching!

Vykk I'm just starting out ... your explanation makes my internal science geek hap hap happy. I am opening a distillery and hoping to try my hand at mead and wine... would love to pick your brain.

What kind of mead did you make? 😁

@@HolyPineCone it was a honey Mead and I put just a few grapes in it to flavor

Same

I don't even own food coloring, lol.

@@CitySteadingBrews cherry juice?

If I hadn't... someone would say the test was flawed, lol.

@@CitySteadingBrews very true.

I'm making a wine right now and I totally noticed the same thing. I've only made a beer and now a wine but both were dry pitched and active within an hour. Minimal activity but active. I think it's still working it's way through though because there's not many bubbles on the surface. Just airlock activity.

In person, there was really no difference.

That's what I was wondering since I mostly brew ciders (I don't make a lot tho).

how cold

Roughly the same yeah. I don’t see yeast hulls adding a significant nutrient to mead.

Did you rinse off the Craisens? I know they're coated in sunflower oil.

Honestly the bubbling isn’t all that important. When it stops… might be time to take the first reading… that’s as much accuracy as the bubbles give really :)

You can do either or both. In primary you will get the essence of the fruit since it's fermenting. If you do it in conditioning, you get more fruity flavor. Doing both gives the best of all worlds.

Several times. From concentrate and dried.

Same thing pretty much :)

US gallons :)

@@CitySteadingBrews Thank you so much!! :)

We removed that series as we felt it was promoting bad or outdated information.

@City Steading Brews that's what I assumed. It's all good. That's probably for the best.

Take a reading before doing anything.

@@CitySteadingBrews will do!

@@CitySteadingBrews so two weeks in.. went from 1.126 (not 1.123 I checked my notes) and now it's down go 1.076 and not a terrible flavor so far, so I'm going to let it keep going another week or two before I rack into something else. I was curious about cold crashing, is that after secondary fermentation or during usually? Before bottling I assume, but I was going to leave a bottle in the fridge at all times after it's done anyway. My goal is to let it stabilize naturally and not pasteurized it or use chems like everyone wants to. Also I was wrong about activity stopping. It's still there just slower.

Cold crashing is totally optional. We almost never bother. It can sometimes help with clarity. The only way you can effectively not stabilize or pasteurize is if you let it finish dry or know for absolute certain you passed the alcohol tolerance of your yeast.

It makes no difference.

They're all quite different. Fermaid O is my suggestion and a test on that is forthcoming. The rest I don't use, not a fan of diamonnium phosphate.

CS Mead and More Thanks. Excited to see your test results

It’s 71b yes.

Derica said she'd make one :)

Yes.

Depends. We omit them a lot and don't really have problems. If you're making super high gravity simple mead, I would use nutrients.

I would rather use tea as it’s closer to a natural product.

We didn't film it, but, wasn't much difference when I've tried it. I suppose it's something we can do.

Check out their beginner mead video.

Search for Joe’s Ancient Orange Mead

Maybe in nutrient deficient brews. Can’t hurt.

Slosh the sanitisation liquid around? Wipe the inside and outside down with a cloth dipped in sanitiser? As long as sanitiser touches the bucket it should be fine.

@@eddavanleemputten9232 It was a joke....

@@Cancle771 - I suspected. Bit just in case... 🤪

Well... with this test, a little but not much in reality.

you wanna make a cheese mead?

I would NOT use nutritional yeast.

That is a good question. Many use what their local brew shop recommends or has. Many use whatever is recommended on forums and pushed by the companies that make said products. We try to keep things as simple as possible and prefer Fermaid O as it is organic. As far as suggestions, we encourage our viewers to try things out and use what works best for you in your specific environment.

Nope, very different thing. Nutritional yeast is a flavor additive, and would make a cheesy type flavor in your brew.

People complain when I put it in... complain when I don’t... so I just change it up.

@@CitySteadingBrews Don't worry about the haters, you make great, educational, funny and feelgood content! Don't let the toxicity of internet get on your nerves! I know its hard, but you have to try and ignore bad vibes! (My original comment was just a throwaway trolling attempt, didn't think you'd consider it a criticism) I just got my shizz together, tomorrow will mark my first ever fermentation and it's all thanks to you two!

@@CitySteadingBrews fwiw it only bothered me when it was supermegaloud and broke my eardrums. Ever since you normalized the volume TRBOS has been fine mr white bucket of levitation creeps me out a bit though

There are a few tea-based meads and wines Brian and Derica make videos on. If you go to their channel page and click on ‘videos’ or if you use the search bar that’s on their page you’ll find it. They even made a video on how to search RU-vid. I’m certain you’ll find a recipe or information in those videos that you will like and/or find useful.

You know I wouldn't have noticed, it does sound good

Actually we are doing less audio processing!

LOL, so true.

Nope. Wanted to have this hairstyle for years but had to look civilized for wedding photography. Now that we are full time CS’ers... all good!

@@CitySteadingBrews do your D&D characters end up with this cut as well?

@@CitySteadingBrews I dunno, seems most people aside from the truly anally retentive wouldn't notice it. And who doesn't expect an artist to be at least a little eccentric? Seems perfectly normal to me, anyway.

@@MrAcuta73 maybe, but... trying to be more mainstream is better when folks are hiring you to photograph their baby girls special day. Looking like a tattood viking standing at 6'2" isn't so comforting for some I guess!

@@CitySteadingBrews Certainly possible, but again, really the fringe anally retentive types. But, could never blame a person in business for wanting to stay middle-of-the-road so as to not push away a potential customer, either. I've seen painters, photographers, etc with some pretty wild grooming habits (or lack of). The topnot and facial hair isn't so extreme. My heritage is Germanic and Norwegian. I probably have a soft spot. ;)

What kind of yeast do you use? Where do you sit it to ferment? If the temperature swings wildly it can stall. There's a lot you could try to change to see if it helps, try one thing at a time to see if it's any of them. Although, if you're only doing one batch each year it could take awhile to figure out.

@@WeneDog0628 D-47, or EC-1118. Fermenter siting on a cart in kitchen, with a stable temp of around 65 deg.

@@cindydotson5686 if the fermenter is just out in the open, light could be affecting it. I keep mine in a closet that doesn't get opened during the day as a precaution against too much light.

@Cindy Dotson - I tend to use baker’s yeast for traditional mead and it ferments in the dark at a temperature of around 18-20°C which is 65-68°F. Usually I get an ABV of around 10-11% (final gravity around 1.075-1.085). That is provided I don’t add spices that would inhibit fermentation and I de-gas almost every day for the first two to three weeks by giving the fermenter a swirl. Of course, that’s in my home and with the baker’s yeast I have access to. I want to see what step feeding does to baker’s yeast in a simple mead. Might start an experiment soon. That starting gravity of 1.135 seems high: by my calculations it could go to 18% depending on the yeast. What ABV are you shooting for? As is, the starting gravity and the final gravity you mentioned give you an ABV of 4.59% to 4,72% depending on which formula you use. That leaves a lot of residual sugar. The tolerance of your yeast is higher... by quite a bit. I’m intrigued. Perhaps adding nutrients in the form of a bit of boiled yeast can help. How warm is your must before you add the yeast? If it’s too warm, you might be giving it a hard time in the beginning. I try to stick as close to room temperature as possible. Do you use spices? They can inhibit fermentation. Perhaps you might consider checking out Brian and Derica’s recipe for simple mead, and go from there. Just click on their channel, click on videos and either scroll through all the videos (or watch them all, they’re fun to watch!) or go to playlists and choose the playlist for starting brewers. Alternatively you can use the search bar on their page. I hope this helps and happy brewing!

Starting gravity is too high. Your starting gravity should be at 1.060 ( It's how I ferment grape ) When it drops to 0.990, you will get ABV about 9.45% something like that.

They alter flavor a lot, but don't do much else so we left them out to make the test a little more simple.

I would say only for nutrition starved brews.

@@CitySteadingBrews that's what I was guessing, but with my meads I'm making, they are complex enough to have good nutrients. I've got your hibiscus blueberry mead brewing that had hulls added and then I'm starting a strawberry, orange peel, and clove mead this weekend