i just drink and see how many glass it takes to get me drunk
@tommyrea
10 ай бұрын
Same 😂
@Arbidarb
10 ай бұрын
Right?! It's not like you need an accurate abv for your homebrew basement juice.
@madrenwillims4391
10 ай бұрын
2.3 glasses till you dont wanna stand up is the sweet spot
@StopLookingAtMyAcc
9 ай бұрын
Ido the mirror check. As soon as looking in the mirror you see yourself looking drunk but you still are sound of mind check how much you've drank and adjust accordingly 😂
@jakemcavoy2554
7 ай бұрын
If you drink to get drunk, you have an alcohol problem.
@0fficerJimLahey
10 ай бұрын
"so you just made a batch of mead" I most certainly did not
@juliusevola4135
10 ай бұрын
drinking more of that swish mr lahey
@matthewgower
10 ай бұрын
I don’t make liquor, the liquor makes me
@4-Methylaminorex
10 ай бұрын
@@juliusevola4135lmfao RIP Lahey
@mototoad1242
10 ай бұрын
Be the liquor Jim.
@cl34ve
10 ай бұрын
That was your first mistake
@ronniewatts9110
10 ай бұрын
It's hard to believe that no one has made a tool to test alcohol % .... But they have made a tool to test your blood alcohol.😂
@leothecrafter4808
10 ай бұрын
You could just GC it, but not everyone has one just standing around, they're big, expensive and need cylinders of buffer gas to run
@Vidar93
10 ай бұрын
There are other methods that can tell you. An alcohol refractometer is a pretty quick and easy as well as accurate way to test the liquid directly. They just tend to be more expensive for wines, meads and beers with higher sugar content than the ones for spirits or the method he used in the video. Though you would think they would have invented something equivalent to ph paper by now for it.
@-pyrosef-
10 ай бұрын
I'm a machinist and we use a refractometer to test oil levels to see if they have too much water in them. I feel like you could do with this with alcohol as well
@rebel4466
9 ай бұрын
It will relax you to know that there also is the vinometer. Alcohol measuring device for wines and the like. Specific gravity is just convenient, as you're measuring the sugar content anyway and are measuring again to see if any sugar is left. So you have the two needed values to calculate the abv already. Why use another tool?
@josheh_.
9 ай бұрын
@@Vidar93how do you know all that but not know litmus paper😐
@Coolcat2119
10 ай бұрын
You can also buy an ebulliometer. This is what I use for my wine. It is more accurate than a hydrometer.
@doms132
9 ай бұрын
They are also quite expensive
@minisniper99
8 ай бұрын
they are also like $400
@anulu-momento
10 ай бұрын
The ol booze stick will always be the best smelling thing ever
@indrajitkonar5461
10 ай бұрын
There's another......
@nobodyinparticular968
10 ай бұрын
@@indrajitkonar5461?
@XroorX
7 ай бұрын
Started making mead last week based on your videos and would like to give additional insight: 1. Wrapping a electric blanket around a glass Carboy will do wonders for speed of fermentation. 2. Constant decanting PIERCES that fermentation seal at the top of the liquid, causing the process to go into a shock and resets the fermentation. Glad that your videos have made me less reliant on globalist entities, as now I can brew my own future currency
@IvanGonzalez-sr5ku
10 ай бұрын
I am 15 and i dont think of ever making mead in my lifetime and thus i must watch this video in its entirety so I can keep the info locked in my brain for it to never be used.
@boogaloo_weed
6 ай бұрын
I made hard cider when I was younger to get drunk lol
@slowmocrashnburn
6 ай бұрын
When you get older and discover things cost money, and also the things you are paying for are lower quality than what you can make yourself for cheaper, you may find a use for this information. Until then, enjoy being a kid. Worlds your oyster my dude.
@williamlawson3039
10 ай бұрын
In the old days, they used to try to set it on fire, if it doesn't set on fire it's under 40 proof
@tommyrea
10 ай бұрын
I just drink four glasses and see how it feel. Its ABV is always higher than I expect
@CactusBrannigan
8 ай бұрын
Is there a way of making mead with a lower alcohol content? Or is the flavour not going to be same, cause I really don’t like being drunk but this shit looks fire
@LazyBoyA1
7 ай бұрын
@@CactusBrannigan Use beer yeast instead of wine yeast, should give you around 8% ABV or you can use less honey and/or more water so it has less sugar to convert into alcohol. Idk why you would though, easiest solution is just to drink less of it hahaha. It would probably have extremely different flavors. A beer yeast would probably be sweeter if you use the same amount of honey measurements per water as regular mead, since more honey would stay as honey and not converted to alcohol. I'm not sure how the flavor of diluting the honey would be, probably just a dry burning flavor with a hint of honey.
@ethanletzer3507
10 ай бұрын
Refractometers can be used to measure the alcohol content of a fermented beverage directly. This is done by measuring the refractive index of the beverage and comparing it to a calibration chart or using a calculator.
@trymatic7151
9 ай бұрын
That doesn't account for sugar content
@lonniepoet
10 ай бұрын
I am truly fascinated by all of this. Thank you.
@redditor767
10 ай бұрын
Hay I have a question. Can I use baking yeast or bread yeast for mead? I don’t know how to get those expensive fancy yeasts out there and I’m tryna enjoy some mead. Also I love your channel bro keep up the good work
@derdiedasananas8236
10 ай бұрын
You can but it could change the taste
@ovhgermany9958
10 ай бұрын
Yes, you can use baking yeast or bread yeast to make mead, but it might not yield the same results as using a yeast specifically designed for brewing. Baking yeast is selected for its ability to produce carbon dioxide quickly and consistently, rather than for its alcohol tolerance or flavor profile. This means your mead might have a different taste, and the alcohol content might be lower because baking yeast usually has a lower alcohol tolerance than brewing yeast. It's definitely worth a try, though, especially if brewing yeast is hard to get. Just make sure to properly sanitize everything and follow a good recipe.
@redditor767
10 ай бұрын
@@ovhgermany9958thanks mate
@stevenn1940
10 ай бұрын
@@ovhgermany9958 this guy's got the right of it. Any yeast will work, even wild yeast, but yeast bred specifically to tolerate higher concentrations of alcohol (and have a better taste, yeast itself has a taste) will produce better products. Back in the day, when making mead, they used to have "magic staffs," and every batch of mead was stirred with it. They didn't know why, but those particular sticks made the mead much better. Today we know, a good strain of yeast infested the staff, and stirring it in the must spread it into it. So even ancient nordic peoples had specific yeast! So use the good stuff!
@MassivePonyFan
10 ай бұрын
I used normal yeast. No checking anything. Used a plastic bag not an airlock. Used plastic 2L bottles to ferment it.
@ivonrokko7565
10 ай бұрын
Love your channel im going to pick this up as a hobby soon i really appreciated the experience!
@shawnpaulzuccarellorizzo
10 ай бұрын
i just give it to my friends. When they stop going blind, it's all good.
@TheDurk
10 ай бұрын
Sugar is converted to alcohol and CO2, which is why drinks made in this fashion are also carbonated. This mechanism is also why yeast is used in bread to make it fluffier, the yeast adds air to the dough and makes it rise.
@lc9991x
10 ай бұрын
Wine is made the same way isn’t it? Why isn’t it carbonated?
@dfcw
10 ай бұрын
@@lc9991xThe comment above isn't strictly true, most home fermentations use a device called an airlock which allows CO2 to exit the fermentation vessel. If you did not allow the CO2 to escape it would be carbonated. After fermentation particularly with cider it's popular to add a little bit of sugar into a bottle and then seal it and leaving it a bit of time to carbonate as the yeast in the bottle will convert the introduced sugar into alcohol and CO2 and now the CO2 can't escape resulting in a fizz. Don't put too much sugar in the bottle though as it can explode if under too much pressure hence the reason for airlocks on the fermentation vessel. In short liquid + pressurised CO2 = carbonation.
@orion7741
8 ай бұрын
Lol, there is ZERO carbonation in mead and wines. Just because yeast is used does not mean the liquid will be carbonated, its 100% dependant on the brewing method.
@Al0str0ss
Ай бұрын
Slavic people: How much alcohol is in there? - Enough.
@luckyvaun
10 ай бұрын
Damn yeast eats itself to death for our funsies and silly goose times
@Sukkanurmi
Ай бұрын
In finland we dont check that we just drink and calculate based on the side effects (home brews ofcourse)
@hofile6765
10 ай бұрын
I am honestly tempted to make my own mead but I know nothing (but have a lot of honey which was given to us like 3 5l bottles)
@commonsense.1014
10 ай бұрын
$3 bottle of juice at the store. 1 cup of sugar.(white or brown. Up to you) 1 packet of yeast. Let sit on a semi dark location. 1 month later........ Cool chill for 5-24hr (not a requirement) it to make solid masses fall to the bottom. Convert to storage bottles. Let set for 3-4 weeks to remove bitter gases.. boom. Now you're a brewer.
@levene_c098
9 ай бұрын
@@commonsense.1014 I personally use a nice, super fast acting yeast that comes with nutrients-- I'd buy a 1 gallon bottle of JuicyJuice branded juice of any flavor (because it doesn't have a specific additive that will kill the yeast), sprinkle in 4 packets of sugar (literally can take those from any coffee shop or restaurant). Then, I'd shake it around to aerate and oxygenate the mixture (crucial for the beginning process of fermentation), and screw the cap on tight, and unscrew about 1-2cm to create a one-way air-escape. Make sure to swirl it a couple of times the first few days, let it sit and swirl once per day for the next 5-7 days, and you've got yourself a spiced juice running in about 13-17% AVB in a week. Cold crashing it will help when you do go to place it into storage containers (so the sediment falls faster). Additional step: place the brew into a large bucket and freeze it, and then let it melt slowly to collect the alcohol (cold form of distilling). Alcohol freezes warmer than water, which makes it melt first, resulting in a higher ABV% and clearer final product.
@JohnJohnson-lk5mt
10 ай бұрын
It’s not measuring how much sugar has been consumed, it’s measuring the density of the liquid. Since alcohol and water have different densities, this allows you to calculate how much of the liquid is now ethanol assuming the rest of the liquid is water.
@dfcw
10 ай бұрын
True, but it can actually be used to measure how much sugar has been "consumed" if you know the change in density. More usefully you can use this figure to calculate how much sugar is left in the liquid.
@orion7741
8 ай бұрын
Actually a hygrometer will tell you how strong your alcohol is. A hydrometer like you have is ok, but you have to do math, but a hygrometer is way more straight forward.
@Dh-hg5ym
10 ай бұрын
For my 20th birthday i wanna get this all set up and have it set til i turn 21 so i dont gotta buy anything and i can just try and pick the flavor
@dfcw
10 ай бұрын
Why wait till you're 21? ;)
@GalickGun92
10 ай бұрын
I used these for fuel when I was a marine.
@JohnWhite-ms5wr
10 ай бұрын
Yeast are hard-core. They either convert all your sugar to alcohol or die of alcohol poisoning on the way there.
@robertporter6683
6 ай бұрын
Moonshiners use the bubble method to determine how much alcohol is in a batch.
@RR-wm9us
6 ай бұрын
Didn’t make Mead. But made Tepache 😅and I forgot about it. I opened it and it smells like very strong beer. Taste it and it and it was very strong.
@kylerlemieux9267
10 ай бұрын
Damn yeast really lives life on the edge eh? 😂
@captainrobots1
Ай бұрын
I've accidently made alcohol Yeah, it tasted like ass. I had a sugary drink like Kool aid but diffrent brand and added sugar. Didn't finish it and went out of town and forgot about it and it turned to alcohol. So at some point some natural yeast floating in the air got in and started fermenting.
@igo1558
9 ай бұрын
Can you tell us how to check for methanol contamination.
@thegingerbeerguy
7 ай бұрын
Fermentation is good because it does not have risk of methanol contamination unlike distilling which is why it is illegal. Hope this helps 👍
@cefrinaldi8060
10 ай бұрын
Is that really necessary? Since i do just drink it until i passed out.
@themoderndaygamer637
10 ай бұрын
Take a drink and see if it’s 3 of less glasses to get you buzzed if it’s more it’s not strong enough
@zuru7266
10 ай бұрын
Drunk on their sheet
@ZephWolf
10 ай бұрын
Rlly dude? You asking me to do fancy mathematics while wasted?
@astrotakota
10 ай бұрын
“So you got detention”
@anwahadriaanse4174
10 ай бұрын
As someone in the medical field...I just submit a sample to the lab and they will tell me the alcohol concentration hehe...alternatively u could..
@niklas8565
10 ай бұрын
And what about an alcoholmeter (vinometer)?
@leonel9124
10 ай бұрын
Way easier
@chindo_translator
4 ай бұрын
How about brix for alcohol?
@Ada-dn8zx
9 ай бұрын
All i see is the most complex chemistry practical exam ever made
@XEndlessSteelX
10 ай бұрын
I wouldn't even make a batch of mead if I could.
@fabianperez9030
10 ай бұрын
That’s so weird I just learned this in chemistry tdy mass of element over mass of compound x 100 to see the percentage
@tylervue306
10 ай бұрын
Personally, I’m usually able to tell if there’s enough alcohol when I stop having withdrawals.😃😀🙂🤨😐😦🤮☠️
@yazeedyazeed6182
10 ай бұрын
I am a Muslim never will I make or drink this yet I like knowing how to cause it’s interesting
@blakehoward2804
10 ай бұрын
Just commented on another video to ask this 😂
@Vectorechanel
9 ай бұрын
they do make the tools, it's just a couple thousand dollars 😅
@godusopppppp
9 ай бұрын
Homie I'm just gonna drink the shit and get drunk
@bonitobonita9263
10 ай бұрын
Would it be keep “age” like wine does once it’s bottled?
@ravensilvertounge3274
10 ай бұрын
From what i understand, if you bottle mead thats still fermenting (especially into something like a glass bottle) you run a risk of creating a 'bottle bomb' where the gass caused by the continued fermentation cause the glass to explode. When youre ready to bottle the mead theres a couple different things u can do to stop it from fermenting but satabalizing it with specific chemicals is the easiest (if i remeber correctly)
@stevenn1940
10 ай бұрын
@@ravensilvertounge3274 To be more specific, Yes, any fermented drink will continue to change after it's bottled. Minute changes, due to the presence of the cork, and the fact that the cork is somewhat permeable. Bottling a drink that is still fermenting in a regular wine bottle does create the risk of it rupturing; they aren't rated for pressure. However, you can bottle early if you bottle into specific bottles (like beer or sparkling wine bottles), that are rated for pressure. Typically, it's best to wait for it to finish fermenting first. This also ties into the idea of backsweetening your wine/mead (same thing, at the end of the day). You should only add enough sugar to the initial batch that the yeast can consume it all: ideally, you won't have any sugar when it is done fermenting. This makes it much easier toaccurately measure how much alcohol is in it, and also gives you more control over the process. When you're ready to bottle, you can add your sugar, along with an amount of potassium sorbate. Potassium sorbate is what companies add to canned/bottled juices to make them shelf stable: so they don't ferment in the can/bottle. It interrupts the yeast's lifecycle iirc. It's still alive in there, and still present, but... inactive. This is how you can add sugar after the fermenting is done and bottle it without the risk of it fermenting in the bottle.
@MyTime1863
10 ай бұрын
Technically, yes, you would normally age mead for about 2 months before bottling. I did both and found bulk aging to be better than bottle aging in my experience.
@jasonkane8200
10 ай бұрын
Math!!! Run for your lives!!
@Evangelical.
10 ай бұрын
You measure by taking a sip. If you can get plastered off one sip then you have the Holy Drunkards Grail
@theniacast4761
9 ай бұрын
they don't die instantly, they become inactive before
@slowmocrashnburn
6 ай бұрын
I heat my water to 160 degrees before adding honey. (makes the honey mix in faster) going over 180 degrees destroys the flavors. My question is does temperature effect the gravity reading?
@dryciderz
8 ай бұрын
How much, if any, attention do you pay to temperature when measuring your specific gravity?
@hereholdthiswillya
10 ай бұрын
Ahhhhhh! How about if I just take a sip and figure it out relative to the last IPA I had...
@terencewho
10 ай бұрын
cheers 😊
@Arbidarb
10 ай бұрын
Or you could just have an idea of your own alcohol tolerance and drink some. It's not like you need accurate numbers for your homebrew basement juice.
@lawli_skwagins25
10 ай бұрын
It'd be interesting to see mead made from sugar cane
@isaacgates5859
10 ай бұрын
Me too. Me and my fiance love mead but I've been vegan for a couple years now so he doesn't like to buy it too often.
@stevenn1940
10 ай бұрын
That's... just wine, friend. Mead is just honey wine. If you're not using honey, you're just making wine. Usually best to add fruit, since plain cane sugar doesn't have a very complex flavor, like honey does.
@kitkatelife8014
10 ай бұрын
Isn't it rum that's made from sugar cane?
@MyTime1863
10 ай бұрын
@kitkatelife8014 Yeah rum can either made from sugarcane molasses or sugarcane juice.
@MyTime1863
10 ай бұрын
Mead uses a honey for its must. Sugarcane would make rum, after you distill it.
@gosshawk
10 ай бұрын
Drink till you pass out and count the glasses
@georgethornburg9259
10 ай бұрын
Everyone has to do the spin!
@thehowefrank7537
9 ай бұрын
Okay, but how does one get those calculations with only a pencil and a piece of paper ? Given the idea that most people don't have a hydrometer....
@battfieldsniper1
6 ай бұрын
Okay i wanna try this but i want it to taste good
@SibuleleNovuka
9 ай бұрын
Do you have to use wine yeast or any yeast can do?
@AveragePootis
10 ай бұрын
Finna use moon sugar to make the wildest mead
@antcommander1367
10 ай бұрын
M'aiq knows many things most of which are not true
@no1bandfan
10 ай бұрын
I remember Sam Adams developed a yeast that was able to ferment alcohol up to 28% abv. Apparently it’s illegal in 15 states because it’s “beer” but beer’s not allowed to have that much alcohol in those states. It does however allow you to get a high abv with without distilling, which would require an extra permit from the government and more regulations.
@Joker-em6oz
10 ай бұрын
That sounds way too high to be fermentation
@drinmer1
10 ай бұрын
What about a winometer ? Made alcohol measurement
@gecgoodpasi1654
10 ай бұрын
If it doesnt knock me out after a few glasses it still can go a bit more
@orion8188
10 ай бұрын
Bro just get an HPLC, only 5 million
@andrewf7483
10 ай бұрын
Is this safe to drink while on 10-12 Benadryl with my brother?
@tdrbg0752
10 ай бұрын
Nuh uh. Theres propper things that measure alcohol, my grandad has one and he uses it for his wine.
@SoniWyd
10 ай бұрын
I feel like if made this it would somehow turn into poison and I would die
@KaityKat117
6 ай бұрын
is that not what a refractometer does? I've found them online for less than 20 bucks. Or you can get a fancy electronic one for a hundred.
@interwebxplorer2545
10 ай бұрын
Or just get an alcohol meter that uses abv 😂
@henryalexandercox
10 ай бұрын
Mead is the need
@PuertoRicanRattlesnake
10 ай бұрын
So technically you can make a liquor out of this?
@joshii32
10 ай бұрын
Liquor is distilled not fermented. Distilling yourself is illegal and dangerous
@savoteemu2739
7 ай бұрын
Yeast shugar and berries. And its an party In my house. How much honey shud I add In To 30L of this mead?
@TJ_The_Great13
6 ай бұрын
Question I made a mead batch that boyance’s at 30 is that okay?
@bradical2723
10 ай бұрын
So my question is. Wouldn't every ingredient you add change the specific gravity? Like say you add salt, won't that effect the density? Not sure why someone would add salt but the point is there are a lot of dissolvables that cone from wine ingredients and not all of them are fermentable sugars.. I guess I'm gonna do a test today when my hydro comes in lol
@_Gecko
10 ай бұрын
It would, but the yeast isn’t going to consume the salt. What you’re really looking for is the difference in initial and final specific gravity. That tells you exactly how much sugar was consumed and therefore how much ethanol was made. The nonfermentable sugar thing should definitely be a consideration. Erythritol, xylitol, sucralose, and lactose are all nonfermentable sugars but can still raise the gravity reading of your brew. Since they will still be present after fermentation, though, they will not be included in your alcohol calculation when you subtract your final gravity.
@diazmeiardi1108
10 ай бұрын
What kind of yeast can I use? Is it the same that we use for bread?
@dfcw
10 ай бұрын
You want to use wine / cider yeast. Bread yeast will work but it isn't intended for this use case so it will result in a harsher flavour.
@cashflyer
7 ай бұрын
Wait... there is no tool to take a direct reading of your alcohol? Nothing at all - like a Proof and Tralle Hydrometer or an alcohol refractometer???
@milanpapp758
8 ай бұрын
Ez drink the bottle and see how drunk you get
@chindo_translator
4 ай бұрын
How many persen of alcohol tolerance does mead can handle before the die?
@thedroid4681
4 ай бұрын
Oops. I didn't measure before. Guess it's gonna be a suprise
@ichaboi6643
Ай бұрын
My first gravity is 1.120 is that too much?
@simonlocklear717
10 ай бұрын
You really don't need yeast cuz it would give you the shit..lol
@JohnBender1313
10 ай бұрын
Well what's their tolerance?
@docternoblex
10 ай бұрын
14.7% is acceptable for me
@Ratpalace
10 ай бұрын
I don’t care how much alcohol is in it lmao
@master-alucard3929
7 ай бұрын
What age do you need to make it
@tebill8248
10 ай бұрын
Use a fractometer. 75 to 100 bucks
@canadiancossack3316
9 ай бұрын
Bro I wait till the yest dies and I assume it's at like 18%
@lunatic2178
9 ай бұрын
This video is so view botted 190 comments and almost 600k views
@phillydterminaldisease6578
10 ай бұрын
can't u use a refractometer?? i used one to make pork soup it had to have a specific amount of alcohol 🤷♀️🤷♀️ idk man i just worked their
@AnOdinaryReaper
10 ай бұрын
Mead or race fuel? 🧐
@CrankyPants05
10 ай бұрын
So how do you get the yeast out and or dead? Or do you just drink it with the yeast still active?
@dfcw
10 ай бұрын
So you normally you wait until the end of fermentation when there is no sugar left which results in the yeast being stalled (lifeless but not dead). If you drink this mid fermentation it can result with a poorly stomach in some people however I believe this is a minority.
@CrankyPants05
10 ай бұрын
@@dfcw that's really cool thank you!
@JackDawnson-dc1or
6 ай бұрын
How do I do this without a hydrometer
@phillydterminaldisease6578
10 ай бұрын
bet you can't make korean rice beer or sake 😂😮
@joshii32
10 ай бұрын
No, not with these tools
@floridaman3892
10 ай бұрын
It’s at least 2
@dominicgalloway4481
10 ай бұрын
My hydrometer just has the percentage on it. So that way, you don't have to do any math.
@dfcw
10 ай бұрын
Potential % ABV is different to actual % ABV.
@dominicgalloway4481
10 ай бұрын
@@dfcw if it says 13% on it, and it goes to 0%, and it's not sweet... It's 13%. I use yeast nutrients and good yeast. I also don't use shitty sugar. I get maximum yield. It's really not hard. I sometimes even stop the brewing process, so I don't have to back sweeten drinks, and I know exactly how strong they are. It's easy as fuck. I also like to cold crash it and use Bentonite to clarify it. I have tons of brewing equipment. I mostly just do it for fun and for giving gifts. My family loves my wine even though it's only aged about 3 months or so. I don't use sulfites because I have an intolerance to them. You can't really age it well without them.
@dfcw
10 ай бұрын
@@dominicgalloway4481 That's cool man, I miss interpreted you, I thought you meant that you only put it in at the begining and used that as the ABV after brewing.
@dominicgalloway4481
10 ай бұрын
@@dfcw oh you're good. I didn't really explain it well.
@Arktic06
9 ай бұрын
Is your mead for sale ?
@an-2253
10 ай бұрын
Dont use a used hydrometer that you dont know the history of, we use em to measure battery charge, you'll not have a good time if you take a sip of battery juice
@apollowellstein188
10 ай бұрын
Can you make a high proof mead?
@connorbeck575
10 ай бұрын
The highest alcohol yeasts are wine yeasts that can survive up until about 18%. You can't make alcohol stronger than that without distillation. You could distil mead to make a liquor or add distilled alcohol to mead to make it stronger, but mead with a shot of vodka in it may as well be considered its own type of drink.
@nicholaspoling9691
10 ай бұрын
If alcohol is made with Yeast + Sugar would sugar water + yeast make anything?
@dfcw
10 ай бұрын
Yes all you need is liquid + yeast + sugar. It would taste rubbish to drink sugar wash though. If you want to try some more creative liquids such a supermarket juice etc. Make sure it doesn't contain preservatives such as potassium sorbate as yeast doesn't tend to thrive that well with it.
@dfcw
10 ай бұрын
To help incourage your yeast colony it's helpful to add yeast nutrients too.
@morpheus2615
10 ай бұрын
Who cares? Most natural fermentation caps out at about 20%. So its light weight
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