reasons to use swirling: - degassing - mixing the yeast you left sitting on top of the brew for a day or so to give it more oxygen contact time - mixing and moistening solids floating at the top to avoid mold grow - to make the airlock go extra bubbly while you cup your hands around the airlock and sniff the aroma. This can give a rough idea if a solid has extracted enough or not. Or just for he sake of hyping up a pair of nostrils for your future brew.
@CitySteadingBrews
3 жыл бұрын
Yup. I do recommend doing it…. However, it’s not the live or die consequence that some make it out to be :)
@robcerasuolo9207
3 жыл бұрын
When I read "swirling," I think of the music I listen to, which goes especially well with "Strawberry Wine." 😉
@alexcan669
3 жыл бұрын
The old background, awesome!. More videos like this one it feels more personal and homey. Thor in the background lol
@kenw7098
3 жыл бұрын
Say swirl 5 more times.....lol great video Bri this is the best example for new brewers to see and understand what is going on.
@CitySteadingBrews
3 жыл бұрын
Glad you enjoyed it!
@TheWonderwy
3 жыл бұрын
Yeah, Brian being open about why he does the 'swirl', (sounds like a dance move from the '70's) "...sometimes I just like messing around with the brews... !" Of course you do. And that is one of the reasons we love your channel over all the others out there. Great info and VERY entertaining! Thank you for the surprise vid today!
@Operator8282
3 жыл бұрын
I found "the swirl" probably helped my 3 Lb clover honey/gallon and honneycrisp Cyser keep a decent fermentation, probably over what it would have done if it would have just sat there. every time i noticed it slowing fermentation, I'd give it a swirl. would perk up for 2 or 3 days, then slow again. Spent around a month doing that, til it would no longer ferment, and had partially cleared. Ended up around 18%, give or take a few tenths, with a full pack of 71-B and something like a 3.5 month fermentation, with it almost coming out "dry". in my honest opinion, the swirling helped, either to speed up the brew or off-gas enough disolved CO2 to allow for just a bit more elbow room for the yeast to power through a chunk more honey. Anecdotal, I know, but who has a few million to spend on the study to REALLY get to the bottom of it?
@Wagmiallday
Жыл бұрын
Hahahhahaha I can totally relate to just wanting to mess with a brew. I wake every morning to just watch the bubbles lol
@TheRscorp
3 жыл бұрын
Big believer in swirling during the first week or fermentation. Helps out the yeast and gives them a less toxic environment. For anyone just starting out you just have to be very careful in the beginning because there is a LOT of CO2 and you have to swirl gently or your brew can shoot out of your airlock.
@RickDoveVoiceOver
11 ай бұрын
I started up my first brew yesterday after binge watching your channel. I’ve gone for an orange blossom with orange zest combo and already I’m getting some beautiful marmalade smells coming off it. I just wanted to say thanks for putting out such useful content with two very friendly faces. My journey is just starting but I know I’ll keep coming back here for pointers. All the best to you
@CitySteadingBrews
11 ай бұрын
Awesome, happy to help!
@RickDoveVoiceOver
10 ай бұрын
@@ik9363 it’s aging at the moment so it’s got a young mead boozy tasty but the orange zest is coming through clear and strong. No vomit thankfully!
@RickDoveVoiceOver
10 ай бұрын
@ik9363 I just used the zest. The pith is indeed what ruins your flavor. Juice is best added in secondary but it will dilute your abv. Nothing wrong with zest in primary or secondary though and it’s given me a beautiful flavour. Needs backsweetening as it finished dry but it’s promising for sure
@SubDUex
3 жыл бұрын
Just a little feedback, I am very much enjoying these shortform videos lately in addition to the normal ones. Thanks for the bonus content!
@CitySteadingBrews
3 жыл бұрын
Awesome! Thank you!
@SallamandaChambo
3 жыл бұрын
Another great video, thank you Brian. I've just realised you guys are the Bob Ross of mead making, so soothing to listen to with good vibes all round.
@davidmcdonald4771
3 жыл бұрын
I've been using the "swirl" for 2 of my last 3 fermentations. One of my female neighbors that enjoys a bit of the honey fermentations had a coniption fit, almost apoplectic you might say. After she calmed down i explained what i was doing. Her husband now has a new wine/mead setup. He has asked me for advice on when and how to "swirl " . I gave him your channel to watch and learn as you brew similar to me.
@manuron553
3 жыл бұрын
Liking these short informative videos in between the regular ones.
@CitySteadingBrews
3 жыл бұрын
Glad you like them!
@RebelCowboysRVs
3 жыл бұрын
Being disabled, shaking up a gallon enough to mix in honey was a pain, so I built a big magnetic stirrer. Essentially a fan with strong magnets glued to it, and a stick magnet coated in Teflon dripped inside the jug. It's strong enough to create a vortex in a full gallon jug. So I sit the jug on the stirrer, fill it half full of water, drop in the magnet and turn on the stirrer. I can then dump in everything else and it mixes it for me, while the vortex also pulls in air. Problem solved. But then it hit me, what would happen if I just left it on the stirrer. While I can't say anything about taste yet, it made a huge difference. Fermentation gets going much faster, and finishes way faster. I have a gallon of weak meed (one pound of honey) that sat on the stirrer for a week and has spent another week off and is almost crystal clear now. I also have a second gallon that just came off the stirrer after a week and is clearing with no bubbles to be seen anywhere in it. I do not have a hydrometer, but normally I still have bubbling 2 to 3 weeks in using the same ratios of ingredients. It may taste like crap for all I know. I also have not done two side by side to compare fermentation speed. But what I do know is that my S-shaped airlock actually bubbled over for the first time ever on me within an hour of starting the second batch this way. Not because of foam or lack of headspace, but because it was off-gassing so fast the star san in it bubbled out the top. I can only assume the constant mixing helps the yeast get to the sugars.
@Krawurxus
3 жыл бұрын
That sounds like something I'd like to try. What do you suspend the carboy on? I assume the fan is running underneath it? And where'd you find a teflon-coated stick magnet like that? I may try and upscale this for a 6-gallon-container.
@RebelCowboysRVs
3 жыл бұрын
@@Krawurxus The fan is just stuck inside the box it came in and your container sits on top of the box. You would need a stronger box for more weight. Search for "worlds easiest stir plate build" Bitter Reality Brewing made that video last year and I just copied him for the most part. I bought bigger magnets than his. But I found them using his amazon links to see what I neaded then searching for bigger. I also cut the guard on the fan to make it slightly smaller, and then glued it to the rotating part of the fan. That gave me a rotating plate that was easy to glue big square magnets too instead of the tiny button magnets he was using. Mine could be mounted under a plywood table and still stir something on top of the table. 1 gallon is probably its limit as the fan is USB powered. But that's the biggest I have tried.It may work for 5 gallons but I think you would need a stronger fan.
@Krawurxus
3 жыл бұрын
@@RebelCowboysRVs Thanks for replying. I've found some nice big PTFE-covered lab grade magnet stirrers. But since they're so large, as is the volume of liquid they're meant to move I'll probably need some powerful neodynium magnets to get them moving. It doesn't have to be fast since I'm not looking for a full-on vortex, just constant movement in the liquid. I was going to build a sturdy wooden base with a hole in the middle, just big enough to accomodate the rotor running right underneath the fermentation vessel.
@ianthrower8744
11 ай бұрын
I find The Swirl to be a nice way to stay interactive with my brews ('cause honestly they'd be fine if I just left the alone, but I want to play with them). I swirl during primary, after primary, for degassing, gives me something to do. I love your philosophy and approach.
@CitySteadingBrews
11 ай бұрын
Thanks!
@jwoodward1776
3 жыл бұрын
Just bought the equipment to start this hobby. Looking to start my first batch here in a few days. Going to start with the "my first mead" recipe and see how it goes! Wish me luck!
@CitySteadingBrews
3 жыл бұрын
Good luck!
@canadianbench2554
3 жыл бұрын
I thought this might be why my question wasn't answered a couple of days ago. Thanks Brian. (Edit) now I was a le to watch this, I have the 5 gallon carboy and I usually sit cross legged with it in my lap to swirl. My kids love watching me when I do the swirl since they love watching the bubbles shoot out the top of the airlock. I think when I swirled in the first couple of days that the bubbles went about 2 inches above the airlock before falling on my hand. Kids couldn't stop laughing.
@steveday4797
3 жыл бұрын
Given my British ears, I keep hearing you say squirrel 🤣🤣🤣
@CitySteadingBrews
3 жыл бұрын
lol
@nomadismileseeker6611
3 жыл бұрын
I learned about why I need a blow off tube on my 2nd beer. Lol woke up this morning to a delicious caramel, coffee smell along with a foamy mess lol
@MadScientistSoap
3 жыл бұрын
Much needed video. Thanks for covering.
@larrydurham9359
Жыл бұрын
Glad I found this video. Thought I was doing it to much now I know I wasn’t thx for videos u guys have been really helpful in my new journey into the world of mead making
@ghoppr71
3 жыл бұрын
Thank you for all you do Brian.
@Max_Snellink
Жыл бұрын
It was good to see the bubbles up close.. My airlocks arrived today.. Different but glass made. There seems to be a top or lid on your airlocks verses mine that have a spouty opening. I'm going to use vodka as the barrier.
@captain92morgan68
3 жыл бұрын
Love this short little discussion style video. I typically prefer sweeter meads and ciders, so ive been looking into exactly what specific gravities constitute sweet vs dry. It discussed residual sweetness as a percent and specific gravity. Is residual sweetness only what's left behind after fermentation or does backsweetening count as residual sweetness? What do you use as cut offs for dry/semi dry/semi sweet/sweet?
@CitySteadingBrews
3 жыл бұрын
Honestly it's all personal bias. What is sweet to me may be dry to another. But, in general, below 1.010 for me is dry, over that is varying sweet. Beyond 1.030 is overly sweet.
@captain92morgan68
3 жыл бұрын
@@CitySteadingBrews Thanks for the help.
@JemyM
2 жыл бұрын
It took me half a year and 2 failed batches before I finally got this. Now I swirl my carboy in the mornings and in the evenings and it seems like one of the best results so far. As far as I know, this isn't just degassing but it also make sure the yeast do not fall to the bottom too soon and gives it good chance to keep eating both sugars and the extra nutrition put in simply by making sure it have access. My first batch I tried to degas by rotating a wooden stick in it. One of those first carboys pumped out 1/3 of it's content on my floor... In my second batch I forgot degassing and that failed miserably (still trying to get it to work after 3 months).
@alimohamed-xn1nz
3 жыл бұрын
If u do video for which food is good with wine drinking and the best way to drink or to fell right. Thank u for all u doing
@Peg-ee5ei
2 жыл бұрын
Thank you for the link to this video. It's kind of scary, because so many winemakers are vehement about not touching or moving the vessel until fermentation is complete. Paw Paw and his followers (myself included) have been very careful about this.
@supermanlxvi
3 жыл бұрын
Thank you for the vid!!! Spock rocks!
@gmscott9319
3 жыл бұрын
Hello shelves! I've missed you.
@markmanning2921
Жыл бұрын
Im wondering if at the end of the brewing when all fermentation has completed can the particulate matter in the brew be held in suspension by co2 coming out of solution thus preventing the brew from clearing up?
@roma1fd
Жыл бұрын
First, I would like to say thank you for your videos. I was bored and looking for a new hobby. Ran across one of your videos and now I'm hooked. I think I've watched maybe half of your videos. I'm on my 9 (1) gal batch 3(6 gal carboys) and I'm still experimenting. My question is, I've made a plastic lid that will go inside of my fermentation bucket, and I want to put it on top of my fruit bag and help keep it under the juices. I will keep stirring it but would like to keep the bag under the fruit. Can you see any problems with this process? Thank you
@CitySteadingBrews
Жыл бұрын
Seems okay if it keeps it under.
@AndyPaxTheGameCat
3 жыл бұрын
Silly question unrelated to swirling. Have you ever TRIED to make vinegar? I realize that it might seem counter intuitive for a brewer, but I dunno…Apple cider vinegar is a trendy Heath product, but not cheap. Maybe folks can make their own?
@CitySteadingBrews
3 жыл бұрын
We have, and will do a video on it.
@macharkness7823
3 жыл бұрын
Hi Brian and Dereka!!
@CitySteadingBrews
3 жыл бұрын
Hey there!
@wyattoquinn8197
3 жыл бұрын
If I am using the cap that came on the jar, do I still swirl, as I feel oxygen can still get in? This is day... 2, and I still have some questions
@CitySteadingBrews
3 жыл бұрын
If co2 is pushing out… oxygen cannot get in :)
@johnshaw6702
3 жыл бұрын
If you're using the loose cap method, just tighten it down and swirl, then loosen it again. If you're making a one gallon cider in the glass carboy it came in, the loose cap method works fine. After fermentation is going (after a day or two) tighten the cap swirl, then loosen until you hear it stat to whistle. That is the CO2 forcing its way out; the pressure inside the bottle is higher than outside, so oxygen can't force its way in. I've also found this as a way to stop foam pushing out of the bottle. As always, be careful.
@CallistoWolf
3 жыл бұрын
It's my homebrew and I'll swirl if I want to, swirl if I want to, swirl if I want to. You would swirl too if you homebrew. Doot doo doo doo doot! Ahem, good video sir. Thanks. :)
@Angus_Gibson
2 жыл бұрын
My mead process has nutrients being pitched in on Days 1, 2, and 5. I degas as I pitch the nutrients in, partially to prevent a blow off with the new nutrients creating foam. I do take the airlock off during these moments. I'm only on my second batch of mead. Is oxygenation a serious issue during these moments? I do leave the airlock on permanently until killing the fermentation and bottling/aging.
@CitySteadingBrews
2 жыл бұрын
I would be more concerned with adding too much nutritional to be honest.
@DirtDigglerDetecting
Жыл бұрын
Answering questions before i have them, is learning :) hehehe
@brandonstahl3562
2 жыл бұрын
I followed a recipe for strawberry wine my first sg was in over 1.100 so I added distilled water to bring it to 1.060. Would you have started at 1.080 to 90?
@xaviermrozoski2661
3 жыл бұрын
last time I did the swirl , I had my brew shoot out my air lock and had a mess to clean up , but I did the swirl on like the 2cd day of fermentation
@CitySteadingBrews
3 жыл бұрын
Yeah, you gotta be careful with it sometimes!
@Winterborn5
2 жыл бұрын
Ok this is probably a dumb question, but dumb questions are my speciality. I’ve read conflicting info. Some say oxygenation is good when starting the brew. Stirring it up a few times at the start. And I’ve also read that opening it up to stir is bad because it risks contamination and oxygen is bad. So far I’ve had one brew turn to vinegar and the one I’m working with now has stalled (I think I fixed it). So do I mix it, airlock it, and just swirl it? Or open and stir it?
@CitySteadingBrews
2 жыл бұрын
Well, as you have had issues before I would say giving it the swirl with airlock still attached might be your best bet. kzitem.info/news/bejne/la5mx5ytip9piqA
@xIsaacCantu
3 жыл бұрын
Butternut Squash Wine is on my mind today. Have you ever made it? Would you consider it?
@CitySteadingBrews
3 жыл бұрын
Have not.... I put it with pumpkin for making brews with though... probably not something I would want to ferment. I love butternut squash though :)
@jimwhiteford443
3 жыл бұрын
Hi james here from Scotland 👋 Firstly love your videos. What it is I think I’ve figured out the swirl to early airlock going the wrong way phenomenon. my idea is the head space still has a lot of oxygen present.and oxygen being so reactive more of it will dissolve into solution creating negative pressure you know because science happens. I’ve no clue how to test the theory but it’ll do till someone tells me different 🤔
@lucagiudici8504
11 ай бұрын
Hi! I just started brewing following your videos! I'm trying your blueberry mead recipe and i am a bit worried about the fruit cap growing mold, i read that you are supposed to "push down" the fruit cap a couple of times a day, so i have been swirling the fermenter 2-3 times a day for the first 3 days of fermentation. i need to keep that up untill the fermentation finishes or is it safe to leave it be for longer without risking it molding?
@CitySteadingBrews
11 ай бұрын
You need to do it once a day or so, yeah.
@lucagiudici8504
11 ай бұрын
@@CitySteadingBrews perfect! Thanks a lot for the answer, do i have to leave it to set for longer before racking or can i rack even if i have swirled it the day before?
@CitySteadingBrews
11 ай бұрын
You probably want it to settle out for a while.@@lucagiudici8504
@billyoverholtz7036
3 жыл бұрын
Hi Brian and Derica, My son and I love you guys, we have been brewing mead (thanks to y'all) since the beginning of 2021 and have learned a heck of alot. Have a question, a math question...I know you have talked about this but I kinda need to see it and the formula to understand. Let's say I want to make a gallon of wine, and I know I want it to have a F.G. of 1.020 and I am using a 14% yeast, what arcane magic must I use to find where my O.G. should be? Thank you both for all the time and hard work you put into your videos, they have really been the key to us ever trying (and now hooked) on homebrewing!
@CitySteadingBrews
3 жыл бұрын
ABV=(OG-FG)135. So... you'd need to take 14%/135 +.020 to get your target OG.
@aseembhatnagar3406
3 жыл бұрын
Hello brian, i used your Ginger beer video as a template and made my brew. It came out dry after 7 days. It had sharp ginger flavour, but completely dry. I used wine yeast, was it dry due to that?
@CitySteadingBrews
3 жыл бұрын
It's because we stopped ours with pasteurization so it stayed sweet.
@Ninathemystictruther
6 ай бұрын
Hey so i made a apple cider mead the other day (6 days ago) and ended up with two kinds of foam on top, there is a brown at the top and white under it? is that ok? should i try to swirl it? it is still active so want to let it sit, but a bit worried about the brown foam....
@CitySteadingBrews
6 ай бұрын
It's fine 😀
@justinwreden89
3 жыл бұрын
So, brand new to homebrewing and I'm curious if you're familiar with M05 mead yeast. If so, any opinion on it?
@CitySteadingBrews
3 жыл бұрын
I haven’t used it but it seems to be a good choice.
@Foodstamp9162
3 жыл бұрын
So I have a question. I drink boxed wine just fine and have no hangover issues. Whenever I drink my Mead I get a stuffy nose and have more of a hangover feeling. Besides drinking less, do I have to get rid of sulfates or something? I heard you talk about degassing before and I've never done that. Love your videos, I always watch them. Kinda curious if the wine makers do extra steps to purify their wine or something. I read something about histamines and maybe that's my problem. Anyways, just wanting to know how I can improve on my Mead. Thank you in advance.
@CitySteadingBrews
3 жыл бұрын
Are you adding anything to your mead? Sulfites or sorbates or any additives of any kind?
@Foodstamp9162
3 жыл бұрын
@@CitySteadingBrews Yes, I do add nutrients. I'll try another batch without it. I use EC-1118, alkaline water, and 3lbs of Costco honey per pound. Plus nutrients. I'll try it without nutrients, but I do get these type of hangovers with beer. I stay away from beer for this reason, red wine I have no problems. It could be the nutrients tho, thanks I'll make a new batch today without nutrients.
@CitySteadingBrews
3 жыл бұрын
@@Foodstamp9162 try without alkaline water too, you do not need it for mead or wine, as it may take the pH out of range for the yeast.
@Foodstamp9162
3 жыл бұрын
@@CitySteadingBrews I do use distilled water in some of my brews. I get a discount since I work at the store. Thanks for the tip it likely is the nutrients, I'll try a batch without.
@johnshaw6702
3 жыл бұрын
Strange, I find the opposite for me. Although I rarely drink enough to have an issue. I always considered it to be the stabilizing additives in commercial products to be the main causes. I recommend making a wine instead of a mead to see if it has the same effect. I have a minor allergy to something that causes the stuffy nose issue every once in awhile; it feels like the start of a cold, but isn't. Anyway, that would eliminate the type of honey as the cause. As for the beer, it depends on what type I drink. If I want a hangover on the spot, all I have to do is drink Budweiser (very low quality beer). Now days I don't drink beer that often, but, when I do, I choose quality over quantity.
@brokentablespodcast
3 жыл бұрын
Thor!?! My cat is named Loki!!! 😼
@stanleygrover1685
2 жыл бұрын
Great explanation!
@CitySteadingBrews
2 жыл бұрын
Thanks!
@justinsegarra675
3 жыл бұрын
Hi Brian, could you maybe point me in the right direction for a reputable supplier of fermenting buckets? I've checked amazon and they are selling buckets with no lids or no grommets for an airlock. Thanks for your help
@CitySteadingBrews
3 жыл бұрын
I tend to use glass since they last longer. We have sone buckets in our shop. Link in the description of this video or on our website www.city-Steading.com/shop
@justinsegarra675
3 жыл бұрын
@@CitySteadingBrews you are awesome! Thank you
@deckyBWFC91
3 жыл бұрын
Hey guys, could you do a quick video for a "short Mead" I've only found your channel when I came across your Irish Mead. Was hoping for a short Mead so that it will be ready for samhain (Halloween in America). Not looking for high alcohol content, but maybe like a sparkling Mead, quick and easy??? Next year I'm going to make a proper mead
@CitySteadingBrews
3 жыл бұрын
One month is pushing it really and… the video wouldn’t be out for at least as long as it takes to make and bottle it…
@deckyBWFC91
3 жыл бұрын
@@CitySteadingBrews that's problem, I look forward to your content. If you can, I'd like to see your views on Kinsale Irish dry mead... It's not like that bunratty stuff....
@itsjavaman
3 жыл бұрын
In all seriousness, can you guys comment on pr share any ideas on how to keep the bung seated in the carboy? I'm having trouble with this especially in the beginning of the process. Those things get slippery in Starman. Love the videos!
@CitySteadingBrews
3 жыл бұрын
Let it dry :)
@johnshaw6702
3 жыл бұрын
Along with the other advice, I recommend rubber stoppers. The silicone ones are naturally slippery and the few I have usually require me to tie them down. On the plus side, silicone baking forms make it easy to keep your baked goods from sticking to the pan. ;)
@paul.phillips
3 жыл бұрын
I never swirled and now I feel like I'm missing out. I just don't have that urge to mess with it, hard enough to get done what I need to each day.
@CitySteadingBrews
3 жыл бұрын
It's alright :) It's not necessary, just a little perk.
@SaltyorKnot
5 ай бұрын
I opened my mead after two weeks to test and see if fermentation was done. The mead has a slight vinegar smell, but taste good (1.036 on the reading). I put the lid back on to continue fermenting, and swirled it to push out any air I introduced to the jar. Should I be concerned?
@CitySteadingBrews
5 ай бұрын
It is highly unlikely it's turned to vinegar in two weeks 😀
@SaltyorKnot
5 ай бұрын
@@CitySteadingBrews I was asking more so about whether the slight smell of vinegar is an indication that the mead is on the decline. I’m not sure if, or to what degree, the smell of vinegar is a normal occurrence so early.
@CitySteadingBrews
5 ай бұрын
It's probably just dry, it takes a long time to make vinegar. We hear this often, but compare it to actual vinegar and you may find they aren't really the same.
@jeremy-ez6nd
Жыл бұрын
great points
@damianellis3554
3 жыл бұрын
I made my first ever homemade wine it's Pear and grape but it has a bread dough smell to it will it go away or is there a way to get rid of it it's about a 6 weeks old
@CitySteadingBrews
3 жыл бұрын
As I said on one of the other times tou posted this question… I need to know more of what you made.
@alexander8708
5 ай бұрын
Hi, I just got a kit to make mead and looking into it, I read the manual, and said "keep it in a dark and cool area 63-70F or 17-21C for the fermentation" but i live in a zone where the external temperature can get to 34C and in my home can get 30ish C... So my question is... How I can make it cooler with those temperature ranges? my yeast is D47
@CitySteadingBrews
5 ай бұрын
I would just use a different yeast. Much easier. 71b likes warmer temps. Though 30c might be a bit warm. Kveik yeasts like warmer temps.
@alexander8708
5 ай бұрын
@@CitySteadingBrews thanks I will look for them
@keiranlea9253
3 жыл бұрын
Hi Brian, completely unrelated to this particular video, just bottled my first ever mead 😁 thanks for your guidance thus far. However.. against your instruction, I decided to use fresh orange peel rather than dried and unfortunately my mead has taken on a strange acidic/vinegar flavour. Any tips for reducing or neautralizing the flavour?
@CitySteadingBrews
3 жыл бұрын
If it’s turning to vinegar… it’s going to be vinegar. Totally consumable, just not mead.
@keiranlea9253
3 жыл бұрын
@@CitySteadingBrews thanks for your quick response 🤣 I mean it's really good vinegar! Better luck next time I guess
@SubDUex
3 жыл бұрын
I have always wondered, does a degassed brew measure a different SpGr than the same brew not degassed? CO2 in suspension in a soda causes straws to float , wouldn't it do the same to a hydrometer? Would love a test someday with 2 gallons of the exact same brew, one swirled before measuring and one not
@CitySteadingBrews
3 жыл бұрын
Nope, it shouldn't have any real effect.
@RingerDaClown
11 ай бұрын
What about with a fruit cap? In that case, would swirling be an important step to ensure they stay wet?
@CitySteadingBrews
11 ай бұрын
Yes, absolutely.
@avetruetocaesar3463
3 жыл бұрын
Hey folks, my elderflower mead is going through primary fermentation and has been sitting for 38 days now. I used Mangrove Jack M05, a mead-specific yeast, and it has slowed down drastically in the last 2 weeks. 9 days ago it was at 1.014; I checked it again today and it read 1.010. All of my readings have been taken at a temperature range of 20-23° celcius, meaning there is very little room for error. My starting gravity was not even that high, just 1.110. I don't know what to do. I'm in the process of moving places so I'm kind of stressed out. Should I stop it prematurely and heat treat them in bottles? I don't want sparkly mead, eww (no offence to those who like it).
@Kat_Andrews
3 жыл бұрын
Just let it sit while you move. Or rack it into conditioning before you shift, then let it sit. It won’t come to any harm if you leave it alone for another month or more. Don’t stress about it, just concentrate on the move.
@avetruetocaesar3463
3 жыл бұрын
@@Kat_Andrews Thanks for the reply, feedback is much appreciated. Since I have the means, I've decided to move it to another place, with the airlock on, before things get hectic. It's in a big, 8 lt. glass jar with two separate lids that I think was designed for pickling, and not so much for alcoholic fermentation. I only hope that it doesn't get shaken up much and oxidised on the way. The fermentation is still going on; limping along somehow. I so regret not using yeast vitalizers or hulls or something they could chew on merrily and gluttonously. I wanted it to be a simple mead. Now I just want mead, a mead, and I want it get done. Fingers crossed.
@JonJon-nd7pd
5 ай бұрын
Thank you but I might have missed up I woke up this morning to my blueberry mead was coming out the air lock so I dumped some out 2-3 hours later it happened again so I did the same thing but then I remembered seeing something about shaking it
@CitySteadingBrews
5 ай бұрын
I wouldn't dump it out... just clean ip the airlock and maybe use a blow off tube for a couple days. It's active fermentation... a good thing!
@JonJon-nd7pd
5 ай бұрын
@@CitySteadingBrews thank you for the advice I really appreciate it 🫶 I just started and was a little confused
@MysticDonBlair
3 жыл бұрын
I whirled instead of swirled… so I threw it out. I knew going anti clockwise was a mistake also… JK 🤣
@CitySteadingBrews
3 жыл бұрын
Wut?
@MysticDonBlair
3 жыл бұрын
@@CitySteadingBrews I was just being silly 😜 BTW: You guys rock
@CitySteadingBrews
3 жыл бұрын
Lol gotcha
@B-run702
2 жыл бұрын
how long can i let sit a 2 gal bucket of grape wine with an sg of 1.120 sit with or without stirring if i just want it to hit ten percent?
@CitySteadingBrews
2 жыл бұрын
You can let it keep fermenting but… 1.120 will go past ten percent. It can sit almost as long as you want as long as it’s under airlock.
@anthonybradd5070
3 жыл бұрын
Is making wine dangerous if you make it without washing your grapes after they are harvested and just fermenting with the natural yeast? I know this is a silly question because I do understand there are a number of products and processes that are much more sanitary. This is just something I wanted to try. Thanks
@CitySteadingBrews
3 жыл бұрын
You still want to wash the grapes. The natural yeast is in and on them so you’re fine.
@anthonybradd5070
3 жыл бұрын
Awesome! Thank you
@rickvilloresi3374
3 жыл бұрын
Back on 8/5/21 I made a 1 gal batch of JuicyJuice berry (apple, pear, grape, raspberry) with 2 3/4 cups sugar and RedStar Premier Côte de Blanc yeast. My starting gravity was 1.102. I wanted to get as much as I could out of it so I only left 3” head room which shrunk when I bunged it. I usually put my brews together after dinner cleanup and by the next morning it was bubbling. Very fine bubbles and went like crazy for a week. About 8/15 I racked and it was heavily carbonated, smelled a little like sulfur but tasted sweet and young at SG 1.022 and 10.5% ABV. I figured I’d let it sit and off-gas itself. Around 9/11 The SG was still 1.022 and there was more sediment but it hadn’t fully degassed so I swirled and degassed ‘till the bubbles stopped but didn’t rack it first. I let it settle out for a week and on 9/18 the SG was 1.008 giving 12.3% ABV. The next week the SG didn’t change so I racked and bottled. Two days ago I opened a bottle and it tastes sweet, more like a desert wine. Did swirling it reactivate the yeast?
@johnshaw6702
3 жыл бұрын
It sounds like the swirling woke them up to me. I find the fine bubbles interesting. When I've made wine with a mixed berry juice, I saw the same thing. Lots of activity, but very fine bubbles and no foaming to speak of. On the other hand, when you make one with a good grape juice, you need to watch it closely for a day or two, the juice is thick and tends to blow out of the airlock (lots of foam).
@johndsouza429
3 жыл бұрын
Nice advice sir, but when the quantity is huge say 160ltrs, which I'm doing right now, is it possible to do the swirling. Please guide
@CitySteadingBrews
3 жыл бұрын
No idea. Never even considered making that much.
@johndsouza429
3 жыл бұрын
I said I'm doing this much quantity and how to swirl?
@CitySteadingBrews
3 жыл бұрын
I said I never considered making that much do I don’t know how you could swirl it.
@goheadcuz1618
Жыл бұрын
Hey man I'm trying to make my own blueberry mead an just started it yesterday. It has a huge head of krausen on it. Should I swirl or let it sit an should I remove the krausen?
@CitySteadingBrews
Жыл бұрын
If the berries are submerged then the krausen shouldn't be an issue. It is more a cause for worry if the berries are floating.
@goheadcuz1618
Жыл бұрын
@@CitySteadingBrews they're floating. Alot of the krausen has went away tho
@goheadcuz1618
Жыл бұрын
@@CitySteadingBrews I just became aware they're shouldn't be krausen in mead or so I'm told. It looks like yeast that bubbled up to the top an stuck.
@CitySteadingBrews
Жыл бұрын
Kreusen is just the foam created by yeast that dries on the bottle… it totally happens in mead.
@theastronomer5800
3 жыл бұрын
Is that a Star Trek figure grabbing a bottle of hard liquor just to the right of Brian's head?
@CitySteadingBrews
3 жыл бұрын
Yup
@rorrt
3 жыл бұрын
Yikes... I swirled my 5 gallon container anticlockwise, not clockwise... Guess i'm gonna have to dump it. :'(
@CitySteadingBrews
3 жыл бұрын
lol
@sanelmehmet7245
3 ай бұрын
😂
@jessicasparks2484
3 жыл бұрын
How long do you wait before racking mead the first time?
I tend to swirl once a day for the first week, I know it does a little to help, but I mostly do it just to feel like I'm actually doing something productive.
@CitySteadingBrews
3 жыл бұрын
Sane!
@gasparramirez1759
2 жыл бұрын
Brown sediment build up on top after racking, does anyone knows what that means?
@seancallaghan2007
3 жыл бұрын
Hi i have just started trying my hand at homebrew wine making my first must is a tea wine 4. 5 ltrs of tea with 1.3 kg of sugar juice of 2 lemons the ferment started well but has now ground to a halt the temp is a constant 24 degrees celcius in a dark place has it finished fermenting or has it stalled any advice apreciated
@CitySteadingBrews
3 жыл бұрын
Would need some hydrometer readings to be able to tell you.
@seancallaghan2007
3 жыл бұрын
@@CitySteadingBrews hi thanks for the response I don't have any readings as I did not have a hydrometer
@CitySteadingBrews
3 жыл бұрын
That makes it difficult to say… My best advice is leave it for a few more weeks and it -should- be done.
@seancallaghan2007
3 жыл бұрын
@@CitySteadingBrews thanks for the advice
@tired1911
3 жыл бұрын
I love your show and have indulged in several of your recipes. I absolutely love my Session mead and let them go dry (my preference as I hate sweet, makes my teeth hurt). Recently I've been able to incorporate my new favorite hobby with my old favorite hobby, Aquariums. It turns out, making mead is a cheap and easy way for me to add CO2 to my plants in my aquarium. Thank you, I love this sh*t.
@geraldfrost4710
Ай бұрын
LoL! Swirling? Never done it. Heck, I don't even stir in the sugar or yeast. Sugar will dissolve in a week (depending on temperature), and the yeast pellets will sink and rise until they dissolve (one to three days, depending on yeast type and ambient temperature). I do bang on the bucket a week before racking.(*) This dislodges wall clinging yeast, or so the theory goes. I've seen it in clear plastic jugs, but others (like apple juice fermented in the jug from the store) show no sign of wall clinging. At worst, it does nothing. At best, it knocks down a bit of yeast. In any case, it sets a timing point of when I'm going to rack. (*) Yes; I beat my mead.
@CitySteadingBrews
Ай бұрын
Sure it will work. But not mixing makes getting a starting gravity reading difficult and degassing helps yeast to not stress as much during fermentation.
@geraldfrost4710
Ай бұрын
@@CitySteadingBrews Fair enough. 18 grams of sugar per liter gives 1% alcohol, or 340 grams mixed with water to the 5 gallons line. Works out to be 0.75 pounds. Starting with fruit juice, you can find how much sugar there is by using a hydrometer, and add sugar to control the final alcohol content. But you needn't dissolve the sugar to learn the new specific gravity; one knows that from the math. Math: I want 12% alcohol by volume in my 5 gallon batch. 12 X 0.75 pounds of sugar = 9.022 pounds of sugar. There's a bit of sugar from the gallon of juice in there, and using a 10 pound bag of sugar, expect a maximum of 14% alcohol. The final product will be less in alcohol content, so close enough for table wine. [I use the whole ten-pound bag to be sure there is no contamination. Insects and licked little fingers dipping into a partial bag makes for contamination.] Brew On!
@reichelsperspective6210
Жыл бұрын
We do it because its fun
@bradw3869
9 ай бұрын
When swirling, i find that im washing my kreusen line off of the inside of the glass and into solution, is this an issue?
@CitySteadingBrews
9 ай бұрын
Not at all.
@bradw3869
9 ай бұрын
@CitySteadingBrews thanks for the reply. I figured if it came from the must it can't be that bad, but also seemed like it would make it easier to clean my carboy once my batch is finished, if I don't have a hard line of well dried particulate stuck to the glass.
@gordonosborne5270
13 күн бұрын
I'm worried about my cider on day 3 it stalled I swirled thinking maybe it would restart it after off gassing but then it began to clarify. So this morning when I was not fully awake and worried about it I thought I'd just pitch the other half packet of yeast in. I did see slight activity before I left after the new yeast was added maybe 20-30 mins after adding the yeast.
@CitySteadingBrews
13 күн бұрын
Try taking a reading. It might be finished.
@Tsoiugidali
2 жыл бұрын
Ok Ok...now I've started swirling. 🙂
@mickmakle5698
2 жыл бұрын
Does shaking the yeast in the jug instead of swirling kill the yeast?
@CitySteadingBrews
2 жыл бұрын
No.
@tbanz2618
3 ай бұрын
Question: If pasteurizing wine is degassing needed?
@CitySteadingBrews
3 ай бұрын
Not really, heating will take care of it. But... it could get messy if it's too gassy.
@tbanz2618
3 ай бұрын
@@CitySteadingBrews Thank you! I started pasteurizing all my brews since your video about slightly aged taste. I never looked back especially knowing that the safety level of back sweetening is guaranteed. Now added benefit and time saving of not having to worrying about degassing.
@monkeyboy8me
9 ай бұрын
Im 8 days in and staring to see the sediment at the bottom should you stir that up?
@CitySteadingBrews
9 ай бұрын
You can, it sometimes helps to get it all moving again, but you will want to let it settle eventuslly.
@Coproquim
3 жыл бұрын
Could it not help restart a stalled fermentation?
@CitySteadingBrews
3 жыл бұрын
It can somtimes, yup!
@martink9785
3 жыл бұрын
I've had a few swirls to degas
@alimohamed-xn1nz
3 жыл бұрын
Nice good man
@Neeon1188
3 жыл бұрын
I just made my first mead today with your beginner recipe and I didn't activate the yeast. It's driving me crazy that there isn't much activity and I just wanna keep staring at it 🤣. I keep telling myself to go away and let it be.
@CitySteadingBrews
3 жыл бұрын
Let it be :)
@Neeon1188
3 жыл бұрын
@@CitySteadingBrews what do I do if I put too much yeast in my brew? In your other videos you mention putting a teaspoon or 2. I put in a whole packet of EC-1118.
@McMahans1
3 жыл бұрын
I do a clockwise swirl at the end
@jeroenklaasen3152
3 жыл бұрын
Is it just me or did u lose a lot of weight ? Looks good but hope its not anything bad. I enjoy the usefull information u bring in your videos. U get my like
@CitySteadingBrews
3 жыл бұрын
kzitem.info/rock/qjTeB88zqdwT69gdNC-UXw
@ElSmiley1000
Жыл бұрын
I like to spin my jug on the table slowly and then stop and let the liquids swirl around from the momentum I’ll do it twice in one direction and once I’m the other
@jasonduggan2987
3 жыл бұрын
Be careful with the five gallon tilt swirl if you are using discounted glass carboys or carboys from either China or Mexico. The bottoms of those are really fragile and can break on you.
@ernietetrault3403
Жыл бұрын
Give your brew a "Swirlie"!
@itsjavaman
3 жыл бұрын
If you swirl in Australia will you have to do it backwards?....
@CitySteadingBrews
3 жыл бұрын
You'd be surprised some of the things people have told me. One person dumped their brew because it bubbled up when they swirled it.
@JohnStegmeier
2 жыл бұрын
Why not stirring?
@CitySteadingBrews
2 жыл бұрын
Stirring can introduce oxygen.
@colinmacvicar2507
3 жыл бұрын
Hey Brian what’s your thoughts about using a stir plate for the first week or so?
@CitySteadingBrews
3 жыл бұрын
For me? More work than I care to do.
@JohanTheMighty
2 жыл бұрын
So, just a word of warning, I recently learned the hard way, that a vigorously fermenting mead can be carbonated like coke. I swirled my 5 gallon fermenter on day 2 of fermentation and I ended up with a mead must fountain blowing out of the hole in my bung after it blew the airlock out... lol, I can laugh about it now.
@SirGolfalot-
3 жыл бұрын
swirl it swirl it good.
@Yilsworld
3 жыл бұрын
I just swirl it when I see it witch is hardly ever
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