I didn't realize you'd do such an early test! This is what I'd expected at this early of a test tbh. The EC-1118 is made to not contribute to a bunch of smells and flavors so that it doesn't interfere with whatever you were carbonating. The other yeasts have different ester profiles which will make it smell all sorts of different. I can't wait to see these in a few months though, and I wish I could taste them with you lol
@repetern
5 жыл бұрын
Thank you for being so honest. It is fun to learn new things.
@TheFuneralPyre
5 жыл бұрын
I tasted my first mead on Mother's Day. I used your traditional mead recipe with a really good local raw wildflower honey and it turned out so good! It introduced mead to a few of family members! Thanks for these videos!!!
@1nv1c7u5m4n30
5 жыл бұрын
Since I made two batch(s), 4gallons total, of Bouchet using EC-1118 I am feeling a bit more relieved after watching this that perhaps I DON'T have 4gallons of nastyness in my closet. We shall see. Thanks again y'all for the great video and wonderful content.
@jasonl9084
5 жыл бұрын
I did a cherry vanilla cyser using k1-v116 and I had a very different result, coming out of secondary very drinkable and clear. We might need a repeat experiment. For science and all.....
@saxonsoldier67
5 жыл бұрын
I believe that by just using different strains of yeast and hydrometer readings, that we are missing a significant part of the fermenting process. Temperature seems to have an effect not only on the time in primary fermentation, but also in off-smells and tastes. I like to brew at cooler temps for longer time to obtain gentler primary results. 50 F/10 C to 60 F/ 15 C. Every time I brew at warmer temps of 80 F/ 27 C, I get so much more unpleasant smells and tastes out of primary. Am I alone in my results ?
@RG-yz8ov
5 жыл бұрын
@@saxonsoldier67 I'd agree, I'm in Australia and summer time 30c or more produced meads needing lot of time. All my brews ciders meads ect are better brewed in winter 18c and under
@CitySteadingBrews
4 жыл бұрын
@@saxonsoldier67 I don't get into temps much since... what you keep your house at isn't likely to change for brewing. That said, most brews will be better at lower temps than at high, so if possible, below 70f is best, but above say... 50f in most cases too.
@azjaguar
3 жыл бұрын
Nice demo. A few grains of Champagne (blanc) yeast can also turn a flat bottle of beer into a viable recovery if you recarb for at least Five (5) additional days w an accompanying sugar drop. I was especially surprised by the snow-white head. It was an IPA, so the extra dryness was welcome. Almost like an original Japanese ice beer! It's tempting to use it on a larger batch.
@Rabbit75777
5 жыл бұрын
Awesome channel. I really enjoy watching your videos and kicked off my hard cider and mead making journey last night thanks to your help.
@Christ0pher1108
5 жыл бұрын
I almost completely stopped watching your channel at one time when we argued over the EC-1118. I have used it is quite a few brews. I like it and they turned out good. I still watch your videos but it is nice to see you change your mind by experimenting and not just going off of what you read on the internet.
@CitySteadingBrews
5 жыл бұрын
That's the premise here. I've had bad luck with EC-1118 in the past, and haven't used it for years as a result. It was time to actually test it.
@tabletree
5 жыл бұрын
I didn't say anything when you all were talking about champagne yeast being not so good. But the first and only cherry mead we have made so far was made with champagne yeast and we really love it. We are not mead connoisseurs so we bought other commercial meads to test along side of ours and ours was by far the best (like hands down). So I was somewhat surprised at everyone's comments about using champagne yeast. We were anxious to try with another yeast after all the comments and we do have another one we want to try as well. Interesting video! Thanks.
@CitySteadingBrews
5 жыл бұрын
I'm beginning to think the reason people talk about champagne yeast being bad is they usually are overdoing the recipe with it. In other words... making a super high gravity must, so in that case most yeasts will give a less than great result.
@tabletree
5 жыл бұрын
Ours did go high alcohol content and wasn't sweet enough for our taste. The apple mead with same yeast was the same and I did wait until it was completely finished fermenting and I back-sweetened with more cherry juice and apple juice and it is now really wonderful. The apple mead not as flavorful, so I threw in some cinnamon sticks and cloves to it to see if it improves) I am hoping that is okay to do that at this point in its life. We shall see.@@CitySteadingBrews
@paulallerston3771
5 жыл бұрын
Great tasting notes... very interested to see the next video. I have a feeling that both will continue to dry out. My experience with side by side EC vs K1 in traditional mead was similar when they were young, but the K1 got MUCH better with only a little age, while the EC got MUCH worse... time, as you say, will tell...
@williamnagwak4196
5 жыл бұрын
I have heard a lot of bad things about EC -1118 I have used it only twice in two different brews and as you thought would be bad but it has saved the flavor of the fruit cleared out really fast compared to d-47. I am happy with it
@goodlittledo-bee4888
3 жыл бұрын
I'm giving it a go right now. It's active, wicked active.
@MrBigMSG
5 жыл бұрын
I like the fact that you're willing to admit when you're wrong so to speak.
@CitySteadingBrews
5 жыл бұрын
I feel honesty is important in these things!
@MrBigMSG
5 жыл бұрын
@@CitySteadingBrews always. If people are learning it's good to know they have options, and they are doing just fine with what they have.
@Jaeler9
2 жыл бұрын
Thank you for having that attitude about your (and anyone else’s) conclusions. All too often people (and even scientists, who should know better) get attached to their opinions and get downright hostile to having their ideas and thoughts challenged. Automatic turn off for listening to them. So thank you for being reasonable and open to change and learning new things. It’s one of the things that make me keep coming back and listening to ya’ll. Love the way you experiment and the humor you both show in all of this. Thank you again!
@angusture9304
5 жыл бұрын
4 weeks ago I made my first mead using ec-1118 I used 5 litres of water and 2 kg of honey it’s so nice to drink
@williamchestnutiii7982
5 жыл бұрын
Can’t wait to see the finished product taste test.
@mycrazylifewfawnlisette3582
4 жыл бұрын
I'm definitely interested in each step taste test too! Along with finished product.
@goonterknutson
5 жыл бұрын
I always go to K1 for meads and ciders and such for the fruitier qualities. In fact, trying your sweet red wine recipe with K1 to see how that turns out as I prefer dry wines (I have made it with bread yeast a couple times now and it is soooo good!). I wonder if you retest later and let it ferment more, the results will be different... Great content as always! Always look forward to your videos. If you two like brews on the sweeter end, you should try making rice wine! Easy, cheap, and delicious! The only issue is calculating abv which I am sure you will discover if you look into making it! Keep up the good work!
@kryten93
5 жыл бұрын
I have used the 1118 on several batches so far and all have turned out crazy good. The first being a spiced cyser, The second elderberry using dried berries that I simmered for about 20 min with raisins, and mandarin orange zest. I strained all the berry mash out reserving only the juice rendered out. The third being an elder flower mead. All three turned out to .999 (15-17%) and cleared on their own in about a month. After racking and initial tasting, they were a tad harsh but not a hint of foot smell and the flavors were all incredible. The Cyser tastes just like apple juice, and elderberry like fruit punch. The elder flower surprised me the most. I had no idea what it would be like at all so didn't know what to expect. It has a light floral scent to it with a beautiful golden color and flavor that the closest I can compare it to is a fine Riesling or mild sherry. It just tastes like well... Summer... It is by far my absolute favorite one of the three that I used the 1118 yeast on so far. I have let them all age another two months so far and am ready to see how they are now before I de-gas and bottle them. I have tried the 116 but wasn't as pleased with how it turned out. I have a batch of traditional mead that's been aging for 6 months now and it is just now starting to become palatable. Nearly twice as long aging to get to the same point as the same recipe made with D-47.
@Thennix
5 жыл бұрын
Found your channel like 2 days ago and watched so many of your videos, thank your for all the good content. Love from Sweden.
@DuetToIt
3 жыл бұрын
I made a one gallon mango wine this morning with 3 mangos, 1 lispton tea bag, 1/2 a handful of chopped raisins (dark) , and 4 pounds of sugar. 3/4 tbls acid blend, and 1/2 heaping tsp of pectic enzyme. I wasn't going huge on gravity and came in at 1.080 since I've gotten 2 struck fermentations (D47) at 1.100 and I don't want to do that again. I pitched a 1/4-1/2 tsp of EC 1118. Your videos are great and I watched this entire experiment after I finished all my chores for the day. I'm glad your videos went the way they did. After watching the first video you definitely had me wondering. After the second video and about to brew a chocolate cherry porter I can rest knowing. .. It ain't so bad! I love the content. ✌
@CitySteadingBrews
3 жыл бұрын
What was your batch size?
@DuetToIt
3 жыл бұрын
@@CitySteadingBrews I used 1 1/2 gallons of filtered and boiled water. I pasteurized all the ingredients at flame out while cooling except for the tea which I put in the boil. After the primary fermentation I should have a full gallon with little sediment at the bottom. I may have more but I have Mason jars for that. I want to get a full gallon so I am accounting for most of my losses. Bucket primary, glass secondary.
@vincemckesey5879
Жыл бұрын
May the force be with you today.
@jasonl9084
5 жыл бұрын
Anyone else watching the bubbler regulate?
@vepristhorn8278
3 жыл бұрын
Yes
@Indian0Lore
3 жыл бұрын
So nice to watch
@lordsigurdthorolf1202
5 жыл бұрын
Thank You for your time, from Phoenix Arizona ;
@karenrohl3967
Жыл бұрын
Love how your kitty keeps looking up at your face, so cute.
@TheRscorp
5 жыл бұрын
I've used 1118 twice, one for a traditional mead that was delicious and a second for a mead that I added dried apricot, dates, raisins and orange zest to in the secondary. I have to say so far so good with 1118. The other meads I did I used D47. I had made one apple wine with Red Star Premium Blanc that started at 1.080 and finished at .990 dry. It retained some of the apple flavor but in the interest of seeing if the k1-V would keep more fruit flavor and maybe add some floral notes, I have another batch of apple wine going now. The one HUGE difference I see is the fermentation. The Red Star burned through it and turned the cider to golden honey color, then left it clear as a bell like Chardonnay in 11 days. Right now the K1 is 13 days in, is still in the golden honey color phase and is really starting to slow down. Granted, it's been fermenting at a lower temp then I had the Red Star at, but the K1 is supposed to be fine down to 50 and is actually supposed to produce some nice flavors at the lower temps. I've given it some Ferm 0 in the beginning, so I'm just wondering if this is going to finish where I want. I'll check the FG and if it's too sweet and not enough alcohol I'm going to get some champagne yeast to re-start it and finish it off. But I'm still hopeful. I have a batch of organic Mango juice arriving soon and I'm going to do an apple / mango wine and I think use the 1118 on that since I've had such good luck with it so far.
@mildredtoepfer7897
5 жыл бұрын
I appreciate you guys trying things out to see how they work with your preconceived notions, so few people are willing to challenge themselves like that. I look forward to the third video a few months from now to see how they aged. And HOORAY for science, and unexpected results!
@prairiedogs001
5 жыл бұрын
I was advised to use champagne yeast to help finish a high gravity beer. Bought an extra pack of hops for dry hopping to cover any "off" smells, but it doesn't seem to need it. Surprisingly, the champagne yeast did what it was supposed to without the forseen negatives.
@jamesstockbridge4983
4 жыл бұрын
WOW! I kind of expected to see that the K1V would be better. Well, I still have a dozen packets or so of the EC-1118 in my fridge so this is good news for me.
@jessemilligan
5 жыл бұрын
Appreciate your honesty in reviewing your wines, and I’m curious to see how they are in a month or two. I use champagne yeast to make cider a lot, and usually find that it ends up with a much cleaner flavor sooner, but doesn’t improve much with age, whereas real cider yeast produces a deeper and more interesting flavor after a month or two; perhaps your wine will work out similarly.
@CitySteadingBrews
5 жыл бұрын
A few have said this.
@TacticalKiwi4862
5 жыл бұрын
I must have missed the notification for this. I'm actually really glad this came out. I unfortunately wasn't able to start the brew. But I had bought champagne yeast for my first mead. I didn't realize there was a difference.
@jamesfontenot6148
5 жыл бұрын
Just tried my first viking blood mead wish I knew what it's supposed to taste like but this stuff is awesome thanks again Brian for the great recipe
@krisredwood
5 жыл бұрын
Lol you took your own lesson like a gentleman Brian. My one regret this vacation was not having a couple spare hours to meet you for a quick drink when I was in st Augustine
@CitySteadingBrews
5 жыл бұрын
Thanks.. and... that would be tough to meet, since we are in St Pete! That's about 4-5 hours away, lol.
@@CitySteadingBrews wait...I meant that. Sorry, just waking up. We were at Treasure Island for a bit waiting for my aunt to get off work, so we could have a visit. Also, if you've got any gluten intolerant, or vegan friends, my cousin's bakery HaleLife is there on the Eastside
@willthedingo
5 жыл бұрын
Awesome! I'd heard such good things about the EC-1118 from other sources, but they were more modern day brewing styles. I think some of the notes were, it being a champagne yeast, it's one of the best to not impart much flavour changes from the yeast itself. That's how it was described to me. I'm imagining a Bochet could work really well with the EC-1118 - aged with a charred oak spiral for a good while to get that tannin mouthfeel.
@CitySteadingBrews
5 жыл бұрын
I am not ready to recommend it yet.... 10 days is greeeeeen, and a lot can happen in 3 more months!
@bryantr8162
4 жыл бұрын
I just found your channel. This is what I needed as I just got into home brewing. Definitely subscribing.
@CitySteadingBrews
4 жыл бұрын
Welcome aboard!
@trillwill85wc
2 жыл бұрын
Thanks for your honesty!!
@ManMadeMead
5 жыл бұрын
I've definitely noted a difference between those two yeasts. I've found that the K1-V1116 tends to be best for the lighter fruits as it brings out those flavors well. The EC-1118 is opposite and works best for the darker fruits and berries. I've used it with my mixed berry meads and my peppermint mead with great success. Thanks for the test, this was really interesting!
@-Dog-
5 жыл бұрын
Thank you both for your inspiration! I spent a bunch of time watching your videos and a few others. It took me a while to decide what would be the first flavor of mead that I would make and yesterday I could not quite make up my mind so I actually did 2. One is a rhubarb, cinnamon and clove because I had fresh rhubarb from the garden while the other is a root beer mead. I am not expecting any miracles to start but I look forward to any kind of result so I can learn from my experiences. If I do have any miracles, I will be sure to pass them on!
@randylemasters1635
4 ай бұрын
Good information! Thanks. I was thinking I screwed up a bunch of must by using 118. Good to experiment with different yeasts
@georgecolby7488
4 жыл бұрын
I've only used champagne yeast so far, it was recommended to me. I'm a rank amateur, but i haven't had any bad odors yet from 5 batches of cider. My cider has had a beautiful yeasty sweet smell at all stages.
@JBSauce
3 жыл бұрын
I used EC-1118 on a batch of strawberry wine, and I am very pleased. Next time I might try a white wine yeast for comparison, but I'm very pleased with EC-1118. Great comparison and content!
@baijokull
5 жыл бұрын
You should definitely try to make these taste test blind. Maybe put the label on the bottom when you start them and don't check them until after tasting
@mrturtle52
3 жыл бұрын
Just started my first mead a couple days ago and used champagne yeast and so worried that I used the wrong stuff this brought me more peace of mind for sure
@martink9785
5 жыл бұрын
Good to see this test, I still didn't start brewing yet but it's all going in the memory banks (what's left of them). Thank you :)
@comesahorseman
5 жыл бұрын
Best white wine I ever made was 1118/Prise de Mousse on 3/4 ripe Gewertztraminer that was so acidic the juice stung my fingers. When young it was like green apple juice champagne. With years of age (5-6) it rounded out into a ripe, dry and spicy Gewurz. Ya just never know.....
@lachlanoerman6584
5 жыл бұрын
Firstly, I love the channel. Just considering the huge amount of yeast added, I would say that they were both done in ten days rather than they fermented at the same rate. There could have been some difference in time and then allowed a mead to off gas for a couple of days more than the other
@CitySteadingBrews
5 жыл бұрын
That is a possibility.
@boheromx
5 жыл бұрын
This made me happy.....I know we butted heads on this and I was kind of a dick, but in three months you'll find out why. 71b is still my go to for a dark berry must like that you've used. If you want something very nice with EC1118, use 2 litres apple cider and 1lb of black cherries in a 1 gallon batch. Happy brewing!
@Joemccxc
5 жыл бұрын
Nice comparison. Headspace issues: Increase volume with sanitised glass marbles to decrease the head space.
@vDRACv
2 жыл бұрын
I made a Cinnamon Toast Mead using EC-1118 yeast It came out really sweet With a great taste
@leonardovidal8029
5 жыл бұрын
Interesting how the agitated gas immediately started pouring out. I've made some wines with 1116, but never tried 1118. Gonna buy some.
@mr.vault-tec4178
5 жыл бұрын
I used 118 due to not having temperature control so went for a yeast that can handle the temperature range
@MrMG43
5 жыл бұрын
I actually love EC-1118 because of its hardiness and fermentation speed. I've been buying different juices to test ferment and I ended up getting some Langer's 100% juice. There's an Apple Berry Cherry variety, and after adding a cup of sugar to the half gallon and just a 1/2tsp of rehydrated EC-1118, it was dry in about 5 days. I'm thinking the juice must've just had the perfect amount of nutrients.
@michaelparsons6504
5 жыл бұрын
Always use Ec-1118 in my plain meads. I like it. Good video.
@ChiP2sumP
5 жыл бұрын
I have used several...well, maybe 3 different types of yeast and they were all ok, but then I did not touch them until a month had gone by, now I have a whole raft of different types of juice going with EC -1118 and am waiting anxiously for the result, plus one gallon of CranGrape using bread yeast...it is fermenting like mad by the way... But I fully intend to taste test all the other mixes to see how they do with the 1118. Have no idea, but some have a lot more sugar than others, partially because some juices are just a lot sweeter, and some I just added a mass amount of sugar to see if I could get high ABV along with a sweet taste. The one wine that I know of that is always low ABV and tastes great (to me) is Lambrusco...first tasted it in Italy...yum! But as you probably know, Lambrusco is low in ABV and is like very fruity and carbonated....just loved it When I lived in Italy. But I also used to like Chianti, which I am sure you know is a very dry red wine...still like it though...lol.
@knightmare1015
2 жыл бұрын
Well. I know which yeast I will be buying next, the EC1118. Thanks so much guys.
@mattmanbrownbro
5 жыл бұрын
Maybe the K1-v makes a slightly thicker wine, which is trapping more CO2, giving you that foot smell.
@CitySteadingBrews
5 жыл бұрын
I think it just made a lot more SO2 in the beginning than the EC-1118. In a couple months we will taste again and find out more!
@timwinger6137
5 жыл бұрын
I used champagne yeast in my first batch of cider (using store bought juice). It was very dry and had almost no apple taste left, just a slightly tart white wine (and not good white wine) taste. My second batch used Nottingham ale yeast and was much better and easier to back sweeten to an acceptable taste. I now use a generic cider yeast that a small brew store has (their stock is limited) and it is fine.
@HitchHikersBlues
Ай бұрын
I like dry ciders. I bought the champagne yeast for my next batch of cider to see how it will turn out. I may need to back sweeten a bit. Interesting video all the same.
@CitySteadingBrews
Ай бұрын
Dry means not sweet though...
@HitchHikersBlues
Ай бұрын
@@CitySteadingBrews Well, I love Henry Weston's 8.5% Somerset cider. It's probably about 7 on the dryness scale. Where as Koppaberg is more like a Alco Pop or a dessert wine with bubbles. Very sweet, but not unpleasant. Especially the berry flavour.
@HitchHikersBlues
Ай бұрын
@@CitySteadingBrews I used to love granny smith apples and sour chews as a kid. The saliva used to shoot out of my mouth 😄 I also love citrus fruits. But you have to have a balance of course 👍
@jsaucee1
5 жыл бұрын
Not sure where I heard this from, someone has said that the smaller the fermentation batch the quicker it should finish fermentation. The same thing essentially you alluded to with using x amount of yeast that could work with on much more wort.
@CitySteadingBrews
5 жыл бұрын
Hmm, not true actually. A small batch or large batch is about the same fermentation time.
@Latronibus
5 жыл бұрын
Though your descriptions were a bit vague, my impression was that the K1V might have dumped a fair amount of sulfur. Lalvin claims it shouldn't do that, but with this young of a batch, something like that can be a problem that really *does* age out (because all that has to happen is the hydrogen sulfide needs to bubble out). In particular, if that was the problem, it will absolutely be gone by the time of your next update on this batch, provided that you keep them airlocked rather than sealed.
@CitySteadingBrews
5 жыл бұрын
That's why we are doing several taste tests, this was simply a very preliminary one.
@mmmsshenanigans9422
5 жыл бұрын
I used k1v for a blueberry pomegranate wine and it came out with a terrible and tart taste. I assume it will age out so I'm just letting it sit. It's been maybe a month so in a few weeks I'll try it again
@hughcoleman3866
3 жыл бұрын
I tried EC-1118 in two batches of Cider. I usually use Magrove Jacks 02 Cider Yeast. The EC-1118 was SOOOOOOOOO dry it was sour and bitter and really quite undrinkable. I'm now keeping my EC-1118 for stuck meads.
@user-cv3gd2wr5q
5 жыл бұрын
He not only looks like Adam Savage, he busts myths like him too! lol please don’t hate me for saying that mr. Brian.
@CitySteadingBrews
5 жыл бұрын
I take it as a compliment.
@user-cv3gd2wr5q
5 жыл бұрын
City Steading oh, and when you’re doing the “smell” part between two brews, it helps to clear your nose to neutral if you smell your own arm. I know it seems silly but give it a try, it works.
@mycrazylifewfawnlisette3582
4 жыл бұрын
Smelling Coffee Beans also help clear your palette!
@RobnKath
2 жыл бұрын
I’ve been using ec1118 to brew my ginger beer I love it
@alexcarter8807
4 жыл бұрын
I have some blackberries growing near me (and am planning to plant some more when the rains come) and they give a very nice dark, flavorful fruit. It would be interesting to do a blackberry wine.
@CitySteadingBrews
4 жыл бұрын
Sounds great!
@Siriox9102
5 жыл бұрын
Such a cute cat! 🐈
@Stavrose85
4 жыл бұрын
Very nice video for comparison between two different types of yeast. IMO, the one with Champaign yeast hasn't cleared yet and I believe there's malolactic acid fermentation going on ( tart-tasting malic acid) is converted to lactic acid and that will change the taste and smell, also, it will be softer and not harsh when drinking.
@CitySteadingBrews
4 жыл бұрын
ML fermentation doesn't happen for many months. Also, it requires something with malic acid to happen at all. Not much malic acid in these. You're right, it hadn't cleared yet though.
@Stavrose85
4 жыл бұрын
@@CitySteadingBrews you mean kind of specific bacteria to start MLF fermentation? I guess I saw a post of brew shop selling it.
@TheCdrbaby
9 ай бұрын
I like the ec 1118 but I like making the bubbles 🍾
@orca5432
Жыл бұрын
in my testing i actually love ec-1118 in any brew that has something in it other than just honey. i feel like it doesn"t change any of the other flavours. when it's just honey i get too much alcohol flavour not enough honey.
@stutter4life
5 жыл бұрын
I'm making a cherry/French Oak mead with champagne yeast. Im really hoping it comes out good
@aukedeboer191
4 жыл бұрын
I keep a Champagne yeast, just in case. I had a third generation of wine yeast, which did not seem to be active anymore. Then I added the champagne yeast. Lets see how it will turn out
@perfectgaming788
4 жыл бұрын
I love u guyses chemistry. You seem like great partners.
@CitySteadingBrews
4 жыл бұрын
😊 thank you
@Djsmith767
5 жыл бұрын
Why don't you use the siphon to get it back into the vessel instead of pouring it? That would probably lessen the chances you degas the liquid.
@miguelarturopalomaresruiz
5 жыл бұрын
for me the champagne yeast is only for strong brews... why? ....IT EATS ALL THE FLAVORS !!!
@themistoklis6237
4 жыл бұрын
So what kind of EC1118 did you use. They make bayanus and ex bayanus. What is the difference between the two? Nice vid. Great info.
@GaaraJunkie
4 жыл бұрын
This was a curious one for me, as I tend to go for dry rather than sweet The question that I had initially was: how dry will the champagne yeast batch be? It’s interesting that it behaved the way it did with you guys PS: Unrelated, but Derica has gorgeous hair
@CitySteadingBrews
4 жыл бұрын
You can make sweet brews with any yeast. You can make dry brews with any yeast. Okay... got all that out! Yeah, the yeast is just one factor. The amount of fermentables and the tolerance of your yeast will determine dry or sweet.
@conwayfiddy4908
5 жыл бұрын
I’ve used k1v-1116 quite a bit and always had good luck with it so this is a little surprising to me. The only time I ever used ece-1118 was with the very first traditional mead I ever did because that’s what came in the kit and it was terrible. I ended up pouring it out after aging two years because it never got better.
@hottrizzle
5 жыл бұрын
Great experiment... it saved me from going out and buying the KC..🍷🍷
@THEGAME-ko3mg
5 жыл бұрын
I use baking yeast
@aleksejsskorodumovs9058
5 жыл бұрын
That was very interesting. Do you plan to make a similar yeast comparison for mead?
@CitySteadingBrews
5 жыл бұрын
We might.
@frankDoubleU
Жыл бұрын
I think it's the premix concentrate stuff. Maybe the champagne yeast was just able to eat the nasty stuff. I helped my brother do a 5 gal cider from a premade concentrate kit and the smell after primary was very gym sock bordering on gym shorts. I've used the K1 on cider and wine without any funky smells
@stephenknecht7189
3 жыл бұрын
Hey Brian and Derica.. I was just wondering, do you see a honeysuckle mead in the future..here in SC theyre blooming and I thought of making one myself. But i watch alot of you and i havent seen a honeysuckle mead or wine.. Could thst be a possible make in the future
@spokilt
5 жыл бұрын
Love & Blessings.
@Raymond.Butler
Жыл бұрын
What is the best way to transport a 6 1/2 fermenter of mead to a party 40 miles away? Please don't say carefully, I am part of a group of veterans who are throwing a party for a group of dog trainers, who helped us and our dogs have a chance at a new life.
@CitySteadingBrews
Жыл бұрын
I honestly wouldn't know anything special. Just tie it in? Though... honestly you are better off bottling it first and bring the bottles.
@Raymond.Butler
Жыл бұрын
@@CitySteadingBrews Cool, swing top bottles it is.
@edwardmoon5221
5 жыл бұрын
I think the jars labels were switched
@saxonsoldier67
5 жыл бұрын
The suspect for switching the labels was right in front of us. The cat ! It was acting all innocent and lovable to remove its guilt @ 1:15. Watch the cat closely as it surreptitiously verifies it work and gives itself a slight knowing smile before exiting the scene of the crime.
@CitySteadingBrews
5 жыл бұрын
Lol
@renel.alfaro1969
5 жыл бұрын
Hi very good videos, con it be possible for you to tell me the size of the ruber stopper for a 1.5 liter bottle of wine and one gallon plastic jog? Thank you
@darthepirate3033
5 жыл бұрын
Made a batch of Vikings blood with k1V fermented and racked and retracted about 3 months in total. Came out like muddy cough syrup. Im hoping she will help. 15 % abv.
@HitchHikersBlues
Ай бұрын
Would you reuse yeast ? Some people say it's perfectly fine.
@CitySteadingBrews
Ай бұрын
It's not as consistent but it can be done once or twice. After that it's evolved a lot and not the same strain anymore, normally for the worse.
@kassi420
4 жыл бұрын
I made a beautiful 10% abv Apfelwein using Champagne Yeast.
@HitchHikersBlues
9 күн бұрын
Right, I decanted a litre of the champagne yeast cider into a lovely glass bottle after sitting in the demi John for two about weeks. I added two teaspoons of a good honey for carbonation and put it in the fridge. When can I taste ??
@CitySteadingBrews
9 күн бұрын
Anytime? Not sure how it will carbonate in the fridge if at all.
@HitchHikersBlues
9 күн бұрын
@@CitySteadingBrews I see. So take it out of the fridge and leave it at room temperature then?
I had read the EC1118 is basically the same as Red Star Montrachet.
@CitySteadingBrews
4 жыл бұрын
It's the same as Red Star Premier Cuvee. Literally the same strain.
@PacesIII
4 жыл бұрын
@@CitySteadingBrews Ah. I knew I could count on some strangers on KZitem for something. Might as well be brewing. Ooohhh... New idea for a shirt: I'd rather be brewing. 😁🍷
@HitchHikersBlues
29 күн бұрын
Well, its easily been 2 weeks and the liquid is really clear now. The sediment has felt the the full force of gravity. I've never seen a yeast munch through a 28 gram of sugar per 100ml liquid that quick before , and settle so quick. How long do you recommend I leave it sitting in the yeast before bottling ?
@CitySteadingBrews
28 күн бұрын
As long as you want to. We leave things a couple months at least to reduce bottle sediment.
@HitchHikersBlues
Ай бұрын
Proving things wrong or being proved wrong? Anyway, I love being wrong about things, sometimes. It makes me feel better about being wrong. Because nobody likes to be wrong. God Forbid!
@jamesfontenot6148
5 жыл бұрын
Hey guys heads up DO NOT!! Use Apple juicy juice for a fruit juice fermentation trust me
@armedbear529
5 жыл бұрын
This is a little surprising because I have made my best wine to date with Lalvin 1116; but that was with a month of aging and degassing.
@CitySteadingBrews
5 жыл бұрын
I'm planning another test to make sure this wasn't skewed in some way, but... it proves that yeast is yeast, to some extent.
@shannoncraig509
5 жыл бұрын
I would be interested in your thoughts on oaking mead, cysers, and wine. Might make a good video.
@CitySteadingBrews
5 жыл бұрын
I think it’s great. Just not a lot to do a video on, lol. Add oak to brew. Wait. Drink :). We keep wanting to but need more material to show.
@shannoncraig509
5 жыл бұрын
@@CitySteadingBrews You could compare the common varieties (American, French, and Hungarian) as well as what the different toasts mean. You could split a batch a mead and compare the oak additions over time, say one week, one month, three months etc. Either way both of you are great at sharing information with your audience.
@UfoJoe
Жыл бұрын
I'm already drinking off of my first batch and have the second batch bubbling ... I mixed Voss Kveik yeast with bread yeast. As you can see I'm already experimenting. First batch went all on Voss Kveik yeast... not advertising here. It's an ale yeast but works for cider too. It's a faster yeast so even if what I'm drinking is young, it tastes and feels awesome. I reckon it's at about 8-9%
@madderoftime
5 жыл бұрын
Have you ever made Acerglyn and how? If you have not that would be an awesome video. I have access to both Maple Syrup and Honey both of great quality local in quantity. I love Maple syrup so for me this is a must figure out thing. :-)
@Indian0Lore
3 жыл бұрын
Yes they have... but they used some kind of lime leaves.
@stanholt684
5 жыл бұрын
Where do you get the half gallon jars and the appropriate lids for using an airlock ? Are they the ones on your Amazon site?
@CitySteadingBrews
5 жыл бұрын
Yes!
@j.ongman5512
3 жыл бұрын
You forgot to mention the percentage for us noobs who don’t know gravity numbers lol
@HitchHikersBlues
8 күн бұрын
Just out of curiosity, how much sugar should one add to a litre of finished product for some lovely bubbles?
@CitySteadingBrews
8 күн бұрын
1.5 ounces in a gallon. Works out to 11g per liter.
@CitySteadingBrews
8 күн бұрын
But you need live yeast too. kzitem.info/news/bejne/u6R8s4SAbqh4h3Ysi=BkXRcjNZTWv5J8Fe
@HitchHikersBlues
8 күн бұрын
@@CitySteadingBrews I see. I just had to try a sneaky glass of the month old apple juice with champagne yeast. I can't believe how clean it tastes. It's very see trough, it's slightly apple, it's not too dry, but also, its a bit creamy almost ? I think this champagne yeast done a cracking job on that apple juice. I reckon it comes in at about 5%.
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