Recipe Building - Alcohol Tolerance - Specific Gravity - Mead Wine Cider Homebrew

let's talk about recipe building today on City steing unpasteurized all right so as usual this topic of conversation is based on your comments in our comment section because we're always trying to take information from you to guide us on what to focus on so today obviously we're focusing on recipe building because we get often people saying I follow your recipe exactly but yeah and it's that but part that gets in the way of success and so we were going to go kind of a deep dive if you will into how we create our recipes and why each part is important and how they work together so if you change one element you might be leading yourself into trouble okay but first there's something very very important that I have to discuss and that's what's in my mug this was a bottle that Derk pulled out of the fridge that's been in there for a while it was bottled on June of 2ou ah these are not edited so I have to say that all over again this was bottled in June of 2021 not too yeah you know you know what I mean it was bottled in June of 2021 which makes it 2 and a half years old right now this is our super simple czer and it has notes of caramel apple it's actually amazing you need to try this it's that kind of good convinced me actually the aroma that I'm spelling from over here convinced me yeah it was okay when we made it but this now after 2 and half years years it's incredible now it's been sitting in the fridge so it didn't age as much as it could have so this might only have like the equivalent of like half that much age on it that got really caramell mhm I don't I don't remember there being that any that much like cooked anything in it at all so w that's nice hey you know win-win we go with it so so starting out with why our recipes are made the way they are that's how we like them and this is kind of this is kind of kind of like the the cap if you will to everything else we're going to talk about today yep everything we're going to talk about is interconnected right and that's that's what we're trying to to emphasize here is how important all of these pieces that for some people that don't understand the the complexities of the relationships of those different pieces may just go oh well I want more alcohol so I'm going to add more fermentable sugar without changing anything else or theoretically that works or I want more alcohol so I'm just going to add a higher ABV tolerance yeast without changing anything else sure you can make those changes and adjustments but you have to understand their relationship to the other ingredients in the recipe and how the recipe as a whole is going to change rather than just that one part that you're looking to change as chaotic as our show can be there's actually a lot of thought put into how things work together in other words there's a method to the madness literally there's a method to it we come up with the recipes and put that all together through experimentation trial and error experience whatever and then on the show go through the actual doing of it on purpose with all the trials and tribulations that can happen intentionally to show you this is what a typical Brewer's day could be like so that way you see all the problems and anything that we didn't think of or you know stuff that we we didn't expect to encounter and how we overcome it that's the whole point of our show is showing you how to overcome problems really I mean how to fix it we're think about it we're the firemen of the Brewing industry we put out fires all the time you this is on fire I don't know what I'm doing so we come in and put it out that's pretty much what we do I don't know how that analogy really works but it it it it just does okay so the first thing we want to talk about though is alcohol tolerance now this this is a yeast thing yes absolutely it's also a number thing and that's why we're going to hand this over to Brian because he take a sip go ahead and take a sip I'll try to extend it so you can enjoy your sip uh because it's really important to understand how the numbers work how the yeast is working and how that tolerance is going to affect your grav or your your recipe not only your gravity but your recipe in a whole and so hopefully Brian's going to be able to will explain this to you in a simplified here's here's the thing yeast take in sugar in certain solution and they create carbon dioxide and ethanol let's just use those two they actually make thousands of components but those are the two main things that we are dealing with here today and they do them in an almost equal uh value like the ratio is pretty equal so it doesn't matter what yeast you use they're going to produce CO2 to and ethanol which is the alcohol you want to drink by the way that's what ethanol is but every yeast strain has their own tolerance for how much of that they can take because you have to think about it this way yeast make ethanol and CO2 that means it's their waste products do you like to swim in your own poop I don't really want to swim in my own poop and if you do please don't tell us cuz we really don't want to know but if you think about it if you're in a huge Olympic siiz pool and there's like just a little bit way over on the other side you probably don't mind so much if you don't know but if it got more and more full now there's too much you can't tolerate it you have reached your tolerance so that's an analogy but it sort of works and I'm trying really hard to hold in the LA because that just kind of came to me and I thought oh that's a really good analogy it is but that's the gist of it each yeast uh there they're bred they're they're raised they're invented they're created in a lab to have a certain tolerance that they will work to now the other thing you have to understand is you know does one little piece of extra poop in there make it your tolerance or two or five or does 10 less make it your tolerance it's kind of like the Pirates Code it's a guideline so if that yeast tolerance is actually 14% well they might be good at 122 they might be good at 16 but also factors like nutrient content temperature and all these other things may have an effect on the tolerance itself plus as I always say you all know what's coming yeast can't read no one thus far has been able to show me a yeast that could therefore they don't know what the packet says they don't know what that scientist in a lab coat and glasses told them they're supposed to do so they do what they do naturally cuz they are living creatures these are not just some chemical they're actually living creatures so various conditions can create various outcomes I think I explained alcohol tolerance well enough and tried to keep it sort of clean so speaking of those outcomes that's going to bring us right into the next one which is also brain friendly and that's starting gravity Brian friendley that's a scary thought all right so starting Gravity by the way when whenever we say gravity we mean specific gravity which is a measurement of density versus another known so in our case it's the density of the liquid versus water so when you see like 1.050 that means it is denser than water if you see 990 it is less dense than water which that's That's the basis for the entire way that we are using specific gravity in order to measure by the way this is a universal thing we are not the only people in the world to do this we actually learned it from other Brewers but anyway starting gravity there are so many ways to go about deciding what starting gravity you want to use the first is if you know what ABV or alcohol content you want in your Brew if you know that then you can work backwards like for instance if you know you want 10% alcohol you can figure out very simply what your starting gravity needs to be to hit 10% right and that number is let me get out my calculator the teacher said I would never have um by the way don't get mad at for making the joke it's just a joke somebody got mad at me and then somebody got mad at me for not making the joke because somebody got mad at me for making the joke and I'm doing this I did this in another video I'm not going to do it again anyway let's say you want 10% right so you take 10 divide that by 135 gives you 074 so you need 1.74 starting gravity to get about 10% don't take that as verbatim cuz again yeast can't read and they are living things and there's variables involved many variables involved so to get about 10% you need about 1.74 starting gravity very simple now what if you wanted 20% well you're not likely to actually get it because the only yeast that can really do that reliably and even at all is Turbo yeast and they're not known for making the best tasting bruise so if you want 20% here's my suggestion make 10% but make double and just drink twice as much trust me you'll be much better off and I'm I'm saying that as a joke but it's not really because a 20% me is not going to taste probably most times Pro possibly as good as two glasses of that 10% we have found and this is why most wines are how they are between like 8 to 15% is the sweet spot for alcohol taste because ethanol has a flavor it offers a flavor to it so you don't want to go super high I'm getting ahead of myself because we're going to be talking about this later on so I'm talking about starting gravity if you start going up in starting gravity now you have to be concerned with what your yeast can handle like say you want a 15% alcohol I don't know why you'd want 15 exactly but say you want that but you choose a yeast that only does 14% could it still work well yeah does it guarante it's going to work no you'd probably want to go with a yeast that has a higher tolerance than what you are starting your gravity to lead to that potential all the time we get people that say oh my starting gravity was 1.17 is off the chart what should I do well my first question is how did you arrive at that you know and we get people that say oh I accidentally put in 5 pounds of honey into one gallon how do you accidentally do that sorry we have a cat climbing on something I need to get him down this is Knox hello to KNX he's our newest edition he he's still learning the boundaries of the house and he's decided that he's just going to ignore all of them he is daddy's boy though I'm the only one that can do this yeah he does not like d he's completely content with with Brian holding him that way not so much with me all right so hopefully you're still with us and let's let's just synopsize what we've countered so far because this has probably been a lot of heavy hitting towards many of you and you might be like going how does this have to do with recipe building well when you're creating your recipe or when we create a recipe this is some of the information we need to know beforehand and so the alcohol tolerance is specific to the yeast that we're going to use and it's it's one of the big reasons of why we select the yeast that we use in our recipe so you have to have that information you have to understand how it equates to the other parts of your recipe the next one being the starting gravity is not only is that to help you reach that alcohol tolerance but it's also to avoid yeast stress right there's more to it than that and I think this leads into another thing that we didn't make a bullet point about and that is starting like where do you start as far as knowing what your alcohol you want it to be in your bre like how do you know right and I think that's the the Crux of some of lots of people confused or like well how do I make a recipe it's so overwhelming and I agree with you cuz there's so many different places that you can start there's so many elements you can say this is what I want and then these are all the pieces that I need to create this thing so normally for us we start with a flavor profile or if we're doing an experimental thing then we start with a concept and the recipe building on both of those type of things is very different uh but all the things we're talking about come into play in both styles so if we want a flavor profile then we'll say we're going to make a kiwi lime okay what somebody actually wants us to what are the problems with kiwi kiwi lime well we know that lime can be acidic so we want to make sure that we take a pH reading that we're going to be talking about later to make sure that we're not going to stress our yeast or cause them to malfunction due to a too acidic situation kiwi is a very weak flavor kiwi is a really weak flavor so we want to make sure that we pump the kiwi flavor either by adding a surplus of kiwi or trying to find different methods of adding kiwi maybe we want to try making a kiwi extract to put into conditioning or so forth or so on or by keeping other flavors down which like in that case I probably wouldn't want kiwi lime to be 18% alcohol because the alcohol is going to overtake the Kiwi yeah so in that one I might look at like a 8 to 10% or you know maybe 12 in general I say 12 to 13 is the norm okay and I don't mean that everything has to be that but that's like my neutral level I aim for 12 to 13% if I say oh you know what this could benefit from being higher alcohol then we'll go a little higher but I usually don't aim for anything higher than 15 or 16 unless I'm making a step feed because things get progressively more difficult as you go higher in ABV you're much more likely to have a stall much more likely to get off flavors and much more likely to need a longtime agent as you go lower down the scale it's easier on the yeast the yeast are going to stress a lot less your yeast choice for alcohol tolerance anyway has much less impact because once you get down to like 89% there's no yeast that goes lower than that so any yeast can do that now I'm not saying that any yeast can do anything because they all have their own subtleties they all add their own flavors their Esters they all have little characteristics that do make them all different that doesn't mean you have to go out and try 5,000 different yeasts to find one you like the differences are pretty minor in the grand scheme of things it's not like this yeast with this recipe okay let me start that over it's not like if you took a recipe and the only thing you changed was the yeast it's going to come out as one of them is going to be a two the next one's going to be a nine it's not that much different it might be like an eight versus a nine and it's probably very subjective different people will taste different things so there's just no one yeast or no one answer to the yeast question and we get that quite often too and that's why we're not stressing so much on the Esters or the other additional flavors that yeasts can bring to the party because they tend to be really subtle and so depending on what other flavors you have in your Brew you may notice or you may not notice them and that's why instead we're focusing on things such as alcohol tolerance and pH and uh gravity readings because that's going to have a larger impact on your bre oh absolutely than the subtle nuances of the particular yeast strains right we get we see a lot of questions from people who've never brewed before that they all the first question we get a lot of times is how can I make more alcohol in this it was already 13 or 14% And they're asking how they can make more alcohol and my first thing I want to say I don't actually say it is why do you want to make more alcohol usually it's just because they just want to make more alcohol because they think that's the thing to do well it's really not because that's going to alter your flavors it's going to change everything and it makes it literally 10 times more complex going up just a few more points of of ABV from 14 or 15 makes it 10 times harder to actually get it to completion I'd much rather see beginners making 8 and 10 and 12% bruise that worked out and gave great flavor really soon that makes them want to keep going it makes them want to make more bruise and that's the whole point in getting started is to inspire you to do it enjoy what you did like it make an easy product that you can recreate and then want to do more of it that's the whole point of home brewing as a hobby all right do you feel like we've covered starting gravity probably but I'm going to refer back to it at some point again all right so we're going to move forward to fermentable Sugar ratios we've talked a lot in our various recipes about the different types of fermentable sugars but I don't think we've stressed the ratio aspect of it enough because we get lots of people are like I'm just going to dump a bunch more sugar in there and that is not the answer to your question of making more alcohol and there is a really strong reason why Brian can you answer what that well this this sort of goes back to starting original gra your starting specific gravity again um you need to take that reading if you're not taking readings and you're just dumping a bunch of stuff in you're Flying Blind and you might it might work if you're never going past a certain amount but I I've seen people that say oh I put five pounds of honey into one gallon because I wanted more alcohol in theory it should create more alcohol but not necessarily and I know we we've covered this a couple times but let me just throw a couple of numbers at you these are the basic numbers for what sugars do okay when you take fermentables basically you're looking at two types sugar and honey brown sugar white sugar cane sugar uh all the different types of sugars demarara sugar all that they're all going to give you like 046 gravity per pound in a gallon of mus now let me explain what I mean by that I don't mean take a gallon of water and then add sugar to it I mean one pound dissolved into a gallon of water so because it does add some volume so just remember that that that's approximately what you're going to get so if you put in one pound you should have a 1.46 gravity because it's above the density of water it's more dense than water so it's 1.46 and then if you added two lounds you'd have 1.09 92 not 1.94 like I said in a video that you haven't seen yet uh actually you might have seen it no no you haven't I just edited the other day and I edited it wrong and it comes out after this one all right but anyway so you do that and then now that's 1.92 that 1.92 could be your starting gravity if that is your starting gravity you're looking at somewhere between a 12 and 133% final product that's a perfectly acceptable number but once you start saying oh I want more let me put three pounds in okay now you've gone past that number you're now at well I need a calculator to do this one now uh that gives me .38 okay so 1.38 original gravity now if I figure that one out that can give me a potential of 18.63% alcohol if it finished but that means now I have to use a yeast that can handle that and I have to have the proper amount of nutrients which means I have to use online calculators to figure that out and make sure that everything is perfect to me it's a risk not worth taking if you've never made anything like this before somebody's calling derk's phone I heard a beep I'm like what the heck is that if you've never made Mead or wine or anything before it's going to be virtually impossible for you to get a good product out of that it's probably going to end really really sweet it's probably going to stall and it because it's stalled it's kind of a it's a shinger brew it could blow up in a bottle it could start fermenting again it could do all sorts of things so it's kind of one of those it's so much risk that it's not worth taking I'd much rather see a beginner start at like 12% or 10% because it's easy I don't know if Brian uh covered this probably not going off I got distracted there but the biggest reason why we suggest that you don't overdo it on the sugars initially is because there is a point where the yeasts are like nope and they die they just say nope yeah a certain level of osmotic pressure pressure which happens from too much concentration of sugars actually kills the yeast I used to think that it just went dormant um and I I did some more research on it and found out that no at certain levels they just die they explode they they pop they they they are dead yeah so the concept of just more is better is like no more might mean nothing more might just mean sugar water yeah so please keep that in mind and this is why the ratios and how everything is interacting together is really important and that's why you you'll probably see in a lot of our videos where we make me we use about 3 lb sometimes 3 and 1/2 but that's pretty rare older videos we did that we've since learned we've got smarter as we went you know we learned stuff now 2 and a half 3 PBS if we want a lower ABV we'll even go lower than that but 3 lbs is pretty much the maximum that we usually do and there's probably a really good reason for that and there is it's because that works out to about 1.10 original gravity which works out to about 133% ABV it just all those numbers seem to work really really well we like to ferment dry and then back sweeten to taste I feel at this point in my Brewing career differently than I did 10 years ago in my Brewing career when I used to try to overshoot the alcohol tolerance the problem is consistency like I said ye can't read so do I overshoot it by 1% 2% 5% how do I know you don't and that was the problem whereas now if I want to end up with a 1.012 perfectly scheduled final gravity back sweeden the way I wanted it I can I can do that that's the key control consistency are super important in home brewing all right so we're going to move on to another thing that can cause problems for you and that's pH when we were initially starting out we really didn't take pH readings and years ago lots of times that we're looking back now into some of our stalls I I really think that it was a pH issue y uh so we have done some Brews where we have worked on fixing pH issues the one that's coming to mind is this one back here I don't know I can't see it oh the Cosmopolitan wine that one we had to work on the pH a lot at the very beginning to get to the right pH level before even really going much farther with the brew and one of the frustrating and confusing things with dealing with ph and yeast is that each yeast strain should have its own requirements be it temperature alcohol tolerance blah blah blah blah blah pH should be in there now some of them show it some go on the Internet and try to find the PH range and you may be just as frustrated as we are I generally found though that anything 3.5 to 5.5 is pretty much acceptable the closer you are to the center point of that probably the better so 4.5 that's kind of like my ultimate goal but you rarely get there one advantage that we have with ph with making me is that honey is slightly acidic so when it's diluted in water it tends to fall into that range naturally and that's why years ago I used to take readings on that stuff I was playing mad scientists taking my pH readings and I found out that it almost always fell into the range that I needed so I stopped taking the readings but in recent years we've started making some Franken Brews that have some crazy pH readings some insanely acidic stuff going in so it's good to have that as a tool in Your Arsenal does it always make a difference no but in it does enough that it's something to check into it's some it's just an an extra reading to take makes you feel a little bit better at the end of the day and it's also more information for us should you make something and you say it's stalled if you can tell me that well my pH was 2.7 well there's your problem we can help with that but if you don't have a pH reading I can only guess so it's just another extra little piece of information to help with formulating what the problem is if you were to run into problems now an interesting thing about pH is um in wine making in particular lots of times after fermentation is complete they will actually add acidifiers to the wine to stabilize it because it does help if the yeast it also helps with flavor aren't going to cause an issue because the pH is too high then there you go right pH is too low right too low it's is too low a lower pH is acidic a higher pH is more alkaline numbers and me are not friends that's okay um but yeah so most of these things we're talking about are important when you're starting your fermentation because these things are going to cause problems for the fermentation once the fermentation is completely done yes and no during fermentation it does acidify a little bit more I learned this in making kill you kill you are kill you stalled because the pH might have been fine when I made it but as it fermented it became more acidified the pH went lower we do plan on making another kill you the way the fins do just so you know so that's pH all right all right so the next topic is antibiotic uh materials and this comes into play a lot with spices and cranberry because many of the spices are naturally anti fungal antibacterial anti all these things it's the antibiotic and antifungal that are important antibacterial uh that's a good thing if it's antibacterial probably kill off but i' I've been looking into this and yes they do have an antibiotic properties and this is going to be a little bit of a different opinion than what some people are expecting me to say they have antibiotic properties however we have never once actually experienced a problem because of them right but mostly because our general practice is to add them in conditioning when they're not going to bother from I'm saying even back in the day when we didn't do it that way right but well my methodin I don't know it's possible it's better safe than sorry to add those elements that may cause a problem inir after fermentation is complete I'm not disagreeing with you I am merely stating facts as I've experienced them through our experiences right and wow this stuff is a little bit stronger than I thought okay so and that's again back to our topic at hand is that these elements are important to know when you're starting your fermentation and if you've seen some of our recent videos you've seen we kind of do like a backwards thing where we create a base and then add to that and that way we have a stronger control of things such as pH and formidable sugars and all that good stuff yeah like spiced wine that just came out we actually made a pear and juicy juice grape white white grape that had apple juice and stuff in it uh base and then added the spices later and we did that for a couple reasons one because of the antibiotic properties but two because we wanted to have control over the extraction rate and we also knew that in alcohol it's going to EXT more or differently than it does without alcohol so I know I said years ago in my spice methylin somebody reminded me of this that I like the flavors better when the spices are fermented with the alcohol and I've since learned that that's an opinion there's really no facts supporting any of that the flavors shouldn't really be any different they're just slightly altered in their extraction rate so also if you think about it after a time after it's aged those flavor differences are probably going to come more closer together because those flavors are now in an alcohol solution so well I mean the cinnamon stick didn't actually ferment right it just extracted some flavor so yeah it's not fermenting therefore putting it in before or after really doesn't make a difference for the flavors what she just said but it does for potential problems all right so see we're on the same page we just like saying the saying words differently than each other yes Welcome to our life all right so there's one more thing that I haven't bull bullet pointed on our list here but I want to just talk about it briefly and that's the fermentable sugars in Fruit uh we've had a lot of people get kind of irate at us about our fruit additions and how we took into account or didn't take into account their sugars well in most cases the sugars available in fruit are very minimal even in the sweetest Berry that you can think of oh berries especially there's really not that much sugar in them so they're their primary usage in our Brews is as a flavorant not as a sugar addition so if you've noticed Brian tries to calculate the sugars that are potentially available and then only uses a part of that in the equation when he's doing his math right because there's no way that we can know 100% that all the sugars were extracted or that all the alcohol was extracted right so that's another topic but I estimation at best all the time and that's that's we we've been trying to say like when we see people say oh I made 13.625 Al per alcohol well you probably made anything from 11 to 15 in reality there's just you can't be that specific um just to give you an idea uh I happen to remember from a video that's coming out soon 5 lbs of blueberries had 150 g of actual sugars that's like a third of a pound yeah in 5 PBS of blueberries they just really don't have that much so you know when we estimate Al alcohol from that I take like half maybe that's about it I I don't really worry about it that much some people get really really concerned about the actual ABV and I'm going to say it again if you hand a glass to a friend and they ask you what the ABV is and they scoff at it don't ever give them more and if they tell you that they can taste half a percent or even a percent laugh at them because no they really can't don't laugh at them that's mean just okay laugh laugh inwardly but do not let them know and then go Brian was right all right so we're going to finish up this with something that I never even thought people would think but Happ all it coms up in the comments a lot and it's just really confusing to me and so I'm hoping we're we're going to be able to explain this in a rational and logical can I do in the announcer voice you can do it in the announcer's voice all right here we go back seding is not correcting a mistake ding ding ding and we're done no we're not we're not don't say that because people want people click away when you say that no so what we're getting at is this we've had many people were like okay we made say you know a meat whatever it was we made a meat and then at the end we back sweetened to taste I've had people say oh you added like half a pound of honey to that what if I put that in in the beginning well if you put that in the beginning you're probably just going to make more alcohol because this was planned to go dry then back sweetened stabilized to stop fermentation so if you put that on all front it's probably just going to ferment and you see how this relates back to the stuff that we've already talked about and that's why I put this at the end because it's part of the recipe it's not mistake it's an adjustment me and it's to get the flavor profile that you want but more than that let's say we really sweeten the heck out of something but it was already fairly High ABV like it was 14 15% we really added a lot of Sweeting to it if you put all that up front you're going to stall yeah I'm I'd almost bet on it you're probably going to get a stall or the very least off flavors which take longer to age out which means your Brew is not going to taste as good up front so that's why we've backed off and made things really super simple and have this wonderful formulaic method of figure out your starting gravity with a reasonable ABV let that go dry add your sweetener to taste whether it's fermentable and then have to pasteurize or non-fermentable then you don't have to pasturize but that way you have ultimate control we like things a little sweet but you know what I have a spoiler for you we have a wind coming out next week the one that I've been referring to because it was edited ahead of time because both of us were feeling feeling kind of sick so I had that ready to go just in case this didn't get done today it's super dry the driest wine I have ever made like ever made and we both liked it and didn't feel the need to backsweeten it and it's 21 days old yes that's right you heard me 21 days fully dry and we loved it okay so hopefully that cleared something up I I hope you you got something a lot of talk in there there was a lot of talk there was num that was a lot to go through but if if anything I hope you've gotten from this this this talk that all the things that we do everything is working in Synergy and there's a reason for everything so if you have a question and say oh hey can I do this oh absolutely go ahead and ask and we'll let you know yes but this will happen or no because then this will happen or we can then counter your can with why or should can and should are different things because you you may really appreciate it but you want to adjust something uh so just know that that one adjustment may have a castigating effect this comes out to something that I've been saying uh recently that's definitely been coming through in the channel um we have a lot of people who have never brewed before a lot of people who are new to brewing a lot of people there's somebody at our front door it's probably a cat and you know a lot of people that are newer to Brewing or some people that are just surface Brewers what I mean by that is they're casual Brewers they just like to make a little bit of wine here and there they don't get too into it I'm all for it all those people are welcome here we we have people who enter competitions who follow us we have all sorts of people and I want to make content that appeals to everyone but I want everyone to be happy with what they make too and I lost track of what I was going to say but what I was going to say is this I just remembered if you've never made anything before and you start to follow a recipe follow it as closely as you can because as der initiated in the very beginning one change that you make it's kind of a butterfly effect you don't necessarily know yet what impact that has on the other aspects of the recipe because especially with ours they are balanced on purpose for every aspect of it so if you just bump up the alcohol well guess what it's not going to come out anything close to what we made and it might even have problems that you can't foresee because you don't have the experience yet to know that now on the flip side of that someone who's experienced and knows if I do X Plus y I get Z and they understand that concept they can look at some of our recipes and say oh well I don't like that particular thing that you did but I know I can change that out and do this but I know too I also have to adjust that aspect or that aspect to make that work totally cool with that I have zero problems I mean you know it's your Brew do it how you want that has always been our motto we want you to have fun with it and you know we just like to keep things simple because sometimes there's just no need to over complicate but if you have never done this and you want to go in and start Reinventing the wheel and think that you know better than people that have been doing this for thousands of years I got news for you I was there I thought so too and I screwed up so many Brews and made horrible tasting stuff because I thought I knew better but I didn't understand it yet and once I started to actually understand it our Brews got so much better and we're still learning to this day it's it's a constant learning experience the day you stop learning is the day you just hang up your brewing equipment put your auto siphon away and stop Brewing so keep learning always question everything but understand why you want to make a change if you're going to make a change I think that's the best advice I can give I don't want to do it exactly the way you did well my first question is why why do you want to change it is there a specific reason if there is we can work with that but if it's just because you want to reinvent the wheel well chances are you're not going to the wheel's been invented It's Kind of Perfect it's not going to get any better does that make sense I think so I I don't know you know bad horse is dead caer has been working on me pretty strong today I'll just say that all right as always if you have any comments or questions please leave them in the comments below and Brian will get to you as soon as he possibly can and as always guys thank you so much for watching and listening and have a great day byebye

Channel: City Steading Brews

Views: 11,296

Keywords: alcohol tolerance yeast, specific gravity mead, specific gravity wine, build mead recipe, how to make a mead recipe, how to make a wine recipe, how to build a wine recipe

Id: 6jP78Q-0iC8

Length: 38min 46sec (2326 seconds)

Published: Sun Nov 05 2023