YEAST for Mead, Wine, Cider and Beer -CSB UnPasteurized

today on csb on pasteurized let's talk about yeast let's so what about it uh there are these things that we need in order to brew wait people people like the cork pop song I'm opening a bottle of art bag wee Beastie listen to this it's just so satisfying I don't know why that is and I know it's probably sacrilege for me to be drinking whiskey on a brewing show but yeah that's okay one of those days I'm making up for it because I am drinking one of our new my favorites the dark chocolate pomegranate that's been aged for one year this is delicious the tasting just came out right if you haven't seen the tasting go watch the tasting and then once you're done watching the tasting go watch the making and then get in your kitchen and make some or what if they don't do it in the kitchen well I was gonna say it could be their basement it could be the one they might even own a full-on brewery then I'm jealous yeah me too but anyway today we're talking about yeast and we're talking about things that come up a lot common questions common Concepts and misconceptions that people have that's right so we're going to start off the generalizations of yeast what their characteristics are for one they have an alcohol tolerance now I don't know why but I think mangro Jack is the only company that actually puts their alcohol tolerance right on the yeast packet thank you mangro Jack that's important information that us as home Brewers need it is it's like a super important thing and it's one of the biggest factors so I don't understand why they don't just put it right on there I'm sorry I have a cat that's about to go into the into turbines well maybe maybe you should get in a go out of there pardon for cat adjustment day I swear he's just gonna end up in there and that's that's not good because their sanitization liquid in there yeah we don't want them to take a bath in that okay I think I think he's found something else to be interested in we try not to do these with cuts right so we're wrong we're wrong we're just gonna run with it all right so what is alcohol tolerance brand it is a general rule or guideline kind of like the Pirates Code of what the tolerance that yeast has for alcohol in other words alcohol and CO2 are the yeast excrement they're their waste products so at a certain point they cannot tolerate being in so much of their own waste and they not necessarily die sometimes they die sometimes they just go dormant until conditions change so say it has a 15 alcohol tolerance you can be reasonably sure that somewhere between 13 and a half and sixteen and a half percent the yeast is probably not going to function anymore but beyond that it's not going to just magically go to that number and stop no it needs some things so one of those things it needs is fermentable sugars because if you put a teaspoon of fermentable sugar in let's say an 18 alcohol tolerance yeast you're not magically going to create 18 alcohol just because that yeast goes to 18 yes that actually happens quite often we get people say well I used an 18 yeast so I made 18 of alcohol well that's not really how it works you might have but you might not have depending on how much sugars you added but that's the basics of alcohol tolerance now I always say yeast cannot read and that's why I said there's a range even if it's 15 it really isn't 15 it could be 14. it could even be 13. it could be 16 it could even be 17. and the factors involved in that are temperature the nutrition of the must itself aeration of the must there's there's a lot of factors let's just leave it at that there's a lot of reasons so under perfect conditions they should get to their tolerance but under imperfect conditions not as high and under really good conditions they can even go higher and that's why Brian kind of off the cuff made the joke about the pirate's code and it's really actually very applicable to this this is what the manufacturer has found out in research and creating this particular lease that this is basically the limit in normal nominal conditions the expectation right but that doesn't necessarily mean that's what's going to happen so moving on some other characteristics that are sometimes you have to Google Foo for this stuff sometimes it's right on the package but we just you know most people have a cell phone handy or the internet handy enough that it's not that big of a deal pH or the acidity that they like to work in different yeasts like different ph's and there's quite a bit of a range it's actually kind of surprising and if you think about it easts are living organisms and so if you are an aquarium hobbyist or a gardener you know that the fish in the aquarium and the plants in the garden also have various pH levels that make them happy and so you want to find out that information on your yeast your living organism and make sure that it is happy so that way you have a happy fermentation and another characteristic not this isn't all of them by the way this is not an exhaustive list this is just some of the major things that we look for is temperature now each yeast has its own temperature range that they like usually it's pretty large like 55 degrees Fahrenheit to 90 degrees Fahrenheit I mean that's a wide range now here here's the thing at the lower end you're at risk of it stalling and going dormant for over stressing and at the higher end you're at risk of off flavors and weird smells and things like that so you want to be careful with the extremes of that but there's more to it than even that because there's something to be said for kind of like in bread making the longer the rise the longer the fermenting process that's why you put like a Sourdough in the fridge the more flavors you get as a result of those yeast fermenting so it's always a game of how fast do you want it to ferment because a really slow ferment you may lose some of your aromatics out through the airlock but a really fast ferment sometimes they go out too it's all time versus exposure and there's so many factors but a very fast ferment can sometimes be more preferred most people want it to just get over quickly so they can get to the Aging so they can get to flavoring whatever whereas a slower ferment can sometimes make a more complex deeper richer flavor we live in Florida we keep our air conditioning going pretty much 11 months and 28 days out of the year our house stays at about 75 to 78 degrees Fahrenheit I do not want to make it much colder because well we'll freeze because we're used to it being 90 degrees outside it'll cost us a lot oh yeah it's expensive enough as it is I don't really want our air conditioning build to be that much higher so that's why we don't do that and we have so many fermenters going at once that to keep them all cold it just doesn't make sense we could get some sort of a refrigeration unit or something but no we like to just keep things simple okay so that's that's the gist of temperature it really comes down to your environment and what the Easter like but beyond the yeast if you think about it there are particular Brew styles that are designed to be fermented in different temperature ranges and that plays along with what the yeast is going to give to the Brew so like oh I believe vloggers tend to be brewed at colder temperatures so that way they can enhance that flavor profile that these is going to add to the Brew they're a different kind of yeast though they're like most yeast um I forget if it's top or bottom lager are the opposite right so they go to I think logger or bottom whereas the other ones are top I think we've also been doing more research on different wine Styles now that we're being able to get for one and Riesling wants to be fermented at a lower temperatures we have the juice we just haven't started yet because we don't have a way to keep it cold yeah we're working on it give us some time we'll we'll figure it out probably um but that that goes beyond yeast but that just gives you an idea of why those things are done that way and what adds to the the Flaming profile um so then the last thing we're just going to kind of generalize on yeast and that's I I labeled it as extras but basically this is the flavors that the yeasts add to a brew and those are termed as Esters a lot of time that's what that's the major name that most people give them and what that means is the yeast doesn't actually have banana in it but it might add a banana flavor it doesn't actually have floral anything in it but it might add a floral note some of them are really good at keeping colors like certain Reds and that kind of thing others are really good at working through lower nutrients uh musts others have you know there's there's a lot of different factors that they all have they all fall under extras now here's the thing every yeast that we would use for Brewing is saccharomyces Sarah VCA they're all the exact same species of yeast that's important to know I think there's one new one that's a derivative oh okay well I don't think we've used it yet I don't think we've used it yet but I know it's come up there's a few other yeasts out there but the ones that we use but the majority of them are and they're just different strains think of it kind of like dogs but it's not even that specialized um dogs have different breeds or cats have different breeds but they're all the same species so you have that kind of variance in which case certain yeasts will work better in higher temperatures certain ones will work better in lower temperatures some in higher temperatures will give this specific Ester some in this lower temperature may give that specific Ester and that is kind of the lifelong charge of the home Brewer to find the yeast that works perfectly in their environment for what they want and in every situation it's hard to have a multi-purpose yeast that just works all around and gives us very specialized feel okay and this is when Google food was really going to age you in selecting a yeast if you have the availability in your area to get a wide range of yeast and you have an idea of what kind of Brew you want to make I strongly suggest did you do the pop again I did I could pause for the pop because oh it's okay we all love the pop it's okay um but let's say you're going to make a specific wine type well you can go into Google and you can type in what yeast is best for this particular wine type and lots of people are going to give you your opinions opinions I just bumped this with my chin I'm sorry if that made a horrible noise a lot of people are going to give you your opinions you want to scroll past the opinions you want the manufacturers you're going to want to get to it you know what they say opinions are like a certain body part everybody's got one everybody's got one you don't need to show me yours yeah we don't need that so try to find a verified Source find something that is is has some some science to back up and to tell you why not just use this but use this because this is these things sites that you trust YouTubers that you trust creators that you trust right there's a lot of really good information out there there's a lot of people working with yeast we don't tend to get as specialized into yeast as we might be able to mostly because we hear from people all the time that they can't even get some of the general yes that we use so we don't like to get too into it because if ninety percent of our audience can't get the thing that we're recommending to use in this recipe it's going to come out different so I don't want to use that I'd rather use something that everybody can get pretty easily sure and so then that relates back to our original um listing of the East characteristics so if you can't get a particular yeast that we're using or that somebody that you're looking at is using you want to look at those characteristics and try to find a yeast that matches those characteristics as much as possible that you can get exactly particularly the alcohol tolerance I would say that would be that's the first thing I look at the second one be temperature but you don't have to match their temperature you want to match what your brewing temperature is because that's more important there's things like kawikis now is it the new All the Rage we have yet to try it because in my opinion it's still a little bit too expensive for the average person to be buying a lot of yeast so we haven't really done it yet and that's that's the real reason why we haven't done it also because I have a tendency that if everybody's doing something I will wait till no one is doing it anymore and then do it butterfly pee as an example we waited until it was no longer popular and that's when we made something with butterfly Peak it's just the way we also have very different styles of coming up with recipes when Brian comes up with the recipe he just he's he's thinking in his head and like all the numbers are showing up in colors and some weird magic stuff's going on that I just can't compromise yes I see numbers as colors and shapes okay there's a word what's the word autophagia I think I don't know I thought there's another word but words somebody will tell us anywho so he's like okay I want this this is my end result the yeast that I know that I'm familiar with that's going to create that is this that's what I'm using where I am like the research psycho person I am like oh I have this idea I want to use this ingredient oh what other ingredients go with this ingredients okay so now I have this ingredient this ingredient oh now I want a spice to go with those ingredients what goes with those things and then I'm like okay great now what yeast do I use more searching more typing and that's how I come with recipes and I would like to point out why there is a preponderance of my recipes on the Channel versus hers because mine can be made in a day hers some of them she's still working on from before when the channel even exists did but anyway sorry to interrupt the video but I wanted to tell you about the city setting VIP Club it's a super friendly bunch of Brewers who get together and constantly help each other and share information a large part of it is our private Facebook group where you can ask questions and get help we also have zoom meetings monthly for most tiers of membership these Hangouts are a great way to ask questions or just hang out with us and the other members in addition the higher tiers get their names right in our videos so consider becoming a VIP now back to the video I might have exaggerated somebody's earned shade anywho it wasn't shade that was like holding an umbrella over you I was protecting you so that's the basic characteristics of yeast okay and that's not all we wanted to talk about there's some other misconceptions and ideas that people have had that we wanted to discuss but first I need to open this bottle again oh that was a good one that was a good one pour it in front of the mic too you can't do this it's too complicated it's okay it doesn't make any noise I know I know he's gentle it's aardbague okay if you like Scotch particularly if you like Isla scotch I'm gonna say and this is a blast for me and I'm so sorry don't get Laphroaig oh come on I like Laphroaig too I prefer art bag but I like any version of our bag uh hey okay Hi-Fi hat Adam how much have you had to drink not that much I'm just trying to bump up our bag I love our bag okay and I can't drink it anymore our bag we Beastie is one of my favorites I just got it the other day it's actually really nice I like the younger stuff that's a little more aggressive you know but anyway back to yeast and home brewing all right so this is a misconception this is a huge misconception that we get in the comments all the time and it kind of just makes us go where are they getting it from huh and I think the basis of this is is the lack of understanding of the basic principles of fermentation process and I kind of touched on it already but we're going to go into depth now and this misconception is more yeast equals more alcohol yeah you'd be surprised how many people say okay so I'm at 14 right now if I had more yeast can I get it to 18 no well maybe but not because of the yeast you have to have the right yeast and you have to have something for it to ferment the yeast alone won't make 18 alcohol some people like like called some nasty names I used an 18 yeast therefore my alcohol is 18 and I use two tablespoons of fermentable sugar well they used more than two tables I'm exaggerating for effect yep we've had people that will literally argue that it doesn't matter how much fermentables you have if you use an 18 yeast you're making 18 alcohol or more I I've had people that say well an 18 yeast makes 22 percent all right and I hate to get angry about it but it just it hurts my logical brain I have a very strong logical brain that I got from my father's side and it's like near Vulcan style logic so I need the ears and the eyebrows and stuff and I do the eyebrows that's so logical uh that was good thank you um I love Spock or Spock come here spot you know this is kind of designed to be audio okay they don't know for those of you who are listening Spock is right here next to me I am loving him but my point being is that you can't get something from nothing it doesn't matter if there's a number written on your cute little packet if they don't have the food right in order to consume to create that alcohol it's just not going to magically appear it's an A plus b equals c equation it's not an a equals c equation right there there's more to the equation as Brian just literally said and and I can appreciate that people get angry because they're like no they don't understand what this is telling me yep but the fault isn't that that's what it's telling you the fault is that you're not understanding what the full scope of the process is right and I have no problem with people not understanding that oh no that's that's what our channel is about is to teach and educate and to help you understand better but it's when they argue about it I don't mean just like oh I misunderstood I mean like super angry some of these comments get held by the profanity filter in YouTube because of what they say all those names because we understand the procedure and you don't is not very helpful and I'm not saying you you specifically because you specifically it's the you others that are not probably not even watching this video which is a shame because they would learn something that's the irony of YouTube the people who really need to know the information probably aren't watching the information that they actually need to know when it's put out that was very profound in here I think now I need a mascot who would your mascot I have no idea I'll come up with something for next time oh yeah I'll have something stay tuned from next on pasteurized that's that's something that comes up a lot and we can we can go on and on and on but the gist is just because you added more yeast doesn't mean you're gonna get more alcohol now in that let me just explain there is an extreme example where it does mean more alcohol and that's when let's say you didn't put in enough yeast to build a viable Colony now it's stressing it's gonna stall it's not going to ferment even the sugar that's available to it in that case more yeast could get it to do what it was destined to do in the first place but not create more than what it was meant to do another example would be perhaps you got a bad batch and the yeast packet is dead yeah you're going to need to add a new packet of yeast in order to format they're actually the same problem right because with a dead colony of yeast you don't have enough viable cells to create a colony therefore it's not going to ferment so realistically those two situations are the same problem but just a slightly different approaches to the same problem exactly the next thing that we want to talk about is something that I actually did a video on this already um but I want to touch on it again because it's coming up yeah it still comes up use wine yeast to make wine meat cider and beer you can use meat yeast to make wine meat cider and beer you can use Alias to make wine meat side or a beer doesn't matter just because you used a wine yeast doesn't make it a wine just because using meat yeast doesn't make it a meat the ingredients make it what it is the yeast creates alcohol the yeast have no idea what they're making and they don't care either sugar is sugar is sugar as far as yeasts are concerned are you sitting down you can use bread yeast to make wine cider okay beer I just I just don't want to have the comments because this is what happened when I did this video everybody's like oh so I've been making bread all this time I'm like no you missed the point and I know some of them are just trying to be smart asses and that's okay I can appreciate that I'm quite a bit of a smart-ass myself but after a while they get old yeah it does that's all I'm saying that's okay but basically what we're saying is that it's not the yeasts uh marketing tag that is creating the Brew it is the ingredients that you're putting in the brew that creates The Brew exactly exactly you can use the same yeast and make a meat wine cider and a beer all with different ingredients and the same yeast and have completely completely different results anyway that's enough on that and please let's not flood the comment section with a bunch of people making smart-ass comments about making bread with please please I have to answer all the comments please don't do this to me and I have a new rule I answer all the comments whether it's a heart whether it's a a like whether it's a comment I respond to everything there's a thing he didn't say everything so watch yourself all right the next one is highly controversial and why is it highly controversial Brian you probably don't even know why it's highly controversial you would you like me to tell you why it's highly controversial yes because allowment themselves posted yeah that name is just hard to say uh posted an article of themself and because I am subscribed to their newsletter oh it's another good one sorry I just going in for the refills that's like that for those of you who aren't seeing the video I'm pouring like maybe a little bit a little bit I mean as much as I don't mind being slightly intoxicated on camera drunk not a good sign no and he doesn't even really like that sensation because he really don't like it he likes to be fully cognitive and fully in control all the time in control although I do like a little Haze you know just Just a Touch just a little fuzzy a little soft all right so back to what I was saying uh being a subscriber to the newsletter and if you are interested in the LA lamond products I highly suggest that you subscribe to their newsletter you get information sent to your email so that way you are up to date on what they're talking about even I don't do this why don't I do it because I won't read it anyway because I'm a bigger nerd than he is like that's a surprise yeah so they posted an article where they did extensive research on what we're talking about right now which is is hydration pre-hydration rehydration whatever term you want to use of yeast important let me explain what we are talking about when we say hydration of yeast in ye olden times in the early days of City setting Brews we used to actually have a cup that I put water in and the yeast in and we let it froth up we let it sit for a while does anybody else need to pee what outside the box what box anyway so that's what hydration is is when you basically pre-start the yeast now the theory here is that it makes sure that you know it's alive I think in ye olden times like 100 200 years ago it was probably important to know today we're expecting that yeast to work so it's going to be a pretty extreme example if it doesn't so I don't see it as a problem to not hydrate now here's my theory on why I don't think hydration is necessary if you hydrate your yeast in water you are creating an environment that those yeasts are now acclimating to then you're going to pour that yeast water into a must filled with sugar fruits spices you name it and these are gonna go whoa what the heck did you just do to me you may shock them that's my theory I may be a little bit wrong but I I believe that is a thing whereas just putting them in dry now they will hydrate slowly in that liquid that they're going to be living their entire existence in just so you know that the colony that you pour in is like one thousand thousandth like they they multiply thousands and thousands and thousands of times over so that little tiny bit that you put in is nothing compared to the colony of yeast that exists within your must in just a few days the bees that you put in are gone by the time you get to racking it's it's their like great great great great great great great great great great great great great great great great grandchildren by that point so don't think for a second that the amount that you put in that's something else later though no we talked about this already more yeast does not mean more to anything this gets into something else though how much yeast to add we didn't talk about that all right but before we get there let's finish on what we're talking about right now which is what what I was talking about um and then I started pouring more beverage because it's yummy now everybody had to go take a pee break I'm so sorry hopefully you're back you're relaxed you're comfortable pause button poured yourself something yummy to drink as well cheers by the way um great clink I did that we should have done that a long time ago on purpose because because I was trying to get the the audio but I'm sure it got it okay I'll I'll fix it so again the controversy quote unquote of this is that that particular particular article where they did this extensive research of determining of whether pre-hydrating the yeast and doing the step feed because there's like some packets will sell you okay uh use this amount of water to rehydrate and then add this nutrient temperature and then add it to your Brew um along was basically saying there's no difference yep and it was shocking to me that a producer of not only yeast but also all the additives Energizer all that stuff was admitting that all that fluff was inconsequential yeah and so I was super excited because that made me believe that company more and trust that company yeah that makes sense um and it also equated to our experience as Brewers if you watched our really old videos we had specialized cup that we used to to pre-hydrate the yeast and do all this stuff what do they call it the self agitated self-stirring stirring cups that had ridges so it yeah yeah it was like from a ninja it was from the yeah from a food processor blender anyway so I was super excited about this article and then the the topic came up again and I you know I thought oh it's an article they posted it it's in my emails of a thousand bajillion which I never go through properly no she really doesn't if you ever send her an email she's she'll see it in like three months no I did not find it again I even searched on their thing to try to find it again I couldn't find it again and it really made me terribly sad um so that's the first time hearing of this if if you're if you're listening please sponsor us please did I say that out loud yeah no I would totally be so stoked to be sponsored by them but we should talk to them maybe they will but um contact me or contact us or whatever and repost email me because I actually read my emails I've been better yes you looked once in the last month no I look every day now oh do you yes oh I'm impressed mostly to make sure my dad didn't send me another freaking son yeah it was a great article it was um very informative and very refreshing to see somebody be that open to a non-commercial outlook on how their product works and so what's that sound man I really love that sound um so that was awesome but but it also you know the interesting thing is that undermines a little bit of their own sales which is a very interesting concept for a corporation to do they published something that's that directly goes against one of the products that they sell and and that's why I'm even more appreciative that's because I know I really want to see this I think I glanced at it other companies that I don't want to name out because that's not cool really stress the pre-hydration and the Stagger nutrient at that I don't have a problem you've been incorporating it into a brew I don't have a problem with them saying you should hydrate it first I really don't have a problem with it if you like hydrating your yeast please go ahead and do so it proves that it's going to work okay and that is helpful information I have an issue with companies that Force you or make you think you have to you know that whole fomo fear of missing out you have to purchase more stuff to make this work or it's not going to work that's where we have a little bit of a difference of opinion than um other Brewers maybe because we don't we don't fall for that we we do things that work and it's actually stronger much stronger than a difference of opinion it's actually how this channel started is that we were so tired of people saying you have to do this you have to do that you have to follow this you have to buy these things when we were just brewing stuff in our kitchen without any of that stuff and it was delicious I was making everything with bread yeast I didn't use the yeast nutrient I didn't add anything it was delicious and stuff came out great and so yeah we didn't know what we were doing but we knew what was in our glass was delicious if I wrote down half of what I did that was a good recipe I I don't think I ever made the same thing twice for a long time but we enjoyed it and it was good do I believe that what we make now is a little better yes oh yeah yeah I think so I think our tastes have changed we've grown as Brewers we've learned a lot and as we see that something is is in fact a better way to go and isn't harmful in some way we do it yeah you know it's that simple um so that's why you know a lot of people have a misconception that we go against the rules well we do only in so far as things that aren't necessary or in our case important right and and we've we've always been this kind of personality and regardless of what field we're in there's a toolbox okay and whatever you do you have a toolbox metaphoric metaphorically toolbox and all of those tools are available to you in that box does that mean you have to use all those tools in every situation no and why would you that's ridiculous if you're doing electrical stuff do you really need uh here we go she's going to try to come up with tools and stuff now for Electrical Workers this ought to be good come on babe you started it plumber's tape do you need bummer's tape when you're doing electrical stuff maybe maybe but more than likely you need electrical tape probably not you probably need the electrical tape if you need tape at all right um yeah but they they know what you're talking about um one of my best skill sets that I can always lay claim to famous I can take a fairly con complex concept and simplify it down because a lot of the time things that we think are very very complex are actually just uh bloated there's really no reason for it to be as complex it is it is it's just the way people have perceived it or it's been made that way for whatever reason whether to keep people out to make it more complex someone thought it was necessary there's all these reasons and we see this in Brewing Brewing too I'm actually referring to my career as a photographer people made things so complicated I'll be totally honest with you you can learn how to use a camera in about 15 minutes I can teach you how to shoot pictures in 15 minutes I don't mean like your cell phone I mean an actual manual camera I can teach you in 15 minutes you'll spend a lifetime mastering how to do it absolutely but I can teach you how to do it in 15 minutes Brewing is much the same way and that comes back to my toolbox is that there's a time and place for all of those tools absolutely all of them okay so some people have criticized us and said oh we're scared of insert projects scared is the wrong that is not on purpose with an education behind that choosing to use something else or to admit that because it's not necessary in this particular application now if you've noticed we've started to add nutrients such as fermaid o because we are comfortable with using fermato and even though we add it to some Brews that we we feel me on my side feel aren't necessarily necessary I know I use that word twice it's Insurance um it's insurance it's just a oh if something goes awry this may help it along something I'd like to add to the nutrient thing fermato is one of those great nutrients in that too much doesn't really have a negative side effect unless you go like stupid high amounts but if you use the right amount it works if you use too much it probably isn't going to negatively affect your brew that is key and that is why we have accepted fermate o as some we use there is plenty of documentation like a large amount of documentation on other yeast nutrients and that say too much is too much and not only is it going to affect your flavor it can actually affect the process of fermentation itself yeah so please do the research if you're not a research junkie like I am I'm I'm sorry then don't do the research just listen to us it's all good um but we have gone off the rails that were the rails connected to the rails we're still talking about yeast though and fermentation and that's what's important particular okay do you want to come to the conclusion do you want to come to the final there really is no conclusion here I mean our culmination of this final talk really is our final topic right I know but it's not necessarily the most important or stupendous thing yeah we're going to talk about it anyway yeah and that is the controversy over should you take a reading before or after you add the yeast all right I'm pretty sure families have split up over this one it's like North versus South based on the way some people react to this it's kind of crazy now I can only imagine and we've talked about this in a couple of our videos but this is what the the unpasteurized is all about is putting everything together I have a feeling that people came up with this idea that you should not take a gravity reading before adding yeast or you should only take it before adding yeast let me correct that because they made up a brew let it sit for like two days and then took a reading okay why you would do that I don't know if you forgot how do you forget to take a reading we forget a lot of things but readings is not one of them but if you make up a brew and you put yeast in and you let it sit for two days and then you take a gravity reading well obviously it's probably not going to be that accurate but if you made up a brew take a reading add yeast take another reading immediately following I don't think they're going to be any different you know what I actually want to do that seriously seriously just just you're gonna make me do this just to put it to rest because it's it's just so obnoxious people like fine okay we will do it we're gonna do it just to make you happy all right we will do it so now you have to watch all our videos to find out which one we actually do this in coming to you soon as always guys thank you so much for watching and have a great day bye

Channel: City Steading Brews

Views: 13,125

Keywords: yeast, yeast alcohol, which yeast should I use, yeast for mead, yeast for wine, yeast for beer, yeast for cider, wine from yeast, yeast ph, yeast temp, yeast tolerance, yeast alcohol tolerance, how to choose yeast, homemade wine, how to make wine, diy fermentation, city steading wine, homemade wine making

Id: HLsBA5Pmb0Q

Length: 38min 18sec (2298 seconds)

Published: Sun Aug 13 2023