Hey Guys! My comment doesnt relate to this video, but I just wanted to thank you for all these videos you guys do, because of these vids I had the confidence try to brew my first apple cider and it was finished about a week ago, I have expereinted with it finishing it 4 differnt ways like you did in a video and the carbonated+sweet was the favorite it my family😊 And I just started my first mead today, I am really excited about that too, so I just wanted to say thank you for introducing me to a new hobby!😀

@CitySteadingBrews

10 ай бұрын

You are very welcome. Thanks for watching!

@drawmiguel28

10 ай бұрын

🤗🤗

I had no idea that Derica was a school teacher. But I can believe it! I’m militant about my science note taking too. I was an intelligence analyst in the military, a process control tech when working in semiconductor manufacturing and a full blown nerd in my intellectual pursuits-like home fermentation. Y’all crack me up and I dig it thoroughly! You’re educators and we’re students and I’m grooving on it big time!

This is one of the most interesting brews you have put together yet. I think this is the first time Derica has mentioned that she was a school teacher. She must have been one of the coolest teachers ever.

@CitySteadingBrews

10 ай бұрын

Really? I thought she said it many times!

@russellfredrick6519

10 ай бұрын

@@CitySteadingBrews maybe it's the first time I heard it

@thearunrules

2 ай бұрын

Beautiful as well

@CynM.

Ай бұрын

I wonder if she wanted to be called by her first name like many other cool teachers. My art teacher told us to call him Pete. I couldn't do that because my parents are from the South and you must show your elders respect. So Mr. Pete it was.

Just wanted to pop on and say that I came to you channel initially from the 2018 Ginger Beer recipe so this video was a sort of homecoming for me. Cheers to the many years of great content and keep up the good work.

You guys are great - I just got a hold of your channel whilst making my first batch of mead and you were a great help! You explain things really well and are fun to watch. ...now I want to make a ginger beer too 😂

@CitySteadingBrews

10 ай бұрын

Awesome! Thank you!

Thanks for doing the PH reading and your related comment. So much to learn but you are helping so much in the process.

Yes!!! The old one is one of my most repeated brews! I can't wait for this one!

You guys are great! This is just what I was thinking to research and try to make. Perfect timing!

@CitySteadingBrews

10 ай бұрын

Glad it was helpful!

I am soooo excited for this!

thanks guys. It is going to be super helpful to have this for a reference when I start my first ginger beer.

Thanks for all the great content guys. Been watching for awhile, finally subscribed.

@CitySteadingBrews

10 ай бұрын

Finally?? Jk, welcome.

Your channel has gotten me into the hobby of brewing! Thankyou for your time and experience sharing!

@CitySteadingBrews

10 ай бұрын

Glad to hear it!

@PacesIII

10 ай бұрын

The best of all hobbies, it's 99% hands off, which gives you time for other hobbies. "Hobbies cost money but interests are quite free." - George Carlin

I love you guys. Thanks for all your sharing of skills.❤️

I love ginger beer.... always good to see an updated method.

@CitySteadingBrews

10 ай бұрын

Hope you enjoy

Love what you're doing. Great vids.

@CitySteadingBrews

7 ай бұрын

Thanks!

When making lemonade, i like to make an olio sacrum first with the lemon peels and sugar. I might try that in my next batch of ginger beer!

Well THIS is good timing... I had already planned on making a fresh batch of ginger beer today as it was, and here you are with a new recipe and everything! I've had some issues with ginger beer carbonating in the past so last time I made a batch - and I'll prob do the same thing today as well - I used EC118 for the yeast, even though SO4 is my go-to for anything under 10% and it worked out well... clean flavour and nice and bubbly.

I just wanted to say thank you to you both. You demystify and make home brewing so approachable, you cut out the bs and emphasize what's is really important for success. This video got me to start my first ginger beer batch! The only thing I changed from your recipe was adding some blood orange to the party. I am 6 days in on the ferment and it is going strong, I find myself regularly huffing the airlock, it smells amazing!😊 Thanks again for inspiring me to jump in!

@CitySteadingBrews

4 ай бұрын

Happy to help!

I use the same fermenter you guys do - I have a backup plan in place in case it stops sealing. I have a silicone baking mat on standby. In the event one of my LBMB's stops sealing, I will, with the aid of a compass and xacto knife, cut a gasket for the lid that can restore the ability to seal. Hope that helps, guys.

This video was so entertaining, keep it up

Reading through the comments reveals the joy you bring to others. Thank you for your work.

@CitySteadingBrews

10 ай бұрын

We try. Home brewing and home cooking are everyone’s right. It’s not hard, but everyone should try it at least once.

I love watching you guys ..great work

@CitySteadingBrews

3 ай бұрын

Thank you!

I liked the new format with all parts in one video.... keeps me from having to hunt down the other parts. Also, thanks for showing how you make your Whiskey Ginger. I was hoping you'd share it. Anyway, another great video... keep up the good work!

@CitySteadingBrews

8 ай бұрын

Glad you liked it!

Great job guys I love making ginger and lime wine. I have to say that the ginger spice will go down with time

Derica, I am with you on that. I love pickled ginger.

Grate the lemon peel with a zester so you don't get so much of the white part in the mix. The white bits adds bitterness for sure.

I was glad to see you make your whiskey / ginger cocktail at the end of the video. My suggestion is that you make a couple of shorts with some of your custom cocktails you've mentioned. I know there was one mentioned in the coffee mead video as well. Thanks for another great brew lesson.

@CitySteadingBrews

8 ай бұрын

We don't really do cocktails. Not what the content is intended to attract. Thanks for the suggestion though. We did start a shorts channel that hasn't gotten much love yet :)

Another beautiful recipe for me try out 🤙🏻

@CitySteadingBrews

10 ай бұрын

Absolutely!

"hello are you in there" and that look Brian gave had me rolling.

Lovely video, I usually wait at least 4 weeks for carbonation, so maybe try again after another couple of weeks. I'm going to try this recipe for sure.

@CitySteadingBrews

10 ай бұрын

Not a bad idea.

Her chuckle at him missing the setup for "It's been one week.." was great

I've just started my first brew/fermentation ever 2 weeks ago (Hydromel) based on another video and was thinking of starting a Ginger beer one while sanitizing the stuff for the next step with the hydromel.... anyway... all that to say, that video just arrived on time!!!! I'm looking forward to the weekend : D Thanks a lot for teaching and entertaining us at the same time! You guys are awesome!!!

@CitySteadingBrews

10 ай бұрын

Best of luck!

I recently made several fruit ciders that would normally need a brew bag, but I agree with you that the ballooning can cause issues. I found this on Amazon and I've used it 5 times with success and no perceptible downside. (Yardwe Stainless Steel Spice Ball, Fine Mesh Tea Strainer, Stainless Steel Tea Infuser with Extended Chain Hook for Loose Leaf Tea Spice Seasonings (4.9 x 5.1 Inch))

The Mythbusters of Brewmeisters, excited to try the recipes! Skol!

Off topic, I get chronic migraines and atmospheric pressure change is a trigger for me as well… I love my Cefaly! Worth every penny. It’s a good tool to have in the migraine tool box

That was interesting 😁👍. I personally don't care for the taste of ginger, but since I've been watching you, I've laert never to say never 😅. I recently decided that I needed more bottles for my next brew so I rounded up All my partially full bottles and started "quantifying" the leftovers. Gotta say, mixing a bunch of old wine, when done right, tastes awesome 👍❤️. Guess I'll have to add ginger wine to my list just to include in the fun of mixing😁. Thanks again for the video 👍❤️.

Definitely going to try the ginger whiskey!

OK, bragging moment and time for a proud mama and Papa for you guys! I have developed my own recipe based on your information previous videos, and just all of the help you’ve given it is a hot toddy made with honey, lemon, peel, and juice (later after the first racking), clove and I will be fortifying it with a fantastic Cinnamon Whisky our local distillery makes. Thanks for helping give me the information to confidently step into making my own recipe. Also, I picked up some ginger today and going to give this one a shot.

@CitySteadingBrews

10 ай бұрын

Happy to help!

There's is a calculator online that will adjust your abv for temperature. If it was 111° when you took the reading of 1.032 the actual reading is 1.050 calibrated at 60° so that really is a significant amount of abv. You guys are great. I just made my 2nd batch of ginger beer. It's so good.

@CitySteadingBrews

10 ай бұрын

I just looked it up... more like 1.040. I doubt it was still 111 when I did though...

Just in time I tried a store bought ginger beer yesterday and was wondering how to make my own

Derica and Brian. Have been watching you guys you guys for several years. Enjoy it, learn from it etc. Currently have 5 wines/meads at various stages of fermentation. I am a retired veterinarian with a fair knowledge of microbiology. When you talk about antibacterial properties of various spices it has nothing to do with yeast-- a fungus. These spices when used in connection with wine and mead are antimicrobial. Yeast of course is a microbe. About clarity--- we judge our food and beverages based upon taste, aroma and appearance. To me, clarity cannot be minimized. Keep up the good work. I watch you every day. With respect, Doc.

@CitySteadingBrews

10 ай бұрын

I recently looked into this and a lot of the spices and herbs that are antimicrobial are also antifungal. Clarity means nothing really. We are only trained to believe clear means better but in reality is is meaningless :)

Great Video! Hit all the points i was thinking about, don’t peel, no tea, non-fermentable back sweetening. Going to do this one right away!

@CitySteadingBrews

10 ай бұрын

Glad it was helpful!

@jpriestl

10 ай бұрын

@@CitySteadingBrews Already bubbling 🫧🫧🫧

I've bought one of those juicers at the dollar store before, they're really nice

I'm gonna have to try this one....

Cool, can't wait to watch this in the morning, too tired right now. I love making alcoholic Ginger Beer. I use the tea method. Can't wait see how this recipe turns out ❤

@CitySteadingBrews

10 ай бұрын

Comes out stronger if you use whole ginger in it.

@Nudgeworth

10 ай бұрын

Hahah, I don't need to make it stronger. My wife has a Jamaican heritage, her mum is Jamaican. So it turns out no matter how hot I make ginger beer, she thinks it's wonderful. While I sip gently and slowly, because each sip is an explosion of heat, she gulps it back lol

I make my ginger beer with 1.5lbs of ginger in 3 gallons done almost like you are going. I also add sorghum syrup and a bit of cascade hops instead of the citrus peel. I'll have to try the citrus instead of the hops!!

Hi guys, new subscriber. Found you when I was searching for a ginger beer recipe video. I'm definitely going to try this one. Now I'm watching some of your other videos. Where are you guys from?

@CitySteadingBrews

9 ай бұрын

We live in Florida.

Thank you for this updated recipe and process. You guys were my first home brewing teachers and your original ginger beer video was the very first brew I've ever created. I will definitely get a big batch of this going soon. Question, as I didn't see it listed in the description and I was just curious. Could you tell me how big your food processor container is. That's large and I would love to have something that big for myself. Thank you again.

@CitySteadingBrews

5 ай бұрын

It's this one: amzn.to/4bFIwBW. It's an attachment for the vitamix.

Thank you for showing the numbers for the reading it helps me with the visual and take away the scary number thing lol

I love ginger lemonade! Same prep for the ginger, including the hot water, then add lemon juice and honey. Let it cool and put it in the fridge. Its awesome! I think I am going to try alcoholic ginger beer now!

@Mark-wv6sg

7 ай бұрын

Half teaspoon of sugar per bottle to prime beer

I love you for putting real units in the description...the ounces, pounds and cups always give me a headache. Thank you!

I stopped brewing for a few years but starting back up this week. My favorite ginger beer is Raspberry Hibiscus Habanero Ginger Beer.

@CitySteadingBrews

8 ай бұрын

Welcome back!

So in 6 days I've drunk a demijohn right out the fermentation station. The flavor and viscosity on the last glass was so notable I've got to tell someone. Pasterised two weeks ago and 3 months old. It went super sweet that final glass with a BIG BODY. Pear methliGONE hiccup ❤

I've had Crabbies Alcoholic Ginger Beer and I absolutely love it.

i was Just Heading Toward the DRY ginger-beer adventure on my own, with experienced help!… so glad for this episode. Need (successful) recipe to make my own…❤ please?

Had the same issue with two of my little big mouth bubblers - would get almost perfectly tight then pop off. I added an additional foam sealing ring to each and that fixed it - I think adding the additional height made it so the top never got to the end of the threading, and thus stayed on.

43:54 For carbonation, I usually add 10g of pure fructose per liter. So, for your batch size, I would have added about 38 g of fructose.

Congrats what a difference from the first video more enjoyable this one

Super video thanks guys, I’m in the process of making this ginger beer following your instructions, I’m at bottling stage now and want a bit more of a ginger kick to the final taste, do you have any advice on how to add this flavour prior to adding the sweetener and secondary yeast then bottling?

@CitySteadingBrews

8 ай бұрын

Put in more ginger... easiest way. Let that sit a week or so.

a "Dark and Stormy" perhaps? So great!!! Thank your for the Ginger Beer, I am literally drinking my first Basic mead based on your Honey/Raisins/Black tea/Orange rind/fermaid-o/D47 Yeast....which apparently wanted to do 18-19% ABV???....Either way, so delicious....6 more gallons on the go (one per week is the new household rule lol...my husband is half viking apparently). For the record, I wish we knew you both in person, you are our kind of people I feel like we would be friends IRL but ya know :D. Love from Canada friends

A classic way to make a really great lemonade is to cover shaved lemon rind in sugar for a few hours or days. I imagine doing that, but also covering the macerated ginger in the sugar too could create a strong flavor extraction.

For the fermenter problem, run a piece of tape around the threads to take up up bit of space. Try the lid and use another piece of tape if necessary. No biggy.

My last batch I did the tea to brew with, but I did rack to fresh ginger. Kinda a lot. I love the ginger heat, not just the flavor. Best way I could think to get that heat back. Seemed to work well enough in that regard, but my recipe to begin with was...less than ideal. Too much lemon, I think. I will try the zest only next go around. Love those glasses...think I might have to own some! Edit: In beer brewing, Maltodextrin is also used for mouth feel. Something to consider for something like a ginger beer or anything that doesn't have a lot of body that you don't really want to add tannins to.

Never knew the starting acidity was so vital. Starting to understand some past.... learning opportunities.

Im hoping to start a Ginger beer this weekend

Hello! Love your videos, very educational. About to start my first brew! Anyways, I had a question. Is it acceptable to add a little bit of water after the first rack to avoid having a large head space? Or is that a big no no?

@CitySteadingBrews

9 ай бұрын

You can it just dilutes the brew.

Hey, guys! Thanks for all the work you're taking, you make this funny! I started making some mead also (with various kinds of results hahaha), and I am planning to make a recipe using baked hazelnut, but I am worried the oil in them would ruin the brew. An advice, how would you use them? Thank you very much! Keep it up!💪💪

@CitySteadingBrews

10 ай бұрын

Sorry, have yet to use hazelnuts.

@inakid.5931

10 ай бұрын

@@CitySteadingBrews Thanks, I'll let you know the results😉

Thank you both! I will try to brew my first ginger beer the next week. I have one question, can I use hops for bitterness, flavor and aroma? Thanks again!

@CitySteadingBrews

Ай бұрын

If you like. We have not made one that way

Love these videos. Wonder how a ginger mead would taste.

@CitySteadingBrews

6 ай бұрын

kzread.info/dash/bejne/ZH51qa98fpjeh6Q.htmlsi=cGp_WGredPnIQcSa

lol HARD ginger beer? You guys are fantastic.

You did make a tea this time too :D

I LOVE Ginger Beer! I've been making Ginger Mead, and trying to hone my recipes. The last couple batches I have used the for processor to make Ginger juice... Seemed to work good, but is a little tedious...may try this method next time. I like mine very gingery...

@rossr6616

9 ай бұрын

Same, Champion Juicer wrings out the juice well but I still use the pulp too in the ferment.

Nice video lots of great information and tips, have you tried to carbonation by using co2 in mini keg 5 or 10gal one ?

@CitySteadingBrews

6 ай бұрын

kzread.info/dash/bejne/eH2i0aeBdNWvhqg.htmlsi=QjcJlCJ5FG9eZTQj

I made a ginger mead a couple years ago. Used 6.4 ounces of ginger (because that it weighed out to when I cut it up) and 2.7 lbs of honey. I write down the recipe when I make a brew. Final brew was almost 10% alcohol and WOW, did it have a good ginger taste.

@bretthines6893

9 ай бұрын

Instructions??? Would love to try that!

@TerrysWiredLife

9 ай бұрын

@@bretthines6893 put 6.4 ounces of ginger in a pot and blended it to a fine pulp added 2.7 lbs honey and juice of one lemon. Put it all in a Primary fermenter and added water to make one gallon/3.8 liters. Starting specific gravity was 1.110. Don't remember what yeast I used. bottled it after about 25 days. End s.g. was 1.04

I keep a few small soda bottles around, like 7 or 8 oz ones, and that's where I put whatever product doesn't fit in the larger bottles I'm using.

I usually make a double batch, ferment half and bottle the ither half stat in the fridge for immediate use.

First off, you guys are great. thank you for all the videos, they have helped me with with bucket list over the last 2 years. On this video, can you use a soda streak machine to add carbonation instead of adding sugar to form the carbonization?, also, for sweetening, could you just add a tea spoon of sugar to a glass of any of the overly dry beverage and enjoy it without sweetening the entire batch?

@CitySteadingBrews

9 ай бұрын

I have not used a soda stream but heard some had success. As for sweetening in the glass? Always an option.

I'm new to mead making and have found your videos fun and informative 😊 Plus you have been the only one to have answered a comment sent So you may the first I join on patron 🤔 ❤

@CitySteadingBrews

10 ай бұрын

Well.. thanks but we don’t use Patreon. We gave our own VIP club: city-steading.com/vip-club/

The Devil is in the Details. I love your presentation. It makes me want to try this!

Yea I have always doubled to 52 g of sugar for priming. And it has worked well.

@CitySteadingBrews

10 ай бұрын

That seems like the absolute upper limit yep.

Hey there! Love your episodes but just wanted to share that I cracked my big mouth bubbler all the way around the base by adding sub-boiling water to it for a brew. The glass isn't tempered, so everyone just be cautious about it and aware it could crack or shatter. Appreciate the recipe, been looking for a way to make a dark and stormy without some of the conventionally available ginger beers 😊

@CitySteadingBrews

10 ай бұрын

Yup, that's why I was careful :) I also tried to soften the blow so to speak, but having it hit the ginger first.

Id recommend either a breville juicer or an omega juicer, thats what i use, ymmv :) I don’t ever write down what ive done, and can never quite duplicate but can always make it better. I recall using 11 ounces (weight) of honey to carbonate my first try, that was a six gallon carboy. I have malt for the ginger beer carbonation, on this batch.

Alcooooooholic Ginger Beer... and a good time was had by all 😆

40g thats the magic number,like i said with the fruit wine too, 28 may get you evervessence, but you want carboantion from the first sip, to the last sip Lovely recipe, keep the videos coming ❤

@CitySteadingBrews

10 ай бұрын

I plan to do 42 since… it’s the answer to everything.

Hi, First of all, I really appreciate you taking the time to answer the comments and your channel in general! I've started brewing a batch of apple caramel bochet but with only apple juice and no apples. with the caramelized honey, cinnamon and allspice it smells good but there is a hint of astringent smell from the apples that bothers me. Will it meld together in the future? Am I just worrying in advance for no reason?

@CitySteadingBrews

10 ай бұрын

That’s why we added the apples.

That was. "PUUUURFET" Brian❤

Do you have an updated quantity of carbonation sugar for a gallon of liquid? It seems like you needed a lot more fizz.

@CitySteadingBrews

8 ай бұрын

We started using 42g/gallon recently but that was not why it had less carbonation. It either needed more time or the yeast were just done.

I've only ever made rhubarb beer, but as I've experimented, I've not noticed any difference in carbonation relating to head space. My half-bottle carbonates just as much as the full bottles. I usually use my half-bottle as my test bottle to make sure there is enough carbonation. However, I recently heard that the bulb at the top of beer bottles is there to indicate a max fill line. So, with my last couple of batches, I've just used my bottling wand to fill all the way to that fill line. When I pull the wand out, the volume drops to about an inch below the fill line, just like you'd see in a store-bought beer. I don't know if there's any truth to this, but I've not had any issues. Also, when bottle conditioning, I've used the method of fermenting my wort all the way down to dry then adding a teaspoon of sugar to each bottle right before filling it. I don't usually add extra yeast, though I usually only rack it once so I probably have more yeast. I've had great results doing it this way, depending on the temps in my house I usually have full carbonation in 4-5 days.

I made a honey maple mead and it came out bone dry nearly undrinkable. I tried to carbonate it but either it wasn't enough sugar or the existing yeast didn't wanna do it. But man after 5 months the fracton of carbonation i got and maybe the added unfermented sugar intended for carbonation made it taste fantastic. I do wish more carbonation stuck.

Hey Guys! thanks for sharing all these wonderful recipes. Can i add boiled yeast in place of yeast nutrients? Thanks

@CitySteadingBrews

4 ай бұрын

Sure. It's not quite as effective but it helps.

Hi I have question about using Carbonation Drops, I am only asking, because we already have a bag, and thinking of use them with latest method? Love your videos!!!

@CitySteadingBrews

Ай бұрын

Same as sugar.

On a side note I watched the video where you were talking about labels. Do you guys print labels and sell them to people or just personal?

@CitySteadingBrews

10 ай бұрын

Nah, we just make them once in a while. Not really for sale.

Your previous video on ginger beer is actually what got me to go try to brew a bit. But I’m just doing really basic things right now to learn the process. On an aside. Not sure if you have figured it out/been told or discovered. The reason why you don’t want to seal a partially full bottle of carbonated liquid is not because it has a higher pressure. The pressure will be slightly lower or the same as a full bottle. It’s because you’ll have far more co2 as a gas than a full bottle will. The expansion of the gas , because there is far more gas due to volume available in a partially full bottle , will cause a more energetic explosion if the bottle fails. CO2 dissolved in solution can outgas through nucleation however that process is much slower than gas expansion which is why a full bottle will still be super messy but probably not as energetic of an explosion. How do I know this? I discussed it with a coworker that designs pressure vessels for space vehicles (fuel tanks) that rely on gas pressurization to keep the fuel at intake points. Not sure how yeast behavior under different conditions may affect this but the above is certainly a prime consideration. The full bottle may actually see higher pressures overall because you have less space to put more co2 and since you can dissolve far more co2 by mass into water the difference is likely very very low. Lesson: control your carbonation process, use only bottles designed for carbonation, inspect the bottles before use. any signs of chips, scratches, deformations or bubbles don’t use the bottle for carbonated beverages.

@DavidJones-uh9rg

10 ай бұрын

A little wordy above But in short , a partially filled bottle is no more likely to explode than a full bottle but a partially filled bottle will explode with a lot more energy than a full bottle. If you are using good bottles designed for carbonation then a partial bottle will be fine.

@ctakitimu

9 ай бұрын

@@DavidJones-uh9rg Or even shorter, more trapped gas equals a potentially bigger explosion

U could also heat your container to acclimate it to the hot or cold liquid so it won’t break

A pH of 6.6 is practically neutral. After some googling, it would appear the ginger neutralized the acids in the lemon peel. The pH scale is logarithmic ( as you likely know ) going from 6.6 to 4 is a more than a 100x change in acidity. My ginger mead stalled: could have been the pH could have been the 15.5 ABV ;). All I know is I'm going to try again ! and I will be using some lemon !

Well just started thsi ginger beer last night.

Sounds like it would be great to use as a mixer for a Dark and Stormy 🥃

@CitySteadingBrews

10 ай бұрын

Yup!

We make ginger beer and love it our guests love it. Do you have a whisky recipe??

@CitySteadingBrews

3 ай бұрын

Whiskey is a distilled product and illegal for us to make without a license.

I enjoy non alcoholic ginger beer wheni am out on the ocean. It calms the seasickness. BTW, have you made an elderberry mead? A friend of mine told me today he has access to a large batch that need to be harvested. So we are planning to make a batch.

@CitySteadingBrews

10 ай бұрын

We haven’t yet no.

I don't often use them but when I do, I put glass weights inside my brewing bags to keep them where they belong. It takes a lot of weight though. I find it helps to not leave a lot of slack in the bags when I tie them off. That way they don't have a lot of room for gas to build up.

@CitySteadingBrews

10 ай бұрын

I've never had that work. They fill up like balloons and clog the airlocks! :)

@mustwereallydothis

10 ай бұрын

@CitySteadingBrews Yes, they do, indeed. I seldom use bags for that reason. For Saskatoon berries (our absolute favorite fruit for wine), I want to be able to get all the seeds out after the first week. They tend to give the wine an odd, earthy flavor if even a few of them they stay in for too long. When I do use bags, I make sure they are good and snug around the fruit and tied up securely. I also have a big box of old-fashioned, glass Mason jar lids with no other purpose in life, so I can use lots of them. Now that I think about it, I do my primary fermentation in brewing buckets. That likely has a lot to do with why I have success with weights. There's a lot more space between the airlock and liquid.