Can We Make Creamsicle Mead? Worth it or no?
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- Опубликовано: 9 фев 2025
- Can We Make Creamsicle Mead? Worth it or no? Creamsicle... one of those flavors from my youth that I just like. Kind of reminds me of St Joseph's baby aspirin, or ice cream, but hey... let's make it a mead. So, how did it come out?
Ingredients:
2.5 lbs (1.13 kg) Honey (we used Wild Flower Honey, but Orange Blossom would be perfect)
104 oz (2.948 kg) Water
4 Mandarin Orange Peels
Lalvin 71-B yeast: amzn.to/45dyB2E
2.5 grams Fermaid O: amzn.to/3rUEXp7
Additions:
1/2 Vanilla Bean: amzn.to/3Qt1Dav
Back Sweeten with Honey to desired sweetness (we raised our brew to 1.028 gravity reading)
Pasteurization: • Easiest Way to Pasteur...
Racking: • Racking Homemade Mead,...
Bottling: • How to Bottle Mead, Wi...
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I made a Orange Creamsicle mead a year or more ago. But back sweetened with lactose to add that Milk Cream mouth feel back. That was one of my successful brews. Finished exactly the way I had envisoined from the start.
I second the lactose
What kind and how many oranges did you use? Did you just use the orange zest or did you also add juice too?
Thank you in advance!
Where’s the recipe? 😂
I used Orange blossom honey, zest, and the wedges. I added tea for a little tannin, and vanilla extract as well as 2 vanilla beans.
Wow, that's sounds delicious.
Don't stop the calculator joke! I love that part! (Partly cuz I relate to it) The lil side jokes also have kinda been a defining part of the channel for me, and I'm sure many others. Keeps me coming back for more, that and the very useful informational aspect... I enjoy that your channel has so much personality 🥰
I'm planning on plaid VIP soon once I figure it into the budget. That's how much I love y'all's channel!
Glad you like them!
Oh my gosh…. Please don’t stop telling a joke because someone got offended! It’s YOUR channel! And I love you both just the way you are. Yummy mead btw, and I enjoyed the little bit extra math… it’s relaxing.
I usually stop… once :)
Out of respect!
Personally I find the joke hilarious, having had a similar experience in school.
I just finished a batch of orange blossom mead. Started at 1.1 and finished at 1.006. Fortified with a little whipped cream vodka, back sweetened with honey, then pasteurized. 😊
Watching y’all’s videos are definitely peaking my interest in doing some home brewing. You guys are awesome and full of a lot of information.
Thanks! Happy to help.
They inspire me as well🥰
Man, you two are so through, and engaging. Thank you for your work.
You are very welcome.
I fermented sweetened condensed milk once with the help of Lactaid. Might try this with honey and orange peel.
At about 23:15 in your explanation of vinegar was very helpful. There are numerous concerns and worries for those of us just starting out, vinegar being an important one. That's what's really cool about your videos. You showcase a new recipe but yet there is timely reinforcement of basic concepts along the way. And you don't do it in a "Uh-oh, I better take notes, class is in session" kind of way. You make it interesting and always at opportune times. Another area of concern is PH. I have been tempted to buy a PH meter but I'm not sure if it's really necessary for this level of brewing. If you have a video on the topic, please share. If not, perhaps it's something you can address in a future video. Keep up the great work!!
PH meters have a use. We are using them more and more. amzn.to/3KvLtZQ
I suggested orange dreamsicle about a year ago!!! Yay!!! It was on the Facebook group!!!
The public FB group has been gone for 3 years… mist have been more than a year ago :)
At 2:40 .... "anything worth doing is worth OVER doing!" Ahhhh, spoken like a true child of the 60's and 70's. Two speakers sound GREAT. Hmmm, maybe I should add MORE speakers. One 4 barrel carburetor runs great. I'll bet if we add ANOTHER 4 barrel carburetor .... But we have to be careful lest we bump into the law of diminishing returns. But .... laws ARE meant to be broken .... I can't wait to make this!!
Lol
I was JUST thinking about asking you about this very mead idea YESTERDAY!!!! Lol, you've read my mind again! Can't wait to actually watch the video and see how it goes!
Your channel came up as a suggestion, so I, as a RUclips hopper decided to watch the suggested video.
I'm not a home brewer but I do enjoy a good beverage, or several.
Both of you are so genuine and fun to watch. The amount of info and advice is awesome.
I love longer videos, as well.
In the end, you folks are the type of people I'd enjoy sharing a drink with.
Fantastic content.
We see a lot of non-drinkers who watch too :). Thank you!
I love creamsicle flavor, the pushup pops were a favorite as a child. (Never heard of the candies?) This flavor will be one I add to the list to try. I have been learning lots from y'all and truly love your humor and very thorough educational approach. Y'alls witty/humorous shirts always crack me up. Calculator joke makes me smile every single time! I agree in having the proper tools for the job (hydrometer, good fermenters, and so on) especially when doing something somewhat scientific like this as you want to be as successful and replicatable as possible. I appreciate the new dual scoring system as well.
If that is a Pilot G2 pen (kind of looks like it), they are awesome. I have used blue color version (.7mm) for over a decade at work (used to sign/write a lot) and they ARE the best! Hehe, use them at home now too of course.
I think it is that pen, lol.
I am making your "first beginner mead" and I am thinking of adding half a vanilla pod to each of the 2 demijohns for a week. I am only about 10 days in and I will more than likely leave the vanilla pods till around a couple weeks before backsweetening for a week.
I have a peach wine that I have had sitting on the lees for over 2 years. It still tastes fine. And this is the brew that when I wrecked it I watched it go from this beautiful peach color to a brown right in front of my eyes because oxidation. But I have tried it and there seems to be nothing wrong with it other than it doesn't have the most beautiful peach color anymore.
Oxidation is not necessarily a bad thing every time.
Newer brewer here and diggin your vibe of all glass, no rush, etc. You guys should really do an equipment video. Would be super helpful to people coming into the practice and weighing their options like myself. Cheers!
ruclips.net/video/ck175YXnwrw/видео.html
Was it a coincidence or did Derica really reference Farscape with that; your side, my side?! Because if so...well done! 👏👏
Intentional :)
@@CitySteadingBrews Wow...major props for that!
I used mandarin orange peels in my last belgian witbeer, it was amazing! I didn't avoid the pith, I just peeled and ate 3 oranges (yum) and cut the peels into thin strips, added in the last 10 minutes of the boil.
There is a reason it's a bad idea to watch this channel while sleepy. As soon as y'all said pasteurization was super effective my brain just went straight to Pokemon and I was imagining Pasteurization being used as an attack. I guess that makes CSB a fire type pokemon. I'm going to bed now.
I can't watch this channel before bed because I get too fascinated and and up looking at the clock at 4am and thinking "crap!"
Love to see a brew made with just leftover crystalized honey. We could see the best way to use the honey and how it would come out with crystals still around when fermentation is happening.
All the different types you may have just not enough to use for one brew but if you combine them it may be enough.
I think we dod something along those lines… not sure. But you just put crystallized honey in hot eater and it liquifies again. Pretty simple.
They mean hot water, not hot eater.😂
Putting the honey jar in hot water will re-liquify the honey.
Thanks for taking the time to do meads that may not fit your palate. As you said, someone may really enjoy this!
I wonder if you could reverse this and make some type of Mead tasting Creamsicle or even Mead Icecream :)
I made a maple juniper Mead a year or so ago and gave it a taste after 2 weeks. Decided adding an orange peel or two would make it taste more like an old fashioned. I'm giving you a heads up now. You only need one peel because I added three and it was nothing but orange afterwards and those were normal oranges
Yeah orange can overtake really easily!
Watching Brian talk himself into an existential crisis 😂
Heh
I made this and I’m obsessed. I think mine is a little stalled though, so I did an initial rack and will wait to see. It started at 1.104 and is now 1.020.
Raching will only make a stall worse just fyi.
@@CitySteadingBrews ok good to know! I’m learning, so that will help for future problems lol.
Firstly, you guys got me into home brewing 3 years ago and it's great to see you getting the success and attention you deserve. I've watched other channels but none put such a large emphasis on making things simple and understandable for first-time brewers. Some people might find the reiteration of good brewing practices repetitive but its so important to make these things second nature.
Secondly, what is your opinion on stabilization by exceeding the yeast ABV tolerance? Since day 1 I opted to step feed until exceeding the yeast's tolerance, and gave generous bulk aging time before thinking of backsweetening and bottling. I still follow this practice after 3 years and haven't had something go wrong yet. I noticed that you guys usually prefer to pasteurize, is that because you find it easier/less time consuming/cheaper/prefer lower ABV? Would you consider step feeding to be a valid form of stabilization?
Thirdly, you guys should do some more beer videos! I branched out to beer brewing last year using your old videos, and would love to see you do some updated beer recipes.
We used to do that. It’s not as reliable but it works.
We don’t do a lot of beer because they are always the least watched videos we produce.
I believe only using the zest would be best. The white parts imo would add tannins and make it more bitter.
I started one of these the same day I started yalls basic beginner mead. Today is 8 weeks in primary. Planning on racking next week.
I made a mango vinegar 2 years ago- I woke up one day and decided I wanted mango habanero wings and 2 months later I made them 😁 anyway- on the mold aspect- much easier to mold when you are intentionally letting it breath every day- had zero issues- wines and beer is pretty safe
It does happen though. Thus we give warnings as it can be dangerous.
I just wanna say, i fell out laughing when Ms. Derica said "tricksie hobits's" hahahahahahahahahahaha if you know you know ! Great videos.
:) thanks.
Show suggestion- Series of small batch vinegars based on some of your past meads, wines, etc.
really enjoyed the teaching , it answered so much hiden to me , thanks you guys
love all of your content
now here is what i was wondering . If you were to dehydrate or freeze dry some fruit and then grind it to a powder , would it still work like
um say peaches and pineapples mixed with honey to make it a mead ? any ideas on that ?
i know it is going to be a lot of work but it could be a faster fermentation due to there being less area of the fruit , i dont know
so what are your thoughts ?
ps where do we send things to you ? i was the guy who asked about kerns peach nectar and you said you dont have it there i was going to send you a case if it to try
Address is on our channel page under “about”. As for the freeze dry thing… never tried, but fermentation still has to get to all the sugars so… not sure if it would he that much faster. May alter flavors though.
I think grinding to a powder might cause a lot of sediment to form that might not compact easily… causing a lot of loss when racking. Dehydrating thin slices might work better. There might be some alteration in flavour (especially ‘normal’ dehydration as opposed to freeze drying) but depending on what you dehydrated, it might actually give added value. It might add a ‘cooked’ or ‘baked’ flavour.
My personal preference when working with fruit is to use a brewing bag or a nut milk bag, but I make sure the fruit gets plenty of room inside the bag because I found that if the fruit is packed too tightly, there is a little less flavour extraction. I want to get the maximum bang for my buck when making a fruit-flavoured alcohol.
You can buy freeze dried fruit. Trader Joe's carries a few types: mango, strawberry, blueberry, raspberry.
@@julietardos5044 Whole Foods also carries some freeze dried fruits. Probably more than TJ's, not sure.
@@brisci Yeah, probably. We've used freeze dried fruits when making meringues. Mango meringues, so good.
I recommend making the limoncello with the halos. I make it all the time with all different citrus fruits. Halos and grapefruit are the best
Might try it :)
I love seeing kitty visitors!
I thought it was interesting when you said the line about the taste of a Creamsicle 34:27, I called them 50/ 50 bar, I was thinking that orange taste is a more manufactured taste. Then you said your line, and I thought I wonder if a little tang in this might change that taste a bit.
Possibly!
Wow I loved 50/50 bars as a kid. Of course back the I liked the astronaut drink Tang!
Ahhhhhhhh Tang....saw it in the store the other day and had to buy it for nostalgia. Apparently its still extremely popular in Alaska...served hot....
That 71 beast went to 18% when I brought your banana wine to life. Thank you for what you do.
I have never had a mead, and love orange creamsicle. I am waiting to get my 3 gallons watermelon wine bottled so I can convince the Mrs. It is time to start another brew or 3. It is starting to clear so a mead may be soon in my future.
Good luck!
@@CitySteadingBrewsthank you! PS I still like the calculator joke.
I love that I have watch you all long enough to see you change your ways about how much yeast you use and using yeast additives.
question.. when adding the yeast.. why not make a whirlpool sucking down to the middle and then dump the yeast in.. so it goes to the bottom.
Truth? Never thought of it, lol.
Brian, I planted two peach trees in 2018, this is the first year I have gotten any to harvest. I now have 15 one gallon bags of (frozen) peaches. I am going to try a test mead with one gallon of peaches and then hopefully larger batches with 7 gallons of peaches per batch. So far all I can think of for ingredients is peaches, fermad-o, black tea, honey, and 71B yeast. Do you have any recommendations of any other ingredients? Any suggestions would be appreciated. Have you ever done/considered a peach mead?
You can go many ways. Sorry, we don’t offer custom recipes we haven’t tested or researched.
No worries, looking forward to possibly seeing a peach mead/wine in the future@@CitySteadingBrews
Never made a peach mead, but have made peach wine, it has to age out for quite awhile, so be patient. Peach is also a more delicate flavor than what one would think, I had to resort to a cupful of extract per bottle to get the peachy flavor I was looking for.
I agree that in order to get the creaminess, you might need lactose or a lactose substitute. Maybe there are plant-based alternatives out there that might work. You might want to use less zest or another type of citrus zest as well.
Still, for anyone who loves orange and orange-flavoured things, I think this is a winner.
Yeah, it’s still decent :)
Wooow thwack that pack!! Lol I was thinking about orange Creamsicle wine. I messed up a Arnold palmer wine because of piths. Smh
Might I suggest using actual orange blossoms? You're in Florida, so when the oranges are blossoming (late winter), acquire some fresh blossoms and try again?
The blossoms don’t really taste like orange :)
@@CitySteadingBrews The ones from my tree do. I added two cups of blossoms to a mead, and it was lovely.
@@CitySteadingBrews I added two cups of orange blossoms from our tree to a mead, and it was lovely!
Interesting. They are supposed to be bitter and only mildly citrus flavored.
I am making this….maybe tonight….lol! Sounds perfect!
71B my favorite for most wines and meads.
Same!
Day is July 6th 2024 (for Australia) time for the 1 yr tasting 😉
Would Derika like it, if it was Jaffa flavour... ie chocolate & orange, instead of Creamsicle? Still orange flavour, but the chocolate & vanilla, gives it a better taste, flavour & mouthfeel.
BTW we love you guys!
We're going back & watching lot's of your older videos.
Neither of us like chocolate and orange together actually 😀
@@CitySteadingBrews ohhhh, that would be a fun video then 🤮🤐 joking .
Have you tried Chocolate, Apricot together.
We watched your peach mead that went over.
Would fresh/frozen Apricots do the same. Or would an Apricot Nectar be better, like when you used the lichee/pear tetrapack nectar (juice).
(We also watched your root beer mead that didn't carbinate - from 6 months ago - Classic brown creaming soda, would be an interesting mead too ).
.... I did say we absolutely love you guys!
It's our winter, so we've got time to binge watch!
My partner just tasted his mead, he made BEFORE we started watching you... it tastes like feet & smells worse 🤮 I told him to ditch it & follow your method!
We're going to our local brewers store in spring. *too cold to attempt to start, just yet*
Thank you for all the inspiration!
The time it takes to brew something and these guys continue to put out content makes me wonder what else they have brewing they haven't even posted yet lol
At least 5 or 6 more, lol.
The not being as clear tends to happen when you back sweeten with a good bit of honey
It clears usually but yep.
Have you ever tried brewing or back sweetening with brown suger? May give much more of that traditional "cream" flavor like from cream soda.
It does alter the flavor but it doesn't make it creamy.
@CitySteadingBrews How does it alter the flavor? I'm curious about using it in primary. Also have you ever tried using brown sugar or for making unique flavor? I wanna make a molasses, honey, vanilla, oat, and bee pollen mead sounds like a wild expirement a might be pretty tasty hehe
I'm not sure if you thought about it or not, how about putting some in a jar with french oak and see if that improves it.
I was questioning if a active dry yeast or bread yeast would work. I have a batch of mead going rn and used active dry yeast from the store because I don't have any brew shops around an didn't want to wait for a order from online. It's been buubling like crazy for the past two days so I'm confident its it's brewing pretty good.
Yup! Should work just fine!
@@CitySteadingBrews can I just say you guys are awesome with responding to viewers. I've never had someone respond so quick lol.
You can!
I used to worry about the length of time my brews were on the lees. I recently read an article about a commercial winery in Eastern Europe that leaves their wine on lees for 3 years before bottling. Can't remember the name but if they are ok with it so should I!
Haha good to know, I have one that has accidentally been on lees for about 4 years! Do you have the link to the article by chance?
Love the old couple passive aggressiveness. 😂
20:10 Yeah i have 7 different brews still on the sediment and they've been sitting there nearly a year and a half. No off flavours or anything strange.
Thanks for the talking throughout this video the information was encouraging, because of c*v*d and wild fires 🔥 a friend I talked into brewing has had one left sitting for some time on the "pack" at the bottom..
No bad signs in look or smell, racking tonight will taste it then...
Silly question, if you were overly concerned about diluting the ABV, would substituting honey with white sugar be better? I would assume it would not make that big of a difference. Also I agree that changing the ABV by around 1% or so is negligible but I’m just curious. I absolutely love your channel by the way!
Sugar might affect it less, but adds no flavor :)
You did a tasting on my anniversary, got married July 7, 2007
Ok Brian I have a bone to pick with you! Releasing videos of recipes that I'm going to want to do right after I do grocery shopping.. now I'm going to have to go back and get the stuff to make this! On a serious note though, great video and looking forward to trying this one for myself.
:)
Thank you for all your informative videos~! During our elderberry season here in NW Illinois, we are wanting to make an Elderberry Mead. But we are unsure of any other things that might pair well in the recipe. Had thought of cinnamon or vanilla to accent the berries. Any suggestions????
Not sure we have made anything with fresh elderberries. There's some worry about toxicity, have you looked into that?
Yes, we know about possible toxicity. But we were planning on juicing our elderberries with our steam juicer like we do to make syrup with them (the juice has been at a boiling point for a bit). The end juice would be similar to the cherry juice like you used in the Chocolate Cherry Mead.
We just don't know what to add for accent flavors.
As I said… I never made an elderberry recipe.
Whipped flavored vodka and OJ...heavenly Creamsicle. When I make your mead I am going to fortify with whipped cream flavored Vodka🎉🎉🎉
Have you thought about using orange essential oil instead of orange zest, im trying it now
I would rather use the zest or peels. More of the real orange there and oils "can" go rancid.
Wondering if this would be better as a wine, as fermemted honey tends to have bitter notes. Additionally, while I dont think its the sace here, too much zest can add bitterness, learned that lesson the hard way on a batch of lemoncello
It's possible. I guess I just wanted to make a mead, lol.
Hi Brian and Derica, do you have a link of your lemincelo recipe? Thanks Mike from Melbourne (not Florida)
ruclips.net/video/RASz5N6wybA/видео.htmlsi=EsI4XMIT1YPoTZru
Rewatching your creamsicle vid and thought about a question I've been meaning to ask. How can a person reuse the yeast for another brew? I went through your lists and didnt see anything on the subject. Ok back to the vid.
We have tried a few time and never had good results.
@@CitySteadingBrews I was curious. Thanks.
Ok. If all the other pens suck to the point you need to flag the good one. Then just THROW THE OTHERS AWAY!!! 😂😂
Problem solved.
Keep up the great videos guys.
Well… she uses them.
@@CitySteadingBrews lol. I figured that’s what you would say.
While I have you, I’m watching your fortifying Mead and Wine is it cheating? You guys do such a great job and allot of research to get the best results and superior product, maybe you should ask the ones that complain and say your wrong to cite their sources. ( just saying). Have a great day guys.
Funny, any time I ask, they just disappear and we never hear from them again!
@@CitySteadingBrews just a way to attack the best Mead making site on RUclips!!! 👍
After watching, Is there a way to stop the bitter orange notes? I'm not thrown off by the bitter orange, but some people may have an aversion to it. I enjoy orange creamsicle flavor, and I think ill try this one.
Thanks again for the AMAZ-BALLS content.
Jon - Texas
Someone suggested candied orange…
Do you think the orange peel could've made it less clear? Maybe pectic enzyme would helped?
Maybe.
How about making it with sunny delight. It has good orange flavor but tastes more like a Creamsicle
Maybe!
On the first time checking primary....would there not have been a sufficient CO2 "blanket" to have allowed you to leave the peels in, even sticking up a little bit....to prevent mold?
Maybe? But they did all they will do. It’s safer to just take them out :)
Being a new brewer and apparently bad at following directions, I added the entire peels including the piths to my brew. It’s been fermenting for 2 weeks now. Is it salvageable? 🙃
The pith can sometimes make it more bitter. It's not that bad really.
hey, been watching a few of your videos, on mead mead making, and just wondering, when you're checking on your mead, are you swirling it every day or so, or are you just letting it sit?
Not really. A few times over a week maybe.
Have you added a vanilla bean to cherry wine to make cherry vanilla? Iwas thinking of trying that.
I meant to say cherry mead not wine
We did add vanilla to our cherry chocolate mead a few years ago.
I would love your recipe for chocolate cherry vanilla mead
It’s a video series right in this channel: ruclips.net/video/vHM27zkKEn0/видео.html
Brian and his pen reminded me of the Kids in the Hall My Pen! skit. Just how my strange mind works, I guess.
I wonder what kind of results you guys would have got if you guys would have used orange marmalade.
Marmalade often has alcohol. Otherwise it would ferment and possibly need pectic enzyme.
Hiya folks, I have a blueberry and lime mead that I want to try and seeing you use Orange peels over the juice would you recommend doing the same for limes?
Definitely.
@@CitySteadingBrews thanks so much!
Could you mix PB2 and vodka to later add to the secondary? Read a comment on Reddit that mentioned something about their mead getting an infection due to the peanut butter. I don’t believe they added vodka to the peanut butter though. Any info or alternatives to this? I want to make a PB&J mead.
We made a pbfit extract with vodka that was alright
If you don't like lumpy yeast or dry yeast sticking to the sides of the fermenter, is there a reason you don't re-hydrate dry yeast packets and just dump the yeast slurry in?
I say all that more as a joke. Rehydrating is unnecessary though.
Somewhat a generic kind of question here. When you added the honey, you essentially were finished so you pasteurized it. Would there ever be a situation where you would want to let it sit again knowing it might continue to ferment? Would sitting with potential active fermentation allow more flavors to come out or is it generally good practice to stabilize after back sweetening? What are the pros and cons of stabilizing vs letting the brew continue under airlock after back sweetening? Thanks!!
Yep, it’s known as step feeding. Totally acceptable to do.
@@CitySteadingBrews Ok, I've seen reference to step feeding. Great info, thanks!
I don't blame you a bit I have one ink pen that is mine because it's the only one in the house that writes on all my brewing stuff like my bucket 19:02
I wonder if candied orange peel would work better?
Hmm, maybe.... worth a test at some point.
Could you add vanilla extract to adjust now if you need more vanilla flavour?
Oh definitely.
This is the first time I’ve seen one of your brews look less clear after pasteurizing
Yeah. Guess it was bound to happen :)
This brew looked more clear earlier in the process
Could be.
How tall/ how many millilitres is your measuring cylinder for the hydrometer reading. I got a hydrometer only to realise that I don't have anything tall enough for it to float 😭😭
120-150 ml is usually the right size.
Would you add lactose sugar to give a creamy mouth feel you get from orange creamsicles?
And you answered it toward the end, This is what I get for commenting before the end of the video.
Lol
I have small question I'm making a braggot and I mest up a little I used Cristal malt 1 lb and 1 lb honey 4 oz raisens 2 tea bags and Levan 71b starting o g 1.102 im afraid that I will not be able to carbonate it's still fermenting
It should be alright. Lalvin 71B goes to 13-15% and you're right around 13.5%
Off the subject, I have been brewing a coffee mead using highlander grogg flavored coffee. SG was 1.125, I wanted it to finish sweet, it has stopped at1.060. I used red star classique yeast.added yeast hulls and didn’t restart.it’s at 8.4% and cloudy, taste is excellent a 9 on your scale. Started 6/24/23 any suggestions?
Pasteurize it. The. You can bottle as you like.
@@CitySteadingBrews thank you very much
no link to a TRBOS ? 😢 I want one !
Amazon is sold out :(
I also have cats.... Do you ever get cat hair in your brews? (Accidentally, of course) Tryna avoid as much contamination as possible, or does it really matter?
We are very careful! Almost never happens.
Is there any reason why you wouldn't pasteurize before back sweetening?
You can if you prefer. The only reason we don't is because pasteurizing can often clear the haze caused by backsweetening with honey. Also... honey may contain wild yeast and could restart fermentation.
Since you wont do a lactose ferment can you do a soy ferment?
I am not aware of any brew that uses fermented soy other than soy sauce…
Just a thought when I was watching this.... put the date in the upper corner of the video so people can see how long it has been that you've worked on the mead.
We add the elapsed time in more recent videos. The date really wouldn't help unless someone wanted to do the math.
@@CitySteadingBrews I guess, like yourself, I'm good with numbers making that part easy for me.
The real idea behind not using calculators and learning tough equations is to develop a certain way to think in your brain, that you can apply to so many different areas in life. Not specifically math. Interesting thought
Uhh... yeah. It's a joke.
@CitySteadingBrews Hey, I'm on your side. I love the joke, and think its great, and it's always fun to hear in the videos. Just expounding on something I found interesting that I thought you would enjoy. You guys seemed to me that you would enjoy the philosophy of how some miniscule thing has a fun impact on growth. I didn't mean to annoy you guys with this. Just meant to add a fun thought experiment.
@@thefaithfulvapor7229 not annoyed at all, lol. I do know why they say it, or at least why SOME did. :)
@CitySteadingBrews yeah definitely. I feel like some teachers just liked to see the pain in the kids' eyes while doing the equations too Lol 😆
Pausing to ask this: What if, when you discover a brew you meant to bottle 2 years ago, that the airlocks are dry... is it still likely to be safe? I have a cyser, a blueberry hibiscus mead, and a blueberry hibiscus wine that I noticed all had dry airlocks and have ignored. -_- They should have been bottled in 2021.
It could be. Check visually, smell it and taste it.
I wonder….
If the pitcher sat on a scale that was tared out if we could get a measurement in ounces when sweetening?
We could. It’s something we are considering.
@@CitySteadingBrews “… we added 2.5 ounces to get to our preference. Your results may vary!”
That’s why we give a gravity reading. The actual weight means little when you factor in variances in batch volume.
Have you ever made a apricot flavored wine or mead?
I don’t think so.
Where does lactose come from the you don't like? I thought it was just milk sugar and came from milk?
Is the stuff for sale out there not from natural milk and from artificial/chemical processes ?
We don’t use dairy.
@@CitySteadingBrews Ah...ok, LOL, that didn't occur to me, I was thinking some sort of major chemical process I didn't know about.
Sorry...my mind went 100% in a weird direction.
Thanks for the feedback!! Have yourselves a GREAT afternoon!!
Nope, just personal preferences :)
Do this one again with orage pop.
Perhaps eventually.
So I made a mead out of a frozen mixture of fruit. Og was 1.130. And final was .994 . It smells normal, but the taste is sourish. Like acidic. I'm fairly new only made a few brews. Is that normal
It's high alcohol and no sweetness and young. Those three things will make it not taste so great.
Could you use all the watermelon juice from watermelons instead of using water to make a watermelon mead?
In theory. The problem is watermelon juice goes rancid very fast, often before fermentation even begins.
@@CitySteadingBrews What is the best way to make a watermelon made?
Couldn’t say, never did it.
How does it work out that 3 lbs of honey is 32 oz but 1 lb is only 8? This seems like some kind of magic
Oh.. we drank 3 ounces with the tastings.
@@CitySteadingBrews that makes sense! Knowing the roundabout oz per pound conversion is great stuff, I loved this video
Normally, a pound of honey comes in a 12 fluid ounce container. I recently got a gallon of honey that was WAY higher in specific gravity than .035 SP per pound. Less than a gallon and over 12 pounds weight. Honey is hydrophilic. Don't leave it uncovered in humid climates.
Well… if it did take in more water it would weigh more but the sg would go down, not up.