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Homemade Honey Mead! Ginger Mead, Ginger Metheglin, Easy Recipe
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- Опубликовано: 6 авг 2024
- How to make Honey Mead!
How to make mead - Ginger Metheglin - Beginner Mead Video! First, yes, we know this is long, and there's a lot being said. We also know that all mead is honey mead, but not everyone else does, so that's why we say it! However, we feel we'd be remiss if we didn't explain what's happening, so as much as I apologize for a long video, we don't really, because if you're new to brewing mead, you need to know this stuff!
We made a page all about what GEAR you need for Brewing, have a look: www.city-steading.com/gear
We decided to make a ginger mead or ginger metheglin. It's a really easy mead to make, but, there's a lot to making mead in reality. On the surface, it's just honey, water, yeast and your adjuncts, but... there's a technique to each part that is important in making the best mead possible. In this video we show you step by step all you need to know to begin making mead at home.
Some tips: Get the best honey you can, but you don't have to break the bank to do it. We spend $4-5 per pound and used 3 pounds in this recipe, so, our investment is about $15 plus a dollar for ginger, and pennies for yeast. If this nets about 4 750ml bottles then that's only about $4 a bottle. Sure, we already have the equipment so that helps. If you need brewing equipment, we have links below to help.
Mead is older than the hills in most cases, and it's only now coming back into popularity. It's expensive to buy, so we make our own. In nearly every case, ours has been better than anything we could find in a store! Go ahead and make your own mead!
Ingredients:
Fresh Ginger, peeled and chopped (we used a large hand of ginger, but you may find you wish the ginger flavor to be more or less)
Lalvin 71B yeast
3 lbs of Honey
Water to Fill
Second Video in this series: • Ginger Mead Racking - ...
Third Video in this series: • Bottling our Ginger Me...
Ginger Mead One Year Tasting - Aged Ginger Mead: • Ginger Mead One Year T...
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Some links to items used in the Video (We are Amazon Affiliates, so yes, we do receive a small commission if you use our links at no additional cost to you. Thank you for supporting our channel):
Sweet Squeeze Honey! This stuff is great, best honey we've tried and truly affordable too: amzn.to/36m6vEm
50 lb Scale for brewing! amzn.to/39wIpsF
Star San! amzn.to/2ZRsEIm
* 1 gallon Carboy: amzn.to/2CygpVx
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* 1/2 gallon glass wide mouth jars: amzn.to/2Dju3NU
* Swing Top Bottles: amzn.to/2Dkafdq
* Airlock: amzn.to/2sBeoDw
* Self stirring cup: amzn.to/2W5e1in
* TRBOS (sanitization bucket): amzn.to/2VZpQGC
* Star San: amzn.to/2RTlqBX
* Cleaning Brushes: amzn.to/2DlGadt
* Hydrometer: amzn.to/2Dj8oWd
* Graduated Cylinder: amzn.to/2TYgmJO
* Baster: amzn.to/2DlIu4b
* Auto Siphon: amzn.to/2FIxAHl
* Bottling Wand: amzn.to/2Czor0q
* Degassing wand: amzn.to/2RXVMvO
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After watching this video again, we realized it's a great way to get into making mead for a new brewer. Please share this video with any new brewers you come across. We all know that one person who's always asking a zillion questions, right? Send em here! To watch the next video in this series go here: Ginger Mead Racking - But is it any GOOD Yet?: ruclips.net/video/vzhjqWMFEI8/видео.html
I don't know why but I have a weird question how would a couple large turnips do or should I use radish instead
@@borttorbbq2556 I don't think you should use either.... seriously.
Me?
Me?
@@CitySteadingBrews I agree, under any circumstances 😂😂
“ I don’t want it to be a 45 min Behemoth video...” 51 minutes later, lol I’m still watching
Yeah.... sorry bout that!
derwake was Just going to post this. Hahahaha
City Steading Brews Don’t be, I really like these.
@@armedbear529 already had a guy bitching about it.
@@CitySteadingBrews i wonder if the guy complaining knows that he can just not watch...
Great video and perfect timing. I feel there is a greater consciousness at work here, just personalised and put into primary, a recipe for a ginger mead. Not the first time we've coincidently brewed the same flavour at the same time
I just watched 2 people chop up ginger and talk about yeast for 20 minutes. I love this channel
I LOVE the fact you acknowledged the elitism factor in mead making. I've made "basic" no additive mead with raisins for nutrient for years and get told its all wrong and junk... But my god its simple to do and tastes fantastic!
The elitism is something we battle every day. There's a sector of this hobby that would like nothing more than to see me drive off a cliff. We've had threats, insults, trolling, etc. People can be pretty awful, but it just strengthens my resolve to spread the truth, and a simpler way. We get so many people who are ready to quit because they saw on some forum or video how complicated IT HAD TO BE, and we show them a simpler, more natural way to brew.
I did a 5 gallon Ginger Mead years ago and to date it is my favorite brew of all time. However...... it is the slowest and most time consuming mead I have ever done. I went really heavy on the ginger at like a lb per gallon and about 3lb of honey per gallon. But it took about 10-11 months before it even stopped fermenting. I believe I used 71b as well. It was spicy and hot after about a month after bottling, which made it about 1.5 years old after yeast pitch. At about the 2 year mark. So another 6 months in bottle. The taste transformed into this amazing floral sweet taste that I think is amazing. After the 3 year mark it peaked out and was the best mead I had ever tried. Hope yours works out that way too. If you ever want to try some oklahoma honey to make some mead. Give me a shout.
Always happy to try out new honey! How do we go about getting some?
did you put the ginger in primary or secondary? I have a 5 gallon traditional that i want to split and use ginger in one of them.
Sorry for a stupid question, when you guys say 'Honey' is it Bees Honey or some other?
@@hiranmuthukuda911 no problem friend. Yes I usually mean honey from honey bees.
I always thought ginger has it's own bacteria. No need for yeast. Turns out light. Like 2% ..blend up pulp and add sugar. Wait a couple weeks. It will explode. Breath it.
I saw 51:10 and immediately thought:
*FINALLY, CITY STEADING MOVIES!*
Lol
Playing at 2x speed is fun
I work at a restaurant that makes fresh juices, so I made a mead with the ginger juice that was past our 72 hour mark. It is amazing! It has all the richness and heat of a good winter beer!
I'm a brand new home brewer, bottled my first beer (Brown Ale) this past weekend. I LOVE your channel, the two of you are so down to Earth and take much of the mystery out of the process. I REALLY want to learn all I can, but I've been interested in Mead for decades.
I've made a 6 gallon batch several years ago. Ground up the ginger in the food processor. Added in some dried lemon peel & star anise. I targeted around 6% ABV, but came out to be just under 7%. It tasted like ginger lemonade. Cheers!
That sounds great.
What were your quantities Craig in relation to the mead - I think I'll give that a bash!
Lol! Loved the "why aren't you using bread yeast?" "Well because I don't have much left **points knife at camera** and I have to make bread" 😂
This will be my first Mead. I have watched this video over and over and this is the one. I have chosen this one to be my first but not last. Thank you for this video!
New shirt!!! “Yeast! Cannibal’s in a packet!”
Lol
So they’re song is I Eat Cannibals?
Ginger is a rhizome, it's an elaborate stem, not a root. 😘 I grow my own, and found this video when looking for different ways to use my harvest.
I made something similar last month. I was making some ginger beer with half sugar and half honey but got distracted when I should have bottled and as the weeks passed, it went dry. So I thought, I'll see what a second ferment will do for carbonation. I made another gallon of ginger beer must and gently mixed the two. It started to bubble, I bottled it the next day. After a week of very little pressure, I decided to try again, but shake the bejesus out of it to give it some oxygen. Well that worked. It's kind of a sweet and sour, but it a great mixer with my over sweet wine to make a spritzer. I had a glass of blue berry the other day and that was so good, but no need for a second glass if I planned on walking. I added some rosemary to a couple bottles to see if I could get a beer flavor without hops. It's slow to pressurize. Will try it soon.
Since I started out to make sugar & honey ginger beer that ended up fermenting into a dry wine/mead. I think I will call my Franken brew that was reanimated, 'Sweet & Sour Sparkling Ginger WEED. But if I added a dash of liquid smoke, I could get in trouble for smoking weed. OK, I'll go back to my corner now and behave.
Hey my dudes. Just want to say thanks. I started brewing after watching many many of your vids. They explain the process well and i thought "I can do this!". Just finished my first one...a Kiwi melomel. No additives. All natural and simple. It turned out AMAZING. Thanks for the inspiration. Happy brewing!
Welcome to the club. The more members we get is better.
Brian I was a 12-13 year old kid when I started brewing. I had terrible stomach issues. I read Paul’s advice to Timothy “Drink a Little wine for the stomach’s sake”
I was s voracious reader so sneaked into adult section and learned to make “Inmate brew”.
What that wine did for my stomach was incredible and been hooked ever since.
About 35 years ago got all the chemicals and tools so I could “Do it right” family and friends LOVED THE WINE I MADE but I didn’t. So I went back to the simple methods.
Brian every time I tried a wild ferment IT HAS BEEN A COMPLETE DISASTER! Even the ginger bug to make homemade ginger ale failed
@@MatoNupai - Home brewing is the best thing ever. I’ve been re-watching the series of videos on ginger mead (and ginger beer) because I got another ‘order’ for ginger ale... and I’m tweaking my recipe. Perfect excuse for re-watching Brian and Derica while waiting for them to come out with another video.😊
You’re right about home-brewed meads, wines and ciders doing wonderful things: commercial wines etc contain lots of chemicals that don’t agree with me or with a lot of my loved ones, wether in brews or in other foods and beverages. Mostly, it’s sorbates, sulphites and benzoates for us. Brian and Derica.s methods don’t use them and their brews taste AMAZING.
I’ve currently got a cyser bulk ageing, their mojito kilju happily fermenting (smells great!) and am waiting for my gonger brew to cool down enough to pitch the yeast. Once it’s ready it’s getting carbonated and pasteurised to avoid bottle bombs. There are still lots of brews on this channel that are on my ’to brew’ list bit that have to wait for space in my fermentation closet & counter.
Having multiple brews in different stages is, to me, like waiting for Christmas morning to come. And when that first bottle of a new brew opens for tasting... it’s something I absolutely love.
Happy brewing!
You just said that your old vids were "cringey" so I dug deep. I still love your 4yr old vids!
Thank you for everything you do. I am learning so much from you. Also, Brian, I am really digging your rants. Keep it up
We almost have this video memorized! 😁 Just started our first brew ever and we chose this one! We're on a first named basis with our local brew shop now! Lol. I love ginger so it seemed a great one to choose.
Our OG was a bit high (1.130) but we didn't have any more room in the carboy so we're watching it carefully - blowout tube at the ready!. Our yeast has an 18% tolerance so we're hoping it goes dry as we prefer dry white wines. But after 'sharing' the last two years with you - especially during Covid - we finally got enough equipment - and confidence! - to give it a try. Thanks, Brian and Derika. You guys rock! 🙂
All the best to you both!
Really enjoy learning from you guys. I love in any video you say "I don't want this video to be x amount of minutes" you usually go over kinda funny
Thank you both for you knowledge & sharing, I’m making my first batch of mead am looking forward to tasting it, love watching your videos so much information which makes it easier less stressful & more fun for newbies, big thank you again from Australia :)
Great video! Always enjoy your perspective and various methods. Bottom line, mead making is FUN! Thanks for the entertainment.
Making my first two gallons of mead today! Jalapeño and straight honey. Watched your videos multiple times. Thanks for the info and entertainment!
i really love your videos so much information in them and you make it fun to watch
I just bottled my first batch of mead, vanilla candied fruit... Its so yummy, thanks for the great videos.
I know I'm a little late to the party, but I've recently just started researching into making Mead. You guys have helped me so much and just given me the straight to the point answers I needed. I was a little bit nervous about making it, after hearing about mold growth etc, but now I'm just 100% purely excited to give this a go. 😁 Thank you guys!
I have seen mold only two or three times in the decades of brewing we've done.
@@CitySteadingBrews That's great to hear! I'm really looking forward to brewing!
Love you're videos.as for longer videos,it sounds good to me.just means more information and entertainment.
Keep up the great infotainment, tks
It removes tea stains from tea cups beautifully too!! LOVE the stuff!!
Fantastic! I'm obsessed with ginger in my brews. I just started a batch of ginger beer last week and i put fresh ginger into my molasses cider in secondary.
Awesome and informative as always you two.
The explanation of biological and chemical in reference to the yeast was spot on my friend. You were able to perfectly relate what he was saying back to me. Thank you for that!
I generally just scrub the ginger and leave the skin so that the amalayse is intact, I then use a mandolin to slice it , the thinner the more yeast contact.
I have made my own ginger juice by putting it in the KitchenAid meat grinder attachment
Oh yes. Could be three hours long, I’ll be here. Love it guys!
Keep it up I love your videos and it has helped with my home brewing
awesome video. Can't wait to see how this turns out....so i can make some YUM
I used Fleishman's bread yeast in an apple cider, and it tasted yeasty, for the first month after racking, then cleared up in secondary and tasted amazing.
Great video! Happy new years BTW. Mead is so simple and user-friendly to make. Seems to me that anyone looking to dabble in Homebrew needs to start with a Mead. Great way to learn the fundamentals. Might have to try a Ginger Metheglin myself just to see how it turns out.
I call my sanitization equipment "the white bowl of sanitizationnnn *jazz hands*" because of you guys!
lol
Just bottled and sampled the finished product following your recipe. Wow! It tastes amazing! ABV about 12%. Thank you for the recipe! I think I will make a larger batch next time.
Lot's of Good Stuff in this Video . Way to Go ! 🤠
Hi guys Made a ginger mead yesterday here in Glastonbury UK and it's bubbling away like made thanks again for your awesome content!
Hope your New Years was Great. Have a mead going with cherries, pomegranate and dragon fruit. I will never stop watching your videos..... NEVER!!!!!
I like the longer videos. I have a lot of time to kill in my night and it helps listening to folk talk about stuff I'm interested in doing myself.
First time watching your video and want to thank you as it was very informative. I have made wine and a couple of batches of beer! This has the things I don't want to do like cook must, rack serveral tines and the need to get things done so fast! I'm retired and love the idea of making my OWN beverage of choice. The idea of saving information and even so of the product to start the next batch was interesting. So from Dollar Bill to YOU GUYS THANKS!
Just starting to research an loved the vodeo an approach youre both putting out there for new brewers! Thanks!!
Happy to help!
Success!! I followed your Ginger Mead video and made my first mead. Just bottled it and will wait more moths to let it age. I tasted it as I bottled it and it was delicious. Only improves with age. Thanks for your great video.
Thanks for the name check. Fiery was the way I described my ginger mead, but that's how we like it :)
Thanks so much on the recommendation for the scale. Saves me a few failed experiments.
Sipping on my first batch of mead right now. I followed your first mead recipie and its turned out great. Ok its only been in secondary since christmas but i chilled 4l and coouldnt help myself. Best thing is its only going to get better 👌
Thanks Guys My Partner and I started our first basic mead tonight and it's bubbling well :D can't wait to try this one next then on to blood mead :D much love from Glastonbury here in the UK.
I'm three deep into your videos and have sooooo many notes! Cheers thanks for the knowledge
Happy to help :)
Thank you. You guys are great!
Best mead video!
Thank you soooo much! I tell people I have awesome teachers! 🥂🥳🙌🏻
I like brewing/fermenting with time instead of chem additives. I really like your methods on here. The red wine is a big hit here. I have 2 batches going now. Over a year of batches!
Also knowledge increases as you go, and it seems like once I get the simplicity of it down then I can progress if I truly want to, and continue to develop my skill. But I'm not in a hurry and im enjoying it.
I've gotta say. I'm really enjoying working my way through your back catalogue.
I seem to have missed them memo about keeping musts out of the light.. do'h!
Nothing too bad to report from my many years of daylight-brewing, but from the next one I'll keep it in the dark and see if it makes a noticeable difference
Love this video. I just started a batch of my own using a little big mouth bubbler, i used 3.5 lbs of honey, 3 things of ginger diced, and half a package of D47 yeast. I ended up with a starting gravity of 1.100 as well. Cant wait to see how this turns out. I wanna start a batch of the 30% ABV mead yall made soon as well. Thanks again for all the great videos.
I’m going through several of your videos, I’m getting ideas for my first batch of mead, so thanks for that. I just wanted to say I love the Shun knife that you have in the video, that’s just my inner knife lover coming out. Have a great day
I have two... a chef knife and a vegetable knife. Best knives I have ever owned!
Alright guys I’ve been watching your videos and you have inspired me to start making proper love the content and your the very first channel I have subscribed to keep up the good work 👌🏼
Go for it!
Could have put this out 2 weeks ago when I started my ginger mead! 😂. Great video
I'm making my 5th brew since starting this new hobby just after New Year's. This recipe looks amazing. I found your comment here about using 2oz of chopped ginger. The hand i have aleady peeled and chopped is much more than this, so I'm going to freeze the rest into 2oz batches
hello and kudos,brian and derica.just tasted ginger mead i made on nov.2023.awsome.gonna let it age more.making another batch this month.will use alittle more ginger.used 4 oz on first batch.Great receipe.thanks.
Congrats!
Looks good on him!
Completely agree! Until your feet are wet with brewing, try to use another's recipe first. There are so many resources from forums to youtube videos out there with feedback on how it turned out. Once you have made a few and feel comfortable in the process, then you can start taking other's ideas and bringing them in line with your flavor preferences. I use 71b and 1118 almost exclusively just because of the temperature tolerances. I made a spreadsheet of the common yeasts I could find for ABV and temperature tolerances. This was all due to where I was brewing at first, now I have a little different setup and need to see just how consistent the temps are where I have the fermenting going on.
I love your videos, they always give me more ideas to work from...or just copy :P
Your bochet video got me wanting to try one myself. I just started a cyser bochet with plans, depending how primary turns out, to try and tune it into an apple pie flavor profile in secondary. I'm just not sure if I over or under did the honey boiling. Now I'm thinking about ginger too, maybe with vanilla or a little brown sugar to smooth the ginger bite...decisions decisions, more to add to my list :)
Last week i started an apple/ginger wine. I didnt use as much ginger, but i grated it and kept the skin on for the primary fermentation. Its bubbling like mad right now. I also put a squirt of lemon juice in. I was worried that i used too much ginger but after this video, i feel really good about it.
Good spoon pealer tip!
I'm sorry man, but I can't watch your videos, as hard as I try, I simply cannot concentrate on what you're saying when I am distracted by the mesmerizing beauty of your lady. She is profoundly stunning, and that sweet giggle of hers is absolute joy. Such beauty is so rare, take care of her or someone else will be thrilled to do it for you.
I'm quite aware, that's why I married her :)
Funny you were talking about Fleischmanns bread yeast and tolerance - I made an Ancient Orange mead a couple of years ago - my first mead. It reached 14.9% - and yes. I'm careful about measurements and notes ! I have a Cyser, Pyment and Plum and Mixed Berry wine going just now- all bread yeast. Great videos- I often go back for info and just to enjoy them !
I Love the long video!
Very helpful for beginners
Great!
I like the long vids. They are calming
Thanks for the input! :)
Hey Brian! When I'm making mead I find it much easier to stir in the honey into water which I've heated slightly on a stove to 50-60 degrees centigrade rather than all the shaking you normally do.. it takes about the same amount of time, I suppose you might lose some honey flavour compounds but it's so much less effort!! Great video as always :)
The shaking is adding the needed oxygen too. It’s important.
Edumacate!! Love!!!!
I'm a new brewer and I appreciate how much talk about keeping everything clean. lol.....I don't feel like eating a bug
I've made mistakes in adding too much sugar, making the wine way too sweet and fixed it by making another batch of the same wine, but let it go dry and blended them. Worked pretty well for me.
One of the best reasons for saving the bees - MEAD!
That spoon ginger scrape is great!
I've watched this video twice really enjoyed it about to start a ginger grape mead I understand your in St Pete I'm in New Port Richey always enjoy your videos 🎉
Thinking of making the ginger mead with 100% grape juice from Aldi adding one quart any thoughts
Think you are
referencing Princess Bride in your Vids lol
Great comprehensive and instructive, considered videos. Thumbs up at 3 minutes in from me, for a superb ginger peeling suggestion. Just the one request ... please provide imperial to metric conversions, as you go. Bravo.
I don’t want this to be a 45 minute video… 51 minutes later. Haha. Appreciate all of info, that just cracked me up
Great video. I started a ginger mead in november using an organic ginger cordial, its now in second fermentation crystal clear amd should be ready to bottle soon. Should be anything between 10%-12% by then. Its my first time making and drinking mead so not sure what to expect.
Id love to learn about session strength meads and end of fermentation/ stability for bottling like beer. Also hopping session meads. Love your videos. Im a new viewer so maybe i havent discovered if you guys do that stuff. Love the details and discussion
I LOVE YOUR VIDEOS!!!
Thanks!
Funnily enough my first mead was an unintentional ginger mead in 2015. I was testing different sweeteners for my ginger beer homebrew project and tried honey not knowing what mead was at the time
Thanks for the explanation about CO2 and mold... I was always more worried about how long to rack when you add fruit or in this case ginger.
Great video, about to imbark on my 5th mead firmentation, and I want this to be a Ginger mead.
I usually make about 33L of mead at a time and I'm still watching your video.
Wowsers!! Can you possibly give us an easy list of your ingredients? I have the equipment for that much, but iv only done 3 gallon batches.
@@chamomiledill6532 Just need enough honey to get your desired alcohol content. I add enough to get me a potential alcohol content of about 18% ABV; though this depends on your desired ABV and yeast used.
I add the honey and water to a 15L and 9L clean, sanitized stainless less steel pot plus water to dissolve honey. Heat to 74⁰C to pasturize the must (I know most people skip this and just add honey and water to fermenter and add campden tablets, but Ilike to keep the sulphites in my mead low). I then add servomyces and fermaid 0 yeast nutrients (10g each), and 1g magnesium chloride and 1g magnesium sulphate (for extra magnesium, water I use is fairly high in calcium already).
The spices I add for my two main go to recipes are100g raisins and 56g (2 oz) juniper berries for the first recipe and 56g (2oz) bitter lemon peel, 1 vanilla pod and 28g (1oz) fresh ginger root for the second recipe (of course your selection of fruits and spices is up to you). I add spices during the pasteurization phase (right at the beginning) and leave them in the primary fermentation as you get a more intense, but well rounded flavour (plus I like a more intense spice flavour and aroma in my meads) and it means you don't need to piss about adding spices at secondary where you may potentially contaminate your mead.
I then leave the mixture to cool overnight. You can add 1-2 campden tablets at this stage to prevent contamination of you please but I have never had an issue with this.
I then dump the cooled must (room temp) into a clean, sanitized fermentation bucket big enough to hold 33L total and enough for bubbling (krausen) to expand without blow out. Add up the must to final volume with clean spring water (I use large multiple 5L shop bought bottles of spring water for this).
I ferment using 2 packets of mangrove jacks M05 mead yeast (another comment brand is Lavlin champagne yeast). I fernent my at higher temps (21-23⁰C) as yeast produces higher esters and phenols (I like alcoholic beverages with more yeast forward character (probably why I like belgian beers and saiasons). I just sprinkle both yeast packs onto the must, don't bother with rehydrating the yeast. I also add my bentonite clay at this stage as it makes racking to secondary a much easier task (less sediments kicked up from bottom during syphoning). During the racking phase you will lose some of your volume, I have found with these 33L batches you can loss anywhere from 4-6L due to differneces in size of sediment bed. I siphon my primary into a 26L glass carboy and leave the mead to age for about another 2 weeks to 2 months (I normally don't long age my meads in secondary (leave that for the bottling). After this I add 1-2 campden and 1g potassium sorbate (people recommend more but I don't like high levels of perservatives in my meads and anyway the ABV is 18% and full of antimicobial compounds from the spices). I then leave this for about 3 days and then add a packet of gelatine finnings (flock out any further sediment). I loss about another 3L or so fron the secondary. I then siphon this to a 23L tapped plastic carboy and add a polycarbonate hose and bottling wand and bottle from here. From this I get about 28-30, 750ml bottles of mead.
I did a hard apple cider last year. When I bottled I dropped in half a packet of Prince of Peace honey ginger crystals. It gets really violent and becomes crazy carbonated. Super, super delicious!
"I tried REALLY hard to not comment on the
things I saw and didn't like, and failed!"
(Well, kinda close.)
Brian, I have NEVER had that issue! Period!
(If you believe that one, I've got some VERY
interesting stone and steel work, between
Manhattan, and Brooklyn for sale.)
I did the Ginger Beer recipe. 5 gallons water,
10 pounds of sugar, and a pound of ginger.
Turned out AWESOME!
steve
Steve, yep, I know. I read your comments all the time. :P
I started a few weeks ago the Nord Mead from the Elder Scrolls Cookbook. Only uses a handful of ginger so it probably wouldn't be a dominate flavor, but I am still interested in how it will taste. Going to rack it tomorrow
Just started watching love your videos, I live in Largo, so we're neighbors
Amazing. I made a pineapple and ginger mead. I hit 19.2% ABV. The mead is amazing and was a huge hit at a few bonfire parties.
Can I ask what type of yeast you used.
Thank you
I used to use a turkey baster but i recently switched to the syringe and it is so much better
It interesting seeing the difference in new videos vs these older ones.
Yep... constantly trying to be better.
8:10 Haha!! I love your expressions there XD
O.K. I'm through with making Wine , for a while . I'm going with Mead next time . Racked the Bowl off Batch,Juice Wine tonight . Final Reading 0.994 , started at 1.080 , 19 days ago . Racked the last 2 gallons of fig wine, again , Racked the last 2 gallons of Bronze & Purple Grape 🍇 wine, again . The SWAL Wine is 5 days in , started at 1.090 . I drink 🍷 from a Whiskey Glass with thick glass bottom , I like to sit that glass on a magazine , look in the top, through the wine & glass and be able to read the magazine through it . I Retired my Antique Wine Glasses , several sets from my grandfather's sisters collection . Only 6 per set . Anyway , on to the Next Video . 🤠
I AM a new brewer, I am going to try this, THANX for the basics (subbed) BESIDES, if a CITY KITTY can do it,,,,,IM gonna at least TRY !!! LOL
Hi Guys, my wife and I are just getting back into brewing after a 25 year gap (just no space in our last place) and we’re loving all your videos, recipes and advice. We already have a few brews on the go (your red grape juice, an apple wine and an English Parsnip wine - I’ll put a link to this last one below as you may be interested) but as this is the first video we watched, tomorrow we’ll be putting together a 10 litre batch of ginger mead. In the UK where we are (now in a cottage in Roslin village, Scotland actually - y’know where the chapel is with the Holy Grail connection) a 70cl bottle of Ginger Mead will cost you around £25 or $35 so for the cost of some ginger and 3lbs honey (we’re using Rowse organic from Costco) there’s a lot of value to this recipe. We’ll track everything and let you know how it turns out. Thanks again for your amazing channel. 😀👍
Parsnip wine video: ruclips.net/video/sVL4yU6sRB8/видео.html
the syringe method looks really nice
Excellent video thank you
Welcome!
@@CitySteadingBrews wow that was fast