Everthing taste better with maple syrup!! Coming from a Canadian girl who has a sugar bush and shack!! Love your video, we are new beekeeepers and I want to try to make mead. Thanks
Thanks for this! After making your metheglin twice, we made an adjustment and it now tastes like french toast! 1 lb maple syrup 1 cup Black tea 2 lb honey .5 box raisins .5 long Cinnamon sticks 2 cloves 1 tsp Mexican vanilla extract pinch sweet Orange zest Whole pack of yeast 71b .5 tsp Yeast hulls added 8ml of vanilla in secondary Thank you so much for showing how exciting mead making is!
Racked our 3-week-old Acerglyn today (same recipe but using bread yeast, hit 14% ABV) and also prepared natural peach syrup and blueberry syrup to flavor it in bottles once it clears...can't wait to taste it! Thanks for making all these great videos!
I left a quart mason jar of maple syrup from a farm un-refrigerated. It actually molded on top. So I now strictly refrigerate after opening. This is possibly due to lower sugar content compared to honey. When I make my maple wine I need to use more maple syrup pound for pound compared to honey to get the same OG. Also, maybe try adding a little bit of your favorite bourbon to one of your bottles of acerglyn. I did 2 ounces in a 12 ounce bottle (I think it was a bit too much), but I enjoyed the variance in flavor. Thanks again for giving me the skills to make amazing beverages at home.
Definitely glad you did a 2.0. I have been doing my own maple syrup the past couple years. I started my own in August as well off your fist recipe, minus the leaves. 😉 I can’t wait to taste it! I do want to start another batch and add more maple syrup like you did in 2.0. I have read a lot online and they were talking about loosing the maple flavor if you don’t have enough maple syrup. Will be a great test so see the results. You made my Friday mush happier when I saw this posted!! 🤗
I’ve watched videos from the first mead recipe, I’m trying to get into this alcohol making process the meads, wines and beers really get my gears turning and thinking about how I could start my own process and sharing my success with family and friends, also found your channel, while looking for a homemade cough syrup recipe, homemade things/ home remedies really suit my fancy, thanks for doing what you do please never change
@@CitySteadingBrews thanks! I have to laugh at the tremendous overlap in our interests. Mead, beer, potent potables, coffee, food….mmm, food. Looking forward to enjoying your efforts and incorporating elements into our own!
Hey there Derica and Brian. I just got married to my longtime sweetheart, and at our wedding we served a well-aged bottling of mead whose recipe we learned from you. It was delicious! I love your videos. Thanks for this treasure chest of useful information. Cheers from Québec! (PS - I didn't know that the lovely folk from Vermont tapped maple trees too? ;) )
Yes, you can and should glaze your sweet potatoes in the syrup. As a Vermonter and a lover of maple products it is amazing. Also try adding some to your milk, vanilla ice cream, and your breakfast foods of course lol. Love your channel, now that I’ve found it while starting to make my own mead, I’m definitely trying this!
Grew up working on the family maple farm here in upstate ny, where the world's greatest maple syrup is made. Love this recipe and will definitely have to try it.
You're thinking of Quebec 😘 All joking aside, I think Brian hit the nail on the head, wood fired. I'm sure that there are those on both sides of the border that mass produce instead of doing it the right way like I'm sure your family did
@@vaevictis6990 yes he did, old school wood fire sap boiling at the sugar shack there's nothing better. They still have a few thousand trees that are still bucket collected, the rest are sap lines fed by gravity.
I miss 'Hockey Night in Canada' on Saturdays, snow during Christmas, and everything maple (donuts, ice cream, etc.). I even drizzle some on anything that is breakfeast (bacon, eggs, etc.). You can never have too much maple stuff. I am still trying to convince all these Texans that maple stuff is good stuff......gonna be a while on that.
I'm from a Vermont farm where we do maple sugaring. I can say for sure our maple syrup is better. Any Canadian syrup I've tasted all has the same weird bitter flavors in it, bleh. Glad you guys got some good stuff 😉. Super eager to see how this comes out for you. My family makes maple syrup, and I do beekeeping, so I'm really interested. Thanks for another video!!
Glad to hear your thoughts, but... I can expect that a Canadian would say the same. It's just personal preference and personal location bias, kind of like sports teams, beer and whiskey. Don't get me wrong, I appreciate your ideas and the fact you come from a background of making the stuff, but... someone who grew up making Canadian maple syrup would likely have the same opinion of theirs vs yours :) I know this because the last time we made an acerglyn, nearly the exact thing was said by a Canadian about Vermont maple syrup!
Well of course a Canadian would have the same pride in their work, I'm being a bit of a goof. In seriousness the flavors in maple syrup have a lot to with the sugars produced by the tree. It changes through the season, and varies from one season to the next. Syrup bought from the same farm using the same trees and equipment will have different flavors. It's not something that can be controlled by the producer. For me, it just means you should try everything, and enjoy it for what it is.
Interesting and totally makes sense! Oh… didn’t mean any offense just trying to quell a potential rivalry from happening like last time. It got heated!
My first acerglyn I started a few weeks ago did indeed only show activity after a full three days and a bit had passed. I am so glad I listened to your advice and didn't get too scared about it.
@@CitySteadingBrews all summer growing up my grandma made roasted sweet potatoes and we ate them after the main meal. We peeled the skins and ate them plain or with a little butter. On holidays they were candied and topped off with toasted marshmallows which added a caramel flavor and was sticky gooey… aahhh, that’s why you don’t like it. And your beard, oh my, that would be difficult. I understand your dilemma. Anyway, me and my family and friends thank you for teaching me how to make wine and mead. None of us can believe how delicious it is!
Acer is the maple tree family. The botanical name of sugar maple is acer saccharum. I agree with the one on the left. Sweet potatoes glazed with maple syrup sounds wonderful.
A little late but my next batch was gonna be an Acerglyn. Thanks for the recipe idea! I can get some natural MI maple syrup where I live that would work great imo.
I made your last acerglyn recipe (without the leaves because I didn’t have them) and it was great! Only difference is I would prefer if it had a thicker mouthfeel
We tried following this recipe using a barrel-aged maple syrup, we aren't sure why but it tastes more like beef jerky than anything else! We sweetened it with syrup and honey to make it better but after pasteurizing and leaving for a few weeks, it has retained the jerky flavor! We are going to try again using normal syrup
Hello Derica and Brian. Followed your recipe and it came out great. Unfortunately I didn't have the willpower to save a bottle to try after 12 months😅. Good job i have a second batch on the go. Thanks for your videos i find the very helpful. I'm also currently trying to do a cherry mead.
I made a crazy light maple, oatmeal, walnut mead and man was it good! I have a bourbon dark maple syrup on hand and figured I’d make another acerglyn and here I am! 😜
Canadian here 👋🍁 if your planning on keeping the jug long term and don't use it all to often you will want to refrigerate your syrup. Otherwise it can grow mold
Ok... So I was inspired by this video. I am making an Acerglyn starting today. SPG was 1.088 to start. This is only my second attempt at making mead. Cant wait to see how it turns out.
So I did start this.. activity started within an hour or so and it is still bubbling away on redstar bread yeast. didnt want to wait for wine yeast to ship[ to me. lol.
That sounds delicious. Looking forward to the results. An aside: Terms are a pain in the blank. Every profession and industry has them. Life would be simpler if we just used terms like zeroed, foam or froth, etcetera. I work in technology and what a term means often depends on the company or industry involved. It makes conversations confusing at times.
As a Canadian born in Quebec, the Golden place of maple syrup, I can say that I grew up refrigerating the can of maple syrup once open. I have had a small batch of maple syrup "spoil" in the past, it was kept at room temp. Edit : retracted the boiling part of my comment and corrected a statement. CT, you made me doubt what my syrup producing grandpa taught me about spoiling of maple syrup.
@@CitySteadingBrews you made me question what I was taught by my grandpa around the evaporator and I learned something today. I did edit my comment to not induce misinformation. Though I still disagree on the point that there is a standard, at least here in Canada where it should contain at least 66% sugars. Though it is not enough to inhibit growth of mold or yeasts like honey does. Thanks for pointing that out and making me learn something!
I live in Northern NY (aka don’t like the weather? Wait 5 minutes….). I’ve done some yeast compares. I just started making mead this year so my data are severely limited. However, now that I’ve filled you in on all the useless info: I started with D47 and had great luck in the varied temperatures. Switched to 71B on a pilot program. 71B was not super tolerant to temperature changes but makes a way better initial product. D47 needs to age FOREVER!!! 71B has been palatable right out of the gate. Consequently, all of my meads/wines all have blankets now (and 71B). Also, I have to agree with the sweet potato and maple plan. This is maple country, that’s a staple at every fall/winter gathering!
Something I have wanted to try....can never do it as I never have enough honey is black birch mead. Supposedly the old moonshiners after the leaves fell off the trees prior to the harvest of the late fall/first frost crops. They would collect strips of bark from black birch trees. They would strip the outter bark and boil the inner bark until the water looked dark like a maple or Carmel syrup. They would then mash it with sugar beet sugar from left over sugar beets and then distill it in a pot still. I have always wanted to do the black birch upto the maple/caramel syrup colored water and then ferment it with a 60% honey base to make mead. Supposedly it has a nice birchy root beer sorta flavor that was once used with honey as a type of cough medicine way back.
I've made an acerglyn with just maple syrup, no honey at all, and it turned out quite nice. super complex flavours that came out and changed as it warmed up to room temperature. very interesting. I am wondering about possibly making one with the cheap table syrup to see if there are similar flavours.
I use a Herculometer as well. It's dead accurate. The coolest thing is I only needed to buy one rather than the 3 or 4 I would end up having to be because I'm kind of a clod sometimes. Plus, they're not all that more expensive that the glass ones.
Kielbasa slices, pan fried and tossed with maple syrup is incredible-especially if you can get real polish kielbasa (we have polish town by us out East on the island with real polish smoked meats, breads and such. Smokey Maple and honey with citrus notes sounds like a pretty good mix. (I have a few recipes using maple syrup; sheet pan kielbasa with apple and sweet potato & butternut squash with apple soup that use some maple syrup) Some great stuff to add to savory dishes for a sweetened take on them 🍁 🍁 🍁
I decided to revisit this video because I have finally decided to try my hand at an acerglyn. But, I wanted to get a hypothesis from you as to how a *_bochet_* acerglyn spiced with nutmeg, cinnamon, and allspice would turn out, and if that sounds appealing to you. :)
Thanks for the great video. I put it together last night but forgot to add the black tea. Can I add it after it starts fermenting or can I add it to the secondary? Or not bother at all?
You can add it, you can not add it, you can also use wine tannin if you wish, the choice is ultimately up to you. The addition of tannins is for mouth feel. Some brews require that more than others.
I have a question So I made a possible beginner mistake out of curiosity and added ground spices to a basic cider Now some have sank and some have risen to the top and are leaving a thin layer on top. Gases still escape but it's hard to tell if it's drying or not Should I use my best judgment and agitate as needed or take out what I can and let it finish then add whole spices Ps Love your channel
Hi guys, love all your content! Im up in canada. We freeze our syrup to store it and keep it in the fridge to have it pour a little slower and keep it a little Thicker. But it'd typically fine one the counter or table. Question about nutrients for the meads you guys make, do you add any? Or is the tea a nutrient aswel as for tannins
We have started using Fermaid O as a nutrient and sometimes Yeast Hulls. These are optional and the recipes where we don't mention using them then we did not use any. We started using them as we found we had less stalls with their use.
A couple of questions come to mind after watchin this video. First... Is there any documentation for types of yeast and its ability to hand up to a certain SP? and I'm very interested in knowing the gravity points of fermentables. It would be cool if there was a chart showing an avg gravity point of the certain fermentable. and bonus question....Is there a way to measure gravity points when real fruit is in the must? Or would just read the honey on a hydromerter? As always CS is awesome, Happy Meading everyone
Google is your friend for alcohol tolerance of yeast. No idea why this isn’t on their packages! As for spgr of various fermentables? We go over it often enough in videos but honey is .035 and sugar is .046 per pound in a gallon of must. Maple syrup, brown sugar and other things may vary depending on brand and make. Fruit, I look up on Google and calculate using the sugar content in a given quantity.
I've been wanting to make this one since I saw the first Acerglyn video. That is on the todo list as I'm still on my first mead. Thinking of making a jasmine tea mead next since my wife and I have a jasmine plant. Just wondering, how often do you swirl your mead after it starts fermenting? How long, each time, do you swirl it for? And how many weeks or months do you do the swirling? I think I had some issues with my mead because of not swirling correctly. Some research mentioned doing the swirl twice a day for the first 4 days and then once a day for the first 4 weeks. Thanks in advance and please keep up the good work, as well as giving out good ideas. Also, I thought you wanted bacon in your Acerglyn...
I started a batch of this the other day, but my 71B was being quite sluggish. I ended up pitching some EC1118. I hope it does OK. It's bubbling fine now. My ingredients quantities were a little different (a little more honey, a little less syrup) based on what I had (OG 1.133).
Came to look at the ingredient list since I bought that Bourbon Barrel Aged Maple Syrup yesterday and it reminded me... That link for the metal funnel must have been changed after you linked it. I bought it once and thought I'd done it wrong, because what came was three very small (ranging from itty bitty to tiny) metal funnels, but I re-checked just now and there's no option to get a large one. Just either one set of 3 littles, or two sets of 3 littles. >_>
Hey Derica and Brian, big fan, you make brewing fun and easy, just looking thru comments to see if anyone wrote about the yeast your using 71B but I see your adding a full packet. Maybe I mist it somewhere or you have another episode that I didn't watch but didn't you say for 3 gallon or under use half a packet and 3+ full packet? Does it matter? Don't wanna ruin a good bach of honey and maple syrup only for it not to work out. Thanks 😁
This sounds like a yummy mead. :) Hmmm wonders if the yeast will retaliate for the thwacking? Or is that to just get them working faster. After all the thwacking will continue until morale improves. :p Have a great day.
I don't know if this is a dumb question... but why don't you mix the honey, syrup and tea in the pitcher. Mix it up in that... and then pour it all into the glass jug??? ... Just curious 😂
Nice. :) I tried a Maple tea, once. That's really good. I have a question. So, do you think the black tea, for tannin purpose, is better in tea form, or I can put the tea bag inside the fermenter (during fermentation or in clarification process)?
So this Christmas made that is about to get completely wrapped up. It's intended for Christmas presents and if I can figure out a way would you like me to send you a bottle?
We don't encourage shipping alcohol since it's illegal from every carrier and... if everyone did, we'd have FAR more than we could possibly drink, but thank you for the offer.
I currently have a hibiscus mead - one of your viking blod versions fermenting, my kroison (spelling?) goes all the way up the neck to the airlock. Even 4 weeks later it is still there, I don't believe this is an issue but I wanted your guy's opinion. There was a lot of activity the first couple weeks and I should have used a blowoff tube. Will this affect the mead or is it simply aesthetics? At one point I did clean out the airlock and fill it back up with star san, just to get some of the gunk out of the airlock.
Hi Brian and Derica, I’ve recently gotten into mead making and had a question about honey; I’d love to use local products as much as I can and I already have quite a lot from a local apiary, but all the honey is naturally very thick- it’s consistency is pretty much like cold butter. I know I can warm it up to get it to the right consistency, but should I be concerned about using this honey with any of my brews?
Ohh makers of the brew, I have a question for you. I was thinking when I tap my trees this year I would use some of the maple water along with the syrup and honey to make this Acerglyn. With the maple water adding to the mix of maple syrup and honey do you think it would be to much sugar?
I have no idea as we don’t have access to maple water. You can try taking gravity readings to find out how much sugar you have available. If its too thick, you may have to dilute with water to get a reading but make sure to measure so that you can replicate the ratio. Sorry I couldn’t be of more help.
Northern New England states tend to get along until it comes to Maple. VT exports more, but New Hampshire's is better, while at the same time my Mainer GF is rallying for Maine maple. Also maple sweet potato is definitely a thing you will love it
You mentioned smoky smell. I have smoked my honey for mead. Started it in july and now it clears. But - i am not be able to find how to call that mead? Smoked traditional?
I made my first ever homemade wine it's Pear and grape but it has a bread dough smell to it will it go away or is there a way to get rid of it it's about a 6 weeks old
Got to try to make this mead at some point. I have a conundrum though... I started 2 meads only a day apart on 8/4 and 8/5, a *peach melomel (O.G. 1.130/F.G. 1.008)* and a *traditonal (O.G. 1.130/F.G. 1.020).* The melomel went crystal clear before back sweetening and bottling, *BUT* the traditional one is still cloudy. This happens with every juice mead I make side by side with a traditional. Any thoughts as to what this phenomenon might be?
@@CitySteadingBrews true enough... But there has got to be something about "juice-mels" that makes them clear faster than traditionals... Some science behind it.
Maple syrup in the fridge!!!whaaat.....i live in Australia and have only ever kept it in the pantry, for months on end....like 6 month...never had an issue....lol haha go figure
Hi guys, glad you got the syrup. I wanted to send you plenty so you'd have extra for pancakes and glazing vegetables if that’s your thing.
We used it in another brew coming out soon!
Thank you for sending this to them. It's inspiring me to make all kinds of stuff 😁
Whats the surup? I cant read the label
How would I order that syrup?
Everthing taste better with maple syrup!! Coming from a Canadian girl who has a sugar bush and shack!! Love your video, we are new beekeeepers and I want to try to make mead. Thanks
Thanks for this! After making your metheglin twice, we made an adjustment and it now tastes like french toast!
1 lb maple syrup
1 cup Black tea
2 lb honey
.5 box raisins
.5 long Cinnamon sticks
2 cloves
1 tsp Mexican vanilla extract
pinch sweet Orange zest
Whole pack of yeast 71b
.5 tsp Yeast hulls
added 8ml of vanilla in secondary
Thank you so much for showing how exciting mead making is!
I know what i'll be starting sunday! ;)
@@twistedphoenix please tell me how it goes for you!
This sounds amazing! What do the yeast hulls do for it?
Brian: "this is where it gets a little bit sticky" ... while sitting behind honey AND maple syrup ...
It’s a good day when there’s a new CS brews video!! I live in Indiana and have never refrigerated maple syrup after opening🤷♂️
YESSSSS WE GOT THE TRBOS JINGLE! Thanks for the throwback. Love to have that pop up every now and then.
Loved the initial reaction to the maple syrup... Made me chuckle 😉
Yes another acerglyn I was waiting for this video and the Rhodomel. This is a recipe I want to try for sure
I have used maple syrup on sweet potatoes several times and it is great!
I was hoping you'd make a new one, I'm making a coffee acerglyn right now!
Love the added metric values! Your Danish friend says thanks a bunch or “tak”
Racked our 3-week-old Acerglyn today (same recipe but using bread yeast, hit 14% ABV) and also prepared natural peach syrup and blueberry syrup to flavor it in bottles once it clears...can't wait to taste it!
Thanks for making all these great videos!
Sounds great!
Irish breakfast tea is actually one of my favorites lol. That and lady grey are always stocked
maple syurp on sweet potatoes is awesome!!!
I left a quart mason jar of maple syrup from a farm un-refrigerated. It actually molded on top. So I now strictly refrigerate after opening. This is possibly due to lower sugar content compared to honey. When I make my maple wine I need to use more maple syrup pound for pound compared to honey to get the same OG. Also, maybe try adding a little bit of your favorite bourbon to one of your bottles of acerglyn. I did 2 ounces in a 12 ounce bottle (I think it was a bit too much), but I enjoyed the variance in flavor. Thanks again for giving me the skills to make amazing beverages at home.
So excited for this, been craving an updated acerglyn video!
Hope you enjoyed it!
Sweet potatoes and maple syrup rock.
Definitely glad you did a 2.0. I have been doing my own maple syrup the past couple years. I started my own in August as well off your fist recipe, minus the leaves. 😉 I can’t wait to taste it!
I do want to start another batch and add more maple syrup like you did in 2.0. I have read a lot online and they were talking about loosing the maple flavor if you don’t have enough maple syrup. Will be a great test so see the results.
You made my Friday mush happier when I saw this posted!! 🤗
I’ve watched videos from the first mead recipe, I’m trying to get into this alcohol making process the meads, wines and beers really get my gears turning and thinking about how I could start my own process and sharing my success with family and friends, also found your channel, while looking for a homemade cough syrup recipe, homemade things/ home remedies really suit my fancy, thanks for doing what you do please never change
New meadmaker who subscribed to your very awesome channel today. I really like your tips and insights.
Welcome aboard!
@@CitySteadingBrews thanks! I have to laugh at the tremendous overlap in our interests. Mead, beer, potent potables, coffee, food….mmm, food. Looking forward to enjoying your efforts and incorporating elements into our own!
Hey there Derica and Brian. I just got married to my longtime sweetheart, and at our wedding we served a well-aged bottling of mead whose recipe we learned from you. It was delicious! I love your videos. Thanks for this treasure chest of useful information. Cheers from Québec! (PS - I didn't know that the lovely folk from Vermont tapped maple trees too? ;) )
That is awesome!
Mark, I live in Virginia and tap maple trees, we just get a super short season down south. Congrats on the wedding.
We tap trees in Maine and New Hampshire too. Northern New England (aka South Canada) makes a fine maple product.
Also congratulations on the nuptials!
@@Cloudrunner5k Thanks! May there always be enough maple sirop to satisfy. Cheers to you folks in New England.
I refrigerated my homemade syrup, I like the cold taste
Love the score
I’ve made this on my own, without knowing it’s a thing! Glad to know the actual name.
First time watching you guys. Great chemistry!!! Love Derica's braids.
I mean the way you described V1 makes me think the pronunciation was spot on
Yes, you can and should glaze your sweet potatoes in the syrup. As a Vermonter and a lover of maple products it is amazing. Also try adding some to your milk, vanilla ice cream, and your breakfast foods of course lol.
Love your channel, now that I’ve found it while starting to make my own mead, I’m definitely trying this!
I know what I’m doing this weekend.
Grew up working on the family maple farm here in upstate ny, where the world's greatest maple syrup is made. Love this recipe and will definitely have to try it.
You're thinking of Quebec 😘
All joking aside, I think Brian hit the nail on the head, wood fired. I'm sure that there are those on both sides of the border that mass produce instead of doing it the right way like I'm sure your family did
@@vaevictis6990 yes he did, old school wood fire sap boiling at the sugar shack there's nothing better. They still have a few thousand trees that are still bucket collected, the rest are sap lines fed by gravity.
I love your chemistry
Thanks!
I was praying for this one yesterday 🙏🏼
I miss 'Hockey Night in Canada' on Saturdays, snow during Christmas, and everything maple (donuts, ice cream, etc.). I even drizzle some on anything that is breakfeast (bacon, eggs, etc.). You can never have too much maple stuff. I am still trying to convince all these Texans that maple stuff is good stuff......gonna be a while on that.
much love from Vermont, I'm definitely going to be using my towns maple syrup to make some Acerglyn, come check out North Springfield!
I'm from a Vermont farm where we do maple sugaring. I can say for sure our maple syrup is better. Any Canadian syrup I've tasted all has the same weird bitter flavors in it, bleh. Glad you guys got some good stuff 😉. Super eager to see how this comes out for you. My family makes maple syrup, and I do beekeeping, so I'm really interested. Thanks for another video!!
Glad to hear your thoughts, but... I can expect that a Canadian would say the same. It's just personal preference and personal location bias, kind of like sports teams, beer and whiskey. Don't get me wrong, I appreciate your ideas and the fact you come from a background of making the stuff, but... someone who grew up making Canadian maple syrup would likely have the same opinion of theirs vs yours :) I know this because the last time we made an acerglyn, nearly the exact thing was said by a Canadian about Vermont maple syrup!
That said, I have no dog in the fight. I like both. I would not call myself an expert on maple syrup at all so... they both taste good to me.
Well of course a Canadian would have the same pride in their work, I'm being a bit of a goof. In seriousness the flavors in maple syrup have a lot to with the sugars produced by the tree. It changes through the season, and varies from one season to the next. Syrup bought from the same farm using the same trees and equipment will have different flavors. It's not something that can be controlled by the producer. For me, it just means you should try everything, and enjoy it for what it is.
Interesting and totally makes sense! Oh… didn’t mean any offense just trying to quell a potential rivalry from happening like last time. It got heated!
You should do a pumpkin mead. I would love a tutorial from you guys on that recipe.
This year I tapped 2 silver birch trees and made 10 litres of birch sap wine. OMG You have to try it. It right up there with my best of all time.
I love the irish Breakfast tea, thats what i been using in our two test gallons, and i drink the tea in the evenings lol
Thwack the Bejeezuz out of it!!
My first acerglyn I started a few weeks ago did indeed only show activity after a full three days and a bit had passed. I am so glad I listened to your advice and didn't get too scared about it.
I have only one thing to say: YUM!
Maple syrup is delicious on baked sweet potatoes. Especially with brown sugar and marshmallows!
Marshmallows…. On sweet potatoes. I know it is done but… it is ruining the sweet potato imho.
@@CitySteadingBrews all summer growing up my grandma made roasted sweet potatoes and we ate them after the main meal. We peeled the skins and ate them plain or with a little butter. On holidays they were candied and topped off with toasted marshmallows which added a caramel flavor and was sticky gooey… aahhh, that’s why you don’t like it. And your beard, oh my, that would be difficult. I understand your dilemma. Anyway, me and my family and friends thank you for teaching me how to make wine and mead. None of us can believe how delicious it is!
Acer is the maple tree family. The botanical name of sugar maple is acer saccharum. I agree with the one on the left. Sweet potatoes glazed with maple syrup sounds wonderful.
THWACK!! Lol Great Video guys 👍
A little late but my next batch was gonna be an Acerglyn. Thanks for the recipe idea! I can get some natural MI maple syrup where I live that would work great imo.
Definitely giving this a try! Thank you!
You're so welcome!
I made your last acerglyn recipe (without the leaves because I didn’t have them) and it was great! Only difference is I would prefer if it had a thicker mouthfeel
We tried following this recipe using a barrel-aged maple syrup, we aren't sure why but it tastes more like beef jerky than anything else! We sweetened it with syrup and honey to make it better but after pasteurizing and leaving for a few weeks, it has retained the jerky flavor! We are going to try again using normal syrup
Probably the smoky wood added that flavor.
Hello Derica and Brian. Followed your recipe and it came out great. Unfortunately I didn't have the willpower to save a bottle to try after 12 months😅. Good job i have a second batch on the go. Thanks for your videos i find the very helpful. I'm also currently trying to do a cherry mead.
Yay, I've been planning to make one of these
I made a crazy light maple, oatmeal, walnut mead and man was it good! I have a bourbon dark maple syrup on hand and figured I’d make another acerglyn and here I am! 😜
Sounds great!
Canadian here 👋🍁 if your planning on keeping the jug long term and don't use it all to often you will want to refrigerate your syrup. Otherwise it can grow mold
Thank you
I'm about to make a banana wine with coconut sugar, wish me luck!
Ok... So I was inspired by this video. I am making an Acerglyn starting today. SPG was 1.088 to start. This is only my second attempt at making mead. Cant wait to see how it turns out.
So I did start this.. activity started within an hour or so and it is still bubbling away on redstar bread yeast. didnt want to wait for wine yeast to ship[ to me. lol.
That sounds delicious. Looking forward to the results.
An aside:
Terms are a pain in the blank. Every profession and industry has them. Life would be simpler if we just used terms like zeroed, foam or froth, etcetera. I work in technology and what a term means often depends on the company or industry involved. It makes conversations confusing at times.
As a Canadian born in Quebec, the Golden place of maple syrup, I can say that I grew up refrigerating the can of maple syrup once open. I have had a small batch of maple syrup "spoil" in the past, it was kept at room temp. Edit : retracted the boiling part of my comment and corrected a statement. CT, you made me doubt what my syrup producing grandpa taught me about spoiling of maple syrup.
There is no standard for water conteny that’s why it can spoil. But… if it grows mold, the whole batch is unsafe no matter hiw much yiu boil it.
@@CitySteadingBrews you made me question what I was taught by my grandpa around the evaporator and I learned something today. I did edit my comment to not induce misinformation. Though I still disagree on the point that there is a standard, at least here in Canada where it should contain at least 66% sugars. Though it is not enough to inhibit growth of mold or yeasts like honey does.
Thanks for pointing that out and making me learn something!
Sorry to contradict Grandpa, but… unsafe is unsafe!
I live in Northern NY (aka don’t like the weather? Wait 5 minutes….). I’ve done some yeast compares. I just started making mead this year so my data are severely limited. However, now that I’ve filled you in on all the useless info: I started with D47 and had great luck in the varied temperatures. Switched to 71B on a pilot program. 71B was not super tolerant to temperature changes but makes a way better initial product. D47 needs to age FOREVER!!! 71B has been palatable right out of the gate. Consequently, all of my meads/wines all have blankets now (and 71B).
Also, I have to agree with the sweet potato and maple plan. This is maple country, that’s a staple at every fall/winter gathering!
Now waiting for a shirt that says "Thwack your Pack!"
Something I have wanted to try....can never do it as I never have enough honey is black birch mead. Supposedly the old moonshiners after the leaves fell off the trees prior to the harvest of the late fall/first frost crops. They would collect strips of bark from black birch trees. They would strip the outter bark and boil the inner bark until the water looked dark like a maple or Carmel syrup. They would then mash it with sugar beet sugar from left over sugar beets and then distill it in a pot still.
I have always wanted to do the black birch upto the maple/caramel syrup colored water and then ferment it with a 60% honey base to make mead. Supposedly it has a nice birchy root beer sorta flavor that was once used with honey as a type of cough medicine way back.
You need a coffee mug with a pour spout. I don't know if that exists, but I'm sure someone more talented than I can whip one up quite quickly.
I just use a measuring cup.
There is a thing called a 🫖. You can get some that are just the same volume as a 12oz coffee mug. Pour spout included for free! 😂
I've made an acerglyn with just maple syrup, no honey at all, and it turned out quite nice. super complex flavours that came out and changed as it warmed up to room temperature. very interesting. I am wondering about possibly making one with the cheap table syrup to see if there are similar flavours.
Technically that's maple wine.... you need honey to be a mead. I'm thinking cheap table syrup will not be as nice. Mostly just corn syrup in that.
you need to come out with the City Steading measuring cup with a spout
We do!
Im probably late to the party but I will be trying this on the weekend. Is adding the tea necessary? Or could I omit it?
I use a Herculometer as well. It's dead accurate. The coolest thing is I only needed to buy one rather than the 3 or 4 I would end up having to be because I'm kind of a clod sometimes. Plus, they're not all that more expensive that the glass ones.
Kielbasa slices, pan fried and tossed with maple syrup is incredible-especially if you can get real polish kielbasa (we have polish town by us out East on the island with real polish smoked meats, breads and such.
Smokey Maple and honey with citrus notes sounds like a pretty good mix.
(I have a few recipes using maple syrup; sheet pan kielbasa with apple and sweet potato & butternut squash with apple soup that use some maple syrup)
Some great stuff to add to savory dishes for a sweetened take on them 🍁 🍁 🍁
We have a large Polish population down here in Texas so I agree with the kiolbassa and maple syrup
KNOCK KNOCK! who is there? The mead police! hahaha brilliant!
Don’t just hate when you feel like you always have to explain or repeat yourself!🤣 Another great video guys, this one definitely looks tasty 😋
I have a couple batches running! First for me
Love the shirt.... The Princess Bride... As you wish.
Planning on making an Acerglyn in the next couple weeks. Hope it comes out well. ;-)
Sweet kitty!!!
do you have a video on tannins? im in the dark on what they are and what they do
How long do you guys leave the equipment in the sanitizer?
Just a few minutes.
@@CitySteadingBrews cool thanks!!
I decided to revisit this video because I have finally decided to try my hand at an acerglyn. But, I wanted to get a hypothesis from you as to how a *_bochet_* acerglyn spiced with nutmeg, cinnamon, and allspice would turn out, and if that sounds appealing to you. :)
Sure, depending in how strong a bochet. It is starting to feel like too many flavors though... with the right balance it could be really good.
Thanks for the great video. I put it together last night but forgot to add the black tea. Can I add it after it starts fermenting or can I add it to the secondary? Or not bother at all?
You can add it, you can not add it, you can also use wine tannin if you wish, the choice is ultimately up to you. The addition of tannins is for mouth feel. Some brews require that more than others.
I have a question
So I made a possible beginner mistake out of curiosity and added ground spices to a basic cider
Now some have sank and some have risen to the top and are leaving a thin layer on top. Gases still escape but it's hard to tell if it's drying or not
Should I use my best judgment and agitate as needed or take out what I can and let it finish then add whole spices
Ps Love your channel
It's probably fine. I'd just give a quick swirl of the brew every day or so to keep it wet until you rack.
This would be the second time yall helped me with this brew XD I tried way too many new things on this one
Again thank you and love the channel ❤
Hi guys, love all your content! Im up in canada. We freeze our syrup to store it and keep it in the fridge to have it pour a little slower and keep it a little Thicker. But it'd typically fine one the counter or table. Question about nutrients for the meads you guys make, do you add any? Or is the tea a nutrient aswel as for tannins
We have started using Fermaid O as a nutrient and sometimes Yeast Hulls. These are optional and the recipes where we don't mention using them then we did not use any. We started using them as we found we had less stalls with their use.
Thank you very much!
A couple of questions come to mind after watchin this video. First... Is there any documentation for types of yeast and its ability to hand up to a certain SP?
and I'm very interested in knowing the gravity points of fermentables. It would be cool if there was a chart showing an avg gravity point of the certain fermentable.
and bonus question....Is there a way to measure gravity points when real fruit is in the must? Or would just read the honey on a hydromerter?
As always CS is awesome, Happy Meading everyone
Google is your friend for alcohol tolerance of yeast. No idea why this isn’t on their packages! As for spgr of various fermentables? We go over it often enough in videos but honey is .035 and sugar is .046 per pound in a gallon of must. Maple syrup, brown sugar and other things may vary depending on brand and make. Fruit, I look up on Google and calculate using the sugar content in a given quantity.
I live in Florida and have never refrigerated maple syrup before personally.
I've been wanting to make this one since I saw the first Acerglyn video. That is on the todo list as I'm still on my first mead. Thinking of making a jasmine tea mead next since my wife and I have a jasmine plant.
Just wondering, how often do you swirl your mead after it starts fermenting? How long, each time, do you swirl it for? And how many weeks or months do you do the swirling? I think I had some issues with my mead because of not swirling correctly. Some research mentioned doing the swirl twice a day for the first 4 days and then once a day for the first 4 weeks.
Thanks in advance and please keep up the good work, as well as giving out good ideas.
Also, I thought you wanted bacon in your Acerglyn...
The Mead Police is a great song by Cheap Trick!
I started a batch of this the other day, but my 71B was being quite sluggish. I ended up pitching some EC1118. I hope it does OK. It's bubbling fine now. My ingredients quantities were a little different (a little more honey, a little less syrup) based on what I had (OG 1.133).
That og is kinda high for 71b anyway.
@@CitySteadingBrews That was my concern. I just don't want it too dry.
You can always backsweeten.
Came to look at the ingredient list since I bought that Bourbon Barrel Aged Maple Syrup yesterday and it reminded me... That link for the metal funnel must have been changed after you linked it. I bought it once and thought I'd done it wrong, because what came was three very small (ranging from itty bitty to tiny) metal funnels, but I re-checked just now and there's no option to get a large one. Just either one set of 3 littles, or two sets of 3 littles. >_>
Hey Derica and Brian, big fan, you make brewing fun and easy, just looking thru comments to see if anyone wrote about the yeast your using 71B but I see your adding a full packet. Maybe I mist it somewhere or you have another episode that I didn't watch but didn't you say for 3 gallon or under use half a packet and 3+ full packet? Does it matter? Don't wanna ruin a good bach of honey and maple syrup only for it not to work out. Thanks 😁
I started using full packets all the time, seems to give a better cleaner fermentation.
This sounds like a yummy mead. :) Hmmm wonders if the yeast will retaliate for the thwacking? Or is that to just get them working faster. After all the thwacking will continue until morale improves. :p Have a great day.
I don't know if this is a dumb question... but why don't you mix the honey, syrup and tea in the pitcher. Mix it up in that... and then pour it all into the glass jug???
... Just curious 😂
You can. It’s actually an extra step though.
Nice. :)
I tried a Maple tea, once. That's really good.
I have a question.
So, do you think the black tea, for tannin purpose, is better in tea form, or I can put the tea bag inside the fermenter (during fermentation or in clarification process)?
Putting the tea bag in fermentation will likely overdo the tannins as the tea will keep extracting.
@@CitySteadingBrews Nice. Tank's for the reply.
So this Christmas made that is about to get completely wrapped up. It's intended for Christmas presents and if I can figure out a way would you like me to send you a bottle?
We don't encourage shipping alcohol since it's illegal from every carrier and... if everyone did, we'd have FAR more than we could possibly drink, but thank you for the offer.
how do you clean your carboy after fermentation? does the sediments and krausen comes off with rinsing or do you use a brush?
Both. If you don’t let it dry in the bottom it come off pretty easy.
I currently have a hibiscus mead - one of your viking blod versions fermenting, my kroison (spelling?) goes all the way up the neck to the airlock. Even 4 weeks later it is still there, I don't believe this is an issue but I wanted your guy's opinion. There was a lot of activity the first couple weeks and I should have used a blowoff tube. Will this affect the mead or is it simply aesthetics?
At one point I did clean out the airlock and fill it back up with star san, just to get some of the gunk out of the airlock.
Kreusen just kind of stays there. It's not a problem, but a lot of folks get concerned when they see it.
Hi Brian and Derica, I’ve recently gotten into mead making and had a question about honey; I’d love to use local products as much as I can and I already have quite a lot from a local apiary, but all the honey is naturally very thick- it’s consistency is pretty much like cold butter. I know I can warm it up to get it to the right consistency, but should I be concerned about using this honey with any of my brews?
It's fine. Some honeys are naturally more crystallized than others.
Ohh makers of the brew, I have a question for you. I was thinking when I tap my trees this year I would use some of the maple water along with the syrup and honey to make this Acerglyn. With the maple water adding to the mix of maple syrup and honey do you think it would be to much sugar?
I have no idea as we don’t have access to maple water. You can try taking gravity readings to find out how much sugar you have available. If its too thick, you may have to dilute with water to get a reading but make sure to measure so that you can replicate the ratio. Sorry I couldn’t be of more help.
@@CitySteadingBrews thank you for responding!! I will let you know how it turns out.
Hi do you remember if it was golden amber dark or very dark maple syrup
I honestly have no idea.
Thwack-it Da Packet!
Northern New England states tend to get along until it comes to Maple. VT exports more, but New Hampshire's is better, while at the same time my Mainer GF is rallying for Maine maple.
Also maple sweet potato is definitely a thing you will love it
Update: Mainer FIANCÉE!
What about using 100% maple syrup? I wonder how that would taste.
Find out in a couple weeks :)
You mentioned smoky smell.
I have smoked my honey for mead. Started it in july and now it clears. But - i am not be able to find how to call that mead? Smoked traditional?
There's no name for it that I know of :)
You are a true trailblazer
I made my first ever homemade wine it's Pear and grape but it has a bread dough smell to it will it go away or is there a way to get rid of it it's about a 6 weeks old
It may age out, but it could also be more about the recipe used. Can you give me any more details? Readings maybe?
Got to try to make this mead at some point. I have a conundrum though... I started 2 meads only a day apart on 8/4 and 8/5, a *peach melomel (O.G. 1.130/F.G. 1.008)* and a *traditonal (O.G. 1.130/F.G. 1.020).*
The melomel went crystal clear before back sweetening and bottling, *BUT* the traditional one is still cloudy. This happens with every juice mead I make side by side with a traditional. Any thoughts as to what this phenomenon might be?
They are still quite young. Just takes some time.
@@CitySteadingBrews true enough... But there has got to be something about "juice-mels" that makes them clear faster than traditionals... Some science behind it.
No lime (or whatever) leaves this time? Oh hell yeah!
Maple syrup in the fridge!!!whaaat.....i live in Australia and have only ever kept it in the pantry, for months on end....like 6 month...never had an issue....lol haha go figure
15:00 THOR!