Spiced Metheglin Mead Finishing and Bottling
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- Опубликовано: 9 сен 2024
- Finishing the Spiced Metheglin Mead. This was an attempt to recreate a recipe that I.... didn't take notes on, sadly. I did that a lot years ago, and, well, I regret it sometimes. The original mead was a little... strong at first, but over a couple years of aging, mellowed to one of my favorite meads of all time. We hoped this recreation of this spiced metheglin mead would do the same.
Making Spiced Metheglin Mead - How to Make Mead: • How to Make Metheglin ...
Tasting Spiced Metheglin Mead: • Spiced Metheglin Mead ...
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Once upon a time (some 10 years ago), I made an overly spicy, overly dry, overly alcoholic metheglin. A friend of mine had a brilliant idea to cut it with sparkling cider. Tasted like pie.
in a mug warmed up on a cold day this sounds really good.
I am three days in to a 5 gallon metheglin with cinnamon, nutmeg, cloves and vanilla bean using 15 lbs of Acacia honey and I have to say my fermentation station smells like Christmas and I love it!
Sounds great!
This sounds perfect for today up here in New Hampshire. Early autumn, chilly, rain.
'Is it done yet?' Best part of the whole video.
Just started brewing my first mead and my first cider yesterday. They’re going crazy! Thanks for al your tips and knowledge guys!
Anytime, we are here to help.
Sounds good . Should turn out fine no matter the yeast good luck
Hopefully all that activity you are seeing will equal amazing brews! After making my own I was hooked!! Brian is super helpful to keep me from making huge mistakes. Hope you love this journey too!
thanks for the timeline in the video....
You're welcome
I second! Timeline and date reminders are definitely appreciated!
You can always tell when Brian is impressed and likes the brew... the volume goes up!! Looks great. I think I have smelly-vision because I could smell cinnamon!
lol, true.
Nobel Prize should definitely go to the inventor of smellivision!
Bruh I’ve been following this recipe at home and I’m doing my first rack today. The smell made me smile. And the taste test made me want to chug it all, but I know time will make it even better. Thanks for the recipe y’all.
I just bottled this at 10 wks using this recipe for my very first attempt at making mead. Used the same ingredients and actually got identical OG and FG readings as the video! And, yes, it is delicious! Super sweet but delicious. Thanks much! I enjoy your videos. My cyser and traditional meads are just about ready to bottle, too.
Started the same day but finished a few weeks earlier using ec1118 at 14.96 abv. Absolutely clear. Wonderful aroma but a bit green. Should be spot on by Christmas! Thanks for your great guidance and good humor.
A couple weeks ago I bottled my second spiced wine similar spice combo as was used in your video. It was racked off a long-term aged 5 gallon carboy and I used an air lock for off gassing. I also put an excess gallon in bottles that I used for periodic lab comparison testing throughout the last 365 or so days. Lol. The spice is still there, melded nicely together. Not so much in your face as the 3rd racking, but you definitely can taste spice. It will be a great spiced wine to drink on a crisp cool day warmed to about 120-F to 150-F only and removed from heat source, put into a thermos to keep warm.. I too used 71B yeast to ferment. It went dry to 0.995 FG, but not all at once. OG was 1.105. I'll have to try a mead version someday. I have a few Christmas presents to give away.
Thank you both for introducing me to brewing. Made a similar batch to this on 9/27, only differences are I did not have the yeast hulls, and used 1 tbs of Active Dry Fleischmann's. About an hour or so mine also had a krausen. 1.138 is my first reading. 10/11 will be 2 weeks from creation, to take another reading. Putting those Craft and Profession ranks to work! Super excited!
This mead sounds incredible
Started my attempt at this nearly a week ago! So excited to see how it goes!
Ok. This is my next mead to make now in May, so it will be ready for the holiday season! 😊🐝
I just wanted to share that this is the first mead I'm making. I started New Year's Eve. I'm in Texas dealing with the record lows and after spending 14 hours without power, we left home to spend 3 days with friends who had power. We got back today and I checked on my mead. Our house reached the mid-40's while we were gone, but the mead was still slowly bubbling. I want to give cheers to the 401b yeast. It was a higher gravity (1.048) than I wanted last week, but the cold didn't kill things, so I'm hopeful it turns out well. I just need patience.
Ordered all the ingredients for rice wine! Can’t wait to see how your guys turns out!
I'm waiting for the yeast packets.... I can't wait to make saké! I can't wait for the next rice wine video either!!
Fawn Ricciuti I’m waiting on the same! They came into the country today! Can’t wait!
@@odinson4793 I'm a little jealous! LoL
My estimated shipping date is like a month after I put the order in..... Ugh sux!!
Fawn Ricciuti mine was the same! But from the tracking, hopefully it’ll be sooner. I’m using parcelsapp.com to track it
Hi Brian and Derica! I have been interested in mead making for years, but only thanks to finding your channel a month or so ago have I actually had the courage and knowledge to make any! I started my third fermentation, a metheglin, on Nov. 1 and I followed your recipe nearly exactly, my only alterations being adding a half star of anise (what can I say, the spirit of discovery was upon me), omitting raisins, as I may or may not have eaten them all, making my own yeast nutrient by boiling bread yeast as you described rather than using commercially prepared hulls, and perhaps the troublesome one, substituting D47 yeast for 71B, as, like the bread yeast, it was what I had. From my small amount of research, they have similar alcohol tolerances and while D47 seems to have a reputation for being a nutrient hog, I figured adding a slightly generous “half teaspoon” of the homemade yeast nutrient would be sufficient to account for that. My initial gravity was 1.130 and it’s chugging away swimmingly, which brings me to the actual question : generally speaking, would you assume a longer/shorter time before racking for D47 as compared to 71B? I still plan to tell by taking two readings a few weeks apart, I was just wondering if the change of yeast would change the expected length of primary. Thank you for your time and knowledge, I hope this makes any sense!
Shouldn't be a huge difference, no.
This needs to be on my ‘got to brew’ list and be available for drinking this coming Christmas. And yes, I realise I’m saying this in January. I like to think ahead. 😊
As always, your videos are awesome.
It's so good!
this will be my next mead.
I'm new to mead making so I decided to make a couple of them that you really loved when you tasted them. I started this spiced metheglin on 3/14/21 and just racked it today and tasted it. OMG. I can see why you raved about it! Can't wait for it to age a bit more!! Thanks so much for your channel.
Y'all's "TRBOS" thing cracks me up every time. I know the joke, I know it's coming, I recognize when even the setup is coming and yet...still laugh every time. Also, for me it's the Home Depot Bucket of Sanitization 😂
Lol
Just racked my version of this from mid November, started a little lower 1.120, ended a little lower 1.030, so we'll see how it goes, still tastes young, so time for secondary here
After three weeks of secondary I measured and tasted my spiced metheglin. (Cinnamon, clove, allspice and star anise. 1.032) Liquid orgasm! Damn that stuff is good.
Put it in the fridge to cold crash in the hopes to get a bit more clarity. Planning to bottle next week.
Love your vids, tried my hand at 2 different meads. Made the mistake of adding spices in primary on one of them and my fermentation didn't go very far. the other is really good though, dry and dark and sweet. thanks for all the tips!
Good morning, once again, after watching the first video, or I should say part one my partner and I have decided to make this particular mead due to the fact that my fermenters are 5 gallon, 10 gallon and 20 gallon size we decided to do 5 gallons. Which really means that my container holds 6 gallons of liquid so the only difference is between yours and mine is we wanted some vanilla and some star anise Mixtown, not a lot, we are using all the same ingredients your exact same recipe. The only difference is if we multiplied it by five. We’ve also decided to take half the recipe and bottle it raise it to 140° and shove it the other half of the recipe we are going to add in a small amount of rum to the recipe and model it and wait till Christmas and drink it. Share it with friends, etc. Once again, thank you for all your help in this. I will keep you up-to-date on how it goes and if you need any other information from me please let me know. Once again have a great day. Thank you again.
Sounds fine to me.
I did not know that high abv prevented vinegar production! That is great to know, I will stop freaking out about oxygen when the wine/mead/cider is done!
Looks amazing. This has made me want to check my spiced Cyser thats been bulk ageing under airlock for a year and a half 😋
I'm thinking... it's gonna be awesome.
The best mead you guys ever made and only 30k views?? People are missing out
Well… we can’t control who watches, lol. Consider it an insider perk!
So evidently, the temperature has been perfect for the Dandelions to come back!!!
I have been picking them yesterday and today. I told you that I would send you some (since they don't grow in florida). I pulled the petals for you since they close within a couple hours.
Where should I mail them to?
Thanks Fawn!
City Steading
6822 22nd Ave North #109
St Petersburg, FL 33710
@@CitySteadingBrews I'll be mailing them tomorrow. So tedious pulling the petals! But there's enough to make at least 2 gallons with!
Thanks so much for all the insight guys! Just had all my equipment rock up while in lockdown in melbourne australia🤪🤪. Went with your simple traditional mead recipe. One week in and its looking good. So much bodgy info out there, so its great to listen to some down to earth champions. Keep up the good work!
Our pleasure!
Guys, you could easily deal with the headspace issue with a bottle of CO2. As someone who did homebrewing for a long time beers. Every time I would rack something off, I would just feel the carboy or the pale with CO2 from CO2 tank. Takes about four seconds and that whole thing is filled with CO2.never have to worry about it. It’s one added step. It’s one added expense. But a bottle of CO2 will last you for years.
Honestly, just racking to the container does that already most times. Co2 is still coming out so it's the same effect.
@@CitySteadingBrews I know it just insurance and a great way to top the rackings off.
I'm eagerly awaiting the tasting. I just started this one today so I can't wait to see how mine turns out!
Been following you guys for awhile haven’t made this one yet really like taste profile thx for sharing
I made this last weekend bit then with standard grocery store homebrand honey, without the orange zest and with safale t85 ale yeast. Cant wait to drink it
Derica has tells when she likes it... the fingers drumming on the table😊
I know this sounds really weird, but I had a dream last night about brewing a cinnamon vanilla methaglin, and as soon as I hopped on youtube this popped up. It's meant to be! 🤣
Not too weird... cinnamon and vanilla go great together :P
@@CitySteadingBrews lol I just meant it's a weird coincidence that I was dreaming about a methaglin and you were planning to upload a video on one. I only just found your channel like a week and a half ago 😁
Oh, that's the microphones we planted in your house... you talk in your sleep.
Okay, that sounded creepy. I'm kidding. :)
@@CitySteadingBrews the perfect crime! I knew someone would want to steal my recipe :P
The power of AI. Spooky 😳
I have a 3 or 4 month old mead sitting in "conditioning" under airlock. I am not real happy with it. Am considering racking it and then adding the spices indicated in this rescipe. It's got a higher gravity, wayyyy sweeter than I like and I didn't know what to do with it and this seems like a great idea. Will be a good test to see how adding spices matter in secondary (or conditioning) vs primary.
Hey Brian and Derica,
So I am 2 weeks into this recipe (minus the orange) and it’s looking great and excited it may be ready just in time for Christmas.
I do have a concern about a previous mead I bottled, however. It was just a meadowsweet mead, very basic with Fleishmans. It came out around 11% at 1.020 gravity. (Initial was 1.104). The mead tasted GREAT and so I bottled it at 4 weeks. Took a bottle to Thanksgiving to share and everyone was blown away at how good it was. I put the other 2 bottles in the cabinet and left them until the next weekend when I wanted a glass of my brew. Upon tasting, it was very alcoholic up front, and the aftertaste was stale. Like an opened beer that was put back in the fridge for a couple days.
I’m wondering what in the world went wrong. I put the bottles in the fridge, wondering if they are both just skunked now. Would it be worth buying some inert gas to spray into the bottles once opened?
(Everything was Star-San’d by the way.)
Glad to see another video! You guys give me a lot of inspiration for my own brews. Been wondering on how to make a root beer brew and can't decide which way to go, would love to see a video on it!
To do it right you need sarsparilla root and that’s hard to come by these days.
Looks great 🔥🔥🔥🔥
Appreciate it!
I want to first of all thank you so much for helping me get started with this hobby. I just bottled my first batch of mead based 100% on your videos on how to make your first mead. I now want to try this spiced metheglin, so my question is: Can I use ground allspice instead of the berries and if so, how much? I was thinking like 1/4 to 1/2 teaspoon? Thank you!
Ground will make a mess... and not sure it won't overdo the flavor.
I am definitely making this one! I'm already looking for orange blossom honey, and will help the orange flavor by using Constant Comment Tea. Fortunately, I already have cloves, allspice berries, and cinnamon sticks on hand :)
How’d it go with the Constant Comment? That’s what I have on hand and really want to try this one.
@@patrickwimbish3725 I was happy with how it turned out. I'm letting what I have left bottle age for a while
Thanks. I’ll definitely try that. Did you end up using orange zest? I have dried some orange peel I think I’m going to use. Might start this today. Cheers
@@patrickwimbish3725 Nope. Just used the tea. Brewed some for primary then added tea bags in secondary.
Almost 2 weeks in to my first fermentation. I gotta say, patience isn’t really my strong suit. I started another one today and ALMOST racked the first one. Took a reading and I’m going to compare it in a week as per your ‘Racking too soon?’ video suggestions. Considering firing up my flux capacitor to speed things along but my kids are using it at the moment...
I hate to break this to you, but.... patience is very important in brewing. I'm guilty of impatience myself. The worst thing you can do is rush any fermentation. It will not only make them taste bad, it could be dangerous too. Best way to combat this is... make more brews! When you have several going at once, the urge to do 'something' with them is diminished. And eventually you ALWAYS have something to do with them and ALWAYS have something to taste.
Wow that’s amazing to see you guys are still replying to comments on this his 2yo post, that’s why you are so loved on here!!!!
I have a question, you said it was stable but my understanding from your video on that was that since it still could ferment, it should be pasteurized. Is that not the case if the gravity hasn’t changed for a certain amount of time? Thanks!
Old video. You may be right!
hey you two! gonna have to try this one next, sounds great and easy to make, hugs stay safe. Micah
quickly becoming a favorite for me!
Hell yeah man
I came here for the TRBOS.
Hi Brian and Derica! Hoping to get some input on my batch of this spiced mead. I started a batch on June 11th which had a starting gravity of 1.122. I followed your recipe but added 1/2 tsp boiled bread yeast for nutrient. Used a whole pack of 7Beast.
It's currently stalled out at 1.068 (taste amazing though hehe). The readings I took are:
July 9th - 1.086
July 22 - 1.070
Aug 13 - 1.068
Any tips on how to get this started again? I'm here for the taste and not so much the alcohol content so I'm happy drinking it where it's at (~7.2%) but I worry about not getting over that 10% mark.
I started a batch of your traditional recipe (with 7b) 4 days later and that dropped from 1.111 to 1.011 in just over a month. Same sanitization process for each batches.
Hope you folks are doing well.
Blake
Maybe yeast hulls and a stronger yeast?
I just racked a tropical melomel (mango, pineapple, and orange blossom honey) today. Nothing went right. I was back sweetening (it's as dry as the Sahara) with a bit more pineapple somehow someway a piece of label ended up in the pitcher. Fished that out and then my auto-siphon cane broke. Tasted it and I really don't like it. Oh well as long as it doesn't get an infection I'm sure giving it time will make it better...I hope. Oh it's at 14% ABV currently.
Sorry to hear about the rough times! Well, remember one thing, Time heals all brews!
Hey lovelies quick question. If you make a mead, cider, or wine that is not up to cut what do ya'll do with it? I only ask because i found a wine i don't like and well what can i do with it besides vinegar
Well... we have added flavors, diluted, sweetened, fortified, etc... Sometimes it's just a cooking wine in the end. We've shown probably 90% of our brews in various videos on this channel over the past few years, so you get to see our 'less than ideal' brews in all their glory, lol.
When I use wide-mouth jars, and if I get too much head-space, I use several -sanitised- ping-pong balls or glass marbles to reduce it..
Good day fam. Question for ya if you would be so kind. Would ground clove work if added in secondary? I use wild honey in my mead and am wondering if the two would create off flavours. Thanks for all you do and the help you offer even with the slight sarcastic overtones. Kindest regards
See, why am I wanting to trade the apple out for pumpkin.
Something akin to spiced pumpkin juice from Harry Potter.
But a mead.
Should work out the same.
Not sure they swap out evenly... honestly never fermented pumpkin!
@@CitySteadingBrews inwas thinking of something for halloween or Thanksgiving. Seems kinda interchangeable flavor wise.
Dracos Diabolis pumpkin and apple taste vastly different to me!
@@CitySteadingBrews I mean flavor wise cause of the season. Lol but yes. Pumpkin and apple taste different. Lol
Oooh..... Harry Potter home brew!!!! Amazing idea sign me up for that! My daughter had Butter Beer in FL, I'm a bit jealous, she said was amazing!
I feel like I saw a CS video on Butter Beer (I might be wrong tho).
Idea for an episode and a curious question for me. I know that spice extraction changes with abv. Would you make a recommended spice time in fermentation by spice video?
Oh, it varies sooo much, I don't want to set a bad precedent. It's also very much personal bias.
I made mine exactly the same but with apple cider. And not orange blossom honey. It was a wildflower.
Exactly the same though... got it.
@@CitySteadingBrews
Well...
I thought you were being funny.
@@CitySteadingBrews
😔 No... I'll hang my head in shame now.
I’m sorry!
Do the raisins & other spices accumulate at the bottom with the lees when fermentation is done?
I have a question, I have this recipe brewing at the moment and at 2 weeks and 4 days the gravity has only dropped about 42 points but is still clearly very active. You think this pace is due to ambient temperature? I live in Scotland, which im sure you know is a vastly different climate to Florida. Im just concerned that this wont be anywhere close to done at around the 5 week point which is when you wanted to remove the spices so wanted I was wondering is... is the extraction of the spices tied to the rate of fermentation? IE. Is it ok to leave my spices in the must a few weeks longer until its closer to being 'done'?
Would 3 gallons of cyser yield to much head space in a 5 gallon bucket
I tried this and my primary Fermentation ended at 1.000 in 26 days. I had to backsweeten it.
New fan, loving the channel and all of the Mead ideas you have been giving me!
Might be weird video to post on and might be something for the other channel.
How do you dry out your orange/lemon/lime zest for brews?
I know you can buy it, but to hell with that. Make it yourself and enjoy some fruit!
Honestly just put on a tray in the oven at 200f or lower or use a dehydrator... not much to it.
Brian, I’ve never made mead before so for my first attempts I made a gallon batch of the Basic mead and a gallon batch of the Spiced Metheglin. Both batches were started on April 16th, so they’re four weeks old today. I’m looking for a little clarification on the Spiced Metheglin as to when to rack it. In this video you “say” yours is five weeks old when you rack it but then a banner pops up and says it’s four weeks old. So, to make sure I don’t over saturate the spices, should I rack now or wait another week or does it really matter? Performance wise my batch appears to be tracking pretty closely to the one you did in the video so I’m really happy with that. It’s at about 11.5 abv so far.
Hi! I'm a newbie at mead-making but I'm looking forward to trying out this recipe. I like ginger quite a bit with all those warm spices, and I was wondering if you could offer any feedback on what adding a teaspoon of dried cut ginger would do to the brew? Would it behave like a spice, or an herb? Or is there a difference between the two in how they behave? I've used a ginger bug to brew ginger beer before, so I know some types of yeast like ginger. I'm wondering if this would be enough nutrient to replace the yeast hulls? Thanks!
It will add flavor. I wouldn't count on it as nutrient though.
Since the yeast can handle more alcohol then the final ABV and the gravity was still high, how did know you didn't need to pasteurize? I have one now that went from 1.135 to 1.05 with a yeast tolerance of 14% and it has stopped. I'm also going to make this one next and want to make sure I don't make a bottle bomb. btw, love love love the content.
We should have pasteurized. It did sit a while at that gravity though.
@@CitySteadingBrews Thank you for the quick response. Mine has sat at 1.05 for a couple weeks too, but I get nervous, don't need a flesh wound. I'll pasteurize. Thanks again!
Love the videos guys! Keep them coming!
I started a 3gal brew of simple mead 3 days ago and its bubbling away nicely.
After seeing how good your Spiced Metheglin Mead has turned out, I wanted to add in the spice mix to make my 3gal brew a Metheglin Mead one.
Do you think I could quickly open the top, dump the spice mix in and close it up as quick as possible with no adverse side effects? Or am I risking the whole batch and should wait a few weeks until the alcohol content is higher (10% + range)?
Sure you could. Just be cautious is all when mixing.
So I did a batch of this back in Oct. when racking it I did taste it, marvelous even being dry. I was going to bottle this weekend her in mid-February. I was surprised to see a bunch of bubbles coming up as it had no sugar left for the yeast to feed off of. What is going on? Should I just pasteurize it and bottle it or is it for some reason off gassing. I’m stumped.
Could just be degassing. But to be sure, take another gravity reading.
I followed the recipe but with bread yeast and got 14.18 percent. It pretty great hahaha
Could I do this recipe with half pound of honey less and use apple juice instead of water to make a spiced apple methiglin
How does it turn vinegar. What should I look for?
Can you taste test it at this point? I've not done a mead yet. Just watching still.
You can taste it at any point.
Just bottled my first batch of this and it’s very good. I hope I can wait until the holidays to “taste test” it again. If I wanted to make a bigger batch, (2 gal) do I just double the ingredients? Thanks for all your videos and keeping these idle hands busy.
Yes, just scale to size.
Hey love your video, was curious if you could point to one of your video that might go into detail about scaling up recipes? Or is it just a simple triple ingredients for 3 gallons or? Thanks!!
Simply scale up :). All but yeast. A whole packet works up to 5 gallons
@@CitySteadingBrews thank you so much!!
If FG is1.054, isn't it too sweet? Is that expected in a metheglin? Not a problem for me, i like sweet ones, but that surprised me.
Brian or Danica where can I find a plastic hydrometer.
Thanks in advance Joe.
Northern Brewer sells the herculometer.
So I'm curious, do you notate somewhere that you've already introduced TRBOS in your new video formats? XD
I edit them all at the same time, so I rely on... memory! So... no... and you might see it a few times sometimes, lol.
When you store for a year, do you store the bottle upright? If you've already said, I apologize, I just can't find were anyone says. Thank you
In caps or swing tops yes, only corks need to be stored in their side.
Do you think a star anise would be too much to add. I was also wondering about cardamine too.
The only way to find out is to try it! There are so many spices to try. Just make sure they aren't overly oily and to be safe, add them in Secondary/Conditioning just in case the inhibit fermentation.
This one looks great! I want to try this but add in a bit of ginger, maybe crystalized ginger? Would the ginger be be too much though?
Crystalized ginger is just coated in sugar, if you want ginger flavor, I'd just use real ginger. That said, might be nice in this?
Are those type bottles good to store for a year? Are the bottles stored on its side?
We have gotten three years out of them and we just store them upright. The on the side thing is when you have corks so they don't dry out.
So I'm doing a blueberry mead. I have 4 total gallons of fementing must in a plastic 5 gallon carboy. I want to save a bottle or two of traditional before I add the berries, and I only have a 5 gallon glass carboy to secondary in. I planned to add the berries to the empty glass carboy then rack most of the 4 gallons, saving some for the traditional. Do I need 4 small carboys or can I leave a gallon to clarify in plastic 5 gallon and 3 ish in the glass with berries before bottling both when appropriate?
Trying to follow....
The only worry in conditioning or secondary is headspace. You want to keep that to a minimum, so use whatever vessels you need to to do that. I much prefer glass to plastic for conditioning too.
@@CitySteadingBrews thank you
Curious, did you degas while we weren't looking? Or did you not feel the need to degas?
It didn’t need it, sat long enough I guess.
I think my regimen of swirling is helping the degassing along. We hardly notice gas by the time we're ready to bottle anymore.
Cool! I've started swirling as well, it seems to make the footy smell less. Maybe the swirl degassing is helping with that?
Love your videos, thanks for the reply
Absolutely it is.
Hi Brian and derica.2 wks go made a gallon of metheglyn.1.100,racked to remove spices.2nd reading 1,070.about how low should SG reading before know when it's done.
ruclips.net/video/DHqgdkHIt8g/видео.html
Hey y’all I got a quick question for ya! I’m making my first ever batches of mead, including a traditional mead and hopefully this one as well. I’m wondering, since you racked pretty early compared to what y’all typically recommend, would you recommend a different yeast that goes to 11% instead, and if so, what? And if I were to use that yeast, would you recommend adding the spices in secondary instead, so that the spices don’t stay in the mead too long? Love your videos, been binge watching them for weeks as I try and get myself ready to get into it myself!
A different yeast wouldn't have changed it really, not based on racking time. We racked it when it was ready, as we always suggest. As for the rest, we talked about the spices in the videos, but you can put them in primary or conditioning, your call.
@@CitySteadingBrews Thanks for the quick reply, I'm still learning and quite nervous about starting. I'll do it exactly as you did it for my first time, same as with your traditional "first mead" and I can learn from there. Thanks for your help and God bless!
I had a question about the spiced Metheglin in regards to reproducibility. In your video you started with a higher amount of honey (3.5 lbs). Which ended up stalling at 11.3% abv, and one of the remarks that you (Brian) and Derica said was that you were very happy that it stalled there as it balances out the spices nicely. So my question is, does this stall at a similar range consistently, or once it does get to a similar abv, do you now just rack it, let it settle for a week, rack it again to get it off the lees, pasteurize it, and then bottle it. I'm assuming it's been made several more times with how much Brian enjoys it.
I would use less honey, let it go dry and sweeten to taste if I were to make it again. Pasteurize to stabilize after
@@CitySteadingBrews Thank you, I'm going to be making it soon, and am really looking forward to it!
Can you add the spices in racking instead in the fermentation phase? if so, will it differ in taste?
You can, and it could affect the flavor if you don't leave them in the same amount of time.
With nachos?
5 weeks in and mine is delicious at 13.25%! Tasted delicious for my first ever try at brewing!
If i wanted to up this to a 5 gallon recipe would i just multiply everything by 5?
Yep! Everything but the yeast. For 5 gallons a full packet of yeast should work just fine.
Would you approach creating this mead any differently today?
Maybe. It did come put good at the time.
Plz help, my hydrometer doesn't go above 1.120
Most of my brews aren't that high. Also... most hydros go to 1.160, perhaps you need a different one?
So, I'm curious. I'm thinking it doing an experiment right down your alley. I'm going to use muscadines to make a wine then use the leftover muscadines to start some apple cider mead. But I have a few questions. What yeast would work well for both? Have you used honey with cinnamon in it, the powdered kind. Also, how would I add nutmeg? Grate it maybe?
'use the leftover muscadines to start some apple cider mead' -- what do you mean?
I use whole spices when I can, maybe a little crushed is alright, but, the powders tend to just make a mess.
There are so many yeasts you can use... it's more to do with what you would like as an end product.
Is the neutral airlock before bottling not a reason to worry?
Neutral airlock means there's no pressure. That's a good thing.
Oh imma have to add this to my list haha I've been following your recipes and tweaking them a bit I want to make a black cherry chocolate mead hope it goes well any suggestions to help bring out black cherry flavor
We did a chocolate cherry mead: ruclips.net/video/vHM27zkKEn0/видео.html
Hello again y’all! I have been brewing this recipe for the past month and a half. I think my brew has stalled though. I’ll give the details below. Would you still recommend starting to try fixing it by adding yeast hulls since this started out with them, and if so, how much? Thanks again for helping all of us new brewers!
I followed the recipe exactly (including 71 Beast). Only difference was my SG. Yours was 1.138 and mine was 1.142.
Gravity at 5 weeks and read 1.080.
Racked off the spices but stirred up leas to carry colony over.
Gravity after 1 week: 1.078
I would add ec-1118 and yeast hulls. That’s a high og.
@@CitySteadingBrews Thanks! How much yeast hulls would you recommend? I can go ahead and add them but I will need to order the yeast. Is this okay to do?
A teaspoon or so is usually enough.
@@CitySteadingBrews thank you so much!
@@CitySteadingBrews hi again, I added the yeast hulls and ec-118 yeast. After 3 days nothing changed. I degassed both by swirling and using my wine stopper vacuum pump thing. I saw it in one of your videos and happened to have the same pump. I then added a second pack of ec-118 just in case the first one was a dud. I still have no activity and the gravity is still at 1.078. Do y’all have anymore suggestions? Thanks again!
Hello! Hope you guys are well.
I was wondering if you could tell me how you made your orange zest for this mead. I was also curious about what size bottles you use for bottling? Video appears to be 750ml (hard to tell), but the link you have for amazon is for 33fl oz bottles.
Thanks for all the amazing videos, and happy holidays!
Zest an orange or twelve or twenty. Put in dehydrator for a few hours. When dry, put in a mason jar. If you don't have a dehydrator, put your oven on it's lowest setting and check often.
750 ML mostly. We do have some 1 liter (33 oz) bottles. The link is for those because they are actual bottles we've purchased. Most of our 750's came from Aldi with free lemonade.
@@CitySteadingBrews Awesome! Thank you so much for the speedy reply. One more question if I may. I seem to remember you mentioning swing top replacements you can buy in one of your videos. I have some 750ml laying around, but with no swing tops.
So I guess the question is, could you point me to the swing top replacements you used, and did they work for you?
I would like to make your space Mead but I can’t find allspice berries but I find the ground powder can that work? And how much should I use if it does
I would leave it out if you cannot get the whole berries. Powder is messy and will likely overextract.
Do you do any degassing or swirl after you haved moved to secendary?
Sometimes. Normally they degas all on their own.
I'm totally going back to the making video for this one and trying it out myself! A question, since I'm writing anyways: I've had issues with my brews just... not clearing properly? A lot of my brews just doesn't seem to want to fully clear until I actually bottle it, which inevitably results in sadiment at the bottom(not a misspelling there). I've had brew that I've let sit in a jug to clear for months after racking it off of the lees, but nothing happens. As soon as I bottle it, though, it'll clear within a week or two. It is *incredibly* frustrating and confusing. Do you have any suggestions as to what might cause it, and how to resolve it, other than using pectinase or bentonite? It seems to happen kind of at random no matter what kind of brew I'm making, so I don't think it's just pectin in suspension, either...
So it clears after bottling, but not for months before? Is it possible you're putting the bottles somewhere colder than you stored it previously? Might be a cold crash type of thing. One way to help is cold crashing actually, another is racking again.... sometimes 3-4 times.
All that said, I don't mind haze, but I don't like sediment in my bottles either.
@@CitySteadingBrews Might be a little colder, but only by a degree or two, and I imagine a difference between 22C and 20C shouldn't make that much of a difference :P I might try cold crashing a brew or two in closed vessels to see if it makes a difference. It's getting cold enough in my storage unit that it'll work just fine as a refrigerator this time of year.
Does racking help even if the issue is that the matter won't fall out of suspension? Seems counterintuitive if that is in fact the case.
Thanks for the reply!
Hmm, likely not cold crashing, though still a few degrees could make a small difference I guess. It's possible you are somehow changing the situation when you bottle, that's why I suggested racking. On the surface it makes no sense I agree, but... rack it and put that where you store your bottles, just see what happens?
@@CitySteadingBrews No harm in trying! I'll try it out and see if it makes any difference :)
Hi Derica and Brian, today was 15th day of my metheglin ,I measured and got 1.020 spqgr.
this are the formula: 3 lib of honey, spices idem like your original video, tea 1 cup with 1 bag and same nutient quantiy as you told us, water to complete 1 gallon original gravity 1.120, as you can see its getting dry and more alcoholic, My question is: after the 4 th week or 28 days, if it's done and if I get 1.020 spqgr ,in order to get a sweeter mead I could backseet with 1/2 pound of honey? and after that when is done, go to bottled it. thank you have a great sunday
Let it finish and sweeten to taste. Then pasteurize :)
@@CitySteadingBrews wow thank you, I will do it I hadn't thought about pasteurizing!
ruclips.net/video/zWBU3EI-EFo/видео.htmlsi=fIWWAAPndf1X1Win
I'm going to make this but what about the dried peel? Can i use fresh?
Yes you can.