I just finished bottling my second batch of this, the only varation I've made is that instead of plain water to dilute the syrup I used another 5 cups of tips to make a tea to keep that bright citrus flavor. Unfortunately I don't have a a keg system but a splash of carbonated lemonade added to it does in a pinch. Thanks so much for sharing the recipe.
around here (Montreal, Canada), you can find sodas of that flavour - i guess if you took that simple syrup/spruce wort and fermented it just enough to get fizzy and then put the bottles in the fridge - like a traditional ginger beer - that's what you would get!
I think I might have to try that. It's getting a bit late in the picking season here in Minnesota, but I think I can sneak in another batch of syrup this weekend! Cheers, John.
I rather enjoyed it at that more sessionable strength even though I had originally expected it to ferment much lower considering the yeast. More like Zima than mead. Ha!
Ive made 2 recipes with it in the past : The first one was a wild fermented soda with it and a bit of grape juice, worked great and ended up with a similar lactic character than say a water kefir. The second recepe was a jam made with som lemon rinds. Taste awesome ! I after get a clean acidity from the new tips when eaten raw, but spruce might not taste the same in America than in South of France !
Nice to see this pop into my YT feed. I just brewed a spruce tip amber ale and a spruce tip mead on Monday. I'm also using the D47 in my mead. Will have to give this a try as well next year. Cheers!
It's funny because this was shot two years ago, a bit before the hard seltzer craze skyrocketed. As I was editing this I was like, "Yep, we made a hard seltzer with natural flavoring." Hahahaha.
ChopAndBrew You fermented at 50 degrees. You mentioned it was 60 degrees in your house. That’s all cold. Just curious why 60 degrees wasn’t cool enough. I brew in the 80’s with no problem.
Thanks for this, guys!! Last year I made spruce tip beer/cider. It was delicious. I used champagne yeast. What is the difference between champagne yeast and wine yeast?
I just finished bottling my second batch of this, the only varation I've made is that instead of plain water to dilute the syrup I used another 5 cups of tips to make a tea to keep that bright citrus flavor. Unfortunately I don't have a a keg system but a splash of carbonated lemonade added to it does in a pinch. Thanks so much for sharing the recipe.
That is super exciting to hear that other people are making this unique beverage!
around here (Montreal, Canada), you can find sodas of that flavour - i guess if you took that simple syrup/spruce wort and fermented it just enough to get fizzy and then put the bottles in the fridge - like a traditional ginger beer - that's what you would get!
I think I might have to try that. It's getting a bit late in the picking season here in Minnesota, but I think I can sneak in another batch of syrup this weekend! Cheers, John.
This is medicine I pick every year
...can't wait to try young + old spruce tip tea blend type of base for my next brew.
Old tips can get really overpowering and resin-y real quick. Smart idea to blend them so you can stop before it gets out of hand. Cheers!
1058 to 1010 is like 5% though :( moar sugar
I rather enjoyed it at that more sessionable strength even though I had originally expected it to ferment much lower considering the yeast. More like Zima than mead. Ha!
Ive made 2 recipes with it in the past :
The first one was a wild fermented soda with it and a bit of grape juice, worked great and ended up with a similar lactic character than say a water kefir.
The second recepe was a jam made with som lemon rinds. Taste awesome !
I after get a clean acidity from the new tips when eaten raw, but spruce might not taste the same in America than in South of France !
Man, Zima was one of those early drinks before I discovered beer. We put Skittles in ours. Those were the days in the late 90's!
Nice to see this pop into my YT feed. I just brewed a spruce tip amber ale and a spruce tip mead on Monday. I'm also using the D47 in my mead. Will have to give this a try as well next year. Cheers!
Spruce tip hard seltzer???
It's funny because this was shot two years ago, a bit before the hard seltzer craze skyrocketed. As I was editing this I was like, "Yep, we made a hard seltzer with natural flavoring." Hahahaha.
Creeping up to that 25k subscribers!
Like a creepuh!
Why did you brew it so cold?
Sorry, how do you mean? Are you asking: Why did I mix the water and syrup at cool temps? Or why did I ferment it cool-ish?
ChopAndBrew You fermented at 50 degrees. You mentioned it was 60 degrees in your house. That’s all cold. Just curious why 60 degrees wasn’t cool enough. I brew in the 80’s with no problem.
Drinking retsina atm
Love it! Cheers!
Thanks for this, guys!! Last year I made spruce tip beer/cider. It was delicious. I used champagne yeast. What is the difference between champagne yeast and wine yeast?
Spoiler alert 0:00
Hahahahaha.
....that spruce + water would of been perfect base for the brew I just started!!! skip all the hops stuff & replace with this spruce tea water!!
Mind. Blown. Let's do it next year!
Zima and Otter Pops at age 13.
Woah!! Those were the days, huh?
Nico! Zima is like a garbage version of Smirnoff Ice!
Sweet, delicious garbage. :P
I think I'm totally okay not knowing it then 😁
Can you describe diabetes? Putting a watermelon Starburst in a Zima, followed but a down home punch 4 pack. 🤮
FIRST!