City Steading drinking game: drink when Brian makes a pun about terrible/tearable packets. Drink when he says That's my story, and I'm sticking to it. Drink when he talks about the calculator his teacher said he'd never have. Drink when he looks confused when Derica makes a joke or quotes a movie.
You forgot shaking the bejeezus out of it. Should have seen my husbands face when he asked what I was doing and I said I was shaking the bejeezus out of it 😂
You should make a separate video that is only showing how you keep the temp at 140 degrees. A 20-minute video would be helpful. What to look for, what to avoid, and how to keep it at 140 on the stove.
Smiling! Long video but good. Would like a taste. I recently lost my wife of 55 years and been looking for another hobby to help with the empty house feel. Not much of a drinker but a sweet mead might be the thing. Use to make kombucha but was pretty unsafe in it, just wash it and use it. My last 4-gallon batch was really bad and had to pour it out, so I just quit. My las
I cant thank you two enough for all the effort you put into each recipe you demonstrate for the channel. It gave me a lot of confidence to start my own batch of brew. Seeing the visual of how the brew looks as the weeks move along help me know what to expect at each stage of fermenting/conditioning. I know I would have been more inclined to fuss and fuss and fuss when patience seems to be the operative word in this hobby. Thank you again.
My wife and our family live in north Idaho now after relocating from Kodiak, Alaska. We watched your videos for 2.5-3 years before we made our first mead 2 months ago. We started with the Spicy Metheglin 2.0 because if you're gonna go for it. Go for it. You said if it was your first Mead, maybe dont do this one. However, we did everything you did exactly, with 2 or tree beers involved, and we had 1.140 OG which I know is high. After 6 weeks its 18.9% and I feel you would give it between a 6-8 on clarity. I think your videos are a testament to how, not easy, but manageable the home fermentation process can be. It was so much fun for my wife and I. We currently have Vikings Blood 2.0 going on the dried cherry phase, Meadowsweet almost 3 weeks in and we did a HUCKLEBERRY mead following the blueberry mead recipe. Thank you both for everything you do and giving couples something new to do together! Skoll!!
And you’re back!! Thanks so much for the return of the longer video format. This is probably not a brew that I’ll try BUT the information is there along with your personalities! Very entertaining and I look forward to the next one! 👍
I started using the fruit from the brews to make vinegar; in hopes to give to chickens. It turns out to make great combinations of vinegar; a few are wine vinegars that are amazing. I have yet to give it to chickens as I'm not sure if its alcoholic safe for them but it all composts. Strawberry banana vinegar is very yummy to cook with. Fyi. Mead vinegars might be more for cooking than cleaning. I only had a cherry Mead vinegar but found honey stayed sweeter in that vinegar.
I just got some really good orange hydromel sweetened and in the final stage before bottling. I fermented it with wild flower honey and fresh orange zest from our tree. Back sweetened it with orange blossom honey.
Wow! I'm supper happy to see a brew that needs a lot of adjustments! It really puts forward a "if it ain't moldy, don't dump it out, you can make something out of this" mentality. Great learning experience!
Hey guys, what a great learning experience and man I laughed a lot. I was a chef for 25 years and I asked what is now a stupid question about your baster. I only asked because I’ve never used one before. I did things old school. This was a great eye opener video. Again I learnt a lot. We have a four day weekend for Easter this week so it’s go time for me. I’m going to make cider and mead. I couldn’t be happier and because of the way you guys make your videos it’s made things much easier. Nice one. Cheers guys 🇦🇺
ok thanks. my hubby Brian looked at your recipe and made it with fruit in first then he decided to sit down and watch the video and realized he should have watched first. So we made today with the fruit in. Wish us luck. We are newbies to this
This is an incredibly instructive video. You probably could not have scripted this better. What you demonstrated is that the recipe is essentially a starting point. You have an outcome in mind but at many points in the process adjustments will be needed. We're not talking about disasters - that's another video/series! But it's kind of like painting a car. Once the paint is dry, the work begins: fine sanding, smoothing and polishing. And the nice thing here is that you kind of went off the board into a less traditional batch. You showed various options and your deliberation over which direction you were going to go was very interesting. I guess it's just like cooking, you make the recipe, adjust to taste and make notes for the next time. It's a real blend of science and creative art. I really can only speak for myself but I'm going to go ahead and assume that the home brewing community thanks you!! But as to this specific recipe, I really like the idea of adding the fruit and then pasteurizing. I'm finding that fruit taste gets lost when the fruit is allowed to ferment. I'm keeping notes on the recipes of yours that I want to make. And to steal a line from "Jaws", "It looks like I'm going to need a bigger notebook!!"
I had a similar situation with a muscadine mead I am making. After second racking the sweetness wasn’t there so I added honey to sweeten. I let this sit for a week to clear up and to test to make sure fermentation was over when I noticed small patches of bubbles on top of it. Lo and behold it’s bubbling a little. Cant wait to take another reading when the bubbling stops to see what it picks up in the ABV.
22:10 I've made bread with the lees a few times, and when I did it with the ones from mead and plain cider it turned out great. Beer and hoppy cider lees turned out too bitter.
Just started making my first mead a couple of days ago, didnt have a hydrometer at the time, but i will have one to help me know fermentation is done. Feel like a kid before christmas, i just want it to hurry up lol.
On one of you clips you talked about bottles and what to look out for, well I went to olive garden and asked them for any wine bottles that they had, and they were more then happy to give me what they had (and even sanitized them for me) so if anyone is looking for bottles this is a good place to go ( I even got a dozen corks also) and everything is free
I've been brewing for years. You guys are great! Truly beginner friendly. Literally the only brew supply not ordinarily found in the home is an airlock. But those are readily available anywhere (including Amazon), and usually cost less than a jug of juice. Great job friends!
Fantastic content. We've went on a (homemade) Sangria kick this summer and then a (homemade) mulled wine (glögg, glühwein) this winter. After drinking these concoctions all commercial wine tastes blah. You've got me temped to make your strawberry banana mead. I previously made a delicious banana wine that was excellent for weekend breakfasts. Gasp ! So many great home fermented beverages, so little time/appropriate occasions to drink them. BTW, did you know the Spanish drink wine with Coke ? It's called Kalimotxo. Not my favorite but it tastes better than it sounds.
Love you guys, I use most of your recommendations, recipes, everything. I've got questions but I don't want to be freebie greedy. Think I'll join the patreon, you've already helped me a bunch
i just made a blueberry banana mead and it was absolutely delicious. my next one was going to be strawnana now i dont have to make a recipie thank you very much guys!
Amazing, I've been making hydromel All along. Most of my fermentations are controlled to be around 7-8 abv. I don't care for that "alcohol burn". Geez, I thought I was making cider 😅❤. Love you guys 👍
I just took my second gravity reading, and my 5 gallon batch finished in eight days! I’m about to rack it over today once I get my carboys in the mail, and sanitize yes haha. I used QA23 if curious. I just wanna say thanks to you guys for making all these videos that help with mead making. I reference all your videos since they’re so scientific. Keep up the great content and can’t wait to watch all the mead you two make!
What a fantastic video. Seeing the changes and changing with them. I’m going to watch this again when I try this. Congrats on your success. Really enjoyed this. 🇦🇺
You two are awesome. I have made some of your recipes with success. I am making a 5 gallon batch for mid summer. Hopefully it will age well in a few months…. Hopefully, I don’t drink it all before summer comes.😂 keep up the amazing brews!
DnD door jokes are the best! Our DM made a mistake once early in the game by saying the door opened without resistance, but later described it squeaking open. So, of course, every time a door has opened since, we ask, "Without resistance?" And everyone gives a long drawn out *creak*. We bust up laughing every time.
I found your channel about a month ago, and now I find out you play D&D too!? I speak for all of us when I say we NEED to see a session streamed somewhere xD Love the videos, you've taught me so much already and my first ever mead is nearly ready for racking out of Primary :O
@@CitySteadingBrews Completely understandable, I feel the same with my games! Amazing video and can't wait to try making something similar in the future :)
About the glasses btw, beer taster glasses have roughly the same shape and is available as 30cl glasses. I usually use my slightly larger 47cl taster glasses from Orrefors and they are great for experiencing the brew.
We have an imperial Berkey in our kitchen, and a small one in master bath. Just be aware the company closed last month. So filters and other accessories may be hard to get.
Beautiful hydromel guys, Just a tip from a bichemist, once you pasteuriseded your pectic enzyme, you probabely debaturated it (unfolded the enzyme), rendering it useles, so next time, try pasteurizing first and adding the enzyme latter. Keep it up the good work
Another fantastic video and yet another one to add to my "To-Try" list. Ive just started a Banana wine again for the first time in 20+ years. One thing that got me thinking however was after watching a well known TV program. Given the amount of starch in some fruits such as banana (even more so if not very ripe) would the addition of something like alpha or beta amylase be beneficial to breakdown the starch compounds into additional fermentable sugers? would be interesting hear your thoughts and even possibly an experiment to see just how much of a difference it can make. Keep up the great work
Amylase would certainly break down more starches to sugars. We didn't because.... the flavors will come out, and the sugars weren't crucial, but ripe bananas have a lot of sugar anyway.
Yes! I've been told that you pasteurize and THEN backsweeten with mead. It didn't make sense to me because of the wild yeast in honey. This video is my validation!
Hey Brian seeing you had so much "fun" with this one I was wondering if you could pasteurize after first fermentation then add the fruit let sit back sweeten and do the other adds then pasteurize again to prevent refermentation?
One of the best meads I've had was a carbonated strawberry and banana mead. There needs to be a little extra sweetness to balance with the bitterness of the carbonation but it was very good.
What s the issue with carbonating a higher ABV brew? I noticed you changed your mind there at the end and I was wondering why. Thanks for all you two do. I started brewing in October and your videos have taught me all I know and it shows in the delicious beverages I have made. You two are phenomenal!
Love watching and learning....just ordered my first starter kit and hoping to be working on my first batch soon. So much knowledge should make it easier.......keep it up.
I'm soooo glad you uploadet that today. I was about to do the same thing with pastorisation and backsweetening with honey😂. Just with the differenz that i'm using strawberrys and some berrymix. Love your channel btw🫶
I love your videos and they have helped me a lot as a beginner, so i wanted to say thank you! I have fig trees in my yard, so if you are looking for more videos maybe you can do some recipes with figs?
This was a great video. I never thought honey would restart that brew like that. Will definitely take that into account next time. This was a very good video well done
Honestly, for people who want to throw things out, try blending it. Today I merged a funky mango cyser and a really tart really tannic blueberry mead and I found that the blueberry's intensity was mellowed by the cyser's low abv and the funk of the cyser was cancelled out by the tannins in the blueberry. I can finally taste both fruits and a lot of new flavor and, honestly, if I would have thrown either, I never would have discovered the flavors hidden in both and how well they combine.
You guys have my mouth watering 🤤 I'm sorry I don't call mental and every one of your videos. I think I told you that I watch all RUclips and everything else on my TV through my Roku, so in order to comment I have to get my phone, open up youtube, go to my library, then click on it and then comment, so, know that I love you guys ❤❤❤❤
I rehydrated my yeast (red star premier blanc) with a heaping half tsp of Fermaid-O to great success (about 3/4 cup warm water) I'd love to hear about rehydrating in nutrient and it's downsides. I love y'all's content
Had a cider go dorment this fall, probably because I waited too long for it to clear (41 days), carefully poured them all out, mixed with some yeast and rebottled. Thankfully it worked, and no oxidation yet.
@@CitySteadingBrews yeah, was thinking about doing that at first, but I had another 5 liter batch to bottle at the same time from the same apple trees. Bottled a experimental pineapple-passionfruit hard seltzer this weekend and to be sure of carbonation i used some fresh yeast when i primed the batch.
As expected, this was a great, fun video with plenty of info. Have you ever tried the method of staggering the addition of your yeast nutrients? I've heard that some brewers consider it a mortal sin to NOT do that.
We don't ever bother. In fact, we omit nutrients a lot of the time for brews like this. No matter how you do it, someone will tell you you're wrong. IMO, those saying it can't be done just need to get out of the way of those actually doing it 😉
Hey, I have been watching y'al for a while and started brewing myself. I brewed my first mead 20 odd years ago. It was good but I did not peruse it and recently started again. I was wondering You added tea for the tannins. If you make a three gallon batch do you still use i tea bag for the whole batch or is it three bags for three gallons. I love key lime pie have you or could you make a key lime pie mead thanks. Tom
I recently started a pear mead but put the pears in with primary. I find it interesting that you made just made the mead/hydromel and then added to the fruit. Does that retain the fruit flavor better?
can you guys do a video on best methods of cleaning equipment? i know u say not to use tap water because of chlorine and i was worried about using that when washing after a brew is made and potentially ruining the next one.
@@CitySteadingBrews awesome! I figured that was the process, i just over think with new experiences sometimes lol. You two are the best, thank you. sköl!
My 160 fluid oz Imperial gallon jugs enter the room. (4.5L). I scratched my head a good while trying to figure why my starting gravities where always low. I was converting us recipes to metric using imperal measurments. 1 imp gallon = 1.2 us gallon
I know what you guys mean when you say "bitterness" as a good thing. It's that "bite" or "kick" you get from a mead that you just don't get from a wine. The word "bitter" is often the first thing that comes to mind, because despite the sugary taste, it's a reversing shock you get that mutes your taste bud's sugar expectations and hits your palate like like a freight train of power that is both engaging and sometimes overwhelming, but mutes during the aftertaste into calming warmness. I honestly thing it's the main reason why many of us prefer mead over wine, and I wouldn't give it up for the world. Once you get used to it, you start to miss it if you go back to wine or other smoother beverages.
Newb here. As a fan of ridiculously over the top flavors, I was curious if to get like a warhead ale level of sour in a mead or beer, do you just keep adding that acid until it punches you in the mouth?
My first mead I made is a banana strawberry and it tastes more like hard cider banana lol it's still aging so I'm hoping the strawberry comes out more over time
I decided to make a mango mead using mango nectar juice from costco. It has been aggresively fermenting for the last week but I am starting to notice little chunks floating arround the fermenter (they were not in the plain juice) and I'm wondering if I should use bentonite to settle them down after fermentation or if it's better to keep it inorder to prevent loosing too much yield?
0:41 Can you Please create a YT short on how to set the scale up to not turn off? I have the same scale, and I've tried to find videos on how to do so with no luck lol
@CitySteadingBrews Ahhh dang, I threw mine out probably about 5 years ago now. I generally keep instruction manuals, but for some reason or another, I didn't keep this one
Amazing videos! You've made me want to home-brew! Question: I don't get frozen bananas at my location and I get frozen strawberries. Would fresh bananas work? Should I take care of any wild yeast in those?
any ideas about a ginger and cardamom mead. i think i made an overly complex recipe, do you think it would be good or does anything need chaning/removing for simplicity? 1.5 kg (about 3.3 lbs) honey 4.16 liters (about 1.1 gallons) water 2-3 inches of fresh ginger, peeled and sliced 8-10 cardamom pods, crushed 1/2 teasoon vanilla extract in secondary or primary? 2 cloves in secondary 1 cinnamon stick in secondary 1 packet of Lalvin D-47 5 grams fermaid o 1 orange (for zest) maybe allspice berries
Brand new brewer, what is the best way to know if you have dead yeast? I might just be inpatient but going on 2 days and not seeing bubbles in mead and barely seeing any action in airlock
I actually found a site where I can get Monarch's choice wildflower honey for $142.49 for 60 lbs. After it's gone I have another fermenter. The bucket is food grade. It adds up to $2.37 a pound
City Steading drinking game: drink when Brian makes a pun about terrible/tearable packets. Drink when he says That's my story, and I'm sticking to it. Drink when he talks about the calculator his teacher said he'd never have. Drink when he looks confused when Derica makes a joke or quotes a movie.
we would all be drunk halfway threw the video hahaha
You forgot shaking the bejeezus out of it. Should have seen my husbands face when he asked what I was doing and I said I was shaking the bejeezus out of it 😂
This game should be called "how to become an alcoholic in a single video" 🤣
Can we make this for the next VIP hangout? Asking for a friend
Drink when Derica says “The red bucket of sanitization 🙌” 😛
Kind of want to see a strawberry lemonade mead/wine for summertime.
We can work on something like that.
2nd that fo sho
You should make a separate video that is only showing how you keep the temp at 140 degrees. A 20-minute video would be helpful. What to look for, what to avoid, and how to keep it at 140 on the stove.
We don't do it on the stove. I highly recommend the immersion circulator for pasteurization.
ruclips.net/video/zWBU3EI-EFo/видео.htmlsi=9ZuhxqfixCH7C9dB
As a new-ish home brewer gotta say this is 💯 gold to a new-ish home brewer. So many lessons learned...its worth every extra second
Thank you.
"Let me show you its features" made me smile. I love Joerg Sprave.
If you liked this video, you might also like this one, How to make a PEACH MEAD: ruclips.net/video/5qA9W_6CS7c/видео.html
Smiling!
Long video but good. Would like a taste. I recently lost my wife of 55 years and been looking for another hobby to help with the empty house feel. Not much of a drinker but a sweet mead might be the thing. Use to make kombucha but was pretty unsafe in it, just wash it and use it. My last 4-gallon batch was really bad and had to pour it out, so I just quit.
My las
I cant thank you two enough for all the effort you put into each recipe you demonstrate for the channel. It gave me a lot of confidence to start my own batch of brew. Seeing the visual of how the brew looks as the weeks move along help me know what to expect at each stage of fermenting/conditioning. I know I would have been more inclined to fuss and fuss and fuss when patience seems to be the operative word in this hobby. Thank you again.
Our pleasure!
I M Having So Much Fun Too😊 i have a friend Supplying me with his used Wine bottles. And I m Fillin Em UP!😂
Thanks you very much.!!! Good to learn from you..more.frienfly!!!❤❤🎉🎉🎉
My wife and our family live in north Idaho now after relocating from Kodiak, Alaska. We watched your videos for 2.5-3 years before we made our first mead 2 months ago. We started with the Spicy Metheglin 2.0 because if you're gonna go for it. Go for it. You said if it was your first Mead, maybe dont do this one. However, we did everything you did exactly, with 2 or tree beers involved, and we had 1.140 OG which I know is high. After 6 weeks its 18.9% and I feel you would give it between a 6-8 on clarity. I think your videos are a testament to how, not easy, but manageable the home fermentation process can be. It was so much fun for my wife and I. We currently have Vikings Blood 2.0 going on the dried cherry phase, Meadowsweet almost 3 weeks in and we did a HUCKLEBERRY mead following the blueberry mead recipe. Thank you both for everything you do and giving couples something new to do together! Skoll!!
That's really cool!
And you’re back!! Thanks so much for the return of the longer video format. This is probably not a brew that I’ll try BUT the information is there along with your personalities! Very entertaining and I look forward to the next one! 👍
I started using the fruit from the brews to make vinegar; in hopes to give to chickens. It turns out to make great combinations of vinegar; a few are wine vinegars that are amazing.
I have yet to give it to chickens as I'm not sure if its alcoholic safe for them but it all composts.
Strawberry banana vinegar is very yummy to cook with. Fyi. Mead vinegars might be more for cooking than cleaning. I only had a cherry Mead vinegar but found honey stayed sweeter in that vinegar.
I love the quick Derica "jazz-hands chair dance" reaction. Great way to see how good the brew is.
I just got some really good orange hydromel sweetened and in the final stage before bottling. I fermented it with wild flower honey and fresh orange zest from our tree. Back sweetened it with orange blossom honey.
FYI, pectinase denatures (becomes inactive) at pasteurization temps so it probably didn’t have enough time to work on your fruit.
"The day you stop learning is the day they're throwing dirt on you." Is one of my dad's sayings. Little grim, but it brings the point across.
This is such a great channel. Half for the great home brew advice, and the other half for the cutest couple on RUclips!
D'aww
I love the beginning not found wanting reference that is my favorite movie 😂
Out of all the Mead channels ive found, I love this one. You guys are so awesome!!! Keep me learning!
Thanks!
Wow! I'm supper happy to see a brew that needs a lot of adjustments!
It really puts forward a "if it ain't moldy, don't dump it out, you can make something out of this" mentality.
Great learning experience!
Hey guys, what a great learning experience and man I laughed a lot. I was a chef for 25 years and I asked what is now a stupid question about your baster. I only asked because I’ve never used one before. I did things old school. This was a great eye opener video. Again I learnt a lot. We have a four day weekend for Easter this week so it’s go time for me. I’m going to make cider and mead. I couldn’t be happier and because of the way you guys make your videos it’s made things much easier. Nice one. Cheers guys 🇦🇺
Happy to help 👍
The joys of brewing. You never know what's gonna happen. Every brew is a surprise in the (literal) making.
Oh heck yeah, lol.
@@CitySteadingBrews every brew has the chance to suck OR it's (as maybe in this case) Holy Brew Meister, Meister Brew, Batman!!
Hi Brian, It's in a bottle then open the bottle and drink. After all it's in a glass already so relax and enjoy!!!🤣🤣🤣
What?
Thanks!
Wow, thank you!
ok thanks. my hubby Brian looked at your recipe and made it with fruit in first then he decided to sit down and watch the video and realized he should have watched first. So we made today with the fruit in. Wish us luck. We are newbies to this
I love the Knights Tale reference while weighing the honey.
This is an incredibly instructive video. You probably could not have scripted this better. What you demonstrated is that the recipe is essentially a starting point. You have an outcome in mind but at many points in the process adjustments will be needed. We're not talking about disasters - that's another video/series! But it's kind of like painting a car. Once the paint is dry, the work begins: fine sanding, smoothing and polishing. And the nice thing here is that you kind of went off the board into a less traditional batch. You showed various options and your deliberation over which direction you were going to go was very interesting. I guess it's just like cooking, you make the recipe, adjust to taste and make notes for the next time. It's a real blend of science and creative art. I really can only speak for myself but I'm going to go ahead and assume that the home brewing community thanks you!! But as to this specific recipe, I really like the idea of adding the fruit and then pasteurizing. I'm finding that fruit taste gets lost when the fruit is allowed to ferment. I'm keeping notes on the recipes of yours that I want to make. And to steal a line from "Jaws", "It looks like I'm going to need a bigger notebook!!"
Thank you!
I had a similar situation with a muscadine mead I am making. After second racking the sweetness wasn’t there so I added honey to sweeten. I let this sit for a week to clear up and to test to make sure fermentation was over when I noticed small patches of bubbles on top of it. Lo and behold it’s bubbling a little. Cant wait to take another reading when the bubbling stops to see what it picks up in the ABV.
22:10 I've made bread with the lees a few times, and when I did it with the ones from mead and plain cider it turned out great. Beer and hoppy cider lees turned out too bitter.
Makes sense.
Just started making my first mead a couple of days ago, didnt have a hydrometer at the time, but i will have one to help me know fermentation is done. Feel like a kid before christmas, i just want it to hurry up lol.
On one of you clips you talked about bottles and what to look out for, well I went to olive garden and asked them for any wine bottles that they had, and they were more then happy to give me what they had (and even sanitized them for me) so if anyone is looking for bottles this is a good place to go ( I even got a dozen corks also) and everything is free
Nice!
I've been brewing for years. You guys are great! Truly beginner friendly. Literally the only brew supply not ordinarily found in the home is an airlock. But those are readily available anywhere (including Amazon), and usually cost less than a jug of juice. Great job friends!
Thanks! Happy to help!
Your yeast cake could be a NASA picture 😊
Fantastic content.
We've went on a (homemade) Sangria kick this summer and then a (homemade) mulled wine (glögg, glühwein) this winter. After drinking these concoctions all commercial wine tastes blah.
You've got me temped to make your strawberry banana mead. I previously made a delicious banana wine that was excellent for weekend breakfasts. Gasp ! So many great home fermented beverages, so little time/appropriate occasions to drink them.
BTW, did you know the Spanish drink wine with Coke ? It's called Kalimotxo. Not my favorite but it tastes better than it sounds.
A Knights Tale! Love the reference, love this channel!!
Thanks!
Love you guys, I use most of your recommendations, recipes, everything. I've got questions but I don't want to be freebie greedy. Think I'll join the patreon, you've already helped me a bunch
Lol, you can ask here too.
Watching your video enjoying a glass... Or two... Of my fancy grocery store wine.
i just made a blueberry banana mead and it was absolutely delicious. my next one was going to be strawnana now i dont have to make a recipie thank you very much guys!
You are very welcome!
Amazing, I've been making hydromel All along. Most of my fermentations are controlled to be around 7-8 abv. I don't care for that "alcohol burn". Geez, I thought I was making cider 😅❤.
Love you guys 👍
Looks great I'm going to make this but back sweeten with non fermentable and bottle condition.
I just took my second gravity reading, and my 5 gallon batch finished in eight days! I’m about to rack it over today once I get my carboys in the mail, and sanitize yes haha. I used QA23 if curious. I just wanna say thanks to you guys for making all these videos that help with mead making. I reference all your videos since they’re so scientific. Keep up the great content and can’t wait to watch all the mead you two make!
Nice work, thank yoiu!
I like your experiment mentality shows me how far I can safely color outside the lines
What a fantastic video. Seeing the changes and changing with them. I’m going to watch this again when I try this. Congrats on your success. Really enjoyed this. 🇦🇺
Thanks! Glad you liked it.
You two are awesome. I have made some of your recipes with success. I am making a 5 gallon batch for mid summer. Hopefully it will age well in a few months…. Hopefully, I don’t drink it all before summer comes.😂 keep up the amazing brews!
Our pleasure!
@@CitySteadingBrews got to keep the peeps happy, right! 🥂
I just got my Mead making kit and can't wait to start brewing
I'm Glad it ended up being a mead which is what I wanted.. But I think a few less steps would be in order..LOL You two are GREAT!! Thank you.. ;}
The wood joke at 41:30 got me belly laughing. Thanks Bri 😄
DnD door jokes are the best! Our DM made a mistake once early in the game by saying the door opened without resistance, but later described it squeaking open. So, of course, every time a door has opened since, we ask, "Without resistance?" And everyone gives a long drawn out *creak*. We bust up laughing every time.
I found your channel about a month ago, and now I find out you play D&D too!? I speak for all of us when I say we NEED to see a session streamed somewhere xD
Love the videos, you've taught me so much already and my first ever mead is nearly ready for racking out of Primary :O
We play with friends and they would rather not be part of a recorded session... sorry.
@@CitySteadingBrews Completely understandable, I feel the same with my games!
Amazing video and can't wait to try making something similar in the future :)
About the glasses btw, beer taster glasses have roughly the same shape and is available as 30cl glasses. I usually use my slightly larger 47cl taster glasses from Orrefors and they are great for experiencing the brew.
ruclips.net/video/KlFoqycldmY/видео.htmlsi=NWkBA8AmLvJT2AFX
We have an imperial Berkey in our kitchen, and a small one in master bath. Just be aware the company closed last month. So filters and other accessories may be hard to get.
Nope, just one supplier. Berkey is still in business.
Beautiful hydromel guys,
Just a tip from a bichemist, once you pasteuriseded your pectic enzyme, you probabely debaturated it (unfolded the enzyme), rendering it useles, so next time, try pasteurizing first and adding the enzyme latter.
Keep it up the good work
Yup, realized that after.
You get a like from me for that knights tale reference I love that movie.
I've been following for years. Thanks for the inspiration. Have you tried orange vanilla wine? I think I'm in love.
We have not tried that yet!
Another fantastic video and yet another one to add to my "To-Try" list.
Ive just started a Banana wine again for the first time in 20+ years. One thing that got me thinking however was after watching a well known TV program.
Given the amount of starch in some fruits such as banana (even more so if not very ripe) would the addition of something like alpha or beta amylase be beneficial to breakdown the starch compounds into additional fermentable sugers? would be interesting hear your thoughts and even possibly an experiment to see just how much of a difference it can make.
Keep up the great work
Amylase would certainly break down more starches to sugars. We didn't because.... the flavors will come out, and the sugars weren't crucial, but ripe bananas have a lot of sugar anyway.
Yes! I've been told that you pasteurize and THEN backsweeten with mead. It didn't make sense to me because of the wild yeast in honey. This video is my validation!
Yeah, pasteurize last. Found out the hard way, lol.
Hey Brian seeing you had so much "fun" with this one I was wondering if you could pasteurize after first fermentation then add the fruit let sit back sweeten and do the other adds then pasteurize again to prevent refermentation?
You can, but I'd rather only pasteurize once.
One of the best meads I've had was a carbonated strawberry and banana mead. There needs to be a little extra sweetness to balance with the bitterness of the carbonation but it was very good.
What s the issue with carbonating a higher ABV brew? I noticed you changed your mind there at the end and I was wondering why. Thanks for all you two do. I started brewing in October and your videos have taught me all I know and it shows in the delicious beverages I have made. You two are phenomenal!
It can be done, but you have to make sure you're below the yeast alcohol tolerance. Or just force carbonate.
So you made a nice sweet, strong banana strawberry mead, without bubbles, she's right on that you know.
21:13 mine did that the rubber seal was deformed i dipped it in boiling water for like 30 seconds and put it together and the seal fixed itself
Love watching and learning....just ordered my first starter kit and hoping to be working on my first batch soon. So much knowledge should make it easier.......keep it up.
I'm soooo glad you uploadet that today. I was about to do the same thing with pastorisation and backsweetening with honey😂. Just with the differenz that i'm using strawberrys and some berrymix. Love your channel btw🫶
I love your videos and they have helped me a lot as a beginner, so i wanted to say thank you!
I have fig trees in my yard, so if you are looking for more videos maybe you can do some recipes with figs?
Maybe!
@@micahestep7679 well I know what I'm doing with my figs this summer.
This was a great video. I never thought honey would restart that brew like that. Will definitely take that into account next time. This was a very good video well done
Thanks.
Honestly, for people who want to throw things out, try blending it. Today I merged a funky mango cyser and a really tart really tannic blueberry mead and I found that the blueberry's intensity was mellowed by the cyser's low abv and the funk of the cyser was cancelled out by the tannins in the blueberry. I can finally taste both fruits and a lot of new flavor and, honestly, if I would have thrown either, I never would have discovered the flavors hidden in both and how well they combine.
Good vids you two are pretty funny ❤️🤘🍻
You guys have my mouth watering 🤤
I'm sorry I don't call mental and every one of your videos. I think I told you that I watch all RUclips and everything else on my TV through my Roku, so in order to comment I have to get my phone, open up youtube, go to my library, then click on it and then comment, so, know that I love you guys ❤❤❤❤
I rehydrated my yeast (red star premier blanc) with a heaping half tsp of Fermaid-O to great success (about 3/4 cup warm water) I'd love to hear about rehydrating in nutrient and it's downsides.
I love y'all's content
It's not always a good idea as too much nutrient will kill the yeast.
I use the same honey. Mostly because of cost, only because of cost. Works decent enough.
Sparkling Banana was my stage name on the Midwest Jazz Circuit.
Lol
Weighed,measured and not found wanting. Love that movie. One of my favorites. Now hopefully this Meade won't have Brian trudging 😅
Entertaining and informative. 😃 Thank you for clarifying why you all use the pasteurizing technique you do. I've been thinking about that.
Can you pasteurize before you pitch your yeast for primary if you add fruit?
Sure. We do that pretty often in other videos.
Hello! Really enjoying your videos. Have you ever made a “nutty” mead? (almond, hazelnut etc.)
Not really. Nuts creat a complication in that they have fats that can go rancid in a fermentation.
@@CitySteadingBrews how about if you introduce nuts after fermantation? Will they still go rancid or give off flavors?
@daniconstantin1463 fats can spoil. With alcohol, maybe? I haven't tried tbh.
Could you make another batch using the left over leese cake?
In theory. We are planning a video on this.
Had a cider go dorment this fall, probably because I waited too long for it to clear (41 days), carefully poured them all out, mixed with some yeast and rebottled. Thankfully it worked, and no oxidation yet.
Could have just opened the bottles and put in a pinch of yeast then recap them.
@@CitySteadingBrews yeah, was thinking about doing that at first, but I had another 5 liter batch to bottle at the same time from the same apple trees. Bottled a experimental pineapple-passionfruit hard seltzer this weekend and to be sure of carbonation i used some fresh yeast when i primed the batch.
As expected, this was a great, fun video with plenty of info.
Have you ever tried the method of staggering the addition of your yeast nutrients? I've heard that some brewers consider it a mortal sin to NOT do that.
We don't ever bother. In fact, we omit nutrients a lot of the time for brews like this. No matter how you do it, someone will tell you you're wrong. IMO, those saying it can't be done just need to get out of the way of those actually doing it 😉
Hey, I have been watching y'al for a while and started brewing myself. I brewed my first mead 20 odd years ago. It was good but I did not peruse it and recently started again. I was wondering You added tea for the tannins. If you make a three gallon batch do you still use i tea bag for the whole batch or is it three bags for three gallons. I love key lime pie have you or could you make a key lime pie mead thanks. Tom
I would use three tea bags for three gallons. We have not made a key lime pie mead.... yet!
I recently started a pear mead but put the pears in with primary. I find it interesting that you made just made the mead/hydromel and then added to the fruit. Does that retain the fruit flavor better?
ruclips.net/video/EzaMkTp5B_0/видео.htmlsi=XGjiVRkq_eqO2WXq
20:58 how often do you have to replace the seals on the auto syphon?
We haven't ever.
Aussie here, we can get Kirkland honey here at our Costco
Can you put the fruit in the primary fermentation?
You can but it may ferment and produce a different result.
can you guys do a video on best methods of cleaning equipment? i know u say not to use tap water because of chlorine and i was worried about using that when washing after a brew is made and potentially ruining the next one.
We just use tap water and dish soap to clean. Then sanitize before use.
@@CitySteadingBrews awesome! I figured that was the process, i just over think with new experiences sometimes lol. You two are the best, thank you. sköl!
Question: would the seeds be viable? Could I add the fruit cake to a compost and not worry about starting a strawberry bed?
I couldn't say. We do and not sure we get plants growing.
My 160 fluid oz Imperial gallon jugs enter the room. (4.5L).
I scratched my head a good while trying to figure why my starting gravities where always low. I was converting us recipes to metric using imperal measurments. 1 imp gallon = 1.2 us gallon
Do you know if it can effect the yeast by shaking up your must right after pitching the yeast?
Affect the yeast? It's not harmful if that's what you're asking.
Every time he says something about sanitized it reminds me of a Red Dwarf bit
I know what you guys mean when you say "bitterness" as a good thing. It's that "bite" or "kick" you get from a mead that you just don't get from a wine. The word "bitter" is often the first thing that comes to mind, because despite the sugary taste, it's a reversing shock you get that mutes your taste bud's sugar expectations and hits your palate like like a freight train of power that is both engaging and sometimes overwhelming, but mutes during the aftertaste into calming warmness. I honestly thing it's the main reason why many of us prefer mead over wine, and I wouldn't give it up for the world. Once you get used to it, you start to miss it if you go back to wine or other smoother beverages.
Newb here. As a fan of ridiculously over the top flavors, I was curious if to get like a warhead ale level of sour in a mead or beer, do you just keep adding that acid until it punches you in the mouth?
Nope, you probably use a brettanomyces yeast to get a sour.
My first mead I made is a banana strawberry and it tastes more like hard cider banana lol it's still aging so I'm hoping the strawberry comes out more over time
Does the banana change the mouth-feel? I've noticed a big difference for smoothies when I put them in, much more silky.
Could be. I think we said almost creamy.
I decided to make a mango mead using mango nectar juice from costco. It has been aggresively fermenting for the last week but I am starting to notice little chunks floating arround the fermenter (they were not in the plain juice) and I'm wondering if I should use bentonite to settle them down after fermentation or if it's better to keep it inorder to prevent loosing too much yield?
Let it go. It will settle.
ruclips.net/video/WnImlHeCgUc/видео.htmlsi=mpRAXo9lICxn1yW1
Do you refrigerate Fermaid O when storing or leave it @ room temp? Thnx
We just store at room temp.
Have you guys ever done any brewing with peaches?
ruclips.net/video/5qA9W_6CS7c/видео.htmlsi=QjYzhltKKjtyhRFk
0:41 Can you Please create a YT short on how to set the scale up to not turn off? I have the same scale, and I've tried to find videos on how to do so with no luck lol
I just found the instructions and followed them.
@CitySteadingBrews Ahhh dang, I threw mine out probably about 5 years ago now. I generally keep instruction manuals, but for some reason or another, I didn't keep this one
Google :)
Amazing videos! You've made me want to home-brew! Question: I don't get frozen bananas at my location and I get frozen strawberries. Would fresh bananas work? Should I take care of any wild yeast in those?
Should work fine. We did pasteurize with the fruit in, so...
It is a beautiful moon-scape, we are a little bit nuts. Both right.
any ideas about a ginger and cardamom mead. i think i made an overly complex recipe, do you think it would be good or does anything need chaning/removing for simplicity?
1.5 kg (about 3.3 lbs) honey
4.16 liters (about 1.1 gallons) water
2-3 inches of fresh ginger, peeled and sliced
8-10 cardamom pods, crushed
1/2 teasoon vanilla extract in secondary or primary?
2 cloves in secondary
1 cinnamon stick in secondary
1 packet of Lalvin D-47
5 grams fermaid o
1 orange (for zest)
maybe allspice berries
Seems fine?
I'm new at fermenting. Does bitter taste indicate dryness of the brew?
Not really. It's merely a descriptor. Some dry brews can taste bitter but not always.
Brand new brewer, what is the best way to know if you have dead yeast? I might just be inpatient but going on 2 days and not seeing bubbles in mead and barely seeing any action in airlock
Gove it another day. If you still don't see anything, add new yeast 👍
If you are seeing airlock activity, it's starting up.
I actually found a site where I can get Monarch's choice wildflower honey for $142.49 for 60 lbs. After it's gone I have another fermenter. The bucket is food grade. It adds up to $2.37 a pound
Nice!