Greetings from the Czech Republic! A month ago I made a basic mead according to your video. In a few days I will measure and taste it for the first time, so keep your fingers crossed.
@@ronnydam5609 Hi! Well, after month my mead went totally dry. So I added more honey to get some sweetness and because I used yeast that can go up to 18% abv and I am currently at 13%, which is enough for me, I pasteurized it and now I let it sit for some time.
Love it! Made some of this in the past and will be aging a 50 gallon batch on barrel during the winter! Also, maple syrup glaze on sweet potatoes is amazing! Air fry and find a good contrast with a dash of salt Cheers and happy brewing! 😊
Wow this is the earliest I've ever been to you posting!! Love your content. Thank you so much for your willingness to help people and teach us about the wonderful hobby that is homebrewing!!!
I always use maple syrup for my sweet potatoes. Maple, just a smidge of brown sugar, pumpkin pie spices, pecans and just before taking out of the oven a handful of marshmallows.
Just cracked my first bottle (bottles 05/23) based on your original recipe. Definitely getting the honey notes but this tastes dangerously light. It's not until you swallow it and the vapour hits your senses that you realise it's more potent than you thought. Maybe that is the maple syrup taking off the edge but I have a feeling that more than a couple of glasses and you would start feeling the effects. I'd give it a 7/10.
Enjoyed this video with all the commentary. I was leaning away from even attempting this till the very end. I am curious enough to give this a try. Surprising as this was really not a direction that I was going too. Great Job... Please be safe and wishing you both the best with the oncoming storm Wednesday. Prayers & Thoughts for you both...
First love the content you guys have taught me so much.. second of all, I'm pretty sure you got this before but her laugh. Her little giggle is so cute LOL.. and third of all, I like the way that both of you can have your own opinions. I seen her give an 11 and I seen you give a nine in the same video and it just goes to show the perspective of people's taste and pallets. But again you guys are awesome. Keep the videos coming and again I learned so much from watching you too and have a great time learning
Watching on the train home from London, ive now got a demijohn and 3kg honey in the Amazon basket. Making a list, checking it twice. Thank you for the inspiration 🥂
I know from experience that bees cap their honeycomb when the honey is at 18% moisture content making honey relatively consistent with sugars per gram content. Maple syrup is maple sap boiled down to remove water. Different syrups will have different sugars per gram, and syrup from small batch creators will vary batch to batch. A watery syrup may not have as much sugar thicker syrup. Just a "heads up" for planning out your brew sugars to ferment.
Born and raised in Canada, personally we put maple syrup in the fridge after it is first opened. Don't know if that is weird or not lol. From my understanding Vermont maple syrup and Canadian maple syrup are very similar due to similar soils and climate. As a side not you would be surprised how many Canadians use "table syrup" (high fructose corn syrup) because they genuinely don't know its not maple syrup, it's cheap, and their parents used it since they were kids.
When you say the maple tastes like a bochet that makes sense, because it takes about 60 gallons of maple "sap" to make 1 gallons of maple syrup. So they boil the sap down until the sugars are at the correct concentration, just like mead and wine making the person making the syrup keeps taking Suger readings which is about right when it's 66 brix to 68 brix then it's done cooking. So yea I never thought of it also some Suger shacks use a wood fire to evaporate the maple sap to syrup maybe that's why it tastes smokey. Some use propane and some use wood depending on the set up and quantity of syrup they make. Have a great day And brew many Shane Chelsea Maine
I loved this video and I definitely want to try it. Also wanted to update you on my accidental high pH brew (because I brewed with alkaline water) I had a whole bottle this past weekend and I haven't died so I'm pretty sure I can share the rest but I'm not sure I want too. It was a simple raspberry orange blossom mead.
I’m loving the T-shirts you guys are wearing. Where can they be purchased from? Here’s a question about the Meads you make, can they be aged in oak barrels?
Should be links in the video description. Barrels aren't any more effective than wood chips. In fact, that make extract too fast making them less useful. We have oak aged ma y of our brews.
Strangely acer relates also to maple probably from the pointed leaves as it also refers to sharp pointed etc. Growing up in the uk I've always heard it pronounces as asser but who knows 😊
I have at the last few moments of nowhere adding a few peelings of orange peel amd it adds a lovely candied orange taste to the mead also it tastes lovely when it's cooled and hardened
Hey City steading, i know this isn't relevant to this video but I was wondering if yall have a video on pellicle and what to do if it forms in my brew. Also side questions since yall are the gods of brewing. Do yall have any experience with Chemsan? Is the ratio the same as Starsan? Thank you
Pellicle is brettanomyces infection. Actually harmless but will make your brew into a sour. Once there you cannot eliminate it, but pasteurization kills it. We had one in a recent beer: ruclips.net/video/hMkVWKgm4Ak/видео.htmlsi=p7bZALj9Z0kMmlik
@CitySteadingBrews thank you❤️. I understand that it forms for a few reasons. Mainly lack of proper sanitation, or it could be that oxygen was introduced potentially from leaving too much room in the vessel. Correct?
Not quite sure why this was the episode that made me think of it, but has there been an experiment episode done on different versions of adding tannin? There are tons of methods including the black tea done in this episode, I'm super curious what difference it could make.
We did a test of tea vs tannin a while back: ruclips.net/video/r5qfKCAR8Q4/видео.htmlsi=_8She8QAjy53GyC3 and a year later too: ruclips.net/video/gyWjNKBoBrs/видео.htmlsi=AEB3WAYLn3pCBKsF
They don't use that towel for anything else and it gets covered in sanitizer during use. Is it perfect? No, that would require a lab. Is it good enough for homebrewing? More than.
Hey Brian, nice pendant. I do everything on an iphone and can't see the symbol on the pendant. In my tiny image it looks like it may be one of the following options Viking symbol Valknut with 3 interlocking triangles Celtic symbol Triquetra, If it's a Triquetra that's another thing we have in common. My ancestry is about 62% Celtic.
Question, if I ferment a sugar wine (like a kilju), then sweeten with maple syrup and or honey, would that still be a mead? Representing Mulberry Florida. Woowoo
I'm just curious. Have you guys ever tried to make wine from distillers yeast, as far as i know, it has a torrance of twenty two percent alcohol. I've never tried it myself, but I think it would be a neat video. Just to see what happens.
We tried once. High tolerance doesn't mean better mead or wine. We use 16 and 18 tolerance yeast and make 12% brews all the time. Also, turbo yeast just has nutrients added. It's meant to make alcohol quickly to be distilled but not meant to make it taste good 👍
Aunt, just a question, I don't know if you'll do a video or if you did do a video on it. But could you make a brew out of let's say powder Tang or any powder juice maybe future video?
Have you guys (or anyone else!) ever made a very dark maple wine? I made one with either amber or dark (can’t remember which) but I didn’t feel like there was a strong enough maple flavor. I thought using very dark might result in a more maple flavor in the end, but it has a molasses-y slightly burnt flavor that makes me nervous if it would come out with a weird flavor
Hello from Switzerland to Brian and Derica, a little unclear but are you in this recipe talking about a US Gallon or a UK Gallon, that carboy looks big, i can only get 5L for the moment, so i should multiply the recipe by 1,2, correct? thank you and kind regards
Since we are in the US, we are using US gallons. It would be really confusing if the US used both, lol! Multiply everything by 1.2 and it works for UK gallons, but for a 5 Liter, it's 1.3X the amount.
Great video! Just want to make sure it’s not me going crazy but has anyone else noticed the voice harmonizer overlay on the tasting video? Hard to hear but once noticed I can’t tune it out!! 🤣🤣🤣
Since this is a re-edit, there was music in there from a service we no longer pay for, so I had to remove it. What you're hearing is the remnants that couldn't be removed. Sorry about that.
We've finally got all our brewing supplies, ready to start & my partner insisted that we had to get a red container, so it's still a 'TRBOS' 😂 Now we're just waiting on our Bee's 😊 In Australia... it's interesting trying to get Maple Syrup in large quantities. Our kid's walk around saying 'Thwack your packet" 😂 ( they're 22, 19 & 16 yr old males, so it makes it funnier!😂) Btw, we can't get a Spaddle in Australia 😢
No, nothing at all. There's nearly nothing added volume wise in those bubbles. It's an acid sanitizer so it's do completely diluted as to be meaningless. Star San is not harmful to people in the regular diluted form anyway so a few drops in a bottle is nothing. This is all according to the manufacturer and safety standards.
Hey, just wanted to talk about the new hurricane that might be coming. Tampa might get lucky again, but it looks like most models have it in worst-case-scenario position. And it might be strong. Stay safe!
Hi Friends! When fermenting meads with Maple Syrup, since it’s such a high PH, should we be worried about botulism? I made an Acerglyn but have been scared to taste is since it finished 2 months ago 😅
Sadly I wasn’t experienced enough to check PH at the beginning of the brew, but with the testing strips (which I know are unreliable) I got 4.5 at the end of fermentation.
I made one of these it went super dry 0.990. I have never had a brew go that low before. Is that normal? It started at 1.102 spg. Using Lavin 74b yeast.
Containers usually have both fl oz and lbs. It's unusual that that one doesn't. You can also weigh the full container, then weigh it again after you've poured some out. If you pour it into a measuring cup, then you'll have the weight and volume measurements.
I went from nothing to finding your channel, buying gallons, local honey, local juices, started with bread yeast now using 1118 now making meat/wine to now distilling moonshine. Yea I bought a VEVOR moonshine distiller, you are such a bad influence hahaaa! I love it so much it's so fun and now I stopped paying for it. Would be cool to see crushed candy cane with crushed peppermint candy puffs for christmas mead. No honey or at least minimal and all the sugar comming from these 2 candy if it would taste like Christmast. A++ keep up the good work
Btw, is it just my tv or does it sound like someone is playing an acoustic guitar in the other room or something?? 😂 I kept muting to see if it was here or in the video
Video idea: Oxygenation test. How much abuse can a brew take until it starts to acidify/otherwise "go bad" from oxygenation. Maybe do it with an apple cider so you can use the resulting vinegar in the kitchen lol.
Ouch… that 'beep boop meep' noise in the background made this pretty much unwatchable. I haven’t noticed it before in other videos, so I hope it’s a one time thing. It was a struggle to focus on your voices, resulting in a headache. :(
![Mead Making School [ 101 - 501 ]](http://i.ytimg.com/vi/Vlv_ve0499Q/mqdefault.jpg)
Greetings from the Czech Republic! A month ago I made a basic mead according to your video. In a few days I will measure and taste it for the first time, so keep your fingers crossed.
Nazdar Ahoj Enjoy. ❤
Hello! We would love to hear more about your results!
@@ronnydam5609 Hi! Well, after month my mead went totally dry. So I added more honey to get some sweetness and because I used yeast that can go up to 18% abv and I am currently at 13%, which is enough for me, I pasteurized it and now I let it sit for some time.
My video started playing from 5:22 and my wife burst out laughing!thanks guys haha
Love it! Made some of this in the past and will be aging a 50 gallon batch on barrel during the winter!
Also, maple syrup glaze on sweet potatoes is amazing! Air fry and find a good contrast with a dash of salt
Cheers and happy brewing! 😊
Thankyou so very much for the metric conversions 😃, great vid too
Wow this is the earliest I've ever been to you posting!!
Love your content. Thank you so much for your willingness to help people and teach us about the wonderful hobby that is homebrewing!!!
I always use maple syrup for my sweet potatoes. Maple, just a smidge of brown sugar, pumpkin pie spices, pecans and just before taking out of the oven a handful of marshmallows.
I also think a little bit of fresh thyme would go great with the maple sweet potatoes.
My family made them that way too... sorry, but I find it disgusting. Love sweet potatoes but they don't need all that stuff to taste good 😀👍
I like the long-form video! I am eager to see how this one aged. Thanks for a fun and informative video!
ruclips.net/video/CyKvOMlb4vU/видео.htmlsi=ui9cFFBfwEYjoF_i
"It's Megamaid, she went from suck to blow!" .... how does it blow? 😂😂 i can quote pritty much every line from that movie 😀
I’m from Vermont and yes Vermont syrup is superior syrup especially if it’s oldschool wood fired syrup. Love your channel, it’s very helpful.
Just cracked my first bottle (bottles 05/23) based on your original recipe. Definitely getting the honey notes but this tastes dangerously light. It's not until you swallow it and the vapour hits your senses that you realise it's more potent than you thought. Maybe that is the maple syrup taking off the edge but I have a feeling that more than a couple of glasses and you would start feeling the effects. I'd give it a 7/10.
This channel has helped me a lot with my mead crafting
Happy to help!
Another great recipe walkthrough and also…. I love space balls
Megamaid is definitely a Mel Brooks reference. Y’all give me so many great ideas
Enjoyed this video with all the commentary. I was leaning away from even attempting this till the very end. I am curious enough to give this a try. Surprising as this was really not a direction that I was going too. Great Job...
Please be safe and wishing you both the best with the oncoming storm Wednesday. Prayers & Thoughts for you both...
First love the content you guys have taught me so much.. second of all, I'm pretty sure you got this before but her laugh. Her little giggle is so cute LOL.. and third of all, I like the way that both of you can have your own opinions. I seen her give an 11 and I seen you give a nine in the same video and it just goes to show the perspective of people's taste and pallets. But again you guys are awesome. Keep the videos coming and again I learned so much from watching you too and have a great time learning
Thank you!
Maple syrup goes good with anything
Made this last year, was fantastic! Sadly couldn't keep a bottle for a year...lol. Will have to try again 😅❤
I made a maple syrup without the honey wine last year and it was amazing.
Watching on the train home from London, ive now got a demijohn and 3kg honey in the Amazon basket. Making a list, checking it twice. Thank you for the inspiration 🥂
I know from experience that bees cap their honeycomb when the honey is at 18% moisture content making honey relatively consistent with sugars per gram content. Maple syrup is maple sap boiled down to remove water. Different syrups will have different sugars per gram, and syrup from small batch creators will vary batch to batch. A watery syrup may not have as much sugar thicker syrup. Just a "heads up" for planning out your brew sugars to ferment.
Yup. That's why we suggest taking readings.
Born and raised in Canada, personally we put maple syrup in the fridge after it is first opened. Don't know if that is weird or not lol. From my understanding Vermont maple syrup and Canadian maple syrup are very similar due to similar soils and climate. As a side not you would be surprised how many Canadians use "table syrup" (high fructose corn syrup) because they genuinely don't know its not maple syrup, it's cheap, and their parents used it since they were kids.
Americans do too.
Acer is the genus in the scientific name for maple trees
Vermont maple syrup is the best in the world!
When you say the maple tastes like a bochet that makes sense, because it takes about 60 gallons of maple "sap" to make 1 gallons of maple syrup. So they boil the sap down until the sugars are at the correct concentration, just like mead and wine making the person making the syrup keeps taking Suger readings which is about right when it's 66 brix to 68 brix then it's done cooking.
So yea I never thought of it also some Suger shacks use a wood fire to evaporate the maple sap to syrup maybe that's why it tastes smokey. Some use propane and some use wood depending on the set up and quantity of syrup they make.
Have a great day
And brew many
Shane
Chelsea Maine
I loved this video and I definitely want to try it. Also wanted to update you on my accidental high pH brew (because I brewed with alkaline water) I had a whole bottle this past weekend and I haven't died so I'm pretty sure I can share the rest but I'm not sure I want too. It was a simple raspberry orange blossom mead.
Most likely fine.
U should do a spiced version I bet it would be good like a French toast
I’m loving the T-shirts you guys are wearing. Where can they be purchased from? Here’s a question about the Meads you make, can they be aged in oak barrels?
Should be links in the video description. Barrels aren't any more effective than wood chips. In fact, that make extract too fast making them less useful. We have oak aged ma y of our brews.
@@CitySteadingBrews that’s what I was curious about.
Why was I waiting for the Mead Police to block on the door when they said the Mead Police wouldn't come nocking. 😂
lol
Strangely acer relates also to maple probably from the pointed leaves as it also refers to sharp pointed etc. Growing up in the uk I've always heard it pronounces as asser but who knows 😊
I have at the last few moments of nowhere adding a few peelings of orange peel amd it adds a lovely candied orange taste to the mead also it tastes lovely when it's cooled and hardened
Also I pour my tea into a large measuring jug before pouring into the funnel therefore no spillage
I love the Megamaid reference XD
I need to know about these leaves...
No you really don't.
Valkommen, Thor!
Hey City steading, i know this isn't relevant to this video but I was wondering if yall have a video on pellicle and what to do if it forms in my brew.
Also side questions since yall are the gods of brewing. Do yall have any experience with Chemsan? Is the ratio the same as Starsan?
Thank you
Pellicle is brettanomyces infection. Actually harmless but will make your brew into a sour. Once there you cannot eliminate it, but pasteurization kills it. We had one in a recent beer: ruclips.net/video/hMkVWKgm4Ak/видео.htmlsi=p7bZALj9Z0kMmlik
@CitySteadingBrews thank you❤️.
I understand that it forms for a few reasons. Mainly lack of proper sanitation, or it could be that oxygen was introduced potentially from leaving too much room in the vessel. Correct?
Not quite sure why this was the episode that made me think of it, but has there been an experiment episode done on different versions of adding tannin? There are tons of methods including the black tea done in this episode, I'm super curious what difference it could make.
We did a test of tea vs tannin a while back: ruclips.net/video/r5qfKCAR8Q4/видео.htmlsi=_8She8QAjy53GyC3 and a year later too: ruclips.net/video/gyWjNKBoBrs/видео.htmlsi=AEB3WAYLn3pCBKsF
This may seem like a dumb question, but do you guys sanitize the towel your gear sits on?
Oh, BTW, maple syrup on sweet potatos is awesome! 🍁
They don't use that towel for anything else and it gets covered in sanitizer during use. Is it perfect? No, that would require a lab. Is it good enough for homebrewing? More than.
We don't but as said above...
Hey Brian, nice pendant. I do everything on an iphone and can't see the symbol on the pendant. In my tiny image it looks like it may be one of the following options
Viking symbol Valknut with 3 interlocking triangles
Celtic symbol Triquetra,
If it's a Triquetra that's another thing we have in common. My ancestry is about 62% Celtic.
It is.
Question, if I ferment a sugar wine (like a kilju), then sweeten with maple syrup and or honey, would that still be a mead? Representing Mulberry Florida. Woowoo
Nope. It's just a honey or maple flavored wine.
I'm just curious. Have you guys ever tried to make wine from distillers yeast, as far as i know, it has a torrance of twenty two percent alcohol. I've never tried it myself, but I think it would be a neat video. Just to see what happens.
We tried once. High tolerance doesn't mean better mead or wine. We use 16 and 18 tolerance yeast and make 12% brews all the time. Also, turbo yeast just has nutrients added. It's meant to make alcohol quickly to be distilled but not meant to make it taste good 👍
Aunt, just a question, I don't know if you'll do a video or if you did do a video on it. But could you make a brew out of let's say powder Tang or any powder juice maybe future video?
Not something we had planned to be honest.
Have you guys (or anyone else!) ever made a very dark maple wine? I made one with either amber or dark (can’t remember which) but I didn’t feel like there was a strong enough maple flavor. I thought using very dark might result in a more maple flavor in the end, but it has a molasses-y slightly burnt flavor that makes me nervous if it would come out with a weird flavor
Not sure which we used but we have made a few maple brews.
Hello from Switzerland to Brian and Derica, a little unclear but are you in this recipe talking about a US Gallon or a UK Gallon, that carboy looks big, i can only get 5L for the moment, so i should multiply the recipe by 1,2, correct?
thank you and kind regards
Since we are in the US, we are using US gallons. It would be really confusing if the US used both, lol!
Multiply everything by 1.2 and it works for UK gallons, but for a 5 Liter, it's 1.3X the amount.
Great video! Just want to make sure it’s not me going crazy but has anyone else noticed the voice harmonizer overlay on the tasting video? Hard to hear but once noticed I can’t tune it out!! 🤣🤣🤣
Since this is a re-edit, there was music in there from a service we no longer pay for, so I had to remove it. What you're hearing is the remnants that couldn't be removed. Sorry about that.
We've finally got all our brewing supplies, ready to start & my partner insisted that we had to get a red container, so it's still a 'TRBOS' 😂
Now we're just waiting on our Bee's 😊
In Australia... it's interesting trying to get Maple Syrup in large quantities.
Our kid's walk around saying 'Thwack your packet" 😂 ( they're 22, 19 & 16 yr old males, so it makes it funnier!😂)
Btw, we can't get a Spaddle in Australia 😢
That is awesome!
What type of glass were you using in the tasting bit that were thinner on the top
Glencairn. Should be listed in the description.
I love your megamaid! Where does one purchase on e of those? I'm fed up with taking 12 wine thief samples to get a reading XD
Honestly, we found the humble turkey baster to work better: ruclips.net/video/zp2QXVHXOKc/видео.htmlsi=O76asXp_y4A_2Jln
I'm confused if it is 12%abv and you are already planning to back sweeten it why did you want to run it all the way down two completely dry?
Because if it doesn't actually finish fermenting you don't know if it could start up again.
Does starsan add flavors to the mead? When you have bubbles of starsan in the gallon jug - how do you know it won’t cause any damage to the imbiber?
No, nothing at all. There's nearly nothing added volume wise in those bubbles. It's an acid sanitizer so it's do completely diluted as to be meaningless. Star San is not harmful to people in the regular diluted form anyway so a few drops in a bottle is nothing. This is all according to the manufacturer and safety standards.
@@CitySteadingBrews what a relief thank you!!!
Unleash the BEEJEEZUS!
Re: Megamaid, Spaceballs is the 4th best Star Wars movie.
Yep, right after darth JarJar movies
Hey, just wanted to talk about the new hurricane that might be coming. Tampa might get lucky again, but it looks like most models have it in worst-case-scenario position. And it might be strong. Stay safe!
Not much to say. It is what it is and we just prepare for it as we always do.
Does a pale golden maple syrup will give a different tast then a darker one?
I would think so.
Hi Friends! When fermenting meads with Maple Syrup, since it’s such a high PH, should we be worried about botulism? I made an Acerglyn but have been scared to taste is since it finished 2 months ago 😅
I wouldn't be. Have you checked the pH? The likelihood of botulism is extremely rare.
Sadly I wasn’t experienced enough to check PH at the beginning of the brew, but with the testing strips (which I know are unreliable) I got 4.5 at the end of fermentation.
maple syrup on sweet potato's, sounds good to me.
If you have a 12% mead, by back sweetning, which displaces the volume. Does that decreese the alcohol percentage?
A little, depending on how much you add.
Question, the video says posted 6 days ago but when you were writing down info you said 2021 for year??
It's re-edited to take multiple parts into one video 👍
I wonder how it would taste with a dash or two of saline solution?
We have tested adding salt. For really bitter brews t might help.
I think this falls into the category of “who’s rules are they” …?
I now make my own.
Instead of super sucker, how about:
TSOHF: (The Syringe of Hydrometer Finality)
I'm hearing weird spooky guitar effects in the tasting section - am I going crazy?
We had to remove the music from the videos so that's just the bits that I couldn't eliminate.
@@CitySteadingBrews So, not crazy, excellent. Love your videos!
Maple syrup can get a mold film if not fridged.
That's what I heard too!
I made one of these it went super dry 0.990. I have never had a brew go that low before. Is that normal?
It started at 1.102 spg. Using Lavin 74b yeast.
Happens all the time 👍
@CitySteadingBrews Also, that same brew has not cleared at all, and it has been done at that 0.990 for over two weeks. Any idea why that could be?
@@wendull811 sometimes they just don't go clear, other times it could take longer than 2 weeks.
@@CitySteadingBrews ok thank you.
The syrup i can find I is measured in fluid ounces. Anyone know how many fluid ounces of syrup is equal to a pound in weight?
Probably varies but may be similar to honey. Roughly 11 fluid ounces in a pound.
Containers usually have both fl oz and lbs. It's unusual that that one doesn't. You can also weigh the full container, then weigh it again after you've poured some out. If you pour it into a measuring cup, then you'll have the weight and volume measurements.
Vermont maple syrup is the best. Source: I'm a lifelong Vermonter and am therefore completely unbiased.
“The unusually large syringe of knowledge” … the ULSK
I went from nothing to finding your channel, buying gallons, local honey, local juices, started with bread yeast now using 1118 now making meat/wine to now distilling moonshine. Yea I bought a VEVOR moonshine distiller, you are such a bad influence hahaaa! I love it so much it's so fun and now I stopped paying for it. Would be cool to see crushed candy cane with crushed peppermint candy puffs for christmas mead. No honey or at least minimal and all the sugar comming from these 2 candy if it would taste like Christmast. A++ keep up the good work
That's cool but... we don't distill so that's not our fault! LOL
Btw, is it just my tv or does it sound like someone is playing an acoustic guitar in the other room or something?? 😂 I kept muting to see if it was here or in the video
We had to remove music that was in the original videos because we no longer use that service. Some fragments couldn't be removed.
Video idea: Oxygenation test. How much abuse can a brew take until it starts to acidify/otherwise "go bad" from oxygenation.
Maybe do it with an apple cider so you can use the resulting vinegar in the kitchen lol.
The problem is that it varies with each brew and with time, so there is no conclusive result.
Learned something new. I thought an acerglyn was maple syrup instead of honey.
It's both! Yeah just maple syrup is maple wine. We made that too. ruclips.net/video/pX4dN39Wuys/видео.htmlsi=gUE0p5gKebvviV1Z
keffer lime leaves
Yup, but we found out it's more likely Rangpur lime.
Anyone else getting a weird low guitar noise in the background of the tasting section?
We had to remove some music we no longer have a license to use and not all could be taken out.
ahahah you are welcome to put maple syrup on anything (we already do), kindly a Canadian.
Haha sticky
i think the third presenter was a bit quiet and didnt bring much tot the conversation 😂
😂😂
Ouch… that 'beep boop meep' noise in the background made this pretty much unwatchable. I haven’t noticed it before in other videos, so I hope it’s a one time thing. It was a struggle to focus on your voices, resulting in a headache. :(
That is the residue of music that needed to be removed as we don't have the subscription to that service any longer.
@@CitySteadingBrews Ahh, that makes sense. Too bad, it’s a fine video otherwise.
It's really only during the last part or the tasting since I for some reason had low music in the original throughout.
We should stop calling Acerglyn a mead. The refined sugar really dont deserve to be in league with honey.
That's not how it works. It's a blend of fermentables and maple syrup mixed with honey makes acerglyn.
@CitySteadingBrews yes, that is exactly why it's not honey wine but diluted honey wine.
@Skarrald many meads are not completely honey. This is why they have unique names. They should be at least 50% honey though.
Are you guys OK after the hurricane😮
Bit of a mess as we just returned home but so far yes.
You do not have the link for the polycarbonate hydrometer.
amzn.to/4exmCBm