How to Make Coffee Mead
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- Опубликовано: 16 янв 2020
- How to Make Coffee Mead. I love coffee, and I make a lot of mead... let's combine them! It's called a coffeemel, or coffeamel, but I really think coffee mead just makes more sense. It sounds simple at first too, but, there's a lot to think about here. What kind of coffee? How is it brewed? When do you add it? All these questions factor into making a coffee mead, as well as what kind of honey? How much honey? What yeast? We present our recipes in a simple to understand format, but there's a lot of choices already made that have a huge impact on the final product. If you're new to making mead, I suggest sticking with a known recipe to understand the basics before inventing your own style of mead!
Part 2: • Coffeemel Update - Wha...
Part 3: • Coffemel, Part 3, It's...
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Some links to items used in the Video:
My new, more accurate scale: amzn.to/35ZPZJi
Lalvin 71B Yeast: amzn.to/2TEmgCS
Sweet Squeeze Honey: city-steading.com/product/swee...
* 1 gallon Carboy: amzn.to/2CygpVx
* Airlock: amzn.to/2sBeoDw
* Self stirring cup: amzn.to/2R0YMGy
* TRBOS (sanitization bucket): amzn.to/2VZpQGC
* Star San: amzn.to/2RTlqBX
* Hydrometer: amzn.to/2Dj8oWd
* Graduated Cylinder: amzn.to/2TYgmJO
* Baster: amzn.to/2DlIu4b
Man Made Mead's Video on Coffee Mead: • Video
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“Another Mouthful of Mead” is the title of my folk album.
Nordic hits 111AD
I just bottled my first coffee mead! Followed your recipe and wow, what flavours, what colour! This thing is INTENSE. Ended at 1.020 (stayed like that for the last month). Very different from my other meads, but a real treat. If you like coffee don't hesitate to make this. Thanks guys!
You and man made mead are the only mead channels I watch regularly. Two very different brewers teaching me how to brew better
7:16 my first mead was my own experiment and it was awesome, 2 oranges and a whole container of food city cinnamon sticks, racked after a month and aged for another 5 months to perfection
Made this today and OG was spot on 1.122! Excited to follow along with this one. Thanks guys!
Love what you two do. I just finished bottling habanero capsicumel (which seems to have been a resounding success) and, as a coffee lover like Brian, this is my next project. I'm so looking forward to the results!
I literally just started learning about mead within the past two weeks, and have thoroughly enjoyed learning from your videos. Very engaging, thought out, and high quality videos. Much appreciated.
Why thank you!
thanks for all you do
Thank you, thank you, thank you for repeating yourself over and over and over, the physical and thought proces you have while making your mead. I'm just getting into it and I'm binging your videos. Every explanation helps reinforce the knowledge I'm gaining.
You’re welcome! We are here to teach.
Amazing video as always guys. I always learn tons while being entertained to heck and back. 👏😏
Thanks! Very helpful.
I made this one, only change was that I used store bought cold brew. It’s called Stök brand extra dark. So far it’s five months old and I’ve stayed out of it. I’m going to drink a bottle here in a month and I’m very excited. I did have about a half bottle that I drank when I bottled it and it was very intense. Very coffee.
Man made mead has good information as well as cs brews. Rock on thanks to both channels.
Thanx for the link on Honey! Got a gallon in the Cart. As soon as my Fast Mead is finished (hopefully by 04FEB...) I will delve further into this recipe and give it a try! Being a former Battleship Sailor..... well, Coffee is my Friend. Thank you for these videos! Looking forward to the Rack & Taste in 6 weeks.
Made 1 US gallon of this and bottled it about 2 weeks ago in 12oz bottles, I'm down to 2 left because everyone loved it! Gotta do a double batch now!
We've started in Year Two of our mead making adventure. Coffeemel is on the list - maybe in a week (just did 5gal of Pomegranate M2E). Thanks for the tips.
Just found this video, and I thought I would chime in as a former barista. Cold brew has another advantage that you inadvertently took advantage of: oils, or the lack thereof. Brewing coffee with hot water extracts a lot of the oils from the bean, and you absolutely want that with hot coffee, because it provides a lot of flavor. Cold brew doesn't extract the oils, simply because it isn't hot enough to. I'm sure you could use hot brewed coffee in mead, but you run the chance of the oils going rancid, and then you'll just end up with sweetened stale coffee. Something that might be fun would be to experiment with different roasts. A dark roast is going to give you a lot of your heavy flavors, such as oak, leather, and tobacco. A light roast might give you lighter flavors such as berries or citrus. A dark roast cold brew mead with either some maple or dried cherries might bring out some interesting flavors.
Just found you guys recently and this has got me wanting to try making a mead. It sounds like at worst a fun little science experiment, at best I could have something to drink in the evening after work.
I love this concept
New to the channel-! Love the energy and the vibes...and don't waste mouthfuls.
NEXT. PROJECT. DECIDED!!! Thank you for doing this!
I started my coffee-mel 2 weeks ago, bubbling along! I used the same beans, cold brewed, and 3 pounds of clover honey. The other differences: I used champagne yeast (to quote Brian: "because that is what I had!") And I added 1oz of raisins.
Debating putting just a little almond extract in the finished brew. Testing will commence!
just started this the other day using your recipe and used the Fiji water (not a fan of plastic) but mostly because I do not trust our tap down here in SoFlo, 4 days in and it's already very VERY active. thanks for the recipe can't wait to try it!
Started this today! Used 100g of locally roasted coffee beans roasted right here in Nottingham UK, smells amazing and tastes great! Can't wait to sample the finished product! Hydrometer reading was 1.110, so could be nice and strong!
Can't wait to try this out
Been seeing coffee in a lot of mead videos thanks for your video.
I made one of these over a year ago (11/2018). The only things I did different was, I used Lalvin D47 and I added a split vanilla bean in secondary. Tastes great as cold brew and I even like to add steamed milk for a mead-latte. I can't wait to hear if the 71B adds any complexity.
Love your videos. Interesting enough earlier this year in May I made a coffee mead. It took nearly a week and a half before my yeasties started their job. I was thinking it was the oils in the coffee that retarded the yeast slightly. It turned out AMAZING though, very much reminded me more of an fall harvest cider than actual coffee
this will def be my next creation!
Oh, I will be making this! Probably, this weekend.
Not the one I made first, but totally on my mind, too. I was curious how it would work. Now I can just watch to see the mistakes to avoid! And if it's a good idea. :D Teach me, sensei.
omg, my buddy made some coffee mead a few months ago and it was SO GOOD
I made a Coffee Mead a long time ago now, but wow was that a drink!!! One bottle was left for about 2 years and that one was even BETTER!!!!!!!!!
perfectly perfect
Your channel name must be Make mead with love, really appreciate the way you make things easier.
I have a traveler coworker from the Philippines who brought me some coffee from her province. I just made some cold brew with it and will try making this with some local honey here, poetic bridging between her two homes in a bottle. Thanks for the ideas!!!
i have seen some of your videos thanks to my hubby and now i'm experimenting with any kind of fermentation i can find. the most entertaining part for me are the innovative recipes as much as the catchphrases like 'brian feels the need to rant'. always puts a smile on my face. my latest mead recipe, elderflower freshly plucked out of nature, orangeblossom and orangezeste.
Sounds lovely! Thank you for watching!
I just gotta say ... long live MtG!
I started playing when it first came out and I'm hoping that my kids will get into it as well. I noticed your boxes a little while ago and I always check that they are still there in your vids.
see, now I cant unsee the deck boxes. lol, mtg and mead.... lol, now why i'm a picturing some brews inspired by or named after magic cards.
took you guys long enough! hahaha. i'm making a batch os mead with spices
I'm having fun with your videos about making Mead guys, I'm going to start with this project now in the first week of August, I bought all the stuff including Big Bucket of Sanitation but mine is "The big black bucket of sanitation"
Ooo I have just the coffee in mind for this when we have made our first few batches. It may turn out that I have my batch and my husband makes his own cause he’s stuck on following what a friend told him to do which includes hot water and the manufactured yeast nutrients which watching your videos and other I don’t really want to use. Soo we will see. 😋 thank you for the ideas and tips!
i need to coment, i love you guys and always see your videos for relaxing time, 3 years ago i say lets brew some mead and when was finish my brother and i get soo drunk and happy with the result all was wild and i made too much for both and after i experiment new flavours. after that i search and im here keep watching you for that time
Both you and Man Made Mead have come with back to back videos on meads that look so interesting.
We did a cyser a while back too: ruclips.net/video/k3HrNV9SHow/видео.html
I need to try this
Mmmmmm now you got me thinking chocolate coffee mead or wine...you guys are the best.. Thanks for all you do!😄
We did a chocolate cherry mead a while back.
@@CitySteadingBrews I just watched the 3 videos on the cherry chocolate mead and now I have a new project!😂😂😂
Thank you for the info!
I didn't think this was possible... My life is changed for the better now!!!
Best intro ever.
Looking forward to this one. Good thing I have enough fermentation jugs to begin with a few different things. I do love my coffee. I will be replicating this recipe verbatim. I will check out the Man Made Mead channel as well, thanks for the tip Brian and Derica. This will be in the first three I begin with.
I personally do use chemicals when brewing and do things different from you guys but that's never made me feel you were doing it the "wrong way" or anything like that, I really respect your methods and love your channel. I do wonder why you guys don't reuse your Yeast though. I've heard a lot of great things from the no chemicals guys about reusing and basically generating their own Yeast strains just by dumping more honey and water onto their sediment and yeast after racking and starting their next mead that way without extra yeast. Also, if you ever do attempt another nutrient experiment I'd really recommend avoiding fermaid, Wyeast's nutrient has tons of minerals ect and there is some evidence that pure dap can cause ammonia to be formed by the excess nitrogen. I have to say though, I really like your natural style!
I used Chocolate Macadamia Nut Coffee for a coffee mead. It is a smooth medium coffee and turned out GREAT!
Everyone is only talking about the mead, which is important, but I'm going to take a moment to send some appreciation for your doctor who shirt. Love me some doctor who. That's for the amazing coffee mead video.
You up for some RUclips awards with your fellow RUclips mead makers. I made my votes. Good luck.
Thank you! I just learned about it all. Made a post on our Community page about it.
Nice Man Made Mead shout out!
Been waiting for this one. It's one of the flavor combos I'm most interested in getting good at.
Please please please, when you guys get to the bottling stage, do a couple different post-fermentation flavorings to compare. Since you guys have a lot of experience with mead AND love coffee, I'd love to know what combos work best for you.
I prefer my coffee.... coffee flavored.
Are you kidding! Brings a whole new meaning to Coffee Coffee Buzz Buzz!
I ended up doing a coffee blossom traditional that I added coffee beans into conditioning. After racking off the beans the brew was aged over toasted French oak spirals. SG1.130~1.012FG. Considered adding toasted cacao nibs for a mocha but decided against it. I’ve learned a lot from your videos and I’m looking forward to see what you got in the future!
wondering how adding beans in conditioning turned out instead of cold brew in primary?
I was thinking of doing this style earlier today.
Giving this a try tomorrow. Cold brew doing its thing on the counter today. :)
Just an update: This was one of my best brews I ever made. Absolutely wonderous. It made great gifts and people raved about it. I actually left it in primary for a year before I remembered it sitting in the closet. Amazing.
This is something I would really like to try at sum point.
I recently made an oatmeal coffee stout using an oatmeal stout recipe I've used many times over the years. I decided I wanted something more, so I thought about adding coffee. I finally decided to use espresso beans, kakao nibs, and vanilla bean to get the flavor profile I wanted. I put the whole beans, nibs, and vanilla bean in a vacuum sealed bag with vodka, beat it like a redheaded stepchild with a rolling pin, let it extract for a few hours and then dumped all of that into the wort at flame out. I left it all in during fermentation. It turned out really good.
On another note: I've never used somebody else's recipe. I've always come up with my own, and I've never made an awful brew.
Fruit in coffee....guwwhhh. I watched Man Made Mead's videos and a few others as well on coffee meads (I do like your videos a bit more, but he has some interesting info too). The main take aways I found were: cold brew coffee and a portion of a stronger flavor honey. I used 1 gallon of cold brew with 2lb local wildflower honey and 1lb star thistle honey. Somehow I got an OG of 1.14 and as of 1/1 it went to 1.008 and is finishing (second rack). I did use some of the cold brew to hydrate the yeast as well. I did notice mine hasn't really cleared much (rich dark coffee color, but a bit cloudy) though for some reason.
Buckwheat honey would be good
Fiji water is absolutely delicious! I don't know if I would brew with it because it is so pricey but I love drinking it plain!
I Like your videos and learned a lot from them. If you like tea, I found a recipe online for tea wine from homebrew talks and it turns out fantastic! I would say it’s one of my best ones I made. I have a 6 gallon batch that I back sweetened with honey, can’t wait to try it. I might do this next since I like coffee! If you are interested I can send you the link to the recipe or even my recipe steps.
I just bought some Death Wish dark roast coffee. This is my next wine.
Sounds pretty good to me.
Just reminded me that I've had a half gallon test batch in primary in my basement for like 4 months, that i totally forgot about... Really hoping it hasn't gone bad, i see a light film on top
How'd it turn out?
Hi Brian, and Erka, this is, Ramon M iguel,thank you bery much, for your excellet way of teaching to make wines, and more, you make easy and fun, keep on, we need you,and love you,GOD bless you, with love, peace, good health, success and prosperitr 🙏👍😀❤️
Imade some a few months back...and I DID make my own coffee mead recipe...I couldn't drink it cuz coffee makes me sick so I made it for my coffee hound mom and sister...i did try some...so aromatic and smooth...was great but couldn't drink more than a little cups worth.
Just started my coffee mead last night, shes bubbling away!
Glad this channel is still active. It's depressing seeing all the good fermenting videos being 5 years old or so
Thanks!
Now the smartass in me has to come out...
So you’re saying... 1) none of our videos are good and 2) fermenting needs to have regular updating? It’s a 10,000 year old hobby.
Just teasing.
Omg !!! Lol i might have to subscribe now!!! Haha damn, now i have to go get some more honey.... Wait, no i don't i guess i could forgo the orange cherry mead i was going to start soon. My whole house is going to be full of mead and strange brews lol. Right now i have a spiced mead going, an amanita muscaria ambrosia (don't ask) and a blue lotus (nymphaea caerulea) mead going, but i do have honey and some lavlin yeazy lol
Coffee Mead🍻
Hell Yeah!!! Cheers 🍺
I'm making Viking blood right now now, this will be my next project. Brewing has become my new obsession.
The bubbling of an airlock is actually fun to watch.. Lol
Thank you for the video! I was planning on making my second batch soon. I made my first ever batch a year ago and it was a bust :/
I just started a coffee mead
Just started my third batch of this tasty mead, this time a 3ga one as it doesn't last very long!
This is my next mead
I'm brewing two one gallons of coffee mead batches right now. When cold brewing coffee might I suggest using a brew bag. :-) Cost $3 and it is reusable. Also no mess and no need for further filtering. I used 2.5 pounds of clover honey per gallon and Lelvin EC-1118. OG was 1.090 and in secondary I'll be adding a vanilla bean. :-)
Some of the most expensive brands of water have some of the worst PH levels. Fermentation prefers like 6.5. There is a RUclips video kicking around somewhere where a lady and her kids use a PH tester on all the brands they could find. Interesting results. Awesome video as always! keep it up, the wifey and I love watching your videos, very useful and also entertaining. Cheers
Thanks, but... fermentation likes 4.8-5.0!
@@CitySteadingBrews Ah fair enough, wasn't sure exactly how low- thanks for the info. Still, getting a cheap PH tester would definitely help out. They're only a couple bucks. I use them for watering plants and such too.
I have one... used it twice, lol. Tbh, most ferments fall into a safe range that’s why I don’t really fuss over PH.
This is definitely on my list of experimental mead recipes. any thought of trying to make a mocha latte flavored mead? :) thanks for sharing. I am getting lots of good fermentation information from your channel.
Coco nibs and vanilla bean
@@borttorbbq2556 thanks for that! How much vanilla bean?
I'm one of those that tried to go straight into my own recipes, and by recipes I mean throw the whole thing of honey in the carboy and top with water and GO!!
I'm still trying to save those brews
I’m about two weeks in on a half gallon of French press coffee with 3.5 cups of sugar with a wine yeast. Would this qualify as a wine, mead, weird amalgamation, etc? Love your videos by the way, you guys got me started about three weeks ago and I’m really enjoying it.
Wine
RE: Water: The best rule of thumb I've ever heard about water is that if you wouldn't drink it, don't brew with it. The better your water tastes, the better your brewing results are going to be. Now, obviously you don't want the junk that comes with most city waters, but if you know someone who has well water, and you like drinking their water? Go with that. Most people are willing to let you fill up a few jugs of water (especially if you bring them a 6-pack of homebrew or a bottle of mead from their water). I mean, obviously it should be water flavored water, and not something else, but generally, If you wouldn't drink it, don't brew with it. or cook with it really.
We've used Primo from Walmart for the last year with great results.
Hey! Solid stopper. 🍻
Yep, was totally at the bottom of a plastic tub full of brewing gear.
@@CitySteadingBrews Back to this after a year. Haha Recently emptied a 1gal carboy.
Having limited storage and containers REALLY helps out with the patience and/or clarifying end of this hobby.
Brian, "don't experiment" Me at home...."I DO WHAT I WANT!!!" But seriously, thanks for doing the research and putting in the time, so I don't end up making weird mistakes.
Very true!
Just started a gallon of Coffemel……followed your directions but my SG is 1.34……..should I panic or just wait to see what happens. New to this and my Vikings Blood is absolutely amazing. I feel like a mad scientist in my lab.thanks for all the videos!
This is the exactly what I need to know how! Thank you for making this video. Question, do you have any suggestion for honey? Let's say palm sugar?
Another mead I can get behind. Love me some coffee in the morning and mead in the evening. Sounds like a perfect combination to me. I am going to make this along with you. I just read a way to get better filtering and less sludge at the bottom of your cold brew. Use a regular coffee filter in a fine mesh strainer and slowly pour it through that. I am going to do that with my cold brew and will let you know how it turned out. I am going to use the same amount of honey as well as the same yeast so it will be real close to the same recipe.
I did that... three times.
@@CitySteadingBrews ah gotcha. I didn't catch how you filtered it.
@@CitySteadingBrews seelite
Ooooo coffee mead I like!!!
Some love it, some not so much. Depends on the day for me.
You are the Adam Savage of brewing
Wanted to make a cold brew coffee mead now I can finally do it
I'm rather new to brewing so I didn't want to do it without a recipe
If you do like them, you'll be fine.. I made the mistake of leaving the grinds in. You can also make a basic hydromel and add the coffee to it, I've seen from a local meadery.
Hi Brian and Derica. Speaking of the mesmerizing bubbling of the airlock, I just got a couple of the S-shaped bubblers to use instead of the two piece bubblers. Sounds great, looks fun, but there is a fine foam forming on top of the holey cap. No foam in the neck of my bottles, none on top of my headspace, just little bubbles coming up the inside of the bottle. Oh, this is the Sweet Red wine - the one I asked about a few days ago because it has “naturally occurring” sulfites from the grapes, and I started it about 16 hours ago, foam visible on top of the bubbler after about 8 hours. StarSan water is in the air lock.
Here’s the numbers for my two 1/2 gallon fermentations (testing one with and one without added sugar).
Sweet Red Orig spgr - 1.130
1 tsp _Fleischmann’s bread yeast (oops - was thinking gallon measurements not 1/2)
12 oz white sugar
Dry Orig spgr: 1.066
1/2 tsp bread yeast
Both are bubbling happily, and both have the little pile of foam on top. I suspect this isn’t anything to worry about, but I trust your opinions so I thought I’d run it by you.
Thanks for the excellent information on your channels and for being the wonderful people you are 😊
What is the question then?
Cool video. I’m gonna mimic this. Was wondering if I go and rack this and need to top it off if I have to much headspace what do you guy recommend to use?
If you rack it and it's still de-gassing with little bubble in the liquid then head space is not a big problem as the CO2 is heavier than oxygen and forms a protective layer above the brew. If your alcohol % is above ~10% then it's not a big problem either. My parents make a lot of wine and sometimes they top it off with a bottle of an older wine that is the same (otherwise you're diluting or changing something in the brew).
Nice
9:34 looks like Brian has a wizard hat haha
I'm making Viking blood right now, this will be my next project. Brewing has become my new obsession.(first time brewing)
Something I have heard or read recently is sanitizer is lighter than the brew, so it floats on top of the brew and evaporites. It never mixes into solution. That is part of the reason why you can leave StarSan in and on the equipment and tools.
This is not true, it most definitely mixes with water. Otherwise it could not be sold as a concentrate and it would make an oil -like layer if you mixed water into it. I mean being lighter or heavier has nothing to do with it mixing. Ethanol is lighter than water, yet those two mix perfectly and can't be separated with gravity alone. The reason you can leave the traces of sanitizer on the equipment is that it's not poisonous or harmful when it's extremely diluted.
Do you really have the Bubbling airlock video..lol I was looking for it the sleep to.. Crazy like a fox.. Love the Idea!! Cold Brew is Brewing, Love ya Both!!
ruclips.net/video/p0jtxp5nWms/видео.htmlsi=l7qvgHrCX8HjQlgk
Have you thought of trying any of the Meads from the Skyrim cookbook? Love that you did this one by the way! I've been thinking of doing a coffeemel. Just need to free up some fermenters..... or buy more!
We might!
"... If you're the type of person who likes your coffee flavored with other flavors bedsides coffee...."
"We can't be friends anymore."
I LOL'd!!!! I agree!!! I liked my coffee to be black and bitter like my soul!!!