Close. It did come from Indonesia. That said, mace and pericarp are different. The pericarp covers the nutmeg and mace. It's largely discarded but has gained traction in making wine and jam. It's so experimental, nobody could tell me how much drying would affect the weight and flavor. Oh, it came from someone in Indonesia on Etsy.
I love allspice, my mother would make a spice cake which is of course made of allspice but then she would make this frosting that is literally just confectioners sugar, LOTS of it, lots of butter and allspice. you dont heat the butter up or melt it, you just mix the sugar and spice and all things nice into warm butter and use a beater to semi fluff it up... this is literally THE best cake you will ever eat. hands down!
At one point I worked at a place that made sausage/salami and was in charge of making the spice mixes for each product. We used mace for some things, and I remember adding about 3 oz of ground mace (among other things) for a 200 lb batch of product. Sounds like you made some pretty potent stuff haha
Derica had the same look on her face when Brian wanted to put everything in before taking a gravity reading that I have with my kids when they don't listen to my warnings and I say "ok............"
The classic spice grouping is mace, ginger, cinnamon, cloves, and nutmeg. It gives a lovely flavour but you have to be careful because they are all antimicrobial so may need to be put in secondary. And given your love of metheglins that might be your wheelhouse Brian.
This makes me think a banana bread mead could be awesome too. The banana and spices could be amazing. Using a home made black walnut extract, not sure if it would take a bit to flavor or if it would take enough to equate fortification, could really make it pop! This looks awesome!!
Mace is a pretty common spice in Dutch cuisine but that's probably due to the colonial connection between Indonesia and The Netherlands I often use it in pork pies but never even thought about using it in mead.
I have used it in, iirc, a pork oie made from a British recipe. The Brits could have also received spices from Asia and nearby islands. 5 ounces of Mace seems like a ton. Posting this before I have seen any comments on the taste of this recipe.
Gotta say, you both are "diversified"😁👍. You just keep coming up with these wild recipes. I had to pause the video for a moment and look up that spice. It's amazing how many different "tastes" there are to experiment with. I've got a strawberry banana going and just took a reading tonight (9 days) and it went from 1.110 to.998-9 (sometimes Brian the fourth digit can be useful 🤣). I used Red Star premier classique so it'll sit for another week and I'll let you know what happens 😁. Thanks again for the great video and sharing your knowledge and time with your adoring RUclipsrs 👍❤️
Ha! Also, regarding Derica's dad steeping tea for 3 days...my favorite way to do tea is kinda the 'common way' in rural Texas (where I'm from), we call "sun brewing". 1gal water and 4-5 tea bags (or a whole heap of loose tea) in a glass jar, set it outside in direct sunlight for 2 days. Comes out nearly as dark as coffee. YUM.
You guys are a lovely couple. Every video like this makes me feel like you have invited me into your house to talk about meads. Thanks for the way you do what you do.
One thing with bulk pastorisation. You open the system to bottle it. So some yeast may find way into bottle and start a new colony there. Chanse is small, but still I would not risk with shrapnel.
I have family in Tampa. That’s amazing! Would love the ability to meet you guys in person and talk mead making and even let you taste my version of chocolate cherry mead (I think I NAILED it) but then again everyone’s tastes are different lol. You guys are amazing and definitely my favorite channel on the entirety of RUclips. Keep up the great work!
For anyone interested in getting some whole Mace, i saw some this week in a Patel Brothers spice aisle in Connecticut. I would imagine other Patel Brothers locations and other grocery stores selling foods from individuals from Asian cultures might have it.
"The more you know" kinda comment (*not* intended to be rude, intended only as a "bit of interest" / "the more you know" cuz I'm a nerd). Mace is an antimicrobial and antifungal. Antibiotics specifically target bacteria, while antimicrobials target not *just* bacteria, but a broad spectrum of micro-organisms. So it's one of those cases, "all antimicrobials are antibiotics, but not all antibiotics are antimicrobials." Since yeast is a fungus, an antibiotic is not a factor...but an antimicrobial or antifungal obviously is. Also, I *love* that you made this video. A friend and fellow mead-maker and I are discussing doing a "random recipe" kinda challenge with each other, where we randomly generate the number and types of ingredients we have to use, then let our local brew club decide the winner. When making the "Herb and Spice" wheel, I randomly thought, "What about mace?" Searched on here to see if anyone had done it and lo' and behold! There you two are making mead with mace! So thank you very much for making this! Y'all are such a fount of ideas and experiments and I love it!
OMG this is too funny... I just made a mead that turned out the same color... And the same flavor... Only difference is, I actually used all of the ingredients you guys named off that you tasted from just using mace... I accidentally made the same product essentially. Orange peel, clove, allspice, nutmeg, Ginger, I did add a little chili pepper, coriander.... I love methaglyn. But no one else around me does lmao
You might want to consider putting the brew on a scale when adding the 4.5 glugs to give a weight of honey. In general specific gravity change is equal to an amount of honey. If 4.5 glugs is equal to 6 ounces of honey it would make it easier for other brewers to duplicate what you did. “Sweeten to taste” is good, 6 ounces is easier.
Actually no... if your brew is a few ounces different then weight or volume of honey added doesn't help you. Telling you the specific gravity AFTER we add sweetening is accurate and repeatable regardless of your volume, that's why we do it the way we do.
Mace tea is just making me think of Ray from Archer looking for nutmeg in order to make Malcolm X Tea for Woodhouse to ease the poor valet out of his withdrawals.
Years ago, I have made tea, cake and meat with mace vs nutmeg for a taste comparisons. I find very little difference in taste between any of them whether it was made with the mace or the nutmeg.
I may have to get some mace to try in a brew or two. I have a little PSA for everyone, this will require more testing but if anyone is using Mangrove Jacks Mead yeast...be careful if you decide to step feed, I did and by my calculations (which I absolutely know can be very wrong) I got to 24% with it, it just wouldn't stop eating
@@TigerPat_9180 I divided it into 4 batches, one was just the base mead, one was black forest fruits (a mix of black cherry, black currant, blackberry and such), one was strawberry and black pepper and finally a cherry and vanilla
@@TigerPat_9180 no problemo, that batch started out as an experiment that came from trying to fix a miscalculation (like I said, not my strong point haha). I'm pretty happy with how it all turned out, as Bob Ross said "There are no mistakes, just happy little accidents". Happy brewing my friend
Can you do a video on the differents and distictions between , mead , fruit wine and cider and also do a video on carbinateing cider when u can and cannot carbinate cider and why u couldent carbinate the strawberry cider you made and can you do a video were you make carbinated strawberry cider
I am brand new to mead making and have been watching plenty of y'alls videos. I have made a vikings blod with 3 lbs of honey, frozen berry mix (no oils!) and RC212 yeast. I gave it 1 tsp BSG superfood. It has been going for 19 days and I just moved it into secondary. I gave it a little taste and it just did not taste good, at all. Very harsh flavors.. It seems to have stalled as well. Starting gravity was 1.105 and today it was 1.030. No more bubbles in the airlock. Have I stalled or messed something up along the way? Thank you for all the advice and great content. Hoping to follow on of your recipes next!
Re scales, I've had a similar issue with my scale. I was able to turn it on, place my container, and then zero it out. Not sure why It worked but it did.
I’m just getting into mead making. Do the spices have to be in during fermentation to be considered a metheglin, or just adding it after fermentation still make it a metheglin? I really enjoy and have learned a ton from you guys. Love all the content.
Seems like the type of mead that would be great to add to an eggnog maybe even add a little cognac. If you are interested in history look up Jan Pieterszoon Coen who was an officer of the Dutch East India company in the early 17th century.
How do you set up your work space? Is the towel sanitized. It's the aspect of building the must that troubles me. Any chance you can create a video discussing it?
Firstly, great video! As always. Secondly... Americans with a kettle!!! My life has just gone upside down i swear. Finally, when in primary, how long would you wait before taking a SG reading? I have my first and its been going for 3 weeks and is still bubbling away nice and strongly. I'm content waiting but its my first brew so i'm still a little nervous about what to do.
If it is still bubbling away then I suggest waiting. We typically wait until airlock activity has stopped or at least significantly slowed. Fermentation times can vary vastly due to multiple factors.
Hi, when you back sweeten with honey, instead of pasturizing, is it possible to stop further fermentation by adding Camden tablets? Thanks in advance for bearing with my ignorance.
In secondary. My wifes comment was that it lacked the full bodiness of beer to balance the bitterness and I kind of see what she means. I still drink it, dont get me wrong 😅
I used to smoke cloves. I picked up the habit from an ex girlfriend, and after that regular cigarettes would not satisfy me anymore. I haven’t smoked for about five years, but I think those were probably worse for your health than regular cigarettes.
Does pasturizing after backsweetening with honey change any of the honey flavour? Would it be benefitial to pasturize first and then add the honey to backsweeten a mead? Or the temperature is so low that it doesn't matter?
The flavor does change slightly but the change is very similar to what aging does so we have enjoyed the outcome. That said, you can certainly pasteurize prior to back sweetening.
I love mace it reminds me of bonfire night (an English holiday where we celebration a foiled terrorism polt for the 1600's I think) I just want some Yorkshire parkin and cider now lol
so, anyone ever had a drink called "Swamp Juice" or "Jungle Juice"? I wonder how if it'd be a great Mead? Id like to see the gang whip up their own version. Mainly bc if it goes well, Id like to experiment with it along the way lol. Thanks for your awesome videos guys.
Mmmmm… my parents have just headed to Malaysia. Could you tell me what was written on the original packaging? The pericarps aren’t 100% the same as mace itself.
@@CitySteadingBrews - That’s a shame… for me. I’ll ask my mother anyways. She’s bringing over several spice mixes I often use every time she goes, and will be happy to ask around for it. Did you know that in Malaysia the Sun Bear is called the honey bear (beruang madu in Bahasa) is called the honey bear? It’s (simplified) a distant relative of the American black bear. Thought that’s a fun bit of trivia fitting for a channel that has a lot of its focus on the making of meads.
Serious question can you use brita water filtered water to brew with I tried looking it up but only thing I see coming up is people dumping wine or whiskey through a brita filter
Have you guys fermented hard kombucha? I use a coffee filter during fermentation, and I'm thinking using an airlock, like with mead, would make a high ABV kombucha
@@CitySteadingBrews Speculaas metheglin! Speculaas spice mix contain nutmeg, mace, cinnamon, ginger, white pepper, cardamom, clove and star anise. It would be a wonderful christmas metheglin.
@@CitySteadingBrews - I know but I'm not talking about drinking. I'm talking about trying a diluted 'sample' to see if you can isolate the flavors that you want to bring out or dampen. Sorry I didn't explain my idea thoroughly. Diluted some flavors could well be absent. The flavors that are left are the strong ones. This might allow you to differentiate the flavors better so you have more information to work with in deciding which flavors to enhance and which ones to subdue. I hope I did a better job at explaining this time. 😊
Hey guys a little help with my brew please.. ive made a red wine as normal everything tried and tested with same methods but this time it will not clear ! Its completely dry and I've cold crashed it to try get the sediment to settle, used the enzyme stuff (sorry forgot name) and its also not moved for 3 weeks after final reading.. still cloudy =/ there's sediment but its still very cloudy almost looking like you've just gave it a shake on primary ferment. There's nothing on the Internet which can help and I'm sort of thinking it's bacteria but thought I'd ask before it gets tossed.. thank you for the help any is welcome 🙏
@@CitySteadingBrews 10ltr "ASDA pure grape juice" no additives / 4cups sugar / "youngs yeast" / 40g raisin / 2 cloves / 1 cinnamon stick -/- start spg 1.098 finish 0.996 - brew start date 18th feb / 1st rack 1st march and added "youngs pectolase" -/- 15th march spg 0.996 and cloudy still -/- average temp roughly 21'c until cold crashed to about 10'c. Thanks for the help oh and i sterilised everything with "chemsan". everything in "these" are products if you wish to look
Science! it's 1.038, or you wouldn't be obnoxious 🙂 no no don't stick your whole nose in there, whole face it is! ❤ That Turkish tobacco is strong stuff but I could see that flavor being you. Proud of you for quitting, it's soooo hard to do.
If you feel weird after trying it, that may be due to the presence of myristicin in nutmeg or mace. Good in small quantities, toxic in large quantities.
Close. It did come from Indonesia. That said, mace and pericarp are different. The pericarp covers the nutmeg and mace. It's largely discarded but has gained traction in making wine and jam.
It's so experimental, nobody could tell me how much drying would affect the weight and flavor.
Oh, it came from someone in Indonesia on Etsy.
I love that look on Brian’s face when he gets his guesses right! It’s like a kid hitting a home run lol
I love allspice, my mother would make a spice cake which is of course made of allspice but then she would make this frosting that is literally just confectioners sugar, LOTS of it, lots of butter and allspice. you dont heat the butter up or melt it, you just mix the sugar and spice and all things nice into warm butter and use a beater to semi fluff it up... this is literally THE best cake you will ever eat. hands down!
Love the show! The chemistry is great and the willingness to try new things is why I keep coming back!
At one point I worked at a place that made sausage/salami and was in charge of making the spice mixes for each product. We used mace for some things, and I remember adding about 3 oz of ground mace (among other things) for a 200 lb batch of product. Sounds like you made some pretty potent stuff haha
Derica had the same look on her face when Brian wanted to put everything in before taking a gravity reading that I have with my kids when they don't listen to my warnings and I say "ok............"
Synesthesia: the mingling of senses, e.g. smelling colors, hearing images, seeing numbers as colors, etc.
Yup.
The classic spice grouping is mace, ginger, cinnamon, cloves, and nutmeg. It gives a lovely flavour but you have to be careful because they are all antimicrobial so may need to be put in secondary. And given your love of metheglins that might be your wheelhouse Brian.
I like how you always strive to make brew better and give some insights on how you plan to do it. Great video as always!
Glad you enjoy it!
This makes me think a banana bread mead could be awesome too. The banana and spices could be amazing. Using a home made black walnut extract, not sure if it would take a bit to flavor or if it would take enough to equate fortification, could really make it pop! This looks awesome!!
Mace is a pretty common spice in Dutch cuisine but that's probably due to the colonial connection between Indonesia and The Netherlands I often use it in pork pies but never even thought about using it in mead.
I have used it in, iirc, a pork oie made from a British recipe. The Brits could have also received spices from Asia and nearby islands.
5 ounces of Mace seems like a ton. Posting this before I have seen any comments on the taste of this recipe.
Gotta say, you both are "diversified"😁👍.
You just keep coming up with these wild recipes. I had to pause the video for a moment and look up that spice. It's amazing how many different "tastes" there are to experiment with.
I've got a strawberry banana going and just took a reading tonight (9 days) and it went from 1.110 to.998-9 (sometimes Brian the fourth digit can be useful 🤣).
I used Red Star premier classique so it'll sit for another week and I'll let you know what happens 😁. Thanks again for the great video and sharing your knowledge and time with your adoring RUclipsrs 👍❤️
Christ, you two are so damn wholesome. Thank you for your work.
Yes, 3 hours makes a good steep tea!
Learning about making mead, almost exclusively from you guys. Haven't attempted to brew yet, but really enjoy watching your content.😊
Awesome! Thank you!
Very interested in seeing the year tasting after it has matured a bit.
Ha! Also, regarding Derica's dad steeping tea for 3 days...my favorite way to do tea is kinda the 'common way' in rural Texas (where I'm from), we call "sun brewing". 1gal water and 4-5 tea bags (or a whole heap of loose tea) in a glass jar, set it outside in direct sunlight for 2 days. Comes out nearly as dark as coffee. YUM.
I use 12 tea bags for a whole day. 😅
Love the channel and you guys thx to your passion I too am a mead maker
You guys are a lovely couple. Every video like this makes me feel like you have invited me into your house to talk about meads. Thanks for the way you do what you do.
Thank you! We appreciate the appreciation:)
One thing with bulk pastorisation.
You open the system to bottle it. So some yeast may find way into bottle and start a new colony there. Chanse is small, but still I would not risk with shrapnel.
Erm… not really. The amount of yeast needed to form a colony is highly unlikely to just find its way in.
I have family in Tampa. That’s amazing! Would love the ability to meet you guys in person and talk mead making and even let you taste my version of chocolate cherry mead (I think I NAILED it) but then again everyone’s tastes are different lol. You guys are amazing and definitely my favorite channel on the entirety of RUclips. Keep up the great work!
For anyone interested in getting some whole Mace, i saw some this week in a Patel Brothers spice aisle in Connecticut. I would imagine other Patel Brothers locations and other grocery stores selling foods from individuals from Asian cultures might have it.
Mace is nice as a mulling spice for meads and wines with lemon and orange 😊
Goths and clove cigarettes...that takes me back
I combined green tea with the mace tea.
nutmeg is a little bit psychoactive I don't know about mace but that could be a really fun drink.
"The more you know" kinda comment (*not* intended to be rude, intended only as a "bit of interest" / "the more you know" cuz I'm a nerd). Mace is an antimicrobial and antifungal. Antibiotics specifically target bacteria, while antimicrobials target not *just* bacteria, but a broad spectrum of micro-organisms. So it's one of those cases, "all antimicrobials are antibiotics, but not all antibiotics are antimicrobials." Since yeast is a fungus, an antibiotic is not a factor...but an antimicrobial or antifungal obviously is.
Also, I *love* that you made this video. A friend and fellow mead-maker and I are discussing doing a "random recipe" kinda challenge with each other, where we randomly generate the number and types of ingredients we have to use, then let our local brew club decide the winner. When making the "Herb and Spice" wheel, I randomly thought, "What about mace?" Searched on here to see if anyone had done it and lo' and behold! There you two are making mead with mace! So thank you very much for making this! Y'all are such a fount of ideas and experiments and I love it!
Awesome information! Thanks. Glad we could help too.
OMG this is too funny... I just made a mead that turned out the same color... And the same flavor... Only difference is, I actually used all of the ingredients you guys named off that you tasted from just using mace... I accidentally made the same product essentially. Orange peel, clove, allspice, nutmeg, Ginger, I did add a little chili pepper, coriander.... I love methaglyn. But no one else around me does lmao
Interesting!
No. You don't need a t-shirt. Heroes wear capes bro 😄.
You might want to consider putting the brew on a scale when adding the 4.5 glugs to give a weight of honey.
In general specific gravity change is equal to an amount of honey.
If 4.5 glugs is equal to 6 ounces of honey it would make it easier for other brewers to duplicate what you did.
“Sweeten to taste” is good, 6 ounces is easier.
Actually no... if your brew is a few ounces different then weight or volume of honey added doesn't help you. Telling you the specific gravity AFTER we add sweetening is accurate and repeatable regardless of your volume, that's why we do it the way we do.
Mace tea is just making me think of Ray from Archer looking for nutmeg in order to make Malcolm X Tea for Woodhouse to ease the poor valet out of his withdrawals.
I always get so sad when TRBOS is mentioned but the little song and dance isn't included :(
Great drink, love me those earthy peppery spices!
Years ago, I have made tea, cake and meat with mace vs nutmeg for a taste comparisons. I find very little difference in taste between any of them whether it was made with the mace or the nutmeg.
“Putting hair on your chest” must be PA saying. From Johnstown PA area.
I may have to get some mace to try in a brew or two. I have a little PSA for everyone, this will require more testing but if anyone is using Mangrove Jacks Mead yeast...be careful if you decide to step feed, I did and by my calculations (which I absolutely know can be very wrong) I got to 24% with it, it just wouldn't stop eating
@@TigerPat_9180 I divided it into 4 batches, one was just the base mead, one was black forest fruits (a mix of black cherry, black currant, blackberry and such), one was strawberry and black pepper and finally a cherry and vanilla
@@TigerPat_9180 no problemo, that batch started out as an experiment that came from trying to fix a miscalculation (like I said, not my strong point haha). I'm pretty happy with how it all turned out, as Bob Ross said "There are no mistakes, just happy little accidents". Happy brewing my friend
Can you do a video on the differents and distictions between , mead , fruit wine and cider and also do a video on carbinateing cider when u can and cannot carbinate cider and why u couldent carbinate the strawberry cider you made and can you do a video were you make carbinated strawberry cider
Done.
I am brand new to mead making and have been watching plenty of y'alls videos. I have made a vikings blod with 3 lbs of honey, frozen berry mix (no oils!) and RC212 yeast. I gave it 1 tsp BSG superfood. It has been going for 19 days and I just moved it into secondary. I gave it a little taste and it just did not taste good, at all. Very harsh flavors.. It seems to have stalled as well. Starting gravity was 1.105 and today it was 1.030. No more bubbles in the airlock. Have I stalled or messed something up along the way? Thank you for all the advice and great content. Hoping to follow on of your recipes next!
It could be stalled or simply not done yet. Try giving it a swirl and get the temp to 70-75f.
Re scales, I've had a similar issue with my scale. I was able to turn it on, place my container, and then zero it out. Not sure why It worked but it did.
Yeah, you can either turn it on then put a container and hit tare, or start it with the container and either way it tares out.
I’m just getting into mead making. Do the spices have to be in during fermentation to be considered a metheglin, or just adding it after fermentation still make it a metheglin? I really enjoy and have learned a ton from you guys. Love all the content.
Some of the technicalities really don’t matter unless you’re selling it. I would say both are acceptable.
Seems like the type of mead that would be great to add to an eggnog maybe even add a little cognac. If you are interested in history look up Jan Pieterszoon Coen who was an officer of the Dutch East India company in the early 17th century.
How do you set up your work space? Is the towel sanitized. It's the aspect of building the must that troubles me. Any chance you can create a video discussing it?
No, we don’t sanitize towels…. The workspace is exactly as you see it!
We show how to build musts in ANY of our recipe videos.
Firstly, great video! As always.
Secondly... Americans with a kettle!!! My life has just gone upside down i swear.
Finally, when in primary, how long would you wait before taking a SG reading? I have my first and its been going for 3 weeks and is still bubbling away nice and strongly. I'm content waiting but its my first brew so i'm still a little nervous about what to do.
If it is still bubbling away then I suggest waiting. We typically wait until airlock activity has stopped or at least significantly slowed. Fermentation times can vary vastly due to multiple factors.
Hi, when you back sweeten with honey, instead of pasturizing, is it possible to stop further fermentation by adding Camden tablets? Thanks in advance for bearing with my ignorance.
Takes more than just campden, you need sorbate too.
Have you ever made a hopped mead? Love to see your take on that. BTW, love your channel.
I tried with 30 g Citra. Its weirdly "juicy" with a light bitterness. I am kind of in between liking and disliking it
@@maximilianpitscheider5034 did you put the hopps in primary or secondary?
In secondary. My wifes comment was that it lacked the full bodiness of beer to balance the bitterness and I kind of see what she means. I still drink it, dont get me wrong 😅
Neither of us love hops…. So…
I used to smoke cloves. I picked up the habit from an ex girlfriend, and after that regular cigarettes would not satisfy me anymore. I haven’t smoked for about five years, but I think those were probably worse for your health than regular cigarettes.
Does pasturizing after backsweetening with honey change any of the honey flavour? Would it be benefitial to pasturize first and then add the honey to backsweeten a mead? Or the temperature is so low that it doesn't matter?
The flavor does change slightly but the change is very similar to what aging does so we have enjoyed the outcome. That said, you can certainly pasteurize prior to back sweetening.
I love mace it reminds me of bonfire night (an English holiday where we celebration a foiled terrorism polt for the 1600's I think) I just want some Yorkshire parkin and cider now lol
Mace Mead pt 2 - Bear Mace ! Coming to a kitchen-lab near you (&/or theatre o.O)
You guys should do a video short with pictures of you from high school.
I see nothing to do with brewing… also, we don’t do shorts :)
so, anyone ever had a drink called "Swamp Juice" or "Jungle Juice"? I wonder how if it'd be a great Mead? Id like to see the gang whip up their own version. Mainly bc if it goes well, Id like to experiment with it along the way lol. Thanks for your awesome videos guys.
Jungle juice is usually mixed liquors and juices. Pretty much not fermentable or... any fruit mead qualifies! 😀
I always preferred mace over nutmeg.. hmmm I wonder how this will turn out
You're the human hydrometer Brian 🤣🤣🤣
Metheglin Man with the super man s symbol as a "s" airlock
Never used mace but it sounds interesting.
Would it work better to presoak the mace in "just enough" water and then add them (or them and the resulting tea) to the must instead of the dry mace?
Easier possibly but would add less flavor that way.
Mmmmm… my parents have just headed to Malaysia. Could you tell me what was written on the original packaging? The pericarps aren’t 100% the same as mace itself.
We no longer have the packaging…
@@CitySteadingBrews - That’s a shame… for me. I’ll ask my mother anyways. She’s bringing over several spice mixes I often use every time she goes, and will be happy to ask around for it.
Did you know that in Malaysia the Sun Bear is called the honey bear (beruang madu in Bahasa) is called the honey bear? It’s (simplified) a distant relative of the American black bear. Thought that’s a fun bit of trivia fitting for a channel that has a lot of its focus on the making of meads.
Serious question can you use brita water filtered water to brew with I tried looking it up but only thing I see coming up is people dumping wine or whiskey through a brita filter
Yes you can. It’s actually a good way to get quality water but it can take a while.
How long to steep?
The tea in the Boston harbor is almost ready.
😉
Gallons are one of the very few things that are smaller in the US than in the UK. You should make UK gallons - you'll get more to drink 🙂
US fermenters cone in US gallons :)
Have you guys fermented hard kombucha? I use a coffee filter during fermentation, and I'm thinking using an airlock, like with mead, would make a high ABV kombucha
You would need more fermentables and yeast. We don’t make it no.
@@CitySteadingBrews Thanks. I just started fermenting your date syrup wine recipe. Looking forward to the finished product
U should do more with this
Such as?
@@CitySteadingBrews Speculaas metheglin!
Speculaas spice mix contain nutmeg, mace, cinnamon, ginger, white pepper, cardamom, clove and star anise. It would be a wonderful christmas metheglin.
Townsends' would like to know your location...
Beyond that, the Townsends can contact us like anyone else! Yeah they love their mace.
That might lower the strong smell and medicine taste and smell.
Didn't see you add in the Fermaid-O
We did. Trust me :)
Double your honey and water and referment!
What do you mean?
@@CitySteadingBrews
you said it smelled strong.. so if you double the honey and water it would thin out the smell and taste. Maybe.
Yes Brian big M shirts , from City Steading, I'll take 3 size 3x ,please
Hmm?
Did you see that d&d movie coming out
Nope, it’s not out yet.
I think I would dilute it with water to clarify the flavor.
Diluting will only weaken it overall. It would dilute the alcohol and the flavor. With the sweetness it’s not bad, just needs a bit more.
@@CitySteadingBrews - I know but I'm not talking about drinking. I'm talking about trying a diluted 'sample' to see if you can isolate the flavors that you want to bring out or dampen. Sorry I didn't explain my idea thoroughly. Diluted some flavors could well be absent. The flavors that are left are the strong ones. This might allow you to differentiate the flavors better so you have more information to work with in deciding which flavors to enhance and which ones to subdue. I hope I did a better job at explaining this time. 😊
Hey guys a little help with my brew please.. ive made a red wine as normal everything tried and tested with same methods but this time it will not clear ! Its completely dry and I've cold crashed it to try get the sediment to settle, used the enzyme stuff (sorry forgot name) and its also not moved for 3 weeks after final reading.. still cloudy =/ there's sediment but its still very cloudy almost looking like you've just gave it a shake on primary ferment. There's nothing on the Internet which can help and I'm sort of thinking it's bacteria but thought I'd ask before it gets tossed.. thank you for the help any is welcome 🙏
Would need the exact recipe, measurements, time, etc.
@@CitySteadingBrews 10ltr "ASDA pure grape juice" no additives / 4cups sugar / "youngs yeast" / 40g raisin / 2 cloves / 1 cinnamon stick -/- start spg 1.098 finish 0.996 - brew start date 18th feb / 1st rack 1st march and added "youngs pectolase" -/- 15th march spg 0.996 and cloudy still -/- average temp roughly 21'c until cold crashed to about 10'c. Thanks for the help oh and i sterilised everything with "chemsan". everything in "these" are products if you wish to look
Have you folks ever tried to make mead from raw agave?
Mead can only be made from honey. We made agave wine though.
Science! it's 1.038, or you wouldn't be obnoxious 🙂 no no don't stick your whole nose in there, whole face it is! ❤ That Turkish tobacco is strong stuff but I could see that flavor being you. Proud of you for quitting, it's soooo hard to do.
I quit the day Derica moved in with me as she is very sensitive to smoke.
we should talk I want to work with you guys on some ideas
We have. VIP club where you can get better communication with us. Https://city-steading.com/vip-club
Mace does have antimicrobial properties.
Yup.
" Oak It "
If you feel weird after trying it, that may be due to the presence of myristicin in nutmeg or mace. Good in small quantities, toxic in large quantities.
We ingested nowhere near the quantities that make it toxic though.
@@CitySteadingBrews Great job!
With both respect and Love,no, you do not sound British(just as well).