one of my favorite things is that you keep repeating the same things in your videos. The repetition helps keep those small tips in my mind when I go to make a brew. I love it!
Some people have complained of an off odor from fermentation. We have yet to experience this and I (Derica) have a rather sensitive sense of smell. Odors might come from different fermentation conditions. I can't say for certain. In our experience, as long as we practice clean fermentation techniques there is no off odor.
At about 25 minutes in, Derica says that if we have any questions, feel free to ask here in the comment section and they will respond as soon as possible. I can assure you 100% that is absolutely true. I am only about 1 or 2 months into this hobby and I have learned SO MUCH from this channel and I have asked a LOT of questions. And response time is ridiculously fast. Brian and Derica are paying attention, they are interested and they genuinely want to help.
I dig the hour episode! Kinda cool to be able to watch it all in one go. Also, I liked that you guys showed your decision making process with the wood staves. Nice to see not everything is a science and sometimes you just go with what you know. Thanks for the links too, you convinced me to get a brew bag haha
Have you bugged my home? I was talking to my husband yesterday about making pineapple mead, and I told him that I would have to check your channel to see if you have a video and - BOOM - there's a video!
Yay on the new and improved pineapple mead! Frozen pineapple chunks are really easy and cheap to get where I live, and both the frozen chunks and fresh pineapple (for freezing if brewing) is on offer quite frequently. Methinks this one is on my to-brew list. I’ve got medium toast french oak as well. My local beekeepers are offering wonderful wildflower honey as well. Now all I need is a free wide mouth fermenter. Mmmm… that means I need to schedule a bottling day & cross fingers a brew has cleared enough for bottling. LOL.
If I were them I’d want a neighbor that enjoyed the things they make not drink them out of their work my my my however if I were the alcoholic I’d want them to be my neighbor lol
I like this recipe! I made a delicious blueberry mead using a jar of Knudsen bluberry juice with fresh blueberries and a few other things. Anyway Knudsen also has a pineapple/ coconut mix that is very tasty 32oz. So there is room for all your other ingredients as well. Long story short, hope to try this soon. Great video as always.😊👍🏻
I live how the two make a great team and they both explain why and how toake brews wether its wine or a mead, melomel, etc. They explain why they do things unlike most other channels that just show them making the brew then the end no explanation of why or how, or when and even no taste test thats honest. Awesome job keep up the great work.
Thanks for the great video, can’t wait to try this one; I know you know but other people may try. Please do not use a lead sinker to hold down the wood piece or anything in your brew.
In my experience, yeast really love pineapple. So I was not surprised when it blew the lock. It's amongst the types of brews I always use a bucket for; to avoid a mess. I'm glad you did this, it gives something to think about regarding pineapple in a mead.
Since you mentioned the honey having a best before date, they found honey in tombs in Egypt that was thousands of years old, dry of course, but after humidification deamed eadible. Hence it has been put forward that honey might be the closest thing to eternal life ever encountered! Just wanted to put that forward, love your show and you got me brewing again, so thank you. Nils
Oh definitely agree. Best by dates are arbitrary dates set by manufacturers to scare you into buying another since what you have has somehow "gone bad".
Now I break my own rule and ask a question before I have watched the whole video. I often take pieces of pineapple direct from the freezer and down in my frying pan. That char around the pineapple is amazing. That gave me an idea for a mead. You see where I an going? Pieces of chared fruit. How much char you say? To taste I say. And allow me now when Dereca did not "THE RED BUCKET OF SANATIZATION!!!!!!".
I wonder if dried pineapple would have added more tannins? I remember you guys experimented with another brew and really enjoyed using dried fruit. Also, love the 1 hour format!
It would have more tannins by weight of the fruit because the water is removed. However, if you adjust for the loss of water, the amount of tannins would remain the same. Pineapple is about 87% water. So, dried pineapple would have 6.66X the amount of tannins by weight compared to fresh pineapple.
Been brewing some Tepache lately using open fermentation and the natural yeast on the skin. Works great if you stop it fairly early (a few days), but now that I have some little big mouths with air locks, I added some extra sugar and let it ferment out dry. Now I have some great dry white style pineapple wine, and it's all thanks to your channel (I binge watched pretty much all of your videos from the last year over the last month or so). So thanks for all the great content, and I can't wait to see the 1 year tasting on this one.
been watching you 2 for about 6 months or so, love the videos, love the stuff you make, and love the sense of humor about it all, you take it serious when its required and not so when its not. keep up the wonderful videos. the fact that you enjoy what you are doing so very evident and wanting to share that with others is also evident :)
My husband and I have been watching your brew videos for a few months now and have been using your recipes. We have made a standard mead, several batches of sweet red using the concord grape juice, a spiced apple and a triple berry blend wine with an abv of 18%. Everything has been successful and delicious! As of right now, we have a 4 gallon batch of triple berry blend fermenting that we started Wed. and a spiced metheglin, that is about done. Waiting for that week to see if the G has changed. we are really enjoying our new hobby and love watching you two. We have learned so much from you both! Thank you for all you do to help all of us! One last note...Our friends enjoy sampling our brews, that's why we have to make so much. LOL
Thank you for responding, i will for sure have questions coming since i am getting back into brewing and i really like your videos. Thank you for doing what you are doing so well 🤗
@@CitySteadingBrews giving your blueberry recipe a start today. A Do you think adding a single cinnamon stick and a touch of vanilla extract would be too much?
found your channel a week ago and have been binge watching since lol. recently had shoulder reconstruction and am down for the next 5 months or so...couldn't figure out what to do with my down time....lol and i dont drink often....but mead making seems to be the way i am gonna go lmmfao. love the content just joined and subscribed.
The best before date on a lot of products is because the package starts to deteriorate, the product is fine. Get it into glass containers and it will last forever.
I just finished bottling the first 4 I ever made back on march 3rd. They are a bit hazy, some are too tart from the fruit I used, or over spiced. But to me they are delicious. I found your channel after I made those, and every one after that has tasted so so so much better even at one month, that co workers have offered to buy bottles from me. I have it all thanks to what you teach on this channel, that being said, there's just something about sipping on these sharp/ tart/ hot (so hot on the after taste lmao) that still tastes great to me and I enjoy because I made it. Thanks again!
Very appropriate timing as I just got told I need to try to make a pineapple cider similar FlatRock brewing's pineapple cider. Think instead Ill try 3 at once to compare; Cyser with pineapple in secondary, cider with pineapple in secondary, and this one though Ill have to order the oak so it might lag behind the other 2.
So…. Is sassafras root good for anything? I have a 5 gallon bucket full of fresh dug root that I’d like to use in a brew somehow. Any ideas? Maybe a forgotten or undisclosed recipe?
So when you brought out the old bottle, it looked about 3/4 full. This is my concern. Is mead like wine where once you open a bottle you have to drink it all within a few days or it starts to go bad? I would think with all that head space your 4 yr old pineapple version would have gone bad by now? Or am I not thinking about this correctly?
very interesting...now the question must be begged, what if you use pineapple juice and chunks in a mead? replace the water with juice and see what that does
Great video guys! Things I loved about it was the "bing" at the 28-29 min mark, the "stone face" stares from Brian, and when Brian asks questions and Derica answers quickly, especially the "drink them all right now!" :D Bonus: "TaLKinG while the fErmENtOr is open" haha, so funny. Thank you, makes me want to taste and make a pineapple mead
If I'm making 5 gallons, should I add 5 times as much pineapple? I can understand that for h2o and honey, but i would imagine that much pineapple may be extremely sweet.
@@CitySteadingBrews Thanks. Have you considered trying to oak one of the meads inside of a full barrel? I wonder how the flavor profile would change in a used oak cask?
Another great video 👍 I now have four fermentations going. Made two weeks apart 😁. Apple tea, banana, strawberry banana and fruit and wildflower, All wines. I tried to stay with your recipes but used frozen fruit when possible And freshman's yeast 😉. I'll keep you updated as how they turn out 👍😁. BTW, strawberry banana cap exploded out the top. Too much oxygen?😃🤣😋 👍🙏
I saw a pineapple habanero on r/mead a few days ago. Ever tried something with peppers? I don't like pineapple but maybe there's another fruit you can pair it with.
Could u do a root beer mead or tell me how u would do it? A buddy requested I make one for him but I am not that advanced. He moved away recently and would like to surprise him
Great Video - Going through alot of the older video from the new - Question why did you choice to add the oak at fermentation rather than conditioning? (Question for knowledge growth of myself as newer brewer)
Very nice. The pineapple is the reason that the yeast took off like it did because it's loaded with citric acid and that lowers the PH level quite a bit. It's like putting a super charger on your yeast which is why it went above the listed alcohol tolerance level like it did. That along with the yeast nutrients. I usually add citric acid if the batch gets stuck or the PH levels are too high and if they get too low, I add baking soda to a batch of mash before distilling it.
Have you ever washed or reused yeast? Seems like the colony already being developed would create a better fermentation, also fewer half bags around the house.
We have, but the results are not as consistent as you might think. Each generation seems weaker than the last and sometimes they evolve to lower tolerances, or other things.
Great video and great channel, been a subscriber for a while now, to have that honey taste at the end, could you add more honey at the start and reduce the pineapple ? I have made your honey mead and turned out great, had the taste of honey but not the sweetness, just thinking this would be the same principle. Greetings from Australia
@@CitySteadingBrews It's just glucose and fructose which yeast process more quickly than sucrose. You can make it on your stove with table sugar, water and lemon juice.
Gotta pass on a Brian 6.5, I shared some of my coveted spiced metheglin (an 11 I think on the Brian scale) with a few friends and they went nuts, called it a winter holiday in a bottle, thanks guys for the great vids! Any revisions on top 5 after a year or two in the bottle?? Any surprises?
Hi, thank you for your videos..!! I have starte My first mead 6 days ago, and I have some fresh orange peal in it, but I got to think if they will go bad in the most. (sorry for My bad english, I am from Denmark) Mvh Thomas.
Hey. Loved the video!!! We want to make this pineapple mead recipe this weekend but don’t have the wood for the tannin benefits. Can we use the black tea as you used in your Easy Beginner Mead video as a substitute? I’m assuming if ok, we would prepare it as in the Easy Beginner Mead video by bringing to a boil and steeping for 15 minutes? In that same recipe, you steeped your raisins too along with the tea. Any benefit to doing that or should I just add them whole into the same bag as the pineapple? Thank you for all the great videos!!!!
You can, won’t be exactly the same since tea and wood have different characteristics. Raisins… we didn’t use them in this did we? Anyway you can if you want to, they add a bit of flavor. We steeped them to sanitize a little is all.
Thank you SOOO much for doing this pineapple mead. The only 2 meads I have made that I truly did not like was a pineapple and a watermelon; I didn't like them mostly because the final product didn't taste like the fruit I was looking for. I got the essence (spices and acidic note) but not the flavor with out the sugar. Not going to do a Pineapple again yet. But when I do this is how I am going to do it.
No, only when we plan them to. We used to try to overshoot the tolerance of the yeast to make sweeter meads but learned that by fermenting fully dry, we have more control over sweetening.
Hi..another great video from you..Thanx. I have one question about that Fermaid O.. I have one Tea Wine (from your video of course :) ) that stalled at 1033 oe. The question is if I can add a new yeast + Fermaid O in that and hope it will start again? Thanx again for great vids.
You could try that but it works best at the beginning. The bigger question here would be what caused the stall in the first place. If you can figure that out, then you may have better luck fixing it. For instance, what was your original gravity, what temperature was it stored, what yeast did you use? With this information we may be able to help.
@@CitySteadingBrews Thanx for your answer. The OG was 1111 oe and I use MangroveJack´s CL23 (1/2 paket to 4,8 Liter) . And the temp for the fermenting is 21 C, yes Its little high but I live in a small appartment. :) Day 43 is the SG 1038 oe.. Day 55 it is 1033 oe.. and now Day 66 is still on 1033. So its really sweet and the yeast should go higher. And btw I did not use Fermaid O in the start, I run out of it. Hope this info help
I use fresh strawberries to add the sugars and of course taste. With strawberries (fresh) I always check each one to make sure they have not started to have any molds starting. Love a strawberry pineapple mead. I have also blended in the glass a little banana to have a quasi strawberry pineapple banana daquari [minus the rum :( ]
ok - this is the first time I have seen it and the syringe with tubing is a GREAT idea! I am just starting out so working with a 1.5G brew bucket and just got an empty 3.5G icing bucket from my local supermarket bakery yesterday. Taking the lid off of the buckets is a pain, so this way I could just pull out the airlock and use the tubing to get a sample without having to take the lid off the bucket!
We had a love/hate relationship with the syringe. In the end we opted to return to a baster style sampler. That said, we suggest our viewers to find what works best for them and go for it. I hope the syringe works for you. The one thing that seemed to help is to make sure to use it wet. If you keep the two halves separate between brews, make sure to dampen with sanitizer liquid before putting them back together or it sticks really bad.
The premier classique makes huge bubbles compared to the ec1118. I'm not surprised it took off like that especially with pineapple in it. Not so much due to the sugars in the pina but more because it's good nutrition for the yeast colony. Thanks for the step by step
We have been experimenting with different flavours lately and have had some good results with making a tea with our fruits first for about 30 minutes to draw out the flavours, then straining out the chunks before adding everything to the carboys. Do you think that’s a good practice?
I would always make a tea with the fruit first, or at least simmer it for a while. I read somewhere that to maximize sugar extraction from fruits they should be simmered for about 2 hours (though, sugar doesn't necessary equals flavour, and sometimes you don't have 2 hours). Only difference is that I would still add the solids to the carboy after on the chance that they could provide extra nutrients to the yeast.
Cool, there's my honey again. I have two questions. Have you ever tested keeping one bottle out of pasteurization as a test bottle for a couple or more months, just to see what would happen? I have yet to pasteurize any brew and was curious. Second question--which video did you use the amburana wood piece for the first time? From what you said, I think my plan was to put it into 2nd racking of my acerglyn but not sure now if that was the brew I'm using it for. If that makes sense. Thanks for this video and for answering questions!
I blame you guys. Your videos are so great, I have one finished cider, two meads aging, and 4 more fermenting. I have to ask: I know the metheglin got an 11. What was the other? And I agree, why would someone eat grapefruit on purpose?
not too long ago i made a pineapple wine. when i was backsweetening it, i added a bit of home-made coconut extract(made with a real coconut straight from the palm, no supermarket stuff). it added a nice flavour to it. maybe it can also work with mead.
Hey City Steading Brews. How’s it going? I guess I should disclose, up front… _never been a huge fan of mead._ 😂 I don’t mind it, just not mad about it and tbh, I can take it or leave it. _Why did I click?_ Well, I just like seeing how things are done. That’s all. Besides, you guys are great. I like you guys. You’re alright. So that’s why I feel I can ask… *Did you ever brew sake?* Four or five years ago I developed a sudden yen ( _sorry, lol_) to try and brew my own sake. I went the whole way by making my own koji-rice and I managed to brew several nice batches over a couple of years. It still amazes me when I recall the wonderful floral fragrances that are locked away inside those tough little grains, when you treat them just right. In that case, the type of yeast used is critical and the Japanese have created many sake yeast strains to perfectly tickle and complement the rice grains into releasing their exquisite aromas & taste. I’m sorry, I digress. The point which I’m labouring to reach is simply to wonder if you ever tried to combine the two techniques? Naively I suppose, if I were to try, I would try to find a mead recipe that worked well enough using a *sake yeast*. This step alone would need to be successfully honed and refined before moving on. Next, using a batch of perhaps 1.5 -2.0 kg of freshly made koji rice, not too umami but mild, sweet and nutty, I would use a technique similar to your pineapple mead, using the inoculated rice to begin the second stage of fermentation and hopefully, create a unique and pleasurable mead experience. Anyway, it’s just a thought.
I love your videos, I'm new to mead and about to start a pineapple brew, this was super helpful. Was just wondering, why is the sugar of the fruit all that is accounted for when calculating abv? The pineapple would leech its juice which also includes water, the gravity of the juice is lower than the must, wouldn't it dilute rather than raise the abv?
Where can you buy the skinny neck container you guys have mentioned in the past? I think you said something about buying apple juice in them. I've look in all my local stores and haven't found it.
one of my favorite things is that you keep repeating the same things in your videos. The repetition helps keep those small tips in my mind when I go to make a brew. I love it!
I did want to ask if there's a powerful smell that comes out during this? I have roommates and don't want to put them out with my brewing
Some people have complained of an off odor from fermentation. We have yet to experience this and I (Derica) have a rather sensitive sense of smell. Odors might come from different fermentation conditions. I can't say for certain. In our experience, as long as we practice clean fermentation techniques there is no off odor.
At about 25 minutes in, Derica says that if we have any questions, feel free to ask here in the comment section and they will respond as soon as possible. I can assure you 100% that is absolutely true. I am only about 1 or 2 months into this hobby and I have learned SO MUCH from this channel and I have asked a LOT of questions. And response time is ridiculously fast. Brian and Derica are paying attention, they are interested and they genuinely want to help.
Thanks and glad it does not go unnoticed!
Jazz hands! Trbos needs jazz hands
LOVE LOVE!!! The one hour format.
I dig the hour episode! Kinda cool to be able to watch it all in one go. Also, I liked that you guys showed your decision making process with the wood staves. Nice to see not everything is a science and sometimes you just go with what you know. Thanks for the links too, you convinced me to get a brew bag haha
I use fresh pineapple chunks from a whole pineapple that I cut up in my capsicumels that I have made and love the flavour it leaves
Have you bugged my home? I was talking to my husband yesterday about making pineapple mead, and I told him that I would have to check your channel to see if you have a video and - BOOM - there's a video!
Shh… 😉😎🤪 Happy Brewing!
Yay on the new and improved pineapple mead! Frozen pineapple chunks are really easy and cheap to get where I live, and both the frozen chunks and fresh pineapple (for freezing if brewing) is on offer quite frequently. Methinks this one is on my to-brew list. I’ve got medium toast french oak as well. My local beekeepers are offering wonderful wildflower honey as well. Now all I need is a free wide mouth fermenter. Mmmm… that means I need to schedule a bottling day & cross fingers a brew has cleared enough for bottling. LOL.
Every alcoholic dreams of having these guys as neighbors.
It would be helpful as we tend to have far too many bottles sitting around!
If I were them I’d want a neighbor that enjoyed the things they make not drink them out of their work my my my however if I were the alcoholic I’d want them to be my neighbor lol
I like this recipe! I made a delicious blueberry mead using a jar of Knudsen bluberry juice with fresh blueberries and a few other things. Anyway Knudsen also has a pineapple/ coconut mix that is very tasty 32oz. So there is room for all your other ingredients as well. Long story short, hope to try this soon. Great video as always.😊👍🏻
AWESOME video guys
I live how the two make a great team and they both explain why and how toake brews wether its wine or a mead, melomel, etc. They explain why they do things unlike most other channels that just show them making the brew then the end no explanation of why or how, or when and even no taste test thats honest. Awesome job keep up the great work.
Thanks! Glad you enjoy our show.
Thanks for the great video, can’t wait to try this one; I know you know but other people may try. Please do not use a lead sinker to hold down the wood piece or anything in your brew.
In my experience, yeast really love pineapple. So I was not surprised when it blew the lock. It's amongst the types of brews I always use a bucket for; to avoid a mess.
I'm glad you did this, it gives something to think about regarding pineapple in a mead.
The great video. I'm think about making kinda pineapple beer. I been make tephech. I think spelled that wrong
Since you mentioned the honey having a best before date, they found honey in tombs in Egypt that was thousands of years old, dry of course, but after humidification deamed eadible. Hence it has been put forward that honey might be the closest thing to eternal life ever encountered! Just wanted to put that forward, love your show and you got me brewing again, so thank you.
Nils
Oh definitely agree. Best by dates are arbitrary dates set by manufacturers to scare you into buying another since what you have has somehow "gone bad".
Wow, big big difference. This was very educational and highly entertaining .
Thanks for sharing guys. Take care and GOD bless.
Now I break my own rule and ask a question before I have watched the whole video. I often take pieces of pineapple direct from the freezer and down in my frying pan. That char around the pineapple is amazing. That gave me an idea for a mead. You see where I an going? Pieces of chared fruit. How much char you say? To taste I say. And allow me now when Dereca did not "THE RED BUCKET OF SANATIZATION!!!!!!".
Thanks as always guys for the great selection of videos! I always enjoy watching them in my lunch break at work. It makes the day go so much smoother!
I wonder if dried pineapple would have added more tannins? I remember you guys experimented with another brew and really enjoyed using dried fruit. Also, love the 1 hour format!
It would have more tannins by weight of the fruit because the water is removed. However, if you adjust for the loss of water, the amount of tannins would remain the same. Pineapple is about 87% water. So, dried pineapple would have 6.66X the amount of tannins by weight compared to fresh pineapple.
Been brewing some Tepache lately using open fermentation and the natural yeast on the skin. Works great if you stop it fairly early (a few days), but now that I have some little big mouths with air locks, I added some extra sugar and let it ferment out dry. Now I have some great dry white style pineapple wine, and it's all thanks to your channel (I binge watched pretty much all of your videos from the last year over the last month or so).
So thanks for all the great content, and I can't wait to see the 1 year tasting on this one.
Great video. I really like the start to finish complete in one video more than the multiple videos way. But either way your recipes are sooo tasty.
Doh!!
I was so looking forward to the turbos 😂👊👍!
Great job, love your recipes, and vids, always entertaining 👊🍷👍
been watching you 2 for about 6 months or so, love the videos, love the stuff you make, and love the sense of humor about it all, you take it serious when its required and not so when its not. keep up the wonderful videos. the fact that you enjoy what you are doing so very evident and wanting to share that with others is also evident :)
Thank you!
couldn't you use a potato masher to press down on the bag to get the bubbles out or the spoon just work better?
Hi great video as always. I have a question; could I backsweeten and then put it back under airlock to bulk age? Thanks and hi from the UK 🇬🇧
It might start fermenting again… we normally sweeten, pasteurize then put it back under airlock to age and settle.
@CitySteadingBrews yeah that's what I thought. So pasteurisation here I come. Thank you for your very quick reply 🙂
My husband and I have been watching your brew videos for a few months now and have been using your recipes. We have made a standard mead, several batches of sweet red using the concord grape juice, a spiced apple and a triple berry blend wine with an abv of 18%. Everything has been successful and delicious! As of right now, we have a 4 gallon batch of triple berry blend fermenting that we started Wed. and a spiced metheglin, that is about done. Waiting for that week to see if the G has changed. we are really enjoying our new hobby and love watching you two. We have learned so much from you both! Thank you for all you do to help all of us! One last note...Our friends enjoy sampling our brews, that's why we have to make so much. LOL
Awesome! Happy to have helped!
Thank you for responding, i will for sure have questions coming since i am getting back into brewing and i really like your videos.
Thank you for doing what you are doing so well 🤗
You are welcome.
2 minutes in and I can already tell that I'm going to enjoy learning from you
Wow, thanks!
@@CitySteadingBrews giving your blueberry recipe a start today. A
Do you think adding a single cinnamon stick and a touch of vanilla extract would be too much?
Do it in conditioning phase so you can pull the stick when it’s released enough.
I love your guys interaction 👍
found your channel a week ago and have been binge watching since lol. recently had shoulder reconstruction and am down for the next 5 months or so...couldn't figure out what to do with my down time....lol and i dont drink often....but mead making seems to be the way i am gonna go lmmfao. love the content just joined and subscribed.
Here’s to a speedy recovery!
Bottling my Pina Colada Wine today. A very tasty experiment. It will be interesting to see this mead progress
I'm gonna make this! Great Idea for a mead!
The best before date on a lot of products is because the package starts to deteriorate, the product is fine. Get it into glass containers and it will last forever.
I just finished bottling the first 4 I ever made back on march 3rd. They are a bit hazy, some are too tart from the fruit I used, or over spiced. But to me they are delicious. I found your channel after I made those, and every one after that has tasted so so so much better even at one month, that co workers have offered to buy bottles from me. I have it all thanks to what you teach on this channel, that being said, there's just something about sipping on these sharp/ tart/ hot (so hot on the after taste lmao) that still tastes great to me and I enjoy because I made it. Thanks again!
Very appropriate timing as I just got told I need to try to make a pineapple cider similar FlatRock brewing's pineapple cider. Think instead Ill try 3 at once to compare; Cyser with pineapple in secondary, cider with pineapple in secondary, and this one though Ill have to order the oak so it might lag behind the other 2.
Very cool will try this one
I love this long videos! I need to try this mead
Yeast. Can't. Read.
Would be a great T-Shirt!
Once we finish unpacking our house, I'm super excited to make my own variant of this!
Thanks for the Idea ... I am using this to make a variation of burnt mead for my wedding anniversary
Sounds great! I hope your anniversary is filled with happy memories and you create some new ones to share next year!
Love it that this is a single video of the entire process! 💖
So…. Is sassafras root good for anything? I have a 5 gallon bucket full of fresh dug root that I’d like to use in a brew somehow. Any ideas? Maybe a forgotten or undisclosed recipe?
Could we make this a wine with good end results? Another thought, could we use pineapple and mango together in this?
It’s a totally different recipe but sure :)
So when you brought out the old bottle, it looked about 3/4 full. This is my concern. Is mead like wine where once you open a bottle you have to drink it all within a few days or it starts to go bad? I would think with all that head space your 4 yr old pineapple version would have gone bad by now? Or am I not thinking about this correctly?
It could be oxidizing yes. Even wine doesn’t “go bad”, it oxidizes and can taste flat or less than the original.
Oaked in primary fermentation? I've always done that in post racking. Are there any Pro/Con to doing oak early?
Sounds good! I like pineapple and raisins. Both of those in mead! Hmmm...
What a great video, I learn a lot from u both about mead and gonna make my 1st batch for my essay
❤️ from Indonesia
My very first mead was a pinneapple mead and i added a piece of an oak spiral in conditioning. A year later, it came out spectacular.
very interesting...now the question must be begged, what if you use pineapple juice and chunks in a mead? replace the water with juice and see what that does
Great video guys! Things I loved about it was the "bing" at the 28-29 min mark, the "stone face" stares from Brian, and when Brian asks questions and Derica answers quickly, especially the "drink them all right now!" :D Bonus: "TaLKinG while the fErmENtOr is open" haha, so funny. Thank you, makes me want to taste and make a pineapple mead
Restating things also makes them sink in I’ve been fallowing quite close and enjoy all
Yes! And it is always someone’s first time receiving this information. Thank you for watching!
I’ve been using raisins and dried cranberries that have a light coating of sunflower oil and they work perfectly. I have not had any issues.
I’m glad it worked for you. The reason we say to avoid the oil covered fruit is because the oil could go rancid.
Ever make Tepache? It calls for pineapple skin for the natural yeast and bacteria.
I just started a 6 gallon batch of Pineapple habanero Mead.
Great video! Amazing how the fruits and juices differ in flavor.
Watched Viking blood great video! Left some comments on it. Keep making mead videos!
Thanks for watching!
If I'm making 5 gallons, should I add 5 times as much pineapple? I can understand that for h2o and honey, but i would imagine that much pineapple may be extremely sweet.
Yes. Scale it up. You’re looking for 5 times the volume so….
@@CitySteadingBrews Thanks. Have you considered trying to oak one of the meads inside of a full barrel? I wonder how the flavor profile would change in a used oak cask?
Another great video 👍
I now have four fermentations going. Made two weeks apart 😁.
Apple tea, banana, strawberry banana and fruit and wildflower, All wines.
I tried to stay with your recipes but used frozen fruit when possible And freshman's yeast 😉.
I'll keep you updated as how they turn out 👍😁.
BTW, strawberry banana cap exploded out the top. Too much oxygen?😃🤣😋
👍🙏
You should try making tepache sometime I would love to see your recipe!
I saw a pineapple habanero on r/mead a few days ago. Ever tried something with peppers? I don't like pineapple but maybe there's another fruit you can pair it with.
Does freezing have the same effect on pineapple as boiling? Raw pineapple has a tendency to give yeast a hard time I've been told.
Could u do a root beer mead or tell me how u would do it? A buddy requested I make one for him but I am not that advanced. He moved away recently and would like to surprise him
This sounds very good to me! Please let me know how it turns out.
What were the ranked 11 brews I would love to go watch the video and the reaction during tasting!!!
Great Video - Going through alot of the older video from the new - Question why did you choice to add the oak at fermentation rather than conditioning? (Question for knowledge growth of myself as newer brewer)
Just for a change of pace.
Could you tape the empty yeast packet to your notes, that way you always know what you used
Good tip for the newbie.
Thanks
Very nice. The pineapple is the reason that the yeast took off like it did because it's loaded with citric acid and that lowers the PH level quite a bit. It's like putting a super charger on your yeast which is why it went above the listed alcohol tolerance level like it did. That along with the yeast nutrients. I usually add citric acid if the batch gets stuck or the PH levels are too high and if they get too low, I add baking soda to a batch of mash before distilling it.
I'd agree except the pH of honey is already quite low, though it's still within the range that is appropriate for fermentation.
Great video guys and if you were to use tea instead of the wood chunks how much and what tea would you use?
Tea does not replace oak... tea can add some tannin quality and normally we would use a cup of black tea.
Your vidoes are very interesting and thougghtful. I have a question though, can any fruit flavoured wood chips be used in wines.
If they are food safe, yes.
Have you ever washed or reused yeast? Seems like the colony already being developed would create a better fermentation, also fewer half bags around the house.
We have, but the results are not as consistent as you might think. Each generation seems weaker than the last and sometimes they evolve to lower tolerances, or other things.
Have you thought about buying, or making, something to squeeze the bag for you?
Not really. It’s just not needed. You can simply let it drain. We’re not into complicating things. Would prefer to just keep it simple.
Great video and great channel, been a subscriber for a while now, to have that honey taste at the end, could you add more honey at the start and reduce the pineapple ? I have made your honey mead and turned out great, had the taste of honey but not the sweetness, just thinking this would be the same principle. Greetings from Australia
that tannin rant was the best Kevin Smith impersonation ive ever seen in my life. @7:53
The yeast would love corn syrup!
Eew no.
@@CitySteadingBrews It's just glucose and fructose which yeast process more quickly than sucrose. You can make it on your stove with table sugar, water and lemon juice.
LOL yeah I made pineapple vinegar (deliberately) it was the most active fermentation I'd ever seen.
Gotta pass on a Brian 6.5, I shared some of my coveted spiced metheglin (an 11 I think on the Brian scale) with a few friends and they went nuts, called it a winter holiday in a bottle, thanks guys for the great vids! Any revisions on top 5 after a year or two in the bottle?? Any surprises?
Hi, thank you for your videos..!! I have starte My first mead 6 days ago, and I have some fresh orange peal in it, but I got to think if they will go bad in the most. (sorry for My bad english, I am from Denmark)
Mvh Thomas.
Hey. Loved the video!!! We want to make this pineapple mead recipe this weekend but don’t have the wood for the tannin benefits. Can we use the black tea as you used in your Easy Beginner Mead video as a substitute? I’m assuming if ok, we would prepare it as in the Easy Beginner Mead video by bringing to a boil and steeping for 15 minutes? In that same recipe, you steeped your raisins too along with the tea. Any benefit to doing that or should I just add them whole into the same bag as the pineapple? Thank you for all the great videos!!!!
You can, won’t be exactly the same since tea and wood have different characteristics. Raisins… we didn’t use them in this did we? Anyway you can if you want to, they add a bit of flavor. We steeped them to sanitize a little is all.
i made the same basic recipe except instead of using water i used coconut water . it turned out phenomenal
Sounds great!
Thank you SOOO much for doing this pineapple mead. The only 2 meads I have made that I truly did not like was a pineapple and a watermelon; I didn't like them mostly because the final product didn't taste like the fruit I was looking for. I got the essence (spices and acidic note) but not the flavor with out the sugar.
Not going to do a Pineapple again yet. But when I do this is how I am going to do it.
Loved the video so much i just did an almost identical mead 5 22. But no oak, its in the mail. Og was 1.100
Hello. I'm binging through all your videos. Do you find your meads always come out dry?
No, only when we plan them to. We used to try to overshoot the tolerance of the yeast to make sweeter meads but learned that by fermenting fully dry, we have more control over sweetening.
Hi..another great video from you..Thanx. I have one question about that Fermaid O.. I have one Tea Wine (from your video of course :) ) that stalled at 1033 oe.
The question is if I can add a new yeast + Fermaid O in that and hope it will start again?
Thanx again for great vids.
You could try that but it works best at the beginning. The bigger question here would be what caused the stall in the first place. If you can figure that out, then you may have better luck fixing it. For instance, what was your original gravity, what temperature was it stored, what yeast did you use? With this information we may be able to help.
@@CitySteadingBrews Thanx for your answer. The OG was 1111 oe and I use MangroveJack´s CL23 (1/2 paket to 4,8 Liter) . And the temp for the fermenting is 21 C, yes Its little high but I live in a small appartment. :) Day 43 is the SG 1038 oe.. Day 55 it is 1033 oe.. and now Day 66 is still on 1033. So its really sweet and the yeast should go higher. And btw I did not use Fermaid O in the start, I run out of it. Hope this info help
I use fresh strawberries to add the sugars and of course taste. With strawberries (fresh) I always check each one to make sure they have not started to have any molds starting. Love a strawberry pineapple mead. I have also blended in the glass a little banana to have a quasi strawberry pineapple banana daquari [minus the rum :( ]
I've heard that pineapple makes for a volitile fermentation.
No TRBOS thingy!! 😭
I’m sorry, but I have to keep you guessing. Absence makes the heart grow fonder. 😉
And the “Jazz hands” make it complete
ok - this is the first time I have seen it and the syringe with tubing is a GREAT idea! I am just starting out so working with a 1.5G brew bucket and just got an empty 3.5G icing bucket from my local supermarket bakery yesterday. Taking the lid off of the buckets is a pain, so this way I could just pull out the airlock and use the tubing to get a sample without having to take the lid off the bucket!
We had a love/hate relationship with the syringe. In the end we opted to return to a baster style sampler. That said, we suggest our viewers to find what works best for them and go for it. I hope the syringe works for you. The one thing that seemed to help is to make sure to use it wet. If you keep the two halves separate between brews, make sure to dampen with sanitizer liquid before putting them back together or it sticks really bad.
When you thwacked your packet of yeast, I remembered you were wanting recommendations of names for your yeast plushy mascot.... THWACKICUS!!!
The premier classique makes huge bubbles compared to the ec1118. I'm not surprised it took off like that especially with pineapple in it. Not so much due to the sugars in the pina but more because it's good nutrition for the yeast colony. Thanks for the step by step
We have been experimenting with different flavours lately and have had some good results with making a tea with our fruits first for about 30 minutes to draw out the flavours, then straining out the chunks before adding everything to the carboys. Do you think that’s a good practice?
I would always make a tea with the fruit first, or at least simmer it for a while. I read somewhere that to maximize sugar extraction from fruits they should be simmered for about 2 hours (though, sugar doesn't necessary equals flavour, and sometimes you don't have 2 hours). Only difference is that I would still add the solids to the carboy after on the chance that they could provide extra nutrients to the yeast.
That was too funny, and it needs to be a shirt: “They’re drinkable right now!”
Cool, there's my honey again. I have two questions. Have you ever tested keeping one bottle out of pasteurization as a test bottle for a couple or more months, just to see what would happen? I have yet to pasteurize any brew and was curious.
Second question--which video did you use the amburana wood piece for the first time? From what you said, I think my plan was to put it into 2nd racking of my acerglyn but not sure now if that was the brew I'm using it for. If that makes sense. Thanks for this video and for answering questions!
I'm considering giving this recipe a go. Aside from more back-sweetening, what would you change to further enhance the end result?
What would you want enhanced? Tbh, it's an old video and I barely remember the brew, lol.
I blame you guys. Your videos are so great, I have one finished cider, two meads aging, and 4 more fermenting. I have to ask: I know the metheglin got an 11. What was the other? And I agree, why would someone eat grapefruit on purpose?
You say that like it's a bad thing... well, the grapefruit is, but you know what I mean.
not too long ago i made a pineapple wine.
when i was backsweetening it, i added a bit of home-made coconut extract(made with a real coconut straight from the palm, no supermarket stuff). it added a nice flavour to it. maybe it can also work with mead.
Nice idea!
Love the new 1 hour show...no impatiently waiting a few days to see how it turned out
Does it compare to the aftertaste of a double IPA?
Is it ok to do the aeration and mixing after you use the yeast?
Hey City Steading Brews. How’s it going?
I guess I should disclose, up front… _never been a huge fan of mead._ 😂
I don’t mind it, just not mad about it and tbh, I can take it or leave it.
_Why did I click?_
Well, I just like seeing how things are done. That’s all. Besides, you guys are great. I like you guys. You’re alright.
So that’s why I feel I can ask… *Did you ever brew sake?*
Four or five years ago I developed a sudden yen ( _sorry, lol_) to try and brew my own sake.
I went the whole way by making my own koji-rice and I managed to brew several nice batches over a couple of years.
It still amazes me when I recall the wonderful floral fragrances that are locked away inside those tough little grains, when you treat them just right.
In that case, the type of yeast used is critical and the Japanese have created many sake yeast strains to perfectly tickle and complement the rice grains into releasing their exquisite aromas & taste.
I’m sorry, I digress.
The point which I’m labouring to reach is simply to wonder if you ever tried to combine the two techniques?
Naively I suppose, if I were to try, I would try to find a mead recipe that worked well enough using a *sake yeast*.
This step alone would need to be successfully honed and refined before moving on.
Next, using a batch of perhaps 1.5 -2.0 kg of freshly made koji rice, not too umami but mild, sweet and nutty, I would use a technique similar to your pineapple mead, using the inoculated rice to begin the second stage of fermentation and hopefully, create a unique and pleasurable mead experience.
Anyway, it’s just a thought.
Reminder, "best before" does not mean "bad after"
I love your videos, I'm new to mead and about to start a pineapple brew, this was super helpful. Was just wondering, why is the sugar of the fruit all that is accounted for when calculating abv? The pineapple would leech its juice which also includes water, the gravity of the juice is lower than the must, wouldn't it dilute rather than raise the abv?
The juice also uas sugars in it.
Where can you buy the skinny neck container you guys have mentioned in the past? I think you said something about buying apple juice in them. I've look in all my local stores and haven't found it.