I’ve been making mead for a little over a year, thanks to your videos. Some friends asked me if I had use for mulberries in mead. Came back to RUclips to find y’all made a mulberry mead. Thank you for getting me ready to embark on a new adventure.
I've been living in my current home for 3 years now, have a mulberry tree on the end of my property. Knew the berries were edible and healthy for you, but I didn't have a clue what they were called. Up until this week I realized hey you could probably make some wine out of this. So for the past couple days my kids and I have been collecting the berries from our tree reflated tarp out with a couple of the kiddie pools at the bottom of it and we're hoping to collect enough mulberries to make some wine as well as some mead. Very excited here in the next couple weeks I should have enough berries to start. Also, you both have a theme song for the red bucket but you don't for your shacking Brian. You guys need to fix that. 😋
I'm revisiting this video because I had a glut of mulberries from my trees this year, many pounds of them sit in the freezer right now. I can't wait to make a mead with them!
Like your videos...we do most of our mead in a six gallon fermenter...no chemicals, nutrients, nothing. Always turns out just fine. Same with our pomegranate wine and tart cherry wines
I'm glad to see you guys make this video. I actually started a batch of mulberry mead about 3 months ago. It is very refreshing to see your all have a very similar experience. I actually racked my 5 gallons into a 10 gallon barrel a couple of weeks ago to age longer. My mead after racking was actually pretty boozy (15% abv) and needed more aging. I hope the barrel will really mellow it out.
I have a great solution for the issue of stirring my 5 gallon batches. I add everything to a pail and use a sanitized paint mixer attachment for my drill. Then I add it into my carboy.
You guys are great! I watch almost all of your videos. Currently have a batch of "super simple cyser" going in the closet. Started on Oct 2nd. Still fermenting happily. :) Thank you guys
@@CitySteadingBrews almost, as in I watch all the brewing videos. Havent gotten to all of the other videos yet, or your other new channel. You put out so many videos its hard to keep up ;) hahaha
We had a Mulberry tree in the back yard when I was a kid , the Stump is still there . I have an Aloe Patch around it in now . Good wood , it hadn't rotted . It was an old tree tho . 🤠
Great video! I am now searching for mulberry trees in Stockholm. I usually take the plastic cap off of the air lock and put a piece of plastic wrap on with a little rubber band holding it in place. Then I poke a few tiny holes with a needle. That'll keep even the gnats and fruit flies out.
you two rock. I always love your videos and this one is as always a great one, thank you two for all the love and hard work you put into this channel and the interactions, we can tell this brand means a lot to yall because it shows.
There is just something relaxing about these videos. I picked up some unfiltered clover honey from a farmers market in Virginia when I was traveling threw that area recently. Thinking about making it into a mead paired with root beer extract, cinnamon, and possibly this vanilla hickory syrup I found. Though not entirely sure if a 8 oz bottle of the syrup is going to have enough of a flavor impact on a 1 gallon mead batch.
I like your idea of using root beer extract. Meadowsweet has been used for hundreds of years as a mead spice and has an aroma that is quite similar to rootbeer. I've got a meadowsweet spiced mead in storage right now that I've got very high hopes for. Good luck!
Like your videos. You keep it simple. Words to live by, keep it simple silly. Was weeding the raised bed when I saw a ripe mulberry, the neighbor's tree overhangs the yard. Not enough to do any good. Thanks for sharing.
Hey guys! I doubt youll remember but i made blackberry mead a couple of months ago. I also put some sloe-cinnamon mead to brew (infusing anisette with sloe berries is a very traditional thing to do here and i thought id give it a try with the mead). Lastly, i also started a traditional mead, using your traditional mead vid as a reference and making my own adjustments to it. Ill have the first two bottled and ready this 30th, right on time for halloween, and the traditional one will be ready for secondary fermentation the same day (so technically i could drink that too). The blackberry one turned out to be something in between wine and cider, with wine colour but not as much mouth feel, and more sour, like cider and sadly, there was no sign of blackberry in the taste. I think im gonna backsweeten it with hone once its done. The sloe one however, tasted absolutely delicious and since i only made 75cl to try it out i intend to do much more next autumn. The other one i havent tried yet but its looking good. Thanks for the vids guys, youre super cool. Keep up the awesome work!
I just bottled my first mead about a month ago. I’ve been contemplating starting a new one. I seen the video pop up and thought it must be a sign lol. Now to decide what fruit to use.
If you are near a Trader Joe's store, the 100% blueberry and cranberry work well (3 qts for a 6 gallon batch). I have also always had great results with blackberry puree (Vintage Harvest, 2 48 oz. cans for a 6 gallon batch).
Unfortunately I don’t have a Trader Joe’s near me. But I found 1 about 2 hours away if I take a trip that way I’ll definitely stop by and check into buying it. That sounds good!!
I don't know about you, but I like watching the must burp and gurgle in the air lock...it's sort of like babysitting, just for the first couple of days...then it goes into the dark recesses of my kitchen cabinet. :)
Just started on a batch of mesquite bean/algarita wine. Im excited to see how it goes. Ive enjoyed yalls channel & have learned a lot from watching yall!
I am very happy for discovering your channel. I am amateurly home brewing for little more than 6 months but in that time i brew more than 25 batches of wine. Recently, thanks to you two, i made 3 batches of mead. I have a question for you. I have mullbery tree in my yard. I want to make wine from them. Should i use tea in this wine too?
TURBOS started his life as a small honey bottle. As he grew in stature, he also grew in responsibility, gradually becoming a small bucket. Eventually he grew large enough to graduate to the awesome position of White Bucket of Levitation. While this was an important and prestigious, position, he still felt as though something was missing. He couldn’t quite put his finger on the cause of his malaise. One day, Derica turned to Brian and said, “We need a bigger bucket.” Turbos saw his chance and grabbed it with both hand(les), thus becoming The Red Bucket Of Sanitization. Name change and all.
I made a morat last year, can't remember the numbers right now, but i used lalvin 71B - 1122 and wildflower honey, the first month was undrinkable, right now with over 10 months i can say it's an awesome mead, i'm glad to see anotherone giving this mulberry mead a chance. If i ever try ti replicate i would change my yeast to safeale t58, it works great at temperatures around 21°C without any off flavours, you should give it a little chance. There's a plus, it's a beast, and ferments super fast even with high OGs
I’m happy I discovered your channel because I’ll be creating my very first mead using mulberrys from our own tree soon. I also started drying out some leaves for tea. Did you find the mulberry tea added much in the end?
I've now started something similar using strawberries for the same process. In case people were curious ~3lb of whole strawberries (bought frozen and thawed) will give ~1L of a thick juice on the smallest mill setting and that is ~0.5L of juice when strained with something like a nut bag. My question at this point is that due to the thicker juice I have a thin pulp "cap". I expect this to drop down at some point but do I need to mix it in everyday as if it was a fruit cap? Its less than an inch thick. I tried to swirl my fermenter to keep it wet but it doesn't work as well in the Little Big mouth Bubbler. It is apparently thick enough to trap some CO2 bubbles underneath of it though because when I shifted it, a lot of bubbles formed and my airlock went wild for a little bit. Its otherwise been a slower fermentation by the airlock bubbles but now I'm thinking the gases have just been getting trapped.
@@CitySteadingBrews just like the basics. Bread yeast, d47, lavin 116 just as an idea of different tolerance. Right now I'm using a lot of the lavin k1v 116 because I bought to much of it.
Fun video. Thanks for making and sharing. I live in coastal San Diego county and have 8 mulberry trees as well. I think there are enough mulberry varieties that can grow in just about every state. Not sure of extreme winter like Alaska or tropical areas like Hawaii. They are one of my favorite fruits and made quite a few meads with them. Do you know what varieties you have?
Just discovered Brian and Derica on you tube. Im hooked and have started a few brews . But what about Blackberry mead its blackberry season here in Australia and it would be good to get a brew going. whats your basic brew recipe?
I love your vid's and keep up the excellent content. I'm looking at all the tannins sat in your grinder (the solids), get them in the ferment. It will take longer for the wine to mature but it's the tannins that make...well..wine (long molecule chains.. bla..bla..bla look it up ).
Tannins don't make wine, they add to mouth feel. Trust me, there will be plenty of tannins. The tea adds some, the bits that came through add more. Mulberries are very tart so I didn't want to overdo the tannins.
Hello Brian and Derica! Can you guys talk about kombucha? The prospect of a low abv refreshing drink that I can drown myself in just sounds so perfect. I'd like to see your take on it and of course how to make it.
Sure looking forward to that mulberry WINE video! I'm assuming you haven't done one yet, I couldn't find it if you did. Off the top of your head, what's your recipe for a gallon of sweet mulberry wine?
Hello so I started a batch on June 27th I didn't use much honey but I used a gallon carboy. We had some issues in our basement over the weekend (general around 70 degrees down there) and I figured it would be smarter to move it up stairs due to the issue the temp during the day upstairs can reach heights of almost 80 (Our homes was built in the 1930 and the ac unit is not large enough to handle a home this large.) I noticed it was beginning to slow down over the past couple of weeks and is not bubbling at all. Do you think it is time to rack or did the change in temperature stop the fermentation. Let me know what recommendations you have. Thanks!
Best way is to take a reading. It might be done? But without knowing anything about what you made or gravity readings, it's hard to say. Also 70-80f is totally fine. That's what we do.
@@CitySteadingBrews I don't have another gallon carboy to rack to. Will it clear once bottled? The first batch I made I racked and let it clear completely before bottling
"That is called 'pitching yeast.'" Or, inoculating. Inoculate means to add a microbe, to some item. Yes, you were inoculated for some diseases, as a child. The doctor actually infected you with a damaged microbe, to cause resistance to that disease. Sometimes, a slightly different microbe was used. Using cow pox, made someone immune from small pox. (Sorry to ramble, guys!) steve
@City Steading Brews I figured since I couldn't fine one on your channel so here is my second thought: use the Vicking Blood 2020 recipe and exchange the cherries with blackberries since from what I can tell thet have a similar sugar content. Also exchange the cinnamon stick for a vanilla bean. I'm still very new to this so I may be way off...lol
I have used that companies orange blossom to great results! Somehow I didn't know they had wildflower too 0_o. So far one of my favorites from amazon has been star thistle honey from sleeping bear farms, might give that a try sometime :). I've been wanting to make a mulberry and an elderberry mead for a while. I can wait to hear how this one turns out.
Happy New Year guys! I'm wondering why you don't add the mulberries as a puree and instead only use the juice. I'm about to make a raspeberry melomel and recipes i've seen use puree. I know I shouldn't mix different recipes (and i won't, i promise) but i wanted to know if you never use puree or if using the juice is only good for Mulberries. I made a raspberry wine with puree and was disapointed in the amount of product I lost because of all the sediment left, so when i saw you used just the juice i felt hopeful. Than you so much in advance, your videos are extremly useful.
@@CitySteadingBrews Thank you for the reply. Only Mulberry seeds add that not so good flavor, or in you experience fruit seeds in general add off flavor?
@@GramNothung My grandmother used to say berry seeds make beers and wines bitter and harsh. As I have little to no experience with berry wines and meads, I wouldn’t know myself. But it does make sense. So getting the berries through a food mill or even a juicer would rid you of the seeds but extract some of the tannins that come out of the fruit and fruit’s skins. Adding tea would add tannins and nutrients too, I guess. And then there’s the added advantage of less mess when racking.
@@eddavanleemputten9232 Thx for the reply mate! As i froze the berries, i could extract a lot of juice. I'm gonna make this mead tomorrow and i plan on using the juice and putting what i can get of the fruits (without the seeds) in a bag. We'll see how it turns out. PS: i made a raspberry jam wine (similar to CSMead's strawberry wine), and though i lost a bit in the racking due to all the sediment, it was exquisite, so even if i lost a bit, it was worth it.
@@GramNothung - Keep us appraised on how that mead turns out! I’ve got a date-and-tea mead going now, my daughter’s got a 5-litre fermenter with traditional mead going for a school project, and I can’t wait to have cupboard space freed up to start another brew. I’ll have to wait. Tiny house, even tinier kitchen and the one kitchen cabinet I’ve declared to be the ‘brewing cabinet’ is the only place I can safely keep the vessels just in case one gets a little too happy and overflows. Berry wine or mead is on my wish-list though.
Before I watched this video, just a few days ago, I started a berry blend, (Raspberry, Black Berry, Blue Berry, Strawberry) with 3 pounds of Sour Wood Honey, but went about it a little differently than juicing the berries. I'm curious... with your experience, what would your thoughts be on a possible outcome? (method used is in next line. :) What I did was to boil the berries, squishing them into the water turning it all into pulp and kept it boiling for a bit until I was sure I got as much flavor out of it as possible. I scooped out a lot of the pulp, leaving some to be poured into the jar with the honey. The mixture was a half gallon total, and was put into a gallon jug, then pure water added to get a gallon mixture, and let some out for head space, then pitched the yeast. (Lalvin 71B) The original gravity measurement is 1.110. I've not run into a problem as of yet using balloons with a few holes in them as air locks yet, and am using one for this project. Your thoughts?
It's a fine method. As far as the outcome? It will likely ferment and be mead... what are you really asking? I don't use balloons, I don't recommend them, as airlocks are just so cheap and re-usable and reliable.
@@CitySteadingBrews - I suppose the underlying question basically is what your best case scenario prediction would be for something like what I'm making. Method of airlock notwithstanding.
I have a couple of questions for you. 1. Mulberries--only recently have I been able to find (on Amazon) mulberries other than white. I did find black mulberries this summer. No red. [An aside: I had a really nice mulberry tree for over 20 years and never paid it any attention.) I am happy to use the black ones for their higher antioxidant levels. My question: As these are dried fruits and not fresh, there is no juice to use, so do you have any recommendation on how to use these for either wine or mead? 2. On the topic of elderberries, I only access to dried elderberries, as well. Same question. Perhaps also elderflowers, if you have any information you can share, I'd so appreciate it. Thank you.
Hey I had a question and would like some help. I have a mead that I used 3 lbs of clover honey a cup of black berry a few orange slices and some raisins to make a a gallon. I’m not sure of my OG Gravity however now I’m at a 1.020 and it’s pretty sweet. Now horrible but I used the active fleischmann’s bread yeast. Just finished 3 weeks of fermentation and transferred to secondary container Andy thought?
What was the equation you used to determine your SG based on the gravity reading from the mulberry juice and knowing that 3lbs of honey would give you a 1.105 gravity reading? I am a complete noob when it comes to brewing however I want to get into this hobby a lot more. I just recently made my first batch of mead based on your "My first Mead" video and now I am trying to learn all that I can. For my next batch, I would like to create a sweet blueberry mead at around 15% ABV. I will be using a 1 gallon fermenter with at least 3lbs of honey and I am going to use frozen blueberries however, I just don't know how much to add. Any assistance will be appreciated and thank you for all that you do!
Can you boil mulberries (or any other fruit ) befor making wine or mead from them. Reason I'm asking is because of all the bugs and other things in fresh picked wild mulberries. Thank you if you do have time to answer me.
@@CitySteadingBrews funny enough after asking I saw a video in which you suggest freezing may help also. But none the less I was not able to find fresh cherries, so I added more of the Cherry juice and honey. Only this time instead of tart I used regular cherry juice. Plus sprayed mead all over the kitchen... hours cleaning... but it tasted good.
Hi Brian and Derica, quick question, have you had much experience when honey crystallised? I have just made the must for a cranberry mead and some of the honey I used was crystallised and is currently at the bottom of my carboy! Will this eventually dissolve? Or do I need to do something? Thanks
Possible. Yes. You would know because your fermentation wouldn’t start even after 3-5 days. Yeast have to build a colony as the first step, so if there isn’t enough viable yeast to do that... you underpitched, but in most cases, it will still work, just may take longer.
Well, without honey it would be wine, not mead, but you can do it, yes. You'll need about 20 lbs of mulberries for a gallon of wine, and it's a whole other process... one we plan to show soon!
@@CitySteadingBrews sorry! I should have been more clear. I meant all Mulberry juice plus the honey, but no water. Sounds like that should be possible? I look forward to the Mulberry wine vid. I put away about fifty pounds this year alone!
@@CitySteadingBrews Just racked mine for the first time. Significantly different color than yours since I used so many berries. You can't see through a shot glass of it AT ALL! Super happy with the taste so far! Thanks for sharing your knowledge!!
Speaking of freezing, I really want to make dandelion, right now I only have like 5 or 10 buds in my yard/day.... would they be good frozen? And would you like me to mail you some dandelions when I can actually collect a gallon bag a day?
@@mycrazylifewfawnlisette3582 I've made dandelion wine (not mead) in the past and just used the dryed petals. It's hard to get the amount right because most recipes use fresh petals, but I still got a nice floral scent. Hope this helps.
I realise you posted your question nine months ago... but as it’s not dandelion season yet and as you might consider making dandelion wine this coming season, I’m taking a stab at answering this one. In my neck of the woods we make dandelion jelly and I have frozen the petals (make sure you remove the green parts, they’re very bitter). What I do is I pluck the petals off my daily haul, put them in a ziplock bag and freeze them. As soon asI’ve got two frozen bags I kind of set up a collection and freezing cycle: Walk to the freezer, add the freshly frozen (smaller) bag to the older (larger) bag, stash the new bag with unfrozen petals in the freezer alongside. The reason for this is I want to prevent the fresh petals from possibly causing major temperature variations in what I’ve taken so much pains to collect. As soon as I’ve got plenty of petals I make my jelly. Now you’ve given me the idea of a dandelion wine or mead.... thanks!
Racked 2 1/2 gal. Oregon Grape (Mahonia aquifolium) this pm....potential abv 15 %....used red star montrachet yeast......the taste potential.....awesome.........let ya know in 3-6 mths......(about ice out on the creeks....)
@@CitySteadingBrews I’ve been thinking about it and since I use your video’s to learn from figured I’d ask in case you had tried it and didn’t post it, you 2 are awesome and have helped me out so much so thank you!
Can someone please tell me what is the name of that suction device Brian is using at 16:24? English is not my native language, so I cant find it on ebay or amazon. Thank you! edit: dropper
Different types of mulberry can be poisonous and must be eaten or used within a specific time to make them not so potent. Any experience with this at all? Or any funky "feelings" when drinking Morat? lol
With that amount of berries I have a feeling I need to buy more mixed berries for a mixed berry mead. I only have one, 1 pound bag of frozen mixed berries lol.
I’ve been making mead for a little over a year, thanks to your videos. Some friends asked me if I had use for mulberries in mead. Came back to RUclips to find y’all made a mulberry mead. Thank you for getting me ready to embark on a new adventure.
City Steady Carboy Watch - live streaming of the fermentation as it happens under Brian's desk!
That... would be a long, boring video, lol.
You are my favorite brewers to watch! I love that you dont use chemicals!! Thank you!!
Thank YOU for watching!
I've been living in my current home for 3 years now, have a mulberry tree on the end of my property. Knew the berries were edible and healthy for you, but I didn't have a clue what they were called. Up until this week I realized hey you could probably make some wine out of this. So for the past couple days my kids and I have been collecting the berries from our tree reflated tarp out with a couple of the kiddie pools at the bottom of it and we're hoping to collect enough mulberries to make some wine as well as some mead.
Very excited here in the next couple weeks I should have enough berries to start.
Also, you both have a theme song for the red bucket but you don't for your shacking Brian. You guys need to fix that. 😋
You ar the masters of making the mead !!!
I'm revisiting this video because I had a glut of mulberries from my trees this year, many pounds of them sit in the freezer right now. I can't wait to make a mead with them!
We freeze ours every season too. Make great wines, mead, pie and jam!
"It's really simple, you don't have to babysit it."
That's seriously the hardest part for me. Lol.
That is what I love the most about making mead. It is very forgiving when life "gets in the way".
Good. Your the only mead making channel I watch. Your informative and entertaining.
I love this channel. You guys are so down to earth and easy to watch. Keep it up!!!
I love your videos so much, I've made six batches in the past few months with your videos help.
Love ya guys, learning tons, thanks so much from Eastern North Carolina.
Made the 1st 10 comments, woot!
Omg you guys!! There are Mulberries EVERYWHERE here in Indiana. Oh this gives me ideas!!!! Much love! Great video!
Like your videos...we do most of our mead in a six gallon fermenter...no chemicals, nutrients, nothing. Always turns out just fine. Same with our pomegranate wine and tart cherry wines
Honey is magic. It kills the bad stuff and loves yeast and fruit.
I'm glad to see you guys make this video. I actually started a batch of mulberry mead about 3 months ago. It is very refreshing to see your all have a very similar experience. I actually racked my 5 gallons into a 10 gallon barrel a couple of weeks ago to age longer. My mead after racking was actually pretty boozy (15% abv) and needed more aging. I hope the barrel will really mellow it out.
Awesome stuff...getting ready to venture out on my own and make my first mead
you must have the single largest desk in all of Florida. Since I've been watching, there has to be at least 15-20 carboys under it!
This was the video they came up for your experiment. Cheers!
Lol
I have a great solution for the issue of stirring my 5 gallon batches. I add everything to a pail and use a sanitized paint mixer attachment for my drill. Then I add it into my carboy.
You guys are great! I watch almost all of your videos. Currently have a batch of "super simple cyser" going in the closet. Started on Oct 2nd. Still fermenting happily. :)
Thank you guys
Almost??? :(
Jk, thanks!
@@CitySteadingBrews almost, as in I watch all the brewing videos. Havent gotten to all of the other videos yet, or your other new channel. You put out so many videos its hard to keep up ;) hahaha
We had a Mulberry tree in the back yard when I was a kid , the Stump is still there . I have an Aloe Patch around it in now . Good wood , it hadn't rotted . It was an old tree tho . 🤠
I just love your channel! So many interesting recipes to try!! Also, my cherry mead is finally where I can drink it! It is delicious!
Great video! I am now searching for mulberry trees in Stockholm.
I usually take the plastic cap off of the air lock and put a piece of plastic wrap on with a little rubber band holding it in place. Then I poke a few tiny holes with a needle. That'll keep even the gnats and fruit flies out.
you two rock. I always love your videos and this one is as always a great one, thank you two for all the love and hard work you put into this channel and the interactions, we can tell this brand means a lot to yall because it shows.
Just found you guys and love your videos... thank you as a newbie just trying to get my head around everything mead making...
Bet the mead is good stuff! I made some mulberry wine couple of years ago. Everyone loved it!!!
I've got some in Secondary right now (Mullberry Wine). The taste I tried when I moved it was VERY tannic. Waiting to see how it settles.
There is just something relaxing about these videos. I picked up some unfiltered clover honey from a farmers market in Virginia when I was traveling threw that area recently. Thinking about making it into a mead paired with root beer extract, cinnamon, and possibly this vanilla hickory syrup I found. Though not entirely sure if a 8 oz bottle of the syrup is going to have enough of a flavor impact on a 1 gallon mead batch.
I like your idea of using root beer extract. Meadowsweet has been used for hundreds of years as a mead spice and has an aroma that is quite similar to rootbeer. I've got a meadowsweet spiced mead in storage right now that I've got very high hopes for. Good luck!
@@Hin_Håle How did it go?
Like your videos. You keep it simple. Words to live by, keep it simple silly. Was weeding the raised bed when I saw a ripe mulberry, the neighbor's tree overhangs the yard. Not enough to do any good. Thanks for sharing.
Hey guys! I doubt youll remember but i made blackberry mead a couple of months ago. I also put some sloe-cinnamon mead to brew (infusing anisette with sloe berries is a very traditional thing to do here and i thought id give it a try with the mead). Lastly, i also started a traditional mead, using your traditional mead vid as a reference and making my own adjustments to it. Ill have the first two bottled and ready this 30th, right on time for halloween, and the traditional one will be ready for secondary fermentation the same day (so technically i could drink that too). The blackberry one turned out to be something in between wine and cider, with wine colour but not as much mouth feel, and more sour, like cider and sadly, there was no sign of blackberry in the taste. I think im gonna backsweeten it with hone once its done. The sloe one however, tasted absolutely delicious and since i only made 75cl to try it out i intend to do much more next autumn. The other one i havent tried yet but its looking good. Thanks for the vids guys, youre super cool. Keep up the awesome work!
I just bottled my first mead about a month ago. I’ve been contemplating starting a new one. I seen the video pop up and thought it must be a sign lol. Now to decide what fruit to use.
If you are near a Trader Joe's store, the 100% blueberry and cranberry work well (3 qts for a 6 gallon batch). I have also always had great results with blackberry puree (Vintage Harvest, 2 48 oz. cans for a 6 gallon batch).
Unfortunately I don’t have a Trader Joe’s near me. But I found 1 about 2 hours away if I take a trip that way I’ll definitely stop by and check into buying it. That sounds good!!
I don't know about you, but I like watching the must burp and gurgle in the air lock...it's sort of like babysitting, just for the first couple of days...then it goes into the dark recesses of my kitchen cabinet. :)
Haven't done a meed yet. Done several batches of wine. Mulberries are the best.
Lazy Pup Brew Works
Just started on a batch of mesquite bean/algarita wine. Im excited to see how it goes. Ive enjoyed yalls channel & have learned a lot from watching yall!
I love you guys, you make great videos.
I just picked a gallons worth of Mulberries and I knew exactly where to go.
I am very happy for discovering your channel. I am amateurly home brewing for little more than 6 months but in that time i brew more than 25 batches of wine. Recently, thanks to you two, i made 3 batches of mead. I have a question for you. I have mullbery tree in my yard. I want to make wine from them. Should i use tea in this wine too?
I love TRBOS. TRBOS' music, not so much. Lol 😁 Love you guys
We need an interview with TRBOS. Find out it’s story.
TURBOS started his life as a small honey bottle. As he grew in stature, he also grew in responsibility, gradually becoming a small bucket. Eventually he grew large enough to graduate to the awesome position of White Bucket of Levitation. While this was an important and prestigious, position, he still felt as though something was missing. He couldn’t quite put his finger on the cause of his malaise. One day, Derica turned to Brian and said, “We need a bigger bucket.”
Turbos saw his chance and grabbed it with both hand(les), thus becoming The Red Bucket Of Sanitization. Name change and all.
@@jeanmartin6410 Love that!
@@eddavanleemputten9232 thank you for reading it!
I made a morat last year, can't remember the numbers right now, but i used lalvin 71B - 1122 and wildflower honey, the first month was undrinkable, right now with over 10 months i can say it's an awesome mead, i'm glad to see anotherone giving this mulberry mead a chance.
If i ever try ti replicate i would change my yeast to safeale t58, it works great at temperatures around 21°C without any off flavours, you should give it a little chance. There's a plus, it's a beast, and ferments super fast even with high OGs
I’m happy I discovered your channel because I’ll be creating my very first mead using mulberrys from our own tree soon.
I also started drying out some leaves for tea. Did you find the mulberry tea added much in the end?
The leaves are just a bit of nutrition for the yeast really. Maybe some tannins too.
I've now started something similar using strawberries for the same process. In case people were curious ~3lb of whole strawberries (bought frozen and thawed) will give ~1L of a thick juice on the smallest mill setting and that is ~0.5L of juice when strained with something like a nut bag. My question at this point is that due to the thicker juice I have a thin pulp "cap". I expect this to drop down at some point but do I need to mix it in everyday as if it was a fruit cap? Its less than an inch thick. I tried to swirl my fermenter to keep it wet but it doesn't work as well in the Little Big mouth Bubbler. It is apparently thick enough to trap some CO2 bubbles underneath of it though because when I shifted it, a lot of bubbles formed and my airlock went wild for a little bit. Its otherwise been a slower fermentation by the airlock bubbles but now I'm thinking the gases have just been getting trapped.
I'd mix that up every day to keep the cap wet!
Nice video
Sounds grate
I would of passed the extra water through the mulberry pulp to get any residual flavours/sugar.
You should do a video on yeast and the difference in tolerance of the different yeasts. A lot of people don't know the differences.
We talk about it. Sure, could explain more but honestly there are thousands of yeasts, hard to do a comprehensive video on that.
@@CitySteadingBrews just like the basics. Bread yeast, d47, lavin 116 just as an idea of different tolerance. Right now I'm using a lot of the lavin k1v 116 because I bought to much of it.
Not like a full comparison, but a basics type video.
So, when are you folks going to do a spruce beer?
When I get a supply of spruce. It doesn't grow in our tropical climate.
Fun video. Thanks for making and sharing. I live in coastal San Diego county and have 8 mulberry trees as well. I think there are enough mulberry varieties that can grow in just about every state. Not sure of extreme winter like Alaska or tropical areas like Hawaii. They are one of my favorite fruits and made quite a few meads with them. Do you know what varieties you have?
Not really sure, no... sorry.
Just discovered Brian and Derica on you tube. Im hooked and have started a few brews .
But what about Blackberry mead its blackberry season here in Australia and it would be good to get a brew going.
whats your basic brew recipe?
I like mulberries, not wild about the purple bird droppings. 😂
I love your vid's and keep up the excellent content.
I'm looking at all the tannins sat in your grinder (the solids), get them in the ferment. It will take longer for the wine to mature but it's the tannins that make...well..wine (long molecule chains.. bla..bla..bla look it up ).
Tannins don't make wine, they add to mouth feel. Trust me, there will be plenty of tannins. The tea adds some, the bits that came through add more. Mulberries are very tart so I didn't want to overdo the tannins.
Hello Brian and Derica! Can you guys talk about kombucha? The prospect of a low abv refreshing drink that I can drown myself in just sounds so perfect. I'd like to see your take on it and of course how to make it.
Maybe someday, but in all honesty, I don’t like it, that’s why we’ve never done a video on it.
Sure looking forward to that mulberry WINE video! I'm assuming you haven't done one yet, I couldn't find it if you did. Off the top of your head, what's your recipe for a gallon of sweet mulberry wine?
Dear Brian and Dericca, i love your videos. i am waiting for the days you make a video of making classic grape wine from GRAPES :) :)
Hello so I started a batch on June 27th I didn't use much honey but I used a gallon carboy. We had some issues in our basement over the weekend (general around 70 degrees down there) and I figured it would be smarter to move it up stairs due to the issue the temp during the day upstairs can reach heights of almost 80 (Our homes was built in the 1930 and the ac unit is not large enough to handle a home this large.) I noticed it was beginning to slow down over the past couple of weeks and is not bubbling at all. Do you think it is time to rack or did the change in temperature stop the fermentation. Let me know what recommendations you have. Thanks!
Best way is to take a reading. It might be done? But without knowing anything about what you made or gravity readings, it's hard to say. Also 70-80f is totally fine. That's what we do.
@@CitySteadingBrews I don't have another gallon carboy to rack to. Will it clear once bottled? The first batch I made I racked and let it clear completely before bottling
I clear before bottling, or you get sediment in your bottles.
"That is called 'pitching yeast.'"
Or, inoculating. Inoculate means
to add a microbe, to some item.
Yes, you were inoculated for some
diseases, as a child. The doctor
actually infected you with a damaged
microbe, to cause resistance to that
disease. Sometimes, a slightly
different microbe was used. Using
cow pox, made someone immune from
small pox.
(Sorry to ramble, guys!)
steve
Great content! Do you guys have a recipe for a blackberry vanilla mead?
We do not, sorry.
@City Steading Brews I figured since I couldn't fine one on your channel so here is my second thought: use the Vicking Blood 2020 recipe and exchange the cherries with blackberries since from what I can tell thet have a similar sugar content. Also exchange the cinnamon stick for a vanilla bean. I'm still very new to this so I may be way off...lol
I love the Atlantis: the lost empire reference
I have used that companies orange blossom to great results! Somehow I didn't know they had wildflower too 0_o. So far one of my favorites from amazon has been star thistle honey from sleeping bear farms, might give that a try sometime :). I've been wanting to make a mulberry and an elderberry mead for a while. I can wait to hear how this one turns out.
Happy New Year guys! I'm wondering why you don't add the mulberries as a puree and instead only use the juice. I'm about to make a raspeberry melomel and recipes i've seen use puree. I know I shouldn't mix different recipes (and i won't, i promise) but i wanted to know if you never use puree or if using the juice is only good for Mulberries. I made a raspberry wine with puree and was disapointed in the amount of product I lost because of all the sediment left, so when i saw you used just the juice i felt hopeful. Than you so much in advance, your videos are extremly useful.
Less mess as whole berries. Also, those tiny seeds get mashed up and don't taste too good in your mead.
@@CitySteadingBrews Thank you for the reply. Only Mulberry seeds add that not so good flavor, or in you experience fruit seeds in general add off flavor?
@@GramNothung My grandmother used to say berry seeds make beers and wines bitter and harsh. As I have little to no experience with berry wines and meads, I wouldn’t know myself. But it does make sense. So getting the berries through a food mill or even a juicer would rid you of the seeds but extract some of the tannins that come out of the fruit and fruit’s skins. Adding tea would add tannins and nutrients too, I guess. And then there’s the added advantage of less mess when racking.
@@eddavanleemputten9232 Thx for the reply mate! As i froze the berries, i could extract a lot of juice. I'm gonna make this mead tomorrow and i plan on using the juice and putting what i can get of the fruits (without the seeds) in a bag. We'll see how it turns out. PS: i made a raspberry jam wine (similar to CSMead's strawberry wine), and though i lost a bit in the racking due to all the sediment, it was exquisite, so even if i lost a bit, it was worth it.
@@GramNothung - Keep us appraised on how that mead turns out! I’ve got a date-and-tea mead going now, my daughter’s got a 5-litre fermenter with traditional mead going for a school project, and I can’t wait to have cupboard space freed up to start another brew. I’ll have to wait. Tiny house, even tinier kitchen and the one kitchen cabinet I’ve declared to be the ‘brewing cabinet’ is the only place I can safely keep the vessels just in case one gets a little too happy and overflows. Berry wine or mead is on my wish-list though.
I have actually had a couple mosquitoes get into my airlocks through the cap holes.
you do make a face. lol. but that's what makes these videos entertaining.
Before I watched this video, just a few days ago, I started a berry blend, (Raspberry, Black Berry, Blue Berry, Strawberry) with 3 pounds of Sour Wood Honey, but went about it a little differently than juicing the berries. I'm curious... with your experience, what would your thoughts be on a possible outcome? (method used is in next line. :)
What I did was to boil the berries, squishing them into the water turning it all into pulp and kept it boiling for a bit until I was sure I got as much flavor out of it as possible. I scooped out a lot of the pulp, leaving some to be poured into the jar with the honey. The mixture was a half gallon total, and was put into a gallon jug, then pure water added to get a gallon mixture, and let some out for head space, then pitched the yeast. (Lalvin 71B) The original gravity measurement is 1.110. I've not run into a problem as of yet using balloons with a few holes in them as air locks yet, and am using one for this project.
Your thoughts?
It's a fine method. As far as the outcome? It will likely ferment and be mead... what are you really asking? I don't use balloons, I don't recommend them, as airlocks are just so cheap and re-usable and reliable.
@@CitySteadingBrews - I suppose the underlying question basically is what your best case scenario prediction would be for something like what I'm making. Method of airlock notwithstanding.
Quick question, would i be able to use this recipe as a basis for a blackberry mead (just swap the mulberry to blackberry)?
Yes.
Would I be able to use some wild mulberry I have around my house.
That’s what we used :)
How long is too long too leave it? What if someone were to turn the left over fiber into a mush and make a separate mead out of it?
I have a couple of questions for you.
1. Mulberries--only recently have I been able to find (on Amazon) mulberries other than white. I did find black mulberries this summer. No red. [An aside: I had a really nice mulberry tree for over 20 years and never paid it any attention.) I am happy to use the black ones for their higher antioxidant levels. My question: As these are dried fruits and not fresh, there is no juice to use, so do you have any recommendation on how to use these for either wine or mead?
2. On the topic of elderberries, I only access to dried elderberries, as well. Same question. Perhaps also elderflowers, if you have any information you can share, I'd so appreciate it.
Thank you.
Would you steep the dried fruit or flowers as you did in your date wine?
oooooooooooh my my my! This sounds absolutely DELICIOUS! ♥
may have to go to my old stomping grounds next time the wild mulberry trees are ready to pick after watching this....same with the wild plums.
Hey I had a question and would like some help. I have a mead that I used 3 lbs of clover honey a cup of black berry a few orange slices and some raisins to make a a gallon. I’m not sure of my OG Gravity however now I’m at a 1.020 and it’s pretty sweet. Now horrible but I used the active fleischmann’s bread yeast. Just finished 3 weeks of fermentation and transferred to secondary container Andy thought?
Are you sure it was finished? ruclips.net/video/hsOd9rWRcSU/видео.html
Hi, could some please tell me what kind of juicer is being used in the vid? I would like to find one like that. Thanks
What was the equation you used to determine your SG based on the gravity reading from the mulberry juice and knowing that 3lbs of honey would give you a 1.105 gravity reading? I am a complete noob when it comes to brewing however I want to get into this hobby a lot more. I just recently made my first batch of mead based on your "My first Mead" video and now I am trying to learn all that I can. For my next batch, I would like to create a sweet blueberry mead at around 15% ABV. I will be using a 1 gallon fermenter with at least 3lbs of honey and I am going to use frozen blueberries however, I just don't know how much to add. Any assistance will be appreciated and thank you for all that you do!
0.035 gravity per pound of honey in a gallon of must.
For blueberries, I'd use 2 lbs and 3 lbs of honey for 71B yeast. Other yeasts will require different recipes.
@@CitySteadingBrews Thank you! I cannot wait to get started on my second batch.
@@CitySteadingBrews Should I add any tea to this particular batch?
Is there any downside to using the whole fruit in a brew bag? Thinking about doing this in a little big mouth bubbler and a brew bag.
Not really no. I just find bags annoying.
Can you boil mulberries (or any other fruit ) befor making wine or mead from them.
Reason I'm asking is because of all the bugs and other things in fresh picked wild mulberries.
Thank you if you do have time to answer me.
Yes, you can boil fruit if you wish to err on the safe side. Just make sure that your mixture is cool enough before adding the yeast.
I'm a simple wolf mead is the water of life
On the back sweetening if i want to use fruit should I heat them first to kill off any unwanted critters that may cause an infection?
Just wash them good, let them soak in a sinkful of water and you'd be shocked what comes off.
@@CitySteadingBrews funny enough after asking I saw a video in which you suggest freezing may help also. But none the less I was not able to find fresh cherries, so I added more of the Cherry juice and honey. Only this time instead of tart I used regular cherry juice. Plus sprayed mead all over the kitchen... hours cleaning... but it tasted good.
Hi Brian and Derica, quick question, have you had much experience when honey crystallised? I have just made the must for a cranberry mead and some of the honey I used was crystallised and is currently at the bottom of my carboy! Will this eventually dissolve? Or do I need to do something? Thanks
Put the container of homey in warm water, it will loosen up.
@@CitySteadingBrews thanks unfortunately I have already put the honey in the carboy with the rest of the must.
@@owenbooler3184 don't worry, will still ferment, albeit a bit slower.
How do u make a black berry mead have u used LALVIN 4×4 befor
Have you made Mulberry wine?
What if primary ferment is done and I’m cold crashing it? Can too much or too little headroom in my cold crashing container cause any issues?
Nope. It’s not likely you will promote an infection at cold crash temps.
Awesome thanks!
Could I use dried mulberries like you would raisins?
I suppose you could yes.
could you introduce a heavier gas into the container prior to capping to prevent oxygenation later in fermentation? Like co2
There's already CO2 coming out of suspension.
@@CitySteadingBrews lol, I didn't even think of that
Funny that you put this up today. Junt juiced 20 pounds of those highly staining buggers
Is it possible to under pitch yeast and if so how can I tell if I have?
Possible. Yes. You would know because your fermentation wouldn’t start even after 3-5 days. Yeast have to build a colony as the first step, so if there isn’t enough viable yeast to do that... you underpitched, but in most cases, it will still work, just may take longer.
I have a TON of mulberries... do you think I can make it with 100% mulberry juice? Or will that throw off the gravity? (this will be my first mead!)
Well, without honey it would be wine, not mead, but you can do it, yes. You'll need about 20 lbs of mulberries for a gallon of wine, and it's a whole other process... one we plan to show soon!
@@CitySteadingBrews sorry! I should have been more clear. I meant all Mulberry juice plus the honey, but no water. Sounds like that should be possible? I look forward to the Mulberry wine vid. I put away about fifty pounds this year alone!
Oh definitely you can do that.
@@CitySteadingBrews Just racked mine for the first time. Significantly different color than yours since I used so many berries. You can't see through a shot glass of it AT ALL! Super happy with the taste so far! Thanks for sharing your knowledge!!
20:30 have you tried the screw on caps for the carboys with the hole for the airlock?
No, I need to though.
Speaking of freezing, I really want to make dandelion, right now I only have like 5 or 10 buds in my yard/day.... would they be good frozen?
And would you like me to mail you some dandelions when I can actually collect a gallon bag a day?
I have no idea if freezing them is good or bad! I know they don't grow here though. Lemme check on that.
@@CitySteadingBrews my only other option would be to let the petals dry out. Or wait till there's a ton!
@@mycrazylifewfawnlisette3582 I've made dandelion wine (not mead) in the past and just used the dryed petals. It's hard to get the amount right because most recipes use fresh petals, but I still got a nice floral scent. Hope this helps.
@@GramNothung I've made a couple batches of both wine and mead now. I haven't tried w dried petals yet
I realise you posted your question nine months ago... but as it’s not dandelion season yet and as you might consider making dandelion wine this coming season, I’m taking a stab at answering this one.
In my neck of the woods we make dandelion jelly and I have frozen the petals (make sure you remove the green parts, they’re very bitter). What I do is I pluck the petals off my daily haul, put them in a ziplock bag and freeze them. As soon asI’ve got two frozen bags I kind of set up a collection and freezing cycle:
Walk to the freezer, add the freshly frozen (smaller) bag to the older (larger) bag, stash the new bag with unfrozen petals in the freezer alongside. The reason for this is I want to prevent the fresh petals from possibly causing major temperature variations in what I’ve taken so much pains to collect. As soon as I’ve got plenty of petals I make my jelly. Now you’ve given me the idea of a dandelion wine or mead.... thanks!
Now I wish I had access to mulberries...
How much for how much , do you get for selling and sending !!?
We don’t as that is illegal since we are not a licensed meadery or winery.
Racked 2 1/2 gal. Oregon Grape (Mahonia aquifolium) this pm....potential abv 15 %....used red star montrachet yeast......the taste potential.....awesome.........let ya know in 3-6 mths......(about ice out on the creeks....)
Have you ever used avocado honey?
Hmm, no, I don't think so.
@@CitySteadingBrews I’ve been thinking about it and since I use your video’s to learn from figured I’d ask in case you had tried it and didn’t post it, you 2 are awesome and have helped me out so much so thank you!
Can someone please tell me what is the name of that suction device Brian is using at 16:24? English is not my native language, so I cant find it on ebay or amazon. Thank you!
edit: dropper
Autosiphon.
Different types of mulberry can be poisonous and must be eaten or used within a specific time to make them not so potent. Any experience with this at all? Or any funky "feelings" when drinking Morat? lol
Really only unripe berries and the sap are toxic as I understand it.
With that amount of berries I have a feeling I need to buy more mixed berries for a mixed berry mead. I only have one, 1 pound bag of frozen mixed berries lol.
Just curious why letting primary fermentation go on for a month?
It can easily take about that long, give or take, and I like to let them sit instead of rushing.
There is no harm in leaving it for a while.
Next they will make BORAT.. :D :D
Y'all should make a prickly pear mead!
We'd need a supply of prickly pear first.
I like that color now I am eyeballing my mulberry tree.
We collect the ripe berries and freeze them until we have enough to brew with.
can you make an elderberry mead?
We have many times! Even today's video is about Elderberry mead. ruclips.net/video/vQP5CkndsJo/видео.html
So is a blueberry mead a Borat?
No, but... funny.
How did this turn out
Link to the next in the series is in the description: Link to Part 2: Morat Racking: ruclips.net/video/yxZfZ6EhNRs/видео.html
What’s the difference between wine and a mead?
Honey.
@@CitySteadingBrews Thanks bro!