Making an EASY Pineapple Mead at Home - Pineapple Honey Wine Recipe

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Pineapple Mead (Pineapple Honey Wine) How To Make Mead. We've made pineapple mead before but not in a video. We've been tasting it for 4 years and it just gets better every time! Soooo, we decided to make a new recipe of Pineapple Mead, aka Pineapple Honey Wine and see if we can make a better mead this time.
00:00 We're Making Pineapple Mead
04:40 Adding the Fruit
07:50 Adding Wood for Tannins
17:30 Taking an Original Specific Gravity Reading
20:15 Taking Notes on the Mead Making Recipe
21:03 Fermentation becoming Active
22:18 First Gravity Reading Check with a Hydrometer
26:57 Final Gravity Reading
28:13 Racking and Adding Additional Fruit
33:54 Confirming there was no Further Fermentation
35:33 How much Alcohol is in this Pineapple Mead?
38:19 Final Specific Gravity Reading and Backsweetening
45:25 Bottling
47:25 Tasting
50:06 Comparing New Pineapple Mead to 4 Year old Pineapple mead
Ingredients:
2 pounds Thawed Pineapple Chunks
1 French Oak: barrelcharwood.com/
1 Pack Red Star Premier Classique Wine Yeast: amzn.to/3HxjLt3
2 grams Fermaid O: amzn.to/3tIVkmW
1/4 Cup Raisins: amzn.to/39vFpkS
3 pounds Sweet Squeeze Wildflower: amzn.to/3MVdx7u
120 fluid ounces of Water
Additions:
2 pounds Thawed Pineapple Chunks
Back Sweeten:
8 ounces (227 grams) Bevy's Bees Honey: bevyshoneybees@gmail.com
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#pineapplemead #pineapplehoneywine #citysteadingbrews #mead

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Опубликовано:

12 июл 2024

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Комментарии : 444

@TheDeadNord 2 года назад

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!

@TheDeadNord 2 года назад

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

@CitySteadingBrews 2 года назад

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.

@dhudach Год назад

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.

@CitySteadingBrews Год назад

Thanks and glad it does not go unnoticed!

@psiked 3 месяца назад

Jazz hands! Trbos needs jazz hands

@xidkid Год назад

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.

@scottaustin5290 2 года назад

Restating things also makes them sink in I’ve been fallowing quite close and enjoy all

@CitySteadingBrews 2 года назад

Yes! And it is always someone’s first time receiving this information. Thank you for watching!

@Chewie-st1pi 2 года назад

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

@philhubb5885 2 года назад

Every alcoholic dreams of having these guys as neighbors.

@CitySteadingBrews 2 года назад

It would be helpful as we tend to have far too many bottles sitting around!

@micahestep7679 2 года назад

Friends don't let friends walk back next door....through the flower beds!

@daphnegarrard7807 5 месяцев назад

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

@micahestep7679 2 года назад

If you hear your wood in an oven at 300 degrees for 20-30 minutes before using it it will make the oils in the wood more available. It will also make your house smell nice. 🙂

@davidmathieson8661 2 года назад

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

@bostjerndahl1779 2 года назад

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!!!!!!".

@eddavanleemputten9232 2 года назад

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.

@AndiDawsonVO 2 года назад

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!

@system6195 2 года назад

LOVE LOVE!!! The one hour format.

@hantms 2 года назад

Love it that this is a single video of the entire process! 💖

@D_Halvig 2 года назад

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

@TwistedMinds69 Год назад

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 :)

@CitySteadingBrews Год назад

Thank you!

@AW-sp5io 2 года назад

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.

@RayneNaegwyn 2 года назад

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!

@keithreding1828 Год назад

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.

@gregdavey4897 2 года назад

Doh!! I was so looking forward to the turbos 😂👊👍! Great job, love your recipes, and vids, always entertaining 👊🍷👍

@fredmarzillier750 2 года назад

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

@vanessalujano7869 Год назад

I love your guys interaction 👍

@kevinboettler7342 2 года назад

AWESOME video guys

@jonahex8463 2 года назад

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.😊👍🏻

@micahestep7679 2 года назад

I did a mead with pineapple as well. I added a small amount of unsweetened coconut flakes and a smidge of vanilla bean. The coconut flavor completely took over unfortunately. However, it was still very drinkable. You've inspired me to try again.

@smoke4824 2 года назад

Perhaps drink it with sparkling pineapple water?

@_Gecko 2 года назад

Ooh, piña colada mead

@micahestep7679 2 года назад

@@_Gecko that's what I was shooting for!

@micahestep7679 2 года назад

@@smoke4824 good idea 💡.

@catchthis7563 Год назад

would you like to chare the recipe my friend?

@TheWonderwy 2 года назад

Wow, big big difference. This was very educational and highly entertaining . Thanks for sharing guys. Take care and GOD bless.

@threateningaurapins6798 2 года назад

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!

@justtoobefrank7720 2 года назад

I'm gonna make this! Great Idea for a mead!

@nilstorngren9902 2 месяца назад

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 2 месяца назад

You are welcome.

@nomadjon4465 2 года назад

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.

@alexcan669 2 года назад

I love this long videos! I need to try this mead

@johnshaw6702 2 года назад

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.

@DocBrew69 2 года назад

Bottling my Pina Colada Wine today. A very tasty experiment. It will be interesting to see this mead progress

@micahestep7679 2 года назад

Birds of a feather flock together. Rock on!

@AndrewNuttall 5 месяцев назад

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.

@dockofthebaycountrywines69 2 года назад

Great video! Amazing how the fruits and juices differ in flavor.

@darrenkalpitna 2 года назад

What a great video, I learn a lot from u both about mead and gonna make my 1st batch for my essay ❤️ from Indonesia

@yourmetalgod69 2 года назад

I love that you guys have changed your methods over time. I have as well and every brew tuber I watch has as well, just goes to show, if you stop learning your dead haha.

@fustratedfisher Месяц назад

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.

@CitySteadingBrews Месяц назад

Thanks! Glad you enjoy our show.

@ibanez7736 2 года назад

Very cool will try this one

@TheObsidianwolf1105 2 года назад

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!

@nilstorngren9902 2 месяца назад

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

@CitySteadingBrews 2 месяца назад

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".

@keithmcauslan943 2 года назад

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.

@ruthwible2309 Год назад

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

@CitySteadingBrews Год назад

Awesome! Happy to have helped!

@dnavanzat1 2 года назад

That was too funny, and it needs to be a shirt: “They’re drinkable right now!”

@gusecheverri7439 2 года назад

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.

@Wesleycreardon Год назад

2 minutes in and I can already tell that I'm going to enjoy learning from you

@CitySteadingBrews Год назад

Wow, thanks!

@Wesleycreardon Год назад

@@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?

@CitySteadingBrews Год назад

Do it in conditioning phase so you can pull the stick when it’s released enough.

@monteazulseymour1518 Год назад

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.

@CitySteadingBrews Год назад

Here’s to a speedy recovery!

@tommy605 2 года назад

Reminder, "best before" does not mean "bad after"

@daigledj 2 года назад

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.

@billbucktube 2 года назад

Sounds good! I like pineapple and raisins. Both of those in mead! Hmmm...

@xmarksthespot7708 2 года назад

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?

@CitySteadingBrews 2 года назад

It could be oxidizing yes. Even wine doesn’t “go bad”, it oxidizes and can taste flat or less than the original.

@queenofroses09 2 года назад

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!

@CitySteadingBrews 2 года назад

Shh… 😉😎🤪 Happy Brewing!

@micahestep7679 2 года назад

Synergy!

@micahestep7679 2 года назад

Synergy!

@micahestep7679 2 года назад

@@julietardos5044 thank you for the correction ma'am you are correct, that would be more appropriate.

@stanleygrover2162 2 года назад

Watched Viking blood great video! Left some comments on it. Keep making mead videos!

@CitySteadingBrews 2 года назад

Thanks for watching!

@BruceMichaelAnderson Год назад

Thanks for the Idea ... I am using this to make a variation of burnt mead for my wedding anniversary

@CitySteadingBrews Год назад

Sounds great! I hope your anniversary is filled with happy memories and you create some new ones to share next year!

@edwardcunningham6315 Год назад

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?😃🤣😋 👍🙏

@TipsyCHUBBZ 2 года назад

Ever make Tepache? It calls for pineapple skin for the natural yeast and bacteria.

@needformead9540 2 года назад

I just started a 6 gallon batch of Pineapple habanero Mead.

@micahestep7679 2 года назад

I'll head that way in a few weeks! Sounds delicious 😋

@madusan1 2 года назад

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 :( ]

@jakematthews6982 2 года назад

Interesting fact, archaeologists have found sealed jars of honey inside ancient tombs that have been there for thousands of years and the honey was still good.

@micahestep7679 2 года назад

I've heard the same thing.

@williamedwards1822 Год назад

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

@frankybmth 2 года назад

that tannin rant was the best Kevin Smith impersonation ive ever seen in my life. @7:53

@shawndcummings 2 года назад

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.

@CitySteadingBrews 2 года назад

I’m glad it worked for you. The reason we say to avoid the oil covered fruit is because the oil could go rancid.

@jasonherrington2002 Год назад

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!

@CitySteadingBrews Год назад

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.

@yourmetalgod69 2 года назад

yeah not goona say a word... as Brians face lights up like a child getting a puppy on Christmas morning hahaha

@adammoon4087 Год назад

i made the same basic recipe except instead of using water i used coconut water . it turned out phenomenal

@CitySteadingBrews Год назад

Sounds great!

@christophermenz4942 2 года назад

When you thwacked your packet of yeast, I remembered you were wanting recommendations of names for your yeast plushy mascot.... THWACKICUS!!!

@knightmare1015 2 года назад

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.

@CitySteadingBrews 2 года назад

I'd agree except the pH of honey is already quite low, though it's still within the range that is appropriate for fermentation.

@Nicker44 Год назад

You should try making tepache sometime I would love to see your recipe!

@jamesvaughn1354 2 года назад

The great video. I'm think about making kinda pineapple beer. I been make tephech. I think spelled that wrong

@ronniebounds6474 Год назад

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!!!!

@CitySteadingBrews Год назад

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.

@thomasflecks5424 2 года назад

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.

@OUTLAW_THA_KID Год назад

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

@bencorner3772 2 года назад

Tinned fruit mead

@justincase8854 2 года назад

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

@wesp3779 2 года назад

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?

@honeylady108 2 года назад

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!

@captkarizma79 2 года назад

Could you tape the empty yeast packet to your notes, that way you always know what you used

@Nobody-11B Год назад

Good tip for the newbie. Thanks

@nemoforsberg1039 2 года назад

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.

@CitySteadingBrews 2 года назад

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.

@nemoforsberg1039 2 года назад

@@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

@MisterZ1P 2 года назад

Oaked in primary fermentation? I've always done that in post racking. Are there any Pro/Con to doing oak early?

@Dabmaster541 7 месяцев назад

Great video guys and if you were to use tea instead of the wood chunks how much and what tea would you use?

@CitySteadingBrews 7 месяцев назад

Tea does not replace oak... tea can add some tannin quality and normally we would use a cup of black tea.

@haugsteds Год назад

yes on "We're gonna drink them all right now!"

@sabin97 10 месяцев назад

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.

@CitySteadingBrews 10 месяцев назад

Nice idea!

@hondatuner5156 2 года назад

I havnt ever tried using salmonberry before.. but I live on the west coast and salmonberry harvests early. I got enough for a gallon, let's try this Native American style

@jimboultonafc Год назад

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 🇬🇧

@CitySteadingBrews Год назад

It might start fermenting again… we normally sweeten, pasteurize then put it back under airlock to age and settle.

@jimboultonafc Год назад

@CitySteadingBrews yeah that's what I thought. So pasteurisation here I come. Thank you for your very quick reply 🙂

@DONK0 2 года назад

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.

@DreNation090 6 месяцев назад

Your vidoes are very interesting and thougghtful. I have a question though, can any fruit flavoured wood chips be used in wines.

@CitySteadingBrews 6 месяцев назад

If they are food safe, yes.

@hantms 2 года назад

I found that a lot of the lees also collects in/among the fruit and even more when it's in a bag. So squeezing the bag will put lees back into the suspension. (Not necessarily a problem as it'll just fall out again during conditioning, but if you're tasting then I would taste before squeezing the bag because it'll get more bitter. )

@johnp.2267 2 года назад

The "anxious gopher" face when Brian bumped the label... I hurt myself laughing.

@BLEdits_Just_For_Fun Год назад

Hello. I'm binging through all your videos. Do you find your meads always come out dry?

@CitySteadingBrews Год назад

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.

@villeda2001 Год назад

Gonna try making this in the future to replace pineapple juice in a rum pineapple cocktail

@danc407 10 месяцев назад

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)

@CitySteadingBrews 10 месяцев назад

Just for a change of pace.

@GippslandCNC 2 года назад

LOL yeah I made pineapple vinegar (deliberately) it was the most active fermentation I'd ever seen.

@thruknobulaxii2020 Год назад

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.

@ronnie5979 Год назад

I realize this video is relatively old but that being said. Listermann brewing Co in Cincinnati Ohio has juice concentrates. They have many different flavors. I love the black Berry. I hope this comment helps.

@georgecolby7488 2 года назад

I might try your 'smoky tea' mead with pineapple (I can't remember the name of the tea.) Might be an interesting combo, I love grilling pineapple.

@CitySteadingBrews 2 года назад

That sounds like a good idea. The tea is Lapsang Souchong. And here is that video for reference: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-gs1uxNNek0M.html

@georgecolby7488 2 года назад

@@CitySteadingBrews awesome! You are the best!

@mrhappyfoot 11 месяцев назад

Have you ever heard of Lilt? It's a popular Pineapple and Grapefruit flavour soft drink in the UK made by coca cola. I've made ruby grapefruit mead before and it was amazing, sweet honey with the bitter grapefruit aftertaste, so next I will try a pineapple and grapefruit mead I think....

@cupid1313pr Год назад

What were the ranked 11 brews I would love to go watch the video and the reaction during tasting!!!

@buckshott00 Год назад

The yeast love pineapple. I've always get very vigorous fermentation with pineapple. I was wondering if you were going to use the other setup on the big mouth bubbler to avoid that but I don't know if it would have worked.

@johnschey3620 5 месяцев назад

❤

@reneaclark7689 2 года назад

Premier Classique has an alcohol tolerance of 15%. I have had it go to 17.9% trying to make a semi sweet traditional. Thank you for the video

@CitySteadingBrews 2 года назад

Curious as Amazon and Northern Brewer list it as 13%. Looking further I found some listing it as 15 like you said. I wish the manufacturers would print it on the packaging.

@reneaclark7689 2 года назад

@@CitySteadingBrews me too, it would be so helpful!

@markhanlon4312 2 года назад

I have a pound of buckwheat honey and I am getting in a cooper's ale refill in I am planning on combining them together. The ale will make 2 gallons. Any suggestions on type of yeast and amount of water would you recommend? I have a 5 gallon bucket.

@OldFatNinja Месяц назад

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?

@CitySteadingBrews Месяц назад

You say that like it's a bad thing... well, the grapefruit is, but you know what I mean.