MEAD that Tastes like SMOKE and BACON

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Mead that tastes like bacon. Yes, for real. We take honey, and a tea with smokey and bacony notes and make a mead from them! Just imagine a mead that reminds you of Islay scotch, right? For me, the smoky, bacony aroma and taste brings me back to childhood. We'll get into that in the video. Mead is just such a versatile beverage, you can make it into nearly anything you like. Even smoky and bacony.... yeah, let's make some.
Ingredients:
3 pounds Orange Blossom Honey: bevyshoneybees@gmail.com
1/2 Cup Lapsang Souchong Tea Leaves (thanks Julie!) : amzn.to/3LBAQmT
3 Tablespoons Raisins: amzn.to/39vmUNe
2 Grams Fermaid- O: amzn.to/37Xhs5l
Mangrove Jack M05 Mead Yeast (thanks Ken!): amzn.to/3vGsLIl
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1 Gallon Fermenter with Airlock: amzn.to/3kveveW
Scale: amzn.to/3KxSAOR
Stainless Steel Funnel: amzn.to/3F2N8SO
Nut Milk Bag: amzn.to/3y6ftXc
The Red Bucket of Sanitization:
Star San: amzn.to/3KFh4G4
Solid Bung: amzn.to/3kwBnuo
Digital Thermometer: amzn.to/3s4VqUW
Syringe: amzn.to/3OSxBcL
Hydrometer: amzn.to/3MCp4ZA
Graduated Cylinder: amzn.to/3Ky4urO
City-Steading Brews t-shirt: city-steading.com/product/cit...
Thwack Your Packet t-shirt: city-steading.com/product/thw...
Some items used in the making of this video (We are Amazon Affiliates and as such do receive a small commission if you purchase anything after using one of our links. There is no cost to you for this, but it does help the channel and enables us to keep bringing you content. Thank you!)
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#mead #baconmead #smokedmead

Опубликовано:

30 апр 2022

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Комментарии : 123

@LardoiseGirl1976 2 года назад

I think Lapsang Souchong hot would have been an epic line.

@nirxx 2 года назад

I've watching your videos for more 2 years now and I can't get over that you explain why you call the thumb saver bung that. and of cores that you explain everything for the people watching for the first time. Amazing dedication!

@johnp.2267 2 года назад

Smoky-bacon-honey-drink GO! Sounds like the battle cry of a very thirsty, and somewhat dim, Northern warrior with great taste.

@dockofthebaycountrywines69 2 года назад

Man that flavor and color will be spectacular!

@mervynshepherdson5163 2 года назад

G’Day guys, nice you are giving MJ’s M05 yeast a go. I have used this with many a brew for a few years now. Just a note that I have found it's a very active yeast and usually needs a bit more head room to eliminate the need for a blow off tube. As you have quoted many a time, yeast can’t read, I have had this M05 go to a surprising 22% ABV, this was the case when I used it in your recipe for Klingon Blood Wine, the yeast loved it also. Many a time I have had to step feed to get this yeast above alcohol tolerance. Yes, I could stop the fermentation, kill the yeast, sweeten and then pasteurise to make safe, that’s extra time I don’t have… LOL… looking forward to your comments and review of this yeast, what your impressions of it will be. As always, keep up the fabulous work on your channel.

@davidmathieson8661 2 года назад

I've used a few of Mangrove Jack's yeasts, cider, beer and mead. And I find them great, they always start up really quickly and the lees always seems to pack down nicely, giving off very little in the way of wispys

@robertthrelkeld4480 2 года назад

The trick is to use a thin rod laid across the top of the pouring cup, ideally one long enough to rest above the handle. We used this method with glass rods to pour corrosive chemicals in lab environments.

@roman9509 Год назад

I loved that piece of star trek trivia!

@elijahkaehler9369 2 года назад

1st brew I made I forgot to add my yeast that was hydrating and same thing happened to me lol glad to see I'm not alone

@wilibeesbuyer3666 2 года назад

Next time why not just use a pump to pump the tea into the demijon? Seems like less of a struggle. Thanks for the recipe can't wait to give it a try!

@LadyElaineLovegood 2 года назад

I remember loathing Lapsang Souchong back in college. Seeing it's been a few decades, maybe I should try it again. I look forward to seeing how the mead turns out.

@pauls4704 2 года назад

Lapsang Souchong was a great choice I think for this!

@connersanders6482 2 года назад

Just got my first must ever started today!

@CarlPapa88 2 года назад

Welcome to the community 👍 Have fun with it, but try to take notes. Easier to repeat and tweak an amazing recipe that way.

@mr.knownothing 2 года назад

I have been thinking about this for a month!!

@heartemisart700 2 года назад

Yes, finally! Lapsang Souchong Mead. Love it, Made a few batches, one with smoaked oak shavings too. WIll try this yeast soon. Great vid folks!!!

@frogjunk 2 года назад

I’m glad you mentioned the raisin type. The only good no sulphates or oils yelllow raisins I’ve found that are the super organic sultanas… for $12 a small bag.

@jacobcrab593 2 года назад

That is actually m y favorite yeast company it's very active leaves a great taste will work I'm low Temps ect it's just a really good one to use I really enjoy there cider one in my wines and meads I'd say to everyone give it a try

@annebigelow4096 2 года назад

Lapsang Souchong tea is also great as an iced tea!

@FaewoodMead 2 года назад

This sounds so good!

@bofhdk Год назад

Lapsang Souchong was also the favourite of one of the protagonists in James A. Micheners' "Centennial": Alexander McKeag

@richgresch3908 2 года назад

Brian, we have the same large measuring cup, and I share your frustration with the dribble pour. I find that the only way to avoid it is with an almost awkwardly slow pour... keep up the good work.

@CarlPapa88 2 года назад

That looks a lil bigger than my 1qt measuring bowl, same spout, but I agree. It doesn't pour right to justify using it. Haha

@BehavioralMechanics 2 года назад

I have it from Pampered Chef. In fact, I have the set of three. They all suck unless you pour terribly slowly!

@TheCrimsonIdol987 2 года назад

I do like Islay whisky. I'm a big fan of Ardbeg, and their Uigeadail I will say is the best whisky ever. My opinion of course. :)

@torjones1701 2 года назад

One of my favorite Teas.

@hotlavatube 2 года назад

I picked up some Harney & Sons Lapsang Souchong last month to diversify my tea selections. Wooo-eee, that is an odiferous tea. I describe the tea odor more as more of a burnt BBQ with notes of tire fire. That tea really stunk up my entire kitchen.

@TheStraycat74 2 года назад

ARDBEG... *Cough* sorry, wrong group... smoke and bacon? I'm Sold! adding this t my amazon wish list for next payday!

@Troscoman 2 года назад

I'm using this yeast, in a lot os mead already. I'm happy with the results. :)

@eddavanleemputten9232 2 года назад

This is one I can’t wait to find out more about! Even more so than your other brews. Bacon… smoke… yum!

@gregorytomasulo4313 Месяц назад

I cant wait to get my hands on this tea. I think I'll use 2 lbs of honey and 1 lb of maple syrup, since you described that in another video as also tasting of smoke and bacon

@aubreysullivan3137 Год назад

I have recently started making wine and mead, and following you! I watched this video and had to try this one! I plan to start it tomorrow! I just got the tea and had to try it. I honestly have never had something that tasted so much like a campfire. So interesting and delicious!

@aubreysullivan3137 Год назад

Started this today my sg was 1.100. I am so excited to see how this turns out.. oh I am also using lalvin 71-b. I used a whole packet as I don't have any yeast nurrient

@zackdavid9961 Год назад

Lapsang is my most favorite tea. I think I will have to try making this

@michaelgcoleman471 2 года назад

Sounds wonderful, and the raisins will be great for adding controversy to the ferment. Lol. Looking forward to giving this a try myself.

@jimcurt99 2 года назад

Ive use raisons in ALL of my meads....

@mattdolly7463 2 года назад

Just bottled a Earl Grey tea wine. Now the wait begins.......

@randomlife718 Год назад

Tea ordered, will be here tomorrow.

@rickmarshall3352 8 месяцев назад

Pine smoke? Glad I saw the finishing episode first. :) I will try it.

@mandolinman2006 2 года назад

I'm so excited. My wild cherry tree is actually blooming for the first time! I'm hoping it'll produce, though doubt it'll be enough for a stand-alone brew. I'm hoping the honeysuckle will be blooming when the cherries are ripe. I'll do a honeysuckle mead again but with the cherries and maybe throw in some cinnamon and vanilla. Because. Why not?

@TheVonhollan 2 года назад

raise the pitcher 3 to 5 inc. above the funnel first. pour fluidly then raise Pitcher up and down bending wrist as you go to modify the pour amount.

@joefishunboxing1389 9 месяцев назад

I have 5lbs of Japanese knotweed honey I think ill use this tea for the mead I'm making thank you for this

@frogjunk 2 года назад

I used bby in my first mead, your traditional beginner mead sorta as I used the bby and ec1118 instead of bread yeast. It was cloudy from the beginning and is 36 days old I worry it won’t become clear as it’s still cloudy but settling some.

@thelosian4751 2 года назад

Got a giant bag of this tea, it's pretty great. Takes a bit adjusting for most people but it's one of the more unique teas. Very curious how a mead would taste with it

@D_Halvig 2 года назад

This sounds and looks great, I’m gonna have to make this when I have an empty carboy 😵‍💫

@AdamFranklin500 2 года назад

Can’t wait to see the result! Mangrove Jack m05 yeast us a powerhouse. Had great results with it. I would stockpile a lot more if it was cheaper.

@sunshinevalley0 2 года назад

You guys are doing it

@adampokeythompson1097 2 года назад

Oh my freaking Lord of the Rings I love your shirt

@whiskeybass5736 2 года назад

I actually just ordered some of this tea from Amazon yesterday! Can’t wait to try it and likely do a mess with it too. A thought came to mind that, if the smoky notes are as prevalent as I’m thinking it would be, it may been a good addition to an acerglyn for a smoky, bacony, mapley mead.

@bonnielara9723 2 года назад

Have you tried pouring slower? When trying to pour more at a time than what actually fits in the spout will make a not so fun mess. 😅

@alexlarsen6413 2 года назад

Sounds wonderful! Looks great too. Can't wait to see the result of this! My last mead is also tea mead; rosehip and hibiscus with quite a few raisins...I put in the entire 200g bag, but that's about 2 hands full of the thing that's like the main nemesis on reddit's r/mead! The R word 😂😂

@hondatuner5156 2 года назад

I pry shoulda done this in 5 gallon batches... now I got 30 single gallons to rack today

@johnherron3961 Год назад

I got a Numi tea sampler and fell in love with a smokey tea (Tarry something) - which they apparently no longer produce. I tried several other teas including the 1 you're using. My expected smoke love was just ok. I'll watch all of your vids on this 1 to see how yours did.

@Anarcho-Zymurgist 2 года назад

After my most recent brews, I decided to stop using raisins, simply because I was tired of losing that little extra bit of mead during racking. I agree that I think they've positively contributed to flavor and color in the past, but they're just not worth it for me anymore lol

@CarlPapa88 2 года назад

Which is why I start any brew in a 2gal bucket with good seals. Good for adding fruit in a bag for 2ndry. Always have a lil more than a gallon after I rack to a carboy that way.

@DanielJAudette Год назад

I love you shirt. Thwack your packet. 😆

@stephenfowler6981 2 года назад

Put some copper wire in your brew and in a hour or two the sulfur will be gone. This is why they use copper stills. Copper naturally absorbs sulfur.

@CitySteadingBrews 2 года назад

Just a side note on the copper thing... yes, it can work. It 'can' also be toxic if not handled properly. I know... the stills are copper, but trust me on this. I don't remember saying this had a sulfury smell though, it certainly didn't taste like sulfur. That's usually prevented by proper aeration in the early phase of fermentation.

@stephenfowler6981 2 года назад

@@CitySteadingBrews you would have to consume quit a bit for it to be toxic. I'm just saying stir the wine with a copper wire if you have a egg smell .

@honeylady108 2 года назад

Hey there's my honey! It loses its beautiful fragrance over time, so, no offense but if you had opened it when I brought it last year you would have gotten it's full effect. I'm excited to find out how this mead turns out! Thank you.

@connissia 2 года назад

You're doing the chopstick trick wrong. Take the chopstick and put the tip in the funnel. Place the tip of your pouring vessel up against the chopstick and pour the fluid down the chopstick into the second container. 🙂

@MrTXWolfie 2 года назад

I found it! I found it! I found the tea at Wegman...... La La La lalalalaaaaaah. And I bought the 4 boxes they had. Its from Twinnings.

@CitySteadingBrews 2 года назад

Awesome! We also have it on Amazon with links.

@zinckensteel 2 года назад

I've always been curious: Why not use a turkey baster to remove some of the pesky foam, when it's overwhelming like that?

@CitySteadingBrews 2 года назад

Did that once. Very annoying and tedious. But can be done if you have the patience.

@GippslandCNC 2 года назад

Oh, I have a pitcher that makes a mess every time I use it. LOL frustrating

@milesj.943 Год назад

You've said a couple times that there's a pretty good chance of getting mold on fruit that you put in your mead past a few weeks, especially if they are allowed to dry out on top. If we put something in the fruit bag to make it sink would we be able to let it sit on the fruit longer? I did a blueberry mead and it was still fermenting pretty actively after 2 weeks but I didn't want the berries to mold so I removed them and it looked like they still had a lot to give.

@CitySteadingBrews Год назад

Absolutely! We've been adding pickle weights to our brew bags lately and that has helped keep them under the surface.

@dukealaquack5412 2 года назад

Ok I have a great question I wanted to experiment so I used a one gallon jug put 2 hand a half pounds of honey I used about a gallon of apple juice no ites or ates in the ingredients and some choped up fresh mangos about half a pound. The fermentation took off all fine and dandy but once I spun the jar to help get the gasses out it smells like a dense thick rottin eggs my gut says it went bad but all looks fine so I wanted to ask you what are your thoughts on it. Also I used plain bread yeast

@CitySteadingBrews 2 года назад

Most of the time when people detect a rotten egg smell it is due to stressed yeast, particularly yeast that did not have enough oxygen at the start up. If you do not notice anything else amiss with your brew, it might simply need to degas to get all that unpleasant gas out. If you do notice something else amiss, primarily mold, then dump it.

@dukealaquack5412 2 года назад

Cool once. Get home I'm degassing it then see what happends

@tattoolimbo 2 года назад

I personally think maple syrup would be the best sugar for this but alas, it is possibly even more expensive than honey so I guess white sugar, well maybe brown, but I have the tea already which wasn't at all cheap but I bought it!

@CitySteadingBrews 2 года назад

Without honey it wouldn’t be mead. Not to say it wouldn’t be a great maple wine, but the idea was mead for this one :)

@tattoolimbo 2 года назад

@@CitySteadingBrews I totally understand, I'm just too poor for mead or acerglyn so I think I am going to go with home made golden syrup and see how that works out.

@nekobat1962 5 месяцев назад

Speaking of fermented tea. have you ever tried fermenting Arizona Green Tea with honey?

@CitySteadingBrews 5 месяцев назад

We haven't done that one no.

@Shellewell 2 года назад

Disagreement: Shaking the bejeezus out of it is not a misnomer. The removal of the Bejeezus creates space for air pockets to emerge and aeration to occur. Shaking the bejeezus out allows the rest in, so it is actually removal. #TheMoreYouKnow

@michaelsarno5138 2 года назад

I have a question if your brewing mead and it's bin sitting for about 4 weeks and say you shake it up to maybe mix it up more because I did not think it was mixed well it still has bin bottled for a month now is it ok to drink and keep around

@CitySteadingBrews 2 года назад

Well, first of all mixing in a manner that would oxygenate your brew should only occur before any alcohol has been made. Oxygenating your brew with the presence of alcohol could cause it to turn into vinegar by activating Acetobacters. Secondly, you don't want to bottle a brew until you are certain it is done fermenting. The most accurate way to determine this is by taking gravity readings one week apart. If the readings are the same then your brew is done (or stalled). If you bottle a brew before the fermentation process is complete and you haven't stabilized by pasteurization or your method of choice then you could very well have a bottle bomb on your hands. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-pV5vSYFp6kk.html

@michaelsarno5138 2 года назад

@@CitySteadingBrews thank you very much this is my first time doing this so I knew there would be mistakes when I go to my buddy's I'll see how it is and start over thank you very much

@jimcurt99 2 года назад

You used 1/2 a cup of tea leaves- but how much water for the tea???

@CitySteadingBrews 2 года назад

The volume of water isn't as important as the volume of leaves (as I believe was mentioned in the video). You would want enough water to steep the volume of leaves used. That being said, I would guess we used roughly 3 to 4 cups of water.

@XxdjforrestxX 2 года назад

What hard alcohol is mead with honey? Is that a thing? Like a honey vodka? Or whiskey

@CitySteadingBrews 2 года назад

Mead is always made with honey. It's fermented not distilled.

@elijahkaehler9369 2 года назад

Hey Derica, I was looking around my grocery stores and I couldn't find a pitcher with lines (like the one you guys use to rack into and know how many bottles you need) I also checked ur store and didn't find it in there either, is that something you can add to your store or have a link for?? Thank you guys for the inspiration!!!

@CitySteadingBrews 2 года назад

I put link in each video's description to help our viewers find what we are using. I will add the pitcher to our store as well. In the meantime, here is it! amzn.to/3KyESuT

@elijahkaehler9369 2 года назад

@@CitySteadingBrews Thank you!! 😊

@tattoolimbo 2 года назад

I ordered a box of this yea as soon as I saw the video. I made a gallon of wine on the 15th of May, it has been bubbling along happily ever since. The OG was 1.001 so not terribly high, I can't imagine there could be any sugars left after a month, today is June 17th, but it's still bubbling and has bubbles on top of it. Weird huh? PS, I tried to make golden syrup but used too much sugar and couldn't get it to caramelize so just white sugar syrup.

@CitySteadingBrews 2 года назад

Your og reading is most likely inaccurate. That is nearly dry with no sugars. Could it be 1.100?

@tattoolimbo 2 года назад

@@CitySteadingBrews that's what I meant, but with your number what happened to the 2 digits before the .1, like it could be 1.95, I commented before that I thought "your numbers ", 1.1 should be 200 because it's 100 points higher than 100

@tattoolimbo 2 года назад

I'm a little slow I guess but I'm getting it, because of fractional decimal points..10-4

@CitySteadingBrews 2 года назад

It’s not my numbers it’s the readings from a hydrometer.

@tattoolimbo 2 года назад

@@CitySteadingBrews alternative facts, of course my way is wrong but my way makes more sense to me. I started a banana wine the other day, 1.00117 OG, I guess the correct number would be 1.117

@larneyelsey5160 2 года назад

Couldn’t you have syphoned the tea into the fermentor

@rossborgwardt1036 Год назад

Could this recipe be made into a hydromel? I have a friend who doesn’t like alcohol too much but loves bacon. So I was thinking of trying to do this as a hydromel so the alcohol is lower. Any thoughts would be awesome. I found the tea at a local tea shop, now just need to finalize the recipe.

@CitySteadingBrews Год назад

You could use less honey and less tea and carbonate it, of course.

@rossborgwardt1036 Год назад

Thanks for the reply! I was thinking of starting with half the honey and half the tea. I have only made two batches of a hydromel. They have turned out good, in my opinion. I bottle carbonated one batch. The 2nd I used a mini keg, 1 gallon, that my wife gave me for Christmas. You should try it. It was really easy to do! Thanks again for the reply! Means a lot to get a reply from you! Keep us the awesome videos!

@scottcave2034 Год назад

How many liquid ounces is the tea?

@CitySteadingBrews Год назад

Doesn’t matter really, what matters is the amount of tea used to make it. It’s being diluted anyway.

@UrzuS3V3N 2 года назад

City Steading! I have a challenge for you, should you choose to accept it! Do you think you could make a fireball mead? In the same vein as fireball whiskey? My mom looooves the whiskey and she has asked if it's possible to make a mead with the same flavour and I have no idea where I would start...

@CitySteadingBrews 2 года назад

Make mead. Add a whole bunch of cinnamon in secondary. Ta-da! ;)

@UrzuS3V3N 2 года назад

@@CitySteadingBrews is that going to get the red hot cinnamon type flavour?

@CitySteadingBrews 2 года назад

If you really want it to taste like red hots, then add red hots, but cinnamon would be a better option in our opinion. When I say a lot, I mean like 16 to 20 sticks of cinnamon steeped in the mead for about a week. Test it to see if it needs more time.

@kennyrazor81 2 года назад

lmao nice t shirt. You should say the water temp has to be blood temp for pitching yeast. Shame you didnt get to thwack it

@Hammer_OJustice 10 месяцев назад

I'm a little confused. For the tea, I understand you used 1/2 cup of tea, but how much water was that?

@CitySteadingBrews 10 месяцев назад

Doesn't matter as it gets diluted into the mead anyway.

@Hammer_OJustice 10 месяцев назад

Thank you@@CitySteadingBrews

@MrVideodromer 7 месяцев назад

I need a Decrica

@CitySteadingBrews 7 месяцев назад

There is only one Derica.

@rrowe1961 Год назад

I have been so inspired by this and your various "pepper" mead {broad category) I want to share an idea of mine still in development but extremely promising) how would I do that? I call it Mole Mead (as in the classic Mexican chocholate/Chile Sause) .... ? Seriously, a mixture of various Chilis and caoco nibs .... it takes awhile to clarify, using pectic enzymes seems to help a little, I've also tried cold crashing ... My second, secondary is very promising, but it's NOT clearing easily. Please contact me if interested in specifics, I will GLADLY publicly share the idea and recipe. This is a mixture of dried and fresh chiles I actually have 2 batches (is that the right name for it) running, a VERY dark Wildflower honey, and a Buckwheat Honey mixture. 3 pounds/Gallon mixtures, each done with Lapsang Souchong tea 1/4 cup for 6 ounces of water for tannins .... each are creamy and full of smoky pepper/honey/chiles/chocolate flavors ... which with collaboration could be an amazing product for Chiliheads I've used Lavin d47 and Lavin 71b as yeasts

@brandtearles4785 2 года назад

How would I get ahold of some bevys honey, I'm in ohio

@CitySteadingBrews 2 года назад

Her email should be in the description.

@nextlifeonearth 2 года назад

Not criticism or anything, but I find it a bit funny how you're like "I wonder how you pronounce this Chinese word, let's ask English Google Translate!"

@vaelophisnyx9873 2 года назад

To be fair, it's a decent approximation

@DZSabre Год назад

no such ting as "uber-sweet".🙂

@ghoppr71 2 года назад

Alright... TRBOS is back... Also looks like you might need a blowoff tube...

@michaelcarney5624 2 года назад

Can you freeze dandelion petals

@jameskeal8957 2 года назад

Brain Is the honey for bevy orange blossom honey @ gamil or did you mean to type gmail? If you're correct in @ address them I'm sorry for the enconvence. Thank You Jk

@CitySteadingBrews 2 года назад

Derica here and that was a typo on my part. Thanks for letting us know! gmail for the win