Pina Colada MEAD - One Year Tasting!

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It's that time! A whole year has passed since we made Pina Colada Mead with pineapple and coconut flavors and topped off with some rum! So how is our Pina Colada Mead now? It's the One Year Tasting Time!
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Опубликовано:

24 апр 2024

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Комментарии : 68

@matthewfelix1067

As a truck driver I am well versed in "the words that shall not be said". I enjoy watching video creators that have a vocabulary and imagination that are well above gutter level.

@Coaltergeist

It's funny because you said you used high proof rum and coconut extract, but you actually used malibu coconut rum (20%) and pineapple extract! Of course I just watched the videos so I understand this was over a year ago for you. I'm really considering making this after this video

@darkdragon72

I started mead making 2 weeks ago and learned so much from binge watching your videos ! I only hope what I do turns drinkable at least ahah

@Buster-Sharp

Call me crazy but I prefer my pina coladas to not get caught in the rain 😆

@TornadoKingsteam

This was deffinitely not the first tasting of that day for them heh

@mkdouglas8919

Yes!!! Make your own extracts!! Krogers & Walmart both have an organic shredded coconut. I used 1 bag & enough rum to fill a 1/2 gallon mason jar. Infused for 15 days (I think...can't find my notes😢) strained in a fine mesh brew bag, squeezed the coconut dry & added about 1/2 cup sugar. Mixed well with our tropical mead.

@micahestep7679

I've done pineapple coconut mead / wine many times and it's a second favorite of myself and friends. I like to use unsweetened coconut flakes from the baking section at the store and then toast it in a skillet until it turns a pale yellowish brown color.

@1boortzfan

It's great to see y'all brainstorming after the tasting scores. I'd like to see you go back and remake some of your things as a version 2.0.

@p.l.g3190

This is completely off-topic, but as a brewer of wine who also happens to own a healthy wild sourdough starter, I would like to know if the latter can be used to make the former in a palatable way. I found a couple of things saying it can be done, but I trust your opinion much more.

@markmanning2921

Pineapple Coolaid :)

@HanoverFiste001

You Two are a lot of fun.

@lmcalhoun

Y'all would be SO FUN to hang out with!! I love your channel and spirit of adventure with brewing. Thanks for making fun, informative videos!

@sheilam4964

Nice Victory. Thx for doing this, filming it and sharing it with us.

@shoeman79 4 часа назад

Hey thanks for all the videos. I've been brewing since 2018 and your videos are always inspiring. I've made several attempts at this mead and found fortified with a coconut rum or 99 coconuts was the key

@GreenfieldsHomeplace

Yum. I love the end where you brainstorm what you would maybe change next time. I’m here thinking, “Yeah, maybe that’s what I’ll try.” 🤔

@Anarchyacresfarmstead

You guys are brilliant really, because I watched that original video, but when I watch your year tastings I always go back and watch again lol. Because I want to make this one now too!

@jackeljas4104

in Antarctica working nice to have internet and be able to keep up with the channel. Keep up the great work!

@beep-beepwatermelon4203

That would probably be lovely poured over some frozen pineapple. Mmmmm yummy yummy yummy

@toddstropicals

Sounds pretty good, I made the prickly pear mead after your carrot cake mead video. Acidity wasn't an issue, but it's a foamy ferment. And the prickly pear juice has a prune-ish after taste, made a prickly pear martini with leftovers... Lemon and lime zest greatly helped to subdue the prune. So, I'll be adding that during racking.