Why Can't We MAKE a HYDROMEL? Strawbery Banana Mead Recipe

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For some reason, we have problems making anything low ABV, like a hydromel. We meant for it to be like 5%, but apparently we can't drive.... 5? Yeah, bad joke, but we did make a strawberry banana mead. That's right, a MEAD (or honey wine) with REAL strawberries and bananas! Okay, they were frozen, but... still very REAL! And it was GOOD! Thanks for watching.
Ingredients:
1.5 lbs (681 g) Wild Flower Honey: amzn.to/3vMacEX
5 grams Fermaid O: amzn.to/4b4FC9G
1/2 Packet Premier Cote des Blancs Yeast: amzn.to/48GMMzq
112 ounces Water
Additions:
2 1/2 lbs Frozen Strawberry & Banana Mixture
1 teaspoon Pectic Enzyme: amzn.to/48EsqGR
Back Sweeten with Wild Flower Honey to Specific Gravity of 1.022 (we should have pasteurized at this point again, but good things came from it so yay!)
1 teaspoon Acid Blend: amzn.to/48YSOeq
French Oak Med Char: barrelcharwood.com/
Back Sweeten with Wild Flower Honey (again due to refermentation) to Specific Gravity of 1.024
Pasteurization: • Easiest Way to Pasteur...
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Star San: amzn.to/48xNcbf
Scale: amzn.to/492F1ni
1 Gallon Carboy with Airlock: amzn.to/42557DC
Stainless Steel Funnel: amzn.to/48LxtFB
Our Favorite Pitcher: amzn.to/4aZemJT
Berkey Water Filter: amzn.to/42nsqJj
Baster: amzn.to/3SB61VD
Hydrometer Kit: amzn.to/47NFad0
1/2 Baking Sheet: amzn.to/3vPUFUs
Little Big Mouth Bubbler: www.northernbrewer.com/produc...
Auto Siphon: amzn.to/494hWjN
Belgian Tasting Glass: amzn.to/3S5q9gP
1 Gallon Wide Mouth Fermenter: amzn.to/495FCod
Glencairn Glasses: amzn.to/3U3oHyh
Stirring Paddle: amzn.to/3HspC3D
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#makemead #meadmaking #meadathome #howtomakemead #homemademead

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Опубликовано:

20 янв 2024

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Комментарии : 395

@ronaldsabourin8835 5 месяцев назад

City Steading drinking game: drink when Brian makes a pun about terrible/tearable packets. Drink when he says That's my story, and I'm sticking to it. Drink when he talks about the calculator his teacher said he'd never have. Drink when he looks confused when Derica makes a joke or quotes a movie.

@o0whiteraven0o49 5 месяцев назад

we would all be drunk halfway threw the video hahaha

@austinhaacke67 5 месяцев назад

So, essentially drink for between 8-75 minutes straight? Sounds like a challenge. A tricky one but a challenge!

@lindaedwards7275 5 месяцев назад

You forgot shaking the bejeezus out of it. Should have seen my husbands face when he asked what I was doing and I said I was shaking the bejeezus out of it 😂

@brians_casual_shenanigans 5 месяцев назад

This game should be called "how to become an alcoholic in a single video" 🤣

@CaptainPickulon 5 месяцев назад

Can we make this for the next VIP hangout? Asking for a friend

@thomt1264 5 месяцев назад

Kind of want to see a strawberry lemonade mead/wine for summertime.

@CitySteadingBrews 5 месяцев назад

We can work on something like that.

@rayc5255 5 месяцев назад

2nd that fo sho

@rayc5255 5 месяцев назад

As a new-ish home brewer gotta say this is 💯 gold to a new-ish home brewer. So many lessons learned...its worth every extra second

@CitySteadingBrews 5 месяцев назад

Thank you.

@Azereiah 5 месяцев назад

"Let me show you its features" made me smile. I love Joerg Sprave.

@joshuaking9612 5 месяцев назад

I cant thank you two enough for all the effort you put into each recipe you demonstrate for the channel. It gave me a lot of confidence to start my own batch of brew. Seeing the visual of how the brew looks as the weeks move along help me know what to expect at each stage of fermenting/conditioning. I know I would have been more inclined to fuss and fuss and fuss when patience seems to be the operative word in this hobby. Thank you again.

@CitySteadingBrews 5 месяцев назад

Our pleasure!

@smoochysmoochy7267 5 месяцев назад

I M Having So Much Fun Too😊 i have a friend Supplying me with his used Wine bottles. And I m Fillin Em UP!😂

@CitySteadingBrews 5 месяцев назад

If you liked this video, you might also like this one, How to make a PEACH MEAD: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-5qA9W_6CS7c.html

@aceheartrobert12 5 месяцев назад

You two compliment each other very well. I caught this one episode due to being interested in making mead and yall blew me away. Two people I can tell I'd have a blast hanging with. Your interests from mead to D&D fascinated me. Congratulations and keep each other above the other as well as live and love life . I'll be a faithful follower. Thank you

@CitySteadingBrews 5 месяцев назад

Thank you and welcome!

@paulmorson2268 5 месяцев назад

And you’re back!! Thanks so much for the return of the longer video format. This is probably not a brew that I’ll try BUT the information is there along with your personalities! Very entertaining and I look forward to the next one! 👍

@ChainerSeraphim 5 месяцев назад

"The day you stop learning is the day they're throwing dirt on you." Is one of my dad's sayings. Little grim, but it brings the point across.

@samcatt8798 5 месяцев назад

My wife and our family live in north Idaho now after relocating from Kodiak, Alaska. We watched your videos for 2.5-3 years before we made our first mead 2 months ago. We started with the Spicy Metheglin 2.0 because if you're gonna go for it. Go for it. You said if it was your first Mead, maybe dont do this one. However, we did everything you did exactly, with 2 or tree beers involved, and we had 1.140 OG which I know is high. After 6 weeks its 18.9% and I feel you would give it between a 6-8 on clarity. I think your videos are a testament to how, not easy, but manageable the home fermentation process can be. It was so much fun for my wife and I. We currently have Vikings Blood 2.0 going on the dried cherry phase, Meadowsweet almost 3 weeks in and we did a HUCKLEBERRY mead following the blueberry mead recipe. Thank you both for everything you do and giving couples something new to do together! Skoll!!

@CitySteadingBrews 5 месяцев назад

That's really cool!

@johnp.2267 5 месяцев назад

I love the quick Derica "jazz-hands chair dance" reaction. Great way to see how good the brew is.

@henstar1731 5 месяцев назад

Your yeast cake could be a NASA picture 😊

@Robochuck 5 месяцев назад

Wow! I'm supper happy to see a brew that needs a lot of adjustments! It really puts forward a "if it ain't moldy, don't dump it out, you can make something out of this" mentality. Great learning experience!

@selbar1 3 месяца назад

⁠ok thanks. my hubby Brian looked at your recipe and made it with fruit in first then he decided to sit down and watch the video and realized he should have watched first. So we made today with the fruit in. Wish us luck. We are newbies to this

@reviewswithdouglas 4 месяца назад

I just got my Mead making kit and can't wait to start brewing

@tylerbrown3201 4 месяца назад

Out of all the Mead channels ive found, I love this one. You guys are so awesome!!! Keep me learning!

@CitySteadingBrews 4 месяца назад

Thanks!

@RJ420NL 5 месяцев назад

Entertaining and informative. 😃 Thank you for clarifying why you all use the pasteurizing technique you do. I've been thinking about that.

@Badger_and_Hive_Homebrew 5 месяцев назад

I love the beginning not found wanting reference that is my favorite movie 😂

@Wallace01 5 месяцев назад

This is such a great channel. Half for the great home brew advice, and the other half for the cutest couple on RU-vid!

@CitySteadingBrews 5 месяцев назад

D'aww

@blackstarboys4719 3 месяца назад

Hey guys, what a great learning experience and man I laughed a lot. I was a chef for 25 years and I asked what is now a stupid question about your baster. I only asked because I’ve never used one before. I did things old school. This was a great eye opener video. Again I learnt a lot. We have a four day weekend for Easter this week so it’s go time for me. I’m going to make cider and mead. I couldn’t be happier and because of the way you guys make your videos it’s made things much easier. Nice one. Cheers guys 🇦🇺

@CitySteadingBrews 3 месяца назад

Happy to help 👍

@heathenshaunt681 5 месяцев назад

I like your experiment mentality shows me how far I can safely color outside the lines

@blackstarboys4719 3 месяца назад

What a fantastic video. Seeing the changes and changing with them. I’m going to watch this again when I try this. Congrats on your success. Really enjoyed this. 🇦🇺

@CitySteadingBrews 3 месяца назад

Thanks! Glad you liked it.

@joemuscarella5564 4 месяца назад

I've been brewing for years. You guys are great! Truly beginner friendly. Literally the only brew supply not ordinarily found in the home is an airlock. But those are readily available anywhere (including Amazon), and usually cost less than a jug of juice. Great job friends!

@CitySteadingBrews 4 месяца назад

Thanks! Happy to help!

@rickbrock20 22 дня назад

So you made a nice sweet, strong banana strawberry mead, without bubbles, she's right on that you know.

@r3sistxwampa685 5 месяцев назад

I'm soooo glad you uploadet that today. I was about to do the same thing with pastorisation and backsweetening with honey😂. Just with the differenz that i'm using strawberrys and some berrymix. Love your channel btw🫶

@gunrunner5095 5 месяцев назад

Watching your video enjoying a glass... Or two... Of my fancy grocery store wine.

@troybishop1804 3 месяца назад

Thanks!

@CitySteadingBrews 3 месяца назад

Wow, thank you!

@levi55ify 5 месяцев назад

i just made a blueberry banana mead and it was absolutely delicious. my next one was going to be strawnana now i dont have to make a recipie thank you very much guys!

@CitySteadingBrews 5 месяцев назад

You are very welcome!

@Skydaughter256 5 месяцев назад

DnD door jokes are the best! Our DM made a mistake once early in the game by saying the door opened without resistance, but later described it squeaking open. So, of course, every time a door has opened since, we ask, "Without resistance?" And everyone gives a long drawn out *creak*. We bust up laughing every time.

@TheGoodCrusader 5 месяцев назад

I just got some really good orange hydromel sweetened and in the final stage before bottling. I fermented it with wild flower honey and fresh orange zest from our tree. Back sweetened it with orange blossom honey.

@usnclark 5 месяцев назад

Love you guys, I use most of your recommendations, recipes, everything. I've got questions but I don't want to be freebie greedy. Think I'll join the patreon, you've already helped me a bunch

@CitySteadingBrews 5 месяцев назад

Lol, you can ask here too.

@dhudach 5 месяцев назад

This is an incredibly instructive video. You probably could not have scripted this better. What you demonstrated is that the recipe is essentially a starting point. You have an outcome in mind but at many points in the process adjustments will be needed. We're not talking about disasters - that's another video/series! But it's kind of like painting a car. Once the paint is dry, the work begins: fine sanding, smoothing and polishing. And the nice thing here is that you kind of went off the board into a less traditional batch. You showed various options and your deliberation over which direction you were going to go was very interesting. I guess it's just like cooking, you make the recipe, adjust to taste and make notes for the next time. It's a real blend of science and creative art. I really can only speak for myself but I'm going to go ahead and assume that the home brewing community thanks you!! But as to this specific recipe, I really like the idea of adding the fruit and then pasteurizing. I'm finding that fruit taste gets lost when the fruit is allowed to ferment. I'm keeping notes on the recipes of yours that I want to make. And to steal a line from "Jaws", "It looks like I'm going to need a bigger notebook!!"

@CitySteadingBrews 5 месяцев назад

Thank you!

@Iguanatrader 5 месяцев назад

I had a similar situation with a muscadine mead I am making. After second racking the sweetness wasn’t there so I added honey to sweeten. I let this sit for a week to clear up and to test to make sure fermentation was over when I noticed small patches of bubbles on top of it. Lo and behold it’s bubbling a little. Cant wait to take another reading when the bubbling stops to see what it picks up in the ABV.

@ChrisSV98 5 месяцев назад

I just took my second gravity reading, and my 5 gallon batch finished in eight days! I’m about to rack it over today once I get my carboys in the mail, and sanitize yes haha. I used QA23 if curious. I just wanna say thanks to you guys for making all these videos that help with mead making. I reference all your videos since they’re so scientific. Keep up the great content and can’t wait to watch all the mead you two make!

@CitySteadingBrews 5 месяцев назад

Nice work, thank yoiu!

@edwardcunningham6315 5 месяцев назад

Amazing, I've been making hydromel All along. Most of my fermentations are controlled to be around 7-8 abv. I don't care for that "alcohol burn". Geez, I thought I was making cider 😅❤. Love you guys 👍

@patriley6445 5 месяцев назад

The joys of brewing. You never know what's gonna happen. Every brew is a surprise in the (literal) making.

@CitySteadingBrews 5 месяцев назад

Oh heck yeah, lol.

@patriley6445 5 месяцев назад

@@CitySteadingBrews every brew has the chance to suck OR it's (as maybe in this case) Holy Brew Meister, Meister Brew, Batman!!

@azgirly72 5 месяцев назад

I started using the fruit from the brews to make vinegar; in hopes to give to chickens. It turns out to make great combinations of vinegar; a few are wine vinegars that are amazing. I have yet to give it to chickens as I'm not sure if its alcoholic safe for them but it all composts. Strawberry banana vinegar is very yummy to cook with. Fyi. Mead vinegars might be more for cooking than cleaning. I only had a cherry Mead vinegar but found honey stayed sweeter in that vinegar.

@mukkypup7453 5 месяцев назад

Every time he says something about sanitized it reminds me of a Red Dwarf bit

@micahestep7679 5 месяцев назад

Red Dwarf! Ha😅 now I want a chicken vindaloo.

@alexcan669 5 месяцев назад

This was a great video. I never thought honey would restart that brew like that. Will definitely take that into account next time. This was a very good video well done

@CitySteadingBrews 5 месяцев назад

Thanks.

@Polydactyl_Pterodactyl 5 месяцев назад

CSB: Come for the mead, stay for the non worrisome wood pulling. 😂

@kennethboggs6608 4 месяца назад

The tshirt fit the scenario perfectly 😂😂😂

@TheTriFyre 5 месяцев назад

You guys have my mouth watering 🤤 I'm sorry I don't call mental and every one of your videos. I think I told you that I watch all RU-vid and everything else on my TV through my Roku, so in order to comment I have to get my phone, open up youtube, go to my library, then click on it and then comment, so, know that I love you guys ❤❤❤❤

@joshuapate6159 5 месяцев назад

I love the Knights Tale reference while weighing the honey.

@lukeshedid650 2 месяца назад

Honestly, for people who want to throw things out, try blending it. Today I merged a funky mango cyser and a really tart really tannic blueberry mead and I found that the blueberry's intensity was mellowed by the cyser's low abv and the funk of the cyser was cancelled out by the tannins in the blueberry. I can finally taste both fruits and a lot of new flavor and, honestly, if I would have thrown either, I never would have discovered the flavors hidden in both and how well they combine.

@jo_rellvs.. 5 месяцев назад

I'm Glad it ended up being a mead which is what I wanted.. But I think a few less steps would be in order..LOL You two are GREAT!! Thank you.. ;}

@jakep7547 5 месяцев назад

FYI, pectinase denatures (becomes inactive) at pasteurization temps so it probably didn’t have enough time to work on your fruit.

@wysestone 5 месяцев назад

One of the best meads I've had was a carbonated strawberry and banana mead. There needs to be a little extra sweetness to balance with the bitterness of the carbonation but it was very good.

@eliskull 5 месяцев назад

Good vids you two are pretty funny ❤️🤘🍻

@joegibson4946 5 месяцев назад

"Should last a year or more on the shelf..." None of the mead I've made have lasted past six months.

@CitySteadingBrews 5 месяцев назад

heh... you know what we mean.

@scottcarpenter6091 5 месяцев назад

You two are awesome. I have made some of your recipes with success. I am making a 5 gallon batch for mid summer. Hopefully it will age well in a few months…. Hopefully, I don’t drink it all before summer comes.😂 keep up the amazing brews!

@CitySteadingBrews 5 месяцев назад

Our pleasure!

@scottcarpenter6091 5 месяцев назад

@@CitySteadingBrews got to keep the peeps happy, right! 🥂

@WrokkerGaming 4 месяца назад

I found your channel about a month ago, and now I find out you play D&D too!? I speak for all of us when I say we NEED to see a session streamed somewhere xD Love the videos, you've taught me so much already and my first ever mead is nearly ready for racking out of Primary :O

@CitySteadingBrews 4 месяца назад

We play with friends and they would rather not be part of a recorded session... sorry.

@WrokkerGaming 4 месяца назад

@@CitySteadingBrews Completely understandable, I feel the same with my games! Amazing video and can't wait to try making something similar in the future :)

@thejoshman4883 5 месяцев назад

You get a like from me for that knights tale reference I love that movie.

@stephenlowe5896 5 месяцев назад

Hi Brian, It's in a bottle then open the bottle and drink. After all it's in a glass already so relax and enjoy!!!🤣🤣🤣

@CitySteadingBrews 5 месяцев назад

What?

@SomeTechGuy666 5 месяцев назад

Fantastic content. We've went on a (homemade) Sangria kick this summer and then a (homemade) mulled wine (glögg, glühwein) this winter. After drinking these concoctions all commercial wine tastes blah. You've got me temped to make your strawberry banana mead. I previously made a delicious banana wine that was excellent for weekend breakfasts. Gasp ! So many great home fermented beverages, so little time/appropriate occasions to drink them. BTW, did you know the Spanish drink wine with Coke ? It's called Kalimotxo. Not my favorite but it tastes better than it sounds.

@ndshade1 5 месяцев назад

Weighed,measured and not found wanting. Love that movie. One of my favorites. Now hopefully this Meade won't have Brian trudging 😅

@yourmetalgod69 5 месяцев назад

Haha I just did this same pasteurizing step and realized I have not backsweeetened it yet... so a Racking I will go, then re pasteurizing it haha. so dont feel bad we all make ooopsy things happen. mine is a 6gallon batch too so my carboy is heavy af. I could just sweeten it and filter it to a sterile filter( I do have an absolute sterile filter so it would get the yeast no problem) or not. I have an electric transfer pump so I dont even have to move it from the pasteurizer setup thank goodness. yeah I thought about it yesterday and went oh well haha. the funny part is I do not remember why I pasteurized it this early... derp lol Cheers you guys.

@AdamFranklin500 5 месяцев назад

The wood joke at 41:30 got me belly laughing. Thanks Bri 😄

@huntinginsweden 5 месяцев назад

About the glasses btw, beer taster glasses have roughly the same shape and is available as 30cl glasses. I usually use my slightly larger 47cl taster glasses from Orrefors and they are great for experiencing the brew.

@CitySteadingBrews 5 месяцев назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-KlFoqycldmY.htmlsi=NWkBA8AmLvJT2AFX

@jeremyweber5130 26 дней назад

I almost exclusively use a blow off tube set up as the closet wall is now speckled purple from a grape wine… 😂

@markillsley6488 5 месяцев назад

Another fantastic video and yet another one to add to my "To-Try" list. Ive just started a Banana wine again for the first time in 20+ years. One thing that got me thinking however was after watching a well known TV program. Given the amount of starch in some fruits such as banana (even more so if not very ripe) would the addition of something like alpha or beta amylase be beneficial to breakdown the starch compounds into additional fermentable sugers? would be interesting hear your thoughts and even possibly an experiment to see just how much of a difference it can make. Keep up the great work

@CitySteadingBrews 5 месяцев назад

Amylase would certainly break down more starches to sugars. We didn't because.... the flavors will come out, and the sugars weren't crucial, but ripe bananas have a lot of sugar anyway.

@brandonstahl3562 14 дней назад

I've been following for years. Thanks for the inspiration. Have you tried orange vanilla wine? I think I'm in love.

@CitySteadingBrews 14 дней назад

We have not tried that yet!

@user-yj8ng5lr2i 5 месяцев назад

On one of you clips you talked about bottles and what to look out for, well I went to olive garden and asked them for any wine bottles that they had, and they were more then happy to give me what they had (and even sanitized them for me) so if anyone is looking for bottles this is a good place to go ( I even got a dozen corks also) and everything is free

@CitySteadingBrews 5 месяцев назад

Nice!

@ronniea.7535 5 месяцев назад

I use the same honey. Mostly because of cost, only because of cost. Works decent enough.

@bklyndg 5 месяцев назад

As expected, this was a great, fun video with plenty of info. Have you ever tried the method of staggering the addition of your yeast nutrients? I've heard that some brewers consider it a mortal sin to NOT do that.

@CitySteadingBrews 5 месяцев назад

We don't ever bother. In fact, we omit nutrients a lot of the time for brews like this. No matter how you do it, someone will tell you you're wrong. IMO, those saying it can't be done just need to get out of the way of those actually doing it 😉

@jarodlojeck5150 5 месяцев назад

Sparkling Banana was my stage name on the Midwest Jazz Circuit.

@CitySteadingBrews 5 месяцев назад

Lol

@jscancella 5 месяцев назад

I love your videos and they have helped me a lot as a beginner, so i wanted to say thank you! I have fig trees in my yard, so if you are looking for more videos maybe you can do some recipes with figs?

@CitySteadingBrews 5 месяцев назад

Maybe!

@micahestep7679 5 месяцев назад

Figs make excellent wine and mead. I use dried Turkish figs that have a flavor reminiscent of Fig Newton cookies. I've used fresh figs as well. Give it a go, you won't be disappointed.

@francisvalone6422 3 месяца назад

@@micahestep7679 well I know what I'm doing with my figs this summer.

@micahestep7679 3 месяца назад

@@francisvalone6422 figs are one of my favorite additions. When I use dried figs I like to put them on a low boil for about an hour and then strain out the solids. I'll throw a handful or so into the fermenter as well. If you just add them to the ferment you won't have as much wine or mead because they soak up a surprising amount of liquid. I have fig trees as well. I've found if you use fresh ones they work best if a little over ripe. You can collect them over a period of days/ a week and toss them in the freezer until you think you have enough. Good luck!

@thehoennbazaar Месяц назад

Yes! I've been told that you pasteurize and THEN backsweeten with mead. It didn't make sense to me because of the wild yeast in honey. This video is my validation!

@CitySteadingBrews Месяц назад

Yeah, pasteurize last. Found out the hard way, lol.

@camjey 5 месяцев назад

Amazing videos! You've made me want to home-brew! Question: I don't get frozen bananas at my location and I get frozen strawberries. Would fresh bananas work? Should I take care of any wild yeast in those?

@CitySteadingBrews 5 месяцев назад

Should work fine. We did pasteurize with the fruit in, so...

@ElclawnandGarden 5 месяцев назад

Murphy Law says - If it is going to happen it will - - Keep brewing and Learn

@GravitoRaize 5 месяцев назад

I know what you guys mean when you say "bitterness" as a good thing. It's that "bite" or "kick" you get from a mead that you just don't get from a wine. The word "bitter" is often the first thing that comes to mind, because despite the sugary taste, it's a reversing shock you get that mutes your taste bud's sugar expectations and hits your palate like like a freight train of power that is both engaging and sometimes overwhelming, but mutes during the aftertaste into calming warmness. I honestly thing it's the main reason why many of us prefer mead over wine, and I wouldn't give it up for the world. Once you get used to it, you start to miss it if you go back to wine or other smoother beverages.

@user-gv2cp4xh2j 4 месяца назад

Hey Brian seeing you had so much "fun" with this one I was wondering if you could pasteurize after first fermentation then add the fruit let sit back sweeten and do the other adds then pasteurize again to prevent refermentation?

@CitySteadingBrews 4 месяца назад

You can, but I'd rather only pasteurize once.

@thomasdowning8993 5 месяцев назад

What s the issue with carbonating a higher ABV brew? I noticed you changed your mind there at the end and I was wondering why. Thanks for all you two do. I started brewing in October and your videos have taught me all I know and it shows in the delicious beverages I have made. You two are phenomenal!

@CitySteadingBrews 5 месяцев назад

It can be done, but you have to make sure you're below the yeast alcohol tolerance. Or just force carbonate.

@brandonharris6623 5 месяцев назад

A night's tail reference 👌

@vitex5214 5 месяцев назад

Beautiful hydromel guys, Just a tip from a bichemist, once you pasteuriseded your pectic enzyme, you probabely debaturated it (unfolded the enzyme), rendering it useles, so next time, try pasteurizing first and adding the enzyme latter. Keep it up the good work

@CitySteadingBrews 5 месяцев назад

Yup, realized that after.

@sydneyburke9065 2 месяца назад

Hey, I have been watching y'al for a while and started brewing myself. I brewed my first mead 20 odd years ago. It was good but I did not peruse it and recently started again. I was wondering You added tea for the tannins. If you make a three gallon batch do you still use i tea bag for the whole batch or is it three bags for three gallons. I love key lime pie have you or could you make a key lime pie mead thanks. Tom

@CitySteadingBrews 2 месяца назад

I would use three tea bags for three gallons. We have not made a key lime pie mead.... yet!

@TheOMT 5 месяцев назад

"Do it just to the point your arms fall off" should definitely be on a t-shirt

@huntinginsweden 5 месяцев назад

Had a cider go dorment this fall, probably because I waited too long for it to clear (41 days), carefully poured them all out, mixed with some yeast and rebottled. Thankfully it worked, and no oxidation yet.

@CitySteadingBrews 5 месяцев назад

Could have just opened the bottles and put in a pinch of yeast then recap them.

@huntinginsweden 5 месяцев назад

@@CitySteadingBrews yeah, was thinking about doing that at first, but I had another 5 liter batch to bottle at the same time from the same apple trees. Bottled a experimental pineapple-passionfruit hard seltzer this weekend and to be sure of carbonation i used some fresh yeast when i primed the batch.

@natedog207 5 месяцев назад

We have an imperial Berkey in our kitchen, and a small one in master bath. Just be aware the company closed last month. So filters and other accessories may be hard to get.

@CitySteadingBrews 5 месяцев назад

Nope, just one supplier. Berkey is still in business.

@xXAussieYakerXx 5 месяцев назад

Aussie here, we can get Kirkland honey here at our Costco

@reeswasson240 5 месяцев назад

I rehydrated my yeast (red star premier blanc) with a heaping half tsp of Fermaid-O to great success (about 3/4 cup warm water) I'd love to hear about rehydrating in nutrient and it's downsides. I love y'all's content

@CitySteadingBrews 5 месяцев назад

It's not always a good idea as too much nutrient will kill the yeast.

@Doc_ChickenFarm 5 месяцев назад

looks tasty so far in the vid ,(I'm 15 mins in at posting) , BTW it is called "budding" I looked it up ;) , keep on meading on!!!!

@CitySteadingBrews 5 месяцев назад

Cool, thanks

@zachredick4408 5 месяцев назад

Can you pasteurize before you pitch your yeast for primary if you add fruit?

@CitySteadingBrews 5 месяцев назад

Sure. We do that pretty often in other videos.

@13thCharacter 3 месяца назад

22:10 I've made bread with the lees a few times, and when I did it with the ones from mead and plain cider it turned out great. Beer and hoppy cider lees turned out too bitter.

@CitySteadingBrews 3 месяца назад

Makes sense.

@johnherron3961 5 месяцев назад

That 1 isn't going to last a year. 🙂 'A series of extraordinary events.'

@MrShaynen 5 месяцев назад

Could you make another batch using the left over leese cake?

@CitySteadingBrews 5 месяцев назад

In theory. We are planning a video on this.

@deadkennedy9140 5 месяцев назад

I'm fascinated that there is a jar of Marmite in the background 😱

@CitySteadingBrews 5 месяцев назад

Why? I use it in cooking.

@deadkennedy9140 5 месяцев назад

@@CitySteadingBrews I didn't realise it had crossed the Atlantic other than in "American reacts to weird British food" videos. What do you cook with it, and have you tried it very lightly spread on toast with salty butter?

@travisgrimforge 5 месяцев назад

I always get too greedy and have just started out with blowoff tubes at this point. Still get the blooping of satisfaction and usually faster

@davelively1901 5 месяцев назад

Do you refrigerate Fermaid O when storing or leave it @ room temp? Thnx

@CitySteadingBrews 5 месяцев назад

We just store at room temp.

@daniconstantin1463 5 месяцев назад

Hello! Really enjoying your videos. Have you ever made a “nutty” mead? (almond, hazelnut etc.)

@CitySteadingBrews 5 месяцев назад

Not really. Nuts creat a complication in that they have fats that can go rancid in a fermentation.

@daniconstantin1463 5 месяцев назад

@@CitySteadingBrews how about if you introduce nuts after fermantation? Will they still go rancid or give off flavors?

@CitySteadingBrews 5 месяцев назад

@daniconstantin1463 fats can spoil. With alcohol, maybe? I haven't tried tbh.

@SamSanight 5 месяцев назад

any ideas about a ginger and cardamom mead. i think i made an overly complex recipe, do you think it would be good or does anything need chaning/removing for simplicity? 1.5 kg (about 3.3 lbs) honey 4.16 liters (about 1.1 gallons) water 2-3 inches of fresh ginger, peeled and sliced 8-10 cardamom pods, crushed 1/2 teasoon vanilla extract in secondary or primary? 2 cloves in secondary 1 cinnamon stick in secondary 1 packet of Lalvin D-47 5 grams fermaid o 1 orange (for zest) maybe allspice berries

@CitySteadingBrews 5 месяцев назад

Seems fine?

@masonaustin7478 5 месяцев назад

Love the video been looking for a strawberry and bannan recipe. I was also Hoping you could give me some insite on my current brew. Started on 01/04/2024 1 Gallon using orange blossom mead. SG: 1.11. water used from a gallon of springwater. 2 lemon peels, and 1 orange peel. 1st time using my little big mouth bubbler. On 01/21/2024 I pulled it out it had a gravity of 1.002. It smelt great but occasionlly has a slight rotten egg smell(i assume i did not oxgyenate it enouch when i made it.), but my main worry is that when i tasted it i got no flavors execept a what i only comes to mind which would be a chemical taste. any insight?

@CitySteadingBrews 5 месяцев назад

It's a dry traditional mead and only 17 days old. There's not much there for flavor so, it's going to not have a lot of flavor. May need sweetening or aging.

@angeladavison6795 5 месяцев назад

I recently started a pear mead but put the pears in with primary. I find it interesting that you made just made the mead/hydromel and then added to the fruit. Does that retain the fruit flavor better?

@CitySteadingBrews 5 месяцев назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-EzaMkTp5B_0.htmlsi=XGjiVRkq_eqO2WXq

@samuellopez8638 5 месяцев назад

Do you know if it can effect the yeast by shaking up your must right after pitching the yeast?

@CitySteadingBrews 5 месяцев назад

Affect the yeast? It's not harmful if that's what you're asking.

@micahestep7679 5 месяцев назад

Could you make a cordial vid? Its super easy so should probably be done as a " short" video.

@samm1926 5 месяцев назад

Does the banana change the mouth-feel? I've noticed a big difference for smoothies when I put them in, much more silky.

@CitySteadingBrews 5 месяцев назад

Could be. I think we said almost creamy.

@antonzubko6987 5 месяцев назад

I decided to make a mango mead using mango nectar juice from costco. It has been aggresively fermenting for the last week but I am starting to notice little chunks floating arround the fermenter (they were not in the plain juice) and I'm wondering if I should use bentonite to settle them down after fermentation or if it's better to keep it inorder to prevent loosing too much yield?

@CitySteadingBrews 5 месяцев назад

Let it go. It will settle.

@CitySteadingBrews 5 месяцев назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-WnImlHeCgUc.htmlsi=mpRAXo9lICxn1yW1

@benjaminburchfield4313 3 дня назад

Hello, I'm new to making mead, just started my 1st batches. I was assuming that using the star san you had to let it dry completely before using equipment, but noticed in this vid and few others you mentioned the equipment is still wet. Is it ok to pull equipment right out of star san and start using it? Like the vids you guys make as well, thanks for making them!! Gonna try a few of recipes and hope they turn out

@CitySteadingBrews 3 дня назад

Yup, we don't bother letting it dry.

@benjaminburchfield4313 3 дня назад

@@CitySteadingBrews sounds good, thank you! Something I was worried about, so can relax now, haha

@selbar1 3 месяца назад

Can you put the fruit in the primary fermentation?

@CitySteadingBrews 3 месяца назад

You can but it may ferment and produce a different result.

@jarodlojeck5150 5 месяцев назад

It is a beautiful moon-scape, we are a little bit nuts. Both right.

@xXAussieYakerXx 5 месяцев назад

Hopefully i get some wild bush honey from the Father in law this year