You guys are a refreshing and happy part of my day. I'm currently brewing a raisin version of this recipe. I started it four days ago. I'll let you know how it goes. Thanks!
I've been noodling on the FG of this mead. The how-to video said the Crasins contained a number of ingredients. "Soluble corn fiber" is also know as "resistant maltodextrin", an unfermentable sugar. Sucralose is a polymerized sugar that tastes very sweet and is undigestible and unfermentable. Glycerin is partially fermentable. These additives are why the package advertised itself as containing 50% less sugar than the original product. It appears that part of the sweetness and a chunk of the final gravity are due to them. This is the wisdom from a handful of articles available on the internet and my limited understanding of the chemistry involved. I'm guessing the results would have been very different if you had used dehydrated cranberries instead of Craisins.
UA-cam is taking me on an adventure through time!😄 Jumped back 4 years to some charming awkwardness of standing to present the various brews. Delightful! Here's what I love about this recipe, I immediately thought to myself, given the unfermentable sugar, that you back off of the craisin amount, throw in some tannins, and see if that backs the sweetness off a bit....Hhhmmm, or keep the recipe the same and see if a yeast nutrient helps those bread yeasts survive a bit longer and eat more honey. This is intriguing because I also have leftover craisins from Thanksgiving sitting in my freezer, and maybe I now have a use for them. Another informative video from back-in-the-day.
Hey Brian and Derica I just wanted to share that I just put my first batch of mead and it is apple cider on Saturday and it is blurping away pretty hard and steady. Thx for all your videos I’m pretty new to fermentation wines and meads so I have been watching a lot of your videos and they have helped a lot so thank you very much.
Oxidization seems (for me of course) to only effect a brew after the third day. (I drink alone however) so it never lasts that long. Just like open a bottle of wine, the shelf life is a maximum of three days. So anyone complaining about oxidation at this level (rather; my level, when a brew lasts 48-72hrs) you won’t have an issue. And for anyone interested in testing oxidation. Pour a glass of wine, drink it, pour another, leafy it out over night, then drink. Write down the changes. Then when you make a brew, recall the changes to know what shelf life you have remaining.
Paint can of doom! Granted a negative connotation, but it’s still amusing! Reb bucket of doom, paint can of doom. ...carboy of doom! Etc... This needs to happen. I look forward to hearing (insert item...of doom) Do it!🤣🤣🤣
Hey CS Crew! I've been watching all of your videos, got a few ciders and a mead going thanks to you guys! Now, I know that you said the bubbles that popped out during your secondary fermentation are not necessarily indicative of more fermentation because the rate was so slow, but how slow are we talking here? 30 seconds between bubbles? By no means am I using this as a measure of completion, just curious as to what's behind that intuition. Thanks guys! Keep up the epic work
i racked once a month in after pitching, its been a total of 5 months now since i pitched and a lot of stuff has fallen to the bottom but theres a lot of stuff floating off the bottm. i plan on racking at the end of the month
Cool! I was at the store about a week or two ago and was looking through some of the juice choices they have to see which ones have preserves and which ones don't (I know that if they have preserves they can be a pain to get out and if you fail you wasted it for nothing). Wanting to do a hooch video on these different kinds. They have some really interesting ones that I think might be good. Like Banana Strawberry and Kiwi Strawberry as well as Orange and a bunch of others. White Grape Juice though is the one that seems to frequently be stuffed with preservatives which makes me sad. :(
While there is the angels share, you could also make bread with the leas. As to the sweet fruit wines, a now closed winery that was near my now late grandparents made a really fine series of sweet fruit wines. The family never just drank them, we did ice cream floats with it or we'd put it over a custard or a cornbread pudding.
Almost didn't recognize Brian after the beard trim... LOL... Currently, I am trying three different batches, a Cyser, A Blueberry and Paw Paws "Most Peculiar Wine" with a twist, I caramelized the sugar first, (all done with Bread Yeast, difficult to get anything else here) so should be interesting. This my first ever attempt at "Home-brewing", I do have a question that maybe you can help with. I live in Indonesia and the normal temperature is 30 c, what effect does this have on the final product? Like you I prefer sweeter wine, also like to chill red wine!
If I recall, you said (for one of your meads) that you think bread yeast brings out more of the honey flavor? Did you use bread yeast for this brew or something else?
The fact that you introduced another yeast pack to this amonth ago and no further fermentation makes me scratch my head. Could it have been too much sugars from what was on the craisins making it impossible for the yeast to work? I'm glad it turned into a mead you enjoy & that's the most important thing!!
I'm looking at your one gallon carboy and I don't see anywhere near the amount of craisin guts that I believe is in my 5 gallon carboy. It was in a bucket before I racked and I didn't see it until transferring. WoW 2/3rds of the carboy looks like a red apple sauce. I do like the flavor and the taste is nice right now. Og 1.120 current 1.046
I'm asking for this is the mead i went for to be my first one I make...but my OG was a fair bit higher than your OG, so I'm thinking mine will even be more sweet than yours???
I'm not sure sourdough starter is a good way to make mead. It's not just yeast, it's yeast and bacteria and there's plenty of flour in there too that could go rancid!
Brian nice Harry Potter tee-shirt. Derica at 8:35 I thought you were going to grab a bottle for an example, then out came "The Paint Bucket Of Elevation" as everybody else is calling it.
I made a Craisin Mead a month ago SG at 1.080. It only came out at 1.042. Any issues with cranberry or the juice with ABV? I only slightly swirled it in a bucket.
I found a light blue one. After seeing your bucket I wanted one. I wish it was a better blue, but it works! Point Rock Review is our channel! If your interested or bored
Yeah ours started at 1.110 and finished 1.040. Great sweetness taste, I was a bit worried it is stalled and didn’t finish but maybe it is the sweeteners from the cranberries.
@@cherisseepp5332 there is a trick where you clap in front of the cameras to line the audio up to that clap but only using that one I would line the audio up with the sound of him picking the cup up or something. Things happen not the worst I've seen
Hey Brian (& Derica), I commented on another on video (in reply to Conrad) that was a few months old, and thought I'd comment here to be sure the suggestion was seen. For those of us that don't do Facecrook (or would like to wean off it with a decent alternative), perhaps having a Discord group would be good? A single Discord group can have separate channels for pics, and discussion, and tools, and recipes, and whatever you like. You could even have channels specifically for other aspects that aren't about brewing (like the gardening, and other taking control of your food stuffs). Thoughts?
We have so much to keep up with as it is... I can't see adding another version of social media being practical for us at this time. Thanks for the suggestion though. Conrad has absolutely no association with City Steading, just so you are aware.
@@CitySteadingBrews I think I will have to make it. It's not a very dry mead, is it? I don't like dry, just have alot of berries to use up. Thanks 😊, have a great day.
Brian!.. I don’t know how I feel about this one, but I have to say something: The first video I watch with your long hair and beard, I genuine thought this might be another backwater video about home brew from a random septuagenarian. Then I watched a few more, as appearances are always deceiving, plus the information was great! Then a few episodes later you had cut your hair and it blew my mind! Was this the old man’s son doing the videos now?🤔oh sh**! That’s the same guy! Handsome, knowledgeable, love the videos... However; this video... Honestly, I had to continuously stop... back it up and try to pay attention. I kept watching your face. I thought this was early onset dementia, as I couldn’t even recognized your face! Biased opinion of course... but you stop that! Grow it back! It makes me sad!.. However.... you body your choice! ....................but I’m still sad.🤣😊 Cheers folks! ....seriously!🤨 put the beard back on your face! Do it now... I’ll wait...🧐
It's incredible to see how far you have come in content, confidence and composition.
I love Craisins, so I was excited to see how you made this.
I think this needs a redo!
You guys are a refreshing and happy part of my day. I'm currently brewing a raisin version of this recipe. I started it four days ago. I'll let you know how it goes. Thanks!
I've been noodling on the FG of this mead. The how-to video said the Crasins contained a number of ingredients. "Soluble corn fiber" is also know as "resistant maltodextrin", an unfermentable sugar. Sucralose is a polymerized sugar that tastes very sweet and is undigestible and unfermentable. Glycerin is partially fermentable. These additives are why the package advertised itself as containing 50% less sugar than the original product. It appears that part of the sweetness and a chunk of the final gravity are due to them. This is the wisdom from a handful of articles available on the internet and my limited understanding of the chemistry involved. I'm guessing the results would have been very different if you had used dehydrated cranberries instead of Craisins.
You're not wrong. Someone else pointed that out a while back. It explains a lot.
Hey Brian and Derica, the “paint bucket of elevation” would rhyme nicely with TRBOS!
Scott Powell I thought the same lol
Beat me to it but I was thinking “paint CAN of elevation” or PCOE pronounced pico
UA-cam is taking me on an adventure through time!😄 Jumped back 4 years to some charming awkwardness of standing to present the various brews. Delightful! Here's what I love about this recipe, I immediately thought to myself, given the unfermentable sugar, that you back off of the craisin amount, throw in some tannins, and see if that backs the sweetness off a bit....Hhhmmm, or keep the recipe the same and see if a yeast nutrient helps those bread yeasts survive a bit longer and eat more honey. This is intriguing because I also have leftover craisins from Thanksgiving sitting in my freezer, and maybe I now have a use for them. Another informative video from back-in-the-day.
Wow, that’s an oldie!
OOOOOOOhhhhh, fancy camera tricks!
LOL, yeah, still working on those....
Hey Brian and Derica I just wanted to share that I just put my first batch of mead and it is apple cider on Saturday and it is blurping away pretty hard and steady. Thx for all your videos I’m pretty new to fermentation wines and meads so I have been watching a lot of your videos and they have helped a lot so thank you very much.
I went to my local honey farm and picked up a pail of honey and dam it was pricey but well worth it
Thank you for your work.
You are very welcome.
Finally, hooch videos.
Oxidization seems (for me of course) to only effect a brew after the third day.
(I drink alone however) so it never lasts that long.
Just like open a bottle of wine, the shelf life is a maximum of three days.
So anyone complaining about oxidation at this level (rather; my level, when a brew lasts 48-72hrs) you won’t have an issue.
And for anyone interested in testing oxidation. Pour a glass of wine, drink it, pour another, leafy it out over night, then drink. Write down the changes. Then when you make a brew, recall the changes to know what shelf life you have remaining.
The first video I found was one from mid-late 2020, so watching this was fun. I would love to see how you would do an orange cranberry mead!
Paint can of doom!
Granted a negative connotation, but it’s still amusing!
Reb bucket of doom, paint can of doom.
...carboy of doom! Etc...
This needs to happen.
I look forward to hearing (insert item...of doom)
Do it!🤣🤣🤣
Love your guys channel
Hey CS Crew! I've been watching all of your videos, got a few ciders and a mead going thanks to you guys! Now, I know that you said the bubbles that popped out during your secondary fermentation are not necessarily indicative of more fermentation because the rate was so slow, but how slow are we talking here? 30 seconds between bubbles? By no means am I using this as a measure of completion, just curious as to what's behind that intuition. Thanks guys! Keep up the epic work
Could you revisit this and make a cranberry orange mead?
i racked once a month in after pitching, its been a total of 5 months now since i pitched and a lot of stuff has fallen to the bottom but theres a lot of stuff floating off the bottm. i plan on racking at the end of the month
Cool! I was at the store about a week or two ago and was looking through some of the juice choices they have to see which ones have preserves and which ones don't (I know that if they have preserves they can be a pain to get out and if you fail you wasted it for nothing). Wanting to do a hooch video on these different kinds. They have some really interesting ones that I think might be good. Like Banana Strawberry and Kiwi Strawberry as well as Orange and a bunch of others. White Grape Juice though is the one that seems to frequently be stuffed with preservatives which makes me sad. :(
Would there be anything you would change in the 2 years since this was made ?
While there is the angels share, you could also make bread with the leas. As to the sweet fruit wines, a now closed winery that was near my now late grandparents made a really fine series of sweet fruit wines. The family never just drank them, we did ice cream floats with it or we'd put it over a custard or a cornbread pudding.
Almost didn't recognize Brian after the beard trim... LOL... Currently, I am trying three different batches, a Cyser, A Blueberry and Paw Paws "Most Peculiar Wine" with a twist, I caramelized the sugar first, (all done with Bread Yeast, difficult to get anything else here) so should be interesting. This my first ever attempt at "Home-brewing", I do have a question that maybe you can help with. I live in Indonesia and the normal temperature is 30 c, what effect does this have on the final product? Like you I prefer sweeter wine, also like to chill red wine!
The paint bucket of elevation
If I recall, you said (for one of your meads) that you think bread yeast brings out more of the honey flavor? Did you use bread yeast for this brew or something else?
I bet that would be really good with mulling spices and orange peel
You mean the Paint Bucket of Elevation? 1:35
The fact that you introduced another yeast pack to this amonth ago and no further fermentation makes me scratch my head. Could it have been too much sugars from what was on the craisins making it impossible for the yeast to work? I'm glad it turned into a mead you enjoy & that's the most important thing!!
That and cranberries have a compound in them that retards fermentation. In the end, came out tasting good, like you said, that's all that matters!
It's kinda crazy I made two of these meads the first stopped at 1.041 and the second at 1.010, mixed the two and it was fantastic!! Loved it!!
Have you considered adding Craisins in secondary after fermentation? What do you think?
When you poured the first glass your cat meow at the perfect time. I didn't know wine was supposed to cry when you drink it
I'm looking at your one gallon carboy and I don't see anywhere near the amount of craisin guts that I believe is in my 5 gallon carboy. It was in a bucket before I racked and I didn't see it until transferring. WoW 2/3rds of the carboy looks like a red apple sauce. I do like the flavor and the taste is nice right now. Og 1.120 current 1.046
I was wandering if you could try doing a watermelon mead... I haven't seen anyone do one and I wanted to try to do one
Maybe someday... no plans to at the moment.
Is it bad i hit thumbs up for this video during the beginning ad lol
The paint bucket of "Elevation".
Why didn’t y’all add the black tea in this batch? Does the tartness of the cranberry’s add the tannins y’all (personally) look for in a mead?
I think all the fruit skins do it, yep.
If you add some more hydrated yeast, will that boost the fermentation and increase the ABV?
I'm asking for this is the mead i went for to be my first one I make...but my OG was a fair bit higher than your OG, so I'm thinking mine will even be more sweet than yours???
Brian my wife loves your shirt
Whats the difference a graduated cylinder and a test tube? A degree?
We keep live yeast (sourdough starter), any ideas on how to/how much to use for mead/cider making?
I'm not sure sourdough starter is a good way to make mead. It's not just yeast, it's yeast and bacteria and there's plenty of flour in there too that could go rancid!
Brian nice Harry Potter tee-shirt. Derica at 8:35 I thought you were going to grab a bottle for an example, then out came "The Paint Bucket Of Elevation" as everybody else is calling it.
Was this the mead that Fawn knocked over that you mentioned on Facebook?
I made a Craisin Mead a month ago SG at 1.080. It only came out at 1.042. Any issues with cranberry or the juice with ABV? I only slightly swirled it in a bucket.
Cranberry can be finicky sometimes.
Whoa! Wait a second. Something is different.
Hi Fawn! Shes pretty! She looks a bit like my Jasper (named after the snowflake Jasper stone)
Still wanna know how you came up w Fawn as a name.
Derica just thought the name was good for her since her color is... fawn. :)
Suggestion: Make an orange creamsicle (orange and vanilla) mead!
I actually like this idea.
any way for ya guy to explain how to identify a stuck mead?
Put links in the description...no limit there
There actually is a limit. I've reached it before.
Ok sure you did
Ok, what if I made this and then conditioned it with orange zest, cinnamon, clove and allspice, ala Christmas/Thanksgiving cranberry sauce??
You'd be adding those flavors... so... sure? Could work just fine.
Maybe the Paint bucket of elevation? Lol ....oof I was too late
I found a light blue one. After seeing your bucket I wanted one. I wish it was a better blue, but it works! Point Rock Review is our channel! If your interested or bored
I know my cranberry wine came out at a 1.040 and the sweetness and tartness were a perfect balance.
Yeah ours started at 1.110 and finished 1.040. Great sweetness taste, I was a bit worried it is stalled and didn’t finish but maybe it is the sweeteners from the cranberries.
5:00 audios a lil off
Tiller Intoxicated it is. First time with a third camera, I’m guessing. It will just take practice, that’s all.
@@cherisseepp5332 there is a trick where you clap in front of the cameras to line the audio up to that clap but only using that one I would line the audio up with the sound of him picking the cup up or something. Things happen not the worst I've seen
Is it true that you can only brew 100 gals a year per person?
Yes, in the USA. And its not really per person. It’s 100 for one adult, 200 for two, but does not go up per household if there are more adults.
@@CitySteadingBrews Oh ok I guess that's not to bad then. Thanks for the reply!
Paint bucket = Mead rack. Like gun rack. Sheaw like I have many or little guns that requires a rack.
I still have a hard time reading a hydrometer. Maybe you can do a super detailed, with super close up tutorial for us who haven't a clue.
We did.... ua-cam.com/video/e2Joc8L6yVQ/v-deo.html
New project! I was just gifted a bag of craisins. daughter bought and didn't like them (weird kid)
PBOE - Paint Bucket of Elevation?😀
I've never heard of a cat that doesn't like something.
The paint bucket of rackitisation =P
From now on, you'll have to use the paint can for a prop.
Hey Brian (& Derica), I commented on another on video (in reply to Conrad) that was a few months old, and thought I'd comment here to be sure the suggestion was seen.
For those of us that don't do Facecrook (or would like to wean off it with a decent alternative), perhaps having a Discord group would be good? A single Discord group can have separate channels for pics, and discussion, and tools, and recipes, and whatever you like. You could even have channels specifically for other aspects that aren't about brewing (like the gardening, and other taking control of your food stuffs).
Thoughts?
We have so much to keep up with as it is... I can't see adding another version of social media being practical for us at this time. Thanks for the suggestion though. Conrad has absolutely no association with City Steading, just so you are aware.
You lost your beard!!!! It was coming in so good
I had it full last year, chopped it a bit, then cut to a goatee, then tried growing it back... meh, I'll stick to the goatee for a bit.
I had a goatee for years. My wife had me grow out my full beard and now I have to keep it. I don't have a choice
Why does Brian look
Different?
Exal His beard is much shorter I think
Hey guys, have you ever made chock cherry mead?
Yep! Did a video on it too!
@@CitySteadingBrews I think I will have to make it. It's not a very dry mead, is it? I don't like dry, just have alot of berries to use up. Thanks 😊, have a great day.
Brian!..
I don’t know how I feel about this one, but I have to say something:
The first video I watch with your long hair and beard, I genuine thought this might be another backwater video about home brew from a random septuagenarian.
Then I watched a few more, as appearances are always deceiving, plus the information was great!
Then a few episodes later you had cut your hair and it blew my mind! Was this the old man’s son doing the videos now?🤔oh sh**! That’s the same guy!
Handsome, knowledgeable, love the videos...
However; this video...
Honestly, I had to continuously stop... back it up and try to pay attention.
I kept watching your face. I thought this was early onset dementia, as I couldn’t even recognized your face!
Biased opinion of course... but you stop that!
Grow it back! It makes me sad!..
However.... you body your choice!
....................but I’m still sad.🤣😊
Cheers folks!
....seriously!🤨 put the beard back on your face!
Do it now... I’ll wait...🧐
Well, most people get a year older on their birthday, I decided to get a year younger every year at some point.
City Steading touché
I also did a double take. It’s weird but not offputting.
Firstish