This is a video I've been waiting for but wasn't sure would ever come. I watch Man Made Mead and other mead channels to help me with mead recipes. I watch Still It and other distilling channels to help me with my distillations. This is something that I'm exited for because when I bottle the mead I've made I always run some through my VEVOR air still.
That sounds amazing! Once I made grilled habenero poppers with honey pecan cream cheese and marmalade! I then chassed it with white brandy from peach and berry wine! Peppers n moonshine is fun!
Nice!!! I love the Dansk Mjod Hops-fortified Hibiscus Mead ("Viking's Blood"), so good. I think for the Blueberry Mead, pairing it with a Walnut Liqueur would be pretty tasty, Orange would be a nice partnering too, certainly lively with the citrus that isn't as sour. Could also try something with Lingonberries and Elderflower in the future too, that would be cool.
Thank you! I watch your videos just because they are so fun. I have no intention of distilling my own, butt an itch is growing. Hehe! Love gin and bourbon. Home brewed for several years before moving to Germany, where there was no point. Made mead once-yuck! If I was in NZ, I’d volunteer to help just to hang out. Looks like fun
Greg over at How To Drink made some Skyrim cocktails, and his "White Gold Tower" from that episode is my favorite mead cocktail: 22.5 mL lavender simple syrup 30 mL heavy cream 30 mL cognac (I use XO brandy) 60 mL mead (I use my own dry homebrew) Shake on ice and strain into a chilled glass
You can get a lemon-y taste with a lot of meads. It's probably to do with the yeast and the honey. Pretty much every non-fruited mead I've had has had at least a partial lemon flavor, including mead I've made myself with my dad.
Had a bash at making mead years ago, turned out better than any store brought stuff. I'd like to make a larger batch one day and put it through a pot still to see how much of the flavor comes through.. price of honey is the only thing stopping me
Only the first drink I'd change. Drop the honey syrup and the blueberries. Replace with pineapple juice and Saskatoons. The ginger beer sounds really good.
If you want to experience that weird thyme flavor in a separate format, try using the peel of Meyer "lemons"! One of the main components of their oils is thymol, the main oil in thyme. Minty is a great word for it-it isn't minty, but there's that... almost physical intensity of it. I'm guessing when it's in the thyme, it's trapped in the plant cells, and so most extraction also gets a lot of the more herbal, leafy, planty flavors, like how over-muddled mint becomes bitter and herbaceous.
Hiya from Whangarei 😊 Slightly off topic question but here we go.. I have been sent some fresh horopito leaves from Horopito and will use them in my next gin run but that is in a few months time so… How should I best prepare or store them please? Love your inspirational channel man 😁👍🏼👍🏼
Have you made much gin in one of your big stills, or only in the air still? If so have you noticed certain ingredients giving different flavors between the two?
Wife and i cook a lot with kaffir lime leaves. great citrus flavor. Do wonder if that would work. For sure you'd have to be careful with these as they could easily override the flavors.
Those will be going in my next gin, but I have no idea when I'll get around to making it. I wanted to put some in my previous gin, but it was already citrus heavy.
Amazing channel! @Stillit I came across a recipe that was a little strange in a pre 1900 book: A Cordial. Take seven lemons, one quart of rum or brandy, six ounces good loaf sugar, one gill of new milk; simmer the sugar in half a pint of spring water, and skim it; let the milk be made as warm as it comes from the cow, put the very thin parings of the rinde ofit-he lemons with the milk and syrup, into a jug with the rum, close stopped; shake well for three days, then filter through paper, and bottle it. This was the original recipe… I then turned to Chat GPT for a modernized version (I think if I tried I may go with a light rum) but afraid to give it a try to find it was a waste of time and money… here is that adaptation: Updating the recipe for preparation in a modern kitchen and storage in a 1-gallon Ball jar with a hinged lid, considering the use of a refrigerator for the preservation phase, yields the following: ### Modern Lemon Cordial Recipe for 1-Gallon Ball Jar #### Ingredients: - **7 lemons** (for peel and juice) - **1 quart (4 cups) rum or brandy** - **6 ounces (approx. 3/4 cup) loaf or granulated sugar** - **1 gill (1/2 cup) fresh milk** (use pasteurized milk for safety) - **1/2 pint (1 cup) spring or filtered water** #### Modernized Instructions: 1. **Prepare Lemons**: Carefully peel the lemons to get thin strips of peel, avoiding the white pith. Juice the lemons and strain to remove seeds and pulp. 2. **Simmer Sugar Syrup**: In a saucepan, dissolve the sugar in water over low heat. Skim off any impurities that rise. Let it cool slightly. 3. **Warm Milk**: Gently warm the milk until it's lukewarm. Modern pasteurized milk is safe to use and brings this recipe up to contemporary health standards. 4. **Combine in Jar**: In your 1-gallon Ball jar, combine the lemon peels, lemon juice, cooled sugar syrup, warm milk, and rum or brandy. The super wide-mouth jar makes it easy to add ingredients and mix. 5. **Seal and Shake**: Close the jar securely. Shake well to ensure all the ingredients are thoroughly mixed. The hinged lid should provide a good seal while allowing for easy opening if needed to release pressure or for tasting. 6. **Infuse**: Let the jar sit in a cool, dark place in your kitchen for three days. While the alcohol content acts as a preservative, shaking the jar once or twice a day ensures even infusion. 7. **Filter and Bottle**: After three days, filter the mixture through a fine mesh sieve lined with cheesecloth or a coffee filter into a clean container to remove all solids and any coagulated milk proteins. For a clearer cordial, filter a second time. 8. **Refrigerate for Preservation**: Pour the filtered cordial into clean, smaller bottles, if desired, or keep it in a clean Ball jar. Seal and store in the refrigerator to maintain freshness and quality. 9. **Serve Chilled**: Enjoy your homemade lemon cordial chilled, straight, or diluted with water or sparkling water for a refreshing drink. #### Modern Kitchen Notes: - **Refrigeration**: Leveraging modern refrigeration, especially after opening, helps keep your cordial safe and delicious over time. - **Safety and Quality**: Using pasteurized milk and storing the finished cordial in the fridge align with modern food safety standards, ensuring your cordial remains a delightful, refreshing beverage. This updated recipe, tailored for modern preparation and storage, provides a seamless blend of traditional flavor with contemporary safety and convenience. ======================= When asked, GPT sail that the “cool dark place” can indeed be the back of the refrigerator for the three day, and would increase the safety of the infusion. There was also a blackberry brandy recipe as well as a few others… the lemon cordial just sounds great as an early spring drink! Ant this video made me think of it… so I went back and found it. =======================
Jesse, do you think that maybe weirdness you always talk about at the beginning of the run comes from the tails leftover from the previous run? Because you hadn't done a cleaning run between runs??
To fully appreciate and experience the final flavour of gin you must wait at least 2 weeks, please start doing so… it changes massively in this time… this makes your videos very disingenuous
All these meme spirits is getting too much and boring for chasing the craft, get real and o some real stuff for a chance..We want to watch informative videos not meme shit all the time
Hiya from Whangarei 😊 Slightly off topic question but here we go.. I have been sent some fresh horopito leaves from Horopito and will use them in my next gin run but that is in a few months time so… How should I best prepare or store them please? Love your inspirational channel man 😁👍🏼👍🏼
Hiya from Whangarei 😊 Slightly off topic question but here we go.. I have been sent some fresh horopito leaves from Horopito and will use them in my next gin run but that is in a few months time so… How should I best prepare or store them please? Love your inspirational channel man 😁👍🏼👍🏼
This was so fun! I love the combos you came up with for those cocktails. I need to take some of the mead and try them now!!
Good for you, for that mead you sent him. Recipe is simple, yes post it! I thought that he would distill it?
This is a video I've been waiting for but wasn't sure would ever come. I watch Man Made Mead and other mead channels to help me with mead recipes. I watch Still It and other distilling channels to help me with my distillations. This is something that I'm exited for because when I bottle the mead I've made I always run some through my VEVOR air still.
If you fortify a mead to make a sort of mead "vermouth", and use it to make martinis it could be really good
I had a Spicy Bee's Knees at a cocktail bar once with gin, honey, lemon and habenero pepper 🌶. Try the thyme cocktail with a bit chili!
That sounds amazing! Once I made grilled habenero poppers with honey pecan cream cheese and marmalade! I then chassed it with white brandy from peach and berry wine! Peppers n moonshine is fun!
Love the idea. I am a home brewer of mead. I would love to try the cocktail
This has to be one of my favorite channels to watch after getting home from work. Thanks for the great content!
Always a blast to watch this channel 👍
Far out that was fast mate haha and thanks 👍🏼
Fast or your last bro
Nice!!! I love the Dansk Mjod Hops-fortified Hibiscus Mead ("Viking's Blood"), so good. I think for the Blueberry Mead, pairing it with a Walnut Liqueur would be pretty tasty, Orange would be a nice partnering too, certainly lively with the citrus that isn't as sour. Could also try something with Lingonberries and Elderflower in the future too, that would be cool.
It was a great lab test and it was great seeing you both laughing and enjoying yourselves. Navy Mark...
Wonder what a cucumber & basil vodka would be like with this mead
I’m so excited to see this collaboration!! I’m doing the Mead Stampede this summer! Two of my fave channels!
Thank you! I watch your videos just because they are so fun. I have no intention of distilling my own, butt an itch is growing. Hehe!
Love gin and bourbon. Home brewed for several years before moving to Germany, where there was no point. Made mead once-yuck!
If I was in NZ, I’d volunteer to help just to hang out. Looks like fun
Thyme comes in a Lemon Thyme variety as well if your interested.
A coupl'a my favorite channels! Thank you!
Complexity is my goal in crafting to ensure what I create is delicious.
Collaborations! Yes! Do these more often! Beautiful one!
Greg over at How To Drink made some Skyrim cocktails, and his "White Gold Tower" from that episode is my favorite mead cocktail:
22.5 mL lavender simple syrup
30 mL heavy cream
30 mL cognac (I use XO brandy)
60 mL mead (I use my own dry homebrew)
Shake on ice and strain into a chilled glass
Chase the craft maturation sticks.
The swiss army knife of home distilling haha 😄
You can get a lemon-y taste with a lot of meads. It's probably to do with the yeast and the honey. Pretty much every non-fruited mead I've had has had at least a partial lemon flavor, including mead I've made myself with my dad.
Mezcal-like smoky agave spirit with blueberry mead cocktail
Tall Pines Distillery in PA makes an awesome huckleberry moonshine. Give the blueberries a try in that direction.
yeah, even as far as cockails. it seems odd to put mead with... well anything. But I also don't know anything about cocktails.
There is a lemon thyme you could grow that also. Love ya videos
I'm very much enjoying your videos man. Someday I'll have the guts and budget to do wine and spirits making 😅
neat, was not expecting this crossover.
As always, exceptional, relevant, and educational! BAY LEAF!! How cool!! Thank you!! By The Way… 1st….
Had a bash at making mead years ago, turned out better than any store brought stuff. I'd like to make a larger batch one day and put it through a pot still to see how much of the flavor comes through.. price of honey is the only thing stopping me
It comes through really well, though it’s a tough flavor to do anything with other than make it a sipper
Make up a "Walkers shortbread liquor" and pair it with the blueberry mead somehow to make a blueberry pie.
Only the first drink I'd change. Drop the honey syrup and the blueberries. Replace with pineapple juice and Saskatoons. The ginger beer sounds really good.
If you want to experience that weird thyme flavor in a separate format, try using the peel of Meyer "lemons"! One of the main components of their oils is thymol, the main oil in thyme. Minty is a great word for it-it isn't minty, but there's that... almost physical intensity of it. I'm guessing when it's in the thyme, it's trapped in the plant cells, and so most extraction also gets a lot of the more herbal, leafy, planty flavors, like how over-muddled mint becomes bitter and herbaceous.
Ice blue razz lemonade kool-aid, give it a shot. It's my favorite
Hiya from Whangarei 😊
Slightly off topic question but here we go..
I have been sent some fresh horopito leaves from Horopito and will use them in my next gin run but that is in a few months time so…
How should I best prepare or store them please?
Love your inspirational channel man 😁👍🏼👍🏼
i love it when your lady is in the vid sir from AZ USA.
AZ chasers unite. Mesa in the house!!!
Blueberry mead goes good with beer
I also sub to him. It's cool to see you guys doing something together
You should distill onion, I have no idea what it'd be like and I am curious!
Your experience distilling hibiscus makes me want to macerate our Rose of Sharon's blossoms in grain spirits and see what comes out.
Have you made much gin in one of your big stills, or only in the air still? If so have you noticed certain ingredients giving different flavors between the two?
Hi man one question do you still get the heads & tails if you use tails to do another run in the still
Wife and i cook a lot with kaffir lime leaves. great citrus flavor. Do wonder if that would work.
For sure you'd have to be careful with these as they could easily override the flavors.
Those will be going in my next gin, but I have no idea when I'll get around to making it. I wanted to put some in my previous gin, but it was already citrus heavy.
Your link to MMM's channel in the description is missing :D
Can you drink low wines?
Great vid! Woo!
Fermented honey has the tang at the end of the tast
Amazing channel!
@Stillit I came across a recipe that was a little strange in a pre 1900 book:
A Cordial.
Take seven lemons, one quart of rum or brandy,
six ounces good loaf sugar, one gill of new milk; simmer the sugar in half a pint of spring water, and skim it; let the milk be made as warm as it comes from the cow, put the very thin parings of the rinde ofit-he lemons with the milk and syrup, into a jug with the rum, close stopped; shake well for three days, then filter through paper, and bottle it.
This was the original recipe…
I then turned to Chat GPT for a modernized version (I think if I tried I may go with a light rum) but afraid to give it a try to find it was a waste of time and money… here is that adaptation:
Updating the recipe for preparation in a modern kitchen and storage in a 1-gallon Ball jar with a hinged lid, considering the use of a refrigerator for the preservation phase, yields the following:
### Modern Lemon Cordial Recipe for 1-Gallon Ball Jar
#### Ingredients:
- **7 lemons** (for peel and juice)
- **1 quart (4 cups) rum or brandy**
- **6 ounces (approx. 3/4 cup) loaf or granulated sugar**
- **1 gill (1/2 cup) fresh milk** (use pasteurized milk for safety)
- **1/2 pint (1 cup) spring or filtered water**
#### Modernized Instructions:
1. **Prepare Lemons**: Carefully peel the lemons to get thin strips of peel, avoiding the white pith. Juice the lemons and strain to remove seeds and pulp.
2. **Simmer Sugar Syrup**: In a saucepan, dissolve the sugar in water over low heat. Skim off any impurities that rise. Let it cool slightly.
3. **Warm Milk**: Gently warm the milk until it's lukewarm. Modern pasteurized milk is safe to use and brings this recipe up to contemporary health standards.
4. **Combine in Jar**: In your 1-gallon Ball jar, combine the lemon peels, lemon juice, cooled sugar syrup, warm milk, and rum or brandy. The super wide-mouth jar makes it easy to add ingredients and mix.
5. **Seal and Shake**: Close the jar securely. Shake well to ensure all the ingredients are thoroughly mixed. The hinged lid should provide a good seal while allowing for easy opening if needed to release pressure or for tasting.
6. **Infuse**: Let the jar sit in a cool, dark place in your kitchen for three days. While the alcohol content acts as a preservative, shaking the jar once or twice a day ensures even infusion.
7. **Filter and Bottle**: After three days, filter the mixture through a fine mesh sieve lined with cheesecloth or a coffee filter into a clean container to remove all solids and any coagulated milk proteins. For a clearer cordial, filter a second time.
8. **Refrigerate for Preservation**: Pour the filtered cordial into clean, smaller bottles, if desired, or keep it in a clean Ball jar. Seal and store in the refrigerator to maintain freshness and quality.
9. **Serve Chilled**: Enjoy your homemade lemon cordial chilled, straight, or diluted with water or sparkling water for a refreshing drink.
#### Modern Kitchen Notes:
- **Refrigeration**: Leveraging modern refrigeration, especially after opening, helps keep your cordial safe and delicious over time.
- **Safety and Quality**: Using pasteurized milk and storing the finished cordial in the fridge align with modern food safety standards, ensuring your cordial remains a delightful, refreshing beverage.
This updated recipe, tailored for modern preparation and storage, provides a seamless blend of traditional flavor with contemporary safety and convenience.
=======================
When asked, GPT sail that the “cool dark place” can indeed be the back of the refrigerator for the three day, and would increase the safety of the infusion. There was also a blackberry brandy recipe as well as a few others… the lemon cordial just sounds great as an early spring drink! Ant this video made me think of it… so I went back and found it.
=======================
Should send both of them to how to drink
Don't forget to stock up on those multipurpose maturation sticks, y'all 😆
Jesse, do you think that maybe weirdness you always talk about at the beginning of the run comes from the tails leftover from the previous run? Because you hadn't done a cleaning run between runs??
Time to make a mead
Mate head to the Bottleo and get some strawberry margarita mix and tequila and see if you can make it clear again
A drop or two of soy sauce in the martini like cocktail would make it pop.
👍❣️
I think green olives would have went great with it
Shhhhh drink. The words that build a lasting marriage
I cook my lemon and honey together to make my bees knees adjunct - remove the water
Blueberry muffin
you went and turned mead into a sunday dinner..
Eat the moth. Lol
I like it when your wife comes on to try your magic potions. She's a cute girl, very likeable. :)
Sodium meta bisulfite??
Dude is putting STUMP OUT in his mead??? 😮
Make it drink using cannabisss..... yeah right. NZ needs legal cannabis! Like Canada
To fully appreciate and experience the final flavour of gin you must wait at least 2 weeks, please start doing so… it changes massively in this time… this makes your videos very disingenuous
All these meme spirits is getting too much and boring for chasing the craft, get real and o some real stuff for a chance..We want to watch informative videos not meme shit all the time
Hiya from Whangarei 😊
Slightly off topic question but here we go..
I have been sent some fresh horopito leaves from Horopito and will use them in my next gin run but that is in a few months time so…
How should I best prepare or store them please?
Love your inspirational channel man 😁👍🏼👍🏼
Hiya from Whangarei 😊
Slightly off topic question but here we go..
I have been sent some fresh horopito leaves from Horopito and will use them in my next gin run but that is in a few months time so…
How should I best prepare or store them please?
Love your inspirational channel man 😁👍🏼👍🏼