Plum Wine One Year Later - New Scoring!
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- Опубліковано 26 чер 2024
- Our plum wine is... insteresting. Not exactly what you think of as a plum wine, but, it has it's own unique characteristics too! We aged this plum wine for a year and now we are tasting it and giving it a score with our NEW scoring system!
How To Make Plum Wine: • We made PLUM WINE - Or...
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Well I don’t drink at 8:30am in my house, but I’m glad you guys drink at 8:30am at my house!!
Probably would be evening time EST 😉
I just pulled out some plum mead I finished three years ago. Beautiful color, smells amazing, taste up front is good but turns into a sting unripe green apple.
The “Old” scoring is my favorite yet the category of each aspect was pretty interesting and the live show will be just a amazing ☘️ and fun
Technically the old scoring is just taste.
They can't all be winners. Thank you for trying weird things and bringing us along for the journey ✨️
I would love to see the live shows doing a come back !
@3:58 I had the same problem with a cider I recently made. It smelled just like strawberries but then when you drank it, it wasn't as sweet as people were expecting
I like the new scoring system. It doesn't have too many points like the official wine rating up to 100, whereby the wines below 85 points are extremely rare and below 80 virtually non-existent.
This does give more quantifiable information to us, compared to the old system. It's just right.
Cheers!
Thank you. We put a lot of thought into it, and I agree with what you said, and created it for those reasons!
I personally like the old score system. Great video guys! Have a great day.
Can you explain why? The new system goes over the important aspects and grades on that. The old was just "did you like it" and "give this a very precise number based on if you like it today".
@@CitySteadingBrews of course. It's simpler in my opinion (the old system). Often times I won't reach for a brew because clarity or intent (as examples). Repeatability made a lot of sense and taste. Maybe there could be a way to keep the new in depth scoring and add the old 1-11 system. I love your content and I don't want this to come off as harsh criticism, I like keeping it simple and taste driven. The new system certainly has merits, but I just prefer the old way
More precision is defeats the purpose though. Let me explain: Let's say I give a 7 on something. If I tasted it on a different day, it could be a 6, or even an 8. But, on the new system, that's a 4, for all three, meaning, above average or good. Any finer description is just bias and ultimately meaningless. So 1-11 has 22 points of score in it. That's quite a lot. Especially when those points are so close together, but... a 7.5 vs a 7. Does that really make much difference? I don't think so, especially in a system that is based on personal preference.
@@CitySteadingBrews you can do whatever you prefer, I just like the old way. It certainly doesn't disrupt my enjoyment of it, I just like it better personally.
I really like the new scoring system.
I like how in-depth it gets
The difference between the aromas you described and the tastes seems very discordant😮
I think I like the new scoring system... Will have to see a few testings to see how it works out.
Live shows are cool... If everyone else is also free right then. I tend to miss them and then mostly don't watch them after unless it's a breaking news type vid that happened that day...
I don't mind the new scores, I just hope you can still do an "11" equivalent. I would hope that you use this for your regular tastings as a note of comparison. Perhaps even jotting down key flavors/sensations for later comparison. As a new brewer, I don't know what a brew "mellowed out" means since I don't have a brew that's at least a year old yet and it's the one thing I hope you can expand on for an original tasting vs 1 year tasting comparison.
Live shows would be awesome!!!!
I love the new scoring system, mainly the intent category. I just think you could award scores in half points or from 1-10 like the old system, there is too much a gap between points in a 1-5 system. PS.: I just bought 200 bucks in brewing equipment because of you guys lol. Love from Brazil.
The lack of precision is the idea. A half point can vary from day to day on the same beverage. But it's still "good" or "great".
We do have a spreadsheet on our website of all the scores. Personally, I don't find the scoring to be important. The words we say should matter more, but people like numbers so we use scores. I'd just do away with them, personally, but we have received feedback to the contrary 😁
@@CitySteadingBrews fair enough, I guess it's hard to quantify quality in general 😂. Thank you for taking the time to reply, love you guys, I could watch hours of you two talking just about anything lol.
Exactly, quality like this is difficult to put a half point precise number that people will overanalyze on! 🤪. Joking, but it's true.
A live show where you go through some recipe ideas and go through the recipe construction process. Maybe design three, but do not tell us which one(s) are actually going to make in a future episode. Perhaps a simple, intermediate and advance brews.
This is the first time I've seen the score cards in a video.
I know y'all had scores on your website.
Thanks for the video! Hope you guys can stay cool this weekend!
This is a new ststem. Just started using it.
Though the Shandy video that came out a few days ago also had the new system.
Woahhh haven't watched yall in bout a year and your production quality really went up!!! Also thinking about making plum wine but the de pitting part seems tedious 😂
Thanks. Huge investments of time and money to make it work!
I think a huge reason it wasn't anything like the Japanese style plum wine is because said wine 梅酒 (umeshu) isn't actually a wine it's plums infused with a distilled cane spirit called 焼酎 (shochu). In other words it's kinda like just infusing fruit with like vodka and sweetening it.
Yup!
Do you have more bottles? Another year or two might smooth out the tannins/acidity. I once made a sparkling mayhaw wine (why? why not!) that was basically undrinkable it was so tart and astringent. 18 months after bottling I found the last two bottles shoved to the back of our pantry. Drank one and it was fantastic. Waited another 6 months for the last bottle and it was probably the best thing I've ever made.
Time does in fact heal many, many wounds!
I believe we do.
Discordant! Discordant! (😄)
I really enjoy your tastings. You and Derica seem to have a very developed palette and the notes you describe are sometimes complex and I’m like “WOW, I just taste alcohol and maybe a fruit.” Haha.
Did this develop for you guys over time, or have you always had this ‘palette’? I try to taste my meads and see what flavors I can identify. I’m still working on it.
Loads of time and lots of tastings!
If you were to modify your scoring card... "Does it go well with food". Just remembering that cooking wine that you made. Learning so much as I watch your videos.
Yeah, not sure about adding that though. Seems we can just talk about it.
Very Insteresting
#Discordant I love the dramatic cuts in the editing of the video.
When doing your racking to a container that's slightly too large has anyone ever tried using sanitized glass marbles to raise the juice to where you want it to be in the bottle?
Yup, we have done it several times.
I like the new scoring system. However it gives equal weighting to all categories. I'd add weighting to the system... I care more about taste than clarity or intention, so I'd apply a 1.5 or 2x factor to taste, and leave the others at 1x
We are working on something that does this 👍
have yall found any difference by wood aging in primary or secondary fermentation
Not really. I do prefer in conditioning as I have more control over it.
OMG, needed that lipped pan today!
One brew was foaming out the airlock, and the second one completely blew the bung...
It's a tried and true way to solve a problem!
@@CitySteadingBrews just hoping no bugs found their way in .
Was possibly exposed for up to 3 hours.
Honey is too expensive to waste
Guess we just wait and see
Probably fine. Bugs cannot live in CO2, so they may be turned off by it during a really aggressive fermentation.
Can we make "blew the bung" a common euphemism? For over enthusiastic activity resulting in a negative outcome? Or is homebrewing too niche for it to catch on?😂
I would rather not.
Let's get this out of the way: Discordant.
I'm not a huge fan of the new scoring system. I like the old system going to 11, and I wouldn't drink or not drink something based on color or clarity.
Here's an idea for a live show. What if I send you a bunch of those little single serving size bottles of various liquor, and you taste each live? There's a shipper near me that ships alcohol, so it would be legal.
The Japanese/ Korean plum version is sooo much better! and easy if you can find the Beksul / Maesil Chung syrup. It halves the waiting time of the traditional method too
Have you ever used both honey and sugar to make mead? Something like 70% honey 30% sugar or something similar
Nope. Would just have less honey flavor I would imagine.
Can you do an episode about artificial flavoring? I've noticed people flavoring hard cider with all sorts of stuff chemical stuff, but sugars are the way to go imho. They blend in better and overall taste more natural. I think it would do an interesting video. There are many kinds of flavorings out there.
Tldr: I see no issue with extracts and flavorings!
I would love to see a blooper reels.
We actually used to add them at the end of videos and no one watched!
Discordant...I have had that same reaction when I made a pomegranate plum wine from a bottle of organic juice. It was an impulse buy and I didn't have very high hopes. Once I was done, I adjusted for sweetness and acidity. It improved slightly but not really a fan. I did make the agave wine and ran out because I kept bringing it to dinner parties and had requests for it as gifts. I recently made the agave wine again and during the conditioning phase, I threw in some dried mango just to play and forgot about it for about 6 weeks or so. Doesn't work at room temp but lovely hilled. Sorry I'm rambling, but just wanted some advice regarding peanut butter powder. I am still pursuing the fluffernutter mead and I would also like to make a PBJ mead. Have you ever used the PB powder and, if so, what were your results; if not, have you tried a peanut butter flavoring that can help me in my quest.
Thank you.
Discordant.
I don't think the powder works in a fermentation, but, you could make an extract from it, by putting it in vodka for a few weeks.
We did have good results with this extract: a.co/d/0fFRZm8B
@@CitySteadingBrews Thanks for the tip. I'll let you know how it works.
Brian - please get Dereca here and stop reading. Dereca. Is he gone? Ok. Now listen. Please get a glass eye and put in his glass. One day an eye must look back at him 😁
ha!
My pasteurizing method and the flavor of my wine became discordant. ;'(
Is it more like Polish Plum brandy (Slibovitz)?
Maybe? Dunno, haven't had that!
I don't mean to be a Debbie downer but I like the old score system just fine. I also don't care for live videos due to my wi-fi system but that's my problem.
Have you guys ever tried to ferment energy drinks? If not please try ferment monster 🤣
I would rather not.
I don't think the last category "intent" is all that great. That said I don't really have a good alternative. Maybe appeal?
Discordant!
Would like a guest "maker/brewer" even if its just someone in Florida in those live sessions. Even could loop them in via a zoom session?
Not likely. We don't know any local and don't generally invite strangers to our home. 😀
@@CitySteadingBrews OK - zoom then - maybe some of your admins or ??? Just a thought
Not for a live show, no. Definitely not a stranger for a live show. Our admins? Maybe? They don't really want to be on the show afaik.
Why do you want another brewer on for a live show if I may ask?
The only thing I was thinking, a third opinion and comments on brew on a one year tasting . A person who's a part of your contributor base - those you acknowledge already who might be interested in a zoom. So if they were not in person you'd have to ship (?) a bottle to the invitee? Again just a thought
First thought watching this video while pre-gaming for tonight's debate drinking game. The new scoring is sus with lots of words and rules. However, I will watch it again to Confirm that my ne olympic brain will tell me if it tastes like meat it must be meat
I think you need to tweak the score from 1-10 and then divide by 4, so it is still 1-10. I would have used 0-10, but that is just me.
We are actually working on something along those lines!
It's interesting how your nose is discordant with your taste buds
🤨🤔🙄🙃🍷🍹🍻
🤔🙄🙃☕
I prefer a 1 out of 10 taste score. Its really all that matters for most people. Id actually almost prefer a 1 out of 100 score. That would really make things Interesting, as far as comparing each Creation to another. A 1 out of 5, is a bit too limited, IMO. Ive never liked 5 star reviews.
Ok. The issue is... you cannot be precise about a bias. So, out of 100, or even 10, that's a very fine point of dlineation. 7 to 7.5. It's just about the same, and that's the idea. We have had people performing statistical analysis on our scores, not even taking into consideration a 6 one day is a 7 on another. But both are a 4 on the new system, making their differences have absolutely no meaning. I can't even imagine trying to decide between 71 and 72 for a score. The point was to say, "Bad, below average, average, good, and great". What more do you really need?
@@CitySteadingBrews When you reduce a Measurement Scale... You also reduce the relative information. For example... if you changed it to only a rating of 1 out of 3 stars: Bad, OK, Great The person hearing these scores, on such a limited scale... isnt getting a relatively in depth idea about what the product is actually like.
A 5 star may be a bit more in depth... but... its still a Limited depth scale. When you bump that up to a 10 scale... your brain actively recognizes the boost in the scales difference.
Before typing this reply... I was thinking about how many words that are to describe something. Its a LOT more than a mere 5 words. Maybe something is "Good", but not quite "Perfect", nor even "Very good". Maybe its somewhere between good and very good (pretty good ?!). What if its beyond Very good... but still not "Perfect" (Extremely Good ?!).
So you see... Just between "Good and Great" per your listed ratings... there can still be a lot of variance (Depth) between these Values. SO while a rating between 1 and 10 is still a limited scale.. its a scale that the brain easily recognizes, with just the right about of Depth / Resolution, to create a relative Idea, in peoples minds. That doesnt happen with a 5 star rating system, IMO. Its too low of a resolution for that.
With rating... its ALWAYS going to be a personal opinion. And the thing is... Opinions also can change too. Taste in particular, are very unique to the persons Palette. Ive theorized, that there are people whom enjoy some very "Funky" tasting foods... because they are not fully able to register / detect / taste... the same level of "Funk" (if at all). Of course, we have discovered that some people think that Cilantro taste like Soap... due to their actual Genetic differences.
The point being... is that you shouldnt care about some Autistic Statstititions think, about your Ratings... to the point of changing your ratings. Are they even making any of your mead/wine recipes ?
If anything, maybe create a publicly accessible Google Spreadsheet, with all of the ratings... and, actually slide them up and or down the list... depending on how you feel. For example... if you think the Peach Wine, which was at position 50 in the list... is inferior to the new Cherry Mead.. then slide the Peach wine down to position 51... and put the Cherry into position 50 (of course, if its arguably worse than whatever is at position 49).
You might even have a 2nd spreadsheet, for others whom have made these recipes, to give their own taste ratings.
That said... Its your show, and your opinions.. so do as you will. Im merely stating my own perspective on the issue.
😇🤕
Nice scoring system probably takes out an overall bias using the 1 out of 10. Tart and acidic could be high malic acid. Could try adding some malic acid bacteria for wine. plum wines often have a ph. close to 3.
This is not a typical plum wine.
Discordant
I’ll eat plums but they are down the list…
Not 100% sure about your new scoring system… even if it looks and smells great, isn’t it mostly about the taste???
It all factors in. I can't give something a 10 if it looks like soup and smells off, can I?
Tell us the story of how you met
Not really relevant to the channel but we met when we were both professional photographers at a convention and other events.
Ahah! First comment 😊
Discordant