Peanut Butter Banana Mead Tasting
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- Опубліковано 6 жов 2024
- Peanut Butter Banana Mead Tasting with our Special Guest, Derica's Dad, Terry. We were a little disappointed in this mead, but... it's not that bad. It just has very little peanut butter flavor. As a banana mead, it's alright. We even test it next to the banana wine. Bit longer video but, lots of tasting information here.
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Peanut Butter Banana Mead - Time to Update! Part Two: • Peanut Butter Banana M...
Peanut Butter Banana Mead Finishing and Bottling: • Peanut Butter Banana M...
Banana Wine Playlist: • Banana Wine
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Love Terry: "....It looks like lemonade........ *sniff sniff* It's not lemonade....."
You know this sounds like it needs to mellow more. Since it is a higher abv I would be interested to see this at the one year mark. Because yall make it sound like it has almost everything you want
Yeah, some is going to sit a while.
If I remember right, you added 1/2 cup of peanut butter powder to primary. I had the same issue when I made my peanut butter and jelly meads. I had added half a cup of peanut butter powder to primary and when I racked them, they didn't have that peanut butter flavor. I'm secondary I added half a cup of peanut butter powder and come time to bottling the peanut butter flavor was there nicely.
I wasn't sure at first but I'm convinced, Terry's awesome
I'm glad you "blended" the two wines. Wineries do it. It's something to try when a wine isn't so good....I blend & mature it.....it's pretty amazing !!!
I do it at certain times... the issue I have is... if I have a good wine, and a bad one... if I mix them I not longer have a good one, but.. a mediocre one!
Enjoy your visit & the taste tests! Great channel! Thanks so much for encouraging us newbies!
I agree with the aging. I made “my first mead” and when I tasted it after two months I thought the orange zest flavor was really strong, so I did a rookie mistake and added more honey to mellow the zest and after another two weeks the orange mellowed out. I wish I just waited
Also try out a peanutbutter extract next go around. I got 3rd at the Mazer Cup this year with my peanutbutter and lingonberry session mead and I used the Amoretti peanutbutter.
I'm very interested in how you got peanut butter flavor. I'm very very new to making my own wines (literally have my first batch going right now) and looking to make meads and stuff, but I'm looking to learn as much as I can, and peanut butter seems to be incredibly hard to nail according to everyone I've talked to and everything I've watched and read. I'm a big fan of peanut butter, and my wife absolutely adores peanut butter and bananas, so their peanut butter banana mead is something I want to try eventually, but I want the peanut butter to pop with a banana undertone. Thank you for any help you can give me.
Would actual Peanut Butter boiled with the Bananas work?
@@1980mezza no but many Meaderys boil peanuts then use that water for primary.
I like you’re dad and a third perspective on the the mead
Currently working on a PB&J mead myself. Going to age over crushed peanuts in stage 2 for about 6 weeks, following advice from my local meadery (theirs is amazing). Might be better going that route over peanut butter powder!
Peanuts have oils that can go rancid. That could spoil your brew.
@@CitySteadingBrews I have heard that, but figured I'd try it anyway. That's how the lady at my local meadery said they make it, but her husband seems to oversee the brewing end of the business more. Hopefully she wasn't mistaken! -_-
I watch your videos like Jerry Seinfeld Shows . I don't care if they are re-runs , they're fun to watch . And I pick up something in each one I might have missed . 🤠
You guys should try to make a savory wine or mead in talking pickles, onions, rose merry, and what ever elms comes to mind
This sounds so good might have to make a 3 gallon batch.
"Oo, chocolate." Terry loves chocolate, it seems.
Another interesting and entertaining video, thanks kindly. I am currently reading into the haskap berry (aka honeyberry) and I'm thinking...... Maybe meady. The Haskap berry is an up and coming fruit in Canada at the minute, originally from Russia and Japan . We are getting interest here in the UK too. Not sure if you folks will be able to source it super easily where you are but Haskamel does roll off the tongue rather well doesn't it .
Best regards from Yorkshire
Derrida your dad is amazing!
Awesome 😊 mead creation ever, combining peanut butter and banana to make a brew😌
I do the same thing when I cook, Brian! I'm always soliciting feedback on my food.
A possible tip for if you attempt this brew again that I grabbed from a chocolate mead using cocoa powder that may apply to the peanut butter powder and that's to let it sit in primary for a year then rack it and sit for another year before bottling so that it can really come out
Um EXCUSE ME! *Sir Terry the Wise* is NOT a new guy, he’s been part of other videos! 🤣🤣🤣 All joking around aside, really glad to hear that it ended up coming through with the peanut butter! That’s really awesome knowing the initial tasting was a little disappointing in regards to the peanut butter. Y’all are really awesome and your videos are addicting
I'm glad I waited on the banana mead. I had it teed up and was ready to make it, minus the peanut butter, but I think I'll hold off and do the spiced metheglin first. I'm sad - after the previous banana mead video, it sounded like a winner, even without the peanut butter flavor. As always, great video!
Looking forward to new mead recipes. Been watching for about 2 years
More to come!
I love Terry. He should be in every video.
He lives 3 hours away.... not practical :)
Its kinda unrelated to this video but wanted to say thanks. With help from your videos I started my first brews. Both with D-47 one was a target Spgr of around 1.124 and the other came out to 1.122. The target one was with whole fruit and a calculated amount of sugar to get to the Spgr I wanted. and the 1.122 is a juice based cider with a tannic tea added and sugar to hit my Spgr.
Guys congratulations on reaching the 90 000 subscribers!
Thank you!
Great video!
Love all 3 perspectives. I may try banana wine shortly. I’m making quince wine today and have no idea what I’m doing. Wish me luck! I’m going to use Lalvin EC-118.
Roasted peanuts , a little bit charred , are a lot better than just roasted . Wonder if you could get that taste in a wine . 🤠
awesome :D i'm new to your channel & i love what you do ! i'm a big fan
Darica nailed it, put the bottles in a pot and heat it up just to 70 degrees celcius and keep it there for a bit then BOOM flavor town lol
@@1014p lol alcohol starts to evaporate at 77 degrees Celsius so you have a good gap
A quick fix to get your peanut butter and banana mead to taste more peanut butter would be to add some peanut butter whiskey or vodka to it. That or add to a peanut butter ice cream frappe or make peanut butter fudge filled bonbons with this mead. Peanut powder I find doesn't mix well unless you are making a smoothie in a blender. Mixing in a glass with a spoon or shacking the crap out of it in bottle it still just wants to clump together and just doesn't have a full on peanut butter taste. You might be better off making a peanut butter carmel with creamy peanut butter, because without the natural oils in the nuts you're less likely to get the full pungency you want.
I can tell that y'all did a few tasting vids today, Derica said she got some "ashtringen-sheee"...lol
if you revisited a peanut butter banana brew, maybe aging with toasted whole peanuts to aide with clarity. took this idea from a toasted almond ice-cream I made. where I steeped the ice-cream base with toasted almonds before freezing.
The fats will spoil it.
@@CitySteadingBrews ahh good point. I didn't think about that.
I did a straight banana mead..5 gal..15 lbs in secondary for 2 months. After 4 months very big banana aroma and taste(bright yellow)1.010(14.2%) but had weird "tang". Aged it just 6 days with 2oz rum barrel chips. Problem solved. I will let it sit until May.
I've heard that oaking it takes that odd note out that comes from banana. Thanks for confirming!
I'm not a wine guy but have heard a lot over the last year about aerating wine before drinking to bring out flavors. Have you guys thought about aeration for mead tastings and whether or not it would make a difference? Thanks and love how easy you all make it to understand the process!
Various opinions here, but yep, it's an old idea to let it breathe. It's supposed to let out sulfur dioxide which is produced during ferementation and can make a wine taste footy.
I know you don't like using chems but maybe lol at tech ingredients banana Brandy vid for the initial breakdown of the banana for stronger flavor
Hi Terry nice to meet you
What you can put this in: Meat sauces, not red sauces but everything eles from sloppy Joe to Thanksgiving meat stuffing. just keep the garlic and onions low. I initially wanted to say Chili but there are so many kinds of chili, that answer could be misunderstood, Ground beef. Meatloaf, Swedish meatballs, beef stroganoff. This is what I initially thought of.
Definitely go for the chocolate addition in there. Not sure if you should go for that right away or tune in the peanut butter banana part first. Depending on how you do the chocolate you could add a bit of bittering and/or smoothness. Nibs will be more bittering, but powder can give a little smoothness. If you add just a little vanilla from there you could get it very smooth or even velvety. The Acerglyn I just bottled was on a vanilla bean for much longer then I was planning (life and all) and holy cow its velvety smooth now, almost too much really.
On the acerglyn note: Keep it simple. Honey, Maple syrup, and water in primary (71b will likely make it go dry). Then back sweeten with some maple syrup for the flavor and honey if you need it sweeter. You can tweak it from there once you have that base, I've been thinking about oaking and vanilla, so I went vanilla this time around. I have seen many add a touch of citrus in there I just haven't tried that with the 2 versions I have made and haven't heard any complaints yet.
Would probably be good with a peanutbutter banana sandwich...
Let some hard striped peanutbutter candy melt into the mead..
Make a mead and brew it with peanutbutter cups.
Have you ever tried clearing by smelling coffee beans? I know it works for scent overload.
I've heard the same!
So blend it with some of the strawberry jam mead and make a banana pb&j mead?
Terry is the best!!!!
I'd be interested to see your take on a homebrewed hard seltzer. I've seen a few recipes on them and they look pretty interesting. I don't know if you're into hard seltzers but it could be a cool video.
I'm working on that, lol.
@@CitySteadingBrews haha nice! Can't wait 😊
Ever tried making a sloe mead ? Sloes are very popular in the uk and people make wine, gin, vodka with them something for you to try
Have not, but... sloes aren't very common here.
I had a similar issue with a recent Pumpkin Ale. Smell and color border on perfect but I over hoped it. Drinkable but just not right.
Always thought a Banana Bochet would be a great option. On my list somewhere near the bottom of my ever growing list thanks to you all ;-)
Second thought, crazy science experiment, I wonder how this would be cooked down to take alcohol out and then make a wine from it..
Perhaps add some peanut butter into the honey when you cook it then ferment with banana...I myself dont like peanut butter but maybe a good experiment for those who do
@@davidmathieson8661 not a bad idea. Thanks will add it to the recipe.
@@adventuresinlee no problemo, hope it turns out tasty
And here I was, feeling so brave and bold because I put ginger bits in secondary. An orange blossom mead.
This video is just bananas
This sounds interesting and now I’m very curious about giving it a taste
PS: I see where Derica gets her expressive facial movements- Mr Terry does that too
To lower the ABV, would you change the yeast or sugar content? Just lowering the sugar would have interesting issues with back sweetening. Bananas seem to have so much nutrients that the yeast tend to go ... bananas (sorry).
Now I dont like banana flavour in things (I like bananas, just not things that taste like bananas, I'm weird I know). But I still watch for the banter and useful info you all bring. Also is 71Beast an aggressive fermenter (dont know the proper term), I'm gonna test a batch tomorrow as it seems to have either stalled or finished fermenting after only 11 days (OG 1.115 so about 15.5% worth of sugar, which seems quick), comparing to a previous batch where I used a different yeast it took more than twice this long for a lower abv...am I just over thinking?
I wonder if boiling the powder and/or letting it extract into your water for a while would have caused it to give off more flavor.
Maybe.... but It's not make to do that, so I don't really think there'd be much different.
@@CitySteadingBrews maybe not. I read online that some beer brewers are adding it to their boil to get the peanut flavor, and one place said they put it in water for 24 hours, but it sounded like they're using some kind of equipment to keep it circulating during that time so it stays in suspension. I don't know how else that would work other than to shake it or stir it often, which kinda sounds like a pain.
I also read that one place was using an all-natural peanut extract to do it, and it sounded like they went out of their way to find one that doesn't have a bunch of chemicals in it.
I once had a peanut butter and jelly mead that was absolutely divine, but it was really pricey (like $14 for a small glass), so I'm really interested in creating something similar at home. That one wasn't super peanut-forward either, but it was definitely a noticeable component to the flavor. I kinda wonder how they did that, but I can't remember the name of the meadery that came from.
Definitely gonna make me this... you think this would be okay with bread yeast?
Try fresh roasted peanuts
The bitter part interests me. Oat raisin cookies or banana bread.
Terry needs his own show. I can see him think.
Terry has expressed he is uncomfortable with being on camera, so...
@@CitySteadingBrews Seeing him think was not being negative. It was very positive, He is great.
I din't see it as negative, he just doesn't like being on camera.
Dandelion wine, when?
Terry's glasses are looking empty !! :)
A top up sorely needed methinks
How about using it to cook some Pad Thai noodles, coz peanuts??
Banana pad thai?
CS Mead and More, well if Mango can work, then heck banana can try too
Have you considered boiled peanuts?
It’s the fats and oils that is the problem.
I ❤️ Terry :)
My muscadine wine changed from a drink that I really was disappointed in to a very pleasant drink in just a month of aging.
I know you guys deal with Mead and wine almost exclusively, but I have been sipping some Rye Whiskey, And I have been pleasantly surprised with a Banana smell. Not rude or overpowering. But I know that Banana nor anything else was added to it. Can you folks think of a reason a Banana smell might come forward. We used the George Washington Rye Whisky recipe. It's nice, just unexpected.
In whiskey? Could be any of a hundred things. Distilled products are a whole other art form.
If you get mead in your eye, you need safety glasses 😆👍
You guys could always attempt to make tomato wine. Heck of a challenge.
Maybe this brew would have turned out like you wanted if you boosted the peanut butter and lessened the banana. Make the peanut butter the star with banana as the sidekick.
Not a bad idea actually.
@@CitySteadingBrews
I got the idea from the name. Since it's in that order already and stuff...
Also, because I just started a OBH mead and I noticed the must was MUCH more viscous than my usual brew. This led me to think if you were to cook the powdered peanut butter to a slightly thicker consistency than water, plus the banana mash, a spot of tea, blah, blah...
Hello,i live in Kentucky and i am just getting into brewing mead. My main concern is making sure it comes out safely, as i have heard bad alcohol can make you blind. Can you offer any advice on this?
ua-cam.com/video/zC5QhWiy-Ww/v-deo.html
We did a video on this.
Do you guys have a general amount of time for conditioning or does it depend on the brew? I feel like you've done a video on this but my search is lacking
It's more or less personal preference and dependent on brew.
I was wondering if you could try making a Kiwi Mead.
With a good supply of good kiwi... maybe!
Everyone share the crap out of this channel I would love to see them over 100k subscribers
This looks and sounds great but I get the idea of to high abv killing the flavor. How would you reduce that? I have a brew that I made we tasted last night that I feel the alcohol took over
In a finished brew, you can dilute with water, but... honestly, it's better to age it and enjoy it. Work on it next time.
@@CitySteadingBrews that is the goal. Improve the next brew of that type. Thank you.
How about a pb pyment?
Hey Brian and Derica! I'm getting ready to start my first home brew mead; however, my local home brew store is telling me I shouldn't do the fermentation in a glass 1 gal carboy because it could blow the top or explode if fermentation is too "lively". Instead, they recommend a 2 gal bucket. What am I missing? I see you guys do glass carboys for first fermentation.
Ehh.... no. They are wrong. If you use an airlock or a blowoff tube, it's fine. I prefer glass to plastic any day of the week.
I know they make a chocolate peanut butter powder, if that's the route you want to go.
That's what we used actually.
@@CitySteadingBrews really? I remember you used a peanut butter powder on this. I didn't remember you using that specifically.
@@mandolinman2006 We had two kinds, pretty sure the one used was choc/pb, though it didn't matter, lol.
Weird question, but if I have empty whiskey, tequil, and brandy bottles I save is there any thing wrong with sanitizing and reusing them for bottling?
Nope, we do that.
Hey there brother, I was wondering if you could recommend me a decent 5-7 gallon fermenting vessel because the one I just got for my first brew is horrible the lid is no good and the damn spigot is so poorly constructed that it’s just leaking everywhere(very cheap grommets and construction) thanks guys!!!
Glass is always my preference. amzn.to/35PfboV
How did you start malolactic fermentation in your sweet red wine ? It needs some specific bacterias for it to occur
It happens naturally in time.
@@CitySteadingBrews No it doesn't, you need some lactic acid bacterias for it to occur (Oenococcus Oeni, Lactobacillus or Pediococcus are the main ones) if you don't add any of them and your brew isn't infected then you don't have MLF, maybe the acid/tannins softened with time and threw off the balance of your wine but it wasn't MLF
Those things exist in most fruit wines naturally. MLF can totally happen naturally because of this. Wineries induce it so they can be assured it happens, but it really does happen on it's own. Lactobacillus, for one, is like... everywhere, it's about as plentiful as yeast, and other bacteria.
@@CitySteadingBrews it usually doesn’t occur since the yeast takes off before the bacterias (some yeast even kill the bacterias) and it is considered an infection in most brews, so it’s not really the recipes fault and your sweet red wine might age well without an infection
I am merely saying it does happen naturally. That’s all.
do you think the peanut flavor is more oil based? and would that be why it is so difficult to incorporate in the mead. (oil/water kind of thing?)
It is, yep.
Im just found your channel 2 days ago because of the "first mead" video, now I really want to make my own. But I cant get the yeast you suggest, now I was thinking of a "blanc" wine yeast to use instead but thought why not try and ask first!
Or if anyone else has an idea I would love to hear it
Check tolerances to alcohol on the yeasts you use. For the First Mead, you want something below 14%. Lalvin 71B is a good option. Red Star Cotes De Blancs is another.
@@CitySteadingBrews Thanks for answering, then i'll try one of those or simular!
Any luck finding out how to make homemade peanut butter extract?
Yes, but haven't done it yet.
@@CitySteadingBrews I can't wait to see round 2
Use in Bananas Foster??
Color difference: hydrated and dehydrated
hey, i did the banana wing and im in the day 10 from start fermanting, and now its stops shown the bobbels, so do i bottling it or keep it fermant to the end, i need your help plz...
ua-cam.com/video/hsOd9rWRcSU/v-deo.html
Where can I purchase the Mead T-shirt?
city-steading.com/product-category/city-steading-merch/
Thank you do you ship to the uk
@chrisjohnsharp yes.
I'm sure the "colouring" would not be an issue for Bear Grylls :)
hehehe
Pad Thai for a food pairing? Not for cooking
I would choose the mead based on color. But I AM color blind, so...
How's the african mead doing?
We will check on it soon
I thought fat/oil was bad in brewing?
It is.. that's why we didn't use whole peanuts or peanut butter.
Blend them.
We did.
Add it to pad thai!
Pair it with bacon!!!
Lol he isn't a new guy!
First
If you get mead in your eye, I'm going to say you have a drinking problem