I love this episode! There is a lot of information to keep in mind. I got a good first apple wine run. It's not perfect, but it's pretty good, and we got to experiment with it. Out of 6 x gallon jugs and 1 x 5 gallon carboy, we made 3 gallons of hard cider. 3 gallons of back sweetened wine with some peach sugar juice and cinnamon stick. The peach sugar juice didn't change the flavor much. The 5 gallon I added mixed berries (only 40 dried mixed berries cranberries and raisens mostly) while fermenting. It gave it a slight red tint and added a slight bitter berry flavor. Later, we back sweetened it after using stabilizers and a cinnamon stick. It went from 0.990 to 1.020. For this wine it ended up being slightly sweeter then intended but at 1.010 it was a bit too bitter. But now it is a good meal wine which was it's intent. Next I'm going to follow your blueberry wine as closely as I can. Had some 1 year old wild blueberries.
Oh man! I did a black cherry tea mead, based on your tea mead video-and it’s still conditioning, but when Derica said to add cinnamon to make the cherry flavor pop, I jumped up and ran to add a cinnamon stick to it. 🏃♀️Then, I came back and finished this video. 😂 Thank you for these recent videos as many of us know you all may not be at home, but I pray soon you’ll be back to your ‘home, sweet home’. 🏠
Allspice also extracts quickly. I have had basil with many fruit preparations that were delicious and have made middle eastern food that called for basil and mint in the sauces, so good
I gotta say, I made a strawberry basil mead at my wife's suggestion a few summers ago that I was extremely skeptical about, and it turned out phenomenal. In fairness it did take some time to mellow though lol
I have a mint basil tea that is really good. The basil gives an interesting sweet flavor to it. The first sip was weird but then it ended up being one of my favorite teas.
Our area absolutely did. Our street flooded, but our house is likely ok. We are not even in Florida and won't be for a few days at least. Roads are still closed and there's no gas nor power.
looking at adding cinnamon and a clove to my next gallon batch of Mead. I mulled my last semi sweet mead,as i went along. Mug by mug. Wanting a "Christmas" mea that will NOT requiring mulling. Xmas is mid summer here in OZ Loving your channel still. I'm always learning new things
My favorite mead so far was made with overwintered honey, propolis, bee bread, and ec 1118 yeast with an o.g. of 1.120. After racking i added 1 lb of peach skins and an over ripe banana. When it settled down again three weeks later i pulled the grain bag and fruit mush and put in half of a vanilla bean i scraped out. I racked it off a month later and bottled it. Im saving my last bottle for a two year tasting.
Before i got into Mead making, my Dad and i used to make alot of beer. I switched to Mead, Sake and Wine since my Dad passed, but we once made an IPA with honey and Saffron that was so refreshing. Curious if Saffron might be good in a hopped Mead perhaps. Im glad you are both safe and thank you for that short video letting us know. Be well my friends.
I'm always interested to learn more about contrasting flavors. Sweet with heat is an obvious example. Complementary flavors (hibiscus + citrus, vanilla + strawberry, etc.) are easy pairings, but what about things like pepper corns? Mace? I've done a few experimental batches (gallons broken down into quarts + spice in conditioning) but would love to get your more experienced take on these. (BTW - dried Thai chilis make an excellent capsicumel.)
Cool, I was wondering what will go with nutmeg. I will probably try some with the Aztec hot chocolate mead at the next tasting and make a plan from there.
Have you ever made an agarve mead, i have tried one called Grimnir by Alfon Mel and it was amazing. Id love to try to make one myself and thought i would ask here if you had any tips.
What would you call a blend of these: 1/2 bag of cacao nibs, 1/8 tsp vanilla extract, 3 oz. Amaretto, 4 oz. unflavored vodka Tincture, maceration, etc.? I'm using this for a cherry cordial wine. So glad to know you're all safe after the storms. ❤
@@CitySteadingBrews Thanks. I'm going to use it to fortify the cherry wine and add those flavors. But now I'm wondering what flavors vanilla and honey in conditioning might create. Darn you two! You make me think!
How to know you have good cinnamon: Buy it from Penzey's and move on. The only hard part is picking one. LOL I generally suggest the same for all spices. They're just that good and VERY competitive in pricing. Edit: Basil goes really well in sweet things, not just savory. That's my story and I'm sticking to it.
Not that it was asked for but here's a rundown of the different terms for extraction: Herbs and Spices infused or extracted into different liquids Alcohol = Tincture Alcohol + Sweetener = Elixir Glycerine + Water = Glycerite Vinegar = Acetum Vinegar + Honey = Oxymel Long simmer of bark/root = Decoction Oil = Oil Infusion Water = Infusion or Tea Oil + Wax = Balm/Salve
This comes just in time for my spiced metheglin I made from your recipe. Im sorry Brian, Its just not for me. I mean no disrespect but I don't wanna dump it. I also don't wanna drink it. Ive thought about adding hibiscus to it to cover that taste. I just don't know what to do.
I love this episode! There is a lot of information to keep in mind. I got a good first apple wine run. It's not perfect, but it's pretty good, and we got to experiment with it. Out of 6 x gallon jugs and 1 x 5 gallon carboy, we made 3 gallons of hard cider. 3 gallons of back sweetened wine with some peach sugar juice and cinnamon stick. The peach sugar juice didn't change the flavor much. The 5 gallon I added mixed berries (only 40 dried mixed berries cranberries and raisens mostly) while fermenting. It gave it a slight red tint and added a slight bitter berry flavor. Later, we back sweetened it after using stabilizers and a cinnamon stick. It went from 0.990 to 1.020. For this wine it ended up being slightly sweeter then intended but at 1.010 it was a bit too bitter. But now it is a good meal wine which was it's intent. Next I'm going to follow your blueberry wine as closely as I can. Had some 1 year old wild blueberries.
The "Basil" look was priceless.
You two are FANTASTIC! Thanks for teaching me so such.
Thanks for watching!
This was great! thank you! Also, blueberry and basil together is fantastic in drinks. I like those two with tequila. Cheers!
You know that you watch many episodes of CSB when you are making 🌮🌮 and remind yourself to "thwack your packet" 😂
Glad you guys are safe
Oh man! I did a black cherry tea mead, based on your tea mead video-and it’s still conditioning, but when Derica said to add cinnamon to make the cherry flavor pop, I jumped up and ran to add a cinnamon stick to it. 🏃♀️Then, I came back and finished this video. 😂 Thank you for these recent videos as many of us know you all may not be at home, but I pray soon you’ll be back to your ‘home, sweet home’. 🏠
Excellent info I brew2day because of what I have been taught by this channel
Y'all are a great team!
Thank you!
First! Looks like a great subject!
Glad to help!
Happy to hear you didn't get washed away
Allspice also extracts quickly. I have had basil with many fruit preparations that were delicious and have made middle eastern food that called for basil and mint in the sauces, so good
Thinking of Chinese 5 spice in the Better Ginger Beer recipe... & I made a basilcello, like a limoncello, and it's surprisingly good!
Glad yall are good 👍 and safe from the storm
I gotta say, I made a strawberry basil mead at my wife's suggestion a few summers ago that I was extremely skeptical about, and it turned out phenomenal. In fairness it did take some time to mellow though lol
I have a mint basil tea that is really good. The basil gives an interesting sweet flavor to it. The first sip was weird but then it ended up being one of my favorite teas.
I’m so happy y’all didn’t get hit with that storm!
Our area absolutely did. Our street flooded, but our house is likely ok. We are not even in Florida and won't be for a few days at least. Roads are still closed and there's no gas nor power.
looking at adding cinnamon and a clove to my next gallon batch of Mead. I mulled my last semi sweet mead,as i went along. Mug by mug. Wanting a "Christmas" mea that will NOT requiring mulling. Xmas is mid summer here in OZ Loving your channel still. I'm always learning new things
As for the basil I recommend fresh over dried. The fresh one smells FANTASTIC and adds a mild minty flavor.
Great video! I like the October decorations too.
Basil - seriously, try it in lemonade. I was exceedingly skeptical, but very pleasantly surprised.
My favorite mead so far was made with overwintered honey, propolis, bee bread, and ec 1118 yeast with an o.g. of 1.120. After racking i added 1 lb of peach skins and an over ripe banana. When it settled down again three weeks later i pulled the grain bag and fruit mush and put in half of a vanilla bean i scraped out. I racked it off a month later and bottled it. Im saving my last bottle for a two year tasting.
Before i got into Mead making, my Dad and i used to make alot of beer. I switched to Mead, Sake and Wine since my Dad passed, but we once made an IPA with honey and Saffron that was so refreshing. Curious if Saffron might be good in a hopped Mead perhaps.
Im glad you are both safe and thank you for that short video letting us know. Be well my friends.
I'm always interested to learn more about contrasting flavors. Sweet with heat is an obvious example. Complementary flavors (hibiscus + citrus, vanilla + strawberry, etc.) are easy pairings, but what about things like pepper corns? Mace? I've done a few experimental batches (gallons broken down into quarts + spice in conditioning) but would love to get your more experienced take on these. (BTW - dried Thai chilis make an excellent capsicumel.)
That was me. Woooohoo9o
I have a basil and rosehip wine which I'm bottling today. I'll let you know how it is! It's an experiment.
Just curious have you made. or would you make it.. May Wine. with Woodruff
We have not, but if we had access to fresh woodruff, we could try it.
It’s simple - ginger! It goes with pretty much anything! 👍👍
Cool, I was wondering what will go with nutmeg. I will probably try some with the Aztec hot chocolate mead at the next tasting and make a plan from there.
Nutmeg works with typical fall flavors really well.
❤
Which rumble jar would be good for a uk gallon 4.5L is it a bigger version of it
The biggest they have I would think.
my #1 mead I make is black cherry from concentrate, would the cinnamon make that flavor pop too?
👍
Have you ever made an agarve mead, i have tried one called Grimnir by Alfon Mel and it was amazing. Id love to try to make one myself and thought i would ask here if you had any tips.
We made agave wine but not mead. ua-cam.com/video/NHZfXCykCJk/v-deo.htmlsi=KdPlEacPw4hFHTEt
Talking about the mint made me think of an Andes mint wine.
What would you call a blend of these:
1/2 bag of cacao nibs, 1/8 tsp vanilla extract, 3 oz. Amaretto, 4 oz. unflavored vodka
Tincture, maceration, etc.?
I'm using this for a cherry cordial wine.
So glad to know you're all safe after the storms. ❤
Extract.
@@CitySteadingBrews Thanks. I'm going to use it to fortify the cherry wine and add those flavors.
But now I'm wondering what flavors vanilla and honey in conditioning might create.
Darn you two! You make me think!
How would MSG react to the flavour of the mead?
I honestly do not know.
@@CitySteadingBrews - Here's one for you to test when you can settle back down in your house!
Ohh and mint with charante melons and ham
Has anyone tried lemon balm? I've been curious.
We have not, sorry.
Infusion? Was that the word you were looking for?
Tisane!
How to know you have good cinnamon: Buy it from Penzey's and move on. The only hard part is picking one. LOL
I generally suggest the same for all spices. They're just that good and VERY competitive in pricing.
Edit: Basil goes really well in sweet things, not just savory. That's my story and I'm sticking to it.
I was thinking decoction, but maybe its infusion (infusion is the same concept as tea).
How about a dark chocolate forward stout with mint?
I wouldn't want the mint but that's me!
Is Egg nog mead possible?!
Not really unless you use extracts.
Made the mistake of using ground clove thinking oh it's not gonna be too much only one day later it was a strong clove flavored drink.
Eay to overdo clove!
how is your family? still in evacuation location or have return?
Not back yet.
@@CitySteadingBrews stay healthy and always be safe
Put mint in a bearnaise sauce and let yourself be blown away ;-)
Glad you enjoy it but... not for me, thank you 😀👍
Tisane?
That!
Not that it was asked for but here's a rundown of the different terms for extraction:
Herbs and Spices infused or extracted into different liquids
Alcohol = Tincture
Alcohol + Sweetener = Elixir
Glycerine + Water = Glycerite
Vinegar = Acetum
Vinegar + Honey = Oxymel
Long simmer of bark/root = Decoction
Oil = Oil Infusion
Water = Infusion or Tea
Oil + Wax = Balm/Salve
This comes just in time for my spiced metheglin I made from your recipe. Im sorry Brian, Its just not for me. I mean no disrespect but I don't wanna dump it. I also don't wanna drink it. Ive thought about adding hibiscus to it to cover that taste. I just don't know what to do.
Not everyone has to like every flavor. Mix it, blend it, add other things.
Hey Siri