Sounds like you nailed Fey wine! From your description, “fruity but not fruit forward... hints of fruit.” Sounds just like the elusive Fey themselves... never quite there, always just seeing them out of the corner of your eye.
You guys are increadibly good at what you do. This is just the right amount of info, silly and down to earthness. You just have to love the experimentation too! At the first episode, this sounded a bit alien to me. But I might do something similar sometimes. Flowers and random fruits.
Whiskey glasses are good for everything! This one looked fun to make it's very rewarding to make something that seems not so good then it turns out bomb in the end. Thanks for sharing the experience with us. I'm with Brian beef stew poured over a fat slice of tosted homemead sourdough bread super yum 😋
i had the thought that it would be interesting to see what kind of wine cellar/storage you guys have set up with all the brews you guys make. heck you could even have a vlog or something whenever you do a remodel of it or set up more storage lol
Now I’m thinking fey wine on a late Spring evening, enjoyed by sunset with a light and crispy salad strewn with grilled chicken (or fish) and spiced croutons. Thanks for this video! I’m already looking forward towards the 1-year tasting! Would you consider a fey wine 2.0?
Entirely subjective, but 1.004 is actually sweet for me. My MAX is 1.020, and that's for fruits like banana, which NEED that sweetness. I prefer my meads below 1.000, usually. I find that you still get the perception of sweetness from the fermented honey. But yeah, entirely personal preference (and malic acid can be quite harsh when dry).
@@colinmacvicar2507 Ha, then I'm really glad I am one of those people that will ask even the stupidest things 😀 But Brian even mentions it himself in the video about yeast, and how bread wouldn't taste good without salt. And then my curiosity kicks in 😄
Yeah I watch a lot of your guys videos. Love your channel btw. I was suggesting this because you had said this brew was a touch too acidic. I don’t know if or how much it would help though but it is natural.
If, theoretically, someone lived in an area that, due to semi-recent widespread power loss, froze, and are now dealing with a couple of stuck brews (both using 71b, around 1.1 starting gravity, using honey and store-bought juices), what would your suggested first steps be? They've both been back up to normal temp for almost 2 weeks now with no gravity changes, one is stuck at .56 and the other at .68
Listening to your tasting notes was inspiring. Although I do have a question/suggestion. Instead of adding pear would you consider adding quince instead? Quince is noted for making a crisp apple/pear flavored wine.
You two have made, well... tons (possibly literally) of meads/beverages. Would you make a video with your top 10 or top 5 favorites and compare why they are your favorites?
Thanks again for what you guys do. I took your advice and got a wine&mead recipe book, but all the recipes call for pectic enzyme. Do I need this? And what does it do? I also just started the juniper orange mead so we will see how it goes.
@@HappyPlaceMedia that isn't necessarily all it does. Pectic enzyme breaks down pectin, making it easier to break down the fruit cells. It isn't necessary unless you're like adding smth high in pectin like crushed apples or you're using a jam/jelly w a lot of pectin added
I am curious, having watched the Fey wine series, if when making it again you would add the additional honey and sugar at the first fermentation stage instead of backsweetening or would you stager the additional sugars as you did originally? Do you think it would change the flavor profile?
What do you think about crushing/blending the berries and maybe using a tea? Might give more fruity taste without adding more fruit and reduce acidity.
I have a question about my brew. I'm replicating your Viking Blöd clone but doubled everything for 2 gallons. Starting S.G. was 1.122 w/ 6 lbs of honey, 175g of hibiscus tea, with 2/3 of a Lalvin EC-1118 packet. My 1118 yeast was slightly past expiry (BBD 02/2021) and isn't bubling anywhere near as much as my other two gallon brew that was started on the same day (2/28/21) using 2/3 of Red Star Premier Blanc. The other brew is me replicating your anniversary mead with cherry juice and cocoa nibs with the Red Star yeast that would have expired in 2024, S.G. of 1.124. Should I add more yeast to my first brew? Can I add in a different kinds of yeast to it to kick start it? Am I freaking out too early? Thank you
I also have a 5 gallon batch going and I am two weeks in to primary fermentation. I used 2 packages of yeast, to be safe, of the Nottingham. My OG was 1.12 and now it is 1.092 so only .028 change. It is really really sweet still. I dont think I had enough oxygen mixed and now I think it is stuck. Should I add more oxygen? I dont think it needs more honey or yeast. Please help it is for my friends wedding in May.
Did you develop a final recipe or do you recommend taking the same journey you did as a learning experience? I really want to make this but have only been brewing wine and mead for about three months.
Man this sounds so good, but man the amount of effort. Do you think that the Malic acid in the Apples is removing the strawberry? Or do you think it is number of ingredients? Great again! Love the redemption videos. Pear, I dont think makes a good additive, best alone. Personal experience. But Pears are high in both Malic and Citric Acid.
Hmm I never had an issue with strawberry coming through with orange and lemon before. I treat malic more as a rounding acid unless it is the star. Either way good to know :-)
So I goofed pretty hard guys. I started making mead in January for the first time, but for got to take the gravity 😭. I started 2 batches, both 3 gallon carboys both have 9pounds of honey, 5 cups of Darjeeling black tea, One packet Lalvin k1-v1116 And then filled with spring water One has 8 oz of chopped dried blackberries in it, I’m trying to make blackbriar mead from Skyrim. And the other has 8 oz of chopped dried blueberries. The blackberry mead is still super cloudy at almost 2 months. But when i took a sample 7 weeks in to check the gravity out, I tried it, and it was so tasty. It had carbonated its self and was just right as far as sweetness and fruity ness goes. I wanted to bottle then and there but didn’t want too because it still looks like a smoothie a lil bit, and I don’t want to explode my bottles. I guess my question is. Should I rack it into conditioning now, and try to keep that sweetnes, or should I have just used a different yeast? I thought that yeast would be good at processing all the sugar in the batch. Do you ever prefer your meads carbonated, if so, what’s the safe procedure on making and bottling that? Do you think it will taste good? And finally, what would you have done differently? I love you guys Chanel I watch a LOT.
Hi, I have recently made my own cider with turbo yeast, ino it's not the best my mistake aha but I let it sit for 3 days and it looked like the yeast had finnised and I took the reading and it was 10.5% ino that some of the turbo yeast is still alive and fermenting. I had good drink of it should I be worried about the turbo yeast in my system? I know it's a stupid question but r well.
I have just started my first mead based off of your "first mead" video, and I measured out everything like you guys did, but I got a spgr of 1.040, and the other at 1.050, do I have to worry about that stalling. I have been swirling it with the airlock on for the first 2 days trying to off gas to get the yeast to stay active. Should I just wait the 4 weeks and measure, or should I do something now.
If you did exactly as we did... you can't have a 1.040 and 1.050. That's much lower than our gravities meaning you used much less fermentables or it's not mixed well. It likely won't stall, but will produce only 6-8% ABV. Not a bad thing, but it's not the same as what we made. You can add more honey anytime to raise it, but I'd be 100% sure of your recipe before doing that, or... wait until it finishes out and step feed with honey until it stops fermenting and ends where you like it.
During "Pour Cam", it looked like the pinkish color as there. I found it interesting that the wine at 1.004 coated the mouth. Thumbs up from me. I'll try my peach mead to check its progress(it's been a year and a half from beginning to bottling). It's probably too sour and cannot be rescued. Stupid peaches.
If it's too sour, then it's just not been balanced. Both sugar and tannin additions, in conjunction, will balance acid. Fruits like peaches typically need more sweetness to bring that flavor forward. Imagine when you eat an apple, orange, or peach or such after brushing your teeth. It's the same effect as fermenting dry.
I know this is off the topic. And I enjoy your guys show. I have been watching a lot of videos how to make strawberry wine I have seen eight different recipes. But some of them are talking about cane sugar things better than any other sugar what is the difference between normal sugar and cane sugar?
Y'all had to add a bunch of different fruits, two types of honey and back sweeten with sugar to get this fey wine right. Just goes to show even when you have a good idea what you are doing when making your own brew there a lot of adjusting as you go along. If not beef stew maybe a vegetable/venison stew with mushrooms if you like them that is...might be a better way to go with this concoction.
Honestly we sat down and made a list of flavors we wanted and thought appropriate then figures out how to make them work together. But you're right, some adjustments are almost always necessary.
@@CitySteadingBrews I use food grade urea diammonuim phosphate just a pinch tho . I got it for wine like apple and banana and other juices that aren't very acidic . Is this a good idea to you what do you think 🤔
Look Brian, I love you and all and it's been six months, since I saw this video the first time, but it's like basil doesn't go on pizza all over again. ;) "Take apple juice, make it ferment, becomes a cider." "Take apple juice, add sugar, make it ferment, becomes a wine." What? If barley wine is really just a strong beer, then apple wine is really just a strong cider, I'd say. And why, if you ferment pears is cider but if it's plums it's wine? "Because you add sugar to the plums to make the result as strong as a grape wine". So if you add less or no sugar to the plums becomes what, a plum cider? Therefore each and any fruit wine would be a cider just adding less sugar to it. What about country wines not based on fruit? Carrot wine or Onion wine, if you added less sugar they'd be carrot cider and onion cider. What if you dilute apple juice with water to 1.025? Are you gonna have an apple beer even without any cereal? All based on abv? Wouldn't it be more appropriate to distinguish based on the origin of the sugars like you guys ( British and Americans I mean) already do between beer, cider and mead? Why don't you just call them all ciders? If it's made from fruit other than grapes, it's a cider or a strong cider. "Beause cider is made from apples! Or pears! And then we call it pear cider. And it's ok for pears but I dislike it when I try to say peach cider, sounds like there's also apples in there, except when it's pear cider, then I only think of pears" And wine is made from grapes! "But according to our laws, even if you're actually making a flavored sugar wash/kilju, you should call it wine, even commercially, like dandelion wine. You know, if you add honey it's mead, if you add sugar it's wine" Your laws have jurisdiction on your markets and stuff, not on traditions outside of your culture. The word "wine" comes from the Latin VINVM (pronounced "weenoom"), so maybe you Americans could consider let Italian and French people decide what's wine and what's not ...ahem. Personally I don't really care about how people call things, call it what you want, call it Joseph as far as I care, really. I get that one just gets used to certain words etc. I'm more interested and happy to see people making things, don't really care about what words they use. That's why I started whatching your channel, a couple or more years ago, to whatch the craft in action, had no intention of brewing, I don't even drink! And now I'm selecting my first equipment and ingredients for my first mead experiments, right these days. But, if anyone cares about being precise and truthful, one might consider these thoughts. So... basil goes everywhere there's tomatos, Brian! Never forget about that! Absorbe this basil knowledge! It's coming at you right from Sardinia! And it's two:fiftyfour in the morning so I'm all lunatic and you'll pay the price!
@@riukrobu We can argue semantics all day, but if I go into a store and say I want a bottle of Joseph they won't know what I mean, but if I say wine, they do, and if I say blueberry wine, they know that too.
@@CitySteadingBrews By the way, man. I know I'm annoying some times. Sorry for that... it's part of the package, I guess... ask my girlfriend about it, she'll conferm instantly.
Sounds like you nailed Fey wine! From your description, “fruity but not fruit forward... hints of fruit.” Sounds just like the elusive Fey themselves... never quite there, always just seeing them out of the corner of your eye.
Is it a wine? Is it a mead?
It's a Legion. Cause we are many.
Your descriptions during the tastings are so well done I feel like I'm almost there sampling it too! Thanks for going that extra mile.
You're so welcome!
I love it when a brew doesn't work out the way you think it will in the end. Keeps life interesting and gives you more yummy things to sip.
Couldn't agree more!
+1 for the Galaxy Quest reference at the end lol
Triple-agree. By Grabthar's Hammer!
Hiding a Galaxy Quest quote in the last 30 seconds to reward those who watch the whole thing - love it!
You guys are increadibly good at what you do. This is just the right amount of info, silly and down to earthness. You just have to love the experimentation too! At the first episode, this sounded a bit alien to me. But I might do something similar sometimes. Flowers and random fruits.
I think that a great time to drink this....is while playing dnd, especially if your playing a hoity toity elf character
Thank you for broadening my horizons....so far so very good
Big like just for Derica's sense of humour because it makes my day!
Love the reference at he end.
Whiskey glasses are good for everything! This one looked fun to make it's very rewarding to make something that seems not so good then it turns out bomb in the end.
Thanks for sharing the experience with us.
I'm with Brian beef stew poured over a fat slice of tosted homemead sourdough bread super yum 😋
i had the thought that it would be interesting to see what kind of wine cellar/storage you guys have set up with all the brews you guys make.
heck you could even have a vlog or something whenever you do a remodel of it or set up more storage lol
1:39 as always, another beautiful slow mo pour.
Never give up, NEVER SURRENDER!
A vanilla bean may add another level of mild floral taste!
By Grabthar's hammer, what a brew!
The question that keeps me up at night...
Now I’m thinking fey wine on a late Spring evening, enjoyed by sunset with a light and crispy salad strewn with grilled chicken (or fish) and spiced croutons.
Thanks for this video! I’m already looking forward towards the 1-year tasting!
Would you consider a fey wine 2.0?
Sounds great!
My thoughts were pairing with pork, particularly South Carolina BBQ Pork.
4:13 For those of you wondering, her eyes say "That's what she said"
Entirely subjective, but 1.004 is actually sweet for me. My MAX is 1.020, and that's for fruits like banana, which NEED that sweetness. I prefer my meads below 1.000, usually. I find that you still get the perception of sweetness from the fermented honey. But yeah, entirely personal preference (and malic acid can be quite harsh when dry).
Gorgeous color on the pour cam!
Thank you! Cheers!
Thankyou brikings....Brewed and waiting from your recipe with less fruit and more honey waiting to be matured.
Just made my first Cyser, and it's delicious! Thank you guys so much.
Fantastic!
Hey Brian and Derica, question: sweet and salt both bring out the flavours. Have you ever experimented with pinches of salt in mead and/or wine?
Was wondering the same thing but was afraid to ask.
@@colinmacvicar2507 Ha, then I'm really glad I am one of those people that will ask even the stupidest things 😀 But Brian even mentions it himself in the video about yeast, and how bread wouldn't taste good without salt. And then my curiosity kicks in 😄
I'd bet a bit of salt in the cspscumel(probably miss spelled) would be really good.
this sounds delicious!
Supposedly if you crush and bake egg shells you can remove some tannins and clarify. Haven’t tried it but have seen UA-cam videos on it
I have heard varying reports on this... personally, we do fine without adding eggs to our brews, lol.
Yeah I watch a lot of your guys videos. Love your channel btw. I was suggesting this because you had said this brew was a touch too acidic. I don’t know if or how much it would help though but it is natural.
@@directx3497 the shells clarify a bit, not remove acidity though.
That’s good to know. I’ve never tried it just saw some videos on it. Thanks
Okay that's great, but as an Ork I need to know how to turn Fey into wine!
It’s just not that kind of show :)
If, theoretically, someone lived in an area that, due to semi-recent widespread power loss, froze, and are now dealing with a couple of stuck brews (both using 71b, around 1.1 starting gravity, using honey and store-bought juices), what would your suggested first steps be? They've both been back up to normal temp for almost 2 weeks now with no gravity changes, one is stuck at .56 and the other at .68
Listening to your tasting notes was inspiring. Although I do have a question/suggestion. Instead of adding pear would you consider adding quince instead? Quince is noted for making a crisp apple/pear flavored wine.
Sure if you prefer.
You two have made, well... tons (possibly literally) of meads/beverages. Would you make a video with your top 10 or top 5 favorites and compare why they are your favorites?
Working on that exact thing!
Thanks again for what you guys do. I took your advice and got a wine&mead recipe book, but all the recipes call for pectic enzyme. Do I need this? And what does it do? I also just started the juniper orange mead so we will see how it goes.
Pectic Enzyme is a clarifier, it isn't strictly speaking necessary.
@@HappyPlaceMedia that isn't necessarily all it does. Pectic enzyme breaks down pectin, making it easier to break down the fruit cells. It isn't necessary unless you're like adding smth high in pectin like crushed apples or you're using a jam/jelly w a lot of pectin added
Sure it does that but... we made wine from strawberry preserves that have huge amounts of pectin and it went totally clear.
Julie it’s called Making wild wines & meads
I am curious, having watched the Fey wine series, if when making it again you would add the additional honey and sugar at the first fermentation stage instead of backsweetening or would you stager the additional sugars as you did originally? Do you think it would change the flavor profile?
I would stagger as that high a gravity could stall. It shouldn’t alter the flavor really much at all.
What do you think about crushing/blending the berries and maybe using a tea? Might give more fruity taste without adding more fruit and reduce acidity.
Frozen or crushed, is about the same amount. Adding tea would make for more tannins.
Would making it a "sparkling" wine bring the berries and fruit-forward?
Possibly, but this one won't carbonate without some finagling at this point.
Just stick it in a soda streamer? Injection of co2. Would that work?
@@Indian0Lore not easily but I hear it’s been done.
4:55... I'm predicting 9 - 9.5 score... Back to the video
I have a question about my brew. I'm replicating your Viking Blöd clone but doubled everything for 2 gallons. Starting S.G. was 1.122 w/ 6 lbs of honey, 175g of hibiscus tea, with 2/3 of a Lalvin EC-1118 packet. My 1118 yeast was slightly past expiry (BBD 02/2021) and isn't bubling anywhere near as much as my other two gallon brew that was started on the same day (2/28/21) using 2/3 of Red Star Premier Blanc. The other brew is me replicating your anniversary mead with cherry juice and cocoa nibs with the Red Star yeast that would have expired in 2024, S.G. of 1.124. Should I add more yeast to my first brew? Can I add in a different kinds of yeast to it to kick start it? Am I freaking out too early? Thank you
If it’s working, let it go.
@@CitySteadingBrews I'll let it keep going then. I'm hesitant to mess with it at all. Don't want an infection to set in
I also have a 5 gallon batch going and I am two weeks in to primary fermentation. I used 2 packages of yeast, to be safe, of the Nottingham. My OG was 1.12 and now it is 1.092 so only .028 change. It is really really sweet still. I dont think I had enough oxygen mixed and now I think it is stuck. Should I add more oxygen? I dont think it needs more honey or yeast. Please help it is for my friends wedding in May.
Just let it keep fermenting.
It will not be ready for May. Ours was a whole year before bottling.
@@CitySteadingBrews Thank you for the help
Did you develop a final recipe or do you recommend taking the same journey you did as a learning experience? I really want to make this but have only been brewing wine and mead for about three months.
I'd try something simpler, but, honestly, I'd do the same with this again, came out great.
good video cheers
Pour cam... you dorks! love it.
It sounds as if a vanilla bean would have rounded this out. Maybe some oak or bourbon.
Oaking maybe, yes. It's really nice as is though. Had some with dinner and it was great.
Man this sounds so good, but man the amount of effort. Do you think that the Malic acid in the Apples is removing the strawberry? Or do you think it is number of ingredients?
Great again! Love the redemption videos.
Pear, I dont think makes a good additive, best alone. Personal experience. But Pears are high in both Malic and Citric Acid.
Strawberry just isn't a very strong flavor, even on it's own.
Hmm I never had an issue with strawberry coming through with orange and lemon before. I treat malic more as a rounding acid unless it is the star. Either way good to know :-)
To me, both pear and strawberry need to be concentrated first. I agree they're generally too subtle a flavor.
Nice vid!, Now I am thirsty!!!!
So I goofed pretty hard guys. I started making mead in January for the first time, but for got to take the gravity 😭. I started 2 batches, both 3 gallon carboys both have 9pounds of honey,
5 cups of Darjeeling black tea,
One packet Lalvin k1-v1116
And then filled with spring water
One has 8 oz of chopped dried blackberries in it, I’m trying to make blackbriar mead from Skyrim. And the other has 8 oz of chopped dried blueberries.
The blackberry mead is still super cloudy at almost 2 months. But when i took a sample 7 weeks in to check the gravity out, I tried it, and it was so tasty. It had carbonated its self and was just right as far as sweetness and fruity ness goes. I wanted to bottle then and there but didn’t want too because it still looks like a smoothie a lil bit, and I don’t want to explode my bottles. I guess my question is. Should I rack it into conditioning now, and try to keep that sweetnes, or should I have just used a different yeast? I thought that yeast would be good at processing all the sugar in the batch. Do you ever prefer your meads carbonated, if so, what’s the safe procedure on making and bottling that? Do you think it will taste good? And finally, what would you have done differently? I love you guys Chanel I watch a LOT.
Galaxy Quest, hahaha.
More pink in the bottle. Time heals all brews. The Apple was way stronger before.
Hi, I have recently made my own cider with turbo yeast, ino it's not the best my mistake aha but I let it sit for 3 days and it looked like the yeast had finnised and I took the reading and it was 10.5% ino that some of the turbo yeast is still alive and fermenting. I had good drink of it should I be worried about the turbo yeast in my system? I know it's a stupid question but r well.
It won't hurt you no, but could lead to some digestional distress.
@@CitySteadingBrews yes I have noticed the digestion problems, is it long term or will it fix on it own.
@@trimtx5142 it should go away in a day or so I would think.
When using berries in your brew, is there any reason other than mold to remove fruit before its done with primary?
Nope. I try to leave them in if I can.
@@CitySteadingBrews it went to 16% abv in 13 days using "The Beast". I degassed and racked even though there was still activity in the airlock.
So we have had 9 hells fire mead and fey wine some sort of underdark brew needed ?
Will you make this again
Will I or would I?
Will I? Not likely, there's so many more things to make.
Would I? Sure, came out nice.
Your original vikings blood was 0.998
Then we sweetened it.
I have just started my first mead based off of your "first mead" video, and I measured out everything like you guys did, but I got a spgr of 1.040, and the other at 1.050, do I have to worry about that stalling. I have been swirling it with the airlock on for the first 2 days trying to off gas to get the yeast to stay active. Should I just wait the 4 weeks and measure, or should I do something now.
If you did exactly as we did... you can't have a 1.040 and 1.050. That's much lower than our gravities meaning you used much less fermentables or it's not mixed well. It likely won't stall, but will produce only 6-8% ABV. Not a bad thing, but it's not the same as what we made. You can add more honey anytime to raise it, but I'd be 100% sure of your recipe before doing that, or... wait until it finishes out and step feed with honey until it stops fermenting and ends where you like it.
If you’re wanting more fruit flavor, sugar is a flavor enhancer, as you said, why not back sweeten ?
During "Pour Cam", it looked like the pinkish color as there. I found it interesting that the wine at 1.004 coated the mouth. Thumbs up from me. I'll try my peach mead to check its progress(it's been a year and a half from beginning to bottling). It's probably too sour and cannot be rescued. Stupid peaches.
If it's too sour, then it's just not been balanced. Both sugar and tannin additions, in conjunction, will balance acid. Fruits like peaches typically need more sweetness to bring that flavor forward. Imagine when you eat an apple, orange, or peach or such after brushing your teeth. It's the same effect as fermenting dry.
does it taste anything like something you've had before?
I know this is off the topic. And I enjoy your guys show. I have been watching a lot of videos how to make strawberry wine I have seen eight different recipes. But some of them are talking about cane sugar things better than any other sugar what is the difference between normal sugar and cane sugar?
In fermentation there's virtually no difference.
Is there any way possible for it to be duplicated?
Of course.
Zinfandel maybe?
Y'all had to add a bunch of different fruits, two types of honey and back sweeten with sugar to get this fey wine right. Just goes to show even when you have a good idea what you are doing when making your own brew there a lot of adjusting as you go along.
If not beef stew maybe a vegetable/venison stew with mushrooms if you like them that is...might be a better way to go with this concoction.
Honestly we sat down and made a list of flavors we wanted and thought appropriate then figures out how to make them work together. But you're right, some adjustments are almost always necessary.
What about pairing with cheesecake?
I think anything pairs with cheesecake.
Do you guys ever use wine nutrients .?
Not really.
@@CitySteadingBrews I use food grade urea diammonuim phosphate just a pinch tho . I got it for wine like apple and banana and other juices that aren't very acidic . Is this a good idea to you what do you think 🤔
We don’t use dap.
So you never did answer your initial question, D & D result's?
Heh, no, we didn't, did we!
I just realised Brian kind of looks like he could be a band member from ZZ top
Wut??
@@CitySteadingBrews do you know ZZ top?
I do and look nothing like them lol.
@@CitySteadingBrews if you say so
Like the depth of the mic sound. Does look like the lips are out of sync with the words. Sound maybe a .25 of a second ahead of the video.
Checked it... try reloading video.
Look Brian, I love you and all and it's been six months, since I saw this video the first time, but it's like basil doesn't go on pizza all over again. ;)
"Take apple juice, make it ferment, becomes a cider."
"Take apple juice, add sugar, make it ferment, becomes a wine." What?
If barley wine is really just a strong beer, then apple wine is really just a strong cider, I'd say.
And why, if you ferment pears is cider but if it's plums it's wine?
"Because you add sugar to the plums to make the result as strong as a grape wine".
So if you add less or no sugar to the plums becomes what, a plum cider? Therefore each and any fruit wine would be a cider just adding less sugar to it. What about country wines not based on fruit? Carrot wine or Onion wine, if you added less sugar they'd be carrot cider and onion cider. What if you dilute apple juice with water to 1.025? Are you gonna have an apple beer even without any cereal? All based on abv?
Wouldn't it be more appropriate to distinguish based on the origin of the sugars like you guys ( British and Americans I mean) already do between beer, cider and mead?
Why don't you just call them all ciders? If it's made from fruit other than grapes, it's a cider or a strong cider.
"Beause cider is made from apples! Or pears! And then we call it pear cider. And it's ok for pears but I dislike it when I try to say peach cider, sounds like there's also apples in there, except when it's pear cider, then I only think of pears"
And wine is made from grapes!
"But according to our laws, even if you're actually making a flavored sugar wash/kilju, you should call it wine, even commercially, like dandelion wine. You know, if you add honey it's mead, if you add sugar it's wine"
Your laws have jurisdiction on your markets and stuff, not on traditions outside of your culture.
The word "wine" comes from the Latin VINVM (pronounced "weenoom"), so maybe you Americans could consider let Italian and French people decide what's wine and what's not ...ahem.
Personally I don't really care about how people call things, call it what you want, call it Joseph as far as I care, really.
I get that one just gets used to certain words etc. I'm more interested and happy to see people making things, don't really care about what words they use. That's why I started whatching your channel, a couple or more years ago, to whatch the craft in action, had no intention of brewing, I don't even drink! And now I'm selecting my first equipment and ingredients for my first mead experiments, right these days.
But, if anyone cares about being precise and truthful, one might consider these thoughts.
So... basil goes everywhere there's tomatos, Brian! Never forget about that! Absorbe this basil knowledge! It's coming at you right from Sardinia! And it's two:fiftyfour in the morning so I'm all lunatic and you'll pay the price!
I don’t really care what you call it. Was simply reciting what things ARE called. I didn't write the rules.
@@CitySteadingBrews Wrongly called by strange legislations, against any actual tradition? YES ;)
Hugs from Sardinia, my dude!
@@riukrobu We can argue semantics all day, but if I go into a store and say I want a bottle of Joseph they won't know what I mean, but if I say wine, they do, and if I say blueberry wine, they know that too.
@@CitySteadingBrews Perfectly understand that. Of course, those are the words in use. It's not your fault if they're the wrong ones. ;)
@@CitySteadingBrews By the way, man. I know I'm annoying some times. Sorry for that... it's part of the package, I guess... ask my girlfriend about it, she'll conferm instantly.