Haven't watched a City Steading video yet that didn't make the day better. Reading the comments from CS viewers is both evidence of that positivity and a reinforcement of it.
Hello Miss Derica and Brian, I recently bottled a 1 gallon batch following this recipe except I used only two peppers and about 2-3/4 lbs honey (all I had left). Racked after 3weeks and bottled after 3-1/2 months.Back sweetened with about 1/4 lb honey at bottling. I think it came out fabulous. Thing is, I can't see how you'd use 4 peppers in yours and not have the flavor absolutely over-run the honey. Anyway, thanks so much for sharing this recipe and all the rest of your vids as well, I enjoy them quite a lot. Take care, Stay safe.
I started watching y'all a couple months ago and about to start my first brew. You mentioned there were a couple of ways to degass. Would you be willing to mention what other ways? My plan is to just do it the way you've done in the videos. Thanks, I've learned so much from yall.
I can't wait to start my capsicumel. My bilbemel is looking beautiful. Thank you guys for your growth on this channel. I look forward to your videos every week.
@@Mezox13 it is a blueberry mead. Uses blueberry blossom honey and infused with frozen wild blueberries. Lightly carbonated and served cold. It is a summer delight served with a slice of lemon
I went searching for a TRBOS yesterday. I've been watching your videos for weeks and finally feel comfortable enough to try making Mead. Couldn't find a TRBOS yesterday but I feel confident in my search efforts for today.
I have some aging right now, My spg 1.160 +., I didn't have Thor's Hammer, but I weigh 250 lbs so a rolling pin and a plastic bag with my homegrown jalapenos and gold raisins and flatten them out, Fleishman yeast, black tea and 3 pounds of raw clover honey. smells and the taste is awesome at the very beginning. I am watching it regularly, it is bubbling away.
I'm planning on making a 3 gallon batch of pineapple mead this weekend. Going to split it off into 3 1 gallon batches. I'm going to make a pineapple upside down style, a dry hopped style, and a chipotle style!
Been awhile since I've had a chance to watch anything on UA-cam, so I apologize that this is so late. I highly appreciate the higher quality direction you went. Despite feeling like it was quality content to begin with, this reminds me of the difference between 4k and 1080i. You thought you were getting the best..... you weren't completely wrong. But you were wrong. There was better. The extra details you're including with soft background music, different camera perspectives, and sharper images is noticed, and appreciated. Thank you. Oh, and #BringBackBriansBeard 😁😉
Ok, the production dialed up another few notches again. I agree with a lot of other commenters that the addition of the background music is pleasant. Every new video you can see your progression. John and I are going to have to start a batch of this in the near future. 😊 👏 Looking forward to a certain fruit wine video I know you have coming up. 🍌 😉
Hi guys, sorry to revive an old thread, but first of all, love your channel. These videos, they’re great and so easy to follow! Now... that being said, I only half followed and went a little rogue and may have gotten a couple of things wrong but it’s my first brew. I was hoping for some advice! Essentially I followed this recipe but used too much honey, maybe about 1/4 more than I should (4lbs in one gallon demijohn instead of 3). I also didn’t have jalapeños to hand so used birds eye chillis. Now the yeast I used I don’t know what it’s tolerance is, I started with an OG of 1.130 so pretty high and it’s now at about 1.070 but pretty much completely stalled by the looks of the airlock. I started in February and racked it about 3 weeks ago after it slowed right down. It’s now crystal clear but still VERY sweet, taste is reasonable but just way too sweet still, I wanted it sweet but not this sweet. So my question is... do I try to ‘dry it out’ with vodka like I’ve read online or find a higher tolerance yeast and re-pitch while topping up with some water or more tea, maybe add some new nutrients like raisins or more peppers or any suggestions you have to compliment the chilli?
I just racked a batch that I made with honey that had carolina ghost peppers in it. Initial tasting was really awesome, it had a real bite to it going down but it almost immediately disappears to a smooth after taste. Can't wait to open it in a few months.
I just started two batches of this, both have two jalapenos one with apple juice and one with blueberry cranberry juice. Both came out to be 1.150 at the start, and I know/ hope that is enough to keep it sweet when its done. But I think you forget to mention HOW GOOD IT SMELLS WHILE FERMENTING! You think it'd smell spicy? No, It smells so good and sweet with a hinge of spice in the room I use. Also.... WASH YOUR HANDS LIKE 5 TIMES WHEN YOU'RE DONE! I only washed them twice and then sanitized. I then went to the bathroom LMAO. The capsaicin is a hard oil to get rid of. I hope mine comes out as good as yours!
Okay, after chatting on the group and now watching this video, I'm going to combine two ideas.. I'm going to make a chocolate wine (as discussed on the group) but I'm going to add scotch bonnets! Thanks again for a great video guys, keep up the amazing work!
Yea...best investment I ever made was my spring loaded bottling wand! This looks delicious! I currently have 5 gallons of cider ready to rack into single gallon batches for flavoring...then it’s time for a Belgian White, then a philly porter, then I’ll have to give this a go!
12:10 From the first video in this Capsicumel series, my thoughts were "I wonder how I would add pineapple to this?" I'm SO glad you had the same idea! One of the best salsas I've ever had was a Pineapple Jalapeno salsa.
Hey Guys, Glad to see you are happy with the finish! Funnily enough, I am currently making both the Capsicumel and the Tapache, will let you know the outcome. and yes I the combination of both could be very interesting! As always I enjoy and look forward to your videos... Fred & Soraya... Indonesia.
I dont comment often, but this video deserves it. I really hope you make the pineapple capscimel. "Pineappscimel" maybe. And I'm loving the new style of video, honestly was starting to get burnt out.
Enjoy watching you two! I have a request; Can you give a brief intro into the timeline of whatever you are bottling, racking or brewing? P.S. Ithe bloopers at the end is fantastic!
Great video guys. You've inspired me to make a chilli melomel mead today using pineapple juice. The must tastes great but I'm not sure what to call it "Tepachecapsicumel" maybe...
Day 2 of the Tepachecapsicumel adventure: The fermentation got really vigorous and made a bit of a mess. I think I can conclude that Capsaicin doesn't significantly inhibit yeast.
Ooo neat! A Smoked Jalapeno Mead sounds really good! Anyways, I'm hopefully going to start brewing again some time later this year so I clicked on your links and saved them to my wishlist. Just a heads up, your Autosiphon link says it is broke. Keep up the good work you two!
3:00 that was a pretty good shot. one thing that will help you with stillness while you're taking a moving shot with your camera is to have your forefoot already where you're going to place it and then just roll from your back leg to your front leg rather than taking a regular step. It will be more fluid and us former or future cameramen will notice. It's more of a roll from one foot to the other rather than a step and you'll feel the control in your hips
11:45 I've seen the little foot rock he does a few times. I assumed it was a measure of the strength of the brew. You guys did one where he commented that it was sweeter and he only did a half a back and forth so I assumed it was less strong.
I like the added blooper reel. Solid addition to the "yes this is our living room. We do this at home" feel. Your videos are looking more professional to I'm happy to be here for this transition from the first video of yours I watched (Viking blood in the plastic bucket. The first one I seen the day you made it would have been sometime October I think) to your new style. If it wasn't for the attentiveness that you guys spare into your comment section I probably wouldn't have gotten as good at making mead as I am right now. Like I have gotten to a point where I almost can't fail and I attribute my skill mostly to finding you guys. As much as my self-doubting brain wants to shove all the credit off of myself I did find other sources other than this UA-cam channel to pour information into myself and it was in fact that drive and that never-ending thirst for knowledge that put me where I am today... But I don't think that I would have found anything near as helpful as you guys are. with the amount of misinformation there is out there about making your own alcohol you guys really break it down into a "you can do this or you can do that" format. Most anything else I find is "this is how I do this and it's the only way to do it". so because of you guys I'm at a point in my life where I'm actually trying to find a brand name for what I'm doing and I am looking for bars that will buy my product. this is starting to step out of the range of a hobby and starting to become a profitable side project. And I don't think I would have gotten there a fraction as quick if it weren't for this channel. So thank you. I hope to help even if only with constructive criticism and compliments. I hope that your channel finds success... Also what do you think about "jars and jugs brewing company" one of my most requested recipes is essentially what is left over in the fridge... I'm thinking about calling that particular style either as simple as the "kitchen sink" or "Captain banana beard" because I do seem to always go back to the bananas for some reason.
I'm going to write out a proper reply later, but... if you're even thinking of selling.... look into your local laws. Most places you need a license, and an outside building to brew in, yada yada.... just didn't want you running into trouble! Thanks so much for the kind words!
Savannah bee company makes a pineapple mango habanero mead that is delicious how about trying your own version I'd love to see that I my self have just started making mead yall are awesome keep up the good work
I know you say the jalapeno mead is good but try a strawberry jalapeno mead because they pair pretty good in food form so in theory it would make a fruity spicey sweet mead
Found and like your videos and have a question ,Would using a blender and a little water with craisens ,raisens, and other fruits blend them up would that give a more accurate gravity and remove some guesswork ? And have you seen or used a 1 micron filter sock which should remove any unwanted bits even used yeast ?
Hey there Brian the Idea of the pineapple jalapeno capsicumel sound delicious how ever how will the acidity of the pineapple juice affect the yeast in the fermentation? Would you use the pineapple juice like you did with the honey in this batch as a means to back sweeten? I personally would fire roast the peppers first just to add a little smokiness so it more like a bourbon.
Hey Brian if you are having problems with your wand squirting off the end of your hose I would suggest a hose clamp. Probably a dollar at the hardware store just be careful not to over tighten and crack your wand.
City Steading got to say you guys are awesome love your show. It’s got to be super annoying dealing with a bunch of know it all people in the comments. Put in my amazon order yesterday hope to start my first batch Sunday. Just wanted to say thanks again for all the info you guys have put out.
@@darthepirate3033 honestly? We don't get too many know-it-alls. Once in a while, and most times, they're pretty helpful really. It's the idiots that think they're funny being trolls... that gets old. Thankfully, YT lets me ban people, lol.
This Capsicumel how you said it would make a good mixer. You may think I'm weird but it made me think of a Bloody Mary. With the Mead as a major factor in the spice factor. But it more than likely would not work. It just made me go oh Bloody Mary Mixer.
Hi Brian & Derica, I’ve been watching your videos for over a year & I credit you with all my success making mead. I’m particularly proud of my chili pepper mead - which is really just a sweet traditional mead with dried Thai chili peppers added for a week in secondary. It gives an awesome, balanced sweet-hot flavor. I’m really tempted to make a capsicumel based upon your recipe, but I don’t know how much is too much when it comes to putting peppers in primary. Is there any kind of rule of thumb you can offer? Thanks! Steven
I have a local meadery that has really turn me on to pepper meads & I can't wait to try your method. Have you ever experimented with dry red Thai chilies? I'm planning 2 batches, one copying your recipe with jalapeños & another with the Thai chilies. Do you have any thoughts or advice?
City Steading I recently tried some "fruity" habanero mead made by a friend that tasted a bit like pickle juice (not in a good way) & that prompted me to go with dried chilies. I want the heat with a clean finish & no lingering tang. I'll also make a batch of your jalapeño mead with fresh jalapeños, but the chilies will be desiccated. I'm planning to use cheesecloth bags to contain the chilies - any pros or cons there? Any advice as to how much chili to use?
Just a suggestion, what do you think? What if you put the entire mixture together minus the yeast and let it brew over say 2 weeks, then rack it off to another carboy, then add the yeast for fermentation. Can you see any Pros or Cons in doing it that way? Thanks Mark
Mmmmm I cant wait to drink my batch 4 weeks old now and have a question. 4.5 ish lbs honey was creamed lol didn't look close enough I guess but seems to not matter. 5 large jalapenos about 50 raisins one cup black tea and ec1118 yeast og was 1.160 racked 2 weeks after and checked again 1.110 o and around 74f going to check again tonight do you think I will have to re pitch yeast like your sack mead any advice would greatly appreciate much love from northern Alberta
I have question, Do you think that oaking the Capsicumel would taste good. Just curious if you have done this, and if so, how did it turn out? This has to be one of the best meads you all have done.
Regarding clarification agents, do you think they could strip out the mouth-feel of the drink? I ask because I've tried making ginger beer a couple times and I only have young's super wine yeast (which contains bentonite). Bought it as a beginner and have way too much remaining to throw away... Anyways, the drink came out clear but feels watery so I'm wondering if it's the yeast compound's fault.
Is it hard to use with auto-siphon if you are alone? I figure you'd need a third hand, one to hold the wand down so that the spring stays open and two to initially pump the auto-siphon.
Hey guys been watching for a while and started my first mead, two days into fermentation the air bubbles leaving the stopper have gone from very active to not very active and my beer brew next to it is still very active. Is everything ok is there something I can do or am I just over thinking ?
Did I hear that right? This mead was stable and sweetened to 1070°? What a terribly sweet tooth you have there, Brian. I feel my hips squirming and my dentist shaking her head at the thought. lol
I'm thinking, if I really like hot and sweet noodle soup (and I love it) then I will take your word for it and try making some capsicumel. Thanks for the inspiration CS.
Hi! I’m curious about a recent capsicumel I’ve done. Bottled up after being in secondary for six weeks. Still on I spilt tastes like fire. Does the spicy heat mellow over ageing? Or has it been a case of leaving the jalapeños in primary for too long?
City Steading actually if I recall , I think you used half a dozen. I used the same amount. That being said, it did sit in primary for eight weeks cos I forgot about it due to life haha.
How do you know if your mead is bad? I just racked my primary and everything smelled fruity and it tasted sweet and warm but when I started putting everything away i kind of smelled vinegar
09:40- i actually prefer my meads to look cloudy and never fully clear. i honestly would prefer it to look milky rather than clear. not sure why, but to me it just looks and feels right. you guys wouldn't happen to know a way to force a mead to stay cloudy, would you?
@@CitySteadingBrews thanks for the info! looks like i will be adding some orange slices (peels on) to my next mead, and ill have to make an apricot mead and see how well that works
I tried to make this but I have an issue. I did all the math to figure out how much honey to add, and came up with 4.5 lbs. I rewatched these videos and found out you used a total of around 4.5 lbs, so I felt good! However, when I went to take the initial reading, it was literally off-the-chart! My hydrometer only goes to 1.160, and it was past that. I took a picture and I'm going to extrapolate the graduated lines and come up with an estimate. I don't have enough head space to add more water to bring down the SpGr. Any other ideas?
@@CitySteadingBrews In the original video, yes, 3.5 is what you put in. However, you backsweetened with an additional pound (ish) in the second video. So, me being a n00b, I figured I'd just save time and put all 4.5 in up front. Obviously I shouldn't have done that! ;)
Also, I did the math figuring that to get up to the desired 1.160 initial SG, I needed 4.5 lbs of honey (0.035 x 4.5). Apparently, I was way off somewhere.
Assuming linear extrapolation of the meter, my OG reading is around 1.185. Where might that extra 25ish points have come from? Are the raisins that much of a contributor? Jalapenos? Black tea? Everything else was just yeast and water.
@@CitySteadingBrews aaahhh. Gotcha.. I haven't made another mead batch yet. But have made alot of wine... I appreciate all the response yall give.. I've gotten all my equipment and taken my readings.. I have broke a hydrometer lol.. Should I order a couple more just in case..lol. My friends seem too love my wine
I've been a cook for well over 20 years, and I can tell you that roasted jalapenos are not hotter than raw. The capsaicin can be cooked and turn ineffective.
@@chefboyrdanbh it’s been tested. They get sweeter and the capsaicin is broken down by roasting. I am sorry you disagree but it’s not an opinion, it’s fact.
Don't stop doing what you do. You inspire way too many people. Good save at the end, Derica!
Thank you! It's nice to hear this!
My favorite UA-camrs in the subject yet.
Big respect for you guys. Love the channel.
Ahhhh! I loved the Star Trek ping!
This is my text tone! :)
Omg I checked my phone when that happened and was VERY confused for a few seconds! It’s my text tone too!
You two are wholesome. I have no idea how I wound up here, but this time I'm glad UA-cam pointed me in the right direction. This was very enjoyable.
Haven't watched a City Steading video yet that didn't make the day better. Reading the comments from CS viewers is both evidence of that positivity and a reinforcement of it.
Can I hug you? Comments like that make this all worthwhile. Thank you so much.
Hello Miss Derica and Brian, I recently bottled a 1 gallon batch following this recipe except I used only two peppers and about 2-3/4 lbs honey (all I had left). Racked after 3weeks and bottled after 3-1/2 months.Back sweetened with about 1/4 lb honey at bottling. I think it came out fabulous. Thing is, I can't see how you'd use 4 peppers in yours and not have the flavor absolutely over-run the honey.
Anyway, thanks so much for sharing this recipe and all the rest of your vids as well, I enjoy them quite a lot. Take care, Stay safe.
I started watching y'all a couple months ago and about to start my first brew. You mentioned there were a couple of ways to degass. Would you be willing to mention what other ways? My plan is to just do it the way you've done in the videos.
Thanks, I've learned so much from yall.
Oh goodie, I don't have to wait until it clears. Got it. Thanks, I am going to whip this up this weekend.
I can't wait to start my capsicumel. My bilbemel is looking beautiful. Thank you guys for your growth on this channel. I look forward to your videos every week.
What's a bilbemel?
@@Mezox13 it is a blueberry mead. Uses blueberry blossom honey and infused with frozen wild blueberries. Lightly carbonated and served cold. It is a summer delight served with a slice of lemon
I went searching for a TRBOS yesterday. I've been watching your videos for weeks and finally feel comfortable enough to try making Mead. Couldn't find a TRBOS yesterday but I feel confident in my search efforts for today.
Using a sink with a bathtub stopper is what I do.
Try our store: amzn.to/2TFf3j8
They always post what they use in the description below.
Try looking in area with laundry baskets household goods area
I have some aging right now, My spg 1.160 +., I didn't have Thor's Hammer, but I weigh 250 lbs so a rolling pin and a plastic bag with my homegrown jalapenos and gold raisins and flatten them out, Fleishman yeast, black tea and 3 pounds of raw clover honey. smells and the taste is awesome at the very beginning. I am watching it regularly, it is bubbling away.
New camera and background music? Fancy!
I'm planning on making a 3 gallon batch of pineapple mead this weekend. Going to split it off into 3 1 gallon batches. I'm going to make a pineapple upside down style, a dry hopped style, and a chipotle style!
Leave an update back here when you finish. I'm curious to hear how those come out. Sounds great.
@@dylanconaway8051 I forgot all about this! The pineapple was too acidic and the yeast weren't able to really do their thing...
Definitely noticed when Brian was taking his first taste the look on his face started to change as he started rocking back & forth lol
Been awhile since I've had a chance to watch anything on UA-cam, so I apologize that this is so late.
I highly appreciate the higher quality direction you went. Despite feeling like it was quality content to begin with, this reminds me of the difference between 4k and 1080i. You thought you were getting the best..... you weren't completely wrong. But you were wrong. There was better.
The extra details you're including with soft background music, different camera perspectives, and sharper images is noticed, and appreciated.
Thank you. Oh, and #BringBackBriansBeard 😁😉
Kris, thank you for this. We've put a lot of effort and money into making better videos. It's nice to know it's not only noticed, but appreciated.
Ok, the production dialed up another few notches again. I agree with a lot of other commenters that the addition of the background music is pleasant. Every new video you can see your progression. John and I are going to have to start a batch of this in the near future. 😊 👏 Looking forward to a certain fruit wine video I know you have coming up. 🍌 😉
Thank you! And... do it. This is sooo good.
Hi guys, sorry to revive an old thread, but first of all, love your channel. These videos, they’re great and so easy to follow! Now... that being said, I only half followed and went a little rogue and may have gotten a couple of things wrong but it’s my first brew. I was hoping for some advice! Essentially I followed this recipe but used too much honey, maybe about 1/4 more than I should (4lbs in one gallon demijohn instead of 3). I also didn’t have jalapeños to hand so used birds eye chillis. Now the yeast I used I don’t know what it’s tolerance is, I started with an OG of 1.130 so pretty high and it’s now at about 1.070 but pretty much completely stalled by the looks of the airlock. I started in February and racked it about 3 weeks ago after it slowed right down. It’s now crystal clear but still VERY sweet, taste is reasonable but just way too sweet still, I wanted it sweet but not this sweet. So my question is... do I try to ‘dry it out’ with vodka like I’ve read online or find a higher tolerance yeast and re-pitch while topping up with some water or more tea, maybe add some new nutrients like raisins or more peppers or any suggestions you have to compliment the chilli?
You can try using a high tolerance yeast like ec-1118
@@CitySteadingBrews ah great! Thanks. I’ll give that a try! Keep up the good work!
I believe that trbos is under appreciated great video guys
Lol love the outtake at the end because that is real life home brewing. Get it! get it! get it!
love your videos! I am making my first batch of mead. Your videos have been very helpful.
Great vid thanks! Totally in love with the background music!
Those Aldi-bottles are absolutly fantastic! I didnt know you Americans have the same products us Belgians.
I just racked a batch that I made with honey that had carolina ghost peppers in it. Initial tasting was really awesome, it had a real bite to it going down but it almost immediately disappears to a smooth after taste. Can't wait to open it in a few months.
Awesome shirt Bryan!
I’m going to the store tomorrow to gather the ingredients to make myself some thank you great videos!
I just started two batches of this, both have two jalapenos one with apple juice and one with blueberry cranberry juice. Both came out to be 1.150 at the start, and I know/ hope that is enough to keep it sweet when its done. But I think you forget to mention HOW GOOD IT SMELLS WHILE FERMENTING! You think it'd smell spicy? No, It smells so good and sweet with a hinge of spice in the room I use. Also.... WASH YOUR HANDS LIKE 5 TIMES WHEN YOU'RE DONE! I only washed them twice and then sanitized. I then went to the bathroom LMAO. The capsaicin is a hard oil to get rid of. I hope mine comes out as good as yours!
Okay, after chatting on the group and now watching this video, I'm going to combine two ideas.. I'm going to make a chocolate wine (as discussed on the group) but I'm going to add scotch bonnets!
Thanks again for a great video guys, keep up the amazing work!
I make hot chili mead and everyone seems to love it.
Yea...best investment I ever made was my spring loaded bottling wand! This looks delicious!
I currently have 5 gallons of cider ready to rack into single gallon batches for flavoring...then it’s time for a Belgian White, then a philly porter, then I’ll have to give this a go!
12:10 From the first video in this Capsicumel series, my thoughts were "I wonder how I would add pineapple to this?" I'm SO glad you had the same idea! One of the best salsas I've ever had was a Pineapple Jalapeno salsa.
Hey Guys, Glad to see you are happy with the finish! Funnily enough, I am currently making both the Capsicumel and the Tapache, will let you know the outcome. and yes I the combination of both could be very interesting! As always I enjoy and look forward to your videos... Fred & Soraya... Indonesia.
I dont comment often, but this video deserves it. I really hope you make the pineapple capscimel. "Pineappscimel" maybe. And I'm loving the new style of video, honestly was starting to get burnt out.
Ohhhhhhh yes! Spicy brews are fun! I recommend some smoked peppers and thank you for the idea!!!🍻
Nice job! lovin the new format!
Years ago, I made an onion, garlic wine to see if I could. Tasted terrible as a drink. Tasted great as a steak marinade.
:KA BOOM: Holy cow that's a really really good idea pineapple would be amazin!
NICE CATCH!
Awesome Video. Thank you
Enjoy watching you two!
I have a request;
Can you give a brief intro into the timeline of whatever you are bottling, racking or brewing?
P.S. Ithe bloopers at the end is fantastic!
I don't understand... what do you mean?
Great video guys. You've inspired me to make a chilli melomel mead today using pineapple juice. The must tastes great but I'm not sure what to call it "Tepachecapsicumel" maybe...
Day 2 of the Tepachecapsicumel adventure: The fermentation got really vigorous and made a bit of a mess. I think I can conclude that Capsaicin doesn't significantly inhibit yeast.
Capsaicin has no effect, lol.
Ah The Kraken. I see you are a man of culture as well!
I think your shirt is awesome
thanks!
Ooo neat! A Smoked Jalapeno Mead sounds really good! Anyways, I'm hopefully going to start brewing again some time later this year so I clicked on your links and saved them to my wishlist. Just a heads up, your Autosiphon link says it is broke. Keep up the good work you two!
Thanks, will check that.
@@CitySteadingBrews you're welcome!
1:44 YOU REMEMBERED! I'm already happy with how the video turned out don't need to see any more
But... our view time!
3:00 that was a pretty good shot. one thing that will help you with stillness while you're taking a moving shot with your camera is to have your forefoot already where you're going to place it and then just roll from your back leg to your front leg rather than taking a regular step. It will be more fluid and us former or future cameramen will notice. It's more of a roll from one foot to the other rather than a step and you'll feel the control in your hips
11:45 I've seen the little foot rock he does a few times. I assumed it was a measure of the strength of the brew. You guys did one where he commented that it was sweeter and he only did a half a back and forth so I assumed it was less strong.
I like the added blooper reel. Solid addition to the "yes this is our living room. We do this at home" feel. Your videos are looking more professional to I'm happy to be here for this transition from the first video of yours I watched (Viking blood in the plastic bucket. The first one I seen the day you made it would have been sometime October I think) to your new style. If it wasn't for the attentiveness that you guys spare into your comment section I probably wouldn't have gotten as good at making mead as I am right now. Like I have gotten to a point where I almost can't fail and I attribute my skill mostly to finding you guys. As much as my self-doubting brain wants to shove all the credit off of myself I did find other sources other than this UA-cam channel to pour information into myself and it was in fact that drive and that never-ending thirst for knowledge that put me where I am today... But I don't think that I would have found anything near as helpful as you guys are. with the amount of misinformation there is out there about making your own alcohol you guys really break it down into a "you can do this or you can do that" format. Most anything else I find is "this is how I do this and it's the only way to do it". so because of you guys I'm at a point in my life where I'm actually trying to find a brand name for what I'm doing and I am looking for bars that will buy my product. this is starting to step out of the range of a hobby and starting to become a profitable side project. And I don't think I would have gotten there a fraction as quick if it weren't for this channel. So thank you. I hope to help even if only with constructive criticism and compliments. I hope that your channel finds success...
Also what do you think about "jars and jugs brewing company" one of my most requested recipes is essentially what is left over in the fridge... I'm thinking about calling that particular style either as simple as the "kitchen sink" or "Captain banana beard" because I do seem to always go back to the bananas for some reason.
I'm going to write out a proper reply later, but... if you're even thinking of selling.... look into your local laws. Most places you need a license, and an outside building to brew in, yada yada.... just didn't want you running into trouble! Thanks so much for the kind words!
I heard the Enterprise door bell and my fist thought is-
"Come"
Savannah bee company makes a pineapple mango habanero mead that is delicious how about trying your own version I'd love to see that I my self have just started making mead yall are awesome keep up the good work
I know you say the jalapeno mead is good but try a strawberry jalapeno mead because they pair pretty good in food form so in theory it would make a fruity spicey sweet mead
Found and like your videos and have a question ,Would using a blender and a little water with craisens ,raisens, and other fruits blend them up would that give a more accurate gravity and remove some guesswork ? And have you seen or used a 1 micron filter sock which should remove any unwanted bits even used yeast ?
Hey there Brian the Idea of the pineapple jalapeno capsicumel sound delicious how ever how will the acidity of the pineapple juice affect the yeast in the fermentation? Would you use the pineapple juice like you did with the honey in this batch as a means to back sweeten? I personally would fire roast the peppers first just to add a little smokiness so it more like a bourbon.
Hey Brian if you are having problems with your wand squirting off the end of your hose I would suggest a hose clamp. Probably a dollar at the hardware store just be careful not to over tighten and crack your wand.
I just didn't push it on enough in a video and it came off... once.
City Steading got to say you guys are awesome love your show. It’s got to be super annoying dealing with a bunch of know it all people in the comments. Put in my amazon order yesterday hope to start my first batch Sunday. Just wanted to say thanks again for all the info you guys have put out.
@@darthepirate3033 You are very welcome! Glad you're enjoying it!
@@darthepirate3033 honestly? We don't get too many know-it-alls. Once in a while, and most times, they're pretty helpful really. It's the idiots that think they're funny being trolls... that gets old. Thankfully, YT lets me ban people, lol.
This Capsicumel how you said it would make a good mixer. You may think I'm weird but it made me think of a Bloody Mary. With the Mead as a major factor in the spice factor. But it more than likely would not work. It just made me go oh Bloody Mary Mixer.
Hi Brian & Derica,
I’ve been watching your videos for over a year & I credit you with all my success making mead. I’m particularly proud of my chili pepper mead - which is really just a sweet traditional mead with dried Thai chili peppers added for a week in secondary. It gives an awesome, balanced sweet-hot flavor. I’m really tempted to make a capsicumel based upon your recipe, but I don’t know how much is too much when it comes to putting peppers in primary. Is there any kind of rule of thumb you can offer?
Thanks!
Steven
Well... we struggle with that too. I am going with... one, yes one jalapeno for a gallon, lol.
CS Brews I always feel like I’m cheating adding flavors in secondary, but I guess that I can always do that if 1 jalapeño isn’t enough.
Absolutely.
Last seconds! Hilarious! Hahahaha
I have a local meadery that has really turn me on to pepper meads & I can't wait to try your method. Have you ever experimented with dry red Thai chilies? I'm planning 2 batches, one copying your recipe with jalapeños & another with the Thai chilies. Do you have any thoughts or advice?
I'd probably prefer fresh chiles to dried for meadmaking. The fruity flavors come through and that's one thing I love about capsicumels.
City Steading I recently tried some "fruity" habanero mead made by a friend that tasted a bit like pickle juice (not in a good way) & that prompted me to go with dried chilies. I want the heat with a clean finish & no lingering tang. I'll also make a batch of your jalapeño mead with fresh jalapeños, but the chilies will be desiccated.
I'm planning to use cheesecloth bags to contain the chilies - any pros or cons there? Any advice as to how much chili to use?
Just a suggestion, what do you think?
What if you put the entire mixture together minus the yeast and let it brew over say 2 weeks, then rack it off to another carboy, then add the yeast for fermentation. Can you see any Pros or Cons in doing it that way? Thanks Mark
Well, if wild yeast doesn't take over, it could just get infected.
This makes me want to try wasabi peas lol.
Hi Brian and Derica, would using a hand blender be ok to degas wine?
No, would introduce far too much oxygen.
Italian Job...got it lol
Mmmmm I cant wait to drink my batch 4 weeks old now and have a question. 4.5 ish lbs honey was creamed lol didn't look close enough I guess but seems to not matter. 5 large jalapenos about 50 raisins one cup black tea and ec1118 yeast og was 1.160 racked 2 weeks after and checked again 1.110 o and around 74f going to check again tonight do you think I will have to re pitch yeast like your sack mead any advice would greatly appreciate much love from northern Alberta
Well... that's a lot of honey for a gallon batch. I'd try repitching, sounds like it stuf.
No need to mention grolsch bottles, in my country just getting .5l swingtop bottles costs more than the grolsch bottle, so .45l bottle + free beer
I have question, Do you think that oaking the Capsicumel would taste good. Just curious if you have done this, and if so, how did it turn out? This has to be one of the best meads you all have done.
mmm Mead me up scotty!!!
Regarding clarification agents, do you think they could strip out the mouth-feel of the drink?
I ask because I've tried making ginger beer a couple times and I only have young's super wine yeast (which contains bentonite). Bought it as a beginner and have way too much remaining to throw away... Anyways, the drink came out clear but feels watery so I'm wondering if it's the yeast compound's fault.
Clarifying agents do strip some flavors out.
Hey the Ferrari auto bottler is a great tool yall should check it out
My bottling wand is spring loaded...and I purchased it from the city steading Amazon shop
Yep, I have a crappy one. We promote the better one!
Is it hard to use with auto-siphon if you are alone? I figure you'd need a third hand, one to hold the wand down so that the spring stays open and two to initially pump the auto-siphon.
@@MaaZeus My autosyphon came with a clamp. Works great. Check Amazon.
@@Mr.redacted. Oh I didn't think of a clamp! Thats a good idea.
Hey guys been watching for a while and started my first mead, two days into fermentation the air bubbles leaving the stopper have gone from very active to not very active and my beer brew next to it is still very active. Is everything ok is there something I can do or am I just over thinking ?
I want the shirt. 😂
Did you guys ever end up doing a tepache?
Nope. Not yet.
@@CitySteadingBrews So you're tellin' me there's a chance!
Did I hear that right? This mead was stable and sweetened to 1070°? What a terribly sweet tooth you have there, Brian. I feel my hips squirming and my dentist shaking her head at the thought. lol
A capsicumel at “normal” gravities would be insanely hot.
I'm thinking hot and sweet noodle soup.
???
I'm thinking, if I really like hot and sweet noodle soup (and I love it) then I will take your word for it and try making some capsicumel. Thanks for the inspiration CS.
Hi! I’m curious about a recent capsicumel I’ve done. Bottled up after being in secondary for six weeks. Still on I spilt tastes like fire. Does the spicy heat mellow over ageing? Or has it been a case of leaving the jalapeños in primary for too long?
Probably too many jalapeños
City Steading that was my worry. Guessing it’ll stay like that then? 😕
City Steading actually if I recall , I think you used half a dozen. I used the same amount. That being said, it did sit in primary for eight weeks cos I forgot about it due to life haha.
How do you know if your mead is bad? I just racked my primary and everything smelled fruity and it tasted sweet and warm but when I started putting everything away i kind of smelled vinegar
Can we get an update? Brian, have you tried roasted pepper mead yet?
Paintcan of elevation .... I immediately decided to call it Edgar from now on!
You got moonshiners hands
Not sure what that means? Lol. Never made moonshine. I think I tasted it once or twice.
If you didn't want to waste Brian. You should ha e poured the leftovers in your glass. BTW is Capsimuel an instrument? 😂
Capsicumel is a mead.... not sure I understand.....
so 1 chili pequin should be plenty for a 1 gallon carboy.. good to know!
do you ever use the pepper mead for cooking
On our cooks channel we did! Search for Viking Chili!
Once you bottle it, how do you store it?
Just on a shelf, room temo.
09:40- i actually prefer my meads to look cloudy and never fully clear. i honestly would prefer it to look milky rather than clear. not sure why, but to me it just looks and feels right.
you guys wouldn't happen to know a way to force a mead to stay cloudy, would you?
They clear on their own naturally so... the only way I know to keep it cloudy is to add things with lots of pectin, like apples.
@@CitySteadingBrews thanks for the info! looks like i will be adding some orange slices (peels on) to my next mead, and ill have to make an apricot mead and see how well that works
My first time fermenting anything What does it mean if there is a thin layer of white stuff in the middle that isn't bubbles it doesn't look like mold
Middle? On top of the must or on the bottom of the fermenter?
@@CitySteadingBrews in the middle on the top of the liquid
Could be many things. Is it foamy or looks more like a film?
Sorry Brian I think beat you to the pineapple capcicamel mine is now in secondary it tastes great although a bit sweet
I tried to make this but I have an issue.
I did all the math to figure out how much honey to add, and came up with 4.5 lbs. I rewatched these videos and found out you used a total of around 4.5 lbs, so I felt good!
However, when I went to take the initial reading, it was literally off-the-chart! My hydrometer only goes to 1.160, and it was past that. I took a picture and I'm going to extrapolate the graduated lines and come up with an estimate. I don't have enough head space to add more water to bring down the SpGr.
Any other ideas?
We did not ise 4.5 lbs.
It was 3.5 for a gallon as it was 1.75 for a half.
@@CitySteadingBrews In the original video, yes, 3.5 is what you put in. However, you backsweetened with an additional pound (ish) in the second video. So, me being a n00b, I figured I'd just save time and put all 4.5 in up front. Obviously I shouldn't have done that! ;)
Also, I did the math figuring that to get up to the desired 1.160 initial SG, I needed 4.5 lbs of honey (0.035 x 4.5). Apparently, I was way off somewhere.
Assuming linear extrapolation of the meter, my OG reading is around 1.185. Where might that extra 25ish points have come from? Are the raisins that much of a contributor? Jalapenos? Black tea? Everything else was just yeast and water.
I think I will brew this next, you guys wouldn’t happen to have a list of your favorite recipient to brew would you?
Capsicumel is my favorite, but we only brew what we like, so....
Fresh black pepper mead?
We added black pepper to this wine: ua-cam.com/video/N0x11CQ2YmY/v-deo.html
Either tho ive watched alot of your videos, i still dont understand what a capsicumel and a melusmel is. Sorry for the spelling.
Melomel is any mead that has fruit and capsicumel is a mead with chiles.
@@CitySteadingBrews aaahhh. Gotcha.. I haven't made another mead batch yet. But have made alot of wine... I appreciate all the response yall give.. I've gotten all my equipment and taken my readings.. I have broke a hydrometer lol.. Should I order a couple more just in case..lol. My friends seem too love my wine
Is to much head space a problem?
In secondary yes!
Thank you. Love the channel
Freaking Mad Scientist! 😈🤪😍
I'm not freaking.... :P
How old is the paint can of elevation? Cause paint does go bad, chunky, and lots of bad smells.
Couple months.
TRBOS!!!😱😂🤣😂🤣😂
Should use Carolina reapers lol
Try habeniro pepper XD
My aldi's has stopped selling the lemonade bottles😡😪
It tends to be seasonal. Keep an eye out this spring. They'll be back
UGH i was going to ours and see if i can find them... *fingers crossed*
Jalapeno mead, Sounds too good not to give it a try. Green color vs red color Jalapeno Hmmm
Paint Can of brewing!!!
no jazz hands :(
FYI! When you roast Jalapeno's they get twice as hot. At least twice maybe more.
I've been a cook for well over 20 years, and I can tell you that roasted jalapenos are not hotter than raw. The capsaicin can be cooked and turn ineffective.
@@CitySteadingBrews I disagree
@@chefboyrdanbh it’s been tested. They get sweeter and the capsaicin is broken down by roasting. I am sorry you disagree but it’s not an opinion, it’s fact.
That sounds disgusting
It’s quite delicious actually. Don’t knock it til you try it. It’s been quite popular in our Facebook Group too.