Pina Colada MEAD - One Year Tasting!
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- Опубліковано 24 кві 2024
- It's that time! A whole year has passed since we made Pina Colada Mead with pineapple and coconut flavors and topped off with some rum! So how is our Pina Colada Mead now? It's the One Year Tasting Time!
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As a truck driver I am well versed in "the words that shall not be said". I enjoy watching video creators that have a vocabulary and imagination that are well above gutter level.
Lol
Well said, and hearty agreement!
I started mead making 2 weeks ago and learned so much from binge watching your videos ! I only hope what I do turns drinkable at least ahah
Welcome to the hobby! I'm sure your first batch will be great. I usually try to do a gallon every two to three weeks. It helps to take your mind off a brew and allow it to do it's thing. I usually don't rack a brew until it's 5-6 weeks old or even much longer. Secondary (conditioning phase) is another month on wine and three to six months on mead. If you are the sort of person who has the inclination to taste or test often then make two gallons so you can have a test batch.
You Two are a lot of fun.
The color of that looks amazing.
Yes!!! Make your own extracts!! Krogers & Walmart both have an organic shredded coconut. I used 1 bag & enough rum to fill a 1/2 gallon mason jar. Infused for 15 days (I think...can't find my notes😢) strained in a fine mesh brew bag, squeezed the coconut dry & added about 1/2 cup sugar. Mixed well with our tropical mead.
Y'all would be SO FUN to hang out with!! I love your channel and spirit of adventure with brewing. Thanks for making fun, informative videos!
Thanks for watching.
I've done pineapple coconut mead / wine many times and it's a second favorite of myself and friends. I like to use unsweetened coconut flakes from the baking section at the store and then toast it in a skillet until it turns a pale yellowish brown color.
Nice Victory. Thx for doing this, filming it and sharing it with us.
Yum. I love the end where you brainstorm what you would maybe change next time. I’m here thinking, “Yeah, maybe that’s what I’ll try.” 🤔
The color and clarity of this was really nice!
Thanks! Glad you enjoyed it!
It's funny because you said you used high proof rum and coconut extract, but you actually used malibu coconut rum (20%) and pineapple extract! Of course I just watched the videos so I understand this was over a year ago for you. I'm really considering making this after this video
Oh, really? We intentionally don't watch so there's no bias!
@@CitySteadingBrews yeah, I think that's a good method for the 1 year tasting, because your opinion might be different otherwise. I just thought it was funny! I watched the previous 2 videos right before this one because I was thinking about trying to make it
It's great to see y'all brainstorming after the tasting scores. I'd like to see you go back and remake some of your things as a version 2.0.
We have a list going of things to do exactly that.
That would probably be lovely poured over some frozen pineapple. Mmmmm yummy yummy yummy
in Antarctica working nice to have internet and be able to keep up with the channel. Keep up the great work!
Wow. Thanks for watching!
You guys are brilliant really, because I watched that original video, but when I watch your year tastings I always go back and watch again lol. Because I want to make this one now too!
Thanks for watching, glad you enjoyed it.
good to see a 1 year tasting where the grades improves
I know I know, tastes change in a year, you got more experience and all that jazz, but very often I struggle to reconcile the "aging improves the product" with 1 year tastings being 1 or 2 points lower than the original tasting.
If anything it makes me more enclined to go back to the original video and give this a try.
that or make a Mojito mead. I do love myself a minty mojito
Sounds pretty good, I made the prickly pear mead after your carrot cake mead video. Acidity wasn't an issue, but it's a foamy ferment. And the prickly pear juice has a prune-ish after taste, made a prickly pear martini with leftovers... Lemon and lime zest greatly helped to subdue the prune. So, I'll be adding that during racking.
I keep eyeing that Malibu bottle on the shelf....
Yes, that would never sit on my shelf that long. 😅
@@1000ferns Right!
Is there any difference of fermenting say apple juice not from concentrate and from concentrate, say they both don't have ites or ates. If it has the same amount of sugar per serving it should come out to the same alc percentage? Is the only difference maybe the one from concentrate is more watery tasting. Thanks
Same thing! Many juices are from concentrate anyway.
First of all thank you for all your videos my husband and I have been learning A LOT from you over the last few weeks and we have started a total of 5 brews but we are now held up because we have all our little big head fermenters full and discovered our #6.5 bungs are not fitting our one gallon carboys. Has anyone ever run into a smaller opening on a carboy? If so would it help to order a #5.5? Or does anyone have any recommendations for us? We have a couple more we would like to start sooner rather than later and are soon able to rack our two that we started two weeks ago but want to make sure we are set with the proper fitting equipment. TIA for any advice anyone may have for us!
Usually 6 or 6.5 fits...
Ok I am going to try a 6 and hope that will work! Thank you! I am so excited to try everything we have started!
Oh, right on time since I planned to set my own Pina Colada mead this weekend. But would it work with coconut flakes instead of extract? I try to keep myself to ingredients I can be 100% sure to be accessible in the long term so I avoid 'products'.
We haven't tried that, but it should work.
I don't know. I definitely get where you're going with adding all the flavor components in secondary, but IMHO, part of what makes it a brew is actually fermenting the base flavors. Though I definitely will add fresher in secondary. My cider always gets a week or 2 on fresh apple slices!
Also? I might just be strange. I'm ok with that.
I don't disagree. Feels like cheating to add it all later. I know it's not, but... yeah.
Thanks for the video, enjoyed it as always💯
I think I may have some information that could be of some use to you, I love brewing with pineapple and studying the science behind the brew.. so, here we go...
Brews made with pineapple will generally be exceptionally clear, more so than most others in my own personal experience
The protease enzyme Bromelain is a large component of why this happens IMO, I have no doubt about that..
But I think the exceptionally low pH w/ pineapple in particular, also plays a role in this case as well..🤔
Allowing for more +ion exchange further catalyzing reactions over time with primary, secondary, and tertiary metabolites🤷♂😅
Natural proteolytic enzymes, which break down proteins, like Bromelain from pineapple and Papain from papaya:
Are phytoprotein enzymes which break down other proteins into their constituent amino acid functional groups at particular bonding sites
Working to not only not only break down the suspended proteins, which can improve the turbidity of a brew over time
But this process is very likely a major constituent to the flavor improvement as well, by creating flavonoids and flavor modulating aminos during the proteolysis
I'd almost be willing to put money on the proteolysis being a main factor in the flavor change in this particular example...
It likely increases the amount of amino acids like glutamate (think, MSG-monosodium glutamate🤤😉), which could certainly add some of that complexity and layering effect during tasting
Since amino acids play a large role in flavors and how we perceive them, it's certainly something to think about when considering a recipe
Yet another variable to play with in this expressive art and expansive craft of brewing🍻
I'm actually getting pretty close to having all the equipment necessary to begin working on some analytical chemistry regarding certain areas of interest surrounding brews and spirits🙄👨🔬
Flavor compounds and other sensory modulators are a very high area of interest for me, Liquid Chromatography equipment is next on the analytical side of things🤓
I find the chemistry of it fascinating, though truly understanding the BioChem that creates the environment I'm so interested in, is far beyond me at the moment🧬🧫
I'm sticking to being a -Practical and Analytical Food and Medicine {Al}Chemist- ⚗🧪😂 at least for now... because Bio equipment is expensive AF💰💸🤣
After I finish the nutrient alternatives' experiment brew and turn all 25gal into anhydrous ethanol for my lab use...🤫
I'd like to invest in a nice phase contrast microscope so I can try to learn and understand the interworking's of the biochemical mechanisms responsible for creating the flavonoids, esters, aldehydes, and higher alcohols that make up the sensory experience of a brewed beverage or distillate as it's quite the symphony of compounds created and involved.. but in order to achieve that I need a few hundred dollars of expendable income which has not been easy to come by as of late... oh well, soon enough I'll be looking at those little buggers making my alcohol through a super "up close and personal" lens to really study them closely 🤷♂🤓😅
Hope I wasn't too long winded, and my information can help or inspire someone to inquire more about the why: the science behind the brew😉😁
Any questions please feel free to inquire with me anytime, I try to help as much as possible😄
--RuneShine, Michigan's Norse-Druid Alchemist✌💚🙃
What are your thoughts on splash racking to rid of odors (ie egg smell)
Context:
I made a large base batch of mead and was planning to split into two separate brews. One mango, one blueberry. Most of Primary (about 3 weeks) went reasonably well with no off doors.
As soon as I racked and added my fruit, I noticed that there was an odor coming from one of the brews.
Figuring the yeast was stressed I added some yeast hulls since it was still fermenting. Once the fruit was added it kicked up a notch.
I looked into some ways to rid my brew of the odors and I came across splash racking. Thought I’d give it a try.
Thoughts?
What's the smell?
@@CitySteadingBrews egg
Age helps with that. Splash racking can work, but comes with it's own risk of oxidation. Copper is toxic so... use that at your own risk.
@@CitySteadingBrews certainly! Well thanks for the insight! Love the channel!
Have been looking for a water filter and was looking at the birkey you recommended but I have found some things out about berky that make me not only not want to purchse one now but warn you. Their PF-2 filters which are used to remove floruide etc are known to leech aluminum into the filtered water and thats probably just as bad if not worse than the flouride.
We don't use those filters.
i watch u from syria ❤
If using puréed fruit should I put 20 lbs of puréed fruit in mesh bag, adding some more sugar and water to 6 gallons or should I strain the puréed fruit and just use the juice?
Either way. Often it comes to personal preference.
Make it again with the Bumbu 😉😉😉
Pineapple Coolaid :)
This is completely off-topic, but as a brewer of wine who also happens to own a healthy wild sourdough starter, I would like to know if the latter can be used to make the former in a palatable way. I found a couple of things saying it can be done, but I trust your opinion much more.
I have not done it but I know a few who have. It's less than optimal in flavor and efficiency is the nicest way to describe the result.
@@CitySteadingBrews Well said, and message received. Thank you!
This was deffinitely not the first tasting of that day for them heh
Third I believe.
Have you ever heard of a "Miami Vice?" It's one of those drinks that's really good, but you should never order at a bar because it will stress your poor bartender. Basically it's a pina colada and a strawberry daiquiri mixed together.
It's one of my favorite drinks, and I will be recreating your pina colada mead recipe, but adding frozen strawberries in primary and citric acid (in the form of lime juice) in secondary, in addition to the rum that you fortified with. I will be reporting back; wish me luck 🤞
I have not heard of that, but it sounds good!
Totally wrong video to post this on, but I wanted to know if anyone can help me with this odd occurrence i am having with my orange strawberry syrup mead. This project was started second to last week of March. Around the 18th of march i racked it and then started the stabilizing process the next day after(i used potassium sorbate and a campden tablet, i used each 24hrs apart from each other) i think back sweetend after and left it sit to age... i now have this spongy like substance at the bottom and is not sure if it is mold... its not the typical lees cake that forms at the bottom. It looks more like bread soaked in french onion soup, lol. Does anyone have any advice on what it is and what i should do? Thanks in advance! *Ps: i used a 1 gallon carboy, the orange strawberry syrup was homemade mixed with the water, and a campden tablet was added before i pitched the yeast the next day later. Fermentation was fast and really active. Abv is 6.59%*
Sounds like lees to me. I have never used chemical stabilizers so I can't say if they fall out of suspension that way.
@CitySteadingBrews Gotcha, so it's safe to keep then. I'll just rack it again into a new carboy and let it age. Thanks for the help, much appreciated!
What if u made this again and put lactose in it to make it a little creamy?
You could.
Call me crazy but I prefer my pina coladas to not get caught in the rain 😆
The 'for effect' comment about dropping your coffee made me think of this... and laugh! (adult language humor content courtesy of George Carlin) ua-cam.com/users/clipUgkxYlC3NW3Mu1m_0niKBhyTKsGExbPvZXWt?si=MjbWS3nYVd5HYPzq It's from this: ua-cam.com/video/f46HRlTIYDM/v-deo.htmlsi=U9N-ohvUUBlHZEb9
Instead of oaking with wood, try toasted or smoked pecan halves....
I suppose you can do that as well.