Peanut Butter Banana Mead? How to Make Your Own Mead at Home
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- Опубліковано 6 жов 2024
- So we made a banana wine. It's fine. People asked if that could be mead, and we agreed. We have a preference for peanut butter, so we thought we could make this mead better.
My rhyming sucks.
And so... we came up with a recipe for Peanut Butter Mead! It's a little bit "on the fly" in the video so you get to see how to make adjustments to your mead recipes as you go. We find it's best to have an idea to start with, and fine tune as you go rather than simply blindly do something. Use your senses! Smell and taste are super important in cooking as well as brewing. With a little sound science under your belt, you can make good decisions in your mead making!
Link to Part 2! • Peanut Butter Banana M...
Peanut Butter Banana Mead Finishing and Bottling: • Peanut Butter Banana M...
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Some links to items used in the Video:
Nirvana t-shirt: amzn.to/2xHrbtU
Flash t-shirt: amzn.to/2xGJ3Fh
Kitchen Scale: amzn.to/2WqmQWC
2 Gallon Fermentation Bucket: amzn.to/3a2JE2j
Brew Bags: amzn.to/3d6s9Ae
Ingredients:
Bananas
Tru-nut powdered peanut butter: amzn.to/2WqIN7B
Sweet Squeeze Wildflower Honey: amzn.to/2UhbvVZ
Lalvin D47 yeast: amzn.to/2Ul8zri
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I'm 30 years old and this is literally the first time I ever saw that you should open a banana from the bottom. My god. Thank you for that.
Well, I was older when I learned it! Yeah, kinda crazy, but it works better, lol.
But that is the top. The stem is on the bottom when connected to the tree. Well, it starts pointed down, then curls up when ripening.
You could still call it a sandwich if you use bread yeast lol kinda not really but the word Bread is in there somewhere
Or make it braggot. Then it wood have grains which are ingredients in bread!
Hi guys I’ve watched every video I could find thx to you I’m a brewer now and love my new craft been doing this for over a year and have made over 20 different batches of mead ❤❤❤🎉😊😊😊thx again for what you do
My jalapeno mead was a major success, thanks to you!!!!! I would never have come up with that recipe on my own
I, actually, quite enjoy the cheesy Trbos animation and sound clip. I am glad that Danica has her little spiel before hand though. I often listen to the videos on my way to work, since my drive is 15-20 minutes your videos work out perfectly. That being said, since the Trbos clip is louder than the rest of the video, her clip prepares me so I’m not startled lol.
The mead sounds absolutely delicious and when I have some open carboys, I’ll give this one a shot and add some cacao nibs
I have actually turned down the TRBOS clip.
I dig the new transition you use it makes me feel like the Wayne's world dream sequence hehe
Thanks for the passion. Made my 1st attempt yesterday. Blueberry melomel. Fingers crossed!
Banana split mead as a recommendation. Mostly banana, strawberrys, and a touch of chocolate.
Don't forget the pineapple.
Don't forget the lactose
Dude that actually sounds amazing.
You need a single cherry too
@@Swampfootsrandomstuff Just add a splash of grenadine before serving.
Absolutely can't wait to hear how this turns out. definitely an awesome idea!
I had tremendous success with a toffee-apple wine late last year. I used 50% dark brown sugar and 50% toffee sauce for the fermentable sugars. The toffee sauce obviously added some lactose (unfermentable and added sweetness) and milk solids (actually bonded to the yeast and helped clear the end product similar to bentonite, but not as harsh in effect). The end product was almost creamy smooth with a velvety mouthfeel, with tart apple and pronounced toffee notes (back-sweetened with demererra to enhance that). I love experimental brews like this! It's the best way to learn! Definitely trying a banoffee wine now.
The best way to tie the bag is to start by wrapping the string around your hand, then twist the top of the bag tight (twist a good portion down which will create a seal of sorts), then wrap the string around the twisted portion of the bag in layers making sure they are flat and not stacked. Before you finish draping make sure to weave the string under the last few layers
LMAO Derica's face as she peels her banana from the top
After 2 Days took the Satsumas and skins out . When you're adjusting the taste it doesn't take long to Tweak it , if you put enough in to make it move . What I like about them Satsumas , is they can take the Cold ❄️ weather up here . They're like a mellow thin skin Tangerine 🍊. Lot better taste & smell than an orange . Later 🤠
To get the best of both worlds. Remove the peels and scrape the white out with a spoon. Discard the yellow in a composted for growing tomatoes and other veggies
I was litterally thinking about this a few weeks ago! Clever minds think alike.
I love seeing my name at the end of the video. I'm excited to see how this turns out. Sounds like a great drink flavor
Finaly! Someone else who knows bananas are easier to peel from the bottom
TRBOS is back!! Haha threw me off the other episode lol...ok sorry back to mead making lol
Agreed. #TeamTRBOS
Watching your Peanut butter , Banana Mead Video . Had to pull that up from your Playlist . Just figured out how to do that . Saw how to get on other channels . Anyway , I do have a Question at the End , if you'll bear with me . I'm on this older Video , so as not to Bogart your Newest one . I already asked you about making , Sugar Beet Wine . You said you knew of people doing it. Well I was given Beets and didn't want to throw em away . Cleaned em good , sliced & diced em, cooked em , added sugar , cinnamon sticks, cloves, yeast . Sweeten to 1.100 , in 7 days on Saturday , they were 0.990 . Doing the Math that comes to 14.850 a.b.v. One good thing I can say about it is the Color , a Neon , Day-glow , Florescent , Reddish , Pinkish , Purple Color . Nothing like it in Nature or Art 🎨🎭 . Beautiful . But the taste was Bitter , I stirred and De-gassed , it foamed like crazy . And the Bitter taste was gone . I don't like Beets to begin with . So I threw the Kitchen sink at it . Everything but , I took the Brew Bag out of the 6.5 Gallon Fermenter . Split the Brew in half in another bucket . Added 5 gallons of Apple Juice , 2 pounds of brown sugar , half in each bucket . That brought em both up to 1.014 . Taste still didn't suit me . Added 12 Satsumas , half in each bucket . Peeled em cut & mashed , sliced the peelings and added that too . Now we're getting somewhere . Bitter taste is gone & it Smells good . Still got that Beet taste tho . Then I remembered your videos with Peanut butter & Bananas . I've been saving a Gallon Bag of Roasted Peanuts 🥜 , Chocolate Chips & Candy Corn since Holloween . Well , by then I had the Brews in Carboys on the Dresser , I didn't want to just pour the Peanuts and such in an almost full Carboy . So I put the Ferminting Buckets on the floor . Poured 4 Cups of Peanuts , Chocolate Chips & Candy Corn in each Bucket . Racked the Wine into the Buckets, Stired with Willy the Wonder Wand . Set em back up top . Gave it a Taste , That was the Magic Bullet . At 8 Days Old . Got rid of the Bitter taste with stirring , got rid of the Beet taste with apple juice, peanuts, chocolate chip, candy corn . And the Satsumas cured the Smell , and I still have that Beautiful ❤️ Color . Now for the long awaited Question . I started at 1.100 went to 0.990 , made 14.850 a.b.v. / added 5 gallons of apple juice & 2 pounds of brown sugar . Sweeten to 1.014 . Where do I go from there . After thinning the Brew in half . Do I cut the A.B.V. in half , then keep step feeding and go from there . What is the Correct Formula for that Procedure , Please Sir ? P.S. do I just throw Both Hands in the Air , and say it can't go much over 18 percent . It would be nice to know how to do it Right . 🤠
Hello!! Im a huge fan from Costa Rica ... Do you have a part 2 of this video??
Link in the description, yes.
Really love your videos guys.
had this problem with bucket lids i just put tape decorators tape around the top and sealed it up so i didn't have to keep on opening the lid and checking on it banana raisin and cinnamon is a nice tea for mead
Thanks for sharing
cardamom pods gives cinnamon roll mead a bready flavor. perhaps this would make it a sammich
I wouldn't use more than one pod per gallon of must. Cardamom is strong stuff!
The cinnamon roll recipe calls for 12
For a five-gallon batch that wouldn't be horrible, I guess, with a *lot* of cinnamon.
This sounds so dam good!!!
You could use bread yeast! Then the PB and banana sandwich would be appropriate.
A missed opportunity!
Yesss was waiting on this one!! Thank you
I do like TRBOS, was just thinking if you called it the spoon of unusual proportions, would it then be SOUP?
LOL, love that.
I Love when you do a vídeo with 10min or more =D
About the pesticides thing. All pesticides are water soluble so washing with water would be enough to clean them if your concerned.
also, buy organic bananas and you have none.
Like it but you should really use very ripe bananas to get maximum flavor...
If you want to avoid pesticides, you can use organic bananas. Then you only need to rinse them off really well.
15:15 I always just put a water filled milk jug on the lid... usually gets the bubbler going..
Love you guys!!
Just a heads up, the peanut butter powder in suspension affects the density of the water in much the same way sugar does, it will throw off your reading a little bit
Hi! In Argentina we use in most of our pastry (and of course simply with bread in the morning) something called Dulce de Leche, which is a jam of milk or caramelized milk. It tastes amazing in combination with bananas (in fact for us "banana split" is banana icecream with fresh dulce de leche roughly mixed inside) and this video made me think of considering it as an ingredient for mead. I saw many videos of yours (of course not every single one) but none of them messes up with milk derivates and that makes me doubt of considering this ingredient as a good idea. What is your thought on this? would you give it a try if you were me? what should I take into consideration?
have you guys thought about trying the food safe bucket and screw on lid and just drill your own holes for airlocks?
I just prefer glass :)
If you aged "sur lie" it might impart a bready flavor that could work with the brew. I've been thinking about trying it, but I don't know what flavors I'd want to combine. Peanut butter might be a good start
Honestly unless it’s beer, being on lees a few months has little to no effect.
I was thinking, perhaps you can give this a try on your next banana mead venture. I just started this month's ferment, I'm calling it Toasted Banana de Mead. 😂😂. Anyways Two main differences but essentially I followed this recipe, leave the peel on, and wash bananas with warm dish soap, then leave in sanitizer for 3 minutes. After that slice it with peel on, into about 1 inch slices. Then bake at 350 until the peel is black and the juices are released and slightly brown, aka caramelized, leave the peel on during primary fermentation. Second difference....... I did not use any peanut butter extract or powder or flavoring... Shocking LOL. It isn't a peanut butter banana.... Just a basic banana.😂 I would love it if you guys revisited the banana ventures.
Me before watching this video: Cool this mead recipe looks interesting.
Me after watching this video: So this is how you peel a banana.
Learning is fundamental. :)
Could have used bread yeast, could have gotten the bread flavor. Or just heated/roasted your yeast in a pan. This would be flavored. Not used for fermenting.
Wouldn't roasting the yeast kill it?
@@thewatcher2524 yea, (not use for fermenting) flavoring. You would still have to use other yeast
Gotcha misunderstood
You frequently comment on your bucket lids. Have you looked into Gamma Seal lids?
Peanut Butter, Chocolate, Banana, love those flavors too! That's what I made!!!
Be prepared I already have like 2 or 3 inches of sediment!
I didn't boil my P.B.
Also mine was super active! Be prepared.... sounds all doomy and gloomy! LoL
Do a batch of kvass next, thanks!
Hi! Very nice video. I want to try this but in Europe, we may not having the peanut butter powder. Anyway, I have a little question. You said at the end of the video, that the mead always take more time. I put together my kiwi mead on January 6th, and it's still not finished, the airlock is bubbling (slowly, but it does). It's started from about 1.150. How long have I wait, do you have a guess? I used the M05 Yeast from Magnrove Jack's. Thanks, and keep posting videos like this. I really like insane mead ideas. :)
I would take a reading. 1.150 is pretty high and can cause it to take longer! Usually 1-3 months does it though for fermentation.
@@CitySteadingBrews Thanks for the info :) Maybe today I'll make a reading. :)
If you use organic Bananas you wouldn't have to worry about pesticides, right? Or can organic food still use certain pesticides?
Not really within my wheelhouse, but I iMagine you may be on to something.
just get organic bananas, also i made blueberry mead without lemon peels, could (or rather should) i add some after i rack?
Question from a new brewer... normally you add raisins as the nutrient for the yeast (also for tannins), is the banana/ peanut tea doing that for you here?
Actually I don’t add raisins a lot. Anything organic that has nitrogen works for that. There’s whole bananas in there.
+ cocoa nibs & + vanilla beans for the win ✌️🐝🐝🐝
ya'll live in central FL (i'm in SW Fl)... look for 'dwarf' cavendish plants and you wont have to worry about pesticides in the next batch ;)
I have a question, do you just leave the bag in the bucket during fermentation or do keep opening the bucket to push bag to keep it moist?
And 'Elvis mead' is born
This was my thinking.
Instead of boiling it I pureed the banana (skins and all) and poured it straight in with the honey and water. I want to tell you about the fermentation that occurred but I'm still in shock at the violence. Bananas must have lots of nutrients built in.
Yup, lots of nutrients in bananas.
Does the starch and dissolved solids from the banana and the peanuts raise the gravity of the must ?
Supposedly yes, but no idea how much.
Great. Now I want peanut butter and banana sammies. ...... and I'm out of bananas.
Mat have to make a dash to the local grocery.
PB&J next please! This recipe with grapes/grape juice instead of honey
Might be a while.. lots more to do!
What kind of water do y'all use? We live in Texas and have INCREDIBLY CALCIFIED water. Should I use spring or filtered water when making these brews?
Spring water sounds like a good option for you.
Could do a PB&J mead using strawberries
For us Metric users, a gallon is roughly 4 litres..2 pounds 14 ounces is 1.3kg..
Has there been a follow up to this video?
Coming soon!
Looking to make a 3 gallon batch of this pb banana mead .. based on your 2 gallon experiment, how much banana and tru-nut would you suggest?
Gday Brian and Derica, I am new to wine and mead making ,I've watched many of your videos, just wondering with mead made in 1 gallon demijohn, do I give it a bit of a swirl for first couple of days or just leave it to settle ?
Cheers Jeff
I swirl sometimes but it’s not absolutely necessary
In Sweden it is illegal NOT to say TRBOS first thing in the morning...
Elvis Presley would be so proud of yall
Would organic bananas alleviate the pesticide problem?
Probably.
Hello Brian. I’m in the middle of harvesting some black walnuts and was thinking the walnut flavour might be good in a mead but in this video you mentioned that you didn’t use peanuts because you didn’t want the oils. What would be the problem with the oils and would you have the same problem with walnuts?
The oils can easily go rancid and spoil a brew.
CS Mead and More thanks glad I asked.
Most agricultural pesticides wouldn't really harm yeast in Trace amount. Got to remember not Weak little things they are actually pretty Hardy little things regardless though it shouldn't be much of a problem if you just wash them. Also the pesticides won't be an issue for you and it shouldn't cause any issues in your Brew I can't think of any reason why it would
You could use organic bananas and then avoid the pesticides.
Eh so I tried doing a banana mead.... I woke up the next morning to my brew producing so much CO2 that it blew my bubbler off and stuff everywhere. Didn’t lose much but still just how much CO2 is this thing making jeeze. (Note: I even had a mini bungee strap around the bubbler which still blew off) Cleaned the bubbler and re-sanitized it then put it back on and away it goes again. Gonna see if it blows off again.
Mad! Lad!
Hey guys, love the idea of peanut butter banana mead. I think I might take this idea and grab some grain and make it into a stout.
I made the alcoholic ginger beer and pasteurized it today. I didn't have the space in a single pot for my bottles. I ended up putting them in the cooler and using my sous vide to bring it up to temperature and held it there for a minute. I had a bottle in the middle with just water and a temperature probe inside to see how fast they came to temperature and it lagged behind by a few degrees but nothing to be worried about. Now to wait and see if in a few days they continue to ferment but they shouldn't. Have you guys thought about using a sous vide for pasteurization?
TRUE FACT*: If you leave a shot glass of mead out for the fairies they will bless you with a half-packet of yeast.
*(!) This fact is disputed by UA-cam.
Can you use a cheese cloth bag instead of a brew bag?
Of course!
Could you dunk the bananas in some star-san and just rinse them thoroughly??
Rinsing defeats the purpose of sanitizing though… and, we end up boiling them so there’s no reason to worry.
I know this has been asked before but I can't remember so I'm going to ask again 😂 when you say a gallon are you using a US gallon or an Imperial Gallon? Only so I can work out how much to do in the UK :)
Do we sound British? Lol. It’s a US gallon. 3.785 liters.
@CitySteadingBrews haha I know your not british I've been watching you for years but I could never remember
No worries. That’s just what pops in my head every time people ask me that :)
Just use the bananas and Alpha amylase to convert the starch into sugar.
I am not going to buy things like that, lol.
@@CitySteadingBrews Then chew the banana and spit it back in the fermenter. Problem solved, u get the same effect from salivary amylase Ptyalin.
So! Its bananas to use a tater masher for bananas? *cue drums and cymbal*
If you worry about pesticides, why not use organic bananas?
Question: are citrus fruits possible ferments?
Yes, but... high acidity is something to be aware of. They tend to take a while to age too.
You know you could have the bread/sandwitch part if you made this a braggot. 😎
Or by using bread yeast. 😉
@@elricthebald870 You sir, are a genius. 😂
Can't you just put the fruit in the Star San solution and then use the peels also?
I don't like to put fruit in star san.
Ok thank you.
Now that you've tasted the finished mead would you add more peanut powder to the recipe?
I don't think the powder really gets into the mead. I need a different source of PB for it.
@@CitySteadingBrews hmmm...maybe extracting the peanut flavor from the powder in vodka, and adding that to secondary/right before bottling?
Maybe adding some amount of salt? Peanut butter is definitely a salty food, so salt might bring out the pb flavor.
@@georgecolby7488 That is one of the ideas I am playing with!
I need help. I just racked a blueberry mead after 3 weeks of fermentation and now there are white blotches of what looks like foam (I'm scared it's mold) Can I send you a picture and you tell me if I need to dump and start over? This actually my second mead ever.
If it's bubbles no worry. If it's hairy, dump it.
@@CitySteadingBrews can I send you a pic
Could your reading be higher because you have more solids in the liquid from the peanut butter powder that aren't really sugars? Hydrometer doesn't necessarily only read sugar right?
Could be that yes.
Could this be altered to do a PBJ with like a strawberry instead?
Also could you boil peanuts for a while then skim the oil off before mixing?
Boililng the nuts won't really release all the oils... I'm think some kind of extract is needed. Could add strawberry to it though, sure.
@@CitySteadingBrews ive seen on some other pages people are using the water from boiled peanuts like as though it was tea for the flavor. Do you mean that this wouldnt work?
@@shashadravyn it should add the flavor but the oils can go rancid and ruin a batch.
@@CitySteadingBrews tyvm, good to know
Surprised you didn't use pectic enzyme...
You must not watch many of our videos then! Lol. It’s never been used in even one video.
You can't really eliminate the pesticides but unless you are eating them all the time it won't hurt you. Washing them the way you did is the best way.
A small amount is pesticides might not hurt you. But it might kill, or cripple your yeast.
@@elricthebald870 true.
Well... that didn't happen as the banana wine is going strong.
@@CitySteadingBrews Good to hear. I hope it comes out great.
All pesticides are water soluble. A good rinse will make them pesticide free.
Fit Organic should clean them
What do you mean?
its Elvis mead!!!
Don't they have organic bananas where you live? Then you don't have to clean off any pesticides
If you 'sandwichfy' it, it'll be kvass!
2 questions.
1. Have you ever tried to just use a blender on the added solid fruits?
2. If you taste while racking to conditioning and it is way too sweet, can you add a low producing yeast at this point to lower the sugar content? Kinda like the opposite of back sweetening.
You can blend the fruit sure, but... bananas are so soft. No, adding a lower tolerance yeast will do nothing at that point. You would need a higher tolerance yeast then or simply dilute the brew and referment it a while.
Why not just go another 2oz. And make it 3lbs of honey?
To control the gravity a little better. But yeah, I could've done that.
@@CitySteadingBrews that makes sense
I mash my bananas in the skin in a plastic bag before I open them
Pb&j mead?
There's no jelly in this.
I meant to try in future ;)
Uh oh
Ah but....
Your peanut butter banana mead does use yeast like in bread.....
So there for it could be called the peanut butter banan sandwich mead. Or to shorten the name.....
ELVIS MEAD!
Oh stop I kill me 😂!
All mead requires yeast...
@@CitySteadingBrews I know buuuuut
Its still phuneeee. Since Elvis was known for his fried banana peanut butter sandwich.
I feel it'd be appropriate to call it a "sandwich" if you made it a beer, just sayin'
Is it weird that when you transfered the bag to the bucket it looked like a semi deflated sheeps stomach :)
It kinda does.
I freaked out about my hands being sticky...
I secretly almost hope this is awful for the sake of my future self
Could still be a sandwich it has yeast in it 😂
Sure?
i was thinking the same thing, but if he used bread yeast...