Skyrim Mead Finishing - Black Briar Mead from the Elder Scrolls Cookbook
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- Опубліковано 7 жов 2024
- Skyrim Mead Finishing. Today we finish, bottle and taste Black Briar Mead from the Elder Scrolls Cookbook. While we didn't follow their recipe exactly, we stayed within the spirit of the concept but... could we be making OUR own version of The Elder Scrolls Cookbook Skyrim Black Briar Mead? Keep watching to find out.
Skyrim Black Briar Mead - Elder Scrolls Cook Book - Mostly: • Skyrim Black Briar Mea...
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#citysteadingbrews #skyrimmead #mead #meadmaking - Навчання та стиль
Skyrim is the reason I even tried my hand at making mead.
Bro same
yep me too...
D&D for me, but I would've never played d&d if not for skyrim so there's that!
Ditto!!!
When I did my blackberry mead, I had, I believe it was about 4 lbs of frozen blackberries that I warmed up in a sauce pan over a relatively low heat to thaw and release the juices. I also crushed them thoroughly with a potato masher and strained through cheesecloth. The juice gave me most of the liquid needed for the brew and just topped off with enough water to bring it to a gallon. Once I racked into conditioning I cut up and added about 3/4 pounds of fresh, not frozen, blackberries. Ultimately turned out tasting quite good with a decent amount of blackberry flavor to it. I’m planning to this brew again and thinking about adding some spices to it as well.
I've played a lot of Skyrim so I got a kick out of this one. I want to try it myself. The two meaderies in the game had an intense rivalry so it might be fun to recreate the competition Honningbrew as well. It would be similar to your spiced apple wine but mead! (cyser!)
I've done the honningbrew a few times for my family and they enjoyed it. Except this last time because I messed it up and it was way too strong. They also enjoyed the juniper berry one, but I haven't tried making the black briar one because maven sucks. But I'm sure it's good and I may try it when I figure out how to do it better.
Tip: If the tubing for the bottlingwand doesn't come off easy, you can always run hot water (not boiling) over where it's stuck and it will come off more easily ( also works for connecting )
Hair dryer works in moderation with safety precautions taken.
I'm always jealous of both of your senses of smell. I have a terrible sense of smell which can very much affect what I think things taste like. I love listening to your very descriptive way describing both taste and smell.
Same for me. People have described my bochets as tasting just like caramel candy. I can't taste any of it. I can get a very weak hint of it a good day, while my buddies are cheering about the strong taste. It's still tasty to me but not like that.
BUY LIKE CATS AND STUFF
That amber color is lovely, kinda like a darker rosé!
As I watch this, I poured myself a glass of my spiced metheglin, made entirely from rosehip and hibiscus tea...and honey of course, with 1 clove, 1 cinnamon stick and a handful of dried juniper berries as spices. Came out surprisingly well given such a simple recipe and 16.5% ABV. :)
Brian's idea with rose petals sounds great!
For newbies: I really don't like these new stoppers. The old ones used to be a tan color and always made a good seal. The new white silicone ones are too slippery and soft. The only way I can get them to stay at all - for anyone just starting out and having that issue- is to use clean paper towel that hasn't been exposed to anything so pull off several sheets first, then dry off the inside rim of the carboy, make sure your stopper is 100% dry also, and when you insert it, twist it at the same time. Then it should bite. Size 6.5 stoppers for 1 gallon carboys, size 7 for 6 gallon.
Love the color of that mead!
6.5 rubber stoppers work great for me, never once had an issue 😀
when my bung doesn't stay in my carboy, I wrap the top of the stopper a little bit of silicone tape, wrapping it down onto the top of the carboy to hold it in place with the elastic tension. It adheres to itself and is stretchy like a rubberband. When you want to take it off, there's no addesive left behind because it doesn't have any, the stuff only sticks to itself. Thanks for the Skyrim mead. It helped me figure out some things that were frustrating me with my mead process. You guys are great!!
TIP: For Autosyphon tubing, my homebrew store sells surgical grade silicone tubing for super cheap. It's cheaper per foot than the standard tubing, is way more flexible (usually a good thing, sometimes the stiffness of the old tube was nice) and cleans a lot easier without leaving residue or staining/discoloring as much. It is a bit thicker, so I still keep the old tubing for blowoff use only.
Just bear in mind, what a lot of people don't know...surgical grade means disposable.
It cracks me up you guys said to repurpose the broccoli rubber band. I was cooking some last week and thought “this would be PERFECT for holding the bungs down!”
The clip is very helpful when bottling. I clip to the pitcher, which allows me to easily start the pump with one hand while holding the bottling wand down in the bottle. Otherwise, I don't have a use for it, but for that use it is very helpful.
Over here Uk 🇬🇧 in the past we used to make rose hip syrup to take during the winter for vitamin C would using them fresh be better
I don't know if using fresh rose hips would be better. Don't get us wrong, we actually didn't mind what the rose hips brought to this brew. We simply thought rose petal tea might be more pleasing for what we have in mind next go.
place bag in colander, place heavy bowl on bag. fill with water. easy bag press =)
I have up on the rubber stoppers a long time ago. I use the caps, put a hole and gromet in them.
I took the plunge and set Sky rim mead, honey and blackberries from my farm. Froze the berries one cinnamon stick and one clove. Can't wait to taste it.
4060 is the produce code for broccoli! It's what your cashier types in if the broccoli doesn't have a barcode tag or sticker ^^
ah-ha! Now we have insider information :D Thanks for watching!
I enjoy young meads. I think if I was in more ancient times I might have a few meads that I take some drinks from but with the goal of keeping the fermentation active. After drinking some then adding water and honey to my existing meads. We use refrigerators to store yeast so this is really just a guess. You got a wild yeast so you feed it and keep it going.
That autosiphon is awesome! Best one I’ve come across. The faeries concur! 🧚
Love the shirts in this one! Dr. Who and Princess Bride in the same video
Honey is one of the most diverse ingredients when crafting beverages. Sooo many varieties.
Springy thing... love it.
So I’m late to this video but! I’ve made blackberry mead a few times and it is a huge hit with friends. 5gal carboy, 15 lbs of honey, 5 lbs of black berries, and one stick of cinnamon. “51b yeast” Stage two add vanilla to taste and add charged oak barrel chips. I aged it 6 month to a year and the bottle it.
Glad the bottles are back it actually feels like I'm in their house learning about mead🙏🏽👍👍
The British demijons do have two handles yes, but they don't have that little trigger under the handle which catches the band.
Definitely going to try your improved version as you described in this video. More fruit, less cinnamon, no clove, more honey. Perhaps I’d do a combination of rose petal and rosehip tea, I have shredded rose hips (seedless) that are quite fruity. Maybe some black tea for tannins.
Yum. Can’t wait until it’s time to forage for fresh blackberries. 😊
Sounds good Edda. I envy your forage potential. Thanks for commenting and watching!
@@CitySteadingBrews - Managed to get my hands on five kilograms of fresh wild blackberries this afternoon. My SO took me foraging in the woods and in a little over two hours of picking only the best ones we got our haul. Three guesses what.s going to happen to them? LOL
I’m going to re-watch the video right now, my gear is already soaking in sanitiser. Happy me!
And to think that just Friday I started a big batch of blueberry mead (4.5 kilos of blueberries, 2 litres of grape juice, wildflower honey and cider yeast, to be oaked and with a little hit of extra vanilla in secondary) that’s happily bubbling away… this approaches very much how I used to feel on Christmas morning when I was a kid. LOL
I loved Skyrim haven’t played in years you guys prompted me to brew and I will make this
Very cool. It looked pretty clear but got better after you let it set for a few weeks. I'm happy to report that the Lavlin EC1118 has become my new "go to" yeast instead of the LD Carlson DADY distillers active dry yeast. I also have a gallon of Dark Cherry wine base coming in along with a brand new 6.5 gallon siphonless plastic big mouth bubbler arriving soon.
I mostly use jars with the lids and the little grommet thingies instead of jugs- no need to worry about bungs or rubber bands...
Or maybe back sweet with a black berry/ honey simple syrup? Maybe it would be too much work but that’s how I would go about adding more berry flavor while sweetening
On your suggested improvements, I suspect that the increased blackberries will give enough added sugars that the extra honey as well would likely push the result towards the too sweet category.
Berries have very very little actual sugars.
Around the seven minute mark I looked at my phone and for a second thought your UA-cam play button was animated. then realized it was just reflecting the ceiling fan. This sounds like a very interesting recipe and I've been thinking about doing a batch with blackberries myself soon. Happy brewing!
Sorry about the fan! We try to keep it turned off during filming to avoid distraction. Thanks for watching!
@@CitySteadingBrews No worries! I'm sure it helps with the heat in Florida. I just found it amusing. :)
I got a pack of 100 of small hairbands for my daughter from Amazon. Then I stole few and they hold my bungs really well!
I use the clip when I'm racking from a big mouth bubbler to bottles. Since I'm doing this by myself, it makes things SO much easier.
I would laugh if one of your old maths teachers commented on your video about the ubiquitous nature of calculators today.
Skyrim love it - thanks guys
I just started playing around with brewing cider and don't dig these new style hollow stoppers that came with my cheapo amazon airlocks, they feel like they need some kind of Keck clip to not slip out, and just overall don't seal that well. Planning on ordering some of the classic solid rubber chemistry lab style that everyone used for decades. For now I've just been using teflon tape to seal, didn't think about a rubber band.
Have you guys tried the waterless airlocks yet? I was unsure about them at first but I like them and for conditioning phase it is nice. The only thing that sucks is they do cost 2.5x the norm about $7 at my local shop here. for a short shelf they are awesome. no water, no bugs, and they even fit the C.rossi bottles lol.
I think I have 4 now, I don't use them for primary but for just letting them sit they are great because no water or vodka to top off while degassing or aging on oak. Something to think about. Cheers you two :D
I think Bri would miss the bubbles something terrible. ;) Yes, those airlocks work great. Basically we suggest using whatever airlock works best for you. Thanks for watching!
They didn't have freezers so I am sure that is why they don't have you freeze the berries. Staying true to the theme.
skyrim is a freezer
Maven Blackbiar is very clever.
I had a similar experience with my strawberry mead. It went VERY dry. Mine tasted thin and slightly watery. Hopefully any future projects will be better. Can't wait to try this!
Beautiful color! I’m sure the clarity will come with time…I’d be interested to see where the flavor profile goes with a little age.
a little info on rose hips there full of vitamin C and the seeds are used as itching powder
A cut up inner tube from a push bike should work a treat as a rubber band if anyones not able to find fancy thic rubber bands
I tryed my young it was so good
A huge fan of the channel. I learned to brew from you guys mostly. I've made this one with some tweaking as well as most of the other recipes in the skyrim cookbook. My favorite to make was the Nord mead which with decent aging and I little bit of residual sweetness makes a very nice metheglyn. I found that the honningbrew was a bit tricky to get right. Tha lavender easily overpowers it making it very medicinal. I found using a blush apple here and leaving a little less lavender than suggested for no more than 5 or 6 days made it nice. I hope you guys adapt and steadily more of these recipes in future.
Hi Guys!
I love your show, I watch all the time. I have been brewing beer since I was 18 yo. That makes 25 + years now. After I found your channel, I started making mead this year and having a blast. I have one suggestion. I wish you would do a little recap of what you did previously for each video. Even though I watch, I dont always remember what you have done.
Thanks!
Thanks for the suggestion! It is a great idea and might be a little complicated to implement, but we had a little melding of minds and I think we came up with a way to make this happen for future videos. Thanks for watching!
A "European style carboy" is called a demijohn, I thought you might find that interesting. Thanks for the great videos!
Thank you for your work.
My pleasure!
I made this mead before and I love it. In my option of it was just blackberries it would be kind of boring. I'd imagine the reason they added the spices they did (Other than what you have explained) is because this is exactly what they imagines the Black Briar mead tasting like.
I've found that different jugs(carboys) have slightly
different size holes but, Those white bungs are a constant pain either way.
Glad to see you also threw away the clip. I tried it too with the same reaction.
0:49 Your cat sang a nice tune there!
Cat meow transition, must be a new plugin.
YEAH!!!! Polish Meads!
I'm excited to try this too!
History : Monks travelling many miles with leather bota bags with bad water sweetened with honey to make it drinkable . At the end of their journey they have MEAD ! To Be Continued !
I am yet to brew a mead i will search through your videos to find one i like but i Just finished a rhubarb strawberry and blackberry petnat with grape juice instead of water as the filler and is a very similar colour to your mead it is also supposed to be drunk young and cold and was quite tasty around 12-13% too
I liked the editing on this video !
I would love to see you to do something spicy. poblano/ ancho or jalapeño/chipotle. Could go well in a cider or mead
ua-cam.com/video/8xv8HWje0HY/v-deo.html&ab_channel=CitySteadingBrews
4060 is the code the cashier puts into the register to bring up the product code for either by count or by weight.
that is if it doesn't have a barcode that links right to the same code.
Yeah, I was disappointed with Cassell's meads...I had high hopes for the juniper berry, now I gotta figure out what went wrong.
Do you think 1 qt of blackberry juice along with all the other ingredients would help this mead? I have some but don't know if I would have to change the amts of the other ingredients.
I think that would be a nice addition. It would change the gravity reading and the final ABV, so keep that in mind.
Wondering the same thing, and even about putting a splash of blackberry juice as part of a back sweetening? Hmmmm.....
Rose hips don't actually taste like roses, they are more like citrus and apple had a baby with a very faint floral taste. That said they are *Very* high in vitamin C which is probably why they have you add them, to add tartness.
I've tried the honningbrew and juniper berry one, but since I don't like alcohol I had to go entirely on my parents opinions, who drink frequently and probably sugar coated their opinions because they were trying to encourage my attempts to adventure out. They said it was good, but my last batch didn't go well because I think I used too much of the wrong kind of yeast because dad said it was so strong.
I'd just like you to keep in mind that they didn't have refrigerators back in those times. So keeping the young Mead in local areas wasn't necessarily intended except for shipping, and it was a video game. Lol. With the shipping of Mead the Mead would age. What takes us 8hours by car would have taken a few days by horse and wagon.
We don’t refrigerate our meads…
@@CitySteadingBrews but it also means they couldn't "freeze ingredients" until winter time and dependant on where they lived they might not have winter so you did just fine...dried maybe but not frozen
I love how he always comments on The PWRL (In my head I say this like Pearl with a hard lisp lol)
Not sure what PWRL is?
I hope you see this because I actually am a week into the fermentation process on this exact brew. I followed the instructions exactly (I doubled the recipe for a gallon and I added Ferm-O. I used wine yeast). Should I do the pound of dried blackberries in conditioning and maybe some rose petal tea to enhance the flavor?
Summer is finally coming in over here in Ireland and I was wondering if you guys had any recommendations on nice summery meads to look out for, or something for next summer?
I can recommend a hydromel, mead with a low abv (around 5%). Is done rather fast and is really refreshing. Backsweet to your liking and serve with any kind of (frozen) berrys/fruits.
I agree. Hydromels are great for summer. Add any herbs or fruits that remind you of summer, strawberry comes to mind. Carbonation works well for summery meads in my mind as well.
I was just thinking rose pedal I wonder if rose petals will work. I dry them here.
Yes, we even say that in the video. :)
First? Maybe? Hey guys!!
What about pectic enzyme to break down the blackberries. I know it’s a chemical. But it could give the extra berry flavor. I don’t use it all the time but when I do it doesn’t leave a chemical taste or anything. Idk if there’s natural options I’ll look into that and let y’all know. Keep it up.
We simply choose not to add it.
Can you brew a mead using whole honey combs instead of just liquid only honey?
Would the bees wax affect it?
Hello, love your videos, I am currently making the black briar mead (First-ever mead/brew). From the video, it seems that the mead was bottled young (while fermentation was still going?) but from your other videos, I have seen that it takes longer for fermentation to stop. Did you stop the fermentation, or did it stop on its own? and if so, how was the fermentation able to stop so soon. I started fermentation on 1/14/2024 and everything seems to be going smoothly, I'm planning to do the hydrometer test and go to secondary on 2/5/24. Also, any tips or things i should look out for is appreciated.
Forgot to add that my main concern is bottling and having it exploded on me much later. Should i bottle with an airlock
We didn't bottle til it finished fermentation. Rake readings to know for sure.
ua-cam.com/video/-HFqEL5rCK0/v-deo.htmlsi=bHV2aDiTWWXfd0rQ
Could you crush/Crack the rosehips
Did you guys ever do an explanation on use of fermaid o, and of yeast hulls and comparisons. Know things change, but just watched a few older one's with yeast hulls this one you used fermaid O. Couldn't find anything on testing/comparing but it's more likely I just haven't found that video yet, lol.
We simply found that Fermaid O was better in every way. It's also a nitrogen source which the other two are not, so much more beneficial.
@@CitySteadingBrews alright appreciate that. was mostly curious because neither of my local home brew stores have fermaid o in stock only K, which based on what I've seen/read I really don't want to use. And Amazon only sells it in larger quantities to get a reasonable price. There's been one or two recipes I've seen you using it I want to try, just going to hold off until we're further into brewing (last pieces of equipment are being delivered tomorrow) before buying 10 times the fermaid O that we need for 1 batch, lol.
@@julietardos5044 that's what I've seen. Trying to avoid DAP for my personal choice/health.
@@julietardos5044 I choose not to want to use it.... You can if you like...
@@julietardos5044 it's mostly health related, not an issue for most people and generally fine and likely is not even high problem for me. Just the decision we came to for my health and issues.
I actually just did a black briar about a month ago, and I used frozen blackberries. After fermentation was finished about 1/3 of the brew had what I can only describe as a sludge, so I lost that after racking everything on top of that (which was perfectly clear and delicious). Would that be because I used frozen blackberries, or was there something else going on there?
Hey guys please move the UA-cam award the reflection of the moving fan is a distraction
We normally keep the fan off for that very reason. Sorry for the distraction!
By the way, the pitcher you use is no longer available at your Amazon link. I did find it on usplastic but the shipping is more than the item itself costs. I think that's a wholesale site
Unfortunately we can't control the availability of products with Amazon links. Here is another similar one from Amazon: amzn.to/3MMitwR
hey guys I've just copied your recipe for hard cider, I'm new to all this but looks so fun to do. I have a question when you say "taste for adjustment" well what do you taste when it needs adjusting and how do you adjust it ?? or if anyone else can help me with it that would be great, thanks
taste for sweetness if it is not sweet enough add sweetener incrementally until at desired level, depending on the sweetener used it may restart fermentation so watch out for it
After bottling a wine, should you pasteurize the wine? Or is it fine to leave the bottles at room temperature without pasteurization? Or should you refrigerate the bottles?
Did you ever make the amended version of this mead?
Just wondering how good it would be with the new recipe
Nope, lots of things going on with new recipes. We haven't done it yet.
@@CitySteadingBrews I'm going to attempt it myself starting in November
Do you have a chart of what meads you’ve rated? I want to try to make a couple gallons of mead (I’ve made a gallon so far which came out great) but I want to try to make a few 8-10 rated ones you’ve tried.
city-steading.com/city-steading-score-card/
I gave a bottle to my son-in-law for his birthday gift. I had my husband taste it , he asked me to marry him! I think he likes it.
Lol, but did you say yes?
@@CitySteadingBrews I said maybe lol
Hi Brian and Derica. This channel has helped me so much, so I'd like to thank you both!
Question for you guys. Do you have a list of all your mead recipes anywhere with the ratings you've given them? I checked your website and don't see anything like that.
Thanks, and keep up the great content!
No, we don’t have anything like that.
Suppose we decided to put berries in our brew, and being amateurs that we are we ground up the berries in a blender and chugged them in the must. question is will i need to filter the brew while first racking to remove the tiny chunks or will it all settle down enough to give clear mead? If i have to filter, please suggest an easy way.
More than likely most of the chunks will settle to the bottom or the top or both and will make racking less of a pain. Filtering can cause issues like adding oxygen to your brew (which in the presence of alcohol is a bad idea) but if you find it unrackable with the auto siphon alone, we have in the past wrapped the end of the auto siphon with some sanitized cheese cloth (a small piece) as a bit of a pre filter.
Y'all put Star San in the air lock thingy?
We put Star San solution mixed to the manufacturer’s suggestions
You mentioned Polish mead... I'm half Polish myself... it would be interesting to see y'all make a Polish style mead. =^_^=
AND... I'd like to know how to send some North Carolina honey your way from my bees.
Polish meads are tricky as they require lots of honey. I think that would have to be a step fed mead for sure. As far as honey goes, we have so much honey right now that we simply don't have room for more. Thank you sooo much for the offer, however! 😍
@@CitySteadingBrews =^_^= cool. I had hoped maybe you guys could do a mead "in the Spirit of the Polish" rather than use the more than usual portions of honey that they do.
I found a Polish recipe I think may be interesting. Should be right up Brian's alley, being a Metheglin:
Name: Korzenny
Type: Quadruple
Original gravity: 25-29 Blg
Alcohol by volume: 9-12%
Residual sugar: 35-90 g/L
Time required for aging: 1 year
Ingredients:
2,5 liters honey
7,5 liters water
1 gram nutmeg
1 gram ginger
1 gram cinamon
0,25 gram g cloves
2 pepper corns
5 grams juniper
So i was making a pomagranet wine and it just finished up recently but it ended up extreamly acidic and im worried how it increase its tannin amount when so much is needed?
I just pulled my auto syphon out and found black mold in the tube. Is there a way to clean this or time to get a new one?
Thanks for everything you do.
Time to replace l.
@@CitySteadingBrews thanks for the quick reply and the links.
Also your nose thing
You only breath through one nostril at a time and it swaps roughly every two hours
how do you store your bottles to age
Any ideas why I get a hint of yeast in my sample.
I use a light switch plate the one with a hole wrap a zip tie around the bottle. Works great.
@@noahcarver6072 it's a taste the first batch I did I only had
Fleischman's dry yeast which was overaged. I figured it was the yeast I used. This batch is D47. I have a 4 & a 5 gallon batch hope they come out good. I'm getting ready to do another 4 gallon batch pomegranate and berry.
I appreciate the response. Going through a bunch of
Sangria for the bottles.
Hey guy’s can you move the UA-cam award a bit ( turn it) so you don’t see the reflection of the moving fan it’s a distraction to the viewer
Yep! Sorry we forgot to turn the fan off. Thank you for watching!
With all this talk of berries how about a strawberry wine that imitates Boones Farm?
@@julietardos5044 I don't know, I just like it.
We made a strawberry wine. I don't know if it tastes like Boones Farm however as I don't think I've ever tried that.
Is the 6.5 on the bung the durometer reading?< measurement of hardness>
Size.
What was the nutrient that you used ? I have not seen you use any before.
Fermaid O. Been using it in everything for a year or more now I think.
With that one bottle you're going to let age for a while, will you keep it refrigerated or out at room temperature?
Room temp :)
No freezers in Skyrim. :)
It's a frozen mountain....
@@CitySteadingBrews lol. Haven't played since Elder Scrolls. :)
Pigtails more often 🙏
got another question, can you use straight tea and honey with no water to make mead? do absolutely need the water?
You need to dilute the honey. Technically tea is mostly water so you can do that sure.
@@CitySteadingBrews ohhhh that just got all the little gears in my head to start spinning