Piña Colada Mead - Can We Fix the Flavors?
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- Опубліковано 19 кві 2023
- We made a Pina Colada Mead a little while ago and it just never tasted good enough. I mean, it's a fine mead, but, it was missing some colada in the pina. So, we got to play around with it a bit, and... well... you'll see how it went!
Piña Colada Mead!: • Piña Colada Mead! Eas...
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What you did in this video is exactly how I bench test, but I use mL because I find it easier to manipulate the math. And doing this is a lifesaver for finding out sweetness level, adjuncts, etc.
This thumbnail is absolutely cursed. I love it.
Derica's taste testing routine is cute. Swish it around then down the hatch. So animated. Kind of a long mouthwash swishing then down it goes with the open mouth "ahhh". Nice
Love your videos, so much fun. The cheeky double entendres and y'all (mostly) keeping a straight face. Meanwhile I'm laughing probably way too much (it's been a long day at work!). hahaha. Y'all are so bad (in a good way). Always learn something too, which is wonderful. =)
Pretty much how I balance my stuff. I used to back sweeten that way as well, but nowadays I tend to simply pour in my sweetener of choice bit by bit now, tasting between additions. Once I think I’m close I’ll sweeten a small amount some more in a glass, taste it and if it’s better I’ll add more. If it’s worse, I stop right there. Usually I’m right and that one sample is too sweet. But for fortifications and for flavourings, it’s very much your sampling method.
Thanks for the new video! I hope this one rates a solid 10 in a year!
I have that same "beaker" from Walmart.. So Handy
Your welcome from Canada for the Malibu!
This put me in the mood to get back to my Almond/Cocos liqueur. 🤤
I really like you to talk about blending wine specially mixing red with white wine , it's interesting subject don't you think! 😊especially when you try to fix flavor
3:55 is not only true but also incredibly funny. Although it may more likely come from some sort of mold instead of beaver but, who knows.
So strawberry rhubarb mead update, I added another pound of honey and another 1.5 pounds of strawberries, racked and tasted today, not horrible. Totals so far 3 lb strawberries, 1.5 lb rhubarb now at 4 lb honey 1 tsp fermex and lalvin 71b. currently at 1.024 gravity but doesn't taste sweet, finally can taste the strawberries and the rhubarb doesn't overpower everything. Thanks again for getting me to the point of playing with my ingredients and try new things, with some age this could be a winner. (Could also be a waste of honey and fruit)
Okay, 4 hours later and it's bubbling like crazy again, It was already at 11% will it hurt anything to pasteurize now?
I don't drink from beakers I use an erlinmeyer flask.😊
Coconut rum was exactly what I thought would work for this when you guys weren't thrilled at the end of the last one.
Most extracts around 40%, I believe. The amount you added (basically 1/30th of an ounce per 3 ounces of mead) pushes it to almost 15%, but that much of a difference is within the margin of error for most homebrewing.
Also now I want coconut rum. Thanks, Derica...
Canada 🇨🇦. We also make tearable packages. Lalvin!
Last year I soaked two pounds of fresh pineapple chunks and one pound of grated coconut and one split vanilla bean in a gallon of barrel strength vodka for two weeks. I strained it then ran it through a pitcher style Brita water filter. It ended up being very nicely balanced and was well received by family and friends. I stay away from flavorings and concentrates as they often impart an "artificial " taste.
I may have to try this someday. Sounds yummy!
Hi Brian and Derika, I followed your recipe and made a batch of Piña Cola Mead. I added about 1 kg of clover honey to get an initial SG of 1.087. I also added the tannins and Fermaid-O. The fermentation was very vigorous and produced a lot of thick foam that clogged up the air-lock. It blew the air-lock off my little big mouth bubbler in the middle of the night. I heard it and after cleaning it and sanitizing it, I replaced it.
It cleared up really well, but the were still some particles suspended mid-liquid. A couple of days ago, I racked it. At the time of transfer to a 1 gallon carboy, the SG was 1.008. I tasted it. Contrary to yours, mine was bad. Really bad. The taste is off, but I’m really not sure how to describe it.
I don’t know if time will be sufficient to fix this one. I wonder if the coconut water I used contained some fat that may have gone rancid during fermentation. Do you have any suggestions about how I can try to salvage this one?
Cheers!
If it tastes rancid, there’s nothing you can do. The coconut water may be the culprit as you said. Ours had no fats in it whatsoever.
This was a great video. Would this still be considered mead with rum in it? I'm thinking fortified mead.
According to Dansk Mjod it is. They fortify all their brews.
The pineapple chunks were not discarded...i kept them in the freezer and used it to add to my Bluebell vanilla ice cream as a topper.
you guys made me addicted to making fortified wines. And I am oaking everything too. Now it is getting to be summer I think I will try making dandelion wine, and I will probably try to fortify that too.
I'm finding fortifying meads and wines to be a great way to add flavors and eliminate the need for pasteurization.
@@CitySteadingBrews and really good when you like really sweet brews like me.
Are you using the TTB extract or the 'bakers' extract the link in the description goes to? Just want to make sure I get the right one.
Love the vids, learning a lot!
It's the Olive Nation set linked in the description.
My Pina colada wine tasted ok. The flavors of pineapple wine/coconut extract added tasted good but the flavors disappeared quick. Most liquors contain a little glycerin to smooth the alcohol burn and hold the flavor. I will try for a better brew next time.
I may go this route with a basic Mead I made. Every since the first pinacolada video, all I've heard is, "When are you going to do that"
LOL Welcome to our world!
Did you guys get your package of tannins yet? I have been having a great time playing with them here. I just stuck two of them into an 8gallon brew and I cant wait to see how it turns out lol.
Nope, but we should be getting something soon from the forwarding service.
Can ya'll do one of those margarita wines that are so popular?
When finishing your brews is there something that determines if you store it chilled or at room temp? We have been experimenting with storing our brews both chilled and at room temp and tasting them side by side. It is crazy how much temperature effects the flavor of the brew.
We store at room temp. If we want it cold we chill before serving.
Your left handed like me!
Question for you. What is the reason for leaving the airlock on it after pasteurization? De-gassing??
Better safe than sorry :)
So I just made a mango pineapple mead from mango juice and pineapple juice but it didn't take much of the flavor it mostly tastes like traditional mead but with I hint of the fruits flavors do you guys have any recommendations on what extracts I should get or the best way to add more fruit flavor
How much juice?
@CitySteadingBrews I put 2 pounds of honey and filled the rest of my 1 gallon fermenter with half of each juice. Most of the fermenter was filled with juice it was at like a 1.110 and went dry. Sorry for not keeping exact amounts but I'm just starting in my brewing journey but I plan on doing better with my note keeping in the future
It should have kept more flavor really. Try adding some mango or pineapple after racking?
@CitySteadingBrews I'm gonna try that I was hoping it would have kept more flavor from the juices cause I really like the mango juice I used but thank you for your insight
I have noticed that my pineapple mead when chilled has a stronger pineapple taste. Wonder if when you chill this does the pineapple get stronger in flavor to you?
Could be!
Here's another one of my endless questions..... Is there a way to get the coconut flavor without actually using coconut products? I love coconut but deathly allergic.
Erm…. Extracts are possibly ok? You would have to really check each one.
Maybe a dumb question but can alcohol be made from dairy Cream Or a milk mead?
Technically yes. They normally use whey though. It’s not something we have plans to make though.
My question is does this really make it a mead at this point or more of a premade cocktail? You know what I mean?
Does it matter? Not being rude here, but unless you are selling it, if it tastes good and isn’t harmful, does it make a difference? For the record though, most definitely still a mead.
Rotate the Cylinder! 🥃
Hmm?
"If you like Pina Coladas"...
Getting caught in the rain...
Want to send a pic of my first mead.
Day 33 and in final conditioning!
YT doesn’t have any way to send photos.
@@CitySteadingBrews I know, and my girlfriend told me that it was rude to DM you on Facebook because, You are very busy people!" and you are, so I'd hate for you just to pull out your phone to see a picture of mead, as if you haven't seen thousands...
I'm just proud.
You guys taught me well
Lol
Were you woken up at 4:45 am today by that test alert?
4:40 yup. I normally get up at 5:20 so I just went back to sleep :)
So, I stumbled across a TikTok from Mead weaver with him using a wine(?) vacuum pump to accelerate de-gassing after fermentation has stopped. He claimed that it helps with clarification.... Have you guys heard of or done that?
ua-cam.com/video/FNCm5gTmEDc/v-deo.html
Awesome thank you. Just what I was wondering!
ahh yes ... that (in)famous Coppertone smell lol
For all the newbies starting out with a glass fermenter, please don’t use a metal spatula! Learned that the hard way 😂 what do I need to search up for the spatula you use?
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@@CitySteadingBrews Thank you! I will try again but more carefully this time around!
No coconut?? Great, it's perfect... Raspberry flavoring comes from a beaver, I believe..
CANADA HAS COCONUTS?...WOW...CLIMATE CHANGE...LOL
Blood oranges in gin for a week. Something interesting happens.
If you only got a nickel for every time someone comments, "why did you do it this way and not...? The answer, because their are many ways to cook an aubergine, brinjal or eggplant.