Irish Mead One Year Old
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- Опубліковано 12 вер 2024
- Our Irish Mead is now a year aged in the bottle. Did. We eat do anything for the taste of this mead? Is it living up to its Irish heritage? Is Irish mead really a thing? We did try to find records of authentic Irish Mead and the best we can say it it was so common that there are no recipes written down since everyone made Irish Mead. We tried to use ingredients that would be common to Ireland for this mead and items that people were know to add to mead. So… how is our Irish Mead?
Authentic Traditional Irish Mead - Can we make One?: • Authentic Traditional ...
Irish Mead Finishing and Bottling - Second Part of Traditional Irish Mead: • Irish Mead Finishing a...
Tasting our Traditional Irish Mead: • Tasting our Traditiona...
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#IrishMead #Mead
I realy love you guys... You should do a show where you take all your 10s and compare them and find your all time #10.
That would require us to have some of those 10's still around, lol.
@@CitySteadingBrews it was a thought....
@@CitySteadingBrews time to brew more of each for a battle of the best then? 😁
Mine ended up almost 17% ABV, it fermented out pretty hot but it sweetened up in second ferment at least the taste did
I started brewing this end of August, it's still bubbling along, but I'll remember to leave it before bottling.
The scores give me hope 😁
Definitely interesting how time makes such a huge difference! You originally rated this one at 7 and 6 and now it’s 10 and 9.5! The notes are a bit more complex now and even at the original tasting you both commented on how blended all the herby notes were! So it’s really cool to see how it’s improved!!! Definitely want to try making something similar although I kinda want to use rose hips instead of lemon zest lol!
You guys are awesome, teaching me to make mead through your videos plus being D&D fans. If I lived in Florida, or y'all in Texas, I would definitely want to hang out. Oh even better hang out at Scarborough Faire. Scarborough Faire is a Renaissance festival in Waxahachie Texas for those who do not know.
I just racked it in secondary and the aroma was definitely herbal and lemonly and quite cloudy, I used a bag to help the clearing and now it sits and hopefully time does it thing......thank you for the videoes great job
I was thinking this was the one with the meadowsweet, but I had to go back and check the original video. It's the one with heather tips and elder flowers. I may have to hunt these ingredients down now! LOL
Gosh, I remember watching you guys make this one. So glad it turned out as well as it did.
I just made this mead today. Can’t wait to drink it at Christmas. Thank you for the receipt
To give you a update on my homemade grape wine no starting gravity ( no hydrometer at start) and it at 1.008/// the do we use smell added acid blend and pasteurization
smell subsided( it's only 9 weeks old but back sweet with honey// and very sweet at 1.022.
I may have to make this one and try it now. It'd have to age a while, of course, but it sounds like it's worth it.
Funny enough I couldn’t finish my taster when I racked this mead then after second fermentation racked it into bottles and I’m almost out it is very good now, I will keep one bottle for a year, very curious if it changed that much what could a little more age do for it, thank you for this recipe it was fun and I’m thinking it should be around for St Patties day
I just get some allspice in the supermarket.
I remembered you guys, right in the moment.
"Hey, let's make that spiced metheglin." :D
I'm going to be starting this brew this weekend so next-year-me can pass it out at the holidays!
I wish I'd started this brew a year ago... 😕
Going to start one now!
Use Mega Maid to syphon it out of the bottle with out disturbing the sediment
Okay, okay...I have everything to make my Mead...just kind of hit a stone wall of fear...lol! I'm doing it for sure tomorrow!
I'd love to see you guys try some of your creations as hot beverages as well! I feel like it is really underappreciated with certain flavors.
Also started a cantaloupe strawberry cranberry Grape Mead(1.098) I'll let you know how it turns out and watermelon strawberry blueberry Mead(1.121)
FYI heat the melons and some water to 170 F° and they don't spoil as quickly /// look forward to you doing a melon Mead!
Heather mead/metheglin is phenomenal. The “mead of inspiration”. I recommend making it in a 5 gallon batch, lol 👍
Lol, we have no reason for 5 gallons of anything. We make too much already!
Awesome! Another one for my ‘to brew’ list! 😍
Another great episode. Adding this recipe to my list for the future. Cheers guys. 🍻
Your thoughts on:
1 making the mead sparkling or carbonated
a recipe to avoid disaster please
2 the bottles you use will they handle the pressure
3 have you thought of putting out a recipe book for meads ect
1- personal preference. We have videos on both
2- bottle that held something pressurized will work or bottle sold for that purpose
3- working on it, just slowly.
This gives me hope in regards to my “Mexican Hot Chocolate” mead. It was step fed and finished at 17%. The problem is I can’t taste the cinnamon or the cacao nibs. But I sure as hell can taste the chilé and the brown sugar cone I put in. I forget if y’all did a one year taste on the capsicumel 🤔. I shall search
I brewed a 13% abv capsicumel last year: cinnamon, orange zest and chile ancho (don't know the equivalent in english, lol) During the first 3 months of aging the hotness was nice but some people didn't like it, the sweetness was a little bit too present, cinnammon and orange were on point to balance all the flavors. I decided to save 4 bottles and open them with years of difference. This december will be year two and I am excited :) Just give it time
My new years mead has that stuff too at the bottom, even though it was super clear when i bottled it
Any time I get sediment , after bottling , even only 1/8 of an inch , I'll re-rack the whole Batch . A Bottle at a time .🤠 But my BOTTLE'S are 1/2 Gallon Glass Jug's .
When would you use black tea for a mead? How much per gallon? Thank you very much for your videos. I have learned alot. My mead's are getting better with everyone I make. Thanks again.
We use it all the time. A cup per gallon is my general rule of thumb.
This is off-topic but I was afraid my comment would not be as visible on an older video.
I prepared a banana tea for a batch of banana wine, left it for some hours to cool down and it became dark mauve.
I'm suspecting that the stainless-steel pot might have interfered, but unsure.
Does anyone have any other ideas or might have heard about something alike?
I'm not finding any info by googling.
Thank you!
We see all new comments on any video :). Yes, it’s a metal reaction but won’t affect flavor.
@@CitySteadingBrews Thank you very much! Wish you the best
I just started an extreme mead challenge with lalvin d47 and a starting specific gravity of 1.133. I’m curious how much of the honey will get eaten by the beast!
Thanks for this video. Next week I start to make this mead too :)
Hope you enjoy it!
@@CitySteadingBrews It will be a pleasure for me
Hi folks, my washing machine has not got a centre post, so I can put a piece of PVC tube in it, that can fit two drink bottles. Put the machine on spin = home made centra fudge. Will settle a full bottle of sediment down to 10-20 mm on the bottom = more drinkies ,,cheers
If you let it condition longer before bottling, would it prevent the sediment at the bottom?
I have a dumb question that has nothing to do with this video, but please indulge a brewing novice. What size bung fits a 1 gallon Santa Cruz apple juice bottle? 6.5 is way too small. Started a cider before I realized my bung didn't fit so right now I have a jiggly lid. Which is less than ideal. Thanks from a major novice.
Never used that type… but try a size larger? I find rubber bands help to keep bungs in too sometimes.
@@CitySteadingBrews Thanks for the speedy reply. . I was able to transfer it into a Carlo Rossi jug and my 6.5 bung fit on it.
I ordered the Nottingham yeast by accident this is my first time should I wait to use Lalvin yeast or will it be ok?
Another mead to try!!! Would it be a problem If I rack it to a carboy and leave it a year, then bottle? Thank you.
Not a problem so long as you keep it under airlock and watch the fluid level in it.
I really need to let something make it a year, one of these days.
Could be fixed if you are ok with using a departiculate like sparkloid etc?
It's clear, but there's sediment... that won't take care of this.
Going to be starting my first Blueberry mead, should I put the macerated blueberries and the cinnamon in a bag or just put them in?
It’s up to you. The non bag method takes less space but the bag method is easier cleanup.
@@CitySteadingBrews I figured but thank you for the reply and all the handy tips. Adding black tea to this one based on my research it needs more tannins and mouth feel. Any advice on how to add a little acid to bite through the sweetness?
Is it advisable to re-rack through a coffee filter??
ua-cam.com/video/amfzmKhkx54/v-deo.html&ab_channel=CitySteadingBrews
Help needed! I've made many meads in the past but this batch came out pretty wonky. I did 5 individual 1 gallon batches. 2 came out perfect. 1 was terrible and 2 I haven't even touched yet out of fear. The terrible gallon, I guess my best description would be that I instantly thought it needed to be degassed (almost comparable to a seltzer with way too much fiz?). I did not rack them, nor have I racked in the past. Any advfishing? No recipe changes and fermented in the same location
Gasses are always produced during fermentation. You should degas or let them sit to degas before bottling. I recommend racking to eliminate sediment in your bottles.
@@CitySteadingBrews thank you! Love your channel and all the help/advice you give to those of us in our early stages!
Have you ever thought of distilling your mead
It’s illegal without a license where we are to home distill.
Have ya'll tried making muscadine wine?
Did f I had muscadine grapes I would :)
@@CitySteadingBrews I just recently made some muacadine and scuppernong wine. It didn't last very long. Hopefully I can find some more before they are out of season.
hey so about 2 and a half weeks ago i had started making a batch of mead and today the airlock was going super slow my og was 1.160 and i checked it today to see how far it had fermented and it was at 1.000 which i thought the length of time was really short compared alot of the brews ive seen yall make. however i did use a yeast capable of producing 18%abv and i knew that it would be dry when it was done however i tried a little bit of it and it was pretty sour and didnt taste like it had all that much alcohol if any in it. it almost makes me wonder if by chance the cold weather here in jersey might have hurt the brew.
your thoughts?
That’s what high abv dry meads taste like when young pretty often. Let it age.
@@CitySteadingBrews i kinda figured thank you
Was the sourness vinegar-like?
Was it dryed heather tips or dryed heather flowers trying to find them online many thanks
There should be a link in the description to what we used.
How could you get rid of that sediment if you wanted to?
Just rack it again
Yup, just rack again.
What, no agave? ;)
It's coming.
Can I use a brew bag for the herbs
Sure.
I must admit, I said "No! It's Slainte!"
Lol
Oh no Derica you've committed an unforgivable sin against mead. How could you possibly let this happen!?
I'm being sarcastic if you couldn't tell.
Awesome... First in.
Next year a Two year taste test. okay? Only 8 rating or better brews.
Have you tried a coffee filter to remove sediment?
Coffee filter clogs up immidietly. It does not work.
I've tried using cheesecloth on the end of the syphon tube when I rack. It gets clogged too. It'll still flow, but albeit a bit slower.
Coffee filters don't help. Cheesecloth is good for herbs and things like that, but it's not fine enough for lees.
Of course I meen to only filter the last bit in the bottle. I would never filter as or before I rack.
@@douglasfrompa593 Ehh, you can if you want to, but it will still take forever, and honestly it's like 6 ounces or less, not a huge loss regardless.
Have ya'll lost weight?
Yes. It's all on our Healthy Living Channel: ua-cam.com/channels/qjTeB88zqdwT69gdNC-UXw.html
Is this the one where you added the matcha and spirulina because you were hoping it would turn green?
I think so.
You guys are looking really thin in the face. I hope all is well, Gesundheit.
Yes I thought the same
We've become more health conscious, yes... and lost weight to be more healthy :)
I think it's a deliberate lifestyle choice on their part to be healthier. I would be curious as to what diet they're following (hint, hint, hint -- if you've already made a video, a pointer to it would not go amiss...)
It's all on our Healthy Living Channel : ua-cam.com/channels/qjTeB88zqdwT69gdNC-UXw.html
@@CitySteadingBrews its obviously working, i will check those videos out. Congratulations on your health!
second
nevermind i think 3rd