How We Made BLACKBERRY JAM Mead - Honey Wine With Blackberry Preserves
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- Опубліковано 15 чер 2024
- We made a mead, which is an alcoholic drink of fermented honey, using blackberry preserves. We're calling it Blackberry Jam Mead, don't judge. This recipe is pretty easy and goes together quickly.
Ingredients:
2 lbs Wildflower Honey: amzn.to/4c0br3E
2 12oz jars Blackberry Preserves: amzn.to/3z1N9aR
1/2 package 71B Yeast: amzn.to/3XnM7QH
1/2 teaspoon Pectic Enzyme: amzn.to/4bIme21
Additions:
12oz Blackberry Preserves
1/2 teaspoon Pectic Enzyme
Back Sweeten with Honey (we went to Specific Gravity 1.020)
Leftover Step Feed Mead: • Leftover HONEY? MAKE ...
Sanitization: • How to use Star San to...
Dump Mead: • Mead With No Mixing - ...
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5 liter Glass Wide Mouth Fermenter: amzn.to/3KLcIj3
Star San: amzn.to/45ww5WI
Kitchen Scale: amzn.to/45lEkEZ
Our Favorite Pitcher: amzn.to/3yZEO7w
Spaddle: amzn.to/4bM43IQ
pH Strips: amzn.to/3VnqGwk
Hydrometer: amzn.to/3x8zsWY
Graduated Cylinder: amzn.to/4bwDG97
Baster: amzn.to/3KJe5yD
Auto Siphon: amzn.to/3RrnZZw
1 Gallon Wide Mouth Fermenter: amzn.to/4bLUDNw
Tasting Glasses: amzn.to/3KQBNJz
Fun T-shirts: city-steading.com/product-cat...
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2:41 These new edits have me rolling 😂 Love the humorous effort 👏
Glad you like it!
I'm not a brewer but I thoroughly enjoy your content.
Thanks for watching! 😊
The smell and sound of homebrew fermenting in your kitchen is even more enjoyable 😊
Is it just me or did anyone else have one of Brian's airlock rants running through their head as they were putting the cheesecloth in place? LOL
Lol
I make a small "tea" with jam. Heat a little water to break it up first. Much easier to mix then
love this tip!
Yup. I have several blackberry patches on my land and make several gallons of Blackberry meads (traditional Black-Briar mead, a Black-briar mead with 3 pounds of berries per gallon and my own Polish trojniak recipe). Many of my family members say the blackberry meads are their favorite
Deja vu video again, we were just talking about this yesterday!
I prefer the non-rustic fermentation locks especially with house guests trying to figure out what the magnificent symphony of bloops are and where they're coming from.
You folks truly are the Keebler elves of brewing.
My favorite fruit jam turned into mead? Oh my god, my mouth is watering.
Hello! I just wanted to say thank you for posting these videos. I’m a beekeeper, and I found a bucket of honey misplaced from last year. I started a 5 gallon batch last night. It’s already bubbling away. Thank you!!
Aweeome!
My wife got me a spaddle as a Fathers Day gift. I used it today, and I am in love with it.
It's pretty cool, right?
I've been "watching" for a few months now but it's honestly more like listening because I'm driving. I never noticed you had a word of the day... And I didn't know about the funny pictures like on 2:44 I'm definitely going to have to make time to watch because that is entertaining
I'm just here for the TRBOS.
As you asked for, The rustic charm of the countryside is undeniable. Every rustic cottage and rustic barn tells a story of rustic times gone by. The rustic paths lead to rustic fields where rustic farmers work. Rustic furniture fills rustic homes, creating a rustic ambiance that is warm and inviting. Rustic kitchens with rustic decor produce rustic meals made from rustic ingredients. The rustic life is simple yet full of rustic pleasures. Rustic festivals celebrate rustic traditions. Rustic landscapes inspire rustic art. Rustic sounds of birds and rustic winds fill the air. Rustic fences line rustic roads. Even the rustic tools in rustic sheds have a rustic appeal. Rustic gardens bloom with rustic flowers. Rustic sunsets cast a rustic glow. Rustic bridges cross rustic streams, and rustic benches provide rustic rest. Rustic markets sell rustic goods, reflecting rustic skills. The rustic lifestyle is a blend of rustic past and rustic present. Rustic memories are created in rustic places. In every rustic corner, the rustic spirit thrives. The rustic heart beats strong in rustic harmony with rustic nature.
That's a lotta rustic.
Rustic.
One of the pleasant things about this videos is seeing Brian change styles, very RUSTIC if I dare say!
Lol
Circumstances are such that I won't be able to brew again until next year. (Weep for me.) That said, I love these brew sessions where you use jams or preserves. They just make me happy. What you're showing is that you can make a variety of meads with readily available ingredients. You can make this mead without the enzyme and it won't look as pretty or have as high alcohol, and probably have a delicious mead. Thanks for another great video! Cheers!
Abv would likely be the same anyway. It could clear still too. Our Strawberry one did.
I've been brewing since the 80s and had always used cheesecloth until finding your channel. Guess I've been rustic the whole time.
I love how wildly Brian's look changes throughout an episode XD The beard and hair come and go all over the place, lol.
Sometimes!
Started the braggot yesterday. 1.072 SG . Little off from yours at 1.077 I think. Didn't watch and had a boil over. Lol. You were not kidding about that!
It took me a REALLY long time to stir in the apricot jam a couple years ago. The second time I did it I melted into a measured amount of water in a pot on the stove on low heat. And I ended up using almost a full tablespoon of pectic enzyme.
Very rustic video - lots of info, loved it! Thanks!
I love the rustic inspiration you let shine through in this video - thank you for the content!
Your music additions are 🤣🤣🤣
I started a beer today. In a month or so, we'll have some people over to drink it.
P.S. "rustic"
Thanks and.... awesome!
On my 14th Mead. Have made fresh Blackberry but the real treasure in the PNW is Salal berries, Heavenly.
Hmm, not sure I have had those.
I really enjoy making jam wines always comes out very drinkable never last long
Love the new into style that highlights all things covered in the video at the beginning!
Thank you. Was wondering if anyone noticed!
I noticed all the other subtle fun quirks you added through out the video. Its good. Light and tasteful. Not overbearing. I thought it was a good compliment and works
Rustic, rustic, rustic! Always enjoy and learn from your channel, and look forward to this continuing, keep doing you!
Happy to help!
One of my first meads and a favorite of at least two other brewers in my group! Blackberry mead is excellent. I use fresh berries - fantastic.
Thank you for your work.
Thank you for watching 😀
Thanks a load guys.
You have inspired to to try my own brewing , i have ann apple cider on the go and a mixed fruit mead.
All thanks to you two so once again keep up the great inspiring work.
Luv
Batts
Happy to help!
I would like to try this with my home made mulberry jam!
I did your strawberry jam wine and needed to put jam in a bowl with some water and used a hand mixer so I didn’t crush the seeds get the bitterness so…..we have another mead to try and a month from now it’s blackberry picking season……again great job☘️
It will all dissolve in time. No worries.
I saw this video and brought jam before I watched it. Im so ready to see how the strawberry comes out
But it's blackberry 😜
I have always loved blackberries. Grew up with a section of blackberry bushes in my backyard. Never considered using a blackberry jam or preserves in a mead but I do a couple of batches every year using fresh berries. Sometimes a batch does not have as much blackberry flavor as I want, which is easily fixed by adding dried blackberries in secondary. I have found that dried fruits work better in secondary than fresh.
Just yum
I want to try this with Aldi jam. Maybe heat it up in water with some hibiscus for color and tannin too.
You guys did a great video. I love all the innuendos that leads to a lot of imagination. If you heat your jam up a little bit, it would be easier to break down. I would like to try an apple and peach made I think it would come out great and have a great taste. Most of the stuff that I brew is 5 gallons so I am a little bit heavy-handed on a few things compared to you, but it all turns out in the end. I hope you both have a great weekend and a great week. Thanks again for the great content. I always enjoy your videos.
😳....yummy!!!
Dangit you got me with the "but", fantastic
Thankya!
Yes your fermenter was rustic. It reminded me of an earthenware pot from 70 AD. On the other end of the technology front I'm now getting ads for a BREWBUILT fermenter that is stainless and space age looking. Y'all are doing great.
Ooh I'm in luck then with blackberries (nothern state). Definitely adding this one to my list for future meads to make.
Rustic!
Great video. "Rustic" and robust mead/wine.
Hello you two. Thank you for all of your hard work. Have you ever looked at mead under a black light?
No, why?
@@CitySteadingBrews Just try it. It's interesting. Anything fermented under a black light glows the same color.
There are innuendos in the videos, but(t) it's still a family-friendly channel where we can learn a ton about fermenting tasty beverages. That's why we love you two. (_|_)
I just started another marmalade mead yesterday, I put the marmalade, some chopped raisins, orange peel and black tea in a stock pot to melt it to dissolve
Sounds good!
My store had currant preserve on sale as well as apple juice. Made a gallon batch and added four jars. Bubbling away and gunna see if I can pull off some rustic charm to out of it.
Im not sure if this was a recent video but i remember you asking about the editing style(plane jane or some pizzazz thrown in there) i like a little of that pizzazz, i appreciated that “Butt” cut probably more than the average 😂
I'm glad you showed racking to and from the Carlo Rossi jugs. I've been drinking the wine and have a friend keep them for my racking and aging. What size bung fits those jugs?
We have 6 and 6.5, neither fit perfectly.
@@CitySteadingBrews Thank you. I guess I'll need to get some thick elastics. 😆
I got it. I came up with the same name right before you mentioned it!
I laughed way too much at the ‘but’ shot. 😂
Blackberry Jam mead…ANOTHER one I have to do. Oh darn, more mead to drink. Hahaha
Glad you enjoyed it!
Love the new fermenter! Any reason leaving behind LBMB? just picked one up and hope i dont regret it
Seals less than great, they run out of stock, hard to get outside the US.
Mine works fine. Used it a few times. Just understand threads and be careful with the seal. You can cut your own if you want an upgrade seal. Not rocket science.
Sure, they do work, but you asked why we moved away from them. Complains from our viewers about those things I mentioned is why 😁
I would love to see another jam recipe where you actually blend the jam beforehand.. sanitizing the blender, of course
As we showed, blending wasn’t necessary, but if you want to go that route feel free. The end result should be the same.
@@CitySteadingBrews good point! for me being a newbie, I would think it would help with initial gravity reading.
Using fruit like that you really won't get an accurate reading no matter what.
@@CitySteadingBrews good to know! thanks for the information and replies!
Regarding head space, I have a couple of meads that I need to rack from 5l demijohns and prob get about 4l from. I was thinking about making a base mead that I could use in an 'emergency' that I could bottle and then just add to secondary if necessary to reduce the headspace. Watering it, flavourwise, down a little, rather than risking ruining it. Or add other flavoured meads - and then we go down the rabbit hole. 🙂
You can do that. Or get containers in different sizes. We have 1.3 gallon, q gallon, .75 gallon etc.
Love your videos. Brian, if I got the measurements figured out, could you help me? I want to make a mead with an extract in it. Basically, if I make honey with 1g of extract in 3 lbs of honey, how would that corelate to x about of mead?
There is no rule for how much honey makes how much mead. We do have videos that might help you craft a recipe: ua-cam.com/video/6jP78Q-0iC8/v-deo.htmlsi=UbuJsFdMZT4p8prO
You could've used some of the starting water, warmed up slightly, to get the preserves broken down more...maybe even add the peptic enzyme in with the warm water (warm ~ 120 F).
They dissolved anyway, same end result 👍😀
Loving your channel, as always. Ummm, could you have used hot water to dissolve that jam?
Sure. But it dissolved and fermented anyway! The end product would likely be the same. 😀
Possibly with jam/preserves, boil the jam in some water to break it down to make it easier to mix everything in
If you want to, but t dissolved anyway and fermented fine 😀
Would a long (sanitized) immersion blender have better incorporated the blackberry preserves? Would it have aerated the contents too much? Does having chunks of preserves give the project a more rustic edge?
Won't change the final product but you can if you like.
I wonder about using an immersion blender for mixing, any thoughts?
Not really needed. It dissolves over time.
I know it's probably not a big deal but ever thought about putting the honey in the sink with hot water to help it flow better into the fermenter? Probably dissolve better too
Yeah that might help. 😀
You should do an immersion blender for this type of stuff!
Honestly it dissolves on it's own. No need for the extra mess 😀
I used an emerging blender to mix mine thoroughly.
You can use an immersion blender, but there's no need as the jam dissolved anyway.
At 2:42, "... so, we might have to work with that, too ... but ..." A subliminal cut, impressive! You seem to be ok with your final SG, hinting that you might have preferred lower. With the excess head space, why not just add a bit of water to tweak the SG to your liking? I'm thinking that's what I might have done, but would that be a rookie mistake? And by the way, here you go again posting another great recipe. I have a batch of strawberry wine currently in secondary and I just finished bottling my coffee mead - both inspired by your videos. And by the way, the coffee mead turned out GREAT!! I guess I'll have to get ready to start a batch of Blackberry Jam Mead!!! "WCSB The Derica and Brian show ... and the hits just keep on coming (60's, 70's radio throwback ....)
Adding water may lower the sg, but it dilutes it too. Thought this went dry?
Was also wondering if y’all would do a dandelion wine episode I’m curious to how to make it. I saw another meat maker who tried it and I think he failed at it, but I was curious to wondering if y’all would try it
ua-cam.com/video/q_CTEIXvrxs/v-deo.htmlsi=Q-NGrA0wqHb4TZhq
Could you put the preserves/jam in a bowl with a mixer to break it up before adding it in the beginning and in the secondary stages?
Could help? In the long run it didn’t matter so much for the process other than getting an accurate specific gravity reading at the beginning.
A new shirt for Brian .. "Thats what I do. I make Mead and know stuff."
Last time I made mead I heated the water and honey on a stove to help it break down might help break.down.the.blackberry jam too
Heating honey... not really recommended imo but sure it dissolves. The end result even if it doesn't dissolve would be the same. In our case it all dissolved and fermented anyway. 😀
Would an emersion blender have worked better for breaking up the preserves?
You can certainly do that!
Have you ever considered used purées? I’ve had a lot of success adding Amoretti purées (5-10oz/gallon) to traditional meads to get some pretty outstanding flavors.
Sure, you can do that. I have looked at them and always walk away... I don't recall the reason.
Hey guys great video, I admit that I haven’t checked in for a time but I was sitting having a shot of the bourbon I made with a mead poured into the mash and it was a mead I made from watching you guys. I made 5 gallons of mead and I kept 2 as a mead and did what I did with the rest and it is amazing. Red corn and barley with mead smells so delicious coming out that copper spout and 1 year later it’s even better going down the hatch. Thanks for the inspiration. My mead is also a year old and I still have never tried it or the blackberry wine I made with with inspiration from y’all . My family won’t stop asking me to refill empty bottles though so I’d say it’s ok
Nice! Glad to have you back.
🎶Pectic haze
All in my mead
Pectic enzyme is the thing I need
This brews cloudy
And I know just why
Excuse me while I add enzyme🎶
Lol
Not very RUSTIC, but I've been known to use the blender or immersion blender to incorporate honey and fruit, mostly because I can't stir that long. (It also oxygenates the must quite a bit)
You can certainly do that. It will dissolve anyway, as we experienced here.
Heat some of the water you are using for the brew and dissolve the preserves before you mix them in with the honey?
Maybe? 🤔
I wonder if heating the preserves a bit and thinning them with some mustard could make it easier to mix into the whole batch?
Ahh, now I see what you meant above, lol. It wouldn't make any real difference to the end product but you could if you prefer.
thank you
You're welcome
Take the lid off the jam jar and heat it in a pan of water about halfway up the jar. Do not boil. It will liquefy and make it much easier to stir in.
Sure, could do that. Makes no difference in the end though. The yeast get to it and it dissolves.
@@CitySteadingBrews
True.
I made a blackberry mead and after fermentation there is a bit of an off flavor. That off flavor is almost like the bitterness that comes from chewing on the seeds of the blackberries. Any thought on how to remedy that? I tried to back sweeten, but it did not seem to fix it.
It could be the seeds... not sure that can be fixed at this point.
I'm curious to see what it tastes like in a year. Reason being, I stumbled upon Crafted Artisan Meadery's Planet of the Grapes last week, which is a peanut butter and jelly mead...it really does smell and taste just like grape jelly, peanut butter, and the bread they'd be smeared on if it was an actual sandwich. I don't know how they did it but it is a fantastically delicious combination.
Cool.
You could try mixing that up with an immersion blender
Not really needed but you can if you prefer.
What if you put some of the water and the "Jam" in a Blender and blend it up?
You can certainly do that!
if my acid level is to acidic what is the best way to raise it (it is around 3-3.5 it is hard to tell exactly with the strips)
Potassium bicarbonate is what we use.
@@CitySteadingBrews thank you
Quick question for yall: how do you clean your racking hose? I got some stuff stuck in the middle of the hose
Bottle brushes.
Search for "feeding tube brushes"
a.co/d/gLmHSOe - We use these!
Blackberry preserve mead sounds tasty i think I;m gonna try make a variation. Would the process be made easier if you puree the preserves in a clean sanitized blender with a few cups of water? 🍷
If you really want to. It will dissolve anyway.
That looks like a job for an immersion blender. I thought of that because I'm lazy.
Well... if you're feeling lazy, just dump it in... the yeast will get it 😀
Sams club in southern Florida has blackberries on sale for $2.82/18 oz package.
Ok...
@CitySteadingBrews sorry, thought you might want to know, since you talked about being difficult to get blackberries in Florida and right now, that's an amazing price.
Could you have used an immersion blender to mix the jam?
Not really needed but you can if you prefer.
Not really needed but you can if you prefer.
I probably would have used my blender for the preserve and hot water to help mix it in the fermenter and maybe just an idea mix the pectin with the preserve like how we do with actual fruit to help it break down😊
You can certainly do that, but as we showed, it doesn’t change the end result. 😊
You could have put the “jam” into a bowl and stirred it up until smooth. With a little hot water if needed. And then add it to the mead.
Certainly! As we showed it wasn’t necessary, but you can go that route if you like.
I want to start up another project because I’m a very project oriented person. I love making and building and just DIY all around. However I have taken on the project of building myself and my 10 year old daughter each a motorcycle and I’m the kind of person who believes that “ good enough “ is not good enough so of course Iv stripped both bikes as they came to the frame and have started rebuilding them with aftermarket parts. I spent all winter buying performance parts and now I have to assemble them and I’m weary of doing an alcohol project while I’m so distracted. Main reason is that we (my wife and I and our kids) raise so many chickens and rabbits and 3 dogs and i work from home so I’m just being careful about my time and balance. However I’ll be done soon and I’ll make it all of 15 mins without starting a new project so I’ll be back soon for sure. For now though thank you both very much because my people all love what I made and I made it all with guidance from you good folks
Trustic in the rustic.
Question? Can you break down the preserves by heating it with water?
Sure. They dissolved anyway though.
Is this what you would call a sack strength melomel?
Some might. Technically over 15% is sack strength supposedly.
I'm curious about the fermenter because the image shows a blue lid but you don't have one? Did you get a lid? I know you said it didn't come with one.
It does not actually come with the lid.
@@CitySteadingBrews that's annoying. Maybe I can see if my husband can 3d print one.
If you added the pectic enzyme and let it sit a couple of days, do you think the pectin would've broken down enough to mix?
Maybe, but it dissolved anyway so the end result would be the same 😀
@@CitySteadingBrews true. I suppose it depends how much you care about that initial reading.
If you add fruit, you're almost never going to get an accurate reading... the sugars just are not in suspension yet.
Oooh man, you both have started a battle in our home! We grow blackberries and made some fantastic blackberry jam which I want a few jars of to make this. My lovely partner who jealously guards the stuff is struggling to be okay using it for this. I may need to wait for the blackberries to ripen this year then I can “helpfully offer” to use the “old gross stuff” to make this after I make this year’s jam. Strategery…🤔
We approve of this plan! 😉
Better to ask for forgiveness than permission
Also, I freeze dried a bunch of blackberries last year. I may use those to see how it goes. 🧐
Immersion blender ?
Not really needed but you can if you prefer.
Next you’ll have a rustic TRBOS.
I'm quite the rustic brewer so with about 10 brews experience, I'm still mostly eyeballing everything and feel like the finished product isn't much higher quality than 'prison wine', but easy and simple without following a strict recipe is my jam. pun intended.
P.S. the editing is starting to feel like a bit much, compared to your videos a couple years ago.
You should get this put on a Tee shirt “ this is the calculator. The teacher said I would never have on me all the time.”
Lol
2:44 😂
Could you heat up The Preserves to make it dissolve faster
No need, they dissolve in it.
So if they dissolve wouldn’t it make it easier to mix with the honey?