You hit on exactly the topic I was thinking of, oranges. The wife and I always drink Cadillac Margaritas and you can't do that without Cointreau or Grand Marnier. I think I might have to make this and then fortify with a bit of Grand Marnier for both flavor and kick.
My dad loved margaritas! I made a margarita mead for my dad who died. I added 3 limes of juice/zest and 1 orange of juice/zest to it primary for 1 gallon. Called it “papas Meadarita”. Salt the rim and you get the feeling!
I can't fathom how awful it must have been to need to evacuate from Milton. I have a relative who had to evacuate from Hurricane Katrina. I'm relieved you were able to keep you and your many lovely kitties safe and sound... albeit with a hefty spoonful of kitty anxiety.
You guys really Jimmy Buffered the heck out of that Margaritaville mead!😊 I'll put this one on my list, but will probably use real limes and such in secondary to avoid some of the artificial nasties. Good kitty Gizmo!
@@CitySteadingBrews I've only skimmed through a couple studies though lol Started my first fermentation yesterday, and it's already bubbling, thanks for the videos!
Ok, that looks AMAZBALLS!!!! Going to have to make this one, and there's nothing wrong with a salty margarita! I forget which kitty was crying... lol Thanks guys!
This was one of the most informational video you guys done, with actual close ups to let us see what was happening. pretty great. Also, I'm going to backsweeten my first mead today!(went too dry for my taste, I think I added too much honey with a pretty potent yeast because my scale might be bad, but no other problem with it, so i'm extremely pleased) Only started because of you guys! Thanks and keep going
Thanks, we are working on more camera angles to show more of the operation. As for going dry... that's not from too much honey, it's from less honey compared to the tolerance of the yeast. IE, you can make something go dry using say a 15% tolerant yeast so long as there's not enough honey to ferment past 15%.
@@CitySteadingBrews You're right. I meant dry as in super alcoholic. My yeast can go to 18%, and I think it went there easily. I don't think my mead is getting any good, but I'm excited anyway. Next one I'll get a hidrometer(I live in brazil so it's kinda expensive, and all my budget went on the honey/yeast/airlock/fermenter) Thanks for all the knowledge and making me excited to brew.
I would love to see y'all so a wine with cotton candy grapes! 😂 I've been binging your videos for the past few months and my wife has decided to get me the equipment to homebrew for Christmas. I can't wait to get started because of you guys!
You're right Brian, Milton did suck. Here south of Plant City we lost power about 5:30 the evening the storm came through and didn't get it back for a week. But you have doomed all of mankind to say the words SHE WAS RIGHT on tape on UA-cam might be more than we can handle. I hope you see the tounge in cheek in that.
I attempted a coconut/lime mead. 1gal with 2x lime's zest in secondary. Tasting it when adding coconut extract and it was spot on margarita. The coconut added was subtle and more on the back of the sip. But upfront it's 100% margarita and delicious. Probably gonna make a 3gal batch and have it ready for summer.
I enjoy trying to copy your recipes. I know not everyone is going to want there wine or mead as sweet as I do, but that's fine. That is what makes me different from the rest of the world but at the same time, part of a select crowd who pay attention so they get it right so no one gets sick from what is being made.... Cheers !
I wanted to make this so bad but could not get a margarita mixer without any preservatives. So I tweeked it a little thought about what makes a margarita a margarita. So I mixed lime juice and a some orange juice and a little bit of water and some sugar. I just made it earlier today can't wait to see how it turns out.
Gizmo has made Hurricane Mead before. Passion fruit and a little pineapple mixed with the honey for primary, add some orange and lemon zest in secondary, and when sweetening used a little cherry juice with the honey to get the color right. Pasteurize and add some rum mix (equal light and dark) for flavor.
Hi guys, I think your hydrometer reading of 1.122 might be correct. The frozen Bacardi margarita mix has 23g sugar per serving, each can is 5 servings = 115g per can, multiply by 4 = 460g. Add that to 2 pounds of honey in exactly a gallon is 1.117 approximately. If my research and calculations are wrong I apologise in advance. Happy New Year.
Lol I'm from North Eastern Pennsylvania also just a half an hour east of Dunmore and have more bars churches and pizza places than you could shake a stick .
@CitySteadingBrews it was funny, then I realized "how loud the cat is meowing, so I can hear him through the closed windows and with the headphones on?"
Funniest thing that I heard from my uncle who moved to Florida a number of years back was about when they'd talked with somebody about rhubarb. My mom had 4 plants in the garden, so I kinda grew up with all things rhubarb: rhubarb pie, strawberry rhubarb pie, rhubarb custard, rhubarb sauce. My uncle had talked to somebody about the rhubarb they'd found in the store down in Florida as it was limp. They, likely being somebody originating from Florida, thought that rhubarb was supposed to be limp. I simply cannot fathom limp rhubarb. Not sure if you've ever done a rhubarb mead, but it could be interesting. It's naturally sour as all hell so it would probably need a lot of sweetening.
When you have your honey sitting to the side waiting to be used lay it down horizontal sothe honey is all at one side and doesnt cling to the bottom (now to) of the container!
Hellooo I'm new to all on brewing and I'm bing watching you before I can start. But I'm watching your quirky content and I can't stop thinking if it would be possible to make something like a sparkling wine cocktail wine, like a kir royale or belini wine!
I wouldn't be too quick to discount the benefits of pulp in a brew. It's been my experience that that the 'yeasty beasties' Love the stuff, with the result being a more active & vigorous fermentation. Don't forget people, the pulp is the Nutrient rich environment that allows the seeds to form & grow. Skål!
Question: Can I make a long island ice tea by fortifying the tea wine? I know long island ice tea isn't made with tea. I was just wondering. It says that it can be done because of that but I'm just curious 😊.
Brian 'Iv been thinking about making maraschino cherry mead. any thoughts on quanties additives or best yeast. making Moscato now. Thank you for your time. Mr. Arthur
I have thought in the past. As pasteurizing can change the flavour and that during the final taste adjustments there will be no further fermentation. Could you pasteurize then back sweeten and flavour adjust? Would that give you a more controlled end product? Then if you want to naturally carbonate after that add a small amount of yeast and sugar/honey, both of which can be controlled to get the bubbles you want.
Pasteurizing won't prevent wild yeast in the sweetening honey to restart fermentation. Also, if you sweeten and pasteurize then try carbonating, it's just going to overcarbonate and use all the sweetening, possibly exploding the bottle due to too much pressure.
Postulation time. I know that salt water is more buoyant than fresh water. If you added a salt in any quantity, it may boost the OG as measured by a hydrometer. Then, with a final gravity of 1.002 and a high alcohol content, if you assumed it COULD potentially go to under .990, then the difference may be the bicarbonate. I wonder if the addition of a table spoon could boost the OG 14 or so points. I don't know that this would account for all of the unexpected gravity points, but with this and the pulp...maybe? I love this hobby. 😁
Cool. Gotta love the internet. 🤣😅🤣 I wonder how a refractometer copes with particulates? Lol. I make a lot of stuff with goop in them, and am pretty used to not getting what I calculated... admittedly not by that much. I might have to look into it. Might finally get some spare time of xmas. 🤣😅🤣
Needs more cilantro! LOL My experience with my guacamole mead tells me that the lime "punch" will mellow quite a bit. This should taste a lot more balanced at the one year tasting.
I'm not a fan of margarita either...however...add some mint to it and turn it into a Mojito like product...that Mojito Kilju that you made a long while back was A+++++.
Hi, I'm trying to make a batch of mead, is it ok if I add the nutrients after 1-2 days? Because I forgot do order them and it's going to arrive in about 1-2 days
About oxygen vs CO2. Oxygen floats on CO2. CO2 is heavier than oxygen and forms a protective blanket over the brew. The only way to have oxygen touch the liquid is to blow the CO2 out and let air in.
You might need to oxygenate your must a little more at the start when you’re neutralising the citric acid. All that foaming is carbon dioxide being released, and as you’ve said before the carbon dioxide is more soluble in the mead than oxygen….
@@CitySteadingBrews I recall those videos, but I thought you said on this one that you would be using the 131.25 as the standard. Perhaps I misunderstood what you said
We realized that being right is not that crucial when accuracy is ambiguous. The slight difference isn't significant enough to worry about when the standard is widely used.
You keep saying with the fermato is a 1/4tsp in 2 intervals and you put in a full 1/2tsp in the front and don't think there's much of a difference sound's like a video to me
i made a margarite mead by brewing a gallon of standard, then adding the zest of 2 oranges and 1 lime to secondary. it was wonderful =)
I’m gonna have to try this for sure. Next brew for me for sure.
You hit on exactly the topic I was thinking of, oranges.
The wife and I always drink Cadillac Margaritas and you can't do that without Cointreau or Grand Marnier.
I think I might have to make this and then fortify with a bit of Grand Marnier for both flavor and kick.
Oh my 😂 Brian was so cute opening the can and Derica was so funny! “You just gotta commit!” 😂
My dad loved margaritas! I made a margarita mead for my dad who died. I added 3 limes of juice/zest and 1 orange of juice/zest to it primary for 1 gallon. Called it “papas Meadarita”. Salt the rim and you get the feeling!
Also I forgot, I Oaked it will tequila barrel chips!
I can't fathom how awful it must have been to need to evacuate from Milton. I have a relative who had to evacuate from Hurricane Katrina. I'm relieved you were able to keep you and your many lovely kitties safe and sound... albeit with a hefty spoonful of kitty anxiety.
I will purchase some PH strips. Fermenting citrus wines and meads has been a gamble for me.
Thank you for clarifying the oxygen/c02 information at 22:50! I am a new to mead making and was always very worried about oxygen in my brews.
You guys really Jimmy Buffered the heck out of that Margaritaville mead!😊 I'll put this one on my list, but will probably use real limes and such in secondary to avoid some of the artificial nasties. Good kitty Gizmo!
The first 90 seconds of waiting the juice to explode all over was better than Netflix.
Happy to oblige.
My understanding is that paper towels can hold onto bacteria if they are exposed to it, but fresh paper towels are generally clean and sanitary
Makes sense!
@@CitySteadingBrews I've only skimmed through a couple studies though lol
Started my first fermentation yesterday, and it's already bubbling, thanks for the videos!
Ok, that looks AMAZBALLS!!!!
Going to have to make this one, and there's nothing wrong with a salty margarita!
I forget which kitty was crying... lol
Thanks guys!
This was one of the most informational video you guys done, with actual close ups to let us see what was happening. pretty great.
Also, I'm going to backsweeten my first mead today!(went too dry for my taste, I think I added too much honey with a pretty potent yeast because my scale might be bad, but no other problem with it, so i'm extremely pleased) Only started because of you guys! Thanks and keep going
Thanks, we are working on more camera angles to show more of the operation.
As for going dry... that's not from too much honey, it's from less honey compared to the tolerance of the yeast. IE, you can make something go dry using say a 15% tolerant yeast so long as there's not enough honey to ferment past 15%.
@@CitySteadingBrews You're right. I meant dry as in super alcoholic. My yeast can go to 18%, and I think it went there easily. I don't think my mead is getting any good, but I'm excited anyway. Next one I'll get a hidrometer(I live in brazil so it's kinda expensive, and all my budget went on the honey/yeast/airlock/fermenter)
Thanks for all the knowledge and making me excited to brew.
Man, I love you two. Thank you so much for your work and have a good day.
I would love to see y'all so a wine with cotton candy grapes! 😂 I've been binging your videos for the past few months and my wife has decided to get me the equipment to homebrew for Christmas. I can't wait to get started because of you guys!
When life hands you lemons, make lemonade. When life hands you limes, make margaritas.
Exactly!
You're right Brian, Milton did suck. Here south of Plant City we lost power about 5:30 the evening the storm came through and didn't get it back for a week. But you have doomed all of mankind to say the words SHE WAS RIGHT on tape on UA-cam might be more than we can handle. I hope you see the tounge in cheek in that.
Gota love how Derica opened them cans soooo much more elegantly than Brian !!!
I honestly have never opened that type of container before, lol.
I attempted a coconut/lime mead. 1gal with 2x lime's zest in secondary. Tasting it when adding coconut extract and it was spot on margarita. The coconut added was subtle and more on the back of the sip. But upfront it's 100% margarita and delicious. Probably gonna make a 3gal batch and have it ready for summer.
I enjoy trying to copy your recipes. I know not everyone is going to want there wine or mead as sweet as I do, but that's fine. That is what makes me different from the rest of the world but at the same time, part of a select crowd who pay attention so they get it right so no one gets sick from what is being made.... Cheers !
Thank ypu for doing this vid! I've been wanting to do a grapefruit mead for a while but knew the acid would be detrimental! Now I can try it.
Gizmo! Glad to see more great content from y'all.
I wanted to make this so bad but could not get a margarita mixer without any preservatives. So I tweeked it a little thought about what makes a margarita a margarita. So I mixed lime juice and a some orange juice and a little bit of water and some sugar. I just made it earlier today can't wait to see how it turns out.
Gizmo has made Hurricane Mead before. Passion fruit and a little pineapple mixed with the honey for primary, add some orange and lemon zest in secondary, and when sweetening used a little cherry juice with the honey to get the color right. Pasteurize and add some rum mix (equal light and dark) for flavor.
Looks like an interesting mead. Might have to try making next year.
Hi guys, I think your hydrometer reading of 1.122 might be correct. The frozen Bacardi margarita mix has 23g sugar per serving, each can is 5 servings = 115g per can, multiply by 4 = 460g. Add that to 2 pounds of honey in exactly a gallon is 1.117 approximately. If my research and calculations are wrong I apologise in advance. Happy New Year.
Could be!
Lol I'm from North Eastern Pennsylvania also just a half an hour east of Dunmore and have more bars churches and pizza places than you could shake a stick .
From right outside Jersey shore pa myself!
That sounds like it would be super refreshing over ice with sparkling water
Have y’all ever distilled mead? Love y’all’s videos
Home distilling is illegal for us and many places.
49:00 Could it be all that Sodium Bicarbonate you added in the beginning which you "prophesied" creating that salty taste?
I'm t was potassium bicarbonate. It could still create a salty taste, sure.
the cat meowing at around minute 19 made me pause and move out to look for one of mine, usually wandering around and getting into trouble LOL
Yeah, I normally edit those moments out, but decided to leave it in this time.
@CitySteadingBrews it was funny, then I realized "how loud the cat is meowing, so I can hear him through the closed windows and with the headphones on?"
Funniest thing that I heard from my uncle who moved to Florida a number of years back was about when they'd talked with somebody about rhubarb. My mom had 4 plants in the garden, so I kinda grew up with all things rhubarb: rhubarb pie, strawberry rhubarb pie, rhubarb custard, rhubarb sauce. My uncle had talked to somebody about the rhubarb they'd found in the store down in Florida as it was limp. They, likely being somebody originating from Florida, thought that rhubarb was supposed to be limp. I simply cannot fathom limp rhubarb.
Not sure if you've ever done a rhubarb mead, but it could be interesting. It's naturally sour as all hell so it would probably need a lot of sweetening.
We really cannot get good rhubarb to work with.
"That's weird. Let's ferment it!" Sounds like how I make my brews.
I was channeling my inner Jarod that day.
For the strainer, search for cocktail mesh strainer and some should come up
Interesting idea. It may work better as an agave wine or you could back sweeten mead with agave.
We did an agave wine and... honestly tasted nothing like tequila, lol.
When you have your honey sitting to the side waiting to be used lay it down horizontal sothe honey is all at one side and doesnt cling to the bottom (now to) of the container!
The tasting note about the saltiness didn't surprise me, considering how much acid you counteracted
Hellooo
I'm new to all on brewing and I'm bing watching you before I can start.
But I'm watching your quirky content and I can't stop thinking if it would be possible to make something like a sparkling wine cocktail wine, like a kir royale or belini wine!
Yes, you can make sparkling wine: ua-cam.com/video/ZnFMPJ5vGTA/v-deo.htmlsi=jKrNfwemdQAys_-Q
@CitySteadingBrews I'm super excited to start doing it!
When priming your auto siphon you could say compressions, strokes or motions (if you are trying to be delicate with the language).
Strokes gets off color comments....
😊❤😂
Question
So you strained out the pulp
Do you think if I poured it through a sieve it would do a better job
Loved the idea and video
We skimmed it, not really strained. There was a lot still in there.
I wouldn't be too quick to discount the benefits of pulp in a brew. It's been my experience that that the 'yeasty beasties' Love the stuff, with the result being a more active & vigorous fermentation. Don't forget people, the pulp is the Nutrient rich environment that allows the seeds to form & grow. Skål!
Yup. Thus we didn't clarify!
What if you fortify it with tequila? I wonder if that would make it taste more like a margarita.
I'm sure you could!
Gizmo, the cutest monster to ever grace the big screen.
Gizmo actually never was the monster.... just sayin'!
Brian, I knew you were a PA boy, but I didn't realize you were from Dunmore! I'm in Wilkes! Lol
Gizmo
I love licorice. Which of your videos would be best to follow to make licorice mead? Thank you.
To be totally honest... I don't know. We really do not like licorice so, none of our recipes are tailored to that flavor.
@@CitySteadingBrews That's ok. Maybe one of your videos will give me inspiration on how to make a licorice mead. Take care and keep brewing. :-)
I think you could say "prime it a few times" for the auto siphon
That works!
Question: Can I make a long island ice tea by fortifying the tea wine? I know long island ice tea isn't made with tea. I was just wondering. It says that it can be done because of that but I'm just curious 😊.
I haven't tried but you can do it, just not sure how it would taste.
In town for work, sitting at Green Bench in downtown St Pete enjoying a cherry cyser! Any other spots downtown you'd recommend?
Honestly we don't go to the bars anymore, lol.
Would adding pectic acid have cleared it better? I thought citrus had a lot of pectin
It's Pectic enzyme and... maybe? We aren't too worried about it tbh.
Gizmo is ready for the close up. 😂
Brian 'Iv been thinking about making maraschino cherry mead. any thoughts on quanties additives or best yeast. making Moscato now. Thank you for your time. Mr. Arthur
Have not made one so... don't have a recipe. We used a lot in the Holiday Fruit Cake though.
ua-cam.com/video/bGNbAdGDakA/v-deo.htmlsi=aAw-VqoCyQJoR6Gf
Brian never hold back 👍🏻
I have thought in the past. As pasteurizing can change the flavour and that during the final taste adjustments there will be no further fermentation. Could you pasteurize then back sweeten and flavour adjust? Would that give you a more controlled end product?
Then if you want to naturally carbonate after that add a small amount of yeast and sugar/honey, both of which can be controlled to get the bubbles you want.
Pasteurizing won't prevent wild yeast in the sweetening honey to restart fermentation. Also, if you sweeten and pasteurize then try carbonating, it's just going to overcarbonate and use all the sweetening, possibly exploding the bottle due to too much pressure.
@CitySteadingBrews thank you. I think you just saved me a bottle bomb. It is always a pleasure watching your videos and I learn so much. Thank you
Postulation time. I know that salt water is more buoyant than fresh water. If you added a salt in any quantity, it may boost the OG as measured by a hydrometer. Then, with a final gravity of 1.002 and a high alcohol content, if you assumed it COULD potentially go to under .990, then the difference may be the bicarbonate. I wonder if the addition of a table spoon could boost the OG 14 or so points. I don't know that this would account for all of the unexpected gravity points, but with this and the pulp...maybe? I love this hobby. 😁
I don't think that small quantity could boost it that many points.
Just looked it up... one tbs of salt in a gallon of water adds about .001 sg.
Cool. Gotta love the internet. 🤣😅🤣 I wonder how a refractometer copes with particulates? Lol. I make a lot of stuff with goop in them, and am pretty used to not getting what I calculated... admittedly not by that much. I might have to look into it. Might finally get some spare time of xmas. 🤣😅🤣
Even being Muslim , I can’t ignore watching your videos guys, thanks 👍
Could the potassium bicarbonate have changed the initial gravity reading and that is why it was higher than expected?
Not likely by any reasonable amount.
Did the margarita mix have citric acid added for tartness that you were needing to counteract in terms of the Ph?
*pH
It had tons of citrus in it. The ingredients included it.
Needs more cilantro! LOL
My experience with my guacamole mead tells me that the lime "punch" will mellow quite a bit. This should taste a lot more balanced at the one year tasting.
I hope so, lol.
Where did you get that spoon you used to get the "apple sauce" stuff out with?
It's just one of our spoons from the kitchen.
Do you think maybe if you used half honey and half sugar that it would taste better?
Can't say, but honey wasn't the flavor to adjust, that was the lime.
I'm not a fan of margarita either...however...add some mint to it and turn it into a Mojito like product...that Mojito Kilju that you made a long while back was A+++++.
I was thinking you would make a fortified mead using Tequila or maybe use some agave syrup and ferment it?
That's another way to go, for sure.
Hurricane's suck, except for Pat O'Brien's hurricanes.
"You can't mess it up.... it's kinda foolproof" Never underestimate fools.
Could you pasteurize and then back sweeten
You can but honey often has wild yeast that can restart fermentation. We had this happen!
Brian went with spoon+paddle=spaddle. I suspect that was the choice since paddle+spoon=po... Never mind, this is a family channel. 😂
Yup.
What if you used wood the cinnamon one or a light toast
You can, it would add tannins and the oaked flavor.... not sure that really works for a margarita for me though.
Gizmo! Yo… Gizmo!
Hi, I'm trying to make a batch of mead, is it ok if I add the nutrients after 1-2 days? Because I forgot do order them and it's going to arrive in about 1-2 days
Yup, you can do that.
@CitySteadingBrews Thank you so much!
About oxygen vs CO2. Oxygen floats on CO2. CO2 is heavier than oxygen and forms a protective blanket over the brew. The only way to have oxygen touch the liquid is to blow the CO2 out and let air in.
More or less, and we say something like this all the time.
You should have used an orange-based honey to keep up with the citrus theme.
This did not need more citrus!
You might need to oxygenate your must a little more at the start when you’re neutralising the citric acid. All that foaming is carbon dioxide being released, and as you’ve said before the carbon dioxide is more soluble in the mead than oxygen….
So is 131.25 or 135 more accurate?
Depends on the abv really. 131.25 is the standard. I have videos on this: ua-cam.com/video/7gsujXbzbww/v-deo.htmlsi=MaZPX5UK6EucGDl0
ua-cam.com/video/NpBZctKaPis/v-deo.htmlsi=DrJRPG3Dy6p3N3Hq
@@CitySteadingBrews I recall those videos, but I thought you said on this one that you would be using the 131.25 as the standard. Perhaps I misunderstood what you said
We realized that being right is not that crucial when accuracy is ambiguous. The slight difference isn't significant enough to worry about when the standard is widely used.
@@CitySteadingBrewsok thanks
I grew up in mass just north of Boston. the whole not knowing citrus or Chinese food doesn't track for me
Mass is not Pa.
Gizmo was here
I’m from Kentucky. How could Pennsylvania be more backwards than us?
You keep saying with the fermato is a 1/4tsp in 2 intervals and you put in a full 1/2tsp in the front and don't think there's much of a difference sound's like a video to me
Maybe? But seems like a waste to make two brews with that being the only difference.
Gizmo sounds like a kid saying mom.
She sort of is!
Brian your so funny with your middle finger feeling
I really hate hurricanes.
Gizmo! Gizmo! Gizmo!
Dunmore. Huh. I'm from Scranton
Gizmo!😊
Gizmo!❤
Gizmo likes margaritas.
Gizmo 😺 Gizmo 😺 Gizmo 😺 Gizmo
Hello, Gizmo.
I thought for sure it was gonna pop like a biscuit can, i hate biscuit cans
I think Brian can taste the lime in this but not sure maybe he should have 5-6 more glasses to make sure.
Gizmo!
Gizmo!
Gizmooooo😂
Gizmo
Revenge mead!
GIZMO
HALF! 🤣
#GIZMO
Lol, 4 takes to say the yeast XD
🤷♂️ it happens.
Gizmo! I had a cat of my own back in my high school days whose name was Gizmo. He was a wonderfully cute and sweet boy, named after the gremlin. 🖤🤍
can you just use PH up or down?.. i grow plants so i have gallons of each...
I don't know if that's food safe but in theory, yes. Same idea really.
Do you think maybe if you used half honey and half sugar that it would taste better?
Hard to say but I don't think the honey was the issue. The lime flavor is quite strong.
GIZMO
GIZMO