Whiskey Old Fashioned Mead - Mead in the Style of an Old Fashioned Cocktail
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- Опубліковано 6 жов 2024
- We took the Old Fashioned, broke it down into it's flavor components, and crafted a mead in the style of the Whiskey Old Fashioned.
Ingredients:
3 lbs (1.36 kg) Wild Flower Honey: amzn.to/3RhWK2x
Zest of One Orange
10 g Fermaid O: amzn.to/41hJDmF
100 oz (2.957 liters) Water
1 pkg 71B Yeast: amzn.to/486CMyH
Additions:
10 oz (14 fluid oz or 0.414 liters) Jar Maraschino Cherries and their Juices: amzn.to/3GGvyFK
20 oz (0.59 liters) Wild Turkey 101 Whiskey
Back Sweeten with Honey to taste (1.018 specific gravity)
1/2 t Wine Tannin: amzn.to/41hIOdt
1 t Acid Blend: amzn.to/41cI5KN
Serve over Ice and Garnish with a Maraschino Cherry and an Orange Swath (if you choose)
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Little Big Mouth Bubbler: www.northernbr...
Scale: amzn.to/41eVa6c
Zester: amzn.to/46QIUKr
Wisk of Unusually Small Size: amzn.to/3uYSa1D
Stirring Paddle: amzn.to/46RPBM4
Star San: amzn.to/48c7syq
Hydrometer Kit: amzn.to/48cufKO
Baster: amzn.to/486DdZR
Our Favorite Pitcher: amzn.to/3t9UiDk
pH Meter: amzn.to/4abkONk
Half Sheet Baking Pans: amzn.to/3TkNg9s
Auto Siphon: amzn.to/3Nmw5Rf
Glencairn Glasses: amzn.to/487XUVl
Rocks Glasses: amzn.to/48cizHG
Fun T-shirts: city-steading....
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I love Brian's shirt, how the colors go from red to lemon. 😂
Cherry to lemon
Yalls videos are what got me started in brewing. I love how yall don't edit out all the "mistakes" in your videos. Just makes them more authentic, because we all run into "happy accidents"
Keep at it yall!
Glad you like them!
@@CitySteadingBrewsI absolutely concur! Y’all are a hoot! We have 5 brews running right now and you’re to blame! Thank you!!!
Please keep the cocktail inspired mead recipes coming! I think this is such a cool concept!
Old fashioned is my favorite cocktail, I’ll have to give it ago! FYI as a beekeeper from what I know. Testing honey requires a microscope to test for pollen. However then you can get super nerdy into what type of pollen for which honey is labeled what. The best bet is don’t get anything that could be shipped from China or India. However that’s not always easy as China will ship to another country than another country than to us. Best rule, buy local if you can.
Somebody's been watching Gilligan's Island...Ginger said something similar about people raising oranges in California to send to Florida and people in Florida raising oranges to send to people in California. (or something thereabout...)
Yeah 30 years ago, lol.
My favourite old fashioned is made on Makers Mark 46, simple syrup, a dash of orange bitters, orange peel and a maraschino cherry 🍒 The extra aging of the Makers in charred French oak barrels brings an awesome little hint of vanilla to the table. Delicious!
I made the switch to Luxardo cherries after trying them at a friends house and never looked back. They are more expensive but don't have all that corn syrup and beaver parts. This looks so amazing though.
Hmmm. Now I'm wondering what an Old Fashioned would taste like if made with honey instead of sugar. And, of course, being from Wisconsin, how about a Brandy Old Fashioned Sweet made with honey?
You can certainly try it. Honey old fashioneds are good though :)
For an unscripted show, the two of you have incredible chemistry. Absolutely love it!
Thanks! Lots of moving parts, and... we are both sort of chaotic. We're always surprised by what comes out of our mouths, lol.
I must make this mead!!! I love whiskey, I love oaked meads, and old-fashions are my go-to cocktail. This sounds absolutely perfect.
Rehydrating yeast in water only might be a little misleading. It might work a little better it you add just a touch of something fermentable.
Also, my scale times out at the worst possible time as well. I got tired of it but got inspired by the recycling centers method by writing in permanent marker the weight of the container on the actual container itself. That way when the scale times out I can just weigh the whole thing again but subtract the weight of the container. It’s a pain in the proverbial ass to do but it’s a decent option.
I finished my batch. This was a quick turnaround, I wanted it for New Years Eve. It showed no activity for two days, gravity was 1.006, not bad. It would have probably fermented out more, but I added 30 oz of Maraschino cherries, another two oranges of zest and let it sit for a couple days then racked and pasteurized the morning of New Years Eve. I didn't bottle, just left it in a 1 gal carboy with airlock. Again, this was a quick turnaround. I didn't fortify preferring to add whiskey to taste at serving time. Initial tasting was very smooth and very cherry. Even with all of the orange zest, it lacked some orange taste. I made a drink with 2 oz Bourbon and sipped it while playing cards. Again, it wasn't too bad. I would say that it was just a bit too smooth. So this morning I added 1/2 tsp each of tannin and acid blend. I tried it a couple hours later and it REALLY made a difference, brightened it right up. I won't be able to bottle for a couple days and with the large headspace I was concerned about oxygen. Sooooo, I tried using one of those vacuum wine stoppers with the little pump. The diameter is much smaller than the opening in the carboy but it pressed down onto the top of the carboy ok and I was able to vacuum seal it just fine. That could actually solve a lot of issues in the future. I will make this again at some point and I will probably use only 15 oz Maraschino cherries and increase the orange zest when I add the cherries. This one has been a GREAT learning experience for me.
I really like this idea. Throw a splash of bitters in it! :)
I'm sorry but I had to add another comment on fortifying mead, a bit of a long one too. I made a mead where I was shooting for a pecan pie like flavor. Roasted pecans, vanilla beans, molasses and honey of course. Finished beautifully at 15% and a nice dark amber color. Tastes pretty good too. At the same time I put 2 leftover vanilla beans in 750 mil of an inexpensive silver rum. Well, Watching this video gave me the bright idea of adding some of that rum to the aforementioned mead,,,, HOLY MOLY! It's pecan pie in a glass! Even mom said she could get flat horizontal on it!
Lesson is do NOT be afraid to experiment. Made a lot of mead watching your videos (have 6 gallons of a lemon ginger working now) and so far this one is the best, AFTER fortifying, although the Christmas mead was no slouch. probably going to try the fruitcake mead next.
Thank you to both of you, You always make my face hurt from smiling too much.
Long time viewer, first time caller: love your videos and I don’t even do home brews! You guys are great. Keep up the good work. Xoxo.
Thank you :)
By law in Florida, if it says "Real Honey" or "Pure Honey", it has to be 100% honey (no fillers/additives). There were 4 companies that got in trouble for selling "adulterated honey" a few years back! I'm not familiar with other states (or countries) laws and practices, but Florida is very strict about that issue. (I'm sure Bevy of Bevy's Bees could elaborate further on that subject!) Great video--keep them coming please!
Also believe “Raw honey” is required to be natural and unaltered
I think these are US regulations not just Florida.
Good to know. I'm here in Polk County and I usually buy Pure n' Simple clover honey for my projects, so I hope they're squared away.
Sometimes people break the law. Counterfeit honey is actually a huge problem as is counterfeit olive oil and avocado oil.
@thanielxj11 Florida helped to establish the laws regarding honey. If you call it honey and it's "adulterated", the fines are pretty hefty. Just ask Walgreens, or the 3 others. Chinese honey is a real problem as it is illegal in the U.S., but it is usually "smuggled" through a third country with the barrels changing to proper color. While it all may ferment, the true taste will be the issue.
I just want to THANK YOU for inspiring me to start this craft. I started to create my own old fashioned mead right after this video came out and it turned out with the same SG throughout the entire process and i think it tastes wonderful. Thank you!!!!!!
Very welcome!
I believe Angostura Bitters is a classic Old Fashioned ingredient.
There was enough acids in the mead to make up for it.
I was going to say it, but went through comments to see if someone else said it. I Will try this but add the bitters. BTW, I put a couple dashes of bitters in a straight cherry cola - is gooood.
For anyone like me who didn't quite catch what he meant by the math - and was getting really weird numbers lol this is the formula
((ABV1*VOL1)+(ABV2*VOL2)+(ABV3*VOL3)) / (VOL1+VOL2+VOL3) = Final ABV
where ABV = % alcohol by volume
VOL = volume(in this case ounces)
In the process of adding the whiskey and cherries now, cant wait to taste this one
Just wanted to say that you guys have given me the mead bug I have always wanted to try but I couldn’t understand the process of doing it till I saw your videos
Awesome! Glad we could help!
my bread yeast never miss :P honestly i bought a whole pack so i'm using it until it's either finish or it expire
In 10 years
Smoke it with cherry wood:-) I smoke all my capsicumels I learned to make from you two. My favorite meads now. I’ll be in Saint Petersburg this week from my birthday June 14. We rented a condo. I think it’s called the wave. I love to run into you guys for a drink. I’m bringing some siders ,some meads and wine I’ve made.
Have yet to make my 1st mead have done a few wines now but this is definitely going on my to do list
Looks great
I am making my first mead with orange and cherries and hibiscus so this is pretty similar.
I think ima about to attempt my first fortified mead 😎
Giving the specific gravity makes perfect sense
In oktober last year I bought a cabin in the woods. In mars this year I will receive my first behive with a colony of bees. The future is looking bright 😁
Just a quick follow up. I haven't tasted my cherry wine in more than 2 weeks. I've had the bottle in the fridge with a vacuum lock. I poured myself a glass today and before adding some Bourbon, I gave it a quick taste. It's really aging nicely. It tastes dryer than it did, a bit more tart with a nice cherry flavor. I added a shot of Bourbon and a bit of orange juice and though it doesn't taste exactly like an Old Fashioned, it definitely is a winner. Love it!! Many Thanks!!
Made an old fashioned few weeks ago with a apple pie cyzer I made. Very tasty
update on real sugar MD.
You were right about it being a PH issue. The PH was 3.98. We put a tablespoon and a half of baking soda in, 5 gallons, which brought the PH to 5.4. Pitched more yeast and finally got a ferment. OG 1.09 and went to 1.02.
Thanks for the tip!
Oh. I just got a soda stream and we tried to quick carbonate some of it with it and it didn't go so well. Have you ever tried this and had some success?
My understanding is that the soda stream machine was redesigned at some point and makes carbonating alcohols extremely difficult. Others have said if you can find the old design they seem to work.
Also, if you're going to get into adjusting pH, it would be ideal to order some potassium carbonate. Baking soda can influence the flavor with a salty flavor.
@@basicems24 I didn't think about force carbonating beer when I got the soda stream, it was a gift for the wife. If I had and done some more research I probably would have gotten the DrinkMate. It is specifically sold as a carbonator that can carbonate anything, including beer.
" potassium carbonate. Baking soda can influence the flavor with a salty flavor"
Great call on this.
As someone who enjoys mead and an Old Fashioned, this is brilliant and I'm ashamed I never thought of making an OF with honey.
From my days as a Chemical Technician at a power plant, we would fill the caps of stored portable pH meters with 7.0 buffer. Checking aka calibrating to the range you want to read is also recommended.
So if you want your pyrex to pour liquids better you can lay a glass rod across the spout. The polar rod attracts the polar water and alcohol molecules and causes them to flow down the sides of the rod prefentually. Meaning an easier and more controlled pour.
I love old fashioneds, this was an awesome episode! To wiping rims! 🥃
Starting my first mead today wish me luck you two have been great teachers can't wait to get drunk off something I made and start a lifelong hobby 🎉🎉🎉
Good luck!
Just finish bottling after 2 months.
Very pleased with the result. I used collins bourbon cherries and add a few ml of angostura bitters
Not a cost friendly recipe but I love it !!!
Thanks for the inspiration. ❤❤❤
There's an apiary near me that sells Whiskey Barrel Aged Honey. It's very light in color but good. I thought of this episode when I saw it.
Sounds good to me!
making my very first batch of mead this month wish me luck! plus i love you guys as a couple you are great
I've never tried to make anything like this. I think i'll have to give it a go when i get around to another batch
About to brew my first mead. Did a ginger beer and sparkling apple hard cider.
Been doing a lot of research to figure out the best way to go about it.
You definitely help with that so thank you.
Learned something interesting recently. To get rid of E491 before it even windes up in the brew;
prior to pitching the yeast, activate it first in room temperate water, than put it in the fridge for like 5 minutes after it activates, so the E491 precipitates - or will sink to the bottom as it isn't soluble in water, however it is soluble in ethanol so best take care of it before any alcohol is present or some will end up in the finished product ;)
Because I am so particular about avoiding unnatural particle consumption, but didn't want to sacrifice using the best yeast strains - like the BEAST I'm going to try.
Thanks for the recommendation :D
PS I am going to try making an "Arnold Palmer" style mead inspired by this ( because I thought that is what an old fashioned was shhh :x I know I am a noob )
would love to see you guys make 1 too in the not too far out future!
I am not a huge fan of additives but... this one is safe and in minute amounts as delivered with yeast. Seems like more trouble than it's worth to try to remove it imho.
I am in day #6 of fermentation; making a gallon. Things are going well. I modified your recipe just a bit so we'll see how it goes. I used the zest from 2 oranges and instead of water and honey, I used just under a gallon of tart cherry juice and sugar to get a gravity reading of 1.100. I know, high risk messing with the master's recipe. But I'm a loose cannonball over here! I am really on the fence about fortifying or adding the whiskey when the drink is made. I like the idea of fortifying to let it all blend. But I also like that any whiskey of choice can be poured and adjusted to taste at serving time. In either case, I'm planning on pasteurizing after the maraschino cherries have been added then removed upon racking. Your recipes, ideas, creativity and presentations are simply outstanding.
I would love a video where you revisit bad batches, problems and mistakes you've made over the years.
We tend to address issues as they happen.
Haven't seen a lot of those videos I guess... Would be nice to hear your experiences from over the years 😊
@kahlilb6795 maybe I am not totally understanding what you're asking but in every video, if a problem arises, we talk about it and how to correct it.
@@CitySteadingBrews yeah i guess I'm not talking about little tweaks and things that you're doing to brews these days/on the channel. I'd like to hear some retrospective on brews that have really caused trouble for you since you first started brewing. In this video, you talk about a brew in the past that had "issues" but you don't go into much detail. I've heard other videos where you mention brews in the past that you dumped, or that took a lot of extra work, or that you otherwise learned from. I'd love to dive into that. I think it could be educational in a different way than watching you both succeed the way it feels you normally do these days. There's a lot of years of experience between you two!
Doesn’t an old fashion usually have bitters in it? I’d be interested in trying this with a dash of angostura bitters.
Yup. The acids in the mead though... made up for that.
I use a milk frother now. The handheld one with a spring on the end of the rod and it uses 1 AA battery. Its amazing...
I have been wondering about making a mead like this and boom, yall make a video lol I love it
LOL, Guys dont every change you 2 are very funny and I am learning a lot from you.
Thank you 😀
Master mixologist this looks so good once I have a fermenter available I'm gonna make this
pH meters should be rinsed with distilled water and stored wet with a storage solution; per manufacturers. Certain ions are required to keep the sensor in good working order, or some sciency reason.
....my son and i both do the 'lemon' thing.
I accidentally caused a family fight because my brain kept swapping thd names of my vehicles. Though by that point, it should have been very clear because people kept correcting me XD;
Whoever figures out the cure deserves an award
As for honey tips, i wish i could tell by sight. I get local honey (from my hometown, so not too 'local' to my current area)
It's a STRONG wildflower honey that makes mead that smells awful at the start. The mead i made was so much micer, and glad i had faith in the process XD
I can't wait to get brewing basic gear.... i want to try so many of your recipes. My brother brews, too, doesn't watch you guys that i'm aware (believe me, i'm trying! ) and adores Lavin 71B, too XD
You forgot to give the "thwak your packet" order! And yes, I've been heavily binge watching your content. You've left a lot to catch up to.
Lol
Can't wait to make this one! Love me an Old Fashioned!
Could you guys make a video on all the various additives that you use and just a quick explanation of what you use each one for?
ua-cam.com/video/PHuYohFWmE0/v-deo.htmlsi=iRJrsB5YIbFp92q9
This one looks delicious, this is definitely going on my to-brew list! I'm thinking a good way to represent the bitters aspect that was semi-absent in this recipe would be a gentian root addition, the delicious stuff that makes bitters and Moxie soda (if you're familiar with that) taste so unique. I've even been considering trying to make it the primary flavor in a wine or mead but I haven't been sure how to achieve that one.
I have some 'old fashioned' syrup that's basically just a gentian-flavored simple syrup, I bet backsweetening with that would be really tasty :)
So yea making this. Love an old fashioned. And the 101 was my thought as well. Good stuff.
Angry Orchard had an Old Fashioned cider a few Christmases ago, but it hasn't made a comeback yet. I started brewing so my girlfriend could drink it again. I've been putting together a sack mead Old fashioned recipe since I started my first mead back in March. My recipe also infuses herbs from the Angostura missing from your recipe.
I like bourbon. I like mead. Gonna try this, FOR SURE.
I like that you point out how different people have different taste preferences. I don't like drinks very sweet, but I keep a bottle of simple syrup and a bottle of honey on hand for others. I also like that you remind us to wash our hands and sanitize everything used start to finish. And that you take notes. If it's good you can make it again. If it's not good you can try to modify the recipe or just not waste time making it again. Thank you!
Thanks :)
Just finished racking Jalapeño Mead. You guys were RIGHT, that particular brew is AMAZING!!! Next on my list is Muscidine wine. Fingers crossed! ;-)
If we had access to the grapes, that is on our list to do too!
Making this! It sounds amazing and I have someone who I’d love to gift it to. Thanks for always inspiring!
I have fallen in love with old fashioned drinks and this recipe is almost done in a 1 gallon. I recently discovered luxardo cherries and wonder if I did the same recipe with those cherries…
Some have suggested those and seem to enjoy them in this recipe too!
Durned lemons all camouflaged up as oranges and stuff… Great galloping Dieffenbachia Batdude! They are EVERYWHERE!
Thanks!
Wow, thank YOU!
Brian, if you prefer the cherry taste, you might like a Manhattan as well. The Old Fashioned is my favorite cocktail as well, but I have gone back to its roots: when I order it, I ask for a double, no soda, no fruit. The original whisky cocktail was just whisky, sugar, and bitters (and sometimes drunk to start the day!).
All that said, thank you for this video! I am inspired to try it as well, right after I finish my next batch of Joe's Ancient Lemon. ;-)
I never put soda in my old fashioneds, I do like the fruit though.
Had a few Manhattens... not really my thing :)
I love Old Fashions
Also, I always put 1/4 tsp of sugar in the water when hydrating the yeast. That way I know for sure it’s charged up and ready to go. (Foam dome happens every time if the yeast is good.)
Have you considered putting a little bit of water into your fermenter before you dump in near Mead? It may help to keep the honey from sticking so stubbornly to the bottom.
I don't know that would make much difference really as we mix it all anyway.
Great video. When adding the yeast my brain immediately went to "Excuse me while I 'WUSS' this out". (I blame Brian. 😉) Also, Derica's face as she was emptying the bottle had me laughing out loud. I didn't even hear what Brian was saying!
This will be my next project! I'd like to try to incorporate some form of bitters. Either by adding actual bitters or including some botanicals in secondary. I also prefer a rye old fashioned, so I'll lean in that direction.
Looking forward to the experiment!
Careful, the mead is acidic so it sort of makes up for bitters.
Howdy! Newbie here, with a newbie question. Hopefully I won't annoy you.
I tried your beginner recipe with the raisins, black tea, and orange peels. I made 5.5 liters in total.
Used a wine yeast with the alcohol tolerance of 14.5% because that is what I could get.
I remembered wrong and set the OG to 1.100 instead of 1.110. The room is around 20-22C.
I added only about 1-2 gram of some yeast nutrient I got which is said to contain: DAP, dead yeast, vitamins, magnesium and zinc.
Added so little because I read that such nutrient mixtures tend to rush the yeast and tire them quickly.
It has been 8 days. The fermantation is still going good. I have been shaking the bucket and degassing the mixture 2 times everyday.
For the last 2 days, when I stick my nose to the airlock I get that funky smell. I don't think it is turning into vinegar, and not certain if that is the famous rotten egg smell. But there is no visible contamination so I guess it is?
My question:
Should I ignore the smell and just keep going as I did.
Or should I add some of that yeast nutrient. Because of what I mentioned before, I am hesitant to do so.
But I also read that the cause of the smell might be the yeast getting stressed due to lack of nutrient.
(Seen a 5 years old video of you guys where you get the smell too. You just stir it away and go on. Sadly I am not as sublime.)
It's fine. Let it go :)
Thank you master 👍 @@CitySteadingBrews
Not a master...
I work nights and these videos after work are a treat
I like to see a huckleberry & Gooseberry mead. I had a juice drink that had the two mixed with honey and water. It was surprisingly good.
Maybe if we can ever get a supply of both.
It's been a moment since I was this early in the comments. Cheers and best of luck with your orange/lemon zesting...I'll be looking for the comments to go off the rails =)
Welcome back!
Thankfully, I haven't missed any@@CitySteadingBrews videos (I think). I have been lax in the comments, though. Why speak if I have nothing to contribute? Besides, you two say it better than I ever could lol. Happy Holidays or Merry Christmas (whichever you prefer to call it).
Looks amazing. I’m definitely planing to try this. Idea I just had for a variant: oak it with applewood.
I love this concept however i just started the video. I can't wait to see how this turns out! Thanks for the great content as usual!
This sounds pretty delicious. Can't wait to make a batch of my own. Happy Holidays and cheers🥃
Some pH probes require that you store the probe in a “pH probe storage solution” but those are for the expensive lab style pH probes. The one you two use do not need to be stored “wet”
Good to know, thank you. The instructions say nothing about it.
Idk about the tasty because we cant try it hahahaha, but the color is 100% on point. I would love a glass
Gonna try this one! Thanks again!
Amazing, was just thinking about how to do this a few days ago. New to brewing, only a couple of months in but will be attempting to make this soon.
I saw the name of this video of yours; "Whiskey Old Fashioned Mead"- & Thought, WTF? I'm in the process of making something OTW Cherry Smore Mead Basically cherries, marshmallow, Fluff, honey , cacao nibs, ginger... Haven't racked it for the 1st time yet. After watching this I'm thinking about adding some kinda whiskey to this after i get to the final racking, but I dunno, Smore Mead is lookin pretty good as it is right now...Can never get enough Mead so I'll have s more Mead lol!
Sounds good!
No bitters? lol This looks really tasty seeing that I love mead and Old Fashions
I've tried it both with and without, and I like both tbh. Adding bitters afterward in the glass seems better really.
Love your videos as always and it’s funny just started 2 batches of mead.
Vikings Blood and made a plain Mead and added an oak spiral just to see what it does with lemon zest.
Yes Brian I actually used lemon zest not orange lol
Also Ty for wild turkey 101 it’s my favorite
We really like making Old Fashioned drinks and I am tempted to make this. I'm not sure that the purists in the family will like this as an Old Fashioned but presented as an Old Fashioned flavored wine (mead) it might be a hit.
It's an old fashioned inspired mead as we said.
Yes, that's true. And it's a really good way of presenting it. Thanks again for another great recipe and presentation! @@CitySteadingBrews
Wait!!! What!!! Someone has a problem with fortified Mead. Please tell me that is just hype. Love mead in any form!!! Please continue to do your thing! Have a Merry Christmas!/Happy Holidays! Cheers from 🇨🇦!
A few have expressed their displeasure. Some said it's no longer mead.
@CitySteadingBrews I am on the side that a Sherry/Port is still a wine. A fortified wine but still a wine. So my question them team would be is a Metheglin, Acerglyn, etc still a mead for a purest. To each his own I guess. Enjoying the channel for quite a few years since before the name changes... love what you guys do..
Oh, some say anything but honey and water isn't mead too, lol.
*next video* *Brian holding up lemon zest* "This orange zest will add that extra layer of flavor we're looking for"
Thanks to y’all I finally pulled the trigger and started brewing, starting with some simple meads. First one started with a low specific gravity (1.086) and went completely dry. Second one I added some cherries and ended up overcorrecting, sweetening to 1.164 I think because a lot of volume was taken up by the cherries. Oh well, maybe 3rd time’s the charm? Thanks for the helpful videos though, they’ve been a blessing.
Sweetened to 1.164? Whoah... that's a LOT of sweetening.
@@CitySteadingBrews Yea the cherries were quite large, took up a little less than half a gallon of space. Somehow they only came out to 2.5 lbs. Was wondering if there are any shenanigans I can do in secondary to dilute it and let it keep going so it’s not super sweet at the end.
That's like 4-5 lbs of honey though.... didn't you taste as you added it?
Yes, you can dilute it.
3 lbs of honey, 2.5 lbs of cherries. Fermenter is only a gallon, so I didn’t have a gallon of water. Honey was local, and wasn’t nearly as sweet as other honey that I’m used to. Just assumed it was going to be less sweet as before. Will dilute and let it keep going in secondary and report back 👍
Even though it may be prohibitively expensive for this recipe, I make my old fashioneds with luxardo cherries, so I wonder how that would have changed the outcome here.
They say to store the PH meter with a solution to prevent one of the layers on the electrodes from drying out. Its possible for the electrode to be damaged if not kept with moisture from the proper solution. Because of the cost of these cheap metwrs, it may just be worth it to roll the dice and buy a new one rather than dealing with the headache
you guys should get your own labels and fancy up that bottling process :)
Would be awesome to see how you would make a finished product that you would gift.
We could possibly do that.
“I had a bad experience”
The Italian Job
Love this concept. Im a big burbon fan
Me too :)
Thank you so much for another amazing video!
Thanks for watching!
If you've never tried them, lexardo cherries are amazing!
Mhm, someone else recommended them too :)
I truly enjoy y’all videos have made a couple of your brews, but y’all are what got me started making mead really really enjoy it but I have to ask as a nerd. If your black cat is name Knox, do you have a white one named Lumos?😊
Nox as in Equinox which was the day we found him :)
Hey Brian. There was something you said in an older video and I was wondering if you've ever actually tried it. You said that you could use the lees from a previous brew as your starter for a new brew. And if it's something that you do know works I think it would make an interesting video. Probably using something you make frequently like your sweet red wine so you can use lees from the same brew that you're making.
We have tried it a few times but never had good results so we didn't promote the idea in a video.
@@CitySteadingBrewsI thought it might have been something like that since I only ever heard you say that in one video. Thank you so much for getting back to me.
With all those cherries you are making a Dr Pepper 🥴🫣😁
Next challenge... A tequila sunrise! LOL Instead of a Pyrex measuring cup, why not the baby sister to your pitcher. Long before I started watching your videos I had the 32 oz version on my Amazon wish list.
Not a bad idea!
You guys are AWESOME!
I’ve been watching for a while but I don’t comment often because… well, IPhone texting is a pain, and I hate negative comments.
In this case no negative required. NOBODY TALKED OVER THE OTHER 🎉
AND both of you were so fun to watch,.
I’m hoping to give this episode a high rating for repeatability.
Enjoyability- could exceed 10 if repeatability increases.
As soon as I can buy the needed gear I plan to make the store bought mead.
Thank for your great work!
Please tell me how you resolved the problem with your scale timing out. It happened to me on my first mead. Great video and will be on my list of to do's.
I googled the instructions... was actually pretty simple!
Yaaay, fortified Mead! Very interresting recipe!
Hope you enjoy