Honningbrew Mead (Elder Scrolls Cookbook) One Year Tasting - TWO VERSIONS!
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- Опубліковано 18 жов 2023
- Let's taste our one year aged Honningbrew Mead from the Elder Scrolls Cookbook.
Honningbrew Mead from The Elder Scrolls: The Official Cookbook: • Honningbrew Mead from ...
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Considering how you two are when you are stone cold sober, I would love to see you stewed. You guys are just so funny. I especially love Brian's expressions
I am decidedly less funny.
Yes, his expressions are hilarious
a couple of weeks I started brewing a pumpkin spiced mead!! used 2.4lbs of honey, 0.4lbs of dark brown sugar, 1.6oz of maple syrup, 12oz of pumpkin puree, 1/2oz of ginger, 1/2tsp of cinnamon, half an orange, dash of nutmeg, cloves, and vanilla, and 1/2tsp of nutrient and pectic enzymes. Its still in primary fermentation but the smell and the colour are out of this world. highly recommend the try!!
Great if you like pumpkin :)
Ooh, sounds good. How did it turn out?
The irony that I just finished watching your Honningbrew video just a few hours ago makes this upload a gem
This tasting was a blast to watch. I appreciate the sacrifice Brian made powering through it all, lol. Thank you for my morning laugh :)
Happy to help 🤪
My uncle made a Canadian wild Cherry wine in 1984... Gave me and my wife 2 gallons, 1 made with cherries and the other one made with seeds... Both felt like whiskey. Loved it. Both were made when I was under 5... Can't describe it. The love put into it probably increased the quality of the brew but I feel it's the best brew I've ever tasted even if I've brewed for over 25 years. Can't beat the elders.
Brian, your face while tasting this brew is priceless
Your reaction @ 4:49 almost had me cover my monitor with coffee from laughter. Tell us you don't like it without telling us you don't like it Brian. 🤣🤣🤣 (Also I too hate lavender. I also have allergic reactions to the scent of it as well so no lavender for me tyvm.)
I loved this!!! My Honningbrew batch surprised me. I followed the recipe exactly (except for letting fermentation finish) but did not like it but my brother-in-law said it was his favorite and my wife likes it.
Yes! Love you guys!
Brian looked like his Stamina regenerated 25% slower after he drank lmao
I understand you guys don't like looking back. I know I am not you guys but for my 1 year tests that I do I put a little vanilla envelope with what I did to it so I remember but I don't let my self look at it till after Cause especially if I want to replicate it or if its off by a little off I can consider like with this one tweek it to where I like it. Love your guys videos and content you guys started me on my home brewing journey and love how I can take what I have learned from you guys and apply it to my own journey. I made your Bannana wine but from your strawberry cider made my favorite flavor strawberry wine honestly it something that I only enjoy and that's fine more for me LOL. I know this is long but keep up the great work and love the content
Oh my!!! Thank you for the laugh this morning
always love it when there's surprise bubbly in the bottle =)
I love you guys! I had been wanting to make mead for years and yall's channel with its massive library of information has motivated me to start brewing! Right now I have a basic mead, cider, and wine going and I am so excited for them to finish, and of course I followed all of the rules with packet thwacking, bejeesus shaking, and colored bucket sanitization. My first big project will be probably be an oaked banana mead so we will see how that goes. Anyway thank yall for having a commitment to the hobby and inspiring people like me.
-Dalton from Oklahoma🙂
When I think of lavender, I think of a time I had it in ice cream; it was delicious, although I did not expect it to be. It might be that lavender (vs other flowers that have been used to enhance a cocktail or liquor) needs a fat (like dairy) to mellow its flavor and does not translate well in straight alcohol. (like a wine.) At least we know, and you've saved us some honey! Thanks for the video.
So maybe a little in an Irish Coffee might be nice.
😂 I've never seen Brian struggle so much not to just spit something out! 😂
I got sick of all my stalls and for some reason only half of my brews coming out clear, so I have some champagne yeast coming in the mail saturday.
Hope that solves some problems.
If not, back to the bread yeast!
You guys really improve the quality of my life. Thank you again
Hey there, I've done 2 meads with champagne yeast now - a 1 gallon and a 5 gallon. The 1 gallon stalled, I'd say, around the 15% mark? But the 5 gallon is still going (according to effect on me, I'd say it's around the 18% mark now?). I will say you want it to be above 20 degrees C - er, 60F - to start but my 5 gallon dropped to 15 degrees C once it was going (good layer of lease at the bottom)- 59F - and carried on quite happily. I've just tried to get a new 5 gallon going at 15C but 2 days and nothing happened. I've put my heating on to 20C and it's started. Hope this helps somehow!
You can read The Glencairn Glass on the clear one and really have to try / imagine it on the other.
I love your alls channel and have been curious about brewing and mostly scared, it's been a few weeks and we followed one of your alls video for a simple apple cider. Just taste tested and super happy. Ima let it sit for another week to make sure it's not still alive and then carbonate it in bottles to sit till Christmas. You all make this super easy and can't wait to try making mead next
Congrats!
I've been waiting for this
YES ...just for S&G. my fav
Lavender to me makes everything taste like laundery detergent every single time
So true lol. There’s only one thing lavender I like and it’s a lavender kombucha by everlasting ferments
Just purchased 40 lb of honey, gonna need to decide on a receipe soon. Will be my first 5 gallon batch of mead. So far I think the bochet mead was by far my favorite. Thanks for showing us how to do that. And BTW, I love your D&D shirt!. Started playing 2 months ago and I am already playing in 2 campaigns and DMing one ;) I missed that, 20 years without playing and now I can't get enough ;)
It's addictive for sure!
Thankfully honey doesn't spoil. You have time :)
Have you ever done a sweet blackberry wine? I searched your videos and didn't see one. There is a local winery, near me, that does a summer time short run, version that is amazing. Just a suggestion to see what you can come up with. Love the videos. You guys make me want to make more wines/meads every year. Thanks.
We have not. Maybe when the season comes and we can get enough :)
You guys are great 😅 please keep up the great work
Thank you!! 😁
Lavender can become a little bitter especially if a little too much is used. I learned this just recently.
I've started my hiney mead been going for a few days now need to check on 1st Nov for test
Ive used Lavanderhoney once and it made the flavour a lot more present without overdoing it at the same time. while more expensive, its also a better tatste in my opinion, no bitterness at all which ive personally tatsed when using lavander during secondary
I had purchased some food grade lavender not all that long ago to make tea. I made tea and could not drink it. I could not get past that it smelled like laundry detergent. I do like the smell of lavender though.
Same. I like the smell :)
Hello CSB Been following you for awhile not. never commented but I love you're channel. its so helpful thank you for all the info you put out there. I have a qq and possible request. With the season were in have you ever done or could you do a pumpkin spice mead?
We likely won't use pumpkin, but the spices have been done at least once and we have more of that type coming. ua-cam.com/video/oYUzoFc5Pck/v-deo.htmlsi=JoCCktLCHK_Gq3q2
Make a Burch beer carbonated brew
Darika: I like it
Brian: Good
Silent Brian: For you
Brian kills me with them faces. 🤣 😂
Derica doing the Swirl !
I would like to request making a historic wine like Claret, or even Roman, Greek wines, maybe an Egyptian beer? I'm a history nerd and would love to see it returned from the dead. :)
I could look into that. :)
I’ve only ever broken one Glencaren glass… it had been dropped multiple times, and not been treated well before it ever broke… I seem to recall that something got dropped on it while it was in the sink. You would need to weigh the salt out for an accurate measurement
We made lavender fudge once. Some people loved it and some thought it tasted like soap (depending on childhood experiences...) Not sure lavender in any beverage would work for me. Guess I ate a lot of soap
My theory on the carbonation is that you have yet to roll a nat 20 for it.
Could be!
Hahaha. I'm about to turn on Skyrim and this pops up.
Hey you two! I love your vids, and they helped me get started on my homebrewing journey! When you store your mead do you lay your bottles down or let them stand them up? I heard from my father that you lay them down to prevent corks from rotting, but I’m not entirely sure if that is really an issue, also I’d like to prevent any sediment that may have settled from being disturbed by moving the bottle. Got any advice?
We don't use corks... so we leave them standing. Sediment will happen. The best you can do is wait to bottle until it's mostly fallen out, then bottle. There will still be some, but if you pour carefully, it's really not much of a problem.
Storing the bottles on their side really is best. I let my brews fully clear before bottling and always store sideways. If you use cork, and do not store the bottles on their side, you run the risk of the cork drying and allowing air into the bottle and after some time you will end up with vinager rather than alcohol. You can always rotate the bottles in storage by 1/4 turn every year. I have heard of some really high end wine racks that can do that automatically to help with any sediment for very expensive wine that is very old.
yall should do a video on all the brewing terms if yall dont have one that could be a good us for some ppl new so we understand more stuff when we look it up online and might help new ppl
ua-cam.com/video/ck175YXnwrw/v-deo.htmlsi=QIcbhQqyR7y5tWvZ
I'm scratching my head on the 0.994 becoming carbonated.
It only takes 2 points to carbonate.
Hi, another great vid. A quick question... I would like to pick both of your brains.. have you ever used a banana or two mashed up and added at the fermentation stage? For what an old recipe book- Boots Book of Home Wine and Beermaking ( UK Chermist chain) says gives 'body to the finished wine'.
Tbf this is a book from the 1980's, I have just started making wines from fruit again...thanks to seeing your videos.
I haven't seen any of your recipes or vids where you do use bananas as an 'additive'. Have I missed a video where you both have done this or have you ever even heard of it being done? Thanks and keep up the great work. 😀
Ok. The issue is that bananas are starchy so you need amylase to convert their starches to sugars. As for adding body... well, maybe? But so does honey and sugar. I know of a very few people who add bananas to brews but to me... not really doing much.
@@CitySteadingBrews A big thank you 👍😁.
Taking easy steps at the mo'. AND listen to, take in, and learn all I can from experienced people ( and excellent teachers/presenters)
Anyway, I've got all the equipment now.
I remember demijohns being a few £'s, WOW, not now, ha ha!!
Cannot find a TRBOS over here...so a GIPCOS it will be
(a Greenish Ikea Plastic Container Of Sanitization)...Yeah, well, one tries 😁.
I'm going to make/attempt a fruit mead, following exactly your 'recipes/methods' just to get me going again. .... probably using cherries or strawbs. (sanitization will be my mantra!). Then keep trying more and more until my experience and confidence grows.
I did consider, trying later on, when I have gained some experience, Golden Syrup as the base sugar, so not a mead...because I love Golden Syrup, that simple.
However, as much as I like the taste of G.S., I can only find 1 ( yes only 1) example/attempt on the internet. I think that this could be a sign that it does not work that well.
The one attempt...the maker said it was very much lacking body and surprisingly low in alcohol although he did say he used a yeast that would ferment out to a highish alc %
Maybe if you feel a change from honey & sugar you may want to attempt Golden Syrup?
Honestly, ha ha, I'm not trying to set you up.
Anyway, baby steps first...get used to a procedure and a comfortable system before I get 'brave'.
I thought I was the only one that shortened it to S&Gs!
I shorten it to 'shiggles'
How many optometrists does it take to change a light bulb?
One...or two...
I love your content ❤ i even startet to make mead myself.
I may have a question: After 4months of starting fermentation i took my mead of the yeast and then put the suggested amount of potassium disulfite in it.
After 3weeks in the cellar it started to clear but now there are white particles floating on the top of the brew. I dont think its mold because its a loose pulvery substance. (I think its from the potassium disulfite its the first time i used it)
I will be thankful if somebody can help me ❤ and i love you guys
Sorry, not much help there, we never use that stuff.
@@CitySteadingBrews thank you regardless 😌👍🏻
I tried the Skyrim Meads my own way... I hate to say it, but the only one I could stand was the BlackBriar mead.
I really do not like Ginger, or Juniper.
It would be great if you sold the glencairn glasses with your logo on them like your steelers wine glasses
Stemlesd
We would have to find a supplier to make them.
Question not related to this video. If I add pectin enzyme after fermentation is completed, will it still clear out a brew?
If there was pectin.
There are products out there I think you two might appreciate: lavender gum and cardamom gum. I've tried both, and greatly prefer the cardamom gum, myself.
Choward's. Good stuff. I prefer their lavender candy to gum, though.
Hi there, I'm being cheeky coming here and asking this but I would love some advise. If someone has the time to answer I'd be very grateful. Here we go: I'm doing a fresh fruit (3 weeks) then dry fruit (4 weeks) mead. The dry fruit has been in now for 4 weeks and it's still fermenting. Which is cool, I've got time, but I'm starting to get concerned the fruit might start to, er, degrade? Or something? It's all still floating on top and bubbles are still appearing - and I mean a lot of bubbles in the mead. Should I rack now to get it off the fruit? Or will it be fine (I'm worrying about nothing) and leave it till it stops fermenting? Oh, and I swirl it every day to make sure all the fruit at the top is soaked - just in case that matters - and it's 5 gallons. Thank you!
Just keep the fruit wet and it's fine.
@@CitySteadingBrews Thank you!!! 😁👍
Do you have a recipe book...? I know Im not alone that I love watching your videos but would love to get a recipe for the pomergranet chocolate
Not yet :)
It's all in the video and description.
Hey I love your guy's channel it has gotten me in to the hobby and I quite enjoy it but I was wondering if you guys have or would make a native american wojapi mead I am shure it would be a perfect summer time mead
Currently I started one for my wife with 18.5 ounces of wojapi and 2 lbs of wild flower south dakota honey and got a starting gravity of 1.096 and used QA23 and 1.5g fermaid 0 I plan on maby adding more honey later but I didn't want to over stress the yeast any recommendations?
We have made many berry meads so it's essentially the same thing.
Yes and no you guys did do an awesome berry mead but the tipe of berries is very different and cooking them and reducing the waters out will bring the Sugars out changeing the flavors drastically and gives you more Concentrated sugars and less unwanted water saying its the same is like saying your Javanero pineapple is the same as your jalapeno mango
Is it possible to do a Valerian root mead?
I've not researched it...
I’ve just started a tomato wine 7 days ago hydrometer 66/180 now it’s gone below 1.00 to 990 what does this mean
What is 66/180?
On the UA-cam channel Tasting History with Max Miller, he made a Black Mead from an old recipe from France. I thought you might find it interesting
Saw it.
@@CitySteadingBrews I would worry about scorching the honey
@@fyrekrystaal27 bocheting is literally cooking the honey.
i picked up a book to keep up with the mrads i make turn out but one of the things it asking is varietal what is that
Varietal means type of fruit, or honey or whatnot.
ok thx @@CitySteadingBrews
💛👍
Derica! + Brian! - Cilandro preferences? 🙂
We both like cilantro...
Do u still have the nettle mead?
Nope.
It's al S&G's until someone G&S's haha ;)
My taste tends to side with Brian's... so his hard to read poker face forced me to watch the entire episode to find out whether I should age this one.
LOL
What about using a salt and water solution
Sure.
Definitely not my kinda mead. I'm with Brian...lavender is for soap and candles! 😂
Yes, do be careful of Glencairn. They not only break, they can explode like a glass hand grenade. Dropped one on my granite countertop from the cupboard, had to go to the hospital to get glass out of my eye. But? In an odd twist, I saw a Whiskey Tribe video where one was accidentally dropped from a second story balcony onto concrete...the base had a chip but it survived. Go figure...
Yeah. The weird configuration of them makes dripping them unpredictable.
I'm allergic to lavender. First I will sneeze then the coughing starts then my throat starts to close then . . . so, ya, I don't like lavender either.
I think you two should start writing down what you scored and why and then put it in an envelope and then open the envelope after your blind taste to compare notes.
We don't do blind tests on these. The discussion is more valuable.
@@CitySteadingBrews I didn't mean blind test I mean blind taste. As in you don't intentionally look up what you said before you taste it. I only bring it up because there is a lot of "I don't remember's" and sometimes you'll jump to a conclusion based on information that wasn't accurate to what you said previously. Only really stands out when you binge watch your episodes with year one tasting immediately after year zero tasting. The envelope idea was mostly for on camera conciseness.
Taste like soap 🧼 haha!
The lavender would be a turn off for me also.
Brian must just be a Black-Briar Mead person. ;)
Wasn't a huge fan of that one either.
Dungeons and Dragons!!!
Seems like you wouldn't like North East IPA. Am I right? If so, I wouldn't like that beverage either. From your description, it feels like it.
Not a huge hops fan.
Well, won't be making that one :)
😫🤪🥂
More Gooder .
Most goodest.
Soapy mess
Most betterer 😂 I just love watching you guys! Can we be friends?
We're not?