Sea Salt Mead with Raspberry and Hops | A Gose-inspired hydromel collab with Clocks and Colours
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- Опубліковано 26 сер 2024
- We set out to determine the best route for a gose-style session mead sour - in collaboration with our friends from Clocks and Colours. Inspired by the sea, this hydromel has sea salt, raspberry puree, Tupelo honey, Pacific Jade hops, and Philly Sour yeast. This is the first in what will become a series of experiments into creating meads with Philly Sour, as well as exploring the premise of a salty session mead. Are you wanting to learn how to make mead at home? You're in the right place!
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So much education hidden behind the mask of such a simple premise. Thank you for not glossing over the speedbumps you experienced!
This really was a step closer to soup. Thank you 😎👌 looking forward to the ramen braggot episode 👏
In time, padawan. In time.
I like that you do a taste at the end and not just the brew and that's that
I wouldn’t leave ya hanging like that! 👍
The thing I love about smaller channels is that they will have much more interesting sponsors! I'm so tired of all youtubers being sponsored by the same brands with massive marketing budgets, and it's really cool to see more interesting and genuine brands showing up in the channels I follow :)
I appreciate that feedback! We try to only work with sponsors who we can make part of the show. And I will say Clocks and Colours was an absolute dream to work with. And their jewelry is badass too.
I love Gose brews.
Philly sour is outcompeted by any saccharomyces yeast. You can just make a starter of 1118 and after few days of fermentation with Philly pitch the champagne yeast when it is sour to your taste. I did this for my sour saison beer ( I used Belle Saison yeast in my case) and it worked like wonders.
Interesting project, thanks for sharing!
While this is true, it doesn’t guarantee an exact pH. I would rather do a kettle sour to ensure that the pH is exactly where I want it. :)
there is a beer in canada maritimes that is brewed with sea water and there is one in spain too.
This is one combination i really did not expect :D Sounds weirdly interesting and is something i would taste test but am yet not willing to try to make a whole brew myself. Thanks and cheers!
Might add lactose in a future attempt just for grins. It is an interesting brew for sure!
I thought you were talking about the rings and drink for a sec
Made a raspberry sour beer recently with the Philly Sour yeast that turned out great! Excited to try it in a mead
Just keep an eye on pH! The stuff goes wild with honey!
I made a porter with oyster
How was it?
New to brewing, can you explain why you didn't "stabilize" prior to backsweetening and adding the puree?
Working on a Gose inspired waterless watermelon mead.
The silver and turquoise is really nice. Reminds me of the work traditional to Dine craftsmen. I didn't know the salt and corrinder were traditional to Gose, I thought it was only the souring and fruiting. But, happy to see you work salt in finally! I know you've wanted to do this in a mead for a while, so congrats!!
My gut says for the salt, secondary would probably be better if only because serious salinity will inhibit yeast growth and health based on what I have read. Granted, there is a super old (and sort of disgusting) wine recipe I think from Pliny the Elder that says to add salt to a wine recipe, so maybe I'm dumb here. That same recipe also instructs the reader to add marble dust, so there's that too.
The jewelry is top notch!
I think my next foray into salt will be a salted caramel bochet… We will see how that goes (gose?)!
@@DointheMost I"ve been thinking of a similar thing! It defintiely seems fun!
@@johnburke8337 Well if you get it started before I do, send notes!
@@DointheMost No doubt! I should sort out my discord mess and join you guys there lol
Marble dust 😂
the "playing card" cameos are inspired....real stroke there man......great idea.....
Haha thanks. I wondered when someone would mention it.
Great video as always. I will try someting similar soon. Thx for sharing
Happy brewing!
You don't need to stabilize the EC1118 in a session? Would have figured the puree and honey would have kicked off fermentation again.
There's a lower third that makes note of this - the keg was going right into my keezer at 37F after backsweetening, so no concerns around stabilizing. The raspberry puree did ferment as intended.
So, I didn’t realize you could brew in metal. Stainless steel, I presume?
Two words: Viking Gatorade.
Did you make the vid on how to develop your recipe?
Well I had the opposite experience using philly sour; if you pressure ferment with philly sour you will kill the acid production but get a nice pleasant fruity flavor
That’s an interesting result! What do you think pressure fermentation did to cause that?
Can’t speak to why pressure fermentation reduces acidity, but I know people do it to reduce diacetyl production in lagers so they can ferment faster and closer to room temperature.
I think its just the yeast strain but I'm not sure
I REALLY want to try this!! I don't have a keg tho😭
This would be tough to pull off without a keg system. That backsweetening honey does a ton for the flavor profile!
If you added campagne yeast how where you able to back sweeten at 7ish abv without fermentation starting back up? Did you pasteurize?
Sorry I missed this comment, but keeping it super cold in the Keezer prevents refermentation for the most part. If you were going to leave it at room temperature it would need to be backsweetened with a nonfermentable sweetener before bottle conditioning..
"What kind of salt is this?"
"It's sea salt."
"How do you know it's sea salt?"
"Well, we're looking at it right now."
Ethanol boils at 170 F, so a full boil might not be desired in the v2… you might lose some of the work the yeast has done thus far. Yeast dies at 140F, so I’d shoot to bring it about 140-160 and maintain for a short while to kill all the Philly sour.
In my experience Philly sour produces lactic acid quite a bit quicker than it brings down the gravity, so I wouldn’t be concerned about that at all. Even losing 1% ABV wouldn’t hurt my feelings.
As someone who lives in a country that isn't big on flower varietal honey, would a late summer honey be a decent substitute?
The reason I love Tupelo is because it’s big and bold, and has lots of candy notes to it. So I think you’re right that a later harvest, darker honey might be a good replacement. Maybe even putting just a little bit of your honey through a bochet process to get some caramel elements in there.
@@DointheMost cool! Think I'm gonna go buy some gose beer now to see if I wanna do this 👌
Anyone else read GOOSE mead?
Anna said this would happen. Maybe I should've named it Untitled Gose Mead.
@@DointheMost hey man, if you still haven't printed the bottle labels, I ain't gonna stop you!
You said one can raspberry puree but wrote 3# on the screen.... Clarify.
Unless you do after 3.33
It’s a 3# can of raspberry purée.
did kinda figure that.... Eventually.. then felt silly. LoL
Sorry but gose it my least favorite beer type
It’s definitely not at the top of my list - but still better than that historical “cock ale” we brewed last year!