How to Make Coffee Mead
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- Опубліковано 4 лис 2024
- How to Make Coffee Mead. I love coffee, and I make a lot of mead... let's combine them! It's called a coffeemel, or coffeamel, but I really think coffee mead just makes more sense. It sounds simple at first too, but, there's a lot to think about here. What kind of coffee? How is it brewed? When do you add it? All these questions factor into making a coffee mead, as well as what kind of honey? How much honey? What yeast? We present our recipes in a simple to understand format, but there's a lot of choices already made that have a huge impact on the final product. If you're new to making mead, I suggest sticking with a known recipe to understand the basics before inventing your own style of mead!
Part 2: • Coffeemel Update - Wha...
Part 3: • Coffemel, Part 3, It's...
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Some links to items used in the Video:
My new, more accurate scale: amzn.to/35ZPZJi
Lalvin 71B Yeast: amzn.to/2TEmgCS
Sweet Squeeze Honey: city-steading.c...
1 gallon Carboy: amzn.to/2CygpVx
Airlock: amzn.to/2sBeoDw
Self stirring cup: amzn.to/2R0YMGy
TRBOS (sanitization bucket): amzn.to/2VZpQGC
Star San: amzn.to/2RTlqBX
Hydrometer: amzn.to/2Dj8oWd
Graduated Cylinder: amzn.to/2TYgmJO
Baster: amzn.to/2DlIu4b
Man Made Mead's Video on Coffee Mead: • Video
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“Another Mouthful of Mead” is the title of my folk album.
Nordic hits 111AD
You and man made mead are the only mead channels I watch regularly. Two very different brewers teaching me how to brew better
I just bottled my first coffee mead! Followed your recipe and wow, what flavours, what colour! This thing is INTENSE. Ended at 1.020 (stayed like that for the last month). Very different from my other meads, but a real treat. If you like coffee don't hesitate to make this. Thanks guys!
Thank you, thank you, thank you for repeating yourself over and over and over, the physical and thought proces you have while making your mead. I'm just getting into it and I'm binging your videos. Every explanation helps reinforce the knowledge I'm gaining.
You’re welcome! We are here to teach.
Thanx for the link on Honey! Got a gallon in the Cart. As soon as my Fast Mead is finished (hopefully by 04FEB...) I will delve further into this recipe and give it a try! Being a former Battleship Sailor..... well, Coffee is my Friend. Thank you for these videos! Looking forward to the Rack & Taste in 6 weeks.
I made this one, only change was that I used store bought cold brew. It’s called Stök brand extra dark. So far it’s five months old and I’ve stayed out of it. I’m going to drink a bottle here in a month and I’m very excited. I did have about a half bottle that I drank when I bottled it and it was very intense. Very coffee.
Made 1 US gallon of this and bottled it about 2 weeks ago in 12oz bottles, I'm down to 2 left because everyone loved it! Gotta do a double batch now!
Man made mead has good information as well as cs brews. Rock on thanks to both channels.
i have seen some of your videos thanks to my hubby and now i'm experimenting with any kind of fermentation i can find. the most entertaining part for me are the innovative recipes as much as the catchphrases like 'brian feels the need to rant'. always puts a smile on my face. my latest mead recipe, elderflower freshly plucked out of nature, orangeblossom and orangezeste.
Sounds lovely! Thank you for watching!
I have a traveler coworker from the Philippines who brought me some coffee from her province. I just made some cold brew with it and will try making this with some local honey here, poetic bridging between her two homes in a bottle. Thanks for the ideas!!!
7:16 my first mead was my own experiment and it was awesome, 2 oranges and a whole container of food city cinnamon sticks, racked after a month and aged for another 5 months to perfection
Mmmmmm now you got me thinking chocolate coffee mead or wine...you guys are the best.. Thanks for all you do!😄
We did a chocolate cherry mead a while back.
@@CitySteadingBrews I just watched the 3 videos on the cherry chocolate mead and now I have a new project!😂😂😂
Thank you for the info!
Hi Brian, and Erka, this is, Ramon M iguel,thank you bery much, for your excellet way of teaching to make wines, and more, you make easy and fun, keep on, we need you,and love you,GOD bless you, with love, peace, good health, success and prosperitr 🙏👍😀❤️
Just found this video, and I thought I would chime in as a former barista. Cold brew has another advantage that you inadvertently took advantage of: oils, or the lack thereof. Brewing coffee with hot water extracts a lot of the oils from the bean, and you absolutely want that with hot coffee, because it provides a lot of flavor. Cold brew doesn't extract the oils, simply because it isn't hot enough to. I'm sure you could use hot brewed coffee in mead, but you run the chance of the oils going rancid, and then you'll just end up with sweetened stale coffee. Something that might be fun would be to experiment with different roasts. A dark roast is going to give you a lot of your heavy flavors, such as oak, leather, and tobacco. A light roast might give you lighter flavors such as berries or citrus. A dark roast cold brew mead with either some maple or dried cherries might bring out some interesting flavors.
I made one of these over a year ago (11/2018). The only things I did different was, I used Lalvin D47 and I added a split vanilla bean in secondary. Tastes great as cold brew and I even like to add steamed milk for a mead-latte. I can't wait to hear if the 71B adds any complexity.
You up for some UA-cam awards with your fellow UA-cam mead makers. I made my votes. Good luck.
Thank you! I just learned about it all. Made a post on our Community page about it.
I literally just started learning about mead within the past two weeks, and have thoroughly enjoyed learning from your videos. Very engaging, thought out, and high quality videos. Much appreciated.
Why thank you!
i need to coment, i love you guys and always see your videos for relaxing time, 3 years ago i say lets brew some mead and when was finish my brother and i get soo drunk and happy with the result all was wild and i made too much for both and after i experiment new flavours. after that i search and im here keep watching you for that time
this will def be my next creation!
New to the channel-! Love the energy and the vibes...and don't waste mouthfuls.
Your channel name must be Make mead with love, really appreciate the way you make things easier.
Thanks! Very helpful.
Been seeing coffee in a lot of mead videos thanks for your video.
Hi Brian and Derica. Speaking of the mesmerizing bubbling of the airlock, I just got a couple of the S-shaped bubblers to use instead of the two piece bubblers. Sounds great, looks fun, but there is a fine foam forming on top of the holey cap. No foam in the neck of my bottles, none on top of my headspace, just little bubbles coming up the inside of the bottle. Oh, this is the Sweet Red wine - the one I asked about a few days ago because it has “naturally occurring” sulfites from the grapes, and I started it about 16 hours ago, foam visible on top of the bubbler after about 8 hours. StarSan water is in the air lock.
Here’s the numbers for my two 1/2 gallon fermentations (testing one with and one without added sugar).
Sweet Red Orig spgr - 1.130
1 tsp _Fleischmann’s bread yeast (oops - was thinking gallon measurements not 1/2)
12 oz white sugar
Dry Orig spgr: 1.066
1/2 tsp bread yeast
Both are bubbling happily, and both have the little pile of foam on top. I suspect this isn’t anything to worry about, but I trust your opinions so I thought I’d run it by you.
Thanks for the excellent information on your channels and for being the wonderful people you are 😊
What is the question then?
I recently made an oatmeal coffee stout using an oatmeal stout recipe I've used many times over the years. I decided I wanted something more, so I thought about adding coffee. I finally decided to use espresso beans, kakao nibs, and vanilla bean to get the flavor profile I wanted. I put the whole beans, nibs, and vanilla bean in a vacuum sealed bag with vodka, beat it like a redheaded stepchild with a rolling pin, let it extract for a few hours and then dumped all of that into the wort at flame out. I left it all in during fermentation. It turned out really good.
On another note: I've never used somebody else's recipe. I've always come up with my own, and I've never made an awful brew.
I used Chocolate Macadamia Nut Coffee for a coffee mead. It is a smooth medium coffee and turned out GREAT!
I'm having fun with your videos about making Mead guys, I'm going to start with this project now in the first week of August, I bought all the stuff including Big Bucket of Sanitation but mine is "The big black bucket of sanitation"
Both you and Man Made Mead have come with back to back videos on meads that look so interesting.
We did a cyser a while back too: ua-cam.com/video/k3HrNV9SHow/v-deo.html
I didn't think this was possible... My life is changed for the better now!!!
Started this today! Used 100g of locally roasted coffee beans roasted right here in Nottingham UK, smells amazing and tastes great! Can't wait to sample the finished product! Hydrometer reading was 1.110, so could be nice and strong!
just started this the other day using your recipe and used the Fiji water (not a fan of plastic) but mostly because I do not trust our tap down here in SoFlo, 4 days in and it's already very VERY active. thanks for the recipe can't wait to try it!
I made a Coffee Mead a long time ago now, but wow was that a drink!!! One bottle was left for about 2 years and that one was even BETTER!!!!!!!!!
thanks for all you do
I ended up doing a coffee blossom traditional that I added coffee beans into conditioning. After racking off the beans the brew was aged over toasted French oak spirals. SG1.130~1.012FG. Considered adding toasted cacao nibs for a mocha but decided against it. I’ve learned a lot from your videos and I’m looking forward to see what you got in the future!
wondering how adding beans in conditioning turned out instead of cold brew in primary?
Ooo I have just the coffee in mind for this when we have made our first few batches. It may turn out that I have my batch and my husband makes his own cause he’s stuck on following what a friend told him to do which includes hot water and the manufactured yeast nutrients which watching your videos and other I don’t really want to use. Soo we will see. 😋 thank you for the ideas and tips!
I Like your videos and learned a lot from them. If you like tea, I found a recipe online for tea wine from homebrew talks and it turns out fantastic! I would say it’s one of my best ones I made. I have a 6 gallon batch that I back sweetened with honey, can’t wait to try it. I might do this next since I like coffee! If you are interested I can send you the link to the recipe or even my recipe steps.
Glad this channel is still active. It's depressing seeing all the good fermenting videos being 5 years old or so
Thanks!
Now the smartass in me has to come out...
So you’re saying... 1) none of our videos are good and 2) fermenting needs to have regular updating? It’s a 10,000 year old hobby.
Just teasing.
Imade some a few months back...and I DID make my own coffee mead recipe...I couldn't drink it cuz coffee makes me sick so I made it for my coffee hound mom and sister...i did try some...so aromatic and smooth...was great but couldn't drink more than a little cups worth.
I personally do use chemicals when brewing and do things different from you guys but that's never made me feel you were doing it the "wrong way" or anything like that, I really respect your methods and love your channel. I do wonder why you guys don't reuse your Yeast though. I've heard a lot of great things from the no chemicals guys about reusing and basically generating their own Yeast strains just by dumping more honey and water onto their sediment and yeast after racking and starting their next mead that way without extra yeast. Also, if you ever do attempt another nutrient experiment I'd really recommend avoiding fermaid, Wyeast's nutrient has tons of minerals ect and there is some evidence that pure dap can cause ammonia to be formed by the excess nitrogen. I have to say though, I really like your natural style!
Looking forward to this one. Good thing I have enough fermentation jugs to begin with a few different things. I do love my coffee. I will be replicating this recipe verbatim. I will check out the Man Made Mead channel as well, thanks for the tip Brian and Derica. This will be in the first three I begin with.
I'm brewing two one gallons of coffee mead batches right now. When cold brewing coffee might I suggest using a brew bag. :-) Cost $3 and it is reusable. Also no mess and no need for further filtering. I used 2.5 pounds of clover honey per gallon and Lelvin EC-1118. OG was 1.090 and in secondary I'll be adding a vanilla bean. :-)
I was thinking of doing this style earlier today.
I need to try this
Oh, I will be making this! Probably, this weekend.
Fiji water is absolutely delicious! I don't know if I would brew with it because it is so pricey but I love drinking it plain!
Quick question, I'd love to make a coffee mead and I have Lavazza Espresso which is amazing. Do you recommend a certain amount of it, cold brew, so it doesn't overpower everything else like the honey? And what kind of honey would you recommend? I get wildflower from my father in law's apiary, I buy them from him, and his bees honey tastes very lovely. Thanks again for the amazing content.
Fruit in coffee....guwwhhh. I watched Man Made Mead's videos and a few others as well on coffee meads (I do like your videos a bit more, but he has some interesting info too). The main take aways I found were: cold brew coffee and a portion of a stronger flavor honey. I used 1 gallon of cold brew with 2lb local wildflower honey and 1lb star thistle honey. Somehow I got an OG of 1.14 and as of 1/1 it went to 1.008 and is finishing (second rack). I did use some of the cold brew to hydrate the yeast as well. I did notice mine hasn't really cleared much (rich dark coffee color, but a bit cloudy) though for some reason.
Buckwheat honey would be good
NEXT. PROJECT. DECIDED!!! Thank you for doing this!
I started my coffee-mel 2 weeks ago, bubbling along! I used the same beans, cold brewed, and 3 pounds of clover honey. The other differences: I used champagne yeast (to quote Brian: "because that is what I had!") And I added 1oz of raisins.
Debating putting just a little almond extract in the finished brew. Testing will commence!
Made this today and OG was spot on 1.122! Excited to follow along with this one. Thanks guys!
You are the Adam Savage of brewing
Everyone is only talking about the mead, which is important, but I'm going to take a moment to send some appreciation for your doctor who shirt. Love me some doctor who. That's for the amazing coffee mead video.
Love what you two do. I just finished bottling habanero capsicumel (which seems to have been a resounding success) and, as a coffee lover like Brian, this is my next project. I'm so looking forward to the results!
Another mead I can get behind. Love me some coffee in the morning and mead in the evening. Sounds like a perfect combination to me. I am going to make this along with you. I just read a way to get better filtering and less sludge at the bottom of your cold brew. Use a regular coffee filter in a fine mesh strainer and slowly pour it through that. I am going to do that with my cold brew and will let you know how it turned out. I am going to use the same amount of honey as well as the same yeast so it will be real close to the same recipe.
I did that... three times.
@@CitySteadingBrews ah gotcha. I didn't catch how you filtered it.
@@CitySteadingBrews seelite
Thank you both for being my mentors as I am now living a life of endless bloop bloop bloop of my airlocks. My favorite so far is my elderberry pear cyser. I keep four, six gallon carboys blooping... I have been getting 17% ABV at about ten weeks. Smiling, George.
I’m about two weeks in on a half gallon of French press coffee with 3.5 cups of sugar with a wine yeast. Would this qualify as a wine, mead, weird amalgamation, etc? Love your videos by the way, you guys got me started about three weeks ago and I’m really enjoying it.
Wine
I love this concept
We've started in Year Two of our mead making adventure. Coffeemel is on the list - maybe in a week (just did 5gal of Pomegranate M2E). Thanks for the tips.
I just bought some Death Wish dark roast coffee. This is my next wine.
Hiya,
A noob question. ;)
Can it be dune with instant coffee as well from jar in the shops and with sugar?
Thank You.
A Marry Christmas to you both.
Are you kidding! Brings a whole new meaning to Coffee Coffee Buzz Buzz!
Hello Brian and Derica. Love your vids, long time viewer first time commenting. Was wondering, do you have any suggestions on how to clean an airlock that has had the foam from a brew rise up into it. Has happened to me a couple times now. First two times I just threw them out and bought new airlocks, but with my recent batch of black cherry cranberry wine it has happened again. While cheap, i dont really want to keep wasting airlocks. Thanks so much in advance.
Hot water, soap, and a bottle brush normally do the trick.
Dnt know why i didn't think of a bottle brush. Probably because the ones i own are not small enough or flexible enough. After reading this I looked some up and found some that should work. Thanks so much.
Love your videos. Interesting enough earlier this year in May I made a coffee mead. It took nearly a week and a half before my yeasties started their job. I was thinking it was the oils in the coffee that retarded the yeast slightly. It turned out AMAZING though, very much reminded me more of an fall harvest cider than actual coffee
Nice Man Made Mead shout out!
This is my next mead
This is definitely on my list of experimental mead recipes. any thought of trying to make a mocha latte flavored mead? :) thanks for sharing. I am getting lots of good fermentation information from your channel.
Coco nibs and vanilla bean
@@borttorbbq2556 thanks for that! How much vanilla bean?
I started making this mead five days ago. I followed recipe. As of yet, no action or bubbles. This has never happened before. Could I have used bad yeast? Should I add more yeast to try and get it started. Can’t wait to try this. Thanks and love your videos.
I think it might be time to add more yeast, yes. I would add yeast from a different packet and perhaps even a different lot.
LOL thanks for the quick response. Right after I sent this message I happened to walk by this bottle. Guess what?? It is bubbly and I have airlock activity. I guess it got tired of me staring at it! Thanks again.
I started a batch last night of cherry jalapeno wine. 3lbs sweet dark cherries 1 jalapeno 1/2 gal of tart cherry juice 3/4 gal of water. Had about 2gal liquid used 6 pounds of sugar. yeast is D47 and one medium sized jalapeno. I want a nice balance and I'm afraid I may need more jalapeno. Will it get more potent with time and if need be can I add another later?
do you have any guidance on adjusting this recipe to work with sugar as the fermentable?
is achieving the same starting gravity enough? or are there other considerations?
there are other coffee wine recipes out there but mostly begin by boiling the coffee to death or using instant coffee.
I'll probably use this exact recipe at some stage but I need time because all my bees died and need to reestablish my colony
Shoot for the same og and it will be fine. Boiling coffee is nasty!
The bubbling of an airlock is actually fun to watch.. Lol
I been wanting to try a coffeemel. Thanks for sharing. Doesn't anyone ask you about the temp of the water you use to hydrate yeast? I always thought it had to be around 100 degrees which I believe is on the packet but seems to work fine with room temp water for you? I also use GoFerm which I know is not necessary but couldn't hurt. Anything to help the little guys get going.
I don't bother with energizers or nutrients. We did a test and found that the flavors were better without them. As for temp of the water. I use room temperature since that is where the brew will ferment... so rather than start the yeast warm and shock it with a 30 degree difference... I use room temp from the start.
If you aren’t seeing activity in your must, I would also recommend taking a hydrometer reading. I use a lot of fermenting buckets and sometimes the seal doesnt set quite right. Saw zero activity, wasted more yeast repitching, then did a reading and found that it had completely fermented out
That is literally the first thing I said to check, lol.
Cool video. I’m gonna mimic this. Was wondering if I go and rack this and need to top it off if I have to much headspace what do you guy recommend to use?
If you rack it and it's still de-gassing with little bubble in the liquid then head space is not a big problem as the CO2 is heavier than oxygen and forms a protective layer above the brew. If your alcohol % is above ~10% then it's not a big problem either. My parents make a lot of wine and sometimes they top it off with a bottle of an older wine that is the same (otherwise you're diluting or changing something in the brew).
Amazing video as always guys. I always learn tons while being entertained to heck and back. 👏😏
I bet 'warm' brew is good, I have some fancy pants kettle that heats water to 65 (150F in American numbers) and just using a good instant coffee, it is now sweet and tastes like a cold brew when it is cold. I used to have the same coffee in boiling water, I would need milk and sugar to make it drinkable. I have a simple mead on keg, I'm seriously considering making this warm coffee in a keg and putting another tap on my fridge for instant cold brew. Which would mean I need another tap in the middle with Coffee Mead right?
I just gotta say ... long live MtG!
I started playing when it first came out and I'm hoping that my kids will get into it as well. I noticed your boxes a little while ago and I always check that they are still there in your vids.
see, now I cant unsee the deck boxes. lol, mtg and mead.... lol, now why i'm a picturing some brews inspired by or named after magic cards.
Hello. Thanks for your video, it is really good and plan to use your recipe. I noticed that you didn´t use any raisins or yeast feed, does the coffee will do the job? Thanks again, keep it up!
Coffee does the job quite well, yes.
Some of the most expensive brands of water have some of the worst PH levels. Fermentation prefers like 6.5. There is a UA-cam video kicking around somewhere where a lady and her kids use a PH tester on all the brands they could find. Interesting results. Awesome video as always! keep it up, the wifey and I love watching your videos, very useful and also entertaining. Cheers
Thanks, but... fermentation likes 4.8-5.0!
@@CitySteadingBrews Ah fair enough, wasn't sure exactly how low- thanks for the info. Still, getting a cheap PH tester would definitely help out. They're only a couple bucks. I use them for watering plants and such too.
I have one... used it twice, lol. Tbh, most ferments fall into a safe range that’s why I don’t really fuss over PH.
In regards to water. Our tap water has so much chlorine in it that it smells like a swimming pool when you take a shower. I'm going to be using bottled water if and when I start brewing.
Regarding chlorine, If you bring the water to a boil and then let it cool or let a basin of water sit out for 24 or so hours the chlorine will be gone.
@@michaeltobin1710 True, but who knows what else is in it. I'd rather just pau a dollar or to and pick up some nice gallons of bottled water. I'm going to be starting into this so slowly that buying individual gallons will be real easy.
@@Shane-Singleton, Whatever floats your boat. I do not know where you live but municipal water suppliers do publish water quality reports, ever wonder whats in that bottled water? I also try to avoid the use of one time use plastic.
@@michaeltobin1710 I'll have to see if i can find those reports. Not sure if it'd be county or if the little town has their own. I'm in a pretty rural area.
@@Shane-Singleton It will be whoever you pay your water bill to. I too live in a rural area, north east Ohio, many people get their water from Lake Eire, but I suck mine out of the ground, lots of calcium, magnesium and dissolved iron .
oh have a question on the scale. Does it use decimals when showing the lbs/ounces? The one I have uses fractions instead of decimals which I don't like so I typically just use the gram setting for more accurate weight and just do the conversion.
Decimals!
@@CitySteadingBrews oh good. I hate fractions. lol
Can't wait to try this out
Been waiting for this one. It's one of the flavor combos I'm most interested in getting good at.
Please please please, when you guys get to the bottling stage, do a couple different post-fermentation flavorings to compare. Since you guys have a lot of experience with mead AND love coffee, I'd love to know what combos work best for you.
I prefer my coffee.... coffee flavored.
Hi, first of all a big "Thank you" for your channel!
Did you try using a cold brew tea in any of your brews? If so, how did it turn out?
ua-cam.com/video/3d9dyNxRSyw/v-deo.html
Just found you guys recently and this has got me wanting to try making a mead. It sounds like at worst a fun little science experiment, at best I could have something to drink in the evening after work.
Just started a gallon of Coffemel……followed your directions but my SG is 1.34……..should I panic or just wait to see what happens. New to this and my Vikings Blood is absolutely amazing. I feel like a mad scientist in my lab.thanks for all the videos!
Just started my third batch of this tasty mead, this time a 3ga one as it doesn't last very long!
Just reminded me that I've had a half gallon test batch in primary in my basement for like 4 months, that i totally forgot about... Really hoping it hasn't gone bad, i see a light film on top
How'd it turn out?
Good Morning,
Quick question: I noticed that a few of my meads have lost suspension and have slowed down however my others is bubble quite vigorously. Would swirling them help? What should I do?
Try taking a reading?
Fiji water is the only bottled water I drink. Everything else tastes salty or like pool water to me. I live in Saratoga springs tho, a place that is famous for it's many springs with delicious and medicinal waters so that's my go to.
Have you or can you make a video on incorporating additional flavors into your wine. For example a Cherry Wine with say vanilla. Can you mix juices before fermentation as well? Thanks for the videos, I have learned a lot
ua-cam.com/video/vHM27zkKEn0/v-deo.html&ab_channel=CitySteadingBrews
omg, my buddy made some coffee mead a few months ago and it was SO GOOD
I'm one of those that tried to go straight into my own recipes, and by recipes I mean throw the whole thing of honey in the carboy and top with water and GO!!
I'm still trying to save those brews
This is the exactly what I need to know how! Thank you for making this video. Question, do you have any suggestion for honey? Let's say palm sugar?
Watching this video again to check your recipe for an upcoming coffeemel I'm trying,
Heard your Fiji water comment,
never heard of trying that,
I have a rose water one going that might be interesting, so wondering if you guys ever got back to trying fiji water?
We never did, the Covid19 issue came into play.
perfectly perfect
Best intro ever.
Alaska glacier water is pretty awesome too
Do you really have the Bubbling airlock video..lol I was looking for it the sleep to.. Crazy like a fox.. Love the Idea!! Cold Brew is Brewing, Love ya Both!!
ua-cam.com/video/p0jtxp5nWms/v-deo.htmlsi=l7qvgHrCX8HjQlgk
Sorry for double posting but look up "Lock and Load" by Denis Leary, and forward to his story about coffee flavored coffee. You will love that!
Going there now! Just watched... Okay, yes, that is funny! How did I never see this before?
Sounds pretty good to me.
took you guys long enough! hahaha. i'm making a batch os mead with spices