I’m a old wood worker I’ve trained a lot of young people in my time. The best complement anyone can give me is thank you I’ve learned something from you. So thank you I’ve learned something from you guys. 👏👏👏👏👏
Update: last year I wanted to make this so much that I texted my SO we needed to get allspice berries. Well, we did. I made this mead and it was wonderful. I only took one taster and left the rest to sleep… Now that it’s one year old it’s phenomenal. Not only am I ceremoniously sacrificing a bottle for the family Christmas dinner (to be served after the meal) but I’m making a fresh batch ASAP. This is like drinking a hug from someone you love.
You can really tell the colour and clarity of this in the natural outside light. One suggestion though maybe print the C S logo on your white card to get some contrast.
From what I've been told by baristas, pumpkin *spice* refers to the spice combination, and pumpkin *pie* flavor includes the pumpkin flavor + the spices. So you did indeed make a pumpkin spice mead and next time someone requests that video, you can definitely point them to this series!
No kidding. Since August I've started Apple Pie Cider, Super Simple Cyser, Spiced Metheglin (his recipe), Tea Wine (his recipe but with Earl Grey), Peach Cider, Strawberry Cider. So far I've only bottled the Apple Pie Cider and Super Simple Cyser, but I have 4 gallons of the remaining ones coming ready to bottle very shortly and I have nowhere near that many bottles. Since I finally freed up a bottle, this weekend I've been planning to start a bochet (either traditional or coffee bochet).
atm I only have 2 running (cause I only have 2 fermenters...) one is a berry mead and the other is an apple mead from a local orchard where they pressed there apples themselves so purer than that I can't find them unless I would make apple juice myself :p I have made a herb mead (mint eucalyptus and licorice wood) a berry mead traditional and I'm planning on making a ton more and maybe if my berry mead becomes great yet again I'm gonna buy a huge fermenter to make a 20L batch. I'm not a spiced mead drinker but I might want to try it once to see how it goes just for the funsies :)
@@hotlavatube What recipe are you using for your apple pie cider? Been trying to replicate a childhood memory from my aunt & uncle's basement hard cider brewing.
@@hotlavatube Thanks. As a 5 year old I went to the basement and my uncle took a wine thief of his brew and gave me a taste. It was a lot like drinking an apple pie with a little fizz from the yeast. Any time the family lost track of me I was generally down there getting another taste. I've tried a few stabs at recreating it with no luck. That recipe sounds like a good one. Thanks!
@@billbucktube Did he juice his own apples? If so, it'd be helpful to know what types he used. I've been stuck with using store-bought juice since my area isn't hospitable to growing apples. Sometimes vigorous fermentations blow off the delicate fruit flavors, so a cool basement is ideal. You can also add fresh or dried apples in secondary to boost the apple flavor. Backsweetening also helps some of the fruit flavors come forward. It sounds like you tasted it before it fermented dry, so there was still some sweetness. When I make cider, I use a low-ABV ale yeast like SafAle S-04. There are cider yeasts sold (like SafCider, Wyeast cider) which are selected for their ability to encourage nice flavors from apples, but I don't have any of those yet.
I'm from Europe so i wouldn't know about pumpkin pie flavour, but to me, autumn tastes like kaki/persimmon. The ones we grow at home are incredibly sweet, so much so that candied persimmon would be pointless. But the flavour of the fruit goes really well with cinnamon and a bit of clove, so I'd imagine it could go well with a mead such as this or something similar.
Doing my first 5 gallon batch for the holidays. i started last week its definitely my favorite thanks for showing me "the ways of the brew" lol since your the yoda of mead👍
@@TheKris2615 it was too much for sure. but I use some agave in the raw and organic bourbon barrel maple syrup with my boat load of orange blossom honey. So its probably not even following the rules of "being a mead" but rules are made to be broken....
I've binged watched 20 videos on mead that you've made.. Thinking you need to make a cinnamon one before finding this creation in your Playlist. I'm in the mountains of Slovakia where Medovina is traditional. Also served slightly warmed up the flavor notes change incredibly. The old man's homebrew I've had here has dominated over any international mead I've ever had. It made a previous 10 a 6 it is that divine. Instantly makes you think of it when you have any other mead afterwards. The holy grail. Loving your videos. ❤
I made a 5Gal batch back when you first did the video, I agree (as do ALL the friends I have shared it with) this is a top notch recipe and a MUST DO for anyone brewing Meads!
After racking twice and sitting in my fermenter for 5 months I can honestly say I'm glad I made 2 batches of this stuff. By far my favorite mead of all time. Looking forward to the 1 year tasting... thank you guys for putting this one out here on the tubes of you. Really fantastic stuff.
I have to say and agree that the Spiced Metheglin is one of the best meads I’ve made. I just tasted the Metheglin that I made back in 10/9/20, and it’s amazing. There’s so much going on at the same time. I want to thank you two for sharing your recipe and will revisit this recipe again.
It must be so gratifying to have made something you enjoy so much. Its a treat for you to share it with us. Love the outdoor video, would love to see it more, but I understand the technical challenges. Hugs!
You two are truly inspiring. Just started my first two gallons of your basic Mead two nights ago, one with Clover honey and the other with Blackberry honey. I was amazed at the difference in sugar content between these two, O.G.'s were 1.100 and 1.115 respectively with exact same ratio of contents. I'm probably going to attempt this Metheglin recipe next, thank you for your videos and the obvious love of what you do.
I love this recipe!!! I made this as my first mead and it was wonderful. I made a second 1 and doubled the spices, it was good but, not as good as the first 1, a bit overpowering! Who knew? Well, I guess you guys did! Haha. I'm going back to the original recipe...! I have learned so much from you guys, your my favoite channel. Thank you so much for all you do, and for this awesome recipe!
My Fruitcake Mead is about 3 months old. I just sipped it and its amazing. I just watched your top 5 and started cooking this one today. I'm digging my spiced meads more than the fruit ones at this point, I must say. Thanks!
Ok, now I am even more excited on making this! When you talked about it having a bit of a mulled aspect to it, you got me thinking that you should tried some of your mead's/wines warmed up. I am unsure, but kind of an idea.
I really hope that you two do a 2023 version of the Spiced Metheglin! Perhaps you could do a 5-gallon version and discuss the differences between brewing small and large batches. Love your content!
I must have watched this video 10 times and seeing how much you both enjoy to this beverage makes me wonder... Though I'm not optimistic about whether it's even possible to create (in your opinion) an improved iteration of the Spiced Metheglin... Is there plans to attempt it?@@CitySteadingBrews
Just made this a few minutes ago and I can not express how excited I am for this to be done. You all have become my favorite youtube channel. Will be becoming a vip!
Puts on sunglasses when his knee shows up. Lol just kidding. Sounds like this is a recipe to try. And thanks for sharing all that you two love. About wine and mead.
I made this recipe as you made it from the video. I have to agree, it is excellent! The family loved it as well. I have more that will be ready in December. Guess what family is getting for Christmas? Lol
Wow, it's been a long time since I've been here. about a year. The Red Bucket Of Sanitization reminded me to look in here again, just came into my head while I was drinking a rum. It's good that you two are still around, and your channel has grown. Favorite brew channel. Learned a lot from you, and you responded to questions, even on old(er) uploads. Lovely greetings from southern Germany (Allgäu).
I made this around the beginning of the year (I think), and I did 2 gallons - one identical to this version and one that fermented completely dry. At bottling a couple of weeks ago, both were fantastic. Granted, I love dry meads and wines, but I did not find the spices overpowering at all. I am excited to see what some age does to both of them.
@@danieldanielson2650 well, I had some actual mead drinkers relay that the sweet one was the best mead they have ever had. Don't know that anyone has tried the dry one yet, but I love it. The spice is subtle but noticeable. I'm interested to taste the sweet one myself, which I haven't done yet.
love seeing you two in the garden drinking a mead i WILL make soon. i gained confidence to make my first wine because of you two btw. i used flamebunch grapes (table) went to 14.5 percent is just over 1 month old in secondary now with med roasted sweet chestnut wood. i do miss seeing the 2nd edition books on the shelf though :) nudge nudge. my favorite edition btw.
I just bottled the methelgin, my first ever mead. I was a bit aprehensive as it stopped/stalled at 1.032 and 12.5% ('fermenting' for months with periodic, gentle coaxing). Poured a little for my wife who really does not like mead; she loves it and now wants to give it away to friends as presents. At 1.032, definitely no back-sweetening required, and is pretty much just right. Will continue to play with the process, however thank you, this rocks!
Just Racked my metheglin off the spices. I used QA23 because that's what my brew shop recommended , but i followed you recipe other than that. 12.4 abv but OMG it's the best thing I've made so far I could drink it now it's really good. perfect sweetness for me. Going to let it clear some , I think it is still fermenting also. Thanks for the great recipe and great videos .
So, I have my first attempt at mead on the counter right now, at home. (Hopefully it comes out. not all research done when it was started...) Was going over writing this concept of a recipe when I found this. I am so excited that I now, do not have to figure it out. I ordered 2 gallon bottles and the honey, which will be at my house tomorrow, so I can get this ready before the holidays.
it must be completely gratifying to have made your abolute favorite mead ever with your own hands and with your wife as part of it. I am hoping I will be able to do the same as I travel down my road of mead making.
Drinking some of my spiced metheglin that I made in July using your recipe. Mine's not as clear as yours but I hope to do better in the next batch. Thanks for all of your help. Cheers
This is the next mead that I want to make, mostly for the shear joy and bliss on Brian and Derica's faces every time this brew comes up. Being a tad overzealous, I want to make a 5 gallon batch of this. Multiply the 1 gallon batch ingredients by 5 and we're good to go. My question is on the amount of 71b yeast for 5 gallons, one pack, two packs, five packs, yeast starter??? (if a starter, how much and what to make it out of?) I remember that you used a whole pack and yeast hulls in your 1 gallon batch because a lot of the spices used in this don't get along with the yeast
Oh boy. I have to open my metheglin now. It's been bottled for a year now. I started it June of 2020 and bottled last October. It was yummy then and I traded a bottle for fresh eggs. Used same spices. Going for a bottle right now! Thanks guys!!!
I have a brew going of about half honey, half molasses (baking molasses, not blackstrap) and I’m finding it to be delicious so far! It’s in “secondary” now, and I can’t wait to try it when it’s done. Of course, my biggest concern is what to call it. “Half honey half molasses” is getting to be a mouthful. 😁
Just started my metheglin today 6:30 pm 7:00 pm have activity in the air lock. 72 degrees in the house I’m at 2096 above sea level. 71 b with 1 teaspoon of fermaid-0 . OG 1.126 my Viking blood did the same thing. Just racked it today back sweetened with 3/4 of honey taste awesome.
Bug rant. I drink lots of mead in the wilderness backpacking/ camping and mouths love killing them selves in my drinks. I made this on my second brew and used white labs sweet mead yeast made it taste like spiced apple sauce.
Can't wait till my spiced metheglin is done as well. Also, just racked the 2020 cherry mead recipe and it tasted phenomenal. You guys rock. Keep making these mead vids.
Oh my, I am only 3 months in with this recipe and it is already sooooo delicious, i could almost drink it already, i will need to make a few more batches I think, thank you so much for sharing this. I guess you could use thr rice leven yeast for the pumpkin and add spices to it and create a pumpkin spiced drink. You mentioned you might try sweet potato, I would love to watch you guys try it with a pumpkin, I will update you if I get a chance to try it this autumn. Lots of love ❤️
I'm excited! My metheglin is 2 weeks in, using your recipe! I hope it's as good as yours. I can tell this may be my favorite!!! I bottled my basic Mead last weekend, again with your recipe and it is great!!! Skol from Tampa!
Thank you for this recipe! Your clarity is amazing and looks beautiful. Mine never cleared but it tasted great when I bottled so not a big deal. I have it waiting until the holidays and although it won't be a year of aging but I'm hoping 6 months is enough to get more flavor out of it. I'm new to this homebrew stuff and your videos remain an inspiration to me. Keep up the awesome work. Skål!
. ....In Minnesota I get the option of cold crashing and letting it just freeze, at that point you can start doing fractional freeze distillation or let it thaw and it becomes crystal clear... seems to give it a 1yr old mead feel to.
I want to make this so much I messaged my SO while this video was playing: Allspice is virtually impossible to get in Belgium but is available in The Netherlands. He lives close to the border and often shops just over the border. I need that allspice! You bet that when I head to his place next Saturday he’ll better have it… or I’ll pester him until we go together. LOL! Because I want some spiced metheglin for the holidays… and I want to make a double batch so there’ll be some left that’s at least a year old for next year. Off to re-watch the original video. I need to jot down the recipe. Shame on me for not doing so earlier…
Your explanation of the "healthy" aspect made me think of Dean Martin. I heard him say that his martinis werent healthy. Thats why he always got it with an olive. Or sumthin like that. That was like 60 years ago.
I searched google for allspice and discover that in Brazil, it's called jamaica's pepper. I'm not familiar with this one, but I will try to found around here. :)
Congratulations! Now, go make a double batch and only drink one bottle until it ages. Thanks for sharing. (And Brian, you looked so sad when you two were discussing it going on "ice".)
Might this turn into a 5 gallon batch so it can last just a little longer... I'm happy to hear its still good, I haven't tried mine in a while now and just gave a bottle out.
I have a batch of this going; it's been a month and oh man is it already delicious. I'm going to make another gallon but using caramelized honey instead (so a bochet metheglin: a Bocheglin?). Will report back
Can you give us the recipe for your pumpkin pie that you are tasting now ??love your videos. We have learned so very much.💞🙏 Just found it, thank you so much 😊
Two things: 1) Nailed it with this tasting. I bottle my version of this after 3 months and it's fully drinkable at that point. BUT the bottles we've put aside for a year.....holy friggin' cow. Drink. It. All. Day. Long. 2) There is a warmed version of this which you mix in orange juice and some cranberry juice warmed in a pot (not boiled). For the life of me, I cannot remember the name of it but it is also shaggeriffic on cold days. Maybe someone else here will chime in on the name of it.
AH-HA! Found it....it's called Wassil and it is good stuff. Hot wassail recipe: In a saucepan or percolator mix the following: 1 bottle of Orange Spice Mead 3 cups of cranberry juice 2 cups of orange juice 1/3 cup of brown sugar 3-4 tbsp. honey Warm gently. Do not boil or simmer. Just warm it all up all steamy-like. Additional spices such as whole cinnamon sticks, cloves, nutmeg may be added. Wassail! Note that my spiced mead has the cinnamon, cloves, and nutmeg already in it so I don't bother with any of those additions to the wassil.
Dansk Mjod makes a really good commercial Mead. And I am glad because it was so yummy, it's the reason I wanted to start making my own. However I have tried a couple others at the wine and more store and was having a thought about how my ones i made with no idea what i was doing tastes way better!
I have some bottled, I'm going to go get a bottle right now! It's about 6 months old, I'd saved for the holidays, but it's a day off so its a holiday. Lol
I was looking for a mince pie/Christmas pudding mead recipe and found this one! I was already planning on making this, but both your enthusiasum and rating of this mead just makes me want to make it even more 😀 What are your thoughts on having a "Brian & Derica's top 5 meads" playlist, so I can make some of your other all time favourite meads?
Oh my stars, you guys! Strawberry preserves, maple syrup wine, tea wine and now spiced metheglen (methylglen, metheglyn, ???) I'm looking at needing to buy more fermentation vessels. BTW, what is the name of the squat glass gallon jar with the excessively rotating lid? Thanks for the channel, I like your personality melange...
hey guys, another great video. I am 68 years old and never tasted mead, I have made most of your wines and all have come out awesome. Do you think this spiced metheglin mead will be to hard for a starter mead. it sounds like heaven in a bottle and I think my wife would like it also. Thank for the info, I have learned so much from you. Have a Merry Christmas and keep brewing.
So, I have a list of "Mead Ideas," some of them just concepts, some of them almost fully formulated recipes. I name most of them, because, well, that's what I do. On the list, inspired by your spiced metheglin is "The One Goes to 11." The idea is a kitchen sink of various spices totaling up to 11: cinnamon, cloves, allspice berries, orange peel, ginger, star anise, vanilla, wintergreen, sarsaparilla, spearmint, and black pepper. It could be extremely discordant and jarring, or everything could meld together and be amazing. I have been in the middle of unpacking and getting my brewing (and my crafting) spaces set back up again, so I haven't gotten a chance to make it yet, but... Hmmm, it would be a full year aged by the holidays next year if I made it this week...
I was thinking of brewing a strong, still, sweet dessert mead, Was thinking of a bochet, quite dark, oak aged, very rich, at my local brew shop they have French oak spirals for about $12 bucks australian each, not sure to add extra wine tannin or just get it from the toasted oak, let me know what you would do with that style, the sweetness will only come from the honey no fruit in this recipe. my pear hydromel is almost ready to rack into secondary, then sit for a bit, then bottle, wont be stabilising it as it will be sparkling, I like dry cider especially and it has a litre of pear juice so eh, it'll bode well in my favour, I think, looking forward to trying it for sure! My Christmas, brittish mild/ lite ale is at 1.008, so about 2.6-2.8% will leave it to dry up as I set my brewzilla to 63° c (145° F) as you probably know the lower temp your mash is the more fermentable sugars are converted = a dryer finish, because my family will be mixing this 70/30 beer to lemonade, so you don't want a sweet beer and a sweet lemonade (a sprite style beverage) we use kirks, an Australian soda company, you might call it sorta a radler but we call it shandy here in AU, you might call it a shandy, radler is made with lemon squash, the yellow lemonade! More juicy than artificial lemonade, also I just brewed a raspberry hard seltzer today, I used 10g of yeast nutrient, 1 1/2 tbsp DAP and Voss kveik ale yeast... Anyways if you read all that, I appreciate it lol, cheers - Jay. 👍👍👍🍻🍻🍻🥂🥂🥂🥃🥃🥃👌
The one where Brian wished he would have made a 5-gallon batch.
@@hotlavatube , I'm going to try a 3 gallon batch and as long as it hits above 10%, I'll be happy. Might try a 1 gallon using K1 to compare.
I just put a batch in conditioning that went all the way down to 1.008. Only thing I changed was I added a dash of nutmeg.
@@hotlavatube The Beast….71B
I’m a old wood worker I’ve trained a lot of young people in my time. The best complement anyone can give me is thank you I’ve learned something from you. So thank you I’ve learned something from you guys. 👏👏👏👏👏
Thank you!
Update: last year I wanted to make this so much that I texted my SO we needed to get allspice berries. Well, we did. I made this mead and it was wonderful. I only took one taster and left the rest to sleep… Now that it’s one year old it’s phenomenal. Not only am I ceremoniously sacrificing a bottle for the family Christmas dinner (to be served after the meal) but I’m making a fresh batch ASAP. This is like drinking a hug from someone you love.
You can really tell the colour and clarity of this in the natural outside light. One suggestion though maybe print the C S logo on your white card to get some contrast.
Good idea!
From what I've been told by baristas, pumpkin *spice* refers to the spice combination, and pumpkin *pie* flavor includes the pumpkin flavor + the spices. So you did indeed make a pumpkin spice mead and next time someone requests that video, you can definitely point them to this series!
Have one fermenting as we speak!
And a ginger mead.
And a elderberry mead.
And another simple mead.
You guys are a terrible influence!
No kidding. Since August I've started Apple Pie Cider, Super Simple Cyser, Spiced Metheglin (his recipe), Tea Wine (his recipe but with Earl Grey), Peach Cider, Strawberry Cider. So far I've only bottled the Apple Pie Cider and Super Simple Cyser, but I have 4 gallons of the remaining ones coming ready to bottle very shortly and I have nowhere near that many bottles. Since I finally freed up a bottle, this weekend I've been planning to start a bochet (either traditional or coffee bochet).
atm I only have 2 running (cause I only have 2 fermenters...) one is a berry mead and the other is an apple mead from a local orchard where they pressed there apples themselves so purer than that I can't find them unless I would make apple juice myself :p
I have made a herb mead (mint eucalyptus and licorice wood) a berry mead traditional and I'm planning on making a ton more and maybe if my berry mead becomes great yet again I'm gonna buy a huge fermenter to make a 20L batch. I'm not a spiced mead drinker but I might want to try it once to see how it goes just for the funsies :)
@@hotlavatube What recipe are you using for your apple pie cider? Been trying to replicate a childhood memory from my aunt & uncle's basement hard cider brewing.
@@hotlavatube Thanks. As a 5 year old I went to the basement and my uncle took a wine thief of his brew and gave me a taste. It was a lot like drinking an apple pie with a little fizz from the yeast. Any time the family lost track of me I was generally down there getting another taste. I've tried a few stabs at recreating it with no luck. That recipe sounds like a good one. Thanks!
@@billbucktube Did he juice his own apples? If so, it'd be helpful to know what types he used. I've been stuck with using store-bought juice since my area isn't hospitable to growing apples. Sometimes vigorous fermentations blow off the delicate fruit flavors, so a cool basement is ideal. You can also add fresh or dried apples in secondary to boost the apple flavor. Backsweetening also helps some of the fruit flavors come forward. It sounds like you tasted it before it fermented dry, so there was still some sweetness. When I make cider, I use a low-ABV ale yeast like SafAle S-04. There are cider yeasts sold (like SafCider, Wyeast cider) which are selected for their ability to encourage nice flavors from apples, but I don't have any of those yet.
I'm from Europe so i wouldn't know about pumpkin pie flavour, but to me, autumn tastes like kaki/persimmon. The ones we grow at home are incredibly sweet, so much so that candied persimmon would be pointless.
But the flavour of the fruit goes really well with cinnamon and a bit of clove, so I'd imagine it could go well with a mead such as this or something similar.
Doing my first 5 gallon batch for the holidays. i started last week its definitely my favorite thanks for showing me "the ways of the brew" lol since your the yoda of mead👍
Bro do u have the receipt for 5 gallon batch
@@TheKris2615 it was too much for sure. but I use some agave in the raw and organic bourbon barrel maple syrup with my boat load of orange blossom honey. So its probably not even following the rules of "being a mead" but rules are made to be broken....
Perfect Sunday Morning: Waking up, having breakfast and seeing you uploaded a new video ❤
Love love love the new outdoors gazebola background! 😁
I've binged watched 20 videos on mead that you've made.. Thinking you need to make a cinnamon one before finding this creation in your Playlist. I'm in the mountains of Slovakia where Medovina is traditional. Also served slightly warmed up the flavor notes change incredibly. The old man's homebrew I've had here has dominated over any international mead I've ever had. It made a previous 10 a 6 it is that divine. Instantly makes you think of it when you have any other mead afterwards. The holy grail. Loving your videos. ❤
It's definitely the best mead I've ever made. Thanks so much for sharing this glorious recipe:-)))))
Glad you liked it :)
I keep a small notebook containing the original recipes, lots of notes early and as time passes a few taste notes. Good video.
I made a 5Gal batch back when you first did the video, I agree (as do ALL the friends I have shared it with) this is a top notch recipe and a MUST DO for anyone brewing Meads!
I'm not opening mine until Thanksgiving. Fingers crossed I get a few People as happy as you.
After racking twice and sitting in my fermenter for 5 months I can honestly say I'm glad I made 2 batches of this stuff. By far my favorite mead of all time. Looking forward to the 1 year tasting... thank you guys for putting this one out here on the tubes of you. Really fantastic stuff.
I am on my second gallon batch of the spiced metheglin and my wife and I love this Mead, we thank the both of you
Happy to help!
I'm about 24 hours away from racking a 5-gallon batch of this recipe out of primary. Very excited to see where it's at!
Please share the receipe
The recipe is in our videos.... right in the description of this video!
I have to say and agree that the Spiced Metheglin is one of the best meads I’ve made. I just tasted the Metheglin that I made back in 10/9/20, and it’s amazing. There’s so much going on at the same time. I want to thank you two for sharing your recipe and will revisit this recipe again.
It must be so gratifying to have made something you enjoy so much. Its a treat for you to share it with us. Love the outdoor video, would love to see it more, but I understand the technical challenges. Hugs!
We plan to change it up a bit :)
You two are truly inspiring. Just started my first two gallons of your basic Mead two nights ago, one with Clover honey and the other with Blackberry honey. I was amazed at the difference in sugar content between these two, O.G.'s were 1.100 and 1.115 respectively with exact same ratio of contents. I'm probably going to attempt this Metheglin recipe next, thank you for your videos and the obvious love of what you do.
you guys describe the mead in a way that i can smell and taste it too, awesome!
I love this recipe!!! I made this as my first mead and it was wonderful. I made a second 1 and doubled the spices, it was good but, not as good as the first 1, a bit overpowering! Who knew? Well, I guess you guys did! Haha. I'm going back to the original recipe...! I have learned so much from you guys, your my favoite channel. Thank you so much for all you do, and for this awesome recipe!
Loved seeing this. This one is on my list to recreate. Just bottled a spiced cyser. Tasty now and can't wait till holidays
Literally have this exact recipe brewing ready for the Christmas feeling.
My Fruitcake Mead is about 3 months old. I just sipped it and its amazing. I just watched your top 5 and started cooking this one today. I'm digging my spiced meads more than the fruit ones at this point, I must say. Thanks!
Ok, now I am even more excited on making this! When you talked about it having a bit of a mulled aspect to it, you got me thinking that you should tried some of your mead's/wines warmed up. I am unsure, but kind of an idea.
This one in particular would be wonderful warmed up on a cold fall/winter night.
What are those?
@@CitySteadingBrews BAHAHA...Coming from South Carolina, I know that feeling.
just like to welcome myself back to the channel work and life have made it hard to keep up. these one year revisits are a great way to catch up
Loved the Spinal Tap reference. Looks like I need to make this.
Love the outdoor setting. Also love, "Wherever my happy place is, they're serving this!"
30 seconds in and i love how its outside!! More tasting videos outside please!
I really hope that you two do a 2023 version of the Spiced Metheglin! Perhaps you could do a 5-gallon version and discuss the differences between brewing small and large batches. Love your content!
There’s no difference. We just din’t need to make 5 gallons of anything, lol.
I must have watched this video 10 times and seeing how much you both enjoy to this beverage makes me wonder... Though I'm not optimistic about whether it's even possible to create (in your opinion) an improved iteration of the Spiced Metheglin... Is there plans to attempt it?@@CitySteadingBrews
We have no plans at this moment.
Just made this a few minutes ago and I can not express how excited I am for this to be done. You all have become my favorite youtube channel. Will be becoming a vip!
its been 4 months, how is it?
@A absolutely amazing it's fantastic
Puts on sunglasses when his knee shows up. Lol just kidding. Sounds like this is a recipe to try. And thanks for sharing all that you two love. About wine and mead.
Glad you’re enjoying it!
Now this... this is something i really gotta try
That first smile was pure joy!
I made this recipe as you made it from the video. I have to agree, it is excellent! The family loved it as well. I have more that will be ready in December. Guess what family is getting for Christmas? Lol
Oh boy I just finished putting my spiced metheglin in the fermenter. Now I’m gonna save some extra bottles, I can’t wait!
I like your musical illustration. Play on!
Wow, it's been a long time since I've been here. about a year. The Red Bucket Of Sanitization reminded me to look in here again, just came into my head while I was drinking a rum. It's good that you two are still around, and your channel has grown. Favorite brew channel. Learned a lot from you, and you responded to questions, even on old(er) uploads.
Lovely greetings from southern Germany (Allgäu).
Welcome back!
I made this around the beginning of the year (I think), and I did 2 gallons - one identical to this version and one that fermented completely dry. At bottling a couple of weeks ago, both were fantastic. Granted, I love dry meads and wines, but I did not find the spices overpowering at all. I am excited to see what some age does to both of them.
Let us know
@@danieldanielson2650 well, I had some actual mead drinkers relay that the sweet one was the best mead they have ever had. Don't know that anyone has tried the dry one yet, but I love it. The spice is subtle but noticeable. I'm interested to taste the sweet one myself, which I haven't done yet.
love seeing you two in the garden drinking a mead i WILL make soon. i gained confidence to make my first wine because of you two btw. i used flamebunch grapes (table) went to 14.5 percent is just over 1 month old in secondary now with med roasted sweet chestnut wood. i do miss seeing the 2nd edition books on the shelf though :) nudge nudge. my favorite edition btw.
I just bottled the methelgin, my first ever mead. I was a bit aprehensive as it stopped/stalled at 1.032 and 12.5% ('fermenting' for months with periodic, gentle coaxing). Poured a little for my wife who really does not like mead; she loves it and now wants to give it away to friends as presents. At 1.032, definitely no back-sweetening required, and is pretty much just right.
Will continue to play with the process, however thank you, this rocks!
Sounds like you may have reached the alcohol tolerance of that yeast. Glad your wife likes it!
Just Racked my metheglin off the spices. I used QA23 because that's what my brew shop recommended , but i followed you recipe other than that. 12.4 abv but OMG it's the best thing I've made so far I could drink it now it's really good. perfect sweetness for me. Going to let it clear some , I think it is still fermenting also. Thanks for the great recipe and great videos .
Oh my Goodness!! WOW! I want to get another batch going, but will have to wait till we move. Mine is 6 months old and WOW, thanks for the recipe.
So, I have my first attempt at mead on the counter right now, at home. (Hopefully it comes out. not all research done when it was started...) Was going over writing this concept of a recipe when I found this. I am so excited that I now, do not have to figure it out. I ordered 2 gallon bottles and the honey, which will be at my house tomorrow, so I can get this ready before the holidays.
how did it turn out?
I too love to smell. Drives my family crazy, since I was a kid. I'm going to have to make this one now. I love fall and pumpkin spicy flavors!!!
it must be completely gratifying to have made your abolute favorite mead ever with your own hands and with your wife as part of it. I am hoping I will be able to do the same as I travel down my road of mead making.
Drinking some of my spiced metheglin that I made in July using your recipe. Mine's not as clear as yours but I hope to do better in the next batch. Thanks for all of your help. Cheers
Oooh new location... Loving the gazubula(?) So pretty outside in your garden/food-forest
This is the next mead that I want to make, mostly for the shear joy and bliss on Brian and Derica's faces every time this brew comes up.
Being a tad overzealous, I want to make a 5 gallon batch of this.
Multiply the 1 gallon batch ingredients by 5 and we're good to go.
My question is on the amount of 71b yeast for 5 gallons, one pack, two packs, five packs, yeast starter??? (if a starter, how much and what to make it out of?)
I remember that you used a whole pack and yeast hulls in your 1 gallon batch because a lot of the spices used in this don't get along with the yeast
Oh boy. I have to open my metheglin now. It's been bottled for a year now. I started it June of 2020 and bottled last October. It was yummy then and I traded a bottle for fresh eggs. Used same spices. Going for a bottle right now! Thanks guys!!!
Watching this sipping my first basic mead. Good to know it can be made even better 😁
I can't wait to try this. Only thing I can thing of I will try different is to age a bottle with a little oak char. My mouth is actually watering.
Mabe a touch of ginger in the second bottleling.
Brikings back with bang on spice 👌
Looking forward to making this one.
Having made this brew, can confirm it is tasty. Can't wait until next year when the one year bottle is done.
I have a brew going of about half honey, half molasses (baking molasses, not blackstrap) and I’m finding it to be delicious so far! It’s in “secondary” now, and I can’t wait to try it when it’s done.
Of course, my biggest concern is what to call it. “Half honey half molasses” is getting to be a mouthful. 😁
call it HAHA😊
Just started my metheglin today 6:30 pm 7:00 pm have activity in the air lock. 72 degrees in the house I’m at 2096 above sea level. 71 b with 1 teaspoon of fermaid-0 . OG 1.126 my Viking blood did the same thing. Just racked it today back sweetened with 3/4 of honey taste awesome.
Bug rant. I drink lots of mead in the wilderness backpacking/ camping and mouths love killing them selves in my drinks. I made this on my second brew and used white labs sweet mead yeast made it taste like spiced apple sauce.
Can't wait till my spiced metheglin is done as well. Also, just racked the 2020 cherry mead recipe and it tasted phenomenal. You guys rock. Keep making these mead vids.
My first batch of spiced metheglin has been going for about 2 weeks now. Really exited to see how it turns out! Thanks for all the great content!
Oh my, I am only 3 months in with this recipe and it is already sooooo delicious, i could almost drink it already, i will need to make a few more batches I think, thank you so much for sharing this.
I guess you could use thr rice leven yeast for the pumpkin and add spices to it and create a pumpkin spiced drink. You mentioned you might try sweet potato, I would love to watch you guys try it with a pumpkin, I will update you if I get a chance to try it this autumn. Lots of love ❤️
I'm excited! My metheglin is 2 weeks in, using your recipe! I hope it's as good as yours. I can tell this may be my favorite!!! I bottled my basic Mead last weekend, again with your recipe and it is great!!! Skol from Tampa!
Made a Pumpkin Spice Mead 2 years ago and I like to combine it with a pumpkin soup. Really nice.
this mead brings me back too AD&D 2nd Edition
Thank you for this recipe! Your clarity is amazing and looks beautiful. Mine never cleared but it tasted great when I bottled so not a big deal. I have it waiting until the holidays and although it won't be a year of aging but I'm hoping 6 months is enough to get more flavor out of it. I'm new to this homebrew stuff and your videos remain an inspiration to me. Keep up the awesome work. Skål!
Ok this gives me hope on my own mead oh thank the gods thank you guys
I love Brian's descriptions. 😋
Thanks!
somebody drank all of it??? That's called evaporation where I come from
Can’t wait to make this mead!
Sounds like it would be a good Christmas mead
I actually label mine as Christmas Mead
. ....In Minnesota I get the option of cold crashing and letting it just freeze, at that point you can start doing fractional freeze distillation or let it thaw and it becomes crystal clear... seems to give it a 1yr old mead feel to.
I want to make this so much I messaged my SO while this video was playing: Allspice is virtually impossible to get in Belgium but is available in The Netherlands. He lives close to the border and often shops just over the border. I need that allspice! You bet that when I head to his place next Saturday he’ll better have it… or I’ll pester him until we go together. LOL! Because I want some spiced metheglin for the holidays… and I want to make a double batch so there’ll be some left that’s at least a year old for next year.
Off to re-watch the original video. I need to jot down the recipe. Shame on me for not doing so earlier…
You may be able to order it off amazon
@@Backdaft94 - I might. If my SO falls through.
Your explanation of the "healthy" aspect made me think of Dean Martin. I heard him say that his martinis werent healthy. Thats why he always got it with an olive. Or sumthin like that. That was like 60 years ago.
Love it! Made it! LOVE IT!!!
I searched google for allspice and discover that in Brazil, it's called jamaica's pepper.
I'm not familiar with this one, but I will try to found around here. :)
It's a much used spice in Denmark, but usually at Christmas with baking.
It's called allehånde, which roughly translates to all hands.
@@BrentWalker999 Nice. I could rear in google translate. :)
I also added the dried cherries to the Viking blood.
Congratulations! Now, go make a double batch and only drink one bottle until it ages.
Thanks for sharing. (And Brian, you looked so sad when you two were discussing it going on "ice".)
Might this turn into a 5 gallon batch so it can last just a little longer... I'm happy to hear its still good, I haven't tried mine in a while now and just gave a bottle out.
I have a batch of this going; it's been a month and oh man is it already delicious. I'm going to make another gallon but using caramelized honey instead (so a bochet metheglin: a Bocheglin?). Will report back
Can you give us the recipe for your pumpkin pie that you are tasting now ??love your videos. We have learned so very much.💞🙏
Just found it, thank you so much 😊
I do not make pumpkin pie :)
I’ve decided to do a 5 gallon batch tomorrow. Thanks
any good?
Got a 1 gallon batch in the cupboard, if I like it this much gonna be a 5 gallon for sure. Klingon blood wine my next foray into the realm of mead.
Two things:
1) Nailed it with this tasting. I bottle my version of this after 3 months and it's fully drinkable at that point. BUT the bottles we've put aside for a year.....holy friggin' cow. Drink. It. All. Day. Long.
2) There is a warmed version of this which you mix in orange juice and some cranberry juice warmed in a pot (not boiled). For the life of me, I cannot remember the name of it but it is also shaggeriffic on cold days. Maybe someone else here will chime in on the name of it.
AH-HA! Found it....it's called Wassil and it is good stuff. Hot wassail recipe:
In a saucepan or percolator mix the following:
1 bottle of Orange Spice Mead
3 cups of cranberry juice
2 cups of orange juice
1/3 cup of brown sugar
3-4 tbsp. honey
Warm gently. Do not boil or simmer. Just warm it all up all steamy-like. Additional spices such as whole cinnamon sticks, cloves, nutmeg may be added. Wassail! Note that my spiced mead has the cinnamon, cloves, and nutmeg already in it so I don't bother with any of those additions to the wassil.
My ginger snap metheglin with boche’d honey is off and running. After fermenting it dry at 10% ABV I added more honey and all the spices.
the only thing I could think off during the pour cam was a lovely bottle from aldi with FREE lemonade :D
Lol
I think this will be the next one I do, it looks and sounds great.
Dansk Mjod makes a really good commercial Mead. And I am glad because it was so yummy, it's the reason I wanted to start making my own.
However I have tried a couple others at the wine and more store and was having a thought about how my ones i made with no idea what i was doing tastes way better!
I've had them... can't say I love them tbh. Too sweet, cloying, and they fortify to get higher ABV which isn't necessary IMO.
I have some bottled, I'm going to go get a bottle right now! It's about 6 months old, I'd saved for the holidays, but it's a day off so its a holiday. Lol
I was looking for a mince pie/Christmas pudding mead recipe and found this one!
I was already planning on making this, but both your enthusiasum and rating of this mead just makes me want to make it even more 😀
What are your thoughts on having a "Brian & Derica's top 5 meads" playlist, so I can make some of your other all time favourite meads?
ua-cam.com/video/As2K0Lvi1qs/v-deo.html&ab_channel=CitySteadingBrews
Glad this one made you the happiest.
Sold! I have to make this!
Oh my stars, you guys! Strawberry preserves, maple syrup wine, tea wine and now spiced metheglen (methylglen, metheglyn, ???) I'm looking at needing to buy more fermentation vessels. BTW, what is the name of the squat glass gallon jar with the excessively rotating lid? Thanks for the channel, I like your personality melange...
That would be the Little Big Mouth Bubbler.
hey guys, another great video. I am 68 years old and never tasted mead, I have made most of your wines and all have come out awesome. Do you think this spiced metheglin mead will be to hard for a starter mead. it sounds like heaven in a bottle and I think my wife would like it also. Thank for the info, I have learned so much from you. Have a Merry Christmas and keep brewing.
Not many of our meads are that complicated really.
well now I have to make this one
So, I have a list of "Mead Ideas," some of them just concepts, some of them almost fully formulated recipes. I name most of them, because, well, that's what I do. On the list, inspired by your spiced metheglin is "The One Goes to 11." The idea is a kitchen sink of various spices totaling up to 11: cinnamon, cloves, allspice berries, orange peel, ginger, star anise, vanilla, wintergreen, sarsaparilla, spearmint, and black pepper. It could be extremely discordant and jarring, or everything could meld together and be amazing. I have been in the middle of unpacking and getting my brewing (and my crafting) spaces set back up again, so I haven't gotten a chance to make it yet, but... Hmmm, it would be a full year aged by the holidays next year if I made it this week...
I was thinking of brewing a strong, still, sweet dessert mead, Was thinking of a bochet, quite dark, oak aged, very rich, at my local brew shop they have French oak spirals for about $12 bucks australian each, not sure to add extra wine tannin or just get it from the toasted oak, let me know what you would do with that style, the sweetness will only come from the honey no fruit in this recipe.
my pear hydromel is almost ready to rack into secondary, then sit for a bit, then bottle, wont be stabilising it as it will be sparkling, I like dry cider especially and it has a litre of pear juice so eh, it'll bode well in my favour, I think, looking forward to trying it for sure! My Christmas, brittish mild/ lite ale is at 1.008, so about 2.6-2.8% will leave it to dry up as I set my brewzilla to 63° c (145° F) as you probably know the lower temp your mash is the more fermentable sugars are converted = a dryer finish, because my family will be mixing this 70/30 beer to lemonade, so you don't want a sweet beer and a sweet lemonade (a sprite style beverage) we use kirks, an Australian soda company, you might call it sorta a radler but we call it shandy here in AU, you might call it a shandy, radler is made with lemon squash, the yellow lemonade! More juicy than artificial lemonade, also I just brewed a raspberry hard seltzer today, I used 10g of yeast nutrient, 1 1/2 tbsp DAP and Voss kveik ale yeast... Anyways if you read all that, I appreciate it lol, cheers
- Jay. 👍👍👍🍻🍻🍻🥂🥂🥂🥃🥃🥃👌
This only makes me want to try and figure out how to do a sparkling Russian tea wine all the more.