Won't lie, just seeing the title brought back memories from an old Pathfinder campaign. We were exploring the ruins of an Elven citadel and came across what looked like an alchemy lab. Investigating some of the racked bottles revealed them to be full of "a distilled liquid made from the finest of fruits and grains, brewed under the light of the moon." (This is paraphrased, it's been almost a decade since this game in particular.) DM later laughed and said that yes, the Elves were totally making Moonshine. He was not amused when my pyromaniac Arcane Trickster used one of the bottles to make an improvised weapon two hours later. Anyway, just wanted to share that, loved the video! More than likely will show this to my fiance when he gets home from work, he's been wanting to start brewing mead and I've been showing him your videos.
I put apples in a food processor and blended it until it was just liquid. It was the way my dad tought me how to make hard cider. We also had access to an apple orchard and 55 gallon drums that are food safe. We would take his truck and fill the bed, take them home and wash them, and I would start cutting them and blend them up as fast as I could and into the 55 gallon drum they went. We would add sugar aswell because we like things very sweet. I adapted this method and now if I make a cycer I'll use blended apples as a base. I'm not a fan of buying juice. I never trust the labels, even when I get honey I'm looking to talk to a local bee keeper. Love your work guys keep it up.
I have been binging your videos lately. Thank you for sharing so much! Fun fact: the apples associated with love in Ancient Greece were actually pomegranates.
I had found a rosehips/hibiscus tea blend for a mead I was making. I found the aroma and color production from it very nice. In case the quest for rosehips comes back.
I used rosehips in a mead long ago and ran them through a coffee grinder (only used for herbs) to great effect! If you are going to make something like rosehip soup you have to at least smash them hard to break them up enough to even hydrate.
Brian and Derica...thank you for showing us all the many reasons to be PATIENT (frozen fruit, pitching yeast in cold must, adding honey and sugar to cold must, mixing with your hand, etc.)...i struggle with this, too...once i decide to do something, i often rush into it...and then you're left with having to figure things out on the fly...i appreciate that you're willing to show us the "caught in a pickle" as well as the "home runs." ;) we all been there!
Lately I've been using the cheese grater atachment on my food processor for unfrozen fruit. Makes nice thin strings for the yeast to get at. Freeze and thaw to breakdown cell walls. Extracts the flavor and color so much better.
I love watching your videos. I've literally just got into brewing, my first batch of mead is 6 days in primary. I enjoy watching how you try new brews and it gives me future thoughts of what to try when I know more about brewing. Thank you for putting these videos out. Thank you for showing that you don't have to use chemical additives like yeast nutrients and stuff. Keep up the great work!
"Too much?" "Bubbling too much?" Reminds me about making Hefeweizen, at LHBS, when I worked there. 5 gallon batch, 6 gallon carboy, sitting in a kiddie pool, with a cooler unit keeping the water at 60 degrees F. I was in the back room, when the airlock and bung HIT the 14 foot ceiling. Airlock was not clogged or dirty! Was on its second day. Brian, Derica, this recipe sounds quite tasty! The fruit, especially the berries, may be what lowered the SG. (OG?) They aren't all that sweet. Brian, LOVE the t-shirt, even though I'm not a Whiskey fan. (I think Walt might have loved it, too.) steve
Thank you guys. I've always wanted to home brew myself,, but haven't got to it yet. last week by chance I stopped by a local thrift shop and found a beer making kit for $5. At that price I had no excuses to put brewing off any longer. I found your videos 3 days ago and have probably watched about 30 of them. My trepidation has dissolved and my eagerness has exploded. I have more equipment coming from Amazon and plan to have 2 ciders started by weeks end. Thanks again for the confidence boost.
Hey Derica and Brian, I’ve been watching your channel for over a year and have several batches of your brews in various stages of fermentation. I am fairly new to making my own mead and I was wondering if you have tried making a watermelon or cantaloupe mead? I’m a beekeeper and now they honey works well with those flavors. I’m not experienced enough to experiment and thought I would tap into your extensive knowledge. Thank you very much for your time and the vast knowledge you pass along to those that watch your channel.
Since I never throw anything away, I use three or four of the glass lids from scented candle jars (with the plastic seals removed) to weight the bag during primary. It doesn't float nearly as much, cutting down on the daily turning and stirring. Besides, face it, what else are the lids good for after you've burned the candle?
I love your videos -- you make wine much the way I do, and the way the woman from the Home Counties of England (who taught me, long ago) did hers: understand the science of what you're doing, be careful with the things that need to be done precisely, and don't sweat the other things, be flexible in your creations! Thank you both for doing what you do, the way you do it!
I used still frozen strawberries in a mead once. I had to put a blow-off tube in place of the air lock, once it thawed out the ferment got violent. Turned the water in the bowl at the end of the blow-off tube pink. Started fermenting about 12 hours after I added 4lbs of strawberries to a 6 gallon batch.
OMG, I haven't heard someone say "D&D" in ages. Loved playing it as a kid and through high school. I think the world would be a better place if we all played "D&D/AD&D".
This looks great guys, thanks for providing this content, I am slowly building up my brew station, already made one wine and now on the second and a mead. This definitely that could make it into my future brews.
Hey Brian and Derica, how are things? I hope all is well your end, you mentioned something about dried rosehips? If you did, for you to get the most out of them you need to top and tail them ( trim the top and bottom off), then split them in half, remove the seeds, put the shells in a saucepan, with just enough water to cover them, put the lid on and gently simmer until the shells have gone completely soft i.e it will breakdown between your fingers, remove from the heat and leave it cool down completely with the lid on and then you can use that to make your wine, mead, beer, syrups, jams and jellies. I've made rosehip wine for years, 6lb of fresh rosehip shells or 1lb of dried rosehip shells will make 5ltrs of wine or mead. I hope that solves your little problem with the rosehips. Have fun and enjoy. P.S. rosehips are packed full of vitamin c, three times more than an orange, pound for pound.
I’d imagine faye wine would have earthy, floral, honey, and fruity undertones This is an interesting and clever approach to making fay wine Thank you for sharing
Lots of fruit and berries, LOVE IT! I've just finished making a pineapple juice mellowmel and I infused it with british summer berries in secondary and its an absoloute delight! 14.3% under sweet and fruity as hell! keep up the good work love your videos. Lee from Glasgow, Scotland.
I like to open the top of the bucket to pinch the Brew Bag and spin it upside down every few days . It works quite well , because the Brew Bag is already shaped like the bucket and semi flat on top & bottom . And you're guaranteed to keep the top wet each time for equal fermentation . Just saying . 🤠
Another great video you two! These videos seem like 10 minutes, lol! Time really flies when you hang out with Friends! ❤😎 Looks like I have an excuse to buy lotsa extra fruit! No more waste, you saved me alot of money with this video. Thanx! (Hey Derica! Thanx for the sp fix.🤗)
I love to watch you do new fermentations, it shows a lighter unknown side of your show. Lol This actually makes me think of doing this same recipe. Great job to you both!!
I just have to say that I don’t care what anyone thinks but, I love watching people (NERDS) like me..... you guys are awesome.... that’s the only reason why I buy from your amazon. It’s how I can support you.... if I could, I’d patreon support you..... just can’t cause my retirement plan doesn’t allow.... but I’ll buy everything from your links to support you and I love learning from even your mistakes.... just know as you learn, others do too...... so with the most appreciated sincerity, thank you for all you do... 😁 I bought my first beer kit through your links. I hope you get a kick back. But then again,... it’s all your fault if I destroy all home steading simplification as some of us just have to do and learn..... 🤪
This has crossed my mind recently that If you mix berries in granulated sugar, then let it sit for a few hours(Or a day or two). The water content between the sugar and berries will equalize leaving you with a sugar syrup. You can repeat this once or twice by pouring off the syrup and adding more sugar. This process is called "maceration" If you were to do batches where one is your standard practice and one is the other is macerated berries in their syrup where both have the same berry/sugar/water contents. I think five extra minutes of prep some hours in advance could result in extra berry flavor for the same materials. I intend to try this experiment sometime in the future but thought you guys would enjoy the suggestion.
I have a couple wide mouth glass jugs I use for fruit. They work great. I have 2 coffee wines going right now. One is Death wish coffee and the other is Blackout cold brew coffee. They smell great.
Just for your information, rose hips are high in vitamin C. During WW2, adults and children in Britain were encouraged to collect rose hips, both tame and wild, which were then turned into a rose hip syrup and distributed especially to children through their school dinners because of the restricted diets caused by shortages of food because of the war.
First, Bourbon!! I enjoy your videos, I think I will definitely try this one, will let you know how it comes out. Have you thought about raw or turbinado sugar? Maybe adding a bit of a caramel flavor?
i enjoy watching your videos. im not a drinker but this one sounded delicious so I added the flavour to my water kefir's 2nd ferment today and so far its tasting amazing.
hi, nice video. I have 2 suggestions for future videos: 1.Do a " thats all wrong" brew. 2. How about a Federweisser with Zwiebelkuchen(on your CS cooks) maybe in Fall?
I've started a few 1 gallon batches of Mead and your videos have been very helpful. Although I don't have the gravity thing.... is it super important? Any tips for first time brewing?
First off I have been watching your videos for awhile now and really enjoy them. I am finally getting all the stuff together to make my first batch of mead. A few pieces of equipment is yet to get here. So I have the best chance of getting this right one the first try I have a question/challenge for you. The closest recipe to what I want to do is called Dragons in Paradise. This is a little different than that one. Here is the challenge part. Come up with a recipe and name for a mead using the following ingredients. Sorry most of these came from Walmart. 1 lbs bag of frozen Great Value mix fruit (pineapple, strawberries, peaches, and mangoes) 1 lbs Great Value frozen Fruit Salad Blend ( peaches, pineapple, red seedless grapes, and kiwi) 5lbs -Pure N Simple Honey, 64 oz bottle of Juicy Juice 100 % passion dragonfruit juice, 1.5 oz of golden Raisins, 20 oz of white sugar and 101.4 oz of Deer Park spring water. I want the finished product to be sweet and have a tropical flavor. Oh since they sent me the wrong yeast and it is too much trouble to return it for the one I ordered, I have Lalvin EC-1118 for the brew. The only thing I am waiting on in form of equipment is the Graduated cylinder was missing from the hydrometer kit and it will be here Wednesday. Thanks and keep up with all the wonderful videos. Hopefully you will take up this challenge. Again thanks for all the help.
I probably should have used a bag for my current ferment - Triple Berry (costco frozen section) jalapeno wine. The jalapeno's were terribly lacking in heat, so I dropped in just a sliver of a carolina reaper. It's only been going for about 5 days, but it smells and tastes amazing so far. I didn't add any honey to this one. I just used 2 cups of sugar and enough water to fill a 1-gallon jar. Using a bag would probably make it much easier on me during the first racking...
Here and I always thought ground up Dryad was the secret ingredient 0_o All that red from the raspberries and rose pedal (expecting a lot of red colors) I expect it will turn out more red then clearish. I always thought it was more of a reddish color, with a flowery and fruity aromas, sweet, and could knock you on your butt in a hurry. The hibiscus mead I made I used both tea and leaves in primary, it turned out delicious. I do plan to make a rose one at some point.
I can't wait until we have the time to brew again. Not complaining, don't have the time recently due to too many business orders. BTW great video guys! 😄
I'm a newbie wine maker. I started 2 springs ago with a dandelion wine from my yard. The local wine maker jumped my s**@t for not using the chemicals to kill the natural yeast... it came out FANTASTIC!! I did it again this last spring and it was even better!! I'm lovin natures yeast! Because of what you've said about natural yeast and honey I'm going to try my first unboiled/unsimmered mead. 😁
Good for you. No reason to kill natural yeast really. If you want to brew with them, go for it. If you add a commercial yeast, they will starve out the wild ones anyway.
I don't play D&D, but in Celtic lore, fey refers to a person or creature in touch with the spirit world. I have a son who was a caul baby (born in the placenta), and is therefore considered fey. He's a marvelous musician and very creative, common characteristics of fey people. He does play D&D, so I bet he knows about this..
Great video. I've just racked 5 gallons of blueberry wine that i didnt use a bag for. Took me an hour to strain out the pulp, seeds and skins. Next time iwill be buying a big enough bag to hold the fruit in.
I'm going to have to check the list to see if the bottle aged have hit the tasting yet...... Can you make a video on how to make my days longer? Total sifi question but wishes and fantasies....
There's an old legend about leaving offerings of milk and honey out for fairies so they don't create discord in your house (e.g. hiding things). I'm not sure how the milk idea could be used, but it makes me think a neat experiment would be to use honey as a base to cultivate a wild yeast colony as a starter -- i.e. "blessed by the fairies". Unpasteurized honey has wild yeast in it, of course, but I imagine with the right ratios, you could capture some wild yeast and sour bacteria. There's a good chance it would have low tolerance and just create a short mead, but that's not a bad thing.
My wife has started listening to your videos as I watch them... She got excited when you said Strawberry and Raspberry... "Two of our favorite Berries" Then she heard Derica's descriptors (she also listens to our party when we play D&D)... "When you make this... you gotta call it..." ***Horny Juice*** 😱😱😱 But I'm waiting until the fall, 'cause I have a Gravenstein Apple tree we planted in the back yard 20 years ago. Thank you again for a WONDERFULLY INSPIRING VIDEO. and remember, Stalwart Adventurers.... whether you stub your toe or not, you will still make it to the Inn.
I like how you use some different ingredients like the rose, and some sticks from some other video you do. But just a quick note , when the temperature in low , the gravity reading gets actuality higher. So can I expect some back sweetening?
That really looks like it might be really good. Yes even though you mixed with your hand lol. I will be starting mine this week. Mmmmmmm can't wait. Yes I Know I have to.
I have found with the brew bags instead of tying them closed. I just take 2 plastic zip ties and sanitize them and close the bag with them. This way I can tie the bag down close to the fruit and bunch the loose leftover bag and zip tie that near the first one. It really makes the bag small and have not had an issue with the bag floating and blocking the airlock.
Marbles in the bag work to weight it down... making it more hands off.... if you tie it like a twist tie garbage bag... stuff stays in. That is going to be such a active fermentation.
Sorry to keep chiming in, but right when you start your wine making or beer making, if you're using an extract kit, put the honey or malt or molasses or whatever is super think in to either the sink or a container of REALLY hot water. It'll be very much easier to pour.
A fairy (also fata, fay, fae, fair folk; from faery, faerie, "realm of the fays") is a type of mythical being or legendary creature in European folklore (and particularly Celtic, Slavic, German, English, and French folklore), a form of spirit, often described as metaphysical, supernatural, or preternatural.
Rose hips used in tea usually don't give it any color, just flavor. Also it is very easy to put too much of them, that's why, to avoid over-extraction, I would make a tea out of it- like the one they made but didn't use. I don't see why you would want it to take a part in the fermentation itself. My guess is that their drink will end up being too bitter because of the roses.
Instead of rose petals, would you consider using butterfly pea flowers instead? It brews blue (normally) or purple (if citrus is added) so I think it would play into the fey elements of the wine. Opinions?
I'm saving this. However, as I live in a bedsit, and go out once a week, at the moment, I will wait until I have bottled the brews I have on the go and then see how I do. It won't be anywhere near 4 gallons. I would like to say that I am a big fan, though not in height or weight.
What about using lactose for sweetness? Since you want it sweeter without fermenting dry, the year can't break down lactose (which I'm sure you know) and the profile remains sweeter.
I am watching this after watching your newest video on the Fey Wine (Feb. 16, 2022) Interesting using apple juice, I would thought using a blend of berry juices.. Also I stated in the comments of the other video, I had a friend who passed, who actually talked about and made Fey wine.. She was not into any D & D games, she thought of herself as a "Natural Witch" everything she did and make was natural, she grew her own food and gathered lots of food from the wild...
Do miss Fermentation Friday.... Although my life has been so busy i haven't touched anything brewing related since end of winter..... Hopefully times makes all these brews amazing!!
Kirkland kicks ass. Costco finds their best-sellers and negotiates private-label contracts with the manufacturers. Kirkland French (red base) Vodka is the same distiller that makes Grey Goose. Kirkland beer (west of the Mississippi, at least) is brewed by Hopfen und Maltz, the loading dock address of Gordon Biersch Brewery. It's no surprise the private label juices are great. It's from some of their best-selling name-brand companies. I would kill to find out who makes Kirkland Scotch. That's a big secret.
I Think your show is great. You guys, seem to take a lot of criticism from the internet. You're always pointing out negative comments that people make about your videos. Almost to much, I wish you wouldn't, it's distracting...Just kidding, i couldn't resist. I actually think you handle it well and seem well adjusted, not bitter and jaded...yet. Some people enjoy the show just the way it is, Scripted or not scripted who cares, lots of info and lots of learning. So Keep on doing what you guys do, mistakes, solutions, happy endings, making, drinking and having fun. For the record, the mistakes seem like common mistakes, things I've done on my very few attempts...things I've wondered about in my plans for future meads. Great job and keep it up!
We bring it up to dispel myths, to address misconceptions and to talk about what people are saying about our videos. I know sometimes it sounds like complaining, and it's really not. For perspective though, I respond to probably 100-150 comments a day, and we only have 2 maybe 3 a day that are in any way negative. So it's not so bad, but... it's good to be honest and upfront when we do get criticism.
Won't lie, just seeing the title brought back memories from an old Pathfinder campaign. We were exploring the ruins of an Elven citadel and came across what looked like an alchemy lab. Investigating some of the racked bottles revealed them to be full of "a distilled liquid made from the finest of fruits and grains, brewed under the light of the moon." (This is paraphrased, it's been almost a decade since this game in particular.) DM later laughed and said that yes, the Elves were totally making Moonshine.
He was not amused when my pyromaniac Arcane Trickster used one of the bottles to make an improvised weapon two hours later.
Anyway, just wanted to share that, loved the video! More than likely will show this to my fiance when he gets home from work, he's been wanting to start brewing mead and I've been showing him your videos.
I am so happy with all the fantasy inspired brew y'all are doing.
I put apples in a food processor and blended it until it was just liquid. It was the way my dad tought me how to make hard cider. We also had access to an apple orchard and 55 gallon drums that are food safe. We would take his truck and fill the bed, take them home and wash them, and I would start cutting them and blend them up as fast as I could and into the 55 gallon drum they went. We would add sugar aswell because we like things very sweet. I adapted this method and now if I make a cycer I'll use blended apples as a base. I'm not a fan of buying juice. I never trust the labels, even when I get honey I'm looking to talk to a local bee keeper. Love your work guys keep it up.
No Fey’s were harmed in the making of this video 😂
That you know of....
Some Nac MacFeegles got pished though.
@@armedbear529 A normal day for them.
Beat me to it
I have been binging your videos lately. Thank you for sharing so much!
Fun fact: the apples associated with love in Ancient Greece were actually pomegranates.
I had found a rosehips/hibiscus tea blend for a mead I was making. I found the aroma and color production from it very nice. In case the quest for rosehips comes back.
I used rosehips in a mead long ago and ran them through a coffee grinder (only used for herbs) to great effect! If you are going to make something like rosehip soup you have to at least smash them hard to break them up enough to even hydrate.
There better be none of my fay relatives in this. I'm watching you Derica
Brian and Derica...thank you for showing us all the many reasons to be PATIENT (frozen fruit, pitching yeast in cold must, adding honey and sugar to cold must, mixing with your hand, etc.)...i struggle with this, too...once i decide to do something, i often rush into it...and then you're left with having to figure things out on the fly...i appreciate that you're willing to show us the "caught in a pickle" as well as the "home runs." ;) we all been there!
I have to admit, this recipe sounds real good. I do believe this will be my next project. Thanks again for another great video
Lately I've been using the cheese grater atachment on my food processor for unfrozen fruit. Makes nice thin strings for the yeast to get at. Freeze and thaw to breakdown cell walls. Extracts the flavor and color so much better.
Y'all just became my favorite mead makers. Thanks for sharing!
Awesome! Thank you!
I love watching your videos. I've literally just got into brewing, my first batch of mead is 6 days in primary. I enjoy watching how you try new brews and it gives me future thoughts of what to try when I know more about brewing. Thank you for putting these videos out. Thank you for showing that you don't have to use chemical additives like yeast nutrients and stuff. Keep up the great work!
Thank you! So glad to help!
"Too much?"
"Bubbling too much?"
Reminds me about making Hefeweizen, at LHBS,
when I worked there. 5 gallon batch, 6 gallon
carboy, sitting in a kiddie pool, with a cooler unit
keeping the water at 60 degrees F. I was in the
back room, when the airlock and bung HIT the
14 foot ceiling. Airlock was not clogged or
dirty! Was on its second day.
Brian, Derica, this recipe sounds quite tasty!
The fruit, especially the berries, may be what
lowered the SG. (OG?) They aren't all that
sweet.
Brian, LOVE the t-shirt, even though I'm not
a Whiskey fan. (I think Walt might have
loved it, too.)
steve
I am quite sure this in the next brew I will try. Love the video's
Thank you guys. I've always wanted to home brew myself,, but haven't got to it yet. last week by chance I stopped by a local thrift shop and found a beer making kit for $5. At that price I had no excuses to put brewing off any longer. I found your videos 3 days ago and have probably watched about 30 of them. My trepidation has dissolved and my eagerness has exploded. I have more equipment coming from Amazon and plan to have 2 ciders started by weeks end. Thanks again for the confidence boost.
Hey Derica and Brian, I’ve been watching your channel for over a year and have several batches of your brews in various stages of fermentation. I am fairly new to making my own mead and I was wondering if you have tried making a watermelon or cantaloupe mead? I’m a beekeeper and now they honey works well with those flavors. I’m not experienced enough to experiment and thought I would tap into your extensive knowledge. Thank you very much for your time and the vast knowledge you pass along to those that watch your channel.
Since I never throw anything away, I use three or four of the glass lids from scented candle jars (with the plastic seals removed) to weight the bag during primary. It doesn't float nearly as much, cutting down on the daily turning and stirring. Besides, face it, what else are the lids good for after you've burned the candle?
I love your videos -- you make wine much the way I do, and the way the woman from the Home Counties of England (who taught me, long ago) did hers: understand the science of what you're doing, be careful with the things that need to be done precisely, and don't sweat the other things, be flexible in your creations! Thank you both for doing what you do, the way you do it!
Thank you! Our goal is to bring it back to the home. No reason to spend more money on lesser quality chemical laden wines and ciders and meads.
I used still frozen strawberries in a mead once. I had to put a blow-off tube in place of the air lock, once it thawed out the ferment got violent. Turned the water in the bowl at the end of the blow-off tube pink. Started fermenting about 12 hours after I added 4lbs of strawberries to a 6 gallon batch.
OMG, I haven't heard someone say "D&D" in ages. Loved playing it as a kid and through high school. I think the world would be a better place if we all played "D&D/AD&D".
We have a new very young channel for D&D :)
@@CitySteadingBrews What's it called?
ua-cam.com/channels/H_dWFxSvgD1WHIUhH-gmiA.html :)
This looks great guys, thanks for providing this content, I am slowly building up my brew station, already made one wine and now on the second and a mead. This definitely that could make it into my future brews.
Cool... we're thinking this one will be pretty tasty.
The fairies go in during bottling. It’s like a tequila worm.
good morning and a great valentine's day I love how you have been doing fantasy story wines!!! thumbs up
Thanks and thanks!
Hey Brian and Derica, how are things? I hope all is well your end, you mentioned something about dried rosehips? If you did, for you to get the most out of them you need to top and tail them ( trim the top and bottom off), then split them in half, remove the seeds, put the shells in a saucepan, with just enough water to cover them, put the lid on and gently simmer until the shells have gone completely soft i.e it will breakdown between your fingers, remove from the heat and leave it cool down completely with the lid on and then you can use that to make your wine, mead, beer, syrups, jams and jellies. I've made rosehip wine for years, 6lb of fresh rosehip shells or 1lb of dried rosehip shells will make 5ltrs of wine or mead. I hope that solves your little problem with the rosehips. Have fun and enjoy.
P.S. rosehips are packed full of vitamin c, three times more than an orange, pound for pound.
I love the unscripted gentile chaos of your videos.
So stoked for this. Fingers crossed it turns out great, because I really want to make this. Would be great to have for samhain this year.
I’d imagine faye wine would have earthy, floral, honey, and fruity undertones
This is an interesting and clever approach to making fay wine
Thank you for sharing
Lots of fruit and berries, LOVE IT! I've just finished making a pineapple juice mellowmel and I infused it with british summer berries in secondary and its an absoloute delight! 14.3% under sweet and fruity as hell! keep up the good work love your videos. Lee from Glasgow, Scotland.
Spoon of unusual size! Do those cone from the fire swamp too?
Well... it could have been carved from a tree from the Fire Swamp...
Fire Swamp!
I don't ever imagine myself doing this. But really nice to watch you do it. Will watch the whole series!
The unofficial West family motto, "If it is worth doing, it is worth overdoing!"
We both stole that from Mythbusters.
@@CitySteadingBrews LOL probably :)
@@CitySteadingBrews "when in doubt, C-4!" XD loved mythbusters
Overkill is under rated.
I like to open the top of the bucket to pinch the Brew Bag and spin it upside down every few days . It works quite well , because the Brew Bag is already shaped like the bucket and semi flat on top & bottom . And you're guaranteed to keep the top wet each time for equal fermentation . Just saying . 🤠
Another great video you two! These videos seem like 10 minutes, lol! Time really flies when you hang out with Friends! ❤😎
Looks like I have an excuse to buy lotsa extra fruit! No more waste, you saved me alot of money with this video. Thanx! (Hey Derica! Thanx for the sp fix.🤗)
I have started making mead because of your videos and it has turned out really good and Its always grate to meet fellow D&D players. lols im a DM
I'd love to see that list of Faerun's beverages!!!
I'm more a World of Darkness player myself, but if there is a list I should give it a try!!!
I love to watch you do new fermentations, it shows a lighter unknown side of your show. Lol This actually makes me think of doing this same recipe. Great job to you both!!
Thanks! We try to make things entertaining... and... honestly try to keep vids under half an hour, but normally fail.
I just have to say that I don’t care what anyone thinks but, I love watching people (NERDS) like me..... you guys are awesome.... that’s the only reason why I buy from your amazon. It’s how I can support you.... if I could, I’d patreon support you..... just can’t cause my retirement plan doesn’t allow.... but I’ll buy everything from your links to support you and I love learning from even your mistakes.... just know as you learn, others do too...... so with the most appreciated sincerity, thank you for all you do... 😁 I bought my first beer kit through your links. I hope you get a kick back. But then again,... it’s all your fault if I destroy all home steading simplification as some of us just have to do and learn..... 🤪
Thanks for that... we truly appreciate it!
CS Brews that was more than expected but thank you again..... please don’t ever stop.....
This has crossed my mind recently that If you mix berries in granulated sugar, then let it sit for a few hours(Or a day or two). The water content between the sugar and berries will equalize leaving you with a sugar syrup. You can repeat this once or twice by pouring off the syrup and adding more sugar. This process is called "maceration"
If you were to do batches where one is your standard practice and one is the other is macerated berries in their syrup where both have the same berry/sugar/water contents. I think five extra minutes of prep some hours in advance could result in extra berry flavor for the same materials.
I intend to try this experiment sometime in the future but thought you guys would enjoy the suggestion.
Interesting. Have you tried this yet?
out of nowhere: "DECEDENT!" I do the same thing when I'm trying to remember a word. I keep it in the back of my mind until i remember.
I have a couple wide mouth glass jugs I use for fruit. They work great. I have 2 coffee wines going right now. One is Death wish coffee and the other is Blackout cold brew coffee. They smell great.
I see wine, I watch, thumbs up.
I can approve this theory!
Bungee cord the bag to the fermentor while adding stuff to keep the bag from falling in. Makes it easier.
Just for your information, rose hips are high in vitamin C. During WW2, adults and children in Britain were encouraged to collect rose hips, both tame and wild, which were then turned into a rose hip syrup and distributed especially to children through their school dinners because of the restricted diets caused by shortages of food because of the war.
22:28 got me rolling! After you hear how many times Brian talks about how much he "loves" his hands being sticky. too much with the comedy. I love it.
First, Bourbon!! I enjoy your videos, I think I will definitely try this one, will let you know how it comes out. Have you thought about raw or turbinado sugar? Maybe adding a bit of a caramel flavor?
i enjoy watching your videos. im not a drinker but this one sounded delicious so I added the flavour to my water kefir's 2nd ferment today and so far its tasting amazing.
hi, nice video. I have 2 suggestions for future videos: 1.Do a " thats all wrong" brew. 2. How about a Federweisser with Zwiebelkuchen(on your CS cooks) maybe in Fall?
14:55 that slow pour was freaking sweet!
Kirkland apple juice is great. I had leftover juice from a cyser I was making and I had it with some rum. Delicious.
Just saw this one, an idea. If you want to make an extremely esoteric ferment (imo) see if honeysuckle flowers are a possibility.
I thought about trying something similar but adding peaches. Look forward to seeing the results.
I've started a few 1 gallon batches of Mead and your videos have been very helpful. Although I don't have the gravity thing.... is it super important? Any tips for first time brewing?
The hydrometer is super important to know when your brews are done.
We have an entire playlist for new brewers! ua-cam.com/play/PLZr9O7bplKgnMsq4uL1Hoh2gGKT-t4w9z.html
First off I have been watching your videos for awhile now and really enjoy them. I am finally getting all the stuff together to make my first batch of mead. A few pieces of equipment is yet to get here. So I have the best chance of getting this right one the first try I have a question/challenge for you. The closest recipe to what I want to do is called Dragons in Paradise. This is a little different than that one. Here is the challenge part. Come up with a recipe and name for a mead using the following ingredients. Sorry most of these came from Walmart. 1 lbs bag of frozen Great Value mix fruit (pineapple, strawberries, peaches, and mangoes) 1 lbs Great Value frozen Fruit Salad Blend ( peaches, pineapple, red seedless grapes, and kiwi) 5lbs -Pure N Simple Honey, 64 oz bottle of Juicy Juice 100 % passion dragonfruit juice, 1.5 oz of golden Raisins, 20 oz of white sugar and 101.4 oz of Deer Park spring water. I want the finished product to be sweet and have a tropical flavor. Oh since they sent me the wrong yeast and it is too much trouble to return it for the one I ordered, I have Lalvin EC-1118 for the brew. The only thing I am waiting on in form of equipment is the Graduated cylinder was missing from the hydrometer kit and it will be here Wednesday. Thanks and keep up with all the wonderful videos. Hopefully you will take up this challenge. Again thanks for all the help.
Making recipes doesn’t work that way. You figure our what you want and put ingredients and quantities together, not the other way around, lol.
CS Brews I thought I did in there. A sweet tropical fruity flavor in the end. That is just the stuff I got to make it here.
No fey were harmed in the making of this video.. Can't wait to see how this comes out..
That you know of.... :P
I probably should have used a bag for my current ferment - Triple Berry (costco frozen section) jalapeno wine. The jalapeno's were terribly lacking in heat, so I dropped in just a sliver of a carolina reaper. It's only been going for about 5 days, but it smells and tastes amazing so far. I didn't add any honey to this one. I just used 2 cups of sugar and enough water to fill a 1-gallon jar. Using a bag would probably make it much easier on me during the first racking...
Happy Valentine's, CS Brews!
Thank you!
Here and I always thought ground up Dryad was the secret ingredient 0_o
All that red from the raspberries and rose pedal (expecting a lot of red colors) I expect it will turn out more red then clearish. I always thought it was more of a reddish color, with a flowery and fruity aromas, sweet, and could knock you on your butt in a hurry.
The hibiscus mead I made I used both tea and leaves in primary, it turned out delicious. I do plan to make a rose one at some point.
I can't wait until we have the time to brew again. Not complaining, don't have the time recently due to too many business orders. BTW great video guys! 😄
I'm a newbie wine maker. I started 2 springs ago with a dandelion wine from my yard. The local wine maker jumped my s**@t for not using the chemicals to kill the natural yeast... it came out FANTASTIC!! I did it again this last spring and it was even better!! I'm lovin natures yeast! Because of what you've said about natural yeast and honey I'm going to try my first unboiled/unsimmered mead. 😁
Good for you. No reason to kill natural yeast really. If you want to brew with them, go for it. If you add a commercial yeast, they will starve out the wild ones anyway.
lol Stalrev is actually my characters name for D&D, going to need to convince yall make a fey mead lol, are we in the tavern yet!!!!!!
1.084 SG isnt bad. It will go higher once the fruit thaws out. The sugars from the fruits will come out then. Nice vid guys!
Oh we know... a lot of this video was intentional to show how much can go wrong and still work out.
would you recommend using the glass weights they sell on Amazon to hold the bags down so you don't have to keep pushing the fruit down?
You can yes. We had them and just found them so we do this too!
so awwesome. love these kind of brews. As a nerd I approve this video. hahah
I find the glass ball thing u use in a fish work really well to weight down stuff and super easy to clean
I don't play D&D, but in Celtic lore, fey refers to a person or creature in touch with the spirit world. I have a son who was a caul baby (born in the placenta), and is therefore considered fey. He's a marvelous musician and very creative, common characteristics of fey people. He does play D&D, so I bet he knows about this..
Great video. I've just racked 5 gallons of blueberry wine that i didnt use a bag for. Took me an hour to strain out the pulp, seeds and skins. Next time iwill be buying a big enough bag to hold the fruit in.
Or.. run the whole batch through a strainer, a big one. Let it sit a week, and siphon. We do that pretty often.
Brian says "I don't get cold", I says "Uh Florida".
I'm from Pennsylvania.
No Fey we’re harmed in the production of this wine…just watched the year-later vid and yeah, going to make this!!!
This and your Klingon wine are on my brews I have to make a list..... Whenever I can get around to spare time.
I'm going to have to check the list to see if the bottle aged have hit the tasting yet...... Can you make a video on how to make my days longer?
Total sifi question but wishes and fantasies....
There's an old legend about leaving offerings of milk and honey out for fairies so they don't create discord in your house (e.g. hiding things). I'm not sure how the milk idea could be used, but it makes me think a neat experiment would be to use honey as a base to cultivate a wild yeast colony as a starter -- i.e. "blessed by the fairies". Unpasteurized honey has wild yeast in it, of course, but I imagine with the right ratios, you could capture some wild yeast and sour bacteria. There's a good chance it would have low tolerance and just create a short mead, but that's not a bad thing.
O , Watching your video on Fey Wine 🍷 , FermadO is used as a nutrient . Let me back that up and Watch it again. 🤠
My wife has started listening to your videos as I watch them...
She got excited when you said Strawberry and Raspberry... "Two of our favorite Berries"
Then she heard Derica's descriptors (she also listens to our party when we play D&D)...
"When you make this... you gotta call it..."
***Horny Juice*** 😱😱😱
But I'm waiting until the fall, 'cause I have a Gravenstein Apple tree we planted in the back yard 20 years ago.
Thank you again for a WONDERFULLY INSPIRING VIDEO.
and remember, Stalwart Adventurers.... whether you stub your toe or not, you will still make it to the Inn.
I like how you use some different ingredients like the rose, and some sticks from some other video you do.
But just a quick note , when the temperature in low , the gravity reading gets actuality higher. So can I expect some back sweetening?
Possibly, but... the sugars aren't dissolved. Intentionally, to prove a point!
Loved playing AD&D back in the day.
Adding that much fruit reminded me of one if my favorite quotes: there's no such thing as too much overkill
And you guys game! Your both getting cooler and cooler with time!
Hehe, thanks.
That really looks like it might be really good. Yes even though you mixed with your hand lol. I will be starting mine this week. Mmmmmmm can't wait. Yes I Know I have to.
But you must stir it with your hand....
I have found with the brew bags instead of tying them closed. I just take 2 plastic zip ties and sanitize them and close the bag with them. This way I can tie the bag down close to the fruit and bunch the loose leftover bag and zip tie that near the first one. It really makes the bag small and have not had an issue with the bag floating and blocking the airlock.
Good idea!
@CitySteadingBrews you need to try it in your next brew and put it on video. 😁😁😁😁
Maybe even a shout out to me. LOL
I'm not so likely to do it, but if you want to use bags, it's a fine idea.
I recently cold started a wine at 35 brix, it took 3 days to begin fully fermenting. For the first 3 days it slowly step fed itself from the top down.
Marbles in the bag work to weight it down... making it more hands off.... if you tie it like a twist tie garbage bag... stuff stays in. That is going to be such a active fermentation.
Hehe, I know, glad it's only 3 gallons in a 6 gallon fermenter.
Sorry to keep chiming in, but right when you start your wine making or beer making, if you're using an extract kit, put the honey or malt or molasses or whatever is super think in to either the sink or a container of REALLY hot water. It'll be very much easier to pour.
Of course! We were trying to show that you can make a lot of mistakes and still be successful with this series :)
As the Fey are themselves pretty chaotic neutrals, this makes all the sense.
THAT T-SHIRT!
The bitter from the seeds is the cyanide.
The voice from behind the bucket. The spoon of ridiculous size.
Yep! And now there's a link to it if you want one!
It’s me I’m someone!!! I do forget many things 😆
I totally forgot what we were talking about...
Very neat. Peach may have been nice in that.
Nope... anything but peach. Never had good luck with peach.
Really that's too bad I might try it in mine perhaps just a third of s gallon in a two gallon batch
The Fey would be proud.
Let's hope... agitating fey is not recommended.
You guys rock, if you ever need a d&d stand in im all for it lol.
A fairy (also fata, fay, fae, fair folk; from faery, faerie, "realm of the fays") is a type of mythical being or legendary creature in European folklore (and particularly Celtic, Slavic, German, English, and French folklore), a form of spirit, often described as metaphysical, supernatural, or preternatural.
Also a creature in D&D
@@CitySteadingBrews I was actually pointing out that "fey" is not a way to spell "fae"; my preference.
Rose hips used in tea usually don't give it any color, just flavor. Also it is very easy to put too much of them, that's why, to avoid over-extraction, I would make a tea out of it-
like the one they made but didn't use. I don't see why you would want it to take a part in the fermentation itself. My guess is that their drink will end up being too bitter because of the roses.
Instead of rose petals, would you consider using butterfly pea flowers instead? It brews blue (normally) or purple (if citrus is added) so I think it would play into the fey elements of the wine. Opinions?
Nope. The earthy notes really don't work for this at all instead of rose :)
I'm saving this. However, as I live in a bedsit, and go out once a week, at the moment, I will wait until I have bottled the brews I have on the go and then see how I do. It won't be anywhere near 4 gallons.
I would like to say that I am a big fan, though not in height or weight.
What about using lactose for sweetness? Since you want it sweeter without fermenting dry, the year can't break down lactose (which I'm sure you know) and the profile remains sweeter.
16:07 dips his hand in sanitizer and comes back as Jack Black.
Huh?
Why izzit that the hydrometer ALWAYS stops with the scale you want to read on the side away from you?
I am watching this after watching your newest video on the Fey Wine (Feb. 16, 2022) Interesting using apple juice, I would thought using a blend of berry juices.. Also I stated in the comments of the other video, I had a friend who passed, who actually talked about and made Fey wine.. She was not into any D & D games, she thought of herself as a "Natural Witch" everything she did and make was natural, she grew her own food and gathered lots of food from the wild...
Do miss Fermentation Friday.... Although my life has been so busy i haven't touched anything brewing related since end of winter..... Hopefully times makes all these brews amazing!!
That was just us announcing a new brew. There is no way we could keep up with 52 brews in a year.
@@CitySteadingBrews very true.... But might be fun to bring back maybe once or twice a month?
I'm a Druid and this will be made for Beltane 2021!
Awesome!
Kirkland kicks ass. Costco finds their best-sellers and negotiates private-label contracts with the manufacturers. Kirkland French (red base) Vodka is the same distiller that makes Grey Goose. Kirkland beer (west of the Mississippi, at least) is brewed by Hopfen und Maltz, the loading dock address of Gordon Biersch Brewery.
It's no surprise the private label juices are great. It's from some of their best-selling name-brand companies.
I would kill to find out who makes Kirkland Scotch. That's a big secret.
I Think your show is great. You guys, seem to take a lot of criticism from the internet. You're always pointing out negative comments that people make about your videos. Almost to much, I wish you wouldn't, it's distracting...Just kidding, i couldn't resist.
I actually think you handle it well and seem well adjusted, not bitter and jaded...yet. Some people enjoy the show just the way it is, Scripted or not scripted who cares, lots of info and lots of learning. So Keep on doing what you guys do, mistakes, solutions, happy endings, making, drinking and having fun. For the record, the mistakes seem like common mistakes, things I've done on my very few attempts...things I've wondered about in my plans for future meads. Great job and keep it up!
We bring it up to dispel myths, to address misconceptions and to talk about what people are saying about our videos. I know sometimes it sounds like complaining, and it's really not. For perspective though, I respond to probably 100-150 comments a day, and we only have 2 maybe 3 a day that are in any way negative. So it's not so bad, but... it's good to be honest and upfront when we do get criticism.
So, like girl scout cookies, not made with real girl scouts. :)
I think you were looking for Kilju (Kill-You) which is Finnish sugar wine. 15-17% ABV.