I really didn't know what to think when this recipe was being formulated. I was REALLLLY on the fence about the cream cheese powder.... I'm so thrilled to see it all come together!
This speaks to my soul. Have you had the Talisker 10? My first sip made me think smoked cheesecake. It was the most bizarre feeling I’ve ever had drinking a whiskey. My wheels have been turning trying to figure out the cheesecake flavor in a whiskey. Flavor development is an old skill. Learning it with fermentation differences are pretty new. Like less than a year. Started with kraut, fermented hot sauces, then to whiskey and finally wine and mead. Definitely not the typical route for sure. Cannot wait to try the mead, and eventually a whiskey!!!
From a chemist that spent 10 years in my first job working with very fine hydrophobic powders, the best way to get them to dissolve is to first make a paste with a minimal amount of water. After the paste is thoroughly mixed, slowly add more water until you have a completely dissolved solution. When you add water too quickly as you did here, you get clumps that are very hard to dissolve without vigorous mixing which we generally want to avoid.
the fat content of the cream cheese powder and long-term stability seems very concerning. Also, a tip for lactose: if you heat your must water and add it in primary and simmer for about 20 minutes, it will better incorporate - otherwise, if added in secondary, most of it will fall out of suspension, and you'll lose upward of 20+ potential gravity points
Well this is a handy video. My orange sunrise mead is just transferred to secondary and I have planned to add powdered cream cheese but wasn't sure if it should be in primary or secondary.
I bet the cream cheese powder would dissolve better if you shook it up with a little water in a blender bottle like a protein shake to get rid of all the chunks.
You can definitely do it without carbonation but you have to stabilize or pasteurize it! I mainly said the kegging comment because you wouldn't be able to bottle carbonate this one.
Excited that this is finally out. I think it’s time to make a blueberry version.
Dude this is amazing!!!! Thanks for creating and sharing!!
I really didn't know what to think when this recipe was being formulated. I was REALLLLY on the fence about the cream cheese powder.... I'm so thrilled to see it all come together!
You gotta try it!!
This speaks to my soul. Have you had the Talisker 10? My first sip made me think smoked cheesecake. It was the most bizarre feeling I’ve ever had drinking a whiskey. My wheels have been turning trying to figure out the cheesecake flavor in a whiskey.
Flavor development is an old skill. Learning it with fermentation differences are pretty new. Like less than a year. Started with kraut, fermented hot sauces, then to whiskey and finally wine and mead. Definitely not the typical route for sure. Cannot wait to try the mead, and eventually a whiskey!!!
2:58 The reason you shouldn't measure your additions over the container. That moment of panic washes over you
Hahaha
Really Enjoyed your Video , Thanks ! 🐯🤠
That's pretty crazy! I don't think I'm brave enough to come up with a recepie with cream cheese powder 😅
It really wasn't as wild as it felt! haha
Now I want to make it! Thanks for adding to my tbb list... like Larry said the list doesn't ever get shorter! Lol
You should definitely try it!
From a chemist that spent 10 years in my first job working with very fine hydrophobic powders, the best way to get them to dissolve is to first make a paste with a minimal amount of water. After the paste is thoroughly mixed, slowly add more water until you have a completely dissolved solution. When you add water too quickly as you did here, you get clumps that are very hard to dissolve without vigorous mixing which we generally want to avoid.
Blueberry cobbler mead would be awesome
Very creative!
This recipe is SO delicious that I’ve had to start buying raspberries every time I shop so that I can keep making more!
Daaaang your editing is 🤌 This... looks amazing... and like something I absolutely need to try. Though I don't have a keg so it would be flat 🤷♀
I think it would still be good flat!!
@@ManMadeMead Bless!
the fat content of the cream cheese powder and long-term stability seems very concerning.
Also, a tip for lactose: if you heat your must water and add it in primary and simmer for about 20 minutes, it will better incorporate - otherwise, if added in secondary, most of it will fall out of suspension, and you'll lose upward of 20+ potential gravity points
Well this is a handy video. My orange sunrise mead is just transferred to secondary and I have planned to add powdered cream cheese but wasn't sure if it should be in primary or secondary.
Hear me out... Replace the raspberry with strawberry
That sounds good!
Do you remember what brand of cream cheese powder you used for this recipe?
Would this be terrible as a still mead? I don't have a keg and can't see being able to get one soon.
Would it be possible to make a non carbonated version of this?
Absolutely! I would definitely still stabilize it though!
@@ManMadeMead 👍👍
I bet the cream cheese powder would dissolve better if you shook it up with a little water in a blender bottle like a protein shake to get rid of all the chunks.
I bet!
Adds to list...
So you say this is only possible if you are kegging? As I prefer a still mead would it still work?
You can definitely do it without carbonation but you have to stabilize or pasteurize it! I mainly said the kegging comment because you wouldn't be able to bottle carbonate this one.
Can you make a tea that tastes like mead?
Mead can taste like tea or anything you want!
@@ManMadeMead I know, but I am asking for the flip of that. A tea blend that tastes like mead.
You can get powdered honey. Chamomile has a very honeyish flavor I think.