Iechyd Da Tasting - How does our Welsh Metheglin Mead taste?
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- Опубліковано 22 сер 2024
- Iechyd da tasting. This is a welsh style metheglin mead made with a variety of herbs and dried elderberries. It's not been aged very long so this is our first tasting to see how it's doing.
Welsh Metheglin Mead - Iechyd Da Med: • Welsh Metheglin Mead -...
Iechyd Da Mead Finishing and Bottling - How to Make a Welsh Metheglin Mead: • Iechyd Da Mead Finishi...
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The in depth discussion about the interaction of flavours is just brilliant and inspiring :)
The wonderful thing about tiggers is tiggers are a wonderful thing. I was watching Winnie the Pooh with my daughter and when Tigger popped up that came into my head. You know you have been watching too many cartoons when instead of your favorite song getting stuck in your head its one off of the cartoon.
A common plant on the moorland of the UK is a relative of the blueberry called a bilberry - that might be a really good alternative to the blueberry if you wanted to keep it 'native'! :) I am really tempted to try this one at home though, looks right up my street.
When Tigger began speaking, my cat, Sprite, nearly got whiplash turning to look at my computer. 😂😂😂😼🙀😾
I kinda wanna see a "Dueling Meads" video, where both of your recipe riffs get made at the same time, and then get tasted and compared together at the end. First up in the Dueling Meads series: Plum Iechyd Da vs Blueberry Lemon Iechyd Da.
Seem to be chatting you up lol. I made home made wine in the 70's with the family. I worked with the animals in a now retired circus for nine years horses, zebras, camels(all of them from Lammas to Dromedary) , elephants. The 1 thing they had in common from my youths pets and livestock is the occasional need for notice and or groom touch or muzzle nuzzle. I am eager to see a sequel to this brew. I see brewing as trying to play Darts with a Diagon Alley pub board ruddy thing keeps flitting about but dial it in.
Loved when you talked it through to find ginger the discovery moment sparkled.
If I ever have a job again, I'm going to be one of your Bejeezus supporters, because you guys have gotten me through the pandemic. Many thanks.
I’d love to see on the next tasting starting with one cold then trying the room temp one after to see the flavour difference.
Just want to say I love you're videos,you have inspired me to get into brewing mead,I just ordered some of my equipment on amazon and look forward to getting started
Even more impetus to make this
Looking forward to your next iteration.
I live up in New England and we drove to the Finger Lakes for a Wine Tasting vacation. What I learned is Dry, Semi-Sweet and Sweet in Wine does not also include a Acidic value comparison. You can get a dry tasting Semi-sweet or a sweet tasting Semi-Sweet if the acidic levels are different. I completely understand how a 1.020 does not taste sweet in this brew but in a different one it might almost get to Cloying.
Tigger looks like a little sweetie. During your discussion, I thought a blueberry addition made a lot of sense. That was the first fruit that popped into my head before plum. Keep up the really cool work!
Say hello to Tigger from all of us!
Have you guys ever thought about fermenting straight agave? I've not seen much about it and I'm wondering about an agave wine
I made some Saskatoon mead and made it sparkling.very very satisfying and pairs very well with red meats I found
Hi Derica and Brian!
I'm new to fermenting alcohol, and I've been watching a lot of your videos recently to learn as much as I can, so thanks very kindly. I really liked this tasting video even because I didn't know there was subtleties to this process too. At this point, aside from you both, my main learning resource has been Sandor Katz; do you have any other suggestions for studying?
Thanks!
You definitely seem to like it,It must be good. That's good enough for me.Happy days. : )
Just started a new mead today, 08/01/21. 3 kg honey, 1x orange zest, 1/2 pink lady apple, 1x clove and 1 sachet Lalvin D47. Looks good so far, only been an hour though.
Mull it! Seriously, as the base of a mulled beverage you'll never look back...
I think of a Garnet when I think of that dark red. My Hibiscus is finally bottled and it is a wonderful Ruby Red.
The blueberry substitution sounds like it would be really interesting. I can attest that blueberry and ginger is indeed a good combination in mead. :)
I just racked my first and possibly last iechyd da. Not because I think it is bad or a failure but, because it tastes a bit too medicinal. I was interested in making it because I am of Welsh decent and you made it sound really interesting. I couldn't find the same ingredients and don't like to have loose stuff floating around, so I used various tea bags. I used irish breakfast tea, a ginger tea that contained lemongrass, licorice root, peppermint leaf,and black pepper. Also a roasted dandelion root tea and camomile tea. 3 lbs of wildflower honey. And a splash of very concentrated elderberry juice(about damuch). Ec 1118 yeast. Starting gravity 1.150 ending gravity 1.000. Surprisingly, and pleasantly, slightly sweet considering it's completely dry. Berry comes through very nicely. Extremely complex. Hot alcohol burn. Reminds me of homeopathic remedies only stronger. Great ruby gem color. Can see putting some in tea the next time I get a cold. Forsee it being much better in a few months or more. Thank you so much for the inspiration. So much fun.
Sorry you didn’t like it, but to be fair, that’s not the same recipe at all, and I do understand why.
Oh for sure. Not knocking your recipe at all. That's why you're the master and I am still but a padawan. I do like the brew for what it is and the process. I'm learning so much from you. I will just continue on my brewing journey with inspiration from your other brews. Thanks for responding. Take care.
What can I say? Another great video!
Could watch Derica drink Welsh mead all! Great vid!
I've been looking forward to this video. I've got a clone of this going. I'm gonna try taking the herbs out a touch earlier. I added a little lemon juice (got too much pith in my zest), so we'll see how it goes!
Instead of plum or blueberry, would fig work w/ this? I think it might edge off/blend some of the licorice vibes y'all mentioned as well.
well, the sweet is all!!
what do you say Tiger??
Sure your lactic life must be wonderful 😄
I wonder if black currants would be another fruit option that would nestle nicely into this flavor profile.
Great video. Maybe you guys could talk about mead making books. I got a few but would love to know which you like for making natural mead without additives or minimal additives like you guys
Honestly we don’t read the books. We use trial and error.
CS Mead and More ok thought you said you read a few books in the first couple recipe videos. Thanks
Julie Tardos i just got joy of brewing cider mead and herbal wines by kozoi and brew mead like a viking. Havent really read any yet but going to start those. I read the mead part of joy of homebrewing years ago. I make a lot of beer and have made a few lower abv meads
The glasses are glencairn if anyone was was wondering.
Mhm, even linked to them in the description :)
@@CitySteadingBrews lol, I'm horrible about reading the descriptions. Sorry
love the hairstyling
Off topic, but yall have said not to email ya and I have a question so figured I'd comment on your newest video ^_^
Wild yeast, and apple juice. Brewing along slow but steady for a week or so. I had added blue berries (only a small handful, literally no reason to add them except they where there lol!) Anyway, they where floating and I didn't want mold to grow so I decided to remove them. I used a siphon and put the brew in another container, which was full of bubbles along the container walls. I tasted it, it felt carbonated, obviously not finished. I siphoned it back into the carboy after removing the blueberries...and now there's no bubbles. Was it actually done, and the bubbles where simply it degassing? And me swapping containers twice helped to finish knocking the gas out? My airlock is different than yours, hard to tell if there's positive pressure without it being aggressive. But I see no bubbles on the wall anymore. (And it's only been a few hours, but I felt like it was going strong just prior to the "rough racking", and during the "rough racking" the other vessel had bubbles) Thoughts?
I love drunk Derica 🤪
That is so not drunk. She has like 3 sips.
Seems like this mead would be good if added to a big mug of hot tea to sweeten it and well make you feel good.
Licorice is so good for your timmy
I would like to try this. Just need to track the dandelion honey down.
Have you considered an elderflower citrus mead before? I got one here in Norway and its amazing!
Have you ever considered making a mead with Lactose to create a Peaches and Cream or Strawberries and Cream Mead? I think it would be really interesting what you two came up with for that.
Lactose is really just a sweetener, it's not going to be creamy like milk or cream :)
@@CitySteadingBrews isn't lactose what they add to cream or milk stouts to add a bit of a creamy mouth feel. You would probably also have to add vanilla to get really cream like taste to it.
Hello Brian hope you and Derica are having a great 2021 so far.
I’m making a sparkling hard maple cider and plan to prime and back sweeten it with maple syrup this weekend. Do you think maple alone will be enough to prime it? Started it with 4L apple juice and 1/2 lb of maple. It’s 10 weeks old and crystal clear. I used D47. OG 1.057 last reading 7 weeks ago was 1.002
I think this would pair well with Munster cheese and rye bread. How would this be sparkling?
Bubbly.
Lol
Whats the best tasting mead that is ready to drink quickly in your 2s opinion?
Would cinnamon be a good addition to a mead?
Absolutely, we use it pretty often.
I started a 1 gallon cider brew on the second and I hadn’t done any research at that point so I added a full packet of store brand bread yeast and every few days I added about a cup of a really thick simple syrup I made with just sugar and water I added a bit of honey and lemon juice here and there but I don’t think it was enough to do much of anything I racked on the eleventh and in my opinion it turned out well for a first brew without really following any instructions I’ve watched a lot of your videos over the past few days in preparation but I ended up just putting it in the fridge any advice on what to do from here or for another brew and on another note what would you estimate the abv. To be I’m guessing 8-10% but I can only base that on my limited experience and research
PS. I love your videos sorry for the long comment but I would love to hear back from you
Best tip I can think of is to binge watch all of Brian and Derica’s videos. You learn more with each video. I used to brew without any special equipment except for a fermentation vessel and my grandmother’s advice and she never measured anything. Brian and Derica use common sense, have a wealth of experience, are brutally honest and explain thoroughly. They have the right balance between harnessing science and keeping things simple. I don’t think I’ll be throwing out brews any more thanks to what their videos teach me.
Investing in the limited equipment Brian and Derica use (hydrometer, racking cane, bottling wand) has made brewing so much easier, more fun and reliable it’s a game changer for sure. Especially taking readings and calculating gravity and ABV. You know when something’s going wrong, more or less how sweet your beverage will turn out, and can work on tweaking, solving problems etc much more easily.
You say you can inly estimate the ABV... so I’m assuming you didn’t take gravity readings. Is that correct? In some of their videos Brian and Derica explain how you can calculate an estimated ABV based on the sugar content of your ingredients and how much water you used. It might be something you want to look into. I think Derica also put a list or spreadsheet on their website listing estimated sugar contents of various ingredients. It might help you to calculate an estimated starting gravity for this brew. Getting a hydrometer and taking a final gravity reading might give you a more accurate estimate of your brew’s ABV.
Ever since I got my hydrometer I haven’t had to guess wether my brew was done or not without waiting for an extra few weeks before racking and bottling. As I’ve adopted the 2-rack rule (see their videos for that, it makes for clearer beverages) it significantly speeds up the process and I’m much more certain I’m not racking too early either. I also can guess fairly accurately if a brew’s stalled and can intervene... although I haven’t had a stalled brew yet.
Get the equipment. Watch the videos (they’re fun anyway so that’s no hardship at all, right?). It’s worth it.
I also recommend getting yourself a notebook not just for the recipes and brews you concoct yourself, but to keep track of your readings etc... and to jot down things as you watch the videos. Any old notebook will do, but a nice one is an option too. Mine’s actually a small binder that I’ve divided in two sections: the first half is for recipes/brews I make. That includes leaving space for tasting notes so you can move to tweaking recipes to your own liking later in the future. The second half is for useful information I glean off the videos and the title of the video where I found that info. Like the formula for calculating ABV, how to carbonate, how to step-feed, various trouble-shooting tips and tricks... If I need to add pages to a section, I can always do this. It’s cheap and keeps my notes in one place just in case my brew does a blow-out and the note stuck on the fermenter gets soaked and becomes impossible to read. I learned that the hard way...
As for other brews: check out the videos. There are so many ideas I’m certain you’ll find one that appeals to you. Follow the instructions without improvising until you’ve built experience. There are so many to choose from and you’ll know what to expect, you’ll know if something is going wrong, etc.
I really believe watching more videos from this channel is the best you can do... that and getting a hydrometer and a graduated cylinder or some other narrow recipient large enough to take readings... and perhaps a new turkey baster as it makes taking samples a cinch.
Have fun and happy brewing!
First! Love your videos
What do you think about Red Star wine yeast?
I'm being lazy but what mead did you give the score 10 to?
Also I'm attempting to make a mead or metheglin with eucalyptus honey but I've heard online that using just eucalyptus honey is a bad idea. I'm not sure if I should add any herbs/spices/fruit yet. Do you have any advice?
I was thinking of adding rosemary, orange zest etc don't want to mess it up though XD
20:00.… Tigger shows up... Am I the only one who guessed Tigger by the meow?
Good morning Brian and Derica. Would it work well, reduced, and put over ice cream?
Possibly? I think it would, if you could get it reduced enough.
So this is kind of like a red Zinfandel?
ok, your second video on this mead was removed so can you tell us how long you let it go and if you added anything else
UA-cam decided today that video was dangerous... yes. We're working to have it put back currently.
I do not recall how long it went for, but safe to say it was a couple months.
@@CitySteadingBrews Thanks, dangerous?
Question, y’all made and Irish mead, now a Welsh mead, what about the Scottish mead?
Any suggestions for ingredients?
Iechyd Da 2 the return.... Would that be Iechyd Da Da, or Iechyd Deux? :-D
What kind of cat is tiger? I used to have a cat that looked just like that
Calico.
have you ever tried freeze dried fruit?
I was wondering the same. Not in primary though, and only in small batch as that stuff is expensive. I’ve got some as I add it to pavlova shells or crumble it over ice cream. After a while it can absorb moisture and knowing it positively influences a brew might be a good solution as I hate waste and have a tendency to want the most bang for my buck. Too many Dutch genes screaming in protest if I don’t! 🤣
Is ginger ale a metheglin and would y’all make it?
Ginger ale doesn’t normally use honey. The definition of a metheglin is a spiced or medicinal MEAD, ie: honey wine. So no, ginger ale is not a metheglin
That and we did ginger beer already.
Hello there, I would like to know why homemade brews hit differently to commercial brew? I find I get maybe a 20 min buzz max. I'm making homemade juice wine (apple, ginger, jasmine tea and chilli), I normally make about 2L at a time, using about 1 cup of white sugar - I don't want to make anything too strong (or unsafe). I use bread yeast (a local brand called Anchor). I don't have a hydrometer, but I can taste alcohol and feel it in my chest - the final product is quite dry with a slight sweetness. Is there a reason for the metabolism rate? Does homemade booze hit differently by design or am I brewing badly?
It's possible you're just making different levels of alcohol.
What was the 10??
You have to watch all our videos to find out.
JK, it was the spiced metheglin.
Elderberry is in the Adoxaceae family and licorice is in the Fabaceae family. The families are not closely related.
Instead of ginger …..peppercorn with the blueberries and elderberries
If you prefer, go for it.
This sucks so many good brews you make are off limits because i am on Keto my only option i think is to brew extremely dry and back sweeten with erythritol or aluose
Almost ready for an aged taste?
Not sure offhand. We have them all marked on a calendar though and do each when the time comes!
Well if you really want to cover all the bases you can do a tasting with both room temp and chilled and completely compare..
Lol
Nope.
Iechyd Da a mead made in the Welsh traction of words that nobody but the Welsh can pronounce LOL
We pronounced it! She is not Welsh at all and I have never even been to Wales.
Okay you got me I’m being a but head. But hey the mead looks good
Bad kitty
Not really.
The description is "frerbal".