Easy Cranberry Orange Mead Recipe Using Juice
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- Опубліковано 6 жов 2024
- A super easy, delicious cranberry orange mead from store bought juice? That's right. Let's make this really easy honey wine using cranberry juice instead of whole fruit.
How did it taste after a year of ageing? Find out here: • Cranberry Orange Mead ...
Ingredients:
2 lbs (.907 kg) Orange Blossom Honey: bevyshoneybees@gmail.com
96 oz Cranberry Juice
2 g Fermaid O
1 Pack Cote Des Blancs Wine Yeast: amzn.to/3RcVnBM
1 Orange worth of zest
1/2 teaspoon Wine Tannin: amzn.to/3HfnP1w
1/2 teaspoon Pectic Enzyme: amzn.to/3JlVb1c
20 oz Water
Additions:
1/2 teaspoon Yeast Hulls if your brew stalls: amzn.to/3Y2dv3F
Back sweeten with Honey to Gravity reading of 1.032 (or to your personal tastes)
Too much Sugar?: • Too Much SUGAR in my M...
Degassing: • Degassing Mead, Wine, ...
Pasteurization: • Easiest Way to Pasteur...
Bottling: • How to Bottle Mead, Wi...
ABV: • Easily Calculate ABV o...
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Little Big Mouth Bubbler: www.northernbr...
Scale: amzn.to/3JmJPdB
Star San: amzn.to/3Dm1gaa
Brewer's Elite Hydrometer Set: amzn.to/407VCSN
Baster: amzn.to/3Y6iLmY
WUSS: amzn.to/3WNoSLP
Zester: amzn.to/3XZEMDM
Our Favorite Pitcher: amzn.to/408fyVN
1 Gallon Carboy with Airlock: amzn.to/3JmRs3u
Auto Siphon: amzn.to/3H8CRpy
Belgian Tasting Glass: amzn.to/40dfi7O
Glencairn Glasses: amzn.to/407VSBf
Bottling Wand: amzn.to/408eUrk
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Love the enthusiasm Brian( Red Bucket of Sanitization )🤣.
Seeing the joy leave his eyes and soul killed me 🤣🤣🤣
I truly enjoyed Derica finally being front and center in the production of a video.
Just FYI, the reason she isn't more often is because she doesn't prefer to have all the attention :)
@@CitySteadingBrews You two make an awesome pair, always great content and information.
Would love to see a spiced version of the mead for Christmas time!
Ive got 2 batches of a spiced version brewing right now
I started a batch of this a few weeks ago to spice for Christmas.
Love this video! The dynamic of Derica taking the lead is just as fun as Brian being the lead of your video, bit is a nice, refreshing change. On top of that you’ve added yet another brew to my to-make list. Like all the other brews I feel like maling it’ll have to wait until my back surgery has sufficiently healed over. But that’s just timing.
Can’t wait for the 1-year tasting!
When I play yalls videos, I'm usually cooking or cleaning. So I'm listening, but not watching so much. But when I heard her set him up, I gasped and rushed across the room. Then I got to see his face when he did it, and I screamed for joy 🤣🤣🤣 After I got done crying, had to rewind and watch again 😅 Love you guys 😁
Cranberry stalls for yall? I brew cranberry juice a lot, it's my favorite! Never stalled 🤔
Omg...Brian is pretty,...PITHED off!, about the orange zest 🤣🤣🤣
Absolutely love Brian’s enthusiasm for turbos lol😂
Yeah, I pretty much lost it right there. 😆
SENSATIONAL! BRIAN SAID: "THE RED BUCKET OF SANITIZATION!" REJOICE!
I did a spiced cranberry orange cider with a touch of honey for the holidays and man it was amazing what a combo! Can’t wait to try this mead!
I love the, "I have to go find it," cut that goes to, "It's right behind me" at 12:50. Might've had to work a bit for that humor, but it was worth it!
Just wanted to say my airlock arrived yesterday. Thank you again so much.
I made this in March for a holiday just like this. We taste tested and OH MY GOOD! I was going to gift it, but we may keep for ourselves and make a double batch for next year. Thank you so much for the recipe.
I made your traditional mead recipe today, and I think I got some pith in with the zest. I'm gonna call 911 and turn myself in now.
Derica, I had started compiling a list of your scores in an excel spreadsheet. I only made back a year and a half so far but I can send it to you if you want. You guys are awesome btw.
I am In favor of Her , RED BUCKET OF Sanitation" .
Ya but Brian's was pretty damn good to lol
I made a cranberry brew from fresh cranberries. Tart...sooo tart!
I like the glass! I will probably break mine but I like the clear picture!
Love Derica’s s’mores example
Cote des blanc is my favorite wine yeast. I've seen it go as high as 15.5%; however, I've found that if it stops anywhere after 12%, it's done and not stalled.
Anyway, you were asking for recipes. Here is a recipe.
Chocolate cherry wine
4 qt tart cherry juice (if sweet, use less sugar)
1/2 cup tea (or tannin of choice)
juice of 1/2 lemon
2 tsp Fermaid O
2 lb sugar
8 oz cacao nibs, toasted a few minutes (optional step, but toasting brings out the flavor better)
Cote des blanc yeast
OG 1.114
When fermentation is complete, add 2 lb cherries, frozen and thawed*
Sugar to taste
Oak, if desired
More cacao if desired, but I've found that the chocolate flavor can be muted until beverage is a month or two old and then pop right out, so maybe wait a bit.
Variation: sub one qt of pomegranate juice
*This is different from your experiment with adding fruit before or after. In that experiment, the fruits were always fermenting. Here, the cherries are added after fermentation is complete. The idea is to add more cherry flavor and not fermented cherry flavor.
I finally did my coconut water wine, Just added the lime zest to it. It is DECEPTIVELY sweet and smooth for 14%. That coconut water adds such a smooth texture. I hope I dont leave the lime in too long.
i do a cranberry/pineapple mead that i love and have made it 6 to 8 times now ... i use ocean spray cran/pineapple
Good water addition!
HOW DID I MISS THIS VIDEO!? Love it guys. I find it fun when the roles are switched in the video's plots lol
I completely expected Brian to do a very enthusiastic trbos, so that response made me laugh.
Man, I absolutely love you two on the number rating at end for this video and all the others as well. It is taken so seriously and yet campy at same time. It both drives me nuts when you do it and at same time makes me snort with laughter. Absolute sure sign of you guys being on point! Former St Pete resident here giving you a half smirk with an eye roll but two full thumbs up
Hmmm... I'm wondering if Derica is going to add a touch of Cointreau to add a bit more orange flavour at tasting. Start with a few drops. We all know the power of Cointreau... wish we had "tasting-vision"!
Nice job there, missus. Just did a plain cranberry and 2 things popped out: cranberry flavor came out lighter than expected and adding wine tannin took away from the sharpness. Watching what you all did lends me to think that I should not have made up the difference of volume with water and just used cranberry juice entirely. Good to know. This is why I come here. I ended up mixing 50/50 cranberry along with orange-spiced and it's friggin' great now. Cheers!
I think you forgot about the orange blossom honey adding to it. Honestly probably why it tastes like underrippend orange
Love the role swap! Classic :-)
I started a gallon of this mead two weeks ago and not even a week in with this yeast I saw the bubbles slow down significantly! I let it sit for another week to be sure started at a gravity of 1.102 and it came out with a gravity of 1.004! Ive racked it off and I’m gonna let it age until December, figured cranberry and orange is a decent holiday drink! Your guys’ recipes are the best and I hope you two get the recognition you deserve!
Awesome!
This would be a fun one to add a pinch of vitamin B2 to. It would give it almost a golden glow as B2 fluoresce.
Great new video! Thank you for the great and informative videos. Always great to watch and try your recipes.
I'm trying this one very soon!
I just made my first concoction its a combination of your first mead and and the Tea wine.
Great video as usual, I liked the recipe I will try it soon.
down some great enhancements ingredients:
Fresh ginger about 1 inch and fresh turmeric about 1 inch Peel them and grate them, and put them in Mead bottle (1L) will enhance the taste and color and the smell too and the sweetness of honey will also appear stronger.
Try them you will like it.
I used cotes de blanc on my apricot wine; I have never seen a more rapid fermentation. The airlock was bubbling away like boiling water. It was really cool to watch and smelt strongly of apricot.
You guys are great as always don’t change cuz we love you!. I made a cranberry wine that was amazing. I need to try this recipe.
You two are a hoot! Another brew to explore!!
Brian thank you for the pic with the siphonless fermenter it was very nice Derica you as well love your channel
My cranberry mead went from purple to orange too. Next time I may use some hibiscus for color retention
I'm looking forward to trying to make my first mead in a few months, your channel has been very useful, in that regard. Mead here in North Macedonia is pretty much impossible to find so I usually have friends bring some over from other countries, so who knows maybe if I perfect my mead making skills there is a small business opportunity with this wonderful hobby.
Regardless, looking forward to making my own mead, thanks a lot to you guys for providing great guides.
I love the glass breaking sound effects
Great video guys! Just want to point out that late in the vid, y'all had said that the only orange in the recipe was the pith-LESS zest. My girl and I caught your mistake right away. Y'all used orange blossom honey to start the recipe. With the way it ended up tasting though, I think the wildflower honey backsweetening was the way to go. Keep up the great work you two!
Orange blossom honey doesn’t really taste much like orange really but you are right.
Really enjoyed this video, really liked all the calculations and math involved with all the detailed scenarios. I would have liked to see the math after you back sweetened things. I know its not all that important, however the math would have been complete and the information would have been great.. lol.. I really enjoy the you showing the patience needed in letting the brew finish a good wine/mead, something I still need to work on. Keep up the good work.
What math after sweetening? I believe we gave the final gravity after sweetening. That's all there is. The ABV is the same, as there was no more fermentation.
@@CitySteadingBrews If the volume of the brew changes then the abv drops. I know its not much and Its not worth the hassle of a few points.
example SG was 1.102 FG 1.010 gives you 12.4 then you back sweetened to 1.032 and I guesstimate a starting volume of 128 oz and a additional honey volume of 6 oz maybe? so (Starting volume(128) * abv(12.4)) / Final Volume(164) = 11.8% that's the math according to Mr. google pants, but it would be painful to do this math each time you had to add additional sugars to the brew. I am kind of new at all this brew math stuff and could be completely wrong about everything. Again Great video keep up the good work!!!
Those other ingredients in the juice such as apple and grapes are adding to the complexity too for sure.
Anyhow this sounds amazing!! I want to make it right now but can't since I went on a brewing spree between September and November of last year and literally all of my carboys are full! 😂
I totally love the star wars shirt.
Well bugger, wish I had watched this a couple months ago this would be perfect for xmas!
Thanks so much for your videos, I recently finished my first ever cider (it was delicious). You guys make this easy for home brewers.
I just put up a 6gal batch a couple days ago. SG 1.098
The elusive Corangeberry Mead
Good tannin tip!😜
Original Gravity started at 1.100, ended at 1.010. After adding honey to back sweeten it jumped up to 1.032. To figure out ABV from back sweetening, do you now need to do 1.100-1.032(135)?
Thanks for all the hard work you do! Your videos have helped me enjoy this new hobby of mine and make some pretty good wine and mead. I especially appreciate the way you two partner together and play off each other’s strengths and weaknesses. This is the way.
Sweetening doesn't change ABV :)
Derica, you should have got Kveik Voss and fermented it hot. The citrus esters it produces are awesome!
Running out right now to buy those ingredients! Thanks!
Lol, you're welcome!
Im a new viewer and i wondering about cooked peach juice mead i love your videos
Hey, Bryan show more enthusiasm for The red bucket of sanitization 😂
I have made a lot of meads with Aronia berry which is a very astringent, bitter berry like cranberry. Not a single one EVER finished completely dry. And that was with Fermo O feedings and swirling to get rid of excess CO2 during fermentation. Yeast was not stressed a bit. Usually I'd mix the Aronia with cherry or blueberry , but they still would finish exactly at 1.010 every time, just like yours did. I had a friend tell me that happened to them with Elderberry. I can't prove it, but I'm guessing there is something in the deeply colored, astringent berries that for whatever reason prevents going fully dry. I recently made a tart cherry / grape mead and that finished dry so I'm guessing they had no effect when they were mixed with the Aronia.
If I pasteurize my brew will it continue to age past that point?
Yes. It will not ferment though, if you did it right.
Yes it will keep aging.
I have an orange/cranberry in conditioning right now :)
Now you must do an aniseed and grapefruit cider/mead
Pass 👍
@@CitySteadingBrews i have no idea why i would have said that, doesnt sound good to me now i read it either lol
It seems like it would be an interesting experiment to use around an eighth of a teaspoon of salt in a mead that needs a bump and flavor without adding sweetness...
I once added salt to a beer I didn't like. It did not taste better. At all. But that's beer.
ua-cam.com/video/exwdzt9NtYY/v-deo.htmlsi=LGePPf38kMMe8Pjc
Another great video highlighting great brews from off-the-shelf supplies. You talk about pasteurizing this particular one. I'm curious of your process since the video you have on the subject is pasteurizing in 12 oz bottles rather than a 1 gal. jug.
ua-cam.com/video/zWBU3EI-EFo/v-deo.htmlsi=QWs3QtS18yuwpKOp
wormwood mead maybe???
Go Derica!
Cannot wait to try this!
Brian needs to learn to do a gameshow announcer voice for The Red Bucket of Sanitization.
whole orange slices are called for in JOAM pith, fruit, seeds, peel and everything else. I’ve never noticed any “bitterness” from them.
I have when using the whole orange sometimes.
Cool recipe. Quick question, though: Why not just add some orange juice to help boost the orange flavor even more? I've never messed with it myself, so maybe orange juice doesn't work or something, but figured I'd ask. Thanks for sharing this one with us!
No reason for more. It had plenty!
@@CitySteadingBrews - Fair enough. Thanks!
Love your videos as always, I have never asked but I will now where do you get the note papers where you write on your carboys, I’ve been using big post it notes which are free but never have room
Just letter paper cut into three strips.
Great video, anxious to try this one!
Would like to see a cranberry apple persimmon mead. May be good spiced.
I need a beer vid from you guys
ua-cam.com/play/PLZr9O7bplKgmbaccyWgdRhAhUUEVgWA8D.html
Which do you like better? amburana or french oak?!
Both. Different things!
I just realized that most of the brews you have made that I wanted to replicate, have been done in the little big mouth bubbler.
But I only have 20 - 1 gallon fermenters.
Can still do them, just aim for the same og we did.
@@CitySteadingBrews Awesome! I learn something new from your channel every day.
Thank you for the quick reply!
The other day I was messing around with the hydrometer checking different juices and stuff and noticed that the reading of specific gravity was higher of what I had calculated. For instance, the apple juice I used said it contained 113gr/lt sugar (0.94lb/gl) so (using an online calculator) it sould be 1.043 sp gr. Though my reeding was 1.050. Is there a reason to it or I just messed that up somehow?
Also, I've heard you saying about not wanting our brews to become vinegar, but what if we do? An orange - honey type vinegar sounds perfect for salad dressing. Maybe an idea for a video on your other channel?
Temperature and quality control can change results. The juice may be sweeter than the label. It may also have gravity changed by something other than added sugar
@@thomaswaldron4661 Ok, I see. Thank you.
Holy cow!! I found the video where she makes him say it!!! LOL Should've added the effect on his voice anyway. It'd been great.
I like Simply brand cranberry juice. It's filtered water, cranberry juice, cane sugar (a lot), and 'natural flavors'.
Not something calling itself cranberry while being half grape or similar.
Highly recommend another blueberry mead, but with much much higher blueberry amount. Comes out like a sweet red wine with a basic floral honey, pectic enzyme, and D47.
1:41 much excitement, so enthusiasm.
10:40 if there is even the slightest bit of white, the mead will get... PITHED off
31:51 yes, we all know Derricka is a very sweet lady :)
32:23 Brian, I believe you are with in a year or three of my own age of 49... so yeah. not there in 1955
Thanks for being the TEACHING channel! I have had great success so far but am stuck with this one.
I started 9 days ago with a half-ish batch of this and an OG of 1.094. Fermentation never really got started beyond a few bubbles. After 7 days, gravity was 1.092 so I added some yeast hulls and degassed. 2 days later and still nothing. At what point should I try to add some more yeast? I started with a whole packet of 71b which I thought would do just fine. I did not pre-hydrate but had success with another packet from the same shipment earlier this year. I don’t have a ph meter so that’s not an option. Thanks!
Could be bad yeast, could be pH, could even be low temp.
Ok, thanks. I know temp is fine so will try with a pre hydrated yeast to make sure that’s not the issue.
I'm curious to see what a little oak would do to this.
"Yeast hulls smell like cheese...not good cheese." That look makes me wonder if you're making "Limberger mead!" LOL!
You did ausome with TRBOS
What about a cherry limeade mead? Love the sonic drink lol
I’m sure it can be dine.
Have you ever considered a pinch of salt to combat bitterness?
Have not. I know people who have added salt to brews with mixed results.
I would like to come back in a year from now and see how this one tastes
Well, you can... ua-cam.com/video/je3UqVQpIrQ/v-deo.htmlsi=mK5a6apXdSiLZW-H
Have you ever had problems pasteurizing mead with like solids forming or collecting at the bottom seemingly from the pasteurization?
Sediment will form after pasteurization. Nothing to worry about.
Hi I’ve been watching your videos and started making mead myself. I was looking for a recipe or video for a Cranberry Peach mead. My girlfriend likes Peach Scnopps with cranberry and orange juice. So I was looking to make something for her.
We have a peach mead in the works right now, and have used cranberry in a few meads recently.
Cranberry can be finicky...had a pure cranberry juice mead stall at 1.060. Very sad.
And btw.... vociferous....love it.
Best TRBOS cut away
Might that wine tannin affect people with nut allergies?
I think it’s actually chestnut bark.
Actually… the one we use is an oak extract. I just did some digging!
Pardon my ignorance, why did you use an airlock if the brew was pasteurized? Was not the yeast killed in the pasteurizing process? Thank you in advance. I really enjoy your videos.
It certainly does no harm, and on the off chance there was any gasses left or fermentation did somehow start again, we're safe.
If I'm trying to make a mead from a wine recipe or vise versa, how do I do that? How to I convert between cups of sugar and pounds of honey
Best to use consistent measures. Pounds and pounds. One pound of sugar has about the same fermentables as 1.3 lbs of honey.
SMORE Mead!!
Add it to the list!
You said it!! 😂
A question. You say, and I agree, that bubbles in the airlock mean nothing. At least nothing productive. What about if you have positive pressure for more than a week, but no active bubbling? Does that mean that there is just enough pressure to keep the air lock showing positive pressure, but no activity to push it farther? I will admit there is a possibility that a bubble sneakes by when I'm not looking, but I have a brew that has been in primary for more than a month, should be done, but it's still showing positive pressure. All the liquid is on the exhaust side of the airlock, but is not actively moving. How would you handle this?
That's all it means, yes. It takes a very small pressure differential to maintain positive airlock pressure.
Swedish: julemust but just make it a alchoholic beer/soda, its made with same ingridiens as beer, but carbonated and a non alchoholic beverige in sweden very good
you could add a i card link to the videos you say you have already done each time you say it
Hi guys!! So if just started your easy first mead a week ago. I’m very excited I followed your exact recipe of raisins orange zest and black tea with the fliechmans yeast. When I was putting it away the airlock fell off and hit the ground I quickly put it back on but I’m worried about mold or infection. I’ve been watching it and keeping the fruit wet and I haven’t seen anything yet. Do you think I should be worried? Some insight from the best would be great thank you.
It's fine. Didn't you ask the other day too? I thought I responded.
@@CitySteadingBrews I guess I didn’t see it thank you
I love the videos you guys post. I bought stuff to make that dark cherry cider you guys made. I’ve been watching your videos trying to learn as much as I can. The only thing I’m still confused on is how you calculate the gravity of sugars and fruits. Is there any way you could make a video explaining how to figure out the gravity of things added.
We did this about 7 weeks ago: Sugars in Homebrew Mead, Wine and Cider - Gravity Measurements
ua-cam.com/video/eSRgJCSRjwY/v-deo.html
@@CitySteadingBrews I’ll check that video out and thank you for the fast response.
Your craisin brew was very highly rated, if you repeated this would you add craisins? I am going to make this, but I am wondering if I should add craisins and if so how much.
They're totally different recipes. I haven't researched to know how to alter it in that way.
@@CitySteadingBrews how do you conduct your research for recipe making/mixing? Given both are cranberries and both made a great product, would there be a concern in mixing the two?
Next blueberry lemon mead???