Skyrim Aged Black Briar Mead: Was AGING a Mistake?
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- Опубліковано 28 чер 2023
- Welcome to City Steading Brews! In this captivating video, we delve into the realm of Skyrim's Aged Black Briar Mead and ponder a critical question: Was AGING a Mistake? Join us on this immersive journey as we uncork the secrets behind this meticulously aged brew. Prepare for an honest exploration of flavors, aromas, and potential pitfalls in this intriguing experiment. Whether it's a triumph or a disastrous misstep, you won't want to miss our verdict on Skyrim's Aged Black Briar Mead. Grab your tankard and get ready for an adventure unlike any other. Cheers!
Black Briar Mead: • Skyrim Black Briar Mea...
Finishing Black Briar Mead: • Skyrim Mead Finishing ...
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I don't think I'll ever get enough of these two. Both are so charismatic, and seeing their personalities develop over the length of their channel is awesome. We all wish we had parents as cool as this.
Lol, us as parents… now that’s funny!
@@CitySteadingBrews 🤣🤣🤣 You're all of our figurative brewing parents at the least!
Are we really old enough? Lol
@CitySteadingBrews If nothing else I'll say this, just like (some of) your brews, you guys have only gotten better with time!
@@CitySteadingBrews i would let you adopt me
I’d like your take on a 2.0 version of the Black Briar mead. I remember you’d already made a few adaptations, but I’d like for you to go all out. Make what YOU’d like the Black Briar Mead to taste like. Blackberries can make for a truly awesome mead. Adding spices can elevate it into angel-choirs-singing good. A bit more fruit to give it body and not make it meh, less juniper berry or none at all, etc. Pepper can go very well with dark berries, it’s been done very successfully by high-end chefs. Perhaps thoroughly crushing the berries, adding in pectic enzyme for optimal flavour extraction but removing the fruit after 3-4 days to avoid bitterness from the seeds (my personal MO for raspberries or blackberries). Maybe a week of oak to round things out and add a slight vanilla note. Back sweetening to your taste.
Alternatively, you could completely get of the Blackbriar Mead train and go for a dark berry mead, making a mix of any dark berries you might fancy. Go for A LOT of berries to create an almost black mead… or wine. Go further on the dark route and add cocoa nibs and maybe some vanilla in secondary. Call it midnight munchies mead/wine, referring to a night time trip someone might make to the fridge to polish off that leftover bit of chocolate-and-berry cake or pie… but maybe not dessert wine sweet (too cloying), going for that ‘just right’ stage where sweetness is nice, but not so strong that you’d only have it with dessert.
What do you think?
Another idea: a everything-including-the-kitchen-sink wine. Not like the SWYLA wine. I mean more something along the lines off starting with simple ingredients (fruit-sugar-water-nutrient-pectic enzyme-water), letting it ferment out and then add ingredients as you go along, with a tasting at every stage to illustrate how a home brewer might turn a ‘meh’ into a ‘mmmmmmh-delicious’. Perhaps even dividing the wine into 2 batches: one being Derica’s journey and the other one Brian’s journey. After all, you both have different preferences, with some overlap. I think it might he really interesting to see where it leads you and might provide very useful insight for beginning home brewers because where you start off with a recipe does not dictate where you can end up.
I like the idea of the two of them making parallel brews.
Yeah have a brew-off where each make their own version of what they invision then try both versions!
Pour cam? Poor cam! It's spilling valuable drops!
The Elder Scrolls Cookbook is what ignited my interest in consuming and making mead.
I just cracked open a bottle a few days ago that was about 7 months old and i think it improved alot, i used alot of rose in my one and sweetened it with honey.
I love your honesty! I've had issues with several brews - just keep playing w/ 'em. 🙂
I'm a little behind on watching my youtube subscriptions which is why I'm commenting late.
Brian and Derica were talking about the differences in letting the drinks age in bottle or carboi(think I'm mispelling). I have a cousin the will let her brews sit up to 7 years in her carboy before bottling.
It would be interesting to see the difference between the two ways of aging.
This is an exciting exploration. I think it would be fun to explore pasteurizing the original recipe to see what it tastes like 6 months in (perhaps not a year) and see if that's more palatable *and* "better" than a very young mead a few days into fermentation. Just a thought! AS a side note, I don't mind a flash of still photos, but a little goes a long way. 😉 I find you both interesting to watch and your commentary is insightful and motivating to keep brewing my own mead.
It looks like you need a "wipe off the table" cam too
LOL
Everything is really some sort of wine! RAWR! How could you be so unbelievably *correct* in your statement?!
"Black-Briar Mead is just fine, if you need something to wash the dirt off a riding horse's hooves."
I personally find bulk aging better than bottle aging. But I also have changed my steps. I find the taste of fermented fruit or berries not pleasant. I take your traditional and add my fruit or berries in secondary for three weeks then age for minimal 6 months before I bottle. Yah can’t keep enough around. Lol.
Liking some blues with the pour cam. Thanks
Great video.
Glad you enjoyed it
Never lose that pourn cam. The music was perfect for the video.
Thanks, working on variations.
July 7th I will be racking, degassing and bottling my banana durian bourbon chai spiced mead. I am going to taste a small simple to see if I can taste all of the components or not and write down what I taste. Do I need to adjust before bottling it? Then bottle it and put it in the basement in my storage container. Let it age for a year. I am also going to be checking on my not only first attempt in making a strawberry watermelon mead, but this is my first five gallon batch using a plastic fermenting bucket. Made it on Wednesday 21, pitched the mangrove Jack mead yeast around 5or maybe6 pm. Gravity at 1.122 and for the first three days I would give it a stir. When I got home from work Friday still no activity in the airlock. I sprayed down a blowoff tube and turkey baster. Connected them together and basically felt like I was giving my brew CPR for five minutes. Going under my breath, "We're stayin' alive, stayin' alive. Ah, ha, ha, stayin' alive, stayin' alive. Ah, ha, ha ha, stayin'. Oh I got three pounds of extremely raw strawberry, blossom honey in you, 24 oz of freeze dried strawberry powder, 8 oz of freeze dried dragonfruit powder in you, a trip to the grocery store to buy 2 lbs ofclove honey, two 32 oz of Tazo passion tea. Another trip to the grocery store to buy three pounds of honey, 30 lbs of watermelon, a fresh lemon, a gallon of white grape juice. Another trip to the grocery store to buy a half a gallon of white cranberry strawberry juice, 32 oz of beet juice, two pounds of raw honey and 30 pound watermelon. Then put the lid and airlock back on Ah, ha, ha ha stayin alive. Fingers crossed and hope for the best fermentation starts soon. Thankfully at around six am finally the airlock started to start bubbling away. Also made twelve 32oz jars of pickled watermelon rine.
We love a good Pinot Noir.
Would you please make the updated version? Unless you already have... I didn't see it on your channel. I plan on using a modified version of the updated recipe using dewberries as soon as my big mouth bubbler (from your link😁) comes in.
We have not done it.
Hey guys, long time subscriber here. Finally decided to dip my toes into making brews at home. Had a couple of questions. I am making a triple berry mead and I noticed that around the fruit bits that were smaller and sank a bit I am getting a cloudiness around those bits. Are those just the pectins leaching out of the fruit? Sorry if it’s a dumb question but as I said, it’s my first brew. It doesn’t smell off or anything. Actually it smells quite pleasant. At any rate, I love y’all’s content and the excitement on that pineapple capsicamel is what finally pushed me to try it. Have a great day y’all.
It could just be the fruit breaking down. Totally normal.
I don't see juniper listed in the ingredients shown in the original video. So what do you think is giving it the juniper taste? The cloves? Or maybe just a long-aged blackberry note?
Could be anything really. Flavors are just what our brains make up to make tastes make sense.
Been watching many of your videos of late and getting interested in maybe trying to make a mead or a strawberry wine. Where do I start?
We have a few good beginner brews. ua-cam.com/play/PLZr9O7bplKgmtsoYAMdBeDj6qwtniXK_n.html
May I ask what the two brews that you gave scores of 11 are? I’ve been looking through you videos and taking notes and I’m very curious and would really like to watch them now.
We have a score card on our website: city-steading.com/our-youtube-channels/
Yea !!! 🥇
10:46 “You might as well just add black licorice and coconut flakes to this.”
I almost dropped my tablet at this statement, the recoil was so hard!
13:24 it’s like saying “I don’t like cheesecake” when the only place you’ve ever had cheesecake was the cheesecake factory. And yes, if the only place I ever had cheesecake was there, I wouldn’t like it either! 🤣
Not everyone has to like licorice.
I need help. I just finished my first batch of mead. Actual is this mead in the video I made. But I just racked and have to much head space. What do I do. I have been reading article after article but can't find anything. Please help.
You can put it in a smaller container, add sanitized marbles to fill the space.... honestly it's really up to how much head space you have.
Thanks for the suggestion. You guys got me into home brewing ands became a great hobby.
Do you have a video on filtering? If not what are your thoughts?
We don’t filter. No real need to filter unless you have some sensitivity that can be removed via filtering.
Have you ever done an A-B comparison between bottles of the same brew? Could be interesting to see a difference.
It's pretty hard to do that with aged vs non, since.... they both age :)
please do an updated blackberry cinnamon recipe! (and make one that's better than the skyrim blackbriar)
Idea for a video short unless I haven't found it.. got an auto siphon and it wasn't worked come to fund out the little clip in thing on the bottom came out had to figure out how to fix it luckily I did buuutttttt yeah It took longer than I would like to admit lol
Would you guys consider revisiting a more basic blackberry melomel after the "Blackbriar Mead" episode? I questioned some things about that original recipe.
Like I really didn't think it had anywhere near enough fruit. For example, in my 1 gallon recipe I use 2# of wild blackberries in primary and 3# in conditioning. The 1# in that recipe seem like far too little to get any real blackberry flavor. Just a thought.
If we can get enough blackberries :)
@@CitySteadingBrews Here in the Pacific Northwest wild blackberries are free in August. All they cost is a few scratches on the arms. They grow everywhere. It's a shame we're 2500 miles apart. 😥
Today's video was a bit different. I have to say that the number of flashing images and video cuts kind of gave me a headache by the end. Just trying something out?
Don't get me wrong. I love the videos you guys do and I watch virtually everything you post. But this morning... just... wow.
Ok, bit much.... gotcha, sorry!
Black tea, cinnamon, blackberries, and lemons. Of the skyrim Meads, this was the only one I didn't hate (because of ginger and juniper berries).
I'd like yo see you guys redo this into something more pleasant to drink.
It wouldn't be Black Briar anymore if I got my hands on changing it! LOL
@CitySteadingBrews you say that like it's a bad thing... when I did my version I made a gallon of Earl Grey Tea, added 3lbs clover, cinnamon sticks, and smushed blackberries ( fresh because I couldn't find frozen) and let it primary for four months, secondary for 2 months, then bottled (racking three times in total). Wasn't bad.
@@TheStraycat74 we simply had to do it according to the book first :) We might revisit it someday.
@CitySteadingBrews *nods* and I didn't care for the measurements in the book, which made half gallon batches. I did all four using full gallon sized batches because that's the size of most of my fermenters.
I get it, and I'm not arguing, just making suggestions that the patrons will out vote me on XD 😆
I felt better about my bottles having a bit of sediment in the bottom when I saw wine bottles at a package store that also had sediment in the bottom. If the professionals have a bit, then it can't be that bad.
It's unavoidable actually. Even a filtered wine will still have fallout over time, it's just how things work.
There are types of saki that are completely unfiltered. They supposed to be shaken/stirred before serving.
I found out the hard way after ending the bottle with saki sludge at the bottom 😅
@@aravencalledwayne 🤣
I dont like Juniper - sacre bleu.
Scandalous!
:)
I need you to make sweet honningbrew mead now please.
ua-cam.com/video/82j-vXEKkc0/v-deo.html
Could you please make a video about oxygenation
What about it?
Can you age with an airlock in?
Certainly.
Can you make a tomato wine next?
Next? No. But perhaps maybe someday… it’s not too of our list.
Too be fair Blackbriar was the inferior mead. Honningbrew is what the nords liked in Skyrim.
True :)
Your feeding micro-organisms to create alcohol through digestion of sugar.
Yup.
I live juniper