Coffee Mead - Coffeemel - How to Make Mead with Coffee
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Жыл бұрынCoffee Mead - Coffeemel - Mead made with Coffee? You wouldn't think of coffee and mead together, but, a coffeemel is just that. We made a coffee mead once before, and it worked alright, but we wanted to revisit and see if we could improve the methodology. So, here's how to make mead with coffee.
Thank you Mark for the Roaster and Beans!
Ingredients:
1 Cup Coffee Grinds
3/4 Gallon Water
3 lbs Wild Flower Honey: amzn.to/3mh8veb
2.5 grams Fermaid O: amzn.to/3zL3qOC
1/2 Packet Mangrove Jack's MO5: amzn.to/3nZZQ05
Additions:
1 teaspoon Gelatin Dissolved in Hot Water: amzn.to/3GsONTR
Back Sweeten with Wildflower Honey to 1.032 gravity
How does it taste after aged one year? Coffee Mead Tasting - Coffeemel, a Year Aged
• Coffee Mead Tasting - ...
Bee Keepers' Presentation: • Pinellas Beekeepers As...
Airlocks and Blowoff Tubes: • Airlocks and Blowoff T...
Dump Mead: • Mead With No Mixing - ...
Calculating ABV: • Easily Calculate ABV o...
Coffeemel Cocktails: • Mead Cocktails - Using...
Pasteurization: • Easiest Way to Pasteur...
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Burr Coffee Grinder: amzn.to/3UnGXAH
Rumble Jar: amzn.to/3zL3MVs
1 Gallon Wide Mouth Fermenter: amzn.to/3Ul0u4w
Star San: amzn.to/3KmcdLM
Kitchen Scale: amzn.to/3GuFW3M
Baster: amzn.to/3KTZxNL
Hydrometer Kit: amzn.to/3KK8bht
Auto Siphon: amzn.to/3MpKSLh
Our Favorite Pitcher: amzn.to/3ZTDSco
Belgian Tasting Glasses: amzn.to/40RKzNL
1 Gallon Carboy with Airlock: amzn.to/3mjfF1D
Glencairn Glasses: amzn.to/40UoYEa
First I Drink the Coffee T-shirt: amzn.to/3Gv6KB3
Fun T-shirts: city-steading.com/product-cat...
Some items used in the making of this video (We are Amazon Affiliates and as such do receive a small commission if you purchase anything after using one of our links. There is no cost to you for this, but it does help the channel and enables us to keep bringing you content. Thank you!)
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@yofu3048 3 ай бұрын
I used to have a big fluffy orange cat named “ Tigger “ He was the best, top-tier name.
@CitySteadingBrews 3 ай бұрын
Ours is a calico. Spoiled rotten too, lol.
@timothynaquin8899 Жыл бұрын
That coffee roaster is also great for roasting your own peanuts too
@timothynaquin8899 Жыл бұрын
An alumnist from my university gave a coffee roaster to the baseball team to roast peanuts at the games and they are phenomenal. One of the joys of going watch my Cajuns play a home game.
@BudBlazewell Жыл бұрын
Honey roasted peanut mead.
@eddavanleemputten9232 Жыл бұрын
I’ve refrained from making a coffeemel because of he clarity: my father absolutely loves coffee and coffee flavoured things and I would love to give him coffeemel. But a short while ago he was given an artisanal coffee liqueur. He was always commenting on the fact that is wasn’t at all clear. Now I know what to do: gelatin and pasteurising. Thank you! 😊
@CitySteadingBrews Жыл бұрын
Happy to help!
@markaguilar8066 Жыл бұрын
Huge coincidence! I just started my first coffee-mel two weeks ago. I used french light roast with wildflower honey.
@GermanBrew Жыл бұрын
keep us update how it will taste
@markaguilar8066 Жыл бұрын
@@GermanBrew absolutely. I read on Reddit that coffee mel is pretty hard to tolerate unless it's aged. Apparently, that's when it develops its true flavor.
@ryanledoux366 11 ай бұрын
What is french light roast? Isn't french roast typically really dark?
@AwakeAtTheWheel Жыл бұрын
I’m sooo making this as a Christmas gift for my sister in law. Thanks, y’all rock!
@LadyMorrigan Жыл бұрын
Just found the channel, but thanks for being so thorough and explaining the entire mead making process, now I have to try it myself! I love mead, and coffee and cocktails so this was a match made in heaven I think.
@GermanBrew Жыл бұрын
Yes making wine and mead is so easy you just need someone who give you the push to start 😂
@TechChrisHD Жыл бұрын
God, this with some cream liqueur sounds amazing. I just finally (after watching about a million of your videos), pitched my first cider yesterday. Can't wait to see how it comes out. Might have to give this a try though...
@edwardcunningham6315 Жыл бұрын
This was an excellent return to an old recipe 👍. I've made a few different coffee mels and each one was quite different when backsweetening. The one that took the most sweetener was amazingly the plain coffee. I'm guessing the more different flavors, the easier to fool the senses 😊. The best coffee mel so far was a chocolate hazelnut coffee mel that sat for a few months. Thanks again for sharing with us and you both enjoy your Easter Sunday ❤
@thebadjew3136 Жыл бұрын
I love y'all the "glug" method! My favorite method when forward sweetening
@TacticalKeene 11 ай бұрын
So glad I found this channel. Been learning so much from you guys. I’m gonna be making myself a brew of this stuff. 😊
@CitySteadingBrews 11 ай бұрын
Awesome! Glad we could help.
@jasonbrinkman52 9 ай бұрын
Loved that video! My wife loves a coffee based drink. This is on my to do list. Except now I have to acquire the item for cold brewing and roasted coffee beans... 😂 Thanks again! Learning tons!
@billyoerg 16 күн бұрын
I just started this today. I’ve had great success with other recipes you’ve posted. Thank you!
@TheHEYchannel Жыл бұрын
Thank you for all the content! I started my first (solo) batch of mead two weeks ago and I'm soaking up a lot of mead content on YT etc in the meantime.
@mrhappyfoot Жыл бұрын
That looks amazing, that is going on my list of mead recipes 🤤 I love your channel, your homebrew recipes are amazingly gourmet
@CitySteadingBrews Жыл бұрын
Thanks!
@SpiderVnm1 11 ай бұрын
I started watching your channel about 6 months ago when i began brewing my own mead at home - you guys have so many great ideas for recipes! After a few months of brewing, I decided to be bold and try add my own little twist on a recipe and thought the coffeemel would be a great try. What I did was multiply everything so that I could make 2 gallons of mead, and replaced 2lbs of the honey with maple syrup. I did use a Maple-Pecan blend from Starbucks (I like Starbucks too!) I started at a gravity of 1.096, and the must (yes, I do like to taste test the must - I keep a separate cup I pour a bit into for this) tasted exactly like a maple bar with coffee glaze. I started the brew on July 01, and plan to recheck the gravity on the 21st. I think with the way the must tasted, I'm gonna stabilize/rack even if the ABV comes out to only around 7-8%. After all, it's about what is good for me :) I will keep y'all updated on it! :)
@SpiderVnm1 11 ай бұрын
Hey! Here's the update from the Coffeemel that I made a bit ago. I racked it yesterday (21JUL2023) and it came out to a whopping 0.992 SG (started at 1.096) - giving me a 13.65% ABV mead :). I can really notice the strong coffee flavor and a bit of the maple, I'm gonna let it sit in a carboy with an airlock for another 2-3 months and try it again. I am, however, going to let the 2nd gallon of it sit in a carboy with an airlock for another year. I think that when I do enjoy this brew, I am gonna add a splash of Irish Cream to my glass so that I can have an "Irish Coffee Mead".
@airmanx8419 Жыл бұрын
Love coffee! Hey, I just bottled my first mead today! It is gooood.
@theastronomer5800 Жыл бұрын
I'm not a huge coffee dinker but most people are. I made a few coffee meads and basically everyone loved them, so now when I make it I mostly give it away. It's a very unique drink.
@g.p.s-yourfunishere6635 Жыл бұрын
You need a "opps, I got greedy." Lid. I made one with a heat gun to slightly dome the airlock lid I have. It helps
@ddlonglegs Жыл бұрын
Another point for using a hand grinder is you don’t want to over heat the beans when you’re grinding 😊
@mikemuzzell5167 Жыл бұрын
What I grind I roll. I just pop in a pod for coffee.
@SamwiseOutdoors Жыл бұрын
Plus, I'm just a weirdo who geeks out over "the process".
@ddlonglegs Жыл бұрын
@@1014p it’s absolutely something to keep in mind for people not used to grinding :)
@Sirrahlala Жыл бұрын
This looks like something I would love experimenting with using different liqueurs or extracts.
@mattdolly7463 Жыл бұрын
Adding coffee beans in secondary also really adds a nice coffee flavor to a mead.
@CitySteadingBrews Жыл бұрын
This has plenty of coffee flavor :)
@user-gh4cj9jb8h 3 ай бұрын
@@CitySteadingBrewsi think he meant addig coffe beans to other meads!
@CitySteadingBrews 3 ай бұрын
@@user-gh4cj9jb8h adding coffee does add coffee flavor, yup.
@jazzed2b Жыл бұрын
Actually, DO NOT ROAST the coffee in your house. It will smell terrible. Do it outside as the smoke from the roasting is actually a very stinky smell.
@blackstarboys4719 3 ай бұрын
Hey guys, I was curious and you did it. My favourite things in one. I couldn’t take my eyes off the screen. I’ve got to make this. This was a really impressive video. I’ve been learning so much from you guys. Cheers guys 🇦🇺
@CitySteadingBrews 3 ай бұрын
Thanks, glad you enjoyed it.
@orionsfall8532 11 ай бұрын
I just racked my first coffeemel into secondary and got my first smell and taste. (taking another reading in a few weeks to be sure it's done of course!) I used Cascadia Coffee Roaster's bourbon barrel aged coffee and the results are amazing! Coffee, honey, and vanilla notes from the oak are all there. I'll have to lock a bottle up to force myself to let it age. I have a feeling it won't last long otherwise. Thanks for all of your videos!
@CitySteadingBrews 11 ай бұрын
Resistance is futile! But do it anyway…
@KernsJW Жыл бұрын
Sounds good, nice job! I've made a few of these so far. Dark roast, fermented with Buckwheat honey. Back sweetened slightly with a neutral tasting honey and you got wake up juice. Sweeten more and you got an additive or sipper. Add some lactose powder and a you have a drinker. For those who are intolerant, it's an additive to your alternative of choice. Boil some wheat grain and add the liquid to fermentation to add a nice complexity and it really seems to soften that acidity the coffee comes with a bit at the start. And the added mouth feel is good
@trentwalters Жыл бұрын
Love hand grinders I got one from the firebox stove company because we camp a lot but use it all home some love my coffee
@grammar_antifa Жыл бұрын
I've got a 5 gallon batch of coffeemel that's been conditioning for over a year and a half. I should really taste, adjust and bottle it. The plan was to split it into batches and add additional flavors to some of them, like cacao nib extract.
@barrytdrake Жыл бұрын
Thank you for this! I have been using a burr grinder for years, and I get my beans from a local roaster (Forge, Los Angeles). The quality of coffee makes a huge difference, both in a cup of coffee and in anything you make from it. I'm looking forward to making a coffeemel with our favorite beans (and now I need to get a rumble jar). Also, I'm glad to hear you are willing to try another avocado honey. ;-)
@PlayNemesis Жыл бұрын
Out of the several different coffeemels we have made, the raspberry chocolate one was the first to get a repeat batch made.
@the_whiskeyshaman Жыл бұрын
Yup I got me some coffee that was barrel rested in a Laphroaig barrel. So that’ll be fun to play with.
@kevin_ninja_jones2363 Жыл бұрын
My mom use to drink white coffee it had a slight cherry flavor I think would make an awesome mead
@brisci Жыл бұрын
I use the same "rumble jar" to make my cold brew. I let it go for around 24 Hr at room temp then another day or 2 in the fridge. I do it in a 1 liter wide mouth water bottle which makes it stronger and use Kirkland French Roast beans in an expensive grinder (grinder nerd) because the darker roasts have less acidity. I have tried many types of coffee and this one hit the price and taste curve for me. I really don't like the medium and lighter roast as they have more acid in the taste. That said, I really want to try this as my second brew based on what I learned on your channel. I am just right now starting my first hard apple cider, based on the concentrated one you posted. This is going to be a fun new hobby!
@PatrickBuckles Жыл бұрын
its definitely possibly maybe that you two are awesome.
@CitySteadingBrews Жыл бұрын
I see what you did there!
@wizardsjeffery Жыл бұрын
Aint been to the channle in a while, kinda fell off the hobby for a while. It's great to see you both doing well. Keep up the good work!
@johnherron3961 Жыл бұрын
Coffee - YUM! I have a roaster and green beans - time to brew. 🙂
@chilecayenne Жыл бұрын
I've got a coffeemel that I need to get ready to bottle. I'm using New Orleans style chicory coffee (I live in NOLA), so it has that extra bitter to it. My plan, is to sweeten it, BUT also add some vanilla. I'm planning to use it like Derika as more of a mixer for cream based drinks and for cooking. I"m thinking this would be good in a boozy hot chocolate or, maybe as an interesting twist in a southern pecan pie...that type stuff. I was inspired to do this from the coffeemel cocktails video originally...this video was a great addition to it. TGIF and have a great weekend...thanks for the videos and can't wait to see the next one!! CC
@markfulcher8530 8 ай бұрын
...just discovered you folks. What fun- educational, too!
@CitySteadingBrews 8 ай бұрын
Welcome!
@GermanBrew Жыл бұрын
I also need to bottle my coffee mead. I start it last year in Oktober. And it finisched in December but becouse of moving the place i could not bottle it. And the moving company realy shaked the box with the mead ^^ I never used gelatin or othe cleaner for wine. I don´t even use sanetizer. I steam now all my equipmets ;)
@FlashinGatznCookies 8 ай бұрын
This recipe has me very curious! I may have to try it
@CitySteadingBrews 8 ай бұрын
Hope you like it!
@jackloparo9091 Жыл бұрын
My second coffee wine is almost done. I used death wish dark roast. It's very good and it went really dry .990. the first one I did was with Jack Daniels coffee. It tasted very strange and chemically to me but my friend liked it
@lbdhoyte Жыл бұрын
Here is South Central Los Angeles, our wildflower honey has a very maple vibe with a bit of molasses.
@wtfpwnz0red Жыл бұрын
Love that I've been watching for years and Brian is still dunking on his old anti-calculator teachers
@CitySteadingBrews Жыл бұрын
Hey, SOOO many told me this.
@alexcan669 Жыл бұрын
I still have one bottle of the coffeemel I originally made after your video came out. Sounds like it’s time to drink it mske more !
@nathanallion5661 9 ай бұрын
Well done. I liked the video. I have plenty of honey. I really need to try and make some mead. I have brewed plenty of beers and a few wines. I like it all! Its a fun hobby.
@i_inf0din254 Жыл бұрын
So far I have two meads fermenting however I do plan on starting an apple mead soon, along with potentially a pumpkin spice mead (wife's request, going to research how doable it is first) otherwise I definitely want to try to do a coffee mead soon.
@bagel5085 Жыл бұрын
I tapped my backyard trees up here in NY . Just did my second rack on a maple wine. Man that took long (5 weeks)but its finally at .990. Now to let it settle for a bit, back sweeten with more syrup and pasteurize.
@markmanning2921 Жыл бұрын
guess what im going to be making now once the black cherry is done enough to rack :) when i roasted those beans i took it to the first crack (you will understand once you start rosating) and a little beyond but I did not let it roast too dark. It COULD have roasted a bit longer but i am not always a fan of the darker roasts. Would be very interested in seeing you make anotgher one of these with a darker roast because now you wont know until you do :)
@ronaldsabourin8835 Жыл бұрын
It's funny because I don't care for hot black coffee but I crave black ice coffee. This would probably be great chilled.
@russwhaley Жыл бұрын
This is interesting - my next fermentation will be this recipe. Along with everything else, I'm imagining this could be very good with some heavy cream and a touch of cinnamon. Hmmm... thanks, ya'll!
@GypsyRose666 Жыл бұрын
ive used those rumble jars for lose leaf teas.
@stephenhegarty6179 Ай бұрын
I just picked up at Costco a cold brew coffee which is marked organic and a slight dark roast taste but very smooth called …Straight Black wandering bear cold brew coffee 👍🏻
@hotsauce1646 8 ай бұрын
I drink my coffee dark without milk nor suggar . So i think the first result is for me . I will try it out . I like cinnamon might add that to this brew
@MarcBryan Жыл бұрын
I have a coffeemel that is approaching one year old and it's still not...great so I would like to redo it using all of the knowledge I have gained over that time
@dhudach 10 ай бұрын
Very interesting recipe. I'm going to add it to my growing list. And after some basic conditioning to get your ratings above 5 is outstanding. It looks like your coffee mead just might be, uh, good to the last drop .... !!
@Anon-xd3cf 11 ай бұрын
I am so happy you made this video... Of everything ive learned from this channel so far, lining everything up to get started... Just getting a few more ideas and what do i find... Coffee mead? Yes please. I have this amazing Cambodian coffee i brought a literal suitcase full of back. (15kg) been drinking it for the last 3 years and every single cup puts me back on the beach. Now you're telling me i can use it to make mead!? Im shaking a little bit...
@CitySteadingBrews 11 ай бұрын
Lol, good luck!
@Anon-xd3cf 11 ай бұрын
Help me do some maths... Or suggest an online tool I could use. My fermentation vessels are 3L, I have lots of them and figured I'd try a bunch of different batches simultaneously (5 is enough) for my first go at brewing (without my gran). I never do half measures... Though in this case I kinda am. 3 litre fermentation vessel means, I think, 900g - 1kg wild raspberries 900g 1kg Scottish heather honey Fill to 3 litres with spring water... Shake the B'Jeezuz out of it... 2g high alcohol wine/mead yeast 1.2g yeast nutrient Bung & airlock... Wait a while.
@CitySteadingBrews 11 ай бұрын
I recommend following known recipes for your first time.
@yourmetalgod69 Жыл бұрын
a little lactose sugar in that at the end would have added a nice creamyish to it. I did it in mine and it helped make it like a nice easy to drink coffee. Mine also has fruit in it and the three hottest chili's in it for a kick. the coffee is still forward in taste and smell. It's a fun flavor to play with... Oh I get my powder funnel tomorrow so Tannins will be coming your way this week. I am sending you 60 grams total and am including an instruction sheet that will be easier to read than the labels I printed on them lol(super small print). they will be vacuum sealed so nothing spills in shipping. Cheers from Montana.
@Gert_Laiuste Жыл бұрын
Coffebochetomel - one really good thing to make.
@RogerS1978 11 ай бұрын
Bailies Irish Cream would be an interesting addition to this
@georgecolby7488 Жыл бұрын
Very cool to see a redo of coffee mead! I do the same turkey baster sanitizer trick when starting new meads, I only make bigger batches of sanitizer if I'm doing 2+ brews at once or bottling. I goofed my first coffeemel by using cheap raisins that had the oil on them to prevent sticking, messed up 2 batches of mead that way. I will be doing this again without the raisins, maybe another dried fruit or maybe cacao nibs. Cheers, and thanks again for continuing to make such AWESOME content. Forever-fan and supporter here. Edit: oh yeah, my coffee of choice is Peets Major Dickasons blend, but obviously roasting your own has a coolness factor that is out of this galaxy!
@yoeristruijk1181 Жыл бұрын
Hi, just saw your comment. I was wondering what could go wrong with the oil on the raisins? I just started my first mead and I thought my raisins didnt have any oil on them. But appearantly they do. So what will probably happen then?
@georgecolby7488 Жыл бұрын
@@yoeristruijk1181 it gives the final result a weird taste, an off flavor that doesn't go away with age. I actually found it barely drinkable.
@yoeristruijk1181 Жыл бұрын
@@georgecolby7488 guess ill just wait it out. Maybe it wont be as bad. Next time ill just use nutrient or boil them beforehand
@CitySteadingBrews Жыл бұрын
Raisins are not nutrients. They add flavor and color so if that is why you add them… it’s not working as expected.
@yoeristruijk1181 Жыл бұрын
@@CitySteadingBrews Oh i thought they were for nutrients as well. But my fermentation is definitely going as expected. I just followed your basic mead recipe, with 1g of added yeast hulls on 5 liters total volume. (The rest of the recipe is just the same, with of course accounted for larger volume). I just couldnt find any raisins without oil so I was wondering about the effect of oil on taste. But thanks!
@dhudach 10 ай бұрын
Brianism: "Definitely, possibly, maybe done." I like that. Many years ago I went to an auto race at Nelsons Ledges - road course. Fun time. Some of the track officials wore shirts that had this written on them: "The answer is maybe, and that's final." I think you might have fit right in Brian !!!
@CitySteadingBrews 10 ай бұрын
May need a T shirt :)
@dhudach 10 ай бұрын
@@CitySteadingBrews EXCELLENT!!!
@Engwadur 11 ай бұрын
I have that grinder, i only keep it for emergencies if we loose power. It will wear you out. The electric one I use is Baratza Encore Conical Burr Coffee Grinder. Its grind making is very consistent. But for the sake of this brew im not sure the concsistency of the grind matters that much because its steeped.
@CitySteadingBrews 11 ай бұрын
Because it is steeped the grind matters. An inconsistent grind will extract inconsistently. This could lead to bitter as well as green flavors in the coffee. I agree though, the hand grinder will wear you out! I have an electric burr grinder but it’s not conveniently located :)
@mwestenfeld86 Жыл бұрын
In my head, I shouted in my Kermit the frog voice: “The clear pitcher of sanitization!! Yeah!!” And as always: your videos make me want me want to brew something new.
@allenroot4524 Жыл бұрын
I made a Ginger Mead, though it had to much ginger in it as a straight drinker, so I made "Oslo Mules." Generly Moscow Mule and replaced the ginger beer with my ginger mead.
@randallmallard2818 9 ай бұрын
I worked with chemistry at a power plant for a little over twenty years. One well known method of clarification involved raising the pH of water or a solution. So the addition of some more basic acceptable aka edible substance might help with clarifying a brew. Coffee is known to have that acidic property. So it does retain turbidity. A little research might provide you with an edible basic substance that is relatively benign in affecting taste. You may have already known this. But if not , I hope it helps.
@ausbucket1a Жыл бұрын
After a long hiatus, I am planning to start up some new brews. I have always wanted to remake the Coffeemel that sort of failed for me previously. I will follow the recipe for this one, but will also add some cacao nib extract that has been brewing for a fair while, maybe 3 tablespoons ish? I think it will be an interesting experiment . I shall call it the Mochamel if it works :-)
@williamedwards1822 11 ай бұрын
I tried this brew and it came out kinda bitter but with back sweetening and age its sooo good now. I only use yalls recipes in msking mead.
@CitySteadingBrews 11 ай бұрын
Coffee mead can use some sweetening, for sure.
@louiel8711 Жыл бұрын
Sounds good with a little Bailey's and 1/2oz of Jameson
@GoddessAstrola Жыл бұрын
The coffeemel I make I generally use 5 pounds of honey. 3 pounds in the initial must and then 2 on the backsweetening. Though when I'm making it I'm making it for my husband who loves Kahlua, I use him as a taste tester and he tells me when to stop.
@GoranSvettlund Жыл бұрын
Can we have a derica mixer videos? would be fun to watch you blend coffe meads with stuff like chokolate mead, or vanilla and something else you've brewed. cheer!
@CitySteadingBrews Жыл бұрын
She… did. kzfaq.info/get/bejne/bq6hd8120peWc6c.html
@KlaySmith-mn6dj Ай бұрын
Put your Bentonite into primary. Works
@alexandraengland3274 Жыл бұрын
If you're really into coffee may I recommend either of the 1zpresso grinders or Timemore grinders? It makes the hand grinding so much easier than the little one you currently have. I think it usually takes me 30 seconds to grind enough for two cups of pour over, and I am a small woman. I switched from the one you have a couple of years ago and couldn't believe how much difference it makes.😊
@CitySteadingBrews Жыл бұрын
I have an electric one too :). The hand grinder is more dramatic for video.
@juliaharbeck774 Жыл бұрын
I am adding Kraken coffee rum in secondary of my coffeemel. Maybe some cocoa nibs, haven't decided yet.
@juliaharbeck774 Жыл бұрын
I added the kraken coffee rum and it turned out so good.
@tomcavness1147 Жыл бұрын
"A yawn, is just a silent scream for coffee." Even better if it's a mead! :-)
@davidfleming7325 Жыл бұрын
Interestingly I just tried a chocolate caramel mead and just tasted after fermentation. Tastes like a coffee mead. I used 1.5 lbs of 60l crystal malt and 1lb of chocolate malt (rye). Steeped the grains in water at 155 for 45 minutes and then added honey and yeast.
@derbylied9553 11 ай бұрын
Chocolate is made from coffee beans, nuts and was rumored to have been made with meat and milk as well while caramel is made with syrup or honey.
@CitySteadingBrews 11 ай бұрын
Chocolate is made from cacao, not coffee or nuts.
@derbylied9553 11 ай бұрын
@@CitySteadingBrews Whoops I knew I was getting something incorrect yet you have pointed it out.
@kllr7 Ай бұрын
when you use gelatin, stick it in the fridge for a day. it will drop clear a lot better when cold. tip from a beer brewer
@CitySteadingBrews Ай бұрын
Good point!
@jennifercarriger6168 9 ай бұрын
I would call your new cocktail Viking mud.
@revvingreverend 8 ай бұрын
Have y'all tried a comparison between using cold brewed verses hot brewed of the same coffee blend for the new home brew? My understanding is that there are different profiles that are extracted based on the brewing methods and temperatures. Excellent job and explanation. I am hoping to get started in home brewing myself soon.
@CitySteadingBrews 8 ай бұрын
There are a million variables here. We haven't tried them all, no. We use cold brew coffee to keep the acids and oils to a minimum.
@sharkboy1264 3 ай бұрын
I’m looking forward to giving this a try. Just a thought I had watching is that Would you use that large honey jug as a fermenter as a way to use up some of the hard to get out honey? Bit like your left over honey mead
@CitySteadingBrews 3 ай бұрын
I wouldn't use that container to ferment in. Not sure of how good it would be as it could absorb alcohol and other things and possibly give weird flavors being a soft plastic.
@LynxGenisys 10 ай бұрын
"Its my mead, Ill drink it how I want!" LMAO Love that. some ppl are just so traditional, they cant accept anything that varies from tradition.. lol
@CitySteadingBrews 10 ай бұрын
The traditions for meadmaking vary so widely… which one are they following? :)
@glenncombs3471 Жыл бұрын
I'll bet this would be great with Godiva chocolate liqueur, too.
@CitySteadingBrews Жыл бұрын
Agreed!
@raykiii 6 ай бұрын
Life is a grind.
@CitySteadingBrews 6 ай бұрын
I see what you did there...
@Shadismic Жыл бұрын
Hey gurus. Greetings, I put 1/2 a vanilla bean on your basic mead recipe in the secondary (two gallons), and it did not overwhelm the honey taste. Why not use 10-20 whole coffee beans in the secondary as well. This method even makes the Mead less murky.
@gadiantonx8474 Жыл бұрын
irish cream would make that a perfect coffee
@CarlPapa88 Жыл бұрын
Ah yes. The ole "crotchler" method. Haha I usually work with a 2 or 5gal bucket in the kitchen. Bucket on the counter. Racker on top of the bucket. Rackee on the counter. 👍 Lol Sitting on the porch, in the morning sun, with my Pokemon coffee cup. Thought you guys threw a angry Squirtle animation in for Derika's 1st tasting reaction.
@gadiantonx8474 Жыл бұрын
is easier to keep in frame with the rackee on the chair
@86MrAwsome Жыл бұрын
If you want quick crystal clear brews you need to use "chitosan" (as long as your not allergic to shellfish/vegan) in conjunction with "Kieselsol" which can be using in conjunction with "Gelaten". Its what's in all the 2 step clearing agents and they're the best things for clearing. honestly beats everything for clarity and time. They are both easy and cheap to buy in large quantities in the US. You don't need to buy the small single 2 step packets.
@CitySteadingBrews Жыл бұрын
I don’t want to use those. Something about adding fish to my brews. Feel free if you like though.
@playmaka2007 8 ай бұрын
Now I'm thinking of a coffee acerglyn or coffee maple syrup wine. I think the darker flavors of maple syrup would work better with coffee flavors.
@brendanmulhall9095 8 ай бұрын
Did the other coffeemel stop after the third video? I just watched the three I could find but couldn’t find any other updates. Anyway you guys are a wealth of information for newbies like me, keep on doing what you do
@CitySteadingBrews 8 ай бұрын
Here's the one year tasting and there's links in the description of it for all the other parts. Wow am I glad we do all in one videos now!
@PKD-ze4hr Жыл бұрын
I am so going to try this one. Have you ever heard of using a copper spoon to help with degassing?
@CitySteadingBrews Жыл бұрын
It may help if you have a sulfur smell other than that same as regular degassing.
@richardhart7652 Жыл бұрын
For some reason it's not showing the thumbs up so I'm not sure whether it's registered but in trying to get a response I accidentally hit the thumbs down which still didn't show but a sticker saying contributed has been informed so sorry about any misunderstandings it's yet another good video
@OracleOfDarkness1666 Жыл бұрын
For a cold brew coffee you want a coarse grind to make a proper infusion
@CitySteadingBrews Жыл бұрын
Mhm, it was.
@lindseymetcalfe Жыл бұрын
Ooooh. I wonder if mint honey would be good for a coffeemel.... time to go source and experiment.
@CitySteadingBrews Жыл бұрын
Mint in coffee? If you like that it might work for you.
@timlarsson Жыл бұрын
2:15 - I was just waiting for that last "like so" 😂
@GermanBrew Жыл бұрын
yes i also wait for it.
@HarickBarshski3521 Жыл бұрын
Long time watcher, first time commenter and my non-coffee mead question is. Is there such a thing as a hard root beer or sarsaparilla. Also all your channels are awesome and I'm about to attempt my first mead, totally inspired by you both.
@CitySteadingBrews Жыл бұрын
There is hard root beer. The main ingredient may or may not be illegal to get right now though!
@ItsDaJax 9 ай бұрын
Ain't Your Grandaddy's Root Beer was my favorite, but it's hard to find in stores. You can use Sarsaparilla in place of Sassafrass- which is illegal for... reasons... when the alcohol in the hard root beer would probably kill you before the sasserole would, if you used the right amount.
@AedanBlackheart Жыл бұрын
I used Starbucks cold brew because they sell it in a gallon or so bottle (made sure ingredients had no dairy) a packet of lalvin, 1/4-1/2 tsp ferm o, and 3 lbs of wildflower honey. It smells so nice.
@georgehardisty8948 Жыл бұрын
To date me, they didn’t have hand held calculators when I was in school, youngster.😀
@CitySteadingBrews Жыл бұрын
I’m married sir. :)
@julietardos5044 Жыл бұрын
My dad's teachers used to say he wouldn't always have a slide rule handy!
@dustinetter20 2 ай бұрын
Hey I have an ingredient question that I promise will come back to your video: how would you get a “oats” flavor in your brew? Make oat milk and use that as the water? Put oats in conditioning phase? Put in fermentation? My wife makes a killer oat milk latte with honey and cinnamon (called the honey nut cheerio) and I want to recreate it as a mead. I’d use your coffeemel recipe and add cinnamon but I’m stuck on how to get the oats flavor. Any help would be great! Love the channel!
@CitySteadingBrews 2 ай бұрын
You could try oats in conditioning, just be watchful as there are fats that could go rancid with long extraction times. Maybe a week or so should be good.
@socialxperiment3162 Жыл бұрын
Like so
@Ajyn4Life 10 ай бұрын
I think i might make this with a bochet'd honey to back sweeten. Kind of a caramel note on the back end perhaps?
@CitySteadingBrews 10 ай бұрын
If you like. I find bocheted honey a bit bitter for my taste.
@kevinreid439 Жыл бұрын
Have you found as a whole that pasteurizing your wine clarifies it better than pectin enzyme or visa versa, or a combination of both?
@CitySteadingBrews Жыл бұрын
Better than? No. But sometimes it does a great job, other times nearly no change.
@ChristopherBastian334 6 ай бұрын
I’m wanting to try this recipe but I don’t have the yeast strain you used in the video. I have cotes de blanc, ec118, and 71b currently. Would you guys recommend I use one of the strains I already have or is it worth ordering this yeast? Thank you both. Love your videos!
@CitySteadingBrews 6 ай бұрын
Any of those can make this. Yeast all do "essentially" the same thing with slight differences in flavors. This mead is so strongly flavored it won't make much difference. 71b would be my choice, Cotes de Blanc next.
@ChristopherBastian334 6 ай бұрын
@@CitySteadingBrews thank youuu! ❤️👌🏻
City Steading Brews
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