How to Make Metheglin Mead - Spiced Metheglin

Рет қаралды 97,055

4 жыл бұрын

Spiced Metheglin Mead. Metheglin is essentially "medicine" mead. It's a honey wine (mead) made with herbs and spices. This one is sort of an Autumn/Fall/Christmas blend. Hints of orange, cinnamon, clove and allspice. This mead is warming, yet flavorful. I've been drinking an older version of it lately and it's helped with headaches and stomach issues!
Naturally made mead has probiotics and with the addition of the spices that contain natural antibiotics, your body is helped a lot. I know, pro and anti biotics at the same time? Well, gut flora is different than viruses, right? Metheglin was one of the original medicines available. People made this mead right in their kitchen and used it to treat many ailments, and today's science proves it can help for many of the ailments they used it for.
There's more to mead and metheglin than we think. It's not only the world's oldest fermented beverage, it's actually good for you. It's something our ancestors knew and something we try to show how to bring back, naturally and simply in today's world. So, go enjoy some mead, for your health!
Finishing the Spiced Metheglin: • Spiced Metheglin Mead ...
Tasting the Spiced Metheglin: • Spiced Metheglin Mead ...
Ingredients:
3.5 lbs Orange Blossom Honey Sweet Squeeze: amzn.to/3auXJ9T
2 Cloves
1 Cinnamon Stick
6 Allspice Berries
30 Raisins Chopped
1 Cup Black Tea
1 Teaspoon Orange Zest
1/2 Teaspoon Yeast Hulls: amzn.to/2Y3UukE
1 Packet of Lalvin 71B: amzn.to/2E4s9Uv
Water to fill to 1 Gallon
How Important are Tannins and Acids in Brewing?: • How Important are Tann...
Spiced Metheglin Mead Finishing and Bottling: • Spiced Metheglin Mead ...
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#mead #metheglin #honeywine #makemead #spicedmetheglin

Пікірлер: 917

@john-ellispowell9430 3 жыл бұрын

As a Welsh person I think it's pretty cool to see something my ancestors would make all the time still being made half way around the world.

@CitySteadingBrews 3 жыл бұрын

Your ancestors, my ancestors :)

@Hix1388 3 жыл бұрын

Our ancestors

@nicthemickatx 10 ай бұрын

Yeah friend, they're ours too.

@dylangrady2349 2 жыл бұрын

I made this as my 3rd mead, followed your recipe, and my mind is blown!!! Mine came out at 11.7% abv and pretty sweet, but the flavor.... Holy crap!! And beautifully clear and golden. Thank you for being my intro to mead making 🙏🏼

@dadovitchnic 4 жыл бұрын

Yorkshire tea. Best tea in the known universe and probably beyond that.

@therealreasons9141 3 жыл бұрын

The spiffing brit?

@joelweir3827 3 жыл бұрын

I'm glad someone said this I'm an absolute slut for tea and Yorkshire is by far my favourite 😂👌👌

@grimmwar1 3 жыл бұрын

@@therealreasons9141 that was my first reaction as well

@scottnothintodowithya979 3 жыл бұрын

Propper strong 😊

@jaysonvance594 3 жыл бұрын

Tea, Earl Grey, Hot. Not sure if I used the right Grey or if it should be Gray but you should know what I mean.

@happychick6318 4 жыл бұрын

I made an herbal mead with rosemary, thyme and bay and had a difficult time getting it to start...never thought of the antibacterial properties of the herbs! Duh!!!! Now I know how to fix it! Thanks!

@DawiFromAnotherHold 9 ай бұрын

Wow... This one is gold. Clarified beautifully, and even though it could wait another month or 3-6 for the flavors to mellow out, the roar of warm spices is something that will remind me of summer in the winter months. Thank you guys so much for sharing this one ❤

@zegon2703 4 жыл бұрын

I'm excited for the probability of experimentation!

@polarbeartom9416 2 жыл бұрын

From a guy who actually lives in Yorkshire in the U.K. this warms my heart that this tea is in your brew. Best tea ever made. Only tea worth drinking. Maybe a tiny bit biased……love this recipe guys.

@redward782 4 жыл бұрын

Love your videos, keep them coming. You are my primary reference.

@yu-ger-bloob-highway3521 3 жыл бұрын

Just found y’all’s channel. This is awesome! So much more in depth and informative than other videos. I have subscribed and look forward to trying it myself and other brews.

@CitySteadingBrews 3 жыл бұрын

Awesome! Thank you!

@atleastitried8883 4 жыл бұрын

when brian poured in the tea I lost it hahahahahah. Derica just talking about balences and brian messing around as usual. Great stuff!!!

@CitySteadingBrews 4 жыл бұрын

Glad you enjoyed it

@brand-x3997 Жыл бұрын

I haven't even finished cleaning up my mess and it's already bubbling at 1.110... Nice

@Ranger_1349 2 жыл бұрын

I’m just getting into home brewing and have been binge watching your videos. Really enjoying you two!

@hanginwithhodge 3 жыл бұрын

Very interesting. This is close to my apple pie recipe but I did not know that cinnamon sticks and cloves were antibiotics or that the yeast would have a hard time with it. I have never personally had a problem with it, but that is really good to know. Thanks!

@dneeceann 3 жыл бұрын

The spiced metheglin sounds amazing! I think you should come out with a recipe book. I will definitely buy it if you do. I'm trying this recipe now but with a few changed. 3 lbs. of orange blossom honey instead of 3.5 lbs. and I used 2 slices of freeze dried apples because I don't have yeast hulls. Thought it might help feed the yeast. I only used 1/2 pk. of Lalvin 71b and it started bubbling within 1 hour. OG gravity 1.124 Can't wait to try this one.

@osutuba 2 жыл бұрын

So how did this turn out?

@LegendOfNym 10 ай бұрын

yeah, how did it turn out?

@mattrenaud7573 10 ай бұрын

When I first made the spiced metheglin I split the batch in conditioning and put half the batch on dried elderberries. It sat on the elderberries for about a month then went into bottles. I just opened a bottle after 7 months of bottle aging and it is incredible. Heady aroma, deep dark purple color, perfectly clear, and the mix of honey, spices, and elderberries is an experience! It is far better than any commercially made wine I've ever had. It's my first 10! Thank you! I would never have experienced this without you and all you guys do.

@CitySteadingBrews 10 ай бұрын

Yeah that does sound awesome!

@Jims2517 7 ай бұрын

Made this using lalvin k1- v1116 yeast because i had it and temps are coooler here in N.Y. active, steady, and stable fermentation start to finish. EXCELLENT recipe, thanks folks!

@GaaraJunkie 4 жыл бұрын

This recipe honestly sounds yummy I’d give it a shot once I’m given a chance As for your yeast activity- I got the same foamy yeast action too with the weird yeast that I used I’m glad my experiment is behaving well

@asabovesotabelow 4 жыл бұрын

...I've been begging you all to explore some Metheglins since I've been watching!!!

@mongrelbees2616 3 жыл бұрын

Soylent green! lol. I love it when you guys throw in nerd references. Already starting to collect your t-shirts. You guys are great! I’m watching like 2 or 3 of your videos every morning at the gym.

@davepeterschmidt5818 3 жыл бұрын

You guys are awesome! I'm going to start a mead using this recipe this weekend. I already have a simple ginger mead brewing, but I wanted to try the spiced metheglin now so it'll have time to age a bit before the holidays.

@natanluiza2936 3 жыл бұрын

"I fell asleep easier." A lot of people will take that as alcoholism, for the wrongest reasons 😄

@CitySteadingBrews 3 жыл бұрын

I have two or three drinks a week… hardly alcoholism! But yep, people think we are drunk all the time.

@Kinnamon100 4 жыл бұрын

I got the same reaction when I dropped a whole pack of yeast and In a one gallon jug. You might want to think about putting on an overflow valve.

@CitySteadingBrews 4 жыл бұрын

Was close! But it stayed constant without overflowing.

@timothyshank3208 4 жыл бұрын

Clove, all spice, orange, cinnamon... That sounds like mulling spices. I love it.

@heartemisart700 3 жыл бұрын

Your fab vids are helping me try out brewing new Mead flavors! Best drink ever!! You are my Mork&MIndy of brewing, fun, geeky sunshine and Mead in a bizzaro year! StaySteading!!

@ShinobiVuDU 3 жыл бұрын

If i wanted to scale this mead to 5 gal, can i scale up the spices proportionally and keep the same balance of flavors?

@CitySteadingBrews 3 жыл бұрын

Yup, everything scales.

@robertnicholson2522 2 жыл бұрын

Thanks for asking this! Did you end up making a 5 gal batch? How did it turn out?

@wtfpwnz0red 4 жыл бұрын

I've got a 1kg bag of bread yeast that I use as "yeast hulls" by boiling some in a tiny bit of water before brewing. Kill off the yeast and it becomes basically the same thing as this nutrient being used in the video

@CitySteadingBrews 4 жыл бұрын

Yup, that's what I said in the video :)

@johnnydolan8968 3 жыл бұрын

Your channel is super informative and very useful! Great presenting and production all round - you should be very proud! Thank you for all of your help with my mead!

@CitySteadingBrews 3 жыл бұрын

Thank you and you are welcome!

@stevenlord5730 4 жыл бұрын

This sounds delicious! And I really like your new in-video banner ads that you’re doing for your channel promotional advertising. Their fantastic, fun, and they don’t take away from your information in the moment. Great choice. Oh, and I think your magic trick with the Spoon of Unusual Size was brilliant 😊

@CitySteadingBrews 4 жыл бұрын

Yay, thank you!

@stonerainproductions Жыл бұрын

I love the TRBOS interludes, never gets old for me.

@julieham8634 4 жыл бұрын

Hello from Alaska! I have been watching a lot of Your videos, and I have been learning a lot. I'm new to wine and soon to be mead making. I started my first wine without a hydrometer, because I was told I could. After watching countless videos, I realize that is wrong. I am going to do this spiced one, but after I get a hydrometer. I Love to learn new things, keep putting the videos out, I'm enjoying learning from You both! Thanks!!

@prplprince8730 2 жыл бұрын

I love the fact that I subbed not to long ago and now I have years of content to watch

@justinbryant6676 2 жыл бұрын

New favorite channel.

@CitySteadingBrews 2 жыл бұрын

Wow, thanks!

@Ryanwill2502 Жыл бұрын

I just finished up 2 separate batches following this recipe. One at 1.130 og the other at 1.120 og to see the difference. Now the hard part... THE WAIT! I appreciate everything the two of you do here. These are batch numbers 2 and 3 for me. Started my first in late October. Staying patient waiting for it to age some more. My first was a gallon of your traditional mead. Tasted the other day and it was GREAT. Just looking to let it age out a bit more. Thanks again guys! Keep the great info coming.

@adrianblake767 2 жыл бұрын

Cant wait to start this one thank you so much for showing us step by step

@Gary_J_Meade_55 Жыл бұрын

Hi Brian and Derica, I am happy to report that my first three Meads (Basic Mead, Coffee Mead and Metheglin Mead) are put together and happily fermenting. All started between the 23rd and the 28th (today). This past week has been a blast! Thanks for all of the amazing videos and good cheer! It has been a major uplift around here! I also just watched your Melomel Cherry chocolate Mead video last night with the Montana honey and the Tart Cherry Juice, both award winning products, and I am likely going to replicate that one (with vanilla bean) either soon or next (very soon.) I have been using tart cherry juice for medicinal values (as needed) for a few years now. Glad to see you bring that information to your viewers! Cheers!

@rachellemazar7374 2 жыл бұрын

I just watched your 1year tasting of this mead and can’t wait to brew a batch😀

@charlierehnstroem2244 4 жыл бұрын

Awesome video. You guys really kicked my brewing interest up a notch. Made a batch of mead this year and it was not what I expected. But I'm really looking forward to trying some spiced Mead's. Thank you for all the information you're sharing!

@CitySteadingBrews 4 жыл бұрын

Sounds great!

@jeannielettenmaier5641 2 жыл бұрын

Hi Brian and Danica: just wanted to tell you that I made your metheglin mead . My family is in love with it , so I’ve got 6 more gallons of it going . Thank you so much for the recipe. I’m also trying your ginger mead . Love you guys and your information you, you two take the time to give .thank you ! Thank you ! Keep your videos coming .💞🙏

@jeannielettenmaier5641 2 жыл бұрын

Oregon

@juliaharbeck774 2 жыл бұрын

I am going to bottle this tomorrow and have to say, it is so good.

@user-ki3zd9zp6m 5 ай бұрын

Just ordered the couple of things I needed to try this. ( Had most on hand already.) Sounds too good to pass up! Keep up the amazing job you do of making videos like this one.

@user-ki3zd9zp6m 5 ай бұрын

Ok, started a batch of this today and dang does it smell good even before anything ferments. Slight alterations, used wildflower honey, a little more orange zest and K1-V1116 yeast since I had that on hand. Really looking forward to seeing how this one turns out.

@RemoteTiger 2 жыл бұрын

Hey Brian and Derica, I hope this message finds you well. I love watching yall on KZfaq! I made a yeast starter for a mead that I'm making in thinking it didn't start but just so happens it did start after all. Now I have a yeast starter, so I made good use of it using your spiced metheglyn recipe. I hope it turns out well, and I'll keep yall updated! I'm looking forward to more videos and possibly meeting in the future! Cheers!🍻

@simpsonleathercraft9187 Жыл бұрын

After researching and compiling information for making mead, I had decided to do a seasonal spiced mead. Then, I stumbled across this. Thank you. Now I don't have to guess and figure it out. This is exactly what I was thinking. (just hadn't figured out quantities). You guys rock. can't wait to get it started!

@thegoodwolf4255 Жыл бұрын

I found this video earlier this year and started a batch in august I just bottled it last night and tried it slightly sweetened to 1.015 and oh my is it ever good im gonna open the first bottle on Christmas

@dragonsouls1283 7 ай бұрын

I made this with my grandfather 6 months ago, and I finally got to drink this, and it was amazing. Thank you!!!!

@CitySteadingBrews 7 ай бұрын

You are welcome!

@BeerWineandShine 2 жыл бұрын

I put off making this one because i didnt think i would like it. I finally gave in and made it several months ago. And Brian, let me tell ya. Its probably my favorite mead i have made to date. So good. Very impressed.

@user-kb1hw2yq2f Жыл бұрын

Does it get better with age?

@BeerWineandShine Жыл бұрын

@A i found it to be very good after just a couple months from primary fermentation. It did continue to get better for a couple months, then pretty much stabilized.

@RichardMorganJR 3 жыл бұрын

Hey y'all, I'm putting this one together soon...so excited! Just wanted to let you know though your playlist for the Spiced Metheglin is out of order. The 1 and 2 are switched. Thanks for all you do. The quality and content of these recent episodes are much improved over the early ones...keep up the great work, and the forward progression.

@youngned497 2 жыл бұрын

Seriously thinking of adapting your recipe to make a spiced acerglyn ! Keep up the good work guys

@robertsilva3781 5 ай бұрын

I bought 2 bottles of Holiday Wassail juice from Aldi and just mixed it up yesterday. I bought it because it reminded me of this recipe. Only I added sugar but will step feed and final sweeten with honey.

@kenlerke6805 2 жыл бұрын

Derica and Brian, wish I had found this channel last year when I started my first attempts. You guys are the most informative people I have come across. I just started a 1gal’ batch of this mead. I didn’t have orange blossom honey, dehydrated orange zest or the same yeast. I substituted for wild mountain honey, fresh orange zest and used the premier blanc I had on hand. I ended up with a starting OG of 1.138, I look forward to seeing how it turns out.

@samlaine3315 Жыл бұрын

How is it going?

@edvichot4707 2 жыл бұрын

This metheglin was one of your favorites, and I love the comment on how they were used for health and medicine, going to extract some medicinal mushrooms and add it in at secondary.

@Hondacivicis5150 3 жыл бұрын

Thank you both for this mead. I made this about a month ago and rack (2 rack rule) and bottled it. The abv was 11.07% using the Lalvin 71B yeast. It’s tastes amazing. I ended up getting (4) 750ml bottles out of this recipe. You two are the best when making mead, wine, & beer. Thanks again, cheers and bottoms up! I’m also currently making Bourbon Bouchet. I’m dying to taste this one when it’s done. Thanks again.

@CitySteadingBrews 3 жыл бұрын

You're very welcome Anthony!

@tracychesnutt3660 4 жыл бұрын

Your editing skills are are fantastic! There is an almost an exact metheglin in my bathtub that will be racked today. It was started back in June. I hope it will ready by Christmas but if not; maybe it will ready by next year. Looks like a cool experiment and I look forward to seeing more.

@CitySteadingBrews 4 жыл бұрын

Thanks... but I have a ton to learn still. :)

@Anthony92891 6 ай бұрын

I love you guys! My wife and i are going to try this

@mattrenaud7573 Жыл бұрын

Brian and Derica, THANK YOU! You guys are awesome. I just tested my first batch of spiced metheglin at 28 days. It's gone from 1.114 to 1.018 (≈13% ABV) but there is still a little fermentation activity. But THE TASTE! It was phenomenal! It has the residual sweetness, the spices are forward mixed with the honey, and there is very little youth. And on the finish I GOT THE BISCUIT thing! Combined with the spice and honey it was a great combination. This one will definitely get made again!

@CitySteadingBrews Жыл бұрын

That is awesome!

@spoudeijsselstreekto 4 жыл бұрын

Love your vids! Happy brewing from the Netherlands.

@CitySteadingBrews 4 жыл бұрын

Thank you kindly!

@IpoDaDog 3 жыл бұрын

Thank you for demystifying Fermaid O i just bought some after watching!

@raymondwall8187 4 жыл бұрын

Metheglin is the idea that got me fired up about meade in the first place. I tried something very similar to this two years ago, when I first started. But, I also used cardamom and saffron. it turns out I don't really like cardamom, and I've had no luck with saffron. I either cannot taste the saffron, or I get too much and it ruins the brew. So, thank you for a recipe that works. I was surprised by your surprise at fermentation starting within the hour, but I regularly use Go-Ferm and Fermaid-k. I usually start seeing bubbles within three hours. Seeing bubbles in less than an hour, while not an every time occurrence, is very satisfying.

@CitySteadingBrews 4 жыл бұрын

Anytime Ray!

@deerhunter6133 Жыл бұрын

Thanks! I really enjoy your channel.

@CitySteadingBrews Жыл бұрын

Wow thank you!

@joeantos136 Жыл бұрын

I am so excited....just made this recipe ....OG 1.130 on the dot! can't wait to try.....hoping for Thanksgiving...but if not maybe we can have it at Christmas!! Thanks for the recipe!!!

@CitySteadingBrews Жыл бұрын

It is a lovely Holiday Mead. Thank you for watching!

@Tiredchef 3 жыл бұрын

Great video guys, good work!

@CitySteadingBrews 3 жыл бұрын

Thanks for watching

@Bartaneo 3 жыл бұрын

Hi, Brian and Derica! Thanks so much for your content! You guys are the reason I started brewing. I watched probably 30+ of your videos before starting with your "First Mead" recipe on 11.11.20 which seems to be coming along well in secondary. I checked out some other creators and we like your minimalist approach better. Plus you guys are adorable and we love your nerdy energy! I also started a metheglin which I may need some assistance with. Starting spgr was 1.138 on 11.16.20. I racked it on 12.24.20. It still appeared to be brewing but you suggested separating it from the spices after four weeks or so. Spgr at racking was 1.068 = 9.45%. Since then it has not appeared to be active. The pressure became slightly positive but no bubbling in airlock. Tested again today, 1.2.21: 1.066 = 9.72%. 2 pts. in a week. Should I be worried about stalling? Should I let it sit for a while and see if it picks back up? Should I give it a boost? If so, how? TIA. Always love it when my bell lights up with your new vids! Matt and Natalya in Wisconsin

@CitySteadingBrews 3 жыл бұрын

Matt, it's stalled. Sorry dude. But, you should be able to revive it with more yeast.

@Bartaneo 3 жыл бұрын

@@CitySteadingBrews Hi again. I added a packet of yeast on 1.5.21. It degassed a little but zero activity since. Wondering if my yeast died. Kept it in the fridge. The house is about 68 - not quite Florida weather.

@brians_casual_shenanigans 5 ай бұрын

Just racked this off the raisins, they started to break up after 10 days. Glad I did as it'd gone from 1.122 down to 1.008 (15.4%), left the yeast in to finish any potential fermentation because Mangrove Jack's M05 can go 18% By the Gods, does it smell awesome! The M05 really brought out the aroma and it's like a warm blanket on a cold winter day. Can't wait for it to finish out and age a little before I bottle and sink into the couch with a mug.

@CitySteadingBrews 5 ай бұрын

Really you should let it totally finish before racking, but you were close.

@PriestMoonMoon 3 жыл бұрын

Currently making this for my trip to the witches festival in northern Michigan!

@thecerpent Жыл бұрын

Just started my own batch of this in a narrow-mouth gallon carboy; SpG came out to 1.146. It was already bubbling away within an hour, so I'm super excited to see how it gets on.

@heyporcupine 3 жыл бұрын

This looks like a really great recipe. I will definitely put one of those together. Derica even brought back a real blast from the past.....Soylent Green!!!!!!!

@CitySteadingBrews 3 жыл бұрын

Hope you enjoy

@eddavanleemputten9232 3 жыл бұрын

Great video! As I have an abundance of baker’s yeast (it’s useful in the garden, too), I’m going to start making yeast nutrient for my simple brews. It really seems worth it!

@robertsims8986 3 жыл бұрын

I SO INJOY YOUR VLOG GOING TO TRY TO MAKE SOME MEAD THIS WEEK END

@primitivedaisy 2 жыл бұрын

I made this last summer so it would be ready for Thanksgiving, but of course I had to drink some. It was AWESOME!!! I have two bottles left and am very excited to drink another one with Thanksgiving dinner. AND, I have another 5 gallon batch in primary at the writing of this comment. 😊

@blakebeckywahls7585 2 жыл бұрын

how did the 5 gallon batch turn out. I am wanting to do a 5. did u change anything or just x5

@amberbydreamsart5467 11 ай бұрын

Just finished putting together my attempt at this mead! It is in my closet in the dark, waiting, now. Here's hoping it starts bubbling soon, I'll keep you updated! Hoping to share this with my family at christmas this year, it'll be my second-ever mead. So excited to see how it goes!!

@amberbydreamsart5467 11 ай бұрын

Aaaand the airlock's bubbling already! judging by the foam I think it really is already started! I did put fermaid-o in instead of yeast hulls since that seems to be more what you guys are using lately and it's less bulky for me to store - I'm in a pretty titchy apartment. So excited to see how it progresses!

@deadkuma 10 ай бұрын

And any update?

@amberbydreamsart5467 10 ай бұрын

@@deadkuma Just racked it and tasted it yesterday!! It taste amazing already, I would drink the whole gallon now if I didn't promise it for family christmas. On tasting I could detect a bit of carbonation-y fizz in it so I'm not sure if the yeast are fully done (forgive my sins, I haven't gotten a gravity reader yet), so I put it back in an airlock container just in case, but at just over 5 weeks it was definitely time to take it off the spices - some might find it too spiced at this level, I can absolutely feel the cinnamon in my throat after a drink, like you might with something like fireball, but I think it's perfect. So glad I went with this recipe!! exactly the kind of mead i like

@deadkuma 10 ай бұрын

Sounds exactly what I have been searching for, after how long did it have that fireball feel? thanks for the update anyways and I'd love to hear more! :) As a apiculture carer, I feel I'd definitely use this as the core recipe for a festivemead for family, friends and to warm people up at the Christmasmarkets 2024 as it will still need it's time. @@amberbydreamsart5467

@beezydaplug949 3 жыл бұрын

"Brian's new favourite" literally gets scored a ten

@mrfatibe 7 ай бұрын

This'll be the third mead I make, having just started it today. I used wine tannin and Fermaid-O in place of black tea and yeast hulls, but other than that I did my best to follow the recipe to the letter. I had a brain fart and added WAY too much honey initially, to the point I had to dump a little must down the drain so I had enough room to add water. The hydrometer was floating and the must wasn't even up to the point where the big bulb chokes down to the stem with the scale on it. I didn't think to pour it into a different container and save it until I'd already dumped it. Oh well, home brew is all about learning from mistakes haha.

@mrs.knecro7044 2 жыл бұрын

Just started my batch yesterday minus the yeast hulls and wildflower honey and comes out to about 1.130 I find it really interesting that following the recipe it comes out at such a different gravity. It’s bubblin good though and I’m excited for this one! Gunna take a bottle of the “my first mead” up to my brother-in-laws for thanksgiving

@mrs.knecro7044 2 жыл бұрын

My husband has started wanting to give this mead as gifts we have one bottle left of 4. Soo we are going to make round two and probably double the batch. Thanks again for making straight forward easy to follow videos!

@bobberino98 Жыл бұрын

Started a batch of this as my first mead ever. 3.5 weeks in, I'm racking and it's down to 1.005, making it 16.8%!!! It's so warming, and quite tasty even a bit drier.

@SirGolfalot- 4 жыл бұрын

Good video. I'm glad to see that other mad scientist besides myself exist. I usually add the zest to the secondary. Zest from 1/2 a grapefruit per 5 gallons of wine is a good measure.

@CitySteadingBrews 4 жыл бұрын

I've used this one in primary a lot. Seems to work well.

@repetern 4 жыл бұрын

Yes, you added more antibacterial stuff, agreed. Honey is a strong antibacterial. I've gone to making 3 gallons of mead at a time. I know, making a gallon when trying different types of mead is what you are doing. And I've seen you with larger containers. I could also see this being added to an ale. This sounds good.

@brandonsandoval7290 3 жыл бұрын

lol I love the subtle Next Gen reference

@sjo7erd942 8 ай бұрын

Just racked this after 1 month being in primary. And its already amazing. It went up to 20%, and I might have added a bit too much honey.... looking forward to taste it during Christmas diner next year!

@peterbrown1435 2 жыл бұрын

Had myself a little taste before bottling today after starting this 4 months ago. it is so good and i know it'll only get better

@theosneus7646 2 жыл бұрын

Love this recipe made it a few times, i only make it around 1.090 sg but it turned out great.

@jchapin11 4 жыл бұрын

Love the content. Watching your videos is what got me into making Ciders and Meads a few months ago. Last month I got the idea for a spiced mead, similar to what you did here, and it seems to have stalled. 3 gallon batch 2/3 packet of Lavlin 71B 10 lbs of honey 2 lbs of fresh cherries (chopped and de-seeded) 1 lb of frozen cranberries (thawed and chopped) Ginger 3 cinnamon sticks Cardamom Allspice Cloves Orange peel 3 black tea bags I boiled the spices, orange peel, and tea bags. I let them cool before adding them to the mead. The mead started bubbling within a few hours, and stopped after about 2 weeks. At 3 weeks, I racked it off the fruit. Starting gravity was 1.072, estimated to be at 1.122 because of the fruit. When I racked it, the gravity was 1.080. 10 days later (today), it's still at 1.080 The flavor is surprisingly good, but way too sweat, and the alcohol content seems pretty low. Any ideas on how to get this going again? Thanks

@CitySteadingBrews 4 жыл бұрын

Try a teaspoon and a half of yeast hulls or boiled bread yeast. It's also possible the spices stalled it. You didn't say how much ginger, cardamom, allspice and cloves, as all of those have antibiotic properties.

@jchapin11 4 жыл бұрын

@@CitySteadingBrews I used about a thumb sized piece of ginger, sliced thin, which went directly into the mead. 1 tsp of ground cloves, 1.5 tsp of ground AllSpice, and 1 tsp of ground Cardamom. I didn't think about the antibacterial properties due to boiling, but I'll give the yeast hulls a shot. Thanks again

@CitySteadingBrews 4 жыл бұрын

That’s a LOT of those spices. Try the hulls but likely they killed your yeast. If that still doesn’t work, pitch more yeast.

@blakemorris3880 2 жыл бұрын

Hi from Australia, you guys are doing a great job, really love watching..I'm just about to start this spiced mead. just wanted to ask if it would be better to put the spices in secondary or is primary fine? I also have your traditional mead going strong for about 3 weeks now. Cheers

@skyledragon 3 жыл бұрын

I am so much in love with your videos! Thank you for all the hard work and creativity! I do have a question, how much orange came through in the end? My husband is not a fan of the orange flavor so was wondering about leaving out that ingredient when I give this a go.

@CitySteadingBrews 3 жыл бұрын

I used it for a hint of brightness really so not a lot came through.

@southernstacker7315 2 жыл бұрын

Nice Soylent Green reference.

@michaellawson9964 4 жыл бұрын

Started mine last night and it was bubbling away at hour 2. EC1118. Had a feeing before going to bed that I needed a blow off tube but chose to simply set inside a bucket. Easier mess to clean up this morning for sure. Airlock almost plugged with orange zest. Cleaned up and bubbling away. Can’t wait!

@deerhunter6133 Жыл бұрын

Followed this recipe to the letter and got the same results! Imagine that! With a FG of 1.054, it is very sweet but SO delicious. So much so that I just started another 2 gallons. Since 3.5 lbs of Sweet Squeeze orange blossom honey gave us an OG of 1.138, I cut back to 3 lbs of honey which brought the OG to 1.122. For my latest batch I also substituted Fermaid-O for the yeast hulls and added bentonite for fining. Now the hard part... waiting!

@deerhunter6133 11 ай бұрын

I just racked the new batch that used 3 lbs of honey. FG was 1.028 so ABV is 12.7%. Same delicious taste but a bit less sweet! The bentonite did not result in a clear finish so I added some sparkalloid which works like magic! Within a couple of days it was crystal clear.

@TheKris2615 4 жыл бұрын

Learning alot from you guys...Also please do updated videos on the second stage of brewing/fermenting..And finishing the wine will be great.

@CitySteadingBrews 4 жыл бұрын

Please explain... updated videos on the second stage? We show the second half of all our brews, like just the other day... nettle mead. Finishing? We bottle then do a tasting later on.

@TheKris2615 4 жыл бұрын

@@CitySteadingBrews ...Thankyou, just want to get more videos of the finished product looks and tastes from the fav couple :)😊

@CitySteadingBrews 4 жыл бұрын

We do those for every brew!

@erikhartwig6366 3 жыл бұрын

giving this recipe a try... ferment started just as quickly and w/o the yeast hulls. I look forward to how this tastes

@erikhartwig6366 3 жыл бұрын

follow up with a question: With how rapidly the mead is fermenting, have you ever done a sour mead, using the active yeast from one batch to ferment the next?

@brocknspectre1221 3 жыл бұрын

Me a couple months ago: "hmm, black tea... I must have some somewhere...ah, 'chai spice' that’s black tea, right?....(a little time goes by...)Just tried it and holy kick in the face, Batman, maybe the tea didn’t add much flavor, but the chai spices are STROOONG! LoL! No complaints, I’m a newbie and I’m enjoying making weird sh*t! Maybe this OC spray can split up between some blander brews and age for a looooong time. Love your channel 👍👍👍

@caradanellemcclintock8178 Жыл бұрын

One thing I learned that doesn't get mentioned to often but I learned through doing a bunch of different fermentation projects try to avoid stirring any active yeast projects with a metal spoon or basically don't let metal touch it yeast doesn't like metal and might react weird or even die in contact with metal this includes with sour dough starters kombuchas and your brew base after you have added the yeast this is why wood plastic and glass is used in brewing. Distilling and cooking before you add yeast is fine if your worried about using a metal pot just add the yeast directly into your bucket or carboy

@caradanellemcclintock8178 Жыл бұрын

Some metals are nonreactive with yeast like stainless steel but a lot of the stuff we use especially utensils are made of mixed metals so I wouldn't risk it.

@rachellemazar7374 2 жыл бұрын

I mixed up my batch today, I told my husband we should have great spiced metheglin in a year😀

@irsaneff2004 4 жыл бұрын

I have watch most of your video. I think in this video great information was how to make yeast nutrien. Thanks

@MillerTime9413 3 жыл бұрын

Y'all are hilarious. Make great videos I'm fixin to start making my own mead soon just cuz take videos keep it up.

@CitySteadingBrews 3 жыл бұрын

Thanks so much

@canadyne 10 ай бұрын

This is very similar to a recipe I found online a couple years ago on Gavin Webbers KZfaq channel that he got from some Australian bee keeper website. It's a bloody brilliant recipe. He uses 1 whole orange and I did as well, but I think I'm going to try this variation. Thanks for posting.

@CitySteadingBrews 10 ай бұрын

This is my own recipe. Not copied from anyone.

@AdamFranklin500 3 жыл бұрын

Gonna try this one. But i will not be adding a cinnamon stick as i despise cinnamon. But the rest i’ll do as you done. Should be great for next Christmas. Great video as always

@CitySteadingBrews 3 жыл бұрын

Well... if you don't like it, I guess.....

@eashman1940 2 жыл бұрын

Never made mead before so i started a batch on the 24/10/21 only time will tell. when I get round to bottling stage around xmas time, going to test a bottle every 3 mth after to get my preferred taste as every one has different taste, wish me luck :)

@MrSpinward 3 жыл бұрын

I’m such a novice. I don’t know if I’m making mead or starring in a hidden camera comedy show. I followed the recipe EXACTLY. 1.5 liters honey and so on. I don’t have yeast hulls, but I have bakers yeast, so I tossed half a teaspoon in with the steeping tea for 10 minutes. That was boiling, so I’m sure I killed it, just like I did my houseplants. Finally added as much water as I possibly could and got a reading, you’re going to love this: 1.171. It was off the chart before I added as much water as I could. I used a wine yeast and I’m hoping it really goes to town. Time will tell if I have something good or a mead version of Frankenstein’s Monster. All the love to you guys. Thanks for the adventure! ❤️

@valiant545 3 жыл бұрын

Haha same here man! I got 1.50 and 1.56 respectively, after adding as much water as I felt comfortable with. Using 71B, recalling hoping I can get the full 14% from it. Should still have some good sweetness, but not too much. If it stalls like theirs did, I think it’s going to be too sweet. Here’s hoping! Let me know how yours turns out!

@browncw 3 жыл бұрын

Hi guys! First I want to say how much I enjoy your videos. I last made mead over 25 years ago and have learned how many things we did wrong (only had one drinkable brew in four tries). My wife has started keeping bees and my first thought was "Hmmm, what would I do with extra honey?" well... I've scaled down to 1-gallon batches and have been using 25-year-old honey (which takes a VERY long time to de-crystallize). ANYway - this is the second batch I'm making in all these years. The difference in what I've done compared to your recipe is that the honey is clover vs orange blossom, I'm using Fleishman yeast, and instead of yeast hulls, I made my own nutrient by boiling a packet of generic store-brand bread yeast. My original gravity was 1.144. I had no more room in the jar to dilute any further. Now, doing the math with the final ABV being approx 13% I come up with a final gravity of 1.045 which from what I've absorbed so far means it is going to be very sweet. I'm sure you've answered this in some of your videos that I have not yet seen, but how do I reduce the sweetness? Can I simply dilute in secondary? I do not think I mind a higher ABV, but if the yeast stops at 13% or thereabout, how do I "use" more of the sugar? I'll keep digging through your videos! Keep up the good work!

@CitySteadingBrews 3 жыл бұрын

Diluting is the answer to too much sweetness. Yes. Or a higher tolerance yeast. Honestly though 1.144 is SUPER high to start with. That's gonna stall most yeasts. I'd dilute it.

@browncw 3 жыл бұрын

@@CitySteadingBrews thank you!

@browncw 3 жыл бұрын

@@CitySteadingBrews hopefully this makes sense and is correct... I first measured one of the fermenter jars and at the level of the current brew is 108oz (.84 gallons) so that explains some of the sweetness. I thought about how to do the math to determine how much water to add, and even though my brain kept saying it should be easy I gave up and did the following. OG was 1.144. let's say I was aiming for 1.030. so I was .014 too high. The reading today was 1.104. so assuming the same rate of fermentation I'd be looking for 1.090 today. I started mixing (this is only 4 days old, so not worried about adding O2) with water until I got this target. This did two things... Brought the level up to 1gal in the original jar (up to the neck...bottom of the screw at the top not really comfortable there but...) And I had about 4 oz left over... it was tasty. Is this reasonable or did I mess up somewhere? Thanks again!

@RobGraham048 3 жыл бұрын

OK, I started my metheglin on mother's day. I didn't have any yeast hulls so I went searching on google for some info. when I created the black tea in the hot water, I put half a back of 71b in the hot steeping tea, this created the hulls I needed.

@kotsdriv 3 жыл бұрын

Hello Brian and Derica! Thanks to all your valuable information, I have become a journeyman meadmaker :) Spiced metheglin sound really interesting, especially due to its healing properties. I have a question pertaining to tannins: Have you tried adding pomegranate juice in mead? It must add quite a lot of them in the final mead, I would imagine it would be really close to grape wine.

@Gonefshn100 4 жыл бұрын

Thanks so much for your videos!! I really enjoy them!! Didn’t you guys do a beginning video on using store bought cranberry juice? What ever happened with it? I’m wondering what the results would be between just pure cranberry juice, and a “cranberry juice cocktail” juice. Maybe an experiment?