Molasses Wine: What Could Possibly Go Wrong?

Рет қаралды 16,380

Ай бұрын

We've been told that molasses tastes like it sounds until a year or two of aging. Well, let's put that to the test and make some molasses wine. It's a wild ride, I'll say that.
Ingredients:
24 oz Molasses: amzn.to/4c5Gmeg
96 oz Water
1 package Bakers Corner Active Dry Yeast (or Fleischmann's): amzn.to/3yO8SCZ
Additions:
Back Sweeten with Brown Sugar to Specific Gravity of 1.028 (or sweetness of your choice)
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Star San: amzn.to/4bRAkOK
1 Gallon Carboy with Airlock: amzn.to/4aNnik9
Our Favorite Pitcher: amzn.to/4cb1dNr
Tiny Whisk: amzn.to/4ccaS6k
Stainless Steel Funnel: amzn.to/3x8BQwU
Thumb Saver Bung: amzn.to/3KASYP8
Hydrometer: amzn.to/3x8zsWY
Graduated Cylinder: amzn.to/4bwDG97
Baster: amzn.to/4bP3luB
1/2 Baking Sheet: amzn.to/3yTuwWz
Auto Siphon: amzn.to/3Vxl1VJ
1 Gallon Wide Mouth Fermenter: amzn.to/4bLUDNw
Tiny 2 piece Airlock: amzn.to/3xiercl
Tasting Glasses: amzn.to/3KQBNJz
Spaddle: amzn.to/4bM43IQ
Glencairn Glasses: amzn.to/3VhWX87
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Пікірлер: 480

@ricsgarden7394 Ай бұрын

When I first started, I saw Paw Paws wine and thought oh how easy and no money spent. Then I found this channel. Now I have 5 carboys, yeast nutrient, acids, sanitizing solutions, multiple airlocks, hydrometers, about 25 40 ounce empty glass bottles, ect ect. Thanks, just thanks for costing me all this time and money. All I wanted was to make a little wine out of my blackberries. Oh yeah I have a braggot, a mead, and a wine going all at once.. So actually thank you

@ThaddsRips Ай бұрын

Have I thought about making this? Yes, am I gonna make it now, nope! Thank you for your sacrifice

@SouthValleyKnifeCo Ай бұрын

I mean...in those upset people's defense. Those packet jokes were indeed....tearable.

@CitySteadingBrews Ай бұрын

LOL

@mkdouglas8919 Ай бұрын

😂🤣😂

@uqox Ай бұрын

Yep. I tried using molasses in homebrewing back in the 90s, because it's listed as a possible *flavor* ingredient in the "Joy of Homebrewing" because of its lower amount of fermentable sugars. There's no getting away from the fact that great BBQ sauce often includes molasses. If you love BBQ, it is almost impossible *not* to associate the taste of molasses with BBQ sauce. The presence of alcohol makes molasses taste even _more_ like BBQsauce. You did nothing wrong. All you've done is enhanced the aspects of molasses *that makes it great in BBQ sauce.* "I'm not a fan of drinking marinade" is spot on. You could use it to cook all cuts of pork, and I'd guess duck would be amazing. You could also use it to make a sauce. *Loved this video.* I was genuinely hoping your choice of yeast would solve the issue of molasses fermenting into something that tasted like thin BBQ sauce. I'll be back here in a year to see if time creates something better.

@rets34xleopard Ай бұрын

It's re-alived! IT'S RE-ALIVED!!!

@CitySteadingBrews Ай бұрын

Wooo!

@rossk7927 Ай бұрын

Go all in, make a fermented barbecue sauce 😂 put some garlic, onions herbs, spices in primary and age it on charrd muskeet. No idea if it'd work, and it's not exactly a sipping drink... Maybe an April fools thing.

@jordikozminski4210 Ай бұрын

There is marinades that use alcohol as the “acid“ so fermented barbeque sauce would probably make a really great marinade/tenderizer. Would be interesting to see what dishes Brian and Derica (sorry, I am horrible at spelling names) would come up with to use it

@zworm2 Ай бұрын

For my 6th grade project at school in Scotland I fermented treacle with bread yeast and then distilled it using a water cooled glass distillation tube. It produced some high proof Rum? that evaporated when you put it in your mouth. We thought it was fun and I got an 'A' from my very understanding teacher! The title was Exploring the making of HOOCH from Treacle fermentation. Our teacher did ask we put our experiment in the back room. This was 50 years ago.

@CitySteadingBrews Ай бұрын

Yeah, that wouldn't fly today, lol.

@mkdouglas8919 Ай бұрын

Wow!! Too bad my & the darling husband's ancestors migrated from Scotland to the colonies! Our 6th grade was most assuredly less interesting!

@zworm2 Ай бұрын

@@mkdouglas8919 I am also in the colonies now and I lucked out with my Chem teacher a marvelous one. I brew Scrumpy and various ciders now, some hopped.

@dansullivan8968 Ай бұрын

Dear Lord this video keeps getting better and better, now your drinking a 2. OK, we are going to name this "Gunpoint Cooking Wine" with the tag line "' 'cause the only way I'm drinking that is at gunpoint!" Medic! Man down! Thank you for your service. So hilarious.

@alexcarney5734 Ай бұрын

Respiratory therapist here, CO2 is about 20x more soluable than O2 in water. When you swirle a brew CO2 is more likely to be released (also reabsorbed) than O2 is absorbed into the brew, especially with an air lock on.

@CitySteadingBrews Ай бұрын

Thanks.

@robertmooney1492 20 күн бұрын

Interesting observation. Not only am I a home brewer, but have been an RRT for these past 18 years and always look forward to conversing with someone else in the field. Do you have a recommendation for how one could maximize 02 absorption prior to fermentation to build up the colony without approaching the cusp of impracticality (i.e.-expensive 02 injection system, etc???)

@saoudalfares2795 7 күн бұрын

@@robertmooney1492 I use a usb powered small aquarium pump with a steel aeration stone. Works really well for me.

@A_Healthy_Fit_Lifestyle Ай бұрын

I must admit that after watching this video I am re-alived.

@CitySteadingBrews Ай бұрын

LOL

@TheInfinityzeN Ай бұрын

Couple of things: If you can get a hold of some of the dorm/office fridges for cheap used, they are great for things like cold crashing and dry aging (or building you own home made refrigerated kegerator). Like deep freezers, they are stupid simple and last almost forever. You want the ones in the 4~6 sf range rather than the true mini-fridges. Try to get single door models and you can pull out the racks to open up space. I got three of them when a local hotel upgrade their rooms, with one for dry aging, one for cold crashing/bulk cooling, and the last slotted into my home bar. As an alternative to molasses I would recommend trying sugar cane juice. It is what is used to make French and Cajun style rums rather than molasses and produces a more fruity and herbal final product. The key is finding it at a decent price. Florida and Louisiana account for over 90% of the US production and anyone in those states should be able to find a local supply if they look. A nice thing about sugar cane juice is it has an average SG of 1.0875 and pH of 4.885, which makes it pretty much ready to go without any additions (though I add Fermaid O). If you guys can find some local to you in Florida I would recommend trying it out as a comparison to molasses. Think you will like the results more.

@beautyisntperfect Ай бұрын

I gave a presentation at Phoenix Fan Fusion on mead making, and I was primarily able to do that because I learned so much from you two!

@CitySteadingBrews Ай бұрын

That is awesome!

@karenwilson3968 9 күн бұрын

Cool 😎. What was your feedback?

@AirwolfCrazy Ай бұрын

I would like to see a follow up cooking video with this being used.

@debonpanton3366 Ай бұрын

For what its worth I am watching you from Red Hills, Jamaica W.I. and you are BOTH my friends. Great job every time. CHEERS!!!

@CitySteadingBrews Ай бұрын

Much appreciated

@MutantMaggotX Ай бұрын

I'm very happy that Derica considers us friends, and all I had to do was sit through Brian's tearable jokes. :) It was very thought provoking to learn the process of Re-Alive'ing yeast, and I await the mandatory service towards scientific endeavours of what my friend imagines the use of this concoction... I'm curious to hear about it's cooking use, and hope to hear how it turns out.

@chelseagrimsley6689 Ай бұрын

I was one of the people who asked for this. I'm glad y'all did it and not me. But that being said, I still may try a half gallon rift off this recipe. Maybe add some ginger, clove, and cinnamon to it.

@workingfortheirfuture Ай бұрын

After thought about the molasses (?)... 1) you'd said you wanted to use blackstrap ... you didn't have that available possibly why it kept the acid and 'vinegar' pallet. 2) I wonder if you'd cooked out the molasses first with some of your water to further concentrate the molasses down (?) and possibly cook off anything not 100% organic from the manufacturing process. Just throwing that out there. And lastly: I love how in march maybe adding a hint of orange, or hoping for a rhum note when it's done went to BBQ sce with hints of Worcester in under an hour (spanning 3 months)! 😂 love your channel! Can't wait for the one year recap!

@CitySteadingBrews Ай бұрын

Maybe? Honestly this is not promising enough to make me want to try it again, lol.

@Shellewell Ай бұрын

I am in the UK and managed to find Star San, so no excuses there! Also, who on earth is out there getting mad at people on KZfaq for saying "Bejeezus"?! There's much more to life.

@harryhall4001 Ай бұрын

Chemsan does pretty much the same thing, and is sometimes easier to find.

@TheBottegaChannel Ай бұрын

I think if you made a braised beef stew using that and a malted stout then paired that with a bloody mary ( and added a dash of molasses mead for the Worcestershire part), it'd make your taste buds re-alive!

@johnp.2267 Ай бұрын

BBQ Sauce Wine and Derica's implied friendship have re-alived me. Truly, this channel is a fermented miracle.

@bartlester591 Ай бұрын

I consider both of you not only wise entertaining, but also very, very, very informative. Keep up the good work.

@CitySteadingBrews Ай бұрын

Much appreciated!

@thehoennbazaar Ай бұрын

I started off by getting the kit from Golden hive and two other Wide Mouth fermenters from Amazon. Now I've got 9 total fermenters and more on the way. This has become such a fun hobby for me. My favorite part is gifting bottles and surprising people with how easy and delicious home-made brew can be!

@frankkeltch5260 Ай бұрын

I was trying to up load a pic of young Frankenstein saying " IT'S RE-ALIVED " but I guess that's one option still not available

@robertmooney1492 Ай бұрын

I appreciate the volume and frequency of your content. Started a cherry cider yesterday (no apple juice added; I consider it cider, at least by English standard lol, as long as it's a carbonated alcoholic beverage made from orchard fruit.)

@timlarsson Ай бұрын

I look forward to hearing (or seeing) whenever you decide to try this out in cooking!

@gunrunner5095 Ай бұрын

I've done "friendship cider" like people do sourdough bread. Rack a batch of cider, swirl the yeast at the bottom, pour some in the next batch, and keep going. Done that up to 3 times with one packet of yeast.

@007cantos Ай бұрын

As an East coast Canadian MolAsses and rum are part of our culture. I was curious about this, thank you for saving me the time money and pain of making this. BTW its fun to see one that well to be polite didn't pan out.

@1boortzfan Ай бұрын

Thank you for another great video. It's great to see someone so honest at this day and time. This wine should make a great MOJO replacement.

@briancohen-doherty4392 Ай бұрын

I'm re-alived eating oat groatd eith cherries & elderberries while watching yall drink moleasses

@CitySteadingBrews Ай бұрын

LOL

@AndrewNuttall Ай бұрын

"you'll know how to cast the line, but you may not catch a fish" - might have worked there.🤣

@PlainDiscord Ай бұрын

The two of you tasting this was fun to watch. Thanks for taking one for the team. Though it sounds distinctly like it’s not worth using as a drinking wine. I think I’ll do a small batch to use as marinade like you will be doing! Also, per recommendation is got me a spaddle!! Can’t wait to have it, your recommendation for the pitcher turned into one of my MOST favorite kitchen Utensils I have! You both are awesome and thank you for the fun and for the science!

@CitySteadingBrews Ай бұрын

Happy to help and glad you enjoyed it.

@whynotmike Ай бұрын

For what it's worth, most of the fermentation recipes I've seen using molasses have (1) used it as part of a ~50/50 mixture with brown sugar, (2) used a much lower SG, and (3) brewed it in the style of a beer where you have some kind of intense bittering agent. The idea is that combining brown sugar and molasses can give you a taste approximating that of malt... if you've ever tasted malt syrup and molasses this kind of makes sense.

@CitySteadingBrews Ай бұрын

I can see that, yup.

@thehoennbazaar Ай бұрын

The spaddle jokes had me rolling on the floor 🤣

@richardhenderson9127 Ай бұрын

I'm glad y'all are doing this one. I've been curious about it for a while. I'll watch it later.

@Aleph-Noll Ай бұрын

you guys are great! you inspired me to get into mead making and its been really fun

@benway23 Ай бұрын

Your work has re-alived me, thank you.

@CitySteadingBrews Ай бұрын

Glad to help

@dawnteskey3259 Ай бұрын

Great video! I made a brown sugar wine with just a small amount of added molasses a few years ago, it was blackstrap molasses though. It took forever to finish and had some funky smells, but after a year or so it was quite nice.

@micahestep7679 Ай бұрын

You should put that in a spray bottle and use it to glaze grilled or smoked meat when you make bbq.

@scottmacdonald1826 Ай бұрын

I was so hoping this was going to work as I love the taste of molasses in baked goods. Maybe something magic will happen over a year. My blueberry wine RE-ALIVED when I bottled it so I've been burping the bottles every second day or so for a couple of weeks. The bigger bottles I'll burp until still (for wineskin roulette), but with the smaller bottles, I now have a pretty tasty sparkling blueberry cider. Love your channel. Tried a metric crap tonne of new things. Thanks guys!!!

@CitySteadingBrews Ай бұрын

You are welcome!

@dustystotler1376 Ай бұрын

Baked beans. Maybe? First time making a cooking wine! Congrats! lol. I am surprised it didn't taste like rum at all. Very interesting.

@thomt1264 Ай бұрын

Cool I got a jar of molasses for a recipe I wanted to try and used a tablespoon of it. Now I have something else to try it in.

@CitySteadingBrews Ай бұрын

Are you sure you want to repeat this?

@workingfortheirfuture Ай бұрын

Re-Alived!! Love it! Sort of how I feel driving home after work on Friday!! (Which is Saturday in real life).

@CitySteadingBrews Ай бұрын

LOL

@seanhoude Ай бұрын

Re-Alived! 😁 And "all the ways of cooking all the things". Great video!

@CitySteadingBrews Ай бұрын

YAY!

@TheTriFyre Ай бұрын

😅No need to worry about zealots' feelings... Don't be mad at me!😢 Tell Derica, thank you for being a friend ❤ Actually really needed to hear that this morning. Hope you guys are having a nice weekend

@JayDudeUgs_pubg Ай бұрын

You guys are awesome and funny. I like this channel bc It simplifies brewing terms and technics .

@CitySteadingBrews Ай бұрын

Thanks, glad you like it!

@JeffDrennen Ай бұрын

Brian: "let's make molasses wine." Me: "let's not." no but in all fairness I'm making a spruce wine based on the hometowns video and there is molasses in the recipe. Cooking molasses not strap molasses. But it has molasses in it, all the same.

@theoptimisticmetalhead7787 Ай бұрын

Ohhhh, no way! So I'm in the middle of aging/trying a few bottles of molasses wine I made last year, so I'm super excited to see this episode. Cuz the concept of fermented molasses is deeeeeply interesting to me.

@CitySteadingBrews Ай бұрын

You may be disappointed...

@theoptimisticmetalhead7787 Ай бұрын

@@CitySteadingBrews I made 4 bottles, and I've been trying them at different points during the aging process. So far I've only made it to the 6 month bottle. But I added several spices to the vint and honestly? It's an acquired taste, but I think there's something there. I'm kind of cautiously optimistic about trying them years down the road.

@dansullivan8968 Ай бұрын

Blazing Spaddles!!!! -insert mel brooks meme- So the recipe is how you Rick Roll your audience? 🤣I truly enjoy y'all's channel.

@CitySteadingBrews Ай бұрын

ROFL!

@mattrenaud7573 Ай бұрын

Well, even if the brew was less than stellar, it's good to know that Derick considers us all her friends, even if Brian is withholding judgement. But we already knew that Brian is "selectively social" from his t-shirt. It's all good. Now, if you'll excuse me, i need to go RE-ALIVE some yeast.

@SouthValleyKnifeCo Ай бұрын

Also ive been using the little two piece airlocks for a hot minute. I love them. They are super easy to top off.

@thankfulpeeps5456 20 күн бұрын

I made a rum wine last year, started with unsulfured molasses and brown sugar, then back sweetened with brown sugar and added conditioning spices: a cinnamon stick, a Bay leaf, 5 Allspice berries, 2 whole cloves, 1 star anise, also added an American oak spiral. Turned out very nice…not at all like a bbq sauce. 😂

@tess5564 Ай бұрын

I very much enjoyed this video. I love molasses and am very intrigued by how this turned out. I bet it would make great baked beans

@papasmurf9146 Ай бұрын

"we need to change the rules" ... it's your game, your rules. In this case, it seems like the rule change was completely called for. By the way, thank you for the experiment. I had actually bought molasses for this purpose. Now I won't waste the fermentation space. Thank you.

@Eistier Ай бұрын

Thanks for the video, i was wondering about a pure molasses fermentation for a while. Thought the only recipes i could find were gruit/small beer with herbs, spices and/or hops added to it and only aiming for something like 2 percent abv, or actual beers with only a few ounces of molasses added as a spice rather than the base fermentable. I think if i'll ever try a molasses fermentation i'll definitely consider the molasses itself as a spice and not the main ingredient. also an update on my ginger beer: two weeks in the fermentation has slowed down significantly; i can hear a bubble passing through the airlock about twice an hour, but visually the surface of the brew still looks rather active, so i'll wait a little longer until i check the gravity. I'll definitely try to carbonize it, if successful one might even call that RE-ALIVED!

@carlgray4556 Ай бұрын

Great video, it would be interesting to get a follow-up on how this did as a cook wine.

@pecans_and_rockets Ай бұрын

Dr. Derica Frankenbrian: “it’s Re-alived! That’s a cork pop for the win!”

@KevinKaneTheOneTheOnly Ай бұрын

Very interesting. I made a surprisingly good "Colonial" Molasses Ale that had orange peel, rosemary, and juniper berries.

@beep-beepwatermelon4203 Ай бұрын

Please 🙏 keep us updated how this is to cook with. I cook all our meals from scratch, and I’m super tempted to make a batch of this to find out for myself. While you were describing the flavour I kept imagining marinating chicken in it for using Korean food

@CaananLocke Ай бұрын

I made some molasses wine a year or so ago. It tasted pretty much, exactly like black olives out of a can when it was young. I tasted it again just a few weeks ago, and it's now closer to teriyaki.

@samjohns544 13 күн бұрын

Wife and I was given a large container of sorghum as a gift. Not sure what to do with it ...we thought why not wine! Sooo....we did. Same results like your molasses wine. BBq sauce flavor...and the wife uses it to cook with...she uses it to marinate venison which is great. And we still don't think it tastes that great....kinda close to a stout taste. Thank you to both of you for videos. Try making a tomato wine, we have and would like to see your results. The Johns

@pidlid1970 Ай бұрын

Been looking forward to this since I spied in the tour of the new Fermenstation. 😜

@samm1926 Ай бұрын

I accidentally made a bbq brew a few years back. I wanted a smoked kilju so I added some charred pecan sticks, and the sweet and smokey was 100% barbecue

@2Bachlors1house Ай бұрын

Love the videos. Been watching for about a month and also collecting what y'all and other mead creators have said to get to brew mead which luck for me wasn't a lot since I had a beer starter kit that I used once. I started my first batch of mead today and it's starting og is 1.114 target to get to is 1.04. the batch ingredients are as follows. 14.5lbs of Kirkland wildflower honey, 71b yeast, and water to 5 gallons. The reason I'm doing a 5 gallons batch is I've got five 1 gallon fermenters and want to do 4 different flavors with one gallon been bog standard mead.

@CitySteadingBrews Ай бұрын

Target 1.040? Erm... it's best to just let it finish. Most times we let them go dry and sweeten to taste. 71b will easily ferment that to dry.

@2Bachlors1house Ай бұрын

@@CitySteadingBrews that's what meadmakr batch builder suggested. I'll do what you suggest though. Out of curiosity have y'all ever back sweetened with honey powder? And if so is it as good as sugar?

@gavinbogaerts4929 Ай бұрын

Always loved the jokes about the packages... Always loved the fact they foiled you to tear them, too.. Without your scissors, the packages won the fight!

@RetroFuturistMusic Ай бұрын

Having done a fair amount of molasses washes for other products, I've tasted a fair amount of what would be close to to rum wine... It gets a sour taste which isn't exactly enjoyable. And that's from someone who loves sour candies and berries. I'm watching this video because I love y'all and to see if you do better than I do and make something tasty.

@maxlutz3674 7 күн бұрын

The fish analogy could adapted easily. Give a man a fish and he´ll eat for a day. Teach a man to fish and he´ll sit around in a boat and drink molasses wine all day. And you just provided the way to make the beverage. Townsends has recipe similar to this and adds some lemon and ginger. I kind of like the stuff. The 40-50% of fermentable sugar may came from the fact that molasses contains minerals that act a nutrition for the yeast and about 50% water.

@notgonnatellyou2705 17 күн бұрын

I've added molasses to brews to add complexity similar to how to you guys use honey using mainly bread yeast, and I've had mostly good experiences. As far as aging it definitely helps, but thats true of anything (more info I use a molasses from a local orchard that grows their own sugar cane so it may vary)

@sheogorathoftamriel191 Ай бұрын

That is definitely the most unusual ingredient you've used so far! Very interesting project, I will be waiting a video with one year tasting. Also, it is very important for this beverage to be re-alived! ☝

@CitySteadingBrews Ай бұрын

Dunno, I think coca cola and kool aid were up there...

@CitySteadingBrews Ай бұрын

But re-alived for sure.

@davewojtylko5348 Ай бұрын

Man, the faces Brian is making starting around the 53:20-ish mark, after downing both. Yeah, I'm going to make THIS! 😆

@CitySteadingBrews Ай бұрын

Good luck. 😜

@maluse227 Ай бұрын

Word of caution from personal experience I’ve made this before and loved it with cider, my wife however experienced the worst hangovers she’s ever had from less alcohol than a usual night. Idk what it is but either some people react badly to the residue not sugar stuff, or I messed up despite a lot of successful batches before and after of other brews.

@metalmaniac1415 Ай бұрын

I tried making a historical ginger beer with a molasses base and it turned out very much the same way. weirdly savory, slightly sour, not really something I'd drink but would probably make for a pretty good stir fry sauce

@hiroyopoetker Ай бұрын

wow! very fun video!

@theoptimisticmetalhead7787 Ай бұрын

My molasses wine dyes my bottles and glasses until I run them through the dishwasher, hahaha

@gabrielpauly7931 Ай бұрын

Thank you for doing this... so i don't have to... Ive been curious about it and now i know i don't want to ferment molasses... great vid friends

@CitySteadingBrews Ай бұрын

Of course!

@kenblair6510 Ай бұрын

Can't wait for the one-year taste test. I am intrigued by the potential for cooking uses. Also, maybe a different brand of molasses would yield a different result or, perhaps, a different yeast. Anyway, IT'S RE-ALIVED!!!!!!!

@CitySteadingBrews Ай бұрын

Maybe!

@CitySteadingBrews Ай бұрын

It might, dunno. Not all that motivated to ferment molasses again either way, lol.

@kenblair6510 Ай бұрын

Understood. Maybe you could start a competition...😅

@johnnyreagan6502 Ай бұрын

Hilarious. I've been waiting for this episode...😅

@NeuPanda Ай бұрын

so I just pulled my light brown sugar wine (brown sugar if I remember correctly is made with molasses) off the other day. day 1, aka 0 aging. this was so smooth, what I don't understand is it tasted like apple juice with that mouth of a sweet wine. I unfortunately do not have the SG to give for starting as I didn't have the correct amount of brown sugar when I started it and it was a 1.06-7 SG and I added more to it a couple days later when I was able to make it back to the store. (note adding more to the active fermenting mad it VERY angry) when it eventually stopped fermenting it was at a 1.02. first taste was apple juice. it was amazingly pleasant, and probably one of my favorite drinks to date. I had done a test in the past using white sugar, light brown, and dark brown sugar. for this I just used fletchmans yeast the white was little to no flavor, the dark brown was less than pleasant (a bit bitter) but the light brown sugar at that time popped with a fruity floral flavor which is why I tried again this time I used a wine yeast RC212 and I have 0 regrets and want more now i sound silly given yall cover brown sugar later xD oh yeah i also added 2 tea bags of black tea

@gregorytomasulo4313 Ай бұрын

Thanks for tackling the tough questions, like should you ever use molasses in any brew ever, so we don't have to!

@CitySteadingBrews Ай бұрын

Exactly!

@desfurria6232 8 күн бұрын

Mine is Molasses + mugwort + black tea + kombucha + bakers yeast + a bit more white cane sugar. Taste like a bitters beer yeasty which I like, but high alcohol flavor which I don't like but like the effects.

@jpaufakoning Ай бұрын

If you have a problem with the funnel you can also put a theespoon with the stick side down next to the funnel pointing outward.(be carefull taking the funnel out not to drop the theespoon into the mix :P

@13thCharacter 21 күн бұрын

Years from now we will look back on this as the day fermented BBQ sauce began.

@CitySteadingBrews 21 күн бұрын

Maybe! But I doubt it. 😀

@kahlilbt Ай бұрын

Made cherry mead a few months ago. Turned out AMAZING. I call it my sleeping potion lol. But it came out with so much sediment in my 1 gallon I only got 2.5 bottles of it. Just invested in my first 3gal fermenter so i can get a better yield

@Cosmodiskan Ай бұрын

Your outcome is exactly what molasses wash/wine tastes like. Not any mistakes on your part, it's just a very strange taste. It's not just that it tastes salty, it IS salty. Grandma's molasses has 20mg of salt per serving. With two bottles of molasses your 1 gallon ferment has almost an entire gram of salt added. The high mineral content (Iron especially) adds totally whacky flavors as well. Much of the "meaty" flavor that you mentioned as bacon is that iron-rich mineral mix. After making it you can definitely see why rum went on to become the beverage of choice despite the fact that it would have much much simpler to just drink the pre-distillation wash/wine.

@CitySteadingBrews Ай бұрын

Lol, yeah... there is no way anyone would choose the wine over rum!

@briancohen-doherty4392 Ай бұрын

Kepp on being yourselves 🎉

@atlsxfinest8509 Ай бұрын

have you guys ever used Ambrosia Honey before? I just picked up 4lbs of it and am excited to try it! Apparently it has caramel/floral notes? Im so excited to brew something up with it today.

@CitySteadingBrews Ай бұрын

Have never had it, sorry.

@joiowen4290 Ай бұрын

I'd be delighted to visit the high-end grocer and find paper-wrapped bottles of B & Ds fermented steak sauce and marinade selling like, well, hotcakes. I bet some of your fans start experimenting.

@sarzootashoota351 Ай бұрын

Sounds like a great baked bean/chili additive.

@CitySteadingBrews Ай бұрын

Erm... maybe. Kind of strong.

@nasaboy87 Ай бұрын

Honestly watering some of it down and using it as a marinade for a pork tenderloin going on the grill/smoker sounds delicious.

@robixcube3373 Ай бұрын

Another AWESOME video! Even if the brew looked like "mud". I wonder if Sorghum wine is a thing. Different plant and flavor than molassas.

@CitySteadingBrews Ай бұрын

It's very different, yes.

@bdavre1 Ай бұрын

I saw your old VacuVin video a while back for degassing. Is this something you continue to do? I find it rather good at degassing my projects.

@CitySteadingBrews Ай бұрын

Not really, we let them sit long enough that they degas naturally.

@californiabrad Ай бұрын

About 1/2 way through this video I was thinking if it keeps a similar taste take 1/2 of it put it in a slow cooker. In that slow cooker take it down to about 1/2 volume. Add some BBQ sauce seasonings if you want. With what is left make both a ketchup and a mustard sauce and see what is to your liking. I like molasses in my coffee, for the last week or so (today 6/9/24) I have been thinking about molasses based wine. Now I have an idea of ways to tweak this to a cooking wine.

@fooferbob9230 29 күн бұрын

I will never unhear "Mole Asses."

@CitySteadingBrews 29 күн бұрын

Yup. 😎

@vintage1994 Ай бұрын

My only issue with the 2-part tiny airlocks is that when I use them in primary I have to refill them with sanitization liquid pretty frequently. In secondary they're great.

@CitySteadingBrews Ай бұрын

Yup we noticed that too.

@generrosity Ай бұрын

Speaking of degassing - did you ever make a video testing/debunking degassing during fermentation? Have you see folks using "magnetic stirring plates" to give continuous agitation, and the "amazing benefits"? The little airlocks are very cute - itsy bitsy tini wini clear two piece air lock cleany

@CitySteadingBrews Ай бұрын

We haven't tested no. We aren't likely to use the magnetic stirring plates anyway, so... lol. We just keep it simple.

@donaldlilly495 Ай бұрын

Reduce it down by 50% and use it as a glaze or topical. Marinade and braise would give good layers.

@larryabbott4633 Ай бұрын

Bazarro Barbecue Sauce, it been Re-Alived! 10 percent abv, brush it on, take a sip, and brush on more!

@theoptimisticmetalhead7787 Ай бұрын

So I think it makes total sense that y'all are tasting BBQ sauce, given how many are molasses based. I'd also trust yourselves on whether it vinegarized given how distinct of a flavor acetic acid has.