I really enjoyed your breakdown of both the successes and failures in your experiments. I appreciate the candor of your content and look forward to your eventual return to more regular videos. Cheers, friend!
Awesome! Thanks for sharing your version! You certainly went the extra mile with this one! I hope this great mead project will be a recurring event because I love seeing what different (great) brewers come up using the same ingredients.
Awesome job with the video, brother! Wow, that was quite an adventure! I loved how you broke everything down. My wife (professor in plant physiology) was impressed with what you did with the corn. It was great doing this project with you. Hope you are not away long! Peace ✌️
The greatest TH-cam cliche ever - FIRST COMMENTER! Did I read the thing wrong, lol? Did this video publish at 2AM? Anyway, you'll have to share a few bottles around! I still have yet to send off a few of my bottles... I'd better get on that, lol.
I will give you the utmost credit, you for sure went the "Doin the most" route with this, I personally would have used the Wheat Malt with the brewing Adjunct Flaked Maize(which is flaked corn that looks similar to your standard quaker oatmeal) and Did the mash with that.
Great! I mean this was you 100%! Showing all the attempts and results and all that. All of it was pretty nutritious, man. It's always fun with your videos! You got both, the mad scientist and the proper one, in yourself! That's great! Bravo, anzi Bravissimo!
sorry yo, I say DISQUALIFIED if pepper does not make it into the brew. Drop a dry chili pepper pod in that beyatch. ... The bromelian enzyme soak with mash conversion test is wicked smart tho!!! Im a new sub just for that! I also appreciate that you share your trials and errors. Your popcorn results also make me wonder what they are treating that OR popcorn with to keep it from germinating. Cheers
Amylase enzyme might be the key, wheat beers usually have a good load of barley in them too because barley naturally contains this enzyme, for this reason wheat is usually considered a specialty grain in it own right, hope this helps dude! Love the content! Check some recipes for "cream ale" it's not what it sounds like, it's a corn beer 🍺.
Malted wheat has more DP than barley! It’s amazing what the sugars can taste like and what actually comes out of different grains. Malted corn barely has enough DP to convert its own starches to sugar which can be tough. And if not malted and having to gelatinize corn can be a nightmare! It’s a lot to learn and remember for sure!
I am doing a mead with a chamoy inspiration. I made my own chamoy sauce because I couldn't find any that didn't have sulfites. But I got about 2# dried chili mangos and apricots, 1# of frozen mango, hibiscus flowers and 2# of honey and 3# sugar for a 2 gallon batch. It smells interesting. But we'll see
If pineapple can break down starches into sugars with the corn... maybe it also broke down the other grains that you were expecting to get residual (non-fermentable) sugars that you were originally expecting???
Okay, so both the bromelain and pectic enzyme routes are bust, I completely forgot that all fruit juices are pasteurized on bottling, any and all enzymes will be denatured. I think that popcorn has more diastatic power than what brewers normally claim a corn mash has because, well, nobody in their right minds uses unmalted popcorn meal for a mash, popcorn is far from a corn meant for use in brewing. I guess I am buying a bunch of corn and iodine tomorrow.....
I deleted my previous comment because Bromelain doesn't break down sugars, it breaks down proteins, I am still trying to figure out what exactly happened here. I think maybe the pectinase used to extract the pineapple juice acted as a diastatic agent or something. Maybe try blending popcorn and just mixing with water and testing over a few hours to see if the starch just naturally converts?
OK. That is the most expensive brew of the project that I have seen. You had zero chance of duplicating anyone else. No two has been the same. Only one, so far, just used the ingredients agreed upon. I did find your approach fascinating, but it's not anywhere near something I would try.
I really enjoyed your breakdown of both the successes and failures in your experiments. I appreciate the candor of your content and look forward to your eventual return to more regular videos. Cheers, friend!
Omg your mead was so much more complicated than mine! It's wild how many times you had to make this, what an adventure!!!
The iodine test is really interesting, gonna keep that one in my pocket.
I really appreciate you showing your mistakes. Thank you for your videos!
You get the “Doin the most” award! Thanks for all the lessons learned!
Awesome! Thanks for sharing your version! You certainly went the extra mile with this one! I hope this great mead project will be a recurring event because I love seeing what different (great) brewers come up using the same ingredients.
Awesome job with the video, brother! Wow, that was quite an adventure! I loved how you broke everything down. My wife (professor in plant physiology) was impressed with what you did with the corn. It was great doing this project with you. Hope you are not away long! Peace ✌️
Haha, the pineapple was actually my partner's idea and she's excited it impressed your wife. Science!
Awesome! That was some serious effort and a unique take on putting those ingredients together!
The greatest TH-cam cliche ever - FIRST COMMENTER! Did I read the thing wrong, lol? Did this video publish at 2AM? Anyway, you'll have to share a few bottles around! I still have yet to send off a few of my bottles... I'd better get on that, lol.
I was going for 10am but based on your comment I'm thinking maybe I missed a 0 and it launched at 1am 😅
I will give you the utmost credit, you for sure went the "Doin the most" route with this, I personally would have used the Wheat Malt with the brewing Adjunct Flaked Maize(which is flaked corn that looks similar to your standard quaker oatmeal) and Did the mash with that.
Came as a traveler on The Great Mead Project. Video was good, you got a sub out of me.
Great! I mean this was you 100%! Showing all the attempts and results and all that. All of it was pretty nutritious, man.
It's always fun with your videos! You got both, the mad scientist and the proper one, in yourself! That's great!
Bravo, anzi Bravissimo!
I hope everything falls into place for you! Crossing all fingers and whishing you all the best!
Welcome back (or good to see you pop in to say hi for now), really enjoyed your process and experiments here!
Bravo man! Way to keep at it. Malting the corn looked so challenging
Wow.. you definitely did not slack on this one 👍
As always great video. Was a pleasure to watch and learn from your experience with this challenge. Until next time Cheers
sorry yo, I say DISQUALIFIED if pepper does not make it into the brew. Drop a dry chili pepper pod in that beyatch. ... The bromelian enzyme soak with mash conversion test is wicked smart tho!!! Im a new sub just for that! I also appreciate that you share your trials and errors. Your popcorn results also make me wonder what they are treating that OR popcorn with to keep it from germinating. Cheers
What an adventure!
Bro! This is like the brew of the damned 😳😳😳😳 your honesty in this vid just got ya a new sub 👍🤟
Amylase enzyme might be the key, wheat beers usually have a good load of barley in them too because barley naturally contains this enzyme, for this reason wheat is usually considered a specialty grain in it own right, hope this helps dude! Love the content!
Check some recipes for "cream ale" it's not what it sounds like, it's a corn beer 🍺.
Malted wheat has more DP than barley! It’s amazing what the sugars can taste like and what actually comes out of different grains. Malted corn barely has enough DP to convert its own starches to sugar which can be tough. And if not malted and having to gelatinize corn can be a nightmare! It’s a lot to learn and remember for sure!
Great job on the video
I like the tajin 🔥
I am doing a mead with a chamoy inspiration. I made my own chamoy sauce because I couldn't find any that didn't have sulfites. But I got about 2# dried chili mangos and apricots, 1# of frozen mango, hibiscus flowers and 2# of honey and 3# sugar for a 2 gallon batch. It smells interesting. But we'll see
Funny enough I am making a mangonada cider as I saw this video!
Can't wait to see how that turns out!
Noyce! Trying my first mead soon!
If pineapple can break down starches into sugars with the corn... maybe it also broke down the other grains that you were expecting to get residual (non-fermentable) sugars that you were originally expecting???
I didn't think of that, but maybe! Sounds like a great theory that may require more testing...
@@ArrowtotheMead oh, thank you! I'm no rocket surgeon, just an avid drinker slash amateur homebrewer.
It has Chilis in it, there for not cheating.
Okay, so both the bromelain and pectic enzyme routes are bust, I completely forgot that all fruit juices are pasteurized on bottling, any and all enzymes will be denatured. I think that popcorn has more diastatic power than what brewers normally claim a corn mash has because, well, nobody in their right minds uses unmalted popcorn meal for a mash, popcorn is far from a corn meant for use in brewing. I guess I am buying a bunch of corn and iodine tomorrow.....
I deleted my previous comment because Bromelain doesn't break down sugars, it breaks down proteins, I am still trying to figure out what exactly happened here. I think maybe the pectinase used to extract the pineapple juice acted as a diastatic agent or something. Maybe try blending popcorn and just mixing with water and testing over a few hours to see if the starch just naturally converts?
Where was the Pepper? Jalapeno?
OK. That is the most expensive brew of the project that I have seen. You had zero chance of duplicating anyone else. No two has been the same. Only one, so far, just used the ingredients agreed upon. I did find your approach fascinating, but it's not anywhere near something I would try.