Hello Christina, I just got done watching your video on my TV, that wine 🍷🍷 looks like it will be great for the summer, I have to bottle up my pineapple wine soon, just busy with my sausage making and the winter here in Minnesota, have a great day 😊😊😊
Wow pineapple yummy!!! I bet the sausage will taste great. I really want to make pineapple wine one day you will have to share your recipe with me 😊 and do you like yours dry or very sweet?
@@Thatsherkristinavazquez I didn't taste it yet, I need to rack it and try it,I probably will have to sweeten it up,I bought the pineapple concrete from Amazon, I really don't care for dry wine but that's my thing, have a great day and cheers 🥂
Hi! I’ve been making meads, fruit wines and ciders for over 30 years and just happened across this video. Good job! I hope to see a follow-up on this one (subbed) and if possible a tasting. Keep up the good work! I love your vibe. Now off to sanitise a crapload of bottles: got tart cherry mead and banana mead to bottle. Then it.s over to racking a spiced metheglin and checking on my porn star martini inspired mead (passionfruit, honey, apple juice and champagne yeast - finishing it off very slightly bottle carbonated to get a hint of fizz). Happy home brewing!
Wow thats very cool! Thank you so much for taking the time to subscribe you are wonderful! I want to make a pomegranate mead soon. It seems to me you have doing meads for a while. The pomegranate will be my first mead. I have never tasted a mead before to go off of expectations but hopefully an honest taste will know lol, of course along with some good studying. I will definitely give updates as to how this recipe is going. Thank you again for your time and enjoy your meads❤️
@@Thatsherkristinavazquez - Thanks for replying! Whilst meads will forever be my favourites because a mead is the first alcoholic beverage I ever made and because my grandmother taught me to make mead, I do tremendously enjoy making fruit wines and ciders as well. Mead isn’t all that different from fruit wine, aka country style wine. The only difference is that you use honey (at least 50% of the fermentable sugars come from the honey). The rest is all up to your imagination and creativity. The honey will in my opinion make for a more rounded, complex flavour. Depending on the type of honey you’ll have a slightly different result. Just so you don’t give yourself a heart attack when back sweetening: Imagine you’ve fermented your mead. The yeast floculated out and oh boy, it’s beautifully clear. You rack it, give it a taste and all the sweetness fermented out. As it’s a mead, you decide to stabilise or pasteurise it and add in some extra honey… and that’s when you’ll think you’ve royally messed up because it went hazy. You didn’t mess up. When you back sweeten with honey you will get what’s called ‘honey haze’ because of the solids in the honey. Especially if you use raw, unfiltered honey. Don’t worry. In just about 99% of the cases it will clear up. Just let it sit under airlock for a week or two. If all else fails you can always use a clarifying agent. I usually don’t because honey haze doesn’t affect the flavour. You might also wonder where the honey taste and smell went. Don’t worry either. Unless you’re using ingredients that have a strong flavour of their own, that honey character will surface with time. If you’re making a traditional mead (just honey, water and yeast) I’d strongly advise you to use yeast nutrient because yeast doesn’t do all that well on a diet of just honey and nothing else. It would be the equivalent of feeding a population nothing but candy for a few generations. They won’t doe, but they won’t thrive as well as they could. The yeast can get stressed, which as you know produces off-flavours that take a long time to age out. Adding a bit of nutrient doesn’t cost much but it makes a world of difference! For the rest, like wine, mead gets better with age. I generally taste mine at every racking to see how it’s doing and balance it out before bottling. Then it gets to sleep for at least 3 months, preferably 6 months to a year… but that depends on the recipe, on how big my stash of finished meads is, how much I feel like cracking a bottle and how curious I am… so I tend to bottle in 330 ml or 375 ml bottles (sorry, I’m European so it’s metric) because this allows me to do multiple tastings. How should mead taste? There is no ‘should’ IMHO. It all depends on what YOU prefer. Do you prefer dry wines? Chances are you’ll prefer dry to semi-dry meads. Do you prefer sweet wines? Chances are you’ll like your meads quite close to how you prefer your wines. I like to add a bit of tannin to most of my meads, unless the fruit I use in them already contain a lot of tannins from their peels and seeds. Either some wine tannin, or some strong black tea, or some oak chips that I allow to soak in during secondary. It depends. With meads, the world of flavours and ingredients at every step in the process is your oyster. Right now I have a no-water blackberry mead (blackberries, apple juice, wildflower honey, yeast) that I finished with freshly toasted cocoa nibs that had a friend of mine go nuts. His wheelhouse is full-bodied (expensive) Italian wines. I had him taste that mead at a dinner with his family, right when he was about to bring in dessert. It blew his mind and if he could have, he’d have licked out the bottle. My father likes bone-dry wines, especially when they’re white. I gave him a small bottle of dandelion petal mead that I’d finished on the dry side. When you drink it cold, it tastes like very floral dry white wine. When you have it at room temperature, the honey character blows you off your socks and it’s slightly sweet. He’d never tasted it before and now he’d have it all the time if he could. My neighbours have a liking for a sparkling cherry-berry mead I some times make. They keep calling it my ‘pink honey champagne’. My daughter’s boyfriend will always check my stash for bottles of my spiced metheglin (a traditional mead, finished semi-sweet to sweet and spiced with cinnamon, allspice and clove). My daughter’s favourite is the passionfruit pornstar martini inspired mead. It’s sweetened just enough to bring out the fruit, I’d describe it as semi-dry and very slightly petillant (very, VERY slight sparkle). My vegan colleague could drink herself into oblivion with my strawberry wine. The normal amount of strawberries in primary with some lemon zest, and half that amount of strawberries again in secondary for 1-2 weeks with some vanilla. Take out the fruit, add in a small amount of medium toasted oak chips that were soaked in boiling water for 10-15 minutes. Keep the chips in the fermenter until you can taste them but they aren’t overpowering. Remove,sweeten the wine to taste (between semi-dry and semi-sweet) and bottle. Age for 3-6 months and call it good. As a vegan, she won’t have honey. My little secret: dandelion petal tea instead of water adds honey-like aromas. I could go on like this. As you can see, there is something for everyone where mead is concerned. Mead is as YOU want it to be. In case you’re curious about what my current favourites are: a quince mead I made last year and just tasted, and a blueberry no-water mead that’s so dark light doesn’t get through the bottle. They’ve de-throned my previous favourite which was a metheglin made with cinnamon, orange rind and cloves (and a handful of raisins for body). I’m very curious about your pomegranate mead. I hope you’ll post your method! Just one thing to think about: if you’re using fresh pomegranate, remember that the seeds and the membranes can be quite bitter. This can be a good thing (tannins) but you might want to strain out at least part of them quite early so the bitterness doesn’t over-extract. I had that happen once with blackberries. Ended up diluting the mead with fresh must made with berry juice and honey, it wouldn’t have been drinkable otherwise. Fortunately it did the trick. 😅 Happy brewing!
Yess queen ❤❤
Nice job Kristina
Thank you 😊
Hello Christina, I just got done watching your video on my TV, that wine 🍷🍷 looks like it will be great for the summer, I have to bottle up my pineapple wine soon, just busy with my sausage making and the winter here in Minnesota, have a great day 😊😊😊
Wow pineapple yummy!!! I bet the sausage will taste great. I really want to make pineapple wine one day you will have to share your recipe with me 😊 and do you like yours dry or very sweet?
@@Thatsherkristinavazquez I didn't taste it yet, I need to rack it and try it,I probably will have to sweeten it up,I bought the pineapple concrete from Amazon, I really don't care for dry wine but that's my thing, have a great day and cheers 🥂
@@kenpflueger1967 sounds good honestly. I like a dry to medium dry wine. Not too sweet. But i can imagine the pineapple will taste amazing 🤩
I wish I would know how to send a picture, because I smoke cheese and I would like to try it with the wine 🍷🍷
@@kenpflueger1967 my email is kristinavazquez4@gmail.com send me it there omg smoked cheese makes my mouth water
muchas gracias, porque consegui el equipo y no sabia como hacerle, saludos
Denada amiga muchísimas gracias por su tiempo de verdad y saludos y espero que te puedes hacerlo el vino amiga 💜🍷 bendiciones ✨🍷💯
🤗👍
🍾🍾🍾👍👍
Thank you ❤cheers 🍷
Hi!
I’ve been making meads, fruit wines and ciders for over 30 years and just happened across this video. Good job! I hope to see a follow-up on this one (subbed) and if possible a tasting. Keep up the good work! I love your vibe.
Now off to sanitise a crapload of bottles: got tart cherry mead and banana mead to bottle. Then it.s over to racking a spiced metheglin and checking on my porn star martini inspired mead (passionfruit, honey, apple juice and champagne yeast - finishing it off very slightly bottle carbonated to get a hint of fizz).
Happy home brewing!
Wow thats very cool! Thank you so much for taking the time to subscribe you are wonderful! I want to make a pomegranate mead soon. It seems to me you have doing meads for a while. The pomegranate will be my first mead. I have never tasted a mead before to go off of expectations but hopefully an honest taste will know lol, of course along with some good studying. I will definitely give updates as to how this recipe is going.
Thank you again for your time and enjoy your meads❤️
@@Thatsherkristinavazquez - Thanks for replying!
Whilst meads will forever be my favourites because a mead is the first alcoholic beverage I ever made and because my grandmother taught me to make mead, I do tremendously enjoy making fruit wines and ciders as well.
Mead isn’t all that different from fruit wine, aka country style wine. The only difference is that you use honey (at least 50% of the fermentable sugars come from the honey). The rest is all up to your imagination and creativity. The honey will in my opinion make for a more rounded, complex flavour. Depending on the type of honey you’ll have a slightly different result.
Just so you don’t give yourself a heart attack when back sweetening:
Imagine you’ve fermented your mead. The yeast floculated out and oh boy, it’s beautifully clear. You rack it, give it a taste and all the sweetness fermented out. As it’s a mead, you decide to stabilise or pasteurise it and add in some extra honey… and that’s when you’ll think you’ve royally messed up because it went hazy.
You didn’t mess up. When you back sweeten with honey you will get what’s called ‘honey haze’ because of the solids in the honey. Especially if you use raw, unfiltered honey. Don’t worry. In just about 99% of the cases it will clear up. Just let it sit under airlock for a week or two. If all else fails you can always use a clarifying agent. I usually don’t because honey haze doesn’t affect the flavour.
You might also wonder where the honey taste and smell went. Don’t worry either. Unless you’re using ingredients that have a strong flavour of their own, that honey character will surface with time.
If you’re making a traditional mead (just honey, water and yeast) I’d strongly advise you to use yeast nutrient because yeast doesn’t do all that well on a diet of just honey and nothing else. It would be the equivalent of feeding a population nothing but candy for a few generations. They won’t doe, but they won’t thrive as well as they could. The yeast can get stressed, which as you know produces off-flavours that take a long time to age out. Adding a bit of nutrient doesn’t cost much but it makes a world of difference!
For the rest, like wine, mead gets better with age. I generally taste mine at every racking to see how it’s doing and balance it out before bottling. Then it gets to sleep for at least 3 months, preferably 6 months to a year… but that depends on the recipe, on how big my stash of finished meads is, how much I feel like cracking a bottle and how curious I am… so I tend to bottle in 330 ml or 375 ml bottles (sorry, I’m European so it’s metric) because this allows me to do multiple tastings.
How should mead taste? There is no ‘should’ IMHO. It all depends on what YOU prefer. Do you prefer dry wines? Chances are you’ll prefer dry to semi-dry meads. Do you prefer sweet wines? Chances are you’ll like your meads quite close to how you prefer your wines.
I like to add a bit of tannin to most of my meads, unless the fruit I use in them already contain a lot of tannins from their peels and seeds. Either some wine tannin, or some strong black tea, or some oak chips that I allow to soak in during secondary. It depends. With meads, the world of flavours and ingredients at every step in the process is your oyster.
Right now I have a no-water blackberry mead (blackberries, apple juice, wildflower honey, yeast) that I finished with freshly toasted cocoa nibs that had a friend of mine go nuts. His wheelhouse is full-bodied (expensive) Italian wines. I had him taste that mead at a dinner with his family, right when he was about to bring in dessert. It blew his mind and if he could have, he’d have licked out the bottle.
My father likes bone-dry wines, especially when they’re white. I gave him a small bottle of dandelion petal mead that I’d finished on the dry side. When you drink it cold, it tastes like very floral dry white wine. When you have it at room temperature, the honey character blows you off your socks and it’s slightly sweet. He’d never tasted it before and now he’d have it all the time if he could.
My neighbours have a liking for a sparkling cherry-berry mead I some times make. They keep calling it my ‘pink honey champagne’.
My daughter’s boyfriend will always check my stash for bottles of my spiced metheglin (a traditional mead, finished semi-sweet to sweet and spiced with cinnamon, allspice and clove).
My daughter’s favourite is the passionfruit pornstar martini inspired mead. It’s sweetened just enough to bring out the fruit, I’d describe it as semi-dry and very slightly petillant (very, VERY slight sparkle).
My vegan colleague could drink herself into oblivion with my strawberry wine. The normal amount of strawberries in primary with some lemon zest, and half that amount of strawberries again in secondary for 1-2 weeks with some vanilla. Take out the fruit, add in a small amount of medium toasted oak chips that were soaked in boiling water for 10-15 minutes. Keep the chips in the fermenter until you can taste them but they aren’t overpowering. Remove,sweeten the wine to taste (between semi-dry and semi-sweet) and bottle. Age for 3-6 months and call it good. As a vegan, she won’t have honey. My little secret: dandelion petal tea instead of water adds honey-like aromas.
I could go on like this. As you can see, there is something for everyone where mead is concerned. Mead is as YOU want it to be.
In case you’re curious about what my current favourites are: a quince mead I made last year and just tasted, and a blueberry no-water mead that’s so dark light doesn’t get through the bottle. They’ve de-throned my previous favourite which was a metheglin made with cinnamon, orange rind and cloves (and a handful of raisins for body).
I’m very curious about your pomegranate mead. I hope you’ll post your method! Just one thing to think about: if you’re using fresh pomegranate, remember that the seeds and the membranes can be quite bitter. This can be a good thing (tannins) but you might want to strain out at least part of them quite early so the bitterness doesn’t over-extract. I had that happen once with blackberries. Ended up diluting the mead with fresh must made with berry juice and honey, it wouldn’t have been drinkable otherwise. Fortunately it did the trick. 😅
Happy brewing!
Wow thank you so much for all your advice. You are very informative and i appreciate your brewing wisdome❤️🍷
Your really beautiful
Thank you for the compliment that was very nice to say. I hope enjoyed the video! ❤😊 cheers!! 🍷🤞🏻✨