Capsicumel Mead - How to BackSweeten
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- Capsicumel Mead - How to BackSweeten. So your mead came out too dry? Here's one way to backsweeten it to get it more to your liking. It's not that difficult, but there are some things to consider.
In this video, I found my capsicumel, or jalapeno mead to be a little drier than I wanted. Sure, it's still got plenty of sugars, but the heat was taking over a little. Also, a lot of people have asked for a backsweetening video so we thought we'd show how we do it.
There are ways to prevent having to backsweeten, and we cover that in other videos, such as • How to Make Homemade A...
Here's links to our other Capsicumel Mead Videos:
*The Making of our Capsicumel Jalapeno mead • How to Make Jalapeno M...
* Racking and initial taste of our Jalapeno Capsicumel Mead • Capsicumel Mead Rackin...
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Some links to items used in the Video:
* Desert Creek Honey amzn.to/2CQT15T
* Autosiphon amzn.to/2Wuv2mi
* Hydrometer amzn.to/2W7EQSV
* 100 Ml Cylinder for Hydrometer: amzn.to/2W2tnUJ
* TRBOS (The Red Bucket of Sanitization): amzn.to/2W96tuF
* Star San Sanitizer: amzn.to/2FLmC3I
* 1 Gallon Wide Mouth Fermenter with airlock amzn.to/2Wsy8qL
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Every time Derica opens her mouth, it's gold :D
I love the Dementor reference!
Thanks for this, by the way! I blew 8 bottles the last time I back-sweetened and I learned a lot!
So inspired by your chanel! Never knew just how good mead could be or the endless ways to make it. Thanks for sharing.
I realllllly lke your channel!!!! I started making mead about 2 years ago and i have learned more from your channel in the last month than i did in the last 2 years. I am going to try several of your recipes and many more of your tips and tricks. I heard you mention that you like Bourbon, One of my favorite drinks is Jim Beam Honey mixed with sweet tea. I drink Jim Beam Honey over ice every night about 2 shots give or take. thanks again for All your videos. You might want to think about bee keeping, you get all your honey for free.
Hey, nice job on the videos. My girlfriend is asian so she naturally shops at the asian market where I can't read anything. A couple of months ago noticed she started drinking some type of iced tea. I finally tried and asked what it was. She has been making barley tea. I added 6ozs of already made iced to my white wine that I made from your grape juice vid and recipe. You may want to try some. I am sure you come out with something good with it. Thanks for what you do. Stay Safe
soooo gooood
Very informative as always back sweetening is really a head wrecker for me, nice to know how to work out how much honey to put in, fingers crossed it doesnt re-ferment thanks for the video :)
Jumping in at this moment before watching it all. I had an apple wine that was cloudy. BUT If you poured a glass that was the same height as a light source, window or candle or electric light, that wine would actually glow. I found it to be really attractive. It did eventually clear a few months later but honest for how it looked I would have been quite happy to see it retain that..
I really don't worry about clarity. You're right though, sometimes a bit of cloudy makes it very attractive!
My capsicumel is in primary currently. I intend to add mango extract in secondary.
Very informative, thanks. I'm a stickler though, I like to know my ABV every step of the way.
My ABV didn't change really. I didn't add nearly enough to dilute it much. Also... just FYI, unless you use a lab, you're not getting a precise measurement anyway. Usually good within 1% or so, which is enough for me.
Been waiting for this one
so glad i found your channel. althoug hi dont like mead as i have only found one honey i like lol. but the amount of stuff you put out thats just so damn interesting. keep it up. from here in lancashire.
First of all I enjoy your informative videos thank you. These have helped me a lot along the way! I do have a question… I am in the process of making wine. I don’t have aproxímate amounts of the ingredients, but I can give a rough guesstimate. My 1gal vessel contains 1qt of Welch’s 100% Grape Juice, 2 cups of grapes (smashed with juices contained), and enough water to level it out at the base of the “one gallon” imprint on the vessel. SG was 1.080 and after a month it dropped to .990 so I knew this was going to taste strong and very bitter and it most definitely was lol. So I decided to add sugar and I added roughly a cup I believe? I brought the gravity up to 1.010 in hopes that I had used up all of the yeast so I wouldn’t start a fermentation. Well after 2weeks I noticed more bubbling so I took a reading and it still read 1.010, but it’s looking mildly active. I’m assuming I’ve started the process again and will check again in two weeks. My question for this is how do I measure the new ABV% given the added sugars along with a zombie fermentation?
If the gravity doesn't drop from 1.010, then it didn't ferment more. Otherwise, if it did, you just add the difference from 1.010 and your final gravity to the difference of the OG-FG.
17:55 - play at half speed. Played at half speed, it's magical.
keep playing until 20:00 like that. There's a great moment, inoccuous at fullspeed, amazing at half speed at 19:20 -ish.
i smoked my habaneros and jalapenos on my weber grill with a stick of sugar maple from the tree in my front yard, and it turned out fantastic. it took a good while, but i kept the temp on the side of the grill with the peppers right at 170-180 degrees for a good hour. you dont end up with much volume at the end, but the potency is so much nicer. it kills a lot of the heat of the peppers when you smoke them too.
Nice!
to deal with the head space you could fill a ziploc bag with air and place it in the jar with the mead, or multiple smaller bags to reduce the chance of the one bag blocking off access to the burper
Please don't do this. It won't really help at all, air will still get around it. Best to use a different sized container, or marbles or something to fill up the jar more. I didn't do anything because I knew this would not sit long enough to have an issue.
Derica, GREAT Dementor description!
25 grams for 200 grams. Drop off the
"measure." The units (grams) are the same.
Not the amount of grams, just the unit of
measure. this would work with ounces,
pounds, kilograms and tons. 25 to 200.
12.5 :100. Add 12.5 percent honey.
Oh, I know you save and re-use your
Star-San mix. How long is it good for?
I've always used Iodophor, until recently.
Once Iodophor loses its color, it needs
to be replaced. (Sorry, Iodophor mixture.)
steve
We don't reuse Star San btw... we just make a new batch each time. It's not expensive.
Hello Brian and Derica :)
I am trying to backsweeten at the moment and trying to find a suitable video. In one other FAQ video you made you told a guy who racked and then backsweetened that that is not a good idea since you remove all the yeast colony when racking.
So I presumed you backsweeten in primary fermentation. However if I stir like you stir in this video, I will stir up all the lees trying to mix the sugar / honey.
My yeast proved surprisingly high ABV and ate up all my honey and sugar in the apple juice (I used your melomel recipe).
It's too dry for my taste, gravity went to 1.000 so I assume the yeast is alive and kickin, waiting for some more food.
Should I rack it off the massive patch of lees first before backsweetening? I am pretty sure it will kick off another fermentation, so the existing lees would speed that up right?
Do I best backsweeten a melomel with sugar or with honey?
I am trying to figure out the amount of sugar / honey to add. My OG was 1.110, so going down to 1.000 FG I guess I am looking at 14.5% ABV. I used a port wine yeast that might tolerate up to 20% ABV.
Backsweetening and Step feeding are different. To backsweeten, you can rack normally. If you are trying to keep the fermentation going, you don't want to get rid of the yeast colony. Even if you rack normally, you may need to be careful of refermentation.
If I'm adding honey especially in large batches I weigh the honey bottle and pour out the weight I want right into the carboy.
Example.If it weighs 3 lb and I need 2 lb the bottle should weigh 1 lb when done.
where can i find your old capsicumel recipe?
If you’re worried about head space, can’t you spray some argon gas in the jar? It’s heavier than air, like CO2.
If I was that worried, I'd just use glass marbles or something. I can't imagine people just keep argon canisters lying around :)
Y’all should do a video where it’s overdose of Derica saying TRBOS. I mean by every chance about sanitization.
We have had many a comment on too many TRBOS intros, so we try to keep them to a minimum now.
You inspired me to try making a cherry mead. I have racked it once and it still has some little pieces that get sucked up. I don’t want those extra pieces. Can I use a wine filter to filter the mead?
A wine filter, sure, just remember any filtration does remove a bit of flavor. I just let it sit again, rack it again.
Can one do a dill pickle mead
I made a mead that has been "conditioning" for about 2 months now. Initial tasting, this is dry and I wanted it to be sweeter, now, I want to back sweeten it. When should you back sweeten and when is it too late to back sweeten?
It's never too late.
@@CitySteadingBrews Is there a guideline for sweetness out there? I am now understanding the relation between Starting Gravity, how much sugar your yeast can shew through, and final gravity but what about a planned residual sweetness? How does 1.010 compare to 1.020 and so on? I would like to understand this a bit better as I would prefer to avoid back sweetening in the future if possible.
@@Onager-xv3gz 1.000 is dry. Lower is dry-er! 1.010 is sweeter, and some consider over 1.020 to be too sweet. I like 1,020 myself, but a lot of it is personal taste.
@@CitySteadingBrews I've heard it said many times you like thinks a bit sweeter and thats what I'm shooting for. Thanks again!
@@CitySteadingBrews where on the scale is too high a SpGr to start fermentation? 1.200, 1.300?
So a question for to much headspace. Could you put something in the fermenting/aging vessel like whiskey stones a empty glass (sanotized), ect?
Yep, I use glass beads, but they were in use at the time.
Brian, what was the recipe for the first capsicumel that you made?
I don't want to make one that is super spicy and it sounds like your first batch was perfect
Same thing, just a few less jalapenos. It's honestly hard to know how spicy it will be. Different chiles are so different in hear.
Does the alcohol magnify the spiciness of the pepper much?
Could you drop a chunk of dry ice into the mead to fill the headspace, or would that alter the flavor too much? Just be sure not to seal the vessel with the dry ice still in there or booms may occur.
I started thinking... Could you carbonate with dry ice? Measure a specific amount(with a scale that measures 0.1g), drop it in the bottle and close the lid.
Do a lactomel pretty please
Have you ever done vacuum filtering?
I never tried it myself but a buddy of mine swears by it.
Nope. The systems are pricey and I just never found a need for it.
Is it normal of you backsweeten the Mead cets a little clowdy?
Yep, always does.
Oke after a week its still at 1.128.
No "agony of de feet"? 😂 I saw an opportunity and took it
One question... coffee anything but beer.. what can you do?.. it sounds interesting
Kind open ended.... don't you think? I do plan a coffeemel soonish though.
Yeah!!
I saw on other videos not yours.I guy said if you dont have yeast nutrients or enzymes you can put a beano tabl in the wine.another guy said you can put a multivitamin in the wine.is this true?
I've heard of the multivitamin, but never a beano... If you're adding fruit or other augments to a brew, there's little need for more nutrition.
YEEEEEESSSSSS! I have to backsweeten a mead that I started back in November and it got moved by someone (not me) and lost while I was brewing other things. It was yeasty and DRY as a desert and strange tasting as I used champagne yeast and mesquite honey. I'm in the middle of cold crashing it, so this is a hot topic for me right now! I'm going to need to backsweeten this brew when I do my final rack.
Any advice on what to do if you lose track of your SG? My second grav reading was .99. This whole brew is a bit of a mess, but I'm trying to make gold from (possible) trash at this point. Hehehe.
I'd take a gravity reading as it is, then sweeten, and take another. Then wait a week, see if it changes. If not, rack, bottle and drink.
Im new to making mead and wanted to know if you drank it too early on could you get an yeast infection?
Apparently there is a chance of issues with consuming too much live yeast, but.... I can't imagine you would WANT to drink that much young brew. It won't taste good at all. As for getting a yeast infection..... some people use a "candida diet" which eliminates any fermented beverages, so I guess it is possible to get a yeast infection from it. I'd think it was very rare though, unless the person is highly susceptible to them.
no just juice.i heard beano helps yeast cut down on the gas.
Beano helps with breaking down starches into simple sugars. It won't cut down on the gas. In fact, it will make things ferment more, making more gasses.
Wow that's not Brian without the beard
This is like 4 years old?
Is it illegal to make mead?
In the US, if you are over 21, you are legally allowed to make 100 gallons a year. So no, it’s not illegal in the US or most places but there are countries where alcohol and the making thereof are illegal.
@@CitySteadingBrews 100 gallons per calendar year if there is only one adult residing in the household, or 200 gallons per calendar year if there are two or more adults residing in the household.
@@CitySteadingBrews Thanks. I have decided to try my hand a making mead. I had ordered stuff and hopefully i can pull it off. I think you are very informative.
Yeah, I know... was trying to be less wordy for once!
Ted, something else... I know many channels don’t care, but I won’t do anything illegal (for me anyway) on my channel.
Did you guys just pitch your naughty videos... Oh wait that's tumblr and instagram! lmao =P "not that I would know!" XD
P.s. full disclaimer mode: Brian and Derica don't have any dirty anything online sorry to get anyone's hopes up... The closest I've seen so far is brian taking a spray from a bunghole and maybe some errant use of flour! =D
OMG hey 8:20 thanks for the shout out... holy nerdgasm! =D My tax return finally comes in on the 4th and I really can't express how crazy I've gone watching you guys with these brews... Chompin' and foamin' at the bit to get my hands dirty with this. I'm probably gonna shoot for 2 ferments at the same time on plain jane mead and this one here with habanero and ginger... I really want to do one with blueberry soon afterward and was thinking maybe about adding lemon notes to it. Looking for more interesting flavor pairings.
Hey if I didn't live so far away I would totally come over that day and help ya get your roast on! Like on comedy central! =D
Also coffee filters add a cardboard flavor. No good.
Yep.
NOOOOOOOOOOOOOOOOOOOO
I know it probably doesn't matter too too much but the surgical technologist in me cringes every time you use the wooden spoon. Too many nooks and crannies for microbes to shelter in even from the StarSan. That said, I'm sure it won't last long. 😇
Fine.... I'll get a perfectly smooth stainless steel spoon, just for you :P
Actually, wood has been shown to naturally repel harmful microbes while boosting the helpful ones, which is why bread dough is best made in a wooden bowl and then mixed with a wooden spoon. Also, I wore wooden plugs for my stretched ears for YEARSSSSS without so much as an infection. Wood being dirty is a common misconception. Humans today just feel the need to sterilize everything but it's not necessary. The only time I cringe when someone uses a wooden utensil is when they are using it for raw meat. That bacteria will soak into the fibers, like you said, and it'll never really be clean after that.
Don’t worry about the seed, the worm will eat it.
I don't even know what this means....
I know you want to keep things simple and not use chemicals. But, you could use a non fermentable sugar to back sweeten the mix like Lactose or Maltodextrin.
Sure you can.
i just got a scale that has a 130 lb max weight
10:24 "If you're really sensitive to odors like I am.." *THEN SHE GIVES HIM THE LOOK!!* That is just GOLD!
I use those 5 gallon blue water jugs, like in your back ground, for secondary . They're just the right size after racking from 6.5 gallon fermenter . Glass or bucket . But when I De-gass the neck is so small I have to use a Bamboo Back Scratcher , washed & Sanitized to fit in the neck . What Ever Works . This video came just in time . Have 2 different 5 gallon plus batches to Back sweeten . 🤠
Love making the Mead! I add glass marbles. That helps raise the mead to the top.
I do too sometimes. I didn't this time since mine were all in use and I knew this wouldn't sit long.
1:02 I just binged the Capsicumel series. (now I have to make some!) You started fermentation on Dec 6, and you racked it on Dec 22.
Started my 1st mead about 2 weeks ago so it’s coming to the end of the ferment, since then I’ve been watching countless videos with some amazing ideas and this one is defo of the cards. So far I’ve only seen fruited meads but I like habanero too so with is defo on the cards. 🇬🇧 ✌🏻
Retro OCFA
Time to consult the Tomes! ... The Tomes are just loose guidelines, what could a little artistic license hurt...
I enjoy your videos very much. When I make meads, after a few rackings, I have a lot of headspace. I know you're going for simple things everyone can do, but I have a CO2 bottle and regulator for force-carbonating my ciders. If I'm worried about extra headspace, I'll purge the container with CO2 before siphoning into it, and continue purging until siphoning is complete. This way, I know there's no free oxygen in the containers and don't worry about extra headspace.
Adding marbles or glass beads is so much easier and less risky.
Following the Harry Potter theme: seven stirs clockwise, one stir counterclockwise.
:)
Hi guys have you tried grilling the jalapeños for this yet
What’s the problem with having too much head room?
New tee shirt? “The pepper is strong in this one”
(Insert item) “of doom”
I need to hear this at least once!🤣🤣🤣
Paint can of doom, red bucket of doom...
...hydrometer of doom.
...I’m not picky🤣
Cheers folks!
Noted.
or... you have your cylindrical vessel, you have your height, you can simply calculate the volume and... omg, you have a gravity reading too! you can calculate the mass like that. sorry guys, i'm trying to graduate from chemical engineering. and all i do is studying.
but... don't leave this without a good news. today is the day i started mead. it's quite out of the ordinary due to necessities, normally i wouldn't act that freely on the first try but... i'll let you know if it turns out o.k.
You need a mug of mead.
Best mead I ever made 3 weeks old and awesome
Can confirm, coffee filter works, however, I think my setup was a coffee filter paper, then activated carbon, then another coffee filter paper.. Can also confirm that it clogs up fast and takes about a whole day and a half to do 750ml.. It also removed the citrus flavour from the lemon (which I was happy about as it was too citrus-y for me personally)
Wow even your old vids are great! Thanks guys! Perfect team!
Thank you :)
Hey guys,
I love your shirts and I want to get one soon.....but, could you set one up that has ""Mead, the OG of alcohol" on the front and "City Steading" logo (in big font) on the back?Thank you for the consideration.
-SargeTube57
I will have Derica look into that.
Awesome!!!
Why don't you put glass marbles in to reduce the headspace?
I do sometimes.
Think I need to try this one with red ripe jalapenos, they are so much sweeter.
Red jalapeños are hotter.
I like your pinup girl magnets @ 4:15 ... ... ... I'm not creepin... >.> .>
Love you guys! Keep making videos!
It stinks i hate to waste but i usually have about an inch left of waste to not get the lease, and yes brian i have tried the coffee filter to get the rest and it is not worth the effort it clogs way to fast
I don't see it as waste, I see it as part of the process.
Ghost peppers have a pretty amazing flavor, I think I might use just the fleshy bits from a few ghost peppers and jalapenos for the heat to make a really tasty pepper mead
How would you get this to [ 1.020 ] or (1.005 ) ???
Use less honey to start with.
I love random movie references.
I tend to speak like that all the time.
Have you ever tried a wine filter machine?
Nope. I just use a siphon.
I had the exact same visual in my mind the first time racking the mead :D dementors kiss :D
Do the jalapenos harm the yeast?
Not really no. They ferment well actually.
So many Good Eats references! I’m just waiting for Alton Brown to pop out!
?? Degassing with a wooden spoon? Sanitary concerns, I would have. :/
It was in star san but you do have a bit of a point.
@@CitySteadingBrews: well, in a high-alcohol mead that you're not gonna keep, it's probably O.K. In anything that I was planning to age I'd use something non-porous. Just saying. :)
Love the video guys. Greetings from Kentucky.
could you use marbles..sanitize and reduce the head space? Not that you'd ever let that happen again. :D
BrendaK4931 I kinda have been wondering if a layer of marbles would kind lock in the lees and this create less loss... on the other hand you could have a yeast cake on top of the marbles and not in them and loose even more.
I do, but mine were used up in other brews at the time! Nathan, you put them in secondary, not primary so there is very little sediment forming at this point.
Could you put a fermentation stopper/wine stabiliser in when back sweetening to stop it kickstarting fermentation again
We don't use chemicals like that.
@@CitySteadingBrews that's fair enough and thanks for the reply I'm just doing my first ever homebrew and doing your traditional mead and your videos are great with how you explain everything.
Glad to hear it! Don’t let people convince you chemicals are necessary, make that choice on your own. We don’t use additives pretty much of any kind.
There is no such thing as sulphur hydroxide my friend. If there was, the word hydroxide implies it would most likely be in liquid form
Probably meant sulfur dioxide.
The Force is Strong with this one.😂🤣🚀
I've watched all your videos and love all of them, and they have been very educational. I have to say that the Capsicumel is the best so far. The sweet and hot mixed together goes very well The final reading was about 8%. Please continue on making your videos. It's been very educaton, I also wrote to you about your beer. I did that recipe as well, and it came out wonderfully. Thanks again, and bottoms up!
Thanks for sharing!!
I love your videos. I have a thought about headspace... (Please understand I offer this with no experience or research) Would it be possible to suspend something in the headspace to make it a non-issue? i.e.: a lump of natural coal or one of those "Do Not Eat" pouches that come in food packages.
You can drop glass down there. Need to be something that dont polute the mead.
Please don't put in coal or any of those pouches! Use glass beads or marbles that have been sanitized.
What nutrients do you use on your meads?
I generally don’t. But we do add a lot of fruit/spices and other things to help tue yeast out. We do things simply and naturally.
*Brian starts doing math around the **18:40** mark* Me: Why does my brain feel like it is on fire? Lol I suck at math.
I didn't even do that much math in this one.....
@@CitySteadingBrews I know, that is how much I suck at it.
Your goatee!! It's gone! :(
Nope, just shorter.
Use Minds instead, twitter is a sewer to be avoided if you value any kind of freedom of speech and opinion.
And you can actually earn money :)
There are sooooo many social media services out there. I can't possibly do them all. Twitter is more mainstream, regardless of it's flaws, kinda like Facebook.
Ih;;
@@CitySteadingBrews I get that, I just think it's dying slowly and it really mainly is a cesspool haha. Minds is the best alternative I've found, and it's based on the "chain" (crypto) so it's persistent. I thought I'd recommend it :)
Also saw some other TH-camrs switching from specifically Twitter to minds (Tim pool is probably the most well known of them).
Joergensprave moved over to cocoscope but that's a change and site I know a lot less about.
But both are based around anti-censorship (feels like brewing is just around the corner 😔 haha)
Wow 480...
actually it's 652 as of this moment.
hopefully this goes viral :)
19:11 pretty proud of myself that I was able to follow all of that in my head
Me too, was working it all out as I went along.
you know what you should do for your intro you should have her pretend like she's actually throwing them out of a pocket or from behind her back onto the screen
Or like she's pulling them from off screen... It's a bit of work and you got to have your timing down... But it would be really cool
@@tillerintoxicated6917 the heck are you talking about?
0:13 that part... You should make it look like she's actually throwing them on the screen...
WAY OFF TOPIC!! This is for anyone that might know! I had made my very first habanero hot sauce and non hot habanero sauce back in september. Made them both on the same day. The only difference is one is a hot habanero pepper and the other is a not hot habanero pepper. The non hot habanero sauce is fermenting! Is that bad? It don't taste bad.
Hello fellow Florid
So I kissed a Dementor is the meaning of I sucked up yeast as I kissed your sister means I peed in the shower 😂. FYI Derica. Wife is a Ravenclaw and I'm a Hufflepuff. What's your houses?
D is Ravenclaw, I am Slytherin.