I think this is my favorite series on your channel. Loved the opening so much! Lol The mead making/home brewing YT community is just amazing and so welcoming and helpful. So glad to be a part of this!
Part of the reason BC and you might think Jalapeno tastes more vegetal than fruity is probably because we mainly consume them unripe. If you buy jalapenos and toss them in a bag of apples for a bit, they'll ripen up to red and it'll be far less vegetal at that point. They're pretty fun to cook with. Bonus fact: chipotles are smoke dried ripe jalapenos (and absolute flavor bombs in the pan)
Meadowfoam honey and fresh cerrano, might be nice. I like the flavor of a fresh pepper over a dried one any time. Perhaps maybe a chocolate caramel bochet would be nice. I am fairly new to making mead though and just now finished my first hydromel which is now all gone but will tweak it for a better finished product and my first cyser which so far is my favorite although I have only sampled it and am waiting for it to finish in the bottle for several more weeks. I would not even think to attempt a capscimel or bochet yet. My traditional style still needs more refining and tweaking, none have carried over enough honey flavor to my liking, not necessarily the sweetness but just the flavor and characteristics of the honey. Keep up the good work and CHEERS......
I was wondering, have any of you both tried making mead with Sichuan Peppercorn? Its very citrusy and floral with a unique numbing effect. It should make for an interesting 'capsicumel'.
Hey, I just watched some of your beginner videos; I made my mead in a 1-gallon vessel with 5 pounds of honey. I didn't put the yeast in until after it went below 80 degrees. I got a mead-making kit from must bee mead. I'm on my two-day process, not the zero-day than the day after; I introduced new oxygen and added more nutrients. I have no way to test the gravity or if the yeast is thriving. As a beginner, I am a bit worried. I saw bubbles in the carboy before introducing new oxygen, and bubbles were forming upwards after the oxygen.
@@ManMadeMead Okay, update on the mead. It's dark; I'm assuming that's from the high honey content. The only bubbles I have seen are around the rim, nothing in the middle. Not sure if that's normal. Also, should I be getting a lot of bubbling like in your other videos with a high gravity which I'm assuming mine is with 5lbs of honey? (I was going for a sweet mead, my mom only likes sweet wine.) If there's a way I could send a picture to you, that be great, because it doesn't look as active as the videos I have seen, hardly at all, in honesty.
A Gentleman from my homebrew club loves spicy he made a halbinero mead OMG the hottest thing that I've every tasted his describes as yea its on the hot side no thats liquid fire!!!!
I think this is my favorite series on your channel. Loved the opening so much! Lol The mead making/home brewing YT community is just amazing and so welcoming and helpful. So glad to be a part of this!
Thank you! This series is so fun and we’re happy to make these!
I love Sorghum... wanting to back sweeten with it to put the earthy tones back in it.
Both of you were very good at guessing the flavor profiles. Also found the editing and graphics very amusing. Keep up the good work!
Thank you so much!
Part of the reason BC and you might think Jalapeno tastes more vegetal than fruity is probably because we mainly consume them unripe. If you buy jalapenos and toss them in a bag of apples for a bit, they'll ripen up to red and it'll be far less vegetal at that point. They're pretty fun to cook with. Bonus fact: chipotles are smoke dried ripe jalapenos (and absolute flavor bombs in the pan)
That’s really interesting!
Thank you for the tastings and recipe ides. love to have people try and figure out what ive done to my brews.
Great episode guys. Love that you shared your first bochet. That's a unique experience. And DtM, when are you making a video on that hot sauce?
Meadowfoam honey and fresh cerrano, might be nice. I like the flavor of a fresh pepper over a dried one any time. Perhaps maybe a chocolate caramel bochet would be nice. I am fairly new to making mead though and just now finished my first hydromel which is now all gone but will tweak it for a better finished product and my first cyser which so far is my favorite although I have only sampled it and am waiting for it to finish in the bottle for several more weeks. I would not even think to attempt a capscimel or bochet yet. My traditional style still needs more refining and tweaking, none have carried over enough honey flavor to my liking, not necessarily the sweetness but just the flavor and characteristics of the honey. Keep up the good work and CHEERS......
Ooh meadow foam and Serrano sounds good!
I was wondering, have any of you both tried making mead with Sichuan Peppercorn? Its very citrusy and floral with a unique numbing effect. It should make for an interesting 'capsicumel'.
I can't say I've tried it yet!
Hey, I just watched some of your beginner videos; I made my mead in a 1-gallon vessel with 5 pounds of honey. I didn't put the yeast in until after it went below 80 degrees.
I got a mead-making kit from must bee mead.
I'm on my two-day process, not the zero-day than the day after; I introduced new oxygen and added more nutrients.
I have no way to test the gravity or if the yeast is thriving. As a beginner, I am a bit worried. I saw bubbles in the carboy before introducing new oxygen, and bubbles were forming upwards after the oxygen.
If you see it bubbling, it is probably active! I would suggest to go ahead and purchase a hydrometer though. It will help you for the future!
@@ManMadeMead Okay, update on the mead. It's dark; I'm assuming that's from the high honey content. The only bubbles I have seen are around the rim, nothing in the middle. Not sure if that's normal. Also, should I be getting a lot of bubbling like in your other videos with a high gravity which I'm assuming mine is with 5lbs of honey? (I was going for a sweet mead, my mom only likes sweet wine.)
If there's a way I could send a picture to you, that be great, because it doesn't look as active as the videos I have seen, hardly at all, in honesty.
You guys are pretty good at this 😋
Thank you!! It’s so fun!
@@ManMadeMead I’ve got to make my way to Oklahoma & have a drink or 10 with you guys!
Speaking of peper how about smoked paprika in a mead? I put that stuff on everything! What do you think?
I think that could be very interesting and worth a shot!
tep-hot-che
A Gentleman from my homebrew club loves spicy he made a halbinero mead OMG the hottest thing that I've every tasted his describes as yea its on the hot side no thats liquid fire!!!!