You hit on exactly the topic I was thinking of, oranges. The wife and I always drink Cadillac Margaritas and you can't do that without Cointreau or Grand Marnier. I think I might have to make this and then fortify with a bit of Grand Marnier for both flavor and kick.
My dad loved margaritas! I made a margarita mead for my dad who died. I added 3 limes of juice/zest and 1 orange of juice/zest to it primary for 1 gallon. Called it “papas Meadarita”. Salt the rim and you get the feeling!
I can't fathom how awful it must have been to need to evacuate from Milton. I have a relative who had to evacuate from Hurricane Katrina. I'm relieved you were able to keep you and your many lovely kitties safe and sound... albeit with a hefty spoonful of kitty anxiety.
@@CitySteadingBrews I've only skimmed through a couple studies though lol Started my first fermentation yesterday, and it's already bubbling, thanks for the videos!
I would love to see y'all so a wine with cotton candy grapes! 😂 I've been binging your videos for the past few months and my wife has decided to get me the equipment to homebrew for Christmas. I can't wait to get started because of you guys!
Ok, that looks AMAZBALLS!!!! Going to have to make this one, and there's nothing wrong with a salty margarita! I forget which kitty was crying... lol Thanks guys!
I attempted a coconut/lime mead. 1gal with 2x lime's zest in secondary. Tasting it when adding coconut extract and it was spot on margarita. The coconut added was subtle and more on the back of the sip. But upfront it's 100% margarita and delicious. Probably gonna make a 3gal batch and have it ready for summer.
I love the emphasis on being clean that yall put out there. It’s not important to me for what I do but even I have to follow a common sense level of cleanliness to avoid certain infections that may be good for some grains but not for other recipes . Also it’s just gross to be a pig about stuff. My sink and countertops stay clean and my equipment is treated like any other utensils or tools or work space that I own so my stuff stays well kept but I’m not tripping on the same stuff you have to deal with
This was one of the most informational video you guys done, with actual close ups to let us see what was happening. pretty great. Also, I'm going to backsweeten my first mead today!(went too dry for my taste, I think I added too much honey with a pretty potent yeast because my scale might be bad, but no other problem with it, so i'm extremely pleased) Only started because of you guys! Thanks and keep going
Thanks, we are working on more camera angles to show more of the operation. As for going dry... that's not from too much honey, it's from less honey compared to the tolerance of the yeast. IE, you can make something go dry using say a 15% tolerant yeast so long as there's not enough honey to ferment past 15%.
@@CitySteadingBrews You're right. I meant dry as in super alcoholic. My yeast can go to 18%, and I think it went there easily. I don't think my mead is getting any good, but I'm excited anyway. Next one I'll get a hidrometer(I live in brazil so it's kinda expensive, and all my budget went on the honey/yeast/airlock/fermenter) Thanks for all the knowledge and making me excited to brew.
I enjoy trying to copy your recipes. I know not everyone is going to want there wine or mead as sweet as I do, but that's fine. That is what makes me different from the rest of the world but at the same time, part of a select crowd who pay attention so they get it right so no one gets sick from what is being made.... Cheers !
You guys really Jimmy Buffered the heck out of that Margaritaville mead!😊 I'll put this one on my list, but will probably use real limes and such in secondary to avoid some of the artificial nasties. Good kitty Gizmo!
Lol I'm from North Eastern Pennsylvania also just a half an hour east of Dunmore and have more bars churches and pizza places than you could shake a stick .
The high Fructose corn syrup makes the fermentation take longer but it does work off eventually. I have 35 cans of Hawaii own Guava and guava passion fruit concentrate and 30lbs of cane syrup mixed with pectic enzymes and put into 22 gallons of mash in my 33 gal barrel and after 4 days it worked off 30 points of sugar and then after 4 more days another 30 and that’s where im at now… waiting on something amazing. I had other delicious ingredients I didn’t mention
You're right Brian, Milton did suck. Here south of Plant City we lost power about 5:30 the evening the storm came through and didn't get it back for a week. But you have doomed all of mankind to say the words SHE WAS RIGHT on tape on TH-cam might be more than we can handle. I hope you see the tounge in cheek in that.
When you have your honey sitting to the side waiting to be used lay it down horizontal sothe honey is all at one side and doesnt cling to the bottom (now to) of the container!
I wouldn't be too quick to discount the benefits of pulp in a brew. It's been my experience that that the 'yeasty beasties' Love the stuff, with the result being a more active & vigorous fermentation. Don't forget people, the pulp is the Nutrient rich environment that allows the seeds to form & grow. Skål!
Gizmo has made Hurricane Mead before. Passion fruit and a little pineapple mixed with the honey for primary, add some orange and lemon zest in secondary, and when sweetening used a little cherry juice with the honey to get the color right. Pasteurize and add some rum mix (equal light and dark) for flavor.
I have thought in the past. As pasteurizing can change the flavour and that during the final taste adjustments there will be no further fermentation. Could you pasteurize then back sweeten and flavour adjust? Would that give you a more controlled end product? Then if you want to naturally carbonate after that add a small amount of yeast and sugar/honey, both of which can be controlled to get the bubbles you want.
Pasteurizing won't prevent wild yeast in the sweetening honey to restart fermentation. Also, if you sweeten and pasteurize then try carbonating, it's just going to overcarbonate and use all the sweetening, possibly exploding the bottle due to too much pressure.
Postulation time. I know that salt water is more buoyant than fresh water. If you added a salt in any quantity, it may boost the OG as measured by a hydrometer. Then, with a final gravity of 1.002 and a high alcohol content, if you assumed it COULD potentially go to under .990, then the difference may be the bicarbonate. I wonder if the addition of a table spoon could boost the OG 14 or so points. I don't know that this would account for all of the unexpected gravity points, but with this and the pulp...maybe? I love this hobby. 😁
Cool. Gotta love the internet. 🤣😅🤣 I wonder how a refractometer copes with particulates? Lol. I make a lot of stuff with goop in them, and am pretty used to not getting what I calculated... admittedly not by that much. I might have to look into it. Might finally get some spare time of xmas. 🤣😅🤣
@CitySteadingBrews it was funny, then I realized "how loud the cat is meowing, so I can hear him through the closed windows and with the headphones on?"
Question: Can I make a long island ice tea by fortifying the tea wine? I know long island ice tea isn't made with tea. I was just wondering. It says that it can be done because of that but I'm just curious 😊.
I'm not a fan of margarita either...however...add some mint to it and turn it into a Mojito like product...that Mojito Kilju that you made a long while back was A+++++.
Needs more cilantro! LOL My experience with my guacamole mead tells me that the lime "punch" will mellow quite a bit. This should taste a lot more balanced at the one year tasting.
Avoid anything with High fructose corn syrup. You Two Adorable, and intelligent Mugs can make Your own much better Margherita Mix. Jimmy Buffet would be proud .
You might need to oxygenate your must a little more at the start when you’re neutralising the citric acid. All that foaming is carbon dioxide being released, and as you’ve said before the carbon dioxide is more soluble in the mead than oxygen….
Hi, I'm trying to make a batch of mead, is it ok if I add the nutrients after 1-2 days? Because I forgot do order them and it's going to arrive in about 1-2 days
You keep saying with the fermato is a 1/4tsp in 2 intervals and you put in a full 1/2tsp in the front and don't think there's much of a difference sound's like a video to me
![[LIVE] : ONE ลุมพินี 91 | คู่เอก "คมอาวุธ vs อเล็กเซย์"](http://i.ytimg.com/vi/V0RkEfYFsgM/mqdefault.jpg)
i made a margarite mead by brewing a gallon of standard, then adding the zest of 2 oranges and 1 lime to secondary. it was wonderful =)
I’m gonna have to try this for sure. Next brew for me for sure.
You hit on exactly the topic I was thinking of, oranges.
The wife and I always drink Cadillac Margaritas and you can't do that without Cointreau or Grand Marnier.
I think I might have to make this and then fortify with a bit of Grand Marnier for both flavor and kick.
Oh my 😂 Brian was so cute opening the can and Derica was so funny! “You just gotta commit!” 😂
My dad loved margaritas! I made a margarita mead for my dad who died. I added 3 limes of juice/zest and 1 orange of juice/zest to it primary for 1 gallon. Called it “papas Meadarita”. Salt the rim and you get the feeling!
Also I forgot, I Oaked it will tequila barrel chips!
I can't fathom how awful it must have been to need to evacuate from Milton. I have a relative who had to evacuate from Hurricane Katrina. I'm relieved you were able to keep you and your many lovely kitties safe and sound... albeit with a hefty spoonful of kitty anxiety.
My understanding is that paper towels can hold onto bacteria if they are exposed to it, but fresh paper towels are generally clean and sanitary
Makes sense!
@@CitySteadingBrews I've only skimmed through a couple studies though lol
Started my first fermentation yesterday, and it's already bubbling, thanks for the videos!
I would love to see y'all so a wine with cotton candy grapes! 😂 I've been binging your videos for the past few months and my wife has decided to get me the equipment to homebrew for Christmas. I can't wait to get started because of you guys!
Ok, that looks AMAZBALLS!!!!
Going to have to make this one, and there's nothing wrong with a salty margarita!
I forget which kitty was crying... lol
Thanks guys!
I attempted a coconut/lime mead. 1gal with 2x lime's zest in secondary. Tasting it when adding coconut extract and it was spot on margarita. The coconut added was subtle and more on the back of the sip. But upfront it's 100% margarita and delicious. Probably gonna make a 3gal batch and have it ready for summer.
The first 90 seconds of waiting the juice to explode all over was better than Netflix.
Happy to oblige.
I love the emphasis on being clean that yall put out there. It’s not important to me for what I do but even I have to follow a common sense level of cleanliness to avoid certain infections that may be good for some grains but not for other recipes . Also it’s just gross to be a pig about stuff. My sink and countertops stay clean and my equipment is treated like any other utensils or tools or work space that I own so my stuff stays well kept but I’m not tripping on the same stuff you have to deal with
This was one of the most informational video you guys done, with actual close ups to let us see what was happening. pretty great.
Also, I'm going to backsweeten my first mead today!(went too dry for my taste, I think I added too much honey with a pretty potent yeast because my scale might be bad, but no other problem with it, so i'm extremely pleased) Only started because of you guys! Thanks and keep going
Thanks, we are working on more camera angles to show more of the operation.
As for going dry... that's not from too much honey, it's from less honey compared to the tolerance of the yeast. IE, you can make something go dry using say a 15% tolerant yeast so long as there's not enough honey to ferment past 15%.
@@CitySteadingBrews You're right. I meant dry as in super alcoholic. My yeast can go to 18%, and I think it went there easily. I don't think my mead is getting any good, but I'm excited anyway. Next one I'll get a hidrometer(I live in brazil so it's kinda expensive, and all my budget went on the honey/yeast/airlock/fermenter)
Thanks for all the knowledge and making me excited to brew.
Man, I love you two. Thank you so much for your work and have a good day.
Gota love how Derica opened them cans soooo much more elegantly than Brian !!!
I honestly have never opened that type of container before, lol.
I enjoy trying to copy your recipes. I know not everyone is going to want there wine or mead as sweet as I do, but that's fine. That is what makes me different from the rest of the world but at the same time, part of a select crowd who pay attention so they get it right so no one gets sick from what is being made.... Cheers !
You guys really Jimmy Buffered the heck out of that Margaritaville mead!😊 I'll put this one on my list, but will probably use real limes and such in secondary to avoid some of the artificial nasties. Good kitty Gizmo!
Thank ypu for doing this vid! I've been wanting to do a grapefruit mead for a while but knew the acid would be detrimental! Now I can try it.
When life hands you lemons, make lemonade. When life hands you limes, make margaritas.
Exactly!
Lol I'm from North Eastern Pennsylvania also just a half an hour east of Dunmore and have more bars churches and pizza places than you could shake a stick .
From right outside Jersey shore pa myself!
When priming your auto siphon you could say compressions, strokes or motions (if you are trying to be delicate with the language).
Strokes gets off color comments....
Gizmo! Glad to see more great content from y'all.
The high Fructose corn syrup makes the fermentation take longer but it does work off eventually. I have 35 cans of Hawaii own Guava and guava passion fruit concentrate and 30lbs of cane syrup mixed with pectic enzymes and put into 22 gallons of mash in my 33 gal barrel and after 4 days it worked off 30 points of sugar and then after 4 more days another 30 and that’s where im at now… waiting on something amazing. I had other delicious ingredients I didn’t mention
You're right Brian, Milton did suck. Here south of Plant City we lost power about 5:30 the evening the storm came through and didn't get it back for a week. But you have doomed all of mankind to say the words SHE WAS RIGHT on tape on TH-cam might be more than we can handle. I hope you see the tounge in cheek in that.
Interesting idea. It may work better as an agave wine or you could back sweeten mead with agave.
We did an agave wine and... honestly tasted nothing like tequila, lol.
49:00 Could it be all that Sodium Bicarbonate you added in the beginning which you "prophesied" creating that salty taste?
I'm t was potassium bicarbonate. It could still create a salty taste, sure.
When you have your honey sitting to the side waiting to be used lay it down horizontal sothe honey is all at one side and doesnt cling to the bottom (now to) of the container!
I wouldn't be too quick to discount the benefits of pulp in a brew. It's been my experience that that the 'yeasty beasties' Love the stuff, with the result being a more active & vigorous fermentation. Don't forget people, the pulp is the Nutrient rich environment that allows the seeds to form & grow. Skål!
Yup. Thus we didn't clarify!
Looks like an interesting mead. Might have to try making next year.
Even being Muslim , I can’t ignore watching your videos guys, thanks 👍
For the strainer, search for cocktail mesh strainer and some should come up
Have y’all ever distilled mead? Love y’all’s videos
Home distilling is illegal for us and many places.
Gizmo has made Hurricane Mead before. Passion fruit and a little pineapple mixed with the honey for primary, add some orange and lemon zest in secondary, and when sweetening used a little cherry juice with the honey to get the color right. Pasteurize and add some rum mix (equal light and dark) for flavor.
Question
So you strained out the pulp
Do you think if I poured it through a sieve it would do a better job
Loved the idea and video
We skimmed it, not really strained. There was a lot still in there.
I think you could say "prime it a few times" for the auto siphon
That works!
Gizmo
I love licorice. Which of your videos would be best to follow to make licorice mead? Thank you.
To be totally honest... I don't know. We really do not like licorice so, none of our recipes are tailored to that flavor.
@@CitySteadingBrews That's ok. Maybe one of your videos will give me inspiration on how to make a licorice mead. Take care and keep brewing. :-)
I have thought in the past. As pasteurizing can change the flavour and that during the final taste adjustments there will be no further fermentation. Could you pasteurize then back sweeten and flavour adjust? Would that give you a more controlled end product?
Then if you want to naturally carbonate after that add a small amount of yeast and sugar/honey, both of which can be controlled to get the bubbles you want.
Pasteurizing won't prevent wild yeast in the sweetening honey to restart fermentation. Also, if you sweeten and pasteurize then try carbonating, it's just going to overcarbonate and use all the sweetening, possibly exploding the bottle due to too much pressure.
@CitySteadingBrews thank you. I think you just saved me a bottle bomb. It is always a pleasure watching your videos and I learn so much. Thank you
Postulation time. I know that salt water is more buoyant than fresh water. If you added a salt in any quantity, it may boost the OG as measured by a hydrometer. Then, with a final gravity of 1.002 and a high alcohol content, if you assumed it COULD potentially go to under .990, then the difference may be the bicarbonate. I wonder if the addition of a table spoon could boost the OG 14 or so points. I don't know that this would account for all of the unexpected gravity points, but with this and the pulp...maybe? I love this hobby. 😁
I don't think that small quantity could boost it that many points.
Just looked it up... one tbs of salt in a gallon of water adds about .001 sg.
Cool. Gotta love the internet. 🤣😅🤣 I wonder how a refractometer copes with particulates? Lol. I make a lot of stuff with goop in them, and am pretty used to not getting what I calculated... admittedly not by that much. I might have to look into it. Might finally get some spare time of xmas. 🤣😅🤣
In town for work, sitting at Green Bench in downtown St Pete enjoying a cherry cyser! Any other spots downtown you'd recommend?
Honestly we don't go to the bars anymore, lol.
The tasting note about the saltiness didn't surprise me, considering how much acid you counteracted
Would adding pectic acid have cleared it better? I thought citrus had a lot of pectin
It's Pectic enzyme and... maybe? We aren't too worried about it tbh.
What if you fortify it with tequila? I wonder if that would make it taste more like a margarita.
I'm sure you could!
the cat meowing at around minute 19 made me pause and move out to look for one of mine, usually wandering around and getting into trouble LOL
Yeah, I normally edit those moments out, but decided to leave it in this time.
@CitySteadingBrews it was funny, then I realized "how loud the cat is meowing, so I can hear him through the closed windows and with the headphones on?"
Question: Can I make a long island ice tea by fortifying the tea wine? I know long island ice tea isn't made with tea. I was just wondering. It says that it can be done because of that but I'm just curious 😊.
I haven't tried but you can do it, just not sure how it would taste.
I was thinking you would make a fortified mead using Tequila or maybe use some agave syrup and ferment it?
That's another way to go, for sure.
Gizmo, the cutest monster to ever grace the big screen.
Gizmo actually never was the monster.... just sayin'!
I'm not a fan of margarita either...however...add some mint to it and turn it into a Mojito like product...that Mojito Kilju that you made a long while back was A+++++.
Could you pasteurize and then back sweeten
You can but honey often has wild yeast that can restart fermentation. We had this happen!
Brian, I knew you were a PA boy, but I didn't realize you were from Dunmore! I'm in Wilkes! Lol
Could the potassium bicarbonate have changed the initial gravity reading and that is why it was higher than expected?
Not likely by any reasonable amount.
Needs more cilantro! LOL
My experience with my guacamole mead tells me that the lime "punch" will mellow quite a bit. This should taste a lot more balanced at the one year tasting.
I hope so, lol.
Brian never hold back 👍🏻
Did the margarita mix have citric acid added for tartness that you were needing to counteract in terms of the Ph?
*pH
It had tons of citrus in it. The ingredients included it.
Gizmo is ready for the close up. 😂
What if you used wood the cinnamon one or a light toast
You can, it would add tannins and the oaked flavor.... not sure that really works for a margarita for me though.
Avoid anything with High fructose corn syrup.
You Two Adorable, and intelligent Mugs can
make Your own much better Margherita Mix.
Jimmy Buffet would be proud .
Of course we can, but the point was to use something ridiculous we found at the grocery store!
Brian went with spoon+paddle=spaddle. I suspect that was the choice since paddle+spoon=po... Never mind, this is a family channel. 😂
Yup.
Hurricane's suck, except for Pat O'Brien's hurricanes.
"You can't mess it up.... it's kinda foolproof" Never underestimate fools.
I have a cherry mead that's on 5 weeks and it still slowly going
You might need to oxygenate your must a little more at the start when you’re neutralising the citric acid. All that foaming is carbon dioxide being released, and as you’ve said before the carbon dioxide is more soluble in the mead than oxygen….
Hi, I'm trying to make a batch of mead, is it ok if I add the nutrients after 1-2 days? Because I forgot do order them and it's going to arrive in about 1-2 days
Yup, you can do that.
@CitySteadingBrews Thank you so much!
Dunmore. Huh. I'm from Scranton
You should have used an orange-based honey to keep up with the citrus theme.
This did not need more citrus!
Gizmo! Gizmo! Gizmo!
Gizmo! Yo… Gizmo!
I’m from Kentucky. How could Pennsylvania be more backwards than us?
Gizmo was here
Gizmo!😊
Gizmo likes margaritas.
Gizmo!❤
Gizmo 😺 Gizmo 😺 Gizmo 😺 Gizmo
Hello, Gizmo.
You keep saying with the fermato is a 1/4tsp in 2 intervals and you put in a full 1/2tsp in the front and don't think there's much of a difference sound's like a video to me
Maybe? But seems like a waste to make two brews with that being the only difference.
I thought for sure it was gonna pop like a biscuit can, i hate biscuit cans
Gizmo!
I think Brian can taste the lime in this but not sure maybe he should have 5-6 more glasses to make sure.
Gizmo!
Gizmooooo😂
GIZMO
HALF! 🤣
#GIZMO
Lol, 4 takes to say the yeast XD
🤷♂️ it happens.
Gizmo! I had a cat of my own back in my high school days whose name was Gizmo. He was a wonderfully cute and sweet boy, named after the gremlin. 🖤🤍
can you just use PH up or down?.. i grow plants so i have gallons of each...
I don't know if that's food safe but in theory, yes. Same idea really.
GIZMO
GIZMO