I’ve never brewed anything ever, but one day I thought to myself if a coffee wine was a thing. Low and behold I found your guys’ channel and was hooked instantly. Bought all the essentials and my first brew is about to be racked. Gonna start a coffeemel soon and I’ve never been more excited. Thank you City Steading Brews!
I used your recipe to start a coffee mead of my own about a week ago, and I'm hoping with any luck I won't run into the stalling problems you guys had. I'm glad to hear yours turned out so well.
Thank you so much for the inspiration - not only for this one but in general! Just started with my whole mead-making-adventure and this one is absolutely on my list of meads to try! Funny coincidence - just watched the previous Coffemel videos this morning :D Cheers from Germany :)
This inspired me. I didn't want to risk trashing a few pounds of expensive raw honey so I used organic cane sugar instead, and I just brewed a pot of Cafe Bustelo coffee. It's in the closet fermenting now. If it's good, I'll do an actual mean instead of a wine. I'm looking forward to what I've done. It's hard to mess up coffee, so I'm pretty confident. Only 5 weeks to go! Weeeeeeeee
I made a coffee mead after watching your first video. I put 1 liter of sour cherry juice in it because my brother who helps me finish the bottles doesn't really like coffee in his alcohol. I also have tried it with both a chocolate coffee and a light roast separately. The chocolate one has become one of my favorite meads.
That's hilarious. I just saw a post that said "if you couldn't use syrup to use for pancakes, what would you use?" I said coffee liqueur. Now I have to try this. My coffee liqueur uses grogg, roasted dandelion, and chicory. Time to turn it into a mead
I love the idea but not sure about the sweetness, I will stay tuned for a revised/updated recipe as I am sure that a dryer one would be absolutely amazing! I have soooo many mead options to make......
I would say if the yeast would have gone to their full alcohol tolerance it would have solved the slight over-sweetness in this one so if your yeast fully ferments out it should be no problem
Just bottled our first coffemel! Started at OG 1.128 and finished after six weeks at 1.046 (~11% ABV). There seems to be a sweet & sour tone but I do not recall any issues along the way that would have caused oxygenation, etc.--so crossing our fingers and hoping TIME will be our friend!
OK, figured out the problem...it was me, I was the problem--or at least my taste buds! lol I realized that I did not appreciate honey in my coffee until I tried it. Anyway, after only a couple of weeks this brew turned AMAZING and now we both love it! I guess what you say is true..."Time heals all brews!"
Just finished putting together my coffemel, but with two differences; I only used 3lbs of honey, OG 1.112, and used EC1118 yeast. Looking forward to trying it in a few months!
The first ever time I saw your original video I wasn’t so sure because I’m not really into sweet coffee (but I do like Bailey’s in ice). Now I really want to make it although perhaps less sweet. And please, please PLEASE oak that bottle and tell us about it in a video!
You should be able to find Peruvian Peaberry in Fresh Market which has a lower acid content and could take down the bitter quality, especially if you cold brew the coffee which would reduce it further. Great content like always.
I followed your recipe but added some Jalapenos. 6 months down the line it turned out pretty damn good. 3lbs of honey finished at 0.988 according to my hydrometer. backsweetened to 1.010. easily the best brew Ive made. and yes I use super cheap honey and bread yeast. I need inspiration for my next brew. thanks for everything you post including tips I have a TYBOS(The yellow bucket of Sanitisation)
I don't know if this would be too much editing, but it might be helpful if you showed clips from your previous videos at the beginning like a "Previously on City Steading." I know I usually go back and watch 30 seconds of the videos and sometimes it's hard to find them especially going a year in the past.
Mine aged out super smooth and sweet, too. I think it ended at 1.020. I'm not sure it's something I would do again, it didn't wow me. Oaking sounds like a fantastic way to level it up! I have heard that vanilla helps bring out the coffee flavor, too.
Hello. I like how to host films. And I have a little question. Can you introduce some "Polish traditional mead"? I mean Trójniak, for example Thanks for what you guys do
I love that idea! I have a colleague who is from Poland and my grandmother comes from an area of Poland that was German before WW2. Grandma got me into making meads when I was a student. The Polish med tradition is rich, old and varied and the techniques used are different from Brian and Derica’s usual ones. I’d love to see their take on Polish mead.
I think I might have had a brew go bad on me. I Juiced some red grapes and added some cherry juice. The juice mixture itself had a gravity of 1.074 and I decided to just pitch the yeast instead of add any more sugar. Visible fermentation (the bubbles) lasted for 4 days. At its height, the fermentation made the Brew look very pink. Now, one week from the start... It's already starting to clear out. I tasted it, and it tastes on the sour side.
Cool, I was just watching the earlier coffee mead videos two days ago. Like my tea wine, I was looking to see what else I could make with ingredients from my cupboards. It does sound like it would be to sweat for my palette though.
My coffemel ended at 16% but it's really tasty! Making the Vikings blood 2020 next. Saving money for a couple 5 gallon carboys... thanks to you i may have an obsession 😂. Love you guys thanks for the great content and ideas across your channels!
Lately I've been making a mix drink after work with a locally made coffee rum that is too sweet too be used in a rum and coke with lime. So I've been using it with equal parts Bulleit rye whiskey, some lime juice and tonic water.
I use a brewing app "BrewTracker" to keep track of all those details on my phone (along with the labels). Has been good so far in keeping me organized (with how forgetful I can be) lol
I did this one with boiled honey (Bouched?). I can definately recommend it ! :D Works absultely excellent for deserts like that. Only downsite is that it took mine about a year before it was really enjoyable. So I'm making a huge batch to stove away now
In a glass put a measured amt( maybe 1 oz) then from one of your plain traditional meads add .5 ox. Taste then adjust to taste if desired. I have many times done this with different blends to experiment with flavors and proofs. This is a good way to play with alcohol and sweetness levels. A strawberry blend would be a great try....
Have you two seen the channel "How to Drink"? He has this great little cutout in his counter with a light in it for shining light up through the glass as he's pouring. It's lots of fun for slowmo shots like you did in this video. You could probably achieve a similar effect with one of those cupboard lights and a clear ashtray or something if you don't want to cut a hole in your table.
Early bird gets the worm, Brian just started 1st mead I also tried out the 100ml syringe and it worked great. I just need to trim down the tubing it came with. It was a tad unruly due to the length. I’m looking forward to trying to do your hibiscus mead
Not that you need it B, but I just want to remind you that you might want to revisit this. I bottled on 7/5 last year, and am enjoing a 12oz right meow. And it is as complex as you state in this video. I'm curious if you'd make this a desert mead again, and if you'd not only bochet, but also oak in a less sweet, more hearty version of this very, very good recipe.
Ill say this I never drink wine at all. I made your guys banana wine and I was checking the gravity and was going to add more brown sugar because I didn’t quite have enough when I fist made it. It was dry and at first I thought I spoiled it but it was only 3%abv. It wasn’t spoiled but it was dry and the flavors were interesting. Then I tried my second mead I’m making and I’m letting it go dry just to see what it taste like. I’m not a huge fan of dry wine so far but I will say the flavors and mouth feel that dry wine and mead are definitely interesting. I may start to make some semi sweet. I don’t know. I traditionally drink beer or whiskey. Maybe I’ve just never liked wine because I haven’t learned to appreciate dry wine. What are your thoughts now that you guys have started to drink dry wine?
A friend recently turned me onto a New Mexico Pino coffee. It has a very smooth taste. The next time I make a coffeemel, I'll be using it. They also have a Mexican coffee which has various spices added in.... It might be worth a try as well. Disclaimer: other than being an avid customer (40 or 50 pounds to date), I have no association with the New Mexico coffee company.
My son and I are really digging your content. You have turned us onto wanting to brew Mead, which neither of us have ever had or done. I am curious on this particular Mead recipe... does the caffeine carry through the fermentation process and make this a Mead with a "kick start"?? Both of us absolutely LOVE coffee and if this Mead has a caffeine kick at some level it would be a wonderful addition. I look forward to your response, and, once I can, to becoming a regular financial contributor to your work. (Presently, I haven't had income for almost two years... so... but good things are fixing to start happening for us.)
To be honest I didn’t notice any caffeine kick. It might simply be that I didn’t consume enough in one sitting to equal the same caffeine as an undiluted cup of coffee. Happy thoughts for your future and thank you for watching!
I wonder if adding yeast hulls and an added nutrient source would’ve helped the yeast eat up more of the sugars in the honey and raising it to a 14-16% lowering the sweetness (perhaps with 3lbs of honey to 2 quarts of cold brew) Seems like something to play around with, might have to try this out once I get some additional regular attempts under my belt (waiting patiently on 3 gallons of Louisiana Bayou Raw Red Tupelo Honey to ferment using your raisin/zest/tea tannin w/d47 yeast and a gram of yeast hulls-only 2-3 weeks to go to 2nd fermentation if I’m lucky)
I've had a bit of this since the video and I can say it's only mildly too sweet... I think coffee mead should be sweet! But everyone's tastes are a little different. Makes this hobby so amazing.
Complete noob to this, I've made a NASA grade mistake in that I've used kg instead of lb for the honey. Fermentation started without any issue but has since (after several weeks) came to a stop. I've transferred into a new demi jar. And taste tested and its very sweet but with clearly some alcohol in it. I believe the fermentation has stalled, Should I half it and top with water along with new yeast or just bottle? Was hoping for something medium to sweet but its still drinkable as it is (Yes i made the other noob mistake of not having a Hydrometer, but do now). Thanks for any help.
I don't like coffee as a beverage at all (too bitter and I don't like how it make me feel) but I'm very into the aroma and in coffee flavored desserts ( like tiramisu) and to some extent i appreciate subtle hints of coffee in stouts and porters. I also dislike coffee liquors due to their sweetness. My fiancee loves coffee ( but shares my dislike for kahlua) and I was hoping I could make a brew she'd appreciate. Would you say this may be our cup of tea (pun intended)?
I have several books on pairing flavors, and one of them has a really good chart for honey and contributing flavors. I will send you a pic of it via email if you want. It may open you up to options that you haven't thought of as of yet.
I was just about to try making one. I have collected about 3cups of milk whey (the left over liquid from making cheese or from yogurt) 6 cups of deathwish medium roast coffe. 1 tbsp of Dutch chocolate powder. Half cup of dark molasses, and 1.5 cups of barely honey. 1 clove. What do you guys think/suggest? Good or bad idea
Do you think 3 lbs of honey and adding Cacao Nibs would improve this recipe? I’m looking at using the big mouth fermenter 1.4 gal. Jar. Not sure in the amount of cacao nibs to try. Thanks
this is now the second brew i have made and so far it is interesting, unlike yours i used less honey and mine went from 1.096 to 0.998, what i wanted to ask is about was oaking or back-sweetening for this brew, i will very likely back-sweeten because mine went very dry and in the sample i added some sugar and it was SO GOOOOD. i have some french-oak chips and wanted to know what you might recommend on this idea if it is good or bad.
More than likely you will want to pasteurize after back sweetening so as to not restart fermentation. You can certainly oak a coffeemel. The choice is yours.
Nice! This video got me exited about mine that I have racked and back sweetened it. Last time it tasted more like coffee grounds than coffee. I was thinking of making a strong expresso coffee and putting it in it any thoughts?. But I haven’t tasted it since I back sweetened it 4 months ago so let’s see 😂
greetings from Mexico!!! is there a way to add hazelnut flavor or just nut or both on this mead? I can recommend also to add some cinnamon to cold brew; here we make coffee with cinnamon during hot brewing on a pot directly, could be a nice addition to it
You keep saying it's really sweet. What's the gravity as it stands. Hopefully you have enough left to see.. And throw a oak aging stick in it or fortify it with alittle bourbon..just to give it alittle drier taste
We frequently use Fermaid O in our brews. A stronger tolerance yeast will only make higher ABV brews if they have the appropriate amount of fermentable sugars to get there. If you wish for a higher ABV then adjust both ingredients.
I recall you made this with cold brew, but I would like to know if you think it's possible with a hot extract. I have a moka pot and that makes an insanely strong coffee. I would love to try it that way, but worry it could somehow harm or stunt the yeast colony? Brian and Derica, what are your thoughts?
I started my honey/coffee mead last July I just filtered it and tasted it last night very dark so 8 months. Is it normal for it to be sweet? Or did I not add enough yeast? And and have you ever felt like a head high after a taste test?
I so terribly want you guys to open a brewery!! I want to legit come to Florida and taste your creations!! 💕 your descriptions are just so tempting 🤤
I second this
If we ever get a few spare millions of $$$ maybe? Lol.
@@CitySteadingBrews Idk about Florida, but it's not that expensive in Texas. I'm starting a Cidery/Meadery this year.
Insurance, property, yeah... I can't imagine it being cheap.
Perfect Sunday. Woke up, prepared breakfast , turned on the PC and saw a new Mead tasting has been uploaded 15min ago. 😎❤
Good morning!
@@CitySteadingBrews I guess thats the advantage of different timezones. Early Birds and Night-Owls meet when they get up :D
And Good Morning to you ;)
The pour cam! Bowchickawowwow!😁
You guys are the Benjamin button of youtube. Gorgeous people inside and out.
I’ve never brewed anything ever, but one day I thought to myself if a coffee wine was a thing. Low and behold I found your guys’ channel and was hooked instantly. Bought all the essentials and my first brew is about to be racked. Gonna start a coffeemel soon and I’ve never been more excited. Thank you City Steading Brews!
That’s awesome!
This was my introduction to cs mead and more!!!
Love that you're back to the 3 times a week schedule. Its a treat every time I see a video😊
I started my coffee Mead in March. I'm getting ready to bottle it this week. It is delicious. 😁
Fantastic timing. I just finished bottling mine just yesterday. Sad I only made a gallon because it is gooooooooood.
I used your recipe to start a coffee mead of my own about a week ago, and I'm hoping with any luck I won't run into the stalling problems you guys had. I'm glad to hear yours turned out so well.
You should definitely do a Coffee Mead 2.0 This is 3rd time I've watch this series of episodes. Love you videos and banter!!
Viking coffee - Karsk! It's coffee with moonshine or vodka. I drink that all the time. Yum
Oaked coffemel sounds divine
Thank you so much for the inspiration - not only for this one but in general! Just started with my whole mead-making-adventure and this one is absolutely on my list of meads to try! Funny coincidence - just watched the previous Coffemel videos this morning :D Cheers from Germany :)
I had this idea last night!! I'am so glad I found this video, I definitely am going to try this now! Thank You guys!! SKAL!!
This inspired me. I didn't want to risk trashing a few pounds of expensive raw honey so I used organic cane sugar instead, and I just brewed a pot of Cafe Bustelo coffee. It's in the closet fermenting now. If it's good, I'll do an actual mean instead of a wine. I'm looking forward to what I've done. It's hard to mess up coffee, so I'm pretty confident. Only 5 weeks to go! Weeeeeeeee
Check your reading and watch your airlock. Cant' put a time on it. It's done when it's done.
I made a coffee mead after watching your first video. I put 1 liter of sour cherry juice in it because my brother who helps me finish the bottles doesn't really like coffee in his alcohol. I also have tried it with both a chocolate coffee and a light roast separately. The chocolate one has become one of my favorite meads.
This Mead sounds divine 🤤
That's hilarious. I just saw a post that said "if you couldn't use syrup to use for pancakes, what would you use?" I said coffee liqueur. Now I have to try this. My coffee liqueur uses grogg, roasted dandelion, and chicory. Time to turn it into a mead
Just woke up and saw this video. Will need to invest in some brewing gear, for wine/mead, beer and kombucha
I love the idea but not sure about the sweetness, I will stay tuned for a revised/updated recipe as I am sure that a dryer one would be absolutely amazing! I have soooo many mead options to make......
It’s not sickening sweet. Just a touch more sweet than I prefer now.
I would say if the yeast would have gone to their full alcohol tolerance it would have solved the slight over-sweetness in this one so if your yeast fully ferments out it should be no problem
I actually made a kona bochet on Hungarian oak about a year ago based on your original video!
I remember you guys being rather dubious on this one upon first tasting it. Good to hear that it turned out good. =)
Just bottled our first coffemel! Started at OG 1.128 and finished after six weeks at 1.046 (~11% ABV). There seems to be a sweet & sour tone but I do not recall any issues along the way that would have caused oxygenation, etc.--so crossing our fingers and hoping TIME will be our friend!
OK, figured out the problem...it was me, I was the problem--or at least my taste buds! lol I realized that I did not appreciate honey in my coffee until I tried it. Anyway, after only a couple of weeks this brew turned AMAZING and now we both love it! I guess what you say is true..."Time heals all brews!"
Just finished putting together my coffemel, but with two differences; I only used 3lbs of honey, OG 1.112, and used EC1118 yeast. Looking forward to trying it in a few months!
The first ever time I saw your original video I wasn’t so sure because I’m not really into sweet coffee (but I do like Bailey’s in ice). Now I really want to make it although perhaps less sweet.
And please, please PLEASE oak that bottle and tell us about it in a video!
101% agreed. When you decide on the less sweet recipe please let us know as well as the French oaked bottle!
You should be able to find Peruvian Peaberry in Fresh Market which has a lower acid content and could take down the bitter quality, especially if you cold brew the coffee which would reduce it further. Great content like always.
I followed your recipe but added some Jalapenos. 6 months down the line it turned out pretty damn good. 3lbs of honey finished at 0.988 according to my hydrometer. backsweetened to 1.010. easily the best brew Ive made. and yes I use super cheap honey and bread yeast. I need inspiration for my next brew. thanks for everything you post including tips I have a TYBOS(The yellow bucket of Sanitisation)
I don't know if this would be too much editing, but it might be helpful if you showed clips from your previous videos at the beginning like a "Previously on City Steading." I know I usually go back and watch 30 seconds of the videos and sometimes it's hard to find them especially going a year in the past.
I am so inspired by you two that I am starting a Mead brand in India 🇮🇳.
BTW I was about to give an 8.5 too ❤️
Mine aged out super smooth and sweet, too. I think it ended at 1.020. I'm not sure it's something I would do again, it didn't wow me. Oaking sounds like a fantastic way to level it up! I have heard that vanilla helps bring out the coffee flavor, too.
Good pour!
Hello. I like how to host films. And I have a little question. Can you introduce some "Polish traditional mead"? I mean Trójniak, for example Thanks for what you guys do
I love that idea! I have a colleague who is from Poland and my grandmother comes from an area of Poland that was German before WW2. Grandma got me into making meads when I was a student. The Polish med tradition is rich, old and varied and the techniques used are different from Brian and Derica’s usual ones. I’d love to see their take on Polish mead.
Yay, early to the video, now to bust out a drink and enjoy
I think I might have had a brew go bad on me. I Juiced some red grapes and added some cherry juice. The juice mixture itself had a gravity of 1.074 and I decided to just pitch the yeast instead of add any more sugar. Visible fermentation (the bubbles) lasted for 4 days. At its height, the fermentation made the Brew look very pink. Now, one week from the start... It's already starting to clear out. I tasted it, and it tastes on the sour side.
Could be just dry as thats not a high gravity. One week is kinda fast to go sour.
@@CitySteadingBrews gotcha.
Cool, I was just watching the earlier coffee mead videos two days ago. Like my tea wine, I was looking to see what else I could make with ingredients from my cupboards. It does sound like it would be to sweat for my palette though.
"as far as drinking alone....obviously"
a as a bachelor, this is good to hear XD
My coffemel ended at 16% but it's really tasty! Making the Vikings blood 2020 next. Saving money for a couple 5 gallon carboys... thanks to you i may have an obsession 😂. Love you guys thanks for the great content and ideas across your channels!
How'd you get it to 16%? More honey? Sugars?
The cs version stalled at 10% ish had it gone dry it would have been somewhere around 16ish
We have another version coning soon.
Great colour :D
Lately I've been making a mix drink after work with a locally made coffee rum that is too sweet too be used in a rum and coke with lime. So I've been using it with equal parts Bulleit rye whiskey, some lime juice and tonic water.
i do love that you are willing to sacrifice for science to experiment with viking coffee lol, glad it aged so well mine didnt last that long.
I use a brewing app "BrewTracker" to keep track of all those details on my phone (along with the labels). Has been good so far in keeping me organized (with how forgetful I can be) lol
I did this one with boiled honey (Bouched?). I can definately recommend it ! :D
Works absultely excellent for deserts like that. Only downsite is that it took mine about a year before it was really enjoyable. So I'm making a huge batch to stove away now
In a glass put a measured amt( maybe 1 oz) then from one of your plain traditional meads add .5 ox. Taste then adjust to taste if desired. I have many times done this with different blends to experiment with flavors and proofs. This is a good way to play with alcohol and sweetness levels. A strawberry blend would be a great try....
Have you two seen the channel "How to Drink"? He has this great little cutout in his counter with a light in it for shining light up through the glass as he's pouring. It's lots of fun for slowmo shots like you did in this video.
You could probably achieve a similar effect with one of those cupboard lights and a clear ashtray or something if you don't want to cut a hole in your table.
Early bird gets the worm, Brian just started 1st mead I also tried out the 100ml syringe and it worked great. I just need to trim down the tubing it came with. It was a tad unruly due to the length. I’m looking forward to trying to do your hibiscus mead
I think you could reduce it to a syrup and drizzle it over some Butter Pecan ice cream (my favorite).
Further into video… have you guys ever made a brew with vanilla pods?? Somehow it seems delicious in my mind
pour cam is great
12:46, you also look thinner now Brian. 😄
I hope so, been working hard for it. :)
Mine is sitting in secondary at around three months. It tasted dry/bitter when I racked it and thought I might back sweeten with maple syrup, idk…
Banana and coffee mead I think that would work well together even a bochet banana coffee mead!? Any ideas ?
Now I wanna do a coffee mead go dry and back sweeten with lactose
Best day to have breakfast for dinner is Christmas, that way you have a Yule brinner.
Good one!
I need to bottle mine. Got a higher ABV, backsweetened it.
What if you guys do the champagne yeast method thingy to carbonate the mead which might reduce the sweetness
I just freed up a carboy. I'm trying this next.
I just got a dozen bottles and it's still not enough for a carboy.
Not that you need it B, but I just want to remind you that you might want to revisit this. I bottled on 7/5 last year, and am enjoing a 12oz right meow. And it is as complex as you state in this video. I'm curious if you'd make this a desert mead again, and if you'd not only bochet, but also oak in a less sweet, more hearty version of this very, very good recipe.
Briking coffee yummy
Ill say this I never drink wine at all. I made your guys banana wine and I was checking the gravity and was going to add more brown sugar because I didn’t quite have enough when I fist made it. It was dry and at first I thought I spoiled it but it was only 3%abv. It wasn’t spoiled but it was dry and the flavors were interesting. Then I tried my second mead I’m making and I’m letting it go dry just to see what it taste like. I’m not a huge fan of dry wine so far but I will say the flavors and mouth feel that dry wine and mead are definitely interesting. I may start to make some semi sweet. I don’t know. I traditionally drink beer or whiskey. Maybe I’ve just never liked wine because I haven’t learned to appreciate dry wine. What are your thoughts now that you guys have started to drink dry wine?
A friend recently turned me onto a New Mexico Pino coffee. It has a very smooth taste. The next time I make a coffeemel, I'll be using it. They also have a Mexican coffee which has various spices added in.... It might be worth a try as well.
Disclaimer: other than being an avid customer (40 or 50 pounds to date), I have no association with the New Mexico coffee company.
if i remember correctly this was bottled at 1.052 so it makes sense that its really sweet ^^
My son and I are really digging your content. You have turned us onto wanting to brew Mead, which neither of us have ever had or done. I am curious on this particular Mead recipe... does the caffeine carry through the fermentation process and make this a Mead with a "kick start"?? Both of us absolutely LOVE coffee and if this Mead has a caffeine kick at some level it would be a wonderful addition. I look forward to your response, and, once I can, to becoming a regular financial contributor to your work. (Presently, I haven't had income for almost two years... so... but good things are fixing to start happening for us.)
To be honest I didn’t notice any caffeine kick. It might simply be that I didn’t consume enough in one sitting to equal the same caffeine as an undiluted cup of coffee. Happy thoughts for your future and thank you for watching!
I wonder if adding yeast hulls and an added nutrient source would’ve helped the yeast eat up more of the sugars in the honey and raising it to a 14-16% lowering the sweetness (perhaps with 3lbs of honey to 2 quarts of cold brew)
Seems like something to play around with, might have to try this out once I get some additional regular attempts under my belt (waiting patiently on 3 gallons of Louisiana Bayou Raw Red Tupelo Honey to ferment using your raisin/zest/tea tannin w/d47 yeast and a gram of yeast hulls-only 2-3 weeks to go to 2nd fermentation if I’m lucky)
I've had a bit of this since the video and I can say it's only mildly too sweet... I think coffee mead should be sweet! But everyone's tastes are a little different. Makes this hobby so amazing.
Just bought some medium toasted French oak was wondering what to use in... Ever have a "Well Duh" moment?!?
Complete noob to this, I've made a NASA grade mistake in that I've used kg instead of lb for the honey. Fermentation started without any issue but has since (after several weeks) came to a stop. I've transferred into a new demi jar. And taste tested and its very sweet but with clearly some alcohol in it. I believe the fermentation has stalled, Should I half it and top with water along with new yeast or just bottle? Was hoping for something medium to sweet but its still drinkable as it is (Yes i made the other noob mistake of not having a Hydrometer, but do now). Thanks for any help.
You probably want to split the batch and dilute it a bit.
Thank you, I've done as suggested. You both are great, cannot wait to try some of your melomel mead recipes.
I don't like coffee as a beverage at all (too bitter and I don't like how it make me feel) but I'm very into the aroma and in coffee flavored desserts ( like tiramisu) and to some extent i appreciate subtle hints of coffee in stouts and porters. I also dislike coffee liquors due to their sweetness. My fiancee loves coffee ( but shares my dislike for kahlua) and I was hoping I could make a brew she'd appreciate. Would you say this may be our cup of tea (pun intended)?
I'm a fan of amaretto. It's there a place for almonds in the mead brewing world?
Well… nuts have fats that spoil but extracts can work. Believe it ir not, amaretto is made from peach pits :)
I definitely would make it again and oak that batch.
Have you ever tried to add a vanilla bean? As a chef, i have often added vanilla to offset bitterness in dishes. Would it work the same in the mead?
We have a couple times.
I have several books on pairing flavors, and one of them has a really good chart for honey and contributing flavors. I will send you a pic of it via email if you want. It may open you up to options that you haven't thought of as of yet.
I was just about to try making one. I have collected about 3cups of milk whey (the left over liquid from making cheese or from yogurt) 6 cups of deathwish medium roast coffe. 1 tbsp of Dutch chocolate powder. Half cup of dark molasses, and 1.5 cups of barely honey. 1 clove. What do you guys think/suggest? Good or bad idea
No idea, that's why I asked if it sounded good. We are here to create, make things and have fun after all
Do you think 3 lbs of honey and adding Cacao Nibs would improve this recipe? I’m looking at using the big mouth fermenter 1.4 gal. Jar. Not sure in the amount of cacao nibs to try. Thanks
I wonder if cocoa nibs would add any interesting flavors to the coffee mead. It might add some bitterness.
Definitely yes for both.
Wonder how it would be in a cocktail such as a White Russian.
I've got a coffee mead sitting up on the cupboard waiting for it to really open up. Probably going to backsweaten it but not sure when I should...
Pour cam 😍
this is now the second brew i have made and so far it is interesting, unlike yours i used less honey and mine went from 1.096 to 0.998, what i wanted to ask is about was oaking or back-sweetening for this brew, i will very likely back-sweeten because mine went very dry and in the sample i added some sugar and it was SO GOOOOD. i have some french-oak chips and wanted to know what you might recommend on this idea if it is good or bad.
More than likely you will want to pasteurize after back sweetening so as to not restart fermentation. You can certainly oak a coffeemel. The choice is yours.
@@CitySteadingBrews i will be back sweetening 100% and i think i will oak 2 bottles to see how that goes
Like coffee with the no bitter add a few grains of salt
Even drunk I would never think to make this. I wonder what tea mead would be like, if this doesn't exist then I'm calling it Tead 😀
We did tea meads a few times :) and I made the tead joke...
Nice! This video got me exited about mine that I have racked and back sweetened it. Last time it tasted more like coffee grounds than coffee. I was thinking of making a strong expresso coffee and putting it in it any thoughts?. But I haven’t tasted it since I back sweetened it 4 months ago so let’s see 😂
If the coffee is bitter that can happen.
@@CitySteadingBrews thank you I used cuban coffee for expresso so yeah it is bitter lol. Thanks bri I will keep in mind for next time
greetings from Mexico!!! is there a way to add hazelnut flavor or just nut or both on this mead? I can recommend also to add some cinnamon to cold brew; here we make coffee with cinnamon during hot brewing on a pot directly, could be a nice addition to it
nice video
A little shot of cream in it would be good I bet.
Viking coffee!!! Have you done a fig mead
Oh my 🤤
I'm thinking this might go well with Thanksgiving pie? What do you think?
Sure?
Interesting 🧐
Can chocolate be fermented like the powdered chocolate or cacao?
Experiments incoming.
Does it still have any type of caffeine levels?
You keep saying it's really sweet. What's the gravity as it stands. Hopefully you have enough left to see.. And throw a oak aging stick in it or fortify it with alittle bourbon..just to give it alittle drier taste
Would you recommend using yeast nutrient, or even champagne yeast to get a stronger yield?
We frequently use Fermaid O in our brews. A stronger tolerance yeast will only make higher ABV brews if they have the appropriate amount of fermentable sugars to get there. If you wish for a higher ABV then adjust both ingredients.
Color reminds me of a good scotch
I recall you made this with cold brew, but I would like to know if you think it's possible with a hot extract. I have a moka pot and that makes an insanely strong coffee. I would love to try it that way, but worry it could somehow harm or stunt the yeast colony? Brian and Derica, what are your thoughts?
Oak eeet!
looks like liquid coffee Werther's candy
I started my honey/coffee mead last July I just filtered it and tasted it last night very dark so 8 months. Is it normal for it to be sweet? Or did I not add enough yeast? And and have you ever felt like a head high after a taste test?
Without any readings I couldn't say if it should be sweet or if it stalled. The amount of yeast won't matter for that.
Would also go really good with a cigar sitting by a fire
Hey... started a 3 gallon wine and the airlock has pushed the liquid the other way? Negative pressure or something like that. What should I do
Just pull it out and reinsert. Temperature differential most likely.
I had it under a vent, so, cold air something or rather and just moved it
@@CitySteadingBrews thank you
Pour Cam!?!
LoL 😜👍
Would there be a way to make a Toffee mead? Caramel instead of honey? Does Caramel have non fermentable sugars?
Wouldn't that be a bochet? Caramelized honey
@@HolyPineCone my bad, i mean Caramelized sugar, not honey so it would be a bochet wine and not a mead.