A Purple Mead Experiment (Brown Sugar & Cinnamon Mead)

Today we're talking a mead that went from intentional to experimental! This mead started as my attempt at a blue mead recipe for something else and turned into a purple amazing mead (see recipe below). I used butterfly pea blossoms as a tea base for this mead - which butterfly pea blossoms yield a blue color when mixed in hot water. Once you introduce and acidity to the mead it will change to a cool purple. I made the mistake of doing this and ended up deciding to go even crazier with this mead. This mead was a ton of fun to do and I hope you enjoy this video. Don't give up on meads until they are total losses! Cheers!
Brown Sugar & Cinnamon Mead Recipe:
2 Pounds of Tupelo Honey
1/2 Cup of Brown Sugar
1 oz of Butterfly Pea Blossom
1 Cinnamon Stick
Water Up to 1 Gallon
1 Tsp of Fermaid O
1/2 Pound of Blueberry Honey for back sweetening
Potassium Sorbate & Potassium Metabisulfite for Stabilizing
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[@BrewVintChill]

Good job. I worked with Butterfly Pea back in 2016 for a Romulan ale. It got close to blue. The problem for me was that yeast fermentation lowers the pH. And most mead will be around pH of 4. Well within the Violet range of Butterfly Pea. You need to get closer to 7 for Blue. Try a late addition of an alkaline fruit or water treatment.

[@Benjo_games]

i recently made a cyser with both brown sugar and a cinnamon stick and it knocked my socks off! just a great flavor combination.

[@ManMadeMead]

It really is!

[@Numynumynumnumz]

You are the reason i started making my own mead, love your vids my man! Cant wait to see whats to come in the future on this channel! Much love from AZ

[@ManMadeMead]

Thank you so much!

[@GreenWitch1]

I’ve got a pear wine fermenting now. I may try some brown sugar in a glass to see if it changes it much. I’ve never worked with pears before, so I make wine with new ingredients before I make a mead in case it isn’t to my liking. I need to use my pea blossoms in a brew!

[@tim-tim-timmy6571]

You just gave me an idea: honey, dark kandi sugar and belgian strong ale yeast. Gonna tastes like a metheglyn without a single spice (or I hope), can't wait thi weekend to give it a shot!

[@ManMadeMead]

This sounds great!

[@directx3497]

I recently made a banana wine with brown sugar and needed more to get it to keep fermenting and didn’t have any so I used honey. So now it’s like 2.5 lbs of brown sugar and a pound of honey. Should be tasty

[@ManMadeMead]

That sounds great!

[@ArrowtotheMead]

I did almost the exact opposite! I was trying to make a purple mead, and saw somebody suggest the butterfly pea blossoms, so I went for it. When the pre-honey must turned blue, I was really confused, haha

[@ManMadeMead]

I want to try to reverse the colors at some point!

[@eddavanleemputten9232]

I love using a bit of brown sugar in my brews. It adds a little something, doesn’t it? Thank you for sharing the fact that messing up can lead to very happy brewing accidents!

[@ManMadeMead]

It adds a nice sweetness and a bit of tannin value too!

[@tutie69soldier_slayer91]

Did you guys just blend it in while adding the honey or use hot water with the brown sugar first?

[@eddavanleemputten9232]

@@tutie69soldier_slayer91 - the brown sugar I have access to s a bit on the coarse side. So either I run it through my mortar & pestle to grind it into a fine powder (great stress release after a hard week) or I dilute it into hot water, add some cold to make the temp okay for the honey, and then proceed with my setup. For back sweetening I grind & add, return the airlock to the fermenter, swirl, and keep re-swirling for a bit every time I pass by until it’s all gone. Takes time but it’s a lazy approach that seems to work. Then I let the haze settle before bottling. Most of the time I add it in primary though.

[@Backroad_Junkie]

The yeast have a hard time with the molasses in the brown sugar, so it will always leave a certain bitter sweetness in the brew. Anytime you want that taste (it pairs with apple very well), use brown sugar, it substitutes with white sugar one for one. (BTW, if blue was your goal, you couldn't adjust the pH of the brew to get it blue again?)

[@ManMadeMead]

You know - I haven't tested going back from purple - but I really want to now!

[@docJ82]

@Man Made Mead - what was your approx timing you did with this experiment? -Time for primary fermentation? -Time for secondary? -Time for aging? etc-etc.

[@norfolkhoneybee273]

Where I am in UK I produce some canola honey, do you do mead with canola?

[@ManMadeMead]

I haven't made one yet!

[@Palemagpie]

If i mix a blue alcohol and a yellow alcohol will it make a green one?

[@DavidMBebber]

if you add a base (like baking soda) to the mead now would it turn blue again?

[@kaku_zato]

I was searching for ways to make blue mead and found a blue tea powder, it's japanese green tea with butterfly pea flowers powdered. But After seeing this and other experiments of butterfly pea flower I am not very hopeful. Though the colour is still very nice. Maybe just a wine then,,,if that would stay blue

[@Troscoman]

Hey, man. I made a mead with butlerfly-pea. But I used the flowers in the second fermentation... That was not so blue, but it works. :)

[@chaoticwolf5287]

Did you ever find a way to make the blue mead you were trying for?

[@ManMadeMead]

I didn't!

[@davidmcdonald4771]

My black cherry mead is turning a rather interesting red to purple The brew itself has a rather pleasant smell . Definitely needs more aging.

[@ManMadeMead]

That's super interesting!

[@ileaddeaths]

Man this channel has really blown up

[@ManMadeMead]

It's pretty surreal!

[@davidgiles4380]

Could you theoretically make a mead using honey, water and pure orange juice instead of actual orange's? Just a though for a future experiment of mine.

[@ileaddeaths]

I did once, with vanilla beans and it turned out really nice

[@davidgiles4380]

@@ileaddeaths so it should work then, just give it a try before starting the fermentation for taste and add abit more for any flavour lost during fermentation and racking

[@ManMadeMead]

Yes you can!

[@ileaddeaths]

@@davidgiles4380 I never had an issue with it. Tasted nice

[@8a8adookie8]

Can we get a mead with tea mixed in

[@ManMadeMead]

Yes you can!

[@shubhadashirke5588]

Hey , I'm food Technology student from India. This is my final year project , can I get your help in this ?

[@ManMadeMead]

How can I help?

[@shubhadashirke5588]

Thank you for your reply , my project is development of butterfly pea plant Mead can you email me methodology for this particular Mead preparation ?

[@RobKinneySouthpaw]

Light blue mead....you were trying to brew Spotchka, weren't you.

[@martharetallick204]

Me? I thought I was being adventurous by putting bananas and serrano peppers in secondary. BTW, the finished product is pretty good.

[@ManMadeMead]

That sounds fantastic!

[@jbtravelssolo7596]

butterfly pea flower is banned in most mead competitions for some reason

[@TitoChris-AE86]

I always find it funny how he look like always a little drunk 😅

[@zakiopik2336]

First