Acermethecyserglin Finishing and Taste Test - Maple Spiced Apple Mead.

[@HolyPineCone]

I started writing final gravity on all labels so I know if a mead is sweet or dry. Great to be able to pick out a drink depending on my mood. On a side note, my artsy wife draws beautiful labels for the bottles. Trolls, witches, skyrim and such. I pay for bottles, honey or whatever but she pays with the labels. That way I can experiment all I want and she gets free drinks.

[@dhudach]

I am going to make the Metheglin mead today and I am really glad I watched this one before I start. I was going to add the cinnamon, clove and allspice in primary. But I am now going to add them in conditioning. There is always something to learn .... go figure!!!

[@SpiderVnm1]

This recipe was fantastic! I made it at home, but I multiplied it out for a 5gallon batch (I had previously made a 1gal that came out great). I did decide to put 2 cinnamon sticks in it for the 1st fermentation - and I noticed no change in terms of the yeast (it wasn't hindered or anything). It came out to a 15% ABV, and I tried a different finish for each gallon. For stabilization, I do like to use the Potassium Sorbate and Camden (I don't notice a taste change personally). I left one alone, back sweetened one with honey, one with maple syrup, added a bit of vanilla to one and the last one I put a whole cut up apple. Each one tasted fantastic, although my favorites were the maple back sweetened and the vanilla one. I did do this experiment back in March of this year, coming across this video reminded me to tell y'all about it :) LOVE your recipes!!! I look forward to more!

[@CitySteadingBrews]

Awesome!

[@cameronlea7633]

Cinnamon is a sweetener on the pallet, is often added to increase sweetness in Low-GI and Keto Cooking

[@stanleygrover1685]

Thanks for the spice addition tips!

[@ghostravengaming8804]

I've been experimenting with my own "mead" concoctions, and this channel has really exhilarated my love for the craft. I've learned a lot, and I've been more than happy with the outcomes, thanks you you guys. Peace and love. Thank you so much

[@patlawson1659]

Like the way you ran through the whole Series in one Video . Maybe I'm impatient , but sometimes I can't wait for you to pick up where you left off . Nice ! 🤠

[@johnshaw6702]

I'm still using the master baster. I also use it occasionally to air rate brews in larger containers, where I can't shack the bejesus out of it.

[@WAV2121979]

Listen, I’m a little sick. So when I laugh or cough it hurts so much. That Michaels comment is an award winner. I’ve never hurt so much.

[@jelton52]

I love what cinnamon does with sweet flavors, it has a sweet flavor without sugar.

[@eddavanleemputten9232]

Can’t wait to find out how you like the 1-year version!

[@donnamcdonald1788]

I love Mead. I sale it at the Wine Shop I own in NC. I am the only place within 150 miles that does. It is one of my biggest sellers.

[@heartemisart700]

Oh lovely, you tickled my curiosity mentioning extractions. This vid gave me a great idea though. As my cider was too dry and my metheglyn was a tad on the sweet side; mixed they worked so well.

[@billybobjones4317]

At $30 to $40 a Litre for real Maple Syrup, it makes a brew made from Maple a much more expensive brew than what my Meads at only $12 at most for 30 litres, I enjoy Maple syrup on Waffles or Crepes, not sure if it will be worth trying as a brew, if it turns out really good it will change my very cheap side Hobby into a very expensive one :) as I use about 13kg of Honey for a 30 litre mead. To make a Maple version would cost me $288 or $144 if I only used 50% Maple :). It makes such a huge difference when you get your Honey for free as 13kg of Honey would cost me about $100 for a good organic raw unfiltered Honey, no wonder most people only make a gallon at a time lol, only just worked out the Honey cost after seeing how much Maple syrup would cost me :).

[@ThomasPetter]

That graham cracker comment made me think you might be looking for the buttery note that comes with malolactic fermentation which you could force with a culture near the end of primary fermentation

[@TheWonderwy]

Great video. Looking forward to the one year tasting. Also, if you do add the vanilla bean to a bottle, please revisit this in a new video. It would be interesting to see how it turned out.

[@dionicia12]

You should make your own Vanilla Extract. I make my own with White Rum, Vodka and Bourbon (different bottles) with the vanilla beans sitting in them. The flavor of making your own is so much better than using store bought.

[@AedanBlackheart]

Vanilla beans are expensive idk where you're from but all those add up. I hope you really can taste the difference lol.

[@Kerosene.Dreams]

So many of these could be easily mistaken, by looks, for Southern sweet tea. It sounds like it doesn't have a long evolution in taste. I really think that will change in a year.

[@robotik946]

Try adding cracked nutmegs into a metheglyn some time. It comes out tasting like pie

[@drmike5507]

Can’t wait to start making one of these.

[@TheOreoman151]

I did three attempts to do a apple pie mead. It wasn't till i threw away stalled batch #2 that i did some researching. I figured out it was the three crushed up cinnamon sticks that made the fermentation stop after a day. Attempt #3 did awesome when i waited till after primary to add cinnamon

[@CitySteadingBrews]

Mhm, it's antibiotic. That much can definitely stop fermentation.

[@ChiefJLong]

You did your tasting on my birthday lol. January 11th. That’s pretty cool. I think I’m going to have to make this one! Thanks guys!

[@shaxpere2000]

for the Germans: cloves = Nelken, Allspice-Berries = Piment and cinnamon = Zimt!! 😎

[@HoneyBear36]

This makes me really want to make another methaglin and also cider but save the spices for conditioning. My methaglin came out wonderful just lower percentage than most I think, but it’s tasty!

[@darynm1679]

Question about degasing. If i understand correctly the gases from fermentation will come out fine and not negatively impact the flavor if it is left in a container with a one way valve allowing it to off gas naturally. Or, is it better to off gas when doing a final racking with the intent to do long term bulk aging?

[@Jay-lc1nh]

I know its expensive but have you guys ever tried saffron?

[@timothynaquin8899]

My local grocer just got two new flavors From Dansk Mjord... I'm so looking forward to that on the First... I've had the ginger, hibiscus, and Oden's beard... So these new ones should be awesome

[@AmulekkofWOW90]

I've had a question for a while, and you kinda touched on it here. If your brew is too acidic, what balances that out? What does too much tannin taste like, and what balances THAT out? And what counters too much sweetness? I'd like a video on this 😁

[@Tarzisme]

Look into the balance triangle sweetness tannins and acids to a point if to much of one u can try adding one or both of the other 2 up to a point tannis are great to mellow sweetness but if super sweet it will only go soo far

[@elricthebald]

@@Tarzisme Agreed. My rhubarb mead ended up sweet and acidic making it rather harsh. Adding French oak mellowed it out nicely. Still not my favourite but very drinkable.

[@bonsang1073]

one could argue that puting the spices in after 3 weeks has the advantage of performing both alcohol and water based extraction of flavors and scents at first instead of having first water based then alcohol based when alcohol level increase.

[@CitySteadingBrews]

Not even an argument that’s part of the plan :)

[@ArAnbOmPeRSoN]

I just made my first batch of mead and had fruit added in the first stage of fermentation. I read that you should rack it about a week to two weeks in to make sure the fruit doesn't mold. When you rack it to a new container, should you add more yeast or raisins for the yeast to allow it to keep fermenting?

[@eddurning6300]

Hi Guys, love the channel. I like using the same spice mix in my wife's favorite brew. I use a lot more clove (like 5) and also add mace as well. Tastes like Christmas when done.

[@Midgard_Bounty]

Hi again guys. Thanks for the previous help. Regards back-sweetening, would a pure apple syrup be a bad idea?

[@b9brutality]

Would love to your take on blaand. Especially with a higher sugar content, like 2+ lbs per gallon. You'd need a gallon and a half of milk to get enough handy for a one gallon batch. Good luck, gauntlet thrown.

[@andersthorson5628]

Curious if you've ever tried making a pawpaw wine?

[@Tsukeh]

I kinda wanna make this, but also dry hop it or use spruce tips as a substitute 🌲

[@CitySteadingBrews]

Can totally do that.

[@arghapirate2427]

Love the pour cam in the intro!

[@dustinreed4652]

I have a cherry mead going off your Viking blood recipe og 1.128 started on 12-31-21, after dried cherries in secondary fg 1.080. I have the cough medicine taste and very cherry forward, anything I can do to help mask the medicine taste like spices or vanilla, barrel ageing, or time

[@TrinkyG]

you guys should try jasmine pearl tea mead..... I made a Jasmine pearl tea wine and so far I am in love with the flavor of the jasmine with green tea.... just saying. You should but that's just me :P

[@theastronomer5800]

What an amazing colour!

[@Nercosin381]

I have 3 Brews going ATM, 2 Ciders and a Wine. The ciders are both quite active and seem fine, the wine seems to have 0 activity in the airlock or anything. It shared a Lalvin Yeast pack with one Cider that is active. Been 2 days, any ideas?

[@luxnoctiss]

I love you guys! I made my first mead as spiced methglin my og was 1.130 after a active week its 1.1.31 now. It taste like lots of sugar too! I used 1.4 kg citrus honey for a 3 littre (alose same spices but little bit less)

[@elricthebald]

I'll assume you mean it fermented down to 1.031. (Typo?) Yes, that is rather sweet but it's only a week old. If my assumption is correct it's at roughly 13%ABV. It could easily go 1 or 2% higher depending on your yeast. Just let it sit a few weeks more. Patience is one of your most valuable ingredients.

[@luxnoctiss]

@@elricthebald no it littarly stayed or maybe gained gravity

[@elricthebald]

@@luxnoctiss 😲 That most likely means there hasn't been any fermentation at all. No wonder it tastes sweet. The thought alone hurts my teeth. Are you sure you have added yeast? And if you did; what was the temperature? If your most was over 40°C you've probably killed you yeast. Best suggestion I can give you at this point is to add more yeast.

[@luxnoctiss]

​@@elricthebald i used 71b, and i have antoher brew sitts next to it and it is fine so i dont think its the temp. When first started the fermantation it was slow start but it was active and its 8. day i can hear and see the bubbls as well. I tasted little alchol as well and spices little but mostly honey

[@elricthebald]

@@luxnoctiss Then you might have made an error in your second gravity measurement. I find it hard to believe there is no change while having an active fermentation.

[@Silverholic]

Regarding sweetness, I don't remember seeing a video with alternative sweets like Stevia, erythritol, monkfruit sugar, sucralose, etc... like you I am type 2 diabetic so that would make more sense than adding honey, maple syrup or sugar to backsweeten.

[@robotik946]

Lactose is a non-fermentable sugar, and it tastes like sugar. Maybe that could work

[@dungeondan]

Have you tried monk fruit sweetener? I'm also diabetic, and I've found that in everyday use, its really good. I haven't tried back sweetening with it yet. Do you, or anyone here, have any experience with it? Also, great for my morning coffee with unsweetened oat milk. Great for folks who are also lactose intolerant!

[@donrotten4791]

I had to read twice, I thought you were eating cereal with wine. That’s one way to start the day lol

[@directx3497]

Would love to see a list of your favorite dry meads! Also are you guys ever going to try a whiskey mead again?

[@Silverholic]

Where do you get those 1 gallon jars? With all those flavors in that one, it should be really interesting at the 1 year tasting!

[@HMSTR1995]

How would you recommend I get that graham cracker note? Going to try making this with some vegan honey for my vegan friends, as I think using the maple and apple juice too takes the vegan honey off of centre stage, while still being like a mead. It’s made me sad that I can’t give them any of my other meads, so this will be a great gift. Though going off the beginning of the first video, I’m not sure you can consider it a mead if it’s not got real honey in it. Either way, love you guys, keep it up! This will be the 4th one of your recipes I’ve tried.

[@CitySteadingBrews]

Without honey it’s not a mead but… if your friends are vegan they won’t drink real mead. So your version might be as close as can be.

[@HMSTR1995]

Sorry, I meant *can’t! That was an unfortunate typo that may have gotten me in trouble with the internet.

[@johnparrish9215]

Actually, I'm trying to imagine what it would taste like with a shot of good Irish Whiskey thrown in. A tea glass of that might just put me in my happy place.

[@shawnlewis9607]

I don't know what you call it, but I made a brew where the sugars come from apple juice and Bavarian wheat LME. It turned out great. ABV around 13% Tastes like caramel apples. I would love to see you guys do a malt/juice combo. -- What do you call that, anyway?

[@bishoppope2921]

That’s Called a braggot I think

[@CitySteadingBrews]

Braggot is honey and malt.

[@jordikozminski4210]

It’d be interesting to see a collaboration between you guys and How To Drink or other channels like it and see what kind of drinks/cocktails result from that

[@elirlieby]

Would you do this in a 5-gallon batch later?

[@Jack-It-UP]

Hi, have you ever back sweetened with lactose? I believe its non fermentable, half as sweet as sugar.

[@fertialmanatee]

What is a good balance between a mead being sweet or dry? or does it have a lot of different aspects to determine on the sugars in the brew?

[@CitySteadingBrews]

Actually that comes down to personal preference.

[@NoahBailie]

woooooow i need to make this with vanilla beans

[@anthonylundgaard6575]

I just started this brew three days ago

[@CitySteadingBrews]

I really like it now that it's aged a bit!

[@anthonylundgaard6575]

@@CitySteadingBrews nice I got to save a bottle for a each year

[@anthonylundgaard6575]

This is my third brew I started with a random 2kg jar of honey my grandfather gave me and now I'm in talks with a local beekeeping group in town to make 100% Yukon made Mead

[@Midgard_Bounty]

I’ve got 21 litres of this bubbling now. I’m thinking of splitting it and trying some with no spices for contrast. Do you think it might be a bit plain? Would you recommend any other spices (got the vanilla pod)?

[@robertcopp2411]

I looked through your q&a/advice videos and I couldn't find anything, But have you made any videos/have any advice for a brew that has gone sulfer-y? I've got a blackberry wine that was in primary for 2.5 weeks, and when it slowed down I took the fruit pulp out and racked it. after another 2 weeks I checked it and it smells like a hot spring. Any ideas on what to do? or should I just leave it alone and hope it clears up?

[@johnshaw6702]

I think their answer would be to wait and let it age. I'm sure they said that a couple of times in their videos.

[@CitySteadingBrews]

Yes. Sulfury smells are the results of not enough oxygen at startup. It will age out.

[@robertcopp2411]

@@CitySteadingBrews awesome! I was worried for a minute haha, thanks!

[@mateschindler6473]

Interesting naming, the hungarian word for allspice translates to "clovepepper"

[@erossi490]

Brain with head room can you fill the extra space with glass marbles?

[@CitySteadingBrews]

Sanitize them and yes :)

[@louismichels8327]

Hi yall! East Coast Floridaians here. Along the lines of using extracts, sort of, have you any experience with using essential oil?

[@Imjustaguy478]

When i rack mead, if i put it in the fridge do i need to use camden tablets. Or will the fridge keep from any possible yeast coming up and can you just let your mead ferment til the yeast dies???? Sorry for the questions

[@CitySteadingBrews]

I generally let fermentation finish and have never used camden tabs.

[@Imjustaguy478]

@@CitySteadingBrews yes sir then i won use them

[@dakingdavid97]

back sweeten 1 bottle and drop a vanilla bean in... i think that would be really nice

[@joshgadbery1873]

Does the lid to the lid mouth gallon jar have a gasket in it? I ordered one and it dosnt have a gasket just a white paper thing at the top of the lid. This makes me think it wont be air tight. (not the eyelet gasket for the airlock) actual around the lid gasket. Thanks!!

[@CitySteadingBrews]

Our wide mouth fermenter lids have a white thin foam layer. They have been working well for us without issue.

[@joshgadbery1873]

@@CitySteadingBrews ahh okay that is what i have. almost like a foam paper layer in the inside. Thanks and as always thanks for the quick replies!!!

[@deanmorrissey6720]

When you back sweeten how do you figure out how much that has diluted your abv?

[@CitySteadingBrews]

I generally don't worry about it. The small amounts we add don't significantly change the volume. If you used juice it would be more of a change, but in general we're talking at MOST 1/2 a percent. Given how approximate all the measurements are, it's just not enough to be too worried about.

[@cecilmadden]

Once a year I fast from alcohol for 30 days to prove to myself I can. Would you consider doing something with shrubs? It could be on either of your channels.

[@CitySteadingBrews]

Ehh… maybe at some point?

[@davidwren1879]

Did I miss a video? When did you add the apple?

[@CitySteadingBrews]

We used apple juice in the first video: kzbin.info/www/bejne/nojVq2ODlMuhrcU

[@davidwren1879]

@@CitySteadingBrews Ah! That wasn't in the playlist I was watching. That was just the Acerglyn series.

[@anthonycaruthers5751]

Do you only have to pasteurize if you back sweeten?

[@CitySteadingBrews]

Mostly, yes. You pasteurize only if there is a chance it could referment.

[@anthonycaruthers5751]

@@CitySteadingBrews thank you so much for responding!

[@XxdjforrestxX]

Did you guys ever make a mess with pumpkin juice?(Harry Potter reference)

[@XxdjforrestxX]

Oak Age 1 bottle?

[@davefleming5373]

Just started a orange vanilla mead. I was wondering if you've had any experience with that. I will be adding the vanilla in the secondary carboy. I'm thinking 2 Madagascar vanilla beans. Any thoughts?

[@robertcopp2411]

How much are you planning to make? Two whole beans could be too little, or a crazy high amount.

[@davefleming5373]

@@robertcopp2411 about 1.5 gallons

[@robertcopp2411]

@@davefleming5373 two should be ok for that if you split and scrape them.

[@davefleming5373]

@@robertcopp2411 was planning on splitting them and putting them in a small bag. Does scrapping make a difference?

[@rickwoud4319]

Allspice is called "Piment" in many parts of the World

[@Spruce-Bug]

So, if I've got a 5gal carboy. Should I only put 5 cloves in?

[@CitySteadingBrews]

We made one gallon. To make five, you scale up everything by 5, but just use double the yeast.

[@Spruce-Bug]

@@CitySteadingBrews Thank you for the instructions. I love watching your vidoes. you two are so knowledgeable.

[@slapurmom5667]

Spicy! 😄

[@BrokenTablesPodcast]

If you have trouble finding Allspice where the heck do you live??? Also, I missed the part of you adding the maple syrup. How did you stop refermentation? Is your maple syrup non fermentable?

[@harolddexter4722]

They added the maple syrup in the primary fermentation when they were doing the calculation of the original gravity they wanted to hit by calculating they sugars between the honey, maple syrup and apple juice. And maple syrup is very much a fermentable sugar so the yeast ate that along with the honey and sugar from the apple juice. And they didn't do anything in particular to stop fermentation but they let it go dry which them stating the gravity is 1.000 is saying the yeast ate all the sugars. Sometimes it can go lower than that because alcohol is lighter than water. Which is why they waited and came back and checked a little later to show the yeast is stable at that point. I don't remember what yeast they used so idk if it hit the alcohol tolerance. But CS brews does not add anything to preserve or stop fermentation no ates or ites they let the yeast stabilize on its own. Hope I answered everything.

[@BrokenTablesPodcast]

@@harolddexter4722 actually after watching the video again, they backsweetened with the maple and pasteurized. He mentioned it so quick I missed it the first time I watched.

[@harolddexter4722]

@@BrokenTablesPodcast OH ok. They back sweetened with it as well. I didn't see that before I replied my bad. But yeah maple syrup is fermentable. So they had to pasteurize to make sure fermentation didn't kick back up. But yeah CS brews doesn't use any chemicals or anything unnatural to stop fermentation or kill yeast or preserve.

[@BrokenTablesPodcast]

@@harolddexter4722 me neither. Fermaid O is the only thing I use.

[@eddavanleemputten9232]

Allspice can be difficult to find in parts of Europe. I live in Belgium where allspice is unknown of in most spice sections of supermarkets. Either you have to order it over the internet, or you have to go to specialised spice stores (most of which only carry the ground kind). Lucky for me I live close to the border with The Netherlands. Allspice is easily available there. I’m told it’s hard to find in Italy and Spain as well. No idea about other countries, but this spice isn’t as well known as you’d think.

[@Kevhunts]

Is it normal for 71b to go to 17 percent abv? In a week I made your strawberry cider my starting gravity was 1.132 I took the strawberries out today and checked the gravity and it was 1.000

[@JC-ln6dh]

I've heard 71b called 71 beast. Take that nickname as you will.

[@eddavanleemputten9232]

If I remember correctly Brian and Derica published a video where a brew that reached 18% using 71B(east)

[@johnshaw6702]

Yes, although that is not normal. I think it was their date fruit wine that was a higher ABV than that. I don't see how a strawberry cider could go that high though. I wouldn't think that it would have anything close to the right combination of nutrients to do that. But, as they say, "yeast can't read", so it's possible.

[@eddavanleemputten9232]

@@johnshaw6702 - I’ve had 71B go that high too. One was with a lilac mead and another was a passionfruit mead. Granted, I did use a nutrient schedule (yeast hulls, no DAP as I don’t like to use it) but still. It can happen. I’m told mostly when starting with a low gravity and step feeding. But as you say: yeast can’t read. LOL

[@nbmaritimer9955]

Time for a one year test of this. 🙂

[@CitySteadingBrews]

A few months ago… kzbin.info/www/bejne/j3Wnn2mIqMSDqbssi=Hm84poZJkrk54D4X

[@SuperLopezD]

Hello. I am really enjoying your videos and your 'how to do it'. I am really thinking on doing it myself and would like to know your opinion on what should be the 'first' fermenter to use and what are your toughts about the conical fermenter and if you think it is worth the investiment being it the first fermenter. Thank you very much

[@CitySteadingBrews]

We just use glass gallon fermenters as you see in the videos.

[@SuperLopezD]

@@CitySteadingBrews i know you use glass gallon fermenters. The reason why I am asking about your opinion on conical fermenters, glass of course, is because of the lees reservatory at the bottom. Maybe I am thinking it wrong and of course it would only work for more than a gallon but it wouldn't have a great loss of final product. Thank you for your reply

[@CitySteadingBrews]

@@SuperLopezD It's just personal preference. Some love conicals, some don't. I don't think you get less waste per se, but if might be easier to remove.

[@keithmcauslan943]

I add the ingredients so if some one has an allergy they know ahead of time.

[@pyrostar69yt]

I want to see a video of one of you carrying it to the table while trying not to stir up lees. Lol, I always look ridiculous.

[@CitySteadingBrews]

Lol! I always give that job to Bri as I am not good at being gentle and balanced.

[@johnparrish9215]

Drink a quart and you'll give up and call it Bob...LOL

[@Nimbus.]

first? nice!

[@kylegilbertson2401]

Ekke Ekke Ekke Ekke Ptang Zoo Boing!

[@trentdavis3809]

Have you ever had a brew taste worse after 1 year of ageing?

[@CitySteadingBrews]

Hmm… I don’t think so. We did have one or two not really improve enough though.

[@m4a44]

I mean, vanilla extract only "tastes like crap" because of the concentration 😂

[@ilchickentv340]

Sounds like it could do with a touch of molasses. 😉

[@rodneyfigueroa8744]

Love This one. Don't get left behind - Promo'SM!!!

[@munch15a]

Are you at all worried some of this additions will have offensive yeasts or molds growing in them ?

[@CitySteadingBrews]

Not really. Mold won't grow in a fermenting environment and wild yeast is normally overpowered by commercial yeast.

[@davidbattrick3690]

Genderbread is what I was thinking of when you was discribeing what you wanted additionally...

[@HolyPineCone]

Genderbread, from the inclusive kitchen.

[@IamPowerDad]

First off love your channel and wish I had room to make every mead yall have shown. Have a quick question for you. I have made 3 Tradition meads so far using Fleischmann's. 2 of them I used 3 lbs of honey and 1 of them I used 4 lbs. My first 3 lbs went from OG 1.110 to FG 1.026 (11%). It was good I was happy with it. Second one I was trying for a bit sweeter for me dad so I added another lb of honey. The issue is it went from OG 1.136 to FG 1.088 (6%) sickly sweet. So I went back to another 3 lbs batch and it went from OG 1.110 to FG 1.066 (5.5%). I'm trying to find out what I'm doing wrong and what can I start doing to get a consistent brew? Thank you for taking the time to read this.

[@HMSTR1995]

They’ve mentioned in a previous video that bread yeast can go to around 12%. If your fermentation stops below that, then it’s likely that it has stalled. I think anything about 1.120 starting gravity may be too rich for yeast to be successful, but I’ve been alright going over it. But also with bread yeast, I’ve heard you should add it to lukewarm water to activate it first, that can also give it a better starting chance. I learned a trick from another one of their videos, where if you go for a high starting gravity, boiling a teaspoon of bread yeast in a saucepan for 5 minutes will kill them, and add that to your must along with the non boiled yeast as a yeast nutrient (as yeasts are cannibals!) and it will really help get the colony going. Do check out their video on stalled brews, it may be better advice than mine!

[@elricthebald]

All-Spice aka Jamaica pepper aka Piment

[@elricthebald]

@@1014p 🤦‍♂️ Pyment with a Y is grape mead. Piment with an I is another name for all spice. The words are almost identical but mean not nearly the same.

[@johnshaw6702]

@@1014p Allspice is a dried berry from the myrtle pepper tree in Jamaica. When I was younger I thought it was a blend to, because of the name.

[@johnshaw6702]

@@1014p I looked it up and it was the British that named it allspice back in the 1600's. It actually has at least six different names, about half start with "pi".

[@stephenhegarty6179]

my name for this Methaglyn Acerglyn Cyser........MAC Daddy Mead

[@docautrisim885]

“Master baster” nice.

[@henriqueribeiro8167]

Jamaicans I know call it "pimento berries".

[@Kevhunts]

Second

[@johno7617]

Ok now youre just making up the names of these types of mead! Jk

[@2020klwiet]

Did I miss the backsweeting with maple syrup? How much did you use?

[@CitySteadingBrews]

If we did it's in the video.

[@AedanBlackheart]

I have ground Allspice because I can't find it whole... I'll try using just a shake or 2. (Edit) I'm going to use 1/2 Tsp.

[@CitySteadingBrews]

It can work, just beware of overwhelming extraction.

[@Hangry_Kittie]

I love how the Cinnamon stick just stands up and falls away. GHOST CINNAMON