Viking Blood 2020 - Let's TASTE this, shall we?

[@thedullohanvids]

I made my vikings blood with 1/3 tart cherry juice 1/3 sweet cherry juice 1/3 water and honey with 71B. I put fresh cherries in at the start. Then I put dried cherries in it after fermenting. Mine came to 15% just a bit sweet. It was it was 10/10 I loved it so much. I need to make more.

[@alexcan669]

I just left work from working the graveyard shift having the worst day I’ve had possibly ever. You guys just brought my soul back to my body honestly . Love you guys as always and thanks for making me laugh and knowledge

[@CitySteadingBrews]

Sorry to hear about your bad day. Glad we could help in some way. May tomorrow be a better day.

[@alexcan669]

@@CitySteadingBrews thank you guys

[@stevenpatrick6806]

I followed your recipe, we bottled it last weekend & it came out AMAZING! The dried cherries & cinnamon stick really kicked it up a notch. Thank you so much for this!

[@nanataylor6405]

You were so enthusiastic about this wine, I made a 5 gallon batch to try it. Everyone who has tried it wanted a bottle. I just bottled 17 today. Family has first dibs, but I will keep most of them to see what they taste like after aging. Thank you so much. Racked three different wines today, and everyone is saving me bottles. Hubby is considering a wine cellar in the basement.

[@eddavanleemputten9232]

Did you get that wine cellar? Everyone wanting a bottle and them saving bottles for you made me smile. My friends, family and neighbours are all after my home brews. They save me bottles and return their empties faithfully with a hopeful expression on their faces every time… and the ‘innocent’ question of what I’ve got brewing at the moment. So sweet and funny! Only yesterday my SO got the tiniest bit … territorial (?) over my brews. It was sweet and funny. I didn’t know he liked them that much! My daughter’s boyfriend loves my brews and is open to learn how to make them himself. I already liked him because he treats her like a queen and worships the very ground she walks on and is really smart (medical student)… him possibly becoming a home brewer as well is icing on the cake.

[@marquisdejd3562]

I want to say thank you! I just bottled my batch of this recipe (5 Gallons BTW) and It came out beautifully! Adding the dried cherries in secondary was the totally a game changer. It is just the right sweetness and flavor. Also, I am turning the mead absorbed dried cherries into a Cobbler tonight. Looking forward to the result. Thank you again!

[@jefferylinville5945]

I’m so glad I found your channel. My wife has been wanting me to find a hobby, and I think I have found it. Thanks for all you guys do. I hope to go plaid sometime soon.

[@CitySteadingBrews]

Welcome aboard!

[@darleeneadams9833]

Ginger mead in the cavity of chicken with white pepper and a tiny amount of star anise, to roast, served with sticky rice e flash fried fresh vegetables. Fabulous! Your mead is fabulous! Thank you.

[@eddavanleemputten9232]

Oh yes! I have almost completely stopped using wine in my cooking unless it’s a fruit wine I made myself. As I mostly make meads, I usually turn to my mead stash to add to my food. Marinades, sauces, desserts, you name it. People come over for dinner or I bring a dish to a gathering and people ask me for the recipe… and their face falls when they find out I’ve added home made hooch. That’s when I tell them “wine works too, or you could start brewing your own”. 😂

[@eddavanleemputten9232]

Hi Brian and Derica, It’s storming outside, it’s cold, I’m tired and needed to relax. The couch, pets snuggled around me, a fluffy blanket and your videos with a glass of 2 year old mead and I’m set. Perfect... Thank you for your videos!

[@DracoTonypyro]

Brian and Derica, You have absolutely inspired me to start brewing as a hobby. Brian reminds me of a love child between Alton Brown and Adam Savage in the best way! I love how informative and entertaining it is to listen to him speak. Derica is less talkative, but every word she says is absolute gold (make sure to listen to what she says!) Thank you both for all the content as well as all of the beginner friendly recipes I can't wait to try! Again, Thank you both!

[@CitySteadingBrews]

Thank you for the kind words. Glad to help!

[@markwendt3496]

I definitely agree with trying your brews at various temperatures. Certain drinks just seem/taste better warm, cold, or somewhere in between. So, you might find one of your meads is better at room temperature than it is chilled (or vice versa).

[@KensaiLee]

I actually can't wait to do this one. I did the second one to the letter in primary and it came out super dry as yours did. In secondary, I added 1/2 lb of honey and 1/4th a shot (capful?) of my wife's homemade vanilla extract that she's used bourbon to extract. It came out excellent!

[@todd6147]

I've been loving this channel. My friend and I have both started homebrewing and have been absolutely binging your videos. I'm a chemist, he's a baker so naturally we appreciate the attention to detail and methodical logical approach you've taken to exploring these brews! A very didactic style and fun to watch. Cheers.

[@CitySteadingBrews]

Thanks! Enjoy!

[@patlawson1659]

Yea , another taste , let's all have one .🤠

[@jbeebuchanan2136]

Man I love love love the chocolate cherry mead can't wait to try this one. Has anyone else noticed how wonderful the buzz is from mead

[@xXWhiteRavenXx]

I just finished bottling this mead. It was a hit with my family and coworkers. Thank you for this recipe! Will be making a bigger batch next time.

[@darthdredd2821]

Vanta Black is the shade to google for more info on the shade she was speaking about.

[@wraphand]

I have a mead with pure cherry juice going... I guess I'm doing to do dried cherries in secondary! Thanks for the great info. :)

[@chipbennett2845]

I'm interested in how your pure cherry juice mead ferments. I did this and couldn't get it to ferment out - ended at maybe 8%, I was hoping for 12%-13%. I tried everything to get it to ferment further, but couldn't do it. Tastes great, but it's a bit too sweet due to the lack of fermentation.

[@wraphand]

@@chipbennett2845 Good to know. Mine is only a month old, I think I'll try a reading this weekend, and see what's going on with it. I had D47 on hand, I wish I could have used 71B instead...

[@CitySteadingBrews]

We did it with Viking Blood 2 a year ago.

[@sausagemcgrundle8685]

Hopefully you still check your KZbin notifications after 2 years 😆 Im doing the same as you using preservative free, organic cherry juice and adding dried cherries in secondary. How did yours turn out. Abv? Taste?

[@generrosity]

Love your tasting notes. Yea, looking forward to your 'warm' tasting notes, possibly a 'CS after dark' once the fl sun drops.

[@Vykk_Draygo]

Cinnamon really helps to elevate and deepen cherries. I still have a bottle of my cherry pie bochet sitting in my closet. Have to hold myself back each night. Mine is bone dry though (.998 at just over 14%, if I remember correctly). You have to take a couple of sips before you get the honey sweetness drifting through the background.

[@thefooddealer]

listening to you talking about what would you make with that gorgeous mead in the kitchen,I would make a beurre rouge sauce for steak! :)

[@patlawson1659]

On your Tasting of Viking Blood 2020 . I've finally gotten it in 2 gallon glass canisters and Bottle's 🍾 in the fridge . Doing a Tasting with your video . I had to go back and do another reading , because this taste more Sweet than I would have thought . It's still at 1.010 , as is all my Brews . But it has become my Desert Wine or Mead . As always the Honey 🍯 with Cherry 🍒 retains the sweetness in the taste . I won't be taking it to Game 🎯 Night or Kereoky Night to get rid of it . Just a couple of Bottles to Sip on with those who Appreciate a good Tasting Brew . All others can Drink 🍷 what is set out . I've even given away , 5 gallons before , nothing wrong with it , just didn't suit me . I Racked into 6 , 3 Quart Jugs . And gave them away . Everybody that got one was Dang Happy . As would be expected . 🤠

[@travismoss3492]

I decided to try making mead 3 weeks ago. Started my first batch of mead 2 weeks ago. Since then I have watched about 30 of your videos and have learned allot. Love you guys and thanks for making these videos. They are the best ones on youtube as far as I'm concerned. Might make some ale this weekend.

[@johnnygearjammer]

Adding sugar to tomato sauce neutralizes the acidity of said tomatoes

[@patlawson1659]

Yes , adding sugar does neutralize the acidity , but, I also add the same amount of apple cider vinegar to a Pot of Chili 🌶️ Sauce or Stew . Usually a 1/4 Cup of each . Years ago a Girl , who's Grandmother was Cuban , said her Grandmother put Apple Cider Vinegar in everything she cooked . I made some Chicken Noodle soup . She suggested that I add a teaspoon of apple cider vinegar to a bowl of it . I thought , a teaspoon isn't much , so I added a tablespoon . The Best Chicken Noodle Soup I've ever had . I never would have thought it would have made it that much Better . So , Yes , a 1/4 Cup of sugar & apple cider vinegar to every large Pot of Chili 🌶️ Sauce or Stew . For Me anyway . 🤠

[@paulhamilton3993]

You guys rock!! Racked my second batch yesterday!! So far sooo goood!

[@SirGolfalot-]

High ABV wine/mead can come off sharp if not balanced. Sounds like your mead is well balanced and as you said fermentation went well. Feed the yeast, else you are left with the beast.

[@ptbrandonb1]

Just made this on Sunday. Thank you guys!!! I will let you know how it comes out.

[@passingthetorch5831]

I love your videos that I seen so far, and I love your chatting and you really seem to enjoy all the flavors and food. It sounds like this would make a great digestif, have you ever made a limoncello?

[@CitySteadingBrews]

That's coming!

[@wtfpwnz0red]

Vantablack is so cool

[@big64willie]

Do y’all have a recipe book? I’m new to mead making and I’m having so much fun learn and would love a quick reference for future brews

[@CitySteadingBrews]

Not at this time. We do have an entire channel of recipes though.

[@big64willie]

@@CitySteadingBrews I’m watching about 2 or 3 a day!!! You’re my go to for learning!!

[@brettjenkins7130]

Hi Brian and Derica. I made the first mead on December 2nd. It is going great. Still fermenting and it smells great. My friend wanted to go in on a batch of cherry mead and I have a 4 gallon carboy. I mixed it up using your recipe but used 5lbs of tart cherries and 5 lbs of sweet cherries and a few whole cloves because I didn't have a cinnamon stick. My SG was 1.100 then added the yeast. I hydrated it in the mash from the cylinder and 10 minutes later added it to the mash. I used 1 packet of 71B yeast. Mixed it up good. Put the airlock one. 3 hours later the level in the airlock didn't move. Shook it and it bubbled and stopped. Next morning the airlock wasn't bubbling. Normally I would be patient and give it more time. Since I had to travel for 2 weeks out of town I didn't want it sitting and not fermenting. My son who is 11 can give it a shake everyday when I am gone but if it isn't fermenting I am scared it will spoil. After 12hrs since I added the 71B yeast the airlock was showing no CO2 generating. When I agitated it released gas then stopped. The only evidence of any fermenting was a thin line of bubbles along the glass. I am panicking even though I think it will be okay. I decided to add a package of fleischmann's Traditional Yeast since the last batch of my first mead was going so well. Five hours after pitching the fleischmann's about 5 grams the airlock is bubbling every nine seconds. My question is did I do the right thing adding the extra yeast? I used the fleischmann's because it is what I had and I knew it worked in the first tij

[@CitySteadingBrews]

It can take up to 3 days for fermentation to begin.

[@jordanschmidt2404]

is anyone else wondering when they will come out with a book? cause this girl is! Also im very new to the home brew side but I ABSOULTY adore you two.

[@CitySteadingBrews]

I am writing it. Just takes time. Thank you!

[@eddavanleemputten9232]

@@CitySteadingBrews - Please, please PLEASE bring out that book. I’ll gladly shell out on the shipping to get it sent over from the US all the way to Belgium. Can’t wait, actually. Your videos are excellent but a book too? Definitely right there at the top of my wish list. I hope it gets published soon!

[@saprenna]

I always add a bit of sugar to my pasta sauce. Now I'm going to have to make some dragons blood for that reason as well!! And yes, it is sacrilegious to put a raw/fresh tomato in the fridge!!

[@AlbertCarterMSOM]

The Pirate House is still open and I believe it is the oldest restaurant in Georgia.

[@mycrazylifewfawnlisette3582]

Thought for tasting pour a glass like 30 mins or so to warm the cups contents then try warm and a second one cold. There was an old tasting where you said you would have liked better cold. And that way you get both.

[@ChimaeraTom]

I'm about 3 weeks in to my "first basic mead" and have just done my first SG reading (1.100 down to 1.024) and tasting as i watch this. So far so good! its pretty tasty but still quite raw which is to be expected. Might still have a touch more fementation to go. Hopefully racking in a week or two and bottling by Christmas but i wont rush it! This channel has been great for me so far. its given me just enough info to get started and not be intimidated by the process and im already planning an experimental "Forest Fruits Mead" similar to Viking Blod.

[@Nova_Needle]

My brother and I are absolutely loving your guys' videos. He got a mead kit for Christmas last year but month after month of just 'not getting around to it' we finally found our motivation after we found your channel. We are going to start with the help of your first mead video, but we've already bought more equipment so we can get multiple batches going once we are comfortable. I am excited to try and make Viking Blood in particular. I know how you guys are about visually inspecting, but what are your thoughts on drinking from horns? ;)

[@erickdraven6774]

Hi guys. I made a similar mead, I call it Jormungander Blood. It's pretty much the same process that you use but I add some dragon fruit juice freshly squeezed. I'd be happy if you two were to make your own version.

[@mielesdonferro]

I will do this one! Intrigued by the color!

[@masyelraf]

I Just started my first mead about 2 weeks ago. I'm calling it "Wolfs Blood". It is 3 pounds of clover honey and 12 ounces of dried gogi berries in a 4 liter bottle. I did not account for the swelling of the berries, so it puked all over the place on night one. I spent 3 days scooping bloated gogi berries out with a sterilized butter knife until it finally settled into a calm ferment. I need to get me one of those wide mouth jars. Started on 12/9 and burping every 4 seconds. I'll let you know how it goes.

[@CrankyOldNerd]

I really enjoyed the simplicity of the 2nd recipe, and the flavor. just had some after aging since ~ june or so last year. Dunno if I want to go to the effort on this with the dried cherries or not.

[@CitySteadingBrews]

That’s why we make more than one recipe. Something for everyone :)

[@gutsyt123]

I started brewing my first mead last Friday, and you guys know how to build up some hype for this mead, I really want to make it, but I want to start this off slowly so I will wait till after the first one is bottled. I’m not sure how advance you would rate making this mead, but you guys make it seem fairly simple.

[@ronnieholden7412]

Great great great I love yalls vids they have that couples down home feel to it

[@klenmcrock5265]

I just started a pineapple wine two nights ago. Was hoping you could do a future video on it. Thanks.

[@CitySteadingBrews]

It's something we are considering, yup!

[@klenmcrock5265]

Fresh pineapple with the skins on chopped into 1/2" wedges. Lalvin 71B. Found the recipe on KZbin. Some Italian guys channel. Currudiccolato or something like that.

[@blacksmith9175]

I wonder i saw a video where they used clementin they peal it took it apart then they put sugar in pan heat it up to golden brown throw in the fruit i wonder maybe that could do to the cherries cut it in half put it in a bag inside a new batch of mead 🤔

[@CoyoteRoseCreations]

My opinion, if I catch it when its dry (which I almost always go dry) I tend to just use the vinometer, which generally is right there next to the hydrometer readings, so I just go with that, I just want to know if what I'm drinking is a 1 glass for the night, or down the bottle for the night as far as ABV goes.

[@barbaraflagg5380]

We keep bees and decided to try mead making. We are trying Viking Blood this go around. We will use our 1.5 Big Mouth Bubbler. We are not using fresh cherries but pure cherry juice. We will use the “clean” dried cherries in “conditioning”😉 Our question is how much cherry juice will we use initially? What would you suggest?

[@CitySteadingBrews]

We did this in our last version of Viking Blood. I would use the juice in place of water.

[@barbaraflagg5380]

@@CitySteadingBrews Thanks for the quick response. That is what we will do. We will watch each vb installment several times as we go. We follow your instructions and have purchased many of your suggested “tools.” We have our own “Red Bucket of Sanitization” well, it’s not red but the same. Star San etc. You guys are the BEST Mead Brewing mentors out there. You made 2020 much more palatable! No pun intended. In truth, it is.

[@mycrazylifewfawnlisette3582]

I was going to see if I can find sweet cherries today when I go shopping. You said less in the beginning. How much cherries would you recommend for the gallon? I should be receiving my big mouth within the next couple days.

[@almirria6753]

My last batch was sweet with slight woody hints from the cinnamon.

[@Rc_Redneck83]

Hi guys. I'm loving the videos. Keep up the good work. Have you ever tried or know if rhubarb mead could be done or would you like to do a video on making one?

[@CitySteadingBrews]

I consider this pretty often....

[@Rc_Redneck83]

@@CitySteadingBrews yes a friend of mine really wants to make some but can not find a good recipe and we watch your videos for our musts

[@spanishguy7269]

You guys are amazing! Love the knowledgeable info and personalities are awesome! Thank you!

[@CitySteadingBrews]

Thanks so much!

[@anthonysiletti4378]

Can you Please help. I want to buy Vikings blod mead can you recommend a brand? TY

[@CitySteadingBrews]

As far as I know it's not commercially made. There is a company that makes a similarly named product but it's a completely different type of mead.

[@LoveThyNeighbor316]

I live in Savannah GA and I can tell you the Pirate House is still in business. Y’all come back for a visit.

[@codebowl]

The Pirate's House is awesome, last I knew it was still there and still haunted!

[@djalive1001]

Love your videos been on a binge today 🤣 have u guys ever thought of making apple jack with hard cider? Idk if freeze distilling is in the same context of real distilling to your laws. Was wondering if u also have videos on good meads or wines with that bread yeast you use, I was thinking of using champagne but want to just experiment

[@CitySteadingBrews]

It’s illegal according to the ATB.

[@CitySteadingBrews]

Bread yeast will work. Champagne yeast will always be dry.

[@djalive1001]

@@CitySteadingBrews thanks for the reply. Can’t believe freezing and draining is illegal, wonder if it’s most of the us

[@djalive1001]

@@CitySteadingBrews sounds good I think I’ll make that mead! Have a good one boss.

[@CitySteadingBrews]

All of the US technically and anywhere that describes distillation as raising the alcohol content of fermented beverages by removal of water or other contents and where home distilling is illegal. Enforcable is another thing but I won’t do an illegal act on our show knowingly.

[@joelweir3827]

My morat is still fermenting so I'm quite excited to see how she went, definitely going to make this next! As always love the video keep up the good work guys 😎❤

[@caseyharris82]

So I had a question. I had a thought for a recipe (my first attempt at mead) I’ll be using a blackberry honey, Bing cherries, and cinnamon sticks. I thought I was attempting something unique then I found this. My question is would using the cherries and cinnamon sticks during conditioning solve the “cough syrup” taste? My though is that would lower the cherry flavor slightly and bring out the honey a little more. It makes me very happy to hear you say this is one of your favorites. I just found your channel a few days ago. Keep up the good work.

[@CitySteadingBrews]

As your first, I highly suggest doing it how we did and/or following known successful recipes until you gain sone experience and get a feel for brewing.

[@RumblestripDotNet]

And how does the taste change if you serve it at room temp? Red wines, white wines, I prefer them at room temp. For me, chilling wine hides or holds back flavors.

[@CitySteadingBrews]

Just like you said, and I said... chilling shut off some flavors.

[@jasoncoolidge8913]

I am watching this video again and just noticed that you bottled it on my birthday 4 yrs ago… lol

[@blacksmith9175]

I started a batch of this recipe this Tuesday Wednesday 1 hour later it bubble like crazy i did a bit different doh i had to boil up the frozen cherries it was recommended did not had a bag to put the cherries i crushed it up now i need to wait for 3 weeks

[@frankcarreno9739]

I have made several meads. I have never used tea in them it's never been a thought of mine. I have subscribed to your channel and noticed you've used it in several of your recipes. However in this one you do not. I've made cherry and raspberry before and now I'm inspired to do either one and slightly adjust my recipes. To try something new. I usually use lavlin 1118. Last time I made a cider I believe I used 71B. I will be trying Mongrove Jack's mead yeast which I've never used before. Great work.

[@CitySteadingBrews]

No need for tea in this one. Tea is for adding tannins, the cherries do that for us.

[@frankcarreno9739]

@@CitySteadingBrews Makes sense. Thanks.

[@nickwilson5637]

Around ten minutes in...... Strange thoughts of a tomato brew..... Thanks? 🤔

[@heartemisart700]

Oh yeah, so making this Mead! Skol!

[@keithmcauslan943]

I wonder if the drying of the Cherries, raisins do "cook" them fruit creating some of the caramelization?

[@andrewmartin4904]

I’m going to make this in a one gallon batch to try but if it’s as good as you say, can you give a 5 gallon recipe. I might also carbonate some in a keg to see if that makes it better or worse.

[@SamsinSweet419]

When you added the extra honey and dried cherries to it. Can you do this at the beginning when you put in the original amount of honey and cherries?

[@TroyCroatto]

From what I have learnt you can, but it is in the primary fermentation so they yeast will probably have at those sugars too which can make the taste different (I think they used 2 different types of cherry but the same honey again). Plus the yeast they used (Lavlin-D47 I think) can continue to ferment past its' recommended/ideal range which this one did. So it could change the final ABV of the mead and the flavours because you can't exactly control what sugar the yeast is converting to alcohol. By doing it after racking and trying to remove as much of the yeast as possible it will effectively stop the fermentation then you're left with those specific cherries and honey to mellow into the mead and back sweeten giving it the flavour and profile. Hope that helps, I don't know a heap but trying to learn as well lol.

[@MrPaknight]

I just racked my half gallon of cherrie wine. Taste really good and strong,now its time d gas and bottle in a couple more days. I was very surprised that it only took two days to phermit.

[@CitySteadingBrews]

2 days? You sure it's done? It takes a week to check two gravities to be sure... I suppose if you started low enough in gravity it 'could' be done, but that's highly unusual.

[@anubisfirstgodofdeath728]

Thanks for sharing your experience that's funny video and ☺️ Awesome color i have to make Viking blood

[@CitySteadingBrews]

You are welcome. Thank you for watching!

[@drsimmons74]

So, quick question Brian. How important is the quality of the honey in a mead like this? I know in a traditional mead the honey has to shine but here there are other strong flavors that could possibly hide any flaws in the honey I would think. The reason I ask is because I currently have 15lbs of Pure n Simple brand honey from Walmart. Super inexpensive and readily available. I’ve never made mead before and thought why not try the new Vikings blood and the spiced metheglin. Should I go for it with this honey or spring for the quality orange blossom?

[@CitySteadingBrews]

Quality honey will make all mead better but... when there are strong flavors added you can get by with lesser honey sometimes.

[@phukyerpheefees]

I'd be interested to see how adding chili peppers to this brew would change/add to the flavor profile.

[@michykeys]

Now im curious how letting that go to vinegar to use for jalapenos would go. I did a red cherry koolaid jalapenos and those were bomb.

[@darthepirate3033]

Hey guys this has been a great series can’t wait to try this one. Just curious what would you say to adding a hint of black pepper?

[@rossrichert2022]

Vining Blood-Perfect Vision.

[@STOPH3R01991]

Have you ever tried using caramel instead of fruit for flavor? Not as a bochet, but more like a melomel?

[@PabloDiabloable]

I was just reading up on making beer and saw something called a "beer enhancer" which is basically dextrose and Maltodextrin. It got me thinking if there is any worthy application for making mead to enhance mouthfeel? Wondering your thoughts...

[@CitySteadingBrews]

Sure, same principle.

[@jeffl6241]

Do you guys have any plans to ever use a conical fermenter like the ss brewtech BME? I would be interested to see how it altered the way you do business. Being able to drain the lees and condition without the risk of oxygenation seems like a real benefit.

[@bobnewkirk7003]

Howdy Guys, great work on the Viking blood. 2 Questions for you: 1) Do you have a spreadsheet/document that has a list of all the scores you have ever given? in several of your videos you mention "top (insert number) you have ever made" but I haven't been able to find any list on the YT side. I could probably poke around on the website more, but it may be worth a video. 2) I have my first Cider behind me and found it a little flat in flavor (probably went too dry for my taste, but that's another question), how would you move forward to gain experience? I am thinking of setting up a yeast trial with D47, 71B, EC-1118, K1V, S-04, and Redstar Cuvee to see which likes my basement best, but now I am wondering if I should be considering going with better juice, bumping the ABV, adding tea for mouthfeel, or back-sweetening with honey, etc. What would you say your "path to pro" is? and what do you think gives "the most bang for your buck"? Thanks

[@CitySteadingBrews]

Nope, we give ratings in each video but don't have a centralized location with that information, since... it's not all that important. You should make what you like. :)

[@CitySteadingBrews]

Not sure I'd make all those tests... try a yeast, work through the process, learn along the way then try something else. I have found though that it's often the situation you're in or method you used, or ingredients you used that makes more difference than yeasts.

[@bobnewkirk7003]

​@@CitySteadingBrews Thanks for getting back to me so fast, you are really on it. :D Mostly the test is just to see if anything does well in my location. I am up north, and fermenting in a basement, so I'm expecting temps in the 50s and a lot of the literature says 59 is the bottom end of "ideal" temps. If I get better results (despite package info) with one yeast I will move forward with it for round 3 testing. Its very hard to be patient though.

[@nicholaskarako5701]

I know quite a few people that add sugar to their marinara /red gravy sauce to balance out the acidity or bitter notes. I have done this to, but prefer to add grated carrot to my red sauce if it need more sweetness. Chilli I like to add Guinness and a tablespoon of molasses to my red chili.

[@patlawson1659]

Viking Blood is World 🌎 🌍 Wide , who thought up that Name ? I just like saying it . 🤠

[@stevef.golly-g7435]

Have you ever added oak to your brews for aging?

[@johnwarren1518]

From one garnet to another would adding a bit of vanilla bean help or hinder?

[@CitySteadingBrews]

I don't think in this case it would help.

[@Cheezer424]

Found this channel a few days ago and have been gearing up to start brewing on my own. I was wondering if I could follow this recipe and replace Cherries with another fruit? like Pomegranate used in the first fermentation and then like your recipe put in dried pomegranate in the secondary?

[@CitySteadingBrews]

You should be able to yes.

[@daveanderson8444]

Awesome Vid , So, what would you do different ?, or would y'all do the same from beginning to end. Would you add more honey to what you started ? would you use the dried cherries at the start ? will you be doing this again differently ?

[@CitySteadingBrews]

All I'd do is about 25% less sweet cherries in primary.

[@adventuresinlee]

If I wanted to make this, which is the plan, but lower the ABV a bit, would suggest less honey or less juice? I am thinking a bit less juice since you said it is a bit to Cherry and missing the honey flavour.

[@JaxsonXV]

Have you made any meads or wine that are natural blue?

[@MikeCone]

So, if you were to redo this one, would you try it going with the dried cherries from the begining? Also, what would you say your top 3 meads are so far? Thanks :)

[@CitySteadingBrews]

I would do this the same aside from reducing the cherries in primary by about 1/4 to 1/3 the amount.

[@PacesIII]

If I brewed a cherry wine and blended it with a mead, would it then make a viking blood? Likewise an apple cider and a mead blended to make a cyser. Basically, does blending components of individually fermented mead parts (?), make different types of meads? Metheglins, cysers, etc.

[@CitySteadingBrews]

Nope. Mead must be fermented honey. Also, all that is just semantics with the naming. If you took half cherry melomel and mixed it with apple juice, what is it? It's a cherry mead mixed with apple juice :)

[@PacesIII]

@@CitySteadingBrews So a cherry wine mixed with a mead would not make a melomel.

[@catzkeet4860]

@@PacesIII no....it would be mead(fermented honey) mixed with cherry wine(fermented fruit). That isn’t to say it might not be good, but it doesn’t meet the definition of a melomel(which is a mead brewed with fruit)

[@martharetallick204]

Lab in the home? My father had one of those!

[@martharetallick204]

Me? I brew in my kitchen! And, because of that obsession, my kitchen looks like a chemistry lab!

[@jamestarbet9608]

So, a new Vikings Blood recipe for 2020... how about a new recipe for 2020? LOL Do you guys have any low calorie/low carbohydrate brew suggestions that would be useful for us who developed a bit of lockdown gut?

[@jamestarbet9608]

Just to clarify: sugars are carbs (carbohydrates). Carbohydrates, proteins, fats, and yes alcohol, have calories- the unit of energy. Calories from sugars/carbs are generally regarded by scientists now as the primary weight gainer energy source.

[@CitySteadingBrews]

There’s no such thing without getting into Frankenfood.

[@pfuss]

I have cherry juice and I bought some limes thinking I'll add juice and zest to the mix. Is that crazy?

[@patrickwelch5561]

If your air lock is equalised that mean it is done fermenting

[@CitySteadingBrews]

Not really, no. It means there's no pressure. It could be done, it could be a leak, or if it is active it could just be offgassing.

[@manitoucole2]

Maybe related ceviche? And +1 room temp.

[@psclark2416]

Look great, Question what happened to the Hibiscus and blueberry mead or did I miss it

[@donnasmeaton8969]

Would you wood this with cherry wood to put a twist on this?

[@SteveW1985]

Would a bochet version be worth a try 🤔 ... imagine the colour... Dericas dark matter absorber may be created lol

[@CitySteadingBrews]

I think that has lovely possibilities!

[@johnnieraley2572]

Hope this isn't too late to be read on this video, but should I assume that if my one gallon batch turns out as wonderful as yours, I could multiply the recipe by 6 for a 6 gallon batch?

[@CitySteadingBrews]

Never too late, from our end, we just see all the comments as they come in, regardless of what video it's on. And yes, just multiply by 6 except yeast, just double it.

[@miciduve]

Can you make trouble mead that is good I like cloudy beers so i was wondering if it was possible to get that in mead aswell.

[@CitySteadingBrews]

trouble mead?

[@miciduve]

@@CitySteadingBrews yeah couldnt figure out the word in English, but the closest I found was cloudy or murky. We have some beers in Belgium that are murky not clear and they give something extra I found.

[@eddavanleemputten9232]

Viewer from Belgium here: I get what you mean! The cloudiness of beers can have different causes. Most common are proteins, unmodified starches, and pectins. Other solids may enter in the equation, amongst which you can also find yeast in suspension, honey solids (like pollen, which CAN contain a lot of starch). Most will fall out of suspension over time in meads. If you want your brew cloudy, there are ways to have it cloudy. The issue is your mead’s shelf life. Some proteins (polyphenols) will ‘turn’ and your mead can go bitter, rancid and unpleasant. This is the short version of a very long-winded explanation about tannins, proteins etc I got from a very enthusiastic home brewer. If you want a cloudy mead, use a fruit in it that contains a lot of pectin and boil the fruit to activate the pectin. Some or all may fall out of suspension but you’ll increase your chances of a cloudy brew. Fruit with a lot of pectin are all true berries, apples (especially slightly underripe ones), quince (kweepeer/coing), strawberries, plums for example. Don’t use pectic enzyme to break down the pectin. Leave a tiny amount of lees in your brew at bottling, but stabilise your brew as viable yeast is NOT nice on your digestion. Either pasteurise or use chemicals to kill the yeast. Before serving, give your bottle a shake because over time this yeast may fall out. Use fruit that contains a bit of starch and use it raw in fermentation, like underripe banana. The starch will give you a permanent haze that almost no clarifying agent gets out. Only very fine filters can. Remember though that those starches can (over time) become funky and unpleasant. Back sweeten with pure, raw, unfiltered honey: it will give you ‘honey haze’ which is from the solids and proteins of your honey. Some or all of it will eventually sink to the bottom of your bottle. Shake the bottle to incorporate it again. Those solids are, in my experience, more stable in the sense that they don’t go funky as fast. Use a low-floculation beer yeast specifically designed for the production of cloudy beer. Be careful though: some have a reputation of stalling in fermentation, you’ll need to monitor temperature and nutrition closely. Another option might be, if it’s the look you’re after, to use ground spices. In my experience they never completely settle out (which I don’t like but that’s me!) Remember that in general a mead only gets better with age, whereas most beers aren’t kept as long as meads or wines. A beer that’s over a year old is considered ‘old’ by most. A lot of mead makers don’t even look at a bottle of mead before it’s a year old (counted from bottling). One of the reasons for this is ABV. Most beers have a lower alcohol content than the average wine or mead (except for hydromels). Lower ABV means shorter shelf life. Low ABV meads are meant to be consumed young (3 months to a year post bottling in general). Most of the mead makers I know will brew meads within the 10-16% ABV range, and the vast majority of their meads benefit from ageing. A lot of sediment that can potentially go funky in a mead that might be at its best at two years old means they would potentially lose a lot of invested time and money, should the mead turn out to be funky. Just a thought: the flavour development you’re referring to is caused by solids suspended in the beer that break down over time. One way you might achieve a similar result is to leave your on the lees for a long time. Some wine makers do this too, even though their wine is clear. Be careful though: I’m told it can go funky. Then again, it light not… I’ve had brews sit on the lees for months with no unpleasant effects. They were crystal clear, complex, deep in flavour and smooth. Wine aficionados liked those batches A LOT although they liked the ones that didn’t sit on the lees as long just as much. That being said, I’ve dabbled with meads for more than half my life, some never go clear and at times the reason they don’t is a mystery. I haven’t had one go funky on me yet. I know your question dates a year back, but perhaps I’ve been able to shed some light on the matter. I’m absolutely no expert on the matter, being just someone who likes to play around with yeast, honey, sugar and flavour adjuncts of all kinds and has been doing so for a long time. Beer making is not my thing despite me being a Belgian. I’d like to conclude with: hope this helped, that you started making meads and are still at it, and that you’re having fun with it! Greetings from somewhere in East Flanders!

[@miciduve]

@@eddavanleemputten9232 tx for the extremely long message didn't read the entire thing (sorry) but got the gist I believe. Greetings from west Flanders

[@eddavanleemputten9232]

@@miciduve - Sorry about the long reply! I guess I got all excited because there aren’t a lot of mead makers I know of in Belgium! The short version: Cloudy lead is possible. There are risks. You have various options. Happy brewing, and if you have questions, feel free to ask. I’ve been at it since the late eighties/early nineties.

[@alexreis5639]

can I reuse the star san by putting it in a closed container?

[@BloodKnight360]

I really enjoy your videos, but I have a problem, I don't know which mead flavor to start with, viking blood looks great, the ginger mead, 😫 there is so much options and I only have 5 pound of honey. Can you give me a recommendation?

[@CitySteadingBrews]

I recommend something simple to start with. We actually made a video called, 'my first mead', and it's one of my favorites, so that's a good one to begin with: kzbin.info/www/bejne/i5XUg5t6jbB_oKM This isn't just some dumbed down crappy mead either. I make this regularly as it's one of my favorite all around meads.

[@eplaksienko]

Hi Brian, love your videos, It's day 22 of Viking blood, and I am not sure if it's ready for racking. It's still moving periodically bubbles through water lock, like once in 15 seconds, I understand it's time, but need your expert opinion. Thx

[@CitySteadingBrews]

Gravity readings, trust me.

[@eplaksienko]

@@CitySteadingBrews Uuugh 1.122 was original, now 1.004. Sounds like 15.5%, Brian, in your taste, how much honey to add? Thx

[@greddy2race]

Thoughts on adding hibiscus tea to this type of brew?