Peanut Butter and Jelly Mead: PB&J Sandwich in a Glass

[@Questjunkie7]

This seems super fun. I feel like this is a brew that I would make in secret, and then present it to unsuspecting guests just to witness their surprise.

[@mohaksrivastava8541]

Yeah. Bottle it up in nice bottles. Cork it, Heatshrink wrap it. Bring out the fancy glasses, serve it up and boom.

[@kevinkincaid3684]

I really appreciate that you list the alternatives, such as baking soda, in almost every video. It really helps newcomers to the channel not have to hunt for these kinds of advice, and its so short and simple it does not distract from people who watch all of your videos and hear this often :)

[@KSJBtrades]

Awesome, thank you!

[@nightlife1970]

Started ours today! Wife is super excited because she tried a PB&J mead when we were at Disney and she really liked it.

[@codyx8273]

i love this channel. you 2 are so good together, the videos are informative, and it is just so real. keep it up!

[@CitySteadingBrews]

Thank you!

[@papasmurf9146]

At the risk of making a plug for one of your products, I have a large thing of Star San. During the aftermath of hurricane Helene, with no fresh water, it came in very handy for making sure dishes, cups, and bowls were safe to use.

[@CitySteadingBrews]

Why is saying this a bad thing?

[@papasmurf9146]

@@CitySteadingBrews product endorsements ... always feel guilty about it, especially when not compensated for it 🤣

[@CitySteadingBrews]

@papasmurf9146 🤷‍♂️, if a product works, nothing wrong with saying so. We do all the time and most times aren't compensated for it. I would rather spread word about good products than have people having to guess.

[@timmymullins2274]

This might not sound good but after a jalapeno mead I watched you do I played around and made a raspberry/jalapeno and it was the bomb.

[@CitySteadingBrews]

Sounds pretty good to me!

[@LorienGL]

Love the comment about the sulfuric smell! Thanks again guys! Stored 2 bottles, now moving to fig+hibiscus wine!

[@sandralopp3219]

We make a P B and J wine, we just start with the grape juice like you did, but to get the P B taste we added a 750 ml bottle of Screwball! Oh my goodness, it's sooooo good!

[@KarnivoreKaren]

Reading your comment, I'd not heard of Screwball so I paused the video to look it up. OMG, how have I missed this for 66yrs! Thank you 😊

[@laakins]

I’m thinking a fortified wine. What a great idea!!!

[@Nahinalau]

Mind sharing how much grape juice you start with to go with that 750ml skrewball?

[@sandralopp3219]

@Nahinalau a full gallon of grape juice

[@CynM.]

@@sandralopp3219 what is Screwball?

[@lurch873]

Love your guys videos. I never really comment but I've learned a lot over the years. Keep up the great work.

[@CitySteadingBrews]

Thank you! Glad we could help.

[@stonerainproductions]

Before I bought the pitcher I thought it looked ok, but after I got it, I strongly agree. That pitcher is absolutely amazing and way better than I thought it would be

[@CitySteadingBrews]

Exactly! We don't make this stuff up!

[@gregorytomasulo4313]

Yeah it is super easy to pour from!!

[@m3thodmusic]

Found your channel a few weeks ago and have been enjoying watching you try so many different kinds of meads

[@CitySteadingBrews]

It's just washing dishes really...

[@donnybilbo8006]

Oooo! I’m making this one! Ordering some peanut butter extract now. 😋

[@Enchanted-n9q]

To help with foam, i use my baster! Typically suck in some of the must, and slowly run it along the sides and top of the foam! Less messy and a little less time consuming 😊

[@SW6511B]

One could also fortify with Screwball! Now I have to make a new batch! Thanks for the idea 😂

[@CitySteadingBrews]

I suppose you could.

[@wbwillie]

Skrewball or Skwrrl would be amazing with something like that... now this is going on my list of things to do when it gets warm enough

[@shadowlogicb4149]

Oh man wow that sounds like an awesome mix

[@lgerow24]

This one sounds so good omg

[@CitySteadingBrews]

It really is. Love this flavor combo.

[@blk_moses3034]

I love this channel.... still waiting for a savory style mead though... would absolutely love to see the creativity on this

[@CitySteadingBrews]

Savory mead? Erm... not really my thing.

[@blk_moses3034]

@CitySteadingBrews while it might not be your thing, I for one am looking for something different... not to mention it would be a challenge to make something different than what you normally see. How many dry / sweet meals can one do without wanting to attempt something different.. i mean you are an educational channel are you not? Why not give it an attempt???

[@CitySteadingBrews]

@ Can you give me an idea of what you mean?

[@connerswedman598]

Love the videos, thanks for sharing so much knowledge,I just started a few small batchs, a Hawaiian fruit punch wine, strawberry mead, cherry blueberry wine. I just racked The cherry blueberry for first time and it came out amazing so I did another but 5 gal run lol, for 5 gal I used 3lb blueberry, 2lb dark sweet cherry both frozen, 2 simple truth 21 oz organic cherry pie filling cans and 2 56oz simply blueberry lemonades , also pectic enzyme, wine tannin, yeast nutrient and energizer, water to 5 gal and cane sugar to 1.1.

[@matopezuta2050]

My youngest son made PB&J mead a few years ago. It was good enough that Buzzed Bee Meadery made a commercial run of it. He used powdered peanut butter and fresh rhubarb in secondary on his. He used rhubarb because growing up he hardly ever had grape jelly since his mother always makes rhubarb or rhubarb/strawberry jelly. Everyone said it was good, I didn't care for it myself since I don't like peanut butter.

[@johnherron3961]

Nice Guys! Totally cool.

[@CitySteadingBrews]

Glad you liked it!

[@billbucktube]

PB & J mead‼️ Terms I NEVER expected to see in conjunction with

[@Gmrgrl-mb5np]

Ok not gonna lie. The sweet red wine recipe y’all have I mixed that with peanut butter whiskey and the next thing I knew I couldn’t stand. lol. Now this. I need to make this. ❤

[@bendthebow]

I use Miltons for sterilisation cos yous mentioned that some time. It's v good

[@julietardos5044]

This looks yummy. I'm not sure I still have the PB flavor left...but I like the idea some people have about using Screwball.

[@matopezuta2050]

Here is something for you to try. I made my second batch of Ginger Beer. This time I added hops and tea to it. Here is my recipe: 4 cups water 8 ounces of fresh ginger slice thin in the food processor 1.25# of sugar peal and juice from 1 lemon 2 tea bags Boiled for 10 minutes then left to cool to blood temperature Placed in a 1 gallon fermenter Filled up to the 1 gallon mark with water Used SO-4 yeast. Specific gravity came out to 1.046 After 3 days added 5 grams of freeze dried Amarillo Brand VXGPO1 hops Final gravity at 3 weeks was 0.992 for an ABV around 7.09% Back sweetened to a specific gravity of 1.020 and bottle carbonated. It's got almost a Ruby Red Grapefruit flavor with only a very mild hop flavor. I was going for around a 6% ABV but it finished a lot drier than I figured. I'm going to do a 3.5 gallon batch as soon as I get enough bottles empty to put it in as good as it is. Also, once you make your tea with the ginger, save it and put it in the dehydrated. I found one dehydrated chip in my tea cup gives tea a nice ginger flavor. Or, they can also just be snacked on plain.

[@CitySteadingBrews]

For those that like grapefruit, sounds nice! Personally not a fan.

[@julietardos5044]

@@CitySteadingBrews It's the hops. Use a different hops for a non-citrus flavor.

[@matopezuta2050]

@julietardos5044 yep, it definitely is the hops. I like what I ended up making so well that I'm planning on doing at least a 3.5 gallon batch next. Like it better than my first batch I did without the tea bags or hops. That one was almost a ginger wine. It came out at 9%ABV.

[@TheTriFyre]

Really thought Derica was going to get you to do the jazz hands... 😅😂😂😂 I still have my pyment in there sitting at 1.022. Only difference is raisins and some orange zest Might have to go ahead and buy some of that peanut butter extract😅 That looks like a REAL happy dance!

[@michaelfeeley4351]

I did a wine with basically the same ingredients! Except I made it a sour and added graham extract to give some bready flavor

[@Jake-Aprile]

What would you have done differently to adjust the bitter note on the finish? You had mentioned it during the tasting. Acid blend? Totally gonna make this brew! Great post, thank you

[@CitySteadingBrews]

I also said I didn't know what I would do to change it 😀👍

[@Jake-Aprile]

@ thanks for the reply

[@jakematthews6982]

7:10 you brought out your Thumb-Saver Bung and it makes me smile a bit. I also have one but of the many times I’ve attempted saying Thumb-Saver Bung out loud it always comes out Thung-Thaver- and that’s where I stop and try again saying it more slowly and deliberately. I bought it because I started to shake a brew to mix in the honey but for some reason I forgot that it was vey hot. Had a perfectly round blister in the center of my thumbprint.

[@CitySteadingBrews]

Yup! Been there! Both parts, lol.

[@fajarahmadprasetya]

Yeahhhh new videos 🎉

[@CitySteadingBrews]

Every Sunday!

[@micahestep7679]

Sunday is fun day.

[@OwlCreekHS]

Once again, way over the top !!!!! Your videos are simply the best for entertainment and information!!! Yep I'll be making this one as well.

[@CitySteadingBrews]

Thanks! Glad you enjoyed it.

[@Veggie-Geek]

I think the peanut extract was a good call. I imagine since peanuts are oily it would be difficult to get true to flavour with a firment process and it extracts well. i really want to make this one.

[@tonytoon98]

Love the channel!! 1) started my first brew, it a cider, went from SG - 1.050 to 0.998 in 3days, gonna let it sit for a before checking again and adding some non fermentable sugars to back sweeten. 2) Any chance you guys start a Discord server for All the brewers in here to chat and ask each other questions?

[@CitySteadingBrews]

We have a VIP Club. We had a public group at one time but shut it down for a variety of reasons including member threats and stalking. So we most likely won't make a public group.

[@trinityzaku]

Quick update you didn't ask for. Finally went and pulled both my ferments that have been just kinda doing there own thing. Pretty much a full two months for them to be done. They both taste good but missing something and together they taste awesome. Not sure thats how I want to bottle them but I got time to figure it out.

[@Anarchyacresfarmstead]

I noticed this one fermented a lot faster for you guys! Could it be the yeast? 🧐❤️ can’t wait to try making this one.

[@CitySteadingBrews]

Lots of factors could be why.

[@nicholaskarako5701]

I have been thinking about making a fluffernutter mead after watching this video. For the peanut butter flavor I am thinking of using a peanut butter whiskey. The mead I would probably make a basic low ABC banana mead using a banana peel stock and banana I froze to help break down the cell walls. I would either use an ale yeast or break yeast depending on what I have on hand. As far as the marshmallow flavor I would either use a toasted marshmallow extract or a marshmallow flavored vodka. Personally I leaning towards the extract.

[@CitySteadingBrews]

Sounds good!

[@brandondufrene4706]

Two things 1. I've been making pie themed meads (one pumpkin pie that is currently fermenting and a pecan pie that was a huge hit for thanksgiving) To get a bready flavor I've been using wheat malt extract and it works great. I bet it would work well for this PB&J to add a little more complexity. 2. I must have gotten a bad batch of the PB flavoring because I DID NOT like it when I tried it in a concord wine. 🤔 It's also possible I just used too much.

[@dhudach]

I can't wait to make this. And your comments about the the importance and dangers of re-fermenting from my perspective should NOT be taken lightly. I made a blackberry wine from frozen blackberries. After about 3 months of sitting after primary and racking, I decided to do a final rack and then pasteurize. I typically pasteurize to internal temperature of 145+ for at least 25 minutes. I then let it sit about a week before bottling. I don't cork my bottles (yet), I just use the standard T-shaped stoppers. Well about a month after bottling I noticed that the stopper on one of the bottles was just about out. So I pushed it back in and it popped completely out. I thought perhaps it was air pressure from being filled too far up the neck but that wasn't the case. So I tasted it and it was definitely fizzy. I decided that it had started to re-ferment. Though I can't exactly prove this, I think the issue was that this was the last bottle filled and there was some sediment (yeast) that got transferred into this bottle. And what that seems to mean is that when I pasteurized, the sediment was at the bottom of the jar and maybe it just didn't kill all the yeast in there. The other bottles from that batch show no signs of stopper popping. I'll know more when I open one and taste. But at this point, I think the lesson learned is to make sure to rack until as much of the sediment as possible is gone. As you always say, home brewing is about solving problems. But isn't that the fun of it? No pain, no gain!!

[@pete8420]

You guys should try making msg. It's made the same sort of way as wine or mead, but a bacteria instead of yeast is used to ferment the sugars into your product.

[@CitySteadingBrews]

Really not in the scope of the channel though, lol.

[@gabrielpauly7931]

wonder if a warm ferment with bread yeast might produce a bready flavor... good vid...thanks

[@CitySteadingBrews]

There is no more bread in bread yeast than wine in wine yeast. What people call a bready flavor is actually just the yeast itself. Any yeast, if not properly flocculated can give that flavor, but it's usually caused by a not finished fermentation when consumed.

[@Amethyst1919]

You can crush a simethicone tablet (gas x) and dissolve it in your brew. It will break the surface tension of the bubbles and keep the foam down...

[@CitySteadingBrews]

I would rather not put that into a brew.

[@Braedon2011.]

Just starting a batch of this today! After making a lot of your recipes I was wondering if you guys would start putting your OG in the comments along with the ingredients 😅 would make it a lot easier to replicate without having to dig through the video to find it. Appreciate you two :)

[@CitySteadingBrews]

I think we can do that.

[@ConsciousExpression]

I'm making a batch of cherry Kool aid wine and I blame you! Coming along well, lots of bubbles still after 3 days with no stall in sight yet

[@Questerer]

I just don’t understand why people freak out so much sometimes in the comment section. Sit on the side you like the most if you switch positions then nobody should care about it. And if they do, just ignore them. I feel like these are the same people who think it’s rude that Brian is cutting Derika off because he is a man or whatever. Even though both of you do that to eachother to help the other find words when needed. 😄 Anyways you two make great content.

[@CitySteadingBrews]

Thanks!

[@RC-MarkD]

Love the sound of this, but what is an alternative to the brewers best flavour extract? As they aren't easy to get here in the UK?

[@CitySteadingBrews]

I would imagine most food grade extracts should be fine. We haven't tested others though.

[@josheboy7527]

Have you guys ever done a test on whether chemical pasteurization changes the flavor of a Homebrew compared to regular pasteurization?

[@CitySteadingBrews]

We don't do chemical stabilization so, no.

[@kippkline4229]

Definitely going to try this one. Have to ask though where did Derica get her t shirt it is awesome and are you going to do a t shirt for thwack your packet cause that would be pretty cool too. Keep up the great work im excited about what you will all do this year

[@CitySteadingBrews]

Both are available in our merch store. briancity-steadingcom-1-shop.fourthwall.com/

[@CynM.]

Brian and Derica, I was making a mead and had a wine yeast. It was just past the sell by date, so I used it anyway. I used the whole packet for a gallon of mead. Then I got nervous and added a little quick rising bread yeast just in case. It started fermenting right away. Like in two days.Did I screw up?

[@CitySteadingBrews]

You didn’t do any harm, but likely the first yeast would have been fine. It can take a few days to start up.

[@deanparker-y5g]

Hi guys, Love this mead recipe and it's now going to be the next mead I make. I have a question about tap water I seen you done a video on. I previously just used tap water straight up. I live in Scotland our water is really good. However as I also have a marine fish tank I ha e 3 stage RODI kit under my tank. I decided to make my last batch with water through this filter I honestly believe my mead tasted much better and cleaner It's hard to describe the change. My question is Do you just use tap water and have you tried it through an RO kit?

[@CitySteadingBrews]

All our water is either RO or filtered with our Berkey. We don't normally use tap water.

[@deanparker-y5g]

@CitySteadingBrews Thanks for reply. If you guys use the RO kit then that will be my method aswell from now on thanks again.

[@CitySteadingBrews]

We use a Berkey for the last couple years.

[@dannykezz1]

got my brew kit, now its almost time to taste te kilju, and a couple of months before my 25L/6.6 gallon of mead is ready, if i know myself, ill have 2 more buckets of 25L/6.6 gallon brewing soon 0:) kind of addictive

[@dernudel1615]

One of my favorite sandwiches when I was a kid was peanut butter, honey and sliced banana. I wonder how that would be as a mead.

[@CitySteadingBrews]

Sounds good to me.

[@CynM.]

Thanks for telling me about the sulfur smell was from not getting oxygen in the batch. It tasted ok and looked ok but man the smell. It funked up the whole house 😂

[@BigDad-p4s]

It's a peanut butter and jelly pyment?

[@CitySteadingBrews]

Technically.

[@iseletoopu3313]

😊

[@chrisjohnsharp]

Don’t know if you can get it in the USA but I use chemsan no rinse sanitizer

[@CitySteadingBrews]

Yup, that's another good one.

[@paulbyers806]

What if you mix your brew in the awesome pitcher. Target is always 128 oz and transfer to fermenter.

[@CitySteadingBrews]

You can if you like, I just prefer mixing in glass to plastic due to scratching it.

[@scottnyht3273]

❤

[@nole900]

This looks really good but I wonder how it would be with strawberry? I grew up more on strawberry jam than grape jelly...🤔

[@CitySteadingBrews]

Could make it with anything really.

[@Irishfan168]

Have you ever pasteurized in a stainless steel mini keg. So put mead in the keg w top off and put it in an instant pot?

[@CitySteadingBrews]

Nope, have not done that but seems like it would be okay I think aside from the amount of time it would take to get up to temp since most of the keg wouldn't be submerged. I would put a cap on it tbh, as it would help keep heat in and reduce any evaporation that might happen due to the long heating time.

[@PaulXerxen]

How about some of the Graham Cracker extract to give it a bread like vibe? Peanut Butter and Jelly Sandwhich?

[@CitySteadingBrews]

I suppose you could, sure!

[@C-Mah]

Rule of thumb-saver bung

[@toffeespal]

Hi I was watching your other video about making a 30 percent mead. The video is about a year old. You mentioned your other channel booze bulletin. I tried to look for it but couldn't find it. Just wondering if there is a certain way to access it or if it is still up. Thanks

[@CitySteadingBrews]

It's been gone a long time, sorry.

[@yeroldfatdad]

LoL, was that dance at the beginning before or AFTER many samples?

[@CitySteadingBrews]

She had the small taste you saw in the video. 🤷‍♂️

[@tetrisamv3960]

I'm going to be that guy. The word you wanted was ternary. Tertiary means third, usually in a hierarchy. (Primary, secondary, tertiary) Ternary means a system of 3 options. (Unary, binary, ternary)

[@smendlik]

Do you do anything to the towel you set everything on to sanitize it or just a standard wash?

[@CitySteadingBrews]

We only use it for brewing for one, but it's just washed and we let things drain the sanitizer fluid onto it all day.

[@smendlik]

​@CitySteadingBrews thanks for the quick reply! This is what I am doing and it's good to know it's not a problem. Thanks for another great recipe. I've added this to my to make list.

[@dantaylor1724]

You could have done a "Peanut Butter & Banana Mead" for Elvis's 90th 😊 😎

[@CitySteadingBrews]

We tried that once before... but pickles would be more appropriate!

[@gregorytomasulo4313]

I don't like peanut butter so this sounds super gross, but I just like watching you guys make wacky stuff and be like mad scientists :) Thank you!

[@tekseport8034]

Dang it. I was hoping you were going follow through with DERICA'S turbos lead in.

[@CitySteadingBrews]

That wouldn't be any fun!

[@markmanning2921]

My mother said that as a kid a snack for me was a loaf of bread and half a jar of peanutbutter lol (yes wieth jelly duh)

[@CitySteadingBrews]

lol, then you had a great childhood!

[@ericberry6008]

Did you actually add Fermaid-O, it wasn’t shown? Also, I would have expected pectic enzyme.

[@CitySteadingBrews]

Pretty sure we did. Fermaid O, but no reason for pectic enzyme.

[@sbudapaloni]

Please share some knowledge with me. My brews keep over fermenting, as in the gravity reading goes down to as low as 0.992. 1. Is the brew still safe to drink (after stabilising and sterilising), or should it be thrown out? 🗑️ 2. If the gravity reading goes below 1.000, does that mean the brew automatically have off flavours, or are those to be determined by the nose? 👃 3. How can I prevent my brews from over fermenting? 😵‍💫 Thank you in advance for responding. This is your friend, Sibu, from Johannesburg, South Africa. 🇿🇦

[@CitySteadingBrews]

First, it's not overfermenting. That's how it's SUPPOSED to work. 1) Yes, completely safe unless you added things you should not add. We don't stabilize, but we pasteurize only if we added more things that can ferment. You need to do nothing if it just runs dry on it's own and you don't add anything else. 2) No, does not mean that at all, it means it fermented properly. 3) It's not overfermenting, it's simply fermenting. 1.000 is the gravity of water. 0.790 is the gravity of ethanol. So, the reason it's going below 1.000 is due to mixing ethanol and water. It's MORE common to be below 1.000 than at 1.000. 1.000 is literally just the gravity of water, for brewing final gravity it has very little meaning. We have entire playlists of beginner videos that talk about some of this. You might want to check them out: kzbin.info/aero/PLZr9O7bplKgkdrqEOMHSVvf6v4b0ksTrL

[@sbudapaloni]

@ will be checking out the playlist. Thank you for your response. 🙌🏽

[@stephenhegarty6179]

I am with you kids if the levels of honey (low amount) to be considered as a mead ….. I call it Steve’s mead and the individual whom throws snide comments about it….”No mead for you” 😂

[@BigDad-p4s]

I had to use baking soda while making pineapple wine. It tasted like the pineapple was taken from a baked ham. 😐

[@micahestep7679]

I also use a bucket of sanitization but it's a blue one. Did i mess up? Do you think it works as well as a red one? I threw the reciept away years ago so i suppose it's a bit late to try for a refund.😢.......😂😂😂

[@CitySteadingBrews]

Yeah...

[@micahestep7679]

@CitySteadingBrews thanks for the badge 'yall. I've always been good at quizzes and tests. I appreciate the time you take to put content out there on the world wide net and interwebs...

[@PhenoDaddy]

Sammich?

[@PhenoDaddy]

moare sammich?

[@PhenoDaddy]

meow.

[@Xani13]

Been away for a bit because I just became a father! ^_^

[@CitySteadingBrews]

Congrats.

[@KarnivoreKaren]

Congratulations Daddy. Blessings to you and Mommy 😊

[@julietardos5044]

Congratulations!

[@jasont6574]

Brian, When you're doing the math, could you add an illustration in the video to show what your doing

[@CitySteadingBrews]

I can try. Which math are you referring to?

[@chuck419plus1]

can i just use PH up or PH down?..i have gallons of each because i'm in the cannabis business....lots of H2O

[@CitySteadingBrews]

If it's food safe, sure.

[@1boortzfan]

This looks like a fun brew but I couldn't do the p-nut butter, it gives me indigestion.

[@elitheking8886]

Mr Brian.. Bryan? And Dericka Where would you beautiful people suggest someone buy some good worth wild honey. I have roughly 500 dollars to use I’d like to get my hands on some 60 pounds of good honey. Any suggestions? (Online suggestions) or markets you know are good

[@CitySteadingBrews]

If you watch our videos, you can see what we use. Not sure you need to overspend for honey.

[@elitheking8886]

@ only reason I ask is because. I bought a honey made a 5 gallon batch. Just go find out there’s are so many unfarmable sugars

[@NateWebb0483]

You lost me at peanut butter. I love peanut butter, but I've never found a peanut butter flavored thing that I could stand 😬

[@CitySteadingBrews]

This worked!

[@micahestep7679]

@@NateWebb0483 don't stand in peanut butter.... it makes your toes sticky.😁

[@NateWebb0483]

@@micahestep7679 😂

[@timadams9997]

You ignore all those little yeast nuggets on the sides of the self-stirring cup? How can you ignore those millions of little yeasties that will never fulfill their potential? 😞

[@CitySteadingBrews]

They would drive me nuts trying to gather them all.

[@stevenbell1888]

Brian STILL not showing that trbos love lol