Craisin Mead, Cranberry Mead - Are you serious?

How to Make Mead - Craisin Mead. Essentially this is a Cranberry Mead made with Craisins. Here is proof you do not need to go to a specialty store to make mead. You can find honey in your local supermarket, along with the bread yeast, and the craisins. Can't find craisins? Use dried cranberries! This mead comes out so amazing, with so little effort, you have to try it.
Useful links:
Glass Carboy with airlock amzn.to/2PbyYU8
Safale S-04 yeast amzn.to/2SfBlag
Hydrometer amzn.to/2QEjg8R
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[@widenerfamilyfun7176]

Made a cranberry wine with 1gallon cranberry juice, 1 cup of dried cranberries, 1 cup of strong black tea, and sugar to bring the gravity reading to 1.150, and 1/2 pack of red star yeast. seams to always end at about 15% abv with a mild sweetness. Everyone loves it!!! Couldn't have done it without what I've learned from you! Thanks so much!!!

[@scarecrown7s]

What kind of red star yeast do you use? I use the classique wine in a red package, always comes out dry or semi sweet, never sweet

[@Hellbilly01122]

I have 3 different batches fermenting right now and all are a direct result of watching your videos. Thank you guys so much for the inspiration! The only downside I've had from watching your channel is that I was forced to get a 5 gallon carboy and "step up" production because the sweet and cheap wine was such a huge hit my family over Thanksgiving. I will gladly take that type of problem anytime! Thanks again!

[@devouring2772]

This is awsome to hear because i have a batch going for xmass.

[@CitySteadingBrews]

Richard, that's awesome!

[@connissia]

Damn it, now I have to add craisin mead to my list. Not that that's a bad thing. 😁🍯🥃👏👍

[@mrturtle52]

Just started my crasin mead today used alittle different recipes (I forgot to watch your video while making it honestly) so I kinda just threw it together very excited

[@billkorpela1976]

Derica and Brian thank you for sharing your knowledge of making MEAD. I just started making Beer and Wine last September 2019. I am NOW very interested in this MEAD making thing! I especially like the one-gallon process! Means I can try multiple recipe before I try a larger process. Thanks

[@apenutz987]

Anyone not in the city steading Facebook group is really missing out. I would recommend it to everyone. I love the atmosphere. Lots of people helping each other and i have not yet seen anyone judgemental or rude. Awesome group.

[@CitySteadingBrews]

I'm judgemental and rude. :)

[@apenutz987]

@@CitySteadingBrews lol well you haven't been very rude at all to me and I feel left out.

[@silverwolfjfk]

I made 2 meads so far. But im now making a pamagranet mead and it smells wonderful while fermenting.

[@mikekelly5889]

3 1/2 weeks fermentation of my Craisin mead. Moved to 2ndary and tested APV at 17.6 %. Little rough at this time but yet pretty tasty. I like it and will continue to use this recipe - naturally with experimentation. Always forward -always!

[@CitySteadingBrews]

I'm assuming you didn't use the same yeast I did... Different yeasts make different beasts.

[@AedanBlackheart]

That's pretty high abv for a mead

[@kylepage9770]

Love how Derica gets so excited about pulverizing the crazins. Lol

[@LoriDau]

A little late since the original air date, but I did notice your Craisins are 50% sugar. Mine are regular, ingredients are Cranberries, sugar and Sunflower oil. and sugar is 29 grams per serving rather than your 14 grams. So it changes the formula for the Craisins from .020 to .040. Thank you for the informative videos, love your channel. Cheers!

[@keithwilliford850]

Brian and Derica. Love your channel and how y’all explain everything. Im new to brewing and decided to jump in head first. I currently have three brews going the “my first mead”, Vikings Blood 2020, and the Cranberry. It’s the cranberry I seam to be at a loss, in a 1 Gall bubbler with 2 lbs 12 oz honey, 24oz crazines, and 1/2 pack of EC-1118. OG was 1.125 the bubbler was rocking for a couple weeks then slowed down to a crawl. It’s been three weeks and I checked the gravity. 1.128 after three weeks. It has sat in the same location as the other two which the VB after two weeks was 16% I just racked into secondary today and the plain is at 7.6% (EC-1118). I can tell the cranberry has alcohol but that is Way to sweet.

[@kylegustaveson5345]

I love how approachable this recipe is, and hope Brian is feeling better. :)

[@CitySteadingBrews]

I am, thanks!

[@controversialhunter8032]

@@CitySteadingBrews let's say I go to make my mead and I'm 1/4 to a half cup shy on honey can I just add Sugar?

[@shannonwallace8575]

Hi guys, love your videos. Keep the pumping them out. Ciao

[@robertwood3151]

Hey Derica and Brian I made Crasin mead about 4 weeks ago it only came to 1.1 % ABV. I may have forgot to put the yeast in. I made 3 different brews that night😔 It wasn’t bad. My wife loves it. I made a new batch tonight. Started out at 1.080. Also bigger in a 3 gallon bucket. Hope to tell you it works out. I really like watching you two.

[@AedanBlackheart]

Yeah it needs yeast homie..

[@Deeceesadventures]

We did this the year you guys made this vid. We used chaplain yeast , racked it into bottles then carbonated it for two weeks. Came out a nice light pink color and was great.. really dry just how I like it.

[@Deeceesadventures]

Thinking about making a batch

[@Deadpool-ODST]

I love cranberries. When I made my 1.5l water bottle quick mead I used cranberries. My current batch (5L) also has a large handfull of cranberries in them. I am letting it go to 15% then I will take half of that batch and mix with cranberry juice. I had a mead here in Germany where it was normal 11% and they added cherry juice (Absolutely awesome) but lowered it to 6%. I was to do that with Cranberry juice but keep it around 10%. The other half will stay just like it is with some back sweetening to make it a bit sweeter.

[@Joeybagofdonuts76]

Anyone else hear Charlie Brown's teacher when he's talking numbers? 😂

[@rockyrdc]

No but nice analogy

[@drummerdad80]

I really like your videos! And i notice there are no dislike that's great!

[@CitySteadingBrews]

Oh, we get one or two. There's always one or two, that's how I know we did it right. Someone has to be disappointed, that's the way it is with people!

[@Jeb-19]

Another well done video and another mead to try. Love the way you two present yourselves.

[@CitySteadingBrews]

Thanks David!

[@ntholt0715]

Air Locks at my local brewer are only .99 cents. So I bought like 7

[@devouring2772]

I have four different meads going and one grape wine. Just bought a keg for a choc cherry stout im going to make. Your videos got me into doing this 😅.

[@CitySteadingBrews]

Glad to help inspire you!

[@jgar538]

Tales of a 6 gallon pantry mead. Craisins and candied orange peel mead (Sept. 2017). Like you, my Craisins where a bit out of date. I need to learn, "Stick the Plan". If I had things would have gone much more smoothly as I forgot two things 1) to account for the sugar that coats the cranberries and 2) check the fermentation ability of the yeast I used. To further make things difficult, guess that's 3) I added an extra 1.5 lbs. of honey I had left over. So I started out at 1.156. It stuck at 1.055 and was quite syrupy. I add 2 doses of .75 gal of boiled and cooled water (1.035). After waiting for something new to happen, I added EC-1118. 2 weeks and it starts again. At 1.010 I hit it with sorbate and put it in a closet for a year. When I pull it out I find the air lock had popped off the carboy. When, who knows? Played with bench trials and flavors, aged for another year, back sweetened a bit and now it's quite good and being enjoyed. Whoo! Cheerz.

[@CitySteadingBrews]

Why bother with sorbate at 1.010? I have never added it to a brew.

[@jgar538]

I wanted to retain some residual sweetness and the EC-1118 yeast was picking up speed towards complete dryness. Also, I don't have a problem with using sorbate or SO2 in my wines or meads if I have a reason to stabilize and or backsweeten. I know some people do and that's fine for them.

[@rodneybetts6086]

Math is AWESOME!!!!, lol. I am so glad that you are doing it for us.

[@jimworster2029]

Bob Ross shirts I love that man and it's cool that I see that you had the same shirts I do

[@psychomarto]

"use the spikey side, beat the bejeezus out of it"... love how you explained it, Dreica ... almost like you enjoyed it, plentyfull :P Love the vid! Thank you a ton!

[@patlawson1659]

O YEAH , the 6.5 Gallon Fermenter held. It was touch and go for a while . Right on the cutting edge . I thought 💭 it would . I've been using a 3 pack of yeast for 5 gallons for a while now. It's just that when I went to 5 packs that things came undone . But right now it's Boiling at a little over 4 Bubbles a second , almost 5 . The first sensation you get when you put your nose over the Airlock is Air Blowing on your lips . Before you even smell anything . Live & Learn . 🤠

[@chipy1kanobyjedi521]

Another great installment, thanks guys

[@mister9643]

Totally starting one of these this week! Thanks for the idea!

[@outdooraddventure]

I love the science Brian keep going the mathematics is wonderful

[@shawnhamilton4874]

Thank you for all Ur help im new to ur shows.

[@cassandragibson1398]

You two are adorable!

[@CitySteadingBrews]

Aww thanks.

[@bryanhackett]

Cold crashing video.... YES!!

[@CitySteadingBrews]

Did it weeks ago: kzbin.info/www/bejne/g2TGeKefZZJloLM

[@briansharp8576]

Thanks for the video and the little end clip showing the bubbles. Yes, I was one of the ones that asked for this. Mine never bubble that slowly at the beginning and I was wondering if I was doing something wrong. Went to both Trader Joe's and Aldi yesterday to buy those swing top bottles that have some liquid in them. That pumpkin stuff is gross - I am making my kids drink it.

[@CitySteadingBrews]

LOL, Derica drank the pumpkin one. We only got one bottle though. Ours was all out this year.

[@mauricemalo5601]

re metric in Quebec honey is sold in liquid measures from trial and error 2.5 lbs is about 1 litre jar. (made your vikings blood mead thanks for the recipe)

[@CitySteadingBrews]

Oh, I didn't know that.... Hrm. Still... I think using weight to brew with is a better idea. I will keep this in mind though!

[@mauricemalo5601]

@@CitySteadingBrews I weigh to be sure but its handy to know when purchasing the honey out here .(also why i wound up making a 3 gallon batch lol)

[@blakeslack]

the bubbles......it's so beautiful maaaaan :D

[@patlawson1659]

They put oil on em to make em shine, look better . But all the oil will float to the top . When you Rack you'll leave the oil with the Sediment , if you stop in time . Same Trick as when you take old farm equipment to the Auction , you spray it down with Diesel fuel to make it shine, look newer . 🤠

[@lindamitchell7785]

Thanks for the tip on using extra yeast. I generally pitch yeast directly into the fermenter because If I hydrate my yeast first, it stalls so then I add more yeast and it becomes a recurring cycle for a 1 gallon batch if wine.

[@CitySteadingBrews]

Wait.. if you hydrate your yeast it stalls? Stalls in the fermenter or in the hydrating cup? I'm confused....

[@lindamitchell7785]

@@CitySteadingBrewsthe yeast stalls in the fermenter if I hydrate in a cup before pitching.

[@CitySteadingBrews]

How long are you hydrating? You should see a fee bubbles in like ten minutes and pitch. If you see no activity, try more yeast.

[@lindamitchell7785]

@@CitySteadingBrews I let it foam and follow the directions for the yeast, such as temp, sugar to activate.

[@CitySteadingBrews]

Well... I'm not sure what to say here. Properly hydrated yeast that are active shouldn't stall in a fermenter any more than just dry pitched yeast. They should work more reliably or the exact same, but not less consistently. Must be another factor that we haven't discovered. Temp of brew? Temp of hydration liquid?

[@mythic_snake]

Can you do a video comparing carboys vs gallon jars? I see that you use both. Maybe you could go into the pros and cons of each, and how you choose which one to use.

[@CitySteadingBrews]

We did in another video... lemme find it for you: kzbin.info/www/bejne/mZyUaGiPjdOqqNk

[@scottmiller9490]

I got 14% out of fleshmiens on an apple wine. I was kinda impressed.

[@kipskiplay]

Your videos are getting better and better. Would you be able to do a video on aging in the future?

[@CitySteadingBrews]

We could.... but it wouldn't be very exciting. I mean... "put the bottle in the closet of aging", "wait a year", "take it out". That's pretty much the aging process! :) We might mention it or talk about it for a few minutes in a video though.

[@kipskiplay]

@@CitySteadingBrews Thanks! Again, love all your content!

[@Ready2Go2026]

Another great video, you guys are awesome!

[@CitySteadingBrews]

Thanks Shane!

[@farmer998]

that is why bee's dry (concentrates) honey down it prevents any intrusions from other organism's and prevents fermentation

[@symo616]

lol I am in too deep on all of your videos and this is so cute! A few questions/notes: • I’m glad to actually see that the TRBOS is actually red (I was getting nervous for a bit). • I’m based in New Zealand and have NZ cranberries (or Chilean Guavas) coming ripe in the garden. Any thoughts on using these? • I have noticed on your newer videos you guys Calc ABV using 135 but most of my research shows 131.25 like you used in this video. Why the change? I love all of this content and it has helped me a lot in my journey towards making better meads. Thanks a lot!

[@CitySteadingBrews]

Ethanol has an SG of .079, so when it mixes with water, it greatly alters the reading. As more alcohol is added, it changes it even more. 131.25 is accurate more or less to 8ish%, after that 135 is more accurate. There are formulas that calculate it even better, but in reality, close enough is close enough.

[@CitySteadingBrews]

I know nothing about those berries, sorry!

[@Ogre26062]

When I think cranberries, I can't help think of Christmas which then makes me think of spices (cinnamon and nutmeg). Hmmmmm? Cranberry/spiced Christmas Mead may be in my future. Any thoughts or suggestions?

[@hiroyopoetker]

thank you for another great video! Looks like a tasty brew! :)

[@davidhowell7279]

You are very inspiring. Within the next week I will have 18 wines, meads, melomel, etc bubbling and gurgling away. One little issue I have with this recipe is the sucralose (aka Splenda) in the craisins. My research tells me that it is sweet yet unforgettable. This could throw off initial gravity readings and, for me, leaves an unpleasant aftertaste. It is modified and unnatural after all.

[@davidhowell7279]

* dargh autocorrect! Unfermentable

[@CitySteadingBrews]

We agree. If you can find dried cranberries that don't have artificial sweeteners added, that would be a better option.

[@KilroyWasHere83]

this gives me an idea to use dried cherries instead of craisins

[@devouring2772]

Hope it turns out well

[@zackzehnder220]

Handy tip I have seen on Don Osborne's channel, put the hydrometer in the graduated cylinder before you put in your sample, then you won't overfill it.

[@CitySteadingBrews]

I just measured the maximum amount to put in that cylinder and fill to that point every time.

[@jayjohnston3505]

I shall try this🤘

[@MrWales]

Loving your videos guys, is the bourbon bochet follow up coming soon? I brewed mine at the same time and can't wait to see how yours is doing. Keep up the good work your vids are second to none!

[@CitySteadingBrews]

The bourbon bochet might need a "fix it" video. If so, probably in the next few weeks. These types of meads can take months to be ready.

[@controversialhunter8032]

Now that is funny my bee guys name is Jim also, and he has a house here in Idaho but he also takes his bees out of Idaho during the winter I'm now curious where he takes them.

[@slowe60]

I was glad to hear your reading of 1.130 I started some Cranberry with a little orange syrup and it tested at 1.130 and I thought that it might be high? I'm new so wasn't sure...

[@rrichards84]

Granted it typically has to do this cheating the system on serving sizes, but the FDA rules on listing ingredients can be fudged a bit. (Again 90% of this has to do with serving sizes to confuse consumers) but there are marginal levels of virtually any food grade “ingredient” that if the parts per million, or the gram ratio doesn’t breach a specific number, then they are not “required” to listen the item/thing/“ingredient” on the label. It’s a fascinating little rabbit whole if you ever get bored and decide to wander down.

[@c.gray4]

Can you share some of the titles of your CD collection? Love your videos!

[@CitySteadingBrews]

I haven't looked at them in years... they are packed in a box at this point.

[@c.gray4]

@@CitySteadingBrews true, who listens to CDs these days :)

[@drew.corrigan]

In your traditional mead video, you talk about using sultanas instead of raisins, and how they have oil on them. If the dried cranberries I have for this recipe have a bit of safflower oil on them, what will that do to the mead?

[@CitySteadingBrews]

You can rinse them good before you use them, but otherwise, I've never had a problem.

[@XxdjforrestxX]

what i did for my big batch was i used some of the wort/must/whatever to bloom my yeast

[@CitySteadingBrews]

Yup, you can do that. I didn't because I wanted to start that before making the must... gotta love doing things for video.

[@falconsfortressbrewworx5972]

I started this on Saturday. My is it slow on bubbles. Can the fruit cap be preventing the release of CO2? A swirl can generate some action in the airlock only for it to go quiet again.

[@CitySteadingBrews]

You should be keeping that fruit cap under the liquid if possible, or yes, it will dry out and prevent escaping gasses and it might even mold.

[@CitySteadingBrews]

Also, it can take up to 3 days for fermentation to really kick off.

[@danielrowe2174]

I did feel like getting my hand stickey 😂😂😂😂😂😂😂😂😂 you walk right into that one.

[@sarivata]

We used Borg Vodka. It was also the punishment vodka if you spilled at a party.

[@jameskeal8957]

And I was wondering if one could use dried cranberry in mead. And your video shows up. Guess one can.

[@tuck2slow778]

Love your videos you two! They've been very helpful and fun to watch! Link to your honey guy? Please and thank you!!

[@CitySteadingBrews]

He doesn’t have a web site.

[@tuck2slow778]

@@CitySteadingBrews dang, well it was worth a shot lol thanks again.

[@jimworster2029]

But I got everything I need but I'm going to try your jalapeno and honey mead recipe 5 gallons

[@shaxpere2000]

I hate getting sticky fingers myself, point to Brian!!!

[@gatecrashercanadamb]

“Throw it all in the bottle and hope it works.” Haha, that’s my philosophy at times.

[@CitySteadingBrews]

Oh, I can't do it that way anymore... too many bad things happened! Well, not really but... enough bad things.

[@rockyrdc]

I typically get 12 from bread yeast and it usually tast like brandy

[@thetasters]

Awesomely informative vids, as usual. Question! How did you come up with your ending gravity when deciding the sweetness level?

[@CitySteadingBrews]

From experience I know that 1.030 or thereabouts is where we tend to like our wine/mead/cider.

[@silentechotwd4868]

I was literally thinking about this yesterday when I saw cranberries and thought "I wonder if I could make a wine out of that?" You guys read my mind! Thanks for the great video and the answer to my question! :)

[@dsplgb]

could you add frozen cranberries? wondering about a blueberry mix now, either frozen or fresh instead of dried.

[@jsaucee1]

Where can I buy Jim's bee's honey?? Also I started a 5 gallon batch of craisin mead. Based on bubbling of my $2 airlock fermentation seems to be going well but oddly enough my gravity seems to be going up and down. I think it's due to the sugars being released by the craisins. Did you take multiple gravity readings the first week?

[@MultiBoby21]

Hi ive been liking your videos so far ive just started my first batch of mead ever im doing 1 gallon with 3 pounds of honey. Im only a few days in and so far its going well fermentation is looking good so far but i want to add fruit to it for flavoring later for the secondary i was wondering when i should do so. Thanks and love your vids.

[@CitySteadingBrews]

You can literally add fruit at any time. In primary, you will get the essence of the fruit as it ferments, and in secondary you will gain more fruit flavor from the fruit. I like to do both.

[@MultiBoby21]

Ok thanks for the reply.

[@kennyevans1661]

Have a question. I tried your craisin mead and it would not ferment. I made two other meads the same day and they are off running. 3 different packages of Lalvin 71 b. Guess it’s possible one could be bad. But the question I have is on the bag of craisins it says as ingredients: cranberries, sugar. And refined sunflower oil is used as a processing aid. Is it possible that could have caused it? I could see a oil residue on the surface. Unfortunately I dumped the batch before trying another yeast. Thanks for any input

[@beregruth]

Trying my hand at this. My OG is 1.120. I used less honey so here's hoping.

[@outdooraddventure]

What's your feelings towards glucosewhen I comes to fermentation are you concerned about glucose or no thanks for your Channel and all your answers

[@CitySteadingBrews]

Gluc ose is the sugar that yeast converts to alcohol. It’s necessary for fermentation.

[@Harmmoneytruest]

What are your thoughts on sage, mint, and green tea, grapes, raisins and apples being fermented with cranberry grape juice? I'm attempting to make a gallon of this

[@CitySteadingBrews]

No issues there.

[@NollieCash]

You guys should make a bochet mead

[@CitySteadingBrews]

We did. kzbin.info/www/bejne/bnq8c6JqbdefrtE

[@chadwenhold8790]

I am giving your Craisin Mead a try. After 3 weeks of fermentation, I thought I would check in on it. It only dropped .0006 points. I was concerned about leaving the fruit in there much longer, might have been wrong there. I gave it a swirl to loosen up the lees, racked it off the fruit and put it an airlock on it. Hoping for the yeast to restart. I checked for the first couple days and saw no movement in the air lock. After 4 days there was a little pressure change seen in the airlock. Should I just wait it out or pitch more yeast. 1 gallon water 2.75 lbs honey 1 24 oz bag of craisons Nottingham yeast (14% yield) SPG = 1.092 5/15/20 Spg = 1.086 6/4/20 (took off fruit) Thank in advance

[@CitySteadingBrews]

Your yeast seems quite dead.

[@jimworster2029]

And your professional opinion spring water distilled water or tap water my tap water has a slight chlorine smell to it so it makes me hesitant

[@CitySteadingBrews]

Spring water.

[@russellweaver7127]

Can u use a can of fruit with there juice and how much hunny do u use

[@brianparker3901]

I consistently get 11-12% with that yeast, it all i use

[@flurgy22]

The worst case stickiness scenario for me would be some sort of aerosolized honey vapor nightmare.

[@CitySteadingBrews]

No, just... no!

[@richardkidd5056]

how long did you let the initial fermentation go before you first rack? thanks for the great ideas

[@CitySteadingBrews]

It was probably ready in 2 weeks, we let it go a month I think? Video coming out in 1 hour and 4 minutes on that.

[@bruceprosser8332]

That's quite a collection of Arrrghhhbeggg behind Derica's right shoulder...

[@emilywe1321]

Hi! I started this mead 1.5 months ago and it was bubbling aggressively the first several days so I assumed it was fermenting just fine. But today I checked the specific gravity and it had only dropped .006 points (from 1.142 to 1.136). Does that mean the fermentation was stuck? What should I do now? Thanks!

[@rogermenshew1246]

hay when are you meking you must have had more than one cup keep doing a god job bye bye ho see. ho freezer frost ho ho.now read change .0001 just having fun old man in wheelchair love hearing you all

[@joeantos136]

ok...so i tried this on September 9th...i used pretty much everything in this videos recipe ...almost exacty...i got an original gravity of 1.173...is that even possible...i just went to check on it and it's still bubbling...did i do something wrong...could the o.g. reading be off....just seems odd....you guys never get that kind of an O.G......let me know your thoughts....i do have a pic of the hydrometer....but i dont think i'm reading it wrong...not ready to open it and take another reading yet...

[@briansmart8644]

I was wondering if you have ever tried to make chocolate mead? I have seen several videos on making but none of them show the full process and each have their own recipes and amounts making anywhere from 2 to10 gals. Very few show times types of yeast or amount of yeast and few show final results or tasting. Is this something you might be interested in trying?

[@CitySteadingBrews]

I'm pretty sure I can convince Derica to drink something like that. I'll look into it and see what I can come up with Brian. Thanks for your continued support!

[@jamesgardner2101]

My inner mad scientist has taken this as permission.

[@CitySteadingBrews]

I have no idea what you mean, but I like it.

[@chrischase4664]

Like to see a coffee mead

[@martinlaing7920]

Island blood mead- sorrel and good ol honey 🍯 DO IT

[@family77866]

I made 2 wines with bread yeast at the same time. 1(pineapple) went to 15%. The other (cranberry-pineapple) went to 7%. Go figure

[@CitySteadingBrews]

Cranberries have some antibiotic properties :)

[@richardthiessens6367]

I've been wanting to try Fleischmanns but have only been able to find the "Instant" or "Bread Machine" type. Have you had any experience with that or know of others who have?

[@CitySteadingBrews]

Either is fine.

[@mikekelly5889]

Update on earlier post. Used Lalvin EC 1118 yeast. Has a tolerance of 18%. Also I should have mentioned that my brew was a 2 gallon mix up with 5 pounds of honey and very fresh apple cider instead of water. Cyser?

[@CitySteadingBrews]

That's a cyser, yes.

[@hotlavatube]

Sucralose isn't fermentable, so that portion is still going to taste sweet when all the other sugar is converted to alcohol.

[@CitySteadingBrews]

We did not add sucralose.

[@hotlavatube]

@@CitySteadingBrews Yes, but it's in the 50% less sugar craisins, so you kinda did. I have the same bag on my shelf. It may be the last ingredient, but sucralose is 400-800x sweeter than sucrose. You list sucralose in the bag ingredients at 05:18 .

[@CitySteadingBrews]

Sure, that’s possible.

[@josephwoodall832]

Ok so being new to this I'm a little confused. My wine kit did not come with a graduated cylinder so I just used a two quart jar is that going to throw my reading off? It was 1.35 if you're curious. I used 6 lbs of honey 4 cups of black tea zest from five very small lemons and tart cherry juice to fill the rest of my 3 gallon carboy.

[@CitySteadingBrews]

It's fine. Same reading. It's just reading the hydrometer floating.

[@henrygonecrazy]

off topic from this video: how would one go about making an earl gray mead?

[@CitySteadingBrews]

We have a tea mead video coming out next week.

[@henrygonecrazy]

@@CitySteadingBrews woot woot!

[@elricthebald870]

Managed to rescue a 1kg box of craisins from being tossed at work. (Just passed the sell by date.) I foresee a craisin mead in my near future.

[@CitySteadingBrews]

Go for it. Funny how people think "Sell by date is tomorrow, so that means today is alright, but have to toss them tomorrow.".

[@elricthebald870]

@@CitySteadingBrews I know. I am not afraid of sell by dates. Especially on products that can be stored for several years. But the restaurant supplier I work for is by law not allowed to sell it when it's past its date and we need to toss it. If we need to toss it, there is no rule it can't pass through me first.

[@CitySteadingBrews]

@@elricthebald870 ahh yeah that’s different.

[@elricthebald870]

@@CitySteadingBrews Today's "haul" wasn't bad: 1kg box of craisins, 1kg bag of self raising flour and 500gr stick of unsalted butter.

[@CitySteadingBrews]

@@elricthebald870 nice!

[@omecronrodneydheel349]

Question for Brian.... Is your cranberry Mead of unknown age bottled in a Rare Breed bottle?

[@CitySteadingBrews]

Yup!

[@omecronrodneydheel349]

One of my favorites. I found that higher alcohol content USUALLY makes a better tasting bourbon, you're right about that. Booker's is just off the hook.

[@omecronrodneydheel349]

I went to a neighborhood bar not long ago and asked for the wild turkey 🦃🦃🦃🦃🦃. The bastards gave me rye. I drank it anyway ...and I liked it, hell I loved it!!!

[@JustinDragonClaw]

I know I’m late, but would cranberry juice work as well?

[@CitySteadingBrews]

It would, but it's not as funny.

[@tombutler2600]

@csbrews I used your recipe,, 1 gallon of water, 1lb 12oz honey and a 20oz bag of craisins. and my OG was 1.060. Was your OG of 1.130 because you used less than 1 gallon of water. Should my OG be higher? Closer to 1.090? Seems like in your later videos it was sweeter than you would have liked. Thanks PS Love your stuff!

[@CitySteadingBrews]

Well, it’s all thise things IN a gallon of must. You have much more than a gallon there.

[@tombutler2600]

@@CitySteadingBrews wow quick response. Your the best. I miss the Face Book group. Rooky mistake, the recipe called for 2lb 12oz. Adding the additional pound got my OG to 1.120

[@Tallgeese3]

why not strain it by using cheese cloth or coffee filters when you rack it? does straining it that way hurt the overall results?

[@CitySteadingBrews]

They don't really get all the lees out. And coffee filters block up very quickly. Siphoning is still the best way.