EASY MEAD Recipes using Cocktails for Inspiration: Whiskey Old Fashioned Mead

[@gregorytomasulo4313]

I really can't say how much I appreciate your responsiceness to comments, it's wonderful. And I also appreciate how hard it is to come up with so many different recipes, but you have such creative minds! Thanks for this channel.

[@CitySteadingBrews]

Glad you enjoy it! Thanks for watching 😀

[@chrishargrevaes2943]

These guys realy make my day every time there’s a video come out especially the pod cast stuff I feel like I’m sat with freinds. And it’s a good excuse to crack a bottle n drink. With some one 😂

[@CitySteadingBrews]

Thanks for watching! Glad you enjoy the show.

[@TIDK88]

Speaking of Inspirations. How about that persimmon mead? I'll wait. No rush. I live vicariously through you two when it comes to mead.

[@CitySteadingBrews]

We do not have one planned.

[@amessnger]

I like that idea! We first became interested in the hobby after visiting a fruit growimg friend's home and orchards. His wife served us Persimmon Wine she had made with their Asian Persimmons. It looked like a glass of sunshine. It tasted so good that it completely blew our minds. On the 2 hour drive home, it was all we could talk about. We said, if one can make wine that good at home, we have to learn how. So I recommend persimmon also.

[@RetroFuturistMusic]

I'm not a fan of them but my folks LOVE persimmons. Thinking I might make a small batch of wine for them. Thanks!

[@keithmcauslan943]

Every year a neighbor gives me about 2 lbs of persimmons. And I make 2 gallons of wine from them. It has been lacking every time so far. It may be because I am not waiting until they are fully ripened though.

[@TIDK88]

I use to paint homes years ago and at the end of one job a couple gave my brother and I a bottle of persimmon wine it was great. Not long after that another customer gave me a jar of persimmon preserve and it is now my favorite jam/preserve. That's how I got the idea. If I were to do it I would have to buy everything CSB has and mimic their style I've watched so many videos I would for the most part follow them to the T but I don't have the patience or the funds to do so. Maybe one day when I retire.

[@bertburglar8896]

My favorite old fashioned is 2oz bourbon, ½oz maple syrup, 2 dashes of chocolate bitters garnish with orange slice and a cherry. If you could recreate this in a brew I would drink it all day. So far my favorite I've recreated from your videos is the sangria. Thanks and keep brewing!

[@alexlarsen6413]

I don't say this often because I usually change something along the way, but this I made exactly to your recipe. It's not a year old yet, more like 8 months, but we've opened a bottle before watching this, tried it with you and it's delicious!! Merry Christmas, Happy New Year and Cheers from Denmark! 🍷🍒🎉

[@stevepoulsen83]

"Some people bytched...eh em...complained" lmao

[@ralphreinhart8851]

This will be going on my list to make next year. I saw it.

[@RobertJohnson-ud3bn]

I saw it, and loved it!

[@sycophant13]

Whiskey Vault - Daniel still runs the channel and he's done a smashing job!

[@CitySteadingBrews]

Cool! Haven't seen it in ages.

[@fustratedfisher]

I saw it. I made this and it is ageing now, and have a few months to go but I also made the holiday mead and that will be ready in a couple months but while I was waiting I have made another holiday, plus the sangria,backwards blueberry,apple bochet, chocolate pomegranate,spiced chai , so a huge thanks to you for sharing. Love the vids Shane A Chelsea, Maine

[@gwendolyngrimm9404]

I saw it! And wanted to say thank you both for all the laughs and inspiration you put into the world. I currently have 7 gal of various things in the works and 3 gal of beer *hopefully* carbonating as I type! Have a wonderful day!!

[@iiAmKevin.1]

I made a pineapple mead and the tart or bitter was super strong but I back-flavored with pineapple juice after sweetening a bit and it helped.

[@smendlik]

Just added this to my short list to make. Id love to see a chocolate old fashioned recipe sometime. Another great video, thank you for sharing your knowledge!

[@nancyb7912]

I watched the whole episode! Great job!

[@chrisfrankfourth9828]

I just started mine today. There are a few modifications from the notes you gave during the brew video and this. Hope it turns out. Love your videos!

[@CitySteadingBrews]

What did you do differently?

[@DavidGarcia-hp1xc]

It's funny because I'm starting one this weekend and have been talking about it for weeks! Now this video comes up! Awesome!

[@MistySlocomb]

I saw it! You guys are awesome. Thank you for a comprehensive discussion.

[@CitySteadingBrews]

Glad you liked it!

[@danielbronson2958]

I saw it been watching your channel for quite some time now watch all the videos and thank y’all for doing what you do

[@CitySteadingBrews]

Happy to help.

[@rachellemazar7374]

I saw it! It was fun😁

[@annmusker546]

Great episode!! I saw it 😊

[@leegosling]

Merry Christmas and Happy New Year, guys x

[@johnherron3961]

Another great episode and that color WOW!

[@CitySteadingBrews]

Thank you! Yeah, the color on this was absolutely amazing.

[@mkdouglas8919]

I SAW IT!!😮

[@kaitw3409]

I made a Whiskey OF Mead two separate times. Once was the way you suggested it as I had started with basic mead (adding orange peels) then later added cherry juice, whiskey etc. The second, I had made a cherry mead that I didnt much end up liking, so I decided to back into an OF using Grand Marnier, orange bitters and angostura as the flavors + Bourbon. It ended at a calculated 20% ABV...it was interesting how different but alike it was to the cocktail.

[@CitySteadingBrews]

Yup, many ways to get a similar ish result!

[@n0narte]

I saw it! Also, just wanted to share that I got a bottle of Chateau Morrisette Red Mountain Laurel Table Wine from the ABC and it tastes super similar to your Fine Wine from Grape Juice. The Fine Wine from Grape juice is my husbands favorite of the recipes that I've made from CSB.

[@CitySteadingBrews]

lol, that's cool!

[@VincentHarrydragonphire]

A brew tour could be cool, where you show us what's still on your shelves.

[@GarrettOldham-up3mj]

Whisky i guess u moderated your moderation. Moderate your moderation what a quote

[@tracychesnutt3660]

Yes to the appletini. 😋

[@CitySteadingBrews]

Added to the list.

[@needformead9540]

bulk age in a bourbon barrel would also add the vanilla flavors and additional bourbon notes on the nose as well as the palate. I make an old fasioned fortified with bourbon and bulk age in a bourbon barrel and it is fantastic.

[@CitySteadingBrews]

Yeah, oaking is what we were talking about. Barrels don't work as well as the chips or chunks really as unless you have a 55 gallon batch and leave it outside for a few years for seasonal change... just add chunks, lol. Gets much of the flavors still but maybe not as complex. The smaller barrels are mostly novelty items really and often leak.

[@needformead9540]

@@CitySteadingBrews Yeah I own a small commercial meadery, and I have various sizes of barrels from 5 gallon to 60 gallon, but once you go to barrels there is no other substitute. Most of my brews are 70 to 150 gallons, but I started with one gallon batches like you all do. Keep up the good work as you all are a great inspiration.

[@asherbeal8357]

“I saw it!” 🤘🍻🤘

[@RetroFuturistMusic]

I read the sheet. Well played.

[@OwlCreekHS]

AWESOME !!!!!!

[@cfranklin001]

I saw it. Thank you for all the videos and Ideas I just served up my first cider that I started in September. I need to find a better non fermentable sugar to use as people did not like the stevia aftertaste. I hope to be able to pasteurize some time this year but till then what would you recommend? Note I do have dogs

[@CitySteadingBrews]

I wouldn't feed any of it to your dogs, but allulose is a far more sugar like flavor than stevia.

[@microbefeeder]

I saw it!!

[@ajtrcbecg]

Saw it!!!!😂

[@MiscMitz]

I saw it! 😂

[@briantalley8415]

I SAW IT!

[@nicbaye9660]

I saw it! 🧐

[@samm1926]

I saw it!

[@Wampaking-q9l]

The mojhito- Kilju ist amazing i am actually making my second batch with 30Liters❤

[@zonman]

I saw it!

[@kenseigel2115]

I saw it !

[@VincentHarrydragonphire]

I Saw IT! Not sure if it would be video worthy (since I don't know what I don't know) but you brought up wine tasting classes. What are some external resources you suggest? I have been sake tasting (for example) but never thought of a "class".

[@CitySteadingBrews]

Honestly we just took some at the local wine shop.

[@markmanning2921]

It says "There are 10 kinds of people in the world. Those who drink mead and those who dont! } : )

[@CitySteadingBrews]

Hmm?

[@markmanning2921]

@@CitySteadingBrews its a computer programming math joke, 0010 is TWO lol

[@julietardos5044]

@@markmanning2921 There are 10 types of people in this world: those who know binary, and those who don't. There are 2 types of people in this world: those who can extrapolate from incomplete information,

[@TheTriFyre]

Thanks for bringing the "Lying" part back up! 😅 Bwahahaha 😂 WTF is wrong with some people??? 😂 While I realized that a lot of big influencers DO lie, you guys are an educational channel (in MY book at least...) and there would be NOTHING to gain from lying... On the contrary, it would actually be better if you had a major screw up more often on camera... (🤮 to fake content) And, "I saw it!" LOL I hope you guys all had a Merry Christmas and had a wonderful time with your family and friends❤❤❤

[@TheTriFyre]

I'm sorry for using voice to text all the time the truth is that I shake so much that typing really sucks for me

[@Questerer]

I saw it! :D

[@JohnJulieBueter]

Hey Brian I have a batch of the old fashioned cocktail mead finishing and just saw this video so the question is about how much bitters do you think I should add to a gallon? Or just do it to taste

[@CitySteadingBrews]

I just add a few drops in the glass.

[@GarrettOldham-up3mj]

Fancy glassess easily make that poor cam a rich cam

[@VinceUK]

I saw it, too.

[@jayjoecruiseandtravelaustr7725]

I saw it🎉🎉🎉

[@scotteinuis4991]

Watched it. In your mead experience, do you believe orange blossom honey would allow for the deletion of the orange zest?

[@CitySteadingBrews]

Nope. It does give a hint of orange, but the peels give a REAL orange flavor.

[@masteropuppets5642]

"I saw it"! I wonder how a smoke in the glass with a finished old fashioned would contrast to an old fashioned with toasted oak... Would there be much variance in taste?

[@CitySteadingBrews]

Lots. Smoke and oak are vastly different flavors.

[@keithmcauslan943]

I watched this video on Sunday morning. oddly, I created a odd cocktail this morning. last year some one gave us Oat-Nog, 28% Nog from oats. I mixed it 1/2 with Pineapple Orange juice and it was delicious. Calling it a Oat-Nog Colada. I Saw it. You never did rate this with the bitters though.

[@CitySteadingBrews]

We forgot, lol.

[@allenturner8683]

If I fortified a regular mead with a bottle of crown apple would it taste weird since they're both sweet flavors?

[@CitySteadingBrews]

I don't think so?

[@Markus__B]

Just when i´m done selecting a mead and scotch you pop up with this. currently sanitizing the bottles. mine is -the cherries and +angostura and simple though.

[@chronosg6696]

What is that type of glass called?

[@CitySteadingBrews]

I guess it's maybe a type of Glencairn?

[@mitchellsmith4530]

i saw it

[@anthonylundgaard6575]

I made beer from a kit for the first time and the craft brew shop in town told me once i make beer in a plastic fermenter I can't make wine in it anymore because of the yeast

[@CitySteadingBrews]

That is so inaccurate. All fermentation need yeast....

[@anthonylundgaard6575]

@@CitySteadingBrews ok

[@lewisblades3145]

Vanilla beans, cardamom, citrus peel, peppercorns, gentian root, cassia bark and star anise. All flavors used for bitters, Food For Imagination =]

[@fustratedfisher]

Good afternoon Brian and Derica. I have 8 mead's brewing as I speak plus 25 or so in condition and am ageing for a year. Then after the year I will pasteurize and bottle. My question is should I pasteurize, sweeten if needed then age for a year then bottle. Or should let it age after conditioning for a year then pasteurize, back sweeten and bottle? So should it be primary, conditioning, age then pasteurize and sweeten if needed Or should it be primary, conditioning, pasteurize, and back sweeten if needed. Then age for a year and bottle? Guess I'm asking should I age before pasteurizing Or pasteurize then age. Ahhhh so confused so many steps. Lol Shane A Chelsea, Maine

[@CitySteadingBrews]

First... you only pasteurize if you think it could referment, normally after backsweetening or if something stalled. After sitting for a year... absolutely no need to pasteurize unless, as I said, you add more fermentables to it. The aging question... any way you like. We don't normally let them age more than a few months before we drink them and the one year tasting is often the last bottle. You can bulk age then bottle or bottle then age, doesn't really matter much.

[@billbucktube]

Did I miss where you taste it with the bitters?

[@CitySteadingBrews]

We did, just never even mentioned it, lol.

[@Coxeysbodgering]

I saw it😂

[@Brocklay]

I saw it.

[@Slamscape]

It’s weird. New to brews and all. But so far I’ve done 5 different batches of various recipes and sizes. The only thing in common with them all was Poland springs for the water, and 71b yeast. And so far all the batches have stopped fermenting at 11.88% according to the formula. Even with plenty of sugars remaining. All of them, stop just under 12%. Some with more nutrients than others, but still the same end.

[@CitySteadingBrews]

Could be the water but... that's almost within range for 71b depending on environment. Could you share some recipes and readings for them so maybe I can give a better idea?

[@Slamscape]

@@CitySteadingBrews the most simple one so far was 6lbs of honey. The sweet squeeze Florida. 7grams combo of Fernando and hulls. A full packet of 71b. And Poland spring water to 1.118 gravity. 4 weeks later it’s cleared up, no more bubbles, and gravity is 1.03. Stopping at the same range as the others. I also had this one on a warming pad to keep the bottom of the container at 80F.

[@CitySteadingBrews]

That's a stall right there. 80f? Erm... that's quite a bit warmer than I would ever recommend.

[@Slamscape]

@@CitySteadingBrewsI’ll knock the warmer down another 5F. Though this was the first batch to have the warmer. The others stalled at the same abv point as well. T_T

[@joshaltis596]

I saw it.

[@biofire]

WE all saw IT!

[@Sqrrl101]

Great topic, I recently got into brewing after having been into cocktails for a long time, so very intrerested to watch this and to go back to your mojito video Small correction - pineapple contains bromelain, which isn't an acid, it's a protein (specifically a proteolytic enzyme), which breaks down other proteins. This is what's responsible for the tingling mouth sensation from fresh pineapple, and is why it's used as a meat tenderiser. Though of course pineapple does also contain various acids, mostly citric with a little malic

[@CitySteadingBrews]

Yup... thought I added a note in there about that... hmm.

[@Sqrrl101]

@@CitySteadingBrews You did for something else later in the video, and I remember when I was making videos for a while it's so easy to forget exactly what you've gone back and updated! I saw it by the way! Great vid, have added an Old Fashioned mead to my (ever growing) list of brews to try. I'm a big fan of Wild Turkey 101 too, so that's definitely going in there. Currently got a sparkling traditional mead nearly ready to rack, and a cherry melomel that was heavily inspired by your Viking Blood recipe - thanks for all the inspiration!

[@simebeck101]

I saw it

[@erinkristiansen7623]

I saw it but you didn’t say if with bitters was better or not

[@CitySteadingBrews]

Yeah we forgot. It's a tiny bit better.

[@polakanonim4946]

I sawed it

[@ThomasBerglund-y8f]

[@jeremysherfield3669]

Liked higher acidity lower ph

[@CitySteadingBrews]

Hmm?

[@Checkers36-109]

Totally wrong place to ask, but I can't find your email to ask. Where is your egg nog video you did? Cannot find it to save my life...and I'm dying for some homemade egg nog:) Any information you can provide is helpful.

[@CitySteadingBrews]

It's no long on the channel, just checked. I don't remember actually making one on CSB.

[@julietardos5044]

I think they made a vegan egg nog on their cooking channel?

[@mkdouglas8919]

The Wal of Mart(here in Ohio)has 1lb bag Cape Cod brand organic frozen cranberries for $3.98.

[@CitySteadingBrews]

Nice! You want at least three.

[@mkdouglas8919]

@CitySteadingBrews that's what I figured too. I didn't think 4$/lb was too bad for organic.

[@evrhrt1]

I saw it lol

[@garynipp5415]

I saw it. But you did not commit after adding bitters.

[@CitySteadingBrews]

We did drink it just forgot to mention it, lol.

[@ManoloPiquero]

I saw it

[@TheTriFyre]

PS, I promise as soon as I win my disability I will become a VIP😅 #povertySUCKS

[@ColletteAileen]

I'm not on FB but I do go to your website. If you ever decide to host your videos on your own website, I'd happily pay for them rather than YT making the bulk of the profit off of your work. Edit: I saw it.

[@CitySteadingBrews]

There is no way we could do better than we do on YT on our own site, but thank you. YT does not take most of the ad revenue by the way, they keep 45% and give the rest to the creator. It's a fair arrangement given the amount of publicans exposure YT has.

[@johnherron3961]

"All Rhine wines are disguised vinegar" Mark Twain 1878 😜

[@CitySteadingBrews]

lol.

[@barrytdrake]

I saw it! But I couldn't read it.

[@julietardos5044]

4:30 It says "for a good time call..." I checked. It's "everything's made up, and the points don't matter."

[@julietardos5044]

I saw it, and I fondly remember Whiskey Wednesdays, even though I don't drink whiskey.

[@Skulltap]

Totally cheating with the text, but I think it said: If you can read this, the brew is CLEAR! and I think its a thumbs up at the bottom

[@CitySteadingBrews]

Nicely done... how did you see that? I couldn't read it in the clip.

[@Skulltap]

@@CitySteadingBrews I kicked it up to 4k and paused it at just the right time. That got me most of the way there, and then it was just some minor extrapolation. The thumbs up was tough to figure out though lol

[@craigwhite4218]

Where are the recipes?

[@CitySteadingBrews]

Linked in the description.

[@j.evoness]

Eye sore it.

[@garynipp5415]

If you make this brew again, and decide to oak it, why not use a bourbon oak?

[@CitySteadingBrews]

Could do that if we had chunks of bourbon barrels.

[@Foolmoon1973]

I chainsawed it.

[@julietardos5044]

Badass!

[@romanbanias2218]

Okay, let's see here... "Be... Sure... To... Drink... Your... Ovaltine"?! It's a darn commercial?!

[@CitySteadingBrews]

lol, nicely done.

[@dylanbohler3332]

If you can read this, the brew is clear 👍

[@CitySteadingBrews]

Impressive... I couldn't read it in the video myself.

[@dylanbohler3332]

​@@CitySteadingBrews I had y'all in HD on the TV

[@bettyp.8177]

I saw it !!

[@rega1618]

I saw it!

[@pelewads]

I saw it.

[@ronthebulletguy2754]

I saw it

[@Page001B]

I saw it

[@smendlik]

I saw it

[@vincentmarston1168]

I saw it

[@CplDiesel]

I saw it

[@georgehardisty8948]

I saw it