Homemade Honey Mead! Ginger Mead, Ginger Metheglin, Easy Recipe

[@CitySteadingBrews]

After watching this video again, we realized it's a great way to get into making mead for a new brewer. Please share this video with any new brewers you come across. We all know that one person who's always asking a zillion questions, right? Send em here! To watch the next video in this series go here: Ginger Mead Racking - But is it any GOOD Yet?: kzbin.info/www/bejne/rKvLm6SNgqt4f5o

[@borttorbbq2556]

I don't know why but I have a weird question how would a couple large turnips do or should I use radish instead

[@CitySteadingBrews]

@@borttorbbq2556 I don't think you should use either.... seriously.

[@mycrazylifewfawnlisette3582]

Me?

[@mycrazylifewfawnlisette3582]

Me?

[@adamkilroe9840]

@@CitySteadingBrews I agree, under any circumstances 😂😂

[@derwake1]

“ I don’t want it to be a 45 min Behemoth video...” 51 minutes later, lol I’m still watching

[@CitySteadingBrews]

Yeah.... sorry bout that!

[@yodhanhunter]

derwake was Just going to post this. Hahahaha

[@armedbear529]

City Steading Brews Don’t be, I really like these.

[@CitySteadingBrews]

@@armedbear529 already had a guy bitching about it.

[@KaYem_inc]

@@CitySteadingBrews i wonder if the guy complaining knows that he can just not watch... Great video and perfect timing. I feel there is a greater consciousness at work here, just personalised and put into primary, a recipe for a ginger mead. Not the first time we've coincidently brewed the same flavour at the same time

[@samfindley6]

I just watched 2 people chop up ginger and talk about yeast for 20 minutes. I love this channel

[@laurafuoco7046]

I LOVE the fact you acknowledged the elitism factor in mead making. I've made "basic" no additive mead with raisins for nutrient for years and get told its all wrong and junk... But my god its simple to do and tastes fantastic!

[@CitySteadingBrews]

The elitism is something we battle every day. There's a sector of this hobby that would like nothing more than to see me drive off a cliff. We've had threats, insults, trolling, etc. People can be pretty awful, but it just strengthens my resolve to spread the truth, and a simpler way. We get so many people who are ready to quit because they saw on some forum or video how complicated IT HAD TO BE, and we show them a simpler, more natural way to brew.

[@StillFunBrewing]

I did a 5 gallon Ginger Mead years ago and to date it is my favorite brew of all time. However...... it is the slowest and most time consuming mead I have ever done. I went really heavy on the ginger at like a lb per gallon and about 3lb of honey per gallon. But it took about 10-11 months before it even stopped fermenting. I believe I used 71b as well. It was spicy and hot after about a month after bottling, which made it about 1.5 years old after yeast pitch. At about the 2 year mark. So another 6 months in bottle. The taste transformed into this amazing floral sweet taste that I think is amazing. After the 3 year mark it peaked out and was the best mead I had ever tried. Hope yours works out that way too. If you ever want to try some oklahoma honey to make some mead. Give me a shout.

[@CitySteadingBrews]

Always happy to try out new honey! How do we go about getting some?

[@gatecrashercanadamb]

did you put the ginger in primary or secondary? I have a 5 gallon traditional that i want to split and use ginger in one of them.

[@hiranmuthukuda911]

Sorry for a stupid question, when you guys say 'Honey' is it Bees Honey or some other?

[@StillFunBrewing]

@@hiranmuthukuda911 no problem friend. Yes I usually mean honey from honey bees.

[@ozoneswiftak]

I always thought ginger has it's own bacteria. No need for yeast. Turns out light. Like 2% ..blend up pulp and add sugar. Wait a couple weeks. It will explode. Breath it.

[@pauldacus4590]

I saw 51:10 and immediately thought: *FINALLY, CITY STEADING MOVIES!*

[@CitySteadingBrews]

Lol

[@Indian0Lore]

Playing at 2x speed is fun

[@clangusangus]

I work at a restaurant that makes fresh juices, so I made a mead with the ginger juice that was past our 72 hour mark. It is amazing! It has all the richness and heat of a good winter beer!

[@cragar]

I've made a 6 gallon batch several years ago. Ground up the ginger in the food processor. Added in some dried lemon peel & star anise. I targeted around 6% ABV, but came out to be just under 7%. It tasted like ginger lemonade. Cheers!

[@SA-xf1eb]

That sounds great.

[@andrewberry9356]

What were your quantities Craig in relation to the mead - I think I'll give that a bash!

[@leynaabbey]

Ginger is a rhizome, it's an elaborate stem, not a root. 😘 I grow my own, and found this video when looking for different ways to use my harvest.

[@rrowe1961]

I'm a brand new home brewer, bottled my first beer (Brown Ale) this past weekend. I LOVE your channel, the two of you are so down to Earth and take much of the mystery out of the process. I REALLY want to learn all I can, but I've been interested in Mead for decades.

[@sentimentalbloke7586]

I generally just scrub the ginger and leave the skin so that the amalayse is intact, I then use a mandolin to slice it , the thinner the more yeast contact.

[@jimbo12]

I have made my own ginger juice by putting it in the KitchenAid meat grinder attachment

[@TinklyDruid]

Lol! Loved the "why aren't you using bread yeast?" "Well because I don't have much left **points knife at camera** and I have to make bread" 😂

[@Alwis-Haph-Rytte]

I made something similar last month. I was making some ginger beer with half sugar and half honey but got distracted when I should have bottled and as the weeks passed, it went dry. So I thought, I'll see what a second ferment will do for carbonation. I made another gallon of ginger beer must and gently mixed the two. It started to bubble, I bottled it the next day. After a week of very little pressure, I decided to try again, but shake the bejesus out of it to give it some oxygen. Well that worked. It's kind of a sweet and sour, but it a great mixer with my over sweet wine to make a spritzer. I had a glass of blue berry the other day and that was so good, but no need for a second glass if I planned on walking. I added some rosemary to a couple bottles to see if I could get a beer flavor without hops. It's slow to pressurize. Will try it soon. Since I started out to make sugar & honey ginger beer that ended up fermenting into a dry wine/mead. I think I will call my Franken brew that was reanimated, 'Sweet & Sour Sparkling Ginger WEED. But if I added a dash of liquid smoke, I could get in trouble for smoking weed. OK, I'll go back to my corner now and behave.

[@PANDAC90]

I know I'm a little late to the party, but I've recently just started researching into making Mead. You guys have helped me so much and just given me the straight to the point answers I needed. I was a little bit nervous about making it, after hearing about mold growth etc, but now I'm just 100% purely excited to give this a go. 😁 Thank you guys!

[@CitySteadingBrews]

I have seen mold only two or three times in the decades of brewing we've done.

[@PANDAC90]

@@CitySteadingBrews That's great to hear! I'm really looking forward to brewing!

[@TipsyFlipper]

This will be my first Mead. I have watched this video over and over and this is the one. I have chosen this one to be my first but not last. Thank you for this video!

[@stevepoulsen83]

Hey my dudes. Just want to say thanks. I started brewing after watching many many of your vids. They explain the process well and i thought "I can do this!". Just finished my first one...a Kiwi melomel. No additives. All natural and simple. It turned out AMAZING. Thanks for the inspiration. Happy brewing!

[@MatoNupai]

Welcome to the club. The more members we get is better. Brian I was a 12-13 year old kid when I started brewing. I had terrible stomach issues. I read Paul’s advice to Timothy “Drink a Little wine for the stomach’s sake” I was s voracious reader so sneaked into adult section and learned to make “Inmate brew”. What that wine did for my stomach was incredible and been hooked ever since. About 35 years ago got all the chemicals and tools so I could “Do it right” family and friends LOVED THE WINE I MADE but I didn’t. So I went back to the simple methods. Brian every time I tried a wild ferment IT HAS BEEN A COMPLETE DISASTER! Even the ginger bug to make homemade ginger ale failed

[@eddavanleemputten9232]

@@MatoNupai - Home brewing is the best thing ever. I’ve been re-watching the series of videos on ginger mead (and ginger beer) because I got another ‘order’ for ginger ale... and I’m tweaking my recipe. Perfect excuse for re-watching Brian and Derica while waiting for them to come out with another video.😊 You’re right about home-brewed meads, wines and ciders doing wonderful things: commercial wines etc contain lots of chemicals that don’t agree with me or with a lot of my loved ones, wether in brews or in other foods and beverages. Mostly, it’s sorbates, sulphites and benzoates for us. Brian and Derica.s methods don’t use them and their brews taste AMAZING. I’ve currently got a cyser bulk ageing, their mojito kilju happily fermenting (smells great!) and am waiting for my gonger brew to cool down enough to pitch the yeast. Once it’s ready it’s getting carbonated and pasteurised to avoid bottle bombs. There are still lots of brews on this channel that are on my ’to brew’ list bit that have to wait for space in my fermentation closet & counter. Having multiple brews in different stages is, to me, like waiting for Christmas morning to come. And when that first bottle of a new brew opens for tasting... it’s something I absolutely love. Happy brewing!

[@rossrichert2022]

New shirt!!! “Yeast! Cannibal’s in a packet!”

[@CitySteadingBrews]

Lol

[@JohnDeslatte]

So they’re song is I Eat Cannibals?

[@kewheeler4573]

We almost have this video memorized! 😁 Just started our first brew ever and we chose this one! We're on a first named basis with our local brew shop now! Lol. I love ginger so it seemed a great one to choose. Our OG was a bit high (1.130) but we didn't have any more room in the carboy so we're watching it carefully - blowout tube at the ready!. Our yeast has an 18% tolerance so we're hoping it goes dry as we prefer dry white wines. But after 'sharing' the last two years with you - especially during Covid - we finally got enough equipment - and confidence! - to give it a try. Thanks, Brian and Derika. You guys rock! 🙂

[@CitySteadingBrews]

All the best to you both!

[@PaulBrake]

I used Fleishman's bread yeast in an apple cider, and it tasted yeasty, for the first month after racking, then cleared up in secondary and tasted amazing.

[@gunrunner5095]

You just said that your old vids were "cringey" so I dug deep. I still love your 4yr old vids!

[@glennc1490]

Just bottled and sampled the finished product following your recipe. Wow! It tastes amazing! ABV about 12%. Thank you for the recipe! I think I will make a larger batch next time.

[@marinasf3576]

I call my sanitization equipment "the white bowl of sanitizationnnn *jazz hands*" because of you guys!

[@CitySteadingBrews]

lol

[@futuretech6744]

Really enjoy learning from you guys. I love in any video you say "I don't want this video to be x amount of minutes" you usually go over kinda funny

[@CrenJay]

Hey Brian! When I'm making mead I find it much easier to stir in the honey into water which I've heated slightly on a stove to 50-60 degrees centigrade rather than all the shaking you normally do.. it takes about the same amount of time, I suppose you might lose some honey flavour compounds but it's so much less effort!! Great video as always :)

[@CitySteadingBrews]

The shaking is adding the needed oxygen too. It’s important.

[@widenerfamilyfun7176]

I've made mistakes in adding too much sugar, making the wine way too sweet and fixed it by making another batch of the same wine, but let it go dry and blended them. Worked pretty well for me.

[@leebaggs8093]

Making my first two gallons of mead today! Jalapeño and straight honey. Watched your videos multiple times. Thanks for the info and entertainment!

[@jms4406]

Also knowledge increases as you go, and it seems like once I get the simplicity of it down then I can progress if I truly want to, and continue to develop my skill. But I'm not in a hurry and im enjoying it.

[@Skulltap]

Completely agree! Until your feet are wet with brewing, try to use another's recipe first. There are so many resources from forums to youtube videos out there with feedback on how it turned out. Once you have made a few and feel comfortable in the process, then you can start taking other's ideas and bringing them in line with your flavor preferences. I use 71b and 1118 almost exclusively just because of the temperature tolerances. I made a spreadsheet of the common yeasts I could find for ABV and temperature tolerances. This was all due to where I was brewing at first, now I have a little different setup and need to see just how consistent the temps are where I have the fermenting going on. I love your videos, they always give me more ideas to work from...or just copy :P Your bochet video got me wanting to try one myself. I just started a cyser bochet with plans, depending how primary turns out, to try and tune it into an apple pie flavor profile in secondary. I'm just not sure if I over or under did the honey boiling. Now I'm thinking about ginger too, maybe with vanilla or a little brown sugar to smooth the ginger bite...decisions decisions, more to add to my list :)

[@snowman4385]

hello and kudos,brian and derica.just tasted ginger mead i made on nov.2023.awsome.gonna let it age more.making another batch this month.will use alittle more ginger.used 4 oz on first batch.Great receipe.thanks.

[@CitySteadingBrews]

Congrats!

[@jodalry]

Hi Guys, my wife and I are just getting back into brewing after a 25 year gap (just no space in our last place) and we’re loving all your videos, recipes and advice. We already have a few brews on the go (your red grape juice, an apple wine and an English Parsnip wine - I’ll put a link to this last one below as you may be interested) but as this is the first video we watched, tomorrow we’ll be putting together a 10 litre batch of ginger mead. In the UK where we are (now in a cottage in Roslin village, Scotland actually - y’know where the chapel is with the Holy Grail connection) a 70cl bottle of Ginger Mead will cost you around £25 or $35 so for the cost of some ginger and 3lbs honey (we’re using Rowse organic from Costco) there’s a lot of value to this recipe. We’ll track everything and let you know how it turns out. Thanks again for your amazing channel. 😀👍 Parsnip wine video: kzbin.info/www/bejne/qYevZayLa9iFeJo

[@billkorpela1976]

First time watching your video and want to thank you as it was very informative. I have made wine and a couple of batches of beer! This has the things I don't want to do like cook must, rack serveral tines and the need to get things done so fast! I'm retired and love the idea of making my OWN beverage of choice. The idea of saving information and even so of the product to start the next batch was interesting. So from Dollar Bill to YOU GUYS THANKS!

[@lilymcalister1825]

It removes tea stains from tea cups beautifully too!! LOVE the stuff!!

[@joiowen4290]

I'm making my 5th brew since starting this new hobby just after New Year's. This recipe looks amazing. I found your comment here about using 2oz of chopped ginger. The hand i have aleady peeled and chopped is much more than this, so I'm going to freeze the rest into 2oz batches

[@steveskouson9620]

"I tried REALLY hard to not comment on the things I saw and didn't like, and failed!" (Well, kinda close.) Brian, I have NEVER had that issue! Period! (If you believe that one, I've got some VERY interesting stone and steel work, between Manhattan, and Brooklyn for sale.) I did the Ginger Beer recipe. 5 gallons water, 10 pounds of sugar, and a pound of ginger. Turned out AWESOME! steve

[@CitySteadingBrews]

Steve, yep, I know. I read your comments all the time. :P

[@georgecolby7488]

Fantastic! I'm obsessed with ginger in my brews. I just started a batch of ginger beer last week and i put fresh ginger into my molasses cider in secondary.

[@heyporcupine]

Hope your New Years was Great. Have a mead going with cherries, pomegranate and dragon fruit. I will never stop watching your videos..... NEVER!!!!!

[@DJPyro318]

Love this video. I just started a batch of my own using a little big mouth bubbler, i used 3.5 lbs of honey, 3 things of ginger diced, and half a package of D47 yeast. I ended up with a starting gravity of 1.100 as well. Cant wait to see how this turns out. I wanna start a batch of the 30% ABV mead yall made soon as well. Thanks again for all the great videos.

[@johnherron3961]

One of the best reasons for saving the bees - MEAD!

[@patlawson1659]

Lot's of Good Stuff in this Video . Way to Go ! 🤠

[@kurplop3589]

I did a hard apple cider last year. When I bottled I dropped in half a packet of Prince of Peace honey ginger crystals. It gets really violent and becomes crazy carbonated. Super, super delicious!

[@jaybiker95]

I'm three deep into your videos and have sooooo many notes! Cheers thanks for the knowledge

[@CitySteadingBrews]

Happy to help :)

[@patlawson1659]

O.K. I'm through with making Wine , for a while . I'm going with Mead next time . Racked the Bowl off Batch,Juice Wine tonight . Final Reading 0.994 , started at 1.080 , 19 days ago . Racked the last 2 gallons of fig wine, again , Racked the last 2 gallons of Bronze & Purple Grape 🍇 wine, again . The SWAL Wine is 5 days in , started at 1.090 . I drink 🍷 from a Whiskey Glass with thick glass bottom , I like to sit that glass on a magazine , look in the top, through the wine & glass and be able to read the magazine through it . I Retired my Antique Wine Glasses , several sets from my grandfather's sisters collection . Only 6 per set . Anyway , on to the Next Video . 🤠

[@COVIDpanic]

I just pitched my yeast yesterday on a batch of ginger mead. I've been making meads for about - oh wow - 12 years now and have only made ginger mead one other time. I made t in the early trials of mead making and when my tastes for ginger were more of the sweet and not of the bite. Now my tastes have grown and on this mead I took advice on an herb that should complement the ginger nicely. It is a 5 gallon batch. I use 12 pounds of local honey and 1 full pack of Champagne yeast. 1 1/4 tsp ground cardamom. 1 tbsp. gypsum [for clarity] 1 pound of fresh ginger, peeled, blended with 3 cups of purified water [blender high 45 seconds], transfer to a saucepan and heat not quite to simmer [heat on and off before the edge bubbles] about 1 minute. set aside and begin the rest of the ingredients - honey. 3 gallon pot i pour in 1 1/2 gallons and bring to a warm temp, not simmering. Add the honey and as it coats the bottom set the honey down and stir so the heat doesn't burn any honey. The honey will blend into the water. Get all of the honey in and turn off all heat and remove from heat still stirring. open the cardamom and smell it, gawly that's perdy pa, where was I? - yes, well put in the cardamom and stir briskly to mix it into the must. Ladle off a cup and put it in a 2 cup measure cup. add one full pack of champagne yeast to the cup, stir and swirl yeast. cover with cellophane wrap for activating. back to the ginger. strain the liquids off the pulp of the ground root. press all liquid through you can. I got 3/3/4 cup of ginger "juice". Someone said add half the ginger during fermentation and the rest at racking, but i forgot when i was making it and poured it all in the must prior to pitching the yeast. I shook the jug to mix in the ginger and in doing so added lots of air to the must making it ready for the yeast. Pitching the yeast. Shake it real good another go. Remove the cap and add the airlock. cover the jug and leave it for a day, check for activity today and it was bubbling by noon. The cardamom is an Indian spice and something I had not heard of before this trial mead and it is said to go well with ginger and I guess if anyone knows it is the Indians[with the dot not the feather] I will get demerits for that remark. The cardamom really added a fragrance and sweetness to the already delicious honey so I think it will make for a very nice brew. The ginger added and everything ready, before the yeast was pitched I poured off a cup to taste. It is very nice indeed, but I may add more ginger at racking if I need an extra bit of bite. I hope the cardamom comes through. any recommendations on melomels? fruit or juice? during fermentation or at rack? metheglins? I just finished a metheglin with cimonin

[@ThyDungeonman2]

I like the longer videos. I have a lot of time to kill in my night and it helps listening to folk talk about stuff I'm interested in doing myself.

[@thewrastler]

I've gotta say. I'm really enjoying working my way through your back catalogue. I seem to have missed them memo about keeping musts out of the light.. do'h! Nothing too bad to report from my many years of daylight-brewing, but from the next one I'll keep it in the dark and see if it makes a noticeable difference

[@MikoChika]

I left the skins on my ginger for my mead. figured it could be some much needed nutrient for the mead since i put in sooo much ginger. So far so good, the mead went completely dry and it tastes good, no burn though. I'm probably gonna end up making another without skin to see what differences may arise.

[@CitySteadingBrews]

I've been told the skin can make it bitter, then others have said it makes no difference.

[@benjaminmaherhorsify]

It interesting seeing the difference in new videos vs these older ones.

[@CitySteadingBrews]

Yep... constantly trying to be better.

[@willcool713]

I have made dozens of batches of ginger mead, and I have found it the most forgiving recipe with a wide variety of potential variation. I always use a cheese grater for my ginger. I think of ginger in mead as nearly essential for easy stabilization, like hops in beer. I've made mead without ginger, and it's fabulous. I just have a thing for ginger, I guess.

[@willcool713]

You can do anything with ginger mead. I mean pretty much anything. I've had wonderful onion ginger mead, all different sorts, cactus fruit, kiwi, rhubarb, apple and clove, and orange ginger mead is one of the wonders of the universe on a hot day.

[@matthewalexandersayers4470]

I usually make about 33L of mead at a time and I'm still watching your video.

[@chamomiledill6532]

Wowsers!! Can you possibly give us an easy list of your ingredients? I have the equipment for that much, but iv only done 3 gallon batches.

[@matthewalexandersayers4470]

@@chamomiledill6532 Just need enough honey to get your desired alcohol content. I add enough to get me a potential alcohol content of about 18% ABV; though this depends on your desired ABV and yeast used. I add the honey and water to a 15L and 9L clean, sanitized stainless less steel pot plus water to dissolve honey. Heat to 74⁰C to pasturize the must (I know most people skip this and just add honey and water to fermenter and add campden tablets, but Ilike to keep the sulphites in my mead low). I then add servomyces and fermaid 0 yeast nutrients (10g each), and 1g magnesium chloride and 1g magnesium sulphate (for extra magnesium, water I use is fairly high in calcium already). The spices I add for my two main go to recipes are100g raisins and 56g (2 oz) juniper berries for the first recipe and 56g (2oz) bitter lemon peel, 1 vanilla pod and 28g (1oz) fresh ginger root for the second recipe (of course your selection of fruits and spices is up to you). I add spices during the pasteurization phase (right at the beginning) and leave them in the primary fermentation as you get a more intense, but well rounded flavour (plus I like a more intense spice flavour and aroma in my meads) and it means you don't need to piss about adding spices at secondary where you may potentially contaminate your mead. I then leave the mixture to cool overnight. You can add 1-2 campden tablets at this stage to prevent contamination of you please but I have never had an issue with this. I then dump the cooled must (room temp) into a clean, sanitized fermentation bucket big enough to hold 33L total and enough for bubbling (krausen) to expand without blow out. Add up the must to final volume with clean spring water (I use large multiple 5L shop bought bottles of spring water for this). I ferment using 2 packets of mangrove jacks M05 mead yeast (another comment brand is Lavlin champagne yeast). I fernent my at higher temps (21-23⁰C) as yeast produces higher esters and phenols (I like alcoholic beverages with more yeast forward character (probably why I like belgian beers and saiasons). I just sprinkle both yeast packs onto the must, don't bother with rehydrating the yeast. I also add my bentonite clay at this stage as it makes racking to secondary a much easier task (less sediments kicked up from bottom during syphoning). During the racking phase you will lose some of your volume, I have found with these 33L batches you can loss anywhere from 4-6L due to differneces in size of sediment bed. I siphon my primary into a 26L glass carboy and leave the mead to age for about another 2 weeks to 2 months (I normally don't long age my meads in secondary (leave that for the bottling). After this I add 1-2 campden and 1g potassium sorbate (people recommend more but I don't like high levels of perservatives in my meads and anyway the ABV is 18% and full of antimicobial compounds from the spices). I then leave this for about 3 days and then add a packet of gelatine finnings (flock out any further sediment). I loss about another 3L or so fron the secondary. I then siphon this to a 23L tapped plastic carboy and add a polycarbonate hose and bottling wand and bottle from here. From this I get about 28-30, 750ml bottles of mead.

[@alistairjardine8265]

Thank you for everything you do. I am learning so much from you. Also, Brian, I am really digging your rants. Keep it up

[@TheLupe120]

The explanation of biological and chemical in reference to the yeast was spot on my friend. You were able to perfectly relate what he was saying back to me. Thank you for that!

[@mrnogood]

Last week i started an apple/ginger wine. I didnt use as much ginger, but i grated it and kept the skin on for the primary fermentation. Its bubbling like mad right now. I also put a squirt of lemon juice in. I was worried that i used too much ginger but after this video, i feel really good about it.

[@jimschuler8830]

About to take my first crack at a metheglin. Since you brought up the jalapeno mead, I made a gallon batch in August and split it across five mason jars for secondary fermenting, putting pineapple, lime, peach, mango, and left one plain. I used some plastic fermenting lids where three got stuck. Finally, for whatever reason (perhaps the cold did it), two came unstuck, the one with pineapple and the one with lime. So, they've been sitting on the fruit for five to six months. The interesting thing is while the lime mead retains all the heat of the original (and you could probably clean fine wood furniture with it), the pineapple mead turned that heat down so there is just a hint of burn left. It's more an expectation than actual heat.

[@jamesbrown8696]

Success!! I followed your Ginger Mead video and made my first mead. Just bottled it and will wait more moths to let it age. I tasted it as I bottled it and it was delicious. Only improves with age. Thanks for your great video.

[@JasonPodesta-sx7pc]

Just starting to research an loved the vodeo an approach youre both putting out there for new brewers! Thanks!!

[@CitySteadingBrews]

Happy to help!

[@magnetomage]

If you freeze the ginger before using it you can grate it and the skin will automatically separate... Saves a little time over the spoon method.

[@JDWorkshop-wn9tt]

I like brewing/fermenting with time instead of chem additives. I really like your methods on here. The red wine is a big hit here. I have 2 batches going now. Over a year of batches!

[@Bob_Belcher]

I started a few weeks ago the Nord Mead from the Elder Scrolls Cookbook. Only uses a handful of ginger so it probably wouldn't be a dominate flavor, but I am still interested in how it will taste. Going to rack it tomorrow

[@SikenServent]

Funnily enough my first mead was an unintentional ginger mead in 2015. I was testing different sweeteners for my ginger beer homebrew project and tried honey not knowing what mead was at the time

[@christophermorris481]

Oh yes. Could be three hours long, I’ll be here. Love it guys!

[@fgasco7349]

Thank you both for you knowledge & sharing, I’m making my first batch of mead am looking forward to tasting it, love watching your videos so much information which makes it easier less stressful & more fun for newbies, big thank you again from Australia :)

[@mikemurphy80]

I don’t want this to be a 45 minute video… 51 minutes later. Haha. Appreciate all of info, that just cracked me up

[@brendanmulhall9095]

I’m going through several of your videos, I’m getting ideas for my first batch of mead, so thanks for that. I just wanted to say I love the Shun knife that you have in the video, that’s just my inner knife lover coming out. Have a great day

[@CitySteadingBrews]

I have two... a chef knife and a vegetable knife. Best knives I have ever owned!

[@flintread2303]

Thanks Guys My Partner and I started our first basic mead tonight and it's bubbling well :D can't wait to try this one next then on to blood mead :D much love from Glastonbury here in the UK.

[@amyv8416]

A friend gifted me 2 quart jars of Fleishman's bread yeast. My mead always comes out great.

[@AtrusOranis]

I notice when you hydrate your yeast, you don't add any sugars to start activation. You might be able to use less yeast (1/4 - 1/3 packet) if you added a tablespoon of honey, sugar, or started in fruit juice (depending on what you are using for sugar).

[@CitySteadingBrews]

That doesn’t actually change the amount of yeast needed. Honestly the direct pitch method works pretty flawlessly.

[@Zamandius]

Watching this 3 years later is fascinating.

[@flintread2303]

Hi guys Made a ginger mead yesterday here in Glastonbury UK and it's bubbling away like made thanks again for your awesome content!

[@sniktripn7217]

When pitching my yeast I use one tsp to one kg of honey I use When I mix my brews up I partly fill my car boy but I pour my honey into my 12l stock pot then tip the water into to pot and mix it all up for a good ten mins the funnel it into my glass car boy while I wait for my yeast to hydrate in a small bowl I stir mine up usually once a week but only if I've got stuff like flowers or fruit in it so it's not exposed on one side for too long just incase it decides to mould up but for my traditional honey I just let it roll and do it's own thing for a month then rest and try it and decide from there if it needs longer or if it's good to go

[@muninrob]

Another ginger peeling trick - wash it with a clean steel wool. Also, you can try boiling your ginger in your water (make it VERY, *VERY* gingery) and filter the solids before your 1st fermentation (I did that for a ginger wine experiment - still smells & tastes gingery, has been bubbling for a week now)

[@michaelhaugen9878]

I wish I had watched this on the day you published it... 'twas the day I put down MY First Mead with bread yeast. Would not have pitched an entire lemon at the start. Persevere people!!! Tons of yummy valuable info! Pretend you are sitting down to a 1 hour TV Show without commercials... time better spent HERE! My apologies Brian for an earlier FB comment where I quipped TSSSOS... my bad. Was not trying to disrespect TRBOS in any way, but now I understand why the Stainless Steel kitchen sink may NOT be the best vessel for Sanitizing Liquid. Thank You. As always deeply appreciate what you and Derica do... Keep Up the Good Work!

[@TheRedneckGamer1979]

"Don't want this to be another 45 minute video" One hour Later :D Never change you two, shine on you crazy diamonds. On a side note, I have found that Fleishmann's active dry is a much more robust yeast in terms of conditions where as specific brewers yeasts can be more finicky about the variables.

[@crazyharry1586]

Awesome video, thank you :) Throughout history brewing is mentioned as an Artisan Skill so that means 50% skill and 50% Art, The Art of brewing is where all the flavours and discoveries come from. Please don't ever stop being Artisan's.

[@garethbaus5471]

Unless you are mining gold, artisanal mines are an environmental disaster.

[@danwinks4917]

I'm a new brewer and I appreciate how much talk about keeping everything clean. lol.....I don't feel like eating a bug

[@endtimesign]

I'm sorry man, but I can't watch your videos, as hard as I try, I simply cannot concentrate on what you're saying when I am distracted by the mesmerizing beauty of your lady. She is profoundly stunning, and that sweet giggle of hers is absolute joy. Such beauty is so rare, take care of her or someone else will be thrilled to do it for you.

[@CitySteadingBrews]

I'm quite aware, that's why I married her :)

[@gailedon]

I started a ginger mead on 7/27/20 following this recipe with the slight variation that I used Lalvin D47 my SG was 1.110. It surprised me by dropping to 1.000 after about two weeks. On 8/21/20 after no change to the SG I racked it, backsweetened with a half pound of honey and had a SG of 1.018. At that time it tasted overwhelmingly of alcohol, and I couldn't tell if the burn was partly ginger or not. Right after that it started fermenting again and the airlock just stopped today, I did a SG (which definitely had CO2 present) a few minutes ago and it is at 1.014, and is very clear. I plan on leaving it another week to see if the SG drops any more, but what a difference two weeks makes! It now tastes like ginger and honey. The alcohol bite is still there but at nearly 15% ABV I'd be really surprised if it was completely absent. I'm really excited to be approaching my first bottling.

[@CitySteadingBrews]

Love hearing stories like this. You made something, it didn't do as expected, and you adapted to the situation, creating something you like! Fantastic!

[@scottnothintodowithya979]

Sipping on my first batch of mead right now. I followed your first mead recipie and its turned out great. Ok its only been in secondary since christmas but i chilled 4l and coouldnt help myself. Best thing is its only going to get better 👌

[@mattroy3154]

Thanks so much on the recommendation for the scale. Saves me a few failed experiments.

[@JohnDeslatte]

The Magic Bullet cup, is the cauldron for the gifts of the fairies.

[@Raymond.Butler]

If you don't mind, I'll borrow your method, because there are 2 of you and everyone else is alone. I don't know if they killed off their partner with their concoctions, but hiding crap is harder with 2. Well, and I have fun watching y'all, your very edutaining.

[@bluecollarbooze5386]

Great video! Happy new years BTW. Mead is so simple and user-friendly to make. Seems to me that anyone looking to dabble in Homebrew needs to start with a Mead. Great way to learn the fundamentals. Might have to try a Ginger Metheglin myself just to see how it turns out.

[@TheHuntrchic]

I just bottled my first batch of mead, vanilla candied fruit... Its so yummy, thanks for the great videos.

[@bossalou]

Because I'm clumsy, I had replace some jars. I had the bright idea to buy the jars with solid lids (no hole/grommet), so I can use those lids for shaking and mixing. It works very well. I highly it especially if you're in the market for replacement jars, but already have enough grommeted lids.

[@chrismiller100]

Starting some ginger mead today! I went a little heavy on the ginger, using about 2lb for a 5 gallon batch. I used 13.5lb of honey, to bring the OG up to 1.100, since I'm shooting for around 13-14% ABV with no residual sugars.

[@andrewlutton4684]

Hi. Hopefully an interesting fact. In the UK and EU Starsan just became unobtainable (Within last few months as was looking to buy some earlier this week) as it is now too acidic to transport unrestricted. We now have an an alternative that is .2% less acidic

[@kb3ejw14]

Love you're videos.as for longer videos,it sounds good to me.just means more information and entertainment. Keep up the great infotainment, tks

[@MrEbox]

I like the long vids. They are calming

[@CitySteadingBrews]

Thanks for the input! :)

[@captbbe]

I did 62 gallons last week and still watching your videos going to Try a Small batch of ginger mead

[@Indian0Lore]

62 gallons! Wow, are you a seller or just having mead with every meal?

[@nuyabiss]

You could blanch the ginger.... drop it in boiling water for 2 mins... the skin would just rub off with your hands. Not sure if that would change anything with brewing with it or not

[@ImpersoNation11]

The best liquid to use in an airlock is glycerin. It's thick, never evaporates and it doesn't matter if it blows back a bit. Some people even use it to backsweeten and give the wine/mead more body.

[@richardwebb1537]

I've watched this video twice really enjoyed it about to start a ginger grape mead I understand your in St Pete I'm in New Port Richey always enjoy your videos 🎉

[@richardwebb1537]

Thinking of making the ginger mead with 100% grape juice from Aldi adding one quart any thoughts

[@richardwebb1537]

Think you are referencing Princess Bride in your Vids lol

[@josephwoodall832]

Excellent video thank you

[@CitySteadingBrews]

Welcome!

[@josephwoodall832]

@@CitySteadingBrews wow that was fast

[@flamephlegm]

I like the onscreen dynamic in this vid. Brian has the mouth and Derica demonstrates while he explains and then she offers her own points too. Sometimes it’s mostly Brian while Derica is on the side.

[@jessbarclay472]

I love this recipe!!!! Why peel the ginger? If it's been scrubbed, it's clean. I don't bother, personally. The peel has added properties & tastes that I like. (It's just my personal point of view) love, love, love your channel.

[@CitySteadingBrews]

It's just how we did it this time. Someone told me it adds a bitter taste... meh, I don't bother anymore though.

[@thedullohanvids]

I use bar sanitizer. Its probable not as good as starsan, but I get it for free from the restaurant I work at. So if you were having an allergic reaction there are other products.

[@anthonyarmstrong9174]

Funny you were talking about Fleischmanns bread yeast and tolerance - I made an Ancient Orange mead a couple of years ago - my first mead. It reached 14.9% - and yes. I'm careful about measurements and notes ! I have a Cyser, Pyment and Plum and Mixed Berry wine going just now- all bread yeast. Great videos- I often go back for info and just to enjoy them !

[@paulallerston3771]

Thanks for the name check. Fiery was the way I described my ginger mead, but that's how we like it :)

[@alecclarey3402]

Alright guys I’ve been watching your videos and you have inspired me to start making proper love the content and your the very first channel I have subscribed to keep up the good work 👌🏼

[@CitySteadingBrews]

Go for it!

[@brocknspectre1221]

That spoon ginger scrape is great!

[@frankboogaard88]

When hearing Brian rant about yeast I remembered he once asked me in response to a comment by me what bread yeast I used to get 14% ABV and here is my answer (a year or so later): Bruggeman Instant Dry Yeast ;)

[@CitySteadingBrews]

Hmm, not familiar with that one... I tend to use Fleischmann's.