How to make REAL Klingon Bloodwine! (not some silly cocktail)

[@pyrostar69yt]

I really love what you did. Grape and plumes. Worf likes his blood wine sweet and young. And he called Prune juice "Warrior's Drink". I get the impression there probably was some kind of grape or prune in blood wine. Guinian (Whoopi Goldberg) was over 1k years old and probably knew it tasted like blood wine. Which is why she gave it to Worf.

[@CitySteadingBrews]

That is an interesting line of thought. I can work with this logic. Qapla!

[@alistairjardine8265]

Brian, I am so proud of you. You waited a whole 2:18 before the rant began. Good job

[@CitySteadingBrews]

I try.

[@magnusmaul5447]

As a Klingon let me clear this up, in your 22nd century, when Archer drank it and asked what it was the blood of, the Klingon lawyer NEVER said or even implied it didn't contain blood. He just laughed and told Archer not to feel bad if he couldn't stomach it. He just looked at him with respect when Archer snatched the flask and took one more swig. Plus, Archer's face when he drank it looked a little uneasy. Finally, if you've seen it up close, it’s very thick and syrupy with big, bubby gelatinous-looking masses in it. Think of the following: -It contains Klingon Bloodfruit (similar to pomegranate). -It's got a bit of targ blood in it given the exchange mentioned above. The blood of enemies was tried in ancient times and led to people getting some nasty bloodborne pathogens. -Since Worf described his favorite vintage as “very sweet,” and others have mentioned the need of additional fermenting agents beyond yeast due to the blood, I'd also add there IS a bit Klingon honey that comes from Klingon Honey Hornets--the acquisition of which always ends in at least one sting. -Finally, since it's said to be stronger than your whisky, I'll say it's about like Connemara Special-an Irish Single Malt that's almost 60% abv as opposed to the usual 43% for most Scotch and Irish varieties. The 80% comes from a slight exaggeration from the 23rd century when our relation with your people weren't as good as they are my native late 24th century. Jägermeister comes to mind as far as taste and consistency. We rather like both, actually. I myself tried them with O'Brien on DS9; most of us consider him a pretty cool guy. So, the recipe is distilled Klingon forest spring water, yeast, Bloodfruit Juice, Klingon Hornet Honey (brewers try to be stung on the hands at least three times while gathering for good luck and a good brew). Wild Targ blood slow-roasted in Klingon Giant Oak Casts for a duration of at least Klingon New Year to the MaH'JoQ Festival. Tastes like a mix between the blood from a really good rare steak, hornet honey, pomegranate, and Jägermeister. Hope that helps. Qa'Pla

[@PickleBread355]

Qa'Pla

[@scottmiller9490]

Romulan ale! You must make a version of Romulan ale!!!!!

[@mickeywallace3654]

So agree Romulan ale is a must!!!!!!

[@MrMatrixtech]

@Xavier Nicholas Dude.

[@MrWarlockFTW]

What about andorian ale?

[@cheekysaver]

I am taking my mom to Costco today.... I am checking for juice. Thanks! (If you are in a bind on the twigs.... buy grapes and use the stems)

[@seufererfamily]

Brilliant!

[@RumblestripDotNet]

Fine, can't wait to see how you do a blue Romulan ale. :D

[@Joeybagofdonuts76]

Yes please. And maybe some cardassian canar. (Spelling)

[@queenannesrevengeII]

Kanar has a consistency of maple syrup though, and according to canon, even some Cardassians never really develop a taste for it. I have a bottle of the exact kind used for Kanar on DS9, I keep my coffee liqueur in it and it looks the part perfect....actually saying that now, maybe some kind of lightly sweet coffee brew would make a pretty good facsimile.

[@TrollHiddenCave]

Blueberries duh

[@RumblestripDotNet]

@@TrollHiddenCave to dark.

[@TrollHiddenCave]

@@RumblestripDotNet then use barly any and add sugar

[@TrollHiddenCave]

Him : it's not mead Dragon born : FUS RO DAH !!!!!

[@armedbear529]

Perhaps today is a good day to brew!

[@CitySteadingBrews]

I was going to say that in the video, but could hear the groans before it even came out.

[@armedbear529]

CS Brews The groans let you know it’s working.

[@MrMatrixtech]

T-shirt time by CS

[@georgecolby7488]

I bought some paint straining bags at a (*cough*) well known orange home improvement store. I use them for my fruit press to make my own apple cider. They are a little smaller than the big brew bags, but more importantly: they have an elastic to cinch them to buckets really easily.

[@MrSweetbabyray]

Mad respect for even knowing about Klingon blood wine I feel like everybody knows about romulan ale only true fans know about the blood wine

[@CitySteadingBrews]

Interesting... I'd have thought it was the other way around, lol.

[@WilliamThompson-pd1tl]

This is the first brew I made from your recipes. Currently fermenting a basic mead and ginger beer from your channel. The Klingon Blood Wine is fantastic! My bandmates love it. The only problem is that I only made one gallon! Thanks for the encouragement to branch out and make more than beer.

[@CitySteadingBrews]

Awesome! Happy to help.

[@Termin8rT800]

Can't wait to see how it turns out! I'm also really looking forward to seeing your approach to step feeding. When I make some room in my fermentation station, I'll be trying this!

[@CitySteadingBrews]

We actually have a series on step feeding already...

[@Termin8rT800]

@@CitySteadingBrews thanks! Don't know how I missed that. Keep up the good work, cheers!

[@spooky130u]

Mine started at 1.114 (refractometer) on the 15th, and today I found it stuck at 1.120 (hydrometer). Definitely stuck when the SG goes up instead of down. So my professional brewer friend who taught me gave me a way to restart it. Take about 200--250 mL from the must and put it in a 500 mL Erlenmeyer flask (or other similarly small fermenter) and make a small starter from it. I added 1 tsp of yeast nutrient, 1 TBSP of sugar, and a whole packet of the yeast it was made with, Lalvin EC-1118. A few hours later, it's already krausening, up to 300 mL, but he also taught me to wait until starters are at high krausen, so it'll be a bit longer (maybe at 400 mL, maybe at 500. That should light a fire under its Klingon backside. :-) Btw, he said the high OG may have been too much for the yeast, and it just needed a boost (aka, a kick in the backside).

[@CitySteadingBrews]

The high og likely killed the yeast. They dan die from too high a sugar concentration.

[@torjones1701]

My gift to the Star Trek Universe Fans many years ago, a Punch Receipt (tradition has it that the recipe for a good strong alcoholic punch is called a receipt, though this is rarely observed today): Vulcan Nerve Punch (makes almost 4 gal, yes, this is for parties, though, it can be cut in half really easily for smaller get togethers.) 750ml lemon juice 750ml lime juice 3000ml simple syrup 1500ml Spiced rum (my preference is for Sailor Jerry) 1500ml Dark rum (my preference is for Myer's Original Dark Rum) 1500ml Bourbon (my preference is for Maker's Mark) 6000ml Champagne (something fruity please, there's enough simple syrup in this that how dry the champagne is really isn't going to matter) (my preference is for whatever is on sale cheap, but still recommended by the wine guy at the liquor store) If you want it a little stronger, add a bottle of 151 (or two, ya know, depending on how strong you want it.) though some sub this out for Everclear 190. I think it's already plenty strong without the addition, but YMMV. I do recommend trying it first without, then adding if you find it necessary. It's only 35 proof, which sounds weak, until you find yourself having 12 glasses of it. toasted and ground Coriander Seed and clove, to taste. Alton Brown did a Good Eats episode on how to make Punch, and this follows the ratio that he talked about, 1 sour, 2 sweet, 3 strong, 4 weak, + spice makes 5. In this case, Champagne takes the part of the Weak.

[@Twilord_]

Fascinating video, thanks for sharing Personally my immediate guesses were "cranberry and something to add a slight blood-like metallic clang" but this seems like it would work much better.

[@michaelhartmann2985]

Just started a batch for my brother is loves Star Trek. I didn’t have a grape plant so I used some sticks I cut from a cherry tree that’s in my back yard. Super excited!

[@tedlofland3446]

Starting this brew today left out the twigs. And starting blueberry mint wine too. Banana wine still fermenting after 3 months.

[@nicholaskarako5701]

This sounds like it would be a lot better and much closer to what a Klingon wine then say the commercial made one that is essentially an over price wine. That only diehard star trek fan would buy for their collection. I'm more interested in trying Egri Bikaver (Bull's Blood wine) which comes from Northern Hungry and been able to find a package store that carries it. I liked y'alls recipe but went for a glogg (Swedish mulled wine) approach sense I don't have enough space to make my own wine/ fermented beverages. Came out really good around 30% Alcohol volume, taste good cold and probably even better warm.

[@spooky130u]

I'll be making Klingon Blood Wine using a blood orange concentrate from Amazon. 10% ABV at 5 gallons, for a 3 gallon (well, 2.75) batch, using (unless y'all have a better suggestion), Lalvin EV-1118 to aim for killing the yeast at around 18% ABV, adding sugar if/as necessary. Blood orange is crimson (blood color). Concentrate arrives today (Friday 15Mar24). Not sure how long it will need to age, but a "Strong Scotch (Scottish) ale I brewed ca 1997. Eidche Mhath (Scottish Gaelic, roughly translates to good sleep, and prn EYE key vah) took a year, so I won't be expecting much less. There is a Scottish and Irish toast, Slaintze Mhath, usually just Slaintze, meaning (depending on which Gaelic to English site you use), Good Health or, as both the Scottish and Irish mean it, To Your Health. Slaintze is roughly prn Slanzia (go to youtube and listen to Slaintze Mhath from Fish era Marillion's Clutching at Straws for Fish speaking the real pronunciation.

[@geekUGH2]

I always add glass marbles to prevent the floating of bahs or my tea eggs when dryhopping ... Kveik would be an interesting alternative for yeast for this klingon style because the people of norway always shout when adding kveik as a tradition .. some leftover tradition from the vikings i guess.. i really love your aporoach on brewing to use only natural ingredients!

[@1radarghost]

Just an Fyi, for when Brian was talking about that almond flavor/bitterness that the plum seeds/pits impart, that's the cyanide leaching out of the seed. All stone fruit seeds/pits (cherry, peaches, nectarines, plums etc..) contain various levels of cyanide. As a esoteric bit of trivia, It was not unusual to find cherry orchards near the gold processing plants here in California (49'er era), as they processed the seeds for the cyanide leaching process to refine the gold.

[@kellyastleford1169]

When I saw the title my first thought was fermenting Warf's prune juice!

[@Nimbus.]

interesting flavor combos!!!!

[@Fenixsweden]

bloop bloops! Lovely!!

[@TheRealMikeyXZ]

Definitely following this one. I NEED TO KNOW.

[@genartsim]

An advert totally stole TRBOS and Derica's big moment. I'm declaring a blood feud....(on adverts. Not you guys. You guys Rock)

[@1luv4j]

You could use blood plasma after extracting just sugar. Maybe sugar extract out of milk? Then blood orange, black cherry, blackberries, curent, red plums, blueberries, black grapes, red raspberries, red beats, red carrots.

[@gregoryshorts700]

Im really interested in this recipe. I to am a huge star trek fan. And a home owner as well. I did some beer brewing as a teenager with my grandfather's watchful eye. Mostly did all of the physical work and he did all of the technical stuff lol. Im watching all of your videos as they come out but im watxhing this one very closely

[@jamesj8965]

Save a bottle for next winter! This one sounds like a good cold weather drink.

[@natsinthebelfry]

This is awesome, guys! I adore Star Trek and have always wanted to make homebrews based on the various beverages mentioned in the show. Deep Space Nine is personally my favorite, so I've been thinking about trying to make an alcoholic version of the Klingon "raktajino". I'm thinking a coffee wine or maybe a fortified coffee wine? Hmmm.

[@archietyler6759]

Awesome as always!!! I can't wait to see how it turns out. I did my very first dragon's blood brewing now and it looks great 👍. Thanks both of you for all your help😊

[@melaniediven6367]

looks good can't wait to see this one finish

[@chiho9158]

Hit like as soon as I heard the song!

[@eddavanleemputten9232]

I wish I’d seen this video this past summer (2020). It was a great year for plums and someone had given me two buckets of wonderful, juicy, ripe plums. Totally organic, never seen even a whiff of pesticide. We ended up eating ourselves silly, I made copious amounts of plum jam and gave the rest away to my neighbours before they’d spoil. Could’ve made myself some Klingon blood wine. Darn... Oh well! Hopefully next plum season I’ll get lucky again!

[@DostThouEvenDerp5841]

I just started a mead version!!! I found a recipe for a cocktail and modified it for a mead recipe. It’s gonna be 17% ABV!! Here is my basic recipe for Klingon Blood Wine 22 ounces agave nectar 1 1/2 pounds honey Tabasco sauce to taste. 40 ounces cranberry juice 30 ounces pomegranate juice I used hot sauce that is way HOTTER than tabasco sauce!! Klingons are WARRIORS!! Only the weak feel pain!!! Qapla!!!

[@TheRedneckGamer1979]

I have used welch's concord grape juice for wines, it is actually the base of my elderberry wine works great imo.

[@eiskalt4136]

1:42 ...that don't exist on planet Earth YET... Lol 24th century joke. all aside, love your videos!

[@KuariThunderclaw]

I feel like there's a way to make something like this with blood because of ox blood being used as a fining agent in wine for a long while. Love that you used plums though. Worf's love of prune juice justifies this quite well.

[@CitySteadingBrews]

I'm not putting blood into a brew :)

[@KuariThunderclaw]

@@CitySteadingBrews Fair :p

[@orestisiliopoulos7478]

Love the energy on this Video and the editing flavors :) Keep up the great work guys

[@MrAcuta73]

Think I've said it, but can get small paint strainer bags (I run them through the dishwasher once to remove...whatever...then sanitize before use)...less cumbersome than the ginormous BiB...which do have their place, just not so much in small batches.

[@TheKrinkled1]

a friend of mine use to make a klingon blood wine using everclear, hawaiian punch and red grape juice. yes, a cocktail, but i don't recall what happened after.

[@davidjruskjer6542]

I would recommend penguinizing it, cold distilling, freeze it, water ice will rise to the top, alchohol and much of the rest will stay below. Continue a number of times to reach high APV.

[@CitySteadingBrews]

Technically illegal where we are so we will not be doing that. Also… that simply concentrates the methyls and fusels and leads to hangovers.

[@vinnbrock]

So is step feeding going to be a regular feature? I hope so. Can you do a start-to-finish guide on step feeding? The math (calculating ABV, etc) methodologies, gotchas... stuff like that. I know you've featured it in your sack mead series... but can you do a video which details the process in a little more detail? Either way, I enjoy the content, and the information!

[@HeraldHealer]

Klingons, even their yeast are metal! So perhaps some of it is Mead of Poetry style?

[@BigJerryS]

I made a slightly different version of this (couldn’t find grape vines and my dark plums were not that dark) and it’s delicious. I also saw the video for Cherry Coke Mead and thought Ferengi Slug-O-Cola! My only real question is “How do I make it more viscous?”

[@CitySteadingBrews]

Viscosity is really from tannins and sugars. One makes it feel viscous, the other actually thickens it a little.

[@JT-cloverbottomt]

You definitely should have said Qapla’! Love the video can’t wait to see more of this batch! MLLHR!

[@Nobody-11B]

I've been able to gather everything required for this recipe! My only option for plumbs is prunes. How much does everyone think this will change the outcome?? I'm so excited to make this.

[@CitySteadingBrews]

Leave them out…

[@Nobody-11B]

@@CitySteadingBrews Will do.

[@grantpflum6844]

You know, if you HAD made it a mead you would have ticked all the boxes! You could have made it pretty viscous by making it a mead with the honey, you already got the ingredients for making it red, and by making it a fortified mead you could have gotten the alcohol percentage pretty close. I also think something like a spicy ginger mead with honey would have been a great contrast to the sweetness of the other ingredients.

[@andreguimaraes9347]

She looks very pretty with her hair like this.

[@mmmsshenanigans9422]

I can attest to the aging of k1v1116. Made a blueberry wine with it and it tasted terrible at 1 month from start of fermentation but 9 months later and I think it may be one of my favorite wines. Definitely think the yeast needs time to age to perfection. Cant wait to see the results of this wine!

[@bartlester1221]

Would love for you guys tor your hand at romulan ale . big big fan and i have learned alot from your Channel

[@gatecrashercanadamb]

next do some Game of Thrones wine or mead recipes!

[@chrisbrown3417]

you know, i really wish we lived closer because i think it would be a lot of fun to hang out, play some D&D and just general camaraderie. Note: as I just started following you I've gotten used to just searching for the next video, as you just posted this i can't do that in this case. LOL

[@hugopaulini]

Guys, I don't know if you have done it, but I would LOVE to have a recreation of the Miruvor, the elven beverage that Elrond gives the Company when they are parting. You are a golden reference for me now, and since I'm a huge fan of Tolkien's work, merging the two aspects of this would be awesome... Hope you are able and excited to do that too!!!

[@CitySteadingBrews]

I have checked into this a little and it’s really just mead from what the lore says.

[@BadMoonRising777]

Maybe add prune juice to it as well. I know it’s fictional, but it goes along with the storyline.

[@CitySteadingBrews]

They never added prune juice to bloodwine. Worf drank it all by itself.

[@spooky130u]

Thai chilli looks like Prik Chi Fah (no heat). The hot one is short and fat, called Prik Ki Nu, which is in the same heat range as habs. Just FYI from a chilehead.

[@tonyoliver4920]

Twice as ‘potent’ as whiskey doesn’t necessarily mean twice as alcoholic. It could contain intoxicating chemicals that produce a similar effect to alcohol! Best not toss in a few diazepam you might get into some trouble 😋

[@silliepaulie640]

Now just need to find some Gagh.

[@Avallachgrey]

Dammmmmmit! I was hoping this was an old one so I could find the next installment. You know FOR THE EMPIRE!

[@adamlindsay709]

Can't wait to see how this turns out, assuming it works out(as I'm sure it will) I'm gonna make it :)

[@georgehardisty8948]

I read that after making mead you can put it in a freezer over night, remove the ice and it will increase your ABV. Don't know if it works or if it would work on this, but it might.

[@CitySteadingBrews]

Technically that's freeze distilling and we don't promote that since... it's "technically" illegal or dubiously illegal where I am.

[@georgehardisty8948]

@@CitySteadingBrews I am glad I haven't tried it then and won't since it would be illegal in Texas too.

[@jackpotgaming420]

George Hardisty and you loose a lot of the brew like around 80-90% of of you wine not worth it to me 😆

[@georgehardisty8948]

@@jackpotgaming420 It was just something I read once. I am very happy with my mead brews, especially my pineapple at about 14% ABV. Have 6 gallons in the fermentor right now.

[@jackpotgaming420]

George Hardisty Thats what’s up

[@diablominero]

Evidently the yeast the Klingons use produces an alcohol more intoxicating than ethanol, so that the equivalent of 160-proof ethanol isn't ridiculous. For example, 1-propanol (found in Jamaican rum alongside ethanol) is 2-4 times more potent than ethanol. If the Klingons use something like a distiller's yeast that produces 1-propanol instead of ethanol, it could plausibly produce a solution about twice as intoxicating as whiskey.

[@CitySteadingBrews]

There is a very small amount of propanol made during fermentation and some is lost during distillation. Also… it’s a TV show and they never mention distilling.

[@diablominero]

@@CitySteadingBrews yeah, what I'm saying is that the Klingons use Klingon yeast, and Klingon yeast makes 1-propanol instead of ethanol.

[@CitySteadingBrews]

Sure, lol.

[@vandorn50]

Oh my word, you sang in Klingon!!! YESSSS!

[@CitySteadingBrews]

Uhhh no... that was a recirding, lol.

[@vandorn50]

CS Brews haha! I thought it sounded like you, Brian! And one of my roommates asked me what I was watching because he thought your voice sounds like Robert Downey, Jr.! He ain’t wrong. Tony Starke Brews?

[@TrollHiddenCave]

I mix mead with coffee it's gr8

[@bighara]

Shoulda rinsed the first GJ bottle with the coffee! :-D

[@CitySteadingBrews]

Heh, didn't think of that!

[@Mezox13]

This looks real tasty

[@stephenknecht7189]

Hey brian I hope you see this comment. I made a 5 gallon batch of a peach mango wine..the OG was 1.112. It fermented down to .984. I added sugar and brought it back up to 1.004. I checked it today and it's down to .986. What is my abv

[@CitySteadingBrews]

kzbin.info/www/bejne/hKGli5aqgMaDn9U

[@karlcolt]

I'v got to try this!!

[@Kinnamon100]

Don't know if freeze distillation is it illegal in your state? But it might be something to look into to increase the strength.

[@CitySteadingBrews]

It is.

[@unklejohn8575]

On the set, the blood wine was actually fruit punch with added red coloring to give it the darker, blood, look.

[@CitySteadingBrews]

Well... we upped the ante then.

[@davidrose415]

It is possible to ferment blood. The Masih in Africa make alcohol from blood and milk.

[@craigevans282]

Bring on the Klingon black sausages!!

[@jasckon7994]

Great first video. Loved y'alls' discussion at the beginning about your research. Can't wait to watch the others in this series. Have y'all done Romulan Ale or Cardassian Kanar yet?

[@CitySteadingBrews]

We're working on recipes for those!

[@jasckon7994]

@@CitySteadingBrews awesome, It'd be cool to see actual romulan ALE and not some blue Curacao cocktail, cheers

[@Elric509]

You could've freeze concentrated the thing, in the style of apple jack, it's a pretty serious style of beverage

[@CitySteadingBrews]

It's technically illegal as it's a form of distillation where we live. We won't promote that idea.

[@Elric509]

Huh, didn't know that, sorry for speaking without checking

[@CitySteadingBrews]

No worries. Also... just FYI on freeze distilling. Be careful as you are concentrating all the methyls and other "bad" alcohols when you do this. Sure, it's not so bad as true distilling if you don't remove heads and tails, but, in enough quantity, you can have lasting effects and/or death. You'd have to drink quite a bit though.

[@Elric509]

@@CitySteadingBrews i do believe I'd personally pass out before imbibing a lethal amount of that haha, being a lightweight i mostly focus on the taste and less on the buzz. Thanks for the reply, you do great work!

[@SSand4]

It's not that the Klingons don't know what it's made of, it's that they enjoy teasing humans and seeing our reactions from _us_ not knowing what it's made of. Also it's said that the producers only called it "blood _wine_ " to emphasize that it was the Klingons' casual dinner drink; that is, it's culturally their equivalent of wine, meaning that their "hard stuff" is just that much higher proof.

[@philswaim392]

Prune juice was described as a warriors drink. So i assume its taste comes near blood wine. In fact worf appears to prefers it

[@CitySteadingBrews]

He never said it was anything like blood wine though.

[@philswaim392]

@@CitySteadingBrews true that. Just thinking of various drinks i recall. Worf had asked Guinan for blood wine and she gave him prune juice instead. So maybe Guinan was proposing it as a taste worthy subsitute?

[@elirlieby]

I wonder how the grape would do if you added cherry tart on top of the brew.

[@robinblue9032]

Ok, now you’ve hit the challenge level! 🤓

[@matthewnichols7207]

Could I just use instant coffee, the dehydrated kind?

[@CitySteadingBrews]

It won’t taste as good most likely but you can.

[@geekUGH2]

You could freeze it and take the not frozen part with the Alkohol like eisbock

[@CitySteadingBrews]

That’s technically distilling and thus illegal for us.

[@geekUGH2]

@@CitySteadingBrews really .. so nobody can do an eisbock in the states .. what a pity ..

[@keirablack3051]

I wonder if the strength of klingon bloodwine couldn't (hypothetically) come from something other than alcohol. Things that enhance either gaba or endorphins. Like benzodiazapenes, valproic acid, neurosteroids like pregnanolone, ergaloids, (some of which are found in plants and fungi), etc. Of course you wouldn't want to make like a _recipe_ of most of those without really researching it's effects particularly _in combination_ which just sounds like a recipe for a hospital trip or something, but technically, there's non-alcoholic things that can produce brain effects adjacent to alcohol, some safer, some significantly less safe. Perhaps there's a native klingon ingredient that has such effects that they might add to 'spice up' alcoholic drinks and make them functionally stronger.

[@keirablack3051]

Talking to my partner about it he wondered if blood couldn't be used as a sort of milk-punch / preservative.

[@nicholassoldan8281]

Thinking you should have shaken the second bottle transferred into first bottle then shake and add.

[@CitySteadingBrews]

Much easier to think when not on camera, lol.

[@paulr8308]

I have a question please. I seen v8 vegetables and fruit juice and wandered if you can make wine out of it.

[@edjones8305]

I'm having trouble finding plums. What do you think about using half gallon grape juice half gallon prune juice?

[@CitySteadingBrews]

Anything but prune. Trust me on this.

[@Skullsonthewrist]

Well, today I will add my ingredients into the fermenter. Substituting prunes for plums. I wonder if further down the line, this would be worth fortifying? Everclear? Brandy? Is that insane? 🤔

[@CitySteadingBrews]

Not insane at all. I would suggest taking a small sample and mixing what you intend to fortify with to see what you like best.

[@Skullsonthewrist]

@City Steading Brews so I've been bing watching all your videos. Definitely watched this bloodwine series several times. 😁 I ended up going with Welch's grape juice base, prunes, raisins, cloves, cinnamon stick, star anise, Thai chili, 1 cup brewed "deathwish" dark coffee, and some french oak chips in a bag. Fermented for a couple weeks. .060 --> .004 SG. Removed bag. Added 1/2 lbs dark brown sugar. 0.020ish SG now. (Assuming i read the gravity correctly) Airlock back on see what happens next. But holy bugeez! It tasted phenomenal before sweetening. And a 100 times better after! What a recipe! I may always keep a batch of this going in a fermenter. 😆

[@Skullsonthewrist]

Oh and once it's all done fermenting and sweetend to taste. I think I will reserve some and add brandy to it. A klingon blood-port-wine. After studying up more on fortifying.

[@randyfrench9401]

Brian, cool video once again. I try 2 keep up with everything you do. Star Trek wine is so cool. But have you guyz ever seen that Star Wars "Carbon Freeze" drink they make at the Dysneyland Olga's Cantina? That stuff is interesting. I have no idea how they make Star Wars "Carbon Freeze" but... it would be cool looking into. Just a thought. Alwayz a fan man! -Randy

[@stereo1701]

Idk if anyone will check comments on a year old video, but I followed with all the steps you outlined but I have no bubbles coming through my airlock. Anyone have any ideas on where I might have gone wrong?

[@CitySteadingBrews]

If you're using a bucket, it's possible it's just not sealing. Also... how long has it been?

[@stereo1701]

Hey! Sorry, I never got a notification that you replied. It was a couple of weeks into fermentation. I kept with it after remembering you said in the video that the “bloops” don’t really matter. I wound up getting around 9 or 10 % ABV iirc. I’m about to try a second batch, hoping I can get my ABV up closer to what you got this time. Loving the channel, by the way! You guys rock!

[@silversasquatch79]

but have you made a pilgrimage to the town of Vulcan, alberta Canada? cheers, guys, love the videos.

[@ryanmesler3242]

Considering they're Klingons, I would assume it is in fact made with real blood. In fact, when they said thick, I imagined they meant the viscosity of the wine was thick like blood. Because... it IS blood. Cuz... Klingons ;)

[@owenbooler3184]

Yes yes yes I am so excited about this!..... I am wondering have you ever used lap song suchon tea as a smokey element for extra mouthfeel? I wonder whether this might have been a good addition to this!

[@CitySteadingBrews]

Nope, there's plenty of tannins in this already.

[@andrewlutton4684]

AWESOME

[@papamarksplace5196]

Everytime I watch this one I can't help thinking what it might be like (gonna try it I think) if you were to add red beets for color and sugar. What do you think

[@CitySteadingBrews]

A typical beet has about 5g of sugar. You would need 20 or so to raise the sg by 10 points. That many beets would REALLY alter the flavor in a bad way. I tried beet wine once. Was gross, lol. Also… color? This needs no yelp with color. Just recently we tasted it and it got one of the highest scores we’ve ever given.

[@papamarksplace5196]

@@CitySteadingBrews Kapla lol

[@judge9637]

I used a 2 gallon bucket like that after 2 ferments the 3rd turned to vinegar on me the lid leak didnt have an airtight seal no o-ring seal or nothing. But I would love to find a 2 gallon bucket again that would work

[@CitySteadingBrews]

I wouldn't blame the bucket. It's very hard to make vinegar. A small seal leak won't do it. It's more likely from some other problem, such as sanitation or an infection from some source.

[@judge9637]

@@CitySteadingBrews I sanitize before and after so idk what I know the lid suck when I flipped it over it's hard to explain but yea, I've probably had only 3 batches turned to vinegar 2 were tests soo kinda expected

[@kennyrazor81]

ok so i have two different kinds of juice, going to make double bc a gallon goes to damn quick around here, half my grape juice has potassium metabisulfite, the other half has ascoribic acid and tartaric acid, will these be ok to use to make this??

[@ThurmanJamison]

what would you use besides the grape vine twigs?

[@Christopherfrost13]

To be fair.... Klingon Blood Wine, would, I assume, be brewed on Quonos, the Klingon home world. On THAT planet, there coukd possibly be a yeast that was super strong and aggressive like the klingons themselves. Therefore, in Trek Lore, it could be a true wine, brewed with a yeast, that went to 80% :) Rant over. Love you guys!

[@CitySteadingBrews]

Ehh... still not convinced!

[@Christopherfrost13]

@@CitySteadingBrews hahahaha. Its all sci-fi. My vote goes for sci-fi yeast ;) lol

[@brewhound1340]

So do you guys have a podcast what’s the name of it because I’ve been trying to find it. Also again I really enjoy your guys show

[@CitySteadingBrews]

We tried it. Made 3 I think? We also made video versions of them and they are all on our channel, just search for podcast. It turned out to be more work than it was worth in the end, and we started making "Brew Talk" videos instead.

[@theresasmith5422]

So finally started this on 8/17 (you can’t understand how awkward it felt writing the date like that; me being from the UK 😂). It took some searching but I found some Concord grape juice. Quick question; after starting this you left it 20 days before you rough racked it. Did you wait for some particular sign it was ready to rack or was this just the day when you were videoing other thing as well? I’m happy to wait the 20 days but just wanted to check if there was some sign it was ready that I should be waiting for instead. Again thank you; your channel has helped dispel a lot of confusion I had over home brewing.

[@CitySteadingBrews]

2-3 weeks is normal for whole fruit to be removed... no real outward signs though.

[@expect2achieve-jc502]

How do they know what happens if you try to firment blood?? 😶

[@CitySteadingBrews]

Wouldn’t you like to know...

[@darthdaishi8386]

What if you took blood oranges, reduce it to almost a syrup, then ferment it?

[@CitySteadingBrews]

You'd have blood orange wine.