Klingon Blood Wine Review - Tasting TWO YEAR OLD Aged Blood Wine

Klingon Blood Wine Review - Tasting TWO YEAR OLD Aged Blood Wine. We didn't even know we had any left, but, after some cleaning out, we found a couple bottles of Klingon Blood Wine from two years ago. So how is Klingon Blood Wine after aging? Worf likes it young, but... let's find out how it is after two years!
How to make REAL Klingon Bloodwine!: • How to make REAL Kling...
Klingon Blood Wine Rough Rack: • Klingon Blood Wine Rou...
Klingon Blood Wine Part 3: • Klingon Blood Wine Par...
Today Is a Good Day To Rack: • Today Is a Good Day To...
Today is a Good Day to Bottle!: • Today is a Good Day to...
What Does Klingon Blood Wine Taste Like?: • What Does Klingon Bloo...
Klingon Blood Wine Aged One Year: • Klingon Blood Wine Age...
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[@gammaraygaming3306]

As soon as Brian said pour into a mug and watch guardians of the galaxy, I'm officially adopting you guys as my new bff's 🥂❤

[@alexlarsen6413]

Absolutely, do 2 year tastings! This is wine after all...anything you've ever made will be exponentially better at that 2 - 2.5yr peak point than at any point before, and given proper storage, even homemade wines should remain top quality up to 4-5 years. My dad who's been a winemaker for decades now doesn't even start opening bottles until they're at least a year old. I myself have only made 20ish batches of wine/mead thus far, but I've only been brewing for 8 months, so even with plenty of bottles gifted (probably a third of them), I still have at least 70 liters, within a 100 bottles or so and am kinda starting to run out of space. I'm currently tasting a bunch of half a year old brews, because in the beginning I made like 6 batches more or less simultaneously! :)) That said, I'm def rewatching your Klingon Bloodwine video and and making a 5 gallon, or rather 20L of it this weekend!!

[@heartemisart700]

Learning from the comments as well as the video here, thanks Alex.

[@vaughngriffiths3148]

I watched this recipe when I started brewing, and I learned soooooo much about brewing from this video. When you bottled this South Africa had an alcohol ban and all we had was fruit and sugar to use as fermentables. So to B & D I say “Baie Dankie” (that’s thank you very much in Afrikaans)

[@CitySteadingBrews]

🥰

[@basicems24]

I wish Brian got a recording of Derika's first reaction when she found the 2 bottles.

[@bostjerndahl1779]

"Let me take you on a trip...". These words makes me happy. If Brian ever start reading audiobooks I would listen to anything. Your voice is soo soothing and so clear. Thank you for sharing this. Looking forward to your next vid. Kind regards: Bo

[@lancer2204]

I had a similar experience with a summer berry melomel (16%, cherry, strawberry, blackberry, raspberry, blueberry) at 6 months it was drinkable, but not the first choice so it went to the back of the cupboard. I pulled it out for a friends birthday 2 years later and it was MAGNIFICENT! It had mellowed incredibly well, the fruits had matured and the acids had come forward to kill the overly sweet after taste. It is now stashed in my storage shed foe special occasions.

[@chrisschmalhofer4348]

A word of caution, if you ever do, in fact, brew a larger batch of this: I brewed a 1 gallon batch, right around the time you made the original videos. Followed your recipe, and it came out beautifully. I then multiplied everything but the yeast by five to make a 5 gallon batch. The five Thai chilies, which I had grown in my own garden, much like yours completely overpowered the other flavors. The heat was so intense. It was borderline on drinkable now, I have friends and coworkers who love spicy food, and are happily helping me finish off the batch. I want to make a third batch, but with only perhaps two chilies in it.

[@mattdolly7463]

Made a coffee, cinnamon, orange, bochet. At just a couple months old is is absolutely fabulous. I'm a fan of adding coffee beans in secondary.

[@DeborahLZoda]

I recently found 2 bottles of this that I made 2 years ago! You have no idea how excited I am to try it now. Thank you again for this recipe. You guys rock!

[@heartemisart700]

Thanks for letting us in that Brian was talking to you Derica, lol, about the 2 year scoring. High octaine Sangria. After a long day at work your humor and a glass of one year old hibiscus mead is just what a girl needs! Awesome vid, ripper mead, thanks for sharing!

[@stephenhegarty6032]

I vote 2yr tasting to be added and this mead sounds like a dessert in a glass

[@chrisschmalhofer4348]

IIRC, it’s not mead. Concord grape juice, plums, star anise, cloves, grape sticks(!), Thai chili, espresso, and perhaps a couple of other things step fed over several months.

[@Ventura0404]

I made peach wine out of my own peaches off my tree this year, peaches, black tea, sugar, water. Letting it clear up by itself beautiful. Can’t tell you the alcohol percentage didn’t have all the right tools. Lol but barely a month in and it’s almost clear taste divine gonna let it set another month. Yes did the first racking. I and my husband love it and yes you’re right give it time and the brew will clear on its own. Thank you for your advice. Love watching your channel

[@OdaFluff]

I would love 2+ year tastings! Knowing how your brew evolves over the years is such a wonderful journey!

[@GoddessAstrola]

You never know where you're going to find an old bottle of a brew my parents were cleaning out a corner of their basement and found some bottles of cyser I made almost probably 10+ years ago. We're currently debating on whether or not to break them open

[@ADVRaven]

Started my first cider on Sunday. I have been spam-watching your videos trying to see if my fermentation will speed up and the aging will be over by next week. I know that's not possible. I have good activity already from some apple juice, my basement kitchen smells of fermenting apples (love it) and the color is awesome. I love watching you all, and I LOVE you all like to bring homebrew back to the basics and create things with a simple process. Keep it up, we'll keep watching and making. I am meeting up with a local bee keeper and honey producer (all legal) and cannot wait to step into mead. And, if you really want to try an awesome drink - get a pint glass, add 16 oz dry cider and 4 oz mead and enjoy. bigger glass, add ice, and damn! That's my goal. eventually.

[@O4C209]

Great advertisement to make this. It also is great encouragement to save a couple bottles. I think I'm going to start a cellar. Three years from now is going to be awesome.

[@Poipounda007]

You should do 2 years tasting! As a mead maker of 4 years, my meads don't make it past 15 months. That's because I end up drinking it all and start with 5-gallon batches. So please do! So I can try and teach myself to be more patient.

[@chrisschmalhofer4348]

I’m not sure if patience is what happened here. I think what you might need is to *lose* a few bottles, then find them later in a cleaning project that you’ve put off for too long…

[@brokentablespodcast]

Very awesome to come back to these old brews!!! I love seeing the growth in your channel! I just found a bottle of peach mead I made a year ago and it is amazing!

[@buffalojoe78]

I always loved the concept of Klingon Blood Wine because it combines a lot of things I love but it seems like it ages well so I might have to make this. EDIT: I just watched y’all score it and holy moly yeah I really gotta make it!

[@Skydaughter256]

I have to remake this one! My first attempt must have had an infection of some kind because it went really sour and I was pretty disappointed... After your rave reviews, though, I'm definitely going to try again (as soon as I finish typing I'll go watch the making of video to remind myself what all went in lol).

[@heathboeddeker5401]

YES more Two year tastings Pleasssse

[@edwardkennedy2031]

This was a really fun tasting. It's obvious that you both really got into the wine. Definitely more 2 year tastings.

[@WilliamThompson-pd1tl]

I made this Klingon Blood Wine and my wife really likes it! It is very good and brings my wife closer to being a Trekkie. Kapla!

[@scottaustin5290]

So cool you found that and shared wonderful I’ve just finished a huckleberry mead that I’d forgot to taste at racking my people went crazy thx guys you inspired me to get started

[@thomt1264]

The answer to the ultimate question of life, the universe and everything is 42. ~Adams

[@Backdaft94]

Wonder if that would go good with hot wings? Love the idea of a 2 year tasting. Since B is a whiskey man...maybe try making a Bourbon Barley wine/(beer).

[@johnaldrich3668]

Yes! 2 year tastings!

[@mervynshepherdson5163]

I made 40Ltrs of this as it was soo good... Sorry Derica, I have many a bottle aging.. Like 30... If I can stop drinking it... Mine are at 1.5 years.... This is one is soooooo awesome... I declare it's a 11.5 .... Love it.... Everybody I have shared the experience with has said the same.... It's all about the layers & complexity.... it's a winner... if there was ever a level to judge shuck a Shona of a brew you should enter.... Absolutely stunning... Don't revisit, don't mess with the perfection, just enjoy & pat each other on the back for a job above and beyond... I agree with Derica, so much complexity, layers and so on... 1 of the best you have ever done, grab it, own it & enjoy the resounding success this brew has to offer.. It's now in my to redo list when I start getting low on bottles.... just fab...

[@ghoppr71]

I love a good Pinot Noir. This sounds right up my alley.

[@eddavanleemputten9232]

Of you have bottles of published brews and they are 2 years old, definitely make a 2-year tasting video! Some of my very best home brewed mead drinking experiences are bottles well over a year old and/or at 2 years. Ever since I started watching your channel I always wonder what your reaction to those might be.

[@grantpflum6844]

This makes me happy.

[@alexcan669]

I need to make a large batch of this! Great job guys. I would love to see a one year tasting and a two year. That would be amazing but it would mean you would have to make slightly larger batches I think since a gallon always gives about 2.5 to 3 bottles of crystal clear product

[@CitySteadingBrews]

We get 4-5 bottles out of a gallon batch!

[@sherryhowell50]

Yes, more 2 year tastings! Enjoyed this episode. Just fun :)

[@erichill6271]

Absolutely would be interested in seeing more year 2 tasting kind of let's you know what might happen if you squirrel one away for a while

[@roberthollis7535]

I use a large wine glass and start with a cold wine or mead. I enjoy the changes as the drink worms up. My wine glass is about 12oz. Alot of changes by the time get to the end.

[@danmarino9038]

I think 2 year tasting would be fun to see especially on ones like the Blood Wine where you guys had more of a split option.

[@edwardnovakowski8176]

I like the idea of 2 year tasting

[@beberivera7011]

I wish you were in collaboration with Star Trek Wines bc this Klingon Blood Wine sounds so much better than the one they were selling before.

[@CitySteadingBrews]

heh, us too.

[@beberivera7011]

I wish we could start a petition 😋

[@CitySteadingBrews]

@@beberivera7011 you can certainly try!

[@samljer]

2 years... Gunna have to get started making that pretty soon.

[@VoodooViking]

Along with it I got all my remains of cherries and jalapeños. So I’m thinking a cyser coming up soon. A nice light summer brew. Should brew quickly

[@NicholasCullen1]

Cheers guys, glad it turned out so well in the two year

[@billtalley4106]

Hey guys. I have been a huge fan of your channel, since the great beard experiment!! Lol. I have looked around but your channel to me is the best one out there, that being said please please put out a recipe book. I have followed your recipes as close as possible and found very few that I don’t care for. I believe a collection of your most popular would be well worth the effort. Thanx again and keep up the great content!!!!

[@CitySteadingBrews]

We are working on a couple of books actually. :)

[@janelleroads6011]

@@CitySteadingBrews I would totally buy your books! And buy more for gifts!

[@vmcdee]

Hitch Hikers reference did not go unnoticed.

[@tedlofland3446]

I gotta Make this wine. Sounds good.

[@rachellemazar7374]

Chili! Great inspiration.

[@juansoliz6645]

Good morning and yes that would be awesome especially with the ones that needed to mellow out more that weren't too good even at a one year tasting like y'all say made taste better over time

[@bigosbro21]

yes to more 2-year tastings!

[@backdraft57]

Now it's time for Balok's Tranya after binge watching all Klingon episodes.

[@SA12String]

It's funny how memory changes over time. Brian, you absolutely LOVED the KBW at every tasting and you've liked it more as it ages. I think you may want to let it go to 3, 4 or 5 years. I DO remember that you weren't happy with the Vikings Blood. You made quite a face. I may try to make this, but maybe with half a chili and maybe put it on oak for a few years. YES, I think you should do more 2 year tastings, but you're just going to have to make more. ¯\_(ツ)_/¯

[@coryclark7706]

Derica: It's a "42" darn it! Lol

[@thomasbailey4616]

I think 2 year tasting in meads you are particularly interested in would be top notch.

[@topceres78]

Sounds really interesting and I have added it to my todo list. Maybe I will start it around christmas ... in Denmark, where I'm from, we usually make "glögg/gløgg" around christmas which is heating up redwine, adding some hard liquer (rom or whatever you may have), spices, nuts and raisins and enjoying it warm. This is kiiiiind of in that direction, ofcourse a thousand times better I am sure - which is why I want to try it :-) Though ... doubt I can get plums at that time of year ... maybe I should freeze some now...

[@CitySteadingBrews]

Yes! Freeze some now so they will be available to you when you need them. I hope you enjoy this recipe as much as I did! Skål!

[@VoodooViking]

So this def sounds like a great fall gathering fire side drink.

[@piercedupdude]

Ive made 10ish gallons of that KBW and its always a hit. I cant keep one for 6 months, congrats on hiding TWO away for 2 years!

[@jordanatkinswithclumsykeep1038]

I just started mine a week go. You guys made it sound so good that I had to make it. Smelled very odd at first

[@chrisschmalhofer4348]

So… I rewatched the one year tasting and Derica gave it a 10 (of course), but Brian gave it a 9… I’m not sure where Brian was saying he wasn’t a fan of this at the one year mark. I’d certainly agree that another year would make just about anything more awesome, though.

[@CitySteadingBrews]

As I think he mentioned in this video he was “giving” me my joy. He didn’t want to rate it lower and could see my point of view but he certainly likes and appreciates it more now than then. Also, memory is a fickle thing. I cling to Klingon Blood Wine as a wonderful memory while Bri clings to the Spiced Metheglin. 😊

[@chrisschmalhofer4348]

@@CitySteadingBrews and having brewed both, I’ll put them both up there with my favorites. You guys do great work! Speaking of which; have you ever considered entering your work in any kind of competition?

[@Backdaft94]

@@CitySteadingBrews can't blame him, I will be eternally grateful for being introduced to his spiced metheglin

[@yourmetalgod69]

gonna bottle my Blood of Ymir tomorrow. it is a Tart Cherry, cranberry and 1oz od elderberry, French oak chips(in primary), vanilla with Fire roasted poblano chili's in it. I tried to find a nice balance of tart and sweet but leave room for the poblano to come through without being too vegital. I "think" I got it lol I have not back sweetened it yet. and I am torn on what to use it will be part non fermentable for sure just not sure how much yet. I know I will add honey to give that a foot hold on the flavor notes as well it has Heather in it as well so floral notes are nice. Is been in bulk storage now for a bout a month so its time to finish it up. I will say the Fire roasting of the chili's added a wonderful smokeyness to the brew without giving that "sucking on charcoal" taste, but you know some part of the brew was near fire. I love making crazy brews!! this is brew number 18 since October 2021 and it is not one that scares me even a little. it is balanced well flavor wise I just gotta not mess up the sweetening part now lol. Cheers!!! and happy brewing.

[@normandlavoie5175]

Hey Brian, fairly new viewer first time commenter. I got a cider i started about 12 days ago and its stopped bubbling. Ya reckon I should do reading and transfer. Og was 1.090

[@pyrostar69yt]

I wish I had your restraint, I typically drink a whole bottle in a few days. It's killing me not to drink my save bottles now now.

[@the_whiskeyshaman]

Hell yea 2 years.

[@justtoobefrank7720]

The wine is great and all but you watched Deep space nine? 😅 Got to make that recipe aswell, god so much to do.😉

[@dannie148]

We’re coming up on 3 years!!!!

[@MrAcuta73]

The idea of a bottle making it 2 years is alien to me. I suppose if I made more stuff it might have a chance. A year is about max, and only brews that were "meh" and needed to improve. LOL Even worse, if it's something I really like. ZERO chance it's lasting long. I can tell myself "I will save this one", then a few months later I start eyeing that bottle. Soon after it is gone.

[@adedward]

I'm currently brewing some bloodwine (2 weeks in!) and had that same thought. I'm going to have to specifically pack a bottle or two away in a place I won't sneak it but also won't forget about it.

[@mattrenaud7573]

You tasted it chilled. And Brian said he thought this was the way this should be served. Does that mean the Klingon Blood Wine is like revenge?

[@jamesstockbridge4983]

I remember trying this recipe when you guys posted the first video and it did not turn out well. I decided to try it again with some changes and I wanted to get y'all's input. I am keeping the recipe the same for the most part. Same yeast, grape juice, plums, raisins, star anise, cloves, and espresso. I could not find thai chiles so I'm replacing that with dried puyo and dried chipotle (probably half of each, maybe one of each). Also, I do not have access to the same kind of twigs you used and rather than throwing in some random sticks from my back yard, I am going to add wine tannin since it has wood in it. Also, I plan to add pectic enzyme campden tablets to the fresh plums. Finally, per your idea in another video, I am also going to add acai berries to this. I will start this in a little big mouth bubbler from Northern Mountain brewing, so I can add the brown sugar later. Once I take out the plums and stuff, I will switch it over to a standard one-gallon carboy. Let me know what you think of these adjustments and any tweaks you think might be necessary.

[@CitySteadingBrews]

Couldn't say as I did not test that way. Nothing stands out as a problem.

[@jamesstockbridge4983]

@@CitySteadingBrews Great! I will let you guys know how it turns out.

[@erebus_chaosson]

please make lilac wine ^_^

[@jeremiahcampbell1848]

I have a question... You say 2 year tasting like it is a big deal but yet when you do some research there are bottles of wine from the 1700s 1800s and 1900s that people still drink to this day the oldest bottle of wine came from a Roman tomb. So how does that compare knowing that was done in the home back then too. I cannot seem to find any information which gives them people the idea that it's still safe to drink or they're just risking at all I guess? I was just curious your thoughts on that matter because of the 2 year tasting. Thank you and keep up the good work I've been watching these videos for a while now You both are very inspiring for new beginners

[@CitySteadingBrews]

There is no danger in aging a properly prepared home brew for multiple years. Our question was more in regards to if our audience was interested in such a video. Thanks for watching!

[@torjones1701]

Was kinda expecting Derica to give it a 12... Don't forget that Warmed Blood Wine is also supposed to be a thing.

[@thestarnerd7172]

Do more 2 year tastings

[@richardpennock6923]

Do it! 2 Years!

[@LardoiseGirl1976]

Good morning.

[@CitySteadingBrews]

Morning!

[@MrBobbywilde]

I want to make that

[@anthonysiletti4378]

Well if at 2 years is where it reaches its peak, like you said. Then you should do 2 year tasting.

[@micahestep7679]

The ultimate answer .....42. it helps if you know what the question is.

[@scottaustin5290]

Heck yes do it

[@nicholaskarako5701]

So y'all more or less mastered Blood wine any thoughts of ever attempting Romulan ale? Not sure how well butterfly pea flower tea would stay in suspension and if it would remain blue or if it would turn violet if the ph is to high with other ingredients like ginger and citrus. In my area there is this brewery called Not far from the tree. One of there new cider is called Bug zapper made with lavender, myrica gale, lemon peel and butterfly pea flower.

[@CitySteadingBrews]

Mastered it s such a strong word. We are always learning.

[@greatlakesnarwhalmichellee4507]

Please do some older tastings as some of us don't drink fast and it may help

[@CitySteadingBrews]

If we have them... most don't last that long, lol.

[@widenerfamilyfun7176]

Could you do a sweet chocolate cherry wine? I tried one based on your chocolate cherry mead, but I just didn't get as much chocolate as I wanted.

[@CitySteadingBrews]

I’m sure we will revisit that. Perhaps with a chocolate extract.

[@roman9509]

The original video ingredient list says it has prune juice and no chili! what is the real recipe?

[@BobGrimminger]

After living off of warrior’s field rations for a while, you probably could use a large prune juice.

[@VoodooViking]

I just checked and calculated. I got 2 year old jalapeño mead. 🤔😈🔥🧚

[@jordanstamps5475]

I wonder how ancho chilies and other dried smoked chilies would do in something similar to this or a capsicumel?

[@jordanstamps5475]

@@julietardos5044 well now I have to try it ha ha

[@Kannushi5]

Looks like it's time to scale up and do multi-year tastings

[@roybarnes-thewildlifeman1855]

Klingons are now extinct in Australia so how can I go about getting their blood? Is it something that I can import from the United States?

[@TheWolfsnack]

Col...next up...the Gorn reproduction cocktail!

[@stephenhegarty6179]

Time to remake with some new techniques (fermaid-O and wine tannin) you do now and see if it gets even better…

[@CitySteadingBrews]

While it is possible... I wouldn't add tannins to this and if it fermented well, fermaid O isn't going to make it noticeably better :)

[@michaelsaylor559]

I would like see 2yr

[@widenerfamilyfun7176]

Is there a way to make a dry concord grape wine taste like a merlot or a pinot noir or something a little more high end?

[@CitySteadingBrews]

They use a different grape variety, ie merlot grapes to make merlot. That is what defines wine types.

[@widenerfamilyfun7176]

@@CitySteadingBrews I know. I was just wandering if there was any way to make concord wine that might taste similar to a merlot or some other type by adding ingredients or oak aging, or a combination of those things.

[@adrianmcardle1093]

Hi, just started the mead journey , Our honey supplier has a honey with chilli extract , 340g tub My question is would this be a good start to dragons 🐉 breath Thanks ady and Donna,,, Devon uk 🇬🇧

[@CitySteadingBrews]

It might work fine. Our concern would be what exactly was in the extract. Preservatives could hinder fermentation.

[@adrianmcardle1093]

98% honey 2% chilli extract , tried it as you say we need to taste all ingredients 😆 , it's lovely a hit of heat but goes away the sweetness of the honey , same company supply our honey 3.17kg £16 With this company you can adopt a bee 🐝 so are quite open with info on products

[@Anarcho-Zymurgist]

City Steading a few years from now: “Now I know we don’t score our drinks 25 very often, but hear me out….”

[@CitySteadingBrews]

Lol, we are actively trying to avoid that!

[@mandolinman2006]

I'm curious if there's going to be a meadowsweet revisit or even a sassafras wine/mead to be different.

[@CitySteadingBrews]

We might do the meadowsweet eventually, but it's not even a year yet. Sassafras is poisonous though, so.... probably not using that. www.webmd.com/vitamins/ai/ingredientmono-674/sassafras#:~:text=It%20was%20also%20used%20as,that%20researchers%20think%20is%20poisonous.

[@teilani_ayures]

now you have to figure out a romulan ale

[@jongrnl]

If you got the bottle, do a tasting. Worst comes your worst you get a few drinks and another video out of it. I see no down side

[@davidlane1248]

So... There's a lot of contention in the mead/wine forums about what kinds of bottles are ok for long term aging. I know I've talked to a few people that would scoff at the idea of a screw top bottle like you're using here Have y'all had any bad experiences like that when letting your brews sit for over a year?

[@CitySteadingBrews]

We've had zero issues with any of the screw tops or swing tops we've used.

[@davidlane1248]

@@CitySteadingBrews that's good to know! I saved about 70 t-cork topped liquor bottles from my old job and assumed they wouldn't be great for aging based on what people have said... But I always suspected brewers online were deathly afraid of challenging conventions. It's why even now we still have misconceptions about what adding raisins to a brew is actually good for

[@CitySteadingBrews]

T corks... erm, I've not had good luck with those. They don't give as good of a seal.

[@davidlane1248]

@@CitySteadingBrews ohhh ok gotcha. Right now it's not a problem because my friends and I are drinking my brews too quickly, but I'm slowly upgrading to swing tops anyway

[@SSand4]

It's kind of ironic that it turned into "high octane sangria" after 2 years, since you toyed with the idea of making it a sangria to start with before deciding against it.

[@dolphard]

Prune juice is what Worf drank.

[@dolphard]

or, actually "will drink" in our future... 🙃

[@CitySteadingBrews]

yup!

[@raymondroot7457]

Soooooo Can we expect to see a redo of this one Soon.....

[@CitySteadingBrews]

Why? It’s amazing as it is.

[@ivryknight3359]

The question I would have is this, Can you duplicate it?

[@CitySteadingBrews]

Easily. We used a recipe and many others have done it too.

[@ivryknight3359]

@@CitySteadingBrews something you enjoyed this much might be worth making again. I do not know how often you go back and revisit recipes. This one seemed to work well, just needed a little extra time.

[@CitySteadingBrews]

Most of our brews are made more than once, if they are good :)

[@ghoppr71]

Cherry, covered in chocolate, wrapped in a jalapeno... On a stick.

[@CitySteadingBrews]

Lol!

[@aqhan]

All great, but you guys got to come clean: how many Klingons died to make this wine?

[@CitySteadingBrews]

Lol! I would not want to battle a Klingon. My spazzmo self would most definitely not be the victor.