Mango Habanero Capsicumel Mead Making - Let's Make Mead!

[@Thkshomebrew]

I am now entering into my second year as a home brewer. When I started I was using juicy juice, bread yeast, and yes, a balloon on top of the jug. I then stumbled onto this channel about a month into brewing. I now have an entire room dedicated to my wine and mead, a in depth detailed notebook with all of my notes for each brew. All glass carboys ranging from .5 gallon up to 6 gallon. I now have multiple hydrometers, racking canes, bottling wands, and air locks. All thanks to the passion you two show in your home brewing. One of your earlier capsicumel videos intrigued me, but I never got around to making one. Then I watched this video. I’m proud to say that as of today I just started this exact recipe. The only differences that I can tell is I didn’t use the same honey. But everything else I followed pretty accurately. I used 2.5lbs of wildflower honey, 1 habanero, and 1 pack of Lalvin 71Beast. My starting gravity was even within only a few points of yours. I read a 1.082, and then to my surprise I walked away after pitching the yeast and within 30 minutes there’s already activity in my airlock. Which is making me super excited that my variables are matching your brew. I’ve already watched your tasting and bottling video on this certain brew, and I’m super excited to rack this brew into my wide mouth and add my dried mango. So I suppose the real reason for this super long comment is to thank you for the passion you two give to help educate those of us who are still learning some basics to brewing, and how enjoyable it is to watch you guys, and how much your videos have helped me plan a brew using basic math and note taking. Cheers!

[@CitySteadingBrews]

Thanks. That means a lot to us! So glad we were able to help.

[@1nv1c7u5m4n30]

Good Lord!!! It acts as a nutrient to the yeast??? Where have I been?! WONDERFUL!!! Another MEAD I must create! Thank you!!!

[@Rasta34]

Those looked like a nice pair of left handed chopsticks! Want!

[@ironsausage808]

I do a imperial stout every summer that takes like 20 lbs of 2 row and 10 oz of wet hops, I put around 25 to 30 habaneros in secondary The beer comes out great, it’s stout in the front, then a pepper sting that goes away in a few seconds to end with a stout, boozy finish. It’s truly great. I make 5 gallons a year.

[@billysummers7683]

So excited ive got habanero growing in the garden and 5 gals of traditional waiting for them

[@agenttresdev5034]

Hi, brian and derrica , i just tasted the recipe, with 4 habaneros as i am mexican and one felt like it wasn't enough, i used fresh fruit and 2 pounds, and yet i have to say i got the same notes, maybe a little more intense, also it came crystal clear at the one month mark, thanks for the laughs and tips.

[@dawnteskey3259]

I knew there was a reason I grabbed a bag of frozen Mango from Costco yesterday! I also have Habanero plants in the garden...

[@MrSkully93]

I love the syringe idea!

[@hikikomicklori9290]

Wow. When you said the yeast loved the capsaicin in the pepper, you weren't kidding. Made the same recipe I've made in the past but with one habanero pepper thrown in, only this brew was the first time I had to attach a blow off tube to avoid a messy catastrophe.

[@TheJasonCrystal]

Aaand, it is begun. I trusted you guys and only used 1 habanero pepper and the same volume of wild flower honey and the same yeast. Water volume was likely different but it's close and you haven't steered me wrong yet with 7 bottles of excellent mead drank, and/or aging. I'm especially looking forward to this one as a New Yorker living in Texas who has raised his spiciness game significantly over the years.

[@connissia]

Loved the editing of Brian shaking the honey jug, and the look on his face. 🤣🤣

[@ptbrandonb1]

I'm defiantly going to try and make this one! kind of excited.

[@jeffberridge176]

For my first ever batch in 2023, I want to make a mango habanero mead, so thank you for posting this. I’m thinking of going with a starthistle honey, as it’s my favourite, or perhaps even a dark buckwheat. :)

[@CitySteadingBrews]

Happy Brewing! Remember that strong flavored honey can take away, or add to the experience depending on the other flavors.

[@heartemisart700]

2 new carboys coming tomorrow, so many new meads to try. This sounds like summer in a bottle! Taking notes!!

[@suzz1776]

I just got my 12lbs of honey in yesterday, that I ordered. I am so excited. I am just waiting for my mead yeast to arrive. I always make meed with wild yeast I 'catch' so this is the first time I will be using yeast that I bought specifically for this. I am so excited to try this. :)

[@CitySteadingBrews]

Just FYI upu are likely kot catching the yeast unless you go through the long process of growing cultures. Yeast is present in most honey and fruits.

[@yakobthebarbarian]

The Sample Sucker! I'm interested to see your comparison between full and partial yeast packets. I tend to go even lower (around 1/4 to 1/3 of a packet for a 1-gallon brew, and 1/2 packet for a 3-gallon brew) and still get good results. Doing a slight spin on your caramel apple bouchet, I had intense bubbling for three weeks with that kind of yeast usage, and it's just now slowing down a bit.

[@TheJasonCrystal]

I'm about to move my 3rd batch of mead into second fermentation this weekend. OK, so I'm a New Yorker who's lived in Texas for 15 years and my tolerance, and love of, spiciness has grown so I'm all about trying this out for round 4!

[@redbeardthepink4809]

Ooh I'm gonna have to try this one 😮

[@nathanielsizemore8594]

Actually, if you subtract the original weight of the pitcher and water from the final weight of the pitcher and water and honey, will give you the weight of the honey.

[@connissia]

You beat me to it, I'd just typed this out when I saw your response.

[@magureveeru]

Another way would be to weigh the jug with the honey in it and then the empty jug then subtract.

[@aleithiatoews6452]

I just tare the scale. No arithmetic needed.

[@ginley2]

I love your videos and have learned so much from you both. I actually started mead making last year because you inspired me to do so. Thank you for taking the time to make these videos.

[@ghoppr71]

I'm glad I ordered your exact pitcher then... It is awesome.

[@erintucker2819]

I've enjoyed watching your videos! I've learned to wear gloves when handling peppers, even milder jalapeños, because that capsaicin does not wash off easily! If you get it in your eyes cold milk does help.

[@JBurke88]

I picked up 3 kinds of honey to send you guys today. Will be in the mail on Tuesday.

[@HungLikeScrat]

We made a ginger beer 2 months ago and added a single habanero to it. It started at 1.092 and went to 0.096 after 2 months. We didn't think it would go completely dry, so we gave it plenty of sugar to eat and plenty of time, low and behold it went DRY. We used Red Star Premier Blanc yeast, which goes to like 18%, and it took that ginger beer to 14%. I didn't know habaneros were good nutrient for yeast, maybe that helped it go as dry as it did. We also used ginger, lemon, cinnamon, allspice, cloves, and a few peppercorns. I figured as anti-septic as all of that was, the yeast would struggle. Preliminary taste is AMAZING. Now it's bottle carbing/conditioning until college football season starts.

[@daibhi4860]

Excellent episode, so gotta try that one. Yes I'm taking notes. Also really great looking cat, yes I'm a cat daddy of 8. Peace out y'all!

[@roningt7175]

I remember trying a capsicumel with jalapeños. Yeah, turned out to be a batch of jalapeño juice haha. Was like fire water. Used about five or six jalapeños. It was ether a combination of using too many, or leaving them in the must for too long. Definitely gonna try again, but might use this recipe instead haha.

[@OriginalBigRob]

The Wand Of Master Bastin’

[@hemathkumar8345]

Wow, now thats a coincidence, Just racked some Mango wine yesterday 🤣🤣

[@HungLikeScrat]

I'm racking a pineapple mango mead this weekend.

[@matthewscannell6101]

Thank you for all you do. Capiscamel brews are awesome and fun, and pair so well with fruit additions. I have a 2.5 gallon habanero batch going now to split between two fruit additions.

[@johnowen8984]

Its great to see you use the syringe i suggested last year. Ive gone through 2 syringes since then because the rubber on the plunger dries up from the sanitiser and jams up

[@allensmall3937]

Use glycerin to soften the rubber.

[@alexcan669]

That sounds amazing! I’m glad you guys are doing this one. Great job on the video guys. My girlfriend loved tiger at the end I explained her that was “tiger also known as daddy’s little girl” lmao

[@calahabsher9225]

You guys honestly are awesome:) I am making my 3rd batch of Earl Gray Tea Wine and I am using Lavin71 B. :) I am excited to see the difference

[@wildheart5086]

I made pear wine with Earl grey tea.

[@garethphillips4197]

I love this channel! I had always been interested in home-brewing and the information from you guys is awesome. I love the fact you don't use all the sorbates and preservatives. I have started a Cherry and Plum mead using a mix of several of your guides and it's so far so good! Although it's ABV is 17%. Keep making the content because i am enjoying the hobby

[@odinson4793]

I’ve been using 71-B with ciders, to get them dry to back sweeten and carbonate and it works so well. Foams a lot with juices I’ve found though. It’s become my go to all around yeast

[@eddavanleemputten9232]

Ooooooohhh… this sounds like a lovely one! I’m now wondering if you’re going to use fresh mango, or dried, or both. Mango and chili go so well together in dishes that I now really want to know what you think about it in a fermented beverage. Thanks for this video!

[@toolat2001]

i made one with 12 ghost peppers it turned out good

[@punk_rock_pirate1363]

I been watching all your videos and I was just wondering if you could use bread yeast for this recipe

[@adamparisi745]

I've brewed beer with chillies before, made a very smooth lager with just a little heat in the throat. I did find though that on a session it tended to have the same effects in the lower regions as a hot curry though...

[@hanneshayha4863]

What is this madness love it!

[@MerlinsBeard91]

Oh my gosh…..I’ve been thinking about how to make something like this for the past month!

[@ghoppr71]

Question: Would it be ok to add the yeast to the must while in the pitcher ? Just saying because it would be easier to mix it and do further aeration before putting it in the carboy. Just a thought I had.

[@CitySteadingBrews]

Sure. No problem with that. Though yeast doesn't need to be mixed as thoroughly so it doesn't really matter anyway.

[@Nefariousrouge]

OMG I was just discussing doing this friends after having mangos all week long!

[@TheRedleg69]

A bit late now, but if you tared out the scale with the pitcher and water first you could weigh the honey that was added

[@CitySteadingBrews]

Yup! Just proving that it's not that critical. :)

[@redbeardthepink4809]

I feel like this one is gonna be a good recipe to cook with if I can keep from drinking my whole batch 😆

[@kzonedd7718]

While very enjoyable and informative, my mind does keep going to how this looks like an episode of a Netflix show about a school teacher and a jazz musician doing chemistry to supply the underground market with as better quality mead... you should pitch that to Netflix, you could call it... Brewing Bad? Maybe? :-P

[@ghoppr71]

🤣🤣🤣

[@connissia]

This reply wins the comment section in my opinion! 🤣

[@waryrpryncs]

Now I can't unsee this!! LOL

[@plasmatom2]

I would watch

[@nathanielsizemore8594]

The catheter of sampling?

[@LorrayneHam]

I love your channel. I was working on making a Sumak honey extraction and did not dehydrate the sumak per the instructions I received. Funny thing is that the honey pulled the moisture out of the sumak and then I had water….! Oops! That is how I found out of the two of you and Mead! So now I am making sumak mead, And it is really really high in vitamin C so it is not fermenting very well, was trying the wild yeast thing, love wild yeast stuff. My question is… should I add some yeast to assist with the process? I am so excited to see what this turns out as.

[@scubahealer]

Yummy! Good choice.

[@typea_alex]

Why not add mango to primary? New to brewing. Thanks!

[@jsvalina3503]

Have you tried to make Sima, Finnish Mead.

[@CitySteadingBrews]

No, we have not.

[@M4st3r0fN0n3]

Ive discovered 2 things about that particular pitcher in my last almost 2 months of usage: 1. The handle is garbage and needs replaced with something more rigid 2. The pour spout works wonderfully for pouring off a reading sample into the graduated cylinder. Side note: i did the pitcher mixing for my last couple brews for simplicity and because my immersion blender has a whisk attachment and it doesnt fit very well in a standard carboy.

[@CitySteadingBrews]

I don't mind the handle so much.

[@chrismurphy5564]

go to your local farm store, they should have a graduated pitcher back with the herbicides that has a sturdy handle and a pointed pour spout

[@thebadjew3136]

You read my mind. I'm currently making this but as a ghost pepper.

[@DGneoseeker1]

How did it turn out? I thought a ghost pepper would lack the fruity flavour.

[@otvedten]

About to start on this project - but a question from seeing your other mead videos: No black tea? Doesn't need it because of the peppers and mango?

[@brandongathers8643]

Do you guys ever deal with back flow from your air locks and if so is it a bad thing and what do you do about it?

[@Abbynorml1979]

Weight o honey doesn't matter when you take gravity readings?

[@CitySteadingBrews]

Sort of. If you know where you want your gravity to be, that’s more important as honey varies.

[@jimmieburleigh9549]

The capsaicin gives it the warm and fuzzies and keeps it warm and active.. just like feeding chickens cayenne pepper during colder months to keep egg production up when it falls. Chickens dont have heat receptors in their mouths or belly so it just keeps them warm which stimulates egg production

[@Chemengi]

True, birds don't have capsaicinoids receptors, but what it does to chickens is to accelerate metabolism, therefore heat is produced that keep them warm. Is like giving them a light fever. In yeast is similar, metabolism accelerates (local temperature increases) and more sugar is converted to alcohol. In general, an increment of 2C temperature can be a 10x increased metabolic activity, but it puts too much stress on living organisms.

[@jimmieburleigh9549]

@@Chemengi yep. That's what I said in more layman's terms. Lol.

[@mycrazylifewfawnlisette3582]

Oooh yummy!!

[@Nefariousrouge]

Tare scale with the water in it before you pour it in the honey jug to loosen it. Then you know how much you added.

[@azuritet3]

I might humbly recommend the "Tube Quaich" as a name for this new device.

[@havoc9675]

If this turns out like the old smokey's mango habanero whiskey then this will be awesome

[@jarodlojeck5150]

With the syringe, when the liquid transitions from the tube, to the barrel, it encounters turbulence. To get a sample with no foam, draw past the 100ml (or whatever) mark, let it sit a second, then depress the plunger to the 100ml (or whatever) mark. Also remember the tube contains a quantity not measured by the markings.

[@MerlinsBeard91]

Question: how do you all think this would change if you used dried habanero(s) instead of fresh? Do you think another pepper or two would need to be added? Would anything potentially be missing flavor-wise due to it being dried?

[@CitySteadingBrews]

Dried vs fresh would be similar in spiciness, but I think less fruity.

[@CitySteadingBrews]

Dried may add more of a smoky note though.

[@MerlinsBeard91]

@@CitySteadingBrews smokier note may be interesting….I may see if I can find fresh at a larger market near me. Locally I can only find dried. If I can find fresh I think I’ll definitely try both

[@johnshaw6702]

You are great. I'm a mad brewer. Yes I do take some notes, but I'm never sure of the result. I have a basic mead, grape juice and a peppermint ( for Christmas) going now. I am wondering if you have an idea why my mead stalled. It was an experiment that started at 1.116 with just water and honey. I used 71B and was hoping for a little bit of sweetness. But it stopped at 1.046 and I added a little Firmade-O and some EC-1118 ( reluctantly) to get it going again. It went to 1.036 and stopped again. Do you have any ideas why that happened? I was expecting at least 14% and after I added the 1118, I was expecting dry at about 14.9%. I going to just let it clear, even though it's much sweater than I would like.

[@jpaufakoning]

Started beginning this year. Made 1 gallon with 8 habenero. Second rack over 1 week. Do I regret using 8?

[@jpaufakoning]

Had to try because of your jalepeno video

[@CitySteadingBrews]

We used 2 jalapenos…. One habanero is like 4 jalapenos. Hope you like it hot :)

[@jpaufakoning]

@@CitySteadingBrews liked the jalepeno alot. Hope I like this one as well

[@spanthrax]

if you zeroed the water you would know how much honey was added right?

[@phukyerpheefees]

You could have tared the scale with the water in the pitcher to get the weight of the honey added.

[@hammelbreu2059]

Not yet through the video but your patience seems to be endless. I would have cut open the honey-bottle after the first false attempt to get the chunks out

[@ghostpants955]

Hey I'm from Australia and new to brewing as in I've never brewed before, anyway it's difficult to find yeasts where I live and it is difficult to determine which yeast is best any information would be helpful, thanks

[@CitySteadingBrews]

kzbin.info/www/bejne/hJK0iJSPm915gaM&ab_channel=CitySteadingBrews

[@cajunchef35]

Do you find that light affects the fermentation rates? I might be imagining things, but i find that when i block out the light by wrapping the carboy with black plastic, it ferments more aggressively.

[@cajunchef35]

If i am being silly, please let me know.

[@adamparisi745]

I reckon you're probably trapping heat from the fermentation reaction, similar to wrapping your fermentation vessel in a blanket or similar.

[@CitySteadingBrews]

Direct sunlight can be bad, yes.

[@wildheart5086]

I saw someone put shirts over their brews! Nifty idea! I will do that to prevent light from damaging it. Also keeps it a bit warmer in cool basement.

[@alexreis5639]

Perfect for my 12 hour car ride

[@LevidelValle]

YESSSSSSSSSSS!!!!!!

[@nickyatsko5064]

You should weigh your honey bottles with your honey then rinse out the honey and weigh again and subtract you will have how much honey by weight you put in then and if you have 2 bottles just do it twice and add them together? Right?

[@CitySteadingBrews]

Sure, but... in the end, the gravity reading is what's important. Didn't really matter how many lbs it was!

[@meadinamerica263]

My minds tellin me nooooo!!! But, my bodyyy!!! My bodyyyy's tellin me yeeeeahhhhh!!!

[@CitySteadingBrews]

Lol

[@meadinamerica263]

@@CitySteadingBrews my vote for the new contraption is The Master Taster.

[@d1kch33z]

The syringe should be called Jupiter! Cause it’s always there with the gravity assist!

[@TheRareGoomba]

Yo, where were you guys when I made my habanero mead 1.5 months ago and decided to use 4 habaneros. Cause I'll tell you that it didn't turn out as mead, it's a straight fire elixir haha.

[@JohnSemenekVapingEnthusiast]

Your Habanero, is it fresh chopped, or dried flakes????

[@CitySteadingBrews]

Didn't we show it? It's fresh, chopped.

[@JohnSemenekVapingEnthusiast]

@@CitySteadingBrews Thanks. It was hard to tell from the video.

[@PacesIII]

If I'm using multiple sugars and one of them is honey how much honey is necessary for my brew to become a mead?

[@CitySteadingBrews]

From a rules standpoint, 50% of the fermentables must be honey.

[@PacesIII]

@@CitySteadingBrews Ok. So my 3 gallon peach with 2lbs sugar and 1lb honey is not mead. This begs the question, if I back sweeten this with honey and it takes a pound of honey to back sweeten, does that then become a mead? At that point it would contain 2 lb of honey and 2 lb of sugar. By the way, I am experimenting with QA23. So far my brew is a very nice pinkish peachy color. Very deep.

[@connissia]

@@PacesIII The way I understand it a mead is only a mead if 50% of the FERMENTABLE sugars are honey. If you back sweeten it's still not technically considered a mead unless the entirety of the added pound of honey all ferments out. Hope this helps.

[@CitySteadingBrews]

This! All that said…. Does it really matter if it’s technically mead or not? If you like it, had fun making it and maybe even shared with others who enjoyed it… call it George and enjoy!

[@nemo_8689]

I used the 100ml syringes for a while, they work great when they are new, but over time the rubber gasket starts to stick and it become very difficult to avoid getting oxygen in there because the movement becomes unsteady. maybe I left mine in the sanitiser for a little too long or something, but just a heads up.

[@CitySteadingBrews]

That's possible... I'll watch for that.

[@allensmall3937]

just rub some glycerin on the rubber.

[@Gamefreak8112]

KITTY!!!!

[@williamharmon8839]

I saw the like on the last video for the watermelon wine, does that mean challenge accepted?

[@CitySteadingBrews]

Nope. I'd rather eat watermelon than drink it, lol.

[@CitySteadingBrews]

@@Xani13 not anymore but I used to.

[@eddavanleemputten9232]

@@Xani13 - If you enjoy salt on your watermelon for that reason, you should try making a salad with cubed watermelon, cubed feta cheese and olives. Make yourself a dressing with some finely sliced red onion, honey, lemon juice, olive oil, and chopped fresh mint. Allow to steep for a bit and drizzle over the cubes & olives. Enjoy on a hot day. The combination of olives, feta and watermelon is a classic in Greece. It’s delicious.

[@mycrazylifewfawnlisette3582]

@@eddavanleemputten9232 I think I will use mint instead of lint. LoL

[@mycrazylifewfawnlisette3582]

@@Xani13 I've never salted watermelon but cantaloupe I have (love or hate, really ripe I prefer plain but not extra juicy/barely ripe I will enjoy)

[@HBHeroDive]

I can’t find part 2.. is there a link?

[@CitySteadingBrews]

kzbin.info/www/bejne/lYCmoKyNpN2El80

[@nicholaskarako5701]

Had a pineapple cider with hint of green jalapeno that was good, but probably would of been better if a fully ripened red jalapeno was used so you don't have that grassy after taste or a Habanero was used instead. A mango Habanero mead sounds good though.

[@liverdrop2]

I just watched this video and looked at some recipes by other people. Is there a reason why everyone adds either fresh or dried fruit for the fruit flavor? How different would this have been if you started with a mango juice instead of water?

[@CitySteadingBrews]

You can if you like. Fresh and dried fruit has more flavor though.

[@torjones1701]

Also, you could call the new syringe "Mega Maid" in homage to Spaceballs... on the grounds that it goes from suck to squirt?

[@CitySteadingBrews]

Lol, good one!

[@mrfng5]

Take the credit you two, "Educator" indeed, otherwise I wouldn't have the courage to start this at home.

[@limewoman1]

Tare out the scale with an empty bottle of honey,. Then weigh the bottle with the small amount of honey. I hope that makes sense 🤔.

[@thehellfirewolf13]

Plus side to having the shake the daylights out of the honey in the bottle is, hey, early aeration. Edit: Geez, as soon as i left that, Brian said it. I watch too many of your videos. XD

[@HolyPineCone]

Hm. Sweden is not known for it's food for a reason, except meatballs. We do not have many strong flavors. So this sounds so strange to me. Chili and mango? The comments seem excited but I just think it sounds outlandish. Like putting broccoli on your wedding cake. But I look forward to the tasting. 😁

[@OriginalOrlaith]

this is my life.

[@hanginwithhodge]

Seems to be the season for Mango :-)

[@elricthebald]

Every seed is sacred.

[@m4a44]

Dang, this one sounds soooo good, but capsaicin hates me. Might have to try finding another spice alternative...

[@skylargrey8354]

You should call the new master baster Sam Plurr

[@skylargrey8354]

Dr. Sam Plurr

[@stevenvaughan7502]

catheter of measurement

[@DracosDiabolis]

Didnt realize it was arm day for Brian. Lmao. Must have been sunday when this was filmed. BEJEEZUS BE GONE!!!! (shaking ferminator vigorously)

[@94Vape]

I thought i would contact you here, (I didn't know where else 🤷‍♂️) just got word that my old folks neighbor has just picked a batch of Carolina reaper and she knows I make mead, beer, wine etc and asked (omg this woman is my favourite) if I can use any, I will be getting as many as I want, I want to ask... how many of these 2 million shu chillies do I need in an 11lt batch for a medium hot capsicumel? will be using orange blossom honey & mangoes, wether its dried, fresh or nectar, I will use mango cause of this video. Cheers, Jay from South Aus

[@CitySteadingBrews]

This is exactly the right place to contact us as we are a KZbin channel! :D That said, I have no means to properly guide you on how many Carolina Reapers you should add to your brew. One? One half? Five? This all really depends on you and your preferences. In our experience, Capsicumels taste best when the heat is balanced nicely with the sweetness of the honey. That way it isn't all in your face heat without any other flavors to play off of. So, how hot do you like it? How sensitive is your palate to sweet flavors? One way to test is to get some honey and dump that pepper right in there and then take a bite. Was it nice? Did it make you want to scream? This could be a better gage as to how many chilies to add.

[@94Vape]

@@CitySteadingBrews @City Steading Brews great, no worries, carolina reapers can be a little insane like uncle Bill 🤣, I will add it to taste but im fairly tolerant to very spicy peppers and this mead is only for me but I'm pretty liberal with adding hot chilli's, I made a hydrocapsicumel 🤦‍♂️🤷‍♂️ it was a capsicumel under 7% ABV but it had birds eye chilli's and it was a while ago but instead of adding 3 4 or 5... nah, I added a litteral ton, and all orange blossom which is nice but my mistake was giving it to family, belive it was Christmas 19' folks were lining up in the bathroom lol 🤣 muh ha ha 😝

[@LeagueLess]

the Sucker Supreme

[@Abbynorml1979]

Been absent for a while (haven't watched a video in a while. Something about not going to work), but the male has definitely lost weight!

[@CitySteadingBrews]

The male… you might st not watch a lot! Our names are right IN the videos!

[@MarkTheNewf]

Manual Suck-O-Matic.....actually, since you're doing something with a hot pepper, it is actually a "Manuel Suck-O-Matic"?

[@tsimmons4730]

Some of the faces Derica makes, LMAO!!!!!