OFFENSIVE Mead? - Step Feed Pyment Mead Recipe

Why is this offensive mead? Well, it might not be a mead! It's certainly fermented grape juice, and there's fermented honey too, but... does that make it a MEAD? Or is it a honey flavored wine? Anyway, it's a pyment (if you consider it a mead), which is grape and honey fermented together. So, if you see it as a mead, it's a pyment, if you don't see it as a mead, it's wine. See? Offensive to a lot of brewers, lol.
Ingredients:
96 oz (2.839 liters) Grape Juice
1/2 teaspoon Wine Tannin: amzn.to/3KtLn4E
1/2 teaspoon Fermaid O: amzn.to/4cw6sb4
1/2 packet Cote des Blancs yeast: amzn.to/3AzEahH
3/4 teaspoon Potassium Bicarbonate: amzn.to/3NcZKM8
Additions:
1/2 lb (0.226kg) Honey (to 1.022 Specific Gravity)
1/2 lb (0.226kg) Honey (to 1.018 Specific Gravity)
1/4 lb (0.113kg) Honey (to 1.010 Specific Gravity)
Back Sweeten with Honey to 1.008 Specific Gravity
1/4 teaspoon Wine Tannin
1/2 teaspoon Sparkolloid: amzn.to/4eSNJaA
2 oz (59.147 ml) Water (for the Sparkolloid)
Dark Chocolate Pomegranate Wine: • How We Made Dark Choco...
Sweet Red Wine: • Easy Homemade Wine fro...
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Star San: amzn.to/3SXFoKg
Funnel: amzn.to/3TsvGzy
1 Gallon Carboy with Airlock: amzn.to/4aNnik9
pH Strips: amzn.to/3X18N7z
pipette: amzn.to/4cUiqed
Thumb Saver Bung: amzn.to/3MGmDHE
Graduated Cylinder: amzn.to/4dW26dD
Baster: amzn.to/3Az5psR
Hydrometer: amzn.to/3x8zsWY
Our Favorite Pitcher: amzn.to/4dFWNzh
Auto Siphon: amzn.to/4cz8VRr
Spaddle: amzn.to/4bM43IQ
Tasting Glasses: amzn.to/3KQBNJz
1 Gallon Wide Mouth Fermenter: amzn.to/4bLUDNw
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[@kevint911]

"You told them to remember, you didn't tell me to remember " CLASSIC!❤😂

[@kevint911]

The disappointment on your face siphoning 😢If you took the hose off. Put your finger over the bend in the siphon and draw the siphon up like a syringe into the body of the cylinder. It's like an extended master baster.

[@vadabadabogietada]

Thank you for the smelling and tasting tips. Really helpful for someone who has no background whatsoever with this.

[@vadabadabogietada]

More tips on the tasting and what things to look for etc would also be great!

[@CaseyKidwell]

Love to see more step feeds, maybe you could do an x-mas challenge were Brian makes a brew for Derica, and Derica makes a brew for Brian 😅😅😅 secret Santa style so neither knows what the other is making 😂

[@BoristheBlade004]

I think the t-shirt should be Brian in a lab coat and magnifying glass that says "Has your brew had it's hydrometer reading today?

[@johnp.2267]

I find my thirst is overpowering my offense. Guess that means I need to make this recipe. 😉 BTW, The BJCP defines a pyment thusly... A pyment is a standard mead made with the addition of grapes or grape juices. Alternatively, the pyment may be a homemade grape-based wine sweetened with honey. Sooo... any combination of grapes and honey is a pyment. All of the offense is invalid. 😁

[@CitySteadingBrews]

Lol

[@robertschroeder1978]

Derica & Brian, this is one of your best videos and instructional to date in my opinion. I very much enjoy viewing each stage and your interactions. Wishing you the best regarding the oncoming hurricane as it looks to be a very powerful storm. Really concerned for your health and safety!

[@CitySteadingBrews]

Thank you. We're preparing to get out soon.

[@laakins]

I’ve been waiting for your Top Ten ‘24 since I watched your Top Ten ‘23! I’m glad I’m not the only one. 😊

[@pauls4704]

I would love to see a mead where you add sherry off flavors. Love the channel! Keep it up!

[@trudyhoffmann6405]

I was just thinking on doing a step feed with South Dakota honey and huckleberry. Great timing. 🎉 It's what I bought on vacation, anyone else buy mead making stuff instead of souvenirs??

[@heyporcupine]

I have been following you for years. I have never seen a step feed mead. I Have to try this

[@CitySteadingBrews]

Pretty sure we've had a couple so far.

[@briantalley8415]

I believe the noun Derica was bobbing for was oxygenidationizingness. It just rolls off the tongue. Best of luck to you. This was a great video - I learned a lot!

[@CitySteadingBrews]

LOLOL

[@sebasti3n]

Hey guys, I think it's the first time I actually ask a question after watching your show for many years. I started a mead in July. I added 3lbs of honey, the peel of a half lemon, 2 oz of raisins and lalvin 71b. Ended up at 1.110 og. It fermented very slowly and weirdly... So in September (2 months after starting) I got a gravity of 1.030. I was a bit pissed so I added fermaid o, a bit of lalvin 71b. I took a ph test and it was between 4 and 5 (those strips suck) so I also added a bit of lime juice reducing the pH to between 3 and 4. My question is... WTH happened? Acidity shouldn't be the problem obviously. I added the lime to put the pH back where it should be... Lately, I often have stalls that never happened before.

[@CitySteadingBrews]

Well, it seems like it stalled. Could be your temperature? Could be the yeast used. The strips are actually amazing, if you have the right ones. Stalls are often caused by temp, pH and lack of nutrition in that order as well as overpowering the yeast which... at 3 lbs to a gallon, you didn't do.

[@sebasti3n]

​@@CitySteadingBrewsThanks for the reply ! the temperature was 23 Celsius which is pretty standard. I thought about the lack of nutrients which is why I added fermaid o and another batch of fresh yeast. Anyway, I'll let you know if I solve my problem, otherwise I'll drink it as is... I just thought I could bring it to my friend on the old continent but I think I'll have to forget about it since I leave tomorrow.

[@SJR275]

Front chemistry, whatever is in the juice along with the ascorbic acid there's probably a "buffer" essentially acid molecules that resist changes to the ph so it take a lot more bare or alkaline to make the pH change. 😊

[@briancohen-doherty4392]

When you use a narrow mouth for a step feed, pop a normal bung in the top to restrict (but not close) the air flow.

[@jakematthews6982]

I while back I was waiting Ching a video of a particular build for a race car. The guy talking said the words “A seriously tough…” and my Siri pauses the video and starts waiting for a command lol. I couldn’t get past that part of the video! So I skipped past a couple seconds.

[@James-go2zl]

I'm in Largo and will be enjoying a newly bottled Welch's wine while riding out the hurricane.

[@DefianceFinance]

This episode made me laugh many times for different reasons. Thank you for this! HEY SIRI

[@GreenfieldsHomeplace]

Hey Siri, what’s my ABV? Siri - “Quit being lazy, Kim, and do the math.” 😂 I love the Pyments! Great video. 🍷

[@monkfactor5929]

Just to let you know your channel got me interested in mead making currently 1st in clarify with bread yeast second getting done in primary also bread yeast both i used mixed berry juice since my water is very hard didnt have alternate water and 3rd in primary with new fermenter a 2 gal widemouth so i used honey and cut up sumo mandarines

[@NoahKainWhittington]

You guys should make a Vinobrew next! I saw it on a show called "how it's made". It's a mix between a beer and a wine. The particular Vinobrew I saw was a mix between beer, wine, and coffee. I can't remember what type of wine, beer, or coffee but this would be a great opportunity to experiment!

[@SebastianSipos]

i do step feeding when I use fruits and they take up volume. after 2 weeks, I mix in by swirling the lise and then rack it to a separate carboy without the floating pulp. then I step feed juice to fill in the carboy back to level. fermentation re-starts within a minute.

[@trudyhoffmann6405]

Praying for your safety with the next hurricane heading your way! Be safe! If you need an evacuation place. I have a spare room, fully stocked n cats are ok. Southwest Nebraska. Doesn't get hurricanes. Be safe

[@patricklevitre7213]

You made a statement about PH and using the juice and not adjusting the PH. If I understand PH correctly, when you added the sugar, which has a PH somewhere between 6-7, you bumped up the PH at that time. But since you didn't add any sweetener coupled with vitamin c being in the juice, the PH was really low.

[@CitySteadingBrews]

Possibly, but without taking a reading, it's hard to say how much it would really be affected due to the nature of pH and the relatively small amount of sugar added.

[@yourmetalgod69]

Oh so for those who worry about the ascorbic acid you can raise the pH and neutralize most of it in the process

[@CitySteadingBrews]

Yup, pretty much.

[@larryakre5942]

I'm enjoying a mug of instant hot chocolate that I made using *mint tea* (strong) instead of hot water/milk & it got me thinking.. This could/should be a mead or wine experiment.. Skål! P.S. 1) Carbon Dioxide dissolved in water creates Carbonic Acid. I'm not sure how the concentration is affected by ethanol or the other compounds present in a must though. 2) Calcium Carbonate can also be used to raise the pH of your must. Skål 🥂🍻🍷

[@FFDfirechef]

Thank you for this innovative idea, I think I'll try a side by side experiment utilizing both concord and white grape juice and then possibly blend some of each to produce a blush beverage. Thanks for the hard work you put into your videos.

[@TheTriFyre]

I'm thinking about you guys😢!!!! Hoping everyone stays safe and then hoping everything is intact 🙏❤

[@Big-D210]

Looks fun and delicious

[@OneImperfectSaint]

Have you done a top 10 for any particular year yet? I don't think so. I don't think another top ten video is completely necessary. Especially with how varied your brews are. Love the idea of starting a mead with basic cider strength. Means I could possibly take a 6 gallon batch, rack some, make a hydromel, rack some, make standard strength, and maybe a sack strength. I'm totally interested. I'm trying to follow the rule of having vessels of every size. Maybe this is how that Irish mead gets away with white wine with honey flavor?

[@johndodson4511]

Yes, yes you do, do your favorite top 10 every year. Because we need it... and if thats not enough because science?

[@johndodson4511]

Because evidence complication?

[@CitySteadingBrews]

We have only done 2.

[@johndodson4511]

I'll look for the other after I'm done with this vid. I only seen 1 top 10

[@CitySteadingBrews]

We did our own top 5's which is kind of a top 10z

[@laakins]

I will be sooooo disappointed if you don’t do a top 10. Seriously - I’ve been waiting all year. That’s why I keep visiting the spreadsheet of doom just to tide me over.

[@michal.dragon]

40:00 it actually gave me an idea to create some grassy, herbal mead. I just need to figure out a recipe somehow. There's so many options...

[@metastable99]

Hello! I’ve got an idea on how to demonstrate the fact that alcoholic fermentation lowers the pH of a must! (34:40) You should start 2 identical mead at the same pH level. Same amount of sugars, but one ferments much more than the other. Let’s say starting OG 1.100, one goes dry and the other one down to 1.050. This way, one brew ferments about twice as much. Then you can measure the impact on final pH, knowing the initial pH was identical

[@CitySteadingBrews]

It's not that clear cut of a result, suffice to know that fermentation increases pH.

[@007cantos]

On the bottle dept, remember there is 500ml and 375ml bottles too, for those pesky short ones

[@CitySteadingBrews]

Yup.

[@billbucktube]

Good procedure

[@007cantos]

I just picked 50ish lbs of concord grapes in my back yard. I might have to try this, But with Fresh grapes ( I have a juicer too). Ideas💡🍇🍷🍯

[@CitySteadingBrews]

Never used fresh Concord grapes but probably 10-15 lbs in a gallon should do.

[@jamesfino7962]

Your fingers are the calculator that are always with you.

[@jakegardner8667]

I just used my last packet of cote de blanc for an apple-honey-habenero thing. What is another good recommendation for fruity things? I can't believe I've done my first 10 brews! It's been so much fun.

[@CitySteadingBrews]

71b is good for fruity brews as well.

[@alexlarsen6413]

Just want to confirm, the climate, the local environment...etc. most definitely affects the performance of the yeast. I live in northern Europe, have never tested anything for pH and the only issue I'd ever come across was - trying NOT to make meads too strong. The type of yeast hardly matters at all because if it ain't Kveik, they seem to prefer colder temps. I have plenty of older meads made with ordinary el cheapo universal wine yeast, that are at 17% - 18.5%. 😂 I have been taking care of not exceeding the initial gravity of 1.090 over the last couple of years tho. Ps. I have a question regarding clarity. I have 10L of fantastic fig mead. Even the color is beautiful pink but it's not clear - it's been 2 months now. What worries me is: can adding clearing agents strip it off of its flavor at all? I only have bentonite and then some stuff that comes in two separate saches, that are added separately.

[@CitySteadingBrews]

1.090 won't hit above 13-14 fyi. As for clearing agents... we have a test in that coming.

[@monkfactor5929]

You said dont loose measuring spoon in carboy put a big eyering at end so it doesnt fall in

[@Nudgeworth]

I just noticed that Hurricane Milton is now category 5, good luck, I'll be thinking of you guys.

[@Nudgeworth]

Also, I enjoyed watching your video yesterday

[@NoBonesPressed]

This is crazy... I was just thinking about trying a step fed brew. Found part of our "contamination" issues make sure you get your supplies from a trusted source not all Amazon/ internet products are brewing friendly.. our hose from the auto siphon wasn't food grade (china product) our 3- piece airlocks back dripped into our brews.. We moved to the small form 2- piece airlocks and tossed ALL our tubing and we are planning to average our alcohol per volume to above 10%... we removed the bleaching as recommended* Our lasted brew is now in aging and it's the clearest brew yet...

[@CitySteadingBrews]

We tend to buy name brands for that reason.

[@NoBonesPressed]

@@CitySteadingBrews We purchased from a "local" supplier unfortunately we don't decide who they purchase from... We have informed them of the information on their products and we got refunded (not requested). So hopefully we both move forward appropriately... Thanks again for all the advice!

[@PapaBearOutdoorAdventures]

Please can you put your calculation in a comment, I am too slow to follow this in my head :-) Thanks for sharing this step feeding adventure. Greetings from Sweden 😍

[@CitySteadingBrews]

Not sure what you need. Add all the spent gravity together and multiply by 135z

[@PapaBearOutdoorAdventures]

@@CitySteadingBrews Thanks, I can watch it over and over again until i get it :-)

[@PapaBearOutdoorAdventures]

@@CitySteadingBrews Another question that you would be happy to answer now or at a Q and A is how a mead can become carbonated after pasteurization? This has happened to me and I don't understand how this could have happened. Any spontaneous idea - otherwise I'll wait for a Q and A in the future.

[@CitySteadingBrews]

Generally it cannot. Either the temp or time was off.

[@PapaBearOutdoorAdventures]

@@CitySteadingBrews Ok, I have to research this one further thou. Thanks for this really quick answear, really appreciated - greetings to both of you. Love this channel :-)

[@adblevins2]

Hay Siri how much gas is made by adding 3/4 a teaspoon of potassium bicarbonate to 108 to 110 ounces of grape juice

[@CitySteadingBrews]

Depends on the juice.

[@senglide1524]

Sober Derica vs. tipsy Derica is a vibe

[@stephanzoes8010]

Hey guys, I have a question, I recently found a brew I did around 10 months ago that I forgot about. I could not see any growths or hairy substances in the must (it was a really dark must and I really couldn't see anything), but it smelled funny and there was no more liquid in the airlock. I played it safe and just threw it out. I cleaned the fermentation vessel and airlock with water and dish soap, and sanitized it in star san. However I did not sterilize it with boiling water. The thing is that I started a new brew in that same fermentation vessel, should I have boiled all the equipment to sterilize it? Should I throw out my brew and sterilize it now and just restart? Thank you in advance!

[@ericliskey3033]

Apologies in advance for the random question but; When adding fruits to a brew as you did in the cherry mead/melomel; when should the fruits be removed?

[@dquinceyhjornevik7823]

Thanks for this one that I asked for. I'm sure I wasn't the only one as the wirkd doesn't revolve around me That would hurt.

[@CitySteadingBrews]

Glad to help

[@SuperLopezD]

Hey, really nice video. Got a question, couldn't you use the Drill Mixer Rod to mix the honey, instead of swirl it?

[@CitySteadingBrews]

That would oxidize the mead.

[@SuperLopezD]

@@CitySteadingBrews even at a low speed, right at the bottom?

[@CitySteadingBrews]

If you think it's okay... do it. I don't use one so I don't want to press hard on this idea as I don't really experience it myself.

[@ravencrovax]

​@@SuperLopezD I do this quite often as I brew 5 gallon batches and it works just fine. Just be sure to sanitize the stirrer, go slow, and whatever you do, don't use a drill that is all dirty. I have a cheap-o $15 drill that I use specifically for mixing my meads when adding to them.

[@jamesfino7962]

How are you two with the hurricanes?

[@FrankSturgies]

Could you have racked into a wide mouth fermentor

[@jeffberridge176]

Got an 18% Cabernet franc pyment aging in my basement. Still burns the nose a bit…

[@TheStraycat74]

32:30 Yeast Can't Read.

[@MrTacklebury]

Doesn't adding honey add acidity also? Perhaps step feeding with sugar wouldn't increase the acidity.

[@CitySteadingBrews]

Very minor amount.

[@erinjohnson8140]

Hi! Question. I made a mead with 2.5 lbs honey ,raisens, 1 cup black tea , fliechmens ( sorry dk how to spell it) bread yeast. It is two months old and has been racked after 4 weeks. But now it has what looks like dust floating in the brew at the top but not on the top. You can only see if when you hold a light up to it. No mold or wierd smell. Could it be tiny pieces of the raisens?? Should I dump it?

[@CitySteadingBrews]

I don't see why you would dump it. It's nothing. If a brew doesn't have mold, it's 99.9999999% likely to be totally safe. Does it smell ok? Have you tasted it?

[@melguilb4508]

What does short say please!?

[@CitySteadingBrews]

Short?

[@rykdheiner]

My guess the lower ph is from the co2 creating carbonic acid?

[@stevenbell1888]

Cloudy mead upsets me too. something about it being the product of your labor and you just want it to be as presentable as possible. Plus the goop makes it taste funny, this is known. :P

[@CitySteadingBrews]

Slight cloudy doesn't bother me. Soupy does.

[@gregosk1es]

Does the co2 produce by the ph balancing could interfere with the oxygenation of the must and messed with the brew

[@CitySteadingBrews]

I don't believe it could, no.

[@MatoNupai]

Call it a hydromel. I LOVE the mango hydromel i make,

[@CitySteadingBrews]

This is not a hydromel, lol, unless you're in France.

[@MatoNupai]

@@CitySteadingBrews I thought a hydromel was where you use much less honey in a ferment than a traditional mead.

[@CitySteadingBrews]

Usually it's lower abv like below 7ish due to less honey as well. Not seen a hydromel over that abv.

[@Questerer]

Hey guys I’m new to this channel and still have to start my first ever brew but I like to start at the end of this month when I have enough prepared. (sanitisation, tools and a brew container still need to be bought). Anyways I like to start with just honey, water and yeast as a starting brew. I have found your beginner recipe with raisens. but is there one for a very very basic brew? I couldn’t find it.

[@CitySteadingBrews]

kzbin.info/www/bejne/mH-6Xo2pjLFkeq8si=GMru1qhtPAHzvLv6 but really, a bit of orange peel and raisin only makes it taste better as in our beginner meads.

[@Questerer]

@@CitySteadingBrews thank you so much. I just like to know the taste of the very plain mead before I like to add more flavours. The raisens and orange peels is on spot number 2 for brews I like to try semi soon. Thank you for being so informative and showing what is important for home brewing. I think this is the best channel from what I found on KZbin regarding brewing.

[@stephenhegarty6179]

I don’t care if the mead police think what they think either Brian 👍🏻

[@fivestarz3s]

Would be cool to have a short video about reading the hydrometer and the calculation math to have abv or avb, the sugar, etc it sound so complicated that I don't even bother to mess with it. When it stop fermenting 2-3 weeks in no more bubbles I start drinking it. I have no idea the alchool volume, other than I can smell it and taste it but I use the lalvin 1118 so I know i average between 10% and 18%.

[@CitySteadingBrews]

kzbin.info/www/bejne/j2GugWONjteYn8Usi=s607QJmumKWawdOQ

[@CitySteadingBrews]

kzbin.info/www/bejne/pn-WZ2udYteYe5osi=yu_g_jtMXIQtKZju

[@CitySteadingBrews]

kzbin.info/www/bejne/m2OtoJZugZusjLMsi=6Yigks5hwdCca5jm

[@CitySteadingBrews]

kzbin.info/www/bejne/ZoS8XqihbM58q6Msi=VW4YJbzQB6Aw63_W

[@CitySteadingBrews]

kzbin.info/www/bejne/rn_af42dmrmnf6csi=d7a5wPBRRGfwilTu

[@albertocastanedayanez5026]

I do not get this. I understand the process and I follow the math, but why do you do the "calculations" this way with such big error? It is easier and more precise if you develop the formula by mass balance equation.

[@CitySteadingBrews]

Example?

[@garcaius6086]

Does anyone know of a British/European equivalent of the Crio Bru

[@CitySteadingBrews]

They don't have it available there?

[@dustinetter20]

What light did you use to check clarity?

[@CitySteadingBrews]

Just a small LED we use for filming and photos.

[@dallasmobley9359]

Derika was thirsty today 😜

[@anim8itall]

Hey Siri, can you teach yeast to read?

[@polaris1199]

Can't help but wonder why you chose wine tannin as apposed to oaking it? I made a dark cherry pyment that was just so so until it sat on oak for a couple of weeks.

[@CitySteadingBrews]

Just a choice. Could do either. Wasn't interested in wood flavor in this case but you can if you prefer.

[@munch15a]

I see this is a create a half a packet of yeast type vid

[@gregosk1es]

Have you ever used beet in mead for colour?

[@CitySteadingBrews]

Nope. The flavor it adds isn't worth the color. I made a beet juice wine once. Not recommended. Though I actually love beets!

[@gregosk1es]

@@CitySteadingBrews Schrute farms wine ?! Nice

[@CitySteadingBrews]

No idea what that is.

[@gregosk1es]

Im a big fan of "The Office" tv show

[@jdenn70910]

Hey Siri Hey Google Alexa play Despacito

[@Dark_Reaper_86]

HEY SIRI!

[@CrimsonSnork]

Oh it's so offensive! I love it! Hahaha

[@CitySteadingBrews]

Glad you like it!

[@rcairnut]

Hey Siri this is a fun video 😁

[@paularndt6111]

Hey siri !!

[@richardbaldwin3567]

I've been off and on following this channel for a few years now, and I'm enjoying following your homebrew journey. But you guys are missing a very big element of the hobby: collecting and processing the raw materials. In my humble opinion, you need to be picking blackberries, growing rhubarb, harvesting apples etc... there is no comparable pleasure to popping open a bottle of homebrew in the shade of the tree that gave you the fruit 12 months ago!

[@CitySteadingBrews]

Easier said than done.

[@A_Healthy_Fit_Lifestyle]

Hey Siri, what’s a step feed?

[@CitySteadingBrews]

Just what we did in the video, adding a little fermentable sugar, letting it ferment, and adding more if needed.

[@A_Healthy_Fit_Lifestyle]

@@CitySteadingBrews😉

[@laugebylovnielsen8777]

i love the two of you. you are so cute.

[@CitySteadingBrews]

Thanks!

[@WolfDragonTamer]

Hey Siri!

[@CitySteadingBrews]

:)

[@angieturner1661]

Hey Siri. Thank goodness I have an Android 🤣

[@matthewfelix1067]

Hey Siri...

[@pennz69]

Who is this Siri i keep hearing about?

[@CitySteadingBrews]

Umm... it's part of the iPhone.

[@shannoncraig509]

This pyment was not offensive enough. There was no hay, there was no siri ousness, and where is the pound of raisins for the yeast nutrient? Also, I can't believe you forgot the banana peel and all. Why are you using an airlock? Vikings just used a dirty cloth to cover it after stirring it with a wooden spoon. The best mead was made aboard their steamships when they sailed the Caribbean to trade ice-cream to llamas for impressionist paintings! I am offended by the lack of offensiveness my dear brewmasters.

[@CitySteadingBrews]

Y'know, we actually get comments like that and they're serious!

[@rho1581]

Hey Siri add Sodium Bicarbonate and ph Strips to shopping list.

[@CitySteadingBrews]

Lol