Peach Mead, Sediment, Brew Bags, Brewing, Competitions - Drink and Talk

[@jhandy4161]

I made this one a year ago with you as well. I did pasteurize mine yet it didn't kill all of the yeast so I ended up with a beautifully rounded, sparkling, slightly peachy mead ( used our white princess peaches we grow ). I have a smaller apiary and every year we do a party on honey collection day with friends, their kids and family. We serve mead made from your recipes and this year will be The Fortified, Peach, and an Apple Pie. Thanks Guys. 😃

[@CitySteadingBrews]

Sounds good! Glad you enjoyed it.

[@AndrewNuttall]

Peach cobbler, hello?! Needs to be cooked peach, some cinnamon and vanilla to mimic the crust and ice scream scoop.

[@johnperegoy7270]

I love the new one year tasting format! It kind of threw me when you said you watched the making video but I think it really helped you with this. Great job guys!

[@CitySteadingBrews]

Good to know!

[@kenseigel2115]

Your explanation of the competition stifling creativity makes a lot of sense. I never thought of it that way.

[@CitySteadingBrews]

I wouldn't have either, except for my experiences with competition of several kinds throughout my life.

[@laakins]

I really liked this format with the additional content and thoughts. 😊 Thanks!!

[@CitySteadingBrews]

Glad you liked it! We're testing a new idea here.

[@nathanhunt9559]

Thank you guys for handling this channel the way that you do. Another unnamed channel inspired me to get into brewing but their videos have less than 10% of the information that yours do. I have tossed one gallon of mead and might have lost a second already because I was mostly guessing. So glad I found this channel before giving up the hobby!

[@CitySteadingBrews]

Glad we could help. Sorry you had a bad experience with other information.

[@Buster-Sharp]

My personality is more like hers, but it's things like your story of beating the photo competition in a year and giving it up that makes me identify so much with you. I had a drinking problem, and how I beat it was with yalls help and 3 other bearded men, I taught myself to turn apples in to cocktails, and in taking the power it doesn't rule me any more. That's just how my mind works 🤔

[@dhudach]

I'm watching this episode in bits and pieces and I'm at the part where you are discussing the peach mead not tasting like peach, etc. I'm roughly at about the 34:-00+ mark. I always like to preface my comments by saying that I still consider myself somewhat a rookie, about 18 months into the hobby. And last year in my early, naive experiments I made banana, peach and apple wines. And I definitely realized that the result doesn't necessarily taste like the original fruit. I wondered if I was doing something wrong. And then it occurred to me that wine doesn't taste like grapes (to me, anyway). So there clearly is a significant flavor transformation in the fermentation process. But over all these years we've gotten accustomed to the flavors of wine and subjective as it is, we know what good wine tastes like. I'm speaking for myself here, but when I drink commercial red or white wine, I am not thinking about grapes at all. And so going just by that, I guess I shouldn't be surprised that wines made from other fruits don't taste strongly like the fruit. But the idea of making wine (or mead) from various fruits is really attractive and interesting .... even knowing there may be a disconnect between the ingredients and the final result. But I think you were definitely on to something by adding the peaches late rather than early (at least that's what I think you did). So maybe to get more peach flavor at the end, it may be necessary to add peaches multiple times after primary. That's what I'm trying with the plum wine I'm making. I think the risk is adding too much of the fruit too late causing too much of a spike in sweetness. Maybe the goal is to get enough hints of the fruit to make it recognizable. And maybe it makes sense to drop in some other flavors. So when I add more plums, I might add some orange zest and banana to add some other flavor hints. But back to your episode, it's a fascinating discussion that covers areas I think a lot of us think about. I actually think that it's important that no matter how great our brew tastes, we should probably ponder or assess - if I make this again, this is what I'll do .... Thanks again for the great video. You are darn near home brewing round table talk show territory !!! Outstanding.

[@k5edd128]

Smiling! Been watching hours of your videos this past month or so. Just ordered a lot of stuff from Amazon from North Mountain Supply. Wine from fruit kit, extra star San, more yeast lalvin71b and 4 one-gallon jugs with airlocks. Use to do Kombucha so had some stuff, but last 4-gallon batch was bad, really bad. got a little lax on the sanitization. Going to try and do it right this time. My wife would be upset that I am doing it, but I did a little when she was still alive and although she gave me a hard time, she never really cared I don't think. Lost her this past June 19t 4 months ago today, one month shy of 55 years. Had a great life together! 73

[@deathpunchdingo2981]

I use a bag when creating a must by boiling really pulpy, low-juice fruits like thimbleberries in my sugar wash. When making a must from actual straight fruit juices I just boil and strain. After the fact, I'm in agreement with you guys about bags. Also, THIS VERY SEASON, I had that same idea to boil down the juice from my apples to increase the sugar content, rather than by adding sugar. It's nice to hear it works well. Also also, thank you for adding Straight Off The Butt to my life.

[@vintage1994]

The clarity is amazing!

[@ericjason5773]

IIRC you once said that your aversion to sediment was from when you were in the military, being an Army vet I completely understand, just wondering when and what branch? Also from one vet to another, thank you for your service and standing with me.

[@CitySteadingBrews]

Many years ago, Army.

[@ericjason5773]

@@CitySteadingBrews same, I got out in 94.

[@jazzmia123]

This has to be the 1st time I’ve caught an upload this early, as a new subscriber of course but still very cool. Truly enjoy the content. 😊

[@Gareth96v1]

I started a peach mead on 24 August that I used peach blossom honey from Michigan in.. Peach honey in primary and will add 4-5 pounds of peaches in secondary. Can't wait till it's ready ;)

[@jticonchuk]

About to visit with friends right now, but can't wait to watch this one

[@RetroFuturistMusic]

I was literally just about to go buy some bags for a mango mead I'm about to make. Then I considered the oxygenation issue. I did a search for "City steading brews Brew bag" and, not shockingly, you already answered that question. Thank you so much! I'm not at all concerned with having to let it sit and settle again but oxygenating my Brew is not going to happen.

[@DavidBTB]

I appreciate abandoning the blind-tasting. Reviewing your process let's you add value to your tasting. What went right, what went wrong, suggestions and modifications.

[@CitySteadingBrews]

Thank you, we decided to make a change and give a lot more insight and background on the brew to "finish" it out so to speak.

[@robertschroeder1978]

Thank you for the video and for all the interesting information. Enjoy your interactions between each other during the videos.

[@CitySteadingBrews]

Glad you like them!

[@dhudach]

Excellent. I really like the format where you review the original recipe and process. It's kind of like a "what we did and what we learned" - notes for future use. I think I'm having second thoughts on using a bag. I've had nothing but "floating bag" issues and you are correct and I can attest - weights will not help unless you want to attach the bag to a 20lb dumbbell. And you mentioned this in the video - using a bag that isn't a fine mesh. Yes, I agree, some of the junk will get out. But I think the advantage of the bag may be that when lifted out of the jar ... CAREFULLY, it can easily be squeezed to get some of the liquid out of the fruits and back into the jar. I kind of look at it like with fruits, junk is always going to get in the liquid with or without the bag. So I'm thinking that racking multiple times can help there. I'm making a plum wine now. I used about 5 lbs of plums to start (I did not use a bag) and after primary, I removed them, racked and let it sit. Then I'm starting to add about 3 chopped plums in a bag periodically. I'm kind of thinking of it as step feeding with fruit to inject some plum flavor back in. I'm on the 2nd bag. The first bag caused an increase in fermentation and I'm fine with that. The 2nd bag caused very little activity. So I think in a week or so I'll remove the bag of chopped plums, check SG, give a taste and add more plums as needed. Rambling is over - great video, keep up the great work.

[@CitySteadingBrews]

Awesome, glad you like it!

[@mtvertcaver]

On some of my latest wines, I ferment with 2 lbs of fruit. I then add the 3rd pound during pasteurization. Let cool and clear. THEN do backsweetening. Lots of fiddling around, but the result is a LOT of flavor.

[@PaulXerxen]

Hi Brian and Derica, I also went and made your recipe with peaches in the conditioningphase .I also added some black tea, lemon and herbs (like a spiced peach lemonade iced tea). It came out great. One thing I learned is that apricot works as a flovour enhancer for yellow peaches as they are a similar flavour, so I did mine as 25% apricot. It came out amazingly. I would highly recomend my blend and recipe.

[@CitySteadingBrews]

Yup, we even said apricots add more of a peach flavor 👍

[@bendthebow]

Great to here. So sad from the neighbours who were flooded

[@Shadismic]

Hi guys When there’s sediment in the bottle I rack it into a cooled other bottle before I start to pour the mead. I rack with a thin 3-4 mm silicone hose attached to a bottle long copper tube.

[@CitySteadingBrews]

I don't think that's really helping much. If it works for you that's awesome though.

[@tomsadowski]

One of my first Meads was based on your Mango Mead using the Mango Nectar from Costco, only I did half Mango Nectar and half Guava nectar. I was there yesterday and mine has Peach nectar right now. Thinking about trying a peach mead using that!

[@LowEffortGardening]

Worth the wait. Freeze dried peach may be a good option to concentrate the flavor without adopting a cooked flavor.

[@CitySteadingBrews]

Freeze dried is something we have yet to try. Might need to give it a go!

[@matopezuta2050]

I just did a carbonated peach cider, peaches and apple juice. I also had one heck of a time getting it to clear. I did finally put a new sanitized knee high panty hose one the end of my siphon tube to move it out of primary, That took a lot of sediment out of it. Then when I went to bottle I did a double layer of panty hose when transferring to my bottling container before back sweetening. Between both as fine as panty hose is it still was cloudy, but definitely better. I'm sure it will clear more sitting in the bottle. I don't mind the flavor, but I did add vanilla beans in secondary and I think that did help. Also I got a little aggressive on my back sweetening so it is slightly sweeter than I intended. Also as far as the flavor of banana candy. The flavor of the candies are actually formulated from the Gros Michel banana that was the banana of choice until the 1950s before they went extinct. This was until a fungal disease called Panama disease struck, which almost wiped out the species. They were slightly bigger than the Cavendish that we have today, with a stronger flavor.

[@FizzleWick1]

Jerkface is a fighting word lol

[@Drake9309]

I used a cheong-esque syrup to backsweeten and it worked real well. I have a spiced mulberry wine I'm making now and I used a mulberry 'cheong' I made at home to bring more mulberry taste forward. I simply put roughly equal parts sugar and mulberries in a sterile jar and over time it created a syrup. I plan on exploring this exact concept with crystallized honey actually. And by this i mean substituting the table sugar with crystallized honey to make the syrup. Not for sure certain it would work but it prolly could with some tweaking. Using this would prolly allow you to say it's still a mead if you're interested.

[@feldon27]

Thank you! I love this new format!!! I know you were reluctant to include a summary of the original video, So responding to it is a good compromise. As for the fruit, The message I got loud and clear from your videos is that some fruit just doesn't taste very good fermented. Peach being one of them. I'm actually in the process right now of making a mead with typical honey and then 2 weeks from now. I will add several pounds of peaches to flavor it.

[@CitySteadingBrews]

Thanks and... I think you are onto something.

[@FlawneGus]

Adds peach mead to my wish list...your channel is making my to-do list grow :D

[@CitySteadingBrews]

Is that so bad? 😀👍

[@terrycuyler5659]

I had several giant cans of peaches packed in water and made a couple gallons of wine that fermented dry and cleared up in a matter of three months. I intended to age it a year but it tasted so juicy when I chilled it well it was gone before a year.

[@cheeweilee6187]

After 1 week of primary fermentation, I push the fruit through a slow juicer to split solids from liquids ;)

[@CitySteadingBrews]

First.... fermentation likely isn't finished in a week and second that could oxidize the brew. Not sure I would recommend it.

[@draculasdaughter36]

You may have touched on this already, but do you think you would have more peach flavor if you had pasteurized the mead before adding the peaches? This would prevent the peach flavor from being "fermented out"

[@CitySteadingBrews]

There's a chance the peaches would ferment that way as they could have wild yeast and that could ferment any remaining sugars.

[@draculasdaughter36]

@@CitySteadingBrews a chance, but highly unlikely as they came from your deep freeze. Also, those same wild yeasts would have still been there as you pasteurized weeks after adding the peaches. You could pasteurized when you add the peaches. The point is, try to avoid fermenting the natural sugars from the peaches.

[@CitySteadingBrews]

Seems you answered your own question.

[@SeamusOConnell-s4n]

Just a thought on what you’re discussing about flavor and color in this peach mead. When I want to make an extra peachy jelly or jam, I’ll often freeze the peelings from peaches I used in other dishes like cobbler. When I’m ready to make the jam, usually when peaches are in season, I’ll stew down the peels concentrating the flavor and color. If I want it a bit pinker, I’ll add red apple peels to the stewed peelings. You don’t taste the apple. I’m thinking this concentrated juice could be added to secondary fermentation after the pectin has been neutralized. It shouldn’t take much to enhance the flavor and color, so hopefully minimizing the dilution of the ABV.

[@CitySteadingBrews]

Sure, more fruit will always add more fruit flavor 👍

[@LittleTiller64]

I wanna say its really cool that you guys care more about teaching people how to do things instead of trying to sell your recipes like a JERKFACE but for real tho I do appreciate it

[@CitySteadingBrews]

Yeah, we just try to sell the gear to do it 😁

[@Drok_Dagoon]

I loved the video and keep up the great work. I fill the acid adjustment was not touched on enough. It would be cool to see an side by side experiment on ph uplifting of a brew to bring out the bright notes. Ik you did an acid video recently, but would be a great topic to do a deep dive into. Much love, Peace. ✌️

[@Drok_Dagoon]

Oh btw... Jerkface. Lol

[@CitySteadingBrews]

We do this in a lot of videos actually. I suppose if we get a chance to expand on it we could though.

[@stephenkennedy2075]

You may have mentioned and I missed it, have you done or considered doing a recipe book? Good and bad, would love that! ❤

[@CitySteadingBrews]

We are considering it 👍

[@SteamPoweredHrt]

Thanks to your channel I have Successfully made my first mead. With the math and waiting over a month (Watching the bubbles was so relaxing) many of my friends got to enjoy D&D 7 hr adventure with a tasty drink. Keeping 1 bottle for one year of the day it was finished. You both are so amazing. I am planning on trying motts apple sauce with cinnamon because I had some earlier today and thinking why not give it a try, not expensive for the apples and flavor. It has listed apples, high fructose corn syrup, water, ascorbic acid (vitamin C), cinnamon, natural flavor. I have some Earl grey with orange zest to feed the yeast. I feel that there is something else that I should add but I can be wrong. Do you recommend anything for this experiment. It is my hope that what is in the apple sauce is that the flavor will add a small complexity to it while giving that refreshing aftertaste. Once again thank you for your videos and teachings. It has inspired me to learning to be a brewer.

[@CitySteadingBrews]

Happy to help!

[@kubby5189]

Did you guys make more bloodwine yall seemed so excited by how it turned out and aged

[@CitySteadingBrews]

We keep meaning to make more, but have yet to do it.

[@tacomajoe7676]

I made a peach mead I fermented the fruit it also ran dry and re-fermented multiple times but I kept sweating it with honey it took a year not even a joke lol but I got it almost too sweet it was delicious but very dark I'm trying your method from your previous video wish me luck

[@VincentHarrydragonphire]

I've been navigating the North Mountain website and on the topic of floating bags, I saw some kind of plate with a spring that looks to work to push down on bags as opposed to trying to weigh down bags. I thought it looked neat. Not sure if it solves the problem as I've never used it. Obviously no bag still seems like less hassle but just thought I'd mention it.

[@CitySteadingBrews]

Not used it myself, but I'd rather just not use a bag.

[@terrycuyler5659]

just puree the peaches and use pectic enzyme at the beginning then sparkaloid at the end it clears it up super quick, I've done this using applesauce, apple butter, and puree'd peaches.

[@CitySteadingBrews]

Not necessary to puree anything... yeast will get to it. We needed no clarifiers and it came out incredibly clear.

[@dhudach]

I watched your segment on competition with great interest. I've thought about entering amateur wine/mead making contests at some time in the future. And I've taken your comments to heart. I think one reason it might interest me, and maybe others, is to see what other homemade wines taste like. I can compare my brews with commercial wines, but for the most part, I would only be comparing with commercial red and white wines. I'm pretty much lost when it comes to fruit and other types of wines and meads. And it's not that comparison is the end game, but at some point I wonder how I'm doing in comparison with others. When you and other channels describe your tastings, it's interesting, but I don't know what yours actually tastes like compared to mine. I think sometimes there is a desire to kind of "see what's out there." Also, there is definitely the potential to learn more that can add to what I'm learning on youtube channels, in books and on my own. And as I think about it, if not competition or contests, it might make sense to find some local home brewers to compare, share ideas, etc. I'm sure that as I get some years into this the urge to compete might fade and be replaced by perfecting the craft. And I think part of that process for some might be seeing how we're doing compared to others. But more important is that you actually discussed this and kind of created the opportunity to talk about it and to think about it. Soooooo, Thank You !!!!! Oh and by the way, as a photo hobbyist, definitely "NOT" interested in entering contests .... just curious, uhhhh, what ARE the 4 or 5 tricks to winning contests. You know, no interest in contests .... just curious !!!!

[@CitySteadingBrews]

Well, brewing competition isn't so much about YOU getting to taste others...

[@dhudach]

@@CitySteadingBrews Ok, I see. Well then I guess it just means someday if I want to find out how I'm doing relative to others, I would just need to find others in the craft who are nearby. Maybe a club or something. Thanks for the info, very helpful as always.

[@CitySteadingBrews]

Clubs are a great way to do what you're looking for.

[@JBartus913]

I made a viking blood the way you did in a video, and it came out tasting like a red wine. My wife and I don't like red wine, but my friends who do said it was good. I'm trying again doing it as a "backwards mead, " as you called it. We'll see if my wife likes that better. I did peach habanero "backward" and we both really like that one.

[@CitySteadingBrews]

Mead is pretty comparable to wine so that makes sense.

[@rodolfoantoniassi4643]

I have a question: the weather has been very hot lately (around 30 degrees indoors), would it be a good time to start fermentation in a system which there is no temperature control? While i am on the subject, could you tell me about the influence of the temperature that during primary and secondary fermentation on the taste of the wine? Will fermenting the must at temperatures below 20 degrees Celsius result in a wine that tastes "clean" and "more fruity" in the mouth than at higher temperatures? Thank you very much. I would be happy to know if you have experienced this issue and can comment.

[@CitySteadingBrews]

Each yeast has a temp range and should be used within that range. Lower temps can cause stalls and higher temps can cause off flavors due to stress.

[@Max_Snellink]

I'm literally just sitting down after racking my peach mead. It's made 14% before a back sweeten ❤

[@CitySteadingBrews]

Nice!

[@raist315]

How much fruit flavor do you like in your meads? After making a lot of them, I've moved from really strong fruit, to tasting a mead and saying 'oh, I taste a little blueberry'. Along with that I'm liking them less sweet than when I started.

[@CitySteadingBrews]

That varies with the brew but in general I like to recognize the fruit at least.

[@billbucktube]

Not a food scientist so…. Alcohol extracts flavors that water does not. I wonder if the early fruit versus the later fruit flavor difference is due to alcohol over extraction with the early fruit?

[@CitySteadingBrews]

When we did the test, we couldn't see a difference, but... we might have to test again!

[@billbucktube]

@@CitySteadingBrewsI’m all for that!

[@laakins]

You know how sometimes you use a strainer to get to area cleared so you can get a sample to take a SG? I used that concept when I racked my peach wine out of primary. I put a bag with my auto-siphon in it into the Little Big Mouth fermenter. It worked pretty well.

[@CitySteadingBrews]

Absolutely! We did it just recently too on something coming out soon.

[@nikolthomas2544]

You mentioned simmering the apple juice to concentrate it. There is another way though, you can freeze it, and then pour off the "syrup". Why would one want to do this? Cooking it changes the flavor, which can be a good thing in certain cases. But if you freeze it, you'll preserve more of the 'fresh' apple flavors. If you took a sip of the post-simmering apple juice, you'd notice it tastes more like apple pie than fresh apples.

[@CitySteadingBrews]

I see what you're saying, but.... you're still pouring off sugars not just pure water if you do that with a non alcoholic juice. It all freezes at about the same temp, so there's really little you can do to separate the sugars from the water.

[@barrytdrake]

It's 110 degrees here today! The weather is being a jerkface. I'm concerned about my brews in the garage.

[@CitySteadingBrews]

Take them in!

[@feldon27]

That's too hot for yeast to live.

[@barrytdrake]

@@feldon27 Not quite. They'll die at 120. I ended up putting the buckets on the concrete floor, and they have been safely "only warm" (and they are still bubbling).

[@CitySteadingBrews]

@barrytdrake check the interior temp though as fermentation adds more heat.

[@MrBPC76]

I find it the same with flavored teas (think Publix deli teas). The raspberry one definitely has a stronger smell to it than the peach one does, but they both seem to have the same level of flavor of their respective fruits. Guess peach just sneaks up on you.

[@CitySteadingBrews]

Maybe!

[@Leakintent]

I made my mead, when I first started brewing, and had my grown kids compare it to a well known brand. They and their spouses all said mine was better. Yes, where I live, we call our children "Kids". They are not goats! LOL

[@CitySteadingBrews]

Cool!

[@ALRULZ1965]

I recently made a peach wine using a bag for the first time, the peach mush leftover in the bag was a total pain in the ass to clean out, completely turned me off from using a bag again.

[@CitySteadingBrews]

Yup, I feel ya!

[@jbell7591]

Straight off the bat I have to say that I heard "straight off the butt"

[@CitySteadingBrews]

Me too!

[@jartotable]

Yes! But you're OUR dolphin 🐬

[@CitySteadingBrews]

Lol

[@Hammer_OJustice]

Thanks for not being a jerkface on this video

[@CitySteadingBrews]

You are welcome.

[@cassandraletton]

Jerkface 😂😂 Gag him 🤣 😂 I know that you both are not fans of a chocolate combination (or us that just with Apricot, I can't remember)... my question is, once a mead such as this us finished, but you do have a preference for a chocolate blend, how would you achieve that? Can you add an already made & aged mead into another batch for another variability in flavour depth & profile (which I assume is in secondary, akin to adding the craken in, when you made the Skyrim recipe) ... with or without a chocolate profile included in. 2nd part to that, if you don't add the chocolate / cacao profile in to that batch would you or do you just make a chocolate mead or liqueur - then mither two together & let sit, to infuse .... or do you keep them separate to mix like a cocktail... (my AùDHD brain's not giving me the clarity to communicate my thought succinctly, but I think you can grasp, what I'm asking). Btw, we can't get the spaddle in Australia (even though Amazon & we can't get those big mouth (red lid) Carboys [would a plastic fermenter you get in a beer kit, be okay to use, just to get started (until we can source / afford to import from the USA) or should we just use our Big Jar with the Tap on it, we make Kombucha in, however those lids don't have airlocks (only fully sealed or material), so we'd have to either cut into the lid & retro fit a valve or a blow off tube. 🤷🏽‍♀️🤦🏽‍♀️🛟🇦🇺

[@CitySteadingBrews]

As for mixing and blending, of course you can do that. Either bottled or just by the glass, totally fine. As for what to use instead of the things we did? Whatever you can get. I prefer glass to plastic, but food grade plastic is fine.

[@j.evoness]

Oi Jerkface's! Have you thiught about or have you tried using dehydrated or freeze dried fruit instead. You should get a more fruity fresh flavour whilst keeping sugars, vitamins and minerals without the dilutedness. Would be interested in a comparison between them both.

[@CitySteadingBrews]

Well, you didn't need to call us jerkfaces, but... yes, we have used various dried fruit in other brews.

[@Max_Snellink]

"Jerkface" 🧡😂

[@markmanning2921]

I have a friend who tries to not be overly verbally critical, he wont call someone an A**hole or a jacka** so... he calls them a jackhole :P

[@CitySteadingBrews]

Lol

[@lewishuff1268]

Peach preserves. ????

[@CitySteadingBrews]

It changes the recipe a lot but maybe?

[@lewishuff1268]

@@CitySteadingBrews I was thinking in primary and then the fruit in the conditioning

[@CitySteadingBrews]

If you want to. We have not made it that way so I cannot really tell you how to do it or what may result.

[@lewishuff1268]

@@CitySteadingBrews well I'm waiting for a new fermenter so I'll let u know

[@Glasspiperunner]

JERKFACE!

[@julietardos5044]

If you call it George, you can hug it and squeeze it--unless it's being a jerkface. P.S. I've also noticed that cote de blanc has been going to 15-16%. It used to be very reliable to 12-14%, and then definitely stop there. I wonder if it has evolved.

[@CitySteadingBrews]

Interesting.

[@julietardos5044]

@@CitySteadingBrews I just racked a pineapple mead into conditioning, made with cote de blanc. It's at 17%, which is not really what I wanted. I should really start pasteurizing or chemically stopping my brews...

[@stanleygrover1685]

🤠👍👍👍👍👍👍

[@Leakintent]

By the way, it was Brian's recipe.

[@CitySteadingBrews]

Wow, that's awesome!

[@Gee_willikers12]

What’s a guy got to do for you to show him how to make a maple bourbon barrel aged carbonated cider

[@CitySteadingBrews]

I mean, we've done carbonated cider already, just age it in a barrel. I don't personally see the point of the small barrels as they don't really do what barrel aging does as that takes years and seasonal temperature change, but... you can oak a cider. We did a hopped oaked cider only recently: kzbin.info/www/bejne/pKicmpaZd5uHi68si=u4Q-1jxba7eEf1iR

[@johndodson4511]

Steve thet are making you, so if you ever meet them in person... you will be meeting your maker. Jerkface- a name I have been called countless times when I unchain my sarcasm, and a certain woman in my life can't tell if I'm being serious or not.

[@glleon80517]

Ok, at the risk of being a Jerkface, the best way I know of to stop fermentation while preserving some sweetness is adding neutral spirit. Like how port is made, traditionally. So if you add the peaches to the honey and add water to say, 24 Brix, and ferment down to your desired level of sweetness, add spirit using the Pearson Square method, you could have a brew at, say 18-20% that has residual sweetness of both peach and honey. Armchair critical says that might work. Use high proof spirit (Everclear) to avoid adding too much water.

[@Gareth96v1]

Cornfuzed.. I thought Derica said you added Cointreau? But then you said it was only ~14%? oh.. and my wife's a JERKFACE and made me get rid of all my collection over the kitchen cabinets ;)

[@CitySteadingBrews]

She added some in a glass. Not the whole bottle.

[@rachellemazar7374]

I don’t want to be a complete jerkface but, I wonder how your peach mead would work out if you added a touch of vanilla or apricot preserves.

[@CitySteadingBrews]

Vanilla... not sure but we mentioned apricots!

[@DrivingVertigo]

"Competition breeds conformity" couldn't be more correct. Go to any BBQ festival where there is a competition, and try the BBQ from those stalls. I guarantee they will all be technically competent and excellent BBQ, BUUUUUUUT it will always be uninspired and generic. They are all just trying to make Coca Cola Classic. No exotic spices or flavor profiles, nothing that POPs and gets you excited! If they put a jalapeno wrapped in bacon with cream cheese, or pulled pork on top of macaroni, on the menu they think they are being innovative and cutting edge. 🤦

[@CitySteadingBrews]

Yup!