Spiced Metheglin Mead Tasting - Does it Suck?

[@BeardedBored]

Talk about setting the bar high, dang! I hope I don't screw this up, LoL:-) I was already excited to be working with you guys, but hearing the descriptions of what is currently fermenting in my pantry makes me anxious to try a racking taste. Patience is a struggle:-) Thanks for the shout out guys. Can't wait to send you the results!

[@CitySteadingBrews]

Nah, you'll do fine. Yeah, this one is great. Easily our best brew. Doesn't hurt I really like those spices with the honey flavors. When you do your thing on it, I bet it goes to 11.

[@BeardedBored]

@@CitySteadingBrews Spinal Tap reference! Yep, you're my kind of nerds:-)

[@kirtgunnard6155]

@@BeardedBored So what happened guys? Did i miss the video for this?

[@CitySteadingBrews]

It was over a year ago I think.

[@Gary_J_Meade_55]

@@kirtgunnard6155 kzbin.info/www/bejne/d2WaaaSkpaelqtU

[@timekeeper4772]

The face your dad makes after the short sip told me everything i need to know🤣

[@adamclear440]

I laughed.

[@sandycove777]

Agreed

[@shashadravyn]

I love your dad.... "Gonna drink this so I dont get a sore throat" yes!!! Totally my kind of man!!!

[@zyffyr]

He is what we should all aspire to be.

[@colinmacvicar2507]

Psyched for the Bearded and Board collaboration.

[@BeardedBored]

Me too:-)

[@CitySteadingBrews]

So are we!

[@putitupinya]

Indeed...I want in on that

[@eddavanleemputten9232]

Hi Brian and Derica, I definitely have this on the very top of my list. I have a passion for spices and this one seems to be hitting all the buttons. Thank you once again for making this video, for being so candid and honest, and for sharing your experiences. The back of my little brewing notebook now contains a list of ‘brews to make’. I’ve decided to add stars to the ones I really NEED to make and this is one of them. Terry as a special guest is a wonderful addition. I love his quiet, humorous, serious yet at some times cheeky way of hitting the nail right on the head. His reasoning behind his scoring and the look when he said ‘later’ upon being offered more said it all... even more than his expression when he took that first sip. Please keep brewing, please keep revisiting brews from time to time (love it when you do), and please, please PLEASE keep sharing your experiences.

[@alfredharrison597]

Ok, im convinced im subbed for life after watching this. Derica's dad was for sure the star of this show - bless his heart, much love and respect from a random guy on the internet. Thanks for the laughs from both me and my wife

[@CitySteadingBrews]

Thanks for the sub!

[@mandolinman2006]

I like Derica's dad. When he took that first sip, I had to go back and watch his reaction a couple of times. I imagined the 3 Stooges when they'd drink, where they'd make the bomb dropping sound then their eyes would bug out.

[@sandycove777]

I too had to go bad to rewatch the facial expressions. At first I thought Dad had a poker face 😐 until I watched again. She looked unhappy on the first sip. If she was a judge the contestants would be worried 😟 until she smiles 😃

[@klibstar8197]

“Hunny pie” mead 😂 such a good name for a mead! I just started a similar batch with a little bit of apple juice and I put cinnamon, 2 chopped apples a healthy amount of raisins and clove in with my black tea for flavor and tannins. Can’t wait to try it in a month or 2!!

[@dorksmetal]

This really makes me want to start brewing Mead. Nothing but pure joy on your faces.

[@robertbranson292]

You guys look like you are having a wonderful time and i can virtually taste the mead through your palate!

[@LycaonsMemories]

i love dad, "i only scored it down so brian would try more"

[@russellfredrick6519]

I love seeing videos with Terry. He is so honest. Glad to see him again.

[@CitySteadingBrews]

Are you saying Derica and I aren't honest????

[@aishawilliams5933]

New sub here, I love your dad in the video, thank you for allowing us to meet him. Much love from Trinidad .

[@redward782]

Great video, need more Terry. Made this after your video on this back in the summer. It is fast becoming the favorite so far. Thanks for sharing the recipe.

[@chrismorris9053]

I like your channel because you give the reasons behind the things that you do, and you give your thoughts, that you make sure people know is only your opinion and not the law. This concept is lost to most channels because they want the "likes" no matter how the content suffers... Keep up the good vids. I for one like to thear your honest opinions. CHEERS! P.S. I have a batch of this that I am going to have available to the family at Christmas.

[@CitySteadingBrews]

Well, we don't proclaim ourselves to be experts, and we're learning along the way, just like everyone in our audience. To us, it's about sharing the experience and giving some advice along the way. There's a lot of ways to do this hobby, and all have their place. Far be it from us to say, 'You have to do it this way'.

[@jackking4574]

I'm brand new too brewing anything, I'm still waiting on all my brewing equipment and supplies. You guys have convinced me that this will be my first mead! I know you have so much experience behind you but, still, you have made this recipe sound so incredibly good and I have so much fun watching your videos. I have to brew my own...! Thank you

[@AedanBlackheart]

I'd say try a basic dry one for your first. Start with the basics.

[@patrickwilliams3108]

Sounds like somebody is going to be making a 5 gallon batch.

[@CitySteadingBrews]

Just 5?

[@patrickwilliams3108]

@@CitySteadingBrews Five gallons should net you just about eleven 1.75 liter bottles. With your storage problems as they must be, I figure you'd stop at 5 gallons until you clear out a BUNCH of inventory. And, of course, you are only allowed to brew 200 gallons per year at home. Five gallons bites into that and I am sure you have plenty of other things planned. But, then again ... the end of the year is upon us! Feel like reaching your annual limit with metheglin?

[@Skulltap]

@@patrickwilliams3108 just curious where the 200 gallon limit is coming from? I haven't looked particularly hard, but never heard that one before.

[@pookymd]

@@Skulltap in many states(I think most states), there is a limit before they consider it commercial level and therefore requiring a license from the state.

[@garrywolske8239]

@@pookymd yup and federal level also is 100 gallons for single individual in a household and up to 200 per household if 2 or more in household. I have 1 permit left to exceed the 200 gallon limit. It’s a painful long process to become a licensed winery/meadery in alaska... oh! And you get to give the govt $$ for permits and excise taxes....

[@daveEmartin]

Well, guess I’m making a metheglin now!

[@DukeTrout]

Now I wish I’d followed your recipe when I made my metheglin. It’s more than halfway through fermentation and tastes lovely, but I doubt it’s a 10!

[@canadamead5265]

I'm making a gallon of this now, I only a week in and the smell is amazing, I already know Im going to love it.

[@freshisntsosalty8764]

You guys sold me on this one im making this one next!!!

[@piercedupdude]

I tried to clone this by following your recipe. 3 weeks in and its still fermenting and on the spices. When I tasted it all I got was cinnamon. Strong. I hope it mellows out and the other flavors will come through when it's done. Love all of your videos btw and have been inspired to start his hobby! About 6 weeks of brewing and I have 10 separate gallons bubbling or conditioning. =D Of the 4 that have been racked, Jalapeno is my hands down favorite.

[@michaellawson9964]

Congrats on the 10. You are correct on the abv and residual sweetness as mine went to 14.95 and 1008 so the spices are a bit more forward but I did achieve absolute clarity. Can’t wait for 6m and beyond. Thanks for sharing.

[@vickimorrow4682]

How did yours rate on the dry/sweet scale?

[@ClassicRyder1]

can't wait to see the video you guys do with Bearded & Bored. Love both your guys channels

[@Pacca420]

Love the content and knowledge you guys put out. Please bring her father back for future videos he is awesome.

[@CitySteadingBrews]

When he comes to visit, sure.

[@thuffman44]

Yay! I love metheglin's too! They are most likely my favorite type of mead thus far. I often apply the "what if" condition to my recipes. For example, "what if I used Tupelo honey instead of Orange Blossom?" or "what if I used this variety of yeast instead of another variety?" etc. I love the room which allows for simple variation. Its pretty amazing how changing just one ingredient can bring a more positive/favorable improvements. I appreciate all your videos!! Keep them coming :) ✌️🐝🐝🐝

[@hotlavatube]

Just gave my metheglin based on your recipe its first racking. For it being this young (3 weeks from pitch), it's very very good. Final gravity was about 1.026, so ~15% ABV--the bracing alcohol and spice balancing the sweetness nicely. It's not a chugging mead, but something certainly enjoyed by the fire (which will never happen here in Honolulu with December temps of ~82F). This should make a fine Christmas gift with advice to enjoy at Easter or later. Between the poor flocculation of 71-B and wrestling with the damn autosiphon in a narrow gallon jug opening, I ended up with ~2 cups mead/yeast slurry in a sanitized container that I'm cold-crashing to save what I can.

[@ixwt]

I made a metheglin shortly after watching your video. I'm looking forward to trying mine! I used a star anise pod, and didn't have any orange zest.

[@CitySteadingBrews]

Will still be similar.

[@jsaun6684]

Started a 2 gallon of this metheglin about a month ago. Decided last night to split it and add apple juice to 1 gallon all because of the apple pie comment. Can't wait for it to finish

[@MrGilidry]

Starting this one today so we have some for the holidays!

[@masterofshadows8904]

I made a similar metheglin and called it "Warm Winter Bliss" because it just is... Pure bliss in my mouth. When you said you got bliss this reminded me of it

[@chiruboy23]

The most enjoyable video.Nice one.Keep it up!

[@DracosDiabolis]

Bryan should have pulled a Spinal Tap and scored a 11. "Mine goes to 11."

[@CitySteadingBrews]

Lol, missed opportunity!

[@DracosDiabolis]

@@CitySteadingBrews always next time my friend.

[@jimarichard]

He could have made another Spinal Tap reference. After all the wonderful adjectives used to describe the taste, when asked what the name of the mead it, he could have said something perhaps too blue for this channel.

[@sneddenmanuel]

Wow it's so cool, man I love the expression of Terry after the shot sip😀😀

[@mycrazylifewfawnlisette3582]

Terry's face on the first sip has me wanting to make this one!

[@SirGolfalot-]

I can almost taste the honey Metheglin from all the descriptions. I made a Metheglin ( if I can call it that ) using 3-gal concord grape, 1-gal Blackberry, and 1-gal Cranberry juice, Sugar. I added clove, cinnamon, allspice, star Anise, cocoa powder, and way too many slightly bruised black peppercorns added to the primary. Fermented with 71B. 16 months later it tastes great. A Ten, no, maybe a solid 8. My daughter and son inlaw really like what I made and they aren't wine drinkers. By the way, he is trying to make hard ciders, so I sent him links to your videos. He said he's been watching them. So, maybe I'll warm some honey and add a tsp to the next glass of the wine. Good video. Love it when a concoction comes together. Mead is for sure on my list.

[@CitySteadingBrews]

Awesome, glad to hear more of the family is getting into brewing.

[@psychomarto]

That's why I didn't even bother to do a standard mead or hidromel- first thing I went for! My current batch is metheglyn, but I will add once all the Co2 is gone some whiskey. I drank it in the medieval fair in Fulda (Germany) and it was beyond amazing (to me at least). I just wonder what will be the "damuch" for it... Happy you enjoyed this one as much I do!

[@ronmiller7248]

Bottled this 2 weeks ago and it's really good. It's only my 3rd mead but people are raving about it so much so that I've got a few more fermenting already. My only deviations were adding the spices in secondary and substituting fresh mandarin zest for the orange which i had on hand. Even after just a week in the bottle the flavors were blending well. I may try adding some maple syrup in an upcoming blend.

[@sinisterthoughts2896]

Cool! I'm mostly through(I hope) with my primary fermentation of this!

[@Doyleman777]

Arrogant was probably the word you all were thinking of. I’ve gotta try this recipe tomorrow on my day off work! Grats on the good brew

[@CitySteadingBrews]

I forget what that was in reference too.... Was I being arrogant... again? If so.. sorry, not intentional.

[@Doyleman777]

@@CitySteadingBrews no no! Quite the opposite - You guys are very humble, in my opinion. At about 11:40 you were hesitant to pat yourselves on the back because it seemed misogynistic - which implies sexism. I figured you meant arrogant instead, but I might be wrong! 😬

[@mrchinchim9267]

I’ve got this going for five weeks. It’s at 1.053 right now. I am planning to rack it soon. It’s still a bit cloudy. Hoping it clears after rack. The only thing I changed was using fresh orange zest, only because that it what I had. It taste great, still a bit sweet.

[@southernstacker7315]

"I don't know if Terry will be on this earth next year". Terry will live to be 120. I want more Terry

[@RedVirgo1978]

The look on Brian's face during the long sip... It's the look a fat kid gets while enjoying a piece of chocolate cake...love it!!!

[@the_whiskeyshaman]

I gotta try this one. And bearded is the man.

[@CitySteadingBrews]

We've been YT friends for years, lol.

[@Snowynz]

Congratulations!

[@aaronmiller5089]

Your videos are great! It has inspired me to try my hand at mead. Most people around my area make wines and beers. I think this will give me the opportunity to be different. Videos are so informative and helpful. Thanks guys. Can't wait to get started.

[@CitySteadingBrews]

Sounds great!

[@The_Seal77]

The very first mead i ever i drank was a guy who made a Clove Mead, which is my favorite flavor, that was way back in '89 and have always wanted to make mead. I just never took the plunge, but im getting gear together all of the equipment to make mead.Clove will be the first one i will try.

[@primitivedaisy]

I now know what I will be making next! 😊

[@amyv8416]

Ok, this is the recipe I'm going to make next. 😊

[@bryanbuckley8270]

sounds like i should give this one a go. thanks for all the hard work.

[@raulinthailand1477]

I am about to make a 4 gal batch of this for my first mead. Convinced!

[@silver2dragon1313]

the look on Brian's face at about 4 minutes, on the long sip was absolutely priceless. I guess Brian is going to give a 10 on the score. (haven't finished the video yet.)

[@CitySteadingBrews]

lol

[@alexcan669]

Great job! Omg the first 10! I need to make this asap lol

[@billbucktube]

I'm vastly intrigued by spiced meads. Can't wait to try this! How do I find other recipes?

[@CitySteadingBrews]

Our channel is full of them.

[@nicholaskarako5701]

Good for y'all sounds like this mead brought your tasted buds to a state of nirvana. Had a similar experience when I had Andechs beer in Germany for the first time.

[@kjparker0]

Great video, I really want to try it. But wow there were a LOT of ads on this one. I think I got 5 double ad breaks. I let them play, cause I love you guys.

[@CitySteadingBrews]

We don't put additional ads on anything. YT does that and it's a bit annoying to me too. So we are sorry, but thank you for your support.

[@lawerencebopp889]

I want to make this mead now!!!!!!! Terry rocks as a judge

[@jimmieburleigh9549]

You need to get more started for Christmas.. Would be good to cook with candied yams I bet.

[@jesseamaya4594]

Ok, I put the cap on a 6 gallon version of this about 30 minutes ago and it's already bubbling. 1.132 SG. Only differences is I used fresh orange zest (sanitized) and ECB 118 yeast (what I had on hand). It's my first mead and boy am I looking forward to it.Oh and by the way..THANK YOU, you guys are incredible.

[@Buck_Buchanan]

How did it turn out??

[@jesseamaya4413]

@@Buck_Buchanan Came out great. Disappeared pretty quick. About 15% ABV. I've got another batch that I started in July that's aging right now that I intend to bottle around November.

[@Buck_Buchanan]

What's your recipe? Did u do this recipe x5 for a 5 gal batch?

[@Buck_Buchanan]

@jesseamaya4413 I want to make a batch but I want to do a 5gal batch to also try to add pumkin and apples to some of it. That's why I asked ur recipe, or if u just did their recipe and multiplied everything by 5

[@jesseamaya4413]

@@Buck_Buchanan Mostly multiplied be 5 and winged it on the orange peels, used fresh. My current batch doesn't have orange in it but added 4 star anise pods. Tasted it a couple of months ago tight before I set it to age and tasted pretty good.

[@georgecolby7488]

I feel the same way about my oaked apple bochet...its my favorite, and it's all I want to make now!

[@CarlPapa88]

I really don't have enough fermenting buckets to keep watching. Haha

[@FusionDeveloper]

i've started adding honey and cinnamon to my coffee after you said honey+cinnamon helps you get rid of bacteria infections, because I have chronic sinusitis and this is an excuse to drink honey + cinnamon. I'm going to try making this Mead in the future.

[@sunnycharacter]

Just remember honey’s medicinal properties are killed past a certain heat in cooking, coffee, tea. For medicinal purposes, only add your honey in tea or coffee under 104 deg F. Above that nutrients will degrade substantially.

[@FusionDeveloper]

@@sunnycharacter I make and drink room temp freeze dried instant coffee.

[@sunnycharacter]

@@FusionDeveloper oh, well you have nothing to worry about then.

[@danmilbourn]

Love you guys and great video and one other thing dad's great also.

[@jacobborrhen5052]

maybe you can use it to make a cobbler, or if your dad wants to make it a slight bit better, maybe you could serve it warm or hot like wassail. but I am definitely going to try this!

[@moonwater13]

Just made this tonight. Wish me luck!

[@crawdaddct]

Just moved my Methoglen to secondary. Already taste amazing. This video really gets me excited... I need patience not to drink it now.. LOL

[@AdamFranklin500]

Well ‘The Franklin’ Mojito Kilju enjoyed having the highest score crown for a couple of weeks, but now it is time to pass it on. Love the amber colour of this. What i call a mead colour 😍

[@CitySteadingBrews]

Yeah, sorry... Derica and I both felt like if the Franklin were carbed, it's be a 10 :)

[@AdamFranklin500]

@@CitySteadingBrews The Franklin is still the second highest with 9.5 which is damn impressive. So the fact that something i recommended or inspired you to make ends up that high makes me happier than a pig in muck 🙂

[@Skulltap]

Well I guess I now know what my next brew is going to be. I usually have 2 have 1 gallon batches going at a time and sometimes a 5 gallon, but right now I only have a rice wine going. I was starting up my rice wine experiment (rice leaven vs rice wine yeast ball), but now I might wait for the other half. If I want this during the winter I'll need to get it started soon. Otherwise it will have to be on my list to have ready for next winter.

[@playittvdotcom]

1 UP for verification. Driven by yous i started today. I guess it's 6,7 Gallons as i'm in the metric system so i tried to use US Gallons. Mead,Cider,DevilsMeadCider with the hottest peppers in the world the carolina Reaper and the mighty chocolate morouga scorpio and also some others with apple'n apricots. Someone sent me nice yeast from poland. It is awesome, it's just 6 hours since i prepared it and it's already fermenting. All Batches are at a 1140 Gravity.Cheerz for your tutorials.

[@CitySteadingBrews]

Kinda high gravity there.... Depending on that yeast you may run into stalling issues. Also, I hope you like it hot, since it's going to be. The mead we made here was a metheglin, using cinnamon, clove and allspice.

[@playittvdotcom]

@@CitySteadingBrews hot peppers are full of nutrients, that's the reason why this batch is the fastest fermenting one of them all. Anyway, this is my first "trial and error" testing, i expect flaws. Hopefully i was watching your videos close enough. The gravity is extremly high, but the yeast is a kind of a special yeast. I'll keep you updated.

[@CitySteadingBrews]

@@playittvdotcom yeast like capsaicin, yup.

[@tracychesnutt3660]

I'm gonna do this one for sure! Can't wait until next year (or three months)!!!

[@beastcapacityoutdoors7515]

i have a spiced ciser that i have made in the past that is what i have called "nectar". and it was a 1 gallon batch which we saved a bottle for the following year. we went from birth to drink in 3 months. a year later we opened it at a tasting party we had at our house. a friend of ours (Fellow Brewer) brought a special guest. with them . they tried a cup and the guest said. i have won a mazer gold and i fear this would beat even me. the first of the 5 bottles we got out of the batch was gone in one sitting . kinda almost like your bottle this video hahaha.

[@CitySteadingBrews]

Cool!

[@rusticlifefarm6264]

In the description box on the tasting or end of a brew, you should list the date made, date racked (or added more things), date of 2nd rack if applicable, date bottled and date of tasting. Some videos it is hard to follow the date from 1st made to tasting. This way as you are talking we can read what the dates are.

[@CitySteadingBrews]

We have been making videos for 3 1/2 years, the older ones are harder to follow but now you see all the videos on a specific brew within days. It doesn't make a lot of sense to rehash the entire process of a brew in a tasting. That's why there is a making video and a finishing video, to explain those aspects there.

[@paulr8308]

Good thing Derica can think of the foods lol then you can agree. Me I would do all three. But once mine is ready I will probably put it in the medicine cabinet. Lol.

[@drsimmons74]

So, do I sense a sparkling mojito kilju video in our future? Hopefully

[@CitySteadingBrews]

Maybe?

[@dannyleftridgemusic]

I’m using a larger fermenter on my leads now. The idea is to make a small one, if I like it, make a large one. I used a full gallon of water... I feel like because the overall volume was more than a gallon it’s going to throw off my goal... thinking about it after the fact, I feel like I should have gone for an overall volume of honey and water to a gallon, yes?

[@CitySteadingBrews]

All our recipes TOTAL a gallon so you would have to scale up some, yes.

[@dannyleftridgemusic]

@@CitySteadingBrews thank you! I’ll do what I can with this mead and correct on the next! I’m excited for the metheglin after my Apple cyser!

[@pitt109]

I'm curious to see if how the oaking will effect the final score. Loved watching you triple dip; for science of course.

[@CitySteadingBrews]

I wouldn't oak this one... love it as it is.... sooo many others might be good for oaking.

[@FusionDeveloper]

You have these in your video description. That is amazing. Then I went to your first video, and you already linked it to part 2 and part 3 (this video). You guys really care about your viewers. Thank you so much. Spiced Metheglin Mead - How to Make Mead: kzbin.info/www/bejne/pYq4q6J8mJqDmc0 Spiced Metheglin Mead Finishing and Bottling: kzbin.info/www/bejne/hmLNf4OhodqoiMU

[@lukethedriftersghost4882]

Brian, Derica, Terry, Started a 3 gal batch July 4, og 1.132, fg 1.040. I did not have dry orange zest, used fresh. I made it as close as possible to yalls recipe for Christmas gifts plus drinking. Bottled it into Bordeaux bottles today and its really good. Thank you for the recipe. I have watched this set of videos a dozen times. I really enjoy the channel. One question do yall drink it cold or room temp? Hope yall have a great week. Peace Luke T

[@CitySteadingBrews]

We drink at whatever temp is convenient or preferable at the moment, tbh!

[@Hondacivicis5150]

I have to say that the Spices Metheglin Mead is awesome,. I ended up making (4) 750ml bottles. I have reserved one bottle for 1 year. It's one my favorite meads. This recipe is really good. Just curious, I did use orange blossom honey. Do you think it would taste better with other types of honey? Thanks.

[@martharetallick204]

I like your labeling. It's a lot like mine. 😀

[@lucaleva_]

Have you tried this chilled?? It looks like the bottle you drank is room temp but wondered if you have chilled this one yet? I have a 5 gallon batch fermenting right now so Im excited to see how it turns out. Thanks again for all your work and making these amazing videos!!

[@CitySteadingBrews]

I don't think I did.

[@garrebearr3184]

I only have 3 lbs of honey left. would it be alright to lower it from 3.5 to 3 or is that too little for the yeast? Also, is it alright if I use bread yeast and if so how much. I intend to make my own yeast hulls. Thanks for all your helpful and fun videos, I'm really enjoying them!

[@CitySteadingBrews]

Of course. Just use a 1/2 to a full teaspoon of the yeast.

[@thegrumps5956]

I have never made mead and its a long since I made a brew of any sort. This is going to be my next brew, I hope I can do as well as you.

[@CitySteadingBrews]

Well, it's pretty easy really, just follow the instructions. We try to give you all the information you need.

[@79PoisonBreaker]

Rubber arm successfully bent. Will try this recipe later today , but i may add a lil ginger for personal taste

[@mishellekochel4510]

So, now that it is all said and done...what do you think about using the yeast hulls and will you be using them more often?

[@ronwalker4938]

Ok, now I have to make this. I have 5 lbs of wildflower honey. May I use that instead of the orange blossom honey and expect a reasonably close approximation of this Devine Mead?

[@CitySteadingBrews]

Ot will taste different but should be good.

[@SoldierOfTheWay]

Is there going to be another rice wine video? Really enjoyed those!

[@CitySteadingBrews]

Yep. It's coming.

[@shaxpere2000]

what happened to colaboration with bearded and bored video?

[@CitySteadingBrews]

Waiting on a delivery from him then we can record our part :)

[@DeathbyNoob15]

Did this recipe with the only difference being I used a whole orange peal. I started on October 30th and didn’t have a hydrometer until today where I checked the SG, and it’s at like 17% (using 71-B) so I’m interested where it’s gonna go in 2 weeks when I test it again and potentially rack it.

[@CitySteadingBrews]

Use the gravity side of the hydrometer. That scale with ABV is just a potential scale and will confuse you.

[@DeathbyNoob15]

@@CitySteadingBrews I actually did. I didn't take an original gravity reading because I didn't have a hydrometer, but when I took it just then (about 2 weeks into the fermentation) the gravity was 1.130, which I might be doing the math incorrectly but I think that's about 17%

[@CitySteadingBrews]

It’s not 17% yet. If the gravity is 1.130 now.... you may have started very high or it’s slow or stalled. That’s a higher gravity for atarting out.

[@DeathbyNoob15]

@@CitySteadingBrews yeah I think I've figured it out now. Idk what it's going to end up being, but I was a little confused on how gravity and using the hydrometer works. I guess it's just a measure of how much sugar is in the must/mead *right now*, so it can be used to determine how much sugar was turned into alcohol. I'm going to take another reading on Monday, see where it's at, wait another week, then take another reading and probably rack it.

[@DeathbyNoob15]

CS Mead and More I took another reading today and it was at 1.122, so I added some more yeast and hopefully that solves it.

[@matthewkahl7113]

I’m curious if you were to make a larger volume batch, lets say 5 gallons would you add 5 times the cloves and obvious other ingredients?

[@CitySteadingBrews]

Yup. Just not yeast. Same amount of yeast.

[@Jake-Aprile]

Hey Brian. I’m following this exact recipe but my original gravity landed at 1.122. (Not enough honey) Do you think I will end up having to back sweeten this if it ends up lower than your final gravity? Thanks, I love your guys channel. Keep it up!

[@CitySteadingBrews]

I wouldn't worry. This one stalled for us... being honest. Backsweetening is actually the best way to go so you can tailor to your own tastes. I don't recall what our og was but 1.122 is on the higher end of my preferences at this point.

[@Jake-Aprile]

@@CitySteadingBrews one more question! If and when my brew does stall, would you recommend I stabilize it before bottling? Part of me fears somehow it will start up again and go boom.

[@elricthebald870]

Mine is still in secondary but is already a liquid orgasm. Hope it will turn out just like yours. "The fridge-o-Mead" Or as I call it: 'The mead locker"

[@gutsyt123]

So if this goes drier because 11.ish seems low for 71b, would you just back sweeten it if it went drier? Would you recommend pasteurizing it once it reaches that sweetness level? Or is the alcohol percentage not so important?

[@CitySteadingBrews]

I prefer 10-13% abv. If it goes dry and we want it sweeter sure, we backsweeten and pasteurize.

[@ariochtheloud9476]

what is the temp of the bottle?? was it cool or room? have you tried the same bottle slightly warmed over?

[@CitySteadingBrews]

This was chilled for tasting. It's good at room temp too.

[@kanddfamilyfarm]

Hey guys, I'm a newcomer to the channel and to brewing as well. I've got two sweet red wines on the go and will likely put another one down this week. I'm really keen to have a crack at the spiced metheglin but would like to do a larger quantity. I'm looking at perhaps 2.5 times your recipe due to availability of fermenters the right size. What's your thoughts on increasing the spices by 2.5 as well?

[@CitySteadingBrews]

Scale everything but the yeast.

[@dalleshayes550]

@@CitySteadingBrews Awesome, thanks for the quick response. So one packet of yeast should be ok considering I follow the Golden Rule?

[@dalleshayes550]

As long as I 'thwack my packet' it'll be all good, yeah?

[@kanddfamilyfarm]

Hi folks, I finally put down my first batch of metheglin as per your quantities and recipe. Different honey and raisins with vegetable oil 😢. OG - 1.100 FG - 1.001. it's now 2 weeks in the bottle and I tried one last night. It tastes like a medium dry white wine with an ethanol flavour. I'm guessing we'll need to back sweeten and pasteurize future brews as I've got two more on the go. Should I expect it to change much more in the bottle if I leave it longer? It's almost undrinkable as it is.

[@gregbabin365]

Looks great, I see the first recipie, what changes were made for this one?

[@CitySteadingBrews]

This is the first recipe…

[@gregbabin365]

@CitySteadingBrews 😁OK, thank you, thought u mentioned changes from original

[@slowe60]

well hell, you know what I gotta do next

[@jorenbosmans8065]

It sounds like Terry is saying: "I want to have this stuff this christmas"

[@CitySteadingBrews]

He might be!

[@jorenbosmans8065]

@@CitySteadingBrews okay, this year is too late, but be a good daughters and son in law and make sure you have it next year.

[@iknowyoureright8564]

Do you think perhaps the higher amount of honey compared to water meant the yeast stalled or slowed down? I would love to make this, I’m just a little worried that it will either ferment passed this point and become dry OR not ferment enough and be too sweet, In my mind I think maybe even if I put in a gram too little or too much yeast hulls that it would go too sweet or too dry? Or should I make this and test it every few days and when it’s just right, stop the fermentation and hope it ages even better? I know what you mean when you describe that flavour, but I know getting it “just right” and hitting that perfect sweet spot is perhaps going to be tough. I’m still a beginner, but I’m going to give this a go, if anyone has any advice or tips to get it to that exact sweet spot (metaphorically lol) it would greatly welcomed. Thank you, great video, I must have watched about a hundred in the last couple of weeks. Lol

[@CitySteadingBrews]

We have a holiday mead video coming that is an expansion of this coming out around the holidays. For now... you could use a little less honey, then sweeten to taste after, just be sure to pasteurize.

[@iknowyoureright8564]

@@CitySteadingBrews Hey, thanks for the reply. I’ll definitely give that a go. Looking forward to the video. Cheers from Belfast, Northern Ireland.

[@claystevenson6586]

Hello Derica and Brian, I have an inquiry. I just recently made my first must for two one-gallon batches of mead (I’ve added bread yeast instead of wine yeast.) one of the gallons is fermenting beautifully but the other is a bit dormant. Should I add more yeast to the more dormant gallon or just wait? Also can a balloon with holes poked in with a pin work as a good CO2 valve?

[@CitySteadingBrews]

Please don't use a balloon. kzbin.info/www/bejne/pnOXq42rr8tobM0 Also, without more information, readings, ingredients, times, etc, I can't really help much. I will say though that different brews will ferment at different speeds.

[@claystevenson6586]

Thank you for the link to the video, I’ve swapped to the cap method. I never considered how a balloon could affect my brew in such a negative way. Also I let the more dormant must sit for a day or so and it started right up! I’m just experimenting with this new hobby and I’d just like to say it’s great to have someone who’s willing to interact with their audience and share this amazing niche. Once again thank you!