We Made SANGRIA! Mexican Fermented Sangria

[@alphaprawns]

I like that Derica has gotten noticably more comfortable talking on camera recently!

[@chilecayenne]

Yep I was about to comment on this too....I like her being more upfront on the commentary and presentation....

[@sn1000k]

I came for the brews but I stayed for the personalities. Have yet to make anything but I'm considering... Thanks guys!

[@gingerfoxx1476]

Hi Inigo! My previous kitty used to stand outside my bedroom door and I would hear muffled cries that sounded like he was in distress. Nope... he just "hunted" one of his favorite toys for me and was annoucing his "kill" while his mouth was still full. He was such a treasure.

[@mysticman9425]

I've been watching your videos for a while now. I learned to make my first mead through your videos. Today, I applied for a license to set up a commercial meadery, many thanks to you. May God bless you

[@CitySteadingBrews]

That’s awesome! Where will the meadery be?

[@mysticman9425]

@@CitySteadingBrews I'm setting it up in Northern part of India! Whenever the setup is ready, I'll be happy to share a video of the meadery. Also, I would absolutely like you to have the first case of my first batch. You guys are my teachers, I can't thank you enough. You have no idea the impact your videos have. From an engineer I went to an entrepreneur, much credit to you.

[@saddletramp1979]

I remember when their tasting scores were 5 and 6 on about everything. The high scores of lately show how much better at brewing they have gotten, and making beverages to their own taste.

[@patrickwilliams3108]

Teach the cats to brew. I'd watch every one of those videos twice! "Today on Brewing with Inigo and Tigger: Catnip Mead!"

[@thornhedge9639]

You two crack me up! The: "I don't consider it the final tasting till a year" (When one bottle is all we have left because we drank the rest), takes the prize! Love you guys....Cheers!

[@eddavanleemputten9232]

You keep doing this to me! My to-brew list keeps getting longer! And now that I’m forced into brewing inactivity while my back is healing… Oh well… more for later, I guess. This is the perfect year-round recipe. I’m even thinking it might be excellent mulled. Keep the videos coming. I’ll keep enjoying vicariously until I can start brewing again.

[@eddavanleemputten9232]

@@TigerPat_9180 - I hurt my back in August, the treatments and injections didn’t work so I had surgery in January. Unfortunately, when nerves are badly pinched for six months they tend to go postal on you when they’re released (pain very similar to an amputee’s phantom pain). The nerves need to re-learn what signals to send instead of just firing off pain signals. So… lots of physical therapy now to regain proper functions to my leg (the nerves that were pinched affect the leg) and slowly starting physical therapy for my back now as well. That means being at some therapist or other four times a week and using a walking stick. Not even allowed to lift a full 1-gallon jug and utter horror on my therapist’s face when I was talking about cleaning bottles to rack a few brews that have cleared. That got nixed until further notice. Working through it all, but determined to heal and to start taking big bites out of life again soon. And to get back to work. And back to brewing! If I can give anyone just one piece of advice, it’s to take care of one’s health. Especially your back. A blown lumbar disc can really mess you up. I’m glad I live in a country with not only excellent neurosurgeons and hospitals, but a healthcare system that doesn’t bankrupt me. Stay safe and healthy. And happy brewing!

[@LordMogatron]

The elevator hold music and close-up on getting that last sacred drop had me rolling 😂

[@timothyjones2683]

Hearing your kitty during the video brought back memories to my first mead in 2021. We had just rescued a cute little orange kitten and that's when I found yall and brewing. He used to watch your videos with me and he would hang out with me while I started my first brew. Now a days he is "to cool" to watch KZbin with me but he is always there for every mead I make!

[@kirtgunnard1038]

Brian, I made a spiced methlygn and meant to only add a couple tablespoons of granulated orange peel to try for that Christmas flavour. I screwed up and added 2 cups. I was worried I had nuked my brew. But the intense citrus punch and the warmth from the spices. Cloves, cinnamon, all spice berries. Is Delightful! You could easily mull this and serve warm in a cup with a nice little portion of fruit stew. A very happy accident indeed!

[@CitySteadingBrews]

How do you accidentally add 2 cups instead of two tablespoons???? :)

[@kirtgunnard1038]

@@CitySteadingBrews I had put out enough to put in multiple brews for the day and got busy doing things and grabbed the little dish with all of it in and dumped it into the fermenter. By the time my brain caught up and realised what I had done, I said screw it I’ll just leave it for less time. 2 weeks later…..

[@Operator8282]

The way you described the making of your sangria in the video description is how I grocery shop from a list; get what you need and add stuff and things. My better half hates it, but hates going grocery shopping more, so must put up with it. Makes for better meals, much like I hope this sangria turns out.

[@robertbeauchesne9148]

Favorite part of Sunday mornings. Sitting on the couch with a cup of coffee and watching your next brew

[@micahestep7679]

You should ask your beekeeper friend for some propolis and bee bread (pollen stored in comb). It gives mead a totally different flavor and is likely how it was made by our ancestors. The bee bread gives mead a slight beer-ish flavor I think you would find interesting. Just remember to refrigerated the bee bread untill you are ready to use it. Propolis can be dried in a sunny windowsill and crushed. It has a tree resin/piney flavor.

[@CitySteadingBrews]

We have gotten some extras from them but in general it’s best to let the bees have something so, we work with a very dedicated beekeeper who has her bee’s best Interest first. Sone research on this has shown it could stress the bees to take away more than just honey.

[@mikemuzzell5167]

Go spicy Derekica! Your videos are awesome when Derekica gets excited

[@thesamuraidude7796]

been loving the videos been watching for a while still not 21 so i haven't made one and your videos make me confident enough to try it when i become 21

[@sheryldarby356]

I have made this sangria recipe twice now and it came out delicious both times, well done

[@CitySteadingBrews]

Thank you, one of Derica’s favorites.

[@trentwalters]

Love the levity and camera work along with the simple directions. Don’t know if y’all know it or not but I learned to make mead and wine from y’all and always will be a member and fan

[@CitySteadingBrews]

Thank you. So happy you get something out of our videos!

[@johnp.2267]

I've had cardamom in sangria, once. It was very interesting, and added a certain bright herbal note.

[@ltune79]

Finally the video I’ve been waiting for!!! 😃🎉

[@leahlockettharris4579]

I love how they balance each other!!!

[@micahestep7679]

I'm simmering finely chopped dried Turkish figs as I watch this. I will be adding a very dark honey I harvested from one of my overwintered hives that has a strong fig flavor. I'm thinking about adding about half a cup of cherry smoked cracked six row barley for extra flavor. Wish me luck.😊

[@CitySteadingBrews]

Luck!

[@LadyElaineLovegood]

I love that you guys are such geeks. A cat named Inigo. lol

[@CitySteadingBrews]

He responds to his full name “Inigo Montoya”.

[@tedlofland3446]

Brian doing the Good to the last drop, This recipe is on my list.

[@M4st3r0fN0n3]

I keep dried zest on hand at all times because its so versatile. Ill buy 5 lbs of lemons and oranges and peel them completely and dry the zest and use them in teas and brews. Limes are a little more challenging to find a use for beyond brewing though so i dont keep as much on hand

[@nicholaskarako5701]

When y'all mentioned you were going to add a special ingredient at the end of fermentation of this Mexican sangria. My first thought was tequila or Mescal, but not surprised when you brought out Derica's favorite liqueur and Brian's favorite distilled wine. I am not a huge tequila fan, but do prefer mescal or tequila aged in bourbon barrels and drink it as is. Probably would not taste good in something like this.

[@angieturner1661]

Wow, those scores! I'll be making this. I'm drinking one of my faves, sangria moscato. It was literally a concoction of leftover items, but turned out so yummy. As always, great video!!

[@bostjerndahl1779]

I can't wait for the one year tasting. This video was very nice to watch. I will probably rewatch it again soon 😀. Thank you for taking your time to share it with us.

[@CitySteadingBrews]

Thank you for the kind words!

[@trustn01rs]

Thank you guys, I've jumped headfirst into this hobby and am loving it, just bottled and pasteurized a traditional and blackberry mead using your old school method and I have a blueberry going right now, again thank you guys for all the videos and entertainment!

[@leroooyjenkins]

Let me got the calculater out that my teacher said i would never have handy. sooo true😂

[@julietardos5044]

TRBOS is bigger than I imagined. The oval shape is probably better for sanitizing than round because you can fit long items the long direction. My WBOS is round, and some things don't fit; I have to dunk half and half. Yes, it was Arrow to the Mead. Great video. Aww! Kitty!

[@CitySteadingBrews]

Yeah we wanted folks to see its actual size.

[@CitySteadingBrews]

Oval for sure is more space efficient.

[@scottpowell408]

FYI starting a brew of this next weekend, should be ready for summer porch sitting

[@davebuehner4307]

I love it when Derica gets a little spicy

[@BigSmoothScents]

I want to give you a big HELLO!!!! From South Georgia. I have been watching your videos and you guys have been extremely helpful. Any questions I had, I just search it and yall have a video about it. Thank you. This has given me a great hobby for my busy schedule. Yall are awesome.

[@CitySteadingBrews]

Happy to help!

[@rocknh68]

With the measuring cup you used, try pouring off the handle instead of the spout.

[@CitySteadingBrews]

Good idea!

[@revvingreverend]

Something that you could try when fortifying, or adding any liquid, like you did with minimizing the aeration would be to use one of those thin flexible cutting boards to pour against. They roll up to where they could easily fit in the different fermenters while also easily being able to be sanitized and cleaned. I have used them for years as makeshift homemade funnels when I couldn't find my proper funnel. Spoons work for small openings also. Love your videos, blessings on your great and informative work.

[@TheVonhollan]

LoL the swirle could be a problem for A kid in middle school stuck in the bathe bathroom in an 80's movie, With three bullies! Love the show enjoy all you banter and yes, taught me a lot.

[@Nagap08]

. Hello new follower for a week now. I've watched the videos repeatedly ( maybe obsessively ) . I received a big shipment today another tomorrow and I'll be ready to do wine your sofisticated way. After tired of looking for the same bucket so I got a squeegy windows cleaning bucket I'll be here in a few days. Ok I'm finishing with telling you that I got acclimated to the sound that at first I hated with fury ( glass breaking and plastic bottles falling ). Hey guys Bravo 👏👏 my love and respect from Norfolk Virginia USA

[@sagetx]

Can you brew sangria? Well I did. This stuff is damn good!! Oh, the shake of cinnamon is divine.

[@chrisschmalhofer4348]

Every drop is sacred; every drop is good; every drop is needed, in your neighborhood!

[@kellybrockington4553]

I can't wait to see the 1yr video on this sangria

[@tech-reaver8457]

I went to Malaga Spain for a few days, and tried the different sangria recipes at different establishments, and there is a uniqueness to each place. I've grown to love sangria because of this experience. 15-20 places I've been, only 3 had bitter taste. Definitely doing this recipe.

[@CitySteadingBrews]

Absolutely agree. This is just our interpretation.

[@tech-reaver8457]

@@CitySteadingBrews I literally just started watching you guys like 4 days ago. I really love your work. I'm in the Navy, from Florida. This kinda changes the game for me.

[@Cam.Klingon]

I;m enjoying hearing the cats in the background, I have 5 cats myself. Hope that you two have discovered Litter Robot 4's, they make life with cats much easier.

[@CitySteadingBrews]

We have some kind of automated thing, not sure what one.

[@chuckzamora3987]

Umm....You guyz ROCK!

[@edwardcunningham6315]

I knew Dereka would have a high score, she almost fell over backwards trying to get that last drop 😊. I've been using Red Star premier classique for quite a while now. Although it's not a "tearable" packet, it's a great yeast strain for keeping a good fruit taste as well as a "full" fermentation. If our math is correct, fifteen percent is normal for this yeast, I have had most every mix go completely dry (below 1.000). Thanks for another informative video. 👍🙏❤️

[@generrosity]

16:40 Violence is not the answer - violence is the Question, and the answer is Yes! 😆💚 love straight-juice brews, your snappy fast forwards, ... and brandy and cointreau? 🧡

[@Quinny1394]

When you said pithless I thought you were going to say something like I pithed myself 🤣

[@tiwfenris4749]

The magic of hollywood aside, how doe your brews ferment so quickly... the 2 i have running have been fermenting for over a month each and still going strong 😢 I am looking forward to your next video though! Learnt so much from you guys already and looking forward to the next lesson.

[@CitySteadingBrews]

Could be temp? We keep them around 75f

[@wendypoginy4972]

Never done wine making before I want to make the tea and definitely this I love Sangria. Home made sounds way better.

[@whackadoodle1]

I’m so gonna make this!

[@numkeps]

love the videos! i found the channel when i was learning about mead making(because in my country mead is not something common, rather rare i think, and i want to have more for myself and my family without driving a hour to get it) so im happy to tell you i used your basic mead recipe and i''m now waiting for my first ever brew to finish fermenting (eta around 22/04 hopefully) so, thank you both for the great content! like the coffee mead recipe, blew my mind! i never ever thought it was possible! by the way, i got a request from a familymember to make elderberry wine , i don't know how to start.. another learning oppertunity!

[@garth-anthonythompson3379]

I might try this in the future to do a white sangria. Btw about carbonating? A few years ago, my best friend gifted me a Growlerwerks Ukeg 64oz. Seems like a fancy novelty gift to use when visiting a brewery but I very much liked it. But last year I learned that I could use it to force carbonate my brewed liquids in about 2-3 days. (There are videos on KZbin). Now when I brew beer, I save 64oz from bottling for the Ukeg. Works great and it is now one of my major brewing implements. Might be an option if you want to Carbonate your high gravity sangria. Love what you guys do.

[@thatjonguy103]

14:20 We have absolutely nothing untort going on in here. Sounds like a line I would use if I got caught by surprise when someone opened a door on me unexpectedly and asked what I was doing.

[@markhogan4730]

You mean it's middle of the road! lol. I think you were both getting taken over by the Miguel's Restaurant nostalgia. I am definitely going to try this 😁

[@eadinize3045]

15:05 To bad I'm already binging all of your videos lol

[@eadinize3045]

its nice to listen to you two while doing other tasks.

[@scottgard3278]

Awesome video!!!!!

[@gregvaughntx]

This sounds delicious! I wasn't aware of non-Mexican styles of sangria though, since it is a Spanish word.

[@CitySteadingBrews]

Mexican and Spanish aren’t the same…

[@connissia]

They speak primarily Spanish in Mexico. 🧐

[@CitySteadingBrews]

Yes, but sangria is Spanish. The drink that is.

[@the_whiskeyshaman]

Yea buddy

[@sandrawermuth2357]

Love the enthusiasm!!!

[@barrytdrake]

I love, love, love this video! Thank you!

[@CitySteadingBrews]

You are so welcome!

[@alexcan669]

Wow that sounds amazing!

[@CitySteadingBrews]

It really was.

[@trentwalters]

Love the camera tricks never noticed them as much till this video

[@CitySteadingBrews]

Tricks? Such as?

[@trentwalters]

@@CitySteadingBrews the flipping of you and Derica and new pictures absolutely love it

[@CitySteadingBrews]

Gotcha! Glad you like it!

[@Shadismic]

Very nice session, thank you 😊

[@thedevilofmetal5335]

Bring forth the Cat! I want to see him as the next special guest

[@TheTriFyre]

I can't add any pics, but I started my first batch of mead today 🎉🎉🎉 Nate's 100% raw and unfiltered honey, spring water, cuties zest, and my bread yeast that starts with F that I can't spell! 😅 SG 1.104 Wish me luck 🤞

[@kellybrockington4553]

3 more months until the brew is 1 yr old . Cant wait to see how it taste.

[@terrycuyler5659]

I might make a pyment using this idea.

[@CitySteadingBrews]

Dooo eeeet!

[@colsandoz9134]

Made your black cherry cyser,back sweetened with eurithal, added 28 grams of sugar and added some yeast then bottledbottled(swing tops) put into bomb shelter in cellar. Waited 9 days and no carbonation. Cellar upstate NY in winter is probably 55degrees. Could this prevent the yeast from working ? 1 gallon of beverage

[@CitySteadingBrews]

Yeah if it’s cold… will take longer or not work. We find 70f+ works well.

[@colsandoz9134]

Yes...moved it upstairs and we now have carbonation...and it tastes great

[@giuliakiel5051]

Thank you for all your hard work. I have just discovered your channel when I was looking for a plum wine recipe, and I felt in love with it. I particularly love that you make ancient libations almost as naturally as it can be done. But, please, please, please, can I please ask you to make some plum wine? I discovered this most incredible drink during a trip to Japan, and this is truly delicious, though often too sweet. How would I love to make it with the perfect amount of sweetness! I was was just wondering if you were planning to make some any time soon, or if you already have a recipe that you could direct me to. I don't trust other online brewers as much as I would trust you. Plus, with most banks on the edge of collapse, I would say the timing is just right.

[@CitySteadingBrews]

We can work on it.

[@TheFergie23]

I'm just glad Trbos got some air time. Does a lot of the the heavy lifting BTS

[@CitySteadingBrews]

It's a bucket...

[@TheFergie23]

@@CitySteadingBrews Trbos deserves better…:’(

[@michelemenard8364]

Looks amazing!

[@Kenundrum1769]

Just wanted to say thanks for all the inspiration to start my new hobby. I’ve been binge watching many of your videos and learning so much. And yes, I have liked them all and have subscribed of course. It’s a bit difficult using the links to the products I want to purchase because it takes you to the website rather than the Amazon app. But my question is, if I use the link, do you get credit for the other suggested products from that link? Or does it have to be the specific product? I would like to support you guys because I really appreciate all you do. Thanks for everything!

[@CitySteadingBrews]

The links work for 24 hours for anything you purchase. I also wish the links went to the app!

[@Kenundrum1769]

Thanks! Yeah, Maybe there is a way you guys could do a promo code? Or some thing like that. That way you would get credit from things purchased from the app.

[@CitySteadingBrews]

Amazon works via associate links.

[@rachellemazar7374]

I’ve never had cinnamon in sangria but you have inspired me to try it.😅

[@CitySteadingBrews]

Oh… you need to try it!

[@rossrichert2022]

City Steadingized Sangria

[@scrappybobbarker5224]

I make wine, by the time its done I don't remember what it was but it's usually good.

[@darylbrander4851]

Just an FYI to any Canadians out there but Northern Brewer does not deliver to us. Cannot find little big mouth bubbler in Canada, boo!

[@CitySteadingBrews]

:(

[@FloofBrains]

I've been watching you guys for a couple of years now and have been planning on making SOMETHING for pretty much the entire time. Tonight, i finally made the dive into brewing and made this, the simple cyser, and the spicey metheglin. What brand of brandy are you using? Or, at the least, what flavors were you looking for?

[@CitySteadingBrews]

It's Christian Brothers, not huge brandy afficionados but it worked well.

[@karenlee1977]

Yep... adding to the list 😂

[@Kat_Andrews]

I really wish we could buy grape juice in NZ. Actually, I really wish we could buy any juice other than apple. You guys have a much bigger selection than we have.

[@CitySteadingBrews]

Sorry :(

[@patrickwilliams3108]

"We've already got our gravity"? That presupposes that the grape juice in both bottles is exactly the same. It very well may not be, but I am sure it is close enough that it doesn't really matter.

[@CitySteadingBrews]

Erm.... while you may be right, the amount they could be different is such an infinitesimally small difference as to not really matter.

[@patrickwilliams3108]

@@CitySteadingBrews Yeah. I agree. I would have done it just to be absolutely sure, but I like the science stuff more than most.

[@proudwhitesettler7746]

I just might hafta give this a try.

[@Backdaft94]

My wife uses Sangria to get rid of wines she has been gifted that she isn't fond of.

[@CitySteadingBrews]

Lol

[@dailykilluminati1310]

Great video guys! Ive got a question regarding bottleing with corcks. Do you need to store a bottle of mead/wine on the side when you use corcks? Some people say it will dry out when you store it upright. I personally dont like to store it on the side because of sendiment that drops on the side of the bottle. When i try to pour some out the sendiment comes with it. What should i do? Im aging for maybe 2 years max.

[@CitySteadingBrews]

Corks should stay moist yes.

[@bluehaze2001ify]

TRBOS doesn’t get the screen time he deserves because y’all and his agent haven’t come to an agreement. 😂

[@CitySteadingBrews]

When we get a check, he can have more airtime :)

[@garystielow232]

MORE CAT VIDEOS!!! 😆😼 I'm totally going to make this brew, sounds absolutely fantastic!

[@adamflores4206]

🎵Hey! Teacher! Leave them kittens alone...🎵

[@markwendt3496]

I'm curious about something. Is your sanitization bucket made of food grade material. Or does that matter for such things?

[@CitySteadingBrews]

It is I believe? But for sanitizing it shouldn't matter.

[@PacesIII]

I believe your "oak essence" tannin is from the bark. The softer pithy part of the bark.

[@CitySteadingBrews]

Could be.

[@ThurmanJamison]

This looks great and i think i'll make this next. I was wondering what your highest non-fortified ABV brew is? I know taste is more important than high ABV, but i was wondering . Have you ever thought about doing a 20% ABV brew?

[@CitySteadingBrews]

It’s not really consistently practical to make a 20% fermented brew. We’ve had 18% though. Normally we aim for 10-14 on purpose.

[@ThurmanJamison]

@@CitySteadingBrews thanks for the comment. I might try it though just to see if I can do it. But most of my brews turn out around 11-15%. As you say just have 2 drinks instead of one. :)

[@MShack812]

I NEED to know where you got that black knight t-shirt!!!

[@CitySteadingBrews]

OMG, it's been years... I don't recall.

[@timlarsson]

It would have been interesting to take a reading at the end there since it got some airlock activity, just to see if there was some kind of refermenting kicking up. You swapped yeast and went with Red Star Premier Classique which has a tolerance of 15% (and we all know yeast can't read), and you fortified the Sangria to ~16% right? Anyway, this one seems to be truly amazing, so I just got to try this recipe! Now where do I find suitable grape juice here in Sweden 🤔 *wanders away*

[@CitySteadingBrews]

The airlock activity stopped rather quickly. Seems like it was just degassing a bit more. We wish you luck in finding grape juice!

[@timlarsson]

@@CitySteadingBrews Okay, cool! And thank you 😄

[@Pooter-it4yg]

In its most common modern form sangria is a shandy - red wine and lemonade.

[@CitySteadingBrews]

I have never seen it that way. Interesting.

[@Pooter-it4yg]

@@CitySteadingBrews Love your stuff B and D, keep it up. Vale, volveremos a lo basico. Sangria came about in Southern Spain as a way to sell off cheap wine by mixing it with pretty much anything sweet, which meant citrus. It was penny a glass stuff for the workers and diluted so they didn't fall asleep. So they could still work. in the modern era unless a bar has a specially marketed punch under the name, sangria is red wine and lemonade with some fruit garnish. Which tastes great actually. And as with any mixed sweet drink you don't care much about the quality of the alcoholic component. White wine and lemonade is sometimes described as white sangria, but that's a bit odd since the name is derived from the Spanish for blood. Some bartenders confuse this with a spritzer which can be annoying if you want a real spritzer...

[@JakeCooperlife]

Can yall please make & perfect mustang grape wine for us?? (I.e. Do all the dirty work so us country folk can benefit)

[@CitySteadingBrews]

They aren’t exactly common where we are.

[@chilecayenne]

Do you folks ever recycle/reuse your yeasts? I know some beer brewers re-use and I think somehow "wash" their yeasts...so, was wondering if ya'll ever do or would you consider doing some video of this. I was thinking simply...if doing the same type mead or cider again twice in a row, maybe should just toss the new ingredients into the old jar (primary maybe?)...and that would jump start it going faster, etc. Anyway, thought just occurred to me and thought it might be a different question that ya'll often discuss and show. Thanks in advance, CC

[@CitySteadingBrews]

We have a few times. The results are inconsistent so we don’t do it on the show and rarely do it at all anymore.

[@ka_ekim7277]

I know you said you dont like the specific acid in the grapejuice but its hard to find without it. Is there anything else you suggest looking out for specifically when it comes to your juices? (Have only done like 8 or so batches so far, and its all been Mead, so im new to introducing juices lol) OH secondary question - is there a reason to add the tannins in before fermentation apposed to during tasting? (When not following your recipes)

[@CitySteadingBrews]

We just avoid preservatives. As for tannins, you can add them anytime really.

[@anonymousperson2156]

Can you show us all of your cats in a vid ?

[@CitySteadingBrews]

Not likely, lol.

[@shield_your_energy]

16:33 @ what is that song playing? Sounds so familiar but I can't pinpoint where I first heard that tune from

[@CitySteadingBrews]

It's called Elevator Music. It's pretty commonly used for long waits, etc, in film and TV.

[@lisacecil3303]

Do you need to do anything as far as ‘sanitizing’ the fruit peels

[@CitySteadingBrews]

We dipped them in TRBos.

[@rodneyberry7413]

Just out of curiosity what brands did you use for your brandy and Cointreau?

[@CitySteadingBrews]

Cointreau is its own brand and I think it was Christian Brothers brandy.

[@jimboultonafc]

Have you just made like a frruit port?

[@CitySteadingBrews]

Pretty much.

[@jimboultonafc]

That is soo cool I'm going to the store right now to get me some grape juice 😋