Welsh Metheglin Mead - Iechyd Da Med

[@ImpersoNation11]

You have a Welsh person's official stamp of approval for your pronunciation of iechyd da. Enjoyed the video as always.

[@CitySteadingBrews]

Thanks for that!

[@ImpersoNation11]

@@CitySteadingBrews Croeso! (You're welcome!) 😁.

[@ExSkitzophrenic]

Iachyd da o ogledd Cymru! The Welsh for mead is medd, meaning medicine and the Welsh for drunk is meddwn, meaning "meaded". So taking medicine in Wales is a considerably more enjoyable experience then in most other countries.

[@HenkJanBakker]

With medd you don't need any other meds.

[@bryanmoore7229]

What in the fraggle rock did I just watch? That looks delicious. 😊

[@milesfromnowhere1985]

I just racked my twist on your recipe (added a little mandarin zest, chamomile, and some Earl Grey), and it is one of the best things I've ever brewed! I'm mostly just hoping for it to clear in conditioning, because it's got no bad flavors despite being only a month old. (Actually, I had an extra 750ml because I went from a big mouth bubbler to a gallon carboy without proper planning haha, so that might be drank sooner rather than later!)

[@asabovesotabelow]

I once got Yarrow to grow in our wild not so wild garden, but it did not come back the next year and but spring up across the yard then relocated back to the place we originally planted it... I think it likes to move around, but I cant wait to give this a go again!!

[@alexandermethven]

My name Is Methven meaning mead,in my welsh , ancestry ,as a baker fermentation, is very strange subject.remember your grms to ozs .i like yer show 👍👍👍👍

[@hotlavatube]

Sounds intriguing. Reminds me of a recipe I just found "Queen Elizabeth's Mead" based on a recipe from Charles Butler that contains rosemary, thyme, bay, and sweet briar.

[@epitomynut]

With dried fruit, a rule of thumb I've seen is a ratio of 4:1 fresh fruit to dried. So a brewer would use roughly 4 times more fresh fruit than if they were to be using dried fruit in the same recipe.

[@HenkJanBakker]

You are right. Prunes have 221Kcal per 100 grams. Fresh plums 56 Kcal per 100 grams. But that is sugar content mainly. I'm pretty sure there is a difference in taste when it comes to using dried fruit. Wine from grapes or raisins ........ It's not the same result.

[@asabovesotabelow]

.....HOT DAMN!!! @0:47 Dandelion HONEY!! I have been pondering the idea of getting some land strickly for bee keeping. The primary food I was hoping to get going on the land was going to be Dandelions and Clover and Lavender.

[@almirria6753]

I have been using a goldenrod honey from the Dodd Brothers [99 Cannonball, Winfield, Mo.] And is a basis for a lot of my medical meads.

[@kylekiddy634]

Just started a gallon of your “cheap wine” and this project looks awesome! Can’t wait to finally try a metheglin.

[@ErickandDerrick]

You guys have always been a big inspiration to me. Awesome video!

[@owenschroder8222]

Watching in 🏴󠁧󠁢󠁷󠁬󠁳󠁿!

[@MrAaronPotter]

I look forward to the follow up on this recipe. sounds delicious. thank you for this one.

[@MrStejefferies]

Love the monty python reference and love your videos. Been watching about a month and just put my order in for loads of honey to start making. Thank you so much!! :)

[@tsimmons4730]

Suggestion when your using that jug or similar jug you could either take a hand mixer and the beaters and mix and oxygenated it, or a cordless drill with a small paint mixer.

[@Bodhran67]

For oxygenation, you can use an electric aquarium bubbler. It is pretty easy to find at pet shops, relatively cheap, and will save a lot of manipulation. The very fine bubble stream it creates does the job nicely. Stick it in the must for at least 10 minutes and it should be enough.

[@richardhobson369]

This is great, I have recently discovered a great mead company in Wrexham, Wales ('Stone Circle Mead Company'). Anyone in the UK (or further) should definitely try their stuff! I homebrew meads (thanks to City Steading) but their meads are very high quality. Their traditional flavour is wonderful.

[@HappyHomestead]

Fideo gwych! gan Gymro a gwneuthurwr medd. Da iawn!

[@Skr4x]

Late comment, but fun fact, you can also use an auto siphon as an air pump to oxygenate.

[@codyclippinger7290]

Love what you guys do! Started brewing 3 days ago because of your enthusiasm and love of the craft! Absolutely have sparked an obsession! Not sure if you guys have question sections but i left 1 in the updated vikings blod. Love the random Monty Python references also! Haha

[@lorilumax6850]

have you made beet wine.. it is wonderful!

[@rogerschulz8721]

This looks awesome. The rolling banners are tough to read. I always love the content in the text. Just an observation. Thanks

[@spikelove9533]

I learned to take my gravity before I pitch the yeast Ive noticed you do it after. I've never really questioned it. I have on at times taken a reading after but thats because I forgot to before I added the yeast lol. I wouldn't think yeast on its own would affect the gravity. Im thinking it's just a matter of how you learned and it really doesn't make any difference one way or the other. I do how ever for larger batches 18 gal spin my yeast . I use about 500 ml of wash or musk in a 1 liter flask and spin the yeast for about an hour giving them lots of oxygen. The fermintation always takes off with in minutes vs sometimes up to 24 hrs when I dont spin the yeast. I can imagine lots of people saying it's not nessary and I agree, but I like having cool equipment and nerding out on things.

[@allfatherodin-officiallyun1107]

Maybe you can look into using one of those fish tank air pumps for oxygenating your brew. Saw them for not even 9 euros

[@paulallerston3771]

Nice recipe, guys. Should be delicious

[@CitySteadingBrews]

Thank you 😋

[@jeremiahcampbell1848]

Hello, i have another question. Are elder berrys as toxic as i have read unless cooked? I grow alot of my own grapes, black berrys, apples, and mall berrys ( forgive me if missspelled) but since hearing about elder berry from your videos i have become intrigued with adding elder berry to my grow pain, along with raspberry, strawberry again ( bad rabbit) Low quat,, Calm quat, and i grow alot of other fruits, and veggies So in other words the just of this question is how bad are elderberries to grow and are toxic. Thanks keep up the good work!!! P.s. From my research my area that I live is ideal for growth on the

[@ChexSwift]

This video is making me branch mead into different flavors. I’m preparing to try a Mead inspired by the flavors of tequila! Gonna use more honey than agave nectar so it still classified as a mead but I’m interested to see how it tastes.

[@draven24372]

Welsh for drunk is meddwi which translates to being meaded

[@carljasinto9420]

"I dood it" - Red Skelton

[@CitySteadingBrews]

Good guess but not what I based it on.

[@ingridkarm8922]

I am curious if you brewed all the ingredients into a "tea" would you get an approximate flavour profile of how the herbs will meld/taste before making the actual mead? as a side note, all these ingredients bar the yeast (and eventual alcohol) are in the flu and cold syrup I make.

[@r3sistxwampa685]

Bob ross is so aweasome😊

[@thomasdavis4771]

Its a line from a old cartoon a 4th wall break saw it as a kid in the 70s.

[@CitySteadingBrews]

It may be but there’s a more recent thing I am thinking of.

[@masterofshadows8904]

This looks good!

[@vahid1860]

Hello and thank you for all your efforts. I really learn a lot from you guys. Though I noticed you tasted honey with metal spoon. Never do that if you wanna get the real taste of it "use a wooden spoon" Thanks again.

[@CitySteadingBrews]

Good point!

[@vahid1860]

@@CitySteadingBrews you are the best 👍👍

[@garycarson7194]

I dooesit if I remember it right came from buggs bunny cartoon from my child hood in the 60s

[@gmscott9319]

Yeah, all I can think of is this one. kzbin.info/www/bejne/Z2nVhZakm6qbkM0

[@CitySteadingBrews]

Might be that too but not what I was thinking of here :)

[@chamberlainda]

It looks like your spoon of unusual size would have came in handy stirring in that fermenter!!

[@nemo_8689]

I like the idea of making an elderberry and thyme mead, but I dont like ginger and I have no idea what yarrow is or where to get it from. So, without those 2 ingredients, would I need to add anything else for rounding or balancing? like tea or something. I'm only 5 brews in to this hobby so not at all experienced in this. 2 of those are still in primary, I think... darned white buckets making me question if one of those is even working. Gotta get me some more glassware.

[@RobGraham048]

"If I doozit I get a whippin... I doozit."

[@DrLextor]

i made something similar 2 months ago (still not done), the thyme and yarrow are amazing nutrients :) I tried it a couple of days ago and it definitely has a strong dnd potion vibe to me ^^

[@Joe98778]

Hey CS Mead and More, to your health! Thanks for all the great content. Just wanted to point out that using metal in honey leeches lots of its medicinal properties so I always use a wooden/plastic spoon where possible. Probably why the honey dunker thing you see in pictures is always wooden. I don't know the exact science behind it (and am paradoxically too lazy to look it up but will write a KZbin comment in probably the same time it takes to use a search engine) but will say better safe than sorry in that regard as honey is one of the worlds best medicines, period. Perhaps I'll go and look it up that science now. Happy mead making!

[@CitySteadingBrews]

It's a myth! siouxhoney.com/12-honey-myths-vs-facts/#:~:text=spoons%20with%20honey-,Myth,for%20long%20periods%20of%20time.

[@Joe98778]

@@CitySteadingBrews Right on, cheers friends! Will still be using wood for my brews though, guess I'm stubborn haha

[@eddavanleemputten9232]

Re-watching a few videos... and darn it, I forgot to like this one! Shame on me! All fixed now. 😊

[@dcriley65]

What about a fish tank air pump for a long oxygenation?

[@martharetallick204]

A little bit of foam? Come on, people! When I sanitize, I wind up with foam all over the place. And I am still here.

[@martharetallick204]

And I blow my new ferments through the airlock on the regular! Mischief in the kitchen!

[@Superwalter2222]

Just a thought, but have considered using an aquarium air pump and stone to oxygenate the brew?

[@ghoppr71]

By being stable enough to bottle, I'm assuming you mean two identical FG readings a week apart ?

[@CitySteadingBrews]

Yes.

[@ghoppr71]

@@CitySteadingBrews Thanks for the quick reply as always. You guys rock !

[@implanterion]

Do you have a link to Joseph's honey for people to buy some? I would love to try his dandelion honey in my dandelion mead. Thank you, in advance.

[@josephwoodall832]

Hi I don't have a website I do sell my honey you may however pm me Joseph Woodall on facebook I will gladly help you

[@nemo_8689]

So, I adapted this a little to more suit my preferences, and so far it tastes good. however, I hit a snag. Every day I went to do the swirl to keep those elderberries moist, and noticed a pool under the fermenter. turns out the jar I was using is cracked around the base, and I hadn't noticed. so i stirred everything up and transferred it to another jar, with difficulty (clogging and such). I added an extra 454g of honey to offset the lost liquid. so far I worked it out to be around 9.5%. I'm worried that the move process might not have been the best and it could vinegarize, should I keep it seperate from my normal brew cupboard as a precaution?

[@ronmiller7248]

Brian, I'm looking for some type of cross reference between fresh or frozen vs dehydrated fruits. Specifically cherry and elberberry. Ive heard 4oz dried = 1 pound of fresh or frozen as far as sugars. Do you have a rule of thumb on this?

[@CitySteadingBrews]

I use Google fu. Honestly it’s the best way. There’s really no hard and fast rule for dried fruit moisture content so it’s a bit of a guess unless there’s nutritional info on the package.

[@nickgiesler9925]

what size grommet is that in the cap of your vessel?

[@larryhahn9526]

have you thought of using a fish tank aerator to add oxygen

[@CitySteadingBrews]

Nope, I would think it would be a nightmare to sanitize and keep clean afterward, though I know of some who have done it.

[@mandolinman2006]

Hopefully Brian is feeling better! Have you ever tried locust honey? I forget the exact type I had. But it was amazing.

[@CitySteadingBrews]

Haven't, nope! By the way, filming something with your grapes today :)

[@mandolinman2006]

@@CitySteadingBrews Oooh, hope you enjoy! They do have a bit of an acidic twang. It's a holdover from their wild grape days. Makes it interesting.

[@timothynaquin8899]

I know you guys like reviewing different spirits... Have y'all tried Bumba Rum from Barbados? I enjoy it and think y'all will too

[@thelonewolf267]

It was the I’m not done yet that got me

[@shannonmarbut3648]

Just curious, have you ever weighed a brew before and after fermentation to see how much mass is lost in the form of co2?

[@CitySteadingBrews]

I haven't... interesting idea.

[@phillipwilliams4135]

👍❤️🏴󠁧󠁢󠁷󠁬󠁳󠁿

[@UtahSustainGardening]

Please keep in mind that "Wildflower Honey" is a very general term. Depending on where and when it is collected it can be very different.

[@gavinjarrett4016]

Hi guys, I had a question. I followed the steps to this brew and me not thinking about the difference in size Carboy I kinda messed up. So I was using my little big mouth bubbler instead of a standard 1 gal carboy.I added extra of everything to make it fit the larger size, except honey I only had 3lbs on hand. Took a reading after I made the Must and had a reading of 1.10, I thought this would be too low considering the yeast I was using ‘d47’. So I added about 10.5 oz of white sugar and that got it up to about 1.112 OG. Do you think this will greatly affect the brew and should I be worried it might not ferment all the way out.

[@CitySteadingBrews]

It was fine before the sugar :).

[@CitySteadingBrews]

So it’s fine with it too.

[@gavinjarrett4016]

@@CitySteadingBrews thanks! You guys are the best!

[@torjones1701]

9:37 This is doing so little to add oxygen to the must that it might as well be doing nothing. If you want to oxygenate, shake the bejesus out of it. If necessary, shake in a shake-friendly container, then move to the wide-mouth and add your adjuncts (& swirl?).

[@HenkJanBakker]

Was that Bob Ross reference intentional? ;-)

[@JohnFoley1701]

Have you considered making some mead with Manuka honey?

[@CitySteadingBrews]

If I had manuka honey, I'd try it :)

[@mycrazylifewfawnlisette3582]

Would you like a plug so you can shake the wide mouth gallon fermenter?

[@CitySteadingBrews]

The lid is the issue.

[@Battlewear]

Is there any issue with the elderberries and the seeds? I thought I had heard that the seeds are poisonous?

[@CitySteadingBrews]

Everything but elderberry is poisonous on the ederberry.

[@kshorey1]

Ah dream a dream and make it true That's what Doozers like to do And building is the Doozer way to go two three four!

[@jill6255]

I wonder about using fresh thyme and yarrow? What do you think?

[@CitySteadingBrews]

Sure. Most herbs have a place in brewing.

[@RumblestripDotNet]

1:34 who thought Brian was going to double dip??!!

[@tonydavies8683]

i would say he wanted too but thought better of it and got a new spoon 3 times off camera after the first taste

[@TheStraycat74]

if the camera wasn't running I 'm sure he would have! based on his reaction I probably would have

[@frankboogaard88]

In the Juniper thing Dericka looked happy, in this video she looks sad

[@CitySteadingBrews]

She's not....

[@Helliconia54]

have you tried ANY australian native honey? like yellow box?

[@CitySteadingBrews]

I don’t believe so...

[@kevinharvey8550]

bugs bunny once said " if i dues it i be in trouble...hhhmmmm...i dues it

[@darkreaper1809]

Hi Brian and Derica! Love your videos. I just made my first batch of mead from your "make your first mead" video. I used the Fleischmann's Active Dry Bread yeast. It started off with a bang with the air lock bubbling away; however, I'm a little over a week in and the bubbling in the air lock has dropped drastically (about once or twice a minute). I'm also not seeing any activity in the jug. Has my fermentation stalled or stopped?? Should I add more yeast or do I boil yeast to use for a nutrient?

[@darkreaper1809]

Just another info point, I haven't taken another gravity reading since it has only been about 9 days.

[@CitySteadingBrews]

Fermentation slows as time goes on. Take a reading. Wait a week and take another. No change and it’s done. Should be under 1.020 or so if you followed the recipe :)

[@darkreaper1809]

@@CitySteadingBrews So I just took a reading. Starting gravity was 1.100, it now is 1.060. I think I'm going to add some additional yeast?

[@CitySteadingBrews]

Let it go. If it’s fermenting adding more yeast will do nothing.

[@CitySteadingBrews]

It can take a few weeks.

[@nomadranger2455]

I was always told never bottle in twist top lids. Have you ever experimented with these type of bottles?

[@CitySteadingBrews]

All the time. O issues. Though reusing capped bottles might be less effective.

[@henrygonecrazy]

if I ever can afford a house my plan is to hide mead through out the floors and property for someone in the future find.... just thought of that cause y'all mentioned shelf life

[@CitySteadingBrews]

lol

[@JaxsonXV]

I have a question. I've noticed in some of the conditioning phases videos that the airlocks have gone to neutral pressure before you remove them airlocks. Is that supposed to happen when since there is no fermentation happening and the the brew had degassed? Or was there an air leak?

[@CitySteadingBrews]

Some are degassed at that point yeah.

[@paulallerston3771]

Yarrow sounds like an arrow ;)

[@erikhartwig6366]

@ 4:41 the question was already forming in my mind... if you wanted a sparkling dry mead and used EC1118 you add enough honey to ensure 16%?

[@CitySteadingBrews]

Anything below 18

[@DukeTrout]

I would really appreciate your advice on a brew I have going. I made a metheglin that went completely dry. I could tell it had potential, but wasn’t sure how much to step feed (Lalvin 71Beast)/backsweeten. The gravity went from 1.000 to 1.036 when I added the additional honey. Now it’s stabilized at 1.034, and frankly, it’s too sweet. The flavor is really nice, but it just gets overpowered by the honey. Do you have any recommendations?

[@CitySteadingBrews]

Try adding some water to dilute. That could get the yeast active again. When step feeding for sweetness, I'd only add 1/4 or 1/2 a lb at a time to a gallon that way you don't go over. It's a lot easier to simply add more honey again than to try to cut sweetness back.

[@DukeTrout]

@@CitySteadingBrews Thanks!

[@masterofshadows8904]

Hey I have a question. Hear me out. Seems like every time I drink a couple of my home brews I get a MASSIVE splitting hangover after, and sometimes even a headache during the 1st or 2nd... Is there any particular reason for this? I have a pretty good alcohol tolerance normally with commercial brews... But the last few times I drank my own brews whether that be ginger beer (really yummy) or mead (yummy too) or wine, I felt like absolute garbage... Is there something I could be doing wrong?

[@CitySteadingBrews]

I'd speak to a doctor. Best guess is more sugar than usual or a reaction to a specific yeast or... yeast not cleared out fully and a reaction to yeast. If your yeast are stressing, some fusels and esters cause headaches and hangovers in some people too.

[@masterofshadows8904]

@@CitySteadingBrews thanks

[@gavinjarrett4016]

Hi I’ve read that elderberries are poisonous, mostly the stems and rest of the tree but that you can still get sick from the berries. I’ve also read that fermentation will take out any of the toxic properties. Just wondering what you guys thought about the whole poison elderberry thing.

[@CitySteadingBrews]

I don't know if fermentation removes it, but dried or cooked does.

[@gavinjarrett4016]

@@CitySteadingBrews Thanks for the reply! You guys have inspired me to start brewing, I’ve got a batch of “your first mead” brewing right now, smells amazing. My next mead will be this Iechyd Da, super excited. Thanks for all the great info you guys put out!

[@alexcue6509]

Is there a reason you didn’t use the auto syphon to aerate?

[@CitySteadingBrews]

I don’t think I have ever use an autosiphon to aerate….

[@alexcue6509]

@@CitySteadingBrews very effective. Also very quick.

[@m4a44]

That grin while making farting noises 😂

[@rod4309]

9:30 would it be good to use a fish tank bubler to constantly pull in fresh oxygen during the first few days?

[@CitySteadingBrews]

I you want to. I don't think it's necessary and I wouldn't do it more than a day or two.

[@tonydavies8683]

@@CitySteadingBrews i would not even go that long 6 hours with an air infuser in it should be well more than enough to get a brew to JUMP start it may even blow over it starts so fast!

[@pecans_and_rockets]

Hi guys, I started this mead last night and had to put in a blowoff tube this morning. However, it even started to push liquid through the tea/elderberry/thyme mass at the top. There was originally plenty of headroom but the gasses and foam are pushing everything up. I’ve got to be away from home from tonight to Sunday. Will this be okay or should I remove some of the liquid to prevent potential blowoff tube blockage while out of town? Thanks!

[@CitySteadingBrews]

It should slow down within a say or two.

[@pecans_and_rockets]

Thank you so much! I was mainly concerned about being away for the weekend and maybe clogging the tube. Also, I mentioned in a previous comment about mayhaw jelly. Is there a way I could send y’all some? I didn’t see a P.O. Box on the website.

[@pecans_and_rockets]

@@CitySteadingBrews hi again, so I left on Thursday and just got back. It seems the bung was pushed out sometime in the past three days. There’s kind of a “cap” of the herbs and tea at the top blocking most access in. Do you have any recommendations on whether I should let it keep going? Thanks!

[@CitySteadingBrews]

@pecans_and_rockets let it keep going. Infections are not a guarantee. Just keep an eye on it.

[@pecans_and_rockets]

@@CitySteadingBrews thanks again for the help! I’ll keep an eye on it

[@anonymousperson2156]

The Holy grail is my favorite of the Monty python movies

[@TheStraycat74]

holy grail, life of brian, and the meaning of life... all three are good movies. I'd have to say Brian is my fav if for no other reason than the Stick-Shift Spaceship!

[@larmiger]

71B I'm using this yeast for the first time and it seems to be working but i'm not getting positive pressure or any bubbles from the air lock, just wondering if this is normal. I have a 2g fermentation bucket with S type air lock. 1g of motts apple juice and 2lb of dark brown sugar. OG is 1115 I took another reading about 5 days later at 1067. I saw bubbles but nothing in the air lock. Just wondering is this normal for 71B or is it because there is a lot of headspace in the bucket? TIA

[@Plepsfoko]

Check the seal on your bucket, if it’s not sealed all the way none of the air will go through the airlock

[@CitySteadingBrews]

Beat me to it!

[@larmiger]

@@Plepsfoko I knew I would forget to add something. yes, I checked the seal on the lid all the way around. I tilted the bucket to the side and rolled it to check for leaks and I even used my nose to smell around the outside. Nothing. Can you think of anything else? again I can see small bubbles and can smell alcohol.

[@CitySteadingBrews]

Then it’s working but the seal is not. It’s common with buckets.

[@larmiger]

@@CitySteadingBrews Thank you, I will work on finding something better.

[@fgconnolly4170]

so why didn't you name the Irish mead Sláinte?

[@CitySteadingBrews]

This is welsh...

[@fgconnolly4170]

@@CitySteadingBrews the *irish* mead. you named the welsh mead after the welsh word for cheers, the Irish word for cheers is sláinte, so why not call that mead sláinte?

[@CitySteadingBrews]

@@fgconnolly4170 we just didn't... no real reason. No matter what we name something, someone will suggest an alternate.

[@fgconnolly4170]

@@CitySteadingBrews true

[@franklincone4636]

Get you a fish tank air pump thing to add oxygen

[@CitySteadingBrews]

Or just shake it up...

[@heidibusch7526]

Ok I I’ve racked my brain (mead pun totally intended) and the internet on the “I do’s it” quote and I’ve come up with nothing!! Please settle my OCD brain and tell me where it’s from!!!

[@CitySteadingBrews]

The actual quote is "I can doos it.". It's from a Star Trek movie.

[@nathanielsizemore8594]

😆😂😂🤣😂😂😆 go French taunting!

[@d3f3ds2]

Ha! Took me a moment to catch the Monty Python reference :-)

[@HugeniaCooney]

You should try making wine with tomatoes or tomato juice...why not 😂

[@dcriley65]

NO SAGE!

[@vandorn50]

Wait. You've been getting me through this entire stupid pandemic, and WHEN DID YOU STOP SHAKING TO OXYGENATE!?!?!? P.S. Would you believe, now that I've had to flee California, that I've been considering St. Petersburg, just because I hope to play D&D with you both some day? Did it get weird? Yeah, it probably got weird.

[@CitySteadingBrews]

It got weird. LOL I shake to oxygenate when the vessel allows it. These will leak through the lids with that much stress on them.

[@vandorn50]

@@CitySteadingBrews haha. Love your episodes. Keep up the good work!

[@johnwalker1880]

Nadolig llawen a blwyddyn newydd dda