Not sure if this is something you are interested in or not, but when I lived out of the country I couldn't find graham crackers so I had to make my own and it was a fairly simple recipe. Have you thought about maybe using some of the ingredients for graham crackers instead of making them yourself? The quality of the ingredients you use would probably be higher than the store bought cookies and it will avoid adding things like flour,baking soda,salt, DAP from the butter etc.. in the cookies? You would really just need honey cinnamon brown sugar and vanilla. Just a thought!
Inka Kola! Best soda of all time. Made by my Peruvian brethren and sister...en(?) Was glad to hear it mentioned. I and other Peruvians definitely don't taste the bubblegum though haha
Just started brewing a batch of banana durian mead that I plain to add a honey chai spiced bourbon in conditioning. Thought this idea would be a good use for the banana bourbon honey I made a while ago. Basically making a banana peel stock with coconut water, some bourbon, lemon juice/ zest and coconut sugar. I did have to use raw honey as well to get the brew to the gravity I wanted this brew at. I had use 4 oz of freeze dried durian powder.
have a request.... Key Lime Pie Mead. Here in Louisiana, we eat A LOT of boiled crawfish and for me, eating a slice of Key Lime Pie after eating the Spicy Boiled crawfish is a very nice combination. I think if we ate crawfish and drank a Key Lime Pie Mead would be awesome. Thanks
This looks yummy. I haven't been making meads as opposed to wines due to the cost of honey, but I might just have to try the banana cream pie mead. Experiment suggestion: Can you tell how much alcohol is in a beverage by taste/immediate effect?
Hey there julietardos, I believe a less expensive way to produce a mead could be to use sugar in primary or at least throughout the majority of primary, and using honey as your backsweetener or even 2nd fermentation. This would allow the characteristics of honey to transfer without wasting all that money and profile on burnoff from ethanol production. If that makes any sense. 👍
@@jamesthomas8481 Yes, you can do that, but it wouldn't be mead; it would be wine, since the majority of the fermentable sugar would not be honey. It's okay with me to not use honey most of the time.
Did you get the inspiration for the banana cream pie mead from Faewood Mead? She made one and BC taste tested it. I’ve currently got my own version of it going.
Throwing Graham Crackers into mead seems weird depending on what yeast you're using. Have you ever had any issues with that sort of experimentation? I mean, apparently it worked really well for you here, so what do I know!
They were pretty ripe. They basically fell apart in the brew without a bag. The secondary flavorings were the vanilla, honey and graham cracker that I added!
So that's the honey to use if you want a mellow flavoring or marshmallow smoothness? Would you use this if you were to do a series of cream flavored melomels? I have been wanting to do cherry, orange, rootbeer, banana, cream soda melomels.
@ManMadeMead ooo, or even trying to nail that smores' flavor that is so hard to create. With Graham crackers, marshmallow and chocolate flavors n the complex textures each ingredient adds....
That Twizzlers brew is looking as cursed as ever in the back
Oak can bring out some crazy notes, especially toasted oak. I notice a lot of bubble gum notes in some various toasted rye whiskies.
Not sure if this is something you are interested in or not, but when I lived out of the country I couldn't find graham crackers so I had to make my own and it was a fairly simple recipe. Have you thought about maybe using some of the ingredients for graham crackers instead of making them yourself? The quality of the ingredients you use would probably be higher than the store bought cookies and it will avoid adding things like flour,baking soda,salt, DAP from the butter etc.. in the cookies? You would really just need honey cinnamon brown sugar and vanilla.
Just a thought!
This is really interesting! I would definitely be interesting in trying it one day!
Was surprised to hear a trumpet version of newbie melody at 7:12.
Can't wait to try this recipe myself!
Inka Kola! Best soda of all time. Made by my Peruvian brethren and sister...en(?) Was glad to hear it mentioned. I and other Peruvians definitely don't taste the bubblegum though haha
Just started brewing a batch of banana durian mead that I plain to add a honey chai spiced bourbon in conditioning. Thought this idea would be a good use for the banana bourbon honey I made a while ago. Basically making a banana peel stock with coconut water, some bourbon, lemon juice/ zest and coconut sugar. I did have to use raw honey as well to get the brew to the gravity I wanted this brew at. I had use 4 oz of freeze dried durian powder.
Love lehua trads! Such a great honey. Love this video!!
100% did the big red foil thing.
Finally!! I'll have to tell BC
have a request.... Key Lime Pie Mead. Here in Louisiana, we eat A LOT of boiled crawfish and for me, eating a slice of Key Lime Pie after eating the Spicy Boiled crawfish is a very nice combination. I think if we ate crawfish and drank a Key Lime Pie Mead would be awesome.
Thanks
My friend Larry has a great key lime pie recipe! If you join my discord he can get you his recipe!
This looks yummy. I haven't been making meads as opposed to wines due to the cost of honey, but I might just have to try the banana cream pie mead.
Experiment suggestion: Can you tell how much alcohol is in a beverage by taste/immediate effect?
Hey there julietardos, I believe a less expensive way to produce a mead could be to use sugar in primary or at least throughout the majority of primary, and using honey as your backsweetener or even 2nd fermentation. This would allow the characteristics of honey to transfer without wasting all that money and profile on burnoff from ethanol production. If that makes any sense. 👍
@@jamesthomas8481 Yes, you can do that, but it wouldn't be mead; it would be wine, since the majority of the fermentable sugar would not be honey. It's okay with me to not use honey most of the time.
great video, would like to request Soursop Mead! thank you
Did you get the inspiration for the banana cream pie mead from Faewood Mead? She made one and BC taste tested it. I’ve currently got my own version of it going.
I didn't at this time - I want to try hers though!
@@ManMadeMead - Then I hope she’s got some left and is willing to share it with you!
You should try a mead with the Himalayan herb shilajit mad honey from Nepal. I think that would be a very interesting video to watch.
I'll try and add it to the list!
You added the pectic enzyme to the bananas into the secondary. I read that the alcohol limits the enzyme from working, is this true?
Throwing Graham Crackers into mead seems weird depending on what yeast you're using. Have you ever had any issues with that sort of experimentation? I mean, apparently it worked really well for you here, so what do I know!
I haven’t! I’ve used graham crackers (using this method) many times and it’s never been bad for me!
I have a bananas foster aging rn, love your video
How ripe were the bananas? Did you mush? Did you put bananas in a muslin bag? Any secondary flavoring?
They were pretty ripe. They basically fell apart in the brew without a bag. The secondary flavorings were the vanilla, honey and graham cracker that I added!
@ManMadeMead Thank you so much for the response. This is priority 1 for next mead haha
Really Enjoyed Your Video , Thanks ! 🐯🤠
Damn you, tiger pat!!!!
@@Funpants94 What ? I wasn't even First 🥇 . They had to bring in a Ringer from 6 Days Ago 🤭. 🐯🤠
@@TigerPat_9180 fair enough....until next time, Tiger Pat...
@@Funpants94 I tell you what , next week , I'll wait till You Log in First . MAYBE 😏🤣. 🐯🤠
great vid!
Did you put the pectic enzyme in the bananas for 24 hours and THEN freeze and thaw or did you do it all at once? Does it matter? Thanks!
I added the enzyme, froze them and then thawed them!
So that's the honey to use if you want a mellow flavoring or marshmallow smoothness?
Would you use this if you were to do a series of cream flavored melomels? I have been wanting to do cherry, orange, rootbeer, banana, cream soda melomels.
Lehua definitely gets some of those notes. I would definitely try it with some cream flavored melomels!
@ManMadeMead ooo, or even trying to nail that smores' flavor that is so hard to create. With Graham crackers, marshmallow and chocolate flavors n the complex textures each ingredient adds....
That's not how i make it...
I feel like there are lots of ways to make it!