Raspberry Blood Orange Mead Surprise Recipe...Is it Good?
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- čas přidán 11. 09. 2024
- #mead #raspberry #bloodorange #homebrew #recipe #howto
In this video, Dave and Christa reveal a recipe that Christa thought up after seeing Raspberry Blood Oranges at the store. PLEASE make this recipe at home, and WHEN you do, be sure to tell us how it went for you!
Recipe:
2 pounds 14.9 ounces Wildflower honey
Water to a gallon
12 ounces frozen raspberries
Juice of 6 (2 pounds) of Raspberry Blood Oranges
Orange peels (3 oranges worth estimated)
1 tsp Nutritional Yeast/Yeast Nutrient
Yeast: Red Star Cote des Blancs
SG: 1.100
FG: .994
ABV%: 15.66%
Backsweeten to taste
As always, thanks so much for watching!
~~Dave and Christa~~
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Join us, Dave and Christa, on our homebrewing adventures as a husband and wife team, crafting delicious meads, wines, cysers, and more, all while sharing laughs and humor along the way. From the fermentation process to tasting and sharing our recipes, we invite you to be a part of our brewing journey and experience the joy of creating your own flavorful beverages at home!
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11:50 - She's right, she's always right
THANK YOU! - Christa 🤣 thanks for watching!
Sounds fun, give it 6mo and do a follow-up tasting. I bet it will change a lot.
I know your thing is Mead, but you don't always have to back sweeten with honey. If you like the flavor profile but just want to knock back some dryness, try back sweetening with sugar. It's still a mead 😊
Totally! We have back sweetened with sugar, brown sugar and non-fermentable sugars in the past! Thanks so much for watching and the tip 🙂 a follow up tasting is definitely a good idea!
Is it possible to use more fruit to back sweeten? Maybe if you wanted to add another flavor profile, but also increase the sweetness?
@COMMANDandConquer199 you can totally add more fruit. We have added apples to various things in the past to create more flavors. Just keep in mind if you don't pasteurize or kill the yeast somehow, it may start fermentation again due to the sugars in the fruit.
@@COMMANDandConquer199 This might be a trick question. If you put fruit in it to back-sweeten, the chances of fermentation restarting are pretty high. I'd imagine that even if you pasteurized it and made sure you were super safe about sanitation, fruit is a great place for unkillable yeast to hide. I haven't tried this, nor thought of it until you asked this question, but if you put the fruit in, then pasteurize it with fruit in solution, and then let sit that might work... I'll put it on the list to try. Thanks for Watching! (This is from Dave)
good video cheers
Thanks for watching and subbing! Cheers to you too!
All true blood oranges that 'bleed' have a red pigment that is the same found in raspberries. I grow a tree of 'Arnolds Blood' variety and they dont taste like raspberries, just in that direction of flavour. You also will find yours brewed very fast because of the temperature and your yeast selection, its probably a sign you needed to brew at a lower temperature to prevent the rocket fuel smell and taste. Record your temperatures as that is a variable that you need to know to reproduce a good brew.
It was in the same cold closet as the rest of our brews. That is what was so unusual about this batch, it was one of around 40 that reacted violently despite the normal conditions. Thanks for watching and filling us in on the "blood"!
You could always just add a tad of honey to a glass and see if it improves the taste without committing to the entire batch.
Totally true! Thanks so much for watching and commenting!
This is like "making mead with Jeff Spicoli", but it is entertaining.
You can send one of those to Arkansas if you like. 😊
Ohh, and I'm catching up on some of y'alls shows so you might see a comment or two in older episodes. Lol
or you could have bottled half of it and then sweetened half of it.
That's true, in the end it was a success so it's good! I (Christa) already bought ingredients to make another batch because it was so good!
Fruit won’t increase your ABV. The sugars out of fruit can only come out as juice. Juice is always around 1.040-1.050. You can’t increase ABV in a standard strength mead with fruit