Piña Colada Mead! Easy Pineapple and Coconut Water Honey Wine
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- čas přidán 21. 08. 2024
- Piña Colada Mead! Easy Pineapple and Coconut Water Honey Wine. Not sure why we took so long to make this one. But hey, better late than never! Pina Colada mead! The classic flavors of pineapple and coconut mixed with honey... how can it go wrong?
Ingredients:
2 lbs (.907 kg) Wildflower Honey: bevyshoneybees@gmail.com
two 32oz (1.893 liters) Pineapple Juice: amzn.to/3kPCVUe
two 33.8oz (2 liters) Coconut Water
1/4 teaspoon Wine Tannin: amzn.to/3EZuiNM
2.5 grams Fermaid O: amzn.to/3ydYFvX
1 Packet Premier Cote Des Blanc: amzn.to/3kLeh7f
Back Sweeten with Honey to taste (we went to 1.020 gravity)
Thank you Pinellas Bee Keepers Association!
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Toasted coconut flakes would be a nice addition.
Instead of adding coconut water in conditioning and pasteurizing, which might mess with the other ratios you liked, why not get four of those coconut waters and boil them down to the volume of two, like you did with your concentrated apple brew? Concentrate the coconut but still add the same volume to the pineapple and honey!
Now that's an idea. I was thinking (and apparently I wasn't alone based on the comments) of adding dried coconut flakes into a conditioning phase, but once I looked up the nutrition facts, there may be more of the fats that they were trying to avoid. Your plan of concentrating the water may just be the ticket.
Dried Coconut flakes would probably impart much more coconut flavor, without releasing the fats. Toasting the coconut flakes before hand, might be even better.
I cannot believe I literally just bought coconut water for a coconut mead experiment and you released this. You always seem to read my mind when I'm coming up with ideas.
My 1 gallon Pina colada wine is almost done. I used frozen 100% pineapple juice concentrate 2 cans, distilled water, 0.54 pound of table sugar with some peptic enzyme. had plenty of head space and it foamed up thru the airlock for 2 days. It is very clear, no peptic haze. I used potassium sorbate to put the yeast to sleep. Going to back sweeten with 2 cans of frozen juice and add coconut extract to get enough coconut flavor.
If you're using sorbate, you need to add K-meta too or it's not going to reliably stop fermentation. We use neither, as pasteurization is simple, natural, and doesn't add more preservatives in our diet.
@@CitySteadingBrews: If I'm using a combination of potassium sorbate and potassium metabisulfite, should I use ½ of each the recommended amounts of them, or do I just use the recommended amount of both -- whatever is written on the packaging? Thanks, in advance. I'm just starting out and went way over-the-top (bought every ingredient imaginable, got a mead kit, am doing a few Welch's into wine fermentations atm, and will be trying a bunch of other things in the near future). I want to try making a bunch of different things following all different methods, and want to make sure I don't mess this form of preservation up -- but I'll definitely try pasteurization, as well.
Can’t help really. We never use them.
Because if your channel I have gone down the rabbit hole of brewing I look forward to the future of this channel and it’s brews
Believe me, it’s a rabbit hole that never ends… and that’s the fun of it. I’ve been making meads, wines and ciders for over 30 years, haven’t stopped learning and am still adding new recipes to the endless list of what I want to pop in my fermenters next. Even when repeating a recipe, tasting and balancing a brew is like Christmas morning all over. Not to mention the anticipatory thrill I get every time I open a bottle of a new batch I’ve allowed to age. It never loses its charm for me. I hope it’ll be the same for you.
Happy brewing!
I essentially did a fat wash with coconut milk to my pineapple mead secondary. It would not mix in so I swirled it gently everyday for a week. I then pulled the mead out from Under the milk. Unbelievable clarity and flavor. 10/10 doing it again Tonight!
I'll add an anecdotal vote of confidence for su vide pasteurization and its positive effects. It clears the protein haze wonderfully and I haven't noticed any off flavors. Like you mentioned if anything it mellows things a bit. I have heard that it may decrease the smell of meads but it didn't seem to effect this one! Maybe that 140 degree mark is magic!
I’m i the only one that brews while watching your videos? I love the video guys! You rock as always and I almost choked with my coffee when I heard the song by derica that was funny lol
At 19:05 "put in in a couple of inches and give it a couple of strokes "
And then the look on Derica's face. You never fail to make me laugh 🤣🤣😂
Keep up the good work guys
I’ve been trying to come up with an idea for a dessert wine to submit in county Fair in 6 months. I think I’ve found it! Thanks guys for another banger!
Say you don't live in Pueblo, bc I was thinking the same thing. LOL
And we have our fair in 4wks.
Ty for my brew recipe for my next mead as always a fan.
this is too funny, I was singing this song while bottling a sack mead yesterday
Every time you pick up that paddle, I think, "Brian, do you not have a hacksaw?". LOL! Also, I have a tip for keeping fruit flies out of the S-airlocks. Place a little patch of coffee filter paper over the opening and force the cap down over it. Drives the little buggers crazy bc they can't get past it, but it doesn't interfere with the off gassing at all.
Yes! I do something similar.... I buy a pair of dollar store knee high nylons and cut a little piece off, dip in sanitizer, pull tight across the open airlock and re-cap. A pair lasts me at a year or two, and I never have fruitfly problems anymore 😊
It’s more fun this way. Good tip about the flies.
Orange and pineapple mead
The look of stern disappointment towards Red Star over the non tearable packet is peak Dad Face
Coming here from the 1 year video, haven't watched that yet. Seeing your tasting glasses remind me that I found 4 glasses like that and a 1 gallon pitcher with raised lines for 3 bucks at our local thrift store.
Now I can back-sweeten like a pro 😆
I've had luck following your method in making extract but using dried coconut. That may give you the most control in secondary.
Coincidentally, I just started a piña colada mead last night. Just the pineapple and honey in primary then I’ll be toasting up some flaked coconut to put in conditioning.
‘It’s just chapstick’ I love it! Same here, chapstick gal here too!
Think we missed the 5 minutes after racking started, couldnt even stop laughing enough to pause the video. Brian if that was staged then amazing poker face. I've been moving more and more towards adding pineapple juice concentrate in secondary myself.
I have no idea what you are talking about. ;)
years ago a friend and i made a Pina Colada wine with a coconut wine kit, 2 pineapples and a banana in a 5 gallon batch. that was by far our most popular brew
I want to make this, condition it with some toasted coconut, fresh pineapple chunks, then fortify it with some white rum & let it rest for a while before drinking. Thank you for the idea! ♥️🕊️🙏
36 minute video ..... I smashed the like button in the first 6 seconds !
Coconut extract is surprisingly good. I haven't used it in a brew, but you could give a couple drops in a glass a try and go from there 🤠
Thanks for the tip!
Can't wait to try this one!
Another great video, thank you. I've been pasteurizing everything since I had a bottle bomb, (one gallon, no fun). I also agree that pasteurizing does seem to "age" the recipe and I've found most of my fermentations taste great and the funky smells disappear the next day after cooling. I also backsweeten after the pasteurization. It seems to brighten up the mix a lot better 😁👍❤️
As a Cuban Irish American Floridian I REALLY cannot wait to make this 😂
I love you guys y'all are the best brew channel on CZcams
You never cease to amaze. 👍
I’d worry that desiccated coconut in any shape or form would still release coconut fats into the mead. Perhaps if you kept it at a temperature where the fats would be solid you might he able to keep the problem at bay… but flavour extraction would he slower.
Mmmm…
Extract at room temp, then cold crash and check for solids floating on top? Those would be coconut oil. I do know coconut oil is solid at fridge temp (even a little below room temp). It might work. Depends on how soluble it is in alcohol.
Oil can go rancid is the worry.
I love you two , you make it happened.
I was going to skip this video, but now I want to try it.
Add this to a long list of things to try.
Maltodextrin or lactose for creamy flavor
Now you just have to fortify it with a little over proof rum to really make it pina colada. I used roughly 8 oz of OFTD and a tea spoon of Olive Nation coconut extract, with a final abv of ~18%.
Only just came across your mead making videos and love them. Also, wanted to point out that I get BIIIGGG Alton Brown vibes from Brian. Keep up the great work.
I wonder if coconut sugar would have brought out the coconut flavor, when you back sweeten
Not really. It’s mostly sugar with little coconut but it wouldn’t hurt I suppose.
I've had coconut water on my grocery list to try a Pina colada wine. Thanks for sharing!
How did your wine turn out? I've been wanting to make a Pina colada wine but I'm unsure how to get the coconut flavor.
I have used dried coconut. It still got oily. But the flavor was there.
About back sweetening ...
I still measure, but I also use my palette: With my cranberry orange I recently made, I took a 100mL sample, then added 10mL (10g) honey until I got my desired sweetness. Then, I calculated to figure out how much to add to the final product. I also stabilized after adding the honey to make sure fermentation doesn't kick back up.
I literally just racked off a pineapple and coconut Mead today 😂 but I made my own coconut milk from desicated coconut and there was a fatty cap but I kept swirling it to keep it from going rancid 😊 thank you for that tip btw
Last year I made a pineapple coconut mead using cut slices of pineapple and grinded dehydrated coconut.
Fermentation was freaking quick, conditioning took ages or so it seemed and bit of a pain to clear it from all grinded coconut, but was worth it.
It's a gem, really. In Dutch we have a saying when something tastes really really good: "alsof een engeltje over je tong piest" and that doesn't even do justice to how nice this tuff tastes. And after you swallow, the taste lingers..... Yummie.
Btw, this is the important bit: the literal translation of the beforementioned saying doesn't go very well in English, I know and I'm sorry.
It should mean something like coming close to an orgasm for all the tasty thingies on the tongue. Did I say the taste lingers after swallowing?
I'll be using the same recipe except when I rack it into anotber demijohn I'll add fresh pineapple and toasted desiccated coconut to give it that extra flavour
Thanks for another great video! I am looking forward to making this recipe.
A little bit of feedback on Northern Brewer and the LBM bubblers: I ordered four, plus some other stuff. They arrived on Saturday, and one of the LBM's was broken in transit. I let them (Mike) know, and they had a replacement shipped out on Monday. They have excellent customer service! I am an even huger fan than I was before.
I agree, their customer service is pretty amazing. Shame so many hate on them due to receiving damaged GLASS items sent by a SHIPPING COMPANY they have no control over.
you should keep those pineapple containers to put the mead in when its done :)
I apply your "when you think" rule to making mashed potatoes from a box... put in about as much water as you think is slightly too much.... then add the same amount again :P
p.s. if you add too much honey trying to sweeten to taste add yeast to it to remove some :)
We don't have enough of them to store all the brew. We just use bottles :)
@@CitySteadingBrews BUY MORE!!!
fixt :)
Thanks! Interesting And laughed a lot !
Edutainment we call it. :)
We had stewed pears last month and i was thinking i dont wanna throw away the juices im going to make a mead with this
Pears were stewed in black berry juice with cinnamon sticks star anice and honey for sweetening soo thats why i got the idea to start a brew with this now lets hope its tastefull lol
Stoofpeertjes? That should make a nice brew. Pear is a very delicate flavour, you might not get a lot of it. But the other flavours should come through nicely. Due to the cinnamon it might be a bit of a slow fermenter. You might want to consider adding yeast nutrient and using a bit more yeast than the required minimum. Pectic enzyme might be a good idea too, because berries and pears contain pectin.
I’d love to find out how it turns out if you don’t mind.
@@eddavanleemputten9232 indeed stoofpeertjes a real dutch dessert. Thanks for the tips i would keep that in mind i allready added yeast nutriënts on day 2 and 5 and its bubbeling away real good i used mangrove jacks mead yeast m05 good for up to 18% because of the cinnamon i wanted it a little higher but i will post some updates when its ready no problem
@@eddavanleemputten9232 update the brew is ready 17% it tastes like cinnamon blackberry and a hint of pear i had to backsweeten it a bit because it was really dry and now it is a perfect dessert wine i had 2 bottles empty allready last week lol
@@geekay2024 - That is EXCELLENT news! And… you bet I’ll be commandeering any and all stoofpeer-juices for home made stoofpeer-mead from now on. 😊
I’ve already made a note of it in my brewing logs. It’s one of those recipe binders you can buy (mine’s from Dille & Kamille, you probably know the chain). I simply gave the separators new names. Instead of “fish”, “sauces”, “poultry” or “desserts” they say “to-brew”, “ciders”, “melomels”, “fruit wines” etc.
In the “To Brew” section there’s now a page titled “Geertjan De Laat’s Stoofpeertjes-Mede” with a roughly outlined recipe. Next time stoofpeertjes are on the menu that page is going to come in handy. And once made it’ll move to the melomel section. 😊
@@eddavanleemputten9232 THAT is a great honour for me. I hope it turns out just as good as mine just stay away from "peertjes rood suiker" (red pear sugar) this is full of colouring agents and such. Happy brewing
Just wanted to chime in and say i love your videos and the way you put knowledge first over just farting out a recipe. Ive learned a LOT in the last month from watching your videos and even started up 4 - 1 gallon batches of my very first mead's :) (i accidentally used EC-1118 for your beginner mead recipe but otherwise all is looking good so far lol)
Keep doing what you do and don't let anyone tell you otherwise, you guys rock!
Thanks!
Done that a year ago. Mine mead came out a bit salty. Think got some minerals with juice that left salty tast. Its still ageing and waiting for decition - backsweeten it or not.
Hahah I was just thinking a few days ago how a Pina colada mead would come out hahaha love the video yall!.
I did basically this (only I did have coconut milk in addition to the water because I couldn't detect any coconut, and sugar instead of honey). It was terrible! It's now aging. I probably won't try it again until next summer. I'm really hoping age improves it because as it was, it's a dumper.
Sounds like an experiment is in order. Split a basic mead in two, pasturize one, and bottle both. Use smaller bottles so you can do side by side tastings as both age.
We did. czcams.com/video/ALR-S3oKWjQ/video.html
That is a good one. But I was thinking of a gallon of totally dry basic mead, half of it pasturized. Bottle with maybe 3 bottles of each, then do side by side tasings as it ages out to six months or a year.
I'm curious as to the effect of "faux aging" vs. aging over an extended period. I have 2.25 gallons of a dry hyromel I may run a test on!
could you use the lease cake in the bottom for a new "identical" brew?? instead of yeast??
Many do this yes. We don’t for consistency sake.
19:17 We see you! 😂
I find the same thing happens when I pasteurizer fermented hot-sauce, it's that toning down of the "green" taste which I think is similar to the ageing process. I'm keen to try that with my brew's now.
Heating the brew, like when you pasteurize, should help de-gas it. Warm liquids can't hold gas like cold ones do. This is probably why it tastes better after pasteurization, a lot of the CO2 and SO2 and H2S are pushed out. I've been toying with the idea of heating my finished brews for the specific purpose of de-gassing. After seeing this, I might go ahead and try it.
I’m wearing your shirt Brian. 🤘🏼☠️
No, I still have mine.
@@CitySteadingBrews awesome! but I do have the bees in my back yard. And 35+ lbs of honey I extracted last year. Not gloating just saying.
Served chilled with a dollop of coconut cream
I always wanted to know how it is to ferment Coconut water. Thank you to do the experiment for me.
I'd really like to see you two do an Acai mead, I don't think I've ever seen one before. Keep up the great content!
We started one recently!
I guess I should have asked before I did it, but since we want oxygen in the primary, I used the whisk attachment on my immersion blender and made quick work of getting that honey mixed in. Now that I did it, is there any reason I should not have done that?
Nope, seems fine!
I often use a whisk to introduce oxygen in my brews before pitching the yeast. As long as your whisk is clean I don’t see any issues with it. The only issue you might have is a lot of foam, which can make it hard to take a hydrometer reading. But that’s easily solved by how you take your sample. 😊
Slowly Going down the coctails menu. Keep up the good content. Ever think about compiling your bloopers?
I think about it, then realize the hundreds of hours of footage that we’d have to sift through and… yeah, has yet to happen.
Totally unrelated to this video but I will be around St Petersburg in a few days specifically to try out a specific brew at Mad Beach craft brewing. Long story. Anyway just looking for recommendations on what to do in the area and other places to check out. We will be there for all of 24 hours. I wasn't sure where else to post this. As always, I love watching your channel so keep up the amazing work!
What to do in St Pete in 24 hours is a bit of an open question, lol. We have food, bars, gardens, museums, historic buildings and so much more! 🤓
@@CitySteadingBrews We checked out the beaches and went to a few bars. Ate some Armageddon beef jerky and for once something was spicy. Most places we go, spice is heavily lacking. On a side not, everyone wears tongs here I see. It was interesting....
Not everyone.
I was thinking oaking would be a good addition to increase the creamy vanilla flavor
U guys are great just a quick question can u stop the fermentation by just placing the whole open carboy in a pot and slowly heating the whole thing kill the yeast and get desired sweetness
czcams.com/video/zWBU3EI-EFo/video.html
Thank u u guys are a great inspiration keep up the great work
I’m wondering how back sweetening with coconut sugar would add to or detract from this? I’ll try it and get back to you. Thanks again you two!
Probably very good, but I don't recommend fermenting with coconut sugar. It tastes like @$$.
You guys should make chokecherry mead!!
would the solids in the juice and cocolut water change (lower) the available sugar for fermentation, giving an artificially high density reading on the hydrometer? May be something to be addressed in a video, I know you lightly fan across it in a prevoius video, but a really pulpy mix could run really dry really fast.
There’s no solids in the water and the juice was pretty much just juice too.
@@CitySteadingBrews I did a puree apricot wine plus a few jars of apricot jam for my woman a while back, the gravity reading was off the chart, figured the solids from both massively raised the density reading. Came out good, though.
hope ther will one year tasting on this one
Yup. Coming soonish.
Well guys you finally made something I’ve been wondering about the pina colada mead thank you I love it as a beer I’ve been wondering how I could make it I’m all warm and fuzzy inside about making this woohoooooooooo 🎉imma get me sum started na❤❤❤
I just started a pina colada mead 2 days a little bit different from this
It was I, the dastardly person who reached out to Red Star about the packaging. 😈
Also, did you know there's a coconut nectar honey substitute that's low on the glycemic index. Wonder if that could be brewed.
The glycemic index doesn’t coincide with brewing since you ferment the sugars out :)
Love the vids
You 2 are VERY informative!
Those that do not use an air lock...........need their packet thwaked.
Finally a new video. question how come you dont oak primary instead of adding tannins? :D Cheers!
Finally a new video? We do 2-3 a week. We have oaked, we have added tannins. They are both valid and useful depending on what you want as an outcome. Oaked pina colada wasn’t what we were after :)
Could I make a request!? Tuesday will be the first full moon of March, called the worm moon. This symbolizes the approach of spring. I know you guys have done brews before on this before. But, it's the time of year Maple syrup is harvested and I think it would be a nice name for a brew. Worm wine. 😁
Also, nice touch would bottle the brew from this video in the pineapple juice bottles.
Side note: come on red star! Tearable packs! Let's go!
P.s, you two are great! I enjoy watching each of of you and would love to some day meet you both!
Brews are started months before they air…
@@CitySteadingBrews I know. 😜 But, it's never too late.
have you ever thought about taking your totally awesome recipes and making mead commercially?
Thought about it, looked into what we would need to do, spoke to our attorney and decided to just keep sharing videos with everyone!
@@CitySteadingBrews I would buy you book.
How about multiple 1 gallon batches with the multiple variations. Find which is best and compare em. Be a great video(s)
We really don’t need multiple gallons to test that.
This looks amazing, have you thought of entering any competitions with your meads?
Nah. I have competed in so many things in my life, I don’t need a judge telling me my mead is good or not. Everyone has a bias and judges are supposed to try to eliminate that bias. In doing that, they also are looking for a specific thing, so creativity is diminished. I would much rather just enjoy what we make and enjoy teaching others :)
I would like to see you do Korean Mokgeolli
We did a rice wine once.
Maybe make a coconut extract to add to it?
I wonder how this would be if you did a port inspired thing with this where you fortify it with rum. Maybe and idea for a short?
Get out of our heads! Lol 🤓
If you’ve answered here or elsewhere, apologies! Is it a bad idea to back sweeten with honey/sugar after pasteurization, or should I stick to a non-fermentable sweetener?
You can use honey or sugar. We normally do it before pasteurizing because solids will settle out during pasteurization.
I think the word is; "Putrefy" :)
sooo going pffff ... i made a cherry mead and yea it did a pfff to the ceiling .. imagine that on a white drywallsheet ceiling in getting that back white ..
However i had a tub under it , and enough headspace the mead turned out one of my favorites . but ..no more summer heat brewing (28 degrees celcius inside my house 35 outside)
still having an issue with my applemead it misses something or has too much of something , i did backsweeten it with honey sweetnes is okay but still something is off but cant figure it out
It might be lacking that acidic punch many apples have. Perhaps pour a sample and add a splash of lemon juice as a test?
Funny though that the coconut packaging is actually 1 metric liter labeled as "33.8 liquid oz" :D
Could you distill the coconut water even just by boiling off some water to increase it flavor potency?
I think you could boil it down to concentrate it a bit, sure.
Unrelated question I started your raspberry cider with blackberries instead. How long should I let them age after natural carbonation round about ?
As long as you are willing to leave them. Aging is totally subjective as for time. 3 months will show an improvement. 6 months, even more. A year? Even more most likely. After 2 or 3 years generally you see very minimal improvement or even degradation.
Hey guys I love your videos and I've been watching them a lot for the past week and I decided to make my own mead using your guy's beginning mead video with the rasins dried orange peels and 3 pounds of honey (instead of 48 oz of honey I accidentally put like 51 oz) but I used a wine yeast in it and I was expecting to see bubbling right away it's been about 24 hours and I'm not seeing any signs of fermenting am I being impatient or could the extra amount of honey or bad yeast be the problem?
Did you happen to take an initial gravity reading?
I meant to say can you guys try toasted coconut versus dehydrated coconut and contrast the flavors
Hmm?
Oh! Yeah, that makes more sense.
Can you pasteurize with camden tablets, please ? Or a fermentation stopper like K-Sorbate (Potassium Sorbate) - if yes, how much would be the ratio, for say 1 gallon wine (4.4 liters) ?
Thanks
No you cannot pasteurize with them. They are preservatives. I don’t use them so I have no idea how much you need.
I don’t know if you have already put one on but here goes. Do you have a chart or have you made a chart to help in gravity and proof. Thanks
What do you mean?
Hi
When you are adding tannin how do you know how much to add ?
I Love the content
It used to just be experimentation and research but now we generally trust our instincts and experience.
I absolutely love Pina colada. However a few years ago I developed a life threatening coconut allergy. I'm so envious of anyone who can try this brew.
Sorry to hear that!
@@CitySteadingBrews me too. I love coconut. But I love your channel more!! Keep the great brews coming 💚
is it not easier to shake the stuff off the bottom if you dump some out first? also helps in adding oxygen
Not sure which part you are referring to, but dumping out some of the mead? And… you don’t oxygenate once there is alcohol present. That’s how you get vinegar.
@City Steading Brews the part I was talking about is when you were adding the pineapple juice. Dump some into the fermenter then cap the manufacturer bottle and shake. Gets the gunk better and adds some O2. I know not to add oxygen after alcohol is present.
What about fortify with coconut rum. That'll bring out both the coconut flavor and because Pina colada is made with rum that'll add some missing components
Of course!
I started a black cherry and apple cider 4 days ago adding 1 cup sugar, half a teaspoon yeast nutrient and pectic enzyme. SG 1.070. Within 24 hours it was foaming and the airlock going crazy. Good start, but by day 4, airlock has slowed to one bubble every 45 seconds. Cote des blanc yeast. Should I be concerned or take a reading or wait until it completely stops before taking a reading? Temp of room is 75 f. Any suggestions would help thanks
Fermenting starts out strong and slows as it cones near the end. There’s no rush, but take a reading if you want to.
@@CitySteadingBrews thanks
I just found this video so I'm a few months late to this party. Some thoughts. I have a pineapple/banana wine fermenting now. And though I like the idea of using real fruit, the headaches of managing the floating mesh bags, the clean up, the messes are numerous. I'm hoping it's all worth it. I do like the simplicity of using juices but then I wonder about the juices being watered down or the flavors being muted. I guess finding the right balance is the key. I wonder if adding some fruit in conditioning would be a good middle ground. For example, would it have made sense if you would have added some sliced pineapple in conditioning to punch up the pineapple flavor? Primary fermentation causes havoc with fruit and mesh bags, but in conditioning fruit in the mix shouldn't get out of hand. Aside from that, do you write your final rating numbers on the note paper for each brew? If so, it might be instructive to do 1 year or more tastings of a few of the ones that are in the 5-7 range to see if aging changes how you might rate them after the year. Also, wouldn't it be fun to pull out 3 or more of your 10's and then try to rank them? You could create a top shelf of the best of the best!!!
You can add fruit or juice whenever you like. We show one way of doing it in thos video, that’s all. We have one year tastings for nearly everything we make now. We have a score card right on our website with all the information.
@@CitySteadingBrews Right, I wasn't suggesting that you should have done it a different way. I was wondering if what I'm learning about fruit in primary could be replaced with juice in primary and fruit in secondary. Also, I'm thinking that I really like this recipe and possibly I would add pineapple to conditioning. I certainly am not suggesting that "you should have done it another way." Mostly just wondering if an alternative makes sense. But I understand. Looking at some of the comments, there are quite a few 'suggestions' for you. I don't want my appreciation for your efforts, honesty and your willingness to share to be overridden by what might seem like criticism.
Fruit and juice are just different and it greatly varies with brand. It's hard to recommend anything that we didn't do in the recipe, except in generalities since... we didn't do it that way :)
@@dhudach
I noticed when you made the Pina colada mead you didnt test the acid/ph. Is there a rule of thumb to test certain ones as opposed to others?
That was before we started checking regularly.
Can you guys do a video on making a fruit lambic beer? I’ve been desperately trying to find a straight forward recipe and haven’t been successful.
Well…. No, we actually cannot! Lambic is specific to a region, kind of like how Chanpagne is. It’s a wild ferment and normally only comes out well due to the very careful nurturing of said wild yeast in a specific environment. That said… fruit added beer is something we CAN do. We have a few planned.
@@CitySteadingBrews I understand. Will be looking forward to your guy’s fruit beer recipe!