one of my favorite things is that you keep repeating the same things in your videos. The repetition helps keep those small tips in my mind when I go to make a brew. I love it!
Some people have complained of an off odor from fermentation. We have yet to experience this and I (Derica) have a rather sensitive sense of smell. Odors might come from different fermentation conditions. I can't say for certain. In our experience, as long as we practice clean fermentation techniques there is no off odor.
At about 25 minutes in, Derica says that if we have any questions, feel free to ask here in the comment section and they will respond as soon as possible. I can assure you 100% that is absolutely true. I am only about 1 or 2 months into this hobby and I have learned SO MUCH from this channel and I have asked a LOT of questions. And response time is ridiculously fast. Brian and Derica are paying attention, they are interested and they genuinely want to help.
The best before date on a lot of products is because the package starts to deteriorate, the product is fine. Get it into glass containers and it will last forever.
If I were them I’d want a neighbor that enjoyed the things they make not drink them out of their work my my my however if I were the alcoholic I’d want them to be my neighbor lol
If you hear your wood in an oven at 300 degrees for 20-30 minutes before using it it will make the oils in the wood more available. It will also make your house smell nice. 🙂
Yay on the new and improved pineapple mead! Frozen pineapple chunks are really easy and cheap to get where I live, and both the frozen chunks and fresh pineapple (for freezing if brewing) is on offer quite frequently. Methinks this one is on my to-brew list. I’ve got medium toast french oak as well. My local beekeepers are offering wonderful wildflower honey as well. Now all I need is a free wide mouth fermenter. Mmmm… that means I need to schedule a bottling day & cross fingers a brew has cleared enough for bottling. LOL.
I dig the hour episode! Kinda cool to be able to watch it all in one go. Also, I liked that you guys showed your decision making process with the wood staves. Nice to see not everything is a science and sometimes you just go with what you know. Thanks for the links too, you convinced me to get a brew bag haha
Now I break my own rule and ask a question before I have watched the whole video. I often take pieces of pineapple direct from the freezer and down in my frying pan. That char around the pineapple is amazing. That gave me an idea for a mead. You see where I an going? Pieces of chared fruit. How much char you say? To taste I say. And allow me now when Dereca did not "THE RED BUCKET OF SANATIZATION!!!!!!".
I did a mead with pineapple as well. I added a small amount of unsweetened coconut flakes and a smidge of vanilla bean. The coconut flavor completely took over unfortunately. However, it was still very drinkable. You've inspired me to try again.
I like this recipe! I made a delicious blueberry mead using a jar of Knudsen bluberry juice with fresh blueberries and a few other things. Anyway Knudsen also has a pineapple/ coconut mix that is very tasty 32oz. So there is room for all your other ingredients as well. Long story short, hope to try this soon. Great video as always.😊👍🏻
Since you mentioned the honey having a best before date, they found honey in tombs in Egypt that was thousands of years old, dry of course, but after humidification deamed eadible. Hence it has been put forward that honey might be the closest thing to eternal life ever encountered! Just wanted to put that forward, love your show and you got me brewing again, so thank you. Nils
Oh definitely agree. Best by dates are arbitrary dates set by manufacturers to scare you into buying another since what you have has somehow "gone bad".
very interesting...now the question must be begged, what if you use pineapple juice and chunks in a mead? replace the water with juice and see what that does
I wonder if dried pineapple would have added more tannins? I remember you guys experimented with another brew and really enjoyed using dried fruit. Also, love the 1 hour format!
It would have more tannins by weight of the fruit because the water is removed. However, if you adjust for the loss of water, the amount of tannins would remain the same. Pineapple is about 87% water. So, dried pineapple would have 6.66X the amount of tannins by weight compared to fresh pineapple.
Thanks for the great video, can’t wait to try this one; I know you know but other people may try. Please do not use a lead sinker to hold down the wood piece or anything in your brew.
In my experience, yeast really love pineapple. So I was not surprised when it blew the lock. It's amongst the types of brews I always use a bucket for; to avoid a mess. I'm glad you did this, it gives something to think about regarding pineapple in a mead.
Been brewing some Tepache lately using open fermentation and the natural yeast on the skin. Works great if you stop it fairly early (a few days), but now that I have some little big mouths with air locks, I added some extra sugar and let it ferment out dry. Now I have some great dry white style pineapple wine, and it's all thanks to your channel (I binge watched pretty much all of your videos from the last year over the last month or so). So thanks for all the great content, and I can't wait to see the 1 year tasting on this one.
I live how the two make a great team and they both explain why and how toake brews wether its wine or a mead, melomel, etc. They explain why they do things unlike most other channels that just show them making the brew then the end no explanation of why or how, or when and even no taste test thats honest. Awesome job keep up the great work.
Have you bugged my home? I was talking to my husband yesterday about making pineapple mead, and I told him that I would have to check your channel to see if you have a video and - BOOM - there's a video!
Very appropriate timing as I just got told I need to try to make a pineapple cider similar FlatRock brewing's pineapple cider. Think instead Ill try 3 at once to compare; Cyser with pineapple in secondary, cider with pineapple in secondary, and this one though Ill have to order the oak so it might lag behind the other 2.
I just finished bottling the first 4 I ever made back on march 3rd. They are a bit hazy, some are too tart from the fruit I used, or over spiced. But to me they are delicious. I found your channel after I made those, and every one after that has tasted so so so much better even at one month, that co workers have offered to buy bottles from me. I have it all thanks to what you teach on this channel, that being said, there's just something about sipping on these sharp/ tart/ hot (so hot on the after taste lmao) that still tastes great to me and I enjoy because I made it. Thanks again!
@@CitySteadingBrews giving your blueberry recipe a start today. A Do you think adding a single cinnamon stick and a touch of vanilla extract would be too much?
My husband and I have been watching your brew videos for a few months now and have been using your recipes. We have made a standard mead, several batches of sweet red using the concord grape juice, a spiced apple and a triple berry blend wine with an abv of 18%. Everything has been successful and delicious! As of right now, we have a 4 gallon batch of triple berry blend fermenting that we started Wed. and a spiced metheglin, that is about done. Waiting for that week to see if the G has changed. we are really enjoying our new hobby and love watching you two. We have learned so much from you both! Thank you for all you do to help all of us! One last note...Our friends enjoy sampling our brews, that's why we have to make so much. LOL
Interesting fact, archaeologists have found sealed jars of honey inside ancient tombs that have been there for thousands of years and the honey was still good.
found your channel a week ago and have been binge watching since lol. recently had shoulder reconstruction and am down for the next 5 months or so...couldn't figure out what to do with my down time....lol and i dont drink often....but mead making seems to be the way i am gonna go lmmfao. love the content just joined and subscribed.
been watching you 2 for about 6 months or so, love the videos, love the stuff you make, and love the sense of humor about it all, you take it serious when its required and not so when its not. keep up the wonderful videos. the fact that you enjoy what you are doing so very evident and wanting to share that with others is also evident :)
Thank you for responding, i will for sure have questions coming since i am getting back into brewing and i really like your videos. Thank you for doing what you are doing so well 🤗
So when you brought out the old bottle, it looked about 3/4 full. This is my concern. Is mead like wine where once you open a bottle you have to drink it all within a few days or it starts to go bad? I would think with all that head space your 4 yr old pineapple version would have gone bad by now? Or am I not thinking about this correctly?
I love that you guys have changed your methods over time. I have as well and every brew tuber I watch has as well, just goes to show, if you stop learning your dead haha.
I use fresh strawberries to add the sugars and of course taste. With strawberries (fresh) I always check each one to make sure they have not started to have any molds starting. Love a strawberry pineapple mead. I have also blended in the glass a little banana to have a quasi strawberry pineapple banana daquari [minus the rum :( ]
Great video guys! Things I loved about it was the "bing" at the 28-29 min mark, the "stone face" stares from Brian, and when Brian asks questions and Derica answers quickly, especially the "drink them all right now!" :D Bonus: "TaLKinG while the fErmENtOr is open" haha, so funny. Thank you, makes me want to taste and make a pineapple mead
not too long ago i made a pineapple wine. when i was backsweetening it, i added a bit of home-made coconut extract(made with a real coconut straight from the palm, no supermarket stuff). it added a nice flavour to it. maybe it can also work with mead.
Very nice. The pineapple is the reason that the yeast took off like it did because it's loaded with citric acid and that lowers the PH level quite a bit. It's like putting a super charger on your yeast which is why it went above the listed alcohol tolerance level like it did. That along with the yeast nutrients. I usually add citric acid if the batch gets stuck or the PH levels are too high and if they get too low, I add baking soda to a batch of mash before distilling it.
In my experience pineapple is the worst brew for needing most head space to keep from over filling all over, it is the brew that gives the best smell as it starts working
What do you guys think about a piña colade inspired drink using coconut water, dried coconut slices, and pineapple and then add the liquid to a second fermenter and then add more dried coconut slices and pineapple chunks to extract more flavour out of the two and then after fermentation use it to make a actual piña colada drink.
Thank you SOOO much for doing this pineapple mead. The only 2 meads I have made that I truly did not like was a pineapple and a watermelon; I didn't like them mostly because the final product didn't taste like the fruit I was looking for. I got the essence (spices and acidic note) but not the flavor with out the sugar. Not going to do a Pineapple again yet. But when I do this is how I am going to do it.
Yup this is up next after the Blueberry Cider. Scored 90 lbs fresh natural sage honey...straight from the B keeper. Best part about it, no crystallizing.
ok - this is the first time I have seen it and the syringe with tubing is a GREAT idea! I am just starting out so working with a 1.5G brew bucket and just got an empty 3.5G icing bucket from my local supermarket bakery yesterday. Taking the lid off of the buckets is a pain, so this way I could just pull out the airlock and use the tubing to get a sample without having to take the lid off the bucket!
We had a love/hate relationship with the syringe. In the end we opted to return to a baster style sampler. That said, we suggest our viewers to find what works best for them and go for it. I hope the syringe works for you. The one thing that seemed to help is to make sure to use it wet. If you keep the two halves separate between brews, make sure to dampen with sanitizer liquid before putting them back together or it sticks really bad.
Another great video 👍 I now have four fermentations going. Made two weeks apart 😁. Apple tea, banana, strawberry banana and fruit and wildflower, All wines. I tried to stay with your recipes but used frozen fruit when possible And freshman's yeast 😉. I'll keep you updated as how they turn out 👍😁. BTW, strawberry banana cap exploded out the top. Too much oxygen?😃🤣😋 👍🙏
I havnt ever tried using salmonberry before.. but I live on the west coast and salmonberry harvests early. I got enough for a gallon, let's try this Native American style
I found that a lot of the lees also collects in/among the fruit and even more when it's in a bag. So squeezing the bag will put lees back into the suspension. (Not necessarily a problem as it'll just fall out again during conditioning, but if you're tasting then I would taste before squeezing the bag because it'll get more bitter. )
I saw a pineapple habanero on r/mead a few days ago. Ever tried something with peppers? I don't like pineapple but maybe there's another fruit you can pair it with.
Would be interesting to try a blend of the old and new. Hopefully, the blend would highlight the positives of both. A different ratios may be worth a try, 20/80, 50/50, 80/20...
@@CitySteadingBrews ahhh, for crying out loud... I look down for two seconds and missed you pouring them together. The mix of the good one with the not so great one evens them out as you say... Would fortifying the old one with a rum or brandy be another option to look at in addition to oaking some of it? I fortified a version of dragons blood that was just too cough syrupy for my wife, it changed it to something totally different that she enjoyed more... Thank you for the videos, great job by both of you!
The premier classique makes huge bubbles compared to the ec1118. I'm not surprised it took off like that especially with pineapple in it. Not so much due to the sugars in the pina but more because it's good nutrition for the yeast colony. Thanks for the step by step
I blame you guys. Your videos are so great, I have one finished cider, two meads aging, and 4 more fermenting. I have to ask: I know the metheglin got an 11. What was the other? And I agree, why would someone eat grapefruit on purpose?
LOL... I was yelling at the screen "Noooo, nOOOOOO! at taking the cap off for the final rack. 😅😅 Very good decision to put it on after all; tt would totally suck up that lees at the bottom without the cap. (And you know there'd be quite some because it wasn't clear going into this vessel but it's clear at the end. )
Just got to the point where the pineapple overflowed a little past the 21 minute mark. I've had the same experience with some pineapple wine experiments and something to keep in mind when working with pineapple and some others like guava. They tend to bubble up quite a bit and you need more head room than normal. Just something to keep in mind for the future.
I realize this video is relatively old but that being said. Listermann brewing Co in Cincinnati Ohio has juice concentrates. They have many different flavors. I love the black Berry. I hope this comment helps.
I would say for that amount of head space I would’ve done a more open ferment where you’d put a piece of paper towel and a cup over top of the hole. Granted I’ve only done it once so far. And I only do that for the first few days and then put an airlock on
@@CitySteadingBrews that’s true, I was just saying for the overactive fermentation there’s less of a chance that things will explode. But that’s the science in my head lol
The darkening of your 4 y.o. can also be caused by time as you are letting light hit the clear glass bottle. I usually bottle in brown or green bottles but that's just a personal choice.
Have you ever heard of Lilt? It's a popular Pineapple and Grapefruit flavour soft drink in the UK made by coca cola. I've made ruby grapefruit mead before and it was amazing, sweet honey with the bitter grapefruit aftertaste, so next I will try a pineapple and grapefruit mead I think....
Curious as Amazon and Northern Brewer list it as 13%. Looking further I found some listing it as 15 like you said. I wish the manufacturers would print it on the packaging.
Hey City Steading Brews. How’s it going? I guess I should disclose, up front… _never been a huge fan of mead._ 😂 I don’t mind it, just not mad about it and tbh, I can take it or leave it. _Why did I click?_ Well, I just like seeing how things are done. That’s all. Besides, you guys are great. I like you guys. You’re alright. So that’s why I feel I can ask… *Did you ever brew sake?* Four or five years ago I developed a sudden yen ( _sorry, lol_) to try and brew my own sake. I went the whole way by making my own koji-rice and I managed to brew several nice batches over a couple of years. It still amazes me when I recall the wonderful floral fragrances that are locked away inside those tough little grains, when you treat them just right. In that case, the type of yeast used is critical and the Japanese have created many sake yeast strains to perfectly tickle and complement the rice grains into releasing their exquisite aromas & taste. I’m sorry, I digress. The point which I’m labouring to reach is simply to wonder if you ever tried to combine the two techniques? Naively I suppose, if I were to try, I would try to find a mead recipe that worked well enough using a *sake yeast*. This step alone would need to be successfully honed and refined before moving on. Next, using a batch of perhaps 1.5 -2.0 kg of freshly made koji rice, not too umami but mild, sweet and nutty, I would use a technique similar to your pineapple mead, using the inoculated rice to begin the second stage of fermentation and hopefully, create a unique and pleasurable mead experience. Anyway, it’s just a thought.
@@CitySteadingBrews It's just glucose and fructose which yeast process more quickly than sucrose. You can make it on your stove with table sugar, water and lemon juice.
Gotta pass on a Brian 6.5, I shared some of my coveted spiced metheglin (an 11 I think on the Brian scale) with a few friends and they went nuts, called it a winter holiday in a bottle, thanks guys for the great vids! Any revisions on top 5 after a year or two in the bottle?? Any surprises?
I have a fermentation similar to this, but with no fruit.. it foamed up for 24 hours after adding nutrients on day 2.. I let it sit for a week and it was still sweet, I couldn't taste or smell any alcohol. I couldn't really find any info on it, so I moved it to a secondary and added 2g of yeast again. Hoping I just didnt waste $50 of honey
If you just twist the nut bag it will ream itself out, & drain due to the pressure, so- you don't have to squeeze as much, nor get your hands too involved with the mix.
I'm still watching the video but I have to interject. Brian mentioned it's almost impossible to ruin a brew. A couple months ago I tried banana wine. Not only epic fail but I threw it out in the pasture and it killed the grass! Never trying banana again 🤣
I've made banana many times, wonderful stuff. I didn't say it's almost impossible, I believe I said it's difficult. In order for it to go bad, generally it's bad sanitation, bad ingredients, or really bad methods. I'm not trying to make you feel bad, but it's true. You can throw a bunch of clean fermentables in a clean fermenter with yeast and as long as nothing new is introduced, it will ferment.
We have been experimenting with different flavours lately and have had some good results with making a tea with our fruits first for about 30 minutes to draw out the flavours, then straining out the chunks before adding everything to the carboys. Do you think that’s a good practice?
I would always make a tea with the fruit first, or at least simmer it for a while. I read somewhere that to maximize sugar extraction from fruits they should be simmered for about 2 hours (though, sugar doesn't necessary equals flavour, and sometimes you don't have 2 hours). Only difference is that I would still add the solids to the carboy after on the chance that they could provide extra nutrients to the yeast.
one of my favorite things is that you keep repeating the same things in your videos. The repetition helps keep those small tips in my mind when I go to make a brew. I love it!
I did want to ask if there's a powerful smell that comes out during this? I have roommates and don't want to put them out with my brewing
Some people have complained of an off odor from fermentation. We have yet to experience this and I (Derica) have a rather sensitive sense of smell. Odors might come from different fermentation conditions. I can't say for certain. In our experience, as long as we practice clean fermentation techniques there is no off odor.
At about 25 minutes in, Derica says that if we have any questions, feel free to ask here in the comment section and they will respond as soon as possible. I can assure you 100% that is absolutely true. I am only about 1 or 2 months into this hobby and I have learned SO MUCH from this channel and I have asked a LOT of questions. And response time is ridiculously fast. Brian and Derica are paying attention, they are interested and they genuinely want to help.
Thanks and glad it does not go unnoticed!
Jazz hands! Trbos needs jazz hands
The best before date on a lot of products is because the package starts to deteriorate, the product is fine. Get it into glass containers and it will last forever.
I use fresh pineapple chunks from a whole pineapple that I cut up in my capsicumels that I have made and love the flavour it leaves
Every alcoholic dreams of having these guys as neighbors.
It would be helpful as we tend to have far too many bottles sitting around!
Friends don't let friends walk back next door....through the flower beds!
If I were them I’d want a neighbor that enjoyed the things they make not drink them out of their work my my my however if I were the alcoholic I’d want them to be my neighbor lol
If you hear your wood in an oven at 300 degrees for 20-30 minutes before using it it will make the oils in the wood more available. It will also make your house smell nice. 🙂
LOVE LOVE!!! The one hour format.
Yay on the new and improved pineapple mead! Frozen pineapple chunks are really easy and cheap to get where I live, and both the frozen chunks and fresh pineapple (for freezing if brewing) is on offer quite frequently. Methinks this one is on my to-brew list. I’ve got medium toast french oak as well. My local beekeepers are offering wonderful wildflower honey as well. Now all I need is a free wide mouth fermenter. Mmmm… that means I need to schedule a bottling day & cross fingers a brew has cleared enough for bottling. LOL.
I dig the hour episode! Kinda cool to be able to watch it all in one go. Also, I liked that you guys showed your decision making process with the wood staves. Nice to see not everything is a science and sometimes you just go with what you know. Thanks for the links too, you convinced me to get a brew bag haha
Now I break my own rule and ask a question before I have watched the whole video. I often take pieces of pineapple direct from the freezer and down in my frying pan. That char around the pineapple is amazing. That gave me an idea for a mead. You see where I an going? Pieces of chared fruit. How much char you say? To taste I say. And allow me now when Dereca did not "THE RED BUCKET OF SANATIZATION!!!!!!".
I did a mead with pineapple as well. I added a small amount of unsweetened coconut flakes and a smidge of vanilla bean. The coconut flavor completely took over unfortunately. However, it was still very drinkable. You've inspired me to try again.
Perhaps drink it with sparkling pineapple water?
Ooh, piña colada mead
@@_Gecko that's what I was shooting for!
@@smoke4824 good idea 💡.
would you like to chare the recipe my friend?
Restating things also makes them sink in I’ve been fallowing quite close and enjoy all
Yes! And it is always someone’s first time receiving this information. Thank you for watching!
I like this recipe! I made a delicious blueberry mead using a jar of Knudsen bluberry juice with fresh blueberries and a few other things. Anyway Knudsen also has a pineapple/ coconut mix that is very tasty 32oz. So there is room for all your other ingredients as well. Long story short, hope to try this soon. Great video as always.😊👍🏻
Since you mentioned the honey having a best before date, they found honey in tombs in Egypt that was thousands of years old, dry of course, but after humidification deamed eadible. Hence it has been put forward that honey might be the closest thing to eternal life ever encountered! Just wanted to put that forward, love your show and you got me brewing again, so thank you.
Nils
Oh definitely agree. Best by dates are arbitrary dates set by manufacturers to scare you into buying another since what you have has somehow "gone bad".
very interesting...now the question must be begged, what if you use pineapple juice and chunks in a mead? replace the water with juice and see what that does
I wonder if dried pineapple would have added more tannins? I remember you guys experimented with another brew and really enjoyed using dried fruit. Also, love the 1 hour format!
It would have more tannins by weight of the fruit because the water is removed. However, if you adjust for the loss of water, the amount of tannins would remain the same. Pineapple is about 87% water. So, dried pineapple would have 6.66X the amount of tannins by weight compared to fresh pineapple.
Thanks for the great video, can’t wait to try this one; I know you know but other people may try. Please do not use a lead sinker to hold down the wood piece or anything in your brew.
In my experience, yeast really love pineapple. So I was not surprised when it blew the lock. It's amongst the types of brews I always use a bucket for; to avoid a mess.
I'm glad you did this, it gives something to think about regarding pineapple in a mead.
Been brewing some Tepache lately using open fermentation and the natural yeast on the skin. Works great if you stop it fairly early (a few days), but now that I have some little big mouths with air locks, I added some extra sugar and let it ferment out dry. Now I have some great dry white style pineapple wine, and it's all thanks to your channel (I binge watched pretty much all of your videos from the last year over the last month or so).
So thanks for all the great content, and I can't wait to see the 1 year tasting on this one.
I live how the two make a great team and they both explain why and how toake brews wether its wine or a mead, melomel, etc. They explain why they do things unlike most other channels that just show them making the brew then the end no explanation of why or how, or when and even no taste test thats honest. Awesome job keep up the great work.
Thanks! Glad you enjoy our show.
Bottling my Pina Colada Wine today. A very tasty experiment. It will be interesting to see this mead progress
Birds of a feather flock together. Rock on!
AWESOME video guys
Have you bugged my home? I was talking to my husband yesterday about making pineapple mead, and I told him that I would have to check your channel to see if you have a video and - BOOM - there's a video!
Shh… 😉😎🤪 Happy Brewing!
Synergy!
Synergy!
@@julietardos5044 thank you for the correction ma'am you are correct, that would be more appropriate.
My very first mead was a pinneapple mead and i added a piece of an oak spiral in conditioning. A year later, it came out spectacular.
Very appropriate timing as I just got told I need to try to make a pineapple cider similar FlatRock brewing's pineapple cider. Think instead Ill try 3 at once to compare; Cyser with pineapple in secondary, cider with pineapple in secondary, and this one though Ill have to order the oak so it might lag behind the other 2.
I just finished bottling the first 4 I ever made back on march 3rd. They are a bit hazy, some are too tart from the fruit I used, or over spiced. But to me they are delicious. I found your channel after I made those, and every one after that has tasted so so so much better even at one month, that co workers have offered to buy bottles from me. I have it all thanks to what you teach on this channel, that being said, there's just something about sipping on these sharp/ tart/ hot (so hot on the after taste lmao) that still tastes great to me and I enjoy because I made it. Thanks again!
Wow, big big difference. This was very educational and highly entertaining .
Thanks for sharing guys. Take care and GOD bless.
Reminder, "best before" does not mean "bad after"
I’ve been using raisins and dried cranberries that have a light coating of sunflower oil and they work perfectly. I have not had any issues.
I’m glad it worked for you. The reason we say to avoid the oil covered fruit is because the oil could go rancid.
That was too funny, and it needs to be a shirt: “They’re drinkable right now!”
Thanks as always guys for the great selection of videos! I always enjoy watching them in my lunch break at work. It makes the day go so much smoother!
2 minutes in and I can already tell that I'm going to enjoy learning from you
Wow, thanks!
@@CitySteadingBrews giving your blueberry recipe a start today. A
Do you think adding a single cinnamon stick and a touch of vanilla extract would be too much?
Do it in conditioning phase so you can pull the stick when it’s released enough.
My husband and I have been watching your brew videos for a few months now and have been using your recipes. We have made a standard mead, several batches of sweet red using the concord grape juice, a spiced apple and a triple berry blend wine with an abv of 18%. Everything has been successful and delicious! As of right now, we have a 4 gallon batch of triple berry blend fermenting that we started Wed. and a spiced metheglin, that is about done. Waiting for that week to see if the G has changed. we are really enjoying our new hobby and love watching you two. We have learned so much from you both! Thank you for all you do to help all of us! One last note...Our friends enjoy sampling our brews, that's why we have to make so much. LOL
Awesome! Happy to have helped!
Interesting fact, archaeologists have found sealed jars of honey inside ancient tombs that have been there for thousands of years and the honey was still good.
I've heard the same thing.
found your channel a week ago and have been binge watching since lol. recently had shoulder reconstruction and am down for the next 5 months or so...couldn't figure out what to do with my down time....lol and i dont drink often....but mead making seems to be the way i am gonna go lmmfao. love the content just joined and subscribed.
Here’s to a speedy recovery!
Yeast. Can't. Read.
Would be a great T-Shirt!
Once we finish unpacking our house, I'm super excited to make my own variant of this!
Great video. I really like the start to finish complete in one video more than the multiple videos way. But either way your recipes are sooo tasty.
been watching you 2 for about 6 months or so, love the videos, love the stuff you make, and love the sense of humor about it all, you take it serious when its required and not so when its not. keep up the wonderful videos. the fact that you enjoy what you are doing so very evident and wanting to share that with others is also evident :)
Thank you!
Ever make Tepache? It calls for pineapple skin for the natural yeast and bacteria.
that tannin rant was the best Kevin Smith impersonation ive ever seen in my life. @7:53
Thank you for responding, i will for sure have questions coming since i am getting back into brewing and i really like your videos.
Thank you for doing what you are doing so well 🤗
You are welcome.
yeah not goona say a word... as Brians face lights up like a child getting a puppy on Christmas morning hahaha
I just started a 6 gallon batch of Pineapple habanero Mead.
I'll head that way in a few weeks! Sounds delicious 😋
I'm gonna make this! Great Idea for a mead!
So when you brought out the old bottle, it looked about 3/4 full. This is my concern. Is mead like wine where once you open a bottle you have to drink it all within a few days or it starts to go bad? I would think with all that head space your 4 yr old pineapple version would have gone bad by now? Or am I not thinking about this correctly?
It could be oxidizing yes. Even wine doesn’t “go bad”, it oxidizes and can taste flat or less than the original.
I love that you guys have changed your methods over time. I have as well and every brew tuber I watch has as well, just goes to show, if you stop learning your dead haha.
I use fresh strawberries to add the sugars and of course taste. With strawberries (fresh) I always check each one to make sure they have not started to have any molds starting. Love a strawberry pineapple mead. I have also blended in the glass a little banana to have a quasi strawberry pineapple banana daquari [minus the rum :( ]
Thanks for the Idea ... I am using this to make a variation of burnt mead for my wedding anniversary
Sounds great! I hope your anniversary is filled with happy memories and you create some new ones to share next year!
Tinned fruit mead
Love it that this is a single video of the entire process! 💖
I love your guys interaction 👍
Great video guys! Things I loved about it was the "bing" at the 28-29 min mark, the "stone face" stares from Brian, and when Brian asks questions and Derica answers quickly, especially the "drink them all right now!" :D Bonus: "TaLKinG while the fErmENtOr is open" haha, so funny. Thank you, makes me want to taste and make a pineapple mead
Doh!!
I was so looking forward to the turbos 😂👊👍!
Great job, love your recipes, and vids, always entertaining 👊🍷👍
not too long ago i made a pineapple wine.
when i was backsweetening it, i added a bit of home-made coconut extract(made with a real coconut straight from the palm, no supermarket stuff). it added a nice flavour to it. maybe it can also work with mead.
Nice idea!
Sounds good! I like pineapple and raisins. Both of those in mead! Hmmm...
yes on "We're gonna drink them all right now!"
When you thwacked your packet of yeast, I remembered you were wanting recommendations of names for your yeast plushy mascot.... THWACKICUS!!!
LOL yeah I made pineapple vinegar (deliberately) it was the most active fermentation I'd ever seen.
I love this long videos! I need to try this mead
Very nice. The pineapple is the reason that the yeast took off like it did because it's loaded with citric acid and that lowers the PH level quite a bit. It's like putting a super charger on your yeast which is why it went above the listed alcohol tolerance level like it did. That along with the yeast nutrients. I usually add citric acid if the batch gets stuck or the PH levels are too high and if they get too low, I add baking soda to a batch of mash before distilling it.
I'd agree except the pH of honey is already quite low, though it's still within the range that is appropriate for fermentation.
In my experience pineapple is the worst brew for needing most head space to keep from over filling all over, it is the brew that gives the best smell as it starts working
The "anxious gopher" face when Brian bumped the label... I hurt myself laughing.
What a great video, I learn a lot from u both about mead and gonna make my 1st batch for my essay
❤️ from Indonesia
What do you guys think about a piña colade inspired drink using coconut water, dried coconut slices, and pineapple and then add the liquid to a second fermenter and then add more dried coconut slices and pineapple chunks to extract more flavour out of the two and then after fermentation use it to make a actual piña colada drink.
i made the same basic recipe except instead of using water i used coconut water . it turned out phenomenal
Sounds great!
Thank you SOOO much for doing this pineapple mead. The only 2 meads I have made that I truly did not like was a pineapple and a watermelon; I didn't like them mostly because the final product didn't taste like the fruit I was looking for. I got the essence (spices and acidic note) but not the flavor with out the sugar.
Not going to do a Pineapple again yet. But when I do this is how I am going to do it.
Watched Viking blood great video! Left some comments on it. Keep making mead videos!
Thanks for watching!
Yup this is up next after the Blueberry Cider. Scored 90 lbs fresh natural sage honey...straight from the B keeper. Best part about it, no crystallizing.
Great video! Amazing how the fruits and juices differ in flavor.
ok - this is the first time I have seen it and the syringe with tubing is a GREAT idea! I am just starting out so working with a 1.5G brew bucket and just got an empty 3.5G icing bucket from my local supermarket bakery yesterday. Taking the lid off of the buckets is a pain, so this way I could just pull out the airlock and use the tubing to get a sample without having to take the lid off the bucket!
We had a love/hate relationship with the syringe. In the end we opted to return to a baster style sampler. That said, we suggest our viewers to find what works best for them and go for it. I hope the syringe works for you. The one thing that seemed to help is to make sure to use it wet. If you keep the two halves separate between brews, make sure to dampen with sanitizer liquid before putting them back together or it sticks really bad.
Oaked in primary fermentation? I've always done that in post racking. Are there any Pro/Con to doing oak early?
Another great video 👍
I now have four fermentations going. Made two weeks apart 😁.
Apple tea, banana, strawberry banana and fruit and wildflower, All wines.
I tried to stay with your recipes but used frozen fruit when possible And freshman's yeast 😉.
I'll keep you updated as how they turn out 👍😁.
BTW, strawberry banana cap exploded out the top. Too much oxygen?😃🤣😋
👍🙏
I havnt ever tried using salmonberry before.. but I live on the west coast and salmonberry harvests early. I got enough for a gallon, let's try this Native American style
Could you tape the empty yeast packet to your notes, that way you always know what you used
Good tip for the newbie.
Thanks
I found that a lot of the lees also collects in/among the fruit and even more when it's in a bag. So squeezing the bag will put lees back into the suspension. (Not necessarily a problem as it'll just fall out again during conditioning, but if you're tasting then I would taste before squeezing the bag because it'll get more bitter. )
I saw a pineapple habanero on r/mead a few days ago. Ever tried something with peppers? I don't like pineapple but maybe there's another fruit you can pair it with.
Very cool will try this one
The great video. I'm think about making kinda pineapple beer. I been make tephech. I think spelled that wrong
Would be interesting to try a blend of the old and new. Hopefully, the blend would highlight the positives of both. A different ratios may be worth a try, 20/80, 50/50, 80/20...
I did mix them….
@@CitySteadingBrews ahhh, for crying out loud... I look down for two seconds and missed you pouring them together. The mix of the good one with the not so great one evens them out as you say... Would fortifying the old one with a rum or brandy be another option to look at in addition to oaking some of it? I fortified a version of dragons blood that was just too cough syrupy for my wife, it changed it to something totally different that she enjoyed more... Thank you for the videos, great job by both of you!
The premier classique makes huge bubbles compared to the ec1118. I'm not surprised it took off like that especially with pineapple in it. Not so much due to the sugars in the pina but more because it's good nutrition for the yeast colony. Thanks for the step by step
I blame you guys. Your videos are so great, I have one finished cider, two meads aging, and 4 more fermenting. I have to ask: I know the metheglin got an 11. What was the other? And I agree, why would someone eat grapefruit on purpose?
You say that like it's a bad thing... well, the grapefruit is, but you know what I mean.
LOL... I was yelling at the screen "Noooo, nOOOOOO! at taking the cap off for the final rack. 😅😅 Very good decision to put it on after all; tt would totally suck up that lees at the bottom without the cap. (And you know there'd be quite some because it wasn't clear going into this vessel but it's clear at the end. )
Loved the video so much i just did an almost identical mead 5 22. But no oak, its in the mail. Og was 1.100
Just got to the point where the pineapple overflowed a little past the 21 minute mark. I've had the same experience with some pineapple wine experiments and something to keep in mind when working with pineapple and some others like guava. They tend to bubble up quite a bit and you need more head room than normal. Just something to keep in mind for the future.
Banana does that as well!
I realize this video is relatively old but that being said. Listermann brewing Co in Cincinnati Ohio has juice concentrates. They have many different flavors. I love the black Berry. I hope this comment helps.
I would say for that amount of head space I would’ve done a more open ferment where you’d put a piece of paper towel and a cup over top of the hole. Granted I’ve only done it once so far. And I only do that for the first few days and then put an airlock on
We always use an airlock. Open ferm is fine if you prefer but honestly if aerated properly there’s no difference.
@@CitySteadingBrews that’s true, I was just saying for the overactive fermentation there’s less of a chance that things will explode. But that’s the science in my head lol
Gonna try making this in the future to replace pineapple juice in a rum pineapple cocktail
Does freezing have the same effect on pineapple as boiling? Raw pineapple has a tendency to give yeast a hard time I've been told.
The darkening of your 4 y.o. can also be caused by time as you are letting light hit the clear glass bottle. I usually bottle in brown or green bottles but that's just a personal choice.
Have you ever heard of Lilt? It's a popular Pineapple and Grapefruit flavour soft drink in the UK made by coca cola. I've made ruby grapefruit mead before and it was amazing, sweet honey with the bitter grapefruit aftertaste, so next I will try a pineapple and grapefruit mead I think....
Premier Classique has an alcohol tolerance of 15%. I have had it go to 17.9% trying to make a semi sweet traditional.
Thank you for the video
Curious as Amazon and Northern Brewer list it as 13%. Looking further I found some listing it as 15 like you said. I wish the manufacturers would print it on the packaging.
@@CitySteadingBrews me too, it would be so helpful!
Hey City Steading Brews. How’s it going?
I guess I should disclose, up front… _never been a huge fan of mead._ 😂
I don’t mind it, just not mad about it and tbh, I can take it or leave it.
_Why did I click?_
Well, I just like seeing how things are done. That’s all. Besides, you guys are great. I like you guys. You’re alright.
So that’s why I feel I can ask… *Did you ever brew sake?*
Four or five years ago I developed a sudden yen ( _sorry, lol_) to try and brew my own sake.
I went the whole way by making my own koji-rice and I managed to brew several nice batches over a couple of years.
It still amazes me when I recall the wonderful floral fragrances that are locked away inside those tough little grains, when you treat them just right.
In that case, the type of yeast used is critical and the Japanese have created many sake yeast strains to perfectly tickle and complement the rice grains into releasing their exquisite aromas & taste.
I’m sorry, I digress.
The point which I’m labouring to reach is simply to wonder if you ever tried to combine the two techniques?
Naively I suppose, if I were to try, I would try to find a mead recipe that worked well enough using a *sake yeast*.
This step alone would need to be successfully honed and refined before moving on.
Next, using a batch of perhaps 1.5 -2.0 kg of freshly made koji rice, not too umami but mild, sweet and nutty, I would use a technique similar to your pineapple mead, using the inoculated rice to begin the second stage of fermentation and hopefully, create a unique and pleasurable mead experience.
Anyway, it’s just a thought.
You should try making tepache sometime I would love to see your recipe!
The yeast would love corn syrup!
Eew no.
@@CitySteadingBrews It's just glucose and fructose which yeast process more quickly than sucrose. You can make it on your stove with table sugar, water and lemon juice.
Gotta pass on a Brian 6.5, I shared some of my coveted spiced metheglin (an 11 I think on the Brian scale) with a few friends and they went nuts, called it a winter holiday in a bottle, thanks guys for the great vids! Any revisions on top 5 after a year or two in the bottle?? Any surprises?
I have a fermentation similar to this, but with no fruit.. it foamed up for 24 hours after adding nutrients on day 2.. I let it sit for a week and it was still sweet, I couldn't taste or smell any alcohol. I couldn't really find any info on it, so I moved it to a secondary and added 2g of yeast again. Hoping I just didnt waste $50 of honey
It can take more than a week to ferment. Did you take any hydrometer readings? Or what is your batch size and how much honey did you add?
If you just twist the nut bag it will ream itself out, & drain due to the pressure, so- you don't have to squeeze as much, nor get your hands too involved with the mix.
You’re in Florida just set the honey outside that’ll heat it plenty
I'm still watching the video but I have to interject. Brian mentioned it's almost impossible to ruin a brew. A couple months ago I tried banana wine. Not only epic fail but I threw it out in the pasture and it killed the grass! Never trying banana again 🤣
I've made banana many times, wonderful stuff. I didn't say it's almost impossible, I believe I said it's difficult. In order for it to go bad, generally it's bad sanitation, bad ingredients, or really bad methods. I'm not trying to make you feel bad, but it's true. You can throw a bunch of clean fermentables in a clean fermenter with yeast and as long as nothing new is introduced, it will ferment.
We have been experimenting with different flavours lately and have had some good results with making a tea with our fruits first for about 30 minutes to draw out the flavours, then straining out the chunks before adding everything to the carboys. Do you think that’s a good practice?
I would always make a tea with the fruit first, or at least simmer it for a while. I read somewhere that to maximize sugar extraction from fruits they should be simmered for about 2 hours (though, sugar doesn't necessary equals flavour, and sometimes you don't have 2 hours). Only difference is that I would still add the solids to the carboy after on the chance that they could provide extra nutrients to the yeast.