Tasting Dansk Mjod Viking Blod Clone a Year Later - Drinking Aged Mead
So we made Dansk Mjod's Viking Blod. Sort of. It didn't taste anything like theirs, nor does it look like theirs. Ours is better, really. It's not as cloyingly sweet and has more complexity. But that's another story. This mead has been mellowing for a year with the added spirits for fortification. We find that time makes most any brew taste better. This was pretty good when we fortified it, but now it's significantly improved. Mead, in general, ages like wine. Over time the alcohols blend and mellow, the flavors commingle and produce a smoother, more complex beverage over time.
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We've been adding yeast hulls to our meads lately, and we believe we see a difference. But, we had to test to be sure. Do Yeast Hulls really do more than adding nothing to a mead? Let's find out!
This was a test! If you are looking for a Mead recipe, check out this video: https://youtu.be/UdqRhDXKLjA
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Egg Nog - Brian's Uncooked Egg Nog Recipe. We tried a few recipes for eggnog, one of them made lovely scrambled eggs and nearly gave up on an egg nog video for Christmas this year. Then, we found a very simple one, and decided with a few tweaks to try it out for you on video!
Ingredient List:
2 cups Milk
1 cup Cream
1/2 cup White Sugar
5 Eggs (separated)
1 teaspoon Freshly grated Nutmeg (or more)
pinch Ground Clove
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Black Currant Wine on Reused Lees - What Went Wrong? Can We Fix It? We reused lees from a wine we made to make another wine, and... nothing happened. So... we investigate, found the issue and have a plan to fix it! When you brew wine or mead, always be ready to alter the process, these are living creatures and don't always do as intended. It's okay, don't worry, as you build knowledge and experience, you can figure it all out and your brews will be amazing anyway!
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Racking the Rose Mead, Rhodomel Racking. We're going to rack the rhodomel today, get it into conditioning and off the rose petals and lees. It's time.
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Black Sack Mead is back. We ended up fortifying it. I looked, but couldn't find the video where we did this. Perhaps it was lost, or didn't get recorded. I'm sorry. At any rate, we fortified this mead with Everclear, to about 20% ABV to stop fermentation and make it more of an appropriate Sack Mead ABV. Today we taste it after a year of aging.
Black Sack Mead: https://youtu.be/91my4jlT__I
Black Sack Mead Rescue: https://youtu.be/hF4A4SbcyXw
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#meadtaste #tastemead #meadtasting #blacksackmead #sackmead
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Wild Fermentation by Accident! So... yeah, we had a bit of a wild fermentation happen unintentionally by accident! Some cranberry juice spontaneously fermented! Apparently there was enough yeast left in there from the processing of the cranberries that it started fermenting!
Follow up Video! https://youtu.be/_s5bhVm6ub8
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Brew Talk - Racking, Secondary Fermentation - When Should You Rack?
Many people are racking too early. There, I said it. There is no rush to rack to secondary! If you rack your brew too early, you risk destroying the yeast colony and a stuck fermentation. If having your wine, cider, beer or mead a few days or a week or two sooner is that important... rethink that! Time is your friend. Trust us, nothing bad will happen if you let your brew sit for... a month. Nothing. If anything, it will improve!
So, next time you think you should rack your mead, wine, or cider or even beer, think again, maybe take a reading. A little science, even though we do things simply and naturally, is a good thing!
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How to Make Ethiopian Honey Wine - Tej. Tej is Ethiopian mead essentially, and the distinctive ingredient is Gesho, a native tree to Ethiopia. They use the twigs of this tree as a tanning agent and source of yeast, as well as something akin to hops in beer making. Interesting, right? We thought so too, that's why we made it. It's a pretty simple brew really and all the ingredients are easily found using our links below.
Tej is a traditional drink made in a few different ways. We broke down some of the methods into a simple, more modern method that relies on natural yeasts in the gesho and honey. The truly authentic tej or t'ej as it's sometimes spelled is made in the home, it's not as much a commercial product, so it varies widely.
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Ingredients:
1/2 lb (227 grams) Maryiza Honey: https://www.followthehoney.com/product-page/ethiopian-grawa-coffee-honey
1 1/2 lb (680 grams) Wildflower Honey: https://amzn.to/2XavKHt
5 ounces Gesho: https://amzn.to/3d7g3GF
Honey Tasting: https://youtu.be/HvA3w9T-VbY
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Those %^&$ lime leaves. This should be it in the Acerglyn. I want to apologize to our fans, though I believe few actually used them, thankfully. Someone, somewhere said citrus goes well in acerglyns so I tried it. Well it makes an acerglyn taste like a#%. That's what it does! So, here's our tasting of possibly our least favorite brew ever. It's entertaining at least and....
THERE'S A HUGE SPOILER!
How to make Mead - Acerglyn - Maple Syrup Mead: https://youtu.be/bRJCFUmr8Os
Acerglyn Racking - Maple Mead Part 2!: https://youtu.be/XxhI7q0iM4I
Bottling Acerglyn Mead - Maple Mead: https://youtu.be/QES-_7UPpik
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