Spiced Wine – Super Easy Tasty Wine – No Pumpkin Added
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Pumpkin spice… is it the pumpkin or the spice? Well… most people seem to think one way! So we ran with it. Let’s make a super …
I can honestly say I've never wanted a pitcher so bad after watching your video's lol.
I remember watching a video where you made metheglin and you put the spices in primary ferment because you liked the taste better that way, even though it could potentially stall the brew. I'm about to make a metheglin myself and wonder if that still holds true for you? I'm debating whether to put the spices in primary or not
Thanks!
I have read that using a refractometer to measure the ending SG can not be done and other sources i've read say it works.
Could you shed some light on this issue?
I’ve wanted to make a pumpkin mead/wine for a while. Would it be better to use canned or fresh? Cooked down or raw? Primary or secondary? Etc
Please tell me why you think the sugar from the pears should migrate to the liquid? I am pretty sure it will ferment.Inside the pears . If you don't squeeze out the liquid from the pears that alcohol will stay in there. But you didn't calculate the water content of the fruit into your potential alcohol result. So I believe you should just ignore the sugar in the fruit. You might even lower the abv by throwing away the fruit if some of the alcohol from the liquid has macerated into it. I don't think more alcohol is better, l just think it is important to know where it goes.😊
I completely knew there was no pumpkin in pumpkin spice, but pumpkin is one of my favorite flavors spiced or not.
Just bottled my very first recipe and think it's worth giving it a try, juniper orange zest and kiwi 😊✌️ let me know if you want the full recipe
Question about aging. Does chilling affect the effects of aging? I have a couple bottles that I made for a friend's wedding that I held onto as a future anniversary gift. I was thinking about how it will age, and realized that we served it chilled, so I just instinctively put the bottles in my fridge. No idea if it has a noticeable effect or not.
Also, I signed up for VIP a couple days ago. How do I access the FB group? I'm just excited to steal everyone's good ideas lol
I saw this come up in my feed and got really excited. You two have been doing a lot of reviews lately, and I particularly love the brewing vids! Happy Halloween!
You two are amazingly organized. I can barely coordinate brews so that I have something drinking while brewing next batch. Very envious of your organizational skills. 😁🥰
Hi, this was a good one. Do you think it would be nice to add some wood, like oak or something? Just wondering😅.
I just started making mead 8days ago and I am instanlty a huge fan of yours ! I have a question i live far in the country side(3d world country) and I can not find a hydrometer anywhere …
my fermentation is 7days in and there is no activity in the air lock(3l water, 900g of honey, 250g of raspberries) I am gonna w8 7days and rack it. Will there be a problem if I rack it and the fermentation is not 100% complete?
I also made another batch at the same time with 3.5l water and 1.5kg of honey but that one is still a bit active with the air lock and bubbles. I knoe bubbles dont mean much but I cant find a stupid hydrometer…
You guys are the best! But in saying that you will be my downfall, I say that tongue in cheek. I have made two wines and two meads. I have a question about a spiced apple wine. Sense I’m new to making wine I didn’t like the spice level of my wine so after racking I added more of all the spices. My starting reading was 1.110, the reading when I racked was 1.018 and went to 1.104 when I bottled. Any clues why?
I commented on a previous video talking about an envelope regarding tastings. I just want to make sure you understood that my intention had nothing to do with your scores and more about ingredients decisions and steps. I appreciate your scores but obviously your tastes and mine aren't going to match so it's not really my focus. As you said it's all about the discussion.
that's funny I have the same shirt that brain has but mine is black and white
He who controls the spice controls the brewniverse!
It's good to see you're putting the spice in secondary. That was my plan for the cyser I'm cooking right now. I feel vindicated.
I started a Christmas brew not to long ago, a gingerbread mead, pretty similar brews to be honest, very similar spices used and also will be backsweetening with dark brown sugar when I bottle it. I was convinced I was going to have to dump it. The flavor just wasn’t turning out how I wanted it to be, but I let it sit for a few weeks and came back, grabbed a sample, sweetened it and it was fantastic, so happy I didn’t dump it😂
I love the new hair color Darica! Always enjoy yalls videos and learning new tips and tricks.
Do you have to add the tannin in primary or is it ok to add in secondary?
Last time I did pears, I burned out a juicer making a perry cyser. It turned out great, but no more juicer