Transcription
Let's make a pimement mead from the grocery store for less than 20 bucks a gallon. I love making brews that you can get all the stuff at the grocery store. The only thing you're not going to be able to get is some of the gear. So, I'm sorry, but if you have a plastic bucket, you can totally use that.
So, first off, everything that's going to touch this got sanitized. By sanitized, we mean dunked in a tub of Star San and water. We also call it >> the red bucket of sanitization. And it's sitting right over there. I threw her off because I did it different that time. >> You sure did. >> But everything gets cleaned. That way we reduce the chance of infections.
So this is a very simple process. The first thing I did was I took 8 ounces of hot water and put in one black tea bag, steeped it for four minutes, removed the tea bag. Now we have black tea. Could you use green tea? Sure. Will it be a little bit different? >> Yes. The black tea is there for the tanic aspect, that little bit of mouth feel.
Next up, Welch's grape juice. Now, when you choose grape juice, make sure it has as few ingredients as possible. This one is grape juice from concentrate, which I'd rather it be the actual thing, but from concentrate's okay, too. Uh, grape juice, ascorbic acid and citric acid. So, the citric acid is there for tartness. In this case, it's not going to be as much of a problem. You find with grape juices it's not an issue. With apple juices sometimes it makes a slightly off taste sometimes. >> All right. So, what I want to do is get some of this in here. >> Now, one of the reasons why we like using fruit juice rather than fruit itself is that it's pasteurized. It's already clear. So, we know there's not going to be any wild yeast. There's not going to be anything that's going to cause a problem for fermentation in that.
Right now, I'm shaking this up because it adds oxygen to it. You can even see there's foam and everything. And why do I do that? >> Oxygen is really important at the very beginning of fermentation because the yeast, we're using dry yeast, need to build up their cell walls and get nice and healthy. And they use oxygen to do that before they go into their budding stage, which is where they multiply because they're going to create a much larger colony than the yeast that we put in there initially before they get to work to converting the fermentable sugars into alcohol and CO2 and various other things. >> Don't fear the foam, >> but I don't think it's going to add much to the situation. So, I'm not going Okay. Next, >> even though we have more apple juice to add, we're going to go ahead and add our honey next because pimement is a fermentation including both honey and grape. >> Yep. Now, this will be a Concord grape pimement because that's the juice. But if you had other kinds of grape juice, then you could certainly make that. Somebody's going to ask if you could do it with white grape juice. You can. We've tried. Most white grape juices that you can buy have preservatives in them making it a little bit more complicated and they don't always come out great. Yeah, >> just just saying. This happens to be Nate's honey. We bought it at Walmart. It's 2 lb. It was like $7.87. So, between that and the two Welch's that were under five bucks each, little bit of yeast, which you know, if you buy this size, then yeah. But buy a packet of yeast and a tea bag under 20 bucks and this is going to make a little bit more than a gallon. I'm going to dump the whole thing right in. >> And this is why we reserved our other grape juice as well as our tea because we know this is a pre-measured volume of honey. We can go ahead and use those liquids to get every little bit of honey out of our container and into our fermentation vessel. >> I think that is the fastest I've ever gotten 2 lbs of honey into a brew. Maybe we should just package like whatever honey we buy, package it in two lb bottles or three lb bottles and then just use those. That's a great way to do it. Actually, >> if it's if it's pre-measured, then it makes it easy. >> So much easier. And if it's in a squeeze bottle, it's great cuz you just squeeze it. Comes right out. >> Violence is the answer. >> That's right. Well, sometimes. See, now is when it gets annoying. So, I'm just going to spin, spin, spin till it goes inside. And I'm going to pour some of the honey in. It's going to be really hot. >> It is tea. It is not honey, but he's >> pour the tea into the honey. >> See, that's where his brain is going. >> They knew what I meant. And shake that up. >> Now, you don't want to put boiling water directly into a plastic vessel cuz that's going to cause some problems for me. >> It's been sitting for a little bit. So, >> yeah, it is cooled down enough, but it's still warm. >> I'm going to use a little bit more. It's why I didn't use it all the first time. If you're wondering why we're so specific about this, it's because, you know, this is a very beginner friendly recipe and our channel is a very beginner friendly show up to intermediate maybe. And in this particular video, I think this is a great one for anybody to make sure. >> But if you've never made a mead or a wine before, this is actually a great one to start with >> cuz it's easy to get the ingredients >> and you know it's going to taste really good. We've we've made simple pimements like this before, so we know it's going to work. We've also made quite a few recipes based on grocery store ingredients, and I'll make sure to link those in the description below in case you're looking for something else that you can try. Totally missed. All right, >> second grape juice. Can you use other kinds of juice? >> Sure. >> Well, yeah. It won't technically be a pimement, though. >> Pimement is grape and honey fermented. Like we said, if you use something else, it'll just be a mellow mel, which is good, too. And technically, this is a no water mead if you like that sort of thing. >> Well, the tea had water. >> Shh, that's tea. We didn't add water. All righty. Whoa. Are we sure these are one and a half gallons? Cuz that's sure feeling full. Well, luckily we don't have much more to go in there. >> Yeah, just some yeast and foam. Apparently, the foam will break down a little bit. Not worried about that. >> But you probably want to stir it and take a reading first. >> Yeah, I probably should have mixed in the honey before I added the second thing of grape juice, but you know, I wasn't thinking. A funny thing happens when you press record on a camera. >> Your brain just goes beep. >> Your brain shuts off and you forget everything. Is it super important to actually mix this? Well, no. But it's important if you want to get an original gravity reading, which that's some of the gear that you might not have if this is your first time. So, if you follow this recipe as precisely as possible, you'll probably have the same result that we have >> or a very similar result at least, >> right? Even if you don't have all the fancy gear.
Now, we use a graduated cylinder and a triple scale hydrometer for taking our gravity readings. One, we like to know what our estimation of ABV or alcohol by volume is. And this is a way that we can figure out that information. Another is we like to know where our starting gravity is to see do we have enough fermentable sugars for our yeast of choice or do we have too many fermentable sugars for our yeast of choice. Too many is actually more important than not enough because if you have too much fermentable sugar in your initial brew, you could actually kill your yeast and not have a fermentation start at all. >> Exactly. So, for this one, I'm estimating this to be like a 1.110ish or so starting gravity. If that doesn't make any sense to you, we do have videos on that that we can link. And if you don't know how to read a hydrometer, we got videos on that, too. The numbers that we're going to tell you for our gravity is basing on the gravity or density of water. So when you have fermentable sugars in a liquid, it should be more dense than water. >> Guess what? 1.110. Now what does that mean? That is the relative density of this liquid versus water like Derk was starting to say. But also, oh, let me pour this back in because everything was sanitized. I could do that. If you didn't sanitize this stuff, don't dump that back in. And that's a good way to get an infection. Okay. So, if I take my hydrometer and I put it to 1.110 and I turn it around, that's like a 14 something%. Now, I'm not expecting this to be 14%. I'm expecting this to be like 11 and a half or 12%. >> Yep. Cuz that's typically what we get out of our yeast of choice. And what is our yeast of choice today? >> It is Fleishman's bread yeast. Now, you can get it in packets or you can get it in the larger container. I bake bread, so we get the larger container. I am going to use Where's my teaspoon Mark? There it is. This is not sanitized. However, it's not going in the brew. And the yeast that touches it is probably not going to pick anything up off of stainless steel. Okay, just so you know. It's clean, but it's dry because if I wet this, there's no way I'm getting all the yeast off of it. So, >> yeah. Anyway, so a teaspoon, a nice rounded teaspoon. The exact amount is not crucial. Like, if you put two teaspoons in, it's not going to make a difference. So, if you only use like four grains, that might not work. So, you want to make sure you use enough. That's why I like to say like a teaspoon per gallon is probably sufficient. All right. The yeast that we're using does not generally have alcohol tolerance ratings. If you try to look it up, the company that made it made it for making bread. Can it still make wine? Absolutely. And it makes some of my favorite things that we've ever made. That's why I still use this. Also, you can probably find it at your grocery store, and that's what we were trying to keep our ingredients list to. >> So, the tolerance that we usually find for this is anywhere from 11 12 to 12%. However, it has been known to go much higher, and sometimes it doesn't go quite that high. In our case, I'm hoping that it goes to about 11 1/2 or 12%. And then that extra sweetness that we would have had to get it to over 14 just retains the sweetness in the brew, and we don't have to do anything to it. No pasteurization, no back sweetening, no nothing. No extra chemicals, nothing. Just let it sit and bottle it. Enjoy it.
So, another thing that we're going to be using that you can't get your grocery store, but it's completely optional, and that's this tool. What is this tool, Brian? >> This is a Tilt Mini Pro digital hydrometer. And what it does is it transmits a Wi-Fi signal to your phone or to um other devices and you can kind of monitor and track what's happening instead of using a hydrometer. Now I use a hydrometer to actually know. I use the tilt just to kind of give me an idea of what's going on. Think of it like the pirates code. It's just a guideline. I have it attached to an iPad that's at my desk. So because we have multiple brews going at any given time, I might have three or four of these running. That way I can say, "Oh, that one's close to being done. That one's not." If I did not make multiple brews, I probably wouldn't ever have a tilt. Well, actually, that's not true. I I totally will because they're fine. But it it's not necessary at all to make this to have a tilt. So, just just so you're aware, but if you want one, we do have links in the description so that you can get one if you'd like to.
All right. So, I got the lid on. Now, all I need is an airlock. Okay. So, this is our airlock. I have filled it to the level indicated on it with a mixture of Star San and water. Basically, our sanitization liquid. The reason why we use that rather than water is because we've noticed if little fruit flies manage to find their way in there, they're going to die in that solution where we've had it one time happen where they made it through just pure water. So, >> and they laid eggs in it. It was really weird. It was gross. We dumped it. Use Star San. If you don't have the sanitizer available, use like a a spirit like a Scoresby Scotch cuz I absolutely hate that one. But a Scotch or a whiskey or a a vodka, something like that that's a higher proof will kill the bugs, too. >> We really recommend using airlocks because they have a a safety measure. They're going to allow the gases to escape that are going to be happening during fermentation so that you don't have a bomb or a ruptured vessel. And they're also going to not allow bugs like the fruit flies we talked about get into your brew. >> Right? That's a super important thing. I don't want to understate that. Do not put this in a closed vessel. Do not seal it up. It will blow up. Okay? I don't care if you use plastic. I don't care if you use glass. I don't care if you use stainless steel. I don't care if you use depleted uranium. It doesn't really matter to me as long as you can put an airlock or to have some way to release the pressure. >> Depleted uranium. >> I don't know. which is it's just what came to me. Don't don't don't use depleted uranium. I that's probably not a good idea.
So, how does an S-type airlock work, Brian? >> Well, here's what's going to happen. The the gases produced by the yeast are going to push up this way and they're going to push down on this side of the canister here and fill this side. And then it's going to start to bubble. It's going to sound like *glug glug* and then eventually it'll probably get a lot faster for a couple of days *glug glug glug* and then it'll slow down and eventually this will even off. So you'll see like a neutral pressure or it'll just stop bubbling. At that point it's probably safe to take your first check and that is where we'll see you next.
Okay, it's been three weeks and according to the tilt it has not moved in quite some time. It is at 1.010. 010. >> But as we have said time and time again, >> that's just a guide. >> Tilt is just a guide. >> It's like the pirates code and stop signs with white borders. >> Don't do that. I'm kidding. Did you ever hear that? That a stop sign with a white border is optional. I've heard it. I don't believe it, but I've heard heard it said. I've heard it repeated. That's the scary part. >> Bundling your tilt. This show just took a different turn. >> Okay, so we're going to take a reading with a hydrometer. And I just use a baster to get the sample. Oo, that's a pretty color. >> It is a pretty color. >> Now, if you've ever seen my sweet red wine, this is just a variation of it, actually. And before anybody freaks out and says, "Oh, 1.010, it's stalled." Well, >> is it a stall or is it done? And that is the big question because the tilt has not moved for several days. Okay, first off, that let me just say that. And we used Fleishman's yeast, which I'll get to in just a moment. But the hydrometer is reading 1.010. Now, normally what I would do is say, "Okay, we need to wait another week and make sure it's done." But this is the advantage to using the tilt. I already know it hasn't moved.
So, what we're going to do, pour some samples off into glasses. Yeah. One big, one small, I guess. and see does this need anything. Now let me also explain something very very quickly. We started at 1.110. We ended at 1.010 which means we burn through 100 points. Multiply that by 131.25 and we get 13.12%. If this went to 13.12% which it did, >> Fleishman's is done cuz usually it goes to like 11.8 to 12 in ours. Yeah. in our in most of what we've made. But what did you smell right? >> I I did. >> But at 13% I'm pretty happy with that. And if this tastes good, we don't need to do anything else to it. How cool is that? >> On the aroma, I'm definitely getting the Concord. >> Yeah. >> Which is remind me of Ryan's simple sweet red wine. >> By the way, I just rounded off. I'm calling it 13%. It's not totally clear. That could have been somewhat of my process, too. If this sat longer, it would probably clear out. >> And it will sit longer regardless before we bottle it. So, here we go. >> I don't know if this is something that needs to be drank young like my sweet red wine or not, though. >> I don't know. But we will find out. >> We'll find out. >> In a year. >> All right. So, let's let's just give a taste. >> All right. Nothing wrong with that. That is lovely. It's mouth filling. It's got a little bit of a tartness to it. >> It's got that cleansing acidity. >> Mhm. Even got decent tannin production. Oh, we use black tea. We put black tea in this. >> I don't even want it sweeter. >> The only thing I'm I'm missing is honey notes. I have to dig for honey notes. >> Oh, really? >> Yeah. But it might also be my palette is kind of ruined at the moment. >> Well, we used 2 lbs of Nate's honey and one gallon of Welch's grape. So, there was more honey, more fermentables from honey than there was from grape. So, this is definitely a mead, which is why it's a pimement. Pimement is a mead made with grape juice and honey. Do you think it if we add more honey, it's going to make it sweeter? >> I don't know that it needs it. And if here's the thing, if we add more honey, there's a chance we could re-ferment, but not necessarily because it seems like it should be done, >> right? Uh flavor profile, I am happy with the sweetness. Just when I think of mead, I think of honey. >> Well, this is a pimement, not just a straight mead. >> Sure. >> I still detect the honey notes, though. >> I'm definitely getting a more floral >> sensation. Well, then just >> It's time to make a decision. Are we going to do anything to this or are we just going to let it sit? >> I'm okay with letting it sit. >> Okay, then guess what that means? We got to put a score on this. >> Okay, so this is now instead of our adjustment tasting. >> This is the scoring. >> Final tasting. >> And we were going to rack this, but you know what? I don't see any reason to. And you might say, "Oh, but it's sitting on the lees." Yeah, it is. I know. We're going to test that theory because I don't think this is going to have to sit very long. >> Yeah, >> we might just, you know what? I might even just cold crash this right away. >> Okay, >> just throw it right in the fridge. Let all that settle out and then we'll bottle it on like Beyond the Brew or something. >> Anyway, >> you know what this means? >> What? >> We're the game on a >> We have an extra fermentor. That almost never happens, right? >> Okay. On the smell, I will be honest. There's a little bit of an unfavorable aroma in there. It has a bit a touch of youth. Yeah, there's there's a touch of youth funk. >> Smells like teen spirit. >> I'm not I'm not sure what that's supposed to smell. Anyway, never understand that, Stephen. Uh there's a touch of funk. The fruiness still comes through. And I don't really know what that funk is. It could just need time to breathe for all I know. It's It's entirely possible. But that's why we'll let this sit for a little bit longer cuz this is only 3 weeks old. It's actually one day short of 3 weeks. >> Maybe. I generally like Concord things young. So, there's that. Oh, if you swirl it a lot. >> Yep. You got to swirl the funk out. >> Yep. Swirl the funk out of it. >> Now it's reading as floral and fruity. >> Yep. >> Yep. >> Yep. >> Wow. That ch that's amazing. And that's, you know, a lot of people talk about letting a wine breathe. It seems Well, decanting is just literally racking almost. It's moving it to a different >> Yeah. But doesn't that help it breathe? >> I don't know. Or is that a wine snob? I have no idea. >> Oxidation thing. I don't know. >> I have no idea. Breathing is a mini oxidation thing. >> Yeah, letting it swirl a little bit like that. Letting it breathe actually improves that smell. >> A stronger cord to >> since we're not Let's just close this up. >> Got an airlock for me. I should have our >> S shapes for primary and two three-piece and two-piece for um >> conditioning phase. But anyway, back back to this on the smell >> with some floral. >> Yeah. Um on the on the uh appearance, it's a little bit cloudy still. >> It's a pretty color though. >> Yeah, it is a pretty color. >> It's a nice >> I think it'll clear >> garnet like color. >> Mhm. On the taste, it's my sweet red wine plus. >> Definitely a more complex flavor than the sweet red wine is. >> Yeah, >> you get the Concord grape, but I'm still getting like the floral notes from the honey and the >> I'm getting the tanginess coming from the honey, >> the complexity on my tongue, which in some videos I've described it as an effervescence. It isn't. It isn't that. It just has that sensation of effervescence. I think it's a combination of the tannins, the acids, and the alcohol just activating your synapses >> so that your your brain is or your tongue is telling your brain things and you don't know what to to call them.
Now, when we sure we're going to put a score on this and when we're judging it, I am judging it as if someone handed me a glass of this and said, "What do you think?" Because if I knew that this was just three weeks old and four ingredients, >> I would think much more highly of it. >> That you can get at the grocery store. >> Yeah. Literally, you could buy everything at the grocery store. >> Yep. >> Yeah. I think we got everything at Walmart to make this. >> Easy peasy lemon squeezy. >> Yeah. This is just fantastic. If you've never made mead or wine or any fermentation before, you can do this. On your screen, though, you should be seeing our scoring guide, which goes from 1 through 11, cuz that's right, ours goes to 11. What you don't see is the zero reserved for things that just completely suck. >> Boo. >> I'm gonna go on a limb here and say this is not a zero. And I'm reasonably sure it's not an 11. >> Nope. >> Um, do you have a number, though? >> I do. >> All right. One, two, three, nine. >> 7.5. >> I knew I was going to be higher than her. This is more my wheelhouse type of thing than hers. >> I love my sweet red wine and I like traditional mead. So when you combine them together, >> don't take a 7.9 or 7.5 or whatever. >> That's the bottom of great. >> Yeah, that that doesn't mean it's bad. >> It's a great ass. >> Never thought of that before. >> Um, yeah, if somebody handed this to me, I'd say, "Thank you. May I have another?" But >> but it's not >> it's not getting me all sort of excited. I'm I'm not getting the complexity that I enjoy. I'm not getting the the play of the notes. It's just kind of like a nice a nice pleasing chord. >> What I see this as is just a great everyday table wine. >> Oh, sure. >> And that's why I can give it a nine with no worries because to go higher than a nine. To me, it has to be super complex. Has to have a lot going on. This is more complex than my sweet red wine, which is >> arguably my favorite brew I've ever made. >> So, yeah. Does that make this better? Without a side by side, I can't say. But as of this moment, I would say that this is up there. This is This is really good. I This is the kind of thing I mean, I have bottles of Concord grape wines and ports and stuff. I love it. I think it's great. So, that could also be my personal bias. >> Yes. >> So, I just combine them and I like this. >> Yes. We are having a spaghetti of some sort dinner tonight. Brian keeps switching what he's going to do. Um, but this would pair lovely with that. >> Yeah, of course I can't do that now because I have to cold crash this, >> right? So, we'll think about this while we're having our dinner rather than enjoying it. >> Have fun in that. >> Brian might be a little sad. >> I have other Concord wines. >> So, do you enjoy mead and a nice refreshing red wine? Then make this. It's easy and it tastes good. >> Exactly. And as always, guys, thanks so much for watching and have a great day. Bye-bye.