Browsing Tag:

wine

Mead/ Recipes

How to make Tej (Ethiopian honey wine) – Start to finish

Tej is a honey wine made in Ethiopia and Eritrea, flavored with a shrub called gesho. Tej is floral, herbal, sweet, and effervescent. Lactic acid bacteria give it a slight funk and a bit of a sourness. Our tej recipe borrows from the scientific literature to try to replicate a traditional recipe with “modern” meadmaking practices – primarily: not doing a wild ferment, definitely using yeast nutrient, and bottle-conditioning with…

Continue Reading

Mead/ Recipes

Cherry mead with 50 pounds of cherries! Natural Viking Blood melomel with raspberry honey

We made a tart cherry melomel with 50 pounds of fruit! We juiced the cherries for this mead and used all-natural ingredients throughout the process. If you’re looking for how to make the most intense cherry mead you can, this video will show you how to juice, ferment, and balance a big bold cherry melomel. Some call this viking’s blod – but we just call it delicious! Here’s how we…

Continue Reading

Mead/ Recipes

Making a Blueberry Mead from all fruit and honey

We made a blueberry melomel with 45 pounds of fruit! Some call this a bilbemel. We juiced the blueberries for this mead and used many natural ingredients throughout the process. If you’re looking for how to make the most intense blueberry mead you can, this video will show you how to juice, ferment, and balance a big bold blueberry melomel. We used blueberries, yeast, malolactic fermentation culture, blueberry blossom honey,…

Continue Reading

Recipes/ Wine

How to make Corn Cob Wine | Historically-based recipe – Start to finish

I’ve been wanting to make this wine my whole homebrewing life! Corn cob wine… sounds gross, doesn’t it? But corn cobs are full of flavor and even have a bit of fermentable sugars locked up inside. In this video we look at historical recipes and come up with a slightly modern spin on this Great Depression era classic. With the corn kernels removed from the cobs, some corn sugar and…

Continue Reading

Blog

Carboy bottom suddenly cracked? The Hidden Reason Glass Carboys are Shattering (and How to Avoid It)

Homebrewing glass carboys are some of the most important investments we can make. Brewing in plastic buckets or stainless steel fermenters are both fine options, but some of us like to easily see what’s going on with our brews – and limit headspace during aging. However, some glass manufacturers are cutting corners during one of the MOST IMPORTANT parts of the process – which creates internal stress points that can…

Continue Reading

Blog

How to remove rotten egg smell from wine or mead

You walk into your homebrewing space. And holy heck, it smells like rotten eggs. You’ve met your unfriendliest enemy: hydrogen sulfide. It smells terrible. Splash racking helps, and copper sulphate can be a miracle cure. But copper sulphate can be toxic. No worries, there’s an easy hack to solve rotten egg smell in your wine, cider, or mead with just simple copper wire. This how-to video couldn’t make it easier!…

Continue Reading

Boozy Beverages/ Mead/ Recipes

FRUITED HYDROMEL MEADS with Blackberry and Boysenberry – carbonated and crispy

Having perfected our Crispy Honey Hydromel recipe, it was time to up our game. Homebrew Ohio reached out to discuss some fruit purées that might add a pop of fruity freshness to the recipe. We looked at grapefruit, blood orange, mango, raspberry, blueberry, and so many others. But we settled on homebrewing two thirst-quenching hydromel meads, one with blackberry and one with boysenberry. Purees were added in secondary and recipes…

Continue Reading

Blog

Date-Banana Gruit brewed in tea with Kveik Hornindal, our YouTube Viewers’ Choice wine

We asked, you voted, we brewed. Through a series of polls, our YouTube Community page decided that we would brew a date and banana wine, sparkling, in the style of a big beer. We figured y’all would vote for a mead, but here we are! Start-to-finish this was pitch-to-glass in under one month. Not too shabby! While it kept a small amount of haze, the flavor is out of this…

Continue Reading