I have a batch I’ve been sitting on that sat on vanilla for too long and almost tasted like extract. I wonder if I can tweak it to something like this and save it😅
Nutmeg isn't used in French toast but a little could lend itself to the egg flavor. In drinks we often use Nutmeg when pairing with egg. The brain might taste a hint of Nutmeg and the other notes and think its eggy. But i also think it'd need something creamy to trick the brain
I tried something similar, made a roasted pecan maple mead batch, but I think I didnt sanitize the bottle when I moved it to clarify and the batch had a nasty bacterial infection before I got to add the vanilla, but when I tried it before rebottling it was surprisingly good! Tasted like pecan waffles.
Been wondering- while honey is what makes mead a … well, mead, is there any reason you couldn't just use pure sugar? Or does it just end with a sort of bland alcohol without any sort of flavor beyond "hint of hint of berry" ?
Bro I got to say, I always thought cinnamon in mead would be good, so I got some that had it in it instead of my usual. IDK if the one I chose just sucked donkey but, but it tasted like someone watered down their mead why thinking that adding cinnamon to mead was a dumb idea but that they'd put it on the bottle anyways to get some sells.
So I just have one question and would love if you replied
What is actually the difference between straight up wine and these 'meads' Like are they somewhere near alcohol and also get you high or are they just tasty drinks
And also where do you store all of these meads you make like how much mead do you have at your house? Do you sell these?
I have to ask, what are your hangovers like? Because I've made mead before, got some bottled now, delicious but quick to go down and the sugar&alcohol hangover can be HEAVY. And you go with sweet additives probably making it even more delicious, but I can only imagine a very ROUGH hangover.
i love your videos! the music in this one is very loud tho especially since it's got lyrics and it made it hard for me to watch and understand because i got overstimulated. times like these i'm grateful you fully subtitle your videos. just something to keep in mind! can't wait to watch the update for this one
Made a pure maple wine/unnamed alcohol variety from maple sap boiled down, ended up with about 12% abv and ~3% remaining sugar since I’m bad at remembering to write things down. Last tasted before bottling and it was like maple sugar in taste, excited to share it and try other flavor additions
If you toast/bake the cinnamon stick in the oven it should help a lot of flavor release.
I’ve used cinnamon to infuse before. When I leave an untoasted cinnamon stick in for a long period time vs a toasted stick, I notice the untoasted stick seems to leave some bitterness or stringency to whatever I was infusing.
You could have first awakened / infused the flavours of the Vanilla & Cinnamon into the Maple Syrup, by gently warming it for a few minutes, then adding the lot to your brew once it has all cooled.
Alternatively, you can infuse flavours into liquids (like syrups) by placing your liquid & flavourings into a Whipped Cream Charger, sealing it, then using 1 or 2 Nitrous Oxide cartridges to pressurise the charger. This high pressure (about 200 kPa, or twice regular air pressure, per cartridge) forces the flavours into the liquid, with the flavours becoming more intense the longer that you leave it under pressure (one hour is generally plenty of time). The Nitrous Oxide will diffuse from the container once the seal is released.
Never had a worse hangover than from mead. First off, mead is not that drinkable. It is usually about as strong as wine, but with a lot more natural byproducts that can ruin the rest of your weekend. Definitely drink in good moderation.
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Your videos make me want to meet up with you and pick your mind. Great job!
Less. Cinnamon is more, I made the mistake of adding 2 sticks, and it was so sickeningly strong I had to dump the batch.
You've gotta figure out how to infuse a little toasted bread flavor in there too…
I have a batch I’ve been sitting on that sat on vanilla for too long and almost tasted like extract. I wonder if I can tweak it to something like this and save it😅
Nutmeg isn't used in French toast but a little could lend itself to the egg flavor. In drinks we often use Nutmeg when pairing with egg. The brain might taste a hint of Nutmeg and the other notes and think its eggy. But i also think it'd need something creamy to trick the brain
i wonder… how does mad honey work when making wine? what affects does it have?
You should try making a chocolate orange flavored meed.
And if posible you should try making a mulled wine meed for a christmas vidio.
Take a portion of the finished product and experiment with fat washing with butter.
Love how influencers take dumb ass trends and fan suggestions then suggest “I always wondered how this would turn out”
Bitch no you didn’t. Stop it.
That sounds amazing lol
Did you ever try to sweeten a mead with lactose? A lot of craft beer does this, since you dont need to stabilize with lactose
Needs butter flavor extract
The whole bottle lol
I tried something similar, made a roasted pecan maple mead batch, but I think I didnt sanitize the bottle when I moved it to clarify and the batch had a nasty bacterial infection before I got to add the vanilla, but when I tried it before rebottling it was surprisingly good! Tasted like pecan waffles.
What happens if you put marijuana in there?
GIMME SOME!
Definitely remove cinnamon stick in at most a week as it leaves a sheen in the wine an becomes overpowering in flavour I find
Been wondering- while honey is what makes mead a … well, mead, is there any reason you couldn't just use pure sugar? Or does it just end with a sort of bland alcohol without any sort of flavor beyond "hint of hint of berry" ?
How do I become your best friend, so I can try some of these?
How would it taste like if you would make wine just with maple syrup. 🤔
Bro I got to say, I always thought cinnamon in mead would be good, so I got some that had it in it instead of my usual. IDK if the one I chose just sucked donkey but, but it tasted like someone watered down their mead why thinking that adding cinnamon to mead was a dumb idea but that they'd put it on the bottle anyways to get some sells.
I didn't know you could add Maple Syrup and Vanilla while add oak chip.
So I just have one question and would love if you replied
What is actually the difference between straight up wine and these 'meads'
Like are they somewhere near alcohol and also get you high or are they just tasty drinks
And also where do you store all of these meads you make like how much mead do you have at your house? Do you sell these?
what about a Guava mead👀👀
I have to ask, what are your hangovers like? Because I've made mead before, got some bottled now, delicious but quick to go down and the sugar&alcohol hangover can be HEAVY. And you go with sweet additives probably making it even more delicious, but I can only imagine a very ROUGH hangover.
Love the musical addition. Shiiiiiine 🎶
Ginger tea honey wine PLEASE LOOK AT THIS COMMENT!
Please do a peanut butter mead!!!!!
i love your videos! the music in this one is very loud tho especially since it's got lyrics and it made it hard for me to watch and understand because i got overstimulated. times like these i'm grateful you fully subtitle your videos. just something to keep in mind! can't wait to watch the update for this one
You should make an acerglyn! Its a maple honey mead.
Dude, don't do this to me, now I fing dream about this 😢
Made a pure maple wine/unnamed alcohol variety from maple sap boiled down, ended up with about 12% abv and ~3% remaining sugar since I’m bad at remembering to write things down. Last tasted before bottling and it was like maple sugar in taste, excited to share it and try other flavor additions
Somethings wrong with your audio. I think I could hear someone talking while the music was playing
If you toast/bake the cinnamon stick in the oven it should help a lot of flavor release.
I’ve used cinnamon to infuse before. When I leave an untoasted cinnamon stick in for a long period time vs a toasted stick, I notice the untoasted stick seems to leave some bitterness or stringency to whatever I was infusing.
please make mad honey mead
Toast your vanilla beans first. It secretes more of the essential oils in the husk. And will also give you a nice toasted flavor.
Congrats, you just made fireball with sugar added.
Bro don’t put songs with lyrics behind your videos it started to overpower you 🎉
nutmeg is good in French toast
Ok French toast wine I would kill for some of that
It would taste like french toast
sell it
Ever try ultrasonic aging?
You could have first awakened / infused the flavours of the Vanilla & Cinnamon into the Maple Syrup, by gently warming it for a few minutes, then adding the lot to your brew once it has all cooled.
Alternatively, you can infuse flavours into liquids (like syrups) by placing your liquid & flavourings into a Whipped Cream Charger, sealing it, then using 1 or 2 Nitrous Oxide cartridges to pressurise the charger. This high pressure (about 200 kPa, or twice regular air pressure, per cartridge) forces the flavours into the liquid, with the flavours becoming more intense the longer that you leave it under pressure (one hour is generally plenty of time). The Nitrous Oxide will diffuse from the container once the seal is released.
As someone who doesn’t drink you have my fully invested in whatever you make
Never had a worse hangover than from mead. First off, mead is not that drinkable. It is usually about as strong as wine, but with a lot more natural byproducts that can ruin the rest of your weekend. Definitely drink in good moderation.
Could you do “mead” with maple syrup instead of honey??