I have a bit of a sweet tooth, so let’s make a dessert wine!
____________________________________
Ingredients:
– 500g Carmelized Sugar
– 1Tbsp Earl Grey Tea
– 2 Vanilla Pods (Split Open)
– 1 Tbsp Boiled Bread Yeast (for Nutrient)
– ⅓ Packet of Lalvin ICV D47 Brewers Yeast
– 420g of Bacardi Gold (Fortifing)
*(Results may vary depending on sugar caramelization, temperature, and success of fermentation)
Refractometer Calculator: https://www.brewersfriend.com/refractometer-calculator/
Delle Units Equation: DU = (4.5 × ABV%) + Residual Sugar%
____________________________________
SUBSCRIBE FOR MORE BREWING TIPS, RECIPES, & EXPERIMENTS!
____________________________________
Want more Great Brix Brewing?
Instagram:
instagram.com/greatbrixbrewing
Tiktok:
tiktok.com/@greatbrixbrewing
Facebook:
facebook.com/greatbrixbrewing
#caramel #desert #fortification #wine #homebrewing #BeginnerWine #BeginnerMead #educational #GroceryStoreMead #GroceryStoreWine #winemaking #fermentation #DIYMead #tutorial #DIYWine #BreadYeastMead #BreadYeastWine #GreatBrixBrewing #CountryWine #homebrew #EasyMeadRecipe #EasyWineRecipe #drinks #recipe
9 Comments
I'm a huge fan of the minimalist aesthetic of your setup and video editing. Lots of good information!
Thank you for your videos on our favorite hobby.
I recommend Lakewood organic juices. In my opinion, the next best thing juicing the fruit yourself. After every use I spray a little argan on top to prevent oxidation of the juice.
Love the videos keep the experiments comming
What about caramelizing only half of the sugar and leaving the other half for the yeast to increase the alcohol content without fortification?
I tried something very similar with a mix of bochet honey and caramelized sugar. Had an opening gravity at 1.135 (~18%) and somehow my yeast fermented to dry (ec1118 is a beast I guess?). Tasted TERRIBLE at primary haha. I had to do the opposite of your fortifying and cut with cold brew coffee to get it down to ~12%. Still aging it but hopefully it comes out caramel coffee desert wine! Great vid
I love dessert wines so this might been thing for me to make!! I recommend you should add vanilla after frememation rather than before so you won't get mistake as this. Didn't know even add Bacardi can make it better results.
I'm doing mead inspired from Raspberry ripple!
I recently discovered your channel and watched a lot of your videos I have one very important suggestion for you that I suspect you received a lot before.
Please please please change your intro and outro musics they are just so awful 😖 choose calmer more mild musics
if you like the caramel flavors, it might be fun to make a bochet, a mead with carmalized honey.
Another detail: vanilla beans introduced with active yeasts will be consumed pretty heavily. Yeast eat vanillin, so stabilize/pasteurize first then add in secondary.
Otherwise I’m very glad I found your channel today and will look for more recipe ideas from you.