My first mead was an acerglyn, despite poor practices, it turned out fantastic. I added a vanilla bean in secondary and bottled after a week. It was crystal clear. To this day, it is in the top 5 of the best meads I've made.
I appreciate this channel immensely. While I may have many recipes and forums I can rely on for innovative and solid assessments of different beer recipes: This seems to be one of the few places for meads
I made an acer using BCs “the Ace” recipe with some slight modifications. I used an eastern buckwheat honey that smells like horse manure, but works great in the recipe. Backsweetening was done with brown sugar. Everyone loved it so much that I now send it out every year for Christmas.
I made a maple wine and was completely surprised by the citrus notes when it was dry and young. It definitely needed some oak to bring back the maple flavor one expects.
I have heard of a few people who have done this that dark or very dark maple syrup is the best to use for a strong flavour on my to do list think it will be one of my next ones I think will let you know how it turns out appreciate you videos was a brewer beer and wine and got into doing meads now and your channel is very helpful
I love a good acerglyn My first mead that turned out well was an acerglyn, and I have dialled it in since then, although I haven't oaked any of mine I like that you have backsweetened with more maple to preserve the delicate aromas that may blow off during fermentation 👍
One of my early brews was a spiced cyser acerglyn. Honey, maple syrup, apple juice with cinnamon, clove, allspice. It turned out well. I currently have a maple/apple wine in primary with a bourbon barrel aged maple syrup. Not sure what additions I will add in secondary yet. Maybe vanilla and cinnamon, I haven't decided yet
Awesome! I put together a acer-pommom cider, going to back sweeten with about 1/2 pound maple syrup then add nutmeg and cinnamon and vanilla bean once it finishes, kinda a apple French toast idea. I’m hoping it turns out well!
@@ManMadeMead I hope so, I made the cider with fresh cider from the store, and 1 pound honey and 1.5 pounds of maple syrup, starting gravity of 1.116. And qa23 as well.
I like finishing my brews around 1.015-1.020. I made an acergyln (1kg honey, 0.5kg maple syrup and 71B yeast). I didn't oak my, but will try next time! One of the better meads I made.
Hello there,love your video.I think it's the first I've seen of yours.. sorry 😀 did you have more than a few glasses of delicious mead. You seem to get a little slurry & tongue tied 😊. Cheers for uploading,time an effort. I am going to attempt this recipe too.l
my dude triple m, tell me what that orange glowing mystery jug is in the background if not trick of the lighting. ( time stamp 3m27s ) and its good to see u again my friendly mead making man.
Hey MMM! Great vid as always =D I made straight maple "mead" for the first time about 2 months ago. Just natural dark maple syrup, cider yeast, distilled water and nutrient. I can't remember what the gravity was when I started it, but I got it down to 1.01 or maybe 1.009? I stopped it a little early just to make sure there was still a little sweetness to it (for my ever wanting sweet-tooth lol). It came out to about 14%, I bottled have of it and jacked the other half. The taste of the jacked maple was insane, it was a little sweet (good) and nice and strong (great) and the flavor was really wonderful. I just opened a bottle of the regular maple mead after 2 months of sitting. It was nice and light, with the definite flavor of maple syrup with that nice little burn. I highly recommend trying it. But for some reason, I have no issue with the jacked maple, but with the regular maple mead, after a small glass I want to just curl up in a ball and go to sleep. I'm not drunk or even tipsy, it's like I was give sleep medication... weird!
Used a very dark organic maple syrup for my one and only acerglyn(so far). Has a very interesting sweet/savory sensation. Umami like. Smoky without using any oak. Mine turned out crystal clear and just a touch darker thanyours. Really looking forward to the one year tasting in March. I like the short videos once in awhile. Good job on this one.
I am working towards making one, but with a few(many) tweaks mainly fenugreek and Lapsang Souchong as part of mine. and only using maple syrup for back sweetening. should be fun who knows
I did an oaked, buckwheat bochet acerglyn for my first one. It had some heavy bourbon notes to it. I have since done 3 more 1 gallon batches of varying ingredients. One was supposed to have made it to Mead Stampede 22.....but alas was not ready. The most recent being all local ingredients to my area.
@@Indian0Lore my heavy toast White American Oak spiral smoothed a lot of that out, took forever and a day to clear out due to the buckwheat, but it eventually did.
I’ve noticed you measuring K-meta and K-sorb with little spoons sometimes. What measurement for each would you put in 1 gal (I don’t have access to fine scales)?
just today i decided to try making a maple syrup mead. i just used andersons pure maple syrup and some red star organic yeast from the store and some cardamom and cinnamon and nutmeg and a small amount of cloves. i didnt have any honey so i used only maple syrup. idk what to expect or how long to wait but i know i am going to try it and stay positive.
I have been thinking about trying to attempt to make mead after having my first one at a Convention. I originally saw a how to and starter kit from the craft brew channel and looks like they just let it sit for one month then rack it into the bottles. I noticed it looked like you racked it multiple times and let it sit I was just wondering why that is??? did you put fresh yeast and nutrients in each new container?
You rack it after it's done fermenting! you generally want to rack it multiple times to get off the sediment if you have stuff you don't want at the bottom.
@@ManMadeMead ah still new to the terms and process after watching some videos. What I really meant is transferring it to 2nd or 3rd container for what looks like a longer the fermenting process but after rewatching your video I no longer think you do that but if you still have an idea on why some people do it still would be happy to hear. In your video I think I mistaken what I believe was the process looks like you put in in the bucket for the stabilization then put it back in the jug. If that is the case new question couldnt you have stabilized it in the jug too?
@ManMadeMead thank you I'm new to the hobby. I've got too many now. Haha if you could give me 1 important tip for beginners to not be lazy with what would it be.
@@claytonroberson4813 Make another batch and share your mead with people who will give you unfiltered feedback! Friends are great.. but they often just want free booze. Find people who will give real tasting notes to help you grow!
You can! There are just some fun characters that come from maple syrup when it’s fermented on. I highly recommend using some maple syrup with Lalvin QA23 in the primary! You can always backsweeten with maple syrup too
What do you think about backsweetening using only maple syrup? Is it worth using expensive maple syrup in primary, or would it be better to use only honey in primary + only maple syrup for backsweetening?
The fermentation process on the maple syrup does add some more complex flavors. You can definitely just backsweeten a regular mead with maple syrup but I don’t think it would be the same as an acerglyn
@@reddawg44I think when done well, an acetylene can be maple and honey balanced. But the honey should always be the most dominate presence in a mead. I think the ratio argument is hard. I think anything that is honey centric is a mead!
@@ManMadeMead thank You dude, I was affraid cause I read in one of your blogs that mead could make you blind,but now i'm all good. PD: thank You for all data and tips, I Learned a lot because of your wisdom
I really prefer the 40+ minute videos of other creators. It's a different format, it makes it feel more educational and encouraging to try it yourself rather than "this is what I did, isn't it neat?" Plus 40ish minutes is my commute so it's nice to listen to. I like your stuff, but don't say other creators are not respecting the viewer's time for making longer videos.
I appreciate long form content when it’s needed! There are lots of creators who fluff up their videos with repetitive comments, off topic rambles etc for watch time. 👍🏻
Does anyone know why everyone puts those quantities of fermaid O or any other yeast nutrient? I can't find any source that explains why those amounts. The datasheets say to use 20g per 100 liters, that is about 0.75 grams per gallon, so there is a super big difference and I can't see even a correlation between for example this recipe that says 12g instead of 2.25g as the brand would suggest.
Great video. One year my wife comes home and brings me a box full of ripe persimmons. I added a quart of honey to them, it was heaven to drink.I was wondering if it could be made with cane syrup. An old black man told me that he and his friend made cane skimming beer from the skimmings off sugar syrup production. He said it would blow the top off your head. Subbed -pawpaw
I made DTM's recipe, and it didn't ferment all the way, I think because of the heat of the summer (we do not have AC). An all in one video cannot be made in 10 minutes. This is not an all in one video because you speed through the making-of process. A beginner would have to watch another, normal speed video, to learn the process. You can definitely call it a highlights video, but not enough detail for all in one. Not a complaint, an observation.
@@ManMadeMead For absolute beginners, I would suggest making some of your videos not have the making-of parts sped up. I know what you're doing now, which is why I'm watching, but 2 1/2 years ago, I would not have understood what you were doing or why. For a beginner, the recipe and a speedy making-of is too confusing. For anyone who has made over a dozen brews and a few mistakes, the sped up videos are great!
Isn't this technically not a mead? If 60% of sugar is coming from the Maple Syrup? The defining characteristic of mead is that the majority of the fermentable sugars are derived from honey, right? In this case the majority of the fermentable sugars are coming from the maple syrup, making this a Maple Wine with Honey instead IMO.
While that’s how some people operate, that’s not completely how this works. Most people go by taste. You want a clear honey taste and a clear maple syrup taste.
That's like saying a cocktails cheating. The value is in the drinking experience, and if backsweetening allows it to have a more balanced taste then so what?
@@faizanrana2998 Dude this is mead we're talking about. Its not exactly a dry whiskey. If you're salty about someone making an alcoholic beverage that is normally sweet, more sweet to compliment the key notes then I think the issue is you. Not the brewer. He's happy with what he made. Im taking notes. You're a faceless nobody. Stay in your cave.
My first mead was an acerglyn, despite poor practices, it turned out fantastic. I added a vanilla bean in secondary and bottled after a week. It was crystal clear. To this day, it is in the top 5 of the best meads I've made.
Will be my first mead homemade. Start the batch next week, can't wait.
Pp
@@oavatoc9326how did it go
Acerglyns are one of my favorite! I like it with cinnamon, cloves and vanilla.
Ooh that sounds good!!
What does clove do?
Looks beautiful! Sounds delightful!
Good stuff dude. You've been killing it lately. All of your uploads have been right up my lane for stuff I've been making or wanting to make.
I appreciate that! You should definitely try making one of these!
@@ManMadeMead I've got your strawberry vanilla (or close to it) in secondary right now. It's going to be my first where kegged mead.
I appreciate this channel immensely.
While I may have many recipes and forums I can rely on for innovative and solid assessments of different beer recipes:
This seems to be one of the few places for meads
I appreciate you!
just finnished uni for the semester going to make this right now! love your work sending thanks from Australia
I made an acer using BCs “the Ace” recipe with some slight modifications. I used an eastern buckwheat honey that smells like horse manure, but works great in the recipe. Backsweetening was done with brown sugar. Everyone loved it so much that I now send it out every year for Christmas.
I’ve had his original from that and it’s great!
just found your channel. nice work. My maple mead /wine, tasted like a whiskey, not unhappy with that outcome.
I love the simple way of making your mead, I ' gonna try my first project soon. Tq.
I made a maple wine and was completely surprised by the citrus notes when it was dry and young. It definitely needed some oak to bring back the maple flavor one expects.
Thanks for the awesome video and recipe for the mead!!
I have heard of a few people who have done this that dark or very dark maple syrup is the best to use for a strong flavour on my to do list think it will be one of my next ones I think will let you know how it turns out appreciate you videos was a brewer beer and wine and got into doing meads now and your channel is very helpful
I love a good acerglyn
My first mead that turned out well was an acerglyn, and I have dialled it in since then, although I haven't oaked any of mine
I like that you have backsweetened with more maple to preserve the delicate aromas that may blow off during fermentation
👍
Thank you for another great recipe! I’d love to see how you like it when it’s got a year on it.
One of my early brews was a spiced cyser acerglyn. Honey, maple syrup, apple juice with cinnamon, clove, allspice. It turned out well. I currently have a maple/apple wine in primary with a bourbon barrel aged maple syrup. Not sure what additions I will add in secondary yet. Maybe vanilla and cinnamon, I haven't decided yet
I’m trying this for sure, cheers
Really Enjoyed Your Video , Thanks ! 🐯🤠
Awesome! I put together a acer-pommom cider, going to back sweeten with about 1/2 pound maple syrup then add nutmeg and cinnamon and vanilla bean once it finishes, kinda a apple French toast idea. I’m hoping it turns out well!
That sounds fantastic!
@@ManMadeMead I hope so, I made the cider with fresh cider from the store, and 1 pound honey and 1.5 pounds of maple syrup, starting gravity of 1.116. And qa23 as well.
Good Video! Nice Label / Sticker. Would make a fun video to show your process to create your sticker.
Here’s a video I’ve done on it! ua-cam.com/video/OUEKMnNufF8/v-deo.html
I've been wanting to make a kegged lower abv acerglyn. Haven't tackled it yet though!
Ooh - that does sound fun!
Just started my very first mead/acerglyn. Found a local maple syrup family with a Bourbon Barrel aged maple syrup. Hoping it turns out really good.
I like finishing my brews around 1.015-1.020. I made an acergyln (1kg honey, 0.5kg maple syrup and 71B yeast). I didn't oak my, but will try next time! One of the better meads I made.
That sounds fantastic!
Hello there,love your video.I think it's the first I've seen of yours.. sorry 😀 did you have more than a few glasses of delicious mead. You seem to get a little slurry & tongue tied 😊. Cheers for uploading,time an effort.
I am going to attempt this recipe too.l
Very good 🎉
my dude triple m, tell me what that orange glowing mystery jug is in the background if not trick of the lighting. ( time stamp 3m27s ) and its good to see u again my friendly mead making man.
It’s just a regular gold ish mead with a backlight that makes it seem pink!
@@ManMadeMead i gotta get a black light.
Magic is real... What's the fuss about?
Hey MMM! Great vid as always =D I made straight maple "mead" for the first time about 2 months ago. Just natural dark maple syrup, cider yeast, distilled water and nutrient. I can't remember what the gravity was when I started it, but I got it down to 1.01 or maybe 1.009? I stopped it a little early just to make sure there was still a little sweetness to it (for my ever wanting sweet-tooth lol). It came out to about 14%, I bottled have of it and jacked the other half. The taste of the jacked maple was insane, it was a little sweet (good) and nice and strong (great) and the flavor was really wonderful. I just opened a bottle of the regular maple mead after 2 months of sitting. It was nice and light, with the definite flavor of maple syrup with that nice little burn. I highly recommend trying it. But for some reason, I have no issue with the jacked maple, but with the regular maple mead, after a small glass I want to just curl up in a ball and go to sleep. I'm not drunk or even tipsy, it's like I was give sleep medication... weird!
That sounds fantastic!
I need to try this. I have bees and I make my own maple syrup!
Thx Mayne
that's the next one I'm trying
Used a very dark organic maple syrup for my one and only acerglyn(so far). Has a very interesting sweet/savory sensation. Umami like. Smoky without using any oak. Mine turned out crystal clear and just a touch darker thanyours. Really looking forward to the one year tasting in March. I like the short videos once in awhile. Good job on this one.
That is super interesting!
I am working towards making one, but with a few(many) tweaks mainly fenugreek and Lapsang Souchong as part of mine. and only using maple syrup for back sweetening. should be fun who knows
Lots of people say fenugreek is the easiest way to get maple in your brew!
Hey I like your video ❤
I did an oaked, buckwheat bochet acerglyn for my first one. It had some heavy bourbon notes to it. I have since done 3 more 1 gallon batches of varying ingredients. One was supposed to have made it to Mead Stampede 22.....but alas was not ready. The most recent being all local ingredients to my area.
I did a buckwheat acerglyn for my first acerglyn. I had to let the buckwheat age for a year before I liked the taste.
@@Indian0Lore my heavy toast White American Oak spiral smoothed a lot of that out, took forever and a day to clear out due to the buckwheat, but it eventually did.
Shoutout to the timelapsed tinydesk in the background during bottling!
I’ve noticed you measuring K-meta and K-sorb with little spoons sometimes. What measurement for each would you put in 1 gal (I don’t have access to fine scales)?
Well.... 1/4 tsp is close to 1 campden tablet (.6 grams of metabisulfite). I always add 1/2 tsp of potassium sorbate per gallon though
Hello! Would you consider trying a seabuckthorn mead for us?
Maybe! Haha
How would you adjust this recipe for a smaller brew using 1 gallon carboy?
Divide by 3 in this case!
If I have no hose what's a good way to rack my mead without getting all that has settled in the bottom?
I would highly recommend getting an auto-siphon... your only option is to pour it and you will just stir up all that stuff at the bottom!
Have you ever done a video on your labels??
Yes I have! ua-cam.com/video/OUEKMnNufF8/v-deo.html
just today i decided to try making a maple syrup mead. i just used andersons pure maple syrup and some red star organic yeast from the store and some cardamom and cinnamon and nutmeg and a small amount of cloves. i didnt have any honey so i used only maple syrup. idk what to expect or how long to wait but i know i am going to try it and stay positive.
It sounds like a good recipe! I'm curious to hear how it turns out!
What label maker do you use to label your bottles?
I get them printed at a local printing place
What are your thoughts on using US05 yeast with this brew?
I think it could work and still be good!
I have been thinking about trying to attempt to make mead after having my first one at a Convention. I originally saw a how to and starter kit from the craft brew channel and looks like they just let it sit for one month then rack it into the bottles. I noticed it looked like you racked it multiple times and let it sit I was just wondering why that is??? did you put fresh yeast and nutrients in each new container?
You rack it after it's done fermenting! you generally want to rack it multiple times to get off the sediment if you have stuff you don't want at the bottom.
@@ManMadeMead ah still new to the terms and process after watching some videos. What I really meant is transferring it to 2nd or 3rd container for what looks like a longer the fermenting process but after rewatching your video I no longer think you do that but if you still have an idea on why some people do it still would be happy to hear. In your video I think I mistaken what I believe was the process looks like you put in in the bucket for the stabilization then put it back in the jug. If that is the case new question couldnt you have stabilized it in the jug too?
When you backsweetened did you pasturize? Or did you let it ferment out
I stabilized it with potassium sorbate & potassium metabisulfite!
@ManMadeMead thank you I'm new to the hobby. I've got too many now. Haha if you could give me 1 important tip for beginners to not be lazy with what would it be.
@@claytonroberson4813 Make another batch and share your mead with people who will give you unfiltered feedback! Friends are great.. but they often just want free booze. Find people who will give real tasting notes to help you grow!
@ManMadeMead perfect thank you! All my friends drink colors light lol. So I won't be asking them for taste advice.
Any thoughts on using a bochet honey to backsweeten along with the maple syrup? I’m starting an acerglyn tomorrow and that’s what I plan on doing
You can! There are just some fun characters that come from maple syrup when it’s fermented on. I highly recommend using some maple syrup with Lalvin QA23 in the primary! You can always backsweeten with maple syrup too
What do you think about backsweetening using only maple syrup? Is it worth using expensive maple syrup in primary, or would it be better to use only honey in primary + only maple syrup for backsweetening?
The fermentation process on the maple syrup does add some more complex flavors. You can definitely just backsweeten a regular mead with maple syrup but I don’t think it would be the same as an acerglyn
Where do you source your labels?
I make them myself!
Making this: also what mic do you use?
For this one it was a movo lavalier microphone set up
@ awesome thanks!
Is it still a mead if it's not 50% honey?
That's a big debate in the mead world!
@ManMadeMead I'm still a beginner, that's why I asked. What's your opinion on the matter?
@@reddawg44I think when done well, an acetylene can be maple and honey balanced. But the honey should always be the most dominate presence in a mead.
I think the ratio argument is hard. I think anything that is honey centric is a mead!
Black Sage honey is pure glucose.
I have a question, can homemade mead make you blind or does it make methanol? Its safe to drink?
It’s hard to make methanol! It’s definitely safe to drink homebrew.
@@ManMadeMead thank You dude, I was affraid cause I read in one of your blogs that mead could make you blind,but now i'm all good.
PD: thank You for all data and tips, I Learned a lot because of your wisdom
I really prefer the 40+ minute videos of other creators. It's a different format, it makes it feel more educational and encouraging to try it yourself rather than "this is what I did, isn't it neat?"
Plus 40ish minutes is my commute so it's nice to listen to.
I like your stuff, but don't say other creators are not respecting the viewer's time for making longer videos.
I appreciate long form content when it’s needed! There are lots of creators who fluff up their videos with repetitive comments, off topic rambles etc for watch time. 👍🏻
Does anyone know why everyone puts those quantities of fermaid O or any other yeast nutrient? I can't find any source that explains why those amounts. The datasheets say to use 20g per 100 liters, that is about 0.75 grams per gallon, so there is a super big difference and I can't see even a correlation between for example this recipe that says 12g instead of 2.25g as the brand would suggest.
Here's a good calculator for this! www.meadmakr.com/batch-buildr/
I'm about to make a batch of this and distill it to brandy.
Sounds fun!
I'll share my results with you. I have access to some top of the line stuff. I'm pretty excited and I don't even drink lol.
Will fake maple syrup work?
Great video. One year my wife comes home and brings me a box full of ripe persimmons. I added a quart of honey to them, it was heaven to drink.I was wondering if it could be made with cane syrup. An old black man told me that he and his friend made cane skimming beer from the skimmings off sugar syrup production. He said it would blow the top off your head. Subbed -pawpaw
I made DTM's recipe, and it didn't ferment all the way, I think because of the heat of the summer (we do not have AC).
An all in one video cannot be made in 10 minutes. This is not an all in one video because you speed through the making-of process. A beginner would have to watch another, normal speed video, to learn the process. You can definitely call it a highlights video, but not enough detail for all in one. Not a complaint, an observation.
I'd like to think my videos are beginner friendly, even if they do move quickly through the starting process!
@@ManMadeMead For absolute beginners, I would suggest making some of your videos not have the making-of parts sped up. I know what you're doing now, which is why I'm watching, but 2 1/2 years ago, I would not have understood what you were doing or why. For a beginner, the recipe and a speedy making-of is too confusing. For anyone who has made over a dozen brews and a few mistakes, the sped up videos are great!
Isn't this technically not a mead? If 60% of sugar is coming from the Maple Syrup? The defining characteristic of mead is that the majority of the fermentable sugars are derived from honey, right? In this case the majority of the fermentable sugars are coming from the maple syrup, making this a Maple Wine with Honey instead IMO.
I think it's up to people to decide for themselves!
I agree with Nicholas. The beverage may be excellent, but I think, that it should not be entered in mead competitions.
People describing alcohol flavor always sounds crazy to me
not a mead mead needs to be over 50% honey looks good tho
While that’s how some people operate, that’s not completely how this works. Most people go by taste. You want a clear honey taste and a clear maple syrup taste.
CALL THE POLICE!!!! SHOTS FIRED!!!
Backsweeting is cheating imo. If you can't make good products without backsweeting then you need better ingredients
That's like saying a cocktails cheating. The value is in the drinking experience, and if backsweetening allows it to have a more balanced taste then so what?
This just, like...isn't true. Adding sweetness and other flavors during the conditioning and finishing phases is a totally normal thing to do.
@@justicebrown1077 if you want to make tramp juice then go ahead
@@faizanrana2998 Dude this is mead we're talking about. Its not exactly a dry whiskey. If you're salty about someone making an alcoholic beverage that is normally sweet, more sweet to compliment the key notes then I think the issue is you. Not the brewer. He's happy with what he made. Im taking notes. You're a faceless nobody. Stay in your cave.
Stop spreading false information. All the time on this channel 😒
THIS IS NOT A MEAD