I really liked your traditional mead beginner's video and your cheapest mead video, but i haven't seen an intro to how to make mead with fruit. i'd sure love it if you did one aimed at beginners on how to incorporate fruit into a mead.
So does the rc212 stop easily? I just had 71B hit over 20% when I was hoping it would stop at around 1.018 area but it went to.994 from 1.142 not counting 16+ lbs of bananas, ayyyyyyeeeee 👍👍
I don't think you landed below the yeast's ABV cap. The x131.25 equation diverges pretty wildly from the true ABV the higher it gets. The Brewer's Friend alternate equation reckons it's more accurate and using your numbers it suggests 17% and there are other accepted equations that would come out even higher so I think the RC212 did put in a decent shift.
Thanks for this recipe. I made a wine very much like this mead about a year ago. Might try your recipe for the mead. Question: I have noticed that you do not list of pectic enzyme, potassium metabisulfite, and potassium sorbate on your recipe cards, and amounts are not given in the video (just that you used them). Why is that? I would find it helpful to know how much of each of these ingredients you use. Thanks again.
The enzyme depends on how much fruit you have. The potassium sorbate also depends on your batch size. It's something I probably should put on cards in the future
At 8.42 in your video, you have a stainless steel strainer for your racking cane. Can You post a link to where I can find that online? I'm about to start a no water batch and that would be pretty helpful to have!
I've made a mead with these exact ingredients several times. It does get a little better over age. I age mine is a barrel to get the smooth buttery notes. I received the same notes from a judge not enough honey tatse even though the final gravity is around 1.030.
I'm new to the Mead making process. I'm making the mixed berry. My starting gravity was 1.125, after just over 2.5 weeks my gravity is at 1.004. That seems awfully fast for that much sugar to ferment. Thoughts? Should I wait or stabilize now?
I like to use about 1/4 alkaline water to round out the acid in my high acid meads. A commercial mead maker I know likes to use vanilla bean in pretty much all his berry meads to round them out. I personally don't care for vanilla bean so I wouldn't use it, but I can definitely see how using it with a very light touch in high acid berry meads can help.
I'm definitely trying this one, but i do have a question. When you say up to 1 gal of water in the recipe card, do you mean add water to your vessel until the level hits the gallon marker or add the entire gallon to the mix? Obviously the latter would require a larger vessel than a 1 gal carboy, but all that means is i get to run down to my local brew stire again.
Awesome recipe! When using fruit I like to put it in a mesh bag so I can squeeze out more juice than free running it. Just make sure to wear gloves if you don't want purple hands!
I like the way you made this Batch . The way I Do , in Big Batches with Bulk Ageing . Whenever I try any of Mine that's 3 Months Old , I Say , Yep ! It's Green 💚 , (Young 🌱.) Then Forget about it for a Year . Even if you Rack it Multiple times , over a period of time , it will still accumulate Whiffs of Sediment in the Bottom of Your Carboy . You have to Tilt the Carboy to Make it move around to See IT. I just Looked at Some that's 2 Years Old , and it has Real Light Clouds ☁️ in the very Bottom of the Carboy . When I Rack any out to Drink , I do so Right Off the Top 🍾🔝 . I Don't want any Haze in my Glass 🍷🥂. 🐯🤠
I really liked your traditional mead beginner's video and your cheapest mead video, but i haven't seen an intro to how to make mead with fruit. i'd sure love it if you did one aimed at beginners on how to incorporate fruit into a mead.
I made something similar back in July. Aging it now in hopes it's good at the holidays. Added a touch of vanilla.
So does the rc212 stop easily? I just had 71B hit over 20% when I was hoping it would stop at around 1.018 area but it went to.994 from 1.142 not counting 16+ lbs of bananas, ayyyyyyeeeee 👍👍
I don't think you landed below the yeast's ABV cap. The x131.25 equation diverges pretty wildly from the true ABV the higher it gets. The Brewer's Friend alternate equation reckons it's more accurate and using your numbers it suggests 17% and there are other accepted equations that would come out even higher so I think the RC212 did put in a decent shift.
Thanks for this recipe. I made a wine very much like this mead about a year ago. Might try your recipe for the mead. Question: I have noticed that you do not list of pectic enzyme, potassium metabisulfite, and potassium sorbate on your recipe cards, and amounts are not given in the video (just that you used them). Why is that? I would find it helpful to know how much of each of these ingredients you use. Thanks again.
The enzyme depends on how much fruit you have. The potassium sorbate also depends on your batch size. It's something I probably should put on cards in the future
Oh snap, that back ground music is FIRE! Great video as always.
At 8.42 in your video, you have a stainless steel strainer for your racking cane. Can You post a link to where I can find that online? I'm about to start a no water batch and that would be pretty helpful to have!
Here it is! www.brewsensible.com/products/brewsssiphon
@@ManMadeMead close, but not the auto siphon. It's what the siphon is sitting in, like a dry hop container. Which I guess would work too.
@@aIMPOSSIBLEdreamyea it was like a fine mesh container. I’ve seen similar for restaurants doing spaghetti but the strain is vastly different.
I've made a mead with these exact ingredients several times. It does get a little better over age. I age mine is a barrel to get the smooth buttery notes. I received the same notes from a judge not enough honey tatse even though the final gravity is around 1.030.
How do you like this recipe compared with the blueberry cinnamon recipe you have?
They're comparable in my opinion!
The honey gate on the top at around 10:50 - where did you get that? I think I need this for my next batch of honey I buy
Kinda late to reply but if you're still looking for some, I got a couple for next to nothing on temu. Amazon probably carries them as well
I'm new to the Mead making process. I'm making the mixed berry. My starting gravity was 1.125, after just over 2.5 weeks my gravity is at 1.004. That seems awfully fast for that much sugar to ferment. Thoughts? Should I wait or stabilize now?
That can happen! I would let it set an extra week, rack it and then stabilize it before you backsweeten.
With all that fruit, how did you measure the OG? Did you remove the fruit pulp and pieces from the must before you put the hydrometer in?
I had to sort of sift through the bigger pieces to just get the liquid. It was a bit tough!
@@ManMadeMead thanks!
I have issues with fruit/pulp getting stuck in my siphon for my fruit meads, what you suggest using a brew/nut milk bag?
I would definitely try that! It will make the clean up process much easier!
I like to use about 1/4 alkaline water to round out the acid in my high acid meads. A commercial mead maker I know likes to use vanilla bean in pretty much all his berry meads to round them out. I personally don't care for vanilla bean so I wouldn't use it, but I can definitely see how using it with a very light touch in high acid berry meads can help.
I find a liiiiittle vanilla bean in secondary is nice but in primary i don't care for it. The fermented vanilla flavor doesn't hit right lol
I'm definitely trying this one, but i do have a question. When you say up to 1 gal of water in the recipe card, do you mean add water to your vessel until the level hits the gallon marker or add the entire gallon to the mix? Obviously the latter would require a larger vessel than a 1 gal carboy, but all that means is i get to run down to my local brew stire again.
So your total volume would be 1 gallon, so water up to 1 gallon after your fruit and such. I would highly recommend using a bucket for this one!
I just tried this with kveik and at 6%. Then I kegged it. I think carbonated might ruin it.
Where did you get the airlock that’s on the 6.5 gallon carboy? I can’t find them anywhere.
They're a breathable silicon bung and they are hard to come by nowadays. I've been looking for more but I can't find them
That giant carboy is so cool I wish I had one that size
Awesome recipe! When using fruit I like to put it in a mesh bag so I can squeeze out more juice than free running it. Just make sure to wear gloves if you don't want purple hands!
That's a great idea!
Beautiful recipe! Yay Matt! Thank you very much!
What kinda siphon are you using here?
It's called the BrewSiphon and it's a stainless steel siphon
Please excuse my ignorance, is useing tap water ok ?
Yes it is!
Really Appreciate Your Video , Thanks ? 🐯🤠
I like the way you made this Batch . The way I Do , in Big Batches with Bulk Ageing . Whenever I try any of Mine that's 3 Months Old , I Say , Yep ! It's Green 💚 , (Young 🌱.) Then Forget about it for a Year . Even if you Rack it Multiple times , over a period of time , it will still accumulate Whiffs of Sediment in the Bottom of Your Carboy . You have to Tilt the Carboy to Make it move around to See IT. I just Looked at Some that's 2 Years Old , and it has Real Light Clouds ☁️ in the very Bottom of the Carboy . When I Rack any out to Drink , I do so Right Off the Top 🍾🔝 . I Don't want any Haze in my Glass 🍷🥂. 🐯🤠
Don't forget fortification as a way to halt fermentation
Congratulations from someone who has yet to score above 40 in competition. Best I have ever done is 36.5.
I tried this once and the next time increased the ratio of blueberries and it was better.
Less? Maybe more...
We just did 770 lbs of blueberries. Just shy of 200 lbs honey. Blueberries definitely don't press well fresh.