I'd check the pH. If it's too low, then it can stall. I've had this happen more often with ale yeasts than wine yeasts, but it can still happen. When it does, I hit it with chalk, then make a starter of EC-1118 with a cup of water, 2 ounces of honey, and some Fermaid O. Once it start fermenting, I start adding the stalled must to the starter over about 24 hours, until I get a mason jar full of must and starter. As long as the starter is still fermenting, then I dump it into the mead, stir, and wait.
@@ManMadeMead On a similar topic, how big of a difference would it be to use store bought (organic) grape juice vs grape juice specifically made for wines?
My first mead turned out excellent, i've been looking for another one now that my 1gal jug is free. Maybe I'll do this! I also like sweet mead, so this will be idea. My own yeast died early (I didn't wake it up with warm water, sigh. rookie mistake) so my first mead ended up at 10.45% out of it's potential of 13% so it was quite sweet, and I loved it. SO I think I will love this pyment! I don't have a current source of 'good' honey, just some (made in Canada not China) budget clover honey so maybe a pyment will be ideal to hide the honey's 'not so great' flavour. Thanks for posting, Tyrian would be proud for sure!
@@ManMadeMead Hey, thanks for the inspiration to getting my ass off the ground and making my own mead when there is none to be head locally! Can't thank you enough for sharing your info. ;-)
The perfect way to elevate cheap honey is with a bochet. Beautiful flavors, and it works well sweet (given enough oak, and enough time). I just set my honey in a pot on low (on my stove: 4 until it start to bubble, then 2 or so for an hour or more). I just set a timer and check it every 15 to 20 minutes. You can do it faster, but the low heat method makes it easier to stop where you want, with less chance of boil over (practically zero chance, as long as you have a pot at least twice the volume of the honey). Makes even the cheapest honey taste amazing.
@@Vykk_Draygo Interesting! Thank you, I'll absolutely give this a go in a couple of weeks once the pyment is out of primary firmentation. (only one carboy atm) Much appreciated!
Hey from a new brewer in Texas. Love all the info in your vids. Pyment sounds damn tasty. I like a little sweeter meads what about a white grape and 71b?
@@ManMadeMead It may be a little too much work, but you should consider organizing some of your recipes by the yeast type! Say someone has extra EC1118 laying around and they want to find a new recipe to try involving that yeast. Nvm, one could just CtrlF the yeast type on your website manmademead.com/recipes
I’ve made two separate attempts at pyments, both with wine grapes donated to my hobby. First one soured over time and started as a wine and backsweetened with honey, while the second was grapes and honey both in primary... hoping the second one ages well, final rack was 2 weeks ago!
Tyrion is the man and this will likely be my next mead. I think I'll add a black tea and maybe oak it a bit with oak chips. I never bottle my meads before 3 months, sometimes longer, and it sounds like this will benefit from further aging. Going with 71B on this one as I like sweeter meads so don't want to finish dry.
This is my Pyment that I have going right now, its THICK but that was what I was Aiming for, the Next Pyment I am going to make is going to be with White Grape Juice. Welches Red Grape Juice 64 fl oz Red Grape Juice Froze Concentrate 48 fl oz total(4 cans 12oz each) Basically enough to make 4 gallons of red grape juice and only diluted in 64oz of Actual grape juice(I am aiming for a SUPER full body on this) 2 LBS Pure and Simple brand Honey 1/4 Heaping teaspoon DAP 1/2 teaspoon Wine Tannin Lalvin RC 212 Yeast
On that Alehorn.com page I've been very curious to try that braggot recipe for the upcoming summer. I would very much be happy with about 5 gallons worth of flip top beer bottles this summer with that concoction in them
I've been really wanting to give this recipe a try for a while. I was thinking about making a 3 gallon batch and then after the first racking drop a little oak cork in there for 1 of the gallons just to see how that would age out
@@swamp1138 I've actually made this a few times now and I got frisky with the last recipe and used Ocean Spray cran apple instead of just grape juice. The cran-apple variant was easily my favorite. Kveik Lutra was used on the last batch with was really the only other tweak I made to this recipe. All in all it's definitely a favorite with friends and family.
@@swamp1138 Have fun with it! I just looked at the original comment of mine and realized that I didn’t oak anything with any of my pyments so if you do please let me know your thoughts!
been wanting to do a Bunratty "Meade" clone, was thinking of white grape juice, clover honey, coriander and meadowsweet in secondary and oak it before aging. off topic been reading up on sour fermentation and noticed Brettanomyces can eat maltodextrin, normally a non fermentable for regular yeast and got to thinking about Bochet sugars and what could happen in a Brettanomyces only fermentation
I made one about a year-and-a-half ago and when it was first done it was so tarte I couldn't stand it. I had left it in the corner for like 5 or 6 months until my buddy had came over and we tried it and it became my favorite mead that I have made
I've been totally nerding on my yeast since I've watched some of your more indepth vids. Hydrate at a higher temp, adding must slowly to the starter Firmaid O I've even tried adding a pin drop of olive oil disolved in 190 to the must This looks yummy thanks flr posting . I like sweet sometimes. My thorey is you didn't go threw the steps to make your yeast healthy in the beginning. It didn't nessarly make for stressed yeast but it also didn't let them be all they could be. Or sometimes shit just happens lol
@@ManMadeMead my girlfriend likes extremely sweet like diabetes in a glass swee! She makes hers a little over the abv limit with her starting gravity and pitches it dry no nutrients and almost always her yeast stops at the lower abv. She dose both mead and cider this way.
Hey do you think you would get better results using the QA23 yeast? I want to try this so much, and I'm thinking about using the different yeast. What would you think?
I think it would end up being great! QA23 is a clean fermenter, it ferments pretty fast and needs just a normal amount of nutrient! Let me know how it turns out!
Did you use Go Ferm when you re hydrated the yeast? I find this helps with original gravity is over 1.100. I also use Fermaid O and like to stagger my additions at 24 48 and 72 hours.
So are you using the glass carboy as a primary fermenter and then transferring it to a secondary to clear up or are you leaving it in the primary for the entire process? I’m still new to this but I thought if you filled up your primary too high it might overflow into the airlock... is that a valid concern? I’m loving your videos btw. I’m getting excited about all of my ideas I want to make.
Hope you figured out your questions... If you use fruits they tend to be very active and often push into the airlock, but honey by itself won't and with most juices it won't (apple cider will!). You can do different things. I left one mead in primary for 3 months and bottled right from there, but usually I try to rack 2-3 months in, and then wait for another 1-2 months to clear. If you rack, you'll remove a lot of the de-gassing from the lees below and it will help to mead to clear faster. There is no right or wrong here though :)
My auto-siphon has been spitting bubbles all the way through the tube as it siphons recently. I don’t understand where the bubbles are coming from, because it seems like the siphon sucks them right up from the bottom of the batch... and it bubbles all the way through and injects the bubbles into the bottom of the new container. I’m worried about oxygenation when it does this, but it’s all i can do, so i just do it very slowly or put the end of the siphon on the side of the new container.... have you ever had this problem?
I’ve had that issue, generally that’s a seal problem with your auto syphon. I wouldn’t be too concerned - I have had the issue but never noticed any adverse results!
I have become one of your subscribers and just got into making this Tyrion pyment a few days again for the first time ever. When I was finished putting all the ingredients in a few days later the grape juice became lighter purple is that normal? My only mistake is I put the full 5grams of yeast in of EC-1118. Is it ruined or going good? It was power bubbling for 2 days now it has slowed down and still bubbling.
Thanx man! You got me into mead making. I find it fun. I just ordered 12lbs of Texas honey and alittle bit more equipment from Amazon. Lol! The mead flavors I'm gonna try are Traditional honey, Strawberry, Blueberry, BlackBerry, cherry and the grape Tyrion Pyment.
Hey in the middle of the video you said you added a little fermaid o early on. How far into fermentation did you do that and how much did you add? I’m a week and a half into this recipe and I definitely see a decline in fermentation
Did you add any DAP? In my experience, I've had meads slow to a crawl and finish higher than expected. I used to only add Fermaid-O (which has trace nitrogen), but now I add DAP as well and I have had no issues getting meads to ferment through. I think the free nitrogen you get from DAP acts as a yeast energizer. It all depends on yeast health from the beginning of course. Some need it and some don't, however I have made a tiny addition a staple in my mead and it's had great results. Just a thought! Cheers! Gonna try a pyment in the next day or so!
@@ManMadeMead I ended up doing the pyment! 5 gal batch. 2 gal organic concord grape juice, 12 lbs local wildflower honey, and 2 gal water. 1.116 OG, K1V-1116 yeast, expecting to ferment through. We will see!
Yes you added crystallized ginger which added more sugar and did funny things to it. I'm finding that you can be a bit confusing as I'm writing this down and writing everything you say and not just what is relevant. So when I look back to read this and make this I might get a bit lost. Ie,when did you add the nutrient to the batch. How long did you let the cream of tarter (which is an acid), cardamom, and the ginger I would use fresh grated ginger not crystallized ginger as you used cause that is soaked and dried in sugar. Then how long after did you add the peppercorn and for how long did you let that sit. When writing your ingredients it's helpful to also write down when to add for how long to add and once clearing has been done at each stage too please. I journal all my info so it will help in the next time I go to make it. Oh ps dud you like this batch or not finally how long did you let it sit for before offering it out. Thanks
Oh hell, me too! Printer labels just do NOT do the job. I also have a helluva time getting labels OFF nice wine bottles that I want to store my mead in. I guess Zippo fluid is the only option, unless someone else has a better idea?
@@exidy-yt you can add baking soda to get labels off. I fill the bottle with soap and hot tap water and fill until sink covers the neck laid down. Add baking soda and fill sink until bottle is covered. set timer to 20 mins...peels off, then rough side of a sponge and towel dry.
@@exidy-yt if you get those bottles that spend more $ on the sticker for 6 than they did on the brew inside, you can use Goo Off... Nasty stuff, but wipes off anything...heed the warning label.
@@ManMadeMead yes, I have one from October stuck at 1.052, and I've had to basically add meads to other brews to keep them going. Only thing I can think is bad batch of yeast.
Just my 2 cents but that grape juice ph level with maybe not enough oxygen with that much sugar. Might have held on to the co2 too long. But then again ec1118 is tough to stop.
This one actually stopped very short of dry. I believe that had I given it nutrients from the start it would have fermented out. I used the EC-1118 which is a champagne yeast that can get up to 18% normally. Because I didn't give it proper nutrition in the beginning, this one stopped way short of 18!
You are using Welch's grape juice? Lol. I'll bet the vitamin C adds a lot to the flavor!!! If you are really interested in making a quality brew, try using real wine grapes.
Pyment is a classical Roman drink. I guess you could consider it a melomel but it’s classified as a “historical” beverage by official style guidelines. You could also technically consider a spicy pepper mead a metheglin since it’s “spiced”, but we call it a capsicumel.
You’re right! Yeast can’t read but science doesn’t lie. These yeast were definitely capable of going up to Atleast 16% if not 18. I just don’t think I fed them well enough..
There's a reason they say that, and it doesn't have much to do with the yeast. Most likely this stalled due to lack of nutrients, or low pH, not the yeast's lack of education. I love their videos, but their methods are lacking.
@@ManMadeMead yeast are finicky, I always use ec1118, I've had brews go up to 18%, and others stop at 7 - 10%. I recently made a batch of Orange wine, split it into 2 half gallon carboys, same Grav, same nutrients, one stopped at 15% the other went dry at 17%.
I call concord grape meads Goofy Grape Pyment cause yo dont realize how much your drinking do to the grapy taste and next thing you know you drank a bottle and your looped.
@@ManMadeMead The fermentation process doesn’t change the flavor of grape juice. I don’t want to drink wine that tastes like grape juice. Maybe the honey will alter the flavor more than the sugar does. If I do it again, I’ll order grape juice from a vineyard, but the commercial stuff isn’t for me.
I'd check the pH. If it's too low, then it can stall. I've had this happen more often with ale yeasts than wine yeasts, but it can still happen. When it does, I hit it with chalk, then make a starter of EC-1118 with a cup of water, 2 ounces of honey, and some Fermaid O. Once it start fermenting, I start adding the stalled must to the starter over about 24 hours, until I get a mason jar full of must and starter. As long as the starter is still fermenting, then I dump it into the mead, stir, and wait.
Forgive me, but what does hit it with chalk mean?
Nice dude, I was waiting for this one 👍🏼 ... can’t wait for the next GOT recipe! 😃
Next up is Jon Snows black mead!
Tyrion is the reason I started drinking wine 🤣😂 which turned into making wine and Mead. Great video. I'm gonna make it.
Thank you! It’s definitely worth it!
Great, now i'm gonna have to try this one myself. Thanks MMM.
Please do!
@@ManMadeMead On a similar topic, how big of a difference would it be to use store bought (organic) grape juice vs grape juice specifically made for wines?
My first mead turned out excellent, i've been looking for another one now that my 1gal jug is free. Maybe I'll do this! I also like sweet mead, so this will be idea. My own yeast died early (I didn't wake it up with warm water, sigh. rookie mistake) so my first mead ended up at 10.45% out of it's potential of 13% so it was quite sweet, and I loved it. SO I think I will love this pyment! I don't have a current source of 'good' honey, just some (made in Canada not China) budget clover honey so maybe a pyment will be ideal to hide the honey's 'not so great' flavour. Thanks for posting, Tyrian would be proud for sure!
Hey atleast you know what to do next time! Thanks for watching!
@@ManMadeMead Hey, thanks for the inspiration to getting my ass off the ground and making my own mead when there is none to be head locally! Can't thank you enough for sharing your info. ;-)
The perfect way to elevate cheap honey is with a bochet. Beautiful flavors, and it works well sweet (given enough oak, and enough time). I just set my honey in a pot on low (on my stove: 4 until it start to bubble, then 2 or so for an hour or more). I just set a timer and check it every 15 to 20 minutes. You can do it faster, but the low heat method makes it easier to stop where you want, with less chance of boil over (practically zero chance, as long as you have a pot at least twice the volume of the honey). Makes even the cheapest honey taste amazing.
@@Vykk_Draygo Interesting! Thank you, I'll absolutely give this a go in a couple of weeks once the pyment is out of primary firmentation. (only one carboy atm) Much appreciated!
Hey from a new brewer in Texas. Love all the info in your vids. Pyment sounds damn tasty. I like a little sweeter meads what about a white grape and 71b?
I think that could work well!
@@ManMadeMead It may be a little too much work, but you should consider organizing some of your recipes by the yeast type! Say someone has extra EC1118 laying around and they want to find a new recipe to try involving that yeast.
Nvm, one could just CtrlF the yeast type on your website manmademead.com/recipes
I’ve made two separate attempts at pyments, both with wine grapes donated to my hobby. First one soured over time and started as a wine and backsweetened with honey, while the second was grapes and honey both in primary... hoping the second one ages well, final rack was 2 weeks ago!
Let me know how they are after some age!
Tyrion is the man and this will likely be my next mead. I think I'll add a black tea and maybe oak it a bit with oak chips. I never bottle my meads before 3 months, sometimes longer, and it sounds like this will benefit from further aging. Going with 71B on this one as I like sweeter meads so don't want to finish dry.
That sounds awesome!
I have not made a traditional mead sucessfully. This one is def going on my list though. Im going to take it one step further and keg carbonate.
Oh man! Let me know how that turns out!
Just bottled mine today, did not carb it but it was so good. Cant wait until it gets cold a have another glass.
That looks great 👌
This is my Pyment that I have going right now, its THICK but that was what I was Aiming for, the Next Pyment I am going to make is going to be with White Grape Juice.
Welches Red Grape Juice 64 fl oz
Red Grape Juice Froze Concentrate 48 fl oz total(4 cans 12oz each) Basically enough to make 4 gallons of red grape juice and only diluted in 64oz of Actual grape juice(I am aiming for a SUPER full body on this)
2 LBS Pure and Simple brand Honey
1/4 Heaping teaspoon DAP
1/2 teaspoon Wine Tannin
Lalvin RC 212 Yeast
On that Alehorn.com page I've been very curious to try that braggot recipe for the upcoming summer. I would very much be happy with about 5 gallons worth of flip top beer bottles this summer with that concoction in them
I've been really wanting to give this recipe a try for a while. I was thinking about making a 3 gallon batch and then after the first racking drop a little oak cork in there for 1 of the gallons just to see how that would age out
1 year later, did you make it?
@@swamp1138 I've actually made this a few times now and I got frisky with the last recipe and used Ocean Spray cran apple instead of just grape juice. The cran-apple variant was easily my favorite. Kveik Lutra was used on the last batch with was really the only other tweak I made to this recipe.
All in all it's definitely a favorite with friends and family.
@@mikelindner1134 Awesome, I'm definitely gonna give it a go
@@swamp1138
Have fun with it!
I just looked at the original comment of mine and realized that I didn’t oak anything with any of my pyments so if you do please let me know your thoughts!
been wanting to do a Bunratty "Meade" clone, was thinking of white grape juice, clover honey, coriander and meadowsweet in secondary and oak it before aging.
off topic been reading up on sour fermentation and noticed Brettanomyces can eat maltodextrin, normally a non fermentable for regular yeast and got to thinking about Bochet sugars and what could happen in a Brettanomyces only fermentation
That’s super interesting... it sounds like a fun test!
I made one about a year-and-a-half ago and when it was first done it was so tarte I couldn't stand it. I had left it in the corner for like 5 or 6 months until my buddy had came over and we tried it and it became my favorite mead that I have made
instablaster.
I've been totally nerding on my yeast since I've watched some of your more indepth vids.
Hydrate at a higher temp, adding must slowly to the starter Firmaid O I've even tried adding a pin drop of olive oil disolved in 190 to the must
This looks yummy thanks flr posting . I like sweet sometimes.
My thorey is you didn't go threw the steps to make your yeast healthy in the beginning. It didn't nessarly make for stressed yeast but it also didn't let them be all they could be. Or sometimes shit just happens lol
I definitely didn’t feed them well enough!
@@ManMadeMead my girlfriend likes extremely sweet like diabetes in a glass swee! She makes hers a little over the abv limit with her starting gravity and pitches it dry no nutrients and almost always her yeast stops at the lower abv. She dose both mead and cider this way.
@@spikelove9533 That's one way to get there! Haha
Hey do you think you would get better results using the QA23 yeast? I want to try this so much, and I'm thinking about using the different yeast. What would you think?
I think it would end up being great! QA23 is a clean fermenter, it ferments pretty fast and needs just a normal amount of nutrient! Let me know how it turns out!
Did you use Go Ferm when you re hydrated the yeast? I find this helps with original gravity is over 1.100. I also use Fermaid O and like to stagger my additions at 24 48 and 72 hours.
I didn’t! I definitely didn’t feed the yeast well enough in the beginning
So are you using the glass carboy as a primary fermenter and then transferring it to a secondary to clear up or are you leaving it in the primary for the entire process?
I’m still new to this but I thought if you filled up your primary too high it might overflow into the airlock... is that a valid concern? I’m loving your videos btw. I’m getting excited about all of my ideas I want to make.
Hope you figured out your questions... If you use fruits they tend to be very active and often push into the airlock, but honey by itself won't and with most juices it won't (apple cider will!).
You can do different things. I left one mead in primary for 3 months and bottled right from there, but usually I try to rack 2-3 months in, and then wait for another 1-2 months to clear. If you rack, you'll remove a lot of the de-gassing from the lees below and it will help to mead to clear faster. There is no right or wrong here though :)
Do you refrigerate your mead after racking, if not what temp do you try to maintain?
I didn’t, I keep my house at 68 F most of the time!
Man Made Mead I recently tried to do this with 100% organic apple juice, and it’s not fermenting any ideas?
My auto-siphon has been spitting bubbles all the way through the tube as it siphons recently. I don’t understand where the bubbles are coming from, because it seems like the siphon sucks them right up from the bottom of the batch... and it bubbles all the way through and injects the bubbles into the bottom of the new container. I’m worried about oxygenation when it does this, but it’s all i can do, so i just do it very slowly or put the end of the siphon on the side of the new container.... have you ever had this problem?
I’ve had that issue, generally that’s a seal problem with your auto syphon. I wouldn’t be too concerned - I have had the issue but never noticed any adverse results!
I have become one of your subscribers and just got into making this Tyrion pyment a few days again for the first time ever. When I was finished putting all the ingredients in a few days later the grape juice became lighter purple is that normal? My only mistake is I put the full 5grams of yeast in of EC-1118. Is it ruined or going good? It was power bubbling for 2 days now it has slowed down and still bubbling.
That’s normal! Those 5 grams of yeast are totally fine. It’s not bad to put a lot of yeast into a brew, it will still ferment normally!
Thanx man! You got me into mead making. I find it fun. I just ordered 12lbs of Texas honey and alittle bit more equipment from Amazon. Lol! The mead flavors I'm gonna try are Traditional honey, Strawberry, Blueberry, BlackBerry, cherry and the grape Tyrion Pyment.
I like what you do
Most of my juice wines have fermented all the way. I dont think it has unfermentable sugars. Probably shouldve added nutrient right away is my guess.
Definitely!
Hey in the middle of the video you said you added a little fermaid o early on. How far into fermentation did you do that and how much did you add? I’m a week and a half into this recipe and I definitely see a decline in fermentation
@ManMadeMead
I would add your fermaid O 24 hours after the brew starts fermenting! I would add 4 - 5 grams.
Making this tonight.....
Let me know how it turns out!
@@ManMadeMead will do
Ok, it’s bubbling.....btw, thank you for your channel! I’m new to mead making and have been binging on your videos.
I've got the same exact recipe going now thanks to you... Except mine is marijuana THC and CBD infused
I wonder if it would have been better as a step feed with that last pound of sugar. It was a lot of sugar off the bat.
I think that would have helped or if I had hit it with the Fermaid O earlier, I added it too late and the yeast couldn’t recover!
Did the grape juice have any preservatives in it? If so, that may have contributed to the yeast not fermenting through.
Nope it didn’t thankfully! I think I didn’t add my Fermaid O soon enough and the yeast didn’t really take the nutrients in time.
Would oaking it, add some tannic feel and mask some of the sweetness?
I definitely think so, I think this would have been even better aged on an oak spiral for 6 - 8 weeks!
Did you add any DAP? In my experience, I've had meads slow to a crawl and finish higher than expected. I used to only add Fermaid-O (which has trace nitrogen), but now I add DAP as well and I have had no issues getting meads to ferment through. I think the free nitrogen you get from DAP acts as a yeast energizer. It all depends on yeast health from the beginning of course. Some need it and some don't, however I have made a tiny addition a staple in my mead and it's had great results. Just a thought! Cheers! Gonna try a pyment in the next day or so!
Dap is great! I didn’t add it in this case!
@@ManMadeMead I ended up doing the pyment! 5 gal batch. 2 gal organic concord grape juice, 12 lbs local wildflower honey, and 2 gal water. 1.116 OG, K1V-1116 yeast, expecting to ferment through. We will see!
EC-1118 FTW
I live and die by EC-1118!
would d47 or 71b be a good sub for 1118?
I would choose 71B in that circumstance!
Yes you added crystallized ginger which added more sugar and did funny things to it. I'm finding that you can be a bit confusing as I'm writing this down and writing everything you say and not just what is relevant. So when I look back to read this and make this I might get a bit lost. Ie,when did you add the nutrient to the batch. How long did you let the cream of tarter (which is an acid), cardamom, and the ginger I would use fresh grated ginger not crystallized ginger as you used cause that is soaked and dried in sugar. Then how long after did you add the peppercorn and for how long did you let that sit. When writing your ingredients it's helpful to also write down when to add for how long to add and once clearing has been done at each stage too please. I journal all my info so it will help in the next time I go to make it. Oh ps dud you like this batch or not finally how long did you let it sit for before offering it out. Thanks
What do you use to make your labels. I need labels that don't suck.
Oh hell, me too! Printer labels just do NOT do the job. I also have a helluva time getting labels OFF nice wine bottles that I want to store my mead in. I guess Zippo fluid is the only option, unless someone else has a better idea?
@@exidy-yt you can add baking soda to get labels off. I fill the bottle with soap and hot tap water and fill until sink covers the neck laid down. Add baking soda and fill sink until bottle is covered. set timer to 20 mins...peels off, then rough side of a sponge and towel dry.
A friend helped me design them and gave me the files to edit them. I use Adobe illustrator to edit them!
@@shasboom5807 Perfect, thank you! I did the soak, but didn't think of baking soda. Made a sticky mess instead of coming off clean :p
@@exidy-yt if you get those bottles that spend more $ on the sticker for 6 than they did on the brew inside, you can use Goo Off... Nasty stuff, but wipes off anything...heed the warning label.
2:00 "Im going to use 2 ounces of EC-1118.."...umm wut? -> " I'm going to use 11 packets of yeast"...ok, then.
Talking is hard 😂😂
I've had a few issues with ec1118 from Ohio not finishing.
Oh really? That’s interesting!
@@ManMadeMead yes, I have one from October stuck at 1.052, and I've had to basically add meads to other brews to keep them going. Only thing I can think is bad batch of yeast.
Just my 2 cents but that grape juice ph level with maybe not enough oxygen with that much sugar. Might have held on to the co2 too long. But then again ec1118 is tough to stop.
That definitely could be true!
I want a bottle! Please!
I wish I could give them away but I can’t!
I see yeast nutrients was _"completely necessary"_
This one actually stopped very short of dry. I believe that had I given it nutrients from the start it would have fermented out. I used the EC-1118 which is a champagne yeast that can get up to 18% normally. Because I didn't give it proper nutrition in the beginning, this one stopped way short of 18!
You are using Welch's grape juice? Lol. I'll bet the vitamin C adds a lot to the flavor!!! If you are really interested in making a quality brew, try using real wine grapes.
That definitely would have made a more interested pyment!
Isn’t this a variation of a melomell tbh don’t see the difference between a pyment and a melomell
Pyment is a classical Roman drink. I guess you could consider it a melomel but it’s classified as a “historical” beverage by official style guidelines. You could also technically consider a spicy pepper mead a metheglin since it’s “spiced”, but we call it a capsicumel.
A pyment is a melomell made with grape juice.
@@kimcheedanful or grapes...
order of operations! It should be (SG - FG) * 131.25 = ABV
PEMDAS FTW!
According to Brian and Derica from CS Mead, yeast can't read 😅
You’re right! Yeast can’t read but science doesn’t lie. These yeast were definitely capable of going up to Atleast 16% if not 18. I just don’t think I fed them well enough..
There's a reason they say that, and it doesn't have much to do with the yeast. Most likely this stalled due to lack of nutrients, or low pH, not the yeast's lack of education.
I love their videos, but their methods are lacking.
@@ManMadeMead yeast are finicky, I always use ec1118, I've had brews go up to 18%, and others stop at 7 - 10%.
I recently made a batch of Orange wine, split it into 2 half gallon carboys, same Grav, same nutrients, one stopped at 15% the other went dry at 17%.
@@Vykk_Draygo Other than not using nutrient, what do you think they need to change about their methods? Just curious.
I call concord grape meads Goofy Grape Pyment cause yo dont realize how much your drinking do to the grapy taste and next thing you know you drank a bottle and your looped.
I’ve made wine with that juice. Not great.
Oh really? Why’s that?
@@ManMadeMead The fermentation process doesn’t change the flavor of grape juice. I don’t want to drink wine that tastes like grape juice. Maybe the honey will alter the flavor more than the sugar does. If I do it again, I’ll order grape juice from a vineyard, but the commercial stuff isn’t for me.
@@GreenWitch1 That's fair!
Welches? Absolutely disgusting