The Perfect Hopped Session Mead | How to make a crushable hoppy hydromel
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- Опубліковано 16 лип 2024
- Almost like a blend of IPA and session mead, this Hoppy Hydromel is the perfect balance of florals, sweetness, and juicy hops. We tried a lot of different variations on bittering and aroma/flavor hops to really dial this one in - and we're super proud of the end product. The process in this how-to video should work well with your favorite aroma hops, so give it a try! A good-tasting honey is critical to this mead's success. At a low ABV riding just around 6%, this crisp, refreshing hydromel mead is perfect for summer sipping. Great either bottle condition or on draft. Why not home brew one right now? It can be ready in about 6 weeks if kegged. In this video we show you how to make mead, but unlike a traditional mead this is a light and crushable drink more akin to a honey-flavored (not super bitter) IPA than a big, sturdy traditional mead. Enjoy! We're lovingly calling it our Little Hop of Florals!
0:00 Intro
6:28 Recipe
7:43 Process
13:38 Tasting
Follow @ManMadeMead: www.youtube.com/?&ab_channel=...
Hops resources:
www.hopslist.com/the-hops-list/
byo.com/resource/hops/
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#howtomakemead #hoppedmead #sessionmead - Навчання та стиль
Man, all the effort and work you put in these projects, mindblowing! Thank you so much, keep up the good work!
Absolutely love it! Thanks for doing all the work getting a great recipe together and walking us through it 🙂
You put so much work into this, I feel I owe it to you to make it with all the hops you chose. I’ll change to Hawaiian honey, since I have it, but will use the rest of your recipe, and I’ll keg it.
Let me know what you think! Cheers!
I’ve never had a hopped mead I liked, but they’ve all been cheaper commercial versions… nothing I’ve made. I’ll try to remember to come report back. I’ll have to get the the LHBS, (an hour away) so it’ll be a couple weeks till I get it started.
Thanks, I will try that. I brewed several of your hydromels and they were really nice. Unbalanced hydromels are not forgiving. The latest in date was your crispy hydromel. I took it out by a warm sunny day, my friends were blown away. Now I have to make more!
Beautiful recipe and journey! Bravo to anybody involved!
🍻🍻🍻
You read my mind. I was just thinking of doing something similar. Might as well use your recipe! Thanks man!
Enjoy! 🍻
This brew turned out great! Loved it! Light, refreshing, slightly sweet and light citrus taste. Well done!
Great work trying so many hops to get the best results 👏
Nice recipe thank you, i want to try it with my leftover hops soon, you renewed to me the crave for crispy hoppy mead. i brewed something similar in my historic brewing past, i had a tasty result but was so much similar to s light beer to make me cultivate this hydromel style. Cheers!!
Let me know what you think! I’m super happy with this one. 🍻
sounds delicious
Thanks for that! I'll try that recipe, but I'm currently experimenting with a hopped cider and the process helped giving me ideas hahaha
Nice Color , light and fresh Looking . Really Enjoyed your Video, Thanks ! 😂🐯
Happy brewing!
I have got to get my hands on some orange blossom honey!
I would recommend trying styrian goldings, malling and hallertau blanc. I tried them in braggots and like them. Those braggots were pilsner malt only to let the spring honey shine
Nice. I grow a lot of hops because I love the look and smell of it but don't make beer so this might just be the perfect thing. Cheers.
Let me know how it goes! 🍻
So much inspiration here. DTM, if I was to bottle carb this, how many volumes would you recommend?
Just in time to make one for summer! ... Wait
If you are in Texas (or our northern Okie neighbors), this is still in time for the heat. 😂😂
@@Vykk_Draygo Sweden. Liiiitle bit colder than Texas :P
Thank you for the video, I didn’t catch what the ABV was in the end
I just got done packaging a mead very similar to this. I used Imperial I22 capri yeast (its fairly fruity). Comet hops to bitter and a blend of citra, moteuka, lemondrop, mosiac and mandarina bavaria for aroma which was more a hop clean out for me. After watching your video my only comments would be I bet some Heul Melon hops would be great in your blend and I like to use ascorbic acid to deal with oxygenation. Thanks and great video.
That sounds delicious! Love a good melony hop. 🍻
@@DointheMost melony hop was the name of my middle school dance group
I'm doing an Amarillo, Nelson Sauvin and Barbe Rouge version of this tomorrow. I think the last two are a bit delicate for most of the beer styles I brew (and I have extra), but should go well in this application. Citra is an all-time fave, but I'm out at the moment, and Amarillo is a good sub IMHO. Hops are great and a big reason I brew, but there are some varieties I hate and many breweries are too heavy handed with them in the IPA styles that are popular at the moment. Just gotta experiment and see what you like!
I've got about 6lbs of honey I need to use, and I was thinking about a hydromel. I've also got a pound of Mosaic I need to use.😅
Edit: by the way, I think 15 minutes is the sweet spot for bittering with hydromels. Mead is so much more delicate than beer, and honey always has some bitter characteristics when fermented, so high IBUs just aren't pleasant. And that is coming from someone who will crush a can of Arrogant Bastard (I love bitter beers).
Mosaic is one I wish we had trialed as a single hop version. Let me know how it goes if you do!
Thanks BC! This looks great. I'm wondering if you have a good hopped Melomel recipe?
I have a Hopped mead with a Maple syrup addition currently fermenting; technically I racked it this weekend into conditioning, but whatever. I boiled 1/2 the maple Syrup with 1/2 the hops then added more maple Syrup and the honey as well as the other half of the hops. I am going for the smell and taste of a forest. I have been oaking for the last 3 weeks.
When I hear us talking about the unexpected flavors from a different source. I am surprised by it. just because an orange tastes like an orange doesn't mean that some other plant can't produce the same chemical.
Thanks for sharing. No secondary fermentation?
Great video, how much pot sor and pot met did you add to the corny?
Some Kveik Voss, sounds like it would be a great yeast selection for this.
But I understand doing a neutral yeast like 1118.
It works, but the flocculation leaves something to be desired (personal experience). EC-1118 is great for neutrality and clear bottle conditioning in hydromels.
I really like a clean neutral yeast in this, personally. Lets the hops shine!
@@DointheMost you either already have it or I didn't receive it yet when I sent you all that kveik, but I have one that the description is "Accentuates hope flavor". If you don't have it remind me to send you some.
But yeah that's what I figured was the reason for neutral yeast. Make the hops the star.
Making this but also with an once of tahoe og and saturn og
Would pasturisng the bottles work? Or would it mess with aroma hops?
have you tried adding bee pollen and/or royal jelly to mead ? in order to get a flavor more akin to full hive mead from yore
Thanks for the recipe! I've been researching IPA style hydromels. It seems the hops need a sugar in the boil for the magic to happen otherwise you may get more grassy/vegetal notes. I'm going to try this one with 1Lb of the honey in the boil, Voss yeast and rapidase revelation aroma when I dry hop. Cheers!
I’ve tried it both ways and have noticed no difference. Enjoy!
The data do not support a need for sugars in solution: Factors Affecting Hop Bitter Acid Isomerization Kinetics in a Model Wort Boiling System Mark Malowicki & T H Shellhammer, January 2006,Journal of the American Society of Brewing Chemists 64(1):29-32
DOI:10.1094/ASBCJ-64-0029
Hello! Just a question about nutrient - you didn't use any GoFerm this time. Is that something to do with the hops? Or just because it's a low gravity brew? Cheers.
This is an awesome video.
I have the capability, do you think it would be worth, pressurizing at dry hop and pressure transferring to the keg?
Definitely wouldn’t hurt!
Have you played around with any "biotransformation", so throwing the hops in right before the fermentation is over.
I've been loving what happens when I do this with beer. Makes things very hazy though. (Which I kinda like, depending on the style)
Did you try doing a hop stand, keeping the temperature around 180 so you don't have that huge bittering charge and grab some more aroma. I have an Idaho-7 Mead that's aging right now where I did this after having too much bittering from boiling.
We found that the light bittering was a nice complement to the flavor/aroma hops. It needed some intrigue to play against the fruitiness. 👍
heyyyy just recently watched your video about editing tricks. That first shot there at 5 seconds looks awfully suspicious 😉
Is there a one gallon version? 😩
I haven't finished the video.
If bottle conditioning how about backsweeting with eurythritol and priming with honey?
You could definitely do that. I usually find it’s best to heat the honey with some water to get it blended into the whole batch evenly. 👍
Ok…. I’ll use OB honey…
10 ppm is plenty K-meta to reduce oxidation
Is it not necessary to mix the tannin and fermaid o into the brew?
No, it finds its way in. The yeast and CO2 activity stirs things around.
@@DointheMost awesome good to know. Im in middle of whats basically my first brew and getting the nutrients mixed in was making me nervous with adding oxygen.
@@matts2813 At the beginning, oxygen is a good thing! After about 2/3 through fermentation is when you’ll want to start being cautious. Happy brewing! 🍻
You don't need sugar present in the boil?
Nope. My understanding is that is now understood to be a myth.
I found man made mead first if it makes him feel any better 😂
I'm really disappointed by the lack of Kveik.
Jokes aside, guess I've got a use for the hops I've got laying around!
Lutra could work well!
First!
🍻
27th! :-p
@@julietardos5044 😂
If bottle conditioning this with 25 ppm of k meta and being careful with oxygen, how long do you think this would be good for?
I've made a similar recipe, and I had people still enjoying bottles (swing tops) a couple of months after bottling without the k meta (I drank all of my personal bottles in about a month, but it was a small batch). It will oxidize eventually, but without the malt of beer, it's more like a falling off of flavor rather than turning to cardboard.
I’m still enjoying bottles treated this way six months later. I agree with Vykk above.
@@DointheMost do you think a year+ would be possible? I don't drink much, but I'd like to have something like this on hand for people who like beer
I'm so tired of the word "crushable".