Easy Homemade Mead Recipe- 12% ABV and UNDER $6 a Bottle!
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- Опубліковано 3 чер 2024
- Let's make an easy and delicious homemade mead with ingredients you can easily get at your local grocery store. This recipe makes about 12% alcohol and is relatively cheap at just under $6 per bottle. Mead is an alcoholic beverage made from fermented honey. It's one of the oldest alcoholic drinks ever made and if you have some honey, you can make it yourself.
Mead doesn't have to be complicated, expensive or difficult. This mead comes out wonderful at just 4 weeks (on average). Anyone can do this. You will need a few basic pieces of equipment, but they can be purchased easily using our links below.
*** This is what we call a TLDR Cut (Too long, didn't read cut), so it's a step by step process but there's not a lot of explanation.
For a full explanation and process, see the link for the full video here:
• EASY Mead Making Proce...
Ingredients:
2 1/4 lbs Honey
1 Packet Fleischmann's Active Dry Bread Yeast
108 fluid oz Drinking Water
Rind of 1 Mandarin Orange
Rind of 1 Lemon
1 ounce Raisins
Additions:
Honey to desired Sweetness (we went to a gravity reading of 1.030)
Racking: • Racking Homemade Mead,...
Wood Aging: • Wood Aging Mead with B...
Pasteurize: • Easiest Way to Pasteur...
Bottling: • How to Bottle Homebrew...
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I will always appreciate these back-to-basics videos. Sometimes just keeping it simple is a joy. You have a very decent mead in about 6 weeks, and you get to share it with friends. Thanks for sharing. It's been a while since I've watched one of your videos, so I feel like I missed the change in filming quality. As usual, thanks for continuing to produce content, and congratulations on getting to 200K!
Glad you enjoyed it!
Same. I was actually just thinking yesterday, "I'd like to see them do a basic mead video again."
Especially since they've grown and changed as brewers, just like all of us have.
As a bit of an introvert...I think this is my new favourite t-shirt of yours...cheers!
I get funny looks when I wear it out in the world, lol.
Once again another excellent video! Love the new intro btw!
Just finished the apricot video and then another video came up. I was so excited to watch another haha!
Thanks guys! What a great starter video!
Glad you enjoyed it!
As always, thank you for your work.
My pleasure!
Awesome vid as always!!!
Glad you enjoyed!
Really enjoyed the back to basic video, I will have to make this Mead again.
Hope you enjoy
Yep..gonna try this in a few days,all the videos I have watched of yours have given me the urge to attempt it. Thank you for these Videos they make the process not so daunting
Happy to help!
Great video, and fantastic to see you providing what your audience is looking for (I take this was a result of your recent survey on whether people want abridged versions of your long-form content).
Thanks. It's always good to test things out 👍
I tried making my first mead very similar to this, based on one of your previous videos.
I used:
3lbs of orange blossom honey
2oz of chopped raisins
1/2 a lemon rind
1/3 tsp fermaid-o
1/2 tsp of pectic agent
1/2 a packet of Lalvin 71B yeast
1 cup of black tea
Original gravity was 1.108.
However, I've had a couple of problems with it.
I racked it after about 3.5 weeks because I was worried the lemon peel was going to add too strong a flavor to it, and after racking it, it stopped fermenting. Fermentation was already pretty slow, and it stopped at a gravity of 1.022. I found at the time the taste was still a bit sweet, and it had a slightly unpleasant taste to it, a bit like the sharp taste you can get from lemon zest.
I left it for a while (like, another two months), but it tasted largely the same after that, and the gravity was unchanged. I decided I might try and see if I could kick off the fermentation again by adding some more yeast (this time champagne yeast) and a little more fermaid-o, but it didn't ferment at all. It still has the slightly unpleasant sharp taste.
I still have another 3lbs of the honey left that I could use to try and make another - any advice on what I might have done wrong, or what I might do to improve the next batch? I'm tempted to go simpler (no lemons or raisins or pectic agent) and see what I get.
It sounds like a bit of a stall. Your gravity seems ok. Could be from temperature, could be pH even.
Hey Fleischmann’s yeast tastes good in my opinion! I love this basic mead!
Love the videos! You guys give off a "Good Eats" Vibe. All you need are the oversized props :) My question is if there's a big difference to putting raisins/fruit peel in the fermenter versus brewing a tea with the fruit stuffs then straining out and just adding in the tea infused with the fruity goodness?
Also I saw you ask how people were watching the videos and I generally watch on my Fire TV while on the couch.
I think the whole fruit is a little better due to tannins and other contents of the fruit adding a tiny amount of nutrition to the yeast.
I always use bread yeast. cheap apple juice with ascorbic acid in the square bottle.. makes a nice turbo brew with a cold crash sparkle in the fridge. less is more brew
So i started making mead from you recipes since i been watching ur YT. I saw u add lemon peels with the orange peels. I started the same mead when i saw this video so i can time both meads
Really like your channel. I would recommend a first time mead maker to skip the citrus. Just make a basic mead and see if you like it. My first 2 meads had citrus, and it took months before I discovered I don't like citrus in mead! Now I make a bunch of different meads. Blueberry and habernero are my favorites.
Interesting. I've not heard of anyone saying this before. Generally speaking, the peels are added for acidity. I've not noticed much flavor from them personally.
@@CitySteadingBrews Maybe I got some pith in it. Or could just be me. I thought it tasted like hay! Taste is so subjective.
my mixed berry wine started at 1.102, 17,5,24 Just racked it at 4,6,24 @ 0.994. using Tandaco (brand) bread yeast. I've got 15%abv with some brews.
Yup, bread yeast gets a bad rap that it doesn't deserve.
There is a pod cast you can find on youtube from the guy who invented star san he suggests using an alternative from household products that is just as effective.
I love watching y’all’s videos and getting new ideas. I came up with one of my own last weekend. It’s called Root Bear. Winnie the poo LoVeS HoneY. So I flattens 4 liters of Barq’s beer and added 1.5 lb of honey. It’s going strong right now. I’ll let ya know how it finishes. Y’all should do one also, so I can probably see if I messed up somewhere
ua-cam.com/video/9Rc1oP7ZqRo/v-deo.htmlsi=MtyP2UsJ5xB4YnsJ
Wow ok. Sorry I should have searched for this before just doing it. Lol. Thank y’all.
My first brew was using Publix organic apple juice. Got juice and a fermenter at the same time.
Yup, a couple of ours came from Publix apple juice too!
You can also use citric acid to sanitize your gear. You ideally are wanting a 10% solution in strength. Or get the pH close to 2-2.5 and like starsan let it soak for 2mins to 5min(if you don't hit the 10% level.
Seems risky. I wouldn't recommend it unless you really know what you're doing. It's also not a fungicide or disinfectant so it's not as effective.
@@CitySteadingBrews Look it up it is no more dangerous or difficult to use than Starsan. the difference is the acid and that starsan has a foaming agent. But people have been using it for decades and it is easy and cheap to get at most grocery stores. Starsan is just an acid that when diluted at the recommended ratio is a 10% solution. Phosphoric acid is used. it is the same stuff they add to Soda's as well. Citric acid kills bacteria, mold, and mildew. It’s great for general disinfecting and cleaning. Note that it shouldn’t be used as a disinfectant against diseases like Covid-19.
I was listing citric acid as an alternative to Star San or baby bottle sanitizer, which is a dilute solution of sodium hypochlorite, also known as bleach. Citric acid is a safe, mild alternative that can be used when there are sensitivities to other compounds. Any acid in a strong enough solution will destroy most organic things or at least damage them enough to be non-functional. Citric acid is cheap, food grade, and works well enough for sanitizing as long as the thing to be sanitized is clean and free of grease and dirt.
@yourmetalgod69 I looked it up briefly and found what I said above. I haven't done a deep dive and still wouldn't recommend it unless you know what you're doing.
Recently discovered you guys and love the content. I've actually started my first basic mead 4 days ago! Question: Can I/should I add the lemon and mandarin peel at this stage (a week on) or just save it for the next batch? Appreciate your reply.
It adds a lot of flavor. Would put it in.
@@CitySteadingBrews Great! Thanks! I will, finally, could I use orange instead of mandarin? Or are the flavours of mandarin better suited to mead?
Orange is probably better tbh.
I like your videos very much. I started my first batch, following your instructions. I started with 3 lbs. of honey and 64 oz of Three Apple Apple Juice. I shook my fermenter, and the must looked much like yours. Then I took out some to measure the gravity. When I placed the hydrometer in the tube, it just stayed on top of the liquid. What did I do wrong?
Probably too high of a gravity. 3 lbs of honey is 1.105, and half a gallon of juice makes another .055 or so. That's 1.160. If you didn't add water, then that is not going to ferment very well. Shoot for more like 1.100 by diluting with water.
Hey guys, love your channel and this is off topic from this video, but unsure where else to ask. Have you ever or know anyone that has used lupine petals for wine/mead?? Any help or info would be greatly appreciated.
I have never heard of it being used, no.
Where in Florida are you guys I’m coming into ft Lauderdale this weekend! The wife and Would love to get a pic I started my fermentation addiction with Moonshine and now interested in mead, wine and ciders! Respectively with this new interest I have learned a lot from you guys
St Pete. Sorry, we have plans this weekend. Glad we could inspire you though!
can you put a peace of wood in the brew to get the effect of aging it in barrels
We have a link in the description for a video on doing that 👍
I love this format. What size honey bottle makes a pound? Did you use two bottles in initial fermentation? All other instructions I understood. Thank you in advance.
We had a two pound and a one pound bottle. Honey is sold by weight, so you might see 48 ounces and 16 ounces. We used 2.25 lbs of honey at the start.
We’ve noticed that a full quart of honey is right at 3 lbs.
Do you guys only use yeast nutrient when needed, or are there any alternatives you've tried? It is absurdly expensive here so I use boiled rice when needed but creates so much sediment. Any suggestions? Thanks a lot. Love your passion!
Honestly, we've started not bothering with nutrients and have seen just about zero difference. In high ABV or high gravity musts there is likely more of a difference.
@@CitySteadingBrews Thank you for your reply. Couple of times i had trouble with straight table sugar or table sugar heavy (compared to a fruit juice) musts, or even with some brands of honey. They either stall in the beginning or ferment really slowly. I don't go too high with gravity either. Even turbo yeasts did that. I tried boiled yeast, raisins, boiled wheat, and boiled rice. Rice fixes stalling for sure and adds no flavour but like i said, it has a major downside with sediment issue. Boiled yeast does nothing, wheat adds an earty flavour which doesn't go well with most wines, raisins do almost nothing.
Yay new video ❤. Another store mead 😮 and shorter if I'm remembering correctly.
On different video I asked if there was anything I could do about the clarity, and you said clarity wouldn't affect it taste, but that I could try "cold crashing" it to try and help. It worked 😄, now instead of a 3/10 it's a 7/10 (maybe even an 8).
BUT, it is HORRIBLY BITTER (like I spat it out after a couple seconds), how do I combat that? Do I (after pasteurizing it of course) backsweeten with honey or something? Or should I let it sit for a few months (or more) to let it mellow out?
We show in a lot of videos... back sweeten to taste and then pasteurize.
@@CitySteadingBrewsthank you
So I saw in a previous video, you guys added black tea to a similar recipe. I really like that idea to add depth to the flavor profile. Could I add black tea to this recipe? What would be a good amount to start off?
Black tea adds tannins, not really flavor or depth. You can if you want to in most any recipe really.
@@CitySteadingBrews Use Acorns!
The only question I have is can I use regular tap water? Where I live our water is very clean and good to drink out of the tap, or should I get filtered/bottled water?
Sure, if you are okay to drink it and it tastes good, it will work. Chlorine and chloramines in most public water can affect flavor a bit and some people can tell the difference is all.
Inspired entirely by your channel, my first mead is 9 days into brewing! Thanks for all the great content. My one problem is the recommended hydrometer. I got one use out of it and then broke it. Are there alternatives that are less fragile, and as a stretch goal, maybe more readable when you have bad eyesight?
First, I would advise being more careful, but... there is a plastic hydrometer that might help: amzn.to/3KVvww7 In all my years of brewing, I have broken maybe 2. Derica has broken a few though.
@@CitySteadingBrewsThanks for the quick answer! I don’t even know how I broke it. It was just suddenly floating way too high in the cylinder and trying to work out why, I realized the bottom centimetre was missing. So I suspect that I and hydropeters are not going to be friends.😊
Can you guys do a loins mane mead?
Mushroom? Erm.... maybe? It's mostly a cooking wine at the end if my bit of research shows anything. Lion's Mane is also fairly expensive.
Kicking a idea of raisin date mead made a wine like this year's ago and in winter months you heat it up a bit and drink it is this possible.
I don't see why not.
what size is the bottle, im asking because i want to do it so i can translate it to my bucket? and could i use turbo yeast instead of normal bread one?
Which bottle? We start in a gallon. It's bottled in a wine bottle, 750 ml.
Turbo yeast is not really used for fermented beverages, it's for making a wash for distilling. It will ferment still, but it won't taste as good most likely.
I brew 2 gallon batches, using the 10 liter plastic bottles we get with our drinking water. I love the way it's so easy to make mead. But how do you avoid 'tasting' them too early, too often?😂
We just don't... let it go. Patience is inportant.
I'm here first! Have a good day guys/gals
You too!!
King Cobra could learn a thing or three from your videos.
I can't help to notice no yeast nutrient added but raisins are there. (I am just messing with you.) Seriously, these videos are great to get people interested in the hobby.
Yup, even addressed it in the video, lol. Nutrients help, but they are not absolutely mandatory. Yeast will ferment without them (but the fruit peels and raisins do add to the flavors and might cover up anything imperfect)
So I made a batch of mead and it came out great but run into issues bottling. I use reusable silicone corks (never got around to buying an actual corker). And they will just keep popping out because of pressure build up. Do you guys have off gassing problems when bottling? If not how to you keep that from happening
Make sure it's finished fermenting fully and degassed before bottling.
@@CitySteadingBrewsI did check 3 times in the span of about a month after primary. I added honey to backsweeten and also mixed in potassium sorbate to stabilize it. Gave that good week and a half or so before bottling and checked again. No airlock movement or bubbles when I swirled it
Hello! Thank you for your videos. I am going to be making my first mead this afternoon - TWO in fact. One with Fleischman's Active Dry yeast, and another with strain K1-V116. Otherwise with the same formula you had in your videos in 2020 (Raisins, dried orange peel, black tea, honey, water, yeast). I want to see if I can taste the difference between these two made in the exact same way with the exact same ingredients just with a different yeast.
In the last series you did in 2020 and 2021, you bottled after the second racking without pasteurizing. Is there a reason to pasteurize if you're being careful and as sterile as possible?
I can tell you there will be a huge difference if you use that recipe. The bread yeast is meant to die off before going dry so it keeps some sweetness, the k1v will go dry and will taste drastically different.
@@CitySteadingBrews Awesome! I'm really excited to taste those differences.
@@CitySteadingBrews Also, another quick question - In the last series you did in 2020 and 2021, you bottled after the second racking without pasteurizing. Is there a reason to pasteurize if you're being careful and as sterile as possible?
Pasteurizing is to prevent further fermentation.
@@CitySteadingBrews Aha! Thank you so much for your answers and your content. Have a great day!
I have a Franken brew mead that is refusing to start fermentation (not suprised because of the preservitives in the liquid im useing) and another that could be ready to rack here in a few days. Would it be possible to kickstart fermentation on the one that isn't starting by transferring the lees of the ready one to the not starting one?
Not likely. The yeast will just stall the same. Preservatives are there to literally stop or prevent fermentation.
@@CitySteadingBrews so then any way around potassium sorbate and sodium benzoate?
Boiling the original must worked for us
@@CitySteadingBrews cool. Thank you again for the information
My mead is giving me really bad headaches. Could it be the dap I use (young's yeast nutrient) or could it be these fusel alcohols I have read about on reddit, I'm also a little lazy and don't always remove all the lease properly.
Could be many things. Dap is one. Fusels maybe, but those arise from stressed yeast.
Hello everyone! I need some help. I made a traditional mead and there’s a white ring floating at the top. I shake it and it goes away.. but the next day it comes right back. Should I be worried? Thank you in advance 🙏🏼
If it's not mold, there is no issue.
Where in Florida are you guys I’m coming into ft Lauderdale this weekend! The wife and Would love to get a pic
Other side of the state. St Pete. We are not available this weekend as we have plans, sorry.
Do you have to cut up raisins if you add them?
I don't normally, and didn't in this video.
@@CitySteadingBrewsThanks!!
Any idea why my meads are not clearing on the shelf? I have copied this recipe a couple of times now and it remains orange and cloudy for a while. On average I keep it on the shelf for around 3-4 weeks and it never clears. It does tend to clear out completely after pasteurization.
It can take longer than that to clear.
Do you think raisins add tannins?
Some, yes.
A lesson I got to learn the hard way is don't stick your face in the jar and take a deep sniff. That CO2 layer is no joke.
bonus points if one offers the waste mead to the fey
Stupid question about the first batch of strawberry mead that I'm making now. Kinda doing this 'weirdly' took 6 pounds strawberries (cleaned & rinsed& sterilized) put them into a clean 2 gallon glass container, added about 3lbs honey, filter water and a packet of reds distilling yeast. To 'airiate' i 'buzzed' the whole thing with my immersion stick blender. Put an airlock bubblier on it and let her go for 2 weeks.. Instead of "Racking it" I strained it through a 110 count Musslin cheesecloth for about 10 hours till the only thing left in the cloth was a 'mash' from the strawberries... The 'weirdness' begins. the mead has the consistency pancake syrup and it's drier than the Red Desert..
Is this 'normal' for doing this this way?I'm not going to back sweeten it until it clears for it's very "Pink" in color with a syrupy consistency.. I'm thinking that it will 'loosen up' after the "Syrup" 'clears' in a few weeks or so. Got about a gallon and a half out of it thus far.Which is alot Thus making the 'volume of fruit after 'buzzing it' at about 1/2 gallon of leftover pulp.
Thinking about adding some Sparkolloid to it to move the clearing processalong, would that be 'a good move?
Wondering in Wyoming's Red Desert lol!
Well... please don't use cheesecloth to filter. It aerated the brew and can oxidize badly. Second? When you use the blender you thickened it and likely spread the pectin in it. Normally the fruit can fall out of suspension but seems this likely will not. Could try a teaspoon of pectic enzyme, that might help, or give it a lot of time.
I have had a question I was not sure how to ask for a while because I was confused as to why no one ever mentioned the it or a way around it. I have always heard to back-sweeten, then pasteurize in a bottle because the risk of a vessel breaking was not as bad. The problem I run into is that back-sweetening with honey leaves more sediment and proteins that I can't just rack out again because a siphon does not fit in a bottle. The way I have been getting around it- and it has worked so far, but I am sure I will eventually run into an issue doing it- is to back-sweeten and then immediately cold crash to keep the yeast from fermenting the new honey, and also to get the new sediment to fall out more quickly. Then the next day I bottle and pasteurize. I do not know if it is a dumb question and I am just missing something, but I have not noticed anyone mentioning the problem or a solution.
It's not bad, but there could be some fermentation. Would be better to sweeten, pasteurize, then cold crash. Then bottle. Cold does not stop or prevent fermentation, just slows it down.
@@CitySteadingBrews is there a brand or style of carboy that is best for pasturizing? I'm nervous about breaking one and losing a whole batch.
We have never broke a fermenter from pasteurizing.
I know y'all are always looking for new videos to do... how about one with Derica showing how she cleans the moonscape out of the fermenters?
We are thinking about it. I never thought we had to make a video on how to wash dishes though, lol.
@@CitySteadingBrews well it is content.
Yeah but we do try to provide good content, lol. We will likely do it though as it's been requested a lot.
Hi guys, I have a some questions about pasteurizing. I am brewing a zesty mead and is is finished in primary. I want to backsweeten it but the mead is dry ar 14% and I am using qa23 with up to 16% tolerance. I dont have potassiummegabisulfite or potassiumsorbate for stabelizing, so I want to pasteurize it. I need it finished pretty quickly, so I cant wait for the yeast to die or something. Is pasteurizing a good idea? Would there be any alcohol loss? Could I create off flavors? Should I add the honey before or after pasteurizing? Thanks in advance.
ua-cam.com/video/zWBU3EI-EFo/v-deo.htmlsi=p2gcpWaV_0cWkvMh
ua-cam.com/video/uCNDB3TM0gg/v-deo.htmlsi=TrinznvJ5K6XicUx
ua-cam.com/video/ALR-S3oKWjQ/v-deo.htmlsi=TKIMbfQOaidlC9Rq
Thank you! I pasteurized yesterday and it went well thanks to your videos. I had looked up "city steading brews pasteurizing" before, but only one of these three showed up, so the liks were very helpful!
back in the day everybody used one bread yeast from the baker
Quite true. And the baker often got yeast from the beermaker!
Hi ,I have a question about mead safety.I forgot to sanatise or wash mulberry fruit that I put in a mead.How big of a risk for my health is it?
It's doubtful to be a risk to your health. The only real risk is a possible infection in the mead, but even that is unlikely.
@@CitySteadingBrews Thank you for a swift answer :)
@promenaishrane8694 of course.
Wow interesting how the colo(u)r changed so drastically after the additional 9 days,
I wonder why - & if it would of been better without that extra time to sit, the other way around, or if it doesn't really matter...
Also I am thinking bottle 2 750ml, and wondering if I wanted to make a carbonated hydromel flavo(u)red with natural fruit juices, out of the leftover mead how to go about it...
Heard you say-
"because of the way we did things, couldn't naturally carbonate it anymore",
so what if I were to do that with the first ferment, than carbonation could work because of the presence of yeast?
Calling
1-800 csb - help extension #Brian
The reason natural carbing wasn't possible is because we were at or jear the yeast tolerance and then pasteurized.
As for if sitting helped.... 9 days isn't much but any age on a young mead is always a help. Color means nothing compared to flavor.
Not sure I understand what your second question is.
TURBOS!!!!
🍻🔥🥂🍺🍹🤗
Do you guys have a commercial recipe? Or maybe make a video on how the commercial mead companies make there mead and get that super clarity?
We aren't commercial mazers. Many commercial outfits use various types of clarifiers though I would think.
@CitySteadingBrews I knew you were homebrewers. I just wasn't sure if you knew anything about the commercial side.
@wendull811 not enough to speak on what they do, no, sorry.
I'm making pineapple wine initial gravity 1.085 current gravity is 0.994 it's only been about 5 days is something wrong?
Nope, it's just progressing quickly.
@@CitySteadingBrews quick update its down to 0.989 i gave it a taste and it has an overwhelming taste of alcohol why is this?
Hey! Thank you for your videos, they are very informative! But I have a question: do you think it's possible to make a mead with ginger bug instead of common yeast?
Possible, sure but you do realize ginger bug is just yeast and bacteria, right? A pure yeast would make a better product most likely.
@@CitySteadingBrews Yes I know that ginger bug is mostly wild yeast, I'm using it for doing ginger beer and fermenting juices. I'm just curious to know if it can make something interesting for a mead, I think I will try it! Thank you for your answer 🍻
@luma2680 if you use them already, give it a shot in a mead 👍
Thank you for what you do you have enspired me to try my hand at making wine/mead but I think I am now making vinegar or something 🤮 help please
Hmm? Might need more info than that.
@@CitySteadingBrews something floating on top looks white not furry or green hopefully it's just a mother of vinegar trying to send a picture but not sure how
Hoping it's not vinegar actually. Probably just yeast and foam. Pretty typical.
It's not foam I have made over 20 different brews and have not seen nothing like this I have a video just don't know how to send it to you but the thing growing on the top looks like it's going to say hi any minute 😅
If it's mold... dump it.
Do you all think sometime that you might be able to do a non-alcoholic brew into an alcohol brew? Asking for a friend..
Like this? ua-cam.com/video/49rXA3DhSJk/v-deo.htmlsi=4voeEhAoPE4fvG_N
Succinctity of contentity. Brevity has validity...
Sp........
I wonder, why your raw wine is crystal clear, while my raw honey is cloudy
Honey 12.99 per kg? Why so expensive?
In my area per kg only 3 or 4 $
Most clear in time. We pay about $5 a pound on average. Obviously we live in different places.
@@CitySteadingBrews hey, how about you also making food sub channel that good pair with mead...
Probably not.
Your honey cost is far cheaper than what I can get here. It will be about 2x the cost but maybe worth the cost.
Honey varies with region and availability, for sure.
Honey costs, $20 for one liter.
Depends on where you are and the type of honey. But $6 a pound is not that crazy really, and that's about $20 per liter.
I just added it up... that would raise the total price by $0.50, so not much different!
How do y'all deal with all the shady diluted honey in grocery stores? Does it just not matter in the end? I feel like honey that's got all kinds of corn syrup and stuff in it would make really inferior mead but what is the reality of the situation? Is it just a "beggars can't be choosers" thing?
We mostly buy honey from reputable vendors. In this video we showed buying at the store. Mostly what I can say is avoid honey from Asia.
first
You have been extra prolific in your video admissions ro tube. I respect that but don't wear yourselves out or loose your excitement in teaching a craft that goes back at least 12,000 yrs.
Thanks, we are just fine :)