@@bossrollup6920 i make quart jar test batches for now. Raspberry, apricot, chamomile, and sage mead. 1gram of lalvin d47, and about a quarter teaspoon of yeast nutrients a on day1, day3, and day5
My brother and I make mead every summer, but it's typically a batch meant for winter which we bottle up and give as gifts. This summer, we made black mead, so maybe I could persuade him to try this next year.
Not being a fan of wine, but really liking mead, I don't put the fruit in during fermentation. After fermentation, I pasteurize the mead then add the fruit. Doesn't get that rotting fruit taste that wine has.
You can straight up do this with bread yeast and raisins vs any ingredient you saw that was mysterious to you. Likewise, a lot of organic berries that are frozen is cheaper and of equal quality and cheaper by weight. Enjoy, relax, and have a homebrew. :-)
If you're going for a higher proof like 14% bread yeast will likely die off far before that. That ABV will also stress the yeast and cause off flavours. Just my 2 cents
To get the most out of your fruit in mead freeze your fruit before you put in water in your mead this freezing and then thawing breaks down the fruit so you can get most amount juice from your fruit
Bro you gotta actually mention where to find the book in these videos. I'm trying way too hard to find it. I got no clue who you are or what your book is called.
I've put fruit in during fermentation and didn't get any flavor from the fruit. 3lbs fruit, 2 lbs honey for 1 gallon of mead. No flavor. So im going to add fruit in secondary.
I don’t know if that would work but i think you need the chocolate bar instead of powder because it’s the fruit that unless the powder has fruit in it, it’s not gonna ferment. I don’t think.
Смотри, в малине есть пектин и дрожжи его переработают в метанол, тебе нужно дождаться когда дрожжи наберут максимальное значение алкоголя % и уже не смогут перерабатывать сахар, примерно 12-15%, добавь малину и ее тремпены будут хорошо усвоены спиртом…минимум метанола и настоящий аромат малины.
There shouldn’t be unless you have it out in the sun the plastic is going to taint your mead it’s the same as if you leave water in a plastic cup it starts tasting like plastic glass is better if you care about taste
Is there any benefit to adding actual honeycomb to the mixture? A lot of higher quality honey i find in the store has honeycomb in it, but if it would actually be harmful id rather buy high quality plain honey online or something.
FYI. Costco honey is not good quality. They over filter it leaving no pollen behind making it impossible to determine the source. Raw honey is always best for everything
For maximum flavour and juice extraction, let the honey sit on the fruit for a few hours. Osmosis being the wonderful mechanism that it is, the lower water content of the honey and the higher water content of the fruit will try to balance out… and more juice will come out of the berries. Goven the extremely high sugar content of the honey, the density of the entire mixture as I see it in this short won’t allow fermentation to start. After a few hours, add the water, nutrient and yeast.
I just read that you shouldn’t add acids until after fermentation, is that true. Fermentation still works with them in before, but does the taste change if they are added after?
Hi , i heard that grapes has natural wild yeast on them and wine makers ferment their wine without adding yeast . Can i do this recipe without adding yeast and yeast nutrients ?
May I please know what your recipe was for it? I’m trying to make one and don’t really know how much to use. I’m overall confused and I’m a beginner at this.🙏😅
They make a wash for fruits/veggies that will disinfect them, and you can give a light spritzing of StarSan before adding it. That's more than sufficient for melomels.
So I’m new to the game. Just making a basic honey mead but want to begin a blackberry mead. Question, when it comes to fruit, do you just rinse them after they have thawed or use the same food safe sanitizer to make sure they are clean? Don’t want to screw up my mead lol.
I would not rinse them after they thawed as you'll lose a lot of the juice - the point of freezing them is so that the cells burst and they release more juice. They should be fine, but in the future rinse them BEFORE you freeze them. I'm sure you'll make a good mead! Just let it sit for ~3 months before you bottle it. And if you use the full berries, then rack after a month and then let it sit for two more months (I squeeze my fruit in a cheese cloths and then just use the juice).
to sterilize the fruit you can blender it, then add potassium metabisulfite which will kill all the wild buggies. add the honey and water and let it sit for a good 24 hours, then add the yeast you want to use a wine yeast for this because the wine yeast is tolerate of the sulfites and other yeast may not be
Those acid’s aren’t necessary all you need is the yeast. I’m unless you wanna wait two weeks then you don’t even need yeast only honey and water and some fruit. You can also buy juice and put yeast in it and wait 10 days and it’ll be hooch
Because of your channel, I just made my very first mead. Lemon honey mead and orange. My own mead will be my first, so I'm super excited!
I would love to hear how it turned out
How it turn out? Did you go blind?
@@JM-_-MJWrong type of alcohol, you’re thinking of moonshine. It’s impossible to go blind with just fermenting.
How's the mead?
Update please
I literally JUST made raspberry mead this morning, what are the chances lmao
Algorithm
Do you mind sharing how much yeast and how much yeast nutrient added?
did you Google how to make mead? your UA-cam account probably used that to suggest this short
Can I use bread
@@bossrollup6920 i make quart jar test batches for now. Raspberry, apricot, chamomile, and sage mead.
1gram of lalvin d47, and about a quarter teaspoon of yeast nutrients a on day1, day3, and day5
Raspberry mead is amazing. I've got 150 litres of it aging up. 1 year in.
That’s a lot of mead
Just don’t tell IRS about that
Crazy idea? Maple syrup mead? Perhaps with some toasted oak and vanilla? Birch bark sap mead? Maybe with spruce tips and lemon?
Where's the part two my dude?
Fermenting
Uh Oh😂😂😂😂😂
Update?
Gotta love Poland springs
THAT EXISTS??? WHEN???
Thanks for helping all the teens
youre so cool bro
You can just put raspberries in water with honey, bottle it and in like 10- 15 days it will ferment and it gets to about 3%
Ya I put juice and yeast works just as good and it takes about just as long but idk what the abv is because i don’t have a tester
Blueberry was my favorite to make.
Can you make a pumpkin mead video just curious how you would do it
Can you do a video on the acids you use
My brother and I make mead every summer, but it's typically a batch meant for winter which we bottle up and give as gifts. This summer, we made black mead, so maybe I could persuade him to try this next year.
Funny how watch that kind of videos time to time but I don't drink alcohol... at all. It is just an interesting subject I guess.
I usually blend mine up and use pectic enzyme too
Not being a fan of wine, but really liking mead, I don't put the fruit in during fermentation. After fermentation, I pasteurize the mead then add the fruit. Doesn't get that rotting fruit taste that wine has.
You do a lot of part one videos but no part two. I would like the part two of this video as well as your strawberry one
You can straight up do this with bread yeast and raisins vs any ingredient you saw that was mysterious to you. Likewise, a lot of organic berries that are frozen is cheaper and of equal quality and cheaper by weight. Enjoy, relax, and have a homebrew. :-)
Are the raisins used for the nitrogen supplements?
@@lynnersbryant8142Some people claim that it works... it doesn't, unless you add a ridiculous amount of them. Just use fermaid o
@@iakb334 It worked and has worked for me for a while
A lot of berries contain natural yeast so none is required to add. Blue berries and grapes especially
If you're going for a higher proof like 14% bread yeast will likely die off far before that. That ABV will also stress the yeast and cause off flavours. Just my 2 cents
Saw this video on Facebook and came here for part 2......
You should try and make a margarita mead using agave nectar , lime and oranges and see what it comes out as
Thank you , I am 18 and was struggling with this issue
Looks great i will try it
I like the part where you tell us how much of each ingredient you used 🤣🤣🤣
Fr they never tell me how much yeast to put so I put way too much and i just released from this video two days after
How long do you leave the mead? Always was confused when fermentation ends on average.
I just purchased jar and hoses... I definitely need a recipe book and yeast !!!
To get the most out of your fruit in mead freeze your fruit before you put in water in your mead this freezing and then thawing breaks down the fruit so you can get most amount juice from your fruit
Can you make this with maple syrup instead of honey?
Bro you gotta actually mention where to find the book in these videos. I'm trying way too hard to find it. I got no clue who you are or what your book is called.
It’s on his website for 30+ bucks
I've put fruit in during fermentation and didn't get any flavor from the fruit. 3lbs fruit, 2 lbs honey for 1 gallon of mead. No flavor. So im going to add fruit in secondary.
When I make fruit mead I always have preferred the flavor I get when adding in secondary instead of primary.
How do you make chocolate 🍫 mead? Do your use chocolate powder? Or would you melt a chocolate bar, and pour it in?
I don’t know if that would work but i think you need the chocolate bar instead of powder because it’s the fruit that unless the powder has fruit in it, it’s not gonna ferment. I don’t think.
Need the recipe! Where is this recipe book?
You ever tried cultivating wild yeast and using it?
All of the recipes i read say you have to boil the water and the honey, but you don’t do that. Is boiling not a requirement?
Wait, Poland Spring? As a polish I'm surprised.
Смотри, в малине есть пектин и дрожжи его переработают в метанол, тебе нужно дождаться когда дрожжи наберут максимальное значение алкоголя % и уже не смогут перерабатывать сахар, примерно 12-15%, добавь малину и ее тремпены будут хорошо усвоены спиртом…минимум метанола и настоящий аромат малины.
Bro im going to make and store 100 gallons a year and then label the bottles by year so when the atf comes they cant do shit
Thats interesting that freezing the raspberries makes it more flavorful. I wonder y dat is 🤔
do you also sanitize and sterilize the bowl and fork you use for the yeast and water?
Can I ask what you are using to maintain the heat during the fermentation process please?
What sanitizer do you use?
No just out of curiosity is there a difference between using a plastic or glass
There shouldn’t be unless you have it out in the sun the plastic is going to taint your mead it’s the same as if you leave water in a plastic cup it starts tasting like plastic glass is better if you care about taste
Can I use "mad honey" and do you think it would diminish the hallucigenic effects? 🤔
Is there any benefit to adding actual honeycomb to the mixture? A lot of higher quality honey i find in the store has honeycomb in it, but if it would actually be harmful id rather buy high quality plain honey online or something.
I don't much like them jars.I have two what are your thoughts?
Can you plz teach me alot about brewing
FYI. Costco honey is not good quality. They over filter it leaving no pollen behind making it impossible to determine the source. Raw honey is always best for everything
I usually blend mine up and use pectic enzyme too. Will it be carbonated?.
So what is the yeast nutrient for and how much would you add per gallon?
You are wine lord 😂😂
For maximum flavour and juice extraction, let the honey sit on the fruit for a few hours. Osmosis being the wonderful mechanism that it is, the lower water content of the honey and the higher water content of the fruit will try to balance out… and more juice will come out of the berries. Goven the extremely high sugar content of the honey, the density of the entire mixture as I see it in this short won’t allow fermentation to start. After a few hours, add the water, nutrient and yeast.
"Come back for part two..." :(
What type of yeast do you use? I usually follow a medieval style recipe using ale yeast, as I don’t like the wine taste of modern mead.
Part 2?
it's probably gonna take a good 6-12 months for an update lol
@@jagzin6147it’s been 6 months 😭
Part deux
I just read that you shouldn’t add acids until after fermentation, is that true. Fermentation still works with them in before, but does the taste change if they are added after?
Adding fruit at the beginning of the process does change the flavor. Less fruity.
Weigh and measure everything if you want exact measurements
What is the yeast nutrient for and that's also added along with your regular yeast
Can you please tell me the size of the jar you're using. Thanks
When do you add the sulfite tablets? Is it after you siphon the mead for aging?
❤ Ready after 10 days ❤
How long you wait?
Hi , i heard that grapes has natural wild yeast on them and wine makers ferment their wine without adding yeast . Can i do this recipe without adding yeast and yeast nutrients ?
how much would the recipe change if I wanted to add some fresh pomegranate juice?
There’s a bar in my town that sells mead. No one goes bc it so easy to make at home. Owner prob has a GED
So easy you can do it with your kids
I want to brew a raspberry wheat beer
So freezing the berries before makes bad flavors? I didn't understood what he was saying
Is there a specific type or brand of yeast you recommend?
I just started a raspberry mead this morning. My first attempt. Used home grown raspberries.
How is this going?
@@somebodyelse2327 waiting to see if it clears up. A couple more weeks I think.
@@somebodyelse2327 flavor is good but it is very strong. Will probably use it for spritzers.
May I please know what your recipe was for it? I’m trying to make one and don’t really know how much to use. I’m overall confused and I’m a beginner at this.🙏😅
Does it make a difference if you mash the raspberries ?
How do you identify the alchohol content pourcentage? Calculating it
Does it add more flavor if you mash the fruit?
Can you make mead from mad honey?
Yes, but it'll taste nasty if you don't add some type of fruit to balance out with sweetness
Some videos you mix the yeast others you just put it in......is there a difference??
Does using more honey mean a higher alcohol % then??
I add raspberries to mine there has been no variation in color
Huh?
What about freeze dried berries?
I didn’t know what to do with a bunch of blueberries. Never made mead before, got all the stuff let’s see how this turns out lol.
Anyone know what kind of acid he’s adding in before fermentation and why?
It's yeast nutrient to help the yeast ferment better. You can add pectic enzyme as well to help break down pulp of any fruit you use.
I've never seen any part 2 of your videos
are your kits friendly with nutrient staggering and degassing?
Where do we find your recipe book
So this is definitely not safe during pregnancy right 😅
fetuses love booze
Well how much of each thing are we supposed to add?
Isn’t it a bit silly to Sanatize everything with chemicals, then add fruit that comes from outside, that is 100% not sterile
They make a wash for fruits/veggies that will disinfect them, and you can give a light spritzing of StarSan before adding it. That's more than sufficient for melomels.
So I’m new to the game. Just making a basic honey mead but want to begin a blackberry mead. Question, when it comes to fruit, do you just rinse them after they have thawed or use the same food safe sanitizer to make sure they are clean? Don’t want to screw up my mead lol.
I would not rinse them after they thawed as you'll lose a lot of the juice - the point of freezing them is so that the cells burst and they release more juice. They should be fine, but in the future rinse them BEFORE you freeze them. I'm sure you'll make a good mead! Just let it sit for ~3 months before you bottle it. And if you use the full berries, then rack after a month and then let it sit for two more months (I squeeze my fruit in a cheese cloths and then just use the juice).
to sterilize the fruit you can blender it, then add potassium metabisulfite which will kill all the wild buggies. add the honey and water and let it sit for a good 24 hours, then add the yeast
you want to use a wine yeast for this because the wine yeast is tolerate of the sulfites and other yeast may not be
Where do you get the airlock from
Nice
@goldenhivemead how does it turn out with that Kirkland honey?
The last Time I put raspberries in my vessel caused a lot of irritation brother😢
Does the wine taste like honey??
Can too much yeast be added? I have a batch that hasn't done anything
Make mad honey mead
What's the first yeast in video?
Why do you change yeasts each video? Ive seen you use d47 -ec118 and now ev117
No pectin enzyme, or are you of the type who doesn't care about clarity? both equally valid
Raspberries!
Hey, you’d be the person to ask.
What’s the difference between mead and mead wine?
Its the same thing
What in the air lock ?
acids and yeast nutrients... are those necessary? if i dont have them, what can i use instead?
Those acid’s aren’t necessary all you need is the yeast. I’m unless you wanna wait two weeks then you don’t even need yeast only honey and water and some fruit. You can also buy juice and put yeast in it and wait 10 days and it’ll be hooch
"Come back for part 2"...... How?........
Are you mixing the yeast with water before you put it in? Can’t tell for sure
He actually shows the yeast and water being mixed in that white ramekin.
you don't really have to I've never done it but it might make fermentation start sooner