Kind of apples you use will make a considerable impact. Blending is rewarded well eventually. Here in WA I have many many options. M05 is a solid yeast for apples.
I know people usually prefer cinnamon sticks and I don’t know the difference the different sticks have, but I’ve noticed using powdered cinnamon has a different affect as well and the powdered gives me the sweet cinnamon sugar taste I like where as the sticks give me a darker more bark-jer flavor. Don’t forget to experiment around I noticed a big difference with vanilla bean vs extract!!
Thanks, I will try the apple cinnamon one. Tips: I have many spices as tinctures. It is so easy to overdo it and having a tincture allows you to add exactly the amount you want. Add a bit, taste, add more...
I made this for my family and served at Christmas time. It was wildly popular and my most successful mead yet. I used cinnamon, bottle carbonated and only got to age it for about a month. Next year I'll keg it and give it more time to age and I'm sure it will only be even better. Thanks for the recipe.
You are a saint. I was discussing making a nice mild apple cinnamon mead that doesn't have too prominent of a honey taste. I just got into beer brewing, and i have a keg system set up. Thank you so much for sharing such a pleasant recipe. 😊
We just tried the one you sent us ans it was like eating an apple & we both enjoyed it - the oerfect amount of sweetness for both of us. Looking forward to trying the recipe for ourselves!
I haven't tried K1-V1116 yet with cider. The last yeast I tried for the 1st time was cote des blanc. I made a small batch. It came out really good and I didn't do anything special with this batch except I bought a gal bottle of juice and added frozen apple concentrate to it to raise the SG. Fermented dry at 9.3%. It will be 3 months old by Thanksgiving. Its is the best cider I've made so far. My thought is the frozen apple concentrate adds concentrated apple flavor to the juice. Just add enough frozen concentrate to reach your desired SG.
It seems like a really nice recipe. I was wondering, this cyser is in the ABV range of a (strong) beer, have you ever thought about avoiding the backsweetening process by adding some malt extract (unhopped, obviously) in primary, or even by mashing some grains? I used dry malt extract once for a mandarin orange and rosemary hydromel which turned out lovely! I think it may be interesting because malt gives its own “different kind of sweeten” because it has its own character, although it might be difficult to calibrate the right quantity because if you add it in primary you can’t do bench trials. Anyway, I really like your channel, it’s always a good source for inspiration! Cheers to homebrewing mead and drinking good from Italy!
love this brew recipe,,, I am starting a 11 litre batch right away.... I have both yeasts u recommend in stock,,,, I also have plenty of orange blossom honey in stock..... this will be fun,,, Thanks so much
Do you ever use your kegging system to bottle from so you can have your carbonated mead more portable? Great videos, definitely looks like a lot of work goes into them.
Hey! This channel got me into mead making, and I have a quick question. Here you are showing that you are adding fermaid O and your yeast pretty much at the same time. Is it assumed you are waiting 24 hours to put fermaid O in / is it an issue if I throw in the fermaid O right away? I ask since I threw in all 5g of fermaid O for 4 1-gallon carboys and seeing if I need to do damage control :) Love the content - thank you again for all the research, time, etc. that you've put into this. It has made my journey exciting and fun....well for now...waiting to see how the first batches come out :)
You can definitely throw the Fermaid O in the beginning of this brew! You really only need to step feed if the brew is going to be above 9% or above. I’m happy my content has helped! 😁
Nice - sounds good! Technically they are going to be around 10% (1.070 sg - from the 2022 version of this I believe), so I might try and throw a taaaaad more in around day 4 or 6 just to make sure they don't get too stressed.@@ManMadeMead
i’m a little weary about carbonating for the first time, would the cinnamon recipe be suitable non-carbonated? thanks so much for the great recipes and explanations!
Is there a reason to wait to backsweeten until after cinnamon flavoring? My understanding is that the amounts of spices you want would change with sweetness levels.
I am a beginner is all this. Am a beekeeper and using some old honey. I have a question, how would it taste if bottled as a still wine? Is carbonation that important and it would just taste flat?
Any chance you can do a loquat mead? Ive got 3 varieties of loquat trees full of loquats and Im going to just wing it. Im trying to get some ideas from other pome fruit meads, but loquats have a higher sugar content. I made the GoT pomegranate mead a while ago and its about ready, so I trust your judgement.
Getting ready to start a manuka and hibiscus 1 gal., not sure what yeast to go with, this manuka is expensive, 613.00 for a little over a pound.. I'm thinking B-71, QA-23 work good in the past bit this is my first brew with a flower..and there are higher end yeast also.. Any suggestions will be appreciated...
Here's a great suggestion, unless you have money falling out your ass, buy some really good raw honey for this process (don't waste the Manuka). Manuka honey, if I'm not mistaken is used for medicinal purposes and would be more beneficial if used for that reason unadulterated. Even if you were going to use Manuka, at least make a traditional or show mead with it. Hibiscus is great for lowering blood pressure. Try a nice raw organic clover honey.
For the recipe if I was making it for 1 gallon what would happen if I used 2 pounds of honey instead of the 1 required? Would it increase the abv? Love the videos! P.S Would using apple cider instead of apple juice give it a better flavor?
I love the look of this recipe. It's my first time making Mead, but we don't need to carbonate it right? Seems like a silky question. I guess I was going for the simplified version? 1 gal. Apples. Honey. Cinnamon. Nutmeg. Apple cider/H2o ofc yeast and yeast nutrients..... I didn't even think about carbonating until now..
You don’t have to carbonate this recipe - it will just be a little thin at 6.5% abv without the carbonation. I would add more honey to boost the body of it if I weren’t carbonating it
Hi, can you tell me how much potassium metabisulfite and potassium sorbate would you use per gallon to stabilize? Thinking of brewing this recipe soon 😊
@@ManMadeMeadso I've brewed your recipe and kegged it yesterday, waiting for it to carbonate. What I notice now is that there is a lot of apple pulp after racking, probably because of the enzyme. Is it expected to have so much pulp and would cold crashing and gelatin help with removing it? Otherwise, aroma and taste are great, reminds me of fruit juices I drank when I was a child, only now it has alcohol 😅
I noticed the video calls for 1/4 tsp citric acid per gallon while the recipe in the description (and recipe cards) calls for 1/8 tsp per gallon. Which is right?
Quick question on the Kegged Apple mead. I wanted make a 5 gallon batch, so I need to 5 lbs of Honey and top up the carboy with 1:1 with water and apple juice?
@@ManMadeMead i did a single-source cyser with apple blossom honey and unfiltered apple juice and (after stabilizing in secondary) added dried apples (should have done fresh tbh) and backsweetened with more apple blossom honey, all from the same orchard. expensive brew but i'll definitely do it again. though your idea of adding more varieties of apples makes me want to deviate from that a bit lol.
This might sound like a dumb question. But the recipe you have on your video is that for a 1 gallon batch if I was to make a 5 gallon batch, how much juice and apples would you use? Love this video and can’t wait to try it
@matthewnguyen5829 im new to mead, so I cant be sure. But ive made sourdough bread a lot and my hunch is that yeast will all behave similarly. If that is the case, then it may start a bit slower, but as the yeast reproduces it'll do its thing as expected otherwise.
Great video I have a question and will be trying this out ? If I want to make a 5 gal car boy size do I need to double the yeast and all ingredients ? And if I just do the apple carbonated bottle no cinnamon do I still need to add the corn sugar prior to bottling ? How long does it need to sit in the bottle before tasting at that point ?
I am currently making an apple Mead. 1 month in. I really want to make your candy cane Mead, but can’t get Spangler canes here in Canada. I don’t know which plans to switch to for equivalent canes.
@@ManMadeMead I seen you said that on your video so I looked into it and I believe it is the fact that Spangler doesn’t use the additives many hard candies do. The candy canes I can get here locally in Canada all have the same additives. So I’m going to try and see what I can do about getting some of them shipped to me somehow or just bite the bullet and pay the $50 Amazon wants per box.
Can't wait to try this. At the 3:00 mark you are filling what appears to be a 6gal carboy, right? So you are making a 1 gal batch and a 5 gallon at the same time? Your ingredient list is for 1 gallon, so are you just multiplying by 6? Want to make sure I didn't miss something.
I literally just made your "penultimate" recipe from your 5 Years of Developing video and see that you lowered the honey from 1.5lb to 1lb per gallon as well as added the citric acid in this recipe. What made you decide to reduce the honey and what does the citric acid add to the finished product?
I wanted to ensure that it stayed between 6 - 7% ABV - So lowering the honey amount ensured that. The citric acid helps the apple character pop and make this more crisp!
@@ManMadeMead honestly after more research I think I was overcomplicating the process. After putting everything in the jug for bottle fermenting there isn't much to do after that other than wait, disturb the settling every once in a while to awake the half dead yeast maybe. I was thinking of doing this recipe but adding a higher tolerance yeast when the original yeast starts to die off, to try and get a higher percentage out of the mead, also using full apple cider instead of half water. Any opinions or thoughts about that??
Hey, I’m suuuuuper late to this, but I was wondering how I make sure there’s enough room in my container to hold the one gallon cyser AND the apples I would put in after the primary. Should I rack into a two gallon container? It seemed like the obvious solution to me, but it also seemed weird having so much air in there. Any help would be appreciated.
You will definitely want to brew this in a bigger bucket! I would rack into a two gallon container. I do it all the time for my brews. My 5 gallon batches often have to set in a 8 gallon fermenter to account for the amount of apples
@@ManMadeMeadHey, I’m back one month later. I got a one gallon batch that I chose not to carbonate, so I doubled the honey and it fermented dry from 1.093 and came out to 12.5 percent. I back sweetened to 1.023. In your video you say to use 1/4 tsp of citric acid, but the recipes in the description say 1/8. Is one of them a mistake? Should I try and find my own measurements seeing as the abv is much higher than those in video? Or is it not that deep at the end of the day. Thanks, new brewer
@@tommybagelboy7761I would add it to taste! I need to correct those numbers in the description. Add a little at a time and taste it to see if it’s enough.
In the video a quick note pops up saying to add Pectin Enzyme. Should this be added to the cut apples or introduced when whole apples go in? Also if we are pressing our own cider, would you recommend adding pectin enzyme to the cider 24hours before yeast? Appreciate you and the videos!!!!
On several of your videos I see that you are using a drill attachment to mix in a carboy. Is that item something that you made or can it be purchased? And if so where? Thanks
why after adding apples, the sugar contained in the apple does not begin to ferment? And why doesn't fermentation start after the final sweetening with honey? Should it only be stabilized after the first fermentation, or should it also be stabilized with metabisulphite at the end to carbonize it in the keg?
So when you stabilize the brew before adding apples you are halting any possible yeast fermentation. The new sugars from the apples won't be consumed by the yeast because they can't consume any more sugar. You only have to stabilize after it has finished primary fermentation!
@@ManMadeMead natural yeast contained in the fruit will not start eating sugar? Then honey is added for sweetening and it is also not sterile. I worry that if carbonized and not stabilized at the end, there will be a short shelf life.
@@12meikever I hear what you’re saying but I’ve never had an issue with it. I’ve also made this mead probably 15 times and never had it restart fermentation!
It can definitely be made without carbonation! I would probably double my honey and use all apple juice to make it stronger though. It’ll be a bit weak bodied at 6.5% without carbonation
im ciuriose .. is there any way you could make a video where you sanitize nothing.. i know EVERYONE says sanitize EVERYTHING.. but theres no videos at all online showing what happeneds if you dont.. i think this would make a great video for everyone just wanting to know.. what happeneds ? settle the what if
@@ManMadeMead well yes but .. i think a lot of people would like to see/ know what that looks like, smells like etc.. speaking for myself im learning to make mead from you and others but soo far.. i have NO CLUE what a bad mead looks like
Just get your Best Brew , then Throw a Dog 🐶🐕 Turd in it , Stir Well , Shake it a Few Times . Let it Age , till Critters are Swimming in it . Pour You a Glass 🍷🥂 , then ask Yourself , WHY ? P.S . Nice Hat . 🐯🤠
I like your content, but you should work on your reading. It sounds like you are reading and doesn't flow like it should. Other than that, thanks for all the recipes and info you share.
Well, No. But also No. Beer is a whole nother beast. It's technically a Hydromel (style of mead) there are videos explaining the different styles of mead.
Beer is fermented sugar from grain. Wine is fermented sugar from grapes. Mead is fermented sugar from honey. Therfore mead can not be beer. Unless it's a braggot.
After pasteurizing with potassium sorbate and metabisulfite, my 4 gallons started fermenting again 4 days after I added the apples. I was planning on backsweetening with honey at the end of two weeks, and force carbonating, but now that it's fermenting again, I don't know if I should follow the 'bottled' version instructions, and sweeten with priming sugar? Or can I pasteurize again after I remove the apples, then backsweeten with honey?
Interesting! I've only had that issue when my stabilizers were bad. You can let it finish fermenting, rack it into a new container and try stabilizing again. You can add some apple juice concentrate when your back sweetening to help with the apple flavor. Backsweeten with honey!
@@ManMadeMead Thanks! I think the issue was I just didn't add enough of the metabisulfite. LD Carlson package says 1/4tsp per 6 gallon; so I used less than 1/4tsp for my 4 gallons. Saw you mention in another comment that it should be about 1/8tsp per gallon, which works out to 1/2tsp for 4 gallons (if my math is right). In which case, I definitely didn't use enough. Used 1/2tsp of the potassium per gallon, as per LD Carlson package.
Cheers to you brother! your progression in the last 2 years has been amazing, keep it up!
Kind of apples you use will make a considerable impact. Blending is rewarded well eventually. Here in WA I have many many options. M05 is a solid yeast for apples.
I'm going to have to try this one! I haven't ventured into carbonating yet, so that may be a good next step.
the real killer! ima make it soon, thank you.
Definitely gonna ask for a keg for Christmas now ha ha
You should!
I know people usually prefer cinnamon sticks and I don’t know the difference the different sticks have, but I’ve noticed using powdered cinnamon has a different affect as well and the powdered gives me the sweet cinnamon sugar taste I like where as the sticks give me a darker more bark-jer flavor. Don’t forget to experiment around I noticed a big difference with vanilla bean vs extract!!
Hey Zach, how has it affected your clarity. Mine tended to clear better and added beautiful flavor note
Most powdered cinnamon and some of the sticks are not actually cinnamon. Keep an eye out
@@KingOfPlastics yes but that's the "cinnamon" people grew up with and what 99 percent of people take as cinnamon
Thanks, I will try the apple cinnamon one.
Tips: I have many spices as tinctures. It is so easy to overdo it and having a tincture allows you to add exactly the amount you want. Add a bit, taste, add more...
That's also a great way to do it!
I prepared already everything and will DEFINITELY try both of your recipes, Thanks for sharing with us!!!
How’d it go?
I will definitely have to brew this one, sounds amazing
I made this for my family and served at Christmas time. It was wildly popular and my most successful mead yet. I used cinnamon, bottle carbonated and only got to age it for about a month. Next year I'll keg it and give it more time to age and I'm sure it will only be even better.
Thanks for the recipe.
I love this! Thank you so much for sharing!
You are a saint. I was discussing making a nice mild apple cinnamon mead that doesn't have too prominent of a honey taste. I just got into beer brewing, and i have a keg system set up.
Thank you so much for sharing such a pleasant recipe. 😊
Lovely recipe!
I actually have a ton of frozen apples and pears. Might to something similar with those
Thanks for all the work you do! I’m going to plan to start an apple cinnamon soon.
Let me know how yours turns out!
We just tried the one you sent us ans it was like eating an apple & we both enjoyed it - the oerfect amount of sweetness for both of us. Looking forward to trying the recipe for ourselves!
I'm glad you guys enjoyed it!
Maybe I need to try it. Best apple mead sounds good
You should definitely try it!
I haven't tried K1-V1116 yet with cider. The last yeast I tried for the 1st time was cote des blanc. I made a small batch. It came out really good and I didn't do anything special with this batch except I bought a gal bottle of juice and added frozen apple concentrate to it to raise the SG. Fermented dry at 9.3%. It will be 3 months old by Thanksgiving. Its is the best cider I've made so far. My thought is the frozen apple concentrate adds concentrated apple flavor to the juice. Just add enough frozen concentrate to reach your desired SG.
Really Enjoyed your Video , Thanks ! 🐯🤠
This was a super high quality video. I know several years went behind this ultimately, but this was fun and informative. Good work and good mead!
I'm glad you enjoyed it!
I cannot thank u enough,,, love your generous advice,,,, Bill
I would love to keg, but I just don't have the space needed for a way to chill the kegs...
Do you have a restaurant or butcher you could bribe with a few bottles to use his walk-in fridge?
It's about time i finally made a cyser, gonna grab the ingredients for this one later today
It seems like a really nice recipe. I was wondering, this cyser is in the ABV range of a (strong) beer, have you ever thought about avoiding the backsweetening process by adding some malt extract (unhopped, obviously) in primary, or even by mashing some grains? I used dry malt extract once for a mandarin orange and rosemary hydromel which turned out lovely! I think it may be interesting because malt gives its own “different kind of sweeten” because it has its own character, although it might be difficult to calibrate the right quantity because if you add it in primary you can’t do bench trials.
Anyway, I really like your channel, it’s always a good source for inspiration! Cheers to homebrewing mead and drinking good from Italy!
Erythritol have unpleasant cooling effect, so I suggest using stabilisers and backsweeten with honey
Man Made Mead, I have a killer apple pie cyser recipe if you're interested in trying it!
Lets hear it!
A cyser is when you use apple juice instead of using water. You can add apple to a mead and it won't be a cyser unless you replace the water.
A cyser is an apple based mead in any form!
love this brew recipe,,, I am starting a 11 litre batch right away.... I have both yeasts u recommend in stock,,,, I also have plenty of orange blossom honey in stock..... this will be fun,,, Thanks so much
Dude, nice production value! Holy heck.
Do you ever use your kegging system to bottle from so you can have your carbonated mead more portable? Great videos, definitely looks like a lot of work goes into them.
I do! You have to cap them pretty quick or have a counter pressure filler to do it well.. but it does work well!
Would love this in a small batch style. Wandering how to downsize it all as much as possible
I would just take the recipe numbers and divide by 5 to get the 1 gallon sizes
Hey! This channel got me into mead making, and I have a quick question. Here you are showing that you are adding fermaid O and your yeast pretty much at the same time. Is it assumed you are waiting 24 hours to put fermaid O in / is it an issue if I throw in the fermaid O right away? I ask since I threw in all 5g of fermaid O for 4 1-gallon carboys and seeing if I need to do damage control :)
Love the content - thank you again for all the research, time, etc. that you've put into this. It has made my journey exciting and fun....well for now...waiting to see how the first batches come out :)
You can definitely throw the Fermaid O in the beginning of this brew! You really only need to step feed if the brew is going to be above 9% or above.
I’m happy my content has helped! 😁
Nice - sounds good! Technically they are going to be around 10% (1.070 sg - from the 2022 version of this I believe), so I might try and throw a taaaaad more in around day 4 or 6 just to make sure they don't get too stressed.@@ManMadeMead
I use honey to backsweeten on bottles all the time. You just pasterize.
You can - I don't recommend for new brewers to do that.
Just drank some of the “I can believe it’s not applesauce” that was with your awesome glasses! Is this the same recipe?
Yes it is!
i’m a little weary about carbonating for the first time, would the cinnamon recipe be suitable non-carbonated? thanks so much for the great recipes and explanations!
Yeah! I would probably add some more honey to make it a little higher abv though... I think it would be a little watery at 7% without carbonation.
Is there a reason to wait to backsweeten until after cinnamon flavoring? My understanding is that the amounts of spices you want would change with sweetness levels.
I normally do it because the cinnamon does provide a little sweetness!
I am a beginner is all this. Am a beekeeper and using some old honey. I have a question, how would it taste if bottled as a still wine? Is carbonation that important and it would just taste flat?
I’ve made this recipe flat and it tastes delicious. A friend said it tasted like Apple Jacks 😂😂
Question …. I am bottle carbonating .. do I add erithritol in the bucket for 3 weeks before I bottle or add erithritol then immediately bottle ?
What is the cloudy pinkish mead, bottom center at 6:13? It looks intriguing.
Any chance you can do a loquat mead? Ive got 3 varieties of loquat trees full of loquats and Im going to just wing it. Im trying to get some ideas from other pome fruit meads, but loquats have a higher sugar content. I made the GoT pomegranate mead a while ago and its about ready, so I trust your judgement.
Getting ready to start a manuka and hibiscus 1 gal., not sure what yeast to go with, this manuka is expensive, 613.00 for a little over a pound..
I'm thinking B-71, QA-23 work good in the past bit this is my first brew with a flower..and there are higher end yeast also..
Any suggestions will be appreciated...
Here's a great suggestion, unless you have money falling out your ass, buy some really good raw honey for this process (don't waste the Manuka). Manuka honey, if I'm not mistaken is used for medicinal purposes and would be more beneficial if used for that reason unadulterated. Even if you were going to use Manuka, at least make a traditional or show mead with it. Hibiscus is great for lowering blood pressure. Try a nice raw organic clover honey.
Go light with the hibiscus - it's strong and can overpower the Manuka!
@@littlebones88 🤭 🤯
Most posts on r/mead about using Manuka say that the final product tastes like medicine and won’t attempt again
For the recipe if I was making it for 1 gallon what would happen if I used 2 pounds of honey instead of the 1 required? Would it increase the abv? Love the videos! P.S Would using apple cider instead of apple juice give it a better flavor?
Would adding the apples straight out if the freezer kill the yeast? I didnt think about how cold it would make the must.
Nope! The yeast just go dormant in the cold!
I love the look of this recipe. It's my first time making Mead, but we don't need to carbonate it right? Seems like a silky question. I guess I was going for the simplified version? 1 gal. Apples. Honey. Cinnamon. Nutmeg. Apple cider/H2o ofc yeast and yeast nutrients..... I didn't even think about carbonating until now..
You don’t have to carbonate this recipe - it will just be a little thin at 6.5% abv without the carbonation. I would add more honey to boost the body of it if I weren’t carbonating it
Hi, can you tell me how much potassium metabisulfite and potassium sorbate would you use per gallon to stabilize? Thinking of brewing this recipe soon 😊
1/2 tsp of Sorbate per gallon and a 1/8 tsp of metabisulfite per gallon!
@@ManMadeMeadyou also mentioned using pectic enzyme, do I add that into mead when I add apples?
@@herrkriegeladd it to the apples before you introduce them to the brew.
@@ManMadeMeadso I've brewed your recipe and kegged it yesterday, waiting for it to carbonate. What I notice now is that there is a lot of apple pulp after racking, probably because of the enzyme. Is it expected to have so much pulp and would cold crashing and gelatin help with removing it? Otherwise, aroma and taste are great, reminds me of fruit juices I drank when I was a child, only now it has alcohol 😅
Are these recipes for just one gallon? I'd like to make 5 gallons.
The recipe listed is for one gallon - so you just have to multiply by 5!
Do you think substituting the apple juice for apple cider would hurt?
I don't think so!
I noticed the video calls for 1/4 tsp citric acid per gallon while the recipe in the description (and recipe cards) calls for 1/8 tsp per gallon. Which is right?
I would suggest to add it to taste!
Quick question on the Kegged Apple mead. I wanted make a 5 gallon batch, so I need to 5 lbs of Honey and top up the carboy with 1:1 with water and apple juice?
Yeah! I’d do 50/50 water and apple juice
Has anyone tried this recipe without carbonation? I'm about to, but I'm interested to see if anyone has already and what your thoughts on it is.
You can do it without carbonation! I would just double the honey. It will feel a little watery at 7% without carbonation.
try it with apple blossom honey
That would be fun!
@@ManMadeMead i did a single-source cyser with apple blossom honey and unfiltered apple juice and (after stabilizing in secondary) added dried apples (should have done fresh tbh) and backsweetened with more apple blossom honey, all from the same orchard. expensive brew but i'll definitely do it again.
though your idea of adding more varieties of apples makes me want to deviate from that a bit lol.
This might sound like a dumb question. But the recipe you have on your video is that for a 1 gallon batch if I was to make a 5 gallon batch, how much juice and apples would you use?
Love this video and can’t wait to try it
I would just take everything and multiply it by 5! 2.5 gallons of juice in that case though!
Similar question. I want to make a 3 gal batch. Does the yeast or anything changes or is it just the amount of apple and juice?
@matthewnguyen5829 im new to mead, so I cant be sure. But ive made sourdough bread a lot and my hunch is that yeast will all behave similarly.
If that is the case, then it may start a bit slower, but as the yeast reproduces it'll do its thing as expected otherwise.
Great video I have a question and will be trying this out ? If I want to make a 5 gal car boy size do I need to double the yeast and all ingredients ? And if I just do the apple carbonated bottle no cinnamon do I still need to add the corn sugar prior to bottling ? How long does it need to sit in the bottle before tasting at that point ?
Yeah just multipl your ingredients! You can do this as a non carbonated by skipping the priming sugar or kegging!
I am currently making an apple Mead. 1 month in.
I really want to make your candy cane Mead, but can’t get Spangler canes here in Canada. I don’t know which plans to switch to for equivalent canes.
I've tried with cheap peppermints and it wasn't great... real candy canes are honestly the best!
@@ManMadeMead I seen you said that on your video so I looked into it and I believe it is the fact that Spangler doesn’t use the additives many hard candies do. The candy canes I can get here locally in Canada all have the same additives. So I’m going to try and see what I can do about getting some of them shipped to me somehow or just bite the bullet and pay the $50 Amazon wants per box.
How would you get a higher abv version?
Add more honey and apple juice!
Do you think this recipe would still be good without the carbonation or no?
If you make this with no carbonation I’d recommend to go higher abv (use more honey) and make oak it to give it a better mouthfeel!
@@ManMadeMead nice. Oak??
Can I use apple cider? Not the vinegar, but the brown apple cider?
Yup! you can!
Can't wait to try this. At the 3:00 mark you are filling what appears to be a 6gal carboy, right? So you are making a 1 gal batch and a 5 gallon at the same time? Your ingredient list is for 1 gallon, so are you just multiplying by 6? Want to make sure I didn't miss something.
All the recipe card is for a 1 gallon batch, I was making a 6 gallon batch of this so I just multiplied everything by 6 (except yeast)
@@ManMadeMead ah, good catch on the yeast... it would have been an easy mistake to X3.. ha ha. But, 6 pounds of each apples?
Is that 3lbs of apples per gallon? If so, is it safe to assume I'll need a bucket of some sort for the secondary?
3 lbs of apples per gallon! You’ll definitely want a bucket!
I literally just made your "penultimate" recipe from your 5 Years of Developing video and see that you lowered the honey from 1.5lb to 1lb per gallon as well as added the citric acid in this recipe. What made you decide to reduce the honey and what does the citric acid add to the finished product?
I wanted to ensure that it stayed between 6 - 7% ABV - So lowering the honey amount ensured that. The citric acid helps the apple character pop and make this more crisp!
Im a bit cinfused as to which step is for what, bottle or keg. Can someone help sinplify this for just the bottle version not the keg
It should be up in the left corner of the video! I tried to detail each step and what it was for
@@ManMadeMead honestly after more research I think I was overcomplicating the process. After putting everything in the jug for bottle fermenting there isn't much to do after that other than wait, disturb the settling every once in a while to awake the half dead yeast maybe. I was thinking of doing this recipe but adding a higher tolerance yeast when the original yeast starts to die off, to try and get a higher percentage out of the mead, also using full apple cider instead of half water. Any opinions or thoughts about that??
When you added chopped apples, did you use airlock again?
Have you worked with crab apples?
I haven't.. but it seems interesting!
Hey, I’m suuuuuper late to this, but I was wondering how I make sure there’s enough room in my container to hold the one gallon cyser AND the apples I would put in after the primary. Should I rack into a two gallon container? It seemed like the obvious solution to me, but it also seemed weird having so much air in there. Any help would be appreciated.
You will definitely want to brew this in a bigger bucket! I would rack into a two gallon container. I do it all the time for my brews. My 5 gallon batches often have to set in a 8 gallon fermenter to account for the amount of apples
@@ManMadeMeadHey, I’m back one month later. I got a one gallon batch that I chose not to carbonate, so I doubled the honey and it fermented dry from 1.093 and came out to 12.5 percent. I back sweetened to 1.023. In your video you say to use 1/4 tsp of citric acid, but the recipes in the description say 1/8. Is one of them a mistake? Should I try and find my own measurements seeing as the abv is much higher than those in video? Or is it not that deep at the end of the day. Thanks, new brewer
@@tommybagelboy7761I would add it to taste! I need to correct those numbers in the description. Add a little at a time and taste it to see if it’s enough.
@@ManMadeMead Sounds good, thanks
No pectinase?
In the video a quick note pops up saying to add Pectin Enzyme. Should this be added to the cut apples or introduced when whole apples go in? Also if we are pressing our own cider, would you recommend adding pectin enzyme to the cider 24hours before yeast? Appreciate you and the videos!!!!
I normally add the enzyme to the apples 24 hours before I add the apples!
Do you just toss them with the dry powder or add water? Appreciate the response!
I normally just toss it in dry to be honest!@@JasonEvol-yz2hj
On several of your videos I see that you are using a drill attachment to mix in a carboy. Is that item something that you made or can it be purchased? And if so where? Thanks
Here's a link to it! It's a bit pricey so you can also consider getting a paint mixer. A paint mixer won't fit in a carboy though amzn.to/46qffs9
When do we add citric acid for the carbonated bottle method the video did not state ??
Add it before you add your priming sugar!
why after adding apples, the sugar contained in the apple does not begin to ferment? And why doesn't fermentation start after the final sweetening with honey? Should it only be stabilized after the first fermentation, or should it also be stabilized with metabisulphite at the end to carbonize it in the keg?
So when you stabilize the brew before adding apples you are halting any possible yeast fermentation. The new sugars from the apples won't be consumed by the yeast because they can't consume any more sugar. You only have to stabilize after it has finished primary fermentation!
@@ManMadeMead natural yeast contained in the fruit will not start eating sugar? Then honey is added for sweetening and it is also not sterile. I worry that if carbonized and not stabilized at the end, there will be a short shelf life.
@@12meikever I hear what you’re saying but I’ve never had an issue with it. I’ve also made this mead probably 15 times and never had it restart fermentation!
Wouldn't it be much cheaper to go sugar verses honey?
You could but then this wouldn't be a mead! It would be a cider and mead is better!
Does anyone know if this recipe can be made without carbonation and if so how much does it change the flavor?
It can definitely be made without carbonation! I would probably double my honey and use all apple juice to make it stronger though. It’ll be a bit weak bodied at 6.5% without carbonation
Do I have to dunk the apples in hot water if I got them from an orchard, like hand picked them myself
Nope!
that would come out to a almost 4% abv?
Nope! 1.050 to 1.000 is 6.5% ABV!
Just a Question? I see that all of these are carbonated in some way or another. Do they have to be carbonated? especially the cinnamon apple.
You can go non carbonated - but I would suggest going higher abv. These will feel a little watery if they aren’t carbonated
So what you're saying is.......I need to skip the water and just go with straight apple juice. 😁
1 more question how would you bump this to a 12-13% ? LalvinD47 and more honey ?
Yeah! That would work!
how long before serving did you start force carbing the small keg?
3 - 4 days at 30 psi!
Will the tap head sit on there for the full duration? Hard to have in the fridge if it sticks out like that
I feel like this would be killer with a honey like macadamia.
How old was the batch at the time of the tasting?
2 - 3 months old
Am I deaf or does he not mention when to add the citric acid anywhere in the video?
im ciuriose .. is there any way you could make a video where you sanitize nothing.. i know EVERYONE says sanitize EVERYTHING.. but theres no videos at all online showing what happeneds if you dont..
i think this would make a great video for everyone just wanting to know.. what happeneds ? settle the what if
You just run the risk of brews getting an infection. Most UA-camrs don't show their meads when they have infections haha.
@@ManMadeMead well yes but .. i think a lot of people would like to see/ know what that looks like, smells like etc.. speaking for myself im learning to make mead from you and others but soo far.. i have NO CLUE what a bad mead looks like
@@gecoo I would watch that. I've never had a brew spoil. Might be interesting to see.
Just get your Best Brew , then Throw a Dog 🐶🐕 Turd in it , Stir Well , Shake it a Few Times . Let it Age , till Critters are Swimming in it . Pour You a Glass 🍷🥂 , then ask Yourself , WHY ? P.S . Nice Hat . 🐯🤠
I like your content, but you should work on your reading. It sounds like you are reading and doesn't flow like it should. Other than that, thanks for all the recipes and info you share.
Any mead below 10% is a beer
Beer is a whole different style of alcohol. This is a mead.
Well, No. But also No.
Beer is a whole nother beast.
It's technically a Hydromel (style of mead) there are videos explaining the different styles of mead.
Beer is fermented sugar from grain.
Wine is fermented sugar from grapes.
Mead is fermented sugar from honey.
Therfore mead can not be beer. Unless it's a braggot.
After pasteurizing with potassium sorbate and metabisulfite, my 4 gallons started fermenting again 4 days after I added the apples.
I was planning on backsweetening with honey at the end of two weeks, and force carbonating, but now that it's fermenting again, I don't know if I should follow the 'bottled' version instructions, and sweeten with priming sugar?
Or can I pasteurize again after I remove the apples, then backsweeten with honey?
Interesting! I've only had that issue when my stabilizers were bad. You can let it finish fermenting, rack it into a new container and try stabilizing again. You can add some apple juice concentrate when your back sweetening to help with the apple flavor. Backsweeten with honey!
@@ManMadeMead Thanks!
I think the issue was I just didn't add enough of the metabisulfite.
LD Carlson package says 1/4tsp per 6 gallon; so I used less than 1/4tsp for my 4 gallons.
Saw you mention in another comment that it should be about 1/8tsp per gallon, which works out to 1/2tsp for 4 gallons (if my math is right). In which case, I definitely didn't use enough.
Used 1/2tsp of the potassium per gallon, as per LD Carlson package.
Question …. I am bottle carbonating .. do I add erithritol in the bucket for 3 weeks before I bottle or add erithritol then immediately bottle ?
You can add the erythritol and bottle whenever you want! It won’t be fermented on