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How to make your VERY first mead - 1 gallon EASY recipe!
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- Опубліковано 19 сер 2024
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Get your Craft a Brew MEAD Starter Kit:
www.amazon.com/dp/B09MR387CF?maas=maas_adg_96ACB6807A2C4C2ACA477FBEA3A5A3CC_afap_abs&ref_=aa_maas&tag=maas
I could have really used this 4 years ago. I’m passing along this to some beginners I know about. I love the consistent and intentional messages here. I would have a hard time conveying the bare bones, thank you for doing these!!
Thank you so much! We poured a lot of love and effort into trying to simplify the process safely. Glad you find it useful to share!
This has to be the finest prison mead ever :D J/K The best part of this is not just showing what you can do for the barest bones of the process for those getting into the craft, but including what you could/should do and the explanation of WHY each thing was done. Outstanding tutorial. The only thing missing was you eating the little box of rasins while the yeast was cooking :D , who doesn't like snacks.
5 stars, liked and shared.
Haha, cheers friend. Doing my best to show what is possible!
My grandmother would have absolutely LOVED this video! She taught me how to make mead and even though we started out low-gear, she always got excited when I managed to source some new equipment. The first 3-part airlocks… the first s-type airlocks… the first hydrometer… the racking cane… yeast nutrient… etc. I’m a little bit sad I didn’t get to demonstrate my floor-standing bottle corker and latest fermentation vessels. She’d probably push me to get myself a TILT hydrometer just so she could pester me into checking the gravity and track a fermentation curve for her. She’d probably also pester me into finding ways to send a mead all the way from Belgium to Mead Stampede… and hound me with her thoughts as to what recipe to use. Grandma was a force to be reckoned with. And an amazing mead maker. She worked by eye, feel, and taste as well as by volume and weight. It’s how she was taught. But she was open to new developments and pushed me to try them out. She’d be a fan of this channel, for sure.
Love everything about this! Gotta get me a floor corker eventually!
I got me one of them , Portuguese Floor Corkers , Made in ITALY by FERRARI
I like it So much I keep it on the Corner of the Dining room , Slash , Dance Floor , Table Top , with pads for Cooking 🍳 pots 🍲🍯 under the Leg's . 🥂. 🐯🤠
@@DointheMost - Definitely recommend getting one. Mine can cork bottles of different sizes, which comes in very handy. Small ones for tastings & solo enjoyment, big ones for sharing & parties. No need to think. Pop in a bottle, pop in a cork, boom.
In my Teen Queen’s words: So satisfying!
@@eddavanleemputten9232 Yeah , mine is like that . The Table is Spring Loaded . Put in any Size Bottle , when You start pulling the Handle down , it locks 🔐 the Table and compresses the Cork 🍾 . Then a little shaft a little bit bigger than a pencil 📝 , pushes the Cork in . Neat as all Get out. 🐯🤠
Haven’t watched in while, life! But I noticed new set up and intro. Looking great fella. Great job
Welcome back!
I currently have 18 gal of mead in 4 fermenters. Plum melomel; peach melomel; mixed berry hydromel; and, a cotton candy grape pyment. When you first start, it is difficult to let them age. Once you have made a few batches and are confident in your success, make several batches so that you have some to drink and you can let the others age. You will be amazed how the flavor changes over days, months, and years. Making 5-gal batches also lets you experiment with adding spices and fruit. Good Luck.
100% this. Best thing to do is start a new batch the same day you bottle one - gives you something to occupy yourself with in the meantime! 😂
Lol I just did my first yesterday after watching your videos. Woops
Haha, sounds you’ll be just fine!
I ordered a whole kit and have been kinda obssessing over what to brew for the first time. This is such a good and genious video because it gives me the confidence that if you can make a succesfull mead without any of the hardware I maybe will succede also with all the bells and whisles
love these back new newb vids. something about going back to the roots makes me think and learn some more
It has definitely been a fun thought experiment. Hope folks find them useful!
This is excellent. Thanks for filling in so many gaps I didn't know I had from other sources. 😂
I'm not a beginner anymore but I like the simple recipes like this one, and I put more effort into things like, sourcing really good or interesting honey, or how long can I age the mead in secondary. I keep the adjuncts like tea etc. to a minimum or nothing, and try to find fun honeys like blackberry blossom, buckwheat, etc. I brew 5-gallon batches and rack to 1-gallon or 3-gallon secondary containers, and those are labeled and line the steps down to my basement. I like noticing the differences of mead from just the fundamental inputs like the honey, as opposed to adjuncts.
its always been my experience that when i went back to basics to teach a skill to new people i always learn a few things myself and tighten up my own grasp on basics. Teaching has a way of adding to your own understanding , i find. I wonder if you experienced this doing these beginner videos?
I love it
I always enjoy your videos and I’m inspired to make a traditional I don’t think I ever have and I’ve been brewing for 4 years Skål
Thanks for putting out top notch quality vids BC, I always appreciate them. That said, think you could do a sparkling wine? Id love to see a cava or champagne style how to!
I might try that! We did a champagne style disgorgement on a video once (I forget which). I was surprised it worked as well as it did. 😂
what does 'off gassed' mean and how do we check / ensure that has happened, and what do we do in case we detect that there are still gasses?
My favorite part was the black yeast tea. You could have ended it there. 😂. Seriously though I wish I had these videos when I started out. I wouldn't have made so many mistakes or bought so much baby gear that I'd grow out of fast from Amazon affiliate links 🙃
Word. I'm lucky to have been convinced to start with big batches from the very beginning - since it became a hobby I love. Funny thing is now I've started to accumulate a ton of one- and two-gallon setups and gear.
Is there a reason you didn’t hydrate your brewing yeast? Is there a benefit to pitching it dry over pitching it after hydrating?
Mead takes 6 weeks? I've never made, just beer and it's done in 2, usually.
Mead tends to have higher alcohol than beer, so that means more sugar for the yeast to eat through during fermentation so primary fermentation will generally take more time. But time is also used as a tool after fermentation to mellow out and age the taste, many don't even consider it done till after a year, personally I don't quite have the patience for that 😂
It depends on a ton of factors. With staggered nutrient additions, a warmer ferment (with a yeast that can handle it), and depending on potential ABV, I have had primary finish up in two weeks or less consistently. But for something this style, following these practices, it can take a while.
Think of mead more like a wine. Wine CAN be done fermenting quite fast, but benefits from age. Also: the particulates inside the lead are different from those in beer, which is grain-based. As a result they won’t fall out in the same manner and at the same rate as those in beer. As DTM mentioned, it depends on a ton of factors. There are ways to have a mead done in two weeks. But what’s shown in this video is the simplest, most low-tech version for the absolute beginner who still wants to produce something agreeable (albeit dry and not semi-sweet or sweet). That.s also why he recommends back sweetening in the glass as you won’t need to stabilise at bottling. You don’t want to re-start fermentation accidentally and end up with bottle bombs.
As you’ve already made beer twice, you already have some experience with fermentation. You might have airlocks, a fermenter (bucket or carboy) and a hydrometer, maybe a racking cane. That puts you at an advantage compared to a complete newbie. Why not try it? It’s fun and IMHO the end result is definitely worth it! I made my first mead when I was 19(ish) and am 53 now. It never gets boring as the variations are endless. You’ll never run out of recipes and there is a mead for every palate.
@@eddavanleemputten9232 Well Heck Girl , You just a Spring Chick 🐣. 😉, 🐯🤠
@@TigerPat_9180 - LOL! If only my neurosurgeon would agree! 🤣
Where do you get your honey from?
Be careful putting auto siphons into hot liquid, I have melted a few of them
and seperate all the parts... the first that that goes on most cheap siphons (the expensive ones too) is the gasket on the plunger. You can make those last longer by storing/cleaning them seperate from the siphon tube, so the gasket is less likely to deform while stored or heated.
Absolutely! I warped one the other day trying to stir a hot pot with it. My bad, haha.
TWU
Subscribed!!! I have to try this!!
The way We used to do it , before We even knew about Hydrometers was , We'd get Our Batch ready , and our Shallow Pit in the Ground . Preferably under a Good Shade Tree . Set Our Bucket's 🪣 in the Pit, with the Cap backed off from tight , put a Sheet of Roofing Metal over the top of the pit . Cover that up with Dirt & Leaves . Leave it in for 4 Months . Scrap the Dirt off , flip the Metal over , take the Buckets 🪣 out , separate the Clear ( Rack ) off the Top . And Drink 🍷. But Nowadays , with a Hydrometer , I Stepfeed , Backsweeten and Brew above Ground . I have to Admit , it's come a Long Way , and gotten a Lots Better 😉🤔🧐😶🌫️👍. 🐯🤠
P.S. When you Brew in the ground , in the shade ,it has a Constant Temperature 🌡️ and People can Walk right by it and not even Know it's there . If you dig your Pit at just the right Depth , People can Stand on Top of it and not even Know it's there . I STILL have my Pit , with Buckets 🪣 in it and Metal over the Top . Covered by Dirt & Magnolia Leaves . I'll leave it that way too . Maybe one day someone will find it . And say Lookie Here 🤯. 🐯🤠
This comment was a wild ride! 🚴 Love it. 🍻
@@DointheMost CHEERS , MY FRIEND ! 🥂🍻
Going to use this this weekend. Is there a simple spice add on to this that I may use in the future, this will be my first attempt at mead. love the videos.
Would it be okay to use lalvin 71b yeast instead of bread mead?
***yeast
When I first started, I got all the equitment and follow all the steps religiously. I got nutrients, meter, sanitizer, wine theft, bottling pump etc. I washed my equipment with Starsan. All that tidious work actually makes me don't want to brew anymore.
Since then, I say, screw it. I wil just make traditional mead. Raw honey mixed with water. and yeast. Nothing else. I would just give it plenty of time to ferment out. After two months I rack into bottles and forget about them.
Does it clear after just two months? I find my meads need three months to clear typically, then I bottle them. The apple one is easy to make, just add apple cider instead of water (and a cinnamon stick). I never use nutrients, no gravity readings (as they are always the same).
Do u have a video on how to do Mead from scratch? No cheating and buying yeast😂
Nice wall and backdrop! Who made your painted carboy/ demijohn?
It's one with enough fractures it had to be retired, so I just hit it with a bunch of spray paint myself!
@@DointheMost Sweet!
Really Enjoyed Your Video , Thanks ! P.S. also here before ( Funpants 👖.) 😜. 🐯🤠