HOW TO MAKE MEAD: A Session Mead hydromel with honey character and a semi-sweet crispiness at home!
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- Опубліковано 11 жов 2024
- This recipe is ALL about the orange blossom honey. A good-tasting honey is critical to this mead's success. At a low ABV riding just above 5%, this crisp, refreshing draft session mead is perfect for summer sipping. Why not home brew one right now? It can be ready in under a month if kegged. Note: If you'll be bottle-conditioning instead of kegging, use about a cup of the non-fermentable sugar alcohol erythritol to backsweeten.
What fruit flavor would you use in a hydromel like this? Let us know in the comments. 👇
Website: dointhemost.org
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#mead #howtomakemead #homebrewing #hydromel #sessionmead
Thank you man! Your video is the most informative mead recipes on youtube! Cheers!
Thanks!
I’ve done a few hydromels. I’m not cool enough to have a legging system so I had to bottle condition but one I’ve done a few times is a strawberry rhubarb mead. My favorite version was when I used a saison yeast with it, very tasty.
Sounds great! Rhubarb is going to be in season before we know it, too. Might have to give that a go.
You gotta share that recipe with me
I love this idea..... I’m all about carbed session meads these days. My question is are 10 campden tabs really necessary?? That’s a lot of sulfites isn’t it. Any allergic issues? I’m afraid to use that much. I’d rather caution on the safe side personally. But I love you work. Keep up the great content on these awesome crushable carbed sessions. 👍🏼
My two most successful Hydromels or a lemon ginger and a cherry, the lemon ginger was everybody's favorite but it did carbonate a little high so some people's complaint was it was more like a champagne, my cherry one was awesome before i carbonated it but after it tasted a lot like a beer and you couldn't tell there was cherry, i do plan to remake but not to carbonate. My most recent one is an oat maple with half the honey cooked for about an hour, it is pretty good still but i am still waiting for the small amount i bottled to test how much carbonation is good, i have 6 bottles 2 with high carbonation 2 with medium carbonation and 2 with low carbonation. I'm just about to the end of the two weeks I normally let it sit to bottle carbonate and so they should go into my fridge and a day or two and once they're childe I'll try them out
did you make a syrup for the lemon ginger? Care to share your recipe/process?
I have made a good number of hydromels so far and I have a blast with adjuncts of all sorts. A couple of the biggest hits so far have been a pb&j that used lingonberry as the jelly flavor and the lavender blueberry lemonade mead. All kegged just like yours but I find kicking up the carbonation helps to kick up the flavors and mouthfeel.
Very intrigued by the lavender blueberry idea! That sounds like summer in a glass.
@@DointheMost let me type up my process. Once I get that done I will post it here for everyone and you can change up where you see fit. I am positive it can be refined (before I was doing anything with acids and wine tannins) but I have made standard and hydromel meads all with it to great success.
Hype!
@@DointheMost Blueberry Lavender Lemonade - Affectionately known as Pan’s Lavender Lullaby
Recipe for 5 Gallons of Finished Product
Ingredients:
Primary;
6# Honey (I would recommend something citrusy to play up the lemonade feel but I have used wildflower and other varietals)
“Blueberry Lavender Tea” (I have made my own because we have a great tea and herb store in town but I have also used The Republic of Tea’s Blueberry Lavender Tea, used the whole container a lot I know, which was also very good)
Water to just over 5 gallons
Wyeast wine yeast nutrient or nutrient of choice
1 or 2 packets yeast of choice (used D47 for hydromels for a nice clean ferment and 71b if I make a standard strength
because I like the esters I get off of it)
Post Primary;
10# of fresh or frozen crushed up blueberries
Stabilizers of choice
Lemon juice or zest (I find juice is easier to dial in the lemonade flavor)
Honey for back sweetening to taste
Clarification method of choice
Directions:
Primary;
Start rehydrating yeast first, then bring about 3 of the gallons of water to a boil, remove heat, and add your tea. I over steep for much longer than I would for a cup of tea usually pulling out after around 25 minutes as the water cools. I add the strong tea to my brew bucket and top with the rest of the water test temp and add honey once the temp gets below 100 degrees F. Mix in honey from there and pitch your yeast and nutrient. Ferment to dry.
Secondary;
Rack the mead into a new clean bucket and stabilize. Add your blueberries and leave for 2 weeks before removing the fruit. Next step is to back sweeten and add your lemon to taste all the while degassing and tasting. Once you feel happy with flavor add your clarifier (super kleer gets it done in a day or so) keg and let it sit at whatever carbonation level you would like to serve at I like about 18psi or so really pushes the aroma. It will take some time to fully carb up but you can use various quick carb methods and be drinking same day if the beverage is cold during the kegging process. Overall time from pitch to glass is about a month if you have the time to move step by step. I am happy to field any questions just shoot me a message or replay here. Enjoy!
@@willthemeadmaker4048 Saving this to a Word doc. Seems ripe for the kegerator once the build is complete!
Thanks for the video tutorial. What is the foam inside your primary?
If it was going straight into the kegerator would you need to stabilize it? Wouldn't the cold keep it from kicking off again?
How does he pull out the hydrometer?
Really want to try this, unfortunately I do not have a keg set up, I’ve done bottle pasteurization before, but if left it dry and bottle condiditioned? How was it before back sweetening?
Because it’s such a thin mead, it really does need sweetness for balance. You could backsweeten with a nonfermentable sweetener like erythritol, which is a sugar alcohol and is used 1:1 as a sugar substitute. Then you could add about 0.75 gram corn sugar per gallon to prime the bottles.
What made you choose d47, over a more ale yeast like us-05?
I like how well it seems to preserve the delicate flavors - which is super helpful in a recipe relying almost solely on the honey for flavor.
Doin the Most good to know, thanks :) my batch has finished its lag phase and is now bubbling happily :)
are you "rehydrating" the fermaid O before throwing it in, or just adding in powder form? looks like you are adding as a liquid, but hard to tell...
What’s the best way for carbonating your Hydromels?? I know you like to set it for two days @ 25psi then roll it for a half hour. Then what do you serve it @?? 12psi or more like 7psi? Mine always seems too foamy. Thx for the advice as always. Cheers
Thanks for the post, nicely done. How much Fermaid O do you add? And is it only at the beginning?
I add 6 grams Fermaid-O frontloaded all at the beginning.
When you add in malic acid, are you just adding by feel? Until it's got enough bite? Or could you use pH as an indicator of how much bite it has? If so what would be a good ph for a crisp drink like this?
I'd recommend doing it by feel until you have developed a decent recipe. Pour an ounce and add acid by grams. Then adjust to total batch size once you feel like you reach a decent amount.
How long can you store the mead in the keg?
If you backsweeten with erythritol to bottle carb, will you lose out on some honey character in the final product?
Noice! Now I need a carbonation education.
thanks for the post , can you tell me what you add in to make the mead clear at secondary vessel ??
It's called "sparkolloid" and it's a fining agent similar to bentonite.
Doin the Most thank you
Say I’m using an acid blend with this one,(I am not cool enough to have just malic acid yet😂), would you use less then what you called for to not give it to much of a bite? Or can I go one for one and get a slightly different product?
You would probably want to add to taste. Maybe start with a gram, wait a few days, taste again, and add a little bit more. It doesn’t need much acid to balance out.
What product do you use to sanitize?
Star san
If I put the campden tablets and Potassium sorbate, and than do bottling process, does the mead continue to carbonate in the bottle?
Stabilized mead will not carbonate in the bottle. You could sweeten with a nonfermentable sugar alcohol like erythritol and then prime with dextrose to get it bottle carbed.
Doin the Most thank you
Doin the Most if I use dextrose and live the bottle at room temperature to get carbonated. when it is done, do I need store it in frigid or I can also store it at room temperature? If at room temperature does it continue to ferment?
@@chuckwei6550from what I've seen, you would want to keep them in the fridge or pasteurize them to stabilise once you have your desired level of carbonation (novice brewer here, so feel free to correct me or advise different solutions)
Soooo leaving your yeast rehydrating for more than 30 mins is just going to stress or kill your yeast. I'm pretty sure the directions for GoFerm specify not to leave it for more than 30 minutes before pitching.
The reason you can rehydrate with Go-ferm for an extended period of time is because it *doesn't* contain anything harmful for the yeast, like DAP does. It's literally made to be a yeast-friendly rehydration nutrient. 30 minutes to a couple of hours is fine with Go-ferm. Especially in our fermentation room at a cool 65F.
@@DointheMost It's great to see that you are using Go-Ferm, but Teddy is right, it has very precise directions for a reason. The "GoFerm to Water ratio" is so the solution has the optimal density (ex. adding yeast to distilled water would make it dissolve) and the 104 is the perfect temperature for the cell walls to develop correctly. Go-Ferm also ONLY supplies enough nutrients for those 20 mins, afterwards the yeast is starving. These directions aren't random numbers or suggestions, it probably doesn't matter much on the homebrew scale, but if you are going to use it, might as well get your money's worth and your facts straight.
"Mix Go-Ferm in 20 times its weight in clean 43°C (110°F) water. For every 1 kg (2.2 lb) Go-Ferm, use approximately 5 gallons of water. Let the mixture cool to 40°C (104°F) then add the active dried yeast. Let stand for 20 minutes. Slowly (over 5 minutes) add equal amounts of must (juice) to be fermented to the yeast slurry. "
So, sparkolloid says to boil it for 5 minutes and that's not what you did. Am I to assume that nothing in mead making is written in stone? I've learned that some people just sprinkle bentonite right on top of their must, as well. I really need someone holding my hand.....
Read the recipe, but didn’t pay attention and I added malic acid to primary? Any problem?
Since you asked this 2 days ago, you should have your answer. It should be in peak fermentation. Lowering the pH might have actually sped up the fermentation. I'd be curious to know
If you were to do this recipe again, what would you change?
So many wrong thinga about your process. Starting with goferm hydration that lasts for hours, using that much kmeta without measurements, pouring hydrated yeast directly into the honey dear lord.... I mean you no harm, but i advise people not to follow these steps you mafe in this video...
Do you have some taste using this chemicals?
No, the stabilizers have no flavor contributions.
No and they are necessary if you want low ABV and sweetness