And here I thought y'all could t get any crazier and y'all proved me wrong 😂. Loved the video and the outtake at the end Leave it to the big guy to mess things up 😆.
I like to freeze and defrost my blueberries first...this destroys their internal cellular structure even better than pulverizing them, then add the pectic enzyme to the pulp and leave it covered in the bucket overnight in order for the enzyme to draw all the blueberry goodness out of them, all the sugars, acids, color... Btw, very cool to see you brewing with your son! Reminds me of my dad, I used to be around him all the time when he'd be brewing...almost always mead as back then there were no vineyards in Norway. Nowadays they've actually started popping up but they're still rare. Skål!
Y'all are a hoot! What a fun household to grow up in! edit to add... if you ever get the chance, use honey from an orange grove. My ex and I bought 5lbs from a Florida grove and used it in our first (and best) mead. After 3 years it was absolutely divine.
I have my own opinions about acids in mead making, but I had to laugh... "The Tartars are coming, The Tartars are coming!" 🙂 If you get it, you get it. Love you guys!
With a blueberry mead you shouldn’t have to add tannins. The blueberry skin provides that. And make sure to add pectic enzymes to break down the pectin in the blueberries for a clear mead in secondary fermentation.
I thought about the tannins but I filtered out all the skins so they won't be able to release any tannins that weren't released into the basic brew. I also don't worry much about clarity because we go through mead so fast here that it doesn't matter. I will look into the pectin though.
@@northwoodskindred is the link in info the same as the one u ordered just wanted to know if they would come with those I like your set up would save a lot of room in my place?
@jonathanflud492 It was when I put it up but they change the packages occasionally. It should list what comes in the box. I believe that most packages come with either the floor stand or the wall mounts and the wall mounts would be the muost cost effective option for the manufacturer.
I don't generally have a target, I just follow the recipe. But I have another batch now that is slow to start so I may have to get some strips and start paying attention these details.
would i be able to follow the same steps for adding to a quick mead? (i dont have a lot of time to wait). im about start my first one very soon. any advice is greatly appreciated
@@northwoodskindred I've left fruit with some clear run in a jar for like a week and a half so I was seeing if it would maybe be a long a some what similar path all be it different for various reasons
Love the stillroom
I'm here for this content! Keep up the mead-ia! You seem very very knowledgeable on the subject.
Thank you
He has won awards for his Mead🍾
And here I thought y'all could t get any crazier and y'all proved me wrong 😂. Loved the video and the outtake at the end Leave it to the big guy to mess things up 😆.
Thanks man
Love it. The Allfather will be pleased.
Pleased or not, he will be drunk. Hahaha
Very interesting process and the colour is amazing.
Nate
Thank you
I like to freeze and defrost my blueberries first...this destroys their internal cellular structure even better than pulverizing them, then add the pectic enzyme to the pulp and leave it covered in the bucket overnight in order for the enzyme to draw all the blueberry goodness out of them, all the sugars, acids, color...
Btw, very cool to see you brewing with your son! Reminds me of my dad, I used to be around him all the time when he'd be brewing...almost always mead as back then there were no vineyards in Norway. Nowadays they've actually started popping up but they're still rare.
Skål!
I will absolutely try it that way the next time we brew with fruit, thank you for the tip. Skål!
Man, Shawn’s honey is probably the best honey out there. It’s my favorite for brewing mead! And you can’t beat his pricing anywhere!!
I totally agree, this is the first time I ordered from him and he totally has his stuff together. He is an absolute professional all the way.
😎👍❤️ very nice Egil
Y'all are a hoot! What a fun household to grow up in!
edit to add... if you ever get the chance, use honey from an orange grove. My ex and I bought 5lbs from a Florida grove and used it in our first (and best) mead. After 3 years it was absolutely divine.
Thank you, and yes, orange blossom honey is amazing but my absolute favorite is thistle honey.
I have my own opinions about acids in mead making, but I had to laugh...
"The Tartars are coming, The Tartars are coming!" 🙂
If you get it, you get it.
Love you guys!
With a blueberry mead you shouldn’t have to add tannins. The blueberry skin provides that. And make sure to add pectic enzymes to break down the pectin in the blueberries for a clear mead in secondary fermentation.
I thought about the tannins but I filtered out all the skins so they won't be able to release any tannins that weren't released into the basic brew. I also don't worry much about clarity because we go through mead so fast here that it doesn't matter. I will look into the pectin though.
Where do you get the wall mounts for the fast fermenter it's not listed in description section?
@@jonathanflud492 Mine came with the walmounts in the kit.
@@northwoodskindred is the link in info the same as the one u ordered just wanted to know if they would come with those I like your set up would save a lot of room in my place?
@jonathanflud492 It was when I put it up but they change the packages occasionally. It should list what comes in the box. I believe that most packages come with either the floor stand or the wall mounts and the wall mounts would be the muost cost effective option for the manufacturer.
@@northwoodskindred thank you appreciate it new to the channel great content appreciate what you do
@@jonathanflud492 thank you
Loved it...Question ...are the bracelets still available..
No we sold them all out. I'm trying to broker a good deal from China to restock.
what Ph is your target for this wine? never adjusted wines before but yes in beers
I don't generally have a target, I just follow the recipe. But I have another batch now that is slow to start so I may have to get some strips and start paying attention these details.
would i be able to follow the same steps for adding to a quick mead?
(i dont have a lot of time to wait). im about start my first one very soon. any advice is greatly appreciated
Yes, you just may not get it fully fermented. But that's not really the point with a quick.mead.
@@northwoodskindred I've left fruit with some clear run in a jar for like a week and a half so I was seeing if it would maybe be a long a some what similar path all be it different for various reasons
Where can i get your mead recipe?
Right down In the description.
15 teaspoons =5 tablespoons
You are correct 😄