This is a very clear video. The difference in clarity is because you back sweetened with honey and the CO2 in solution will inhibit the proteins and other particulates from dropping out of solution. Just one comment: you raise the point that we might have removed too much of the yeast (or the yeast may no longer be viable ) and that that is a problem if we intend to bottle condition, but here's the dirty little secret that many novice wine or mead makers may not know: Champagne yeast was actually produced precisely to prevent this condition. The idea is to add a little sprinkle of champagne yeast with the sugar to bottle carbonate. When you add the yeast with the sugar you know that there is active yeast to chow down on the added sugars.
@@FastNingo Others may disagree, but yeast is the least expensive element of your wine bill, so using an open packet even if stored in a fridge with ALL the bacteria and mold and yeast in that fridge, is a huge risk. Since a home wine maker cannot possibly over-pitch, I use one pack for 1-3 gallons and use 2 packs for 3 -6 gallons. I never use an open pack or leave a pack that has been opened.
@@kb2vca ahh thanks for the tip! What about after the initial fermentation, should I still use a packet of champagne yeast when I go to bottle for carbonation? Or should I just use a little bit at this point?
@@FastNingo Really depends on the length of time you are aging in carboys. If you are aging for six months or more, I would add some yeast. If weeks, you might rack off a cup of the wine into a mason jar fitted with grommet and airlock and add a tablespoon of sugar and watch for signs of fermentation. If they are there, you are good to go. If not, add the champagne yeast. After all, that is what that yeast is in fact cultured for.
Another great video, thanks brother! Just a quick one - in "The Best Apple Mead Recipe Ever" video you've suggested 8oz of erythritol, while in this one you mentioned 2-3oz only. What's the reason for that?
Question- why did you choose to add dextrose as your priming sugar for the bottle carbonated mead? Is there a benefit to this over adding additional honey to re-start fermentation?
Why don't you make a sack strength 14-15% abv varietal hydromel and allow that 6-12 months on the bulk aging. After, set it up for a 2nd ferment in the bottle by cutting down the older mead with fresh must with a set amount of fermentable sugar and 118 yeast. So if you're going for 11-12%, use a litre of your reserved sack mead and top up with 500ml of the same honey, water and yeast must. Go for 6 atmospheres, like champagne, so about 31g of sugar or equivalent in the honey. Get that shook and aerated and put in 2 champagne style bottles, crown cap for a second ferment and leave for another 6-12 months. Now up to you if you want to riddle and degorge the sediment. (If you degorge, top up with your reserve and switch to cork and cage after). If you degorge, leave another couple of months. If not, stand the bottles and drink anytime after 6 months. This takes time but creates layers of flavours from your varietal. Even with the dosage, the older part of the mead will respond to the oxygen differently as fresh must has been added. The slower carbonation will have smaller long-lasting bubbles like Champagne and the final drink will show it's complexity as the temp changes in the glass. The older mead would benefit from some oak and acidity. Same technique can be used for session strength but have lower abv mead to blend. There is another world outside kegs and bottle conditioning. There is also the second referment in bottles like the Champagne method or the Belgian beer methods for kriek, Lambics and geuze beers. There is also the Pet-Nat wine style where you make an educated guess how far your first fermentation is going and bottle it before it's done fermenting so it carbonates. With champagne bottles, they are rated 16-19 atmospheres before failing. As long as your sensible, you shouldn't go past 9-10 at the point the 2nd ferment is most active. Just make sure bottles are well well chilled when opening just in case...
Could you share how much acids do you add for a big batch? I am planning on throwing a housewarming party with a hydromel on tap. This recipe sounds quite tasty!
You would adjust the acid content to taste. I.E. start with a small addition & taste, needs more? add more. Keep doing this until you are satisfied. For future reference, KEEP ACCURATE NOTES of the amounts of your additions so you have a recipe total in the end. Happy Brewing! Skål!
Really Appreciate Your Video , Thanks ! 🐯🤠
If I'm going to age it a couple weeks can I add the tannins after fermentation to help with clearing?
This is a very clear video. The difference in clarity is because you back sweetened with honey and the CO2 in solution will inhibit the proteins and other particulates from dropping out of solution.
Just one comment: you raise the point that we might have removed too much of the yeast (or the yeast may no longer be viable ) and that that is a problem if we intend to bottle condition, but here's the dirty little secret that many novice wine or mead makers may not know: Champagne yeast was actually produced precisely to prevent this condition. The idea is to add a little sprinkle of champagne yeast with the sugar to bottle carbonate. When you add the yeast with the sugar you know that there is active yeast to chow down on the added sugars.
How much champagne yeast would you add? Say if I was making a gallon.
@@FastNingo Others may disagree, but yeast is the least expensive element of your wine bill, so using an open packet even if stored in a fridge with ALL the bacteria and mold and yeast in that fridge, is a huge risk. Since a home wine maker cannot possibly over-pitch, I use one pack for 1-3 gallons and use 2 packs for 3 -6 gallons. I never use an open pack or leave a pack that has been opened.
@@kb2vca ahh thanks for the tip! What about after the initial fermentation, should I still use a packet of champagne yeast when I go to bottle for carbonation? Or should I just use a little bit at this point?
@@FastNingo Really depends on the length of time you are aging in carboys. If you are aging for six months or more, I would add some yeast. If weeks, you might rack off a cup of the wine into a mason jar fitted with grommet and airlock and add a tablespoon of sugar and watch for signs of fermentation. If they are there, you are good to go. If not, add the champagne yeast. After all, that is what that yeast is in fact cultured for.
Another great video, thanks brother! Just a quick one - in "The Best Apple Mead Recipe Ever" video you've suggested 8oz of erythritol, while in this one you mentioned 2-3oz only. What's the reason for that?
When pasteurizing then backsweetening with honey, wouldn't it be better to sweeten and then pasteurize to avoid a possible wild fermentation?
What PSI level do you use when kegging your meads?
I use 30 psi for 2 days when carbonating and 7 - 9 psi for serving pressure!
I just ordered some coffee blossom honey to try to make the traditional version I can't wait!
Question- why did you choose to add dextrose as your priming sugar for the bottle carbonated mead? Is there a benefit to this over adding additional honey to re-start fermentation?
Your yeast is tired at the end of fermentation. Dextrose is the easiest sugar for yeast to eat.
@@mikofbm That makes sense. Thank you.
Why don't you make a sack strength 14-15% abv varietal hydromel and allow that 6-12 months on the bulk aging. After, set it up for a 2nd ferment in the bottle by cutting down the older mead with fresh must with a set amount of fermentable sugar and 118 yeast. So if you're going for 11-12%, use a litre of your reserved sack mead and top up with 500ml of the same honey, water and yeast must. Go for 6 atmospheres, like champagne, so about 31g of sugar or equivalent in the honey. Get that shook and aerated and put in 2 champagne style bottles, crown cap for a second ferment and leave for another 6-12 months. Now up to you if you want to riddle and degorge the sediment. (If you degorge, top up with your reserve and switch to cork and cage after). If you degorge, leave another couple of months. If not, stand the bottles and drink anytime after 6 months.
This takes time but creates layers of flavours from your varietal. Even with the dosage, the older part of the mead will respond to the oxygen differently as fresh must has been added. The slower carbonation will have smaller long-lasting bubbles like Champagne and the final drink will show it's complexity as the temp changes in the glass. The older mead would benefit from some oak and acidity.
Same technique can be used for session strength but have lower abv mead to blend. There is another world outside kegs and bottle conditioning. There is also the second referment in bottles like the Champagne method or the Belgian beer methods for kriek, Lambics and geuze beers. There is also the Pet-Nat wine style where you make an educated guess how far your first fermentation is going and bottle it before it's done fermenting so it carbonates. With champagne bottles, they are rated 16-19 atmospheres before failing. As long as your sensible, you shouldn't go past 9-10 at the point the 2nd ferment is most active. Just make sure bottles are well well chilled when opening just in case...
Could you share how much acids do you add for a big batch? I am planning on throwing a housewarming party with a hydromel on tap. This recipe sounds quite tasty!
You would adjust the acid content to taste. I.E. start with a small addition & taste, needs more? add more. Keep doing this until you are satisfied. For future reference, KEEP ACCURATE NOTES of the amounts of your additions so you have a recipe total in the end. Happy Brewing! Skål!
Cant wait to order this online from Fox and Raven