Can really see your production value increasing in this video. I did a dry traditional a while back that came out good using kveik, but I'm thinking of switching to a Belgian abbey yeast to really push the spicy notes to match a honey I have easy access to. Dry trads I think are just fun. I normally serve them chilled for 20 minutes like a white wine, and I think it helps express the charcters a little better.
I'm a regular at Brimminghorn, they're always making interesting stuff. Love their meads, they inspired me to branch out into mead making from beer brewing.
I've had a traditional honey mead ageing for about five months now and I'd like to know, if it smells alcoholic does that mean it's safe to drink? I thought it was a bad batch at first but now I'm kinda curious
I’m a beekeeper in Oregon and I have some honeys that I think are pretty good. Would like some input on which honeys would be best for mead-making and which types of mead would be best for a given honey varietal. Do you accept honey donations in exchange for honey feedback? :)
@@ManMadeMead Noted. Need to do some bottling and get a website built. Then I’ll send. The honey supers are sorted and extracted in batches according to floral source: spring flowering trees, spring/blackberry, blackberry, blackberry/linden.
I haven't done a tasting on video since, but I have off camera and it's aging really well! The alcohol presence is mellowing so it is a whole lot smoother.
Hooray for dry traditionals!
What's amazing is I'm watching Top Chef Portland world wide competition on TV and the focus today is cooking with Mead and Honey. Pretty cool
I wish someone could dictate what you say so I can write it all done. It's a lot to take in
This is the first confusing video I've watched of hours. Dud you drink to much
Of yours not hours auto correct thing
Really Enjoyed your Video , Thanks ! 🐯🤠
I've just made a .992 traditional. I was stunned at how good it tastes. Age will make it awesome.
That sounds fantastic!
Can really see your production value increasing in this video. I did a dry traditional a while back that came out good using kveik, but I'm thinking of switching to a Belgian abbey yeast to really push the spicy notes to match a honey I have easy access to. Dry trads I think are just fun. I normally serve them chilled for 20 minutes like a white wine, and I think it helps express the charcters a little better.
Thank you! Dry trads are fun and I want to do more!
Have you ever tasted a mead aged in Terracotta? The Brimming Horn brewery (Milton, DE) makes a batch aged 12 months, very unique taste.
Terracotta allows micro oxygenation like barrels, while being completely neutral, unlike barrels which impart also tannins and flavors.
I haven't! That sounds interesting though!
I'm a regular at Brimminghorn, they're always making interesting stuff. Love their meads, they inspired me to branch out into mead making from beer brewing.
Dry trads are really hard to nail. This is awesome!
Your editing is great! I need to try making more traditionals... I think I've only made one lol.
You definitely need to make more of them!
Nice job!
Thank you!
Nothing like a good Oaked traditional!
I agree!
Do you have a link for the open mouth fermenter?
i added only lavender for tanin in secondary for a couple days, does that make it a traditional?
Makes me want to try a dry OB now. Kveik voss does amazingly leaving the citrus flavours
I've had a traditional honey mead ageing for about five months now and I'd like to know, if it smells alcoholic does that mean it's safe to drink? I thought it was a bad batch at first but now I'm kinda curious
Where can I get those huge brewing glasses?
Any home brew store.
Online or any home-brew store!
I need to know where you get those breathable bung airlocks I want some
Here! morewinemaking.com/products/silicone-bung-breathable-pet-carboy-10.html
@@ManMadeMead thank you sooooooo much my guy this is going to help with storage of my fermentations
I'm relatively new to mead making and am wondering if this would be considered a hydromel?
Nope! A hydromel is a strength of mead (normally 8% and lower). This is a "standard" mead in strength!
I’m a beekeeper in Oregon and I have some honeys that I think are pretty good. Would like some input on which honeys would be best for mead-making and which types of mead would be best for a given honey varietal. Do you accept honey donations in exchange for honey feedback? :)
Absolutely! That sounds fun! You can send anything and everything to my PO Box! PO Box 162
Oklahoma City, OK 73101
@@ManMadeMead
Noted. Need to do some bottling and get a website built. Then I’ll send. The honey supers are sorted and extracted in batches according to floral source: spring flowering trees, spring/blackberry, blackberry, blackberry/linden.
@@RyanMcDonnough did you finish making the website?
Here in Australia, Most of our honey comes from gum trees(Eucalypts) they tend to be quite astringent.We do not have the luxury of choosing your honey
Any plans for a follow up on this one?
I haven't done a tasting on video since, but I have off camera and it's aging really well! The alcohol presence is mellowing so it is a whole lot smoother.
I ran out of sanitizer but I have a 5th of gross vodka can I use it ?
You can... but you'll want to rinse that stuff before you put other things with it!
Did you get the Mamane honey from Shawn?
I was wondering the same thing. Looks like his packaging.
Yes I did!
Sweet! I've been trying to decide which varieties to try from him.
Who is Shawn?
Newbie question, but can you oak it and still classify as a “traditional”? Great videos btw
It should still be a traditional! The oak doesn't change that!
@@ManMadeMead Thanks!!
Dude I have 20lbs of that arriving from Shawn in a couple days.
! I also have a jovaru dry mead. Aged 1 year, w/ starthistle honey. Want to trade a bottle?
Maybe so!
Did I spy doing the most in the background? Haha
Of course!
All my meads are dry, 0.096to 0.094 !
Ma-ma-ne (ne as in what a horse says)