How Long Does It Take to Make Mead?
Вставка
- Опубліковано 25 лип 2024
- Today we're talking about the timeline for mead making! People often wonder how long it should take for their mead to ferment. There are a number of variables that affect your fermentation speed... so I want to dive into each one and give you a semi accurate timeline for your mead.
How Long Should You Age Mead?: • How Long Should You Ag...
The Real Brewsy Experience: • The Real Brewsy Experi...
How to Make Sweet Mead: • How to Make a Sweet Me...
Let me know what you think and thanks for watching!
Join this channel to get access to perks:
/ @manmademead
Check it out on my Amazon store of my website!
www.ManMadeMead.com
Check out the Patreon! www.Patreon.com/ManMadeMead
Discord Link: ManMadeMead.com/discord
Equipment I Use:
Here are links to equipment and there is a recipe card below:
Glass Carboy (& Airlock): amzn.to/2QP7Mxm
Short Auto-Siphon & Tubing: amzn.to/2YXorU7
Long Auto-Siphon & Tubing: amzn.to/3NOjKFH
Hydrometer: amzn.to/31P3PPF
1 Gallon Keg: amzn.to/3tuYttM
Star San (Sanitizer): amzn.to/32OhXYF
Scale: amzn.to/34TSAaL
Hand Bottle Capper: amzn.to/3buC6at
Bench Capper (Optional): amzn.to/32LZZpY
Hand Corker: amzn.to/32MlxCO
Floor Corker (Optional): amzn.to/3gPgbvq
Wine Corks: amzn.to/3jCvQ2Y
Bottle Caps: amzn.to/3lNMHSD
Bottling Wand: amzn.to/3hR8rKH
Wine Bottles: amzn.to/47enlDT
Synthetic Corks: amzn.to/3tMpKrs
Red Star Yeast Sampler: amzn.to/47en8AB
Check out the Craft-A-Brew Mead Kit:
www.amazon.com/Craft-Brew-Mak...
0:00 Introduction
2:46 Amount of Sugar Present
5:53 Your Yeasts Capabilities
8:11 Your Yeasts Health
12:40 Final Notes
thank you for this video. we will be practicing with our first batch very soon!
Very good, informational and well organized video!
That was quite interesting, cheers 👍 one idea would be a video talking about aging, I know when I first started brewing just letting it sit for a while seemed too simple
I’ve got a video on that here! ua-cam.com/video/bjWAD74HoQs/v-deo.htmlsi=EheSk26973QXX6iL
@@ManMadeMead awesome I'll give it a watch! Thanks for the ridiculously fast response, hope your brews are going well 😊
So I have a question, do you have to let the CO2 out a few times during fermentation? As like a "de-gas" process? Is this necessary for fermenting and does it do anything to promote better fermentation?
Really Appreciate Your Video , Thanks ! 🐯🤠
ONE Other Thing , if you add Too Much Sugars in the Beginning , it could cause Your Brew to Stall . Kinda like your Yeast Drowning in Sugars . But if you Stepfeed it Sugars , in Small Amounts after it's gone Dry , You have a Better chance of Avoiding that . I've found , with my Water , Well Water , A.K.A. Spring Water , In my Area , with NO Neighbors on either side of me for a ways down the Highway 🛣️ . It will Eat Up 10 Points of Sugars a Day . Back in the Day . We , Meaning Everyone I Knew , Had a Pit Dug in the Ground , under a Shade Tree , My Preference is a Magnolia Tree . Because of the Big Leaves and Shade . And on Top of that Pit , a Sheet of Roofing Metal , then Shovel the dirt and Rake the Leaves Back . No One Knows it's There . After 3 Months , Rake the Leaves Off , Flip the Metal over , Not enough Dirt to Weigh it Down Much . Presto Chango , Finished . We didn't worry about Nutrients because we put Fruit 🍓🍑 in Everything . Back in the Day .
🐯🤠
When you had the brew end at 1.035 did you not think that was a stall? And why not add yeast hulls?
It was more than likely a stall or the yeast capping out. It depended on the starting gravity!
Temperature is one of the biggest factors, in my experience. I've currently got a no water persimmon which had a conservative theoretical OG of 1.19 and was finished in under a week, to at least 1.060 (last i checked before closing the bucket for a few weeks until i rack). That was with rhone 2226 at about 28C/82f. After 48hrs it was already down to 1.090! I did pitch yeast at a high rate of 1g/litre due to the gravity which i an sure contributed too.
I live in the Australian subtropics and rarely have a mead take as long as 2 weeks to finish - even in winter (ambient temp of fermentation area 20C/68f). I choose my yeast considering the weather for the next two weeks and aerate daily for anything above 1.070 OG.
Thanks for the video, love everything you do to keep the community well informed and making better mead!
Man the best time to get into mead can't be right now, it's gotta be when you are done making videos. I just recently started brewing, but since then you and BC have been making some great and informative videos that I'm so glad i get to enjoy, perhaps with some good mead soon!
One thing that I've been trying to figure out is some ballpark numbers for volume loss.
How much is lost when racking to secondary?
After clearing?
Effect of clearing agents?
Effect of fruit juice, fruit pieces, and mashed berries?
Different volume losses for different ABV?
I've also been curious about smaller batches in bigger fermenters.
What the maximum headspace to must ratio, and how much is it affected by ABV due to amount of CO2 released?
Does it depend on the shape of the fermenter? As in tall and narrow vs short and wide due to different ratio of volume to must/gas contact area.
In the same line of thought, is there a negative effect of too little volume to too much lees/must contact?
There also seems to be a lot of well known do's and don'ts of fruits (and ofc in general) amongst more experienced brewers. Be careful with strawberry seeds, non-tart cherries might give off a medicinal taste yadda yadda.
I dream of a guide to fruit where only one fruit is covered at a time, covering some do's and don'ts as well as some tips and tricks.
I hope you know all your efforts are greatly appreciated, and that thursdays is now a day i look forward to :)
bought my tools last week, just gotta buy the honey now!
I started in January. Suck q great hobby! I'm on my 9th gallon already 😳
@@kahlilbt what recipe did you start out with?
@@Bors1240 to start I did two simple brews:
-spiced traditional mead. Used cherry blossom honey, spiced with allspice, cinnamon, a little vanilla. Came out very refreshing, if not a little watery. The cherry blossom honey is very light in terms of body and flavor, and it left the mead a little watery in the end.
-maple syrup wine. Flavored with a little vanilla. Turned out fabulous!
Very cool I too just started. I just finished the first week, but I'm so excited.
I’m slowly building my wine cabinet with mead and homebrews. I think the best thing I love about homebrews I know what’s in it and i can make what I like and no repercussions like severe hangovers and more appreciation for it.
Hi Man made mead. I agree with you on all the topics, it I think you need one more. Honey is unique, from hive to hive, and the composition of the honey 🍯 compared to the different types of Sugar has a big influence on how long the yeast may be active. The main sugar forms are normally dextrose, fructose, glucose and a bit of other sugar forms. And a thumb rule is: the more glucose, the longer the fermentation will take! I have meads where the fermentation has been active up to 3,5 month and some who has been done in 14 days. Just an input from Denmark. Regards from Une Mjød. 🥃🍯😉
hey ryan gosling
First
🤯💥🎉🎊⚡✨🌟⭐💫
🐯🤠
Lol