Joe's Ancient & Modern Orange Meads
Вставка
- Опубліковано 30 лип 2024
- www.Patreon.com/ManMadeMead
www.ManMadeMead.com
Today we are making the December Monthly mead! You guys voted for it to be the Joe's Ancient Orange Mead so here we are. I wanted to put a slight twist on it so I am using a different kind of yeast for half the mead. I will be using the following ingredients:'
10.5 Pounds of Honey
3 Gallons of Water
Bread Yeast in one and Lalvin K1-V1116 in the other
3 Oranges
3 Cinnamon Sticks
3 Cloves
3 Pinches of Nutmeg
3 Handfuls of Raisins
I will be separating these meads into two different container and using different yeasts! I want to see how the mead would do if I used a yeast that was different than the original recipe. I'm curious to see what the end result is.
Support the channel and check out these links!
Merchandise: society6.com/manmademead
Patreon: / manmademead
Facebook: / manmademeadery
PO BOX: PO Box 21791 Oklahoma City, OK 73156
Paypal Donations: Www.paypal.me/manmademead
Facebook: manmademeadery
Instagram: @ManMadeMead
Twitter: @ManMadeMead
Thanks for watching!
Make sure to toss the referral links to the stuff in the video description also. Could help drive more traffic! Go back and edit your old video's with similar links also.
Heavy Trix I definitely need to do that!
Thanks for the video, it's almost as fun watching others make mead as doing it myself. I really want to do an orange cinnamon mead in the near future.
HomeValue Glass Thank you for watching! Let me know how yours goes!
By switching the yeast you make the same mistake as many other new mead makers who want to make JAOM as their first mead but change the yeast into wine yeast because they heard mead is better with it. This throws the recipe out of balance because then the mead ferments dry and pith from the orange adds bitterness, the end result simply does not work that well. Fleichmanns bread yeast goes up to 8-10% (unless you babysit it with nutrients and aeoration and such, then it can go higher) leaving plenty of unfermented honey behind that makes the recipe balanced and good tasting (if you like sweet mead that is). IF you have to change the yeast for somehing else then use something with somewhat similar low abv tolerance. Simply don't let it go dry. If you do you then stabilizing and backsweetening is recommended.
MaaZeus You’re right and that might be the thing to do. I definitely wanted to also use this opportunity to test a different yeast just to try it. The regular JAOM has been made so many times; why not see how other variables would respond!
I just made a batch of JAOM with d47. However, I was concerned about the pith making it better as well. So, I zested the oranges then squeezed the juice pulp into the must. OG at 1.085. Figuring on needing to back sweeten.
I understand sharing counter knowledge in the comments. I don't understand disliking the man's video. Any who, Thanks for your content!!!
4:46 Stir the *WHAT* out of it?!?!? Haha, that is hilarious! I haven't heard that phrase in years!
Paul Dacus Haha! I guess I’m a traditional guy!
I have had that exact bread yeast in your hand go to 11 and 12% before. it all depends on the conditions you are brewing under.
Hi there - glad to see you using scales! I made gap as my first mead - og 1.120 - used bread yeast and it fermented out to 12.1% avb. Cleared really well - very nice 'sipping' drink - really good flavour and warm, soothing to drink too. It was a 1 gallon batch but I intend to do a 3 gallon batch soon. May use a wine yeast next time though for extra strength. Hope it goes well !
Anthony Armstrong that’s awesome! I hope this one goes well too. We will find out soon!
JAOM was my first mead, made exactly according to directions. Unfortunately showed some blue mold on the oranges that touched air but I kept it anyways. 6 months later it is delicious, if a bit overpowered on spices. I def plan on making more!
dixiejubilee001 That’s awesome! I’m hoping this one turns out alright!
thanks for another enjoyable video. Just a thing I find easier, spray you fruit or dunk in star san before cutting to kill any bacteria on the outside.
jay saucier Definitely! I did that, just after I had cut it.
Where do you get your Bulk pails of honey?
It is a little unclear... How much bread yeast do we use per gallon? And what is the ingredient that you mention at 2:30? "Go firm protect" I cannot find on the internet... Also, how much of that do we use?
I am about to buy a kit, so I'd like to have everything just right. If you can include specifics, like brand names, dry/active, etc. that would help out a lot! Thanks!
I just started a similar mead myself! For the must i made a "tea" with the spices(clover, aniseed, cinnamon, vanilla) and then added honey to the half-cooled tea. I'll add the oranges in secondary, shortly before christmas, to see if the spice-tea really did come through or if i have to add them to secondary again. Since i don't have a gravitymeter (yet), i calculated my potential ABV to be around 20%. My yeast (Jack Mangroves M06 i think) has a tolerance of 18%. How many oranges do you reckon i have to add to about 9.5L (10L jug) to get good flavour out of it?
Tackomeil So my experience with citrus fruits has always said that you don’t need as much as you think. I would say maybe like 2 or 2.5 Oranges for a good flavor. I like tour idea of using tea as the must!
@@ManMadeMead Alright, thanks for the advice! I think spiced mead(any herb really) is called metheglin, so i'm shooting for something like a metheglin/melomel crossover.
Tackomeil That sounds like it’ll be great. Let me know what you think!
Hey i was wondering about storing mead in a half gallon carboy would i beable to use those to let them age instead of wine or beer bottles? And how long would i beable to keep the mead in one before going bad?
MultiBoby21 I think as long as you’re storing your mead in something that doesn’t have a bunch of air space above it you will be fine! You can age mead as long as you want! Generally it does help to add some sulfites for super long term aging though.
I made jao mead with mangrove jacks mead yeast about 1mnth and a half ago and my mate done one with bakers yeast. His has cleared already and mine is cloudy as hell. If I make this again I well definitely be using bakers yeast. We both did not use any nutrients.
Ron Wales I’ll be curious to see how this experience pans out with what you’ve just said!
Could you use fresh squeezed orange juice instead of water? Could the raisins provide tannins? What about using orange blossom honey?
You could use orange juice instead. Raisins probably wouldn’t provide any tannins. The orange blossom honey could work well for that!
Had one of these go sour on me doing a second batch now hopefully it works out
Nope second batch smells hideous too,not sure what's going on, I had no issues when I made Vikings Blood I'm feeling like it gotta be the spices
Is star San really necessary on the oranges? And if it is wouldn't it be easier to do it before you cut it up?
Sanitizing in general is necessary!
I am adding golden raisins tangerines and manuka honey
Just started making my batch. Used 2 d47 with 15 lbs to 4 gallons 6 cinnamon and 5 cloves 5 large navel oranges, no nutmeg yet. Gave me about 15% ABV reading before the oranges.
Hi!. it is safe to use star san on fruit? You said that is food safe, but doesn't affect flavors or something?
Starsan is acid that works as sanitizer. But once diluted enough that its not strong enough to kill microbes it works as nutrient for yeast instead, yeasties eat it away.
I always toss my (unchopped) fruit into to my sink full of starsan water prior to adding it to my must, after rinsing it off first. I figure if it's good enough to to sterilize my counters and utensils, why not the fruit? Don't know how well it works.but haven't gotten an infection yet.
It is definitely safe to use it on fruit. It doesn’t affect flavors, rather just kills external bacteria.
@@homevalueglass3809 If you rinse the fruit after don't you risk adding nasties?
I think you would had been better of with d47 as yeast. JAOM is a sweet mead and the K1V will make it dry and with the orange it might not be that good combination.
Fear Wolf Brewery Possibly! I guess we will find out!
I've made JAO, it came out a bit too spicy.
Apologies - my bad ! My JAO ended up at 14.9 % AVB ( just checked my brewing notes ).
bread yeast can ferment up to 17 % I doit all the time just an FYI.
Mitchell Jones Well I guess we will see how far mine goes!
@@ManMadeMead Only thing I do different is I make a starter. in a quart jar fill have full 90 degree water and 1/4 cup honey. You need to watch it because it don't take long and it will go over the top of the jar.
When was the last time you used the aerostone?
It’s been a long time! I normally mix with my drill so it aerated pretty well!
bread yeast goes up to at least 14.85%ABV
you should only need to sanitize the rind of the fruit not the whole thing. kind of a half way sanitizing of them too....
Cinnamon sticks are tree bark which means they have fungal inhibitors in them. Also it has no real nutritional value so I would recommend using it and other non fermentable spices after fermentation
Interesting! I didn't realize that!
how is "per gallon" having 1 gallon of water, as if 3.5 pounds of honey is thin air?
this must be more than a gallon
is this per 1 gallon of water or per 1 gallon of final product
If you ferment in a bucket you can go over 1 gallon which allows for you to end up at 1 gallon when you rack into a carboy. However, if you were to do that recipe in a 1 gallon carboy you would of course go over 1 gallon!
@@ManMadeMead Ok great! :)
@@ManMadeMead depends on the size of the bucket. Looks like you were using 2-gallon buckets. This wouldn't work with a 1-gallon bucket.
Do you live with a musician? Lol
Also you've been going ham on meads lately, have you run out of freezer space yet?
Also Amazon links, genius 👌
Yes I do! And I actually am one myself haha. I'm definitely running out of space...but hopefully bottling soon so I can make some more room!
@@ManMadeMead nice! I'm assuming you made your intro? I tend to dabble in the touching of strings myself, its a great hobby 10/10
🔺 yes I did! Music is great!
I find it reassuring that you made the same mistake I did: we both used 1 gallon of water AND 3.5lbs of honey. Instead, the 3.5lbs honey should be part of the 1 gallon total mead volume as per the recipe. Easy mistake to make if you do not use a 1gal vessel. Was quite the math puzzle when I realized this and had to fix 2 prior batches. Anyways, great channel. "Joe" says, if you botch his recipe, mead making is not for you. How wrong he was hahaha.
No joke! I've made so many mistakes with simple recipes. It's a part of learning!
I am new to this channel. Why do you aerate your must?
Yeast need some oxygen to help them brew efficiently!
I made the mistake of using a wine yeast unfortunately it had no sweetness and the alcohol was very strong never again
Other videos say the raisins continue feeding the yeast and are not for flavor.
You’re right, but truthfully raisins don’t really provide nutrients. That’s just an old thing lots of people say. They might provide a minuscule amount of nutrients, but you would have to pour tons of raisins into your mead to truly fulfill the amount of nutrients a mead needs.
@@ManMadeMead I wanted to add Golden raisins to test the flavors it might bring. If any
fleischmanns will get to 12% 9 times out of ten. the red star usually will only get up to 8%
The bread yeast can be step fed to higher gravities. Red stars generally get up to 12 or above. I used Lalvin in this!
@@ManMadeMead i was just talking about the red star bread yeast will only get to about 8 or 9 %
i was actually thinking extract might be the only way to get an orange taste...
chris wiltse Possibly! I plan to find out! Haha
I think if you were to add oranges in secondary you would have a better chance of orange flavor.
The raisins are intended as a nutrient.
Buzzcook Intended but not realistically a nutrient!
Orange too. Every kind of fruit you add into the primary adds nitrogen and other stuff the yeast can use. So for melomels with plenty of fruits the extra nutrients are not absolutely necessary but they do help.
@@ManMadeMead why do you say that it is not realistically a nutrient? Yeast needs sugar, yes?
Scott Bechtel They don’t have all the nutrients that the yeast need. They have some sugar but very little other nutritional value. Just like we couldn’t eat raisins and only raisins in our life, they need more complex and rounded nutrients. So that’s why we give them yeast nutrients. You can use raisins as a small part of the nutrients but not all.
@@ManMadeMead But have you tested it? Brian did this interesting experiment and found that not only do raisins provide enough food for the yeast it ends with a better tasting brew. ua-cam.com/video/IMEQhppfhPQ/v-deo.html and ua-cam.com/video/asIwvvMg9yE/v-deo.html.
I saw an ancient beer making video where they used dates to feed the yeast.
So I'm a bit lost in the battle...
Not gap - JAO- hate auto correct !
Enjoyable video. But you need to go back and do some research, mate. All kinds of mistakes and mis-presumptions.