Just started a small hydromel with 1 pound of orange blossom and half a pound of buckwheat. Using ale yeast and planning to bottle carbonate to make something more beer like
@@ManMadeMead It is considered to be a medicinal herb, so I put it in my medicnial with goji berries, 3 cloves, 1 large stick of cinaimmon & all heal flowers
I am glad to see somebody else using buckwheat honey. I made a mini brew with 1 pound of buckwheat to see how well it would work as I really like the taste of this type of honey. My honey was crystalized. The flavor was the same, but the resulting brew turned a light straw color.
I did this in two different ways, both were 1 gallon containers, both were traditional, one was with d-47, the other with bread yeast, the d-47 finish at 11.5% reminded me of a burbon taste, earthy tones, molasses flavor, now the bread yeast also finished at 11.5% , but was more enjoyable with lite sweetness, sometimes bread yeast will surprise you.. On a further note both batches had the same ingredients as far as nutrient, energizer, raisins ,and orange juice...
Thanks for the new mead. I told you a couple months ago that i had started a tangerine curry mead. Well i made a quart of the tangerine curry and so far it's not a very good combination. Too many spices in the curry and just seem to bury the flavor of the sweetness of the tamgerine and honey. Leaves a nasty hot taste. However with the other 1 1/2 gallons i added about 8 drops of fresh lime juice to the tangerine and raisin combination. This became a rather enjoyable balanced and flavorable mead. I realize that both meads are green so i am continuing to let them age for now.
Started my second buckwheat today. First one was just simple traditional, this one I added a black tea brewed with raisins and orange zest (and then put a few raisins into the carboy). Also used more honey in the second one, will be interesting to compare! I love the colour of this one when done, it's the darkest mead I've made so far (along with forest honey mead).
I've tried a buckwheat honey recently that tasted like a horse stable. I definitely need to try another buckwheat honey if your's is good. Lol. Thanks!
I've got about 3 lbs of buckwheat I've been thinking about different projects with. Thought about a hydromel with some and maybe a maple mead with the majority, still not sure though.
Any taste updates since publishing this video? I just started a buckwheat hydromel, thinking about bottle carbonating, but I'm curious to see how yours tastes now. Love the channel!
I was just at a local produce market and saw some local buckwheat honey and it really caught my interest! I got a 1 pound container of buckwheat and a 2 pound container of wildflower. I wanted to ask, what flavors work well with buckwheat? Are there any fruits spices or add-ins that i could put in primary or secondary to bolster the flavor? Would buckwheat make a good cyser?
@@ManMadeMead thank you! I've seen some people use cherries, I'm thinking that would be pretty good. Also I'm from the west, and apparently buckwheat here doesn't have as strong of a barnyard flavor as easy coast buckwheat does.
Question, I made the pineapple cranberry juice alcohol just like you did. The bubbles have pretty much stopped. It tastes sour is it supposed to? Fermentation is successful
It sounds like your mead is done fermenting! I'm not sure why it would taste sour (unless something went wrong during the fermentation). Give it a few more weeks to let it age, that should definitely help!
@@ManMadeMead everyone tried it at the dinner! They all loved it. I decided to let it cool, but they said it’s tart because of the pineapple and cranberry. Other than that it’s amazing. They thought it was going to taste bad but nope! It was better than the other mixed drink there
Hey man, just a question regarding the hydrometer. You say you know it's done fermenting once it reaches 1.000, but I've heard of brews going below that (maybe .996). I get the the difference is miniscule, but still, would it be safer to wait and see if it does go below 1.000 or does it not really matter (from a perspective of trying to avoid bottle bombs. I don't like using chemicals so just wait until the hydrometer reading doesn't change for a week or so). Cheers
I just started making wine and mead, so my first couple batches of muscadine wine I didn't get a starting gravity, but they finished at .990 and 992 using fleshmans bread yeast. It's certainly possible I didn't read things right but that what it looked like to me.
I warm my honey on the stove to around 80 to 90°f, this will make it easy for the mixing and the yeast starts fermenting alot quicker than at room temperature...
I will usually heat my honey on the stove in a pot of warm water,80 to 90° it also helps with the mixing and the yeast starts fermenting alot quicker than at room temperature..
I love to see you talk about different honeys, but sorry, (just speaking for myself) i cant do buckwheat honey -anything-... the unclean 'livestock' flavor takes my mind to strange places with it (like essence of horse stall with manure undertones). makes me gag after the first sip.... If it was dialed back to a small addition to another honey, like wildflower or something, i might like its earthy qualities better, but the buckwheat stuff Ive tried before is some very distinctive, almost gamey stuff. I saw another video where you made a bochet.... your house.... did it not smell like a barn for a couple days?
Has anyone ever purchased the 5 gallon buckets of honey from the weird companies that only say “light amber” honey? Like no shit it’s light amber, most honeys are. I was just curious if anyone here ever got honey like that and could pinpoint what kind of honey it actually is
@@ManMadeMead thanks for the reply! Haha I usually buy those buckets in bulk because I brew in bulk, so sometimes I search around for cheaper prices...those specific ones are cheaper by 30-50 bucks, but they don’t specify what kind of honey it actually is, and the reviews never say either. If you don’t know, that’s cool, but maybe someone else here does
Just started a small hydromel with 1 pound of orange blossom and half a pound of buckwheat. Using ale yeast and planning to bottle carbonate to make something more beer like
Hey love the channel, learned alot more here then my old chemistry class.
Haha! I'm happy to help!
This year I was able to get a goldenrod honey from my local bee keepers, that I used to make a medicinal mead. Which I will be bottling this weekend.
I've heard about goldenrod but I've never been able to use it!
@@ManMadeMead It is considered to be a medicinal herb, so I put it in my medicnial with goji berries, 3 cloves, 1 large stick of cinaimmon & all heal flowers
Good timing! I just bought 3 pounds of buckwheat honey last week to make a traditional and this video comes out!
Let me know how yours turns out!
I bought some buckwheat honey and as soon as I have an open fermenter I'm gonna start a batch I always appreciate your inspiration
Go for it! It’s great!!
I am glad to see somebody else using buckwheat honey. I made a mini brew with 1 pound of buckwheat to see how well it would work as I really like the taste of this type of honey. My honey was crystalized. The flavor was the same, but the resulting brew turned a light straw color.
i added a little vanilla extract in the glass for my buckwheat mead, really helped.
That sounds fun!
I did this in two different ways, both were 1 gallon containers, both were traditional, one was with d-47, the other with bread yeast, the d-47 finish at 11.5% reminded me of a burbon taste, earthy tones, molasses flavor, now the bread yeast also finished at 11.5% , but was more enjoyable with lite sweetness, sometimes bread yeast will surprise you..
On a further note both batches had the same ingredients as far as nutrient, energizer, raisins ,and orange juice...
Bread yeast is definitely surprising!
Just bottled a buckwheat Mead a few weeks ago. It tastes good, but still young. I'll check it again in January.
Thanks for the new mead. I told you a couple months ago that i had started a tangerine curry mead. Well i made a quart of the tangerine curry and so far it's not a very good combination. Too many spices in the curry and just seem to bury the flavor of the sweetness of the tamgerine and honey. Leaves a nasty hot taste. However with the other 1 1/2 gallons i added about 8 drops of fresh lime juice to the tangerine and raisin combination. This became a rather enjoyable balanced and flavorable mead. I realize that both meads are green so i am continuing to let them age for now.
Age tends to heal lots of mead wounds! It sounds like yours is going to be great!
Started my second buckwheat today. First one was just simple traditional, this one I added a black tea brewed with raisins and orange zest (and then put a few raisins into the carboy). Also used more honey in the second one, will be interesting to compare! I love the colour of this one when done, it's the darkest mead I've made so far (along with forest honey mead).
That sounds great! I'm curious how those two compare!
Right in time for thanksgiving
I've tried a buckwheat honey recently that tasted like a horse stable. I definitely need to try another buckwheat honey if your's is good. Lol. Thanks!
Heh, I thought buckwheat honey tastes like goats. I just started a buckwheat cyser. I'm a little nervous about the end product!
I've got about 3 lbs of buckwheat I've been thinking about different projects with.
Thought about a hydromel with some and maybe a maple mead with the majority, still not sure though.
Any taste updates since publishing this video? I just started a buckwheat hydromel, thinking about bottle carbonating, but I'm curious to see how yours tastes now. Love the channel!
I haven't done a tasting in a bit, but I need to! I think a bottle carbed buckwheat hydromel could be interesting!
I was thinking about back sweetening with buckwheat honey on a traditional bochet mead fermentation
Thoughts?
I'd try it! Buckwheat is fun!
I was just at a local produce market and saw some local buckwheat honey and it really caught my interest! I got a 1 pound container of buckwheat and a 2 pound container of wildflower.
I wanted to ask, what flavors work well with buckwheat? Are there any fruits spices or add-ins that i could put in primary or secondary to bolster the flavor? Would buckwheat make a good cyser?
Buckwheat is pretty strong… you need a strong fruit flavor (like berries) to counter it. I wouldn’t use it in a cyser to be honest!
@@ManMadeMead thank you!
I've seen some people use cherries, I'm thinking that would be pretty good. Also I'm from the west, and apparently buckwheat here doesn't have as strong of a barnyard flavor as easy coast buckwheat does.
I have 6lbs of buckwheat sitting around. Haven't tried it yet. Maybe add with a orange blossom 50/50?
I would definitely shoot for more of a 70 (OB) and 30 Buckwheat! It's a strong honey
Wouldn't adding honey and putting in the fridge stop the yeast from acting? As an alternate to potassium sorbate or pasteurizing.
It will temporarily stop the yeast, but once it warms back up (if they still have sugar to consume) they will get right back into fermentation!
Question, I made the pineapple cranberry juice alcohol just like you did. The bubbles have pretty much stopped. It tastes sour is it supposed to? Fermentation is successful
It sounds like your mead is done fermenting! I'm not sure why it would taste sour (unless something went wrong during the fermentation). Give it a few more weeks to let it age, that should definitely help!
@@ManMadeMead everyone tried it at the dinner! They all loved it. I decided to let it cool, but they said it’s tart because of the pineapple and cranberry. Other than that it’s amazing. They thought it was going to taste bad but nope! It was better than the other mixed drink there
Hey man, just a question regarding the hydrometer. You say you know it's done fermenting once it reaches 1.000, but I've heard of brews going below that (maybe .996). I get the the difference is miniscule, but still, would it be safer to wait and see if it does go below 1.000 or does it not really matter (from a perspective of trying to avoid bottle bombs. I don't like using chemicals so just wait until the hydrometer reading doesn't change for a week or so). Cheers
Some yeast will go below 1.000 because they ferment (extra) dry. I've had some meads drop to .998. It's not abnormal!
Good to know, thanks!
I just started making wine and mead, so my first couple batches of muscadine wine I didn't get a starting gravity, but they finished at .990 and 992 using fleshmans bread yeast. It's certainly possible I didn't read things right but that what it looked like to me.
How long does it take you to prepare honey using wine technology without boiling
I warm my honey on the stove to around 80 to 90°f, this will make it easy for the mixing and the yeast starts fermenting alot quicker than at room temperature...
Most of the time I just mix my ingredients without heating!
I will usually heat my honey on the stove in a pot of warm water,80 to 90° it also helps with the mixing and the yeast starts fermenting alot quicker than at room temperature..
@@earlhaines8797 In the summer, I was putting my honey outside in the sun for those reasons.
I love to see you talk about different honeys, but sorry, (just speaking for myself) i cant do buckwheat honey -anything-... the unclean 'livestock' flavor takes my mind to strange places with it (like essence of horse stall with manure undertones). makes me gag after the first sip.... If it was dialed back to a small addition to another honey, like wildflower or something, i might like its earthy qualities better, but the buckwheat stuff Ive tried before is some very distinctive, almost gamey stuff. I saw another video where you made a bochet.... your house.... did it not smell like a barn for a couple days?
It dissipated pretty quick!
Have you worked with lavender at all? I made a mead with it and it tastes like a department store perfume counter smells. Fail
I haven't but I imagine it being a very strong flavor and scent!
Howdy B)
Hi there!
Has anyone ever purchased the 5 gallon buckets of honey from the weird companies that only say “light amber” honey? Like no shit it’s light amber, most honeys are. I was just curious if anyone here ever got honey like that and could pinpoint what kind of honey it actually is
I haven’t bought one from an odd company, I really only use local sources or big online companies!
@@ManMadeMead thanks for the reply! Haha I usually buy those buckets in bulk because I brew in bulk, so sometimes I search around for cheaper prices...those specific ones are cheaper by 30-50 bucks, but they don’t specify what kind of honey it actually is, and the reviews never say either. If you don’t know, that’s cool, but maybe someone else here does