It happens with beer too (especially strong ones); even if you leave it in the fermenter for 4 weeks or more during primary fermentation, sometimes you still get some more of it in the bottles (generally after a couple of months) and it will turn them into gushers.
@@godusopppppp Yes, but in loads of out of order, rapid-fire videos. You can't dispute that a single long-form beginners video would be way more convenient and help beginners, surely?
There’s a bunch of other Mead How-to’s on UA-cam that aren’t shorts. He’s not the only person making mead. His kit includes things you would otherwise get separately to create the same thing.
i prefer to stabilize with heat pasteurization. 140 degrees F for 22 minutes will do the trick. This will also help speed up the aging process as it will meld the flavors with the booze nicely. Negligible loss of alcohol and then you can share with all your friends with sulphate allergy/sensitivity. Using the campden tablets will limit your crowd to those who know they're not allergic. Plus with heat pasteurization you know for SURE that all the yeasties and any other bacteria that might have wandered in during racking are dead.
@@magitek_knight no, you place your carboy or the bottles in a pot but pasteurization is hit and miss. You never know if you managed to do it right until you've got bottle bombs.
@@GlorifiedGremlin It doesn't degrade the mead at all, but you never know if it works until you backsweetened. I have seen TONS of people say that after they pasteurized fermentation started back up. I personally wouldn't recommend pasteurization.
I appreciate that actually just got the rest of the stuff in to make mead today (siphon, scale, yeast, hydrometer and fermeto) so I’m definitely gonna use this I’ll buy the stuff for stabilizing before my first batch si ready
Alternatively add a non fermentable sugar for sweetness to avoid another fermentation altogether. If your goal is carbonation my recommendation would be a corny keg a 2.5 lbs c02 tank and a beer gun for bottling without risking bottle bombs.
The method you are seeking is super simple. Firstly buy yourself a hydrometer and hydrometer testing tube. Fill the tube with your brew once the bubbles have stopped, and use the hydrometer. Wait a week, and do it again. If your brew is the same reading, and under 1.0 you know you are 100% done. If it has the same reading and is above 1.0 you might have stalled.
Can anyone tell me the honey to apple juice ratio? I would like to make a large batch, say 15ltrs of mead/cyser, but confused on the ratio. Thank you :)
As someone who didn’t get an accurate ABV reading their first time, And didn’t stabilize it, Lmao yeah I wish I stabilized it. It was dry as hell, You could only get a little bit of the flavor of the honey, None of the sweetness. ((I just used it as a mixer at that point.))
Do I need to use both to stabilize? I can only find potassium sorbate, I was planning on using that and measure my alcohol level after second fermentation…
Does it do anything bad if I stabilize and it isn't needed? If there isn't any negative side effects of stabilizing I'd rather just stabilize everything
After. If you do it before it'll ferment it until you stabilize this losing some of the sweetness. The whole point of stabilizing is making sure the yeast don't eat any more sugar which makes more alcohol.
I made my first ever batch of mead last month, and it looks great, I back sweetened, and stabilized, and let it sit for a month post fermentation. It's very cloudy and has an extremely yeasty smell/taste. I've searched for answers online but can't get a straight answer. Any advice?
You backsweetened first (meaning you started fermentation again) and then stabilised meaning you’ve got loads of yeast floating about, you probably haven’t racked it either .. do some more research there’s loads of info out there
Did you rack it after 3-4 weeks? Did you make sure it was done fermenting before you stabilized? If you stabilized BEFORE doing either of those things, that's why you've got that yeast taste.
If I remember correctly, one kills yeast but not necessarily bacteria. The other kills bacteria, but not necessarily yeast. So I presume the Metabisulfide will keep clarity and kill bacteria, and then the Potassium Sorbate kills the remaining yeast.
No. The OP is confusing the need to wait 24 hours after you add the Campden tablet before you add yeast at the START of the process. It is perfectly appropriate to add both stabilizing chemicals at the same time on bottling day.
its because distillation can be very dangerous, if the distillation process isn’t done exactly right it WILL kill people while fermentation alone won’t hurt anyone (also weed and alcohol are very different, nobody’s died of a weed overdose but millions of people worldwide die of alcohol poisoning)
I have made it a point to always stabilize after a few bottles randomly became bottle-bombs despite the completed fermentation.
It happens with beer too (especially strong ones); even if you leave it in the fermenter for 4 weeks or more during primary fermentation, sometimes you still get some more of it in the bottles (generally after a couple of months) and it will turn them into gushers.
Even with an airlock? I'm new to the hobby
@@axesandrabbits7226I’m also new, but I’m guessing they mean it explodes after you bottle it, not during the fermentation process.
Do y'all gently stir after 2nd bottle to release all the oxygen in the liquid before bottling? Might help reduce bombs
can you make a long form all steps vid for us newbies who bought your kit and are waiting for it to arrive? Thanks!
The shorts pretty much cover everything
@@godusopppppp ok bucko
@@godusopppppp
Yes, but in loads of out of order, rapid-fire videos. You can't dispute that a single long-form beginners video would be way more convenient and help beginners, surely?
just follow KingCobraJFS for tutorials
There’s a bunch of other Mead How-to’s on UA-cam that aren’t shorts. He’s not the only person making mead. His kit includes things you would otherwise get separately to create the same thing.
i prefer to stabilize with heat pasteurization. 140 degrees F for 22 minutes will do the trick. This will also help speed up the aging process as it will meld the flavors with the booze nicely. Negligible loss of alcohol and then you can share with all your friends with sulphate allergy/sensitivity. Using the campden tablets will limit your crowd to those who know they're not allergic. Plus with heat pasteurization you know for SURE that all the yeasties and any other bacteria that might have wandered in during racking are dead.
do you just pour the mead in pot and heat it up for that method?
Idk, sounds like a good way to degrade your mead unless you've got it really dialed in
@@magitek_knight no, you place your carboy or the bottles in a pot but pasteurization is hit and miss. You never know if you managed to do it right until you've got bottle bombs.
@@GlorifiedGremlin It doesn't degrade the mead at all, but you never know if it works until you backsweetened. I have seen TONS of people say that after they pasteurized fermentation started back up. I personally wouldn't recommend pasteurization.
@@kristofen5741 that makes sense, thanks
I appreciate that actually just got the rest of the stuff in to make mead today (siphon, scale, yeast, hydrometer and fermeto) so I’m definitely gonna use this I’ll buy the stuff for stabilizing before my first batch si ready
My advice: find better mead YT channels
have you ever made cranberry mead? or anything using spruce tips? i think those could make some really cool flavors
Elderflower might be nice, too.
Alternatively add a non fermentable sugar for sweetness to avoid another fermentation altogether. If your goal is carbonation my recommendation would be a corny keg a 2.5 lbs c02 tank and a beer gun for bottling without risking bottle bombs.
Can you do a video on checking if the fermintation process is complete?
The method you are seeking is super simple.
Firstly buy yourself a hydrometer and hydrometer testing tube. Fill the tube with your brew once the bubbles have stopped, and use the hydrometer. Wait a week, and do it again. If your brew is the same reading, and under 1.0 you know you are 100% done. If it has the same reading and is above 1.0 you might have stalled.
Love ur vids❤
What are some natural ingredients you can use to stabilise?
What about sugar alcohols ( for example Erytrytol ) for back sweetening?
Can anyone tell me the honey to apple juice ratio? I would like to make a large batch, say 15ltrs of mead/cyser, but confused on the ratio.
Thank you :)
As someone who didn’t get an accurate ABV reading their first time,
And didn’t stabilize it,
Lmao yeah I wish I stabilized it. It was dry as hell, You could only get a little bit of the flavor of the honey, None of the sweetness.
((I just used it as a mixer at that point.))
How to know you are not making poision
So I got a question. Do you ever have to worry about contracting botulism from mead or the honey that's being used itself?
Hey can I ask you a question? Does bottled mead go sour after time? Can you bottle it up and store it for years and it won't spoil? Thanks
This is helpful
Can you show how to make non-alchoholic beer?
Do I need to use both to stabilize? I can only find potassium sorbate, I was planning on using that and measure my alcohol level after second fermentation…
So you add the sweetener and THEN stabilize or the other way around?
Could you use a yeast with a lower alcohol tolerance with more honey?
Do I HAVE to use both Camden tablets and potassium sorbate to stabilize.? Or is potassium sorbate enough on its own.?
I have used only potassium sorbate and didn't experience any issues. Is this a good practice or are the camdens required?
Does it do anything bad if I stabilize and it isn't needed? If there isn't any negative side effects of stabilizing I'd rather just stabilize everything
No. Stabilizing doesn't hurt anything
Just want to make sure, final gravity greater than 1.000 means 1.001 and above right?
And this was the easy version 😮
Did you back sweeten before or after stabilizing the mead?
After. If you do it before it'll ferment it until you stabilize this losing some of the sweetness. The whole point of stabilizing is making sure the yeast don't eat any more sugar which makes more alcohol.
Or just pasteurize
can you stabilize by just leaving it in the sun. uv light or heating, instead of chemicals
How do you use potassium metabisulfate
I made my first ever batch of mead last month, and it looks great, I back sweetened, and stabilized, and let it sit for a month post fermentation. It's very cloudy and has an extremely yeasty smell/taste. I've searched for answers online but can't get a straight answer. Any advice?
You backsweetened first (meaning you started fermentation again) and then stabilised meaning you’ve got loads of yeast floating about, you probably haven’t racked it either .. do some more research there’s loads of info out there
Did you rack it after 3-4 weeks? Did you make sure it was done fermenting before you stabilized? If you stabilized BEFORE doing either of those things, that's why you've got that yeast taste.
You can add alcohol to stabilize i think..you kill the yeast in its own piss 😂😂
I’ve always added the Potassium sorbate and potassium metabisulfite together. Is there a reason you add them on separate days?
If I remember correctly, one kills yeast but not necessarily bacteria. The other kills bacteria, but not necessarily yeast. So I presume the Metabisulfide will keep clarity and kill bacteria, and then the Potassium Sorbate kills the remaining yeast.
No. The OP is confusing the need to wait 24 hours after you add the Campden tablet before you add yeast at the START of the process. It is perfectly appropriate to add both stabilizing chemicals at the same time on bottling day.
@kingcobrajfs
What's the concentration of each stabilizer to use? 🙏
1 campden tablet (sodium metabisulfite)
And 1/2 TSP of Potassium Sorbate
wrong, you can just pasteurize instead of adding sulfites
TWU
Are there any other ways to stabilize without the last 2 chemicals
Is there a reason why you dont want to use potassium sorbate and campden tabs?
Yeah, pasteurisation in a hot water bath. But adding these harmless food grade agents is easier
@@jakubswitalski7989"harmless" yeah it definitely isn't, but it probably also won't be the cause of your death.
I love how some states in the u.s allow you to grow weed but no states allow personal distilling kinda dumb in my opinion
its because distillation can be very dangerous, if the distillation process isn’t done exactly right it WILL kill people while fermentation alone won’t hurt anyone (also weed and alcohol are very different, nobody’s died of a weed overdose but millions of people worldwide die of alcohol poisoning)
How strong can you make it
Or just use non fermentable sugar like arithritol
That can give you some stomach issues