Never boil the fruit, just pasteurize it 74-76 c (165-168 f) for about 10 minutes. When cooked, it always tastes like jam. Try it and you will see. Your job is good and I wish you many more good things. Greetings from Serbia
@@DIYFermentation dude, my only concern is that fermenter has a lot of unused space. But knowing it’s going to fill up with co2 is a good thing. Idk, I am currently making 3 batches of mead. One is in a 6.5 catalyst fermentation system and the other two are in gallon carboys. It just seems like a waste good space for that primary fermenter is all. Other than that you have great videos.
Great vid. A few tips to try for noticeable differences. Find local honey. Has more flavor. Take the lemon and just use the zest. (acid can be an issue for some yeast) Use frozen cherries and boil them with the zest. Again changes the complexity and increases the yeast access to nutrients. lastly ad a hand full of raisins. More food for yeast means stronger yeast faster processing the sugars. When brewing mead limit the head to reduce exposure to oxygen. Oxygen early good for yeast. bad later as it helps create vinegar. Lastly try this with oak chips I promise you wont regret it. O one more last thing glass is always better than plastic long for storage and use.
Thank you for watching. You bring up a number of good points. Although, many of them have been addressed in some of my other videos, I may do a stand alone video on using oak chips. I have them, but don't use them in the videos do to time constraints. Also, although I don't admit to using raisins as a yeast nutrient, in most of my wines and meads I do use them as such. Using the lemon zest is great for flavor, but the juice is acting as an acid blend substitute. Anyway, I'm glad that you took the time to provide ideas for channel viewers.
If you hve a wild hair you could toss a bag of something like raspberry hibiscus tea to your must and forget about it till you do your secondary racking. I did it to a tart cherry hydromel mead and yummy.
Hi Charles I’ve been following for a few months now and love the content and variety! I have two questions, one: I’m having trouble finding where to become a supporting member as I’d love to support the work you do for everyone. And two: my great grandfather used to make dandelion wine which the family only knows of from my great aunt (his oldest daughter) who passed two years ago at 102, would it be possible to make a video on that?
Well thank you Andrew for the support. You should be able to find the "Join" button about 2 rows down beneath any of the videos next to the "Subscribe" button. As for dandelion wine, I've talked about it during my last livestream video, but it may be awhile before I actually make it.
@@DIYFermentation Thank you! I’ll be sure to check the livestream, thank you for taking the time to reply and look forward for all the content to come!
Great video - thanks! Is it possible to make a fruit cider / beer substitute (4-8%abv) with most fruit (like you do with you wines - possibly without adding sugar/honey)?
Sorry, but the answer to that question falls outside the scope of this channel. Now in theory, yes, if you are planning to use sulfites to stop fermentation. But this being a natural wine making channel, using less sugar ill still produce a try dine. Backsweetening will only cause fermentation to restart producing a higher avb.
Where can i get the equipment like that on a kit .,in other words the whole thing from the yeast to feementer gage and all..i want to make cherry wine and raspberry wine.
Please note: On this older video comments will be acknowledged, but questions by non-members are no longer answered.
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Oh that’s a bummer
Never boil the fruit, just pasteurize it 74-76 c (165-168 f) for about 10 minutes. When cooked, it always tastes like jam. Try it and you will see. Your job is good and I wish you many more good things. Greetings from Serbia
Thanks for the tips!
@@DIYFermentation I second the advice above! It makes a difference :)
Highly underrated channel
Agreed.
Another good recipe to add to my collection, keep em coming.
More to come!
@@DIYFermentation Great news
Dude I love your stuff you have some great info.
Thanks I appreciate that!
@@DIYFermentation dude, my only concern is that fermenter has a lot of unused space. But knowing it’s going to fill up with co2 is a good thing. Idk, I am currently making 3 batches of mead. One is in a 6.5 catalyst fermentation system and the other two are in gallon carboys. It just seems like a waste good space for that primary fermenter is all. Other than that you have great videos.
Headspace during the 1st. 5-7 days in primary is not a problem. Having that much headspace during secondary is just asking for it.
Great vid. A few tips to try for noticeable differences. Find local honey. Has more flavor. Take the lemon and just use the zest. (acid can be an issue for some yeast) Use frozen cherries and boil them with the zest. Again changes the complexity and increases the yeast access to nutrients. lastly ad a hand full of raisins. More food for yeast means stronger yeast faster processing the sugars. When brewing mead limit the head to reduce exposure to oxygen. Oxygen early good for yeast. bad later as it helps create vinegar. Lastly try this with oak chips I promise you wont regret it. O one more last thing glass is always better than plastic long for storage and use.
Thank you for watching. You bring up a number of good points. Although, many of them have been addressed in some of my other videos, I may do a stand alone video on using oak chips. I have them, but don't use them in the videos do to time constraints. Also, although I don't admit to using raisins as a yeast nutrient, in most of my wines and meads I do use them as such. Using the lemon zest is great for flavor, but the juice is acting as an acid blend substitute. Anyway, I'm glad that you took the time to provide ideas for channel viewers.
great job, man! thank you
Thank you for watching.
Nice videos. I like your simple and economic take on making drinks. Keep it up, there needs to be more simplicity in homebrew.
Thank you for watching.
Thoroughly enjoy your videos - but absolutely no aluminum for food processing my house.
I have been watching Your videos since you only had 500-600 subscribers! keep making them.
Thank you for watching.
No way am I ready to make mead. But I am about to bottle my pear wine. Maybe late 2021 I can try a mead. I’m watching and waiting on this one!
I'm adding a pear wine to my list.
I used tart cherry concentrate, local honey and some purple grapes for tannins.
Thank you for your comment.
I just got my hands on a 25lbs bucket of raw honey and this is gonna be my first brew!
Good Luck, I wish you the best.
@@DIYFermentation Thanks, I’ll let you know how it goes...
@@DIYFermentation it’s bubbling away!👍
Hi i love the tea idea cab you use Rooibos tea ?
Im so existed to try
Question 🙋🏻♀️ learning-Why do you need a tannin substitute? For a mead isn’t that more for wines?
Personal choice.
The cherries can be used to make a tart after they have been fermented
Now that's interesting!
If you hve a wild hair you could toss a bag of something like raspberry hibiscus tea to your must and forget about it till you do your secondary racking. I did it to a tart cherry hydromel mead and yummy.
Interesting!
I got couple trees of cherrys and a good sice pad of raspberrys
Thank you for sharing.
With such a big fermenter why not make 2 gallon?
If more viewers became supporting members this channel could afford more ingredients to make 2 gallons.
Hi Charles I’ve been following for a few months now and love the content and variety! I have two questions, one: I’m having trouble finding where to become a supporting member as I’d love to support the work you do for everyone. And two: my great grandfather used to make dandelion wine which the family only knows of from my great aunt (his oldest daughter) who passed two years ago at 102, would it be possible to make a video on that?
Well thank you Andrew for the support. You should be able to find the "Join" button about 2 rows down beneath any of the videos next to the "Subscribe" button.
As for dandelion wine, I've talked about it during my last livestream video, but it may be awhile before I actually make it.
@@DIYFermentation Thank you! I’ll be sure to check the livestream, thank you for taking the time to reply and look forward for all the content to come!
The plastic container casually on the burner is boiling my blood.
Great video - thanks! Is it possible to make a fruit cider / beer substitute (4-8%abv) with most fruit (like you do with you wines - possibly without adding sugar/honey)?
Sorry, but the answer to that question falls outside the scope of this channel. Now in theory, yes, if you are planning to use sulfites to stop fermentation. But this being a natural wine making channel, using less sugar ill still produce a try dine. Backsweetening will only cause fermentation to restart producing a higher avb.
@@DIYFermentation Thank you!
Oh, pro-tip on the honey - open the bottles before heating - it makes the glue weird.
Thank you for sharing, but hot or cold those seals are generally a pain to open.
That’s what’s up! Your mixing it up from wine to mead. I love it. Did you use black tea or red tea?
I used black tea for this mead.
Anyone ever use a bit of coffee instead of black tea?
Whoever came up with that style of seal on the honey should be imprisoned for life! They NEVER seem to work
Agreed.
Where can i get the equipment like that on a kit .,in other words the whole thing from the yeast to feementer gage and all..i want to make cherry wine and raspberry wine.
I might suggest a small starter kit like: amzn.to/3R7u4se
Does the type of tea effect the taste? I know that it’s mostly for tannins, but it’s got me wondering if different blends would have a different taste
Sorry, I haven't gone beyond the basic black tea, except when I use oak chips instead.
What kind of tea did you use? I am asking so i can get the right kind.
Any black tea will do.
@@DIYFermentation thank you very much
What kind of tea?
Any kind of black tea will do.
@@DIYFermentation what does a black tea do for the mead?
What type of straining bags do you use?
These are inexpensive paint straining bags found at Lowe's of Home Depot.
@@DIYFermentation thank you
Half finished bottle of wine on the worktop?!... The horror... 😂
It was a work in progress. One glass at a time.
Was there a tasting of this mead? Curious to hear how it compared to the wine, which IIRC was one of your favs!
You can fine it here: ua-cam.com/video/W2fo4F9VSPE/v-deo.html
@@DIYFermentation I think that's the wine tasting I already saw, was hoping there might be a tasting of the mead in this video for comparison!