Great video mate. I personally wouldn't carbonate any mead over 8% Also let it age at least 6 months and try it again, you might be surprised by the change in taste.
Cheers Colin, I'm sure I'll have a go at making another one this year, so I'll take your advice on ageing. What is the reason that you wouldn't carb over 8%?
@@MossHomeandGarden most meads are normally still except hydromels which are low ABV. Higher ABV meads suit being still which helps the honey flavours come out more. 👍
@@colinbrown4008 Ah ok, the last mead that I bought was sparkling, that's what inspired me actually. I'll definitely give another go to meads this year.
Meads do well with a racking and another month in conditioning. The higher the abv in mead the longer it should age. If you want sparkling make a slightly less abv brew or use a higher abv tolerance yeast. I make around 7% hydromels, they are my favorite, especially the fruited ones. The other good part is less expense, cause you use a lot less honey. Happy Brewing
Thanks for the advice Renea, I’m going to give meads another go this year. It seems from what I’m gathering from the comments that ageing is the key to the flavour developing. Cheers! 🍻
Anything like lavender add to secondary when racking on otherwise you lose a lot of aromatics and flavour in primary same with fruits in mead I do those half in primary half when racked on
Hi Aaron, It isn't something that I'd call a success, but experimentation is something that this is all about. Spring water is fine, remember it's still and not sparkling spring water though.
You shouldn't realy need any carbonation in a mead so young it can do that very violently all on its own and I'm talking redecorate your ceiling volatile, best to rack on for a month or so before bottling allowing to clear and settle. Also for dry meads back sweetening with honey is your best bet. And it is definitely best with some ageing
Great video mate.
I personally wouldn't carbonate any mead over 8%
Also let it age at least 6 months and try it again, you might be surprised by the change in taste.
Cheers Colin, I'm sure I'll have a go at making another one this year, so I'll take your advice on ageing. What is the reason that you wouldn't carb over 8%?
@@MossHomeandGarden most meads are normally still except hydromels which are low ABV.
Higher ABV meads suit being still which helps the honey flavours come out more. 👍
@@colinbrown4008 Ah ok, the last mead that I bought was sparkling, that's what inspired me actually. I'll definitely give another go to meads this year.
Meads do well with a racking and another month in conditioning. The higher the abv in mead the longer it should age. If you want sparkling make a slightly less abv brew or use a higher abv tolerance yeast. I make around 7% hydromels, they are my favorite, especially the fruited ones. The other good part is less expense, cause you use a lot less honey. Happy Brewing
Thanks for the advice Renea, I’m going to give meads another go this year. It seems from what I’m gathering from the comments that ageing is the key to the flavour developing. Cheers! 🍻
Food for thought 🤔 DME
DME =dry malt extract , A cheap sugar source for making beer. I think you would love it.
Thanks for your videos.
Algorithm 😮💨
Cheers Rex! 🍻
Very helpful video, I can't wait to try this! I might have missed it in the video, but what kind of tea bags did you use?
Thanks, I just used normal English breakfast tea bags, it wasn’t my best brew to be honest, I haven’t made it again since.
Oh and another tip best using the flip top lid bottles from wilco for mead they are strong and less likely to explode
Anything like lavender add to secondary when racking on otherwise you lose a lot of aromatics and flavour in primary same with fruits in mead I do those half in primary half when racked on
Cheers, good tip for future reference.
Lavender Mead huh? I'm not sure if I want to tried it but sounds nice though. Also, would Spring Water would effect yeast during ferment?
Hi Aaron, It isn't something that I'd call a success, but experimentation is something that this is all about. Spring water is fine, remember it's still and not sparkling spring water though.
You shouldn't realy need any carbonation in a mead so young it can do that very violently all on its own and I'm talking redecorate your ceiling volatile, best to rack on for a month or so before bottling allowing to clear and settle. Also for dry meads back sweetening with honey is your best bet. And it is definitely best with some ageing
Cheers for the advice Andy, appreciated 🍻
Carbing mead just seems wrong
Well I bought a sparkling mead last year, which is what inspired me to make one, mine wasn’t great though, all a part of the learning journey.