How to Make Session Mead: Blackberry and Boysenberry hydromels you can brew at home
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- Опубліковано 28 тра 2020
- Having perfected our Crispy Honey Hydromel recipe, it was time to up our game. Homebrew Ohio reached out to discuss some fruit purées that might add a pop of fruity freshness to the recipe. We looked at grapefruit, blood orange, mango, raspberry, blueberry, and so many others. But we settled on homebrewing two thirst-quenching hydromel meads, one with blackberry and one with boysenberry. Purees were added in secondary and recipes show up near the end of the video. Enjoy!
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you can dip the majority of the tube into the mead (so it fills) you can plug the other hand with your hand and then pull it out and release the block when the tube is over the mead. This reduces the mess, and you also don't need to suck the liquid into the tubing.
Yesssss they are great. I went to Ohio to go to a water park and seen their warehouse and got excited
Good video, I like the way that you are focusing on process rather than recipe... Why and how you did what you did, rather than just what you did. I am curating a document of good resources for beginners to learn from, and many of your videos are referenced as good instruction. In virtually all cases, your videos are the best resources I've come across, which is a pleasure and relief from the common and unfortunately popular ones.
To help siphon technique stop when fluid is at bottom of loop then pinch the tube on the way to
Love something new, brews . Especially when it is light in color and taste even better.
Just made a strawberry version with 4 pounds of frozen strawberries I juiced and added. Turned out amazing.
How do you not have more views?? Your videos are informative and easy to listen to.
😍 looks mad tasty
I also pick up my glass from them. Recently picked up my first wine rack too, and thinking about getting some kegging equipment
The issue with the tannin was probably from front loading, as yeasts can metabolize acids. They used it for food, you should probably add the tannin after stabilizing
This is a great video. The only thing I struggle with following generally is to get a sense for the time it takes for the mead to be drinkable. In this case it feels like it’s about 1.5 months?
I’d love to see a Crispy Berry Hydromel 3.0.... Maybe with fresh fruit made purée and with different flavors. I’m working on a new recipe now. With winter around the corner I wonder what flavors would pop? Cheers and as always.. Thx for the great content 💯😎
Could you make a video on balancing? I'm at the stage in my brewing where I need to learn how to do this, but I'm clueless about things like "roundness" etc. Is there a way I can practice without ruining my mead? Like a "play along at home" video, using common ingredients to demonstrate these concepts?
awesome stuff on my must-make list. side note where do you get your silicon stoppers?
If you're using a bottle carb method would you still stabilize in secondary?
When you rack on top of the juice, are you doing this to prevent oxidation?
I get confused with some of the names of mead. Pyment=grape. Cyser=apple. Metheglin=spices. Melomel=fruit so why did you call this a hydromel? Maybe you can do a "WTF are all these names?" video for us new to the mead scene.
wait...so I've watched a bunch of videos on UA-cam of different people making hydromels and all i got to asks is am i seriously the only person to hand squeeze berries and fruit to make juice so i don't have to deal with the pulp when racking?
Very cool. They both look great. I have two batches of your hydromel recipe going right now. The first is almost at three weeks and in secondary. This was my first ever attempt at mead making, so I was nervous/stupid and didn't try to adjust the must when it only hit 1.031 starting. With the first it fermented out to 1.000 after a week. So, I added the two potassiums and the malic acid and let it sit a second week. Then I back sweetened with honey and added a Campden tablet and the sparkolloid. Do you think I'm going to have any issues bottling it in swing top bottles? I didn't realize/missed the point that I shouldn't use honey to back sweeten if bottling. Or, because I used the stabilizers I should be ok? My second has only been in primary for three days, so I can correct any backsweetening mistakes and I made sure to hit 1.040 starting gravity the second time around. Thank you in advance.