Real Life Dragon's Breath Mead Skyrim Part 1
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- Опубліковано 17 гру 2020
- This is my take on the Dragon's Breath Mead in Skyrim! Part one is just setting up Primary fermentation and talking about the process I used to make certain decisions, such as which honey to use and what all I'm including in the mead.
Music: Village Ambiance by Alexander Nakarada (www.serpentsoundstudios.com)
Licensed under Creative Commons BY Attribution 4.0 License
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Wild West Vikings by Alexander Nakarada (www.serpentsoundstudios.com)
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Dreamy Interlude by Alexander Nakarada (www.serpentsoundstudios.com)
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So here are a few of the ones I have put together - Witcher Mead (Lilac and gooseberries), Tombstone Mead (Huckleberries), Orcish mead (Habenero, paprika, cracked pepper), Dwarven mead (Done as a Bochet with some barley, and orange peel), Elven mead (White grape, peach, pears - did not ferment dry to keep the sweetness in it), Pirates Mead(a black sack mead - 18% ABV done with black currants, cracked black pepper, a touch of sea salt in secondary). Trying to come up with a flavor profile for a Goblin mead, but nothing comes to mind.
There is also lavender honey, very rare but might make a good honey for goblin mead. I think hibiscus honey can make you high if you eat enough of it.
quick tip... after you pour out what you can form the honey bottle, fillit half way with water, give it a good shake and you get the rest out with no issue.
Sanitising liquid is also good in airlocks. I have had the occasional fruit fly/ larva in an airlock, so I prefer alcohol or sanitiser to ensure they don't make it around the u bend and into the mead.
Cementing for support, keep going!
May the algorithm gods shine in our favor!
Fus Roh Dog.... lol. I love it.
You could consider using something like a Chinese long pepper as it has some additional flavors to the pepper heat.
Yeah, I was thinking if I were to do this to use long pepper and maybe grains of paradise? Either way, this one is worth a revisit for the starthistle honey alone.
Wish there was a love button.
The mead from 13th Warrior? After a particularly hard fight:
Ibn Fadlan: I can taste neither the fermentation of grape, nor of wheat.
Ibn Fadlan: What? Why do you laugh?
Herger the Joyous: Honey! It's made from honey.
I'll look into what I can do with this!
Can't believe it's taken me this long to find your channel!
I've tried making some decent Christmas meads, but usually ended up buying Lindisfarne spiced when the market is on. Would love to know what you'd suggest!
so i know im late to the party but this is a great video only small issue is your background music is just a little to loud but again great video
Thanks! It took me a while to figure out what UA-cam was doing to my Audio EQ, but in newer videos, it should be taken care of!
The reason for the expiration date, which it the same for water, is chemicals in the plastic seeping into the water/honey.
As a history nerd, i would love to see something about what the norse/viking mead would have been like. As a plus, that's probably also pretty much nord mead from skyrim
I actually do have a plan for a super traditional mead, but it requires me to be able to reliably cultivate wild yeast, so it may have to wait until Spring.
@@MethodtotheMeadness ive heard that the original yeast was actually the natural human yeast now a days is frowned upon but can be done for personal consumption as long as you extract it and cultivate it correctly with out the bad bacteria but i think if its cultivated with the use of honey that should remove most of the bad bacteria and keep the good ones behind... we havnt gone that route yet and we stick to lavalin 1118 for our batches
@@PENDULUMAAOD1 The original yeast was likely wild yeast that collects on fruit and exists pretty much everywhere. I haven't read a source that claims human yeast was originally used this way.
@@PENDULUMAAOD1 I saw an anime where human yeast was used to make sake, but idk how common that actually is.
Just a quick recommendation, which I'm sure you've incorporated into your production method by now, sound mixing is an often overlooked but essential element in making watchable (and listenable) content. The music drowns out your voice a bit. I'd recommend a clip mic hidden under your clothes or just visible on your collar. This will make your voice come through clearly and enhance your production quality. Also, in general, background music should be quieter. I'd call this foreground music which greatly hinders the viewer's ability to clearly hear your voice as you speak. Hopefully this came across as constructive, I really enjoyed watching!
I always appreciate the feedback. I did change up the audio mixing in my most recent videos. There was a bit of a learning curve as UA-cam seems to mess with the audio a little bit during import.
like 32sec in purely for that into, subbed for content
I should really do more intros like this 🤣
This looks lovely.
I've seen people add a little water to a honey bottle and shake it around to get that last little bit out to add to the must.
Yeah that's something I do when I'm certain I want all of the honey from a particular bottle, but when I'm looking for a specific amount of honey (by weight) that option is sometimes unavailable to me.
@@MethodtotheMeadness that's fair. I only brought it up because it looked like you were trying to exhaust one of those bottles.
@@redbeardthepink4809 I probably could've in this case. The excess enabled me to make honey syrup for one of the mead Cocktails I did on the channel.
@@MethodtotheMeadness oh nice. Sounds like that worked out then 🤘
Oh, I'm not filming this, but I did a staggered introduction of Yeast Nutrient. I'm using Fermaid k actually for the first time with this recipe. In the past I've used food-grade urea to great success.
Excellent idea. I have a couple questions.
What was your specific gravity number? What is your yeast and tolerance?
Due to the line on the fermenter being a bit higher than I thought, Gravity's a bit lower than the recipe intended. Ended up with a 1.088 starting Gravity. Using a Sauternes yeast with tolerances between 12-16% and able to work at fairly low temperatures. Ideally, I'd like a bit more residual sugars for this than it looks like I'll end up with, but that's life.
There was a movie i watched one time and they say something about a blood Mead.
I'd love to find more about this!
Can’t wait to try and make it myself! Music very loud though haha had trouble hearing ya
Yeah, it took a few tries to figure out what was happening with the Audio balance.
I'm going to pinch your idea of using black pepper. I just had some clover and wildflower mead go to 14.4% (was shooting for 12% semi sweet light and delicate profile). I think some additional honey and some light spice and floral from black pepper will work well. Its going to be a nice strong mead for rainy days.
We had a chat while ago about my buckwheat mead. Glad to report it has started to mellow out and is now in bottles. It had the most amazing citrusy almost aroma and flavour when I tried it. Onwards to Christmas when its getting uncorked officially. Also the hopped version of the same buckwheat mead is going to be very interesting (old Polish recipe).
By all means, use anything you see on the channel! Very happy to provide any help I can.
I believe the best before date is only for legal reasons..
What's our fermentation time looking like for this one? Great vid btw 😁
We'll find out 😂
you need one of those paint can shakers that are used at the hardware store
😂 That would certainly make the job easier.
I was kind of surprised you didn't go with ginger
I was afraid the ginger might overpower the honey. The honeys used were flavorful and delicate, so I tried to strike a balance. AS you'll see in the rest of this series, I probably erred too far on the side of caution with the peppercorns and I would at least double it if I were to go again.
I still think that the particular piquancy and vibrancy of peppercorns is the way to go on this, though I wouldn't be opposed to trying long pepper or grains of paradise.
Do you have any concerns about the sanitizer imparting flavor or killing flavors? I notice you put the pepper straight from the sanitizer into the mead. I've had trouble with chemical flavors in the past when doing that sort of thing.
With both Starsan and Saniclean I haven't seen any ill effects or tastes even in very small batches of mead. When I first started I used white vinegar for sanitization, and it worked, but there was a much greater risk of taste/smell contamination.
Where do you usually store your mead for fermentation?
So for primary fermentation, Yeast likes relatively dark spaces with no wide temperature swings (temperature tolerances vary by yeast strain). I'm currently wrapping them in a towel to keep out the light and storing them where I can see them so ADHD Object Permanence won't let me forget to check in on them and refill the airlocks.
What is that saniclean stuff you use? I normally just use diluted bleach water, and rinse it out
Saniclean is a no-rinse sanitization fluid, basically add it, let soak, pour it out and it's good to go. A little easier on ingredients as well.
The rinsing process can introduce contaminants, so I do typically recommend using a food safe, no-rinse sanitizer. Starsan is also good, but it foams up a ton. It's down to preference at that point.
What kind of sanitizer are you using?
I use either Starsan or Saniclean.
I keep both on hand.
Make Ent Draught?
This would be a fun challenge to tackle once I'm through the list of canonically confirmed Meads :D
please redo theses videos without the background music as i can Barley hear you over it