This is great! I've been messing with meads again. My last hoppy mead was a tad bitter and dry-totally going to try this way. Thanks a lot. Been watching you guys since 2010 and you still keep bringing it!
I just finished a mead using an ale yeast, Imperial Joystick. It took about six weeks to get it into the bottle. Good yeast nutrition is key to shortening the fermentation time!
I love your videos! Been following your video and audio podcast now since 2014 and made some delicious food and beer following yours recepies, thank you😊🍻
I saw something about cooking, and the person said time is an ingredient. If something says x° for y amount of time, you can't just increase the temperature to reduce the time required. Sounds like the same here.
@@basicbrewing Oh! Thanks! I was just about to add some nutrients to the fruitcake barleywine. The US-05 has done the lion share of work over one week at 20°C (68°F) but still has a lot more to ferment. I was thinking of adding some more nutrients and bumping the temperature to 22°C (72°F). Maybe I will hold back on the nutrients if the FG has changed over multiple days.
The product I used has several ingredients (see link). Yeast nutrient may only have diammonium phosphate, for example. stevesbrewshop.com/products/yeast-energizer?_pos=1&_sid=e377e1d16&_ss=r
@@basicbrewing yes, mine is just food grade urea and the diammonium phosphate. Think it’ll work? And one more question, I don’t think they have that liquid cider yeast at my lhbs shop. Would it be ok to use a dry cider yeast? Any recommendations?
@@jongerenski1545 Don’t use too much of the urea (more than the yeast will eat) or your mead will smell like pee. Cider yeast, wine yeast or even beer yeast will work with mead.
@@basicbrewing so it says 1 tsp per gallon, would you recommend less? And last question, I promise, when you talk about degassing in the video is that just opening up the fermentation vessel and leaving it open for a short period while adding in more yeast energizer and the dry hops after whisking again? Thanks
@@jongerenski1545 Follow the label instructions. The purpose of degassing is to take the CO2 out of solution. So, you can simply swirl the fermenter until it stops fizzing (mostly). No need to leave it open.
This morning I was thinking where did those BasicBrewing guys go, glad your back.
You guys are so funny! A perfect start to my weekend in these trying times. The mead sounds delicious! Cheers!
Welcome back! Cant wait until you all can get back in the same room!
This is great! I've been messing with meads again. My last hoppy mead was a tad bitter and dry-totally going to try this way. Thanks a lot. Been watching you guys since 2010 and you still keep bringing it!
Cheers!-James
I just finished a mead using an ale yeast, Imperial Joystick. It took about six weeks to get it into the bottle. Good yeast nutrition is key to shortening the fermentation time!
I really enjoy the videos as a new brewer. You make this fun.
Good to see you guys are back
I love your videos! Been following your video and audio podcast now since 2014 and made some delicious food and beer following yours recepies, thank you😊🍻
Dry hopped hydromel sounds fantastic! I'm totally doing this, soon!
Always wanted to make a hopped cider. Sounds interesting. might try a hopped cyser after seeing this
Enjoyed your video, good jobs guys!
Good to see you back and I always enjoy your mead videos. How’s the health Steve?
That conditioned nicely! One has to wonder how this would go with Citra or Lemon Drop hops.
Using lemon drop this friday on a session mead. Looking forward to tasting it
@@adamchase1129 How did the Lemon Drop come through in your mead? Low final gravity?
I saw something about cooking, and the person said time is an ingredient. If something says x° for y amount of time, you can't just increase the temperature to reduce the time required. Sounds like the same here.
You didn't show how you put the hops in. Did you put them in the bag with the marbles? Do they turn to mush ? Do you have to use a bag.?
The bitter dad joke for the win
wow...totally like champgne-ish....very nice and sparkling..galaxy came out peachy? or fruity? ABV 10,7%...thats quite a kick in it. Cheers.
Hi, great video as always. Can't wait for the other episodes. Did you use the whisk to degas? Why did you have to degas?
Yes. If you don’t degas before adding nutrients, you risk having the Mentos in Diet Coke effect as the carbonation is released. -James
@@basicbrewing Oh! Thanks! I was just about to add some nutrients to the fruitcake barleywine. The US-05 has done the lion share of work over one week at 20°C (68°F) but still has a lot more to ferment. I was thinking of adding some more nutrients and bumping the temperature to 22°C (72°F). Maybe I will hold back on the nutrients if the FG has changed over multiple days.
Still going at it 😃
James, how long did you age the mead in the bottle?
At the time we shot this video, it was a little more than a month. - James
So is yeast energizer the same as yeast nutrient? I have a quart of honey from a neighbor and thinking about giving this a try.
The product I used has several ingredients (see link). Yeast nutrient may only have diammonium phosphate, for example. stevesbrewshop.com/products/yeast-energizer?_pos=1&_sid=e377e1d16&_ss=r
@@basicbrewing yes, mine is just food grade urea and the diammonium phosphate. Think it’ll work? And one more question, I don’t think they have that liquid cider yeast at my lhbs shop. Would it be ok to use a dry cider yeast? Any recommendations?
@@jongerenski1545 Don’t use too much of the urea (more than the yeast will eat) or your mead will smell like pee. Cider yeast, wine yeast or even beer yeast will work with mead.
@@basicbrewing so it says 1 tsp per gallon, would you recommend less? And last question, I promise, when you talk about degassing in the video is that just opening up the fermentation vessel and leaving it open for a short period while adding in more yeast energizer and the dry hops after whisking again? Thanks
@@jongerenski1545 Follow the label instructions. The purpose of degassing is to take the CO2 out of solution. So, you can simply swirl the fermenter until it stops fizzing (mostly). No need to leave it open.