How to Make a Smore's Mead at Home!
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- Опубліковано 16 лип 2024
- Go to sponsr.is/zbiotics_manmademead and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code manmademead at checkout. Thanks to ZBiotics for sponsoring today’s video!
Today I'm teaching you how to make a smores mead! Earlier this year I went on a journey to recipe test the crap out of multiple different smores mead recipes and I believe I've landed on a pretty awesome one! You can find the final recipe below. We're almost to 50k subscribers! Hit subscribe so we can get there!
Smores Mead Recipe:
2.5 lbs of Clover Honey (Bocheted for 45 minutes)
Water Up to 1 Gallon
2 Grams of Lalvin EC-1118
3 Grams of Fermaid O
-- Stabilized --
2 oz of Toasted Cacao Nibs
24 Graham Crackers
2 oz of Jet Puff
4 oz of Honey
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0:00 Intro
0:18 Why am I doing this?
0:45 What are smores?
1:30 Phase 1 "Natural vs Un-natural"
4:55 Phase 2 "One Step Closer"
6:22 Please 3 "The Final Recipe"
8:50 Looking at the Meads
9:42 A True Tasting
11:42 ZBiotics Ad Break
13:10 Tasting a Smoked Glass Version & Wrap Up
#mead #meadmaking #smores - Навчання та стиль
Go to sponsr.is/zbiotics_manmademead and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code manmademead at checkout. Thanks to ZBiotics for sponsoring today’s video!
I can't believe you really did that one. Thank You so much. Only thing I would try different is to toast your marshmallows. If you take the marshmallow in a jar and toast it on super low heat. It will magically change over time and it all will taste toasted. Also maybe backsweeten with your meadowfoam. Or maybe to get that toasted flavor use something else like burnt peanuts...or some smoked wood chips..
Since I started watching your channel I decided to start making my own mead, you have no idea the amount of information and security you have given me, it shows that you are an excellent teacher. I am convinced that I want to create my own commercial brand and one day I hope to be able to send you bottles of my mead so that you can give me the rudest criticism. Greetings from Mexico City 🐝🍯🍷
I did a Cinnamon Graham Crackers Mead
I called ( Cinnamon Toast Mead )
Yeah there's is a cereal called cinnamon toast crunch that when eaten with milk gets the flavour profile desired here. But never could get that mallow flavour.
It took me several tries to get it right flavor I was looking for
I have people just wondering for an air freshener it smells so good to them
Now I like mine sweet
I use raw cane sugar as a back sweetener
lalvin 1118 yeast
Dark French oak stick and 2 to 3 cinnamon sticks
You got to find a good graham cracker
Really Enjoyed Your Video , Thanks ! 🐯🤠
Great video! Might try this soon!
You should and let me know how it goes!
Crio Bru is what I use for chocolate flavor with a vanilla bean
Really interesting idea. A lot of avenues to go down and thanks for sharing your attempts with us. This is definitely on my list for a small batch.
I'd be curious to hear what you think of it if you try it!
I was thinking maybe a cpl drops of liquid smoke
To my regret I wan’t get the marshmallow base. But if and when I do I’d be severely tempted to make this one!
Love the content!!!! Shame that Tiger Pat is late to the game. Luv u bud
😴 😶🌫️
Great effort. Sounds tasty. Not that it would be life changing, but I have heard of graham cracker flavoring being used on another video. Sorry, I don't remember which video (possibly Brewing Network-Dr. Homebrew) and I don't recall a brand being mentioned. Cheerz.
Sounds like one of those combinations that will be either absolutely delicious or disgusting.
Here's hoping it turns out great
I think it turned out pretty good!
TX whiskey has charred oak staves you can buy. I am using them in a future cherry melomel I'll be making. Wonder if that would impart that smoky flavor you're looking for? Or get a bourbon glass smoker and smoke your glass???
You could try using an oak spiral. That might impart a smokey flavor.
Dude been planning and thinking this one out! I was inspired by it when I got my melter honey and it had some of these flavor profiles. I used to have a restaurant and we had a candy store in with an antique mall. We had a wood fired brick oven. I’d use it to toast my marshmallows for my s’mores brittle. One of several I could not keep in stock. That and coconut pecan… looking forward to finishing the video! Sounds freaking amazing!
I’ve decided that if I can make some of my wines and meads in dessert flavors, I can get my dessert and drink in just the calories I would get in a drink.. a win/ win! 😂
I just told Faewood and I think I said it to BC too, if you and Mrs. MMM or the like are on a road trip, I’m straight up 44 in Central MO. HMU, we’ve got lots of wineries, a few breweries, and I just discovered o e meadery, so there are probably more locally!
Love your stuff, man! Keep up the great work!
We will definitely hit you up!
Dropped my s’mores start today! I just couldn’t help myself. I used to have a home office… now I have a home brewery! You OKC Gents aren’t helping! Lol
1.5# boiler honey, 1# wildflower honey, 4 oz toasted cocoa nibs, pitched BM 4x4. OG 1.102… here goes!!!
Awesome glad you got it to work, but I have to disagree about having to use graham crackers. If I remember right, I had mentioned using Opal 22 malt from Mecca Grade Malts. With its chocolate and graham flavor, it would have worked perfectly. There would have been less mess too.
Cinnamon and honey are your primary flavors in graham. My test batch of this I just used cinnamon (cinnamon stick) and I got many comments back that they could taste the graham cracker flavor so I would say it worked well. Like another comment I also used a neutral fermentation honey then back sweetened with Meadowfoam which resulted in a light marshmallow flavor. FWIW: All flavor tweaks done AFTER fermentation. I would like to try a drop or two of some smoke flavor next attempt. Meadowfoam honey for me is just too pricy to ferment with, I would much prefer to back sweeten with it myself.
@TheDarinseng Unless you use a graham cracker brand that uses honey, you aren't getting a honey flavor. Nabisco grahams don't. And unless you get a cinnamon graham cracker, there won't be any cinnamon. Graham flour's flavor at its base is nutty and toasty. So when someone says they are looking for a graham flavor, that's what I think of.
@@bigernbladesmith No disagreement here, I am only reporting back what folks said when they tasted it. 🤷♂
Now, that's a patriot right there.
Today I'll be starting my 1st mead. I learned on Monday that I was awarded a gold and silver at the State Fair for two of three homebrews I submitted. My last State Fair competition resulted in 2 gold, 2 silver, and 1 bronze. I'm hoping my mead making is up to those standards.
Well, you’re already familiar with the basics of alcoholic fermentation which means you’ve got a definite head start! When I read the first words of your comment I went “yay! a newbie!.. oh… wait… no, not a newbie!” 🤣
I always get a little giddy when I spy a comment from someone embarking on their first mead as it’s the first alcoholic beverage I ever made as a home brewer and it’s remained my favourite to make ever since. That was decades ago.
Am I correct that you won your medals making beer? Congratulations! As a Belgian I’m pretty hard-wired to appreciate beer and according to some have quite high standards where in my preferences where beer is concerned. I don’t limit those to Belgian beers alone. Brewing good beer is HARD.
I think you’ll find mead is an entirely different beast. Less work at the start for most styles because there is no boil, takes longer before you can bottle it, but so versatile! I hope you find it as enjoyable as I do, and stick with it. Don’t get discouraged if it doesn’t taste as nice as you’d want it when it’s young. Depending on the recipe and ABV it can take months before it’s on point.
@@eddavanleemputten9232 I no longer really drink beer or any alcoholic beverages. I just enjoy the challenge to make it and then competing. I give away most of my homebrew as gifts, or for those that are not to my high standard - I will just dump it (today I'm dumping 14+ gallons of a 'Light American Lager' experiment where I only sampled about 6 oz of it). I typically only brew the more difficult styles: 'Light American Lager', 'Eisbock', 'Marzen', 'Wee Heavy', ..., 'British Strong Ale', and 'Old Ale'. I have a friend that makes Choengju (Korean Rice Wine) and he is really good at that. We both wanted to expand to mead, so I found a source of local honey and am going to school by starting the ferment after returning from an appointment.
@@mutantryeff - It doesn’t really matter if you choose not to drink your product recreationally or not. You sample it and therefore taste it. At that point, you have to decide: keep it or dump it. As you wrote, you’re dumping 14+ gallons of a light American lage because you were less than impressed. My personal experience with beer brewing is that once fermented, clear and carbonated, it’s pretty much where it’s at taste-wise. For meads, you’ll have to wait longer.
Kudos to you for dumping 14+ gallons because they’re not up to your standards. That’s why I keep my batches to 1-2 gallons when working on a recipe. It can take me several years to perfect a mead recipe because the youngest I seriously start to sample it at is 3-6 months after fermentation & secondary are complete, preferably at least 6 months. I’ll re-sample at 1 year and might sample again at 2 years for certain recipes. Meanwhile I might start up new batches with adaptations based on the initial samplings.
Partnering up with your friend is a great idea! It’s always good to be able to bounce ideas and impressions off one another. And… I’ve never been a big drinker myself. Most of my product goes to friends & family. I want to give them the best I can make. But at the end of the day, sampling is part of the process because once fermentation is done, finishing and balancing are a big part of making mead. I do enjoy the odd small glass but the making and knowing what comes out of my hands is good, is what I find most enjoyable.
Some people say “Oh, you must drink a lot because you make your own.” Both don’t necessarily go hand in hand. I probably drink a bit more than you do, but when people find out how little I drink they’re always surprised. Perhaps it’s because enjoying a flavour (food, drinks, or anything else) doesn’t go hand in hand with consuming heaping amounts of it in my world. Just saying that to bring across that I get your point. To me there’s just as much enjoyment in half a shot glass as there would be in an entire bottle. Having made it myself adds to it because I get to develop/tweak/try the recipe, see, taste and smell the brew evolve, then see people I care about enjoy it.
Happy brewing! And again, congratulations on your prizes. I hope you win prizes with your meads as well!
@@eddavanleemputten9232 Nice to chat with you.
Much more than 6 rought mornings on a weekly basis... how many mornings are in a week?
Hey MMM! First off, cool vid, am going to try the recipe! But I have a quick question. I just started making mead and it seems to come out dry. I rally don't want to back-sweeten, 'cause it kinda feels like cheating. So tell me if I'm wrong... If I get Lalvin 71b with an alcohol tolerance of 14 %, and my specific gravity is 1.17, the mead would come out sweet?? Thanks in advance =]
You can definitely start higher than the yeast can handle and then let the yeast go as far as they can! Just don't be surprised if the yeast go past 14%! Starting with that high of a gravity you will have to really baby those yeast and start with a huge yeast colony though... they will get extra stressed in that high gravity environment.
what if you added charred wine oak, not so muck for the oak taste but the char taste idk
That could work!
Hey I used 5grams of 1118 for one gallon of mead, am I screwed?
Nope! Too much yeast isn’t a probably… it’s too little yeast that you have to worry about!
Hey how's it possible that this video was put up 5hrs ago but there are 2 comments dating back 5 and 6days ago?
My patrons and UA-cam members see every video a week early! It’s the perk they get for supporting me!
@ManMadeMead oh that makes sense. Lol.
Did you stabilize the mead at all?
Yes I did!
@@ManMadeMead when did you stabilize? I don't see it in the video
After the primary fermentation is done and I moved into the new keg!@@kerig5293
@@ManMadeMead thank you!
just use marshmellows to get marshmellow flavour 🤔🤔🤔
What if you actually toasted a bunch of marshmallows and mushed them up then added them..
Jet puff is basically just marshmallows! You could theoretically heat marshmallows up and turn them into jet puff I guess!
@@ManMadeMeadyeah it’s like melted marshmallow, but we’re specifically talking about getting the toasted burnt crusty campfire mash mellows and throwing a bunch of those in like you did the jet puff.
Meadowfoam honey tastes great but all that flavor disappears when you make a mead with it I would back sweeten with it if you wanted to impart Some of the flavors you want
Omg play with your dog!
He’s got a lot of energy!! Haha
Had you considered adding a few drops of liquid smoke to the batch?
I haven't but that sounds fun!
@@ManMadeMead If you try a second batch, I'd love to hear the new results.