I've made many batches of Joe's mead and I've always thought about using different yeasts, but always chickened out because I really enjoy the way it turns out with the bread yeast.
@GamesterX You just pulled me over the line! I bought the lalvin EC 1118 with the purpose of making mead and now I find the JAOM and it calls for bread yeast... I'll be in the kitchen later using my L EC 1118!
If you used 2.75 lbs of honey in each... I'm estimating your OG at like 1.100. By even the most optimistic accounts, if there's any hint of sweetness, you're at around 12%, not 14% like you said.. There's just not enough fermentables to go to 14%. I'm a bit surprised the K1V didn't go totally dry. It normally would. Perhaps the spices are doing something to inhibit the fermentation since all of them are natural antibiotics. Bread yeast does better than people give it credit for! Glad to see someone do the comparison.
If you backsweeten, the K1V will definitely start up again. The Bread is likely done and at tolerance. You can sweeten with impunity. As I'm sure you know, I would never say to use chemicals to stabilize :)
@@CitySteadingBrews I was definitely expecting the bread yeast to cap out quickly but they kept going! Both ended up going dry. I was definitely interested in the different between the yeasts. Bread yeast is really a solid yeast and I would love to try it out with some other recipes. It's also a cheaper alternative for people if they're trying to make a budget mead. If I were to sweeten them I might try cold crashing or just aging for a long time. I'm not a fan of using chemicals unless it's absolutely necessary. Thanks for commenting! I'm glad to see your channel growing so quickly, it's really exciting!
@@bucmeister7713 Yep a great choice. I would only do it if you wanted to back sweeten, because it is a lot of work and can be a bit hazardous. If you did bread yeast I would add a bit of honey and see if it re-ferments. If in 3 days the gravity is the same you are good to go. But only do this if you have degassed the mead yet just incase you forget about it. Also would require a hydrometer. I would play it safe myself especially if you are new to this process.
I mentioned this recipe to you a long time ago. It's my go to because its so hard to mess up, and doesn't have to mature long before it gets really good. I've made it with regular yeast and Lalvin EC 1118, which turned out strong as hell and I loved it.
Will have to admit this is a great recipe. Everyone thats tried this loved it. Got a 5 gallon batch comin as soon as oranges are in season. Gonna definately try bread yeast @ 3 lb per gallon.
@@thelister4910 mine took over six weeks and it was still kinda green, meaning there was a very slight orange rind flavor. We drank it up anyway, let it sit 3 to 9 months in the bottle and it will be best. It is wine after all and a little age does wonders.
Interesting result. I make a big batch of the stuff every year and I'll take a gallon from each one and add a different ingredient. This year I tried oak that I sanitized with apple brandy. I've found making mead is the best alternative to buying presents lol
I just bottled mine after a few months. Tastes great and I want to give it as a gift, with instructions for mulled mead. Do you have it mulled? What do you add, if so?
Last week I kinda did the same thing except I used different honey for 2 different gallon bottles. I'll take the best and try your experiment with different yeast next.
I'm so glad you put out this video I've been waiting for your results, I made mine with bread yeast and have absolutely loved it, I'm planning on making a 5-gallon batch of it but I'm not going to use the rinds from two of the oranges to try to cut back on the riney taste
Hey Andrew, good idea. I get that riney taste too, but its the first flavor to leave when it ages. Rack it or bottle it and let it set for about 3 months, nine if you patient. JOAM is perfect at 9 months and you will taste the citrus but not the rind.
That rine taste is definitely very strong but it will temper down over time. What we really have to figure out is how to get more of that sweet orange taste (atleast in my opinion)!
@@michaelwescott8064 that's good to know, my buddies and I drink most of everything I had except the one bottle I put away for a year, I can't wait to try it
@@ManMadeMead I had thought about using Orange Blossom honey and just a little extra orange juice to get more orange out, until Michael said the citris comes out in about nine months I had been thinking about adding a little bit of lemon juice after a week maybe a 1 1/2 weeks to bring out some of the citrus(to try to help overcome the orange rind taste) with a 5-gallon batch I can easily get some of it the last for over a year
I ended up making a 3 gallon batch and I remove the rine from one of the oranges, it did definitely come out with less the riney taste and it was still a really good orange taste. I did have a slight mistake but it had still turned out quite well I used my degasting wand to mix the Mead after I had put the oranges in and it had broken the oranges all up sweat first it look like an extremely pulpy orange juice. I am very satisfied with how it came out
love the channel man keep it up. I made a JAOM last year and still have 3 bottles left, mine turned out a bit harsh on flavor from the spices and was heavy tasting. I'll give it a full year of aging and try again. My favorite so far is a Cyser BOMM I made, drank almost all of it within 3-4 months I think. Definitely gonna another batch in a 3 gallon jug this time. Cheers!
I'm a senior at UCO in Edmond. I'm currently enrolled in a cultural history of beer class, part of which is dedicated to mead making and history. I just recently started making mead with the help of your videos. I was curious if you knew of any mead events in the OKC/Metro area? Also, have you considered attempting the BJCP Mead exam?
Hi there, that's really cool! I actually went to UCO. There is a brew shop in OKC called "The Brew Shop" that has a wine and mead making community. They get together once a month and try mead and wines. I'm not certain of many other events that go on around here unfortunately. I would love to try that exam, I would definitely need to study up some more though! I would go talk to the people at the brew shop in OKC.
@@ManMadeMead Awesome! Thank you so much. The professor teaching the beer class, Dr. Stephan Law, is a nationally certified BJCP judge. He helps other people study up for the exams. If you are ever interested I can get you two in contact.
I also stick to wine yeast in my meads but I really liked the bread yeast jaom that I maked, I think the yeast phenols which are spicy and harsh kinda mellow out with time.
Would love to see what these gravity ratings are. 5.25 lbs in a gallon sounds like a sweet finish. Its interesting how much yeast plays into flavor. I wonder how both will taste after a year. Love this channel, thanks for sharing!
why did you decide to not use bread yeast after this? You seemed to like it a lot. Was it because bread yeast cant get to the ABV you wanted after this?
I hope that I get an answer within the hour. im going to make 2 gallons of mead here very soon. how much yeast for 2 gallons? and I plan on using 6 pounds of honey for it too
Pasteurize. Another option to make a video? Bring water up to 165ish, turn off and remove from heat, add in your bottles or carboy (bottles would be much easier and quicker do to smaller size and volume of liquid), let the meads internal temp raise to 150 and keep there for 20ish minutes; all the yeasts will be dead. Gotta do in a closed bottle tho so you don't "boil off" the alcohol. Side note: I've never pasteurized, just know how to on paper. Lol. Also, use a big enough pot WITH A LID in case the bottles decide to self destruct.
@@ManMadeMead thanks for responding. In the video you mentioned that you had racked it a couple of months earlier or almost a couple of months. I'm from the way I understood it you tasted it then and then tasted again in this video. I started a batch using the bread yeast today and it was bubbling in the airlock within 30 minutes. This is my very first mead batch so I'm hoping for the best and I appreciate your tutorial. And I don't know if I looked at the hydrometer wrong but my starting gravity was 1.122.
Hey it has been about a year. Do you have a follow up tasting on this? So far mine is still at .05 left and is still slowing going along on bread yeast. I think it has been a month now. Just tried it and that .05 is just sssooo sickly sweet. I hope mine pushes to leave an FG of at least .02.
@@ManMadeMead yeah I am trying to hold off on the yeast but if it doesn't drop at all next week with a new reading I might just say yolo and do some EC-1118 to power to .02
Hey Man Made Mead and all his followers.. been a long time sub and still a pretty new mead maker (about 3 meads under my belt) im looking for a recipe that will yield a very nice and semi sweet mead, i do 1 gallon batches i have done traditional and blueberry to date.. any suggestions would be amazing looking for something both me and my GF will love..
Try a BlackBerry, Apple and/or an Apple Cinnamon mead. They were some of the first ones I tried out and everyone loved them. (Especially the Apple Cinnamon)
I've made many batches of Joe's mead and I've always thought about using different yeasts, but always chickened out because I really enjoy the way it turns out with the bread yeast.
@GamesterX You just pulled me over the line! I bought the lalvin EC 1118 with the purpose of making mead and now I find the JAOM and it calls for bread yeast... I'll be in the kitchen later using my L EC 1118!
If you used 2.75 lbs of honey in each... I'm estimating your OG at like 1.100. By even the most optimistic accounts, if there's any hint of sweetness, you're at around 12%, not 14% like you said.. There's just not enough fermentables to go to 14%. I'm a bit surprised the K1V didn't go totally dry. It normally would. Perhaps the spices are doing something to inhibit the fermentation since all of them are natural antibiotics. Bread yeast does better than people give it credit for! Glad to see someone do the comparison.
If you backsweeten, the K1V will definitely start up again. The Bread is likely done and at tolerance. You can sweeten with impunity. As I'm sure you know, I would never say to use chemicals to stabilize :)
@@CitySteadingBrews I was definitely expecting the bread yeast to cap out quickly but they kept going! Both ended up going dry. I was definitely interested in the different between the yeasts. Bread yeast is really a solid yeast and I would love to try it out with some other recipes. It's also a cheaper alternative for people if they're trying to make a budget mead. If I were to sweeten them I might try cold crashing or just aging for a long time. I'm not a fan of using chemicals unless it's absolutely necessary. Thanks for commenting! I'm glad to see your channel growing so quickly, it's really exciting!
@@ManMadeMead Know this comment on (11-01-2020) is almost 2 years after the fact, but wouldn't heat pasteurization also have been an option?
@@bucmeister7713 Yep a great choice. I would only do it if you wanted to back sweeten, because it is a lot of work and can be a bit hazardous. If you did bread yeast I would add a bit of honey and see if it re-ferments. If in 3 days the gravity is the same you are good to go. But only do this if you have degassed the mead yet just incase you forget about it. Also would require a hydrometer. I would play it safe myself especially if you are new to this process.
I mentioned this recipe to you a long time ago. It's my go to because its so hard to mess up, and doesn't have to mature long before it gets really good. I've made it with regular yeast and Lalvin EC 1118, which turned out strong as hell and I loved it.
Will have to admit this is a great recipe. Everyone thats tried this loved it. Got a 5 gallon batch comin as soon as oranges are in season. Gonna definately try bread yeast @ 3 lb per gallon.
Lol was just thinking about trying it with lalvin EC1118. Glad to know it turned out well!
How long does it need to go, from pitching to drinking, to taste good?
@@thelister4910 mine took over six weeks and it was still kinda green, meaning there was a very slight orange rind flavor. We drank it up anyway, let it sit 3 to 9 months in the bottle and it will be best.
It is wine after all and a little age does wonders.
@@michaelwescott8064 Ok, so after 3 months I should have something drinkable. Would you make any changed? Less spices or rind? Thanks.
Listening to you describe the smells and tastes, sounds like if you mixed your batches you might have something really special.
Interesting result.
I make a big batch of the stuff every year and I'll take a gallon from each one and add a different ingredient. This year I tried oak that I sanitized with apple brandy. I've found making mead is the best alternative to buying presents lol
Ooooh, that apple brandy oak aging idea is solid. Thanks bro!
I just bottled mine after a few months. Tastes great and I want to give it as a gift, with instructions for mulled mead. Do you have it mulled? What do you add, if so?
Interesting!
Did you let it ferment in primary for 2 months?
Last week I kinda did the same thing except I used different honey for 2 different gallon bottles. I'll take the best and try your experiment with different yeast next.
Thanks big man
I'm so glad you put out this video I've been waiting for your results, I made mine with bread yeast and have absolutely loved it, I'm planning on making a 5-gallon batch of it but I'm not going to use the rinds from two of the oranges to try to cut back on the riney taste
Hey Andrew, good idea. I get that riney taste too, but its the first flavor to leave when it ages. Rack it or bottle it and let it set for about 3 months, nine if you patient. JOAM is perfect at 9 months and you will taste the citrus but not the rind.
That rine taste is definitely very strong but it will temper down over time. What we really have to figure out is how to get more of that sweet orange taste (atleast in my opinion)!
@@michaelwescott8064 that's good to know, my buddies and I drink most of everything I had except the one bottle I put away for a year, I can't wait to try it
@@ManMadeMead I had thought about using Orange Blossom honey and just a little extra orange juice to get more orange out, until Michael said the citris comes out in about nine months I had been thinking about adding a little bit of lemon juice after a week maybe a 1 1/2 weeks to bring out some of the citrus(to try to help overcome the orange rind taste) with a 5-gallon batch I can easily get some of it the last for over a year
I ended up making a 3 gallon batch and I remove the rine from one of the oranges, it did definitely come out with less the riney taste and it was still a really good orange taste. I did have a slight mistake but it had still turned out quite well I used my degasting wand to mix the Mead after I had put the oranges in and it had broken the oranges all up sweat first it look like an extremely pulpy orange juice. I am very satisfied with how it came out
love the channel man keep it up. I made a JAOM last year and still have 3 bottles left, mine turned out a bit harsh on flavor from the spices and was heavy tasting. I'll give it a full year of aging and try again. My favorite so far is a Cyser BOMM I made, drank almost all of it within 3-4 months I think. Definitely gonna another batch in a 3 gallon jug this time. Cheers!
dixiejubilee001 Age will help those! Thanks for watching!
Well done man!
Great watch! I liked that the bread yeast worked well. Ouse it and like it, don’t get the hate and scoffing of it
At the time of tasting both of these, how long was it since being pitched? Wondering how long it took to get to this point in time in terms of taste.
I'm a senior at UCO in Edmond. I'm currently enrolled in a cultural history of beer class, part of which is dedicated to mead making and history. I just recently started making mead with the help of your videos. I was curious if you knew of any mead events in the OKC/Metro area? Also, have you considered attempting the BJCP Mead exam?
Hi there, that's really cool! I actually went to UCO. There is a brew shop in OKC called "The Brew Shop" that has a wine and mead making community. They get together once a month and try mead and wines. I'm not certain of many other events that go on around here unfortunately. I would love to try that exam, I would definitely need to study up some more though! I would go talk to the people at the brew shop in OKC.
@@ManMadeMead Awesome! Thank you so much. The professor teaching the beer class, Dr. Stephan Law, is a nationally certified BJCP judge. He helps other people study up for the exams. If you are ever interested I can get you two in contact.
I also stick to wine yeast in my meads but I really liked the bread yeast jaom that I maked, I think the yeast phenols which are spicy and harsh kinda mellow out with time.
Would love to see what these gravity ratings are. 5.25 lbs in a gallon sounds like a sweet finish. Its interesting how much yeast plays into flavor. I wonder how both will taste after a year. Love this channel, thanks for sharing!
5.25 for 2 gallons that he later split.
I wrote it wrong on the video, each one really only had about 2.75 pounds of honey in it.
Maybe you should've tried D47 instead of K1, that probably would've blended better with JAOM recipe.
started mine yesterday. i used d47
That could have yielded some interesting results too!
ill let you know.
why did you decide to not use bread yeast after this? You seemed to like it a lot. Was it because bread yeast cant get to the ABV you wanted after this?
I haven’t made any other batches. I think if I did it again I would still try bread yeast!
Incremental back sweetening till the yeast can’t ferment anymore due to high alcohol.
1.Did you make 1 gallon batch each?
2 5.5 pounds of honey is a lot to have it come out with no honey taste
rusty ridenour It really was about 2.75 pounds for each gallon of mead and yep! I made 1 gallon each
@@ManMadeMead but the 5.25 pounds was split between both, correct?
ora summers Correct!
so 2.75 each?
ora summers My math was wrong: that would be 2.625 Per gallon
I hope that I get an answer within the hour. im going to make 2 gallons of mead here very soon. how much yeast for 2 gallons? and I plan on using 6 pounds of honey for it too
chaotic twig Nope! That should be completely fine. 3 pounds of honey for each gallon of water is fairly standard.
Pasteurize. Another option to make a video? Bring water up to 165ish, turn off and remove from heat, add in your bottles or carboy (bottles would be much easier and quicker do to smaller size and volume of liquid), let the meads internal temp raise to 150 and keep there for 20ish minutes; all the yeasts will be dead. Gotta do in a closed bottle tho so you don't "boil off" the alcohol. Side note: I've never pasteurized, just know how to on paper. Lol. Also, use a big enough pot WITH A LID in case the bottles decide to self destruct.
are you on r/mead?
Yup!
So how long was the initial ferment and how long after racking before you tasted it
I believe this ferment was 2 - 3 weeks and then I racked and tasted it about 2 weeks after.
@@ManMadeMead thanks for responding. In the video you mentioned that you had racked it a couple of months earlier or almost a couple of months.
I'm from the way I understood it you tasted it then and then tasted again in this video.
I started a batch using the bread yeast today and it was bubbling in the airlock within 30 minutes.
This is my very first mead batch so I'm hoping for the best and I appreciate your tutorial.
And I don't know if I looked at the hydrometer wrong but my starting gravity was 1.122.
So, you need to add how much water you used. I'm asuming it's 2 gallons of must?
It ended up being like 3/4 gallon of water in each!
Can i use two different yeast 50/50
Hey it has been about a year. Do you have a follow up tasting on this? So far mine is still at .05 left and is still slowing going along on bread yeast. I think it has been a month now. Just tried it and that .05 is just sssooo sickly sweet. I hope mine pushes to leave an FG of at least .02.
I’ll do a video soon! You might try and pitch some new yeast to see if that helps! Or make a traditional mead and mix it with what you have!
@@ManMadeMead yeah I am trying to hold off on the yeast but if it doesn't drop at all next week with a new reading I might just say yolo and do some EC-1118 to power to .02
I'm probly the only person that will suggest drinking it. Make more and tweak the recipe
The bread yeast looks darker then the wine yeast
rusty ridenour Darker, but clearer.
Hey Man Made Mead and all his followers.. been a long time sub and still a pretty new mead maker (about 3 meads under my belt) im looking for a recipe that will yield a very nice and semi sweet mead, i do 1 gallon batches i have done traditional and blueberry to date.. any suggestions would be amazing looking for something both me and my GF will love..
If you like apples try a cyser. You just use cider instead of water, just be sure if you don't make it yourself to get cider without preservatives.
Try a BlackBerry, Apple and/or an Apple Cinnamon mead. They were some of the first ones I tried out and everyone loved them. (Especially the Apple Cinnamon)
Imagine what it would've been like if you followed the actual recipe. Your interpretation is interesting but not JAOM