Both a pop culture mead and a traditional sound equally great to me! The traditional as a test of their claims, the pop culture one because it’s so cool. As far as your stuck fermentation is concerned: fingers and toes firmly crossed! Keep us updated!
Thanks very much, I needed this! I've had a sluggish brew and to have a list of steps rather than the panicky mess I made of it was incredibly helpful. Thanks chap keep plugging away
I just wanted to say it's been a month now and it disappoints me not to see another hairy dude making mead. You're the first I started watching when it came to mead because of your nonchalant presentation style. I appreciate your channel for what it is, and I like drawing inspiration from your recipes. I would love to see more videos soon and hopefully everything is okay. PS. Your dog is a legend for having the same name as mine!
Everything is well, life is just a bit hectic lately and can get in the way of meadmaking and video production. Should be able to get back into the swing of things soon.
@@MethodtotheMeadness Hope all is well, I'm about to get into Mead making as I just don't have a lot of selection in my area. Again, I hope all is well.
I was just over at Man Made Mead's channel and he found the 48 hour yeast and it didn't work for him work for him. For him to get to that 14% took a week or so. However he did a cyser and made A couple of changes because he didn't want to waste 20 pounds of honey and I do t blame him on that
I once tried making a mead based off a beer recipe from World of Warcraft. The last boss in the Stormstout Brewery instance is a creature made by accident by Uncle Gao while attempting to make the perfect brew. I know Yan-Zhu is an alelemental meaning hes not mead but honey was an ingredient in the mixture, I just scaled it up a bit. You'd have to do some investigation since all you have to go on is Uncle Gao's dialog and what type of alelementals are produced each time he adds ingredients. Mine was a horrible concoction but I was very new to the hobby when I attempted it. I'd be curious to see how you'd go about it.
After 80 meads I finally had a stalled one after only 4 days. I made 2 exact meads using the same yeast and one is going great guns but this one stopped. I guess I got a bad batch of yeast so I followed what you said and hope to get it started again, they are both traditionals I am adding jam to in secondary so fingers crossed.
So I've only recently started homebrewing and I've done a lot of research on it I made sure not to go past the bend of my car boy I made sure that my airlock and my bung were in place in properly and sized properly for the carboy however I keep dealing with this issue of the amount of carbon dioxide coming out pushing my pushing my bung out. What kind of things would you recommend for this? Because a lot of the stuff I've seen recently just says that I seized the carboy wrong
Honestly, sometimes some yeast strains in some higher gravity brews are just too aggressive for standard airlocks. You may want to consider a blowoff tube for these. As you get dialed in, you will learn when you need it and when an airlock will suffice. The good news is that if the CO2 is pushing off the airlock, the pressure is probably positive enough to keep out a chunk of contaminants if you catch it quickly.
Really hope that you create some more content, as I trust the way you deliver information. My meads tend to go dark like race through amber to the brown colour ranges. What up with that? Hope you are well and that ou are just taking a break as everyone deserves a break
@@MethodtotheMeadness Love your content :) haven't been able to start making my own mead yet as I just graduated college and will be moving around a bit lol, but I really appreciate the things I've learned from your channel and can't wait to get into brewing!
You should always first test against their instructions and then branch out to other things if the first is true. It's the honest and fair way. It's such a horrible feeling when you see someone test your stuff and say it sucks when they haven't read the directions and use it incorrectly. The " This thing sucks at keeping my beer cold." ... "Well, it is a heat gun so I would start there." It's a silly example but you get my point. Test it against the metal it advertises.
How do I know if the fermentation is stuck. Bubbles are coming up but very small amount. I’m in day four and the first few days was very vigorous. Maybe it’s just done?
@@MethodtotheMeadness ahh I can understand that. I'm sure it's never easy. Trying to keep up with the you tube algorithms. Glad that your well. And take it easy. Always good to take a break.
Both a pop culture mead and a traditional sound equally great to me! The traditional as a test of their claims, the pop culture one because it’s so cool.
As far as your stuck fermentation is concerned: fingers and toes firmly crossed! Keep us updated!
Thanks very much, I needed this! I've had a sluggish brew and to have a list of steps rather than the panicky mess I made of it was incredibly helpful. Thanks chap keep plugging away
Found my way here from an ep of Still It. What a great channel! Happy new year!
We're glad to have you here! Happy New Year!
I just wanted to say it's been a month now and it disappoints me not to see another hairy dude making mead. You're the first I started watching when it came to mead because of your nonchalant presentation style. I appreciate your channel for what it is, and I like drawing inspiration from your recipes. I would love to see more videos soon and hopefully everything is okay.
PS. Your dog is a legend for having the same name as mine!
Everything is well, life is just a bit hectic lately and can get in the way of meadmaking and video production. Should be able to get back into the swing of things soon.
@@MethodtotheMeadness Hope all is well, I'm about to get into Mead making as I just don't have a lot of selection in my area. Again, I hope all is well.
Would love a pop culture mead. But it would be cool to see if it does what it says it does with a traditional.
I was just over at Man Made Mead's channel and he found the 48 hour yeast and it didn't work for him work for him. For him to get to that 14% took a week or so. However he did a cyser and made A couple of changes because he didn't want to waste 20 pounds of honey and I do t blame him on that
I hope things are well!
Wait, you actually showed two methods here. Method#1: 0:00 - 0:09 , method#2: the rest of the video
🤣I think the bit at the very end may ALSO be effective.
Pop culture mead would be nice but I have to say I'm more interested to see what the results on a traditional mead recipe could be 😀
I once tried making a mead based off a beer recipe from World of Warcraft. The last boss in the Stormstout Brewery instance is a creature made by accident by Uncle Gao while attempting to make the perfect brew. I know Yan-Zhu is an alelemental meaning hes not mead but honey was an ingredient in the mixture, I just scaled it up a bit. You'd have to do some investigation since all you have to go on is Uncle Gao's dialog and what type of alelementals are produced each time he adds ingredients. Mine was a horrible concoction but I was very new to the hobby when I attempted it. I'd be curious to see how you'd go about it.
Some form of dark braggot would be good bit of chocolatealt in the mix like a dark tavern ale braggot
Hope the EC 1118 works in this case.
It is my go to wine yeast.
Oh yeah, it's a really solid plan B.
After 80 meads I finally had a stalled one after only 4 days. I made 2 exact meads using the same yeast and one is going great guns but this one stopped. I guess I got a bad batch of yeast so I followed what you said and hope to get it started again, they are both traditionals I am adding jam to in secondary so fingers crossed.
Let me know how it goes!
Both sound amazing, but I think I like the pop culture more!
So I've only recently started homebrewing and I've done a lot of research on it I made sure not to go past the bend of my car boy I made sure that my airlock and my bung were in place in properly and sized properly for the carboy however I keep dealing with this issue of the amount of carbon dioxide coming out pushing my pushing my bung out. What kind of things would you recommend for this? Because a lot of the stuff I've seen recently just says that I seized the carboy wrong
Honestly, sometimes some yeast strains in some higher gravity brews are just too aggressive for standard airlocks. You may want to consider a blowoff tube for these. As you get dialed in, you will learn when you need it and when an airlock will suffice.
The good news is that if the CO2 is pushing off the airlock, the pressure is probably positive enough to keep out a chunk of contaminants if you catch it quickly.
Really hope that you create some more content, as I trust the way you deliver information. My meads tend to go dark like race through amber to the brown colour ranges. What up with that? Hope you are well and that ou are just taking a break as everyone deserves a break
Yeah, Life definitely just came at me all at once. Once I have the time and energy to get back to it, I'll be putting out more content!
@@MethodtotheMeadness Love your content :) haven't been able to start making my own mead yet as I just graduated college and will be moving around a bit lol, but I really appreciate the things I've learned from your channel and can't wait to get into brewing!
Hey, haven't seen you around in a bit. Hope that your doing well? And life is treating you good?
You should always first test against their instructions and then branch out to other things if the first is true. It's the honest and fair way. It's such a horrible feeling when you see someone test your stuff and say it sucks when they haven't read the directions and use it incorrectly. The " This thing sucks at keeping my beer cold." ... "Well, it is a heat gun so I would start there." It's a silly example but you get my point. Test it against the metal it advertises.
How much alcohol present? Good
thanks man!
How do I know if the fermentation is stuck. Bubbles are coming up but very small amount. I’m in day four and the first few days was very vigorous. Maybe it’s just done?
Only way to know for sure is to use a hydrometer and compare reading 2 or 3 days apart.
What did you do the get yours going again
@@Ceepadilla new yeast
Can you use kveik yeast for mead?
Absolutely. Malt yeasts can be used for meads, but wine yeasts have some trouble with malt sugars. So it's mostly a one way compatibility.
Thanks,,, I mean it smells like it's kicked and tastes not bad but it's not gassin up
Just thought I'd peek in. Hope life is treating you well?
I'm doing alright! been a bit burnt out, i'll do a quick update video soon!
@@MethodtotheMeadness ahh I can understand that. I'm sure it's never easy. Trying to keep up with the you tube algorithms. Glad that your well. And take it easy. Always good to take a break.
Just give it a go and see what happens
What happened to this channel?
Life happened to this channel. I'm still here, but there's a lot going on that's making content production a bit difficult.
Brewsy, Throw it in the trash.