This series has been phenomenal. Greatly informative, which is what i needed as a first time mead maker. I'm stoked to get a batch going. Love your passion and your candor. Huge fan of the channel.
You're the only person I've heard say that DAP is bad during yeast reproduction. The only thing I've been able to find online is that it's bad during rehydration. I personally don't use DAP, but I do use Fermaid K which contains DAP and I throw it right in the beginning (after rehydrating with Go-Ferm PE)
7:30 Addition: Both pasteurization and sterile filtration can halt fermentation. While it is an expensive process with a significant amount of loss at our typical scale, it is much better than pasteurization as it affects the flavor less.
This series has been very helpful.... hearing that the Romans used sulfites is crazy. Love the history of Mead. One of the main reasons I got into making it. Thank you for what you do.
I am a little confused about the yeast nutrients do i ONLY use fermaid K or fermaid O or L-phenylalanine OR Potassium carbonate ORGO-ferm? OR do i use them ALL? if i follow a recipe on omnimead it tells me to add all of those? sooo do i need to add them all or select 1 and be good?
This is pretty useful to me. I am actually trying to make a sweet traditional mead right now that doesn't need stabilizing. I've made a lot of mead before but never without stabilizing. The yeast I am using has an abv cap of 10% . I've aimed the og gravity to equal out higher than that in the end and I plan to add more honey if needed.
Love your videos. I’ve been curious of an idea that I would appreciate if you could try. Could you do a experiment with sugar can fruit. Like sugar cane juice with water or just sugar cane juice. or a add in later during the process with fresh sugar can pieces or mash. I’m unsure when would be the best time to put it in. Love your videos and thank you for all the helpful information ❤
Thank you.I started my first batch about 4 week ago.I've been making wine For some time now. So I'm not too new to the process. But the knowledge I've gained from you 😊 Thank you.
This series has been phenomenal. Greatly informative, which is what i needed as a first time mead maker. I'm stoked to get a batch going. Love your passion and your candor. Huge fan of the channel.
You're the only person I've heard say that DAP is bad during yeast reproduction. The only thing I've been able to find online is that it's bad during rehydration. I personally don't use DAP, but I do use Fermaid K which contains DAP and I throw it right in the beginning (after rehydrating with Go-Ferm PE)
I’ve hit over 20% several times 😂, ayyyyyyeeeee 👍👍
7:30 Addition: Both pasteurization and sterile filtration can halt fermentation. While it is an expensive process with a significant amount of loss at our typical scale, it is much better than pasteurization as it affects the flavor less.
This series has been very helpful.... hearing that the Romans used sulfites is crazy. Love the history of Mead. One of the main reasons I got into making it. Thank you for what you do.
I am a little confused about the yeast nutrients do i ONLY use fermaid K or fermaid O or L-phenylalanine OR Potassium carbonate ORGO-ferm? OR do i use them ALL? if i follow a recipe on omnimead it tells me to add all of those? sooo do i need to add them all or select 1 and be good?
If you're using omnimead's calculator, you use ALL Of them. Everything that's listed. If you read the instructions, it's pretty clear.
I've taken US-05 (which is listed as 9-11% alcohol tolerance) all the way to 14.3% just via proper nutrition and temperature
Really Appreciate Your Video , Thanks ! 🐯🤠
P.S. Thanks for the Tip on Campden Tablets for Long Term Storage . 🐯🤠
This is pretty useful to me. I am actually trying to make a sweet traditional mead right now that doesn't need stabilizing. I've made a lot of mead before but never without stabilizing. The yeast I am using has an abv cap of 10% . I've aimed the og gravity to equal out higher than that in the end and I plan to add more honey if needed.
Love your videos. I’ve been curious of an idea that I would appreciate if you could try. Could you do a experiment with sugar can fruit. Like sugar cane juice with water or just sugar cane juice. or a add in later during the process with fresh sugar can pieces or mash. I’m unsure when would be the best time to put it in. Love your videos and thank you for all the helpful information ❤
I can add it to the list of tests!
Thank you.I started my first batch about 4 week ago.I've been making wine For some time now. So I'm not too new to the process. But the knowledge I've gained from you 😊 Thank you.
great video, can you please tell me where you got your shirt
Found it on a Facebook ad.. I don't remember the website to be honest!
@@ManMadeMead DAMN! thanks anyway
Great!
You mean sugar isn't a nutrient? 😂
🥷🏿