Mace Windu's Blueberry & Cinnamon Mead - A Star Wars Mead Recipe!
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- Опубліковано 18 жов 2024
- Today we're making Mace Windu's Blueberry mead! This is a mead recipe that I've created to be inspired by Mace Windu and his personality and lightsaber. This mead uses blueberries and cinnamon. It's a very enjoyable recipe and I hope you will emulate it. Check out the recipe below and get any equipment you need to brew this via the links below.
Mace Windu's Blueberry & Cinnamon Mead Recipe:
3 Pounds of Clover Honey
3 Pounds of Blueberries
1 Cinnamon Stick
Water Up to 1 Gallon of Water
2 Grams of Mangrove Jack's M05 Yeast or any wine yeast
1 tsp of DAP or Fermaid O
All the equipment you need to brew:
Glass Carboy (& Airlock): amzn.to/2QP7Mxm
Auto-Siphon and Tubing: amzn.to/2YXorU7
Hydrometer: amzn.to/31P3PPF
Star San (Sanitizer): amzn.to/32OhXYF
Scale: amzn.to/34TSAaL
Bottling Capper: amzn.to/3buC6at
Bench Capper (Optional): amzn.to/32LZZpY
Hand Corker: amzn.to/32MlxCO
Floor Corker (Optional): amzn.to/3gPgbvq
Wine Corks: amzn.to/3jCvQ2Y
Bottle Caps: amzn.to/3lNMHSD
Bottling Wand: amzn.to/3hR8rKH
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That's a beautiful color! Take a look at Butterfly Pea Flower Tea as well, it has a beautiful purple color when used in a mead
The colour is amazing! I love all your videos, they give me so many ideas!!
That is the same yeast I use for almost all my meads. I still have my blueberry mead under the stairs (going throught primary). I might half the batch and add some cinamon to one half, and keep the other as a basic blueberry mead.
I'm happy to help!
Wow, that's fantastic color with just the blueberries! The second I saw it, I thought for *sure* we were gunna get some butterfly pea blossoms haha
Thank you! It worked out surprisingly well!
Awesome stuff!
Thank you!
@@ManMadeMead I started to to brew my own mead about a year and a half ago and your channel has been a constant source of inspiration and guidance.
That sounds pretty tasty. I have butterfly pea blossoms, but it’s not going to replace the blueberries flavor that makes this taste like wine. I’ll definitely try this recipe ✌🏼
Let me know how you like it!
I think I saw in another video that you are going to revamp this recipe and post a new video about it. I am just getting into making mead and this is definitely one of the ones I want to try. Any info on when that revamp video for this recipe might be released?
It'll be at least a month or two... Working on that video now! Use pectic enzyme on the blueberries and use the Lalvin BM 4x4 yeast!
@@ManMadeMead I am going to try your 2022 apple cinnamon first, then I want to do a banana pudding (banana and vanilla) second, hopefully by the time those are both done your full video will be out. Can't wait to see it!
Mangrogve Jacks M05 yeast is pretty interesting and I have made a few batches of meads with it. It lends a pear/apple kind of note in my experience. Was using blueberry blossom honey so its possible that it leaned that way due to honey character.
Can you provide a link for those drink lights in the discord chat>mead resources?
Of course! I’ll also attach them here: amzn.to/2SiGSlQ
I'm curious how much tannin you used. Text in video says 1/4 tsp, you say 1/2 tsp, and recipe in description doesn't show any :P I'll have to get cinnamon sticks. I'm starting a 3 gallon batch of blueberry mead and that sounds like it'll hit the spot
Oops! The tannin should be added to taste. I'm not sure which one was right to be honest!
Thank
Is it necessary to add tannin? I'm planing on making a batch with k1-v1116. I was wondering if you used and fining agents(bentonite, isinglass, or somthing)?
Also wouldn't pectic enzyme be necessary since using blueberries?
Kind of new to mead making, sorry for the noob question, you're videos been helping me out a ton!
Tannin is definitely necessary for balancing the mead! I didn’t use any fining agents here but you could!
I like your power mixer. Do you have a link to one that fits a 1 gal carboy?
Of course! I can't find a link to the original one I bought... but here is one. I believe it should work! amzn.to/3W1Jlgn
2-26-22 I started my mace windu mead, 27 lbs of frozen blueberries, 30 lbs of wildflower honey, pectic enzymes used on blueberries 4 days before pitching yeast (D 47), and adding honey, after primary fermentation, I'm adding 16 cinnamon sticks, this is 13 gallon batch. 😋
Oh man! I can't wait to hear how this turns out!
@@ManMadeMead mace windu mead update still going at 19.21 abv taste great but still taste new.
@@ManMadeMead I still taste blueberries and incredibly still sweet 😋 It already taste better than any wine that I've ever had and I have tried alot, how would I get you a bottle when it's finished?
@@ManMadeMead mace windu came out awesome gave alot of it away, abv finished out at 19.97, it stayed semi sweet with a light note of honey and cinnamon, this time I'm using better cinnamon, royal cinnamon, if you would or could see if you can do a video on adding freeze dried fruit to secondary to see if that makes a huge flavor difference.
question - if you wanted to over sweeten it at the start instead of stabilizing and back sweetening, how would you go about that? Lets say you were using a 14abv yeast - what gravity would you go for in the initial mix to not have to stabilize and back sweeten?
You would shoot for like 1.120 or above gravity.. but your yeast might not actually stop at 14% ABV. Most yeast will stretch their cap when fermenting in a healthy manner
that mead looks delicious, i have done some blueberry meads with Premier Rouge yeast, i have never work with M05, what would be the major differences if i use M05 over Red Start yeast?
I think they would be very similar honestly!
Sorry, a bit confused. I saw a 3 gallon container with blueberries. Did you add the one gallon of honey and water to the 3 gallon carboy and let ferment? But then you racked the one gallon with fruit in it. Basically I guess my question is did you do a primary in the 3 gallon container with the blueberries?
I did the primary in the bigger fermenter so I would have more room for fermentation!
Hi,
I'm about to start my first ever batch tomorrow. I usually don't like wine at all (but I love Meads), the only one I drink is Moscato (guess you can say that I'm a sweet tooth). How much of the tanning agent should I use?🧐
I would start with a 1/2 tsp per gallon and add more if you feel like it needs it!
@@ManMadeMead Ok thanks for the info.
I got one more question tho...
So 2 hours ago I did the first batch and I had a little tiny uppsie happen. One of my earbuds fell out of my ear right into the bucket full of the honey water.😱
I got it out after 20 seconds and finished adding the yeast and the blueberries. Do you think this batch is ruined or are the chances pretty high that it will turn out good?
@@toml.2606 I don’t think it’s ruined! Your wine yeast is pretty strong and will more than likely overpower and bad bacteria. I wouldn’t be afraid!
@@ManMadeMead That's what I hoped for and after some reading though as well.
Btw. just watching your "The First 72 Hours" video to get some ideas on what is supposed to happen when (got to get distracted from watching the airlock for the first bubble🕵).
Not sure if you mentioned it - I didn't see or hear in the video, but when did you add the wine tannin?
I normally add it after the fermentation and after backsweetening!
@@ManMadeMead Thank you! - I got all the equipment and ingredients - gonna try to make this in a day or 2! Looking forward to trying it out! (also my first time making mead)
I never saw you add in the blueberries. It looked like it was to full to add in 2.5 lbs of blueberries. What did you do? No mesh bag I assume?
I didn’t use a bag with this, I just put them in and then racked off them!
Is there a reason you prefer to use high tolerance yeasts then stabilize and back sweeten over using the full amount of honey and using a lower tolerance yeast?
Can only speak for myself but when you ferment without any very specific idea of the final gravity because you are relying on the yeast to quit because the alcohol has poisoned them then you are not in control of the wine or mead you make. The yeast are, and their tolerance is not absolutely determined. The lab gives you an expected MINIMUM tolerance - not a maximum. If the spec sheet suggested that the yeast is good for 10% , it could hit 15%. It's guaranteed (as it were, in my example) for 10%. And the lab will need to compensate you if the yeast fails at 9% . But murphy's law says that if you NEED that yeast to be OK to 11% it won't be and if you needed it to quit at 10 , it will go on to 17%. If you determine the absolute maximum ABV because you have determined precisely how much fermentable sugar you have in solution and you use a yeast that has no problem with that amount of alcohol then YOU and not the yeast are in the driving seat. You can make your wine or mead 4%, 10% or 16% simply by choosing the right amount of sugars. And given that wine is all about balance you know how to balance flavor with alcohol, acidity, tannin and sweetness. And insofar as YOU are in control your wine can be perfectly balanced.
@@kb2vca Well said!
I usually lose a lot of volume if I use real fruits in 1 gallon carboy. Did you start with a 2 gallon carboy?
I would recommend starting with a larger fermenter, that way you can start with a 1.3 Gallon batch and end up with 1 gallon after sediment.
Did you use fresh blueberries? I just made this must today and the specific gravity came out to be 1.108. I used frozen blueberries that put out a lot of juices. So maybe that's why ma gravity was so high compared to yours :)
I used fresh blueberries!
How much honey do you think you added to back sweeten?
About 1/2 pound!
I have heard that the sorbates and sulfides are best to be avoided due to them killing the probiotics in your mead and gut. What is your opinion about that?
I honestly hadn’t heard that, but the whole purpose of them is to halt yeast fermentation and make the area unsuitable for fermentation, so it would make sense that the yeast halt but the probiotic side (which is different from my understanding and not really found in mead) wouldn’t really be affected.. I don’t know a lot about it though!
@@ManMadeMead I saw another mead making video on it. It seems like the jury is out so to speak. But I encourage you to do you own research
I definitely need to do more research!
@@ManMadeMead might be a good video idea haha
are your recipies for a us or uk gallon ?
All my measurements are for gallons but you can convert them pretty easily!
♥☺♥
Why did you choose blueberry and cinnamon for the flavors?
I love both and I thought it would be a combo. Turns out it’s an amazing combo!
@@ManMadeMead ok, I thought you might have chosen those flavors because of something Mace Windu said or did
1.069.
Nice 👍
Hahah!
wouldn't your SG be off by just checking the honey????...........wouldn't the sugar in the blueberries increase the SG....
you realise the blueberries also add gravity to your mead, so it was probably more alcoholic than you thought
You’re correct!