Bro you gotta actually mention where to find the book in these videos. I'm trying way too hard to find it. I got no clue who you are or what your book is called.
Not being a fan of wine, but really liking mead, I don't put the fruit in during fermentation. After fermentation, I pasteurize the mead then add the fruit. Doesn't get that rotting fruit taste that wine has.
You can straight up do this with bread yeast and raisins vs any ingredient you saw that was mysterious to you. Likewise, a lot of organic berries that are frozen is cheaper and of equal quality and cheaper by weight. Enjoy, relax, and have a homebrew. :-)
If you're going for a higher proof like 14% bread yeast will likely die off far before that. That ABV will also stress the yeast and cause off flavours. Just my 2 cents
To get the most out of your fruit in mead freeze your fruit before you put in water in your mead this freezing and then thawing breaks down the fruit so you can get most amount juice from your fruit
I've put fruit in during fermentation and didn't get any flavor from the fruit. 3lbs fruit, 2 lbs honey for 1 gallon of mead. No flavor. So im going to add fruit in secondary.
Is there any benefit to adding actual honeycomb to the mixture? A lot of higher quality honey i find in the store has honeycomb in it, but if it would actually be harmful id rather buy high quality plain honey online or something.
Смотри, в малине есть пектин и дрожжи его переработают в метанол, тебе нужно дождаться когда дрожжи наберут максимальное значение алкоголя % и уже не смогут перерабатывать сахар, примерно 12-15%, добавь малину и ее тремпены будут хорошо усвоены спиртом…минимум метанола и настоящий аромат малины.
So I’m new to the game. Just making a basic honey mead but want to begin a blackberry mead. Question, when it comes to fruit, do you just rinse them after they have thawed or use the same food safe sanitizer to make sure they are clean? Don’t want to screw up my mead lol.
I would not rinse them after they thawed as you'll lose a lot of the juice - the point of freezing them is so that the cells burst and they release more juice. They should be fine, but in the future rinse them BEFORE you freeze them. I'm sure you'll make a good mead! Just let it sit for ~3 months before you bottle it. And if you use the full berries, then rack after a month and then let it sit for two more months (I squeeze my fruit in a cheese cloths and then just use the juice).
to sterilize the fruit you can blender it, then add potassium metabisulfite which will kill all the wild buggies. add the honey and water and let it sit for a good 24 hours, then add the yeast you want to use a wine yeast for this because the wine yeast is tolerate of the sulfites and other yeast may not be
Hi , i heard that grapes has natural wild yeast on them and wine makers ferment their wine without adding yeast . Can i do this recipe without adding yeast and yeast nutrients ?
I just read that you shouldn’t add acids until after fermentation, is that true. Fermentation still works with them in before, but does the taste change if they are added after?
FYI. Costco honey is not good quality. They over filter it leaving no pollen behind making it impossible to determine the source. Raw honey is always best for everything
Few questions, how much yeast would you put in to this, i have seen people do a whole packet and some 1/3 of a packet, also should the fruit stay in till racking or will it go old and mess up the batch?
I only make 1gal at a time and up to 6gal total a year. So I use a full pack in a gallon because the rest will go bad before I use it again. I experimented with using 1/2 vs 1 whole and there was no flavor change but my brew didn't take as long by using a full pack.
May I please know what your recipe was for it? I’m trying to make one and don’t really know how much to use. I’m overall confused and I’m a beginner at this.🙏😅
Woah! My guy let me help you out! Solid across the board shy one ..your using WAY too much yeast nutrient that is dap you only need maybe 1/10th the amount. Secondly, that yeast is perfect but I prefer Lavin 71B yeast because it is a strong fermenter but bread yeast works fine as well... I normally take 1 teaspoon of bread yeast and add it to a cup of boiling water the point is to kill it because the wine yeast will eat the dead yeast offering micronutrients that the dap you used doesn't offer ..food for thought and happy yeast!
Would you please be willing to tell me what you’d think the amount of raspberries would be needed for a gallon? I’m new to all this and you seem to know things.😅 🙏
@@crazyclipsgaming4394 depends on what or how you're making it for raspberry flavored mead: only need 8-16oz of raspberries for a gallon for raspberry wine or something: gonna need several pounds
If you want carbonation, wait till the ferment is done (like 100% done), then rack the mead into their bottles (say 500ml bottles), add a teaspoon of sugar into each one and seal. Leave those bottles at room temp in a dark place (covered in a heavy bag in case of a bottle bomb) and they will carbonate over the course of a week or so. This is called bottle conditioning, you see it in pricier beers (look for the sediment at the bottom of the bottle to identify companies that do this).
They make a wash for fruits/veggies that will disinfect them, and you can give a light spritzing of StarSan before adding it. That's more than sufficient for melomels.
Is there any risk of accidentally making methanol with this method? Im new to making my own alcohol and i wanted to make a batch for my birthday without killing or blinding half my family
You will always make methanol when brewing.Dont worry the concentration of it is very little and it is safe to drink.Distilling the alcohol is illegal because the concentration of methanol is high.
It's an extremely low risk in this process, you will likely make a little but it won't be in concentrations high enough to pose any risk. If your new I definitely recommend getting a kit of some sort that comes with instructions, kits will often have things pre measured and you just have to follow the instructions. It will let you get a feel for the process without having to worry about if you calculated everything properly, my family exclusively uses kits for making wine when we make our own.
You'd probably have to fortify it to get to that percentage, most yeasts you'll find for this process will die before the alcohol reaches that point. I've no idea what the process of fortifying a mead looks like all I know is that it can be done
@@jellysqueem I doubt it would ruin it as it's only the sugar that changes chemically. That said, it would kind of suck as the stuff is expensive and you couldn't choose the ratio of either drug depending on what experience you want
Because of your channel, I just made my very first mead. Lemon honey mead and orange. My own mead will be my first, so I'm super excited!
I would love to hear how it turned out
How it turn out? Did you go blind?
@@JM-_-MJWrong type of alcohol, you’re thinking of moonshine. It’s impossible to go blind with just fermenting.
How's the mead?
Update please
I literally JUST made raspberry mead this morning, what are the chances lmao
Algorithm
Do you mind sharing how much yeast and how much yeast nutrient added?
did you Google how to make mead? your CZcams account probably used that to suggest this short
Can I use bread
How long did it take you to make the mead?
Raspberry mead is amazing. I've got 150 litres of it aging up. 1 year in.
Where's the part two my dude?
Fermenting
Uh Oh😂😂😂😂😂
Gotta love Poland springs
THAT EXISTS??? WHEN???
I usually blend mine up and use pectic enzyme too
Can you make a pumpkin mead video just curious how you would do it
Looks great i will try it
You do a lot of part one videos but no part two. I would like the part two of this video as well as your strawberry one
Blueberry was my favorite to make.
Saw this video on Facebook and came here for part 2......
You should try and make a margarita mead using agave nectar , lime and oranges and see what it comes out as
I just purchased jar and hoses... I definitely need a recipe book and yeast !!!
Thanks for helping all the teens
Crazy idea? Maple syrup mead? Perhaps with some toasted oak and vanilla? Birch bark sap mead? Maybe with spruce tips and lemon?
Can you plz teach me alot about brewing
Bro you gotta actually mention where to find the book in these videos. I'm trying way too hard to find it. I got no clue who you are or what your book is called.
It’s on his website for 30+ bucks
Not being a fan of wine, but really liking mead, I don't put the fruit in during fermentation. After fermentation, I pasteurize the mead then add the fruit. Doesn't get that rotting fruit taste that wine has.
You can straight up do this with bread yeast and raisins vs any ingredient you saw that was mysterious to you. Likewise, a lot of organic berries that are frozen is cheaper and of equal quality and cheaper by weight. Enjoy, relax, and have a homebrew. :-)
Are the raisins used for the nitrogen supplements?
@@lynnersbryant8142Some people claim that it works... it doesn't, unless you add a ridiculous amount of them. Just use fermaid o
@@iakb334 It worked and has worked for me for a while
A lot of berries contain natural yeast so none is required to add. Blue berries and grapes especially
If you're going for a higher proof like 14% bread yeast will likely die off far before that. That ABV will also stress the yeast and cause off flavours. Just my 2 cents
❤ Ready after 10 days ❤
What type of yeast do you use? I usually follow a medieval style recipe using ale yeast, as I don’t like the wine taste of modern mead.
To get the most out of your fruit in mead freeze your fruit before you put in water in your mead this freezing and then thawing breaks down the fruit so you can get most amount juice from your fruit
I usually blend mine up and use pectic enzyme too. Will it be carbonated?.
Part 2?
it's probably gonna take a good 6-12 months for an update lol
@@jagzin6147it’s been 6 months 😭
Part deux
Is there a specific type or brand of yeast you recommend?
You are wine lord 😂😂
Bro im going to make and store 100 gallons a year and then label the bottles by year so when the atf comes they cant do shit
Weigh and measure everything if you want exact measurements
When do you add the sulfite tablets? Is it after you siphon the mead for aging?
Nice
There’s a bar in my town that sells mead. No one goes bc it so easy to make at home. Owner prob has a GED
I've put fruit in during fermentation and didn't get any flavor from the fruit. 3lbs fruit, 2 lbs honey for 1 gallon of mead. No flavor. So im going to add fruit in secondary.
When I make fruit mead I always have preferred the flavor I get when adding in secondary instead of primary.
Can you please tell me the size of the jar you're using. Thanks
Can I use "mad honey" and do you think it would diminish the hallucigenic effects? 🤔
Raspberries!
How do you identify the alchohol content pourcentage? Calculating it
Where do you get the airlock from
Yes
Is there any benefit to adding actual honeycomb to the mixture? A lot of higher quality honey i find in the store has honeycomb in it, but if it would actually be harmful id rather buy high quality plain honey online or something.
I add raspberries to mine there has been no variation in color
Huh?
I didn’t know what to do with a bunch of blueberries. Never made mead before, got all the stuff let’s see how this turns out lol.
Смотри, в малине есть пектин и дрожжи его переработают в метанол, тебе нужно дождаться когда дрожжи наберут максимальное значение алкоголя % и уже не смогут перерабатывать сахар, примерно 12-15%, добавь малину и ее тремпены будут хорошо усвоены спиртом…минимум метанола и настоящий аромат малины.
are your kits friendly with nutrient staggering and degassing?
I want to brew a raspberry wheat beer
I like the part where you tell us how much of each ingredient you used 🤣🤣🤣
Thats interesting that freezing the raspberries makes it more flavorful. I wonder y dat is 🤔
Where do we find your recipe book
Can you make mead from mad honey?
Yes, but it'll taste nasty if you don't add some type of fruit to balance out with sweetness
I don't much like them jars.I have two what are your thoughts?
acids and yeast nutrients... are those necessary? if i dont have them, what can i use instead?
@goldenhivemead how does it turn out with that Kirkland honey?
How long will it take ?
Does it add more flavor if you mash the fruit?
What is the recipe book called
So I’m new to the game. Just making a basic honey mead but want to begin a blackberry mead. Question, when it comes to fruit, do you just rinse them after they have thawed or use the same food safe sanitizer to make sure they are clean? Don’t want to screw up my mead lol.
I would not rinse them after they thawed as you'll lose a lot of the juice - the point of freezing them is so that the cells burst and they release more juice. They should be fine, but in the future rinse them BEFORE you freeze them. I'm sure you'll make a good mead! Just let it sit for ~3 months before you bottle it. And if you use the full berries, then rack after a month and then let it sit for two more months (I squeeze my fruit in a cheese cloths and then just use the juice).
to sterilize the fruit you can blender it, then add potassium metabisulfite which will kill all the wild buggies. add the honey and water and let it sit for a good 24 hours, then add the yeast
you want to use a wine yeast for this because the wine yeast is tolerate of the sulfites and other yeast may not be
how much would the recipe change if I wanted to add some fresh pomegranate juice?
Hi , i heard that grapes has natural wild yeast on them and wine makers ferment their wine without adding yeast . Can i do this recipe without adding yeast and yeast nutrients ?
All of the recipes i read say you have to boil the water and the honey, but you don’t do that. Is boiling not a requirement?
Can too much yeast be added? I have a batch that hasn't done anything
Make mad honey mead
Does it make a difference if you mash the raspberries ?
Well how much of each thing are we supposed to add?
Why do you change yeasts each video? Ive seen you use d47 -ec118 and now ev117
I've never seen any part 2 of your videos
Does using more honey mean a higher alcohol % then??
Part 2
I just read that you shouldn’t add acids until after fermentation, is that true. Fermentation still works with them in before, but does the taste change if they are added after?
Adding fruit at the beginning of the process does change the flavor. Less fruity.
What about freeze dried berries?
FYI. Costco honey is not good quality. They over filter it leaving no pollen behind making it impossible to determine the source. Raw honey is always best for everything
Anyone know what kind of acid he’s adding in before fermentation and why?
It's yeast nutrient to help the yeast ferment better. You can add pectic enzyme as well to help break down pulp of any fruit you use.
Hey, you’d be the person to ask.
What’s the difference between mead and mead wine?
Its the same thing
PART 2?!?!?!?!?!
Does the wine taste like honey??
Some videos you mix the yeast others you just put it in......is there a difference??
Few questions, how much yeast would you put in to this, i have seen people do a whole packet and some 1/3 of a packet, also should the fruit stay in till racking or will it go old and mess up the batch?
I would def look up ratios… it depends on if ur making 5 gallons at once or just a single gallon like this
I only make 1gal at a time and up to 6gal total a year. So I use a full pack in a gallon because the rest will go bad before I use it again. I experimented with using 1/2 vs 1 whole and there was no flavor change but my brew didn't take as long by using a full pack.
How to get sanitazer
Here’s the hint: There’s never a part 2!
Wheredo you get the tiny airlocks?
North Mountain supply is where I got mine, they sell containers that come with them as well
You can use a balloon with a hole in it tho
@@careless2429 Ballons are not clean.
@@billy-go9kx not with that attitude
Ferment the honey first and when you pour it into another jar that’s when you put the fruits in it
How much exactly of each ?
Are you mixing the yeast with water before you put it in? Can’t tell for sure
He actually shows the yeast and water being mixed in that white ramekin.
you don't really have to I've never done it but it might make fermentation start sooner
how did you sanitized the raspberry. I used a campton tablet and it turned it to a beige color.
youre only supposed to sanitize your tools man
the fruit turning beige after adding potassium metabisulfite doesnt affect the flavor
What in the air lock ?
Funny how watch that kind of videos time to time but I don't drink alcohol... at all. It is just an interesting subject I guess.
I just started a raspberry mead this morning. My first attempt. Used home grown raspberries.
How is this going?
@@somebodyelse2327 waiting to see if it clears up. A couple more weeks I think.
@@somebodyelse2327 flavor is good but it is very strong. Will probably use it for spritzers.
May I please know what your recipe was for it? I’m trying to make one and don’t really know how much to use. I’m overall confused and I’m a beginner at this.🙏😅
So freezing the berries before makes bad flavors? I didn't understood what he was saying
Can anybody tell me what's the name of that type of jar?
Woah! My guy let me help you out! Solid across the board shy one ..your using WAY too much yeast nutrient that is dap you only need maybe 1/10th the amount. Secondly, that yeast is perfect but I prefer Lavin 71B yeast because it is a strong fermenter but bread yeast works fine as well... I normally take 1 teaspoon of bread yeast and add it to a cup of boiling water the point is to kill it because the wine yeast will eat the dead yeast offering micronutrients that the dap you used doesn't offer ..food for thought and happy yeast!
fermaid O is probably the best one
Would you please be willing to tell me what you’d think the amount of raspberries would be needed for a gallon? I’m new to all this and you seem to know things.😅 🙏
@@crazyclipsgaming4394 depends on what or how you're making it
for raspberry flavored mead: only need 8-16oz of raspberries for a gallon
for raspberry wine or something: gonna need several pounds
@@sneediumminer thankyou I’m going for mead. I’m pretty excited to make my first batch ever.
Can i use any type of yeast
You can use pretty much any type of yeast
No pectin enzyme, or are you of the type who doesn't care about clarity? both equally valid
Will it be carbonated?
If you want carbonation, wait till the ferment is done (like 100% done), then rack the mead into their bottles (say 500ml bottles), add a teaspoon of sugar into each one and seal. Leave those bottles at room temp in a dark place (covered in a heavy bag in case of a bottle bomb) and they will carbonate over the course of a week or so. This is called bottle conditioning, you see it in pricier beers (look for the sediment at the bottom of the bottle to identify companies that do this).
Isn’t it a bit silly to Sanatize everything with chemicals, then add fruit that comes from outside, that is 100% not sterile
They make a wash for fruits/veggies that will disinfect them, and you can give a light spritzing of StarSan before adding it. That's more than sufficient for melomels.
So this is definitely not safe during pregnancy right 😅
fetuses love booze
Can you just use filtered water?
just can't have chlorine in it, city water often does
reverse osmosis probably removes all that crap
Is there any risk of accidentally making methanol with this method? Im new to making my own alcohol and i wanted to make a batch for my birthday without killing or blinding half my family
You will always make methanol when brewing.Dont worry the concentration of it is very little and it is safe to drink.Distilling the alcohol is illegal because the concentration of methanol is high.
@@JennersTheHarmonicaPlayer alright thanks
It's an extremely low risk in this process, you will likely make a little but it won't be in concentrations high enough to pose any risk. If your new I definitely recommend getting a kit of some sort that comes with instructions, kits will often have things pre measured and you just have to follow the instructions. It will let you get a feel for the process without having to worry about if you calculated everything properly, my family exclusively uses kits for making wine when we make our own.
Does no methanol form?
Methanol forms during distilling not fermentation
How can you make mead to taste sweet?
add stabilizer (potassium sorbate) then add honey or sugar
Mate i wonder if the alcohol percentage could reach like 20% or 23%
You'd probably have to fortify it to get to that percentage, most yeasts you'll find for this process will die before the alcohol reaches that point. I've no idea what the process of fortifying a mead looks like all I know is that it can be done
@@ashrowan2143 just add some cheap clear vodka
I just did mine 3 days ago....I don't see any foaming or bubbles
What if I use mad honey
Mad honey?
@@0TheFather0 yeah it's a honey they get from bees in Nepal that makes you hallucinate! Joe Rogan made it popular
@@jellysqueem hmm. I would think the fermentation process would probably disrupt those properties. There's only one way to tell..
@@jellysqueem I doubt it would ruin it as it's only the sugar that changes chemically. That said, it would kind of suck as the stuff is expensive and you couldn't choose the ratio of either drug depending on what experience you want
Try it