I love how you included the hydrometer tells you about the fermentation process as a whole (stalling/stopping etc). Most people just say it tells you your alcohol content, and maybe your gravity, if you’re lucky they throw that in too haha
#10 is a great one. Though, I feel I drop on the other side of the fence. I think I’m overly critical about anything I brew. Once I found a truthful friend it helped me realize that I was being overly critical and was doing a better job than I thought.
I been making Mead for over 3 years and always watch beginners tips, dos and don'ts . I watch different channels and think it's great for all of you do for the Mead Making Community . It gives us a chance to learn, have fun, escape for a few minutes, from all other stuff going on in the world. Happy New Year. To you your wife and Baby Most... Long live Lagroo the Shrew...
Great tips! I especially like the kit tip. If you’re just starting out it’s better to focus on honing your process first before developing recipes. Once you’ve got your process and system dialed then go ahead and tweak some of the kits you’ve brewed. Great way to learn recipe development!
Hello from CFS, thanks for all the tips! We started making cider at home back in august and some of these tips would have helped big time hahaha. Looking forward to watching your future Cider Making videos. Best, David and Rachel from CFS!
Yeah clearly smell isn't always an indication of taste. My very first batch that I made smelled like vinegar (honestly though I messed up). Turned out it wasn't vinegar, it just smelled like it
Hydrometers are useful but I honestly have never used one in years of this hobby. Taste buds and math have served me well. I honestly haven't even used one for my commercial brews either hahaha, I guess I shouldn't be admitting that though.
One slight change I'd make. Don't buy one hydrometer. Buy two. Especially if you buy glass. Twice I've had one where the paper inside somehow moved, making readings impossible, so it's good to have a spare.
I totally disagree with the "size up" mantra. Lets say 2 brewers start out, Alice buys a 5 gallon, Bob buys 5 fermenters of 1 gallon. lets say it takes 2 months per brewing cycle: After one year, bob has had 30 opportunities to test out a new recipe or a variation on a previous one, Alice has had 6. Also Bob can take more chances with weird ingredients or combinations, since his cost of failure is just 20% of Alice's. (all eggs one basket kinda thing) Bob can also do comparative tests with brews of the same age and fermented in the same termperature profile, If Alice wants to compare 2 brews they'll have at least 2 months age difference and some extra difference due to temperature. Bob doesn't need to be a bodybuilder or buy a degassing wand and a drill to oxygenate his brews. Alice must do a full 5 gallon batch or have headspace issues. Bob doesn't have to use all 5.
I picked up Jack Keller's book about 6 months ago and have been incorporating his techniques. However I inverted the Acid range he recommends IE: 5.3 not 3.5. Technically still an acid. Since I have been doing this after stabilizing should I really go back and adjust back to 3.5?
First thing I would look for is tannin - a little tannic amendment can go a long way toward adding “grip.” It helps the flavor hang around the palate. Second, if it’s just watery with no legs, maybe look into adding some maltodextrin, which is nonfermentable. It will add a touch of sweetness (not much) but can help add a jamminess or mouth-coating quality to it. Hope this helps!
Bubbles are a poor indicator of what’s going on inside your brew. That said, this sounds like normal degassing that can continue for months after primary fermentation has finished. Do you have a hydrometer?
@@DointheMost yes I do should I check it? I started with a 1.06. I have a 6.5 gallon big mouth bubbler for the secondary. I just don't want to transfer it too soon. I did use D47 yeast and Nutrient, energizer at the beginning. Thanks Brother. I watch all your videos. This is my first batch so...
Great advice. Nice work, BC!
Thanks! Happy brewing and happy new year!
@@DointheMost Happy New Year to you, Anna and the baby! (It is Anna, right? If I got that wrong, tell her I am so sorry!)
@@CitySteadingBrews You got it right! Send our regards to Derica as well. :)
Again, have to say the humor in the edits help break up mead making videos SO F#*%ING WELL!! Good show!
I know! I know! I'm late! So much valuable informations in this one! The humor is vital!
Very well done. Bravo BC, sempre più bravo!
Happy new brewing year!
#5 is hard when you are excited but soooo true!
I love how you included the hydrometer tells you about the fermentation process as a whole (stalling/stopping etc). Most people just say it tells you your alcohol content, and maybe your gravity, if you’re lucky they throw that in too haha
I very much enjoyed this video. Thanks for the excellent content!
#10 is a great one. Though, I feel I drop on the other side of the fence. I think I’m overly critical about anything I brew. Once I found a truthful friend it helped me realize that I was being overly critical and was doing a better job than I thought.
I been making Mead for over 3 years and always watch beginners tips, dos and don'ts .
I watch different channels and think it's great for all of you do for the Mead Making Community .
It gives us a chance to learn, have fun, escape for a few minutes, from all other stuff going on in the world.
Happy New Year. To you your wife and Baby Most...
Long live Lagroo the Shrew...
Long live Lagroo! Haha. Happy new year to you and yours!
Great tips! I especially like the kit tip. If you’re just starting out it’s better to focus on honing your process first before developing recipes. Once you’ve got your process and system dialed then go ahead and tweak some of the kits you’ve brewed. Great way to learn recipe development!
Absolutely agree - I think this is especially true for beer brewing. Happy new year!
Literally ahead of its time.
The future is now
Hello from CFS, thanks for all the tips! We started making cider at home back in august and some of these tips would have helped big time hahaha. Looking forward to watching your future Cider Making videos. Best, David and Rachel from CFS!
thanks bud been watching a while love the hydromels. subrcribed ty
Yeah clearly smell isn't always an indication of taste. My very first batch that I made smelled like vinegar (honestly though I messed up). Turned out it wasn't vinegar, it just smelled like it
Hydrometers are useful but I honestly have never used one in years of this hobby. Taste buds and math have served me well. I honestly haven't even used one for my commercial brews either hahaha, I guess I shouldn't be admitting that though.
I won’t tell, haha
One slight change I'd make.
Don't buy one hydrometer. Buy two. Especially if you buy glass. Twice I've had one where the paper inside somehow moved, making readings impossible, so it's good to have a spare.
Absolutely agree - if glass is all you have available, definitely have a backup handy!
I totally disagree with the "size up" mantra.
Lets say 2 brewers start out, Alice buys a 5 gallon, Bob buys 5 fermenters of 1 gallon.
lets say it takes 2 months per brewing cycle:
After one year, bob has had 30 opportunities to test out a new recipe or a variation on a previous one, Alice has had 6.
Also Bob can take more chances with weird ingredients or combinations, since his cost of failure is just 20% of Alice's. (all eggs one basket kinda thing)
Bob can also do comparative tests with brews of the same age and fermented in the same termperature profile, If Alice wants to compare 2 brews they'll have at least 2 months age difference and some extra difference due to temperature.
Bob doesn't need to be a bodybuilder or buy a degassing wand and a drill to oxygenate his brews.
Alice must do a full 5 gallon batch or have headspace issues. Bob doesn't have to use all 5.
I picked up Jack Keller's book about 6 months ago and have been incorporating his techniques. However I inverted the Acid range he recommends IE: 5.3 not 3.5. Technically still an acid. Since I have been doing this after stabilizing should I really go back and adjust back to 3.5?
Had to size down from 5 to 1 due to cost
re: #10: imagine being in your 30s and 40s and having a friend who isn't in recovery
nope, this is all being made for me
could you link your hydrometer?
What kind of cap do you have on that carboy?
Great video
Thanks - Happy New Year!
@@DointheMost Happy New year 🍻
hi, what is your collection of books behind you
Most of them are listed here:
The TOP TEN books for homebrewers (2021 Edition) - Holiday gift guide!
czcams.com/video/9NAiAxBGymQ/video.html
Tip 11 - buy a still! ... you know, just in case... 😉
Emergency use only, of course 😉
If you're in Missouri, distilling is legal. Kinda like how cannabis is legal in Colorado, but hey, whatever works.
What is this black brew? Very intriguing colour.
That’s a blueberry mead that needs to be bottled soon!
I just tasted a Cranberry Orange Mead that I started to stabilize. It needs more body. How do you add body in conditioning.
First thing I would look for is tannin - a little tannic amendment can go a long way toward adding “grip.” It helps the flavor hang around the palate. Second, if it’s just watery with no legs, maybe look into adding some maltodextrin, which is nonfermentable. It will add a touch of sweetness (not much) but can help add a jamminess or mouth-coating quality to it. Hope this helps!
@@DointheMost thank you. I have Lactose no malto...
@@keithmcauslan943 Lactose could work be I’d be weary of the “creaminess” if too much is added.
I started a 5 gallon traditional mead 5 weeks ago and it still bubbles every 15-20 seconds. I haven't opened or touched it in 5 weeks. Is that wrong?
Bubbles are a poor indicator of what’s going on inside your brew. That said, this sounds like normal degassing that can continue for months after primary fermentation has finished. Do you have a hydrometer?
@@DointheMost yes I do should I check it? I started with a 1.06. I have a 6.5 gallon big mouth bubbler for the secondary. I just don't want to transfer it too soon. I did use D47 yeast and Nutrient, energizer at the beginning. Thanks Brother. I watch all your videos. This is my first batch so...
@@southernstacker7315 I’d recommend checking gravity to see where you’re at. Chances are, it’s done. Happy brewing!
10:58 - Tip 10(a) * don't eat your children. 🤣🤣🤣🤣🤣
Gotta cover my bases haha
@@DointheMost Are you inferring other people's children are tastier?