If using standard beer bottles when bottle conditionning, I wouldn't go over 4Vol, they're not made to withstand that much pressure and can go boom (you can always use gueuze or champagne bottles, they can withstand more pressure)
This is legitimately the most thorough and professional mead channel on youtube. You put so much thought into the video production, presentation of steps, repeatability, quality of sound/ video, presenting all concepts in a concise and thorough manner... etc etc. You're hard work really shines through on this one!
I'm SO EXCITED about this brew! thank you so much for all your hard work on this! most people would have thrown in the towel after batch 3, or 4, probably. not you!!!!
I am just now sipping on my first batch of this mead and I am VERY impressed. Really beautiful flavour. I made the mistake of using erythritol and then force carbonating anyway, but it’s still delicious. I might make some minor tweaks next time, like not caramelising the sugars quite so dark, and adding a little more backsweetener, but these are just personal preference. Great recipe BC, thank you and well done!
I love how fermaid-o stops stinky brews, but is itself impressively stinky. Bravo on this work man! This is super impressive. Thanks again for the super caution on bottle conditioning too. My friend got it stuck in my head by saying "The difference between bubbles and boom is planning" lol
I weirdly like the stank on Fermaid-O. Call me crazy! I always try to be as clear as I can about the dangers of bottle bombs. They can be no joke! And I liked the comment I pinned urging caution about choosing your bottles when bottle carbonating this so heavily. Sadly, it needs a ton of carbonation for this “hard soda” effect to work. Fortunately, kegging has a great way of accomplishing that with little danger!
@@DointheMost Definitely! Again, you deserve all the respect and props you get for making safety super clear in everything you do (do people still give props? Am I becoming a grandpa in my young age? Halp?)
If you haven't subscribed yet, saying 'butterscotchy butterbeer beverage' three time fast deserves that sub! Great vid and good to know where to get quality vanilla
Top notch video. Again, thanks for all the hard work and dedication to perfecting this. I've been playing a HP video game for about the same amount of time you've been brewing this!! Anxious to give this a try and SOOOO glad you did this as a session mead. I prefer those in the mead world, primarily because you can go from pitching the yeast to pouring the brew in about a month!
Thanks for putting in all the legwork on this one. With the complexity of the recipe, I'm not surprised that this took 7 months to perfect. I'd love to give this one a try some day. Cheers
Thank you for the kind words! It definitely felt like every time it was just working on incremental changes and process and ingredients to get it just right. Finishing it with the lactic acid and giving it a metric ton of carbonation seem to be the final finishing elements that made me say, Yep, this one’s done.
@@DointheMost also wanted to thank you specifically for the tip at 14:30. I actually ran into this problem a week ago with a hyrdomel that didn't bottle carbonate properly despite using a priming sugar calculator. Going to try to fix it this evening.
I've been brewing mead for about a year now and having a fantastic adventure... this recipe sounds amazing! I also need to try making your braggot recipe 😋
I am making this tonight and couldn't be more excited! When I decided to get into mead making, this recipe was near the top of my list. Started with a high abv traditional, followed that with a skeeter pee on the old yeast and now I'm doing this one with a Belgian ale yeast to hopefully impart some banana cause I thought that would be nice.
I can't wait to try this recipe. I have had a 5 gallon carboy set aside since your last post about it so that I could get started on it right away. I've been behind and watching videos and now I'm upset that I'm 2 weeks behind lol
As it is butterBEER I think a braggot would be more applicable lol just started my own version last night combining a bochet and braggot, fingers crossed it turns out! I was highly influenced by this recipe and your wampus cat when coming up with the recipe
i've learned so much from this channel and now have a couple mead and cyser recipes that i can reliably recreate and enjoy very much. sadly, i think this beast is still beyond both my current skill set and equipment. great video though and thanks so much for all the good info you put out there!
This is definitely a doin' the most recipe - I'm hoping that the info I learned while putting it together is helpful for a lot of folks who want to riff their own butterscotchy drinks, not only follow my recipe. Cheers, and happy brewing!
✨👌Happy dance!💃Any notes or guesstimation on fg after bs and carbing? Sweet, but "Not cloyingly sweet" to me is generally like 1010ish range. It really does differ depending on type and style tho Ik.
Wowee! Would not have guessed that one of your creations would be a 1030 but I believe it. The detected sweetness level in relation to fg in general really does depend on the brew as a whole. I had a mead finish at 1030 about a year ago and dang if it didn't just work out great in spite of that high fg.
@@DointheMost You must share a video! I only started looking into doing one two to three weeks ago and it was like diving down a rabbit hole. I'd also like to do a Guinness draft system but idk how to figure nitrogen and co2 into the same system for homebrew and maybe a commercial brew.
Could you list the step by step process you used for carbonating in a keg? Do you take the keg off the CO2 when shaking? Did you cold crash before carbonating? Thank you! AWESOME VIDEO!
Ok. I’m first, outstanding channel. I usually just make wine and just starting with mead. Then I came upon this. OMG. I’m a HP fan and want to make this now. Question though. What is that air locks you are using on your carboys? Also I don’t have a keg and CO2. Can I bottle in wine bottles?
You have inspired me on this one. It sounds delicious. I am not quite ready to take this one on yet. I think kegging is the right way to go but I don't have the set-up yet. I am filing this one away to be brewed later. Thank you for your hard work. I didn't catch it, what was the ending ABV?
The ending ABV is a bit murky given that it is diluted quite a bit with both honey and nonfermentable sugars post-fermentation. I would guess it is in the 5.5% ABV range based on some back-of-the-napkin math.
I'm about to get HELLA brownie points from my fiance if I can pull this off. We went to a restaurant that has an adult butter beer (but it was mainly vodka, cream soda and butterscotch drizzle) and it was a huge let down for her.
I have yet to find anyone disappointed in this brew. Which I take to mean it’s finally the right blend of ingredients and processes. I’m so happy with how it turned out! Best of luck brewing it!
Hi thanks for sharing this recipe ,I'm keen to have a go at it , could you just clarify on re hydrating with champagne yeast , do you rack of add erythritol and extra sugar with the yeast and referment for a couple of days before bottling? Thanks in advance
Honestly, I had so much trouble getting proper carbonation levels in the bottle (assuming due to the viscosity), that I don't blame you. The level of control with a kegging setup is hard to argue against.
This. Will. Happen….. Im curious. What would you do if you wanted to bump up the head and smooth it out? I’m thinking DME instead of sucros? I’d love to see a bit more about some of the things you tried that you didn’t decide to go with.
bout to brew this, will let you know how it goes! my brewing closet runs warm, do you think that's ok? EC1118 says its higher range is at 86, and im def under that, but warmer than room temp. do you think a kveik would be good for this?
I absolutely want to try this. I'm more in the beer brew realm, but want to branch into mead and this looks awesome. However, my question is I've never gotten the carbing done right. I understand the carbing to 4 volumes, and even have the right chart information to do so on my home setup, but what do you do next after that to keep from insanely carbonated beverage shooting out of your taps?
Most butterbeer recipes online are either not beer (cocktails) or beer with flavoring added (diacetyl). So it stands there will be folks looking for a beverage reminiscent of the butter beer popularized in Harry Potter/by Universal’s theme park and want a real home brewed version with no artificial flavoring. So I stand by the name, because it seems to transcend the roots (mixed, brewed, or artificially flavored).
The bulk nonfermentables would significantly throw off hydrometer readings, which isn’t beginner friendly. Not worth it IMO. If frontloading the acids you may need to add more due to the amount of dilution that takes place at each step.
Ok if I just do this in a 5 gal.. slightly higher ABV, but I won't need to get a 6 gal pal?...also, ok to do ec-1118... I'm in AZ and my house stays around 80
The bucket I was brewing in is a 6.5 gallon total volume bucket, for reference. But I didn’t experience much of a kraussen on this. And EC-1118 is naturally low foaming.
This sounds amazing with a scoop or two of vanilla or french vanilla, very well done. Most bochets I have seen and tried typically age for quite a while, what was the total length of fermentation, secondary, and letting the flavors mellow out?
At 11:18 you said racked on all that stuff… what is all that stuff, vanilla and stabilizer? Cause your show card says secondary needs 8 ingredients but you only show putting 3 ingredients and then after 3 weeks add honey and acids? Am i missing something?
Couple of questions. 1. Why so much vanilla? I don't make many meads. But do ton of beers. Vanilla beans are typically used one bean a 5gal batch. MAYBE two. Five seems massively overkill. But like I said. Basically zero experience with meads. Does honey extract less? 2. Also fwiw. Butter beer is a warm drink that actually exists. Its an old school drink with warm beer and butter from europe. It wasn't a JK Rowling invention. What uou made looks delicious. But its no butter beer. Not that it matters haha. Thank you for your videos. Looks great!
@@DointheMost I have a baby coming, You have a baby coming. I have been in the back ground watching and learning. I have been mostly making rice wine 🍷. Hope you are well stay cool and happy Pre Father's day 🤨
Was that the water that lights on fire out of the tap due to methane infiltration? ;-) I see at least one case of that in Oklahoma in the news (was well water), though there were more in Colorado and Pennsylvania. Nearby oil wells were suspected contributors to the methane.
If using standard beer bottles when bottle conditionning, I wouldn't go over 4Vol, they're not made to withstand that much pressure and can go boom (you can always use gueuze or champagne bottles, they can withstand more pressure)
This is a valid point, ensure sure your bottles are rated for the pressure.
This is legitimately the most thorough and professional mead channel on youtube. You put so much thought into the video production, presentation of steps, repeatability, quality of sound/ video, presenting all concepts in a concise and thorough manner... etc etc. You're hard work really shines through on this one!
I'm SO EXCITED about this brew! thank you so much for all your hard work on this! most people would have thrown in the towel after batch 3, or 4, probably. not you!!!!
This became a peak I felt weirdly compelled to summit.
Seconded…the team definitely appreciate you taking one for us all.
I am just now sipping on my first batch of this mead and I am VERY impressed. Really beautiful flavour. I made the mistake of using erythritol and then force carbonating anyway, but it’s still delicious. I might make some minor tweaks next time, like not caramelising the sugars quite so dark, and adding a little more backsweetener, but these are just personal preference. Great recipe BC, thank you and well done!
I love how fermaid-o stops stinky brews, but is itself impressively stinky.
Bravo on this work man! This is super impressive.
Thanks again for the super caution on bottle conditioning too. My friend got it stuck in my head by saying "The difference between bubbles and boom is planning" lol
I weirdly like the stank on Fermaid-O. Call me crazy!
I always try to be as clear as I can about the dangers of bottle bombs. They can be no joke! And I liked the comment I pinned urging caution about choosing your bottles when bottle carbonating this so heavily. Sadly, it needs a ton of carbonation for this “hard soda” effect to work. Fortunately, kegging has a great way of accomplishing that with little danger!
@@DointheMost Definitely! Again, you deserve all the respect and props you get for making safety super clear in everything you do
(do people still give props? Am I becoming a grandpa in my young age? Halp?)
I will take one prop plz
90’s... hot....
*cries in California central valley*
it’s supposed to be 115 for the next couple days.
Love the video!!
Hope it’s at least a dry heat! Our humidity here is killer! Stay cool.
If you haven't subscribed yet, saying 'butterscotchy butterbeer beverage' three time fast deserves that sub! Great vid and good to know where to get quality vanilla
I made sure no jump cuts were used in the production of that clip
Top notch video. Again, thanks for all the hard work and dedication to perfecting this. I've been playing a HP video game for about the same amount of time you've been brewing this!! Anxious to give this a try and SOOOO glad you did this as a session mead. I prefer those in the mead world, primarily because you can go from pitching the yeast to pouring the brew in about a month!
I hope you love it!
Thanks for putting in all the legwork on this one. With the complexity of the recipe, I'm not surprised that this took 7 months to perfect. I'd love to give this one a try some day. Cheers
Thank you for the kind words! It definitely felt like every time it was just working on incremental changes and process and ingredients to get it just right. Finishing it with the lactic acid and giving it a metric ton of carbonation seem to be the final finishing elements that made me say, Yep, this one’s done.
@@DointheMost also wanted to thank you specifically for the tip at 14:30. I actually ran into this problem a week ago with a hyrdomel that didn't bottle carbonate properly despite using a priming sugar calculator. Going to try to fix it this evening.
@@EtherealPrelude Good luck!
I've been brewing mead for about a year now and having a fantastic adventure... this recipe sounds amazing! I also need to try making your braggot recipe 😋
Unique brew. I like you guys are doing something different! Great content 👍👍👍
Much appreciated! We're having fun!
Pretty cool, I’d probably try to do it with Meadowfoam honey on the backsweeten
I bet Sourwood with its caramelly cinnamony butterscotchy notes would be a great honey to use!
Oooooo I like where your head’s at
Ohio Goldenrod!
I am making this tonight and couldn't be more excited! When I decided to get into mead making, this recipe was near the top of my list. Started with a high abv traditional, followed that with a skeeter pee on the old yeast and now I'm doing this one with a Belgian ale yeast to hopefully impart some banana cause I thought that would be nice.
How did it turn out? What recipes have you liked and kept brewing?
@@MattSkinah You know, I moved after I started it and it's currently in storage. haha I have no idea if it turned out good yet.
I can't wait to try this recipe. I have had a 5 gallon carboy set aside since your last post about it so that I could get started on it right away. I've been behind and watching videos and now I'm upset that I'm 2 weeks behind lol
Currently working through my first keg of this. It's so amazing. I'm going to head to the store to buy some more honey for batch 2 right now
How did it turn out?
Looks awesome! Looking forward to giving this one a try in the near future.
Enjoy!
Good work! This was a long video but I had no trouble watching to the end; very entertaining!
Thank you!
next level recipe -well done
As it is butterBEER I think a braggot would be more applicable lol just started my own version last night combining a bochet and braggot, fingers crossed it turns out! I was highly influenced by this recipe and your wampus cat when coming up with the recipe
i've learned so much from this channel and now have a couple mead and cyser recipes that i can reliably recreate and enjoy very much. sadly, i think this beast is still beyond both my current skill set and equipment. great video though and thanks so much for all the good info you put out there!
This is definitely a doin' the most recipe - I'm hoping that the info I learned while putting it together is helpful for a lot of folks who want to riff their own butterscotchy drinks, not only follow my recipe. Cheers, and happy brewing!
Damn, talk about doin' the most.
Doin too much?
@@DointheMost Is there such a thing?
Can’t wait to try this one!
Not a single person who has tried it has disliked it, so I can definitely say it is a crowdpleaser!
Outstanding video! This is definitely going to be more challenging than most of my brews, but I need to try it to drink alongside a Potter-marathon!
"its been in the 90s here in Oklahoma"
My "cold" tap water came in at 117F earlier this week. *cries in AZ*
✨👌Happy dance!💃Any notes or guesstimation on fg after bs and carbing? Sweet, but "Not cloyingly sweet" to me is generally like 1010ish range. It really does differ depending on type and style tho Ik.
Believe it or not this finished at 1.030. But it’s still not overly sweet! Lots of nonfermentables with low sweetness levels in there.
Wowee! Would not have guessed that one of your creations would be a 1030 but I believe it. The detected sweetness level in relation to fg in general really does depend on the brew as a whole. I had a mead finish at 1030 about a year ago and dang if it didn't just work out great in spite of that high fg.
So excited to try brewing this! Thank You!
I am going to try that asap!
I made your valheim tasty mead and dandelion mead so far and they were outstanding! Thanks for the inspiration :D
Oh awesome! I need to pop open another dandelion mead. You know, for research on aging. Yeah, research!
Thanks for this video, you really made my lunch break 😎👍
Thanks for watching, happy brewing friend!
@@DointheMost Thanks buddy 😊👍
Looks delicious. I've already looked into building a keezer for my homebrew and future homebrews. Love your videos.
I've got to start assembling mine next week! Been waiting for wood prices to drop some.
@@DointheMost You must share a video! I only started looking into doing one two to three weeks ago and it was like diving down a rabbit hole. I'd also like to do a Guinness draft system but idk how to figure nitrogen and co2 into the same system for homebrew and maybe a commercial brew.
@@treyb387 Planning on a video! Hopefully it’ll be helpful. We’re using a freezer with built in temp control that can go above freezing on its own.
@@DointheMost that's convenient and will save a lot of work
Love the videos guys keep it up
Thanks for watching!
Could you list the step by step process you used for carbonating in a keg? Do you take the keg off the CO2 when shaking? Did you cold crash before carbonating? Thank you! AWESOME VIDEO!
Ok. I’m first, outstanding channel. I usually just make wine and just starting with mead. Then I came upon this. OMG. I’m a HP fan and want to make this now. Question though. What is that air locks you are using on your carboys? Also I don’t have a keg and CO2. Can I bottle in wine bottles?
Made this and love it, though it tasted more like a vanilla cream soda. What pressure did you use to serve yours at?
if you just want this now and cheap, try mixing chaucer's mead with boylan creme soda
You have inspired me on this one. It sounds delicious. I am not quite ready to take this one on yet. I think kegging is the right way to go but I don't have the set-up yet. I am filing this one away to be brewed later. Thank you for your hard work. I didn't catch it, what was the ending ABV?
The ending ABV is a bit murky given that it is diluted quite a bit with both honey and nonfermentable sugars post-fermentation. I would guess it is in the 5.5% ABV range based on some back-of-the-napkin math.
I've been looking forward to this one! Looks great :D
Thrilled this project is done! Now to find the next challenge!
OK, so what if you wanted to make this a still mead at a higher ABV? What would you recommend? Or, have you already done this on the channel?
I'm about to get HELLA brownie points from my fiance if I can pull this off. We went to a restaurant that has an adult butter beer (but it was mainly vodka, cream soda and butterscotch drizzle) and it was a huge let down for her.
I have yet to find anyone disappointed in this brew. Which I take to mean it’s finally the right blend of ingredients and processes. I’m so happy with how it turned out! Best of luck brewing it!
Hi thanks for sharing this recipe ,I'm keen to have a go at it , could you just clarify on re hydrating with champagne yeast , do you rack of add erythritol and extra sugar with the yeast and referment for a couple of days before bottling?
Thanks in advance
Do you add sorbate or a stabilizer to it before kegging to prevent reactivating fermentation? Starting this recipe this evening
Would an acid blend work if we don't have the individual lactic or citric acids?
I cooked the honey & sugar on the stove as you recommended, and it scorched in half of your recommended time - am I doing something wrong?
I'm going to be trying this as soon as I get home this weekend
Let me know how it goes!
I think this is going to be my excuse to buy a kegging system :) lol
Honestly, I had so much trouble getting proper carbonation levels in the bottle (assuming due to the viscosity), that I don't blame you. The level of control with a kegging setup is hard to argue against.
This. Will. Happen….. Im curious. What would you do if you wanted to bump up the head and smooth it out? I’m thinking DME instead of sucros?
I’d love to see a bit more about some of the things you tried that you didn’t decide to go with.
Just wondering if you can substitute the candi sugar for candi syrup?
potentially stupid question, but what's the minimum aging you'd recommend for this? just want to know how far in advance I'd need to do this
Hi ive been watching your videos, i noticed you use erythritol alot for backsweetening, is it alot better than stevia
Dude - I am so trying this one! Just need to get a keg. :-)
Honestly kegging has been the biggest upgrade to my homebrew set up and I would never go back to the olden days! Highly recommend it.
bout to brew this, will let you know how it goes! my brewing closet runs warm, do you think that's ok? EC1118 says its higher range is at 86, and im def under that, but warmer than room temp. do you think a kveik would be good for this?
Awesome
I absolutely want to try this. I'm more in the beer brew realm, but want to branch into mead and this looks awesome. However, my question is I've never gotten the carbing done right. I understand the carbing to 4 volumes, and even have the right chart information to do so on my home setup, but what do you do next after that to keep from insanely carbonated beverage shooting out of your taps?
Question, does the beer need to stay in secondary for three weeks when using vanilla extract?
I’d love to see this on nitro!
Sounds amazing! I’m curious why it’s called butter beer when it’s a bochet. I’ve seen people make butter beer with actual beer 🤔
Most butterbeer recipes online are either not beer (cocktails) or beer with flavoring added (diacetyl). So it stands there will be folks looking for a beverage reminiscent of the butter beer popularized in Harry Potter/by Universal’s theme park and want a real home brewed version with no artificial flavoring. So I stand by the name, because it seems to transcend the roots (mixed, brewed, or artificially flavored).
@@DointheMost Good explanation!
Would it make any sense in infuse a nitrogen/CO2 mix, like you find in a Guinness or Kilkenny. To get a more creamy foam
Love the vid, could you not add the nonfermentables and acids to primary? Also you should give orange creamsicle a try again.
The bulk nonfermentables would significantly throw off hydrometer readings, which isn’t beginner friendly. Not worth it IMO. If frontloading the acids you may need to add more due to the amount of dilution that takes place at each step.
Larry, check your facebook messenger when you get a chance. I was trying to reach out to you earlier, but it looks like you're not on active on it.
Ok if I just do this in a 5 gal.. slightly higher ABV, but I won't need to get a 6 gal pal?...also, ok to do ec-1118... I'm in AZ and my house stays around 80
The bucket I was brewing in is a 6.5 gallon total volume bucket, for reference. But I didn’t experience much of a kraussen on this. And EC-1118 is naturally low foaming.
I wonder if it would taste different if you used Nitro instead of CO2?
i may be a little late to the party but question are you using lactose powder or is it just powder milk ?
This sounds amazing !!!! How many pounds of honey did you use to back sweeten?
3lbs to backsweeten. I could see folks wanting to go higher!
This sounds amazing with a scoop or two of vanilla or french vanilla, very well done. Most bochets I have seen and tried typically age for quite a while, what was the total length of fermentation, secondary, and letting the flavors mellow out?
This was about 5 weeks yeast pitch to drinking. It's a lower-ABV session mead, so it doesn't need as much age as something bigger and bolder. Cheers!
@@DointheMost I will likely be doing this as summer comes closer then!
I wonder what back sweetening with meadowfoam honey would do...
A man after my own heart
Ooooo, I like the idea of the meadowfoam. How about bocheting that and then adding to back sweeten as well or is that too much?
Try Brewing something sour and add ammonium chloride to get that sweet and salty licorice goodness! Easy to start maybe some raspberry sour...
These ingredients sound like they'd be tasty just throw in some milk and warmed up lol
At 11:18 you said racked on all that stuff… what is all that stuff, vanilla and stabilizer? Cause your show card says secondary needs 8 ingredients but you only show putting 3 ingredients and then after 3 weeks add honey and acids? Am i missing something?
Butter scotchy butter beer beverage
Droooooooool
Worth every drop of drool!
Serve on nitro?
If this is simple, what is complicated? I like the video but I don't like the advertising (title).
Thanks for the feedback 👍
Couple of questions.
1. Why so much vanilla? I don't make many meads. But do ton of beers. Vanilla beans are typically used one bean a 5gal batch. MAYBE two. Five seems massively overkill. But like I said. Basically zero experience with meads. Does honey extract less?
2. Also fwiw. Butter beer is a warm drink that actually exists. Its an old school drink with warm beer and butter from europe. It wasn't a JK Rowling invention. What uou made looks delicious. But its no butter beer. Not that it matters haha.
Thank you for your videos. Looks great!
Well I was going to try the recipe... until I found out you were from Slytherin house... ;-)
Tisk tisk ... Oklahoma tap water shame on you....
I was just thinking of you today - I've missed your snark! Hope you are well!
@@DointheMost I have a baby coming, You have a baby coming. I have been in the back ground watching and learning. I have been mostly making rice wine 🍷.
Hope you are well stay cool and happy Pre Father's day 🤨
Was that the water that lights on fire out of the tap due to methane infiltration? ;-)
I see at least one case of that in Oklahoma in the news (was well water), though there were more in Colorado and Pennsylvania. Nearby oil wells were suspected contributors to the methane.