I don’t know what made the algorithm lead me to your videos but I’m so glad they did. I always wanted to try and make my own wine and mead but was intimidated by the idea of what equipment to get. Needless to say your videos break everything down into an easy to understand process and my glass kit from you shipped today and I can not wait to get started on my first batch. Thank you so much!
@@samvansteen2321 I tried it before bottling and it was strong and had a "raw" taste. I am going to let it age until this time next year before I try it again.
Can you talk about headroom in secondary? Some people say this would be way too much headroom and others say it’s fine for 2-3 months. Curious what you think
Should be fine but normally it's done under "closed transfer" with CO2 purging. If you are beginner homebrewer, like me.. you probably don't have all that fancy equipment. If you transfer while the brew is still degassing, it should get rid of most of oxygen through the airlock. It won't get rid of all of it, some while be absorbed by the brew. That's why you want to keep headspace minimal and use conic shape instead of a flat vessel like a bucket or the 1 gallon jar. Ultimately, it probably won't ruin the brew if you don't see airlock activity but it's not optimal and could lead to some issue. In winery (or brewery..etc..) , the aging wine is sometimes topped off with a blend or extra wine during the fermentation due to evaporation. Some wines are not topped off and create a pellicle to protect the wine. So, it should be fine but if you wanna be professional keep the headspace minimal, purge with co2 and rack under closed transfer (co2 transfer, google "closed transfer brewing").
So i understand the yeast is converting sugar to alcohol as a waste product but if the yeast is dead for secondary fermentation whats happening? How does mead age?
Typically fermentation isn’t 100% finished in secondary. During this time the yeast finish up and you basically wait for both the yeast and whatever other sediment is suspended to settle. Aging helps flavor development as well!
@@goldenhivemeadso I have a batch of mead that has been fermenting for around a month and a half and all the sediment has fallen to the bottom and the mead is almost Chrystal clear and it is still somehow fermenting very slowly, should I transfer the mead into a new vessel or keep it in the one it’s already in until fermenting is fully completed?
I use Star-San , there' a similar product in the UK and Australia with a different name. It's a an acidic sanitizer, you dilute with water and soak or spray equipment. Read the label on the product. I also use Chloroclean (bleach soap) and PBW (soap). I use Chlroclean for glass bottles and fermenters and PBW for plastic fermenters, airlocks, bungs, brewing bags, graduated cylinder, fermonster lids, etc... My hoses are rinse with room temperature water after each use and the rest of my equipment is also kept clean.
it would explode. if you used a very small amount of yeast used for carbonation along with a teaspoon of sugar then yes you could carbonate it but please carbonate during a second fermentation.
I don’t know what made the algorithm lead me to your videos but I’m so glad they did. I always wanted to try and make my own wine and mead but was intimidated by the idea of what equipment to get. Needless to say your videos break everything down into an easy to understand process and my glass kit from you shipped today and I can not wait to get started on my first batch. Thank you so much!
Could you make a video on aging? Its the only step of the process i dont fully understand and your channel is the one i trust the most
Yum, raspberry Meade looks so good
Can u make longer detailed videos?
That's a cute airlock :)
Where do you get those ?
This was my first mead, happy mine looks like yours so far 🙂
How long does it take for a normal mead? Like if you start today when will it be able to drink?
@@samvansteen2321 I tried it before bottling and it was strong and had a "raw" taste. I am going to let it age until this time next year before I try it again.
@@mariechase6156 wow! So it is not that if i start today I could drink in like 2 months…
@@samvansteen2321 I googled, it says age 6 months to 3 years
Is there a restock of the Pro Starter Kit planed ? I hesitated too long and now I regret it.
At what temperature are you fermenting your mead at? And do you keep it in a dark place?
Great!
Thats a cool color
He 100% put food coloring, which is totally fine btw.
@maltomilto I don't think he did, it really does get this colour
AWESOME
Would you collab with Garret from Man Made Mead?
Can you talk about headroom in secondary? Some people say this would be way too much headroom and others say it’s fine for 2-3 months. Curious what you think
Should be fine but normally it's done under "closed transfer" with CO2 purging.
If you are beginner homebrewer, like me.. you probably don't have all that fancy equipment.
If you transfer while the brew is still degassing, it should get rid of most of oxygen through the airlock. It won't get rid of all of it, some while be absorbed by the brew. That's why you want to keep headspace minimal and use conic shape instead of a flat vessel like a bucket or the 1 gallon jar.
Ultimately, it probably won't ruin the brew if you don't see airlock activity but it's not optimal and could lead to some issue.
In winery (or brewery..etc..) , the aging wine is sometimes topped off with a blend or extra wine during the fermentation due to evaporation. Some wines are not topped off and create a pellicle to protect the wine.
So, it should be fine but if you wanna be professional keep the headspace minimal, purge with co2 and rack under closed transfer (co2 transfer, google "closed transfer brewing").
I love grape flavored stuff. Is it possible to make mead with grape and concentrated grape juice or will it just turn into wine
If it’s grapes alone, that makes wine. With the addition of honey, it’s mead. I actually made a grape mead in one of my recent videos.
@@goldenhivemeadthank you 🙏
So i understand the yeast is converting sugar to alcohol as a waste product but if the yeast is dead for secondary fermentation whats happening? How does mead age?
Typically fermentation isn’t 100% finished in secondary. During this time the yeast finish up and you basically wait for both the yeast and whatever other sediment is suspended to settle. Aging helps flavor development as well!
@@goldenhivemeadso I have a batch of mead that has been fermenting for around a month and a half and all the sediment has fallen to the bottom and the mead is almost Chrystal clear and it is still somehow fermenting very slowly, should I transfer the mead into a new vessel or keep it in the one it’s already in until fermenting is fully completed?
Bussin!!!
How do you Sanitize your Equipment?
U fart in your canister 😂
You can buys powder or liquid brewing sanetiser
I use Star-San , there' a similar product in the UK and Australia with a different name.
It's a an acidic sanitizer, you dilute with water and soak or spray equipment. Read the label on the product.
I also use Chloroclean (bleach soap) and PBW (soap). I use Chlroclean for glass bottles and fermenters and PBW for plastic fermenters, airlocks, bungs, brewing bags, graduated cylinder, fermonster lids, etc... My hoses are rinse with room temperature water after each use and the rest of my equipment is also kept clean.
How long does the first fermentation last?
How many month to make wine? Help
If I were to not use a airlock seal would it become carbonated?
it would explode. if you used a very small amount of yeast used for carbonation along with a teaspoon of sugar then yes you could carbonate it but please carbonate during a second fermentation.
No you would just make a bomb
wrong@@anulu-momento
That's not mead. That's Melomel
I just finished and bottled my forest berry mead blueberry’s blackberrys and raspberry’s the color came out a beautiful salmon pink 😊
I made raspberry Mead a few months ago and it was WAY too sour