I think my last mead was Hipocras. I was thinking it as pyment.😂😂😂 It had strong flavour of cinnamon and nutmeg. So far it was one of my best mead using bread yeast. Now moved on to home made wild yeast culture.
In my country we have an old Celtic mead type that is specific to Britany (France) called Chouchen, its really similar to a standard sweet mead around 12 ABV, but I think that the yeast have to come from the pressed apple juice or cider to make it a chouchen. Don't quote me on this I never read about the subject or talked to a producer. (but I have tried a few great ones!) Leo
the "chouchen" is a particular cyser. It start by fermenting apple juice, until total consumption of the fermentable sugars in apple juice ( a very dry cider). Buckwheat honey is then diluted to restart the primary fermentation. The proportion of diluted honey can go up to 1/3 of the final product which makes it very sweet.
Just bottled my first Acerglyn yesterday. I've tried lots of meads and I can alredy tell that the Acerglyn variant is my favorite. Although I'm Canadian so maybe that's par for the course lol. Great video man. Still lots that I want to try.
Great video and I see also progress with editing 😉. But according to MJP and BJPC metheglin is mead with additional any species. Could be just spices but also spices and fruits. Show mead and Sack mead two different names for same high alcohol and high SG meads. And deffinetly "polish style mead" was missing 😉
I think the lines get really blurred with some because a predominately fruit mead is a Melomel in my opinion, but if your spices are of equal flavor then you start to fall into that metheglin title. These are just rough ideas for each style - obviously there are lots of blends of each style! From what I found, the show mead was one that used honey, water & yeast only - but I do think you could be right! I left the polish mead out because there are a bunch of varieties! I tried to consider that one as a regional or country oriented one! I definitely did miss talking about a Session mead though..
@@ManMadeMead I am agree, borders with style are very thin. But about spices in fruit meads thay dont need be equal. If spices are recognized on aroma and/or flavour (dont need dominate or equal) then this mead would be metheglin. Any way you are do it great job. Looking forward to do some RUclips cross/colabo in future 😉
I like this video a lot actually. One that you didn’t really cover is one that I started about 2 weeks ago. It’s definitely a mead of some kind but I used apple juice and white grape juice. Sure it’s a melomel of some kind, but is it a cyser? Is it a Pyment? Cyment? Pyser?
He answered in his video. The ingredient which has more than 51% share is called by that name. So yours is a cyser. Grapes can be used as base for any kind of wine. It supplies required nutrition to yeast which most fruits lack. I too made the same recipe this time and it smells like cyser.👍
@@Dave_en I could probably get on board with that. But here’s my rub; I used equal parts grape and apple juice. 1.054 for the juice by itself and 1.113 after I added the honey. Really I’m only curious because I want to make an interesting label lol.
Very interesting I've seen people on some Mead forums talk about Mead styles according to region as well like a Polish style or Norwegian. I really like making Sack or Great meads both the challenge of getting high ABV as well as the amazing flavors all that honey creates.
In Finland there's a sugar wine called a Kilju, which is just straight sugar water and yeast. My question is what would a Mead be called if it were a hybrid of a Kilju and a Mead? I can't find the name for it so I've been calling it a Kiljmel.
Ok so I just started a mead using a concentrated ginger syrup, a chilied honey that has vinegar in it and will have to have a lot of water added to it as my hydrometer can't even measure the abv potential.... so what do I call it 🤣🤣
Great video again :-). To me a "Show Mead" has nothing else added except nutrient, while a traditional (Hate the term myself, I call them simple/basic meads) can had additives like acids, tannins. I believe Hydromels, Methoglyns, pyments ETC to be "traditional" meads as that is what almost every culture would have made that way do to cost, time and seasons.
I don't believe that a show mead in the US permits the addition of nutrients. BJCP guidelines specify that a show mead cannot have ANY additives. I think that BJCP views "nutrients" as an additive. "Traditional" mead refers to a focus on the honey and so any fruit, herbs, grains, etc disqualify a mead as a trad if they contain any flavoring other than the honey itself although the honey can consist of several varietals. And the term "traditional" has nothing to do with any indigenous mead. Indeed, BJCP guidelines have a distinct category for "historical meads" and that would include such meads as t'ej (a mead, indigenous to Ethiopia made with buckthorn stems or leaves.
Too confusing. They need to simplify this and stop trying to name everything in existence. Mead = Honey, Water, Yeast. Fruit Mead. Coffee Mead. Beer Mead. Spiced Mead. Grape Mead. Caramelized Mead. Rose Mead. Syrup Mead. Pepper Mead. Then add on variations to those. Like Blueberry Fruit Mead. Black Currant Mead. It's almost disrespectful to Mead to have a completely separate word for it because of some experimentation with different ingredients. Now, if you consider only traditionally made Mead as Mead and everything else as various wines with different names, then that I can get behind. So call that drink a Melomel, but it's not a mead, as an example. Cyser would then, no longer be a mead and be in the Cider family. Etc. Etc.
@@drhawn811 No, the bjcp style guide has mead categories, M1 M2 M3 and M4, There are also subcats within that, it is my preference since i enter my meads in competition and so I look at meads and classify them that way
I was under the impression that show meads were traditionals but without anything else added (including acids/tannins and I believe even non yeast-derrived nutrients)
Nice video. Well done.
Thank you very much!
Very informative video. I think you answered many questions 👍
Thank you!
Just found your channel and watched a video from two years ago and watch this one and your videos have much improved. Great information, subscribed!
They definitely have! Thank you for watching!
@@ManMadeMead I'm making a syser and a viking blood mead maad with tart cherry juice.
I think my last mead was Hipocras. I was thinking it as pyment.😂😂😂
It had strong flavour of cinnamon and nutmeg. So far it was one of my best mead using bread yeast.
Now moved on to home made wild yeast culture.
The one person who disliked this video must be a milk drinker
Thank you for the very informative and educational video. I really enjoyed.
More Mead Lore like this please! ;) Good job!
Great video! Straight the point and clearly presented. Music is nice, too.
Thank you so much!
In my country we have an old Celtic mead type that is specific to Britany (France) called Chouchen, its really similar to a standard sweet mead around 12 ABV, but I think that the yeast have to come from the pressed apple juice or cider to make it a chouchen. Don't quote me on this I never read about the subject or talked to a producer. (but I have tried a few great ones!)
Leo
the "chouchen" is a particular cyser.
It start by fermenting apple juice, until total consumption of the fermentable sugars in apple juice ( a very dry cider).
Buckwheat honey is then diluted to restart the primary fermentation.
The proportion of diluted honey can go up to 1/3 of the final product which makes it very sweet.
Nice video mate, cheers!!!
Interesting video I think you forgot to mention a t'ej - the indigenous mead made in Ethiopia that uses buckthorn to add some bitterness to the mead.
True! I would consider that in the regional/country oriented ones though.
great video 👍🏼🍯🐝
Thank you!
Just bottled my first Acerglyn yesterday. I've tried lots of meads and I can alredy tell that the Acerglyn variant is my favorite. Although I'm Canadian so maybe that's par for the course lol. Great video man. Still lots that I want to try.
That sounds great!
Havnted tried acerglyn (but want to) yet but loving my metheglins and pyments
You definitely should try an acerglyn!
Bochet sounds really nice
I love bochets!
Great idea
Thank you! Cheers!
Great video and I see also progress with editing 😉.
But according to MJP and BJPC metheglin is mead with additional any species. Could be just spices but also spices and fruits.
Show mead and Sack mead two different names for same high alcohol and high SG meads.
And deffinetly "polish style mead" was missing 😉
I think the lines get really blurred with some because a predominately fruit mead is a Melomel in my opinion, but if your spices are of equal flavor then you start to fall into that metheglin title. These are just rough ideas for each style - obviously there are lots of blends of each style!
From what I found, the show mead was one that used honey, water & yeast only - but I do think you could be right!
I left the polish mead out because there are a bunch of varieties! I tried to consider that one as a regional or country oriented one! I definitely did miss talking about a Session mead though..
@@ManMadeMead I am agree, borders with style are very thin.
But about spices in fruit meads thay dont need be equal. If spices are recognized on aroma and/or flavour (dont need dominate or equal) then this mead would be metheglin.
Any way you are do it great job.
Looking forward to do some RUclips cross/colabo in future 😉
I like this video a lot actually. One that you didn’t really cover is one that I started about 2 weeks ago. It’s definitely a mead of some kind but I used apple juice and white grape juice. Sure it’s a melomel of some kind, but is it a cyser? Is it a Pyment? Cyment? Pyser?
He answered in his video. The ingredient which has more than 51% share is called by that name. So yours is a cyser. Grapes can be used as base for any kind of wine. It supplies required nutrition to yeast which most fruits lack.
I too made the same recipe this time and it smells like cyser.👍
@@Dave_en I could probably get on board with that. But here’s my rub; I used equal parts grape and apple juice. 1.054 for the juice by itself and 1.113 after I added the honey. Really I’m only curious because I want to make an interesting label lol.
@@jakematthews6982 either cyment or pyser would do. Here at our place a street vendor stuffed momos in a burger bun and called it MoBurg. 😂😂😂
Very interesting I've seen people on some Mead forums talk about Mead styles according to region as well like a Polish style or Norwegian.
I really like making Sack or Great meads both the challenge of getting high ABV as well as the amazing flavors all that honey creates.
And a Gargamel is mead with Smurfs in it
I'm gonna need to find or invent all the Italian equivalent of those names.
Where do they come from?
What is the best type of mead/yeast to use for the least "bubbly" mead? I used d-47 and it was basically champagne bubbly
Any yeast can do it as long as you don't ferment them past their alcohol cap.
Have you ever dry hopped a mead? I’m looking at adding tropical flavors and considering galaxy hops. Just wondering if this is a go or no go.
I have! It's super nice - I would highly recommend trying it!
Cool! Thanks! For a one gallon batch, im not looking for an explosion of tropical flavor, more of subtle hint. How much pellets would you recommend?
What would you call a Spiced Bochet made using Apple Juice instead of water? 🤔 I have exactly that aging here, but I don't know what to call it..
That’s debatable but for simplicity sake - I would call it a spiced cyser!
Plus One More: Lactomel.... a mead made with honey and whey (the byproduct of cheesemaking). They can be super delish!
Yup! There are a lot of off shoot styles like that - I just couldn't mention them all in this video haha
That would be a Milk Mead in my naming convention.
In Finland there's a sugar wine called a Kilju, which is just straight sugar water and yeast. My question is what would a Mead be called if it were a hybrid of a Kilju and a Mead? I can't find the name for it so I've been calling it a Kiljmel.
My local meadery makes smoothie style meads. I wonder if there is a name for that?
I'm not sure I know the name for that one!
Ok so I just started a mead using a concentrated ginger syrup, a chilied honey that has vinegar in it and will have to have a lot of water added to it as my hydrometer can't even measure the abv potential.... so what do I call it 🤣🤣
Oh man! I would call that a metheglin... the vinegar wouldn't really change anything unless you were wanting it to be a prominent taste in the brew!
Great video again :-). To me a "Show Mead" has nothing else added except nutrient, while a traditional (Hate the term myself, I call them simple/basic meads) can had additives like acids, tannins. I believe Hydromels, Methoglyns, pyments ETC to be "traditional" meads as that is what almost every culture would have made that way do to cost, time and seasons.
I don't believe that a show mead in the US permits the addition of nutrients. BJCP guidelines specify that a show mead cannot have ANY additives. I think that BJCP views "nutrients" as an additive. "Traditional" mead refers to a focus on the honey and so any fruit, herbs, grains, etc disqualify a mead as a trad if they contain any flavoring other than the honey itself although the honey can consist of several varietals. And the term "traditional" has nothing to do with any indigenous mead. Indeed, BJCP guidelines have a distinct category for "historical meads" and that would include such meads as t'ej (a mead, indigenous to Ethiopia made with buckthorn stems or leaves.
Nice nice
I had never even heard of vinegar mead! Is it supposed to be a beverage? Or a vinegar? As a beverage, it doesn't sound very palatable, lol.
Maybe its mead's version of a sour beer. Sounds like a palate adventure!
@@stephdaniel7085 now that you put it that way, lol, I kinda wanna try it!
@ManMadeMead could you tack this on your ever-growing mead-to-make list? 👀
@@stephdaniel7085 seconded!
It's definitely on the list of things to make! I have no idea what it tastes like, nor have I seen one. But I do wonder about it! Haha
What about fortified meads?
I’m not sure I’d consider those a whole category of mead to be honest!
@@ManMadeMead well it definitely exists and it’s more than 50% mead
I made a mead and forgot about it. It logged 19% on the hydrometer. Didn’t even know that was possible with the yeast I used.
Yeast can definitely push that far if properly fed! That one might take awhile to mellow out!
I've always heard that an acerglyn was made with maple syrup *and* honey
A variety of metheglins lined up like the spice girls… but meth goblins. I’m thinking of label design potential.
Too confusing. They need to simplify this and stop trying to name everything in existence. Mead = Honey, Water, Yeast. Fruit Mead. Coffee Mead. Beer Mead. Spiced Mead. Grape Mead. Caramelized Mead. Rose Mead. Syrup Mead. Pepper Mead. Then add on variations to those. Like Blueberry Fruit Mead. Black Currant Mead.
It's almost disrespectful to Mead to have a completely separate word for it because of some experimentation with different ingredients.
Now, if you consider only traditionally made Mead as Mead and everything else as various wines with different names, then that I can get behind.
So call that drink a Melomel, but it's not a mead, as an example.
Cyser would then, no longer be a mead and be in the Cider family. Etc. Etc.
Well I'm in the camp of classifying my meads under the bjcp categories, so I don't really subscribe to all of the styles mentioned here
Fair! You're welcome to classify them however you want!
Always that one kid who needs to feel special.
@@drhawn811 No, the bjcp style guide has mead categories, M1 M2 M3 and M4, There are also subcats within that, it is my preference since i enter my meads in competition and so I look at meads and classify them that way
I was under the impression that show meads were traditionals but without anything else added (including acids/tannins and I believe even non yeast-derrived nutrients)