Dry pan Toasting the peppercorns before adding them to the mead would likely enhance their flavor. Also making a strong hot tea out of them and then adding that tea in a bit at a time till you get the flavor you’re looking for. Love the experiments and fun you have in exploring the art of mead making!
(I know I'm late to the party...) My thoughts exactly. When peppercorn came up, I was thinking about how we make akvavit, i.e. mix the dry spices and lightly heat to bring the oils out.
I knew about potential issues fermenting in acidic environment so when I made my citrus elderflower mead, I added zests to the secondary. The thing came out dry at 15% and it was nice and refreshing without the extra sourness. I really enjoy this series, keep the good work, It's amazing!
@@ManMadeMead sweet good to hear, i'm watching from Beijing been living out here 4 years and when the quarantines hit I started making mead. Now selling at local foreign markets cuz no one is maing mead out here in China.
This sounds like a really interesting combination of flavors that I wouldn't normally think of pairing but would expect to be pretty good. I just started brewing literally today, but I might have to play with this idea at some point.
Lime and peppercorn actually sounds pretty good together for a mead (haven't finished the video). I have some peppercorns that actually have a citrusy aroma, so that would go very well. Edit: Yeah. Maybe just more peppercorns, and lightly cracked? Or a tincture.
it started fermenting again not because you didn't rack but because the honey had yeast that were dormant in it. bring your honey up to 150f for 20 mins then add it to your stabilized mead. otherwise add both at the same time.
Hey i make a mead that I don't know what to do with I just started watching your videos about a month ago I put some ale yeast in about a five percent abv it tastes like a flat beer with no taste I don't think waiting will help the taste I would like to hear some of your opinions thanks!
Ale yeast can sometimes put off those kinds of flavors. You might need to stabilize the mead and then backsweeten to bolster honey character. It’s going to be flat regardless (unless you want to carbonate it)
Kale Scullen, one thing I live by is ‘time is your friend’. I’ve made meads using baker’s yeast and others using wine, cider or beer yeasts. They all turn out different and depending on the stuff you add, they can all start out ‘yeasty’. Time, however, performs miracles. I’ve got a mead I made with baker’s yeast and didn’t like AT ALL when it was done. Bottled it nevertheless and stashed it away... and forgot all about it. I came across it after a year just as I needed something to add to a traditional beer stew that’s quite a thing where I live. I opened a bottle, sniffed at it (the alternative was water or stock and a ‘flat’ flavour to my stew) and boy, did that mead smell good! It tasted much, much better too and the stew was one of the best I’ve ever made. I still have a bit of that mead, it’s two years old now and it’s AMAZING. Some times all it takes is patience. If you don’t want to wait that long, see what sweetening does. Incidentally, most of my meads get to sleep for around 6 months. Hydromels 2-3 months and high-ABV meads at least for a year. Ciders and cysers at least 2-3 months, preferably 6, some times more. Be careful with strawberry though: that flavour tends to fade fast. Have fin brewing!
Lol, you actually said you were going to ‘hace test’ it but it did look like you may have been ‘hace testing’ it a little bit before you started the video 🤪😂👍
Ha I like the beard looks real nice I hope u see this question and answer it for me the best u can. I made some mead/wine using cool aid packs 1 is cherry and the other is lemon aid. I used 10 lb of sugar in each bucket, and I added 1118 yeast I added the nutrients and the energizer I made 3 gal of each my house temp is 70 it has been 3 days and no fermentation so I put 1116 yeast in there today, If that does not work I am going to bump it all out. Is is possible the yeast was bad I just bought it from Amazon and I had used some of the order in other mead I had started and it is working fine did I mess up my wine/mead by adding more yeast what would u had done thanks and have a great day
A while back I came across a lime and chocolate cheesecake. The thought almost made me gag until I tasted a praline (chocolate bonbon) that had a dark chocolate shell and a lime filling. It worked so I made the cheesecake and to my surprise, it worked. Depending on the proportions, it COULD give a good mead. Sticking to more traditional flavours though. My family and friends aren’t all that adventurous!
Here's a thought, why not make a honey solution with your preferred sweetness (mine is 20 points of gravity) and then add whatever flavor to that solution to gauge the amount of flavoring you would add to a mead that way you can backsweeten and flavor your mead after primary
I some times do that. And as I’ve always got a bottle of Everclear around I’ll some times ad a little of that as well to see how alcohol affects the flavours. Fermentation will cause yet more flavour profiles to appear and others to go down but it does give a good idea!
I will never use hop bags or cheese cloths again. I made an IPA I have made before. This time I used hop bags. I basically wasted a ton of hops cause it tastes like regular beer now. I will drink it but it tastes nothing like the previous one.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
We need more of this series
I've got a bunch more in the works!
Old-time moonshiners used to add black pepper to the whitedog to give the hooch that alcoholic burn. Kudos for actually making this combination.
I'm loving this series, and appreciate the beginning to end format. Keep up with the great content!
Thank you!
Dry pan Toasting the peppercorns before adding them to the mead would likely enhance their flavor. Also making a strong hot tea out of them and then adding that tea in a bit at a time till you get the flavor you’re looking for. Love the experiments and fun you have in exploring the art of mead making!
(I know I'm late to the party...) My thoughts exactly. When peppercorn came up, I was thinking about how we make akvavit, i.e. mix the dry spices and lightly heat to bring the oils out.
1:59 In Spanish, lime are called green lemon (limón verde)
I love this series so much
Heck yes I love this show !!!
I knew about potential issues fermenting in acidic environment so when I made my citrus elderflower mead, I added zests to the secondary. The thing came out dry at 15% and it was nice and refreshing without the extra sourness.
I really enjoy this series, keep the good work, It's amazing!
I’m normally not a fan of adding acidic things in the primary but I figured why not try it with this one! Thank you so much!
Lime and Peppercorn Mead sounds like a great cooking mead.
Lime and Peppercorn actually sounds delicious.
Yea i like this series, wish you could do 5 episodes of this in a day lol
Episode 4 & 5 are almost done! Working on episode 6 is in the works!
@@ManMadeMead sweet good to hear, i'm watching from Beijing been living out here 4 years and when the quarantines hit I started making mead. Now selling at local foreign markets cuz no one is maing mead out here in China.
Dude really cool idea. And a great video 🤟
Thank you!!
Awesome, I really like "Will it mead"
Why not Lime Peel in the primary?
That could have worked!
This sounds like a really interesting combination of flavors that I wouldn't normally think of pairing but would expect to be pretty good. I just started brewing literally today, but I might have to play with this idea at some point.
Let me know how you like it!
Some summer ales are made with lime and peppercorn
Hmmm, I want to try this with Brazilian Pink Peppercorns.
That sounds great!
I would use Lime peel instead of juice.
I can see a Stratocaster head stock with maple fret board.
Lime and peppercorn actually sounds pretty good together for a mead (haven't finished the video). I have some peppercorns that actually have a citrusy aroma, so that would go very well.
Edit: Yeah. Maybe just more peppercorns, and lightly cracked? Or a tincture.
I think a hopped lemon mead would be interesting
Green peppercorns could work with this too.
When you put the airlock on do you add water to it?
I normally add Star San water or vodka!
Did you ship those bottles special USPS or just normal fed ex or something?
Fedex!
What do we have to do to get on the list to taste test!
Those guys were some of my patrons that support me on Patreon!
Is your transition music the licc? Also your graphics are looking clean.
it started fermenting again not because you didn't rack but because the honey had yeast that were dormant in it. bring your honey up to 150f for 20 mins then add it to your stabilized mead. otherwise add both at the same time.
Thanks!
Hey i make a mead that I don't know what to do with I just started watching your videos about a month ago I put some ale yeast in about a five percent abv it tastes like a flat beer with no taste I don't think waiting will help the taste I would like to hear some of your opinions thanks!
Ale yeast can sometimes put off those kinds of flavors. You might need to stabilize the mead and then backsweeten to bolster honey character. It’s going to be flat regardless (unless you want to carbonate it)
That did a lot with the beer taste thanks you killed it
Kale Scullen, one thing I live by is ‘time is your friend’. I’ve made meads using baker’s yeast and others using wine, cider or beer yeasts. They all turn out different and depending on the stuff you add, they can all start out ‘yeasty’. Time, however, performs miracles.
I’ve got a mead I made with baker’s yeast and didn’t like AT ALL when it was done. Bottled it nevertheless and stashed it away... and forgot all about it. I came across it after a year just as I needed something to add to a traditional beer stew that’s quite a thing where I live. I opened a bottle, sniffed at it (the alternative was water or stock and a ‘flat’ flavour to my stew) and boy, did that mead smell good! It tasted much, much better too and the stew was one of the best I’ve ever made.
I still have a bit of that mead, it’s two years old now and it’s AMAZING. Some times all it takes is patience. If you don’t want to wait that long, see what sweetening does.
Incidentally, most of my meads get to sleep for around 6 months. Hydromels 2-3 months and high-ABV meads at least for a year. Ciders and cysers at least 2-3 months, preferably 6, some times more. Be careful with strawberry though: that flavour tends to fade fast.
Have fin brewing!
Lol, you actually said you were going to ‘hace test’ it but it did look like you may have been ‘hace testing’ it a little bit before you started the video 🤪😂👍
If you make the recipe again try cracking the peppercorns and add them in during secondary they should impart mor flavor that way
Ha I like the beard looks real nice I hope u see this question and answer it for me the best u can. I made some mead/wine using cool aid packs 1 is cherry and the other is lemon aid. I used 10 lb of sugar in each bucket, and I added 1118 yeast I added the nutrients and the energizer I made 3 gal of each my house temp is 70 it has been 3 days and no fermentation so I put 1116 yeast in there today, If that does not work I am going to bump it all out. Is is possible the yeast was bad I just bought it from Amazon and I had used some of the order in other mead I had started and it is working fine did I mess up my wine/mead by adding more yeast what would u had done thanks and have a great day
I think your kool aid has preservatives which would hinder any fermentation!
@@ManMadeMead Thanks I just dumped it
i found that it takes about 5 to 6 months for peppercorn to mellow out in a brew
I love this series. Also, I was so scared that it was going to be Lime and Chocolate - that would be awful I think.
Oh man... that would be wild!!
A while back I came across a lime and chocolate cheesecake. The thought almost made me gag until I tasted a praline (chocolate bonbon) that had a dark chocolate shell and a lime filling. It worked so I made the cheesecake and to my surprise, it worked. Depending on the proportions, it COULD give a good mead.
Sticking to more traditional flavours though. My family and friends aren’t all that adventurous!
Here's a thought, why not make a honey solution with your preferred sweetness (mine is 20 points of gravity) and then add whatever flavor to that solution to gauge the amount of flavoring you would add to a mead that way you can backsweeten and flavor your mead after primary
That could work!
I some times do that. And as I’ve always got a bottle of Everclear around I’ll some times ad a little of that as well to see how alcohol affects the flavours. Fermentation will cause yet more flavour profiles to appear and others to go down but it does give a good idea!
I will never use hop bags or cheese cloths again. I made an IPA I have made before. This time I used hop bags. I basically wasted a ton of hops cause it tastes like regular beer now. I will drink it but it tastes nothing like the previous one.
Well lemon pepper is a thing so why not?
How can this be episode 3 , when you did an episode 4 three months ago? Or did I miss something?
The "Episode 4" you saw was the drawing of the ingredients for episode 4. I still had to make the mead after drawing the ingredients!
pickles
Challenge accepted.
PlayStation sucks😂