How to Make a 6.5% Pear Session Mead (Hydromel) at Home
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- Опубликовано: 28 апр 2021
- Today I'm showing you how to make an Pear Session Mead (AKA Hydromel). It's a really low ABV mead that's super crisp and refreshing! You will need some equipment and stuff for your recipe - see below!
Pear Hydromel Recipe:
7/8th Gallon of Spring Water
1 1/4 Pound of Clover Honey
1 Gram of Lalvin EC-1118
2.5 Pounds of Pears Any Kind
6 tbs of Erythritol - Can Be Substituted out for any non fermentable sugar if bottle carbing
1.07 oz of Honey for priming sugar
1 tsp of DAP Yeast Nutrient
Equipment:
Glass Carboy (& Airlock): amzn.to/2QP7Mxm
Auto-Siphon and Tubing: amzn.to/2YXorU7
Hydrometer: amzn.to/31P3PPF
Star San (Sanitizer): amzn.to/32OhXYF
Scale: amzn.to/34TSAaL
Bottling Capper: amzn.to/3buC6at
Bench Capper (Optional): amzn.to/32LZZpY
Hand Corker: amzn.to/32MlxCO
Floor Corker (Optional): amzn.to/3gPgbvq
Wine Corks: amzn.to/3jCvQ2Y
Bottle Caps: amzn.to/3lNMHSD
Bottling Wand: amzn.to/3hR8rKH
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there's a reason this guy doesn't get any dislikes
Kind of pear used matters. Red Anjou is best for sweet pear notes. Slight citrus/bitter uee green anjou. Asian pear adds a light earthy note with a crisp taste.
These were green anjou!
I made this recipe using amoretti Pear Puree and its stupid good, and stupid easy. 1oz puree in primary, 1.5-2oz in secondary. The only thing I would change is to use maybe 1 tbsp less of erythritol than you did in yours due to the perceived sweetness from the puree. Highly recommend you try it.
That sounds great!
Was looking forward to this one after your last hydromel. Always wanted to try more pear meads
It's really good! I would recommend this one for sure!
I don't really like pears, but my wife does. May have to make this for her
You definitely should! I think you would like it!
Great video, I think I'm going to make this but up abv to 7ish and add pears in both ferm and secondary. Also recommend that you put links to the related videos either on screen or in the bottom description, I want to watch them but have to go searching for them.
I just added them to the description! Thank you for the idea!
For me when it comes to the brewers best flavors it takes some time to get the chemically taste to age out. But it does work.
I definitely agree. I think that it can produce a semi off flavor but over time most meads will meld well enough to hide any odd flavor.
if you are just making for your own consumption and don't really care about clarity, is there any reason you have to do the steps to clarify it - ie mouth feel, taste etc?
yum
As always, good video. Pear mead is always refreshing. Have you tried doing an Apple / Pear mead? One of our favorite is using Apple juice, pears and honey with Lalvin EC-1118. :-)
Thank you! I have actually, it's amazing!
Was that a Grolsch bottle I saw? My bf found those for me, I'm excited to use them this week!
Yes they are! They're so good and I love using them!
@@ManMadeMead they really are
Thanks for the vid! Would you mind sharing a link to the calculator or math for figuring out the amount of priming sugar or priming honey? Thanks!
www.northernbrewer.com/pages/priming-sugar-calculator
@@ManMadeMead nice! Bookmarked
Hello there. Great stuff. Thank you. Did you actual used the tsp of DAP? Because I didn't watch you doing so. Did you use it at primary?
I did! I added it after the 24 hour mark!
@@ManMadeMead thank you
Would you be able to use a slow speed juicer to get the juice from the pears to run a hydrometer on the juice, then add the juice? Add the pulp in a bag if it would add any tannin from the skins? Would there be any benefit to this?
Possibly! I think that might just work!
Hey, I just wanna say that I love this channel! And offer a little constructive criticism - can you go a little slower when you tell us the details? Maybe write critical information on a white board or edit in some text on the screen. Or maybe link a Google document with a more detailed write up. This looks like one I wanna try making!
I hope my new stuff is more clear!
What is the black strip on the carboy on the second shelf in the middle? I've seen them before, but I don't know what they are used for.
It's a temperature strip that tells the temperature of the glass it's on. It's good for monitoring fermentation temps and everything ( I used it specifically while using a heating pad under a mead)
I'm still very new at this, why did you choose DAP over fermaid O?
It was just what I had at the time. I would recommend Fermaid O and or Fermaid K for this brew too!
How long did you keep the pears in the secondary before you bottled it?
I left them in for about 2 weeks!
So how are you getting those pears OUT of the container for cleaning haha
I was curious too
Lots of shaking! They come out pretty easily honestly, it just took some shaking haha
Was the 1.07 ounces of priming honey by weight or by volume??
Weight!
What happens if you add the pears 12 hrs after the yeast?
The yeast will just consume the sugars from the pears!
None of the amazon links work. And the discord doesnt either=( either way good starting point for me to make some mead
Why do two fermentations? I see this done alot and I'm not sure why not to just add everything at once.
So I wanted to keep the pear essence as much as possible. Sometimes you lose a lot of the fruit flavor during the primary as it pushing the fruit flavor out of the airlock!
@@ManMadeMead gotcha, been wondering why I kept seeing this. Thanks for the info and reply.
sorry but I am metric so a lot of what you say doesn't really make much sense to me and my rule of thumb for priming sugar is 10 grams per litre, I would love to know how much honey I need in grams per litre, do you have any idea?
You're looking at 7 grams per liter of mead (when adding priming sugar). As far as honey is concerned it would be .28 oz of honey for every 1 liter of mead.
@@ManMadeMead thanks! When I said 10 grams I was thinking of beer, sorry. And do you mean .28 oz or 28 grams?
Doesn't freezing the fruit kill bacteria anyway!!
Not quite - it can kill some but other bacteria just go into hibernation!
1. You didn't really star-san cut fruit, did you? (I wouldn't even star-san un-cut fruit.) Pasteurize it. Heating to 140 degrees will break down even more cell walls for juice extraction. Either that, or use canned pears... (Yes, I've made canned pear wine. 😁)
2. You need a wide-mouth gallon fermenter for fruit. Makes life so much easier.
3. I'm not sure a gravity of 1.000 means it's done. I've had a 15% ABV mead go as low as 0.995. I wonder if some of your carbonated meads that you didn't carbonate is due to that...
I StarSan-ed the fruit and I think that's totally fine! I could have pasteurized it but I didn't think of that at the time! I have some of those wide mouth fermenters now and they're great! You're right - it could definitely go lower!