Raisin Mead Finishing and Bottling - How to Make Mead
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- Опубликовано: 18 сен 2024
- Let's finish up this Raisin Mead and get it into bottles. We started it about three months ago, and it's cleared out nicely. This is a Raisin Mead, not a mead with a handful or raisins. It's based on raisins for flavor but has hints of lemon from zest and it's made with orange blossom honey to up the citrussy notes and offset the richness of the raisins. Watch for a tasting soon!
Raisin Mead - How to Make Mead: • Raisin Mead - How to M...
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#mead #raisinmead
Brian's viking look is awesome! SKOL!
SKOL!
This is for you all to copy and paste. SKÅL!
@@vetlereinertsentvedt3009 I knew I got it wrong dammit lol
i was wondering how long it would take for this to happen
HAPPY NEW FREEDOM 2021 !!!
Started honey, raisin, cranberry mead today and it's bubbling!! Started some 2 weeks ago with dried cranberries but they rose to top and molded and didn't use yeast because recipe I was following said didn't need if using raw unfiltered honey, it never bubbled at all. It smelled wonderful, but pitched it because of the mold. Saw your comment about the oil in raisins so checked the cranberry bag and sure enough they had oil on them. Cooked down some fresh cranberries to a thick juice and used that and oil free raisins and the yeast this time and hurray it bubbling! Than you so much!!
I'm glad we were able to help you but it sounds like you figured it out and did the right thing on your own. Good job and I hope this new batch is delicious! :D
Got my mead brewing stuff on Christmas and ready to brew. Started my first brew 2 days ago. Might try this one later on!
LOL!!! Yeah I don't blame you. I just started 3 weeks ago and im hooked. I made their simple red wine and was absolutely shocked how great it turned out. I've never made mead but it sounds delicious and delightful.
Good morning Brian and Derica. Love your channel.
Started my first mead this week thanks to you two! Thank you so much Brian and Derica!
Warning this becomes addictive and make sure you have room for the 4+ brews you will start soon. Haha
@@o0whiteraven0o49 I dont mind a good hobby addiction! I started with 1 gallon of traditional just to get my feet wet, but i MAY have bought 4 1 gallon carboys, just in case.
@@Wolfprince66 hahaha this is the way!
Brian 2 True ! its a month in for me and I'm into my 6th batch ,cant stoip the urge to " I wonder what that will be like".
Love Brian's new look lol!
Came across your channel in Feb 2020 and thought to myself.... I'm gonna make me some Mead.
Did your traditional Mead recipe, but couldn't help myself and put too much honey and used an 18% tolerant Mead yeast. Because Alcohol. sigh. Made six litres.
Began with a spgr of 1.140. She stalled out at 1.044. Fiddle faddled around putting a bit more yeast in it, handful more raisins, arcane language, etc. Let it sit for a couple of more months. FG = 1.031. Bottled it 4 months after I began and it turned out to be a really nice, but sweet Mead. A bit too sweet for me, so left them at the back of the cupboard... Began my Melomel phase... Absolutely adore dry-ish Grape Meads and Apple Meads fermented with wine yeasts. OG =1.105 -ish, FG = 1.002-ish with an abv 13% -ish. Make nothing else now.... But back to my original Sweet Mead. Well eight months later I pop a bottle in the fridge and chill it nicely, open her up..... and we have the most AWESOME Mead Champagne. I'll never be able to emulate it again..... It was damn nice, it'd dried out a fair piece too.... Damn it was nice. So thank you for a great year, in a year that needed some goodness added.
Happy New Year.
So the ad interrupted brians transition and I must say it suits you 👍
I've been thinking about City Steading but never heard anyone use the term before u guys. So I'm subscribing and liking every video I watch
For my first meads I’ve done plain honey and raisins, one cherry’s and honey, one with blue berry’s looking forward to tasting them
I use a rimmed cookie sheet when bottling to catch any spillage. Spillage goes right into the glass for drinking.
Derica, thank you for your comment on the "FoV" (Fear of Vinegar) The less than 10% over 15% Makes me feel so much better about my 13.5% that is only filling about 3/4 of a growler in secondary under airlock. I knew it would be fine but now I have even more confidence.
Learning little things every day!
Thanks Guys!
HAPPY NEW FREEDOM 2021 !!!
Glad you both are doing well! Currently brewing the Mojito Kilju, Rhodomel, and Pomegranate mead. Finished the Metheglin recipe a couple weeks ago and it tasted awesome!!
Amazon hasn't replaced the bottles. You've just made them so popular that when they sell out they delist them temporarily! I've been able to buy a couple boxes of them several weeks apart. Amazon lies constantly heh. But if you have your original link AND they are in stock, it will go directly to them.
I blamed you guys in the above (all with joking intent, hope that came across) because you are definitely the reason I needed them enough to figure all this out. You got me brewing again!
Interesting brew. I'm relieved to hear that you are doing ok, Brian. Love you guys!
Thanks so much
Love the look Brian. Keep making awesome brews!
Thanks! Will do!
I liked watching the raisins gradually drop to the bottom in your video. Reminiscent of a lava lamp.
"That's alcohol abuse" love it!
loving your new look Brian!
Love these videos. Gonna start some of your strawberry wine this morning and some mead tomorrow for the summer or possibly next Christmas.
Nice! I gotta try this. Gonna go ahead and reduce my honey by 1/4 pound. Thanks guys. BTW I made the red grape juice wine and it is awesome!
I'm ok with Brian being "ok with that". Good content as usual and Happy New Year.
Great job guys. Love your videos!
Got an idea for a shirt, “Because that’s just how it works” 🤣🤣🤣💗💗💗
nice brew, as always, stay safe and sanitised :)
Keep that Viking style man it’s awesome!
Love the ghostbusters line haha! Just finished and bottled my first mead! Was a bit on the dry side but still lovely and have a Cycer at about 2 and a half weeks in going! Praying that will be as good as it looks!
Dont worry be happy
Who said we're not? :)
I like your new haircut!
Thanks!
For Christmas this year I'm giving my family and friends Pinot Noir. My mom pointed out there are legal limits for homebrewing. They're quite high, but that might be a good brew talk subject.
They are different in every state and country.
Man Brian you look great as a viking
Hey, thanks
Have you considered an elderflower citrus mead before? I saw one on the Norwegian "Vinmonopolet" website and thought it looked intriguing. I'm getting one tomorrow or the day after I'll comment with thoughts :)
Bottle the clear stuff in the pitcher then bottle the lees in another bottle that way the whole pitcher isnt full of lees
Brians new viking look.... Im ok with that.
My apologies if you've answered this question elsewhere, but does bottle color matter when it comes to mead? I'm guessing, at least for this particular brew, that it doesn't.
Not if you keep out of direct sunlight, no.
14:50 comment for anyone who is worried about having clear bottles or sediment in each bottle... just take the clear liquid before pouring and rack those into bottles 1st then you will only have 1 bottle with the left over sediment and more head room, otherwise known as their taster bottle
Slowly turning into a viking my foot! It took one scene jump!
Lol
Okay, I loved the ghostbusters reference, but what REALLY GOT ME was Brian’s hair style...what is happening?! 2020 is already weird enough, y’alll. 😂😂😂
Then you probably shouldn't get the same hairstyle....
@@CitySteadingBrews I feel like my comment came off as mean. Not my intention! Hope you’re doing well. 😊
Ahh okay!
Good morning Brian and Derica. Did the chickens enjoy the "drunk raisins", or did you snack on them yourselves? 😄😄
We lost our chickens to predators.
@@CitySteadingBrews 😯😪 I'm sorry to hear that, chickens can be so fun and entertaining, as well as supplying eggs.
Hmm, I'm not sure which I would rather have, plastic or metal. I have a bad habit of breaking plastic caps, but if the metal caps bend super easy... I'd say it depends first on the seal, then on the cap material's longevity.
Metal is less good around alcohol, that's why we like plastic caps.
those look an awful lot like jameson bottles...
anyway guys great video as always ad i hope you're both doing well and had a nice christmas!
I had a question though, if anyone can help, i'd love to get into brewing my own mead, i found a nice fermenter like yours on amazon with an airlock and a bung and that's awesome but the problem is that here in Italy i can't find starsan anywhere on the web that doesn't ask for something like 50 $ in shipping. Does anybody know where i can find that product or a reasonable alternative for it? possibly in a small container since i know i won't make 20 l of mead per month. Thanks a lot!
I've been enjoying your channel for quite some time. I haven't tried thr Carlo Rossi 3L bottles, however the 4L are my favorite "carboys" in the 1 gal range. A 6.5 bung fits them perfectly, whereas thr 1 gal my local brew store (they look like yours) require a size 7 with rubber banding. Also wondered if you had a chance to check out the honey source I sent you a link for.
Cheers and happy brewing.
I looked at it but we have local sources too :)
First off, great video and I like Brian’s new look. With the screw on caps, I’ve heard of them not sealing well. Have you two had any issues? I’ve been using the press down metal caps for years and would like to switch to a more reusable bottle eventually
They worked fine for us.
This weeks episode brought to you by Amon Amarth
I don't do the facebook thing so this is pretty much my only outlet, but I have a metric ton of gallon pickle jars (Mount Olive and Vlasic) they have identical lids but do not reseal the best.
Does anyone know what size these are and where to get working plastic lids?
I already have the little airlock grommets.
Thank you in advance for any help.
Yes I was able to de-flavor the jars using copious amounts of baking soda and water.
Technoviking mode activated!
Ok, seriously... Who's the shmuck that downvotes these videos? Well done ya'all. I'll add this one to my list to make.
To the downvotes, it doesn't matter. Interaction is interaction. A thumb's down is just as good as a thumb's up in RUclips land. It's weird, but whatever.
I got that same picture because of y’all’s videos. Lol
I looked through your videos, and I have a question about what you do with your vessels AFTER the brewing process. How do you clean your narrow necked vessels? Is there special equipment available? Especially with the primary vessel with a Croysin [sic] line that seems to to be hard. Help!
They make extra large brushes called a Carboy brush.
Hey Brian thanks for another great video. Do you have any experience fixing swing tops that won’t hold carbonation? I’ve got 24 new swingtops that aren’t holding carb and I’ve replaced the gaskets and that hasn’t helped. I think the seal might be just a tad too loose but cannot figure out how I might tighten them. Any sage wisdom would be appreciated!
Pliers on the wires, best I can say.
Ok, need help, 2 weeks out, raisins blew up and raised to top have stayed there, bubbling has slowed way down, smells beery thru cap, have swirled it around once a day so raisins will stay wet and not mold on top. Should I siphon this out to another jug now before raisins can mold or what to do? Don't want to loose this jug too.
Frugal is fine especially if it is your own brew, considering it is custom made for what you want.
a question good brewers, do you have to store your filled bottles anywhere in particular or is a good cupboard good enough?
Depends on how you bottle. With real corks, you need to lay them such that the cork is always in contact with the liquid inside. With anything else, do with it as you wish. I keep mine in my pantry, mostly
I started using the black plastic top bottles as well and was disappointed they replaced them with the white metal caps. I was able to purchase the black caps separately! Annoying but doable.
8:51... Brian got a haircut... Lol... Looks very vikingish
Is there a resource to guide us as to how much sugar can be in at the beginning based on the yeasts to be used?
ie: Maximum hydrometer reading at start.
THX
It's all about knowing the alcohol tolerance of your yeast... we do cover that kind of thing in many videos, even the first on raisin wine.
At what point do the rasins sink to the bottom of the jar. Mine are floating at the top.
What no mask lol. Just kidding you two rock.
Okay well as soon as the rhubarb comes up this year I will get a hold of you and send you some.
We'd love that!
Any thoughts on aerating mead/cyser? I've got one that I bottled 24/10/20 (OG 24/9/20 1.100, then dropped to 1.000, added sugar to 1.020 and bottled at 1.014 because I think Brian likes numbers!) that I opened on 25/12/20 and it wasn't bad. Now trying it 5 days later (re-capped the bottle after a couple of glasses on christmas, left out of the fridge not in direct sunlight), its flavour seems to have changed - the early apple cyser taste is more pronounced.
It's the same as wine. Aeration before drinking is usually desirable, though this can be done by just letting it sit after pouring, rather than actively aerating it. It's the same for whiskey, and other spirits. Temperature of the drink also has a big impact. Cold tends to mute flavors.
Hi! I was inspired to brew mead from watching all of your videos. I made a mistake on my first ever batch and instead of using my auto syphon when bottling I used a funnel... I completely forgot about oxygenation :/ Since realizing my mistake I transferred it back to a gallon vessel and am not sure what to do? Should I let it sit for a week and rebottle? Is my brew trash now? Should I just bottle again and pray for the best? Any advice would be greatly appreciated thank you!
Once it’s oxygenated it’s already done. Most likely tou will be fine. Just bottle and keep an eye on it. Worst case it can go vinegary.
@@CitySteadingBrews thank you!
What specific gravity would you classify as sweet in your opinion for a FG? also I like the Viking look
over 1.020
I started a 1 gallon Acerglyn on November 11, 2020 and I think I may need some advice.
Ingredients:
2 lbs Wildflower Honey
1 lb Maple Syrup
2 oz Raisin
1/2 packet of 71b yeast
Water
SG: 1.130
FG: 1.031 (December 20)
On December 23, I checked the FG again and it was at 1.031 so I added 1 lb of maple syrup which has brought me to a gravity reading of 1.060 which is only like 9% ABV.
Should I just let it ride and see if the gravity reading drops in a month or so since I’m not seeing any airlock activity?
Thank you for all that you do!
Nope.... the extra honey didn't ferment, it doesn't change the abv. You're at 13.5% or so.
@@CitySteadingBrews Thank you!
Hi folks,
Love the the videos. Just an enquiry, in the making video you said that you used orange zest and lemon in this one?
Could you clear this up please just for the record. 😎
Was orange! Sorry we mispoke.
@@CitySteadingBrews thanks for the fast reply.
You got me curious now you said after 8 weeks it's pretty much done and won't do anything more. I started a brew October 15 @1.124 sp grv, Nov. 25 It was @1.050 by December 5th I began to worry the berry's (blue, black and straw) in it would start to mold soon so I stirred the lees and racked the must off of from my berry's but was careful to move as much of the colony as possible. I checked my gravity before stiring and it checked at 1.044. Then because I started 2 new brews on the 27th and I had a fresh batch of sanitizer I decided to go a head and see if the Oct 15th brew was still moving and it read 1.040 it still looks very creamy (it tasted great). All that being said should I start trying to rack it off the Lee's and see if I can clear it as it has slowed? This is my first batch that didnt drop to .999 after 3 to 4 weeks and I find it strange that 1 out 9 brews is taking so much longer and this is the 3rd of this particular recipe (I liked the first batch from the from first sip). I was thinking it could be the honey supplier was possibly selling me fake honey but I have poked my finger into fermenting honey straight from the comb (a friend is teaching me bee keeping I'm kinda taking this hobby a little seriously) and the batch of must has the purest fermented honey taste of all 3 batches so I kinda came to the conclusion it is good local honey. The best I can figure is I live in Cleveland and I dont have A/C for the summer time and wonder if the other 8 batches of meads and wines moved so fast because it was so warm and this slower because the must is kept cooler than the summer brews. But this long drawn out story has lead to do you have any ideas or suggestions? I wasnt to worried since I know it's kinda a set it and forget it hobby, but after you saying 8 weeks and you sure your brew is done now I'm getting a little concerned. Im still very new to this and would hate to screw up a second brew. I still have my attempt at a watermelon mead hanging out in a carboy because I cant bring myself to dump the dirty dishwasher flavored brew even though I know it's no good because the watermelon wine I made at the same time taste amazing. My buddy says he thinks I put too much (or too strong) earl gray tea in the watermelon. Sorry if this is too much information I was taste testing my strawberry cider wine I made while putting together "apple pie Everclear" for tomorrow's get together then had to test my apple pie so I'm feeling a little toasty.
Yeast can't use calendars. Your situation could be quite different, your recipe is obviously different.... don't just go by time.
@@CitySteadingBrews ok that's what I thought but I get paranoid and worry about thin gas sometimes. Thank you
nah, its not frugal to save every last drop or the lees. Theyre rich in b-complex vitamins. Its like taking a home made vitamin supplement at 10%+
Hi there! I was wondering if you could make a short video (or just a really thorough comment here lol) explaining Malolactic fermentation? My wines always come out pretty sour and I was hoping you could help me out. Anyway, you guys are great and have helped me a ton already so thank you!!
You could just use 71B, as it consumes some amount lactic acid (and converts it to alcohol). It's also worth noting that it could be a balance issue more than an acid issue. You could try backsweetening, or adding tannin.
@@Vykk_Draygo Thanks for the advice! I always thought tannins were bad but I guess I never considered that they might mellow out that sourness. It would probably help if I didn't let if ferment until it was bone dry XD
We don't really induce it ourselves. Sour wine means it's oxidizing, normally...
@@CitySteadingBrews I'm not sure I follow you
@@adamwilson5108 malolactic fermentation won’t make it less sour and we don’t usually induce ML fermentation.
My local store sells pure blueberry juice, if I wanted to make a blueberry mead, or I guess it'd be a melomel(?) from it, when should I add it in? Should it be at the very end after final bottling to taste, should I buy a gallon of it and use it instead of water like a cyser? Some third option that makes more sense to someone with more experienced?
Either is fine. One will ferment it, the other is just flavor.
Have you experimented using white raisins vs regular raisins?
Same thing for brewing, just a bit of sugar and flavor.
Do you THINK since you didn't use the Yeast Hulls (sp?) and relied on the raisins for the nutrient that is why it didn't reach a lower gravity? Would you speculate it would have made a difference?
Nope. The yeast were in the acceptable range for tolerance.
@@CitySteadingBrews I understand that. I think maybe what I was hinting at, 71 Beast has often gone far above it's tolerance in many of your vids.
Yeah it has but hulls wouldn’t do that alone.
Hey CS, I started brewing this year during quarantine, and I get a lot of inspiration from you guys, you are great, but IDK where I got this idea from, but I have been degassing my brews when they are done and ready. I do this by shaking the heck out of them. I am a beginner brewer, but I have made 10 gallons since July, and I have not come across any vinegar or weird flavorings. Am I really at risk for botching a brew?
Also, I was doing some research on making a peach habanero, and came across some chili infused honey, and I started infusing habanero into some honey to see how it goes. Was wondering if you have ever infused flavors into honey before brewing? My thought is if I get flavors I want in the honey before adding it to my vessel, then I get more product. 🤷♂️
Thanks for the videos, keep them coming.
Im also wondering if swirling your brew leaves an opportunity to introduce more oxygen to the brew when you shouldn't be and how this differs from wines ciders and meads
Better to use a spoon than shake them up, but shouldn't make vinegar with anything over 10% ABV. Swirling doesn't introduce more oxygen since there's no oxygen in there during fermentation. I would just use chiles to get a capsicumel, but I suppose as long as there's no preservatives infused honey is fine too.
Hey there, I'm new to the channel and I'm just watching through your videos. First of all, great work and keep going. I have a few questions which might be answered here. I made my first mead and I have to leave for a few months. Is it Okay to leave it in primary fermentation until I come back? Of course there is an airlock on it and I racked it off the "hard" parts like raisins. I don't want to mess it up by leaving it too long in primary fermentation but there are still bubbles and somethings happening so I don't want to break it up now. Secondly, have you ever tried to brew a mead with a sourdough starter? I do have an really good and active sourdough for a long time and in my thinking it's a kind of yeast like any other so I would be interested if you've ever tried it. Thanks a lot guys and I can tell you the next few month I will watch every single video. Best wishes from Germany, home of the Reinheitsgebot :D
Yup, totally fine. No rush.
Is the seal on the under side of the wide mouth fermenter necessary or would I be fine to not use it?
It’s best to have a seal or your airlock may not show any activity. Not a problem per se but harder to gauge is all.
@@CitySteadingBrews thank you
My first mead is a bit hazy. Any tips on getting a clearer mead?
Time. Most will clear in time but honestly a bit of haze won’t affect flavor. You can also try cold crashing.
@@CitySteadingBrews Thank you 😀
if you wanted it to ferment further, what yeast would you pitch?
Check pH and adjust if necessary (I use chalk to raise pH when it drops too low for yeast to live). Next, make an EC-1118 starter with a small amount of honey and water (I also add a pinch of Fermaid O), slowly adding fermented must to the starter to get it acclimated to the gravity and alcohol (I use a mason jar, 2 ounces of honey, and one cup of water to start). Pitch starter after about 24 hours. Works a treat.
You could do the same using the same yeast that you originally brewed with, assuming that PH was the issue.
Hei. What do you think about an airlock from a baloon with a tiny little needle hole. ?
ruclips.net/video/pB4zZuzf56k/видео.html
@@CitySteadingBrews thank you.
OK so I have a question. I am making my first bottle of mead. I got ahead of myself and started the process before I got the hydrometer. How can I tell when its done now that I have the hydrometer? Its only been three weeks and its still bubbling. I am making a raisin mead with black tea.
This video will explain that! ruclips.net/video/hsOd9rWRcSU/видео.html
Hey, I'm following your "First Mead" series and just started my first ever batch. Am I in trouble with an OG of 1.14? Just wondering since in this video you say that an OG of 1.13 is on the high side.
Every mead is different for that but on the first mead that’s quite high. Iirc the og was 1.100 or so.
Have you guys thought about making vinegar?
Not just thought about it... we plan to.
So you are confident enough that fermentation is done, so you don’t need to worry about a bottle bomb? I know you don’t like chemicals added to kill the yeast. If the mead was NOT sweet enough, and you decided to add sugar to bring the sweetness back, would you pasteurize the bottles, with hot water to stop the yeast fermenting? Thank you
Yes, and we have videos on that.
A mixed berry mead (dragon's blood) I made this year seems to have oxidized or gotten some really off flavors. It tasted great at bottling time (this summer). I opened a bottle in the fall and it tasted strange. I thought maybe it's something with the aging process. We opened a bottle a couple days ago and it tasted really off as in not good at all. It's not vinegar for sure. It has a nice honey smell on the nose, but the taste reminds of wine that's sat out too long or is corked. I don't taste any fruit at all. It's kind of prune like in a terrible way. There was no extreme head space or improper handling or storage. Not sure what happened. I lost all my notes and recipes in an update to even look back. The rest will be going down the drain when I get around to it. There's no way to salvage it.
Sounds like really bad oxidation or some kind of infection?
Just started a basic raspberry mead it started as a 1 gallon, my carboy broke and I had to switch it to a 1/2 gallon batch after during racking to the 1/2 gallon i forgot to put my carboy lower then the start but after adding a 1/2 cup honey and the raspberries it picked up fermentation again should I worry about oxidation
Nope. Co2 is being produced so it displaces the oxygen.
I've been thinking about trying a fig mead. It sounds seasonal.😊 Would you consider giving it a try?
Sure, we could give it a try.
Hey guys little late to the party here lol ... im 3 weeks into 2 batches of melomel one strawberry and raisens and one with blackberries raspberries and raisens... unfortunately I didn't buy a hydrometer until now but if I wanted to safely bottle it my way would be take a reading today when I rack and then wait a week and take a second reading if no change then bottle is that ok?
At that point you rack… then wait a few weeks to clear then bottle.
@@CitySteadingBrews thanks guys I love all your videos and because of you I'll be making a couple gallons of cider and a couple gallons of cyser!! You guys make it simple and I enjoy watching the videos like a nightly show since I've just discovered your channel like a week ago!! I've seen the habanero mead you guys made do you have an interest in making a raspberry reaper that would be fun to watch
Hey guys love the videos i would to ask i made a mead and didnt have proper containers available to rerack so i bottled them will they age properly and become clearer in the fridge
No need for the fridge, and yes, should clear, depending on a zilliion factors.
@@CitySteadingBrews thanks if i dont put them in the fridge wont the gas up and explode i havent pasteurized them
Not if they are finished fermenting.
@@CitySteadingBrews yes i believe it is thanks for the feed back you guys are Super rock and roll just wanted u to know 🤟
Got a question yall got me into mead so figured I'd ask my pros lol ... I want to make a georgia mead meaning I want to use georgia wild flower honey pecans and peaches and our state flower petals question is how would that turn out best guess
And maybe some mayhaw berries
It's a whole recipe using lots of ingredients... done right it could be great.
Does anyone know where I can find the 3 liter glass jugs? Carlo rossi doesn't make a 3 liter anymore. I can't find one anywhere.
That's the only way I know of.
@@CitySteadingBrews I found another brand. Yago that has a 3 liter sangria for $15. It just doesn't have the little handle like the carlo rossi
E-bay has them
1st racking so why pour it thru a coffee filter or two once u get down to the bottom of the jug? ....... i also have started my first ever gallon of mead i used raisins an orange zest ......... it was started 12-25-20...... all i have done to it is swirl it..... as of 1-17-21 it is still bubbling in air lock aprox 6 times a minute...... my plan to is rack on or about 2-5-21. I have no idea what the original mbv was ... i can tell u that is used 3 lbs of honey 2 - 3 oz of chopped, raisins zest of an orange med size. my kit came with lalvin d47 yeast and dumped in the whole packet.......... indoor temp 65-70..... i have purchased a hydrometer ....... i will re-watch ur vid on how to read it. I am a total newbie and any help will be greatly appreciated
We didn't pour through a coffee filter.... I suggest against it. ruclips.net/video/amfzmKhkx54/видео.html
Also, don't set a date to rack, let the brew decide: ruclips.net/video/hsOd9rWRcSU/видео.html
ok i got it thanks for the heads up
Who's the new guy? Where's Brain? :)
So I was thinking about doing a brew soon that I hope would taste like apple pie...any chance you could do the same
Anybody help please!
First time making mead and the reading after 1 momth is showing more than what it initially read. I can definitely smell Alcohol and it is sweet by alot from what I was expecting. Used 71B. Starting was 1.113
And I somehow have 1.510.
Just switched containers to separate lease from the mead. Its still cloudy. (1/2 of a Lemon peel, handfull of raisins, lady grey tea, 3lbs honey 1 gallon of water.)
Sounds like you didn't mix well. Also, you sure it's 1.510? Hydrometers don't go that high.
Replying late, I appologize, but appreciate the reply and advice.
I did not add the Gravity of the raisins and miss read the hydrometer. Since the comment, I removed the mead from the solids. And have been waiting the full 2 weeks to see the next Gravity reading due to lease getting into the secondary so I know it has been continuing to ferment.
I've watched another video of yours on cold crashing. Of it has stopped going down, and the fermenting has stopped, can I cold crash to get particulates and dissolved lease out of the mead?
I also got Bentonite from a local store due to seeing it clears a brew. Since I'm still new I don't want to ruin my brew. Any recommendations on that?
Lastly, im starting an acerglyn soon, 2.5 gallons, I got yeast nutrient to help due to low nitrogen in the mead starting (from what I read). Is amylase enzyme the same thing as yeast nutrient? Can I or should I use both nutrient and the enzyme? (I WONT BE USING LIME LEAVES LOL, but recommendations on stuff I may add for a good flavor?)
I rack to secondary fermentation with high hopes of dropping the gravity. And said gravity won't budge. Oh, well!
It won't usually drop in conditioning.
My wife is allergic to yeast but seems to believe if we make our own yeast it will be safer than store bought. Is there truth to this?
Nope. You don’t make yeast you grow it. Yeast is yeast.
Now how about a Dragonfruit mead?
We'd have to have access to good dragonfruit.
"frugal" == NOT wasteful!
At the end you said honey is not cheap, start bee hives for a supply of honey.
Starting beehives isn't cheap, and you then have more work to maintain them and keep the bees healthy too, it's not really something you just jump into.
Can you just use a coffee filter to filter it
ruclips.net/video/amfzmKhkx54/видео.html
@@CitySteadingBrews thanks man answered all my questions I didn't see that on your channel awesome
Ragnar?