My first ever mead was a Strawberry Mead. I had no idea what I was doing but it ended up being super good. The way I did it was similar to this. Now I need to make another one
I made a cranberry wine last month, and it turned out beautiful. One gallon of cranberry juice, sugar to my alcohol preference and yeast, and of course some yeast nutrients. It cleared on its own and is already delicious.
I've learned so Much from your channel in the last few month, Thanks for sharing your knowledge! Your video production is really great! Continue the good work!
I simply love the flavor of strawberry mead/wine, it is my favorite bar none. I always do it with the fruit in primary, and with either no water or 50% white grape juice. I only got the plastic flavor once, and that was the one time I did not use K1V-1116. Also, I prefer it dry, but to each their own. Thanks for the video.
Gonna make my 3rd mead soon. Was planning in doing a Apple / Cherry mead but for some reason i cant find cherries at this time of the year! Guess this can be a potential next brew! I like your channel!!
Gotta say man I went head over heals for mead making and a lot of the success I've had so far is thanks to you i recently recreated your blueberry cinnamon mead and its amazing i also started a strawberry mead loosely based off your strawberry vanilla you did with no carb and higher abv round 11% last week before this got uploaded lol. I really aim to start a meadery in the upcoming years now I'm based out of Holmes county ohio amish country so honey and fruit is plentiful around me even sold at local auctions lol well if you took the time to read this thanks for the help!!
My strawberry mead recipe is fairly similar, but I like higher proof ABV, so my OG is at least 1.126. K1-V1116 loves the nutritients in strawberries because it always ferments dry within a week!
Could I add the strawberries and lemon in secondary? Or what do you think about going 50/50, such as adding half the strawberries in primary, and the other half in secondary?
This recipe is simple and easy to follow, great job 👍🏻 Would you or have you ever tried making a Lactomel? I’d be curious about the process and I can’t find any videos on it either
Try an Orange/Strawberry mead. A local store has an orange/strawberry juice. Take 3 quarts, add 2lbs orange blossom honey, pectic enzyme, nutrients, yeast... I use 71b. The batch fermented out to about .993. Back sweeten to taste, let clear.
I made a strawberry recently, similar to your recipe but w/3lbs strawberries. At bottling, it had a definite grapefruit taste, but I'm hoping that will age out. Any suggestions?
D47 has some citrus notes which could go well together with the lemon. If you can ferment it a bit cooler. I have used D47 for a strawberry mead and I think it worked well.
I am a little confused about the yeast nutrients do i ONLY use fermaid K or fermaid O or L-phenylalanine OR Potassium carbonate ORGO-ferm? OR do i use them ALL? if i follow a recipe on omnimead it tells me to add all of those? sooo do i need to add them all or select 1 and be good?
You just need yeast nutrient in that case. Fermaid O will do just fine! No need for the L-phenylananine or Carbonate. GoFerm is also good for rehydrating your yeast and getting them going!
@@ManMadeMead so basicly i only need 1 of those products and not add them all? so i can just do the Fermaid O and be good even if i bought all the other products?
Just seven days into my Strawberry-Plum Mead. I chose plums as I wanted a bit of fruit skin for tannin and pectin as strawberries are fairly low in pectin. Recipe - 3lbs of defrosted frozen fresh strawberries and its juice, 1 lb of defrosted fresh sliced red plums, 4 lbs of wildflower honey, 2 gallons plus 4 oz mineral water (crystal geyser) 4.5 grams Lalvin 71B-1122 yeast, 1.5 teaspoons pectic enzyme (at yeast pitch) dissolved in a bit of mineral water, 3.5 grams Fermaid O nutrient ( also hydrated and added at pitch). I use a 3 gallon fermonster and a fine mesh brew bag with sterilzed (25) glass beads in the bag with my defrosted fruit. I dont like extra steps of fruit and seed clean up. Honey added and stirred vigorously in primary vessel combined with pectic enzyme and Fermaid O. Added brew bag closely tied - volume displacement to about 2.9 gallon level. Calculated approx SG of 1.0877 including fermentables from the fruit. PH 3.0. After 7 days my bag is still somewhat floating despite weights but have some headspace, vigorous ferment with YB, and no blowoff. Side to side shaking of must on days 2 and 3. I am concerned that I see quite a bit of haze still at this stage despite PE addition which I was not counting on. Perhaps the strawberries had more pectin than I thought or maybe a lot of suspended fruit particulates(?). Will consider other fining agents before bottling. Thanks for your video
Sir, I have been searching for a decent chocolate mead recipe. I came across "liquid sex" chocolate mead on the glorious internet. Mind taking a crack at it? I was thinking about adding chocolate nibs and chocolate mint along with Cocao.
My first ever mead was a Strawberry Mead. I had no idea what I was doing but it ended up being super good. The way I did it was similar to this. Now I need to make another one
Same my first batch of mead was also strawberry mead. It was good.
I've recently made a strawberry mead too, fermented on the strawberries and it turned out lovely.
I made a cranberry wine last month, and it turned out beautiful. One gallon of cranberry juice, sugar to my alcohol preference and yeast, and of course some yeast nutrients. It cleared on its own and is already delicious.
I've learned so Much from your channel in the last few month, Thanks for sharing your knowledge! Your video production is really great! Continue the good work!
I appreciate the kind words, thanks for watching!
I simply love the flavor of strawberry mead/wine, it is my favorite bar none. I always do it with the fruit in primary, and with either no water or 50% white grape juice. I only got the plastic flavor once, and that was the one time I did not use K1V-1116. Also, I prefer it dry, but to each their own. Thanks for the video.
Gonna make my 3rd mead soon. Was planning in doing a Apple / Cherry mead but for some reason i cant find cherries at this time of the year! Guess this can be a potential next brew! I like your channel!!
Gotta say man I went head over heals for mead making and a lot of the success I've had so far is thanks to you i recently recreated your blueberry cinnamon mead and its amazing i also started a strawberry mead loosely based off your strawberry vanilla you did with no carb and higher abv round 11% last week before this got uploaded lol. I really aim to start a meadery in the upcoming years now I'm based out of Holmes county ohio amish country so honey and fruit is plentiful around me even sold at local auctions lol well if you took the time to read this thanks for the help!!
That's awesome! Keep on making great mead!
My strawberry mead recipe is fairly similar, but I like higher proof ABV, so my OG is at least 1.126. K1-V1116 loves the nutritients in strawberries because it always ferments dry within a week!
Could I add the strawberries and lemon in secondary? Or what do you think about going 50/50, such as adding half the strawberries in primary, and the other half in secondary?
You can definitely do that!
Once me next batch of Mead is ready for bottling I think I’m gonna give this recipe a go.
This looks good. I want to try a pineapple / orange mead but I'm am a huge newbie in this hobby.
Such a fine recipe.
3:00 should really put a note in the bit about nutrients that degassing is important prior to adding.
He mentions it in so many videos; I don’t think every recipe video has to be a beginner tutorial with random pitfalls to avoid thrown in
This recipe is simple and easy to follow, great job 👍🏻
Would you or have you ever tried making a Lactomel? I’d be curious about the process and I can’t find any videos on it either
I've done one! ruclips.net/video/v0PnWMp0COw/видео.html&pp=ygUJbWlsayBtZWFk
Try an Orange/Strawberry mead. A local store has an orange/strawberry juice. Take 3 quarts, add 2lbs orange blossom honey, pectic enzyme, nutrients, yeast... I use 71b. The batch fermented out to about .993. Back sweeten to taste, let clear.
I made a strawberry recently, similar to your recipe but w/3lbs strawberries. At bottling, it had a definite grapefruit taste, but I'm hoping that will age out. Any suggestions?
Would 71b yeast be just as good?
I think that would work too
I have d47, 71b, rc212, 1118, qa23.
Which of them can I use with you recipe?
D47 has some citrus notes which could go well together with the lemon. If you can ferment it a bit cooler. I have used D47 for a strawberry mead and I think it worked well.
Have u tried freezing berries first? Is that good or bad for juice
I do it with most fruit I use! It's a great way to get more fruit juice out of them!
A better recipe with amounts for a one gallon batch would be great.
Love the channel
Made a bunch of your recipes
Orange/Cinnamon turned out amazing
He mentioned tannins did you add some tannins or did the tannins come from the basic recipe?
I normally add 1 gram of wine tannin per gallon in most of my meads.
I am a little confused about the yeast nutrients do i ONLY use fermaid K or fermaid O or L-phenylalanine OR Potassium carbonate ORGO-ferm? OR do i use them ALL? if i follow a recipe on omnimead it tells me to add all of those? sooo do i need to add them all or select 1 and be good?
You just need yeast nutrient in that case. Fermaid O will do just fine! No need for the L-phenylananine or Carbonate. GoFerm is also good for rehydrating your yeast and getting them going!
@@ManMadeMead so basicly i only need 1 of those products and not add them all? so i can just do the Fermaid O and be good even if i bought all the other products?
Just seven days into my Strawberry-Plum Mead. I chose plums as I wanted a bit of fruit skin for tannin and pectin as strawberries are fairly low in pectin. Recipe - 3lbs of defrosted frozen fresh strawberries and its juice, 1 lb of defrosted fresh sliced red plums, 4 lbs of wildflower honey, 2 gallons plus 4 oz mineral water (crystal geyser) 4.5 grams Lalvin 71B-1122 yeast, 1.5 teaspoons pectic enzyme (at yeast pitch) dissolved in a bit of mineral water, 3.5 grams Fermaid O nutrient ( also hydrated and added at pitch). I use a 3 gallon fermonster and a fine mesh brew bag with sterilzed (25) glass beads in the bag with my defrosted fruit. I dont like extra steps of fruit and seed clean up. Honey added and stirred vigorously in primary vessel combined with pectic enzyme and Fermaid O. Added brew bag closely tied - volume displacement to about 2.9 gallon level. Calculated approx SG of 1.0877 including fermentables from the fruit. PH 3.0. After 7 days my bag is still somewhat floating despite weights but have some headspace, vigorous ferment with YB, and no blowoff. Side to side shaking of must on days 2 and 3. I am concerned that I see quite a bit of haze still at this stage despite PE addition which I was not counting on. Perhaps the strawberries had more pectin than I thought or maybe a lot of suspended fruit particulates(?). Will consider other fining agents before bottling. Thanks for your video
Sir, I have been searching for a decent chocolate mead recipe. I came across "liquid sex" chocolate mead on the glorious internet. Mind taking a crack at it? I was thinking about adding chocolate nibs and chocolate mint along with Cocao.
Can you please be specific for just the one gallon with exact components for the recipe
Disregard I found the recipe