This is something I've been experimenting with for about 3yrs now. And with my experimenting, I have decided to add fruit to both. To me, it gives a very well rounded flavor of said fruit...I've done this with Blueberries and Cherries
@@goldenhivemeadhey I've bought your kit and my cats accidentally broke the thing that goes on top to allow the gases to flow out aka the burper. Is there anyway I can just buy one of them? It's not available on your website at all and I can't seem to find a suitable replacement on Amazon. Please try and work on this please. I bought the cork bottling thing so I can send this stuff out for Xmas later this year. I made my first batch, cleaned it afterwards and then the second one the cat thought it'd be funny to break the burper top. Please help me with this issue.
Also as an idea you could do Prime one of each flavor. Primes popular so I think it'll be good to try for us and for you. Also was thinking about red Bull thoughts? 🤔🤔🤔
I know this isnt really the right video but i wanna say i came across your page like 5-6 months ago. Im actually pretty local to you, since im in Savannah, and tomorrow im starting my first ever mead/wine batch
I have a recipe I call berry forest and you add blended raspberries and blackberries, also crushed up blackberries in the first fermentation then you add after racking oak and crushed raspberries and it's amazing
i followed your video on doing blueberry mead, i bottled it the other day and it smells and tastes like port wine. i have found that the secondary fruit was a good way about it, iget the dry mouth feel of the mead but at the same time the sweetness of the fruit its very nice, and hit 15%
I enjoy doing both. I recently made a mead with peach and hibiscus tea for the base and dried persimmons in primary, and dried apricot in secondary. I just racked it yesterday and added bentonite to help clear. I tasted it and it has to be some of the yummiest wines/meads I’ve made. I used equal parts manuka honey and blue agave nectar, I call it frankenwein
Watermelon doesn't ferment as well as you'd think it would, it ends up tasting like cucumber with a slightly weird funk to it. Honeydew melon is a different matter, now _that_ is a good melon to ferment.
Would putting lemon rind and raspberry be good or would one overpower the other. I've never made mead. I recently ordered a kit and 4lbs of local honey, so Id like to get into it even though I don't drink alcohol.
I recently added mango in the secondary and it started to ferment again. I didm't stabilize though. I just waited a week after primary hit 1.000. After that wnd fermentation I put the mead in the fridge and then stabilized it. Not sure if that would make a difference but I backsweetened it and wanted to have the best shot at it not fermenting a 3rd time.
Hey love your video but I have a question why haven't you tried fruit syrup to make the drink I don't mean shop syrup I mean the Asian fruit syrup where you pot Equal parts sugar and fruit the sugar will poll all of the water from the fruit flavor and it
Dunno if you have tested it before but is there a difference between this and infusing the honey with the fruit, removing the fruit then fermenting? / Is infusing the fruit in honey even possible 😅
I have a basic mead that I started on the 10 of Dec 23 so it has been going for 4 months, about a month and a half ago it stopped off gassing. I have left if on its lees and it is VERY dry for me. I want to back sweeten it with fruit juice concentrate, so I thought to heat pasteurize it first. Here is where bad can go to worse my idea: is it okay to put the mead w/o lees into a pressure cooker to not cook off the alcohol, then when cooled down back sweeten and bottle or age in a carboy. it is now open season on any and all comments and advice, thx
An intriguing idea, but if it were me I wouldn't try it. The CO2 dissolved in the mead is protecting it from oxidation, if it's stopped off gassing then it's holding about as much as it can at that temperature. If you put it in a wide, open-mouth container and start changing the temperature then there's a fair chance the mead will start sucking in a load of oxygen from the atmosphere and cause a problem. Sulfite and sorbate is a safer method in my opinion.
I don't think campden tablets are that useful outside of using them with sorbate to stabilise your brew. Using them to prevent wild/harmful bacteria multiplying works, but it also stops your pitched yeast from multiplying as well. By the time the sulphur dioxide has gassed off and you can pitch your yeast, the wild yeast still present (the sulfite doesn't kill them, just stops them from breeding) will just start multiplying again as well. All you've really accomplished is stalled everything while you wait for the sulphur dioxide to gas off. There are two things you can do that actually work well and quickly: 1. Use a fast-starting yeast so you load up on CO2 and deplete the available oxygen quickly. Most bacteria in food needs oxygen and can't survive in the same environment that yeast can. The likes of Lalvin EC 1118 and K1 V116 will also actively kill other strains of yeast so you needn't worry about wild co-fermentation. 2. Pasteurise your fruit/honey
but what if you add the fruits later and still want them to ferment lets say you are fermeting a 5 gallon batch of mead then decant it into 5 1 gallon carboys and want to let it fermetn some more with different flavours and fruits?
I did a gallon with 1kg of honey, 2lb of blueberries, and 1/2 lb of cranberries. I used D47 yeast, and I had absolutely insane fermentation. I had to use a large pot with water in it, and a plastic hose to siphon off all the gas and foam, and after about 30 hours it calmed down enough to where I could replace the air valve and let it ferment on its own. I added the nutrients at day 5, and everything seems to be going good so far. Should I transfer my mead to another 1g carboy and add a bit more yeast and nutrients to it? I have a lot of sediment and I want to have as close to 1g of mead bottled as possible. I pretty much just want to switch primary fermentation to another vessel, and then add additional yeast and nutrients?
Its been two months, what happened? I need the update...
The 3rd video is in his RUclips shorts.
This is something I've been experimenting with for about 3yrs now. And with my experimenting, I have decided to add fruit to both. To me, it gives a very well rounded flavor of said fruit...I've done this with Blueberries and Cherries
I agree, that’s one of my favorite methods
@@goldenhivemead really?
Same. You also get the benefits of added nutrients to the otherwise nutrient devoid honey.
@@goldenhivemeadhey I've bought your kit and my cats accidentally broke the thing that goes on top to allow the gases to flow out aka the burper. Is there anyway I can just buy one of them? It's not available on your website at all and I can't seem to find a suitable replacement on Amazon. Please try and work on this please. I bought the cork bottling thing so I can send this stuff out for Xmas later this year. I made my first batch, cleaned it afterwards and then the second one the cat thought it'd be funny to break the burper top. Please help me with this issue.
Also as an idea you could do Prime one of each flavor. Primes popular so I think it'll be good to try for us and for you.
Also was thinking about red Bull thoughts? 🤔🤔🤔
where is the 3rd video?
I thought most times you add fruit to secondary you still let it ferment.This is just back sweetening
I know this isnt really the right video but i wanna say i came across your page like 5-6 months ago. Im actually pretty local to you, since im in Savannah, and tomorrow im starting my first ever mead/wine batch
Can you please do a full video on a step by step process on how to make mead please? it would help a lot
Finally i have watched all of your videos in a day I found out about your channel and just couldn't stop watching until I saw them all
I have a recipe I call berry forest and you add blended raspberries and blackberries, also crushed up blackberries in the first fermentation then you add after racking oak and crushed raspberries and it's amazing
The next alcohol beverage you should try to make is a pomegranate one
i followed your video on doing blueberry mead, i bottled it the other day and it smells and tastes like port wine. i have found that the secondary fruit was a good way about it, iget the dry mouth feel of the mead but at the same time the sweetness of the fruit its very nice, and hit 15%
I enjoy doing both.
I recently made a mead with peach and hibiscus tea for the base and dried persimmons in primary, and dried apricot in secondary. I just racked it yesterday and added bentonite to help clear.
I tasted it and it has to be some of the yummiest wines/meads I’ve made.
I used equal parts manuka honey and blue agave nectar, I call it frankenwein
I would love to see your twist on a raspberry and chocolate mead. I did this and it turned out great
An idea: watermelon mead, i think it sounds great!
Watermelon doesn't ferment as well as you'd think it would, it ends up tasting like cucumber with a slightly weird funk to it. Honeydew melon is a different matter, now _that_ is a good melon to ferment.
@@FunkyFyreMunky oh ok
Would putting lemon rind and raspberry be good or would one overpower the other. I've never made mead. I recently ordered a kit and 4lbs of local honey, so Id like to get into it even though I don't drink alcohol.
I recently added mango in the secondary and it started to ferment again. I didm't stabilize though. I just waited a week after primary hit 1.000. After that wnd fermentation I put the mead in the fridge and then stabilized it. Not sure if that would make a difference but I backsweetened it and wanted to have the best shot at it not fermenting a 3rd time.
not mead, but adjacent
have you ever thought of using sorghum instead of honey?
I'll be growing some this year, so I'll have to try myself
Hey love your video but I have a question why haven't you tried fruit syrup to make the drink I don't mean shop syrup I mean the Asian fruit syrup where you pot Equal parts sugar and fruit the sugar will poll all of the water from the fruit flavor and it
Love this content!
It never even occurred to me to add fruit to the secondary. Wonder what happeend.
It’s been a month! So hyped
CSB did this and found no real difference. Looking forward to your experience.
I have a suggestion you know how good Arnold Palmer's are make a mead arnold Palmer
Part 3???!!!
you should make a mead using miracle berries
I had mine exploded but don't worry it was only the pulp and it looks like it's still going, any thoughts
Dunno if you have tested it before but is there a difference between this and infusing the honey with the fruit, removing the fruit then fermenting? / Is infusing the fruit in honey even possible 😅
Can you use agave honey or maple instead of honey?
I just do both just for good measure, it not like you make the mead too fruity but you can make it not fruity enough
Did part 3 never get made?
I have a basic mead that I started on the 10 of Dec 23 so it has been going for 4 months, about a month and a half ago it stopped off gassing. I have left if on its lees and it is VERY dry for me. I want to back sweeten it with fruit juice concentrate, so I thought to heat pasteurize it first. Here is where bad can go to worse my idea: is it okay to put the mead w/o lees into a pressure cooker to not cook off the alcohol, then when cooled down back sweeten and bottle or age in a carboy.
it is now open season on any and all comments and advice, thx
An intriguing idea, but if it were me I wouldn't try it. The CO2 dissolved in the mead is protecting it from oxidation, if it's stopped off gassing then it's holding about as much as it can at that temperature. If you put it in a wide, open-mouth container and start changing the temperature then there's a fair chance the mead will start sucking in a load of oxygen from the atmosphere and cause a problem. Sulfite and sorbate is a safer method in my opinion.
I got a question for you have you ever tried coffee to make alcohol and what's your thoughts on that
How mich Potassium Sorbate do you use per gallon? I want to try this to back sweeten my next batch
What is your opinion on using campden tablets as a precaution against wild/harmful bacteria and yeast in your mead?
Using Campden as a sanitizer is a waste. Yes it can work, but there's much better ways of sanitizing equipment. Use campden to declorinate your water.
@@JarrodZerr no I mean for the mead itself
I don't think campden tablets are that useful outside of using them with sorbate to stabilise your brew. Using them to prevent wild/harmful bacteria multiplying works, but it also stops your pitched yeast from multiplying as well. By the time the sulphur dioxide has gassed off and you can pitch your yeast, the wild yeast still present (the sulfite doesn't kill them, just stops them from breeding) will just start multiplying again as well. All you've really accomplished is stalled everything while you wait for the sulphur dioxide to gas off.
There are two things you can do that actually work well and quickly:
1. Use a fast-starting yeast so you load up on CO2 and deplete the available oxygen quickly. Most bacteria in food needs oxygen and can't survive in the same environment that yeast can. The likes of Lalvin EC 1118 and K1 V116 will also actively kill other strains of yeast so you needn't worry about wild co-fermentation.
2. Pasteurise your fruit/honey
but what if you add the fruits later and still want them to ferment
lets say you are fermeting a 5 gallon batch of mead then decant it into 5 1 gallon carboys and want to let it fermetn some more with different flavours and fruits?
why would you decant before attempting to ferment again?
what would mead made with maple syrup taste like?
Arent you afraid of the headspace in the left batch?
It’s not going to ferment anymore because of the potassium surbate
theoretically it should start fermenting again because berries has their own yeast in it
That’s why he added the potassium surbate to kill the fermentation
@@Taconmadre95 i wrote my comment and then understood what happend
@@6_h0sT okay
I just brought the hive kit I am waiting on a full video how to use the kits.
My first time making mead I took a reading after two weeks and it’s reading 5 abv on the beer should I let it sit longer?
Starting my mead makin journey today wish me luck
Good luck good sir. I’m starting mine on Friday night or so
What about Makin a mead using hot honey
I did a gallon with 1kg of honey, 2lb of blueberries, and 1/2 lb of cranberries. I used D47 yeast, and I had absolutely insane fermentation. I had to use a large pot with water in it, and a plastic hose to siphon off all the gas and foam, and after about 30 hours it calmed down enough to where I could replace the air valve and let it ferment on its own. I added the nutrients at day 5, and everything seems to be going good so far.
Should I transfer my mead to another 1g carboy and add a bit more yeast and nutrients to it? I have a lot of sediment and I want to have as close to 1g of mead bottled as possible. I pretty much just want to switch primary fermentation to another vessel, and then add additional yeast and nutrients?
im so curious!!
where is part 3 ????
make the videos longer wtf
AND WE NEVER DID
are you shrek?
3......
My god you really dont give answers and its infuriating 😂
Gadoraid wine
What's happening
Bruh on gad why you kept the airlock on second jar ? You already added surbate so it wont ferment , that moght put the brew in geopardy