Thank you for this video, it was informative and I love getting the different perspectives; even if I've heard the process of mead making 50 times, I hear small nuggets of insight that help me go further in my new journey. There was a lot of tips here that were informative- like a low ph can stall a ferment and goferm (which I have used for all my meads) helps the yeast deal with ph issues among other things it does. The one big thing I hadn't considered was in acid blending - if you taste your product and it needs some acid or a little zing, you reach for the acid that should be in there versus seeing which acid will balance things out. I think Sergio said apples have malic acid, and so if your missing that experience of apple on your tongue, add malic acid to heighten that acid level and it'll taste more like apples... and that's why we don't use the acid mix. I don't think that also means that adding citric to an apple mead is going to create a problem, but it's a starting point. I have the acid mix now so that's going to wait until next year lol. This acid discussion just didn't click in my head that well, so thanks.
hey. really nice video. learned a lot. I agree with the fruit and spice rule. I have messed up a lot of mead with underestimate how much flavour gets extracted from spice as it goes through the fermentation prosses.
I found in the case of cinnamon that you have to use it after fermentation because cinnamon will kill yeast. Was making a holiday mead and placed cinnamon in the second day into fermentation and after that it went dead still. Looked up on line and found cinnamon as well as some other spices will kill yeast and other microbes. Which makes since because prior to refrigeration this was the reasons some spices were used along with the flavor they added.
Interesting watch. The fermenting temperatures got me to thinking....what about fermenting mead under pressure? I've been seeing people have results with lager beers, using pressure fermentation they can ferment at higher temperatures, without experiencing the off flavors that would usually happen with lager yeasts at high temps.... Could the same thing be done with meads?
Thank you for this video, it was informative and I love getting the different perspectives; even if I've heard the process of mead making 50 times, I hear small nuggets of insight that help me go further in my new journey. There was a lot of tips here that were informative- like a low ph can stall a ferment and goferm (which I have used for all my meads) helps the yeast deal with ph issues among other things it does. The one big thing I hadn't considered was in acid blending - if you taste your product and it needs some acid or a little zing, you reach for the acid that should be in there versus seeing which acid will balance things out. I think Sergio said apples have malic acid, and so if your missing that experience of apple on your tongue, add malic acid to heighten that acid level and it'll taste more like apples... and that's why we don't use the acid mix. I don't think that also means that adding citric to an apple mead is going to create a problem, but it's a starting point. I have the acid mix now so that's going to wait until next year lol. This acid discussion just didn't click in my head that well, so thanks.
What a phenomenal video! Thank you so much for the shared knowledge and managing to dive deeper while keeping it simple and easy to understand.
A ton of great information! Thanks for sharing.
hey. really nice video. learned a lot. I agree with the fruit and spice rule. I have messed up a lot of mead with underestimate how much flavour gets extracted from spice as it goes through the fermentation prosses.
I found in the case of cinnamon that you have to use it after fermentation because cinnamon will kill yeast. Was making a holiday mead and placed cinnamon in the second day into fermentation and after that it went dead still. Looked up on line and found cinnamon as well as some other spices will kill yeast and other microbes. Which makes since because prior to refrigeration this was the reasons some spices were used along with the flavor they added.
Interesting watch. The fermenting temperatures got me to thinking....what about fermenting mead under pressure?
I've been seeing people have results with lager beers, using pressure fermentation they can ferment at higher temperatures, without experiencing the off flavors that would usually happen with lager yeasts at high temps....
Could the same thing be done with meads?
I am an aspiring mead maker in nj hoping to go commercial someday. Where is your facility? Do you offer tours or anything
what's your stance on the amount of headspace left in your carboys for long term aging.