This is very similar to a mead recipe I make with Voss Kveik ale yeast! I actually have a batch working-off right now in my water heater closet (it stays a pretty consistent 82-85°F in there). I also usually put in about 1/2 tsp of nutmeg and only use 2 lemons per gallon. The difference is, I zest my lemons a lot finer; it unlocks a lot more of the lemon flavor and I don't need as many. The flavor is really similar to a Mike's Hard Lemonade, only a bit sweeter with a noticeable honey flavor and a nutmeg afternote.
I highly recommend trying to make a mead. If the price of honey is prohibitive, look for a recipe for a wine on this channel. Home brewing os such a rewarding hobby!
@@DIYFermentation very true, is there anything you've tried to make into wine that just didn't work? I tried parsnips before and it's terrible, but they are fantastic for making gin
Yes, this mead was pasteurized. I edited out a three minute segment talking about that point due to the combined video being too long. I back sweeten ten to my personal taste, that why I don't specify back sweeting amounts.
he _did_ use champagne yeast (red star premier blanc), to power-through the high acidity (both honey and lemon are acidic). the drawback is high alcohol content.
Sorry, this channel does not offer individual winemaking advice.
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The color of that is gorgeous
Well done. I will try making a mead one day.
You should!
Definitely do so! And fruit wine. And cider.
Happy brewing!
Thanks for making this video! Making this as my very first mead with lemons from the backyard.
Thank you for watching.
I like these videos with the tasting.
This is very similar to a mead recipe I make with Voss Kveik ale yeast! I actually have a batch working-off right now in my water heater closet (it stays a pretty consistent 82-85°F in there). I also usually put in about 1/2 tsp of nutmeg and only use 2 lemons per gallon. The difference is, I zest my lemons a lot finer; it unlocks a lot more of the lemon flavor and I don't need as many. The flavor is really similar to a Mike's Hard Lemonade, only a bit sweeter with a noticeable honey flavor and a nutmeg afternote.
Thank you for sharing.
Ty for the video, I love lemons and Mead, this might just be my first homebrew when I get to it. :)
Hope you enjoy it!
I highly recommend trying to make a mead. If the price of honey is prohibitive, look for a recipe for a wine on this channel. Home brewing os such a rewarding hobby!
Just subbed, great vids!
Thanks for the sub!
Have you ever tried aging any of your wines/mead with some oak (or other wood) barrel chunks to add some complexity?
I have in my personal winemaking, however "complexity" is not the point of this channel. "Simplicity", is the goal here.
@@DIYFermentation very true, is there anything you've tried to make into wine that just didn't work? I tried parsnips before and it's terrible, but they are fantastic for making gin
Seems to me this would be really nice with something like fatty fish. Yum!
Thank you for your comment.
Would rosehips be a compliment to add ?
Would it be possible to use wine tannin with lemon mead ?
Did you pasteurize this mead? Also how much honey did you add to backsweeten?
Yes, this mead was pasteurized. I edited out a three minute segment talking about that point due to the combined video being too long. I back sweeten ten to my personal taste, that why I don't specify back sweeting amounts.
Will champagne yeast work ? Why or why not.? Thanks.
he _did_ use champagne yeast (red star premier blanc), to power-through the high acidity (both honey and lemon are acidic). the drawback is high alcohol content.
Was that tasting at room temperature?
Yes it was.