Thankyou George for the insights into mead making and thankyou to the bee/mead company for allowing you to show the process. Happy brewing Cheers from Victoria Australia
I’m having a barley and hops marathon today, it’s really great to go back in time and watch these videos, I’ve found several I’ve missed over a few years, this is one of them. All the best George 👍👍
Love the video! Thanks for the awesome info. I'm a mead maker myself and I love getting to educate people on making it themselves. I might just have to use some of this info!
Hi Man Made Mead. I'm from MADAGASCAR and in the future I plan to set up a micro meadery. I'm looking for someone like you, someone who loves "getting to educate poeple on making it themselves". Mead making is very new to me. I dream of being the very first mead maker in MADAGASCAR. Can I rely on you, as a result? Thanks in advance! andriambelonoro.h(at)gmail.com.
Put about 4 gal of mead in bottle about a months a go and have another batch of blue berry fermenting now. I do love my mead. Love the vid keep them coming.
I found your channel while trying to figure how to mash corn for a mead project (great mead project). I have since been flipping through your videos and came across this one. I love Walker Honey Farm/Dancing Bee Winery so this was really cool to watch. Thank you so much.
I live in Fort Worth. I'd love to meet up with you one day George. I'm making my very first batch of mead right now. Actually the first thing I've ever fermented before. I figured out start off with something relatively easy to ferment.
Goerge..this video and the next one is an ocean of information for a mead maker.We all must thank you for your un ending enthusiasm and Chase for his deep information on the subject.keep doing what you do buddy.lots of love.
thing about freezing fruit before defrosting/squashing/squeezing is that if you heat them to extract the juice you activate the pectins. but if you obtain the juice by bursting the cell walls/membranes with ice crystals then you dont.that means you have no haze
Hey George. Not sure if you are on Facebook, but if you are ,join Moonshine Life and Recipes. Great group of people that share the love for the craft. Thanks again for imparting your wisdom to the people. Shine on sir!
That's interesting to me so this is wine/mead and it gets a dry taste hitting 15% does something similar happen making mash for whiskey or vodka ect. Thank you for the knowledge and some yeast prefers different glucose that's a new one to me as well
Hi George/thank you so much for all your videos and information ,i have a question about mead ,HOW TO END A MEAD WITH SWEETNESS WITHOUT BACKSWEETENING.
GR8T info and maybe now I might be willing to try and make some, 1 question tho it seems like he left the fermenter open for a very long time, that room must really be sterile, I would have been worried about gnats or fruit flies, I see there is a overhead door also and they are very hard to seal completely, but it really adds to the point that the co2 does protect the wine from oxygen,
You are very observant. I did ask Chase about this off camera; the room is sterile (as sterile as it can be) and the Co2 blanket on top of the fermenter is more than adequate to protect it. The time it is left open is also kept to a minimum. Thanks George
The audio needed serious attention. Constant hissing and I’m having to crank it just to hear it. Not inaudible but this hissing is bad. I’m here to learn how others do mead so audio aside thanks for the video. I use D47, M05, and may discontinue red star premium for M05. Though interesting bleach is a bad idea? I use it each time but rinse many times. I’m going to look into the idea of acid sterilizing. Though I would have like to see more of the process. Best I saw he mashed grapes via a press after doing a fermentation on them. Then he started the mead process. I ferment fruit with the honey.
The music at the beginning is a little loud and makes it hard for a person like myself that worked in a noisy environment for most of his life as well as being closer to 70 every day :) Hopefully his changes as the video goes on :)
You never stop a fermentation. First it wont stop it, it will just prevent yeast from multiplying. Second it will cause yeast to stress out and provide off flavours. That boy has yet to learn.
There is lol fruit is easily removed when it’s all placed in something mesh like a laundry bag and let the fruits do their flavoring from inside the bag. Once target taste is achieved, you simply pull the bag out and rack
I was wondering the exact same thing. I guess you get a honey moonshine/ vodka. Something like Bee Vodka or Wishkah River Distillery's honey vodka, which are both premium and expensive products. There are some recipes online, but i think you don't really need to let your mead/ honey-wash mature for months, you can distill in about 2-3 weeks. There was even a Honey Spirits Competition. I m definitely going to try it.
it would bee a good video if the audio wasnt up and down ... it is overly quiet ... and unless youo are in a super quiet spot you cant hear what is being said .... gave up watching after a few minutes ... as it doesnt improve
Sorry, didn't listen much once I saw the grape adding since I was planning on straight mead. I guess I should change the statement. Your title should read, 'making a pyment; a specific variant of mead'. It's like looking at a video 'how to make red wine' and watching how to make sweet vermouth. Yeah, it's considered a red by many, but it's totally different than a basic red wine. I'm just not a fan of using generalized terms in place of specifics. One search for mead, and 90% of the videos are melomels, it gets old after a while.
Stephen H if you are trying to learn how to make mead. There are videos out there but it for me it basically comes down to a few steps. First your honey, what ever you use is going to add a light back ended flavor. This means it can be over shadowed if you add a lot of strong flavors. I am still learning (started last September) so I have been using cheap clover honey and it has been working well for me. So I suggest as you are learning use cheap honey tell you get to the point you are feeling confident. Second: Sanitation, sanitation, sanitation Third: I use 3 lb. Per gallon you can use as low as 2lb. If you want a lighter drink. Fourth: Make sure your honey is completely suspended in the water solution before you take your reading. Fifth: first and second fermentation take about 30 days, you can add flavors when ever you like but on the first you are going to get less smell from the flavors and a bit mor developed flavors. Second is going to get good if a bit raw flavors but the smells will transfer well. Finally: The higher the alcohol content the faster it will clarify. I found that sweet meads take 4 to 6 weeks clarify, drys can be as short as a a week or two. Good luck! Keep in mind I've been doing this for just about one year, I'm sure there is a step I missing, or some but I've had some pretty successful results following these steps.
![Chino Pacas - Modo Capone (with Drake & Fuerza Regida) [Video Oficial]](http://i.ytimg.com/vi/zjv8TQ0gBkg/mqdefault.jpg)
Thankyou George for the insights into mead making and thankyou to the bee/mead company for allowing you to show the process. Happy brewing
Cheers from Victoria Australia
Thanks for the compliment.
Cheers Mate
George
I’m having a barley and hops marathon today, it’s really great to go back in time and watch these videos, I’ve found several I’ve missed over a few years, this is one of them. All the best George 👍👍
Love the video! Thanks for the awesome info. I'm a mead maker myself and I love getting to educate people on making it themselves. I might just have to use some of this info!
Great. Please share with others.
George
Hi Man Made Mead. I'm from MADAGASCAR and in the future I plan to set up a micro meadery. I'm looking for someone like you, someone who loves "getting to educate poeple on making it themselves". Mead making is very new to me. I dream of being the very first mead maker in MADAGASCAR. Can I rely on you, as a result? Thanks in advance! andriambelonoro.h(at)gmail.com.
Put about 4 gal of mead in bottle about a months a go and have another batch of blue berry fermenting now. I do love my mead. Love the vid keep them coming.
George, thank you for the mead lessons! I have completed them all! Thank you for your time and hard work!!
Thank you George for this video and all the others. Im really enjoying them. Cheers from the Netherlands
I found your channel while trying to figure how to mash corn for a mead project (great mead project). I have since been flipping through your videos and came across this one. I love Walker Honey Farm/Dancing Bee Winery so this was really cool to watch. Thank you so much.
George u r the best mate. Humble and knowledgeable, thanks from australia mate.
Great raw video and information! Thank you and keep em coming. Cheers from Austin, Texas!
I live in Fort Worth. I'd love to meet up with you one day George. I'm making my very first batch of mead right now. Actually the first thing I've ever fermented before. I figured out start off with something relatively easy to ferment.
Goerge..this video and the next one is an ocean of information for a mead maker.We all must thank you for your un ending enthusiasm and Chase for his deep information on the subject.keep doing what you do buddy.lots of love.
Thanks
This was an excellent full of facts video. Thank you
Thanks for this vid! I just started my first batch of mead last week! I know this info will help.
Hey George, awesome video, I’ve only just come across it, I’m going to watch it again and take notes this time
Another outstanding video George. Thank you!
WOW super great video filled with lots of wonderful information! Thank you!
thing about freezing fruit before defrosting/squashing/squeezing is that if you heat them to extract the juice you activate the pectins. but if you obtain the juice by bursting the cell walls/membranes with ice crystals then you dont.that means you have no haze
Very good explanation. Haze has always been a challenge for home brewers and this might be the answer to all of that.
Appreciate the share.
George
Love your content and hope all is well with you and your family. I am one of many who miss seeing new content from you.
Hey George. Not sure if you are on Facebook, but if you are ,join Moonshine Life and Recipes. Great group of people that share the love for the craft. Thanks again for imparting your wisdom to the people. Shine on sir!
That's interesting to me so this is wine/mead and it gets a dry taste hitting 15% does something similar happen making mash for whiskey or vodka ect. Thank you for the knowledge and some yeast prefers different glucose that's a new one to me as well
Fascinating!!
Great video! Thanks George
Someone needs a longer handle on their strainer basket. OSHA would have a fit. How often does he loose his ball cap and glasses?
Like the format George! Lots of good info as usual.
Hi George/thank you so much for all your videos and information ,i have a question about mead ,HOW TO END A MEAD WITH SWEETNESS WITHOUT BACKSWEETENING.
Stop it early (before fermentation is finished) with potassium Sorbate
Thank you for the day trip very educational
Love it George
Great video. Good info for sure.
Wow so interesting.
Great video George!
Thats awesome, i want to buy my mead there ! Congrats
GR8T info and maybe now I might be willing to try and make some, 1 question tho it seems like he left the fermenter open for a very long time, that room must really be sterile, I would have been worried about gnats or fruit flies, I see there is a overhead door also and they are very hard to seal completely, but it really adds to the point that the co2 does protect the wine from oxygen,
You are very observant. I did ask Chase about this off camera; the room is sterile (as sterile as it can be) and the Co2 blanket on top of the fermenter is more than adequate to protect it. The time it is left open is also kept to a minimum.
Thanks
George
You are most correct here.
Thanks
George
Informative video, thank you.
Awesome video George, Chase is the man!
I agree
George
Damn, man knows his mead! Always great to see people with passion for their thing, whatever it may be ;)
Fantastic!
The audio needed serious attention. Constant hissing and I’m having to crank it just to hear it. Not inaudible but this hissing is bad. I’m here to learn how others do mead so audio aside thanks for the video. I use D47, M05, and may discontinue red star premium for M05. Though interesting bleach is a bad idea? I use it each time but rinse many times. I’m going to look into the idea of acid sterilizing.
Though I would have like to see more of the process. Best I saw he mashed grapes via a press after doing a fermentation on them. Then he started the mead process. I ferment fruit with the honey.
You can tell he enjoys his work! Very knowledgable guy!
Finest kind George you da man.
Great info!
Hi about your press, where do you get those bladders?
What can say about the aging process
Thank You, George!
This makes me want to visit 'murica :)
DO IT!!, you can visit every culture in the world in every city a bit differently depending on produce supplies to that region of the country. Yeah.
Be sure to pick up a bullet proof vest if you visit our major cities
How could you not Love George!
We planning a day trip in the near future to do a tasting and buy some honey. May go over to Revolver in Granbury too, make a weekend of it.
Please do if you get a chance.
George
We will! In-Laws have a B&B on Lake Whitney so we can base out of there. :-)
Love to have you visit! BTW: I love Revolver too.
I produce my own honey and always wanted to make a honey based vodka, not a "flavored with".
Does anyone know any good honey-wash recipes?
Process starts part way in and very little explanation to whats going on.
Why not step feed?
Great job maybe a follow up with bottling and tasting
We have that working now.
George
The music at the beginning is a little loud and makes it hard for a person like myself that worked in a noisy environment for most of his life as well as being closer to 70 every day :)
Hopefully his changes as the video goes on :)
I'm torn. I love the idea of making mead as naturally as possible, but see the benefits of adding sulphates once the correct gravity is hit.
You can also pasteurize and avoid the chemicals. I seal bottles with aluminum foil and rubber bands and heat to 160 degrees.
You never stop a fermentation. First it wont stop it, it will just prevent yeast from multiplying. Second it will cause yeast to stress out and provide off flavours. That boy has yet to learn.
can get a permit to do this legally ? how much ??
No such thing except for a distillers permit and your state does that.
George
love the show thanks keepitup
Well done! This mead maker knows his craft!
Meets the professional for the first time but camera is already magically setup inside.
bud; im a welder design a sive w/ a scoop on a long s/s handle
Im not a welder but was thinking the same thing! hahahahahah Dipping down breathing that CO2 can really make you loopy!
What would you call mead if you distilled it?
Could be called brandy (virgin brandy to be precise)
I came for the mead but you had me at peanutbutter!
"Left and right limits" Must be former military.
Sweet
There's got to be a better method to get those grapes out...
There is lol fruit is easily removed when it’s all placed in something mesh like a laundry bag and let the fruits do their flavoring from inside the bag. Once target taste is achieved, you simply pull the bag out and rack
What happens if you distill mead...?
I was wondering the exact same thing. I guess you get a honey moonshine/ vodka. Something like Bee Vodka or Wishkah River Distillery's honey vodka, which are both premium and expensive products. There are some recipes online, but i think you don't really need to let your mead/ honey-wash mature for months, you can distill in about 2-3 weeks. There was even a Honey Spirits Competition. I m definitely going to try it.
Love being aussie when i watch this
That guy needs a pool net
The world runs on 5 gallon buckets
I don't like all those sulfides and sulfates, Use pure honey peach juice and beat sugar, ferment then distill.
Marine?
Army
What was Chase's last name?
Cohagan
He is an amazing source of information
George
Barley and Hops Brewing when is the third part of making mead after adding the blackberry coming?
it would bee a good video if the audio wasnt up and down ... it is overly quiet ... and unless youo are in a super quiet spot you cant hear what is being said .... gave up watching after a few minutes ... as it doesnt improve
well about time kind sir
I know. I've been working on this for a while and wanted to make sure we did it justice so we went to an expert.
Hope it fills the bill
George
Sure you must be able to put a handle on that sive
Your title should read, 'making grape wine at a meadery'. At not time in this video were you making mead.
I disagree. We were making a Pyment which is a mead made from honey and grapes.
George
Sorry, didn't listen much once I saw the grape adding since I was planning on straight mead. I guess I should change the statement.
Your title should read, 'making a pyment; a specific variant of mead'.
It's like looking at a video 'how to make red wine' and watching how to make sweet vermouth. Yeah, it's considered a red by many, but it's totally different than a basic red wine. I'm just not a fan of using generalized terms in place of specifics. One search for mead, and 90% of the videos are melomels, it gets old after a while.
No problem.
Thanks
George
Stephen H if you are trying to learn how to make mead. There are videos out there but it for me it basically comes down to a few steps.
First your honey, what ever you use is going to add a light back ended flavor. This means it can be over shadowed if you add a lot of strong flavors. I am still learning (started last September) so I have been using cheap clover honey and it has been working well for me. So I suggest as you are learning use cheap honey tell you get to the point you are feeling confident.
Second: Sanitation, sanitation, sanitation
Third: I use 3 lb. Per gallon you can use as low as 2lb. If you want a lighter drink.
Fourth: Make sure your honey is completely suspended in the water solution before you take your reading.
Fifth: first and second fermentation take about 30 days, you can add flavors when ever you like but on the first you are going to get less smell from the flavors and a bit mor developed flavors. Second is going to get good if a bit raw flavors but the smells will transfer well.
Finally: The higher the alcohol content the faster it will clarify. I found that sweet meads take 4 to 6 weeks clarify, drys can be as short as a a week or two.
Good luck!
Keep in mind I've been doing this for just about one year, I'm sure there is a step I missing, or some but I've had some pretty successful results following these steps.
What happened. 🤯
Could be lot louder, moving on
your making me tired
Can't listen to 2 people talking at the same time sorry...