I just found your channel and i just couldnt stop appreciating your direct method of communication, i was crying laughing, especially the yeast comments, Brilliant, subscribed
The best thing… salt is an enhancer not a seasoning. It brings out more flavor of what you add it to. Sprinkle a little salt on some fruit, it’s quite nice, brings out the sweetness.
This is the first of your videos I have seen. Rock on Dude. You are right. Some chemicals are good for you in tiny doses. I made a sweet still mead. I used more honey than was necessary and let the yeast go dormant from the alcohol in the wine. It is a very delicate balance of honey, yeast, and water. I tried again for a sweet meade when I was in Ukraine. I did not put in enough honey; it was an excellent meade, just not as sweet as my wife likes.
Winner, good timing, i've recently made a ginger beer with a yeast that was far more alcohol tolerant then previous batches and i was googling around to find how to stop it. The forums where all doom and gloom on the metabislibates , I trust a drunk aussie more then them, even more so one swilling around a %40 "mead".
Might be a fuckwitt, but damn that was a great video. Idk if I learned anything other than just enjoying your company while chilling 😂. (Just to clarify sarcasm to start, you seem like a great guy.) Happy I stumbled upon this. I hope you have videos on disgorging mead. I'm struggling with doing that at home. I'm making a mead that has like 1k in 5 gallons 😅, but I'm scared to shatter the bottles while trying to make the traditional champagne style of carbonation with a cysner using starthistle honey. I'm gonna try to keep it sweat by adding liquid back in after the disgorging, but the whole thing, as you can imagine, is pretty intimidating. I've been brewing for years, but now I'm an apprentice under a mead maker, and I wanna impress him by showing I can pull off all the advanced stuff at home by learning from youtube. (And his support, of course)
Buddy you should publish a book on mead making,I'm fucking impressed with your knowledge your one of a kind,legend keep making vidios we need you your a true Aussie.
Thank you for the video! This was great! I made my first batch of mead recently, I have hives so this is the progression of things 😉 I take my first glorious sip and feel instantly wasted, kidding, but it’s LIQUOR 😂 I shall stabilize and back sweeten, you’re the best!
Theres lots of ways to do this, but commercially, a technique called "bulk priming" is used. So once primary fermentation is complete, the wine/beer (the process is essentially the same for both) is moved to a second vessel, and more sugar is added but this time the container is sealed so the gas created is trapped in the wine/beer carbonating it. It's all very much calculated so not to over nor under carbonate. Once a desired level is reached, the wine can be stabilised and bottled.
Decided to make a wine from those new gum drop grapes as an experiment... used red star Premier de blanc or whatever it's called. Backsweetened thinking it would keep going. Did not. So added clarifier cause i was gonna just bottle as is. Did not help. So cold crashed... woke that yeast up and they been partying since being dualfined and cold crashed 🤷
@dallasmobley9359 unless you stabilise the wine via fortification, stabilisation via additives or pasteurisation the yesst will likely never stop until there is zero sugar left.
Great stuff, love the video! Chemicals don't have to be scary! Have you played around with Delle stability? I've been using that for my higher abv meads. Works effectively so long as your calculations are accurate (including fruit volume and abv adjustment).
might be a dumb question, but would you recommend adding the stabilizers before or after trying to clear the mead? As in should I put the mead in the fridge and rack it into a new container and then add the stabilizers. Or add the stabilizers then put it in the fridge to be racked later on for clarity?
Just started making boos I added 3 cups of sugar to a fruit juice mix of red grapes few grape fruits little ginger few cloves and water melon...any advice
so, if you stabilize, then back sweeten with a fruit puree, is that going to dilute it enough to kick off again? or is the puree dense enough to prevent too much dilution?
That depends on how much you are adding and what method stabilisation you used. I suggest in this case to use additives and adjust for your final volume. Or alternatively you could pasteurise after adding the fruit to nuke all potential yeasts. Edit: The fruit might already contain additives/sorbates if it's store bought or from a tin or something. So lots of things to consider :)
Honestly, the funniest, yet informative mead tutorial to date; personally
@Chrishoyos-w5k cheers friend :)
I just found your channel and i just couldnt stop appreciating your direct method of communication, i was crying laughing, especially the yeast comments, Brilliant, subscribed
Thanks mate. The only bush I beat around is my wife's ;)
The best thing… salt is an enhancer not a seasoning. It brings out more flavor of what you add it to. Sprinkle a little salt on some fruit, it’s quite nice, brings out the sweetness.
Yo thanks for this. The most entertaining mead tutorial I’ve seen on you tube
Cheers mate! Thank's for watching :)
This is the first of your videos I have seen. Rock on Dude. You are right. Some chemicals are good for you in tiny doses. I made a sweet still mead. I used more honey than was necessary and let the yeast go dormant from the alcohol in the wine. It is a very delicate balance of honey, yeast, and water. I tried again for a sweet meade when I was in Ukraine. I did not put in enough honey; it was an excellent meade, just not as sweet as my wife likes.
Winner, good timing, i've recently made a ginger beer with a yeast that was far more alcohol tolerant then previous batches and i was googling around to find how to stop it.
The forums where all doom and gloom on the metabislibates , I trust a drunk aussie more then them, even more so one swilling around a %40 "mead".
Haha cheers mate. Everyone is different I guess. The additives work for ne no probs.
I super appreciate your way of explaining this so succinctly! Thank you!
Cheers friend!
Keep making videos! You got the voice for it and also i like the no bs attitude
Might be a fuckwitt, but damn that was a great video. Idk if I learned anything other than just enjoying your company while chilling 😂. (Just to clarify sarcasm to start, you seem like a great guy.) Happy I stumbled upon this. I hope you have videos on disgorging mead. I'm struggling with doing that at home. I'm making a mead that has like 1k in 5 gallons 😅, but I'm scared to shatter the bottles while trying to make the traditional champagne style of carbonation with a cysner using starthistle honey. I'm gonna try to keep it sweat by adding liquid back in after the disgorging, but the whole thing, as you can imagine, is pretty intimidating. I've been brewing for years, but now I'm an apprentice under a mead maker, and I wanna impress him by showing I can pull off all the advanced stuff at home by learning from youtube. (And his support, of course)
Buddy you should publish a book on mead making,I'm fucking impressed with your knowledge your one of a kind,legend keep making vidios we need you your a true Aussie.
Aw cheers man. I don't think that highly of my skills, but love sharing what I have learned and gleaned along the way :)
Your Aussie "humanism" is very refreshing lol great to hear tips and tricks from another Aussie
Thank you for the video! This was great! I made my first batch of mead recently, I have hives so this is the progression of things 😉 I take my first glorious sip and feel instantly wasted, kidding, but it’s LIQUOR 😂 I shall stabilize and back sweeten, you’re the best!
Can I ask a question, how do they stabilise sparkling wine? Because obviously they need a little fermentation while in the bottle?
Theres lots of ways to do this, but commercially, a technique called "bulk priming" is used. So once primary fermentation is complete, the wine/beer (the process is essentially the same for both) is moved to a second vessel, and more sugar is added but this time the container is sealed so the gas created is trapped in the wine/beer carbonating it. It's all very much calculated so not to over nor under carbonate. Once a desired level is reached, the wine can be stabilised and bottled.
Decided to make a wine from those new gum drop grapes as an experiment... used red star Premier de blanc or whatever it's called. Backsweetened thinking it would keep going. Did not. So added clarifier cause i was gonna just bottle as is. Did not help. So cold crashed... woke that yeast up and they been partying since being dualfined and cold crashed 🤷
@dallasmobley9359 unless you stabilise the wine via fortification, stabilisation via additives or pasteurisation the yesst will likely never stop until there is zero sugar left.
Great stuff, love the video! Chemicals don't have to be scary!
Have you played around with Delle stability? I've been using that for my higher abv meads. Works effectively so long as your calculations are accurate (including fruit volume and abv adjustment).
I will have to give it a sus! Cheers buddy.
I fucking fucks learned a lot
great video. I just backsweetened a mulberry batch and I didn't put anything else in it 😬
See how ya go. Maybe the yeast has finished but maybe they will party on Wayne.
might be a dumb question, but would you recommend adding the stabilizers before or after trying to clear the mead? As in should I put the mead in the fridge and rack it into a new container and then add the stabilizers. Or add the stabilizers then put it in the fridge to be racked later on for clarity?
that's a killer intro.
On my mead stabiliser it mentions the use of campden tablets, any information on this? Love the content. 👍
Yeah just a combination of potassium or sodium metabisulfite. Totally fine. Follow the instructions and you're gold :)
Just started making boos I added 3 cups of sugar to a fruit juice mix of red grapes few grape fruits little ginger few cloves and water melon...any advice
Add yeast 🤣
so, if you stabilize, then back sweeten with a fruit puree, is that going to dilute it enough to kick off again? or is the puree dense enough to prevent too much dilution?
That depends on how much you are adding and what method stabilisation you used. I suggest in this case to use additives and adjust for your final volume. Or alternatively you could pasteurise after adding the fruit to nuke all potential yeasts.
Edit: The fruit might already contain additives/sorbates if it's store bought or from a tin or something. So lots of things to consider :)