I legit might make some mead to drink when i play skyrim, I play naval games with friends and drink rum while doing that. Im very much a if i can find a way to fit booze into gaming person
Nice quick cuts in the edit mate, i guess i started on some of your earlier video's and now have caught up to your more recent stuff so i can notice the difference, good job.
It’s awesome watching you grow as a mead maker. I believe I started brewing mead about the same general time you did. It’s inspiring to see the improvements you’ve made. I’m trying to catch up and get rid of my bad habits and lazy note taking 😆. Yeah, you and BC have really helped me improve and steer me in the right directions can’t wait for the Mead Stampede judging!
@@ManMadeMead it has been almost 5 months and since I did it dry and carbonated it is VERY young and hot. Taste is good but not much honey. I am going to let it sit another 6 months.
I have a question. If i do not have the powders to stabilize the mead but still want to back sweeten it, can I do that after primary and secondary fermentation if I cold crash it right after? Just wanted to know if you have any suggestions for sweetening it up without those things.
Not to point you to another video... but I did a deep dive explanation on how to do this! ruclips.net/video/sOpBxyrANlQ/видео.html&pp=ygUYSG93IHRvIG1ha2UgYSBzd2VldCBtZWFk
@@ManMadeMead Thank you that's actually really helpful, I'm pretty new to this home brewing thing and your videos have been very informational and in depth.
I'm glad to see Glory Bee represented! I was pleasantly surprised to see you are using my personal favorite honey! I use this for all my metheglins, as it adds a fruitiness which works well without adding any other fruit or juice. Brew on!
I made this a few months back with the same honey and yeast! Only difference is I back sweetened with the blackberry honey. I think it tastes amazing 🤩 after resting it started to develop a buttered popcorn (more like jelly belly popcorn not actual popcorn) finishing flavor. Think buttery honey
I'm a wine maker so I'm coming at this from that POV....regarding all the head space you have in carboys behind you on the shelf. With mead do you not have to worry about oxidation as much? With a wine being stored like that you'd never want to leave that much headspace IMO.
I started making mead 2 weeks ago and will be looking at your other videos. I wonder why you dont use filters to strain out the gunk from the bottom. I have got a setup now with a basic mesh filter in the large container and a really fine filter to be placed in a funnel going into the bottles. Just wondered why you didn’t as you said that half bottle had bits in
@@ManMadeMead sorry for the late response! It’s super good! Juicy, tart, refreshing - it ticks all the boxes of a good crushable feeling while maintaining a ~14% ABV! It has a teensy bit of an edge that should probably age out
If I can't get blackbeery honey, but I have honey and blackberry juice, does anyone know how many grams of sugar from blackberry juice to substitute for the honey, to get a similar taste? I was thinking maybe instead of 3.5 pounds of honey, doing 3.2 pounds of honey, and 200g of the blackberry juice?
So the trick here is, this isn’t emulating blackberry exactly. The honey itself has its own different notes (different than blackberry even). You can definitely make a mead with hints of blackberry by adding your juice with regular honey and that would be just fine! I would make half of your water base be blackberry juice and the other half water. And then try adding 2 - 2.5 pounds of honey!
Anyone ever try using Rainier cherries in a melomel? I just started a gallon batch last night. No tartness in the cherries whatsoever. This will be interesting. Thanks for the video by the way.
I really like your videos, I wish I could reproduce some of them but I live in the far north and besides crystallized blossom honey and industrial cheap honey you don't get much more. Also prices for 1kg are about 30USD... I have a semi-related question since you mentioned it at the beginning: how do you weight your yeast prior rehydration? I am a bit maniac on the sanitation and anything getting in contact with something that will end up in the mead needs to be sanitized. I can't see myself weighting my yeast in a starsaned glass as it would just kill them. Also I doubt my scale could measure 1g in a full glass of pre-boiled water. Any other ideas? Cheers
How would you get a Automic Fireball flavor? I think cinnamon. Not sure what to use to bring the heat? Sorry to ask you stupid shit but I figure you would probably know if anyone.
I Dont want to be critical. But what about this is traditional? I have gotten up ro 15%apv on one packet. It just takes a while. I have also got up to 9% by not useing yeast packs at all. So I don't get itit does not feel very traditional.. ..
@@ManMadeMead ok, they why are they useing peptic acid and other preservitives, and still callnit traditional. Since the original recepies for mead did not require spacific yeast, why is that included in the recepie and the berries and other yeast and flavor giving devices not added to that list?
I cant recommend GloryBee. I ordered from them, 5 lbs Clover Honey. Description said product of origin was the USA but when it arrived bottle said origin was India. I don't think i can trust it was organically farmed. Would never order from them again.
Toss in some rose hips in primary, a cinnamon stick and a clove in secondary, and you’ve got yourself Black-Briar Mead from Skyrim ;)
Ooh! That sounds great!
Going to have to try this in my next batch!!
I legit might make some mead to drink when i play skyrim, I play naval games with friends and drink rum while doing that. Im very much a if i can find a way to fit booze into gaming person
Nice quick cuts in the edit mate, i guess i started on some of your earlier video's and now have caught up to your more recent stuff so i can notice the difference, good job.
Thank you! I’ve definitely tried to up my production since the beginning!
It’s awesome watching you grow as a mead maker. I believe I started brewing mead about the same general time you did. It’s inspiring to see the improvements you’ve made. I’m trying to catch up and get rid of my bad habits and lazy note taking 😆. Yeah, you and BC have really helped me improve and steer me in the right directions can’t wait for the Mead Stampede judging!
Thank you for watching and supporting me!!
Great I made some mead for the third attempt and this one was a success!
I’m happy to hear that!
I was really excited for this video. I got some of the same honey but making it sparkling.
Let me know how it turns out!
@@ManMadeMead it has been almost 5 months and since I did it dry and carbonated it is VERY young and hot. Taste is good but not much honey. I am going to let it sit another 6 months.
I have a question. If i do not have the powders to stabilize the mead but still want to back sweeten it, can I do that after primary and secondary fermentation if I cold crash it right after? Just wanted to know if you have any suggestions for sweetening it up without those things.
Not to point you to another video... but I did a deep dive explanation on how to do this! ruclips.net/video/sOpBxyrANlQ/видео.html&pp=ygUYSG93IHRvIG1ha2UgYSBzd2VldCBtZWFk
@@ManMadeMead Thank you that's actually really helpful, I'm pretty new to this home brewing thing and your videos have been very informational and in depth.
I'm glad to see Glory Bee represented! I was pleasantly surprised to see you are using my personal favorite honey! I use this for all my metheglins, as it adds a fruitiness which works well without adding any other fruit or juice. Brew on!
I’m exploring more traditionals lately. Thanks for sharing your experience with this honey varietal!
I’m happy to share!
Hi!! How much of potassium sorbate did you put?
Nice work.
Thank you!
I made this a few months back with the same honey and yeast! Only difference is I back sweetened with the blackberry honey. I think it tastes amazing 🤩 after resting it started to develop a buttered popcorn (more like jelly belly popcorn not actual popcorn) finishing flavor. Think buttery honey
That’s super interesting! I wish I had kept some honey to backsweeten with the blackberry!
That's diacetyl you were tasting
I'm a wine maker so I'm coming at this from that POV....regarding all the head space you have in carboys behind you on the shelf. With mead do you not have to worry about oxidation as much? With a wine being stored like that you'd never want to leave that much headspace IMO.
Mead is less impervious to oxidization but it's still affected. I normally don't let those brews sit with too much oxygen on top for long.
What temperature range do you keep this within during fermentationand thereafter?
It depends on your yeast but I normally keep mine at 70 F ish!
Damn. I gotta try this
You should!
I have some bourbon bottles left over. Will those work for bottling??
Absolutely!
I started making mead 2 weeks ago and will be looking at your other videos. I wonder why you dont use filters to strain out the gunk from the bottom. I have got a setup now with a basic mesh filter in the large container and a really fine filter to be placed in a funnel going into the bottles. Just wondered why you didn’t as you said that half bottle had bits in
I just don’t have one frankly!
What a weird coincidence, I'm just finishing up a blackberry honey traditional right now!
That’s awesome! How is it?
@@ManMadeMead sorry for the late response! It’s super good! Juicy, tart, refreshing - it ticks all the boxes of a good crushable feeling while maintaining a ~14% ABV! It has a teensy bit of an edge that should probably age out
So if you add in a little blackberry flavoring would it be called a melomel?
I would consider it one!
If I can't get blackbeery honey, but I have honey and blackberry juice, does anyone know how many grams of sugar from blackberry juice to substitute for the honey, to get a similar taste? I was thinking maybe instead of 3.5 pounds of honey, doing 3.2 pounds of honey, and 200g of the blackberry juice?
So the trick here is, this isn’t emulating blackberry exactly. The honey itself has its own different notes (different than blackberry even). You can definitely make a mead with hints of blackberry by adding your juice with regular honey and that would be just fine! I would make half of your water base be blackberry juice and the other half water. And then try adding 2 - 2.5 pounds of honey!
@@ManMadeMead Thanks I'll give it a go!
Have you ever used infused honeys?
I can't say I have!
Nice,
We didn't figure out what yeast to use in the mead on Sunday.
Why DAP and not Fermaid-O?
Is it blackberry flavored honey or just honey collected from blackberry bushes?
The honey is blackberry honey because bees have pollinated in blackberry bushes - so it doesn’t taste exactly like blackberries
Anyone ever try using Rainier cherries in a melomel? I just started a gallon batch last night. No tartness in the cherries whatsoever. This will be interesting. Thanks for the video by the way.
I haven’t used those before, but it sounds really interesting!
I really like your videos, I wish I could reproduce some of them but I live in the far north and besides crystallized blossom honey and industrial cheap honey you don't get much more. Also prices for 1kg are about 30USD...
I have a semi-related question since you mentioned it at the beginning: how do you weight your yeast prior rehydration? I am a bit maniac on the sanitation and anything getting in contact with something that will end up in the mead needs to be sanitized. I can't see myself weighting my yeast in a starsaned glass as it would just kill them. Also I doubt my scale could measure 1g in a full glass of pre-boiled water. Any other ideas?
Cheers
I normally use a scale and weigh mine out with a small bowl!
Dude gets sloshed on his own show. Awesome.
When you say it has heat, what does that mean exactly?
It has a little burn! Like if you drink a whisky and you can feel the alcohol burn!
@@ManMadeMead ahhh, gotcha. Does that go away over time?
@@NomadGragg Yes it does! It mellows!
Try again i couldnt stay on live chat the other day but i asked if anybody had any thoughts of cornmeal and honey mead? Yay or nay ?
Oh, I haven’t ever thought of that! I don’t really have an opinion because I haven’t tried it. It definitely sounds interesting!
How would you male this alcohol free?
Just don't use yeast. You'll basically just have honey water!
because the bubbles stop doesn't mean it done thats a poor indicator. lol
Very true! Which is why we also do a gravity reading!
Watch the bubbles rising inside the carboy.
How would you get a Automic Fireball flavor? I think cinnamon. Not sure what to use to bring the heat? Sorry to ask you stupid shit but I figure you would probably know if anyone.
Varietals? I've been incorrectly saying varieties all these years 🤦
I bought $20 of honey from Glory Bee, and the shipping was $30. The honey was good but unremarkable, not worth the shipping cost.
I Dont want to be critical. But what about this is traditional? I have gotten up ro 15%apv on one packet. It just takes a while. I have also got up to 9% by not useing yeast packs at all. So I don't get itit does not feel very traditional..
..
A traditional mead is mead that only uses honey, water and yeast which is why this is called a Traditional mead!
@@ManMadeMead ok, they why are they useing peptic acid and other preservitives, and still callnit traditional. Since the original recepies for mead did not require spacific yeast, why is that included in the recepie and the berries and other yeast and flavor giving devices not added to that list?
Hey i was hired to investigate a skeever infestation....um so yea imma get to it
I cant recommend GloryBee. I ordered from them, 5 lbs Clover Honey. Description said product of origin was the USA but when it arrived bottle said origin was India. I don't think i can trust it was organically farmed. Would never order from them again.