How We Made 30% ABV MEAD!
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- Опубликовано: 3 июн 2023
- That's right, we made a MEAD that has 30% alcohol content! It took some math, and some brewing, and some expletives, but it worked! The real question is, how does 30% ABV Mead taste?
Did we REALLY make 30% ABV? We tested it here: • Refractometer + Hydrom...
How does this Mead taste after aged 1 year?: • We made a 30% ABV MEAD...
Racking: • Racking Homemade Mead,...
Ingredients:
3.5 lbs Wild Flower Honey
1/2 teaspoon Wine Tannin: amzn.to/3OQWbx5
96 oz Water
2.5 grams Fermaid O: amzn.to/45Ndllu
1 packet Red Star Premier Blanc Yeast: amzn.to/3WQWWIo
Additions:
1 teaspoon Yeast Hulls (if necessary): amzn.to/3WQ1aAf
25.5 oz Hamilton 151 Rum 75.5%ABV
13.5 oz Everclear 75.5%ABV
6 oz White Rum 63%ABV
Back sweeten with honey to a gravity of 1.012
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There has been some question if this really was 30% due to some dilution from backsweetening.... well, we tested it in a video: ruclips.net/video/H_qQWHnIvy4/видео.html
I enjoy adding peach or kiwifruit to my mead. Not flavoring fresh squeezed.
New subscriber btw.
13th warrior was written in 922 AD by the way.. by Ibn himself.. anyway, sat here sipping of my own mead I made last year.. All praise be to Grog., and Hail Odin of course.
My wife fully blames you two for me new hobby... Haven't even finished my first mead yet, and I've already made 10.5% grape juice wine and another mead is fermenting along with the first. You guys are awesome.
Well? That's all I have..... 😂😂😂 Good luck with that....😂😂😂.....❤❤❤
Same here 😂
Your crazy😅😅. After watching these channels for over a year. I strongly believes that now am a certified brewer.
@TimBiden you can make a high abv sugar wash(sugar wine, first step in rum) then use that to make your favorite lemonade/ limeade recipe and you got easy homemade hard lemonade.
If your wife complains so much, get her to drink it along with you 😉😎😎😎
Just started watching y'all on my second mead brewing venture; excellent stuff and y'all make it so much less stressful. Bonus points for Critical Role reference!
The first mead I made was for my D&D campaign. When my players went into a tavern that was "famous for it's mead", ordered some in character and then got actual mead the reactions were priceless.
Nice!
Your reference to "Alcohol is a Flavor" reminded me of a sign I saw at a renaissance festival which read "Technically, alcohol IS a solution". It was obviously talking about an alcohol and water mixture being a solution, but it was still funny.
I like the hydrometer graphic , nice addition.
I did this once. It was a kind of experiment of continuously restarting fermentation and adding more flavors and sugars in. And brewing it in a fridge. I can’t say exactly what I did entirely but damn was it strong. Jalapeño raspberry is about what it finished at with the flavor. We used our own honey we raised, which was 100% raw. And it was a bread yeast I used surprisingly. The yeast fairies def were with me on that venture.
I've almost exclusively used bread yeast you find in supermarkets here in Italy, to make my meads xD
@@talscorner3696 seriamente? funziona?
We show it in videos: ruclips.net/video/f7a8oKvGJOk/видео.htmlsi=lafXQgq9uMXiy__r
@@alverygrissom2544 yep! Ovviamente, non è il top, per quello so che ci sono un sacco di lieviti specializzati apposta per idromele, ma per cose con poche pretese funziona anche già quello ^^
In genere, uso il lievito di birra, evitando quello per dolci (col quale non ho avuto gran fortuna), ma forse anche col lievito madre esce fuori qualcosa di potabile.
I enjoy fortified wine. I usually set aside a 16oz bottle for fortifying and enjoy creating fortifying liquor (dried cherry and toasted French oak in amaretto for a cherry wine, candy orange peel and figs in grand marnier for a fig orange mead) so I enjoy when yall do it
Brian, I know you two normally disregard the diluting impact of back sweetening - but I think it's a VERY important thing to consider if one is attempting to use fortification to achieve stabilization... There's a high risk of bottle bombs otherwise.
Obviously your "not actually 30%" is still well in the safe zone, but someone thinking that 20% is safe, then adds enough sugar to add 20-40 points should probably do the math.
It changed it by 1%. No way this will ferment. We normally overshoot by a few percent to be safe though.
Good info to know, but you didn't sweeten much and you started high abv. I have no doubt your brew is safe, I just feel that when mixing back sweetening and stabilizing via fortification the topic of how much back sweetening drops the abv is relevant to the safety discussion.
_P.s. I updated my post, adding the second paragraph, at the same time Brian responded... He was fast fast!_
I’ve learned more from y’all’s channel then anyone else’s on here. So Thank you both for all of your videos and educating me and everyone who follows y’all. 1:53
Aww thank you. Glad to have helped!
Call it the Elden Mead!
Oh yeah! Thanks for this. My dandelion mead is basically done and it's 18.5% again...second time already! Started it at 1.127, went down to 0.990 with Mangrove Jack's M-05 mead yeast!
I know what I'm doing next with it! 👍👍
You guys are hysterical. I love you you can watch the buzz increase every minute the video carries on.
So happy to find your channel,, learning soooo much. Recently made 2 buckets of tomato paste wine for a neutral spirt run that had only cheese cloth over the stopper without the bubbler in a small room with a heater going . Even that mess only smelled like poured out wine when standing in the room checking on things...
Love this channel, just found it recently and I get so many "Good Eats" vibes from when i was a kid watching food network. Keep up the great work
Love your channel, been a subscriber for a long time but just started my first batch of traditional mead a few days ago. Keep being awesome!
Digging the new music and the cut-ins with instructions, sound effects, and whatnot. Video feels fresh. Thanks guys ! ❤
Thank you!
I've been brewing beer for about 5 yrs and really enjoy your video's and your explanation of the process you are using. I have about 3 gallons of honey that I have been sitting on for a couple months just waiting for me to get off my ass and make some mead. Thank you the push to get it done. Keep up the great video's.
This video is perfect timing for me. I made an orange ginger mead that went very dry. Now I know what to do with it! Thank you!!!
You convinced me. Started brewing my first batch of mead yesterday (EC1118 + 3.8lbs honey + .5gal water) and I'm making a variant of this.
Thanks for the inspiration. Wish me luck!
Love your channel!
My son and I made a 5 gal batch of blueberry melomel recently. We split it into 1 gal jugs after fermentation was complete and fortified one of them with Kailua. The initial sample tasted like a cherry cordial. It has been conditioning for a week. Can’t wait to taste the final product. Your channel has inspired us to make many different meads. Thank you!
Many Thanks for the work and content.Always a pleasure to watch 🥰
Thanks, glad you enjoyed it!
im making my first batch rn about a week away from bottling and im so excited. ive been having a great time so i just typed "mead" into the search and yall came up. i love the video and the energy, yall just have me excited to start my next batch
Awesome, happy to help!
Love this! I made a mead/rum back in 1998, that I lost my notes to that turned out an 11-13 rating as well. So glad to see you do this! Mead blends so well with a good rum ;) The oak cask from rum with smokie florals blended so well with the honey really was a great mouth feel, that wasn't a tongue slap and only got better after 6month, it didn't survive to 1 year as it was all consumed when new years 2000 rolled around :D
I also made a jack daniels, blueberry mead at the same time, but the rum was my favourite.
Nice to see the thumb saver again! I have a couple of black plastic screw on caps i use for the same purpose. My local brewer supply has them for like 50 cents each.
I love the way you two make mead making accessible. I finished the last bottle of my first batch and have two ageing now with two more planned shortly.
Awesome!
Yes, a whiskymead! Looking forward that one.
Thanks for the great content
This is definitely on my list of things to try at some point. Thanks for showing me how to do it right!!
Been making non honey wines for a while, but this video along with backward blueberry meade opened a whole new world with endless fortified and nonfortified meade combinations, along with simple abv math...keep it up!
Happy to help!
Absolutely loved this video!
Glad you enjoyed it!
I like you two the way you are😃. I was all ready to make the habanero pineapple mead but now, this looks like a winner.
Wow, you have to watch to the end! Great idea guys. Thanks!
It's been a little bit since I have watched your videos, I'm really enjoying the new video editing and little additions you have made like the chalkboard.
ThNk you!
this one looked interesting, I'll have to check it out. Just bottled my first gallon of mead a couple days ago, ready to brew some more.
What an EXCELLENT Recipe! I used Brazilian Pepper Honey (3+ pounds), 1/2 tsp Fermaid-O, 1/2 tsp wine tannin, & EC-1118. O.G. 1.124. F.G. was 1.010. 110 ounces of mead, added 51 ounces of 151 rum. 34+% ABV. Added about 1/2 pound BP honey to taste (hydrometer won't read, maybe 0.982 SG). Delicious sipping mead! Thanks again! God, I love this channel!
Nice, I love a few sips of something complex, highly alcoholic and a little sweet as a digestif - I usually have B&B, high quality port or sometimes brandy, but this sounds like it'll hit the spot extremely well - gonna buy some honey tomorrow to get it started!
amazing video, this is the first time I have seen you guys work and I am hooked. home-made mead here we come.
Welcome!
These people are definitely-incredibly amazing! keep it up guys!❤
Aww thanks!
After watching many of your videos I have convinced the wife we need to start brewing at home. You should have gotten a partnership with trbos. You probably trippled their sales.
Lol, probably!
I wont lie when I first started watching your videos I hated how long they were. But Now I just put them on in the background while I am working and its nice. You guys seem to have a good relationship. Me and my wife life here in FL to. Thanks your the videos. PS. I have a batch going on blueberries and cherries hopefully it turns out good!
I’ve done this with a blackberry bochetomel and a basic mead that I triple distilled to make a vodka. Blended the two and the resulting spirit is just like a very well barrel aged port. Yummy! 😋
Oooh, neat idea!
I just finished my first batch if country rubarb wine and found this video some how. I had to watch half this video with one of my eyes closed. You guys are awesome. Were friends now and you don't have a choice in rhe matter. Thanks for the video.
Lol
Wow, you have to watch to the end! Love you guys!!
Thanks for the great video.
Thanks for this video! Up to now I’ve always struggled with calculating ABV when fortifying.
So… let me check if I’m getting this right:
Volume unfortified liquid x ABV unfortified liquid = A
Volume fortifying agent x ABV fortifying liquid = B
Total volume unfortified liquid + fortifying liquid = C
(A + B) : C = new ABV of fortified mead
Correct?
Yes.
@@CitySteadingBrews - Yay! The math-challenged one actually understands! 🤩
This makes me so happy. Especially since this formula is completely independent of which units are being used: metric or imperial. It doesn’t matter. As long as I stay within the same system/units, I’m good.
Off to my brewing log/notebook/binder thingy to update my section on formulas and calculations. I might even whip out my pen with glittery ink, just to get a rise out of my maths-whiz daughter. 🤪
Halfway through my second brew! I'm reading a lot to learn more about the science and practices behind different meads. You two have taught me a lot! Thank you!
Happy to help!
I agree, i would totally love this. Getting the row boat ready, be there in a few weeks hahaha.
See you then!
Just got to the part in the video where you mentioned you like Rum and Coconut Rum's. Since you are in St. Pete I have a Rum I would like to recommend. I lived in North Port FL. when Siesta Key Rum distillery started up. I have since moved away. It's a nice small batch distillery. They make a pretty good clear and spiced rum. Yet the product of theirs that is absolutely amazing (to me) is their Toasted Coconut rum. I miss it very much! I don't have the refined palate that you two do, yet I find it amazing. I hope you have an opportunity to enjoy it.
Brian, Dodge has made a Challenger, that runs best on
85 percent ethanol. They call it the 170. meaning 170
proof, which is what 85% fuel is. Only brought that up,
because you're talking about the proof of your additives.
My favourite rum, comes from Costco. Kirkland Spiced
rum, here it is $13, for a 1.5 L bottle, and is 92 proof.
steve
Enjoying your videos
Ohhhhhhh!!! I'm saving this one.
WOW you have to watch to the end!! And... I have to try brewing this.
Yes you do :)
I already loved your channel, but the Grog reference and picture made me extra happy.
Great video guys. Only one that i have done that kinda had a smell to it and that was spicy v8.
Sorry, I usually don't comment because I watch on my TV app, but that looks AMAZEBALLS!!! 😂😂😂
I currently have two batches of mead going, and I over sweetened one (because my scale is for smaller things 😂) and I may have to go get a bottle of 151 for that!
Love the new format and the shorts!
Thanks for teaching me this amazing hobby that has improved the quality of my life and gives me something to do and look forward to ❤❤❤
Happy to help, and thank you for the kind words!
@@CitySteadingBrews you guys are awesome, and I love how you (Brian) would give me tips from day one, how Derica gets my sense of humor, your love of fine spirits and roleplaying games...
I just wish you lived closer!
No way I'm going to Florida! I'd melt! 😂
Same. This os why we have AC.
Hamilton 151 is such a famously good Rum, i was shocked to see you pull it out. You have great taste!
Wow, I'm so glad I watched to the end. I don't have space in my condo for pasteurization equipment, but this opens up a world of possibilities for when I start brewing again in a few months. Like Derica, I enjoy gin. What sort of flavors might make a tasty mead that would pair well with gin fortification?
Umm..... no idea... I am not a gin fan, lol. But florals, and such work well with it?
Comparing that to a classic Bee's Knees cocktail, definitely lemon peel. The gin itself adds its own aromas.
EDIT: Also, whatever botanicals are in the gin will probably also be good as additives in the base mead.
I think you guys need to do a new favorites video. I feel like you guys have made so many new things that you guys have loved since you made the one video. I want an updated version!
Possibly!
My best home-brewed meads were around 18% ABV.
that was another great video, entertaining and I learned something. A tip for next time you want to calculate how much of something you need for mixing or whatever: use a digital spreadsheet. putting the formula in there makes it less messy but foremost you can just change a number/any value and it will calculate the new result on its own instantly.
It's simple enough to do on the fly really.
I'm going to divide my meade and make the fortified and make a couple fizzy bottles been making ginger beer (unfermented no intentional alcohol which usually only takes a day). I think I'll start with the fermented meade and add a bit of sugar for the fizz near the end of fermentation.
Just started my first bee colony this year. If i get any honey at all i will be sure to send you guys some. Would love to see it turn into one of your awesome recipes! :)
That would be awesome!! Thank you so much!
Great video on Mead fortification!
I’ve always wonder whether or not mead at this ABV would still taste good so I’m happy it turned out well!
In the Harry Potter books Professor Slughorn accidentally poisons Ron with a mead he had set aside as a gift for Dumbledore. The book describes the mead as: BungBarrel Mead - 34% ABV with hints of cherry and licorice aged in vintage oak barrels.
This has been something I’ve been considering trying to replicate. Your video has given me a little more confidence it could turn out drinkable (maybe with smaller pours 😅)
Yep, sounds like it's possible to recreate sort of!
To shake up the fermenter and contents, I use the lid from when it was still an apple juice bottle. That way I can loosen it without it blowing off.
I did have a smell come from our cabinet we used for fermenting, but to us it just smells like proofing bread and it was very pleasant :)
Also you guys are a beautiful couple!! You make my heart feel warm.
“Words are hard”…lmao! I didn’t think anyone else said that!!! 😂😂
I first thought you must be using whitelabs 25% yeast and it couldn't read. Then I watched you pour the Rum in and all I could think was Yummy! This will be my next batch!
I really really enjoyed this video, probably the best of many of yalls I have Weyerhaeuser watched, the excitement and enthusiasm as y'all were tasting it I felt like I was sitting across the table from you enjoying the experience myself, keep them coming guys and thank you!!!!!!
Weyerhauser??
@CitySteadingBrews typo, I'm blind in one eye and very limited sight in the other, my app seems to add words occasionally, my apologies
@@dwaynerhodes2398 no worries!
Talk about timely vid! I just had a mead come out to about 25% ABV! Had to have messed up somewhere in my calculations. Started out at 1.20, finished at 1.00 calculated at 135 multiple times. It DOES have a kick and needs aging. started on 4/29/23. Guess it'd help if I said what kind of yeast I used. Lavalin EC-118.
@@TigerPat_9180 1.20 . i used fermaid o at the start and added some more at 2 weeks to prevent a stall. But still 25% is WAY beyond what i was expecting. However, judging by the taste test (done today) I think it's believable. Just what came out of the hygrometer was enough for both dad and i to get a bit of a buzz... No detectable sweetness left either.
Hydrometers don’t usually read that high. Mine only goes to 1.160. What was the recipe?
@@CitySteadingBrews 50 bags mint tea,handful golden raisins, 2 tablespoons fermaid o, all added to 3 gallons water with a little over 7 pounds wildflower honey. it is pretty stout. the amount I took out to take a hydrometer reading let me take a really nice nap earlier today.....
That’s more like 1.081 og. Nowhere near enough sugars to make that much alcohol.
And far too much fermaid O! Wow! You probably have about 10-11% alcohol.
I haven't yet made any attempt to make my own wine/mead/whatever, but I love watching you do it. I think I kinda have a crush on y'all.
the pitcher is large enough you can put the glass jug into it far enough that even if you do splosh a bit it still all goes in, then pour from the pitcher into the big mouth!
you know, hearing that sentence "it smells like a mix of Mead and Vodka" just gave me a solid confidence boost!
I have a fortified 25% ABV raspberry hibiscus mead at home aging that didn’t taste great but now that is 6 months old it’s better.
I’ve only done 2 fruit wine batches so far, but there was so much yeast smell (6 gal batches each time) that the whole house smelled like bread. I got asked a few times if I was starting a bakery 😂
We have never had that happen…
1 yeast packet is enough for 2-3 gallons, you probably used 1 per gallon
I have a really nice 57% rum called Leatherback Barrel Strength Special Reserve from North of 7 a local micro distillery here in Ottawa that I would love to try this with. Might do some small tests in a glass with some of my traditional mead first.
You might enjoy a mead fortified with St. George's Spiced Pear Liqueur. It won't make the 30%, but the flavor profile is on point for mixing with mead. I plan on doing that myself!
It lands in that fall/Christmas flavor profile with cinnamon and clove. It might be fun to add it to the Spiced Metheglin, although I don't know if it would lower the overall score for you.
First just say congrats for the videos they are very efficient learning tool ... I am a viewer from Portugal !! Any thoughts about the use of phenylalanine ?
Not something we would add.
Ok thank you for the feedback !! Keep the good work !! Obrigado
I make mead year round in a closet dedicated to fermentation 9x 3 gallon carboys going pretty much constantly for about 5 years. There is no bad smell. No one ever notices. Even when one summer the power went out and they blew their tops and made a huge mess, it just swelled like waffles with honey
I like that you have Shao Hsing wine in the background. Win.
Who doesn’t?
Rum/vodka/mead cocktail, I’m glad it tastes good!
On a trip to Playa Del Carmen I discovered a drink based on an ancient Mayan drink called Xtabentun (Esh-tab-en-tune - long e in the front, short e in the middle). They ferment a special type of honey with green anise; then add a signature rum aged in Jack Daniels barrels.
Depending upon where one resides in the U.S., it can be difficult if not impossible to purcchase (you have to order it).
The drink is fairly sweet with slight black licorice flavor with a rather thick but not cloying, consistency, don't know how they accomplish that. ABV is 35.
I've been wanting to create something that approximates Xtabentun this gives me hope.
Maybe you can recreate this experiment using a sac mead and fortify it. Might be fun.
I used a blackberry raspberry mead- 2.5lbs to start. Back sweated with .5 lbs of honey and raised from 14.5 to 16% using huckleberry vodka. Worked out well.
I just leave the funnel in when I add nutrient and such because the additional water will rinse it down the funnel anyway. Keeps it from sticking to the sides of the glass neck. Same with my yeast. Every yeast fulfills their destiny. No harm in thwacking the packet just before you use the last of the water instead of waiting until the end where the chance of them sticking is way higher.
It reminds me to try it with molecular sieve (the granules that they put in the tripple glazed windows to absorb moisture), to trap the excess water.
We just re-racked our mead last weekend and it's 17% ABV! Yes, sometimes the yeast goes pretty far. Probably bottling very soon.
Woo-hoo! Very cool stuff, guys. Have you tried playing with a Pearson Square to calculate mixture for fortification? It probably wouldn't have worked here with having to add so many different ABVs to get where you wanted, but if there are only 2 (low ABV and high ABV) it is accurate and arguably simpler. Also, maybe showing a blowoff tube in a video might be helpful (if you haven't already done that).
We have a video on blowoff tubes :) Also, no never messed with the Pearson Square. I find this method pretty easy and foolproof.
Looks like you made something reminiscent to "Ronmiel de Canarias" (aka Canarian honey rum)
I made 30% mead. I made two 15% meads and mixed them and it worked out great.
It's still only 15%...
Try Bumbu Rum. It's fantastic. Idk how well it would be with Mead, but its an excellent rum.
Is there a better auto siphon available? I have used your link to buy 4 and not one has worked properly. Three of them have a bad foot valve and the other has a bad seal on the plunger and they will not interchange. I hope you guide me to a better solution. Love your work. great videos. I have learned so much. Thank you
We link to the one we actually use… have had 3? and two are still working years later. Sorry to hear you having troubles.
You should try freeze concentrating it as well! Honey jack is DELICIOUS!
Technically illegal so... we won't be showing that. :)
Solid choice with the Hamilton Overproof. It's like getting punched in the sinuses and then being given candy. It'd play nicely with a mead.
Also, we only get the watered-down Everclear in Cali, too. That's why I stopped using my Supercat stoves.
I never brew in my life i just watch because you guys are fun and entertaining. Nonetheless i have a question: why have you let the east going the all way? i am asking because i lived in Portugal before and they do port wine this way (highly summarised) 1-they do a wine, 2-do a brandy at 77% ABV out of it, 3- with a new batch start a fermentation and when this last one reaches 2 to 2.5% ABV they insert a volume of that brandy into 3 volumes of the fermentation in progress. So they have a 20 to 24% ABV with a lot of sugars in it.
Best of both worlds right? 😁
This way I can sweeten to my preference afterward.
I experienced my first foamy airlock this week. It was a wild party in that demijohn and it sat in the sink for 24 hrs. 😂❤
I ferment vegetables often. One of the things I add is things that add tannin--to keep the pickles crisp--is grape leaves. I'm wondering if, during a primary fermentation, you could add grape leaves (lots of tannin) to add that to the brew? Especially in the ones you do with "whole fruit"... ?
Yup. We have done that. Works well.
Intetesting concept. Going to check my favourite liquor store for some extra strong rum/whiskey.
Checked my favourite liquor store. The choice in extra strong (dark) rum is very limited. But they have the (in)famous 80% STROH Rum.
Absolutely nothing wrong with the super-high octane 190 proof Everclear. I use it as a base when making liqueurs. Having to use less and being easier to proof down are two bonuses of using it over the 151.
I'm new to your channel ,and immediately ,I thought you sounded like Alton Brown!
You two have great chemistry, well done!
Thank you!
Wow, not only did you use an Oregon honey, you even said Oregon right! Well done! lol
I have always looked at fortifying as making a cocktail, not that it's a bad thing in any way (it's not), but to me it's no longer brewing at that point and steps into mixology. But, then...I'm weird.
Edit: Btw, got that stuff to make my Ka Nyo (Skeeter Pee made with Yuzu). If it works, it should be pretty amazing. IF it works. LOL
There is no need to fortify by addition.
You can freeze the mead and sluice out ice as it forms.
Boil down saved ice, add it back to main stock.
I make 24% abv mead and winter ale this way.
I also will add spice pack to ice reduction for making festival ales and meads.
Give it a try.
That’s illegal according to US law.