How to make LEMON Mead - A honey lemonade session mead for sizzling summer days!
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- Опубликовано: 1 июл 2024
- We're back with another take on fermented lemonades in the same vein as "Skeeter Pee." This time it's a fermented HONEY lemonade hydromel session mead. We carbonated and kegged this batch, but you could also backsweeten with erythritol and prime with priming sugar to bottle condition! Either way, this citrusy lemonade mead is a smooth sipper, and wonderful summer drink!
Please note that this video was a blend of a couple of brew sessions on the same recipe. While you can rack to secondary for stabilizing and adding lemon juice/backsweetening, we eventually determined secondary isn't totally necessary. Sparkolloid really helps compact the fluff/lees/honey haze well enough that you can get away with doing everything in primary until it's clear if you want to.
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Done! Kegged and carbed, it's flipping amazing!
I started this a week ago, can't wait to start secondary fermentation
Would you happen to have a scaled down 1 gallon recipe for this? That or any recommendations, tips, and tricks on how to scale down?
This looks amazing!
The keg has already been emptied out by friends!
Please note that this video was a blend of a couple of brew sessions on the same recipe. While you can rack to secondary for stabilizing and adding lemon juice/backsweetening, we eventually determined RACKING to secondary isn't totally necessary. Sparkolloid really helps compact the fluff/lees/honey haze well enough that you can get away with doing everything in primary until it's clear if you want to.
Hi!!
If you clear it with sparkolloid, can you still then carbonate by bottle conditioning?
I was under the impression that sparkolloid would remove all of the yeast
@@robbiehand3306 it will not remove all the yeast. Not even close!
@@DointheMost Thanks so much for the reply! Can't wait to get this going! already got your viking blood in primary!!
Looks refreshing!
It definitely was - the keg featured in this video disappeared FAST! Love it when friends are showing up with empty bottles they want filled. Hah.
This sounds like a good summer drink. I want to try a cross between this and a dandelion Mead come spring.
With that much lemon juice added in secondary, I wouldn't be surprised if it stabilized by going outside the pH range for yeast. I looked it up, the acidic boundary for yeast is 3.0 pH. By my estimates, your hydromel was probably 3.5-4.0 pH after primary, and adding the lemon juice pushed it down to 3.09 to 3.22 pH. If you final pH was a little bit lower, which is quite possible, I think the acid could have pushed it under the breeding pH for yeast.
Great recipe. Gonna try it soon!!
This one’s a keeper! And open for a little riffing.
My 5 gallon carboy just got emptied, taking this on next weekend. Thanks as always!
I’m glad to finally nail this one down. It’s been a project!
Caught a sneak peek of that ecto cooler! Can't wait to see the video :D
In the process of acquiring some gear from a local ghostbuster to hopefully do it justice! Planning for a release next week. 😁
Thank you so much for this recipe! This was a pleasure to make and even more of a pleasure to drink this summer going to make a second batch. I did however make this with a organic raw unfiltered wildflower honey. mostly because that's what I had available. I had people offering me money for it at our graduation party. Of course, I said no to the money but wish i would have thought about taking it as a "mead funding pot". Anyways love your content and here in Vermont we have a great "mead brewing culture".
I don’t know if you like hops much but this recipe with some lemon drop hops would be a great hydromel!!
What wine tannin are you using specifically? Wondering if chestnut or grape based. Thanks and keep making great content!
Can’t wait to try this recipe.... After my Blueberry Bomb Session and OB Session I’ll be making this Lemon Drop Hydromel. Thanks Doin’ The Most. You make it so easy to pump out great meads. My friends and family are loving my new hobby 💯😎
Happy brewing, friend!
I *love* fresh made lemonade! I'll most definitely by trying this soon! Might wait until closer to summer and keg it - it seems more suited for a chilled refreshment on a hot day!
How does it compare to Skeeter Pee?
How was it?
It looks great! My mind went right to lemon drop hops.... A easy mistake to make.
Just curious. Why the tannin? I'm kind of a newb. Does the oaky flavor play well with the honey and lemon?
We made this and added an extra lemon in 1st fermentation(I really like sour). So far (24 hours), it's not bubbling. Thought maybe we did too much lemon? Will it begin to ferment possibly? Should we add more yeast? We made this recipe exactly so far, other than the extra lemon.
Sounds awesome. Can I add lemongrass or lemon balm in a rosin bag to secondary without treating the dried herbs? I'm scared of anything like bacteria, Etc on the herbs transferring to the Mead. maybe a ticnture in vodka or a soak in sanitizer. thx
P.S. those are dried herbs from a tea shop
By mistake I added 2gms of wine tannin in a 1 gallon batch. It's been fermenting for 2 days. Any suggestions for balancing once the brew is done
What would be a rough break down for a one gallon batch?
just wish i lived in the amalfi coast so i could slap the limoncello citrons into this recipe
Can you keg at room temp? Or does it have to go in a fridge?
I’m having trouble figuring out how much sweetness I want to have left over or added in secondary… and adding fresh fruit. Is stabilizing really needed? What’s the sugar difference between semi sweet and sweet?
Looks so refreshing! Keen to try this. Just a quick question - if you bottle conditioner wouldn’t that mean the yeast would be consuming sugars from the secondary addition of lemon juice as well, or is it too acidic? Just in terms of overcarbing/potential bottle bomba
I just checked both brands of lemon juice that I have on hand and neither of them have any sugar in them per their nutrition facts labels.
Nice... I was looking to do something like this and I just washed some omega tropical from a pineapple mel I put into secondary yesterday. I might add some hibiscus or lavender in secondary to twist it up a little. Great timing on this and I can't wait to try it out.
Hibiscus would definitely complement well. I do want to try it with a can of fruit concentrate in secondary (like the Old Orchard ones) - maybe cranberry.
How's your experience with pineapple been? I'm curious to try a Mead with it but I've had people tell me it's a funny fruit to ferment. Sounds awesome!
@@bluecollarbooze5386 It ferments fine, but it does seem to get a a bit of a harsh tone that sweetness and age will tame. A secondary flavor helps as well, like vanilla or other fruit, like OJ or other that is low acid
When you say "water to 4.5 gallons" does this mean add 4.5 gallons of water or just fill it with water until it hits a 4.5 gallon mark on the carboy? If the latter, why not fill to 5 gallons? Thanks!
I just finished a lemon drop mead for a friend! 10.5%abv and tastes like the candy haha
How’d you add your lemon?
@@DointheMost zest, juice in primary and secondary. He wanted it sweet, so I think that's where the candy note came from.
Jon Moore Love that! I’m going to use more zest the next time I make this for myself!
Thanks for all the recipes, much appreciated! I have this one fermenting and your classic apple cider too. I'm going to make Skeeter pee on one of these yeast cakes. Which one should I use for the Skeeter Pee, Lemondrop or Apple Cider yeast cake? TIA!
Stabilized a couple of days ago. Back sweetened/sparkolloid today. It already taste amazing, can't wait to keg it!
What if I use an entire 32oz bottle in a 2q brew of mead
Only 6 lbs for 5 gallons? is that correct? I thought mead was usually 3lbs/gallon must. Is this intentional to get lower abv?
Yes it is
Hey guys, not sure if you’ll see this but I’ll give it a shot.
I’ve been wanting to brew some mead for a while so I decided to do my first batch with this recipe. Did everything step by step and something went wrong in between the end of fermentation when I added the potassium metabisulfite, Potassium sorbate, honey and lemon juice. It smells and tastes rotten. Everything was followed to a T and I made sure thoroughly sanitize everything. One thing that was not exact was I did not have enough potassium metabisulfate (only had 8oz when I needed 10oz) Any clue what could’ve happened to the batch? I’m thinking it must’ve gotten infected or something, would not expect the slightly less potassium metabisulfate to make or break this batch.
Sounds like the sulfate reacted with something
Why not follow skeeter pee and sub with honey? I'm trying that about 4 days in with 71b.
I wanted a lighter drink with less lemon punch. Skeeter Pee is higher alcohol and far more acidic. I think this balances both the lemon and honey flavors really well.
I am planning to do a ginger mead a gallon everyone says using 3 ounces of ginger Is that usually one hand the route? And other recipes ask him a lot more or a lot less. How much should I use?
So when using ginger, I like to juice it. Diced ginger goes into the blender with a few tablespoons of water - just enough water so it’ll blend instead of chop. Blend thoroughly then strain and press through cheesecloth. A good starting point is 0.75 cup of that ginger juice per gallon of mead.
Doin the Most What do you mean as a 0.75 cup?
BrewHound 13 Three quarters of a cup (or 6 fluid ounces), per gallon of must
Have you done a video on skeeter pee mead
I wonder, since this has lemon and honey straight in it how well it could possibly soothe a sore throat lol
Also this is fka xokoyotzin btw
Hadn’t even thought of that! Haha
By all means alcohol is the worst thing to drink with a sore throat.
MMM!
I thought bro was WAY WAY taller.