Hi from the uk Really enjoying the information on this series George I’m just upscaling my operation and this has been really valuable keep up the great work
I was wondering why he said the yeast likes 75 degrees. It's because he's using EC-1118. Most of us home mead makers usually use the Lalvin 71B or their D47. In Texas if you're not using climate control (other than your house AC/Heat I mean) the D47 tends to result in hot ferments because it gets to the upper end and over of that range but people up north tend to have very good luck with it. The 71B can go fairly wide. I've used the EC-1118 for both mead and cider and I tend to prefer it more for my ciders. It also tends to be what we recommend for stuck ferments. The 71B tends to leave more flavor in meads. Just my opinion though. I make a KILLER Cherry Currant melomel!
As he lifted the lid on the yeast starter, anyone else noticed the fruit fly go in from the front left of container? Here he says “ nothing will stop this colony” the fruit fly has other intentions lol
The blind pig! I would also like to try this! I think there is no official name for distilled mead, but someone on Reddit called it something very clever in my opinion : Honeymoonshine! I hope we will get to see a video about that soon!
The only criticism I have about this vid is the random "heart thumping" audio. Better to not have it when there are machines running in the background and easier editing.
Hi, I realise this is a year later, but if you're still curious, meads with fruit in generally don't need added nutrients, as the fruit has what nutrients the honey lacks
When will Part 3 be ready? My husband watches part 1 and 2 everyday lol. He's really excited about starting to make his own.
Talk about bringing back memories. I still remember being a kid, waking up to the smell of bacon, absolutely no better way to wake up 🤗
Hi from the uk
Really enjoying the information on this series George I’m just upscaling my operation and this has been really valuable keep up the great work
Making wine looks easier to make then I thought thanks George great video
I was wondering why he said the yeast likes 75 degrees. It's because he's using EC-1118. Most of us home mead makers usually use the Lalvin 71B or their D47. In Texas if you're not using climate control (other than your house AC/Heat I mean) the D47 tends to result in hot ferments because it gets to the upper end and over of that range but people up north tend to have very good luck with it. The 71B can go fairly wide. I've used the EC-1118 for both mead and cider and I tend to prefer it more for my ciders. It also tends to be what we recommend for stuck ferments. The 71B tends to leave more flavor in meads. Just my opinion though. I make a KILLER Cherry Currant melomel!
Awesome George! Was waiting for another mead video
As he lifted the lid on the yeast starter, anyone else noticed the fruit fly go in from the front left of container? Here he says “ nothing will stop this colony” the fruit fly has other intentions lol
Thanks guys!
Where do you source your packaging bottles and corking supplies?
I have a new way to look at my yeast now, thanks to Chase...
I'm looking forward to the next video!
Should be coming soon
Me too
does any one know where to find a french vanilla honey mead recipe. and should i used a vanilla paste or vanilla extract.
Another great video George! Hey, what would you call the end result; if you ran a finished Mead threw a still? I might be tempted to try this?
The blind pig! That’s a very expensive wash in your still
Very true indeed, but if I wanted to save money; I just run up to my local liquor store. It’s all for the love of the arts!
The blind pig! I would also like to try this! I think there is no official name for distilled mead, but someone on Reddit called it something very clever in my opinion : Honeymoonshine! I hope we will get to see a video about that soon!
In your opinion if I have 20 lbs of honey how much blackberry concentrate and water would you recommend?
Looks like you have almost 2 gallons of honey. Probably enough honey for a 3-4 gallon run. So, 3- 4 gallons of water. Not sure how much concentrate.
After he pitched the yeast he said he leaves the lid off the fermenter. Wouldnt the bees and fruit flies get in there?
He is fermenting 15000 gallons. The start the process with the lid off. C02 is heavier than air so the blanket of C02 protects the mead from air.
The only criticism I have about this vid is the random "heart thumping" audio. Better to not have it when there are machines running in the background and easier editing.
No nutrients? The more I read about meads it seems it’s all about the nutrient schedule
Hi, I realise this is a year later, but if you're still curious, meads with fruit in generally don't need added nutrients, as the fruit has what nutrients the honey lacks
did no one spot the fly falling in at 9:27 😂