Bringing Back The World's Oldest Fermented Beverage | PARAGRAPHIC
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- Опубликовано: 2 окт 2024
- Honey, the fundamental sugar in mead, is the most expensive commonly-used fermentable ingredient in modern alcohol production. Over the centuries, this nectar of the gods fell into obscurity but recently began a modern drinking renaissance. One small business is on a mission to revive the ancient beverage for the many who haven't tasted or even heard of the amazing wine made from honey.
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Handcrafted documentaries featuring artisans of all trades. We are filmmakers who tell the stories of creators, makers, entrepreneurs, and artists. The ones who have committed everything to their craft. From garage bakeries and mushroom farms to backyard aquaponics and innovative fabricators, these stories will take you behind the brand and show an inside look at the people who make it happen.
-Of the earth, from the plough
#mead #meadery #honey
You can watch more of the mead making process directly from Superstition Meadery on their channel: ruclips.net/channel/UCmfqaSGdBs_p0LFbNP4H-lg
In your case it's not gravity, but rather buoyancy. Just FYI man. I like what your making. I want to try that stuff. Honey alcohol sounds yummy.
I really think what you guys are doing is flipping awesome. How do I buy some mead from you?
@@dklurf You're perfectly incorrect. Specific gravity is the correct term. Should probably study up a bit before attempting to school people who make their living as fermenters and distillers.
Awesome Video! Thanks a lot!
Do u have a website for this
"I'd be a lot warmer and a lot happier with a belly full of mead."
Skyrim
@@IvanRodriguez-ro8hl ya reckon
Perhaps
I wonder how many had the exact same thought clicking this vid.
"Mead, mead, mead... would it kill 'em to get some beer every now and then? Stupid bees and their stupid honey..."
Thay guy explaining mead is so passionate with his world. I love it
Funny thing is, this is quite honestly the most simple fermented beverage you can make. And while he has some quite interesting trivia, it ultimately watches like an ad. A little bit of gripe through the lens of this being an advert:
A lot of the things hes going though is basic practice even for microbreweries, its all in a days work to make a consistent product.
Changing the flavor of a mead is quite difficult because its really only comprised of 3 ingredients. Barrel fermenting is interesting, but I doubt theres enough time in a mead ferment to actually impart significant flavors from the barrel into the product.
Sourcing good honey might be a bit of a search, but like he said, look local.
The last leg they're standing on is the flavor additives, and thats something you can do yourself too.
@@PlasmaOne As someone who both Homebrews (Real ale, Wine, Cider and Mead) and works in a micro-brewery (Real-ale) I couldn't agree more when you break up the process of brewing regardless of what it is you are brewing away from all the fancy equipment, etcetera, it is in nature a very basic process comprised of the same elementary ingredients, small changes can have significant effects on aromas, body and taste but regardless the process is still the beautifully simple thing it always has been, this video is both intriguing and almost an advert at the same time, for all he never directly tries to make you buy anything, as for what you said about barrel fermenting, I do have to disagree on that one, the potency of whatever barrel you choose to go with plays a role in what is ultimately imparted into the final product but port barrels, or instance, do not in actuality require massive timescales to achieve a relatively decent impression on the final product.
@@PlasmaOne It's barrel aging, not barrel fermenting. Mead has a fairly short ferment and then they age it, same as wine, whiskey, etc..
I have a friend who does this with coffee. Met a fella yesterday who loved his Ferrari’s like this. It’s knowledge, passion and the ability to communicate all rolled together.
Hmm it's only 13%
As a beekeeper hearing you guys saying buying localy makes me happy. Really thinking to get into mead making aswell.
The thing is that claiming your honey is probably this rice sirup from China is ridiculous. Most of the world isn't the US, where you can label anything as you like. If you purchase honey in Euope, you will not get rice sirup.
@@Sebastian-hg3xc Indeed. The US is a weird place, fake food, fake women... what else?
You should. I have a small scale apiary, so I don't really get enough honey to sell it, but I have made mead. It is fun, easy, and delicious.
@@gabrielalbeldaochoa8234 fake things exist everywhere. humans can be pretty fake as well.
@Alex Adao Very comprehensive. I use a mix of fruit juice and honey myself. The plum juice and honey was delicious.
"Bringing Back" seems quite weird with international audience. The mead never went away in many parts of Europe.
They are talking about America obviously.
They are talking about America obviously.
@@bricktea3645 Why do Americans always assume they are the center of the universe...
@@Guldfisken90 I've found myself wondering the very same thing many times.
Yeah ... you can get it an every renaissance fair here in germany ... is that different in the USA ?
I am a homebrewer. One of my friends is a beekeeper and makes fabulous, award winning meads. One reason is he is so good is the effort he puts in, but his access to well harvested honey from his own hives is also a big factor. You can taste the difference in the honey before it's fermented and it is so much better than what you can buy.
Mead maker myself, made my first mead over thirty years ago. You’re right: the better the ingredients, the better the mead. From season to season the honey will taste different and from year to year it will also be different. The honey from the Spring of 2023 can be completely different from what those same bees in a hove in the same location made during the Spring of 2022 or 2021. Their Summer honey will taste different from the Spring honey and won’t be the same as the Summer honey from the previous year. Have the bees feast on just one variety of flowers (like in an orchard) and you get a varietal honey and that, too, will be different. Use a different strain of yeast, and more subtle differences will appear. Play with your yeast nutrient schedule and it’s yet another variable that comes into play. And then, there’s all the added ingredients to play with: fruit, herbs, spices,barks. Barrel age it, allow it to age in a fermenter with the addition of toasted oak to mimic the barrel ageing or not. Do you want a tannic, higher alcohol sack mead that has aged for three to four years, or do you want a low alcohol hydromel that is supposed to be enjoyed after just a few months?
Mead making is, at its basis a very simple process that’s hard to mess up. I believe it’s easier to mess up a batch of home brewed beer than to mess up a batch of home brewed mead simply because the fermentation and pre-fermentation process in themselves are (most of the time) less sensitive. Observe good practice (sanitisation, aeration, nutrition, and avoiding post-fermentation oxidation) and you’re pretty safe. At the same time it’s a craft you can hone and keep refining endlessly. And it never gets boring because the variations are endless.
Happy brewing, and greetings from Belgium!
Mead ingredients: Beard, Honey, Water and Yeast
Don't forget your mead making accessories
LOL...Rogue did a beer with yeast FROM a beard...those guys are pretty freaky for sure...
www.rogue.com/stories/beard-beer-official-beer-of-no-shave-november
@Harley Mace I believe that. I'm also not too keen to drink any of it...lol
Nope, just Honey, water and fruit. Beard isn't needed.
@Harley Mace Incorrect they chew the fruit to break it up so more sugars are easily accessible since the fruit isn't in a large chunk (and it likely has a low sugar content). The yeast comes from the skin of the fruit.
I live in a small country, Luxembourg. We have a "national brand" for certain products (a label, really) things like butter, ham, wine, and honey, among others.
If you buy a jug of honey with that label on it, you get the name, adress, and phone-number of the beekeeper your honey is from. And the honey (even from the same beekeeper) will be different in taste, texture, and colour depending on the season the honey was produced and what environment the beekeeper placed the hives in.
Doesn't get more transparent than this, as far as traceability goes.
All of the EU does that. You are not special
@@ThisIsGoogle Shut up :)
Damn, I never thought about anybody actually living in Luxembourg before
@@ThisIsGoogle its wild you feel the need to do this, you didnt even put forth a comment worth conversing over lol youre just insulting
Schaiss letzebuerger sinn iwwerall
This man smelling the mead like it's wine and shaking it around destroys my image of Vikings smashing down mead in the halls of Valhalla.
It's kind of a melomel, though, rather than a straight mead. So fret not.
TGATS BECAUSE HE IS A GAY VIKING
Drinking mead was like the most exclusive thing around to get drunk on. Like fancy champagne, anno 900.
It's like anything today, it's all gay-ized and feminized.
@Ahmed El-Mhemadawi In Denmark the land of vikings we drink Mjød = mead, in big krus = jug.
I’ve been fermenting mead for over ten years. It’s one of my favorite hobbies. I would love to work with/in/own a meadery. The best I’ve made was a wild blackberry aged for two years. I was amazed how it aged. Absolutely tremendous.
This particular batch I gifted a bottle to a family member. Fast forward two years, I house sat for them and they still had it so I had to try some, right? It had mellowed out and perfectly balanced flavors. Complex and simple simultaneously. Really can’t describe it, there’s nothing like a really well fermented and aged mead. Cheers 🥂 🍻 🍷
Hey! I make my own too. I made some with pomegranate juice that was delicious, if not a bit too sweet. I am currently aging it. What do you do when your sugar content is just too high for the champagne yeast to handle?
@@mcockerham2003 reduce the amount of honey used. Less honey means a dryer fermentation.
It’s fun isn’t it? I’ve been making mead since I was 18-19 (ish) which means I’ve got a little over 30 years of making mead under the belt.
I absolutely love to see how a mead evolves over time. From bottling time onwards, I tend to test periodically and a six months old mead might be really nice but become mind blowing when it’s a year or two years old. It can turn into an entirely different beast. Some meads need age to come into their own.
That’s why I like to keep records for each recipe I make and add the tasting notes to that recipe over time. Typically 6 months, 1 year and 2 years (if there’s any left!) but for recipes with a higher fruit and tannin content I keep a bottle or two aside for longer. I don’t cork seal all my meads, crimp caps or even screw tops are fine for short term storage. But for those special bottles it’s dark glass and high quality cork graded for long time storage. Last Summer I concocted a no-water blackberry mead (berries and juice) that I oaked. I added a smidge of vanilla as well. Some of the berries had literally dried in the hot Summer sun. The first tasting was very promising. My father’s already wheedled a bottle out of me, he’s babying it in his wine cellar along with his expensive French wines (he’s only just become a recent mead convert). There is no way he’s opening his bottle until it’s at least a year old and probably only if I promise him another one to taste when it’s 2 years old.
Keep having fun making meads! I hope that for you it’s just as it is for me: every stage is a bit like opening a surprise present. 😊
"We're making something no one knows about.."
Stares at bottles of home made mead on shelf.
When it's made from home, it's made from the heart.
Maybe it´s just not a thing in America? I am from Germany and I can go to the supermarket and pick up some bottles if I want to. Same thing for Denmark, Norway, Sweden, and Finland. In Poland, it´s a little hard to find and in any "southern" European countries but I wouldn´t have thought that it´s such an "exclusive" thing in America.
@@johannesbartsch8734 I've been able to by Mead at the liquor store for the last 30 years, it's totally a thing here.
@@JasonPalenske This video kinda makes it seem like it´s not but thanks for the info mate :)
@@johannesbartsch8734 Yeah, I was kind of disappointed in how much they made it out like they were the only ones.
“We make something that no one knows about.”
*elder scrolls players have entered the chat*
*Assasins Creed Valhalla players enter the chat*
Except Elder scrolls players . If he was making Skooma I’d be surprised.
Aye aye
😂😂💯
@@ts1324 I wish but Sadly I doubt it, has deadly nightshade aka Belladonna
"DRINKIN' MEAD IN THE HALLS OF WHITERUN ! THE MAIDENS AND THE MEN, WE SWIG OUR BREW UNTIL WE SPEW, AND THEN WE FILL OUR MUGS AGAIN !"
only reason I even knew about mead
“YOU CAN KEEP YOUR FILTHY SKOOMA, IT MAKES OUR BELLIES BLEED. BECAUSE WHEN WE RAISE OUR FLAGON TO ANOTHER DEAD DRAGON, THEIRS JUST ONE DRINK WE NEED. NORD MEAD!!”
Old Gav is underrated
@@gamejunky3040 Excuse me, but what is "skooma"?
@@raymondfrye5017 You must never get hooked on Skooma. It's made from Moon sugar and Nightshade. That's about all you need to know.
it still blows my mind that in the U.S you can buy something labelled as honey and it not be 100% honey
Yeah, it's a bummer. If it's a cheap deal then it's probably not real. Just buy from local hives or start doing it yourself. There are a fair number of apiary coaches who can help you get started or help outsource hives at your location.
In Australia we have pretty strict laws against misleading or deceptive advertising. If the packaging says “honey”, the product has to be honey.
The FDA guidelines dictate that any honey product that includes added sweeteners or sugar CANNOT be labeled as honey. Honey products with added corn syrup/rice syrup are labeled as a “honey blend,” and include an ingredient list [honey as a single ingredient product will not have an ingredient list on its label]. When shopping for honey, you’ll simply want to avoid “honey blend” products.
I suggest you go buy your honey from some place other than the store.
Because that's bullshit. If it's not "honey" they cannot label it as "honey". If the ingredients says 100% honey, then it is 100% honey. Most of our honey also does not come from China like the video says. The FDA makes it VERY difficult to import foods into the U.S. especially if the intent is to create fake food products.
Sounds like this factory’s toilet water is cleaner than the water coming from our taps 😂
They also have an employee who is passionate about toilet water.
“You think you're fooling anyone with that top knot?”
As someone who makes mead, i agree with getting the best ingredients. When I first began, I would purchase cheap honey from the store, now I purchase honey from my local bee keepers. The difference in quality is astounding. Great video!
Better ingredients, better mead. Very true in pretty much every culinary activity.
I've always wanted to try mead.
I've got access to some amazing honeys.
How Easy is it too do at home?
Is it as easy as leaving mixed honey water to ferment?
@@alexandersupertramp7191 A great channel to check out for any kind of homebrewing is CS Mead and more
Yes, it's that easy. 3 pounds of honey per gallon of water. I have never tried a "Flavored" recipe that I liked, adding oranges, or cinnamon and cloves. (Cloves ruin ANYTHING for me) If you like it on the sweeter side, use D47 yeast. Not as sweet? (But will still have some) Use EC-1118 yeast. Good luck!
@@trbig67 Try Kveik....Voss works great for session meads and heavier! I changed form D47 to 71b years ago....and even kveik is better than those. Quicker yields too... Skál!
I love how enthusiastic dude was about his passion. Made me love mead and I Haven’t even tried it.
hell if fermented corn and mash can taste good i can’t imagine how good fermented honey must taste
Meaders are very enthusiastic about our craft. In a world where commertial breweries, as well as many home brews, brew wine and beer and distillers producing hard liquor, meaders are a relatively underground subculture as the drink is not a popularized one
"This is something you never had before" - I hear this and laugh cause I live in Poland and drink mead every weekend.
Me too! Our best national drink!
They're yanks, cut them some slack.
I want to go to poland now!
@@cavanray6742 Actually mead is more popular in the US than many European countries... Just saw a video about a British mead brewer who first heard about it on a trip in the US
@@billmilne5855 The US has a huge homebrewing culture, a lot of mainland europe has mead as an established national product, like I know Poland has established brands I've tried. Here in the UK it's the worst of both worlds, homebrewing isnt as big over here (obviously still big but no massive brew stores and less sharing of techniques etc, and it's mostly beer or cider-focused) and very little in the way of established meaderies. Outside of Lindisfarne mead which is a weird (but historical) hybrid that you can get online, the rest are occasional side-products winerys might make for fun.
Im making my own at home, with absolute success. Every 5liter batch takes 4-5 weeks, with the pulled off yeast after 4 weeks always surviving a few more weeks, making the rest of the mead reach something like 13-15%. My base-mead now reaches something between 8-10% within a few days, give or take and top out at now 15%.
My yeast is a powerhouse lol
"We make something that no one knows about." 😂🤣
I love the way they talk about the making this mead, they're literally in love with the process, you'll never work a day in your life if you love your work.
No, that's not true at all. It's still work, no matter what romantic nonsense you wrap it in xD
@@Khazandar I mean shit I can’t argue with that lmao
@@spicyafricanman2401 It's also marketing.
@@Khazandar not really it just sounds like you are lying to yourself and you have a shit job.
And they are telling lies about their product. They have a passion for telling tall tales. That is all.
In Europe we actually drink a fair bit of mead. I'd love to see a craft mead boom, tho.
In the United States where I live it is hard to find. I had to make my own to be able to try it. It was worth the work though, I would like to see a craft mead boom here as well. Would be nice to not have to brew some every time I want some.
Oh, it will come
In Poland there is a lot of companies that make mead. It is called miód pitny
I'd like to think that here in the states that craft mead boom is just starting up and there is a company called groennfell meadery that makes craft meads and can ship it
Josiah the blacksmith quite a few meaderies on the east coast, I don’t know where you live but look up charm city meadworks. They have some good stuff from Baltimore
Yeah I'm gonna need a source on that "amazing" etymology.
I couldn't find anything online that it was related to that. Sounds more like a marketing trick to associate their mead with the word.
ragnare 😂😂😂🙈🙈
Amaze comes from Middle English amasen, from Old English āmasian, from ā- (perfective prefix) + *masian to confuse.
Both the "amazing" and "Honeymoon" stories are not true. I guess it's a fun lie to tell to visitors though.
@@backwardshoe The honeymoon story is true
Paragraphic, you will be a giant channel soon. High production value, great animations, amazing B-roll. This is the first video I’ve ever seen of yours and I am hooked. I can’t wait to watch y’all grow as a channel because y’all deserve it!
The dude looks genuinely happy talking about mead. Loves his job I bet
What's being measured with the liquid is not its "gravity", it's its "specific gravity".
Came here to say this.
I almost read that as Gravy, looking in my peripheral vision.
bird up I bet you’re fun at parties
@@dillweed501 being able to tell people interesting things would contribute to a fun party
Bye nerd
"We're making something no one knows about.."
*stares at all the brands in the store*
Whoops.
I live in northern Arizona and drink this mead regularly. It's a little more expensive than other meads yet it is 100% worth the price.
dont know why youtube decided to recommend this but im so glad it did! might order a bottle now! great video!
Haha "Mead is the most delicious beverage you have probably never tried"...*takes a swig of mead*
Lol same here
Got myself a bottle of bilberry mead I'm waiting to crack open.
Literally drinking from my horn watching this.
My first taste of mead was mead I made myself, it really is quite delicious! I actually like what I make better than what others have bought and let me try after I brewed my own.
Josiah the blacksmith send me some, I’ll evaluate it.
The archeological record shows that beer production predates mead by several thousand years (13k y.a. vs 7k y.a.)
Came here to say this.
I thought so too but his point about how it naturally happens anywhere you store honey makes you assume it happened commonly on accident
@@KLRHappyJack you are forgetting that it is a bees job to make the honey stable. Yes, it can happen in nature but so can wild wine or cider, which would be more common as fruits are more common than honey. But the amounts in which it is happening is very small. Furthermore, the comment was to just give a correct timeline, not comment on the natural occurrence. All alcohol was found accidently. It's more important to know when man started making it.
@@AlreadyAway there are animals that understand the fermentation process and intentionallg wait for fruit to ferment before eating it
What's the source on those dates? The Younger Dryas was about 13k to 11.5k years ago. I'm under the impression that the earliest cultivation of grains was 10k years ago.
played skyrim years back and I just thought Mead was regular beer..
It's so much better, especially when you make it yourself.
@@HisVirusness I want to try to make some now >_
@@eYeTrIcK77 Check out the channel Doin' The Most; the guy who runs it is very knowledgeable. It may seem overwhelming at first, but he has videos specifically targeted to beginners.
Hmm I'm diabetic 🤔😱
@@HisVirusness TBF I would start from an old historical recipe book and from there start experimenting and force your family into tasting mouldy water for the next year until you find your spot in mead.
I don't know what you are talking about. I can just walk into the next store with an alcohol section, and grab a bottle of mead. It's neither forgotten nor all that rare.
I do a michigan cherry mead from time to time. Definitely want to make a batch now, its been a couple years and i have literally no excuse not to be... i considered trying to figure out a birch and honey mead, but id have to sterilize the sap before i add it and i had limited vessels at the time. Maybe next spring ill try it in earnest.
Hey neat, I worked with these folks a while back. I wrote on the early history of mead for these folks years ago. Glad to see those stories being shared again! Also: Superstition Meadery is very legit. Their meads are amazing testament to what the beverage is capable of being.
Yes, incredible people with an incredible product. Cheers!
"bringing back" Watch this man pretend like he's the only mead maker left in the world. BRINGING BACK???? Really??? Shit never left dude.
you cant find mead in the states idiot you have to order it online and that only changed a few years ago 500 producers in all of america let that sink in.
@@hardwirecars You could also just, you know, make mead at home????
@@TrikSeSpicatymKloboukem i am working on it only part that confuses me i got a kit thats not the best it comes with everything but it does not tell you what to do with it. i am wanting to do it right so i want to do the santization part but it comes with a pill and powder and i have no fucking clue when to use each... should be fucking easy but noooooo
@@hardwirecars No you don't. I buy it at a place in Lenoir, NC in the mountains. I have been in the area where he makes it.
@@colemantrantham9264 talking about stores man not everyone has a man in the mountains or mountains for that mater lol
"we make something no one knows about and really expensive to make" laughs in Europe Meadery all over the UK and north Europe
Slovenia! Try slovenian mead!
@@TheDamibonf Sounds good! do you have any recommendations?
@@mikleman996 I'm afraid not :( I found an excellent bottle a few years ago in a fair, drank it and loved it but I can't find who made it. Slovenia is the biggest honey producer in Europe and they're developing a great culture around it, I'm sure there's plenty of (cheap) choice
This is super common in europe, every village with beekeepers will have this
I've started making mead brewing for almost half a year now. I can see I have started a long journey.
Looks like I’m gifting a barrel of mead for all my upcoming weddings.
They can enjoy a real honeymoon!
That is where the term honeymoon came from. The village would all chip in and keep the newly married couple drunk on mead for 28 days. Drunk and sex for a full month to help the wife conceive.
@@codyx8273, that's a 19th century folklore. The only people who believe it are meadmakers and fools.
notahotshot do you have proof? Cause otherwise it’s just hearsay
@@codyx8273 ARGH again with this Victorian-era myth! NO that is not the origin of 'honeymoon' it has sweet bugger-all to do with mead. I WISH people would fact-check these little 'did you know?' anecdotes before passing them around. They are the mental equivalent of covid-19 imo, except it remains infectible forever.
I wonder if anyone’s ever thought about making mead with the hallucinogenic honey from Nepal. I’m curious if it would make “magic mead”, or if the hallucinogenic effect of it would go away in the fermentation process.
Yes! I'm interested to seeing what would come out of it.
Hmmm good idea. I'm making a trip soon to the himalayas.
Good idea.
mead has been mixed with everythang baby
the ancient greeks used to make hallucinogenic wine - they combined wine and ergot w/a mix of other herbs so who knows?
“We make something that no one knows about.”
It is funny how Americans are making something extraordinary out of something that is just common thing in Europe.
But another common thing for Americans is to forget all the "old ways" of doing things in Europe and than making huge "re-discovery" in Ameican way.
Dont get me wrong I am glad you guys are making it and popularize it in USA but honestly there is no need of revivig that beverage. Nothing has been forgotten, nothing needs to be rediscovered and you are definitely not in possesion of something that no one knows about. Half of European countries know very well and we have a few dozens of different producents of Mead just in my homeland - Poland (I am sure in other European coutnries as well).
This is the same case with the sourdough craze. Sourdough was the original way of making bread before industrialised white bread overtook sourdough in popularity. Now it's being revived.
Croatians get f…ked up every weekend with this
This guy sounds a lot like Alton Brown. The passionate tone toward food definitely contributes.
I literally just started my journey down this road I am so stoked.
I have made Mead in my house several times. Its an amazing and not very complicated process. The passion he has for mead shines thru his eyes once he gets to talking about to History of it all. Great video coverage!
Lol everybody in my country knows about this, its part of our christmas tradition to drink hot mead. I suppose more slavic country residents will agree with me
It depends what Slav you are. Here in exyugo we drink warm rakia
Well, we have palenka which is basically the same thing, but never heard of someone drinking it warm.
It's also very common in my country, some restaurants even offer it for free at the end of a meal
Rodrigo Rosas where are you from? Might wanna pay you a visit :D
@@mavwavesify Portugal!
For anyone who has never drunk mead, try it, it's the Bee's knees
And after that try a bee‘s knees, it’s the mead ^^
@@Dareios4297 go home pascal, you're drunk
Actually it's not the bee's knees, it's the bee's vomit.
@@notahotshot a bee's got 2 separate stomachs. A food stomach and a honey crop.
I bought two bottles of Bunratty Mead several years ago and took them to a friends New Year’s Eve party . Everyone that tried it dumped their glasses out after a few sips . It was basically a dry white wine with globs of honey floating in it . Absolutely horrible ! I haven’t tried anything else yet.
Having watched ragnarok this seems like something the gods would drink
As a nordic person i love this
60% absolute waffle, 40% good information. Great to see someone talking mead again though. :)
Well I dunno anything about any of it so it's all golden to me 😁
What do you mean "bringing back"? They've been brewing it on Lindisfarne here in England for centuries.
Right. Lindisfarne...center of the world lol. Still living in castles too, i'm sure.
@@hyenaswine As opposed to that glittering metropolis Prescott, Arizona...?
@@Sir_Gerald_Nosehairs. Sorry? Oh I see you thought this mead was only for people in Prescott, Arizona and this youtube video was only for people in Prescott, Arizona. Try and keep up, this isn't just for you. It's on the Internet.
“Marketing is a helluva drug” -Rick James
Fantastic video. Well shot and cut. And I learned something about mead. Very cool.
Definitely I live in Africa and my grandfather used to make Mead
10:23
Errr.... no, sorry,
where did you get that etymology from?
the roots of mazer (mæser) and amazing (amasen) are completely different
mæser, later known as mazer, is just "maple" which is the type of wood used to make this bowl,
it is a maple wood bowl.
"amasen" means something completely different...
Sorry :)
But yeah kudos on the good marketing, that almost convinced me there for a second
I legit mistaken the guy for Harley epicmealtime.
Well as a beek i made mead over the lockdown and 3 months later i ended up with something that tastes just like white wine. Which is great and all but i drink beer. So i made honey beer instead and am now secondary fermenting that mead as methomel
no.
Umm *Mistook *From
“Id be a lot warmer and a lot happier with a belly full of mead” - Some alcoholic guard
then he took an arrow to the knee
the guy talking next to the barrels reminds me of chris traeger from parks and rec
You had me at the world's oldest beverage
These guys are incredibly well-spoken.
Lol they are dealing with 3 ingredients
@@yongyea4147 lol those people making vodka are only dealing with potatoes, lol those people making Sake are only dealing with rice! o_o the amount of examples in the world that make your statement both so very wrong and also so incredibly uninformed is astounding
Albreyjc they are dealing with honey
that's the mead talking lol
To all US-citizens ... here in europe we are able to consume more then cola, gatorade and bud light...
...and the stores here sell this stuff too!!!
...I literally have a booze supermarket 20 minutes from me as an American. Mead isn't some foreign thing here. I drink it all the time, and the local ones are really freaking good.
"Honey from the grocery store is probably just rice syrup from China." HUH????
Yeah, there's an episode in a Netflix docuseries (think it was called Rotten) about how China is undercutting domestic honey markets with rice syrup and what not.
Buy local products. It really matters.
I am so glad the EU consumeren rights forbid advertising sugar syrup as honey.
It's true tbh
I wouldn't be surprised if that's true. I simply love honey and used to live in south america and eat honey all the time. I moved to north america and I recall buying a bottle at Walmart that was so pale and bland tasting that for sure wasn't pure honey as stated on the bottle.
As a Polish guy I never knew that mead fell into obscurity. It's fairly available here and delicious.
it's the specific gravity that he's referring to when he's measuring the 'gravity' of the substance
“Almost cooked and turned brown.”
*insert credentials* As a beekeeper who is so passionate about keeping bees that I keep hives for our 1,000 acres of farmland even though I am anaphylactic shock allergic to their stings. *back to my point* The honey is brown at the end of the season because it’s dirty. More dirt tracked into the hives over the season. That’s all.
A little floor spice makes everything nice
that is a lot of bees! Good thing you do it too. Nature needs those lil fellas.
That's all from your farm in your opinion. Ever tried strawberry field honey from Hawaii? Didn't think so. It is RED and so other sources can be differently colored. Open your mind a bit.
"Bringing back" , "no one knows about" ...it never really left, or was forgotten. But well, marketing.
Right? I was thinking, wtf is this douchebag talking about? Is he pulling a Steve Jobs? Saying that he invented stuff that was already invented?
I drink mead atleast twice a year, been doing so for over 10 years.
I'd go even further. In other parts of the world it is quite popular. There are many brands in Poland.
A friend of mine makes mead. Here in Central Europe MEDOVINA (mead(was never forgotten. Don't try to convince people that you've brought back something forgotten to them
Going off how much an average bottle of honey cost i could only imagine how much a whole barrel would cost
$230
I use a little less than 15 lbs to make a 5 gallon batch, and that cost about $60 dollars in my area, depending on the time of year
@@claystanislaw2281 How long does mead 'keep' for? Indefinitely? Does it go bad?
@@JeffreyQProductions id be lying if I said I knew, because I've never tried to store it more than a few months. My boys usually drink it up pretty fast anyway, but I assume it is the same as grape wine,and only hets better with age
NZ honey is the worlds best. The best brand in NZ sell's a small jar for $ 4 grand. Thanks for the inspiration, I've planted lots of manuka trees, which is a native tree of NZ.
The first infomercial I've actually wanted to watch. I've never even heard of mead before but I'm about to try some.
My family heritage goes back many many generations in Scandinavia as far back as 1482. Mead has always been a big part of our family.
I once had a discussion with some friends on the origin of mead. We came to the conclusion that someone left some honey out in the rain, and forgot about it. It was fermented by wild yeasts, and months later when it was discovered, the folks who found it, and drank it, thought that it was a gift from the gods!
more likely, since bee hives are natural, someone just drank from a puddle that had runoff from a beehive and realized it was good, and fermented
That's so beyond inaccurate and impossible. Mead was invented in the 1960s in America. STOP SPREADING LIES on RUclips!!!
@@jchin1117You forgot the sarcasm tag
This guy looks like Chris from Total Drama Island 🤣
Well THAT'S a show I haven't heard of in a long long time.
Literally hands down the best tasting alcohol with the most possible flavors. I hope i get a chance to try Superstition some day.
I have been making Mead for 30+ years and am drinking some now. I think that you guys overthink it.
I see that TRVE brewing shirt 🤘
Denver
I just started making mead at home 6 months ago- and I'm SO glad I live in Arizona- the local honey is awesome- I'm learning so much- really fun
I was actually kinda excited when i read the title. Until i realised it is about something you can literally buy anywhere here for super cheap. xD
"Bringing back" shits been on the shelf for a while my guy
"bringing back"
meanwhile mead is readily and commercially available everywhere still
In the US it’s not as available because our temperance movements back in the 1920’s killed most if not all of our breweries, distilleries, and meaderies.
So for the US at least they are bringing it back.
@@Heiryuu no they aren't.
Thor from God of War Ragnarok brought me here
I love it how they express their passion
A week ago I started fermenting my own mead with honey from my own bees. I'm veeeery excited to taste it one day!
Add some yeast nutrient, like Goferm, and de-gas it every 2-3 to help the fermentation along. Otherwise, mead takes months to ferment out totally. With modern techniques you can get full attenuation in just 2-3 weeks.
@@Matty88K I didn't need yeast nutrient, it finished bubbling after.. 3 weeks? I think? So now it's just chillin' in bottles in the corner of the living room c: I'm so happy with it, did already taste it, and it's STRONG (From the perspective of someone who almost never drinks alcohol aha), but thanks for the tips!
I experiment a bit with historic recipes and experimental archaeology with food when I'm not doing field research. This makes me want to try producing my own batch of mead.
Do it. Definitely can recommend. Been at it for over 30 years and not planning on quitting anytime soon! 😊
God of war ragnarok brought me here
Mead and beards seem to go together. Plus I just love the word mead.
It's just the mead version of all those hipster breweries.
I am planning my first mead homebrew! Mead truly is amazing. I've experimented with some spontaneously fermented young meads from wild yeast in my room.
How did it go?
My husband found a bottle of Strawberry Sunrise at a store near where we live (in Wisconsin). It's not bad. I normally don't like wine, due to it being so bitter. This has the flavor of a dry red, but is also sweet too. It's very interesting. I don't love it, but I don't hate it either. I wish I could find one that is sweet, and maybe a bit tart too. I'm not a bitter flavor person. They are really expensive to keep buying bottles to try though.
Seems to me you are the perfect person to have a go at making your own mead. I’ve been doing it for over 30 years and let me tell you: the best part of having learned to make my own meads is thatI get to tailor the end result to my own preference. Once fermentation is completely done, you get to play… do I want this sweeter? Do I want to add a touch of tartness? Do I want to add an extra layer by steeping in extra fruit? Spices? Herbs?
Over time you will build experience and you’ll design your own recipes, too. The basic equipment for making your own is quite affordable and from there on out, all you need to buy will be yeast, honey, your flavourings (fruit etc) and preferably sanitiser.
Maybe you should consider watching a few videos (CS Brews, Man Made Mead, Doin’ The Most, Faewood Mead, DIY Fermentation, Hanging With Hodge, Mead with Eric and Derrick etc are a few channels you might want to check out).
Just something to think about…
So that’s how bears often get drunk
Go to Poland pal. It's a land of one of the best meads on the planet. And still produced in quite large quantities. There coming in four grades based on the honey wort (brzeczka) proportion to the water: one and a half (półtorak), double (dwójniak), triple (trójniak) and quadruple (czwórniak). Ps Still in many Eastern European countries you can buy many different types of mead and quite cheaply too.
AFAIK Medovukha/Medovina is not the same as mead. The former is simpler/faster to make and thus cheaper.
Indeed there's some great mead tradition in Poland. I discovered it 4 years ago when I visited my Polish girlfriend. Her father made some great trójniaks, sometimes aged for more than 15 years.
Now I started my own brand in Belgium. Check out www.baronhoneymead.com
Na zdrowie!
@@jorisdecoene3994 Well done! And good luck! It's good to see that Western People are coming back to the old European traditions. Na zdrowie!
He looks very happy after had his mead...
> Never heard about
Please, I'm Polish, supposedly Polish knights declined participation in crusades, because there was no mead in Holy Land. That's like XII century
Not to mention that I used to keep bees, and my last name literally means "beehive".
Legend :D I've had some polish mead, I love that it's mostly survived in Poland. Here in the UK it pretty much died out, there's maybe one established brand that is a mixture of mead and white wine from Lindisfarne that has historical links, but apart from that the only mead you can find here is stuff that's maybe made from winerys as a hobby. Which is why I brew my own.
I think he's just talking about like "in general" not Niche countries where mead is like important.
Here in the states mead isn't popular, unless you go to very specific stores you won't be able to find mead. So we can just assume he's speaking directly to Americans when he's talking about it. I never heard about mead unless it was in videogames.
I knew it was a real life thing, but I just thought it went out of fashion until a couple years ago. Just goes to show that a majority of the American Population grabs a six pack, and calls it a day. I didn't even know the ingredients of mead until this video, I thought it was a bunch of fruit mashed together, and sat in a barrel.
He's not talking to an international audience. He's an American talking to Americans about mead, and how much culture, and history is behind it.
holy sht that story about honeymoon was awesome.
"Bringing back"? This is a very accessable drink all around northern Europe.
"The ingredients are what really make the product" Well no shit sherlock.
Literally have a jug of mead brewing in my sauna
How was it?
@@sauceman5616 a bit poisonous, but overall quite nice
Today I learn what honeymoon meant and im not ok...
Oldest and most wholesome tradition. urk my heart.
"Oldest and most wholesome tradition."
Also completely false.
The etymology of amaze does not have anything to do with mead or the cup called a mazer, beer had been brewed far earlier than mead, and the 19th century theory that honeymoon has anything to do with mead has been rejected by scholars for a long time now.
Everything he said was just marketing hype.
@@notahotshot Sorry I dont speak wrong. I'm going to use mead to break the ice in social parties and have mead on my honeymoon.
@@notahotshot you don't even need to "brew" mead though. it's just honey, water and time.
Mead is love, mead is life
need to start this in croatia, so much honey ...
"oldest fermented beverage":.. Isnt that the ancestor of beer in mesopotamia 10k years ago? and seeing honey as "one of the easiest sugar you can get" is also a stretch as it took quite some domestication and breeding to get to our humble honey bee which isn't that aggressive. I mean yes, mead was drunk by many people of the past and it is really delicious (it's a common drink around christmas in germany), but a little historical accuracy wouldnt hurt.
No it dident... you literaly have tribes in africa that go into killer bee hives grabs honey with their bare hands and don't feel a sting, they are so used to the stings that they have no effect on them anymore, there is documentary on this, still goes on till this day, people waaaaay back harvested honey without suits and protective gear
Mead has existed thanks to rain and ambient wild yeasts since before the dawn of what we would call civilization. Mesopotamian proto-beer may have been the first intentionally-cultivated fermented beverage, but lets not pretend that something which requires the existence of agriculture to produce somehow made its way into human hands before something that only requires understanding that bees have honey.
Honey was the easiest sugar you can get, not produced but from wild bees...other kind of sugars needed thousands years more to be produced, even artesanally...
@@Caseyuptobat I'm intrigued. Did nomadic living stone age humans deliberatly ferment honey with water to get a boozy drink? I read "a history of the world in 6 glasses" and there the mesopotamian proto beer was framed as one of humanities first acquiered cultural technologies.
@@Juuk-D Oh, didn't knew about that. Okay, I take the honey statement back. Crazy when i think about getting stung by wasps (which should be less painful) this summer and how it hurt me.