At this point I've watched enough of your videos to feel confident enough to attempt to do this on my own. I just need to put some money away to buy all the equipment.
I was gifted a $40 starter kit off Amazon and it worked great, plus it came with enough yeast for 5 gallons, so I'm set for a few rounds of experimenting. I did drop another 40ish on some bottles, a siphon, and a second fermenting vessel
traditional mead used honey with it's own yeast content and in the UK and Scandinavia used a Herb called Meadowseet or Mjodurt or Melyslys whichever one applies to you (I wrote the name of the herb in Modern English, Norse, Welsh)
moonshine is distilled and mead is fermented. Distillation is dangerous because it's true chemistry that is highly highly inappropriate for you to be doing without a doctorate in chemistry or even the industrial equipment with all of the knowledge on top.. that's why moonshine made illegally is dangerous and moonshine made my professionals with a license is safe, it's the equivalent of buying medicine from a pharmacy or buying suspicious white powder that your neighbors friend made in his basement that'll make your tooth ache go away... fermentation on the other hand is literally just an act of nature and the only danger is mold if you aren't careful
@@carpediem2674 easy tiger, I've made plenty. It may strain large chunks of particulates, but not sorbates etc. Not everyone prefers silt in the bottom of their bottles. Wasting a sip is of no importance to me.
Hey man I remembered your website and that I wanted to check it out but I forgot your channel name, so I just searched “mead” and you were 3/4 of the suggested shorts. Congratulation on becoming a celebrity🎉
Brewing yeast and it takes about 30 days, I like to leave mine up to 40 days. If you plan on making Mead you will need more than just brewing yeast. You need no rinse sanitiser to clean your equipment and some Yeast neutrients to help the brewing yeast ferment the honey.
Don't necessarily need the yeast nutrient on a simple mead. There's not much that will harm the yeast. If you're adding fruit or spices then I'd agree for sure that yeast nutrient would help.
I'm a total newb to this so don't take my word, but from what I've been reading the last few days I think it's an optional step. He waited around a month for the fermentation to mostly be finished and then transferred the mead to a brand new glass container for it to "age", and apparently the longer you let it sit the clearer it becomes. But I've seen many other guides where it goes straight from the original glass container to drinking bottles.
The reason he racked it into another jug is to finish the fermentation with out all the extra sediment. To let it clear and smooth out. That process can take a few months to clear it up. It makes it more smooth and not so yeasty. I'm making my first batch, but have been watching tons of videos to learn.
I love your videos and decided to give it a try. I'm two weeks into my first mead. The kit i got has me open it and stir daily. I don't ever see you do this. Any thoughts on whether or not stirring daily is a good thing?
its a bad idea to open and stir it because it's basically a petri dish without a top if you do that. it is a good idea to shake it daily through active fermentation. shaking the solution during active fermentation helps to keep yeasts happy by difusing more oxygen in the solution.
What do you do to stop the fermentation at a certain point? I like my beverage to be more sweet and not dry. Can you effectively “taste test it during the process or is it just trial and error?
Sweet and simple. 😊 I back sweeten and pasturize mine though. Without pasteurization, If the yeast becomes active again, those bottles will explode‼️😱😱😱😱
If you want a carbonated drink, you can put the liquid in a bottle with an airtight seal, and leave it in the refrigerator to prevent the yeast from continuing to act.
When I've bottled beer or tepache other ferments, I usually add a little kick of sugar before sealing to generate additional carbonation. Since you clarify it for so long, do you find the carbonation fades away or does it stay strong?
Thats more of a honey wine , meads thicker , darker , trust me been brewing since i was a kid im danish , using my 6x great granfathers own ingredients
So do you have to mix the yeast with water first. I got a lot and it just told me to put the provided year straight into the carboy and then what it. Did I kill my mead before even giving it a chance lol?
Can someone tell me about time periods. How long should we keep it before taking the finest stuffs out of the yeast. And after that how should we keep the vine for ageing
When Mead, Wine starts rising "foaming bubbling"into the airlock, it should calm down within 48 hours. Just do a quick rinse, spray sanitizer with the air lock, and plug it back up. Good luck, and let us know how it turns out.
I'm actually not too sure if it's as important with mead as it is other alcoholic beverages but shouldn't you be using tinted glass bottles to help cut down on light exposure
Depends on your initial set up. 1 gallon of must with approximately 3lbs of honey should put you around 1.12-1.13. Then allowing the must to ferment for approximately 4 weeks should put you at or just below 1. This depends on the tolerance of your yeast and could be affected by a stalled brew.
So i recently tried this and made 2 gallons. i syphoned off and let settle, syphoned again. Fermentation was done well before second syphon, but my mean tastes super yesty. any ideas on how to avoid that next time? i used the same wine yeast as this video k1 v1116
Did you let it sit for a while to let the sediment go to the bottom? Time frame can vary for that type of thing. (could could have also accidently kicked up some sediment during bottling). I heard cold crashing could work, but never tried it myself.
Depends, usually it’s around 6 weeks. If it stops bubbling in the airlock. Give it a few gentle swirls in the bottle(nothing harsh) and after a few days to a week, transfer it to the next jug(DO NOT POUR-it can create acetobacters which turns it to vinegar) then secondary for however long. Which can be up to or over a year.
No. What he did is known as racking, and its primarily just to help with clarity, and get the mead off the sediment at the bottom. (some people dont like to do this as it also introduces more oxygen into the mead, which you dont necissarily want)
I just finished the 2 rack, and decided to pasteurize is to dump all the lees. All went awesome, until i went to cool ot back down. I was fishing the little rack out of the pot of water, and my jug barly touched the stove top and shattered. 1 gallon of the best results I have ever brewed all over the stove, floor and me. 😢😢😢
Atleast a month then when u see the yeast settle on the bottom Condition the mead into a new CLEAN bottle and leave for another month before drinking it but the longer u leave it the better it gets. (Edit): don't pour the mead into the new bottle because it will oxygenate the mead, instead use a clean sanitized siphon.
Would'v been little better if yu put a time line in the video @z like: 4 weeks 8 wee 12 weeks etc... so new people woukd get more contextual information.
Time scales for this kind of thing dont work. Yeast acts differently depending on temperature and environment. Type of honey and water and such can have an effect as well. Its more so learning when the fermentation is done, and how long you are willing to let it sit for cloudiness to go down. @@thevoidire
That is called a "Air lock" it lets carbon dioxide escape without letting air in so it doesn't build up and explode. When I was first starting I just had corks because the carbon can slowly seep out. Sometimes I would take the cork off for 10secs for extra measure (it works but it's not recommended because you could contaminate the batch)
That depends on the yeast you use. Some yeast work faster, and some yeast even make higher alcohol content. The first brew I made had 17% alcohol and took about 35 days to finish.
Spring water is probably the best option. Tap water, depending on your location, may be a little too heavy, and distilled water lacks minerals that the yeast love. So go with spring or well water.
At this point I've watched enough of your videos to feel confident enough to attempt to do this on my own. I just need to put some money away to buy all the equipment.
i started like 4 days ago with stuff that i already had in the house, very fun so far but i have some equipment otw
I just started yesterday. Its incredibly inexpensive to start!
@@bradelliott5286 how much would you say you spent total?
I saw a kit on Amazon for 50
I was gifted a $40 starter kit off Amazon and it worked great, plus it came with enough yeast for 5 gallons, so I'm set for a few rounds of experimenting. I did drop another 40ish on some bottles, a siphon, and a second fermenting vessel
"I'd be a lot warmer and a lot happier with a belly full of mead"
I unconsciously read that in the Skyrim voice
@@timmyl6398is there any other way? 😂
The voice still lingers
Ah... my favorite drinking buddy. Let's get some mead!
@@Lily-dv3qfyou still thirsty?
INCREDIBLE. definitely gonna start making, thank you!
@WeThePeeple1776what’s funny?
Started my first batch 5 days ago, just added the 5th day nutrients and now it's time to sit and wait patiently! I'm so excited!
I can't stop watching this video.
gotta say having family members who drink a lot of wine makes bottling so much cheaper
traditional mead used honey with it's own yeast content and in the UK and Scandinavia used a Herb called Meadowseet or Mjodurt or Melyslys whichever one applies to you (I wrote the name of the herb in Modern English, Norse, Welsh)
Just siphoned my first batch. Stuff smelled like what I assume heaven smells like. Can’t wait for it to age and clear up!
Perfect video editing 👌
Billy Bob’s classic southern bathtub moonshine still reigns supreme. It’s only blinded 19 people out of 18!
moonshine is distilled and mead is fermented. Distillation is dangerous because it's true chemistry that is highly highly inappropriate for you to be doing without a doctorate in chemistry or even the industrial equipment with all of the knowledge on top.. that's why moonshine made illegally is dangerous and moonshine made my professionals with a license is safe, it's the equivalent of buying medicine from a pharmacy or buying suspicious white powder that your neighbors friend made in his basement that'll make your tooth ache go away... fermentation on the other hand is literally just an act of nature and the only danger is mold if you aren't careful
Would love some long form how to guides!
Google
He has some on his website.
It’s so much brighter color than I expected
Honigwein aka Met ❤greatings from a bajuvarinan who makes this like his ancesters. Keeping up your good worke son. Nice Content!
Idk what bajuvarinan is this it the only mention of it on the internet
@@Ratpalace its the prebavarian tribe, germanys indigen people wich fought agianst rom schould tell you smth ^^
@@Ratpalace de.m.wikipedia.org/wiki/Bajuwaren the only internet? Lol
Ich möchte es wirklich versuchen!!
@@ezequil5702 go for it! Hol dir Equipment & mach Met ^^ du kannst es quasi mit allem, auch ganz stupide mit Apfelsaft & Honig als Hauptzutaten machn
Looks incredible
When the auto siphon hit the bottom of the carboy my heart sunk
Same here, never seen that move before. 😂
@@carpediem2674 easy tiger, I've made plenty. It may strain large chunks of particulates, but not sorbates etc. Not everyone prefers silt in the bottom of their bottles. Wasting a sip is of no importance to me.
Hey man I remembered your website and that I wanted to check it out but I forgot your channel name, so I just searched “mead” and you were 3/4 of the suggested shorts. Congratulation on becoming a celebrity🎉
Yeah lemme just do the. That way it can do the. And then I’ll grab the. And it’ll finish the.
What was the duration between the first fermentation and the second before you did the final bottling?
2 weeks
@@KellyNsGrotto 2 weeks is my norm for primary, secondary i run for about a month. Then rack for conditioning for about 2-3 months. Then bottle.
Have you tried gelatin for clearing?
I'd love to try making mead again. I made it once and it was very dry and did not taste very good. It was very strong though. 😅
How long did it take for all the particulate to drop out?
In my experience, 4 weeks
I would like to start making mead myself and a guide video with recommendations for equipment would be helpful.
@@SleepyBaseball-vv1kn look up City Steading Brews or Man Made Mead. Both informative channels
What’s the yeast to water to honey ratio and do you think grape fruit would be good in mead
2 questions. What's in the packet and how long do you let the mead ferment for before bottling?
Brewing yeast and it takes about 30 days, I like to leave mine up to 40 days. If you plan on making Mead you will need more than just brewing yeast. You need no rinse sanitiser to clean your equipment and some Yeast neutrients to help the brewing yeast ferment the honey.
Looks like wine yeast
Don't necessarily need the yeast nutrient on a simple mead. There's not much that will harm the yeast. If you're adding fruit or spices then I'd agree for sure that yeast nutrient would help.
did you rack it just to remove the solids halfway through brewing?
I have a cuestion, is important to do this doble fermentation process and why?
I'm a total newb to this so don't take my word, but from what I've been reading the last few days I think it's an optional step. He waited around a month for the fermentation to mostly be finished and then transferred the mead to a brand new glass container for it to "age", and apparently the longer you let it sit the clearer it becomes. But I've seen many other guides where it goes straight from the original glass container to drinking bottles.
The reason he racked it into another jug is to finish the fermentation with out all the extra sediment. To let it clear and smooth out. That process can take a few months to clear it up. It makes it more smooth and not so yeasty.
I'm making my first batch, but have been watching tons of videos to learn.
It was satisfying to see those bottles piling up as a drunk.
I love your videos and decided to give it a try. I'm two weeks into my first mead. The kit i got has me open it and stir daily. I don't ever see you do this. Any thoughts on whether or not stirring daily is a good thing?
its a bad idea to open and stir it because it's basically a petri dish without a top if you do that. it is a good idea to shake it daily through active fermentation. shaking the solution during active fermentation helps to keep yeasts happy by difusing more oxygen in the solution.
What do you do to stop the fermentation at a certain point? I like my beverage to be more sweet and not dry. Can you effectively “taste test it during the process or is it just trial and error?
1/2 teaspoon of Potassium Sorbate per gallon of liquid. Stops the yeast.
Sweet and simple. 😊 I back sweeten and pasturize mine though. Without pasteurization, If the yeast becomes active again, those bottles will explode‼️😱😱😱😱
Y'know this made me think of a good idea, thanks for the comment
If you want a carbonated drink, you can put the liquid in a bottle with an airtight seal, and leave it in the refrigerator to prevent the yeast from continuing to act.
Potassium sorbate. Stops all reactions from the yeast in its tracks. No exploding bottles.
Do you have a ratio you use? 3 to 1 water to honey? Looks amazing!!
2-3 lbs (1-1.5Kg) of honey per gallon (4L) of water
@@bradleywhais7779the ratio I've also seen is 4:1, water to honey by volume, which is what I use.
When I've bottled beer or tepache other ferments, I usually add a little kick of sugar before sealing to generate additional carbonation. Since you clarify it for so long, do you find the carbonation fades away or does it stay strong?
Usually you don't want your mead carbonated, it's a still beverage
@@JPeakman96Mine is almost always sparkiling mead using the method that Max Miller of Tasting History uses.
Hello comrade I was wondering if you know any delicious recipes for kvass?
Dude these are some amazing videos keep it up!
Thats more of a honey wine , meads thicker , darker , trust me been brewing since i was a kid im danish , using my 6x great granfathers own ingredients
Why does this video change my screen brightness
New hdr videos
So do you have to mix the yeast with water first. I got a lot and it just told me to put the provided year straight into the carboy and then what it. Did I kill my mead before even giving it a chance lol?
dumping it straight in the honey water might shock the yeast and it "can" die. activating it first removes that possibility
Can someone tell me about time periods. How long should we keep it before taking the finest stuffs out of the yeast. And after that how should we keep the vine for ageing
How long does it take to clear up?
On day 3 of my first brew. Good fermentation but have some mead bubbling into airlock. Thoughts?
When Mead, Wine starts rising "foaming bubbling"into the airlock, it should calm down within 48 hours.
Just do a quick rinse, spray sanitizer with the air lock, and plug it back up. Good luck, and let us know how it turns out.
How many times did you rack it?
2
Yes
@@TGnM1, he racked it then bottled it
So does the siphon you use separate the sediment??
i have a question. When do i extract mead from first bottle to second? when it ends fermenting or when
when active fermentation stops. you can check with a hidrometer or just note when you see no activity in the airlock.
Its actually really easy to make your own mead / sugar wash. Just need to know the amounts of each thing to put in your brew
Where can i find that strainer part?
What kind of water do you use? Spring, filtered, volcanic, or distilled?
i believe he uses spring because it contains nutrients!
I'm actually not too sure if it's as important with mead as it is other alcoholic beverages but shouldn't you be using tinted glass bottles to help cut down on light exposure
it doesnt matter actyually
Is the clarity due to the yeast? Being removed?
What do you consider sweet? What's the starting gravity and what's the final gravity
Depends on your initial set up. 1 gallon of must with approximately 3lbs of honey should put you around 1.12-1.13. Then allowing the must to ferment for approximately 4 weeks should put you at or just below 1. This depends on the tolerance of your yeast and could be affected by a stalled brew.
How long do they stay good?
Its that easy!!!
Take care what yeast you use. I used champagne yeast for my early meads et blew the corks out of all my bottles, lol. Mead everywhere!
@eliaskulp306 so you corked before it was done fermenting? Thats called a bottle bomb and dangerous af.
Bros Christmas tree moved like 5 times then disappeared…. I think you grabbed a mimic dude
So i recently tried this and made 2 gallons. i syphoned off and let settle, syphoned again. Fermentation was done well before second syphon, but my mean tastes super yesty. any ideas on how to avoid that next time? i used the same wine yeast as this video k1 v1116
Did you let it sit for a while to let the sediment go to the bottom? Time frame can vary for that type of thing. (could could have also accidently kicked up some sediment during bottling). I heard cold crashing could work, but never tried it myself.
Also, consider wet pitching your yeast. I've noticed an improvement on flavor over dry pitching
I always want to make my own mead... But never know how and well the bottles and more...
Its possible to make an sparkling version?
@Calaeke293 yes, you can bottle carb or force carb in a keh.
Hey I’ve seen like thick frothy mead is that possible to make or is more of a honey beer type thing
yea
carbonated mead.
"city Steading Brews" channel made it
How is the hose with pump called? I need one of those
How often do you swirl? And can I leave it in original bottle for 30 days or do you prefer to transfer after like a week?
How long did you leave it in the first jug?
Depends, usually it’s around 6 weeks. If it stops bubbling in the airlock. Give it a few gentle swirls in the bottle(nothing harsh) and after a few days to a week, transfer it to the next jug(DO NOT POUR-it can create acetobacters which turns it to vinegar) then secondary for however long. Which can be up to or over a year.
Which then you can backsweeten, add different fruits, and restart fermentation if you want. Technically endless possibilities. Have fun!
Could you just bottle it and age it after the six weeks rather than racking into a different jug?
@@bromigo23racking helps seperate dead yeast and other solids. ;)
@@VoodooVikingCan you add in other fruit during the fermentation and achieve the same effect or is it more of a two step process?
What was the finish ABV?
Yaaaasssss, I made my first mead in 2014, it’s delicious especially with cloves and an orange 😋
Is the final product “carbonated”?
I need a kit link
Where do you get your labels? It's hard to find good ones.
Do Jelly bean mead
Do you have to have a secondary fermentation vessel?
No. What he did is known as racking, and its primarily just to help with clarity, and get the mead off the sediment at the bottom. (some people dont like to do this as it also introduces more oxygen into the mead, which you dont necissarily want)
I just finished the 2 rack, and decided to pasteurize is to dump all the lees. All went awesome, until i went to cool ot back down. I was fishing the little rack out of the pot of water, and my jug barly touched the stove top and shattered. 1 gallon of the best results I have ever brewed all over the stove, floor and me.
😢😢😢
No need nutrient yeast?
How did the early mead brewing people get their yeast? If not from these little packets? somewhere I heard that yeast is in the air? is that correct?
You ever see that white stuff on fruits? That is wild yeast.
Thank you very much..
I shall pay attention to the peach trees and blackberry vines I have in my backyard. 🍑 @@TFoxVA
King Cobra JFS Moment
How long do you let it sit?
Atleast a month then when u see the yeast settle on the bottom Condition the mead into a new CLEAN bottle and leave for another month before drinking it but the longer u leave it the better it gets. (Edit): don't pour the mead into the new bottle because it will oxygenate the mead, instead use a clean sanitized siphon.
the fermentation is so slow,can i add some yeast after 6 days?
Yes, you can add more yeast. But be sure to add a bit more nutrient as well.
What does it taste like
No description?
Do u need to pasteurize the bottle?
Yes (if by that you mean clean the empty bottle)
No. Just buy a NO RINSE sanitizer.
Would'v been little better if yu put a time line in the video @z like: 4 weeks 8 wee 12 weeks etc... so new people woukd get more contextual information.
Never does... I don't think he wants us to know time scales
Time scales for this kind of thing dont work. Yeast acts differently depending on temperature and environment. Type of honey and water and such can have an effect as well. Its more so learning when the fermentation is done, and how long you are willing to let it sit for cloudiness to go down. @@thevoidire
@@Smile-so9vn kool :)
No pasteurisation?
how to measure the alcohol?
What does it taste like? Like honey water ?
Like warm sweet wine, with this fuzzy feeling when you drink it
You don't use a yest nutrient?
What’s the sugar content in mead when it’s completed?
it varies on what ur honey to water ratio is.
What happen if you didnt move to 2nd jar and let it continue in 1st jar?
And its that simple
Do you need the thing on top of the bottle? I tried doing it with a mason jar I’m starting to think I will regret that.
Oh yes you need it. The gases need to escape, otherwise the whole glas "jar" could turn into a grenade.
That is called a "Air lock" it lets carbon dioxide escape without letting air in so it doesn't build up and explode. When I was first starting I just had corks because the carbon can slowly seep out. Sometimes I would take the cork off for 10secs for extra measure (it works but it's not recommended because you could contaminate the batch)
I saw no gravity readings.
He always does, just wasnt in this particular video
This is Ethiopian traditional alcohol called tegi
If it doesnt have cookies and monster energy drink original, i dont want it. Shout out to the King!
How do I get one of them bottles of mead
Make it. :)
Why do you transfer bottles
How long this this entire process take?
Took me 4 weeks from primary to bottling hydromel
I'll drink it!
How long do you let it brew?
That depends on the yeast you use.
Some yeast work faster, and some yeast even make higher alcohol content.
The first brew I made had 17% alcohol and took about 35 days to finish.
Hello , can u write me all equipment and ingridients, that you are yousing please ??? I would like to try it
There is a alcohol called tege in Ethiopia made of Honey
what kind of yeast to make mead?
wine yeast is preferred. can use baker's yeast tho but the abv will be lower
lalvin EC-1118. This stuff is beast.
Why do you transfer all the need from one bottle into another?
What kind of water to add ?
Spring water is probably the best option. Tap water, depending on your location, may be a little too heavy, and distilled water lacks minerals that the yeast love. So go with spring or well water.
why so aggressive with the bottle slams?
Remember to sanitize everything before using.