How to Make an Easy 6.5% Apple Session Mead (Hydromel) at Home!
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- Опубликовано: 14 апр 2021
- Today I'm showing you how to make an Apple Session Mead (AKA Hydromel). It's a really low ABV mead that's super crisp and refreshing! You will need some equipment and stuff for your recipe - see below!
Apple Hydromel Recipe:
7/8th Gallon of Spring Water
1 1/4 Pound of Clover Honey
1 Gram of Lalvin EC-1118
3 Pounds of Sweet Tango Apples
6 tbs of Erythritol
1.07 oz of Honey for priming sugar
1 tsp of DAP Yeast Nutrient
Equipment:
Glass Carboy (& Airlock): amzn.to/2QP7Mxm
Auto-Siphon and Tubing: amzn.to/2YXorU7
Hydrometer: amzn.to/31P3PPF
Star San (Sanitizer): amzn.to/32OhXYF
Scale: amzn.to/34TSAaL
Bottling Capper: amzn.to/3buC6at
Bench Capper (Optional): amzn.to/32LZZpY
Hand Corker: amzn.to/32MlxCO
Floor Corker (Optional): amzn.to/3gPgbvq
Wine Corks: amzn.to/3jCvQ2Y
Bottle Caps: amzn.to/3lNMHSD
Bottling Wand: amzn.to/3hR8rKH
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Sweet! Figuratively and literally!
This is on my to-do list! My mum has an apple tree but Im not splashing out on an expensive fruit press. So this is perfect, thank you!
oh dang, I can't wait for the pear vid
I didn't see that priming sugar calculator link. I have looked at several but like the one you show best.
I don't know which I like better, the sound of your mead or your Schrute Farms pullover!
😂😂 I’m in the same boat! They are both equally as fun!
Iv been using lalvin r2 yeast at 50 degrees fahrenheit and it produces a ton of apple fruit esters, to the point of smelling like an apple cider. This does make me want to try a hydromel.
You should definitely try it!
I was actually looking for a hydromel recipe. Summer is right around the corner and I gotta be ready!
Just a couple of comments:
- You don't get any information from the gravity reading after backsweetening with erythritol. Besides the fact that it is less sweet than table sugar (1g of erythritol is a sweet as 0.7g table sugar), the molecule isn't the same. It has a formula of C4H10O4 while hydrometers are calibrated for monosaccharides C6H12O6 and disaccharides C12H22O11.
- Honeys don't have the same sugar content so if you're aiming for a high carbonation, you might get unlucky and get bottle bombs .
Cheers
"So I'm just gonna drink it!" 🤣🤣 I love it
It’s a chore that someone has to do...
@@ManMadeMead hey, someone's gotta do it 🤷♂️😂
Hey! Been watching your channel for a while now, and I'm planning on doing this recipe tonight. I was just wondering would you be able to stabilize the fermentation heading into secondary, so the apples don't get fermented on, leaving that crisp flavour?
Yes! I actually do that with a lot of my apple meads now - it really helps to get that flavor to pop more.
Adding fruits usually lowers the abv because it adds more water than sugar even if it referments
Very true!
Just a question: does a hydromel necessarily have to be carbonated? I’m looking to make a plum blossom hydromel, using plum blossoms that i harvested and dried from my tree
It doesn't! I just find that because most hydromels are so low abv - they can taste sort of watery. Carbonation helps to combat that. If you do a lot of tannin adjustment on a mead - you can make any abv taste great!
Can you explain or do you have a video about how to determine what the optimal amount of CO2 per bottle is? I have found several priming sugar calculators but I don't understand how to use them. Also, I absolutely love the labels you make for your bottles!
I normally just look at the median level of carbonation style and go with that when I look that those calculators... I don’t have a great system of deciding to be honest!
There isn't an optimal value, as much as what you prefer (which takes experimentation). That said, unless you are using Belgian bottles, keep it under 3.0 volumes. 2.3 to 2.5 volumes should be sufficient for most drinks.
If you don't want to think about it, just grab carbonation drops (drops, not the tablets, tablets are dry malt extract, which are harder for wine yeast to eat). They give a good level of carbonation, and don't require calculations. Just plop one drop in per 12 oz bottle! :)
I appreciate these replies so much! I plan to try hydromels this summer and I am confident in every step of the process except bottle conditioning 🙃 I am planning to start with gallon sized batches so I will go with the carbonation drops until I get more confidence and learn more. Thanks again!👍🏽
One tip that I have yet to try:
Bottle carbonate all of your bottles. BUT, do one in a plastic soda bottle. When it builds enough pressure to feel hard when squeezed, pastureize it at the 140 degrees.
hey bud! I've been folloing your channel for a few days now. Orderd my stuff to start a basic mead. How would you get the apples out of that small opening ?! do they just slide out ?
They actually come out super easily after being fermented on! They just slid right out!
6:41 You mentioned doing some acid blend but didn't mention it anymore. Did you have to make any adjustments??
I didn’t have to in this case! If it didn’t have enough bite - I would have added some!
Not a big hydromel fan, but I do want to learn how to use fruits in secondary.
It’s honestly super interesting to try the secondary! You should try an AB test with a primary and secondary situation!
Is it hydromel season again already? I'd better get started!
Yes it is!! It’s time to make one!
In secondary I put some apples in a large-mouth carboy and they float quite aggressively, but the mead they're in is at 13% abv, should I still "Punch the cap" as in, push down the apples to prevent bacteria growth or is the alcohol strong enough I can just let it sit untouched for 3 weeks?
I would definitely still punch the cap on those just to make sure there is no chance of anything growing!
Is there any advantage in use honey as a priming sugar instead of regular white sugar? I'm asking because its intent is only to add carbonation, and any fermentable sugar, in theory, can do this. Anyway, thanks for the videos, greetings from Brazil.
There really isn't any difference! Honey was just easier to use at this time because I didn't have any regular priming sugar!
@@ManMadeMeadWell, that is a very good reason to use honey instead of priming sugar, lol.
so how did you sanitized your apple after freezing it. Won't that influnce the flavour of the second fermentation and final stabilities?
I normally sanitize before I freeze!
When you say you left the bottles to carbonate for 3 weeks, does that mean it took 3 weeks to hit the CO2 level you wanted? At that point would you refrigerate them to stop extra carbonation? Or what happens after that 3 weeks?
So by that 3 week point the yeast should have eaten all of the sugar in the bottle and converted it to C02. If you put the correct amount of priming sugar into your brew you shouldn't have to deal with any excess C02 production! After 3 weeks they should be the correct level of carbonation!
@@ManMadeMead ah, that makes sense. Thank you for the response! I'm new to the hobby and your content has been extremely helpful!
So, is the key to making a hydromel just adding less honey per gallon? And obviously maybe not using juice?
Essentially! It's just a mead with less honey and that saves a lot of money!
Would you be able to scale this recipe up?
If course you can! Just multiply by the size you want!
Does the erythritol taste like sweet and low/ splenda or more of a regular sugar flavor? Alao were you using 1.7 ounces of honey per bottle or for the entire batch?
it tastes like sugar, no weird off taste but 1g of erythritol = 0.7g of white table sugar
It doesn’t have any off sugar taste in my opinion! I used 1.07 oz of honey for the whole gallon! You’ll create bottle bombs if you use 1 oz per bottle!
Just adding in, erythrtol doesn't taste like artificial sweeteners (because it isn't). It just tastes sweet. No bitterness or off flavors at all. It can cause a cooling effect on the tongue, but that isn't perceptible in a mead.
Why not use priming sugars here? I am still learning so i am curious about your choice to use honey instead.
I honestly didn't have any regular priming sugar at the time. Honey works a priming sugar as long as you get the right ratio!
How do you get the apples out of the carboy?
Shake it! They fall out pretty easily!
☺♥
Might be a dumb question but do you bottle carbonate cold (in fridge) or at room temp?
Not a dumb question! You normally bottle carbonate at room temp!
@@ManMadeMead appreciate the info
Where is the link to the flight night video?
It will be out after all the hydromel videos are out!
Why not just put the apples in at the start. I’ve just started a pear mead that I put them in the bucket at the start. Should I be concerned?
You can do that too! I just chose to put mine in the secondary because I think it retains a little more fruity flavor. No need to be concerned in your case!
Mr. Mead
If you used juice as your base wouldn’t it have been a cyser not a hydromel, regardless of alcohol content? Actually asking, not being a jerk
It would be a cyser hydromel hybrid! This technically is as well. I just don't suggest to use the juice as the base because it's harder to keep it low ABV without falling closer into the hard cider realm.
@@ManMadeMead I'm trying to figure this out, it's actually quite a bit harder to get flavor at this low of an abv, very cool
Would it not be far easier to use the bucket as your primary and not then have to squeeze those apples into a narrow necked carboy? Certainly far more easy to remove the fruit...In the bucket you could have stirred the fruit two or three times each day over the two weeks to ensure that the apples were always in contact with the mead rather than some in contact with the air.
It definitely would be easier but I wanted to do this in the carboy!
On that note, any tips or tricksto cleaning out the carboy after you are done? I'm all for using carboys start to finish, but at a loss for cleaning efficiently.
Barb*(Arian)* 🤨