Fun video! On my kitchen table are 5 gal. each Cabernet, Pinot Noir, and Sauvignon Blanc pyment. Looks like an ET convention with the towel wrapped carboys😂
Yes, I can snap both hands, even when I've had a few. This sounds tasty. I need to get back to using fruits more. Lately the leftover stuff I want to use up includes dried chiles. Last weekend I started a chile and hibiscus mead. Fingers crossed it'll turn out good.
So I started making my summer meads in January - peach, pineapple, and lime. Yesterday as a goof I did a blend of the 3, and was transported to the beginning of time. Now I want to get into blends
@@FaewoodMead you can totally do it! Once o decided I wanted to learn how to remove a bottle cap with a lighter. For the next few years I tried every single bottle at least once. It took me three years but now I can open a bottle with practically anything. For snapping I just decided that every time I snap my right hand, I’ll try to snap my left
Love it! Laugh out loud! I’m making a pomegranate, hydromel, grilled pineapple, cinnamon hydromel, a strawberry, lemonade wine, a mango pineapple habanero capsule, a traditional with honey from McGregor farms, and an elderberry mead.
This is the kind of content I was hoping for. Amazing. I’m currently working on a nectarine juice based mead, a chocolate oatmeal stout, and just bottled an apple pie Graf and a mango cider.
I've got sooooo much stuff in my freezer... now I know what to do with some of it! I can only snap with my non- dominant hand, and I'm one of those people who can only snap with my ring finger. 😂
( S.W.L.A. Stuff We had Laying Around . ) I made some about 3 or 4 Years Ago . Used everything I had Laying around , from Grapes 🍇 on the Stems to whatever else I had that Wouldn't be enough to fill Up a Bucket 🪣 by Itself 😉. IT Wasn't Bad . 🐯🤠
I've been working on a recipe for a spiced black berry mead based on the city steading black briar mead, I go through the steps of primary they set out and usually aim for 14% abv, I love the Cinnamon clove and rose hip combo. It ads deep complicated flavors without having to much tannin. I only use around 4 lb of black berry to the 6 gallon batch but that is enough. Stabilized and sweetened with honey its incredible, I have had some aging for around 4 months now in corked wine bottles and its incredible. I have the exact recipe written down if youd like to know it.
Oh that sounds lovely! I'm a big fan of Skyrim, need to make my own spin on some of those meads heehee. I am curious about the recipe if you wanna email it to me: faewoodmead@gmail.com
@@FaewoodMead it's saying address not found. But I got the recipe right here For a 6 gallon batch 4 lb 10 oz thawed frozen blackberries 1 and 3/4 cups of crushed dried rose hops 8 dried whole cloves 6 cinnamon sticks 15 lb wild flower honey (target starting gravity 1.100) 1118 yeast Fermaid k yeast nutrient For all the dried spices I rinse them in vodka to help sanitize them before adding them in. I recommend using a mesh bag for all the berries and spices in primary for about 4-5 weeks. I only Rack it after it starts to clear in primary. Back sweetened with 5 lb of wild flower honey in the 6 gallons after stabilizing but that can be lowered or increased to preference. After adding that it can become hazy again and I usually let that sit for around 2 months allowing it to clear before bottling. I've made this about 5 times now and I think this is the best so far.
Currently have a chocolate orange braggot and chocolate banana hazelnut braggot finishing up. Gonna try to make a gal of something a month so I’m not constantly waiting on things to bottle age with nothing to try
Yes, I can snap with both hands. But my dominant hands does it better. I have a raspberry honey hydromel that is in secondary over some frozen raspberries now. Fingers crossed it come out good. Is my first hydromel.
Fun video! On my kitchen table are 5 gal. each Cabernet, Pinot Noir, and Sauvignon Blanc pyment. Looks like an ET convention with the towel wrapped carboys😂
Omg an ET convention 😂 I love that!!!
Yes, I can snap both hands, even when I've had a few. This sounds tasty. I need to get back to using fruits more. Lately the leftover stuff I want to use up includes dried chiles. Last weekend I started a chile and hibiscus mead. Fingers crossed it'll turn out good.
Very nice! Oh wow chile hibiscus?! Sounds very interesting!
I've done a left over mead and it also came out pretty good. Nice work!
Love that!!!
So I started making my summer meads in January - peach, pineapple, and lime. Yesterday as a goof I did a blend of the 3, and was transported to the beginning of time. Now I want to get into blends
Ooooo I love that, blending is something I’ve never played with!
Yeah I should do one of these soon. Got way too much weird stuff in the freezer!
Yes yes yes!!!
I can snap both, but it took a lot of practice.
Currently have a lavender mead waiting to be bottled, and I plan on a dandelion soon!
Amazing!
Oh wow, lots of florals!
Haha awesome! I’ve actually been practicing snapping with my non dominant hand over the years, but I have about half snap strength.
I guess I need to practice more 😭
@@FaewoodMead you can totally do it! Once o decided I wanted to learn how to remove a bottle cap with a lighter. For the next few years I tried every single bottle at least once. It took me three years but now I can open a bottle with practically anything.
For snapping I just decided that every time I snap my right hand, I’ll try to snap my left
Might have to try this it'd be nice to have a nice party mead. Thanks for sharing
Yaaaaaas!!!
Love it! Laugh out loud! I’m making a pomegranate, hydromel, grilled pineapple, cinnamon hydromel, a strawberry, lemonade wine, a mango pineapple habanero capsule, a traditional with honey from McGregor farms, and an elderberry mead.
Oooo I love what you’ve got going on! Pineapple cinnamon sounds intriguing 🤔
This is the kind of content I was hoping for. Amazing.
I’m currently working on a nectarine juice based mead, a chocolate oatmeal stout, and just bottled an apple pie Graf and a mango cider.
Aww thank you so much!
Oooo those meads sound fabulous! I like your flavor combos
Good Job! No waste! Making 10 gallon of straight mead! and 2 Gallons of orange mead or melomel.
Ooooo excellent!!!
The snapping was the best part. The mead journey was an interesting concept, but I'm here for the snapping attempts. Gotta be honest.
😂 Lol! Thanks for supporting my snapping journey!
I've got sooooo much stuff in my freezer... now I know what to do with some of it! I can only snap with my non- dominant hand, and I'm one of those people who can only snap with my ring finger. 😂
Yes!!! 🙌🏻
Oh wow, a very unique snapper!
I cannot snap both. For some reason watching this made me want to try sumac mead
Oooo that’s an idea!
Really Appreciate Your Video , Thanks ! 🐯🤠
( S.W.L.A. Stuff We had Laying Around . ) I made some about 3 or 4 Years Ago . Used everything I had Laying around , from Grapes 🍇 on the Stems to whatever else I had that Wouldn't be enough to fill Up a Bucket 🪣 by Itself 😉. IT Wasn't Bad .
🐯🤠
I Can Snap My Fingers on Both Hands, Fast Enough and Loud 📢 Enough to Dance To 🎉 .
🐯🤠
Lol you lucky snapper!
I've been working on a recipe for a spiced black berry mead based on the city steading black briar mead, I go through the steps of primary they set out and usually aim for 14% abv, I love the Cinnamon clove and rose hip combo. It ads deep complicated flavors without having to much tannin. I only use around 4 lb of black berry to the 6 gallon batch but that is enough. Stabilized and sweetened with honey its incredible, I have had some aging for around 4 months now in corked wine bottles and its incredible. I have the exact recipe written down if youd like to know it.
Oh that sounds lovely! I'm a big fan of Skyrim, need to make my own spin on some of those meads heehee. I am curious about the recipe if you wanna email it to me: faewoodmead@gmail.com
@@FaewoodMead it's saying address not found. But I got the recipe right here
For a 6 gallon batch
4 lb 10 oz thawed frozen blackberries
1 and 3/4 cups of crushed dried rose hops
8 dried whole cloves
6 cinnamon sticks
15 lb wild flower honey
(target starting gravity 1.100)
1118 yeast
Fermaid k yeast nutrient
For all the dried spices I rinse them in vodka to help sanitize them before adding them in. I recommend using a mesh bag for all the berries and spices in primary for about 4-5 weeks. I only Rack it after it starts to clear in primary.
Back sweetened with 5 lb of wild flower honey in the 6 gallons after stabilizing but that can be lowered or increased to preference. After adding that it can become hazy again and I usually let that sit for around 2 months allowing it to clear before bottling. I've made this about 5 times now and I think this is the best so far.
😂😂😂😂 love how you got smashed off your zero waste berries then started snapping your fingers 😂😂😂😂 definitely a good mead 😂😂😂😂
Currently have a chocolate orange braggot and chocolate banana hazelnut braggot finishing up. Gonna try to make a gal of something a month so I’m not constantly waiting on things to bottle age with nothing to try
Braggots are on my list of to-do's for the year! I've been nervous about it for some reason - I'm interested in hearing how yours turn out!
This is the best!
Yes, I can snap with both hands. But my dominant hands does it better.
I have a raspberry honey hydromel that is in secondary over some frozen raspberries now. Fingers crossed it come out good. Is my first hydromel.
Lucky!!! Oooo I’m sure it’ll be DELICIOUS! Raspberry makes such a gorgeous mead 🤤
Do NOT let KingCobraJFS see this video🙅♀🙅♀🙅♀
😅