Hey Larry! The actual syrup is warmed & mixed with the honey. That mix is added after the sap has been boiled & its impurities removed. Traditional acerglyn (maple mead) is done with equal parts honey & syrup as the fermentables.
Cheers awesome looking mead and payment . We still have 5 gallons of apricot mead sitting since January , no rush to bottle . We love making a payment with our grapes , taste so good .
Thanks! No rush to bottle here either. Most of my varietals are still in 5 gallon buckets. I do need to bottle the port, the raspberry, & the FDA (figs/dates/anchos) at some point....but no hurry.
Just watched this twice to make sure I didn’t miss anything - but I still did! lol what was the stuff that looked like salsa on the plate with the jicama? How drastic a difference is this if one omits the jalapeño and onion - if there is onion in the stuff on the plate with the jicama? My doctor told me I need to avoid them due to a recently developed onion and green pepper allergy. (New allergies as an adult! Who knew??) Thank you!!
Hey Jo-Anne! The plate contained jicama, tomatillos, tomatoes, & jalapenos. Typically, I add thinly sliced red onion. However, in this salad I used granulated onion. Granulated provides quicker disbursement of flavor. You can do it without the onion & pepper. Just make your dressing stronger (more herbs/salt/pepper/etc...) to compensate for removing some base flavor building blocks. Best of luck with the new allergies. I got to have an allergy to cinnamon when I was around 34.
The switch to kegs will be coming sooner than later. Bottling (any beverage) just takes too much time. There's also a lot more room for error with sanitation.
Nice looking good friend , we love to make wine and brew beer grow hops and others on our channel , we just subscribed after your video found us . Stay thirsty .
I made my first cyser bochet this past year and love it! I added dried cranberries in secondary for 2 weeks and then cinnamon sticks, clove and allspice for a week. ABV ended at 16.5% and final gravity was 1.013. Finishing primary on this years batch right now. I call it my Christmas mead. Good video!
Glad you liked the video! I think bochets are my favorite mead varietal. Your first one sounds tasty. Being allergic to cinnamon causes me to stay away from that flavor. But, it sounds awesome! Congrats!
***disclaimer*** My Dad & my wife's uncle are two men from a similar mold. Even at age 53, my aspiration is to be as creative, open, and as fantastic as they are.
I use 15#/5 gallon batch. So, 3#/1 gallon would make sense. You can caramelize/burn any or all of the honey you are using. In the past, I have laddered nutrient (1tsp every other day...3 times) to use up as much of the fermentables as possible. It's not a "requirement", by any means. I don't use any form or mead stablizer or clarifier.
@@alanjudkins3332 My first batch I did a starter recipe from CS Brews, without any additives and than used the same recipe in another batch but with energizer and nutrient and the one without the additives looked and tasted much nicer. I’m planning to try my first bochet this weekend so I’ve been doing a lot of research on here. I’m mostly worried about when using bochet there not being enough sugars for yeast but I guess with the cider addition that won’t be an issue.
@@StarsRevolt1I don't caramelize all my honey. Usually, I try to do 1/3 burnt, 1/3 caramelized, and 1/3 straight honey. I use Mangrove Jack's M05 mead yeast. By providing honey that isn't totally cooked down, I guarantee sugars for the yeast. I make cyser bochet every October. Never had one not ferment well. Thank god I put a blow-off tube on this last batch. I lost approximately a half gallon through rapid fermentation.
Great video, any chance you will be sharing the recipe for the Vanilla Blueberry Rhubarb Meade? Do you just hang it in a bag like the berries? That sounds soooo freaking good. Thanks again for the great videos
The process is different for the rhubarb meads. You have to cook down the rhubarb and then strain it. Currently, all my recipes/logbooks are under plastic right now....we're painting...lol. When the painting is over, I'll get you a recipe. Warning about my recipes: being an executive chef, my recipes tend to be a little vague on amounts. I'm working on being better..lol. But, it's not perfect.
Hey Allen, Darren gave you a great recommendation so I thought I’d check you out. I’m glad I did nice job, keep the great how to videos coming! I hear you make your own Meade I am looking forward to a video on that! I’ve been dying to try making it myself but haven’t gotten the courage up lol
Thanks Keith! I've been making mead for 6-7 years now. I have a couple bee hives...got more honey in a harvest than I could use. Solution? Mead! It has its challenges, but it's not super difficult. I'm hopjng to have something up loaded this weekend for you.
