34 lbs of Honey & 24 lbs of Fruit = Amazing Berry Mead

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Today I'm sharing a huge mixed berry mead recipe with you! This is a sack strength mixed berry mead. This features blackberries, raspberries, blueberries and lots of honey. I also added some oak to really round out this brew. I've been sending it off to competitions and really enjoyed the feedback I've gotten from these competitions. I hope you enjoy this episode and recipe. While this mead recipe is quite expensive... I highly recommend you try a sack strength mixed berry mead recipe!
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0:00 Intro
0:50 The Recipe Card & Reason for the Ingredients
2:45 Using Pectic Enzyme
3:30 Starting the Brew
5:30 Making a Yeast Starter
6:30 Fermentation Starts
8:00 Racking & Post Fermentation Gravity Reading
9:30 Adding Oak to the Brew & Backsweetening
11:30 Letting the Mead Age
13:23 The Tasting

Опубликовано:

23 июл 2024

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Комментарии : 40

@kahwigulum 2 месяца назад

I really liked your traditional mead beginner's video and your cheapest mead video, but i haven't seen an intro to how to make mead with fruit. i'd sure love it if you did one aimed at beginners on how to incorporate fruit into a mead.

@mattrice3991 2 месяца назад

Oh snap, that back ground music is FIRE! Great video as always.

@FonzerelliFinkelstein 2 месяца назад

So does the rc212 stop easily? I just had 71B hit over 20% when I was hoping it would stop at around 1.018 area but it went to.994 from 1.142 not counting 16+ lbs of bananas, ayyyyyyeeeee 👍👍

@gcsteve6464 3 месяца назад

Thanks for this recipe. I made a wine very much like this mead about a year ago. Might try your recipe for the mead. Question: I have noticed that you do not list of pectic enzyme, potassium metabisulfite, and potassium sorbate on your recipe cards, and amounts are not given in the video (just that you used them). Why is that? I would find it helpful to know how much of each of these ingredients you use. Thanks again.

@ManMadeMead 3 месяца назад

The enzyme depends on how much fruit you have. The potassium sorbate also depends on your batch size. It's something I probably should put on cards in the future

@riukrobu 3 месяца назад

Beautiful recipe! Yay Matt! Thank you very much!

@DaveGrillo Месяц назад

I'm new to the Mead making process. I'm making the mixed berry. My starting gravity was 1.125, after just over 2.5 weeks my gravity is at 1.004. That seems awfully fast for that much sugar to ferment. Thoughts? Should I wait or stabilize now?

@ManMadeMead Месяц назад

That can happen! I would let it set an extra week, rack it and then stabilize it before you backsweeten.

@aIMPOSSIBLEdream 2 месяца назад

At 8.42 in your video, you have a stainless steel strainer for your racking cane. Can You post a link to where I can find that online? I'm about to start a no water batch and that would be pretty helpful to have!

@ManMadeMead 2 месяца назад

Here it is! www.brewsensible.com/products/brewsssiphon

@aIMPOSSIBLEdream 2 месяца назад

@@ManMadeMead close, but not the auto siphon. It's what the siphon is sitting in, like a dry hop container. Which I guess would work too.

@needformead9540 3 месяца назад

I've made a mead with these exact ingredients several times. It does get a little better over age. I age mine is a barrel to get the smooth buttery notes. I received the same notes from a judge not enough honey tatse even though the final gravity is around 1.030.

@Jage_ 3 месяца назад

The honey gate on the top at around 10:50 - where did you get that? I think I need this for my next batch of honey I buy

@seanmonaghan4356 2 месяца назад

How do you like this recipe compared with the blueberry cinnamon recipe you have?

@ManMadeMead 2 месяца назад

They're comparable in my opinion!

@brandonjohnston2101 3 месяца назад

I like to use about 1/4 alkaline water to round out the acid in my high acid meads. A commercial mead maker I know likes to use vanilla bean in pretty much all his berry meads to round them out. I personally don't care for vanilla bean so I wouldn't use it, but I can definitely see how using it with a very light touch in high acid berry meads can help.

@chucknorisclone 3 месяца назад

That giant carboy is so cool I wish I had one that size

@SamHuddo 3 месяца назад

I have issues with fruit/pulp getting stuck in my siphon for my fruit meads, what you suggest using a brew/nut milk bag?

@ManMadeMead 3 месяца назад

I would definitely try that! It will make the clean up process much easier!

@Zanzenite 3 месяца назад

Where did you get the airlock that’s on the 6.5 gallon carboy? I can’t find them anywhere.

@ManMadeMead 3 месяца назад

They're a breathable silicon bung and they are hard to come by nowadays. I've been looking for more but I can't find them

@drewc1197 3 месяца назад

Awesome recipe! When using fruit I like to put it in a mesh bag so I can squeeze out more juice than free running it. Just make sure to wear gloves if you don't want purple hands!

@ManMadeMead 3 месяца назад

That's a great idea!

@billeagen9579 3 месяца назад

I'm definitely trying this one, but i do have a question. When you say up to 1 gal of water in the recipe card, do you mean add water to your vessel until the level hits the gallon marker or add the entire gallon to the mix? Obviously the latter would require a larger vessel than a 1 gal carboy, but all that means is i get to run down to my local brew stire again.

@ManMadeMead 3 месяца назад

So your total volume would be 1 gallon, so water up to 1 gallon after your fruit and such. I would highly recommend using a bucket for this one!

@chrisinestes 3 месяца назад

With all that fruit, how did you measure the OG? Did you remove the fruit pulp and pieces from the must before you put the hydrometer in?

@ManMadeMead 3 месяца назад

I had to sort of sift through the bigger pieces to just get the liquid. It was a bit tough!

@chrisinestes 3 месяца назад

@@ManMadeMead thanks!

@AM2PMReviews 3 месяца назад

I just tried this with kveik and at 6%. Then I kegged it. I think carbonated might ruin it.

@TigerPat_9180 3 месяца назад

Really Appreciate Your Video , Thanks ? 🐯🤠

@TigerPat_9180 3 месяца назад

I like the way you made this Batch . The way I Do , in Big Batches with Bulk Ageing . Whenever I try any of Mine that's 3 Months Old , I Say , Yep ! It's Green 💚 , (Young 🌱.) Then Forget about it for a Year . Even if you Rack it Multiple times , over a period of time , it will still accumulate Whiffs of Sediment in the Bottom of Your Carboy . You have to Tilt the Carboy to Make it move around to See IT. I just Looked at Some that's 2 Years Old , and it has Real Light Clouds ☁️ in the very Bottom of the Carboy . When I Rack any out to Drink , I do so Right Off the Top 🍾🔝 . I Don't want any Haze in my Glass 🍷🥂. 🐯🤠