A Cheap & Simple Mead Tutorial for Beginners! 

I'm super happy to help!

I'm super happy I can help! Happy brewing!

You bet!

I’m super happy I can help!

I'm happy it helped! Have fun!

That sounds awesome!

1088 is a good starting gravity. It's very close to my target number. If all goes to plan you should have around 11½%. That's prefect for my taste.

​@@bucknashlet's hope so! Following tosna with a fermaid o equivalent,, and gonna try to keep without fruit or anything, see if it turns into something tasty

I’m super happy I can help!

That’s great! Thats a great start!

I'm super happy I can help!! Have fun mead making!

Nope! Doesn't alter the brew in any way!

​@@ManMadeMeadI think I'd cringe and not trust my drink if I left it on my bottle. What is in that sanitizer that makes it harmless to the yeast, and safe to drink?

Happy to help!

I always use 1/2 tsp of sorbate per gallon and .3 grams of metabisulfite (or 1 whole camped tablet) per gallon

I've heard in one of his videos that if you boil yeast it dies and can be used as nutrients for the mead

It’s not bad to heat honey, it’s just not totally necessary!

Thank you!

Only if you used fruit

I like 140F for 22 minutes!

Not in my experience!

Tap water.

It absolutely can!

It's normally good to dip your fingers in some sanitizer!

I normally just make new sanitizing water every time, but you can definitely keep it!

I haven't used it before, but it sounds interesting! Also here people talk about how the whole c02 is heavier than oxygen as a fallacy... I don't really know!

CO2 would have an extra carbon atom than O2 so it should be more dense for a given mol of gas at a given volume.

You’ll be okay! You shouldn’t have any problems!

4.3 parsecs. It's in his bio.

I normally get it through amazon! It's kind of expensive... you can get it in smaller amounts. But this is what I recently bought and put into that plastic container: amzn.to/3tIq6j4

Because all the new brew tech and solutions for sanitizing are awesome!

@@ManMadeMead nothing beats a good autoclave or uvC

If part of your equipment is made out of plastic, an autoclave wouldn’t do as it uses heat to sterilise… unless there are autoclaves that use different technology that I’m aware of.

@@eddavanleemputten9232 you can still sterilize with sodium metabisulfite and water in case of big plastic pieces, dont need to autoclave, boiling or a vapor bath will do the job, little 70% alcohol bath after and leave it to dry, uv-c if you want to go the extra mile

@@eddavanleemputten9232 basically so2, that will kill all microorganisms except viruses

You can always backsweeten with the fruit juice if you’re able to find it! Otherwise, I would just backsweeten with less honey

It won't impede fermentation or add any flavor! I promise!

3 - 6 weeks is a pretty normal time for a primary fermentation to run through (and for it to have any time let sediment drop to the bottom). Most of my things end at 1.000!

Mine usually goes to between 17 plus and 19 plus a.b.v. . I have had Cucumber 🥒 go to 21.33 a.b.v. . When mine goes Dry I'll Sweeten it Up and let it Work some more . Step Feed is what I call it . Cucumber 🥒 Taste like a good quality Chardonnay , especially At 1.000 . Most People I know like Their's Dry . Anything but that I like to try and Hit 🎯 1.010 . 🐯🤠

P.S. Cucumber 🥒 will go Dry , Below the Scale Reading on the Hydrometer . about the distance of 6 Points Below the Last Reading . Just something in it that makes it GO . Some people don't like a Brew so Strong , I'll sometimes add Apple 🍎🍏 Juice or Grape 🍇 Juice to some for people I give it to . I'll let Em stand there and Taste and pick out what they want , and Doctor it up to please Em . One Person has even said , THIS is for My Church Group , it has to be Good . 🐯🤠

Sounds like you’re using EC-1118.

@@magacop5180 Nah. I've actually never used that yeast, although the strongest yeast I've ever used was on par with it or stronger - at least in terms of alcohol tolerance...it was Mangrove Jack's M05. Thing is, the regular, cheapest, universal wine yeast basically produces the same effects if it has enough nutrients and if you're helping it along by releasing all of that CO2. I actually did have fermentations that lasted for 3 weeks and more, but it was during the beginner phase when I was doing the primary fermentation in narrow neck carboys. What I'm saying is, once you upgrade to fermenting in buckets, whether they're the proper type of plastic (perfectly fine for primary), or stainless steel, where you open that thing up and mix it for the first 3 - 4 days, your fermentation is usually done in 7 - 10 days. Not only that, but it's literally hard to make it finish at 1.000. and not lower. It's why the professional winemakers' wines usually end up at 0.990 - 0.994. I've had meads finish at 0.988. and they can go even lower. That's why I asked: how does he know the fermentation is done after one measuring that showed 1.000. I mean, if you're going to stabilize it immediately after that first and only measurement, that's fine from the safety standpoint, and that's also fine when you're making white wine. However, if you're making red wine or mead, the whole point is NOT to stabilize after the first measurement or as soon as you see 1.000, because that prevents you from going through the secondary, malolactic fermentation...and secondary malo fermentation, performed by a type of bacteria, is what gives the red wines and meads that distinctive velvety mouth feel. In order for them to do what they're supposed to tho, they need to be alive and kicking. Not suppressed by k meta and sorbate or killed off by pasteurizing. If you just get your mead to 1.000 and immediately stabilize, first of all, your mead is never going to be as good as it could've been had you just left it doing its thing. Secondly: if you get it to 1.000 and after one measurement say; that's it, it's over with the primary, but without stabilizing, and you bottle...that thing can go 8, 10, 12 points lower, which in terms of the pressure means really explosive bottle bombs.

We are like 4days Into 2024, he aged it for 4 months

I meant to share this in 2023, but it didn't end up working out! That very first clip was recorded in like August of 2023 haha

Meh

Man, you seem like a grumpy person.

But, he's not wrong! Lol

@@ManMadeMead Nothing like an ad hominem to a genuine feedback. I wasn't even sarcastic. Maybe it's not me who's grumpy, maybe you just snowflaked a bit.

Same, not only using tap water (lol, some sanitized environment), not sanitized the measuring vessel at all (placed opening down, he expects the vapor to sanitize it?) ,then poured content into the must, and left a foam from a chemical, that is intended to kill microorganisms :D Wild.