This is something I've been experimenting with for about 3yrs now. And with my experimenting, I have decided to add fruit to both. To me, it gives a very well rounded flavor of said fruit...I've done this with Blueberries and Cherries
@@goldenhivemeadhey I've bought your kit and my cats accidentally broke the thing that goes on top to allow the gases to flow out aka the burper. Is there anyway I can just buy one of them? It's not available on your website at all and I can't seem to find a suitable replacement on Amazon. Please try and work on this please. I bought the cork bottling thing so I can send this stuff out for Xmas later this year. I made my first batch, cleaned it afterwards and then the second one the cat thought it'd be funny to break the burper top. Please help me with this issue.
Also as an idea you could do Prime one of each flavor. Primes popular so I think it'll be good to try for us and for you. Also was thinking about red Bull thoughts? 🤔🤔🤔
I know this isnt really the right video but i wanna say i came across your page like 5-6 months ago. Im actually pretty local to you, since im in Savannah, and tomorrow im starting my first ever mead/wine batch
I have a recipe I call berry forest and you add blended raspberries and blackberries, also crushed up blackberries in the first fermentation then you add after racking oak and crushed raspberries and it's amazing
i followed your video on doing blueberry mead, i bottled it the other day and it smells and tastes like port wine. i have found that the secondary fruit was a good way about it, iget the dry mouth feel of the mead but at the same time the sweetness of the fruit its very nice, and hit 15%
I enjoy doing both. I recently made a mead with peach and hibiscus tea for the base and dried persimmons in primary, and dried apricot in secondary. I just racked it yesterday and added bentonite to help clear. I tasted it and it has to be some of the yummiest wines/meads I’ve made. I used equal parts manuka honey and blue agave nectar, I call it frankenwein
I recently added mango in the secondary and it started to ferment again. I didm't stabilize though. I just waited a week after primary hit 1.000. After that wnd fermentation I put the mead in the fridge and then stabilized it. Not sure if that would make a difference but I backsweetened it and wanted to have the best shot at it not fermenting a 3rd time.
Would putting lemon rind and raspberry be good or would one overpower the other. I've never made mead. I recently ordered a kit and 4lbs of local honey, so Id like to get into it even though I don't drink alcohol.
Watermelon doesn't ferment as well as you'd think it would, it ends up tasting like cucumber with a slightly weird funk to it. Honeydew melon is a different matter, now _that_ is a good melon to ferment.
but what if you add the fruits later and still want them to ferment lets say you are fermeting a 5 gallon batch of mead then decant it into 5 1 gallon carboys and want to let it fermetn some more with different flavours and fruits?
Hey love your video but I have a question why haven't you tried fruit syrup to make the drink I don't mean shop syrup I mean the Asian fruit syrup where you pot Equal parts sugar and fruit the sugar will poll all of the water from the fruit flavor and it
I have a basic mead that I started on the 10 of Dec 23 so it has been going for 4 months, about a month and a half ago it stopped off gassing. I have left if on its lees and it is VERY dry for me. I want to back sweeten it with fruit juice concentrate, so I thought to heat pasteurize it first. Here is where bad can go to worse my idea: is it okay to put the mead w/o lees into a pressure cooker to not cook off the alcohol, then when cooled down back sweeten and bottle or age in a carboy. it is now open season on any and all comments and advice, thx
An intriguing idea, but if it were me I wouldn't try it. The CO2 dissolved in the mead is protecting it from oxidation, if it's stopped off gassing then it's holding about as much as it can at that temperature. If you put it in a wide, open-mouth container and start changing the temperature then there's a fair chance the mead will start sucking in a load of oxygen from the atmosphere and cause a problem. Sulfite and sorbate is a safer method in my opinion.
Dunno if you have tested it before but is there a difference between this and infusing the honey with the fruit, removing the fruit then fermenting? / Is infusing the fruit in honey even possible 😅
I don't think campden tablets are that useful outside of using them with sorbate to stabilise your brew. Using them to prevent wild/harmful bacteria multiplying works, but it also stops your pitched yeast from multiplying as well. By the time the sulphur dioxide has gassed off and you can pitch your yeast, the wild yeast still present (the sulfite doesn't kill them, just stops them from breeding) will just start multiplying again as well. All you've really accomplished is stalled everything while you wait for the sulphur dioxide to gas off. There are two things you can do that actually work well and quickly: 1. Use a fast-starting yeast so you load up on CO2 and deplete the available oxygen quickly. Most bacteria in food needs oxygen and can't survive in the same environment that yeast can. The likes of Lalvin EC 1118 and K1 V116 will also actively kill other strains of yeast so you needn't worry about wild co-fermentation. 2. Pasteurise your fruit/honey
I did a gallon with 1kg of honey, 2lb of blueberries, and 1/2 lb of cranberries. I used D47 yeast, and I had absolutely insane fermentation. I had to use a large pot with water in it, and a plastic hose to siphon off all the gas and foam, and after about 30 hours it calmed down enough to where I could replace the air valve and let it ferment on its own. I added the nutrients at day 5, and everything seems to be going good so far. Should I transfer my mead to another 1g carboy and add a bit more yeast and nutrients to it? I have a lot of sediment and I want to have as close to 1g of mead bottled as possible. I pretty much just want to switch primary fermentation to another vessel, and then add additional yeast and nutrients?
