How to Make a Moscow Mule Mead at Home! | Discord Mead #4 | 

This guy's a genius using sous vide to ferment at high temps..........

Clarity is really important! Can you imagine having a drink while you reed something, and while you sip you can't read the letters? That's outrageous 😂

Oh dear… now I’m going to have to go yeast shopping. I love moscow mules!

I've always loved Moscow Mules, while on a Princess Cruise they add a small amount of Torani ginger and lemongrass syrup to the drink on board. It both improved the drink immensely and ruined my ability to enjoy them at any random bar. Proceed with caution! Lol

That sounds really great 😋

Damn this is scary! Ive tought of doing this several weeks and was just about to choose ingredients when you post this awesome video, thanks man! 😊

I've thought about turning my eaucalyptus mead into a Moscow mule mead

This sounds really good. When I've used ginger in the past, it's never been gingery enough. But I only sliced it up and added it. I think you have to juice it like this to get that ginger flavor. Thanks for the recipe!

This is now added to my list of meads to make.

Really Enjoyed your Video , Thanks ! 🐯🤠

The Moskow Mule is one of my favorite cocktails. I've just recently made gingerbeer with an abv of 6% after the fermentation I added lime juice and backsweetened it by adding a raw honing. I gave it some extra boost by adding wodka and a bit of mint to it. Awesome cocktail! I've used cane sugar for the ginger beer but I was thinking to use honey as a fermenting sugar next time which is pretty much your receipe. Cheers!

Espe would have been really good yeast for this too. or a mix of Espe and Voss. I am going to be mixing Espe and Hornindal for a few meads soon. I am just needing to get a new heat wrap for my carboy/buckets to get a higher temp for them. should be good fun. and one of them will be A goats milk Blaand that is spiced!! yeah that's gonna be a trip to make lol. first time making cheese from goats milk and fist Blaand so woohoo party at my place haha.

Note: In the recipe it says 6 *grams* of honey for backsweetening, but in the video its 6 *oz* (which makes more sense), which is 28x more!

I really want to positively contribute to the comments, but I think I'm gonna wait as I just bottled 3 meads today. A 21.413% Bilbemel and 2 Wild Grape Pyments at 15.561% & 14.63%. You how it goes on bottling day. I have a bunch of crystalized ginger and have some ideas for tomorrow. Peace out.

MMM has his snifter and Nick has a pint glass. I relate to Nick.

This almost sounds like a Monster Ginger Lime I wanted to attempt. Though Monster was light balanced blending. I wonder if Fireweed is like Apple Blossom Honey minus smoked wood effect. Side note apparently second comment. Normally video explodes in comments on release. Kind of cool and rare.

Wow! I'm back, and almost fully recovered! So, I think I'll go off of your recipe because it sounds pretty good, and I do have a bunch of crystalized ginger I need to use. I'll lay out my plan and any tips you'd like to provide would be appreciated. I will be using Rocky Mountain Raw Honey (from Lupine, Fireweed and Knapweed, Fir, Pine and Larch). I'll be taking a gamble as I've never even used this honey before, but what the hell, I have it and it has fireweed as part of its make-up. If you've tried this honey before and believe it's the wrong choice, let me know. I'll be making it stronger and using D-47 which I think will help contribute to the flavor by accentuating the spice of the ginger and citrus notes of the lime. I will use Go-Ferm and Fermaid K for nutrients (staggered). I am going to forgo the ginger juice, just using the 1 oz. of crystalized ginger in primary. No stabilization (I never stabilize), as I burn out the yeast past its alcohol tolerance. Once primary is complete, I will add the lime juice and zest (following your lead with amount) and determining at such time if more crystalized ginger is needed during conditioning. I will leave on lees for a couple months before racking to try and get those additional spice and citrus notes. I may use a more neutral honey when I back-sweeten to taste (I have to see how the taste of the fireweed honey might alter flavor). I like a sweeter mead, and since this is a higher ABV mead (14%-15.5%) I'll be using a bit more honey than 6 grams to back-sweeten. Any tips you might want to throw my way, I'd appreciate. I'll let you know how it turns out. Man, be careful with those 21.5% Bilbemels! Cheers!

Obviously I'm a little late to this, but glad I found it. Can anything be said about nutrient requirements for Voss?

This sounds like an amazing recipe. I'm fairly new to mead making, but I want to try it. I've only got Lalvin D47 on hand, because it work well in my climate. Would that work as long as I took care of the nutrition?

racking question - at 2:06 it looks like you let your racking cane fall all the way to the bottom? I am very new - thought your are supposed to kind of "hover" the cane above the lees so you don't suck them up?

Preface to the tangent below. I loved the video, and the mead sounds excellent. I've thought of brewing something similar myself! Good to have a starting point. Rye Buck is the way to go, rather than Moscow Mule, since vodka doesn't bring anything to the flavor IMO. The Buck was first, and was later rebranded it as a mule with vodka. My personal favorite variant on the style is using Ardbeg 10 year old Islay whisky. Ardbeg, Maine Root Ginger Beer, lime juice, and mint. I use about 1.5 fl oz of Ardbeg to 4 fl oz of ginger beer, with .5 fl oz of lime juice. Mint leaves are just smacked and put in the glass for aromatics. Other ginger beers may require different proportions (Maine Root is very earth and spicy). Before I got into brewing I was into craft cocktails, and had a decent sized whiskey collection. I just don't like vodka much (too neutral), so that's really just a personal preference.

I have a question I've heard of people boiling yeast to make yeast nutrition but how about boiling the yeast cake for yeast nutrition would that work or would that give you off flavors?

what is the wide mouth carboy you used for fermentation?