How to Make Delicious Mead from start to finish 

How long have you worked for craft a brew?

@@blazed9586 ever hear of the dead internet theory?

​@@ElessarEstelik it's been a month, but what is the dead internet theory? now i'm curious

I do completely agree with what you’ve said about it. Everything came out perfectly. The only thing I would say. Is what’re the measurements of the nutrient packets and yeast packet. Buying things on my own now, and not too sure what measurements we all used for the craft a brew kit.

@@elitheking8886 that was my question process. I'm about to buy a kit and start the hobby fresh after watching and reading a ton, and I wish the size measurements were stated and not just "Add this packet". Seems like a way to isolate you to only buying the refill kits.

its not necessary, yours was probaby just infected/not sanitized enough. I have never added nutrients - always got nice mead out of it. stop wasting money on that

I know right. I'm on their website now looking at the kits. I've brewed beer and distilled alcohol, but haven't tried mead yet ..

"Doin' the most brewing" is his youtube channel.

I learned how to read instructions!

how did it go

And then?

Are you aging it in the bottles or back in the gallon jug?

Can you describe your process a bit more? I just ordered the kit and I would like to add some fruit for my first ever batch of mead

@@dklee1313 I haven't personally done it yet, but I plan on adding fruits to the secondary fermentation of my first batch and read some useful stuff. If you add fruit to the primary fermentation, most of the original fruit flavor is stripped, you are left with the fermented flavor of the fruit so if you like that specific fermented fruit taste go for it. Adding it in secondary makes the original's fruit flavor stay as it isn't going through the rigorous stage of primary fermentation, preserving the original fruity taste. You can add fruit in both first and secondary fermentation if you want a bolder fruity flavor. Then for sanitation I read to add Campden tablets to the mixture of honey, water and fruit then wait 24 hours to add your yeast for primary, as for secondary it seems debatable as it might not be necessary since the high alcoholic content and CO2 rich environment prevent most stuff from growing, some do say to sanitize in another container with water and Campden tablets just to be safe. Hope that helps and happy brewing.

Did you have to sanatize the fruit first or did you just rinse with tap water and throw it in

I’m expecting mine to be delivered today. I’m excited! I needed something like this in my life, and the possibilities seem limited only by one’s imagination!

Mine is due to show up today, I’m excited and looking forward to enjoying the fruits of my labor. I want my family and friends to discover this wonderful beverage.

Cheers!

how did it go?

That's awesome, super local mead! Let us know how it turns out!

So how'd it turn out?

@@bradleywhais7779 Fermentation stopped sooner than expected so I restarted it by adding a little more honey and some additional yeast and nutrient, racked it out to a secondary after 30 days and it was pretty strong so we're just letting it mellow. I think the kit was a great starter kit And it really inspired my interest in this process as a hobby in general, so much so I have now made 3 additional gallons

How did it turn out?

How did it go?

How did it go

How did it go?

How did it come out?

How'd it turn out?

Yeah, when you've got fruit in the vessel you'll need to punch that cap down daily to prevent these sort of issues. Also to help prevent mold from forming.

@@oliveprocessor3068 thanks for the advice I'm retrying the melomel but with peach this time and I'm brewing in a bucket I bought from home brew ohio

I usually swirl my mead for the first week or so. Seems to help mitigate most issues. But I did have a chocolate mead that got pretty messy.

Wide mouth jars or buckets are better for fruits

I believe you are supposed to flavor about a week before racking. Helps with the blockage issue, and the fruit flavor comes out stronger.

It does come with a racking cane. One came in my kit

17:48

bro is me

@@doctorcdub2413 Good luck with yours! Mine is still in the carboy. It stopped fermenting right on queue, but then about three days later it started up again. If all goes well, I can rack by Saturday.

@@Aidames I bought all the ingredients including orange blossom honey and I'm just waiting for my yeast to arrive. I didn't buy this particular kit so I had to buy some stuff seperately.

@@doctorcdub2413 I just racked mine today, and if I may give you a piece of advice: if you haven't already, buy an auto siphon. I used the one in the kit shown in the video, and as a beginner, it was a mess. I lost about half a bottle of mead due to my own clumsiness trying to siphon manually.

I believe I already have one but I'm not 100 percent. Probably gonna check online to confirm. Thanks for the help big man.@@Aidames

I've been brewing for years and never add any nutrients, not all brewers do. My friends and me also never add anything to stop the fermentation or to help it clear. After ~3 months it will clear itself and fermentation is long done and it will degas (unless it tastes very sweet, then you know it got stuck). Cheers!

​@@theastronomer5800So it sounds like the nutrients and regular degassing save you 2 months, if nothing else.

I think it's a pun

The flavor will develop and smooth as it ages but for more sweetness I'd recommend our back-sweetening kit to get that honey flavor: craftabrew.com/products/backsweetening-mead

The sorbate will not stop active fermentation, but will prevent a stopped fermentation from starting when the sugar is added.

@@scotteinuis4991 I know, notice the “re”

Mine slightly blew up too, I feel you haha.

You can shake it up once a day, but every other day or even not at all is fine.

30 days from start to finish. You can always let it age in the bottle and the flavors will develop more over time.

3 & 1/3 cups

Coming soon!

When the yeast has done its job, it’ll stop bubbling.

Pasteurize it aswell

When the bubbles go through the airlock like an air bubble through molasses, you're basically done. When you get into the hobby a bit more, you'll learn how to use a hydrometer for measuring gravity in order to determine alcohol content and when it's time to rack off of your primary fermentation vessel.

@@oliveprocessor3068 This is the correct answer. Bubbles don't mean anything. No bubbles can mean bad seal but still fermenting. Bubbles after the end of fermentation are just degassing. If your seal is good, you might look at your carboy for 6 months thinking it is still fermenting.

Buy a hydrometer to use with this kit. They're not expensive and it's not hard to learn to use them. This kit, some honey, and a hydrometer is all you need to make a fantastic mead on your first try. That's how I started brewing mead and everything came out perfect even though I knew nothing at the time.