@@user-ek7eu4sx9bhe isn't posting, so let me tell you about the one I started. I started with a 8l carboy and added 3kg of natural honey (better quality honey=better taste), after adding yeast I kept it near a heat source so that it maintained a temp. of 30°c. I started noticing activity in my airlock the next day. After 2 weeks the activity in the airlock slowed, only one bubble in a minute or two, then I decided to rack it. It's now in secondary phase and I'll bottle it maybe next month. I also started a new 20l batch today using 5kg honey and 5kg of black grapes. I'll let you know how it turns out.
My first attempt at mead is almost done, its currently in the aging process. I taste tested it today and its actually coming a long nicely! There were definitely mistakes, like even with the stopper and airlock it was still overflowing a lot those first few days of fermentation but I'm happy its still tasting good. I went ambitious and made a spiced cranberry sauce and orange mead with a white clover honey and as its aged the orange and cranberry are really coming through with this nice undertone of Christmas spices. Though I think all the added sugars might have made it a bit more than 15%
I’m interested to know about the yeast nutrient and when I should add it, also should I add vanilla extract before or after the fermentation process. Thanks man love your vids!
Im interested in a cost breakdown for initial setup and the continual cost of materials etc. a side by side comparison of cheap ingredients vs mid tier vs expensive would be helpful too.
Hey! I think it would be great if you made a cheap version so people can try it and see if they would like to try it! Cheap Honey, fruit, and equipment. Of course nothing that will harm anyone
Hey, I was wondering where you got your labels made at? I’ve been fermenting and brewing my own meads for almost a year now, and want more professional labels like these, and was curious where you got them from
How long does it take to clear? Is it safe to consume if not clear? This is all hypothetical but say I recieve some guests who wants to try but it hasn'r fully cleared yet? Will it taste bad or just not optimal? Is it safe? I'm sure it depends from batch to batch but how long should we expect to wait for it to clear. Are we talking 1-2 months? Half a year? A year+?
Thanks for the awesome videos! I recently purchased the recipe book from you and am having some issues accessing it. Would you please be able to help me out? Can’t wait to get started on my first batch!
My biggest question about all of your videos is what you use for labels. They look gloss printed, yet you can change the ABV on it? Teach me your ways.
@@ysup8674 I’m worried about making something that would be toxic or maybe the Al hole just ruins the weed part of it , or negates the effects from the weed infused honey, not worth doing if it doesn’t work lol
@@oliverxd1770 Lol, totally forgot about this. Yeah it was good, thought it wuld be sweeter but it was not bad at all. Too bad you have to wait so long but worth the price for sure.
