Keep in mind yeast dies at 140°F or 60°C so don't make the water too hot. It also thrives between 80-90°F (edit: 26-32°C) So warm areas will provide the most yeast reaction.
@@jorishenger1240 absolutely! The main concern is the UV radiation from sunlight. So keep it out of the sun or block those UVs with something! But Even all visible light affects yeasts metabolism. Lots of people make their mead in clear glass bottles, nevertheless you have much more quality control with containers that keep out all light.
@@kabine1 tysm! Inside of my house is never near warm enough to have a proper temperature so i was thinking of making space in front of my window, but good to know i shouldnt do that. Would 18-20°C be too cold?
Home brewing is so much fun. I crank out a new cider every week In the summer months and tend to do more mead in the winter. Love making new flavours particularly by just adding random fruit in. Gotten some weird ciders from native yeast.
Id love your opinion on this. My grandpa makes beer and I had been watching videos online so I asked him if I could come over and see how he does it. He does most things by the book but he doesn’t stir at all and when I asked him about it he said he used to worry about stirring but he’s found that the yeast finds the sugar dissolved or not. I’ve had his beer before and it was very good but I wondered if it was different with mead.
I have been making my own mead for over 2 years but have never tried adding yeast, just used the wild fermentation method. I will do it soon and taste de difference. Cheers 🥂
I would love to know the name of those "acids" and "nutrients" you use. You guys gonna name hundreds of it, but I want to know each exactly for each recipe. Like an ingredient list.
Yeah these videos are so informative yet lacking in viral information. Like measurements, names of equipment. I really wanna try this, but haven’t got a clue what any of the stuff he’s using is called. Type of bottles, air lock lids? Acids? I have to know more
Will it overflow with it filled so far up like that or is that more a problem when using solids like apple slices? Both of my batches have overflowed the airlock so far and I put less than what you put in.
Fruit can cause it to overflow. You can also get problems with brews that foam up to much; this is depedant on the yeast strain, activity, and ingredients.
I just had a question regarding the airlock for mead Is it okay to take off the air lock every once in a while to clean it? Where I live there is lots of fruit flys and gnats and they somehow make their way into the air lock and drown in the water and I wanted to clean it out but will that make the mead go sour or will it okay? Or should I just leave the dead flys in the bottom of my airlock
I had a whole hive die on us, we harvested the hiney and it has been fermenting as a result of moisture. I've kept it and fed it for over a year... should I use it in mead?
Mix the honey and water first, then nutrients. Measure the starting gravity with a hydrometer (if you want to calculate how strong your mead in) and THEN add the yeast and give it a good stir. You can do it all in the same day, one after another
Air steel? What is that? If you don't have a filter on your air pump, you will definitively introduce a bunch of unwanted garbage. You can just shake the vessel for 1-2 minutes and it should be enough oxygen for the yeast.
@@Murlockingqc It's a small block of sintered steel, like a metal version of an aquarium air stone, only the pores in it are on the order of a couple of microns across, meaning it's able to more easily put any gasses passed through it into solution with the liquid it's in. You don't use an air pump, you use a canister of oxygen, which being OXYGEN kills any anaerobic lifeforms like fungi or bacteria that might be present in the must. With so much oxygen in solution in your must, the yeast will begin to reproduce EXPLOSIVELY and you'll not only increase the odds of a good inoculation, you'll shave a week or more off your primary ferment time. It adds a hundred bucks or so to your equipment bill and an extra $20 or so to your ingredients tab, but it's an investment that pays for itself in higher success rates, fewer unwanted flavors ion the final product, and more mead per year. Besides, shaking a gallon jug will help, but if you ever want to move past three bottles at a time, you'll discover that it's a cast iron bitch to aerate a six-gallon carboy like that.
I watched a video about the Mayan’s and it was the women who made the beer. I was pretty amazed at the method used to start or encourage fermentation. They chewed the grain a lot and spat it into a very large vat. I can’t remember the rest but that bit sounded gross, but apparently it was really strong. I suppose that’s what they were going for. 😝😯
@@MagdalenMcGarrigle They do that because otherwise you don't get alot of sugar from the corn... the enzyme is your saliva will break down the starch into fermentable sugars.. As for the other person above, why are you talking about technology when it's all natural? The only "tech" that was used was vessels to ferment the drink and probably a kettle or a bowl to prepare the "dough". If you wanna learn real history about yeast, I recommend looking into "Kveik" yeast, you can find alot of factual information about it.
large brewers used huge (up to 10,000 gallon) barrels. home brewers used smaller (about 3 gallon) wooden buckets called firkins, and did not pitch their yeast. Instead the firkins were left open and were inoculated by wild yeasts that came from the air, dust, bugs, and whatever wild yeasts or other organisms that were present on the ingredients, tools, and hands of the brewers.
Depends on how big your batch is I think, but if it's a big batch like his then I'm pretty sure a month is needed before siphoning it off to a separate container, then you just gotta wait for it to develop the desired taste, which is a month minimum if you want a sweeter and less alcoholic flavor. The longer it sits the sweeter it becomes, I think, I dunno if I remember it all correctly but I think that's how it goes.
I think its something that happens after bottling. I accidentally made carbonated mead on my first ever batch because I had some mead suspended in the bottles so it became fizzy. The airlock during fermentation is there so that CO2 goes out but no contaminants go in
If tap water is safe enough to drink then it can be used in mead making, so I think filtered bottle water will be fine, any added minerals in the water might make it taste differently though.
Pretty sure peanut butter doesn't have enough sugar to make mead, you'd likely have to add extra sugar. Alternatively I guess you could make mead and add peanut butter as a flavoring during the fermentation process.
@@naf_is_here about 4 weeks before first sciphoning. After that let it age for at least a year in a container with airlock (it can still undergo quiet fermentation for some time) or drink it if you don't want to wait XD
What are the amounts? Its very frustrating that you keep saying its so simole but leave out the most important information. Ratio of honey to water? How much yeast is needed?
You could use the alcohol in cooking, which would boil off any of the alcohol and not be intoxicating. You could also make it into a honey wine vinegar.
