@@bossrollup6920 i make quart jar test batches for now. Raspberry, apricot, chamomile, and sage mead. 1gram of lalvin d47, and about a quarter teaspoon of yeast nutrients a on day1, day3, and day5
My brother and I make mead every summer, but it's typically a batch meant for winter which we bottle up and give as gifts. This summer, we made black mead, so maybe I could persuade him to try this next year.
Not being a fan of wine, but really liking mead, I don't put the fruit in during fermentation. After fermentation, I pasteurize the mead then add the fruit. Doesn't get that rotting fruit taste that wine has.
You can straight up do this with bread yeast and raisins vs any ingredient you saw that was mysterious to you. Likewise, a lot of organic berries that are frozen is cheaper and of equal quality and cheaper by weight. Enjoy, relax, and have a homebrew. :-)
If you're going for a higher proof like 14% bread yeast will likely die off far before that. That ABV will also stress the yeast and cause off flavours. Just my 2 cents
To get the most out of your fruit in mead freeze your fruit before you put in water in your mead this freezing and then thawing breaks down the fruit so you can get most amount juice from your fruit
Is there any benefit to adding actual honeycomb to the mixture? A lot of higher quality honey i find in the store has honeycomb in it, but if it would actually be harmful id rather buy high quality plain honey online or something.
I don’t know if that would work but i think you need the chocolate bar instead of powder because it’s the fruit that unless the powder has fruit in it, it’s not gonna ferment. I don’t think.
I just read that you shouldn’t add acids until after fermentation, is that true. Fermentation still works with them in before, but does the taste change if they are added after?
There shouldn’t be unless you have it out in the sun the plastic is going to taint your mead it’s the same as if you leave water in a plastic cup it starts tasting like plastic glass is better if you care about taste
Hi , i heard that grapes has natural wild yeast on them and wine makers ferment their wine without adding yeast . Can i do this recipe without adding yeast and yeast nutrients ?
Those acid’s aren’t necessary all you need is the yeast. I’m unless you wanna wait two weeks then you don’t even need yeast only honey and water and some fruit. You can also buy juice and put yeast in it and wait 10 days and it’ll be hooch
I've put fruit in during fermentation and didn't get any flavor from the fruit. 3lbs fruit, 2 lbs honey for 1 gallon of mead. No flavor. So im going to add fruit in secondary.
Bro you gotta actually mention where to find the book in these videos. I'm trying way too hard to find it. I got no clue who you are or what your book is called.
So I’m new to the game. Just making a basic honey mead but want to begin a blackberry mead. Question, when it comes to fruit, do you just rinse them after they have thawed or use the same food safe sanitizer to make sure they are clean? Don’t want to screw up my mead lol.
I would not rinse them after they thawed as you'll lose a lot of the juice - the point of freezing them is so that the cells burst and they release more juice. They should be fine, but in the future rinse them BEFORE you freeze them. I'm sure you'll make a good mead! Just let it sit for ~3 months before you bottle it. And if you use the full berries, then rack after a month and then let it sit for two more months (I squeeze my fruit in a cheese cloths and then just use the juice).
to sterilize the fruit you can blender it, then add potassium metabisulfite which will kill all the wild buggies. add the honey and water and let it sit for a good 24 hours, then add the yeast you want to use a wine yeast for this because the wine yeast is tolerate of the sulfites and other yeast may not be
Смотри, в малине есть пектин и дрожжи его переработают в метанол, тебе нужно дождаться когда дрожжи наберут максимальное значение алкоголя % и уже не смогут перерабатывать сахар, примерно 12-15%, добавь малину и ее тремпены будут хорошо усвоены спиртом…минимум метанола и настоящий аромат малины.
Few questions, how much yeast would you put in to this, i have seen people do a whole packet and some 1/3 of a packet, also should the fruit stay in till racking or will it go old and mess up the batch?
I only make 1gal at a time and up to 6gal total a year. So I use a full pack in a gallon because the rest will go bad before I use it again. I experimented with using 1/2 vs 1 whole and there was no flavor change but my brew didn't take as long by using a full pack.
FYI. Costco honey is not good quality. They over filter it leaving no pollen behind making it impossible to determine the source. Raw honey is always best for everything
If you want carbonation, wait till the ferment is done (like 100% done), then rack the mead into their bottles (say 500ml bottles), add a teaspoon of sugar into each one and seal. Leave those bottles at room temp in a dark place (covered in a heavy bag in case of a bottle bomb) and they will carbonate over the course of a week or so. This is called bottle conditioning, you see it in pricier beers (look for the sediment at the bottom of the bottle to identify companies that do this).
