Do more in-depth videos please. Do longer videos that add extra information during your process. You have a big following from your social posts. Don't fail us or yourself
You didn't really need to do this reupload, but your cropping job is on point. Kudos. However, with all of the filming tips you've been given, I'm looking forward to the long-form content you give us.
I would recommend filming in 4k on 4:3 ratio, since how it is now is too “close”. You get more space to both vertically and horizontally. Tho i do understand that your main content are short vertical videos, but a recommendation if you ever decide to go for more horizontal long form
@@goldenhivemead would recommend Zv-e10. Probably the best bang for your buck 4k camera, but would recommend doing your own research for what’s best for your usage
Hey man! During my university class project, we researched 'mead yeasts'. We were trying to determine if they're genuinely different or just repackaged wine or beer yeasts strains. It involved us tasting the meads and for most bottles the difference were only the yeast strains in them. In the end, a "mead yeast" is essentially just a repackaged wine yeast. The best plain meads all used dedicated beer strains! The one kveik we used was awesome! There were some experimentations with spices and such: oak chips made the mead taste like whiskey and there was a really old recipe from Northern Europe that used meadowsweet flower, the latter were like by everyone and I think you should try it! The research paper won't be published anytime soon but the concentrations were 300g/l, OG=1.090 and every bottle contained 1 liter mead. Also since you are in the USA (I assume) you should definitely try Omega Yeast's Thiolized product-line, they convert unaromatic compounds from barley and hops to highly aromatic ones resembling tropical fruits and grapefruit. You should definitely try to make some mead with their yeast, some grain and/or cheaper unaromatic hops!
Hahahah right on time, I've had the kit for months but finally had the time this weekend. Wanted to do a small batch of strawberry before doing a huge bucket of elderflower, thank you so much!!
Ended up doing 10L of strawberry and added some rose syrup, 5L of blackberry/raspberry (raspberry dominant) and then a weird 5L one of mango, blueberry, blood orange and dragonfruit. Wish me luck people!! A bit scary doing so much for my first run but praying to the fermentation gods.
I was just talking to my bf about what flavor of mead I should try making next, just bottled a raspberry mead, he mentioned strawberry next thing i know this video is on my feed so i feel like i have to now lol
I have three grape trees in my backyard and a crab apple tree that the grapes grow into, I however want to make a mead with blueberries and/or blackberries with a single stick of cinnamon and some extra honey cause I think I’d like it sweet. The grapes in the garden have been used for wine before so I might try both.
I wish that my best friend could have seen this, he absolutely loved putting down brews, they were always a huge social event for him, get all your friends together, hang out, and drink! And then get together once it’s done to taste test. We only got to do one with him, but I want to put down more brews. Thank you for posting these so I can still brew without my sensei
I'm not sure where in the states you are, but if you can get your hands on Thimbleberries, I HIGHLY suggest you make a mead off of them. I made one last summer with Thimbleberries (you can't really cultivate them, you basically have to pick them wild) and it was incredible.
I love this channel and is currently looking into getting my own set-up for making mead. I was wondering if you could make a guide on using tea/other flavorings in mead, and what fruit and such they pair with the best.
A friend of mine made a coffee mead that was amazing. And he also made a coconut cream mead. Also fantastic. I loved that man. Miss your face Drunken Droken ❤
I'm glad to hear you made a drink amazing! Though, you could add red colour to looked even more better ^^ You should do Meadowsweet one as I made one form last year and it turned out amazing!
I've made dozens of gallons of melomels (mead with fruit, for those out of the know) in the last few years and my first single gallon of Strawberry is still one of my all time favorites. Though I fermented directly on frozen/thawed fruit in primary, and added the homemade syrup in secondary to give it a bit more color and strawberry flavor. I've been pondering doing a 5gal batch for a bit now. I guess this is my sign to do it lol
Man the video quality is awesome with 1080p 60FPS and in HDR, the 60FPS HDR even in 144p makes it better. Next time try shooting in 4K too, would be awesome...
I am over the moon that you released a recipe! This was a good watch. I'll have to try your strawberry syrup method. I have to find a strainer that's thin enough though. Haha
@@jlukecodm used a basic mead recipe (check out r/mead's guide) with strawberries in both primary and secondary, plus a bunch of regular basil & thai basil in secondary. i didn't write too much specific down unfortunately, really wish i had!
I'm definitely going to try this method, I tried making strawberry mead by just chopping up the strawberries, but they went bad and I had to throw the 5 gallon batch out
I've done some distilling with a mate in the past; however never mead (i was just the assistant) Thanks for the vid; nice tutorial greatly appreciated I'll be getting a kit myself (coming into winter soon in AUS; need a hobby to help fill my time) **Edit** International Shipping: $245.00 || Total: $464.00 [shipping costs more than the goods lmao]
I really struggle with the products you use to stabilize and the nutrients and yeast... I'm from Czech republic and amazon is not working in this country and I can't really find similar product on our market 😭😭😭 But soon I will try to make my first mead with mead making kit that I got as a gift so wish me luck. You really inspired me ❤
for stabilization you can pasteurise your mead. For nutrients feel free to boil some bread yeast and use that. for actual yeast- there is no significant difference what yeast you use. Go to your brewing store and check what they have. Pretty much any yeast will do
Si i wanna make a mead myself too, i wanna use strawberry just like you but add oranges to it to combine flavours, and MAYBE some vanilla. I have almost everything in my kit except for a few things, i dont have a stabilizer myself and am wondering how important it is, i also dont have pectin enzymes but i didnt think id need them as im making it for myself and dont mind the cloudiness that much. the other thing is that most people that taste the mead ive bought find it too sweet (pansies) so i was wondering of the sweetening with honey is a standard practise and if i can reduce the sweetness by limiting the added honey (by for instance never going over the 100 ml mark) or not sweetening it at all, i know i can test it by having people taste it before sweetening but still haha. also quick note i love your videos and much prefer these types of videos over the shorts.
That one looks awesome. I'd love to see some more detail about when you sanitize everything, I've found a few conflicting accounts in different guides that I find confusing
I like long-form content from you! Maybe the Mountain Dew Saga as a single vod next? I do have a mead-making-related question. I am working on my first batch of basic honey mead. For my next batch, I want to do a persimmon mead. My sister has a persimmon tree and made a lot of seedless persimmon paste that I want to turn into a mead. I plan to add 2 lbs of permission paste to the primary fermentation step and 2 lbs of persimmons to the back sweetening step. My question comes when adding Pectic Enzyme to the mead. I know I need to do it during the primary fermentation step, but do I also need to do it during the secondary back-sweetening step?
It wouldn’t hurt adding some in secondary too. Adding fruit in secondary can be especially challenging to clear up, but you could also try adding fining agents if needed.
This one looks so good! I'm making a peach mash mead right now and ~12 hours after mixing the yeast in, the bottle foamed up and overflowed. I lost about 350mL in the overflow. Did I do something wrong? This is my 6th gallon of mead, but the first time it's overflowed like this.
Have you heard of Tupelo honey I’m from south east Texas so my honey is the tallow honey but I just tried the Tupelo honey and it’s the best honey I’ve tasted so far just wondering if you would try a mead with it
Started two batches of mead this week. One i intend to keep traditional, the other i intend to add a blackberry syrup like this with some honey to backsweeten after fermentation and i take the precautions to stop it from progressing. What do you think?
I have double checked, and I didn’t see you do any blackberry I specifically want to see a blackberry mead I was hoping that you can add notes of floral as well as some oak
Hi, i bought your kit and was wondering if there was a way to tell fermentation stopped without the tool? In the guide book that came with the kit it said add fruit 2 weeks after fermentation starts, so that would be another month before it was done?
If you know the initial volume of your mead and the ABV%, you can easily calculate the volume of alcohol present. So find the updated ABV, just divide your volume of alcohol by your total volume of mead after adding honey. Maybe I should make a video explanation. Hope this helps!
@@goldenhivemead thx for the reply, seems rather simple. I’ve been watching your videos since about November, December and I’ve learned a lot. Started my first batch in January and have several since then. Never even thought of making mead or wine before but I’m glad I’m on the journey now. It’s a great hobby and very satisfying when everything comes together. Thanks again
Pal, why don't you use a refractometer to measure the gravity? You'll reduce the danger of infection by 300% bc your sample will only be like 4 drops instead a full test tube. The best part is that one cost about the same of a test tube!
For a cropped video, this is not bad. However, not what you want to consistently put out when it comes to long-form. You always have the framing spot-on; you obviously know what you're doing. When you do long-form, just remember to set the camera at landscape.
Always sanitize the baster. The hydrometer and tube it goes in should def be sanitized if you're putting the sample back in your fermenter after getting your reading. If you're using your sample as a taste test you can skip sanitizing the tube and hydrometer.
How do I keep my mead from getting a vinegar taste? I tried making a batch of elderberry/blueberry, and a batch of the mango habanero that you have in your book. Everything was sanitized and I left it to sit in a cool, dark room until fermentation was completed, but the flavor was off when I went to rack it.
Hoping someone sees this comment. I am 100% making this mead, but I am having difficulty getting k1-v1116 yeast in my country. What can you recommend as the best alternative yeast to use for this mead?
When you back sweeten, do you stir afterwards? Because the honey is quite viscous, it will be hard to mix ithout stiring right? But that will add oxygen right?
copy and pasting comment from other video super stoked to try this recipe, homemade strawberry syrup sounds like a great idea. Loving the content recently. I had one question -- you showed in the video the option to rehydrate your yeast in water. When you rehydrate your yeast, do you use just water, or do you also rehydrate with GoFermPE? I've made a few batches using a starter kit and am trying to get more familiar and comfortable with the hobby, and I've read a few places online state if you're rehydrating you should use GoFerm instead of just rehydrating in water. So far I've only pitched the yeast dry, so I was wondering what your experience is with this/if you do it in your process and thoughts.
I mean...being an experienced home brewer, this made some sense. But if I was new? Almost useless. And pasteurizing for 20 minutes at 140f is a lot faster than chemicals and? Involves no chemicals that some people are sensitive to. And does a decent job of "faking" aging as an added bonus.
@@ck8191 Not really, have seen tests taking gravity reading before and after. If there's some loss, it's extremely tiny. 140f is still well below boiling point and 20 minutes doesn't account for a lot of evaporation anyway. Been doing it for years, never felt like I got less drunk. LOL
If you are new to winemaking. Do not make the mistake of following this guy, go get the complete meadmaker book, or any book written by jack keller. The kit is a rip off, and this dude is brand new to winemaking. There are loads of reliable resources, this guy is not. NEVER ferment primary in glass. Thats literally winemaking 101. He leaves too little headspace which will result in overflow and wine mess everywhere. There is no blowoff tube, and using live fruit will always warrant more headspace
Complete meadmaker is indeed a solid read, though I wouldn’t describe it as the most beginner friendly resource for mead making. I think my kit is perfect for those who want to use the exact same components as me without needing to track them down themselves, especially with the ingredients included. Go compare the prices for yourself and I think you’ll find the updated kits are fairly priced, especially when compared to other online homebrewing shops (shipping is also free btw). My customers seem to really enjoy them, and I’m always willing to make changes to my products based on their feedback, which I’ve done before. You lost me when you said never ferment primary in glass… I’ve been fermenting in glass for years and have made amazing mead doing exactly what you see in this video. Countless brewers have. Can you ferment in plastic buckets and brew bags? Sure. I do that also, and that’s a particularly good method for higher yields. It also makes it difficult to rack since you can’t see where your siphon is inside. Seeing inside is important for beginners. There are zero issues with using glass as long as you provide yourself with adequate headspace as I’ve described thoroughly in other videos… when using a syrup like this, you can be a bit more aggressive with headspace. At the end of the day, everyone has their own way of doing things. I’ve tried just about every method and found what works best for me.
