Hilarious timing, I dint know you were supposed to put it in later, so I put about 2 pounds of black berries into the carboy as my first mead. I JUST put it in the second carboy to age like an hour ago. PS, I would LOVE a long form video on how to do this, I was very confused on a few things part way through and I went to different youtubers and even the r/mead reddit to figure it out.
@@AllBraunZeroBrains I've been feeling the same thing. I made a blueberry lemon cider and I'm wondering if I should have added the fruits in the second stage now since the cider is SO tart.
To make it interesting, make a 3rd batch with fruit in primary and secondary, stabilizing before adding fruit in secondary. I'm about to start a small batch of Strawberry mead to enjoy during the summer months and I plan to use strawberry's during both primary and (stabilizing) secondary. Yes I'm aware this increases the cost of the final product but I believe the flavor will make it worth the extra investment.
VERY interested in seeing the results. Going to be making a straight mead next, get a sort of baseline before I attempt another fruit-based mead. Will be happy to cheat off of your homework! Edit: Just to make it even MORE confusing, what about both? Fruit in primary fermentation, siphon, 2ndary fermentation, stabilize, more fruit?
i'm glad your channel popped up (all hail the algorithm) ive been dipping my toe into mead making, i need to find a source in the UK for those jars as all i currently have is some demi johns from when i was making "turbo cider" and some 23 litre buckets which are a little too big for experiments.
If you don’t stabilize the regular mead before adding the fruit in secondary, it will restart fermentation and would probably be a more accurate experiment.
I am making my second mead ever. This time I put cranberries, cinnamon and peppermint candycanes in during my primary and secondary I just have it sitting there clearing up. It's got this weird white film ontop that almost looks like grease but I was told it wasn't mold or poisonous so when it comes to draining it I will try to leave it out of any bottles.
it would be cool to see the version of this where everything is exactly the same. So same water, fruit, honey. Then just add the fruit to the honey water only batch right as it's stalling out. This would cause some extra fermentation but may end up with more fruit coming through or maybe a little residual sweetness from the fruit.
Third test batch adding the same amount of fruit is Secondary Fermentation without stabilizing would be very interesting. Final Gravity and ABV should be very similar to that of the Fruit and Honey in Primary. Comparing the taste to see if the fruit flavors are different would prove most interesting.
I might just be getting to deep in the weeds but for the point in 1:01 .The sweetness and the nuance of the non fermented aspect of the berry I think is going to be awesome to learn about. I might try this experiment too and see what happens! Has anyone found any resources on non fermented flavor profiles of berries?
Nice! I just started out with one of your kits about two weeks ago. I started 2 batches. One with about 3lbs of honey, and the other with 3lbs of honey and a 1lb of strawberries. I ended up blending the strawberries to fit into the carboy so I hope that doesn't mess anything up. I did guess my strawberry mead would have a higher alcohol content. Looking forward to seeing how it turns out!
We added berries two weeks after starting primary. Racked into secondary at day 30, let sit for another 30 days then enjoyed. I've never had mead so tastey. I honestly don't think there's any perfect way to do it, and you'll never make the same batch twice.
It's interesting stuff. I was always surprised at how much better results I got when adding fruit in to secondary. Strawberry in particular just doesn't have enough flavor and doesn't hold up very well at all to the fermentation process. True berries are better in primary, but still much better to add to secondary.
I think I would have matched the gravity of both batches then back sweeten them after stabilized to once again match gravity so that is a better comparison.
I wonder if your right about the sugar from the fruit in secondary not being fermented. Did you add campden tablets to ensure it didn't? I made a cherry Mead before last Xmas where I step fed it to 16.5%abv and put fresh cherries in first and secondary. Been my favorite so far, but only made a few different country wines and meads to date...
I would love to stay updated throughout the process but I’m a few months behind…. lol. Also, I’ve never had mead and I’d love to try it out as well as make it. However, as a disabled US Air Force veteran who has no income due to disability, other than the $300-ish in VA Disability Compensation, I literally have nothing and can’t afford to pay for a kit, or the yeast and other supplies, except the fruit and honey which I’d be able to buy using my snap card to buy the fresh fruit and any honey. Oh well maybe there’s something to do for free as a hobby, oops nope everything costs money nowadays and no matter how hard I try to make some I just tend to spend more than I make.
Can wait for update video always wonder if it was better to add before or after since the fruit is soaking in the mead it should be strong but maybe if you add the fruit after it doesnt break down an become old an has a more vibrant flavors an smell profile than fruit sitting in mead for 7days can wait to see the results 🍻
I noticed that you are using wildflower honey, be aware that the flavoring, texture, aroma, and consistency is always going just a ever so slightly off every time. Have you tried any other varieties such as clover, blackforest, chestnut, local, etc. Sample some at local markets and check to see if the results change afterwards? (I’m not an expert, just 1 semester worth of honeybee biology years ago)
Do these differ in a way a person would normally make these batches... Meaning people who add fruit later do so to get more extracted flavor and added sweetness? Basically: comparing two established methods VS Making two different methods comparable. (Maybe make 2 more batches with equal amounts of berry and honey?)
My second batch of mead has overflowed through the airlock. Did I mess up or is my jar just a little too full for how active my yeast is? It’s a peach mead recipe. First fermentation cycle with fruit this primary fermentation.
Ive been contemplating getting the starter kit for some time, but ive only now noticed the shipping is only within USA...any plan to expand the shipping options with EU countries in the future?
My first mead i put them in during secondary before stabilizing, my current batch i did up front with everything. Very interested to see what happens post stabilization
Why not do both? Add blackberries at the start & add more later on for sweetness? Or even try smashed blackberries and not smashed blackberries, n see how it turns out that way?
i was wondering if you could perhaps start a discord server or telegram channel or something of the sort so there'd be a place for discussing mead/mead recipes/brewing/tips etc. Would this be something you'd consider?
Enjoyed your video, but could you invest in a better microphone or a pop-filter for your microphone please? The commentary's content is good, the editing, on-par, but the delivery of the video is being held back by the pops on P's, F's, and T's.
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