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Pasteurized vs Un-Pasteurized Mead

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Doing a 12 month taste test on a batch of Apple Pie Mead, and determining if there is a great difference in taste if it has been pasteurized.
Note: I am not a professional winemaker. I hold no responsibility if the results of your winemaking causes injury or ill health. This is as natural (where possible) winemaking channel. The wines made on this channel do not use sulfites. You may use them and\or yeast nutrients and or energizers if that is how you prefer to make your wine/mead. This channel uses pasteurization.
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Опубликовано:

14 июн 2022

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Комментарии : 38

@CurrentElectrical 11 месяцев назад

@youtubecontent creators- THIS is how you make a truly VALUABLE video. Fantastic educational content- and even to the point, and NO bs 3 minute long intros describing something totally off topic. Charles you truly have earned every one of your followers. Well done and hello from Canada- yes I am that guy that presses fast forward on every other youtube video- but yours. Keep it up. And many thanks for treating us to your video content. Looking forward to many more years of REAL educational content that you share. Hopefully the rest of the world catches up. Who else one youtube wishes that they could learn from him in person?

@jmorris9931 Год назад

Thanks for GREAT Videos!

@DIYFermentation Год назад

Thanks for watching! & THANK YOU for the donation.

@bdaman80x2 7 месяцев назад

Good video. I use a sous vide to pasteurize my brews so I don’t have to watch as close myself and don’t have to worry about over temp at all. Set to 165 and step away as long as you want, will not get above that. From my experience pasteurizing seems to speed up the aging flavor of a wine or mead. My last mead after pasteurizing and sit a week tasted more like a few month old. That could be some of what you noticed with not having as sharp an alcohol flavor in your pasteurized one.

@Sku11Leader 2 года назад

You should try this again and go 140-150 degrees for 10 minutes. No need to go to 165. Should preserve some of that crispness you mentioned.

@DIYFermentation 2 года назад

That is an idea for a side-by-side comparison for another day.

@yourmetalgod69 2 года назад

I do bulk and non-bulk pasteurizing of my meads and I tell you what, I get so many questions as to why I chose this method over the chemical way. and even just a basic "here's what I'm doing today"" post in mead FB groups starts a fire storm of you can't do it that way or this and people get little heated about it. I do it at a lower temp than you do but for a longer time. I stop at 141F and go for 30 mins and found it gets a little less flavor modification from it. I did try your method one time and the temps were just to hard to control for me so I opted to use an immersion circulator just for the higher level of control. Always a good video Cheers :)

@DIYFermentation 2 года назад

There is a fairly short window between pasteurizing and alcohol evaporation even with the foil cap. But I did not want to duplicate the efforts of CS.

@yourmetalgod69 2 года назад

@@DIYFermentation totally understand. I'm not new at this point but I still like your content. And I am always open to try new and interesting options for my Mead making. I bulk and bottle pasteurize so your method came in handy as a good learning tool for me. Keep up the good work looking forward to more

@stanleygrover2162 2 года назад

Great video , I have never pasturized.

@DIYFermentation 2 года назад

It's a decent alternative to wine stabilizers.

@robbieobyrne5889 Год назад

Very interesting. I could be wrong but your pasteurization method maybe reducing other by products of fermentation (menthol and acetone), I’m not very knowledgeable about distillation but both boil off at temps below 165. Additionally do you have any issues with oxidation? Have you ever tried the newer brewing yeasts kviek? Thank you very much for your great videos!

@douglasharley2440 3 месяца назад

as always, *thanks!* 😎👍

@DIYFermentation 3 месяца назад

Thank you fir supporting this channel. I try to show how simple winemaking can be.

@douglasharley2440 3 месяца назад

@@DIYFermentation indeed, you have! last night i started my second mead (a lemon mead) and it's bubbling-away nicely this morning. my first mead, a delightful-smelling apple mead that i started last sunday, is almost done with primary fermentation, and i plan to measure its gravity later this week when all bubbling done, for a verification gravity and racking sometime next week (lol, probably!). your channel is packed with info, well presented. again, much thanks.

@ExploreBritain Год назад

Hi there, Can you provide amazon link of the thermometer you use to control the temperature of the boiling water during the pasteurisation process please? Thanks

@DIYFermentation Год назад

Any food theromenter will do. I picked mine up at Walmart for aboout $20.

@mikejohnson2938 2 года назад

I tried the Camden tablets and they just chunked up at the top of my wine that I've been brewing for 2 months lol. I'm new to this. Maybe pasturising is a better method?

@DIYFermentation 2 года назад

Thank you for watching.

@Qraze69 2 года назад

i have been lucky with no bottle bombs. i use dady yeast and everything goes super dry. i only just started back sweetening my work.

@DIYFermentation 2 года назад

Thank you for your comment.

@sammiller3062 2 года назад

I've heard you can use bentonite clay to take out the cloudiness of wine

@DIYFermentation 2 года назад

This channel uses a minimalist approach to wine making. Bentonite is not used.

@Liddlegreenbees 2 года назад

Interesting. I've never pasteurized any of my meads and haven't had bombs, thankfully. I use a three pound honey recipe with citrus and raisins and lalvin d-47. I don't use anything else, literally. Are the raisins inhibiting the yeast naturally? Of course, I also don't back sweeten. Maybe that's the difference? I've been making mead for about 8 years now.

@sammiller3062 2 года назад

Out of curiosity when you open your mead after it's been sitting for a while, is it noticably under pressure or even carbonated like a prosecco?

@DIYFermentation 2 года назад

If you're not backsweetening, then you're not adding addition sugar for your yeast to restart fermentation, therefore no real additional CO2 is being produced to build up pressure,

@Liddlegreenbees 2 года назад

No. I think it's because I'm not back sweetening.

@AnandKumar-bx9mi Год назад

should we pasteurize the wine before aging ?? is pasteurize is necessarily.

@DIYFermentation Год назад

When to pasteurize I'll leave up to you, however if you backsweeten and don't use sulfites, then yes, do need to pasteurize to prevent re-fermentation.

@ExploreBritain Год назад

Do you mind sharing the paper you use to create the labels. Thanks

@DIYFermentation Год назад

Any full sheet label paper will do. Here is an Amazon link: amzn.to/3UcOP69 I am an Amazon affiliate.

@ExploreBritain Год назад

Thank you very much, I will wait when they got the stock as right now is finished. Thanks

@DIYFermentation 2 года назад

Sorry, this channel does not offer individual winemaking advice. Amazon & Canva affiliate product information. As an Amazon Associate & BrewDemon & Canva Affiliate I earn from qualifying purchases. My current winemaking setup: BrewDemon Fermenter: www.avantlink.com/click.php?tt=cl&merchant_id=f34b031c-e43a-43a4-973d-24d17c9a727a&website_id=ebe44688-8c34-46de-b945-9406903c8ad6&url=http%3A%2F%2FBrewDemon.com Red Star Premier Blanc Wine Yeast: amzn.to/3yskhUK Wine Yeast Sampler: amzn.to/3F8gNtf Hydrometer: amzn.to/3l2XbMS Airlocks: amzn.to/36bpGlg Wine Corks & Caps: amzn.to/3vgBA9w Wine Bottle Corker: amzn.to/3zO4fVa Stoppers: amzn.to/3673Tv1 Racking Cane: amzn.to/34YyP19 Wine/Beer DeGasser: amzn.to/3ODVTXi StarSan: amzn.to/356Tnot