VIKING MEAD Don't make my same MISTAKE 

Never quit the channel, you’re very talented and smart. Nobody does it like you do !

You need to keep making these videos forever :) Who else out there is going to make me smile due to their: * pronunciation of English words * circle arm work * announcement of 'spectacular' * down to earth explanations of great food and drink. Your channel is GOLD (and 'SPECTACULAR').

Keep going, you’re doing very important work.

Keep going! Thank you for all you do. Your channel is spectacular!

Great video!! I think the sulfur dioxide may have contributed to the early stopping of the fermentation but it was likely not the main reason. I think the main reason why the fermentation stopped is because the yeast ran out of nutrients. Besides sugar, the yeast also needs Vitamin B, ammonium, phosphate, sulfate(small amounts), magnesium, and various amino acids to do the fermentation. Fruit juices contain enough of these things so they always ferment to completion. Honey does not contain these nutrients so the yeast cannot ferment to completion. If you want your fermentation to go to completion and the mead to be very alcoholic and not sweet you need to add yeast nutrient to it. North mountain supply yeast energizer contains all of the things it needs and for me it works great, but if you do not want to buy it you can make it by yourself. Simply add 2 packs of bread yeast to half a cup of boiling water and boil it for 3 minutes. Afterwards, simply cool the water and add it to your wine. This will provide your yeast with any amino acids it may need. You can also boil down a few liters (1-4L depending on what water you have) of water in a large pot until you reduce the volume to only around 100 milliliters and add that to your mead along with any white residue that may precipitate in the pot. This should provide your yeast with any sulfate, phosphate, and magnesium they may need. These two together might not work as well as yeast energizer but 70% of the time they work well enough. If you have enough amino acids from the boiled yeast, ammonium is not necessary, and it will be very tricky to get vitamin B without buying it. If you added these nutrients to the mead and the fermentation is still not going, try adding a little bit of amylase and pectilase. They may help break down some of the more complex sugars in the honey and make them more available to yeast

My chef , Excellent job good to see you again, a Quick question, what is the maximum allowance for the yeast you used? I've found that Lalvin EC 1118 (from Canada)has a tolerance much higher than 12% I've made a Banana wine in the past that reached 15% Abv, but I guess in my hot country fermentation is a lit faster usually . Keep up the good work, am immediately going to look for the video of the python

Keep going, I love r recipes ❤ U r doing great job! Hilsen fla Norway ❤

Please keep doing the channel! Your videos are great. Life has gotten busy and I hadn't realized I'd missed so many videos but also don't remember seeing a lot in my subscriptions. I turned on all notifications so hopefully I don't miss any going forward. I don't know what's up with RU-vid's algorithm but I definitely didn't see a bunch of videos I would have loved until right now

Another really good video but I have to disagree that the problem is because of the preservatives. If it was, the fermentation would not have begun. There is perhaps enough SO2 to damage the yeast but not enough to stop the fermentation. More likely, the problem is that there is not enough NUTRIENTS for the yeast in this recipe. Honey has no nutrients for the yeast and raisins have a tiny amount. (Most wine makers who make wine from grapes ADD nutrients to the grape juice to ensure a successful fermentation. Any mead recipe that does not suggest that you ADD nutrients is really a poor recipe. In the past most recipes for mead advised the mead maker that the mead would probably take about a year to fully ferment OR the honey also included all kinds of material from the hives and from the bees that would have provided nitrogen and other essential ingredients that raisins and honey lack.

Love your recipes, keep up the good work 👍

Best channel ever!! Don't quitt please. You are authentic and original. You have great knowledge.

We all love your recipes, you will have our support As to help the algorithm to go up again, you must ask the followers to unsubscribe then close the youtube window then resubscribe again , this will really help you rqising the channel back again

Don’t quit No one else does it like you I have tried many off your recipes Spectacular! From Ireland Leonard

Love your content. Would be sad to see you shut it down.

Hi Andrea! I have found out about your channel couple of years ago from Gaz Oakley video, now i stick around only with your content, i like your style. Thank you for your work. Recently i brewed Blanche Ale using the recipe from your video. It turned out great, on the same level with local craft breweries here on Bali Indonesia. Will try more recipes when i move back to Europe, it is way too hot here for most of them.

I've only now heard about the problems with the channel and the algorithm...really hope you overcome them, your content is amazing! As for this issue, yeah I've heard of it happening. The solution is buying raisins without preservatives, just sun dried. There are plenty of such brands. If you can't find them, then simply soak and rince your raisins or sultanas in hot water. That usually gets rid of both the preservatives and the oil they put in them. I love mead so much! The ones I've made this year were a spiced cyser - apple mead with cinnamon, allspice, cloves and nutmeg, a mixed berry mead (they both finished at over 17% alcohol) and a pyment - a grape mead. The pyment turned out so good even though I used a store bought grape juice...it was a great juice however, 100% unfiltered juice with a mix of Sangiovese and Montepulciano grapes. No additives. I'd definitely like to see more mead recipes on the channel, but that's only a side remark or suggestion...otherwise love your channel so much the way it is! Keep going!! ✌️

My second batch of cured pork tenderloin is a few days from being ready, and I just bought coconut palm sugar to make rum freeze distilled 🤤

There would be another reason for the stop of fermentation besides sulfur dioxide. Honey definately contains suger content. However, it is never sufficient of other nutrients which is vital for growth of yeast. This is the reason why mead makers put yeast nutrients like ferment-o or Ammonium Phosphate Dibasic. Anyway, you did a great job though. Thanks for the fantastic video! - Love from South Korea.

Bought Mead high alcohol yeast on Ebay. Used this for your freezing alcohol video. Got alcohol at 35%. Spettacolare

Hopefully you can continue uploading videos!! The channel is es-pec-ta-cu-lar!! Thank you for your videos!!!

About the channel: I hope the algorithm turns in your favour. About the fermentation stopping prematurely: my guess is a lack of nutrients combined with possibly a sulphur and oil treatment on the raisins, perhaps with a batch of yeast that somehow was a little weaker. When I work with raisins I always rinse them with boiling hot water to get rid of as much sulphur dioxide and oil as possible. When I don’t use nutrients, I add boiled yeast because although raisins do contain a bit of nutrients, it is a dismally small quantity. Dead yeast does contain a lot more. For a 4-5 litre batch of mead, frontloading with 1-2 teaspoons of boiled baker’s yeast goes a long way towards helping a healthy fermentation stay healthy. Or: add 1 teaspoon’s worth of dried baker’s yeast, boiled, after 24-48 hours and repeat after 24 hours.

I know you have seen your comment section. I don't have to say anything else. It speaks for itself. Also make some videos of your market food places or some quick cooking recipes. Pretty shure your subs will like to watch those and they won't take too long for you to make.

I watched the entire movie with all adverts.... 😛 The recipe brought me nice memories when I was a child and my father was preparing such mead in a huge glass jar... Unfortunately that jar was kept inside a kitchen locked cupboard out of my reach... 😂 Thank you for this movie!💪

Dude, ever since I made your creme limencello, I have been sharing your videos with everyone. Have patience. As for this video, to err is human, to explain the error gallantly, appears to be Italiano! Greetings from Canada.

I hope you keep making your spectacular videos!! I have always wanted to try to make some mead. I think I will try to make some! Thank you!👍😎

Thank you so much for your lovly work. I've been watching you for a long time and hope you keep going. Ken

Love your Channel, I have learned so much. I actually thought you stopped making videos, I will make sure to help keep you in the algorithm!

Hi there you can always try to take your videos over to rumble, there you dont have the algorithms like RU-vid. You are free to post as you like❤. I love your videos thank you so much. Love Amanda from South Africa

I'm trying to make mead myself. This is the simplest video I've seen. Really gonna try this recipie first. I really want it sparkling.

One more original recipe with honey. I am sure it's a healthier version. And don't look so discouraged. You have one of the best food channels on RU-vid. You have to capitalise on it for other revenue streams. Don't quit.

Also when I make a mead with not so much alcohol (10% or lower) I like to steep some rolled oats in hot water for a while. Filter them out and use the water to make mead. Gives it more texture andnit tastes less "thin". If I can find my recipe I can send it to you.

Hm... only halfway through the video but I realised that with a smaller container for the mead it might fit inside the Vevor incubator.

Andréa o seu canal é muito bom e voce e suas receitas são espetacular,eu não entendo muito inglês,mas nos seus vídeos consigo entender tudo, parabéns o seu canal vai crescer muito, saudações de sua fã de São Paulo, Brasil 🎉🎉🎉🎉

Great video mate, I found it very interesting to learn about the raisins, I haven't been testing the alcohol content of the mead I make, as the recipe also has raisins. Some i have tried have tasted strongly of alcohol and others have tested low in alcohol so i wonder if that preservative is all the store bought raisins. Also ive used bread yeasts in many of my batches and it seems perfectly fine for mead 😊.

Your channel is an inspiration! I've made beer, wine, cheese, you name it, also thanks to you and your channel.

Love the videos. You inspired me to make wine and food with my son. Please please make a recipe book with all the recipes 👌🏼

Never stop your spectacular channel because your recipes is very spectacular i love your channel. Have a good day.

Can you please provide me the recipe for tamarind wine.I request you

you should keep going you have connected to almost a half a million people on a level that they feel you have something to offer that they took the steps to subscribe to your channel, that is saying a lot.

i agree, i started making my own Mead because i wanted a dry Mead, which i could not buy in the stores. store bought Mead is way too sweet, it is sweeter than honey itself.

Terimakasih... Ilmu yang anda berikan sangat bermanfaat...

hey i have something for you that might bring more viewers. make a kava colada video!

I like adding your knowledge to my wine making in Wyoming,U.S.A

Eu vi o seu vídeo na Indonésia no Instagram,estava espetacular🎉🎉 🎉

Keep going man, your channel is a niche channel for food culture connoseiurs.

dont stop alcohol and liqueur and spirits you are doing great job keep going

You deserve very big chanel, your work is amazig

Great video. I am curious about the tower fan we see behind you - it is a humidifier or air purifier?

Thanks!

Good stuff. I love making it with, hops. It adds a kick..

Always remember trink finished.!!😂😂❤❤

I think u should boiled the raisins before putting into fermentation

Hello! Should I put sugar in the bottle to make it sparkling? Or is it naturally sparkling?

What is the brand of dry grape? Please keep doing video

Very nice channel, Ive been looking for your channel type where I can learn how to make many type of wine. I am from Malaysia, so the weather is very hot. I am think to make this recipe, but how should I keep the fermentor in what suitable temperature? Thank you.

Keep going, your work is spectacular ❤❤

You must clean risin with hot water several times that will help you

For the sweetness of the drink itself, I saw some home brewers add sweetener that does not ferment.

Good job man!

Why Italian hand always do this🤌🤌can anyone please explain?

Good work

Very educational video thank you Andrea.

Read on wiki about traditional polish meads

I've been wanting to make some mead for quite some time now. Think I'll use your recipe. Thanks brother.

Always boil the raisins for a minute or two, this will help wash the SO2 from them. Never had a problem with raisins doing this. Keep in mind also, if you're using "sultanas", that they're packaged with vegetable oil which is not good for fermentation.

Keep the channel up! I discovered your channel because I wanted to learn how to make my favorite kinds of cheese. Now I am seeing this video that you make mead. I also made mead two years ago and it had 14% alcohol. It was very good. I used sparkling wine yeast. This recipe is very practical, I will try it.

got to try this, just have to go get some wild berries

Again spectacular🎉❤

Wonderful recipe🍺🍻

Hey from Colorado, keep going bro!

I love the channel,keep going it will grow because you make authentic and helpful videos. I love the different wine recipes, you are the reason I started to make wine. I saw that you don't need all kinds of fancy equipment and can make great wine with a few items and ingredients. Love the videos keep up the great work

I love the videos man! I hope you keep it up.

I enjoy how low tech and natural your recipes are. I can now make food and drink, i once thought too complicated thanks to your videos. I look forward to many more. Thankyou.

Do not quit!Suport from Serbia!!

What a wonderful idea thank you. Everything you have done has made us all better people one meal at a time.

Keep going buddy 👍

I just subscribed!

Your channel is very informative, keep up the great work 👍🏻 from 🇦🇺

Cheers 🥂

Brilliant video

Only recently found your channel and already learned so much, keep going!

Keep on posting, Andrea! We really enjoy your videos and recipes. I especially like the food, more than the wine videos.

Najači si,uvek ista faca bez ijednog osmeha 👍

Gracias hermano. Saludos de Argentina 🇦🇷

Only a true man admits his mistakes and share the expierence gained 🤠 You are one of a kind 👍

Great stuff as always, Signore Cuore di Cioccolato; keep it up!🫡

You have the most unique food channel! ❤💪🏻👏🏻

Andrea, I will follow you wherever you go! Grazie mille!

Very nice !!! Thanks from Brazil.

Cheers 🍷

❤❤❤❤

❤❤❤

Thanks!

I love what you do. Many thanks, sir.

i dont even have to watch this to know its spectacular

Love you Chef! Keep up the great work!!!

I love this channel so much ❤❤❤

Can i have every ingredient of this wine?

Офигеть! Love this guy ^_"?>

Sei numero uno, grazie tanto!!