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Thanks

Your right

It turned out amazing and I highly recommend it

That sounds great! ❤️ I believe it will taste amazing. I have other wines i want to do as well with a blueberry idea and I really wanted to do pomegranate wine for spring but it obviously didn’t work out. So I feel i need to jump back in and fine my love for creating again. I have had a difficult year and trying to gain myself.. and used my garden as my escape from the world thats for sure. I hope to elaborate more one day

Thank you for your insight i love your knowledge ❤️

Btw it finish all the way through

And its still a year sitting in secondary 😅 my life had been chaotic and i felt i lost my touch.. but it definitely did work and smells AMAZING

Thank you!! I hope everything goes wonderful for you! ❤️✌🏻

I will do my best to do something for you ❤️ starting September i should be be back into the wine swing of things ❤️ please make sure to subscribe and hit the bell button so you dont miss anything. Its totally free ❤️ see you soon!

Lol ya you’re right hon but were im going theres none!!! Keep it nice and sweet! Bless your heart❤️

Hey! I have siphoned it into a carboy but thats it

@@Thatsherkristinavazquez I'm just curious as to where it finished, you started at a pretty high gravity. Also wonder how well it cleared. I'm going to try my hand at making some tomorrow. Interesting video, thanks👍🍷

@@leifd731 it actually cleared all the way through and lost just one percent from the first gravity. I also used a high alcohol yeast. But it smells amazing! It is very clear and i definitely need to pick back up on it. I just have been a house full of kids this whole summer watching neighbors kids and mine. So there have been days that there are 5 to 6 kids lol 😂 and on top of everything i have my garden going which im so proud of being its my first on my own

Thank you Mike its so nice to meet you! Im definitely sure we have passed ways before seeing how southern maryland is only so much. I live in st. Marys county area

And im so sorry for your loss I can only imagine how hard it was for you.

Wow! Thank you so much for your kindness and love that means the world to me! It gets easier over time but he is definitely still missed. Thank you so much for commenting and I can definitely say the wine is amazing. I have not back sweetened the wine but it ran completely dry to 17% it taste like candy lol. But I love the wine and i believe he would be proud ❤️ you made my day by your comment. Thank you so much

Im sorry what?

Wow thats very cool! Thank you so much for taking the time to subscribe you are wonderful! I want to make a pomegranate mead soon. It seems to me you have doing meads for a while. The pomegranate will be my first mead. I have never tasted a mead before to go off of expectations but hopefully an honest taste will know lol, of course along with some good studying. I will definitely give updates as to how this recipe is going. Thank you again for your time and enjoy your meads❤️

@@Thatsherkristinavazquez - Thanks for replying! Whilst meads will forever be my favourites because a mead is the first alcoholic beverage I ever made and because my grandmother taught me to make mead, I do tremendously enjoy making fruit wines and ciders as well. Mead isn’t all that different from fruit wine, aka country style wine. The only difference is that you use honey (at least 50% of the fermentable sugars come from the honey). The rest is all up to your imagination and creativity. The honey will in my opinion make for a more rounded, complex flavour. Depending on the type of honey you’ll have a slightly different result. Just so you don’t give yourself a heart attack when back sweetening: Imagine you’ve fermented your mead. The yeast floculated out and oh boy, it’s beautifully clear. You rack it, give it a taste and all the sweetness fermented out. As it’s a mead, you decide to stabilise or pasteurise it and add in some extra honey… and that’s when you’ll think you’ve royally messed up because it went hazy. You didn’t mess up. When you back sweeten with honey you will get what’s called ‘honey haze’ because of the solids in the honey. Especially if you use raw, unfiltered honey. Don’t worry. In just about 99% of the cases it will clear up. Just let it sit under airlock for a week or two. If all else fails you can always use a clarifying agent. I usually don’t because honey haze doesn’t affect the flavour. You might also wonder where the honey taste and smell went. Don’t worry either. Unless you’re using ingredients that have a strong flavour of their own, that honey character will surface with time. If you’re making a traditional mead (just honey, water and yeast) I’d strongly advise you to use yeast nutrient because yeast doesn’t do all that well on a diet of just honey and nothing else. It would be the equivalent of feeding a population nothing but candy for a few generations. They won’t doe, but they won’t thrive as well as they could. The yeast can get stressed, which as you know produces off-flavours that take a long time to age out. Adding a bit of nutrient doesn’t cost much but it makes a world of difference! For the rest, like wine, mead gets better with age. I generally taste mine at every racking to see how it’s doing and balance it out before bottling. Then it gets to sleep for at least 3 months, preferably 6 months to a year… but that depends on the recipe, on how big my stash of finished meads is, how much I feel like cracking a bottle and how curious I am… so I tend to bottle in 330 ml or 375 ml bottles (sorry, I’m European so it’s metric) because this allows me to do multiple tastings. How should mead taste? There is no ‘should’ IMHO. It all depends on what YOU prefer. Do you prefer dry wines? Chances are you’ll prefer dry to semi-dry meads. Do you prefer sweet wines? Chances are you’ll like your meads quite close to how you prefer your wines. I like to add a bit of tannin to most of my meads, unless the fruit I use in them already contain a lot of tannins from their peels and seeds. Either some wine tannin, or some strong black tea, or some oak chips that I allow to soak in during secondary. It depends. With meads, the world of flavours and ingredients at every step in the process is your oyster. Right now I have a no-water blackberry mead (blackberries, apple juice, wildflower honey, yeast) that I finished with freshly toasted cocoa nibs that had a friend of mine go nuts. His wheelhouse is full-bodied (expensive) Italian wines. I had him taste that mead at a dinner with his family, right when he was about to bring in dessert. It blew his mind and if he could have, he’d have licked out the bottle. My father likes bone-dry wines, especially when they’re white. I gave him a small bottle of dandelion petal mead that I’d finished on the dry side. When you drink it cold, it tastes like very floral dry white wine. When you have it at room temperature, the honey character blows you off your socks and it’s slightly sweet. He’d never tasted it before and now he’d have it all the time if he could. My neighbours have a liking for a sparkling cherry-berry mead I some times make. They keep calling it my ‘pink honey champagne’. My daughter’s boyfriend will always check my stash for bottles of my spiced metheglin (a traditional mead, finished semi-sweet to sweet and spiced with cinnamon, allspice and clove). My daughter’s favourite is the passionfruit pornstar martini inspired mead. It’s sweetened just enough to bring out the fruit, I’d describe it as semi-dry and very slightly petillant (very, VERY slight sparkle). My vegan colleague could drink herself into oblivion with my strawberry wine. The normal amount of strawberries in primary with some lemon zest, and half that amount of strawberries again in secondary for 1-2 weeks with some vanilla. Take out the fruit, add in a small amount of medium toasted oak chips that were soaked in boiling water for 10-15 minutes. Keep the chips in the fermenter until you can taste them but they aren’t overpowering. Remove,sweeten the wine to taste (between semi-dry and semi-sweet) and bottle. Age for 3-6 months and call it good. As a vegan, she won’t have honey. My little secret: dandelion petal tea instead of water adds honey-like aromas. I could go on like this. As you can see, there is something for everyone where mead is concerned. Mead is as YOU want it to be. In case you’re curious about what my current favourites are: a quince mead I made last year and just tasted, and a blueberry no-water mead that’s so dark light doesn’t get through the bottle. They’ve de-throned my previous favourite which was a metheglin made with cinnamon, orange rind and cloves (and a handful of raisins for body). I’m very curious about your pomegranate mead. I hope you’ll post your method! Just one thing to think about: if you’re using fresh pomegranate, remember that the seeds and the membranes can be quite bitter. This can be a good thing (tannins) but you might want to strain out at least part of them quite early so the bitterness doesn’t over-extract. I had that happen once with blackberries. Ended up diluting the mead with fresh must made with berry juice and honey, it wouldn’t have been drinkable otherwise. Fortunately it did the trick. 😅 Happy brewing!

Wow thank you so much for all your advice. You are very informative and i appreciate your brewing wisdome❤️🍷

Thank you 😊

Denada amiga muchísimas gracias por su tiempo de verdad y saludos y espero que te puedes hacerlo el vino amiga 💜🍷 bendiciones ✨🍷💯

Wow pineapple yummy!!! I bet the sausage will taste great. I really want to make pineapple wine one day you will have to share your recipe with me 😊 and do you like yours dry or very sweet?

@@Thatsherkristinavazquez I didn't taste it yet, I need to rack it and try it,I probably will have to sweeten it up,I bought the pineapple concrete from Amazon, I really don't care for dry wine but that's my thing, have a great day and cheers 🥂

@@kenpflueger1967 sounds good honestly. I like a dry to medium dry wine. Not too sweet. But i can imagine the pineapple will taste amazing 🤩

I wish I would know how to send a picture, because I smoke cheese and I would like to try it with the wine 🍷🍷

@@kenpflueger1967 my email is kristinavazquez4@gmail.com send me it there omg smoked cheese makes my mouth water

Thank you ❤cheers 🍷

Thank you for the compliment that was very nice to say. I hope enjoyed the video! ❤😊 cheers!! 🍷🤞🏻✨

cảm ơn các bạn đã xem và ủng hộ kênh của mình

Thank you for finding my video it means the world to me!! You are just in luck because i literally bought raspberries!!! I will be making a video bery soon!! Thank you so much for commenting! I hope get to hear more from you and i will shout you out when I do make the wine 🍷

Thank you, Ken! I really appreciate your kind words. I just have to fix the music on the ending of this video lol. I tried adding background music and doing it through TH-cam is not that great actually. the life of learning to make better quality videos and techniques lol. I just tried to fix it but it takes several hours for it to be corrected through youtube. But thank you so much for always commenting to my videos 🍷🍷🍷🖤♥

@@Thatsherkristinavazquez I still don't know how to turn on my comments,been busy with ice fishing

Lol thank you for your comment it means alot!! and yes barometer lol 😂 sometimes the thing slips from my brain and I say the wrong word lol plus this was one of the first videos I made and was suuper nervous lol 😂 I have other videos available on my channel in the playlists if your interested in other recipes ❤️🍷🍓🍒🍎🍍🍑🍊🥥🍇🥝🍈🥭🤩🥰🫶🏻✌🏻

My friend wants two more bottles thats 4 total!!! Thats 40 dollars 🥹

You are my number 1 i can always count on you!!!

Do you have the same bucket or different type?

Love you too!! Thank you 😊