Yup, pasturise/stabilise before you use fining agents. Dilution would be it, there's no fermentable sugars in clay obvs. I usually add bent after pasturising and it clears it up beautifully, occasionally I swirl it to get the clay to go through a few times.
As someone who has professionally eorked on alcoholic fermentation for the past decade, I can tell you the bentonite dodnt dilute the alcohol. At least not by any amount that would affect rhe fermentation. Generall bentonite is mixed with 10x the weight in volume of water. You likely used an amount less than a gram/L. So unless you make a pot of soup with 2-3 grams of bentonite in litres of water, I doubt it diluted the alcphol. What likely happened is fermentation wasn't completely dry (remeber that brix and specific gravity reading will be distorted by alcohol conent toward the end of fermentation ie false reading). When you added the fining agent it likely had some SO2 in it for preservation. This knocked the yeast back a bit, but wasnt strong enough to kill them. Then fermentation started up again on the remaining sugars. Generally yeast can withstand up to 15-20% alcohol before slowing due to alcohol content. Or 400mg/L of dissolved C02 before effecting ferment.
excuse me but what kind of yeast are you talking about? as a profesional brewer there is no beer yeast that we use professionally can withstand from 15-20% that is champagne yeast. it is usually from 10%-15% percent. i mean what he did was add water and since the amount of his ferment is not large like 1bbls or above 500ml of water can be a quit a lot. or whatever amount he poured.
If you chose not to clarify it and just leave it cloudy, how would that affect the product? Would it affect taste? Or only the appearance? I prefer the orange juice with extra pulp, so I'm just not going to clarify my mead and drink it opaque... Unless there's a non-cosmetic reason for clarifying?
hobbyist mead brewer here. with some exceptions based on what you brewed with, most of the cloudiness you see in the liquid is floating yeast. yeast does carry a flavor and a smell with it, and some people are sensitive to digesting yeast. Sometimes the yeast flavor is very strong, other times it's not. it mainly depends on the yeast strain and concentration. if a lot of yeast is floating in the drink, you will also pick up a texture difference. cloudy is fine for most people, but if it's bottled as cloudy you may have the mead clarify in the bottles, leaving a yeast slurry at the bottom, so pour into a glass and try not to pour out the yeast. in short, if you don't mind the aesthetic, cloudy is fine but may contain some "bready" flavors and scents with a rare chance you/ someone else may be sensitive to digesting it.
I'm making my first batch of mead and I have a question. I thought all the honey had dissolved so I stopped stirring it and added the yeast and yeast nutrient. But the next day I saw that a pretty good volume of honey seems to still be crystallized and suspended in the brew. So my question is, how can this affect the finished product, like what should I expect?
It won’t affect it at all. The yeast will find the honey and use it all. After a weeks time, you could gently swirl (do not remove the air lock). But you could also just leave it sit until fermentation is done. Don’t worry. It’s going to work exactly the same. Just don’t remove that airlock. Trust me🐢🤗
When I make wine I usually put the bentonite in the water mixture before I even add the juice or yeast to the container so that the wine begins to clear up within a two to three week period after fermentation is done, makes the process a lot easier imo.
I like to use biofine which is typically used for beers but works really well in mead. It'll clear things up overnight and works really well in conjunction with cold crashing. Plus it comes in liquid form so it's very easy to add to the must and I've never had an instance of fermentation restarting.
Can you give me more details on your process please? Im making my first batch of mead, how much biofine do i use and does the temperature do i need it to be? Thanks
I highly doubt that dilution was the reason it started fermenting again, you hardly added any liquid to it to change much for the yeast in that way. It’s more likely whatever chemicals were in the clearing agent reacted with the yeast and triggered their metabolism or maybe by precipitating all the yeast to the bottom where there’s more sugar left, it kickstarted their metabolisms again. I think that second explanation would be my guess, you practically have to be a microbiologist to figure this kind of stuff out lol
I think the solution was so full of particles that the yeast wasn´t able to interact with the soluted sugar, therefore stopping the fermentation. But this is a guess and I have NO clue
Hope I never have that problem. Since I started making mead and other wines it has never been like that. The only thing I had an issue with in the beginning was low alcohol production. Since I figured out my issue every 5 gallon batch ( I make 20 gallons a time) it has been an average of 15% to 18% and always clear. I made a watermelon batch that was horrible though. Tasted terrible but really got you spinning after a bottle and a half.
Hey. I live in Norway and tried to order your premium starter kit and bottle kit but you only ship to United states 😔 Any plans on doing worldwide/Europe soon?
Hey goldenhivemead I really like your channel and it's inspired me to make my own mead. I was wondering if there is any way anyway to stabilise mead without potassium sorbate? I was just gonna leave the vessel in hot water to kill the yeast, let it settle in the bottom then make sure to leave plenty of space between the stuff at the bottom and my syphoning point. Would this work or should I definitely use potassium sorbate? Keep up the videos man
Do we all just have the same jars? Can anyone confirm how exactly they got the jars because I swear I've never purchased jars before but damn if I don't have like 40 of these
Hey man I am poor and saw this video on a simple way to make alcohol at home being bread yeast + cranberry juice just wondering if I should take any precautions before I make it?
Noob here and, um, why is that a problem? You have a target alcohol of 12% to 15% and that looked like a 2.5 gallon batch with about 2 cups of water so your dilution would at most drop you from a ~15% to a ~14% ABV. How does that ruin the batch?
He wanted to clear his mead but in doing so, he restarted fermentation. I assume he wanted fermentation to end while the mead still had sugar, so he would have a sweet mead. But the increase in volume by adding the clearing agent let the yeast continue eating the sweet sugars. He may have also been shooting for a specific ABV
When making mead do you need to add more yeast? Or any type of yeast nutrient for fermentation to keep going? Or can you just add the initial yeast and let it sit forever?
I don't think you gave a solution. It's not a mistake I'd it's literally what many people do. Bad intro unless you have gone off the cliff and are making videos for people to mindlessly watch.
Mead is an alcoholic beverage so the pregnant person should inform themself better before imbibing. An accidental sip won't kill the fetus, just like how a teratogenic medication can be prescribed while pregnant if necessary to prevent the death of the pregnant person.
You can but not through fermentation, Yeast has a certain ABV it can survive in. the best yeast you can find for the highest ABV is 18%. So, you will need to fortify it to make it stronger. Adding a high ABV like ever clear, whisky, and or Rum will work but to keep your Mead tasting like Mead you will need to add honey and keep track of how much alcohol you are adding. You don't want your Mead to be Rum mixed with Mead, you want it to be Mead. Also, if you think this isn't true to Mead making MJOD Mead that make Vikings Blood fortify their Meads to get higher ABV with whisky. It's fun and you can get some amazing flavor. I personally like Spice Rum as my fortifying alcohol and adding some more honey. You do want to make sure you use a high proof version of your choice alcohol, so you add as little as possible to your Mead to increase ABV. Note this is done after fermentation is completed not during.
![คุณอาเรียโต๊ะข้างๆ พูดรัสเซียหวานใส่ซะหัวใจจะวาย ตอนที่ 4 [ซับไทย] 【Ani-One Thailand】](http://i.ytimg.com/vi/_vK_cden2f8/mqdefault.jpg)
I find a lot of beginners are unfamiliar with this principle and it’s important to know. I plan to do more detailed videos like this soon!
You should look at the mead KingcobraJfs has made, would be a good idea to show people what not to do when making mead
😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊
Idk wtf 👁️👄👁️is this 💬 but its sounds cool 👍😎🤡
Next time try a cold crash! Pop it in the fridge and see if it clears up.
Yup, pasturise/stabilise before you use fining agents. Dilution would be it, there's no fermentable sugars in clay obvs. I usually add bent after pasturising and it clears it up beautifully, occasionally I swirl it to get the clay to go through a few times.
As someone who has professionally eorked on alcoholic fermentation for the past decade, I can tell you the bentonite dodnt dilute the alcohol. At least not by any amount that would affect rhe fermentation. Generall bentonite is mixed with 10x the weight in volume of water. You likely used an amount less than a gram/L. So unless you make a pot of soup with 2-3 grams of bentonite in litres of water, I doubt it diluted the alcphol.
What likely happened is fermentation wasn't completely dry (remeber that brix and specific gravity reading will be distorted by alcohol conent toward the end of fermentation ie false reading). When you added the fining agent it likely had some SO2 in it for preservation. This knocked the yeast back a bit, but wasnt strong enough to kill them. Then fermentation started up again on the remaining sugars.
Generally yeast can withstand up to 15-20% alcohol before slowing due to alcohol content. Or 400mg/L of dissolved C02 before effecting ferment.
excuse me but what kind of yeast are you talking about? as a profesional brewer there is no beer yeast that we use professionally can withstand from 15-20% that is champagne yeast. it is usually from 10%-15% percent.
i mean what he did was add water and since the amount of his ferment is not large like 1bbls or above 500ml of water can be a quit a lot. or whatever amount he poured.
@@KAIMAN-_- you didn’t even read what he wrote did you?
@@jorgecortes8448 7x turbo yeast gold. Advertised towards kid-winemakers and home distillers.
Great comment, making the Internet a useful communication tool. Thanks for your professional insight!
@@KAIMAN-_-apparently the one who didn't listen was you bud, he said it wouldn't reduce it enough to affect anything
That explains what happened to mine. Thanks for the info
Of course!
Hi! Can you make a short explaining the differences between types of yeast? 😊
temperature is also important, below a certain temperature, fermentation stops, and starts again when temperature rises again
If you chose not to clarify it and just leave it cloudy, how would that affect the product? Would it affect taste? Or only the appearance?
I prefer the orange juice with extra pulp, so I'm just not going to clarify my mead and drink it opaque... Unless there's a non-cosmetic reason for clarifying?
hobbyist mead brewer here.
with some exceptions based on what you brewed with, most of the cloudiness you see in the liquid is floating yeast.
yeast does carry a flavor and a smell with it, and some people are sensitive to digesting yeast. Sometimes the yeast flavor is very strong, other times it's not. it mainly depends on the yeast strain and concentration.
if a lot of yeast is floating in the drink, you will also pick up a texture difference.
cloudy is fine for most people, but if it's bottled as cloudy you may have the mead clarify in the bottles, leaving a yeast slurry at the bottom, so pour into a glass and try not to pour out the yeast.
in short, if you don't mind the aesthetic, cloudy is fine but may contain some "bready" flavors and scents with a rare chance you/ someone else may be sensitive to digesting it.
I'm making my first batch of mead and I have a question.
I thought all the honey had dissolved so I stopped stirring it and added the yeast and yeast nutrient. But the next day I saw that a pretty good volume of honey seems to still be crystallized and suspended in the brew.
So my question is, how can this affect the finished product, like what should I expect?
It won’t affect it at all. The yeast will find the honey and use it all. After a weeks time, you could gently swirl (do not remove the air lock). But you could also just leave it sit until fermentation is done. Don’t worry. It’s going to work exactly the same. Just don’t remove that airlock. Trust me🐢🤗
When I make wine I usually put the bentonite in the water mixture before I even add the juice or yeast to the container so that the wine begins to clear up within a two to three week period after fermentation is done, makes the process a lot easier imo.
I like to use biofine which is typically used for beers but works really well in mead. It'll clear things up overnight and works really well in conjunction with cold crashing. Plus it comes in liquid form so it's very easy to add to the must and I've never had an instance of fermentation restarting.
Can you give me more details on your process please? Im making my first batch of mead, how much biofine do i use and does the temperature do i need it to be? Thanks
Maybe see some off shoot of dire miralis the hunter could fight in wilds would be interesting, just love his theme and the misheard lyrics of it
I highly doubt that dilution was the reason it started fermenting again, you hardly added any liquid to it to change much for the yeast in that way. It’s more likely whatever chemicals were in the clearing agent reacted with the yeast and triggered their metabolism or maybe by precipitating all the yeast to the bottom where there’s more sugar left, it kickstarted their metabolisms again. I think that second explanation would be my guess, you practically have to be a microbiologist to figure this kind of stuff out lol
Glad im not the only one using a milk frother for mixing mead items together 😂
Interesting. It does make me wonder what the stabilizing alternative would be
Can you please offer your Beginner kit with glass?
Can you make a video on how to sweeten mead?
I've always just cold crashed my mead and that's worked great.
I do take a small sample out of the mead, microwave it, and use an electric stir to mix the bentonite, then dump back in
Bento binds proteins which is what makes wine or mead cloidy
You can do this with a water/gelatin mixture as well. Hella cheap, do it with home brew beer all the time
Could you mix the bentonite in a grain alcohol to prevent diluting your own batch?
Huh! Bentonite is used to clear up large bodies of water.
I would have never guessed it could be used in the fermentation process.
So you can continue to add small amounts of water to fermenting mead to further dry it out?
Can try cold crashing too.
Do you age mead in an oak barrel after fermentation is completed?
Haha "learn from ME-AD" .....ok I'll go.
Can we get your opinion on Kingcobrajfs mead recipes
I'd siphon it off and immediately pasteurize or use a stabilizing agent.
Why stop the fermentation, I'm curious would it turn into wine shine lol.
Can you make a video on shroom meed? I bet you it would be a fucking hit! Bet ya hah
Could you have siphoned off a bit of the batch, and added the bentonite to that to mix it, then readd it?
How do i sanitize my bottles?
If you wait another few weeks, wont it all settle to the bottom naturally?
I prefer sparkloid and i drop it in during secondary. Am i ever so slightest diluting? Yes. Will i ever notice? Not at 14%.
I think the solution was so full of particles that the yeast wasn´t able to interact with the soluted sugar, therefore stopping the fermentation.
But this is a guess and I have NO clue
Hazy mead? Kingcobra JFS has entered the chat
Praise Cobras Magik buy a shirt trole
I’m just now hearing about a whole new step called “pasteurizing.” How does one do that?
Hope I never have that problem. Since I started making mead and other wines it has never been like that. The only thing I had an issue with in the beginning was low alcohol production. Since I figured out my issue every 5 gallon batch ( I make 20 gallons a time) it has been an average of 15% to 18% and always clear. I made a watermelon batch that was horrible though. Tasted terrible but really got you spinning after a bottle and a half.
Dropping your temperature below 45° will also clear up your mead.
Id be curious to know the starting gravity, the gravity before you diluted with bentonite water, and the yeast strain
I noob here, why would it be bad to start fermentation again. Sounds like a good way to go from honey wine to honey vodka
What kind of issue can this produce in a finished mead?
Sounds love a plan rather than a mistakeif wanting to finish a little dryer?
Hey. I live in Norway and tried to order your premium starter kit and bottle kit but you only ship to United states 😔 Any plans on doing worldwide/Europe soon?
5% pruno now 😂♥️
What would happen if i tried to make a chocolate milk and eggnog mead?
Bentonite? As in that grey stuff in my cat's litterbox?
Hey goldenhivemead I really like your channel and it's inspired me to make my own mead. I was wondering if there is any way anyway to stabilise mead without potassium sorbate? I was just gonna leave the vessel in hot water to kill the yeast, let it settle in the bottom then make sure to leave plenty of space between the stuff at the bottom and my syphoning point. Would this work or should I definitely use potassium sorbate? Keep up the videos man
Or if the temperature drops to low it can stall as well.
Personally I don’t see the problem with cloudy drank, except thatcha cain’t see the gators in it.
Is there something stopping you from adding it with a shot of vodka?
Just bentonite clay?
Couldn’t you theoretically use this mistake of a process to make your mead incredibly strong?
I know bentonite clay is very high in lead, about 21000x the FDA safe range, i hope that bentonite is safe
Is it possible to make this without the alcohol in it? Or something similar. 15 years old lol.
Why didn’t you add it to a portion of the brew instead of introducing more water?
Please make full videos of full process of everything like when/how to add agents like bentonite/potassium sorbate etc… 🙏🏼 not just TH-cam shorts 😅😂
I drill wells and we use bentonite to seal the ground around the hole 😂 stuffs disgusting
Does this mean that if I buy a beer or something and add sugar, I could increase that alcohol percent?
Do we all just have the same jars? Can anyone confirm how exactly they got the jars because I swear I've never purchased jars before but damn if I don't have like 40 of these
Mine just bubbled for a day or so
i like you, mead boy
DO NOT USE BETONITE CLAY!
Instead use a natural tasteless odorless floculant like Irish moss during boil or isinglass.
Hey man I am poor and saw this video on a simple way to make alcohol at home being bread yeast + cranberry juice just wondering if I should take any precautions before I make it?
You can do that, just ensure every container/tool that your wine would come in contact with is sanitized.
@@thelehbecause if you don't you will make vinegar,.nothing dangerous
Why is it bad that it starts fermenting again
Cool good to no
Fizzy
Common for any diy'r to be hyper critical of their work. They won't all clear up. What matters is taste and inebriation. Grow up❤
You just popped into my feed, please look at King Cobra's mead... It's kind of insane what he's been making.
A comment for the algorithm
Honestly i dont know what this guy was talking about, i dont even drink alcohol but this made me feel smart
Hi
No one ever talks about fermented water.
bacteria likes movement
Bentonit zabiera dużo smaku i aromatu.
Isn't bentonite a type of clay
Wouldn’t a cold crash worked in theory just not as fast
Noob here and, um, why is that a problem? You have a target alcohol of 12% to 15% and that looked like a 2.5 gallon batch with about 2 cups of water so your dilution would at most drop you from a ~15% to a ~14% ABV.
How does that ruin the batch?
So instead you're saying you should have just let it clear on its own time?
Bentonite is just clay...cheap kitty litter is made out of it...
Bit confused about what's happening here, someone mind explaining the mistake?
He wanted to clear his mead but in doing so, he restarted fermentation. I assume he wanted fermentation to end while the mead still had sugar, so he would have a sweet mead. But the increase in volume by adding the clearing agent let the yeast continue eating the sweet sugars. He may have also been shooting for a specific ABV
Exactly!
When making mead do you need to add more yeast? Or any type of yeast nutrient for fermentation to keep going? Or can you just add the initial yeast and let it sit forever?
At least you are not trying to make mead out of cookies egg nog jalapenos and the brine they are in amongst other foul things to make prison hooch.
It was degassing..not refermenting
Wow you sure know your alcohol 😊
What is mead
Camden tablet
Expensive and stupid mead idea, use Mānuka Honey.
It's just cat litter
I fail to see the problem here
That's not what happened.
I don't think you gave a solution. It's not a mistake I'd it's literally what many people do. Bad intro unless you have gone off the cliff and are making videos for people to mindlessly watch.
Wht it tsted like
This mead tastes alot like mead
I taste alco- WAIT I'M PREGNANT
Women: this is good lemme have some more. What's the ingredients some sugar alcoh- women: ALCOHOL I'M PREGNANT
Mead is an alcoholic beverage so the pregnant person should inform themself better before imbibing. An accidental sip won't kill the fetus, just like how a teratogenic medication can be prescribed while pregnant if necessary to prevent the death of the pregnant person.
How can we make mead at least to 40% alcohol volume? I want the Viking way to get drunk easily!!!!
You can but not through fermentation, Yeast has a certain ABV it can survive in. the best yeast you can find for the highest ABV is 18%. So, you will need to fortify it to make it stronger. Adding a high ABV like ever clear, whisky, and or Rum will work but to keep your Mead tasting like Mead you will need to add honey and keep track of how much alcohol you are adding. You don't want your Mead to be Rum mixed with Mead, you want it to be Mead. Also, if you think this isn't true to Mead making MJOD Mead that make Vikings Blood fortify their Meads to get higher ABV with whisky. It's fun and you can get some amazing flavor. I personally like Spice Rum as my fortifying alcohol and adding some more honey. You do want to make sure you use a high proof version of your choice alcohol, so you add as little as possible to your Mead to increase ABV. Note this is done after fermentation is completed not during.
Unless viking tribes knew how to distill, their stuff never got nearly 40%, probably closer to 10-20% unless there's some special method they used.
This is why I don’t drink mead. So much gross shit going down.
That said, I want to try this guys stuff. He looks great at what he does