I love making mead from jams. I am making a carrot cake one and a pineapple/habenaro one using potlickers kitchen jams which are made for brewing. It makes it so easy to add exactly what your going for.
Just discovering your channel yesterday and burned through each episode. You're easily in the top three Mead / winemaker TH-camrs. Love your content. I hope you are still making videos.
Thank you, Dale! Very much appreciated. I had to pause the channel to devote a few months to applying to grad school, but I got into my top program so I’ll be back soon!!
I’ve certainly thought about it! I’m sure I will eventually, I love green chili on everything so I’m sure I sweet and spicy green chili wine would taste great
Morning, thanks for the video, love your sense of humor and recipes. Did you want to add pectic enzyme? It is my understanding it works best before there is alcohol present, I have been adding it to the fruit or jelly at least an hour up to overnight before pitching the yeast. I have only done a couple melomels, do you think it makes any difference when it is added?
yeah i woulda used pectic enzyme at about the point where you had a bucket of jam and water. Or do as the craft guys do and dont add it at all, just call it a hazy and double the price
Yes, yes I did want to add pectic enzyme, and I had every intention of doing so. But the road to Hell is paved with good intentions, and I forgot to add it. 😅 I ended up adding it later, which I'll explain in the conclusion video.
![⭐️( ลอยกระทง 2024 ) Ver. แดนซ์ Remix BY [ ดีเจกิต รีมิกซ์ ]](http://i.ytimg.com/vi/rMWOLhgXUHc/mqdefault.jpg)
I love making mead from jams. I am making a carrot cake one and a pineapple/habenaro one using potlickers kitchen jams which are made for brewing. It makes it so easy to add exactly what your going for.
I'll have to take a look at those; they sound awesome!
Excellent job and looking like you might peak at 1000 subs by early Jan! Exciting and great job! Keep up the great work...!
Thank you!
Just discovering your channel yesterday and burned through each episode. You're easily in the top three Mead / winemaker TH-camrs. Love your content. I hope you are still making videos.
Doing the most just had a pole about who we should collaborate with. I mentioned your name
Thank you, Dale! Very much appreciated. I had to pause the channel to devote a few months to applying to grad school, but I got into my top program so I’ll be back soon!!
@@letswineaboutit Best of luck with grad schools! I hope you're carrying on with your math degree.
I will not be with math; math was never the passion. I’ll be pursuing a doctorate in philosophy!
@@letswineaboutit a doctorate of philosophy in philosophy. Love it
Merry Christmas buddy!
Merry Christmas!!
Have you considered making a green/red chili wine?
I’ve certainly thought about it! I’m sure I will eventually, I love green chili on everything so I’m sure I sweet and spicy green chili wine would taste great
Morning, thanks for the video, love your sense of humor and recipes. Did you want to add pectic enzyme? It is my understanding it works best before there is alcohol present, I have been adding it to the fruit or jelly at least an hour up to overnight before pitching the yeast. I have only done a couple melomels, do you think it makes any difference when it is added?
yeah i woulda used pectic enzyme at about the point where you had a bucket of jam and water. Or do as the craft guys do and dont add it at all, just call it a hazy and double the price
Yes, yes I did want to add pectic enzyme, and I had every intention of doing so. But the road to Hell is paved with good intentions, and I forgot to add it. 😅 I ended up adding it later, which I'll explain in the conclusion video.
@@letswineaboutit ahh yes. Love when I do stuff like that! Happy brewing
Great video friend .cheers
Thank you!
Welcome Back !
Good to be back!