I started my first few batches a couple of weeks ago, using recipes of yours. They're all doing amazingly well so far! Thanks for all the great content!
Love this!! I like to forage, so its good to see videos on things I can make with what grows all around. Was looking for a meadowsweet or gorse recipe too, wonder if steeping it like the dandelion would be the way to go
Last year I made a big batch of dandelion syrup, which I'm planning to make into a beeless mead, haven't thought of adding dryed petals to it though. Gonna have to do that now 😄
Dandelion mead is one of my favourites and I make it every year. My recipe includes citrus (orange, preferably), a good helping of chopped raisins for body, and a touch of tannin. Boil water, add the petals, allow to steep for at least an hour, but overnight is okay as well. I’ve experimented with adding chamomile and it works well in combination. The dandelion petals come from my garden and I finish it in such a way that it tastes dry-ish when fridge-chilled but slightly sweet when served at room temperature or just a touch below. It was the first of my meads my father tasted and to this day remains his favourite. Although I do have a no-water oaked blackberry mead he might prefer once I make him taste it… once it’s properly aged. Spring is coming on fast, the first dandelions are starting to pop up where I live. I’m guessing in 2-3 weeks I’ll be able to harvest enough to make 2 gallons. Properly aged dandelion mead is very honey-forward, yet fresh and floral. I really like it and keep making it because not only is it budget-friendly to make, but the end product pairs well with lots of dishes and works as a stand-alone drink. The only drawback is the de-greening. Pick a quiet afternoon, pop yourself in front of the tv, put on a movie that’s an old favourite you’ve seen several times but enjoy watching again. That way it doesn’t matter if you miss a bit here and there but you’re entertained while tackling those petals. 😊
This mead (slightly modified) has become my specialty, a yearly tradition and I frickin love it! Let me just tell you, this goes so well with a bit of orange and chamomile tea - that would be my adaptation. The tea adds a bit more tannin, plus just a hint of this particular tea is simply amazing in combo with dandelions and orange. In a UK gallon, I use 2L of dandelion petals...I don't measure them by weight as that's what it said in the first recipe I ever used, which turned out amazing! I steep them and make a tea out of them just as you did, add 2 teabags of chamomile tea and then add the juice of about 8 - 10 oranges, which depending on the size of the oranges ends up being about 0.5 - 0.7L. That's at least what I did the first time around. The second time, I just bought a 100% orange juice with no preservatives and used that. 1.8kg ~ 4lbs of wildflower honey, Fermaid K and Mangrove Jack's M-05 yeast. The fermentation kicks of super strong and is very vigorous for the first 3 - 5 days. It's usually done with primary in 10 days and it always goes super dry, way below 1.000 and the ABV is normally 15.5 - 16%. Back-sweetening is needed according to your own preference, although to me it's great dry as well, so given that mine usually finishes at 0.990 - 0.992, I back-sweeten only up to 1.005 - 1.007. That's just me tho. Anyhow, despite of the concept of this mead having been weird to me at the beginning, now this is one of my absolute favorites! 👍🤘
I had a dandelion tea once that kind of ruined anything dandelion for me, but now I'm convinced they didn't de-green it, will have to try a dandelion drink again
This is going to be fun to try in a month or so! Any thoughts on making a tea vs. Steeping the petals in must for primary? You guys both had interesting discussion about tannins and acid. I'm just not sure what affect the long cold steep vs. The tea will have.
I tried this recipe and I forgot that the dandelion itself would provide sugar and my original gravity was 1.132. It's been fermenting for like 5 weeks (I live in a cold basement) and if it goes dry it will be a monster of a mead.
Dude your process is so smooth, this one turned out pristine. I have about 8oz of petals in the freezer I was planning to do something similar with. I like the idea of making a tea instead of fermenting them in primary, I’m definitely trying that instead. Awesome vid, keep them coming!
Really nice, informative video! I've been planning a similar floral mead but using Osmanthus flowers instead of dandelions. I've never made anything floral before so I'm still learning. Would you think it would be better to go for a similar approach as you did here and steep the flowers into a tea and use that for the majority of the brew's starting water? Or instead to first brew a traditional mead and add tea or even just the flowers in secondary for flavour?
@@ManMadeMead thanks for the quick reply! So I just realized, metabisulfate is what a campden tablet is correct? If so, I do have both. Phew! I’m about to make my first 4 gallons of traditional mead, then rack into 4 different flavors. Hopefully I’ll learn quick and be ready for when our field of dandelions grow this year. I do have one more question if you don’t mind or if someone else could answer… If I were to make a 4 gallon batch of traditional mead then rack into 4 separate gallons, would I then be able to add the dandelion petals to the secondary so I can experiment with multiple additions?
if possible a good video would be to demostright what a contaminated batch of brew looks like vs what a good healthy one looks like to show what viewers to look out for and signs of a bad batch.
Fantastic!
I'm going to do the 5qt of dandy heads in 5gal of water, a reason to get some orange 🍊 blossom honey 🍯 I suppose.
Really Enjoyed Your Video , Thanks ! 🐯🤠
Got a dandelion blossom traditional going. Very tempted to flavour it with dandelion petals later on.
This one looks good! Great work I want to try when dandelions start sprouting
Tonne of effort went into this! Love it
I plant last year dandelion on my balcony for a dandelion mead but just green grow 😂
I started my first few batches a couple of weeks ago, using recipes of yours. They're all doing amazingly well so far! Thanks for all the great content!
I love it!! I'm happy to share!
Love this!! I like to forage, so its good to see videos on things I can make with what grows all around. Was looking for a meadowsweet or gorse recipe too, wonder if steeping it like the dandelion would be the way to go
Last year I made a big batch of dandelion syrup, which I'm planning to make into a beeless mead, haven't thought of adding dryed petals to it though. Gonna have to do that now 😄
Dandelion mead is one of my favourites and I make it every year. My recipe includes citrus (orange, preferably), a good helping of chopped raisins for body, and a touch of tannin. Boil water, add the petals, allow to steep for at least an hour, but overnight is okay as well. I’ve experimented with adding chamomile and it works well in combination. The dandelion petals come from my garden and I finish it in such a way that it tastes dry-ish when fridge-chilled but slightly sweet when served at room temperature or just a touch below. It was the first of my meads my father tasted and to this day remains his favourite. Although I do have a no-water oaked blackberry mead he might prefer once I make him taste it… once it’s properly aged.
Spring is coming on fast, the first dandelions are starting to pop up where I live. I’m guessing in 2-3 weeks I’ll be able to harvest enough to make 2 gallons. Properly aged dandelion mead is very honey-forward, yet fresh and floral. I really like it and keep making it because not only is it budget-friendly to make, but the end product pairs well with lots of dishes and works as a stand-alone drink.
The only drawback is the de-greening. Pick a quiet afternoon, pop yourself in front of the tv, put on a movie that’s an old favourite you’ve seen several times but enjoy watching again. That way it doesn’t matter if you miss a bit here and there but you’re entertained while tackling those petals. 😊
This mead (slightly modified) has become my specialty, a yearly tradition and I frickin love it!
Let me just tell you, this goes so well with a bit of orange and chamomile tea - that would be my adaptation.
The tea adds a bit more tannin, plus just a hint of this particular tea is simply amazing in combo with dandelions and orange.
In a UK gallon, I use 2L of dandelion petals...I don't measure them by weight as that's what it said in the first recipe I ever used, which turned out amazing!
I steep them and make a tea out of them just as you did, add 2 teabags of chamomile tea and then add the juice of about 8 - 10 oranges, which depending on the size of the oranges ends up being about 0.5 - 0.7L. That's at least what I did the first time around.
The second time, I just bought a 100% orange juice with no preservatives and used that.
1.8kg ~ 4lbs of wildflower honey, Fermaid K and Mangrove Jack's M-05 yeast.
The fermentation kicks of super strong and is very vigorous for the first 3 - 5 days. It's usually done with primary in 10 days and it always goes super dry, way below 1.000 and the ABV is normally 15.5 - 16%.
Back-sweetening is needed according to your own preference, although to me it's great dry as well, so given that mine usually finishes at 0.990 - 0.992, I back-sweeten only up to 1.005 - 1.007.
That's just me tho.
Anyhow, despite of the concept of this mead having been weird to me at the beginning, now this is one of my absolute favorites! 👍🤘
I had a dandelion tea once that kind of ruined anything dandelion for me, but now I'm convinced they didn't de-green it, will have to try a dandelion drink again
You may not see this but could you do a video on hops and the different types and flavors that they bring please and thank you
Maybe... there are literally hundreds of hops varietals.. It would be hard to do one over hundreds of hops!
This is going to be fun to try in a month or so!
Any thoughts on making a tea vs. Steeping the petals in must for primary? You guys both had interesting discussion about tannins and acid. I'm just not sure what affect the long cold steep vs. The tea will have.
I haven't tried it... so I don't know much about it!
I tried this recipe and I forgot that the dandelion itself would provide sugar and my original gravity was 1.132. It's been fermenting for like 5 weeks (I live in a cold basement) and if it goes dry it will be a monster of a mead.
Dude your process is so smooth, this one turned out pristine. I have about 8oz of petals in the freezer I was planning to do something similar with. I like the idea of making a tea instead of fermenting them in primary, I’m definitely trying that instead. Awesome vid, keep them coming!
Thank you!! Thanks for watching!
Really nice, informative video!
I've been planning a similar floral mead but using Osmanthus flowers instead of dandelions. I've never made anything floral before so I'm still learning. Would you think it would be better to go for a similar approach as you did here and steep the flowers into a tea and use that for the majority of the brew's starting water? Or instead to first brew a traditional mead and add tea or even just the flowers in secondary for flavour?
I would make a tea with the flowers and use that as the base! I think the yeast fermenting on the tea base actually provides some fun flavors!
@@ManMadeMead thanks! I'm looking forward to getting it started :)
😻
Any recommendations for a recipe from Vinrners Dandelion Wine Base? I picked up Dandelion Honey for it.
I haven't used the dandelion version of that stuff before... so I don't really know to be honest!
Can you just use potassium sorbate alone or do you have to pair with metabisulfite?
Sorbate only really does about 75% of the work. The metabisulfite really seals the deal!
@@ManMadeMead thanks for the quick reply! So I just realized, metabisulfate is what a campden tablet is correct? If so, I do have both. Phew! I’m about to make my first 4 gallons of traditional mead, then rack into 4 different flavors. Hopefully I’ll learn quick and be ready for when our field of dandelions grow this year. I do have one more question if you don’t mind or if someone else could answer…
If I were to make a 4 gallon batch of traditional mead then rack into 4 separate gallons, would I then be able to add the dandelion petals to the secondary so I can experiment with multiple additions?
if possible a good video would be to demostright what a contaminated batch of brew looks like vs what a good healthy one looks like to show what viewers to look out for and signs of a bad batch.
Maybe!