I like this video. I've been into wine and mead making for only about 5 months so I consider myself still a beginner. I am finding out that, like many things, it seems easier than it is. I'm definitely learning as I go. I have a comment about cold crashing. I have a few one gallon batches that I'm cold crashing now. I don't have room in the refrigerator for them ether. So I decided to fill a small picnic cooler about halfway with cold water and put the jugs in there. I have about 6 water bottles that I freeze and submerge into the water. I do 3 at a time - 3 in the water, 3 in the freezer. I could use more frozen bottles but at this point I'm able to keep the water temperature under 45 degrees. I'll see how it goes !!!
Hello, I'm new to the channel. I've been brewing beers for several years now but have recently branched out into the vast mead universe. Getting some mead making supplies together. For like small batches. Learning lots from your channel. Thanks for sharing.
Bentonite at yeast pitch is generally good as long as you aren't using pectic enzyme. Scottlabs has something like 24 hours post lag phase as the most optimal (but not by much). I throw it in sometime within that window. The post fermentation method is a mess and not much better. I prefer chitosan and kieselsol for secondary clearing if more is needed. Also, wish you had more videos coming out! Thanks for the content.
Thank you for your thoughtful comment - this info is helpful for me and others who may not be familiar with bentonite! I know I’ve been TERRIBLE about posting content, trying to get out of this editing slump. 😅
Well , Some People like Cake 🍰🎂 and Ice Cream 🍨🍦, better than Pork Chop's 🥩 and Turnip Greens . But that's what I'm Eating Today , by Choice . On Thanksgiving 🦃 , after Hours at Night . Everyone that showed up , got a Mason Pint Jar of Moonshine . The Son of my Best friend in High School , Turned the Jar Up and Chugged it .THEN handed the Jar back , and said , I don't need that . I don't know if he was trying to Impress Everyone , or Didn't Know anything about Drinking. He was of Age . In less than 45 minutes , 3 Girl's , had to Tote Him inside . When they got him to the side of the 🛏️ they just laid him across it . Then pulled his Pants 👖 Down and Spanked his naked Butt , and Video-ed IT . Then came back outside and SHOWED EVERYBODY 😂 . It's going to take a long time to live that down . I SIPPED ON MOONSHINE ALL NIGHT LONG AND NEVER GOT DRUNK . 🐯🤠
Your content is friggen awesome! I'm a Beekeeper that is just starting a Winery with a focus on Mead. And, all of the mistakes that you're so forthcoming about are EXTEMELY APPRECIATED.
I've never made a traditional mead that wasn't perfectly drinkable straight out of fermentation, and I've been brewing for about 6 years no. Mind you, I stabilize with K-meta and sorbate, and backsweeten with the honey I used in the mead.
I’ve found that after fermentation if I back-sweeten and immediately pasteurize everything drops out and it’s crystal clear. I back-sweeten all my traditionals so if that works on a dry trad or not I don’t know. The honey carries a lot of haze.
Love you're video. I have been making wine and melomels for a couple of years now but never a traditional, at least not yet. I visited Hawaii this summer and came home with some mamane honey from Wao Kele Honey and I plan on starting my first traditional with it in a couple weeks. You're video is timely and an inspiration for me. Thanks.
Nice job! For my next traditional I want to use this pine honey I found to test what the pine honey can bring to a brew. I want to find more of it before I start though!
I've found that with trads, sometimes the type of honey can affect how long it takes to clear. For some reason basswood has always been stubborn for me. Fermenting it with buckwheat made it clear almost instantaneously 🤷
I'm curious as to how hard mead making is compared to just normal country fruit wine making. I've made several wines and have been looking into making a bochet buy am a bit worried that it might be a bit over my head.
I like this video. I've been into wine and mead making for only about 5 months so I consider myself still a beginner. I am finding out that, like many things, it seems easier than it is. I'm definitely learning as I go. I have a comment about cold crashing. I have a few one gallon batches that I'm cold crashing now. I don't have room in the refrigerator for them ether. So I decided to fill a small picnic cooler about halfway with cold water and put the jugs in there. I have about 6 water bottles that I freeze and submerge into the water. I do 3 at a time - 3 in the water, 3 in the freezer. I could use more frozen bottles but at this point I'm able to keep the water temperature under 45 degrees. I'll see how it goes !!!
Cold crashing is a great method to use!!! I’m still learning all the time and I’ve been doing this consistently for… just over 3 years? I think? 😅
Hello, I'm new to the channel. I've been brewing beers for several years now but have recently branched out into the vast mead universe. Getting some mead making supplies together. For like small batches.
Learning lots from your channel. Thanks for sharing.
Thank you Jody, I appreciate your feedback!
Bentonite at yeast pitch is generally good as long as you aren't using pectic enzyme. Scottlabs has something like 24 hours post lag phase as the most optimal (but not by much). I throw it in sometime within that window. The post fermentation method is a mess and not much better. I prefer chitosan and kieselsol for secondary clearing if more is needed.
Also, wish you had more videos coming out! Thanks for the content.
Thank you for your thoughtful comment - this info is helpful for me and others who may not be familiar with bentonite!
I know I’ve been TERRIBLE about posting content, trying to get out of this editing slump. 😅
Really Enjoyed Your Video , Thanks ! 🐯🤠
Well , Some People like Cake 🍰🎂 and Ice Cream 🍨🍦, better than Pork Chop's 🥩 and Turnip Greens . But that's what I'm Eating Today , by Choice . On Thanksgiving 🦃 , after Hours at Night . Everyone that showed up , got a Mason Pint Jar of Moonshine . The Son of my Best friend in High School , Turned the Jar Up and Chugged it .THEN handed the Jar back , and said , I don't need that . I don't know if he was trying to Impress Everyone , or Didn't Know anything about Drinking. He was of Age . In less than 45 minutes , 3 Girl's , had to Tote Him inside . When they got him to the side of the 🛏️ they just laid him across it . Then pulled his Pants 👖 Down and Spanked his naked Butt , and Video-ed IT . Then came back outside and SHOWED EVERYBODY 😂 . It's going to take a long time to live that down . I SIPPED ON MOONSHINE ALL NIGHT LONG AND NEVER GOT DRUNK . 🐯🤠
Trads are a smidge difficult to nail. First one I got to work was a sunflower honey trad. I am about to start a 5 gallon batch of wildflower trad.
Delish, good luck!
Your content is friggen awesome! I'm a Beekeeper that is just starting a Winery with a focus on Mead. And, all of the mistakes that you're so forthcoming about are EXTEMELY APPRECIATED.
That’s fantastic! Good luck on your journey, I’m glad my mistakes are helpful - that’s why I’m up front about them 😅
I made a trad out of Shawn's Mamane honey and it is amazing. Mine did clear, I am not sure why but happy about that.
Excellent!
I've never made a traditional mead that wasn't perfectly drinkable straight out of fermentation, and I've been brewing for about 6 years no. Mind you, I stabilize with K-meta and sorbate, and backsweeten with the honey I used in the mead.
Amazing! That’s a great show of skill!
Sounds great! Yeah I'd put the bentonite in there early. Potentially follow up with dualfine or something similar at the end.
I’ve found that after fermentation if I back-sweeten and immediately pasteurize everything drops out and it’s crystal clear. I back-sweeten all my traditionals so if that works on a dry trad or not I don’t know. The honey carries a lot of haze.
Ooooo interesting!
Love you're video. I have been making wine and melomels for a couple of years now but never a traditional, at least not yet. I visited Hawaii this summer and came home with some mamane honey from Wao Kele Honey and I plan on starting my first traditional with it in a couple weeks. You're video is timely and an inspiration for me. Thanks.
🙏🏻
Nice job! For my next traditional I want to use this pine honey I found to test what the pine honey can bring to a brew. I want to find more of it before I start though!
Ooooo that sounds interesting! I know spruce tip beer is a thing - may be good in a braggot!
just backsweet and then pasteurize inmediatly (60ºcelcius for 10 or 20mins) that could clean a lot
don't forget to extract co2 as well with a pump or vacuum chamber
beetlejuice! beetlejuice! beetlejuice!
I've found that with trads, sometimes the type of honey can affect how long it takes to clear. For some reason basswood has always been stubborn for me. Fermenting it with buckwheat made it clear almost instantaneously 🤷
So interesting how that happens!
I'm curious as to how hard mead making is compared to just normal country fruit wine making. I've made several wines and have been looking into making a bochet buy am a bit worried that it might be a bit over my head.
I think they’re similar? There may be more yeast care because honey is a bit more complex than white sugar