You can straight up do this with bread yeast and raisins vs any ingredient you saw that was mysterious to you. Likewise, a lot of organic berries that are frozen is cheaper and of equal quality and cheaper by weight. Enjoy, relax, and have a homebrew. :-)
If you're going for a higher proof like 14% bread yeast will likely die off far before that. That ABV will also stress the yeast and cause off flavours. Just my 2 cents
Bro you gotta actually mention where to find the book in these videos. I'm trying way too hard to find it. I got no clue who you are or what your book is called.
Not being a fan of wine, but really liking mead, I don't put the fruit in during fermentation. After fermentation, I pasteurize the mead then add the fruit. Doesn't get that rotting fruit taste that wine has.
Is there any benefit to adding actual honeycomb to the mixture? A lot of higher quality honey i find in the store has honeycomb in it, but if it would actually be harmful id rather buy high quality plain honey online or something.
So I’m new to the game. Just making a basic honey mead but want to begin a blackberry mead. Question, when it comes to fruit, do you just rinse them after they have thawed or use the same food safe sanitizer to make sure they are clean? Don’t want to screw up my mead lol.
I would not rinse them after they thawed as you'll lose a lot of the juice - the point of freezing them is so that the cells burst and they release more juice. They should be fine, but in the future rinse them BEFORE you freeze them. I'm sure you'll make a good mead! Just let it sit for ~3 months before you bottle it. And if you use the full berries, then rack after a month and then let it sit for two more months (I squeeze my fruit in a cheese cloths and then just use the juice).
to sterilize the fruit you can blender it, then add potassium metabisulfite which will kill all the wild buggies. add the honey and water and let it sit for a good 24 hours, then add the yeast you want to use a wine yeast for this because the wine yeast is tolerate of the sulfites and other yeast may not be
I've put fruit in during fermentation and didn't get any flavor from the fruit. 3lbs fruit, 2 lbs honey for 1 gallon of mead. No flavor. So im going to add fruit in secondary.
Hi , i heard that grapes has natural wild yeast on them and wine makers ferment their wine without adding yeast . Can i do this recipe without adding yeast and yeast nutrients ?
Few questions, how much yeast would you put in to this, i have seen people do a whole packet and some 1/3 of a packet, also should the fruit stay in till racking or will it go old and mess up the batch?
I only make 1gal at a time and up to 6gal total a year. So I use a full pack in a gallon because the rest will go bad before I use it again. I experimented with using 1/2 vs 1 whole and there was no flavor change but my brew didn't take as long by using a full pack.
Смотри, в малине есть пектин и дрожжи его переработают в метанол, тебе нужно дождаться когда дрожжи наберут максимальное значение алкоголя % и уже не смогут перерабатывать сахар, примерно 12-15%, добавь малину и ее тремпены будут хорошо усвоены спиртом…минимум метанола и настоящий аромат малины.
May I please know what your recipe was for it? I’m trying to make one and don’t really know how much to use. I’m overall confused and I’m a beginner at this.🙏😅
I just read that you shouldn’t add acids until after fermentation, is that true. Fermentation still works with them in before, but does the taste change if they are added after?
FYI. Costco honey is not good quality. They over filter it leaving no pollen behind making it impossible to determine the source. Raw honey is always best for everything
If you want carbonation, wait till the ferment is done (like 100% done), then rack the mead into their bottles (say 500ml bottles), add a teaspoon of sugar into each one and seal. Leave those bottles at room temp in a dark place (covered in a heavy bag in case of a bottle bomb) and they will carbonate over the course of a week or so. This is called bottle conditioning, you see it in pricier beers (look for the sediment at the bottom of the bottle to identify companies that do this).
For maximum flavour and juice extraction, let the honey sit on the fruit for a few hours. Osmosis being the wonderful mechanism that it is, the lower water content of the honey and the higher water content of the fruit will try to balance out… and more juice will come out of the berries. Goven the extremely high sugar content of the honey, the density of the entire mixture as I see it in this short won’t allow fermentation to start. After a few hours, add the water, nutrient and yeast.
Woah! My guy let me help you out! Solid across the board shy one ..your using WAY too much yeast nutrient that is dap you only need maybe 1/10th the amount. Secondly, that yeast is perfect but I prefer Lavin 71B yeast because it is a strong fermenter but bread yeast works fine as well... I normally take 1 teaspoon of bread yeast and add it to a cup of boiling water the point is to kill it because the wine yeast will eat the dead yeast offering micronutrients that the dap you used doesn't offer ..food for thought and happy yeast!
Would you please be willing to tell me what you’d think the amount of raspberries would be needed for a gallon? I’m new to all this and you seem to know things.😅 🙏
@@crazyclipsgaming4394 depends on what or how you're making it for raspberry flavored mead: only need 8-16oz of raspberries for a gallon for raspberry wine or something: gonna need several pounds
They make a wash for fruits/veggies that will disinfect them, and you can give a light spritzing of StarSan before adding it. That's more than sufficient for melomels.
You'd probably have to fortify it to get to that percentage, most yeasts you'll find for this process will die before the alcohol reaches that point. I've no idea what the process of fortifying a mead looks like all I know is that it can be done
Is there any risk of accidentally making methanol with this method? Im new to making my own alcohol and i wanted to make a batch for my birthday without killing or blinding half my family
You will always make methanol when brewing.Dont worry the concentration of it is very little and it is safe to drink.Distilling the alcohol is illegal because the concentration of methanol is high.
It's an extremely low risk in this process, you will likely make a little but it won't be in concentrations high enough to pose any risk. If your new I definitely recommend getting a kit of some sort that comes with instructions, kits will often have things pre measured and you just have to follow the instructions. It will let you get a feel for the process without having to worry about if you calculated everything properly, my family exclusively uses kits for making wine when we make our own.
@@billy-go9kx The colony would build up a bit quicker and it'd be less likely to stall I guess, and there's no harm in putting a whole packet or even 2 packets in a gallon if you want to, just a bit wasteful even if yeast is cheap.
@@jellysqueem I doubt it would ruin it as it's only the sugar that changes chemically. That said, it would kind of suck as the stuff is expensive and you couldn't choose the ratio of either drug depending on what experience you want
Because of your channel, I just made my very first mead. Lemon honey mead and orange. My own mead will be my first, so I'm super excited!
I would love to hear how it turned out
How it turn out? Did you go blind?
@@JM-_-MJWrong type of alcohol, you’re thinking of moonshine. It’s impossible to go blind with just fermenting.
How's the mead?
Update please
I literally JUST made raspberry mead this morning, what are the chances lmao
Algorithm
Do you mind sharing how much yeast and how much yeast nutrient added?
did you Google how to make mead? your TH-cam account probably used that to suggest this short
Can I use bread
How long did it take you to make the mead?
Raspberry mead is amazing. I've got 150 litres of it aging up. 1 year in.
Where's the part two my dude?
Fermenting
Uh Oh😂😂😂😂😂
Blueberry was my favorite to make.
Gotta love Poland springs
Can you make a pumpkin mead video just curious how you would do it
I usually blend mine up and use pectic enzyme too
Looks great i will try it
You do a lot of part one videos but no part two. I would like the part two of this video as well as your strawberry one
Saw this video on Facebook and came here for part 2......
Thanks for helping all the teens
I just purchased jar and hoses... I definitely need a recipe book and yeast !!!
You can straight up do this with bread yeast and raisins vs any ingredient you saw that was mysterious to you. Likewise, a lot of organic berries that are frozen is cheaper and of equal quality and cheaper by weight. Enjoy, relax, and have a homebrew. :-)
Are the raisins used for the nitrogen supplements?
@@lynnersbryant8142Some people claim that it works... it doesn't, unless you add a ridiculous amount of them. Just use fermaid o
@@iakb334 It worked and has worked for me for a while
A lot of berries contain natural yeast so none is required to add. Blue berries and grapes especially
If you're going for a higher proof like 14% bread yeast will likely die off far before that. That ABV will also stress the yeast and cause off flavours. Just my 2 cents
Bro you gotta actually mention where to find the book in these videos. I'm trying way too hard to find it. I got no clue who you are or what your book is called.
It’s on his website for 30+ bucks
Is there a specific type or brand of yeast you recommend?
I usually blend mine up and use pectic enzyme too. Will it be carbonated?.
Not being a fan of wine, but really liking mead, I don't put the fruit in during fermentation. After fermentation, I pasteurize the mead then add the fruit. Doesn't get that rotting fruit taste that wine has.
What type of yeast do you use? I usually follow a medieval style recipe using ale yeast, as I don’t like the wine taste of modern mead.
❤ Ready after 10 days ❤
When do you add the sulfite tablets? Is it after you siphon the mead for aging?
Can I use "mad honey" and do you think it would diminish the hallucigenic effects? 🤔
Is there any benefit to adding actual honeycomb to the mixture? A lot of higher quality honey i find in the store has honeycomb in it, but if it would actually be harmful id rather buy high quality plain honey online or something.
How long will it take ?
Bro im going to make and store 100 gallons a year and then label the bottles by year so when the atf comes they cant do shit
Can you please tell me the size of the jar you're using. Thanks
Where do you get the airlock from
are your kits friendly with nutrient staggering and degassing?
Nice
Where do we find your recipe book
I like the part where you tell us how much of each ingredient you used 🤣🤣🤣
acids and yeast nutrients... are those necessary? if i dont have them, what can i use instead?
There’s a bar in my town that sells mead. No one goes bc it so easy to make at home. Owner prob has a GED
Does it add more flavor if you mash the fruit?
So I’m new to the game. Just making a basic honey mead but want to begin a blackberry mead. Question, when it comes to fruit, do you just rinse them after they have thawed or use the same food safe sanitizer to make sure they are clean? Don’t want to screw up my mead lol.
I would not rinse them after they thawed as you'll lose a lot of the juice - the point of freezing them is so that the cells burst and they release more juice. They should be fine, but in the future rinse them BEFORE you freeze them. I'm sure you'll make a good mead! Just let it sit for ~3 months before you bottle it. And if you use the full berries, then rack after a month and then let it sit for two more months (I squeeze my fruit in a cheese cloths and then just use the juice).
to sterilize the fruit you can blender it, then add potassium metabisulfite which will kill all the wild buggies. add the honey and water and let it sit for a good 24 hours, then add the yeast
you want to use a wine yeast for this because the wine yeast is tolerate of the sulfites and other yeast may not be
Can you make mead from mad honey?
Yes, but it'll taste nasty if you don't add some type of fruit to balance out with sweetness
I don't much like them jars.I have two what are your thoughts?
I've put fruit in during fermentation and didn't get any flavor from the fruit. 3lbs fruit, 2 lbs honey for 1 gallon of mead. No flavor. So im going to add fruit in secondary.
When I make fruit mead I always have preferred the flavor I get when adding in secondary instead of primary.
Weigh and measure everything if you want exact measurements
Does it make a difference if you mash the raspberries ?
How do you identify the alchohol content pourcentage? Calculating it
Part 2?
it's probably gonna take a good 6-12 months for an update lol
@@jagzin6147it’s been 6 months 😭
Part deux
@goldenhivemead how does it turn out with that Kirkland honey?
What is the recipe book called
Hi , i heard that grapes has natural wild yeast on them and wine makers ferment their wine without adding yeast . Can i do this recipe without adding yeast and yeast nutrients ?
I didn’t know what to do with a bunch of blueberries. Never made mead before, got all the stuff let’s see how this turns out lol.
Can too much yeast be added? I have a batch that hasn't done anything
how much would the recipe change if I wanted to add some fresh pomegranate juice?
I want to brew a raspberry wheat beer
Raspberries!
Well how much of each thing are we supposed to add?
Why do you change yeasts each video? Ive seen you use d47 -ec118 and now ev117
I've never seen any part 2 of your videos
How much exactly of each ?
Few questions, how much yeast would you put in to this, i have seen people do a whole packet and some 1/3 of a packet, also should the fruit stay in till racking or will it go old and mess up the batch?
I would def look up ratios… it depends on if ur making 5 gallons at once or just a single gallon like this
I only make 1gal at a time and up to 6gal total a year. So I use a full pack in a gallon because the rest will go bad before I use it again. I experimented with using 1/2 vs 1 whole and there was no flavor change but my brew didn't take as long by using a full pack.
Make mad honey mead
All of the recipes i read say you have to boil the water and the honey, but you don’t do that. Is boiling not a requirement?
Does using more honey mean a higher alcohol % then??
Смотри, в малине есть пектин и дрожжи его переработают в метанол, тебе нужно дождаться когда дрожжи наберут максимальное значение алкоголя % и уже не смогут перерабатывать сахар, примерно 12-15%, добавь малину и ее тремпены будут хорошо усвоены спиртом…минимум метанола и настоящий аромат малины.
I add raspberries to mine there has been no variation in color
Huh?
What about freeze dried berries?
Does the wine taste like honey??
Do you put water in the air lock or Is that something that just happens?
I just started a raspberry mead this morning. My first attempt. Used home grown raspberries.
How is this going?
@@somebodyelse2327 waiting to see if it clears up. A couple more weeks I think.
@@somebodyelse2327 flavor is good but it is very strong. Will probably use it for spritzers.
May I please know what your recipe was for it? I’m trying to make one and don’t really know how much to use. I’m overall confused and I’m a beginner at this.🙏😅
Yes
I just read that you shouldn’t add acids until after fermentation, is that true. Fermentation still works with them in before, but does the taste change if they are added after?
Adding fruit at the beginning of the process does change the flavor. Less fruity.
What in the air lock ?
Are you mixing the yeast with water before you put it in? Can’t tell for sure
He actually shows the yeast and water being mixed in that white ramekin.
you don't really have to I've never done it but it might make fermentation start sooner
Why u don't need the weighted glass to submerge. Those berries? 😂
Some videos you mix the yeast others you just put it in......is there a difference??
PART 2?!?!?!?!?!
Part 2
how did you sanitized the raspberry. I used a campton tablet and it turned it to a beige color.
youre only supposed to sanitize your tools man
the fruit turning beige after adding potassium metabisulfite doesnt affect the flavor
Hey, you’d be the person to ask.
What’s the difference between mead and mead wine?
Its the same thing
FYI. Costco honey is not good quality. They over filter it leaving no pollen behind making it impossible to determine the source. Raw honey is always best for everything
Anyone know what kind of acid he’s adding in before fermentation and why?
It's yeast nutrient to help the yeast ferment better. You can add pectic enzyme as well to help break down pulp of any fruit you use.
So freezing the berries before makes bad flavors? I didn't understood what he was saying
Can anybody tell me what's the name of that type of jar?
Here’s the hint: There’s never a part 2!
Ferment the honey first and when you pour it into another jar that’s when you put the fruits in it
Wheredo you get the tiny airlocks?
North Mountain supply is where I got mine, they sell containers that come with them as well
You can use a balloon with a hole in it tho
@@careless2429 Ballons are not clean.
@@billy-go9kx not with that attitude
looks soo good can i sell it?
If you get the license lol
Will it be carbonated?
If you want carbonation, wait till the ferment is done (like 100% done), then rack the mead into their bottles (say 500ml bottles), add a teaspoon of sugar into each one and seal. Leave those bottles at room temp in a dark place (covered in a heavy bag in case of a bottle bomb) and they will carbonate over the course of a week or so. This is called bottle conditioning, you see it in pricier beers (look for the sediment at the bottom of the bottle to identify companies that do this).
Can i use any type of yeast
You can use pretty much any type of yeast
For maximum flavour and juice extraction, let the honey sit on the fruit for a few hours. Osmosis being the wonderful mechanism that it is, the lower water content of the honey and the higher water content of the fruit will try to balance out… and more juice will come out of the berries. Goven the extremely high sugar content of the honey, the density of the entire mixture as I see it in this short won’t allow fermentation to start. After a few hours, add the water, nutrient and yeast.
Woah! My guy let me help you out! Solid across the board shy one ..your using WAY too much yeast nutrient that is dap you only need maybe 1/10th the amount. Secondly, that yeast is perfect but I prefer Lavin 71B yeast because it is a strong fermenter but bread yeast works fine as well... I normally take 1 teaspoon of bread yeast and add it to a cup of boiling water the point is to kill it because the wine yeast will eat the dead yeast offering micronutrients that the dap you used doesn't offer ..food for thought and happy yeast!
fermaid O is probably the best one
Would you please be willing to tell me what you’d think the amount of raspberries would be needed for a gallon? I’m new to all this and you seem to know things.😅 🙏
@@crazyclipsgaming4394 depends on what or how you're making it
for raspberry flavored mead: only need 8-16oz of raspberries for a gallon
for raspberry wine or something: gonna need several pounds
@@sneediumminer thankyou I’m going for mead. I’m pretty excited to make my first batch ever.
I just did mine 3 days ago....I don't see any foaming or bubbles
Isn’t it a bit silly to Sanatize everything with chemicals, then add fruit that comes from outside, that is 100% not sterile
They make a wash for fruits/veggies that will disinfect them, and you can give a light spritzing of StarSan before adding it. That's more than sufficient for melomels.
No pectin enzyme, or are you of the type who doesn't care about clarity? both equally valid
Mate i wonder if the alcohol percentage could reach like 20% or 23%
You'd probably have to fortify it to get to that percentage, most yeasts you'll find for this process will die before the alcohol reaches that point. I've no idea what the process of fortifying a mead looks like all I know is that it can be done
@@ashrowan2143 just add some cheap clear vodka
Can you just use filtered water?
just can't have chlorine in it, city water often does
reverse osmosis probably removes all that crap
So this is definitely not safe during pregnancy right 😅
fetuses love booze
Bro you should really need to post your videos AFTER you've filmed everything. It's honestly really annoying "having to come back for part two"
How can you make mead to taste sweet?
add stabilizer (potassium sorbate) then add honey or sugar
More honey stronger alcohol?
Yes and no. Yeast has a set tolerance, depending on what you use.
Is there any risk of accidentally making methanol with this method? Im new to making my own alcohol and i wanted to make a batch for my birthday without killing or blinding half my family
You will always make methanol when brewing.Dont worry the concentration of it is very little and it is safe to drink.Distilling the alcohol is illegal because the concentration of methanol is high.
@@JennersTheHarmonicaPlayer alright thanks
It's an extremely low risk in this process, you will likely make a little but it won't be in concentrations high enough to pose any risk. If your new I definitely recommend getting a kit of some sort that comes with instructions, kits will often have things pre measured and you just have to follow the instructions. It will let you get a feel for the process without having to worry about if you calculated everything properly, my family exclusively uses kits for making wine when we make our own.
Does no methanol form?
Methanol forms during distilling not fermentation
THERE IS NO PART 2!!!!
How much yeast do i need to use?
Anything less than 3 gallons, half a packet. 3-5 gallons, a whole packet.
Use the whole packet.
😐
A half pack is enough. Yeast is cheap. Using a full pack is ok for a gallon. I wonder if that would speed up the fermentation process????
@@billy-go9kx The colony would build up a bit quicker and it'd be less likely to stall I guess, and there's no harm in putting a whole packet or even 2 packets in a gallon if you want to, just a bit wasteful even if yeast is cheap.
What if I use mad honey
Mad honey?
@@0TheFather0 yeah it's a honey they get from bees in Nepal that makes you hallucinate! Joe Rogan made it popular
@@jellysqueem hmm. I would think the fermentation process would probably disrupt those properties. There's only one way to tell..
@@jellysqueem I doubt it would ruin it as it's only the sugar that changes chemically. That said, it would kind of suck as the stuff is expensive and you couldn't choose the ratio of either drug depending on what experience you want
Try it