How We Made 30% ABV MEAD!
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- เผยแพร่เมื่อ 3 มิ.ย. 2023
- That's right, we made a MEAD that has 30% alcohol content! It took some math, and some brewing, and some expletives, but it worked! The real question is, how does 30% ABV Mead taste?
Did we REALLY make 30% ABV? We tested it here: • Refractometer + Hydrom...
How does this Mead taste after aged 1 year?: • We made a 30% ABV MEAD...
Racking: • Racking Homemade Mead,...
Ingredients:
3.5 lbs Wild Flower Honey
1/2 teaspoon Wine Tannin: amzn.to/3OQWbx5
96 oz Water
2.5 grams Fermaid O: amzn.to/45Ndllu
1 packet Red Star Premier Blanc Yeast: amzn.to/3WQWWIo
Additions:
1 teaspoon Yeast Hulls (if necessary): amzn.to/3WQ1aAf
25.5 oz Hamilton 151 Rum 75.5%ABV
13.5 oz Everclear 75.5%ABV
6 oz White Rum 63%ABV
Back sweeten with honey to a gravity of 1.012
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There has been some question if this really was 30% due to some dilution from backsweetening.... well, we tested it in a video: th-cam.com/video/H_qQWHnIvy4/w-d-xo.html
I enjoy adding peach or kiwifruit to my mead. Not flavoring fresh squeezed.
New subscriber btw.
13th warrior was written in 922 AD by the way.. by Ibn himself.. anyway, sat here sipping of my own mead I made last year.. All praise be to Grog., and Hail Odin of course.
Plz tell which yeast is best for honey wine
There is no one best. I suggest watching some of our recipe videos to learn what we used and why for each brew.
@@CitySteadingBrews ok
My wife fully blames you two for me new hobby... Haven't even finished my first mead yet, and I've already made 10.5% grape juice wine and another mead is fermenting along with the first. You guys are awesome.
Well? That's all I have..... 😂😂😂 Good luck with that....😂😂😂.....❤❤❤
Same here 😂
Your crazy😅😅. After watching these channels for over a year. I strongly believes that now am a certified brewer.
@TimBiden you can make a high abv sugar wash(sugar wine, first step in rum) then use that to make your favorite lemonade/ limeade recipe and you got easy homemade hard lemonade.
If your wife complains so much, get her to drink it along with you 😉😎😎😎
Just started watching y'all on my second mead brewing venture; excellent stuff and y'all make it so much less stressful. Bonus points for Critical Role reference!
The first mead I made was for my D&D campaign. When my players went into a tavern that was "famous for it's mead", ordered some in character and then got actual mead the reactions were priceless.
Nice!
I’ve learned more from y’all’s channel then anyone else’s on here. So Thank you both for all of your videos and educating me and everyone who follows y’all. 1:53
Aww thank you. Glad to have helped!
I like the hydrometer graphic , nice addition.
I enjoy fortified wine. I usually set aside a 16oz bottle for fortifying and enjoy creating fortifying liquor (dried cherry and toasted French oak in amaretto for a cherry wine, candy orange peel and figs in grand marnier for a fig orange mead) so I enjoy when yall do it
I did this once. It was a kind of experiment of continuously restarting fermentation and adding more flavors and sugars in. And brewing it in a fridge. I can’t say exactly what I did entirely but damn was it strong. Jalapeño raspberry is about what it finished at with the flavor. We used our own honey we raised, which was 100% raw. And it was a bread yeast I used surprisingly. The yeast fairies def were with me on that venture.
I've almost exclusively used bread yeast you find in supermarkets here in Italy, to make my meads xD
@@talscorner3696 seriamente? funziona?
We show it in videos: th-cam.com/video/f7a8oKvGJOk/w-d-xo.htmlsi=lafXQgq9uMXiy__r
@@alverygrissom2544 yep! Ovviamente, non è il top, per quello so che ci sono un sacco di lieviti specializzati apposta per idromele, ma per cose con poche pretese funziona anche già quello ^^
In genere, uso il lievito di birra, evitando quello per dolci (col quale non ho avuto gran fortuna), ma forse anche col lievito madre esce fuori qualcosa di potabile.
You guys are hysterical. I love you you can watch the buzz increase every minute the video carries on.
Call it the Elden Mead!
Love this channel, just found it recently and I get so many "Good Eats" vibes from when i was a kid watching food network. Keep up the great work
Love your channel, been a subscriber for a long time but just started my first batch of traditional mead a few days ago. Keep being awesome!
Digging the new music and the cut-ins with instructions, sound effects, and whatnot. Video feels fresh. Thanks guys ! ❤
Thank you!
So happy to find your channel,, learning soooo much. Recently made 2 buckets of tomato paste wine for a neutral spirt run that had only cheese cloth over the stopper without the bubbler in a small room with a heater going . Even that mess only smelled like poured out wine when standing in the room checking on things...
Your reference to "Alcohol is a Flavor" reminded me of a sign I saw at a renaissance festival which read "Technically, alcohol IS a solution". It was obviously talking about an alcohol and water mixture being a solution, but it was still funny.
My son and I made a 5 gal batch of blueberry melomel recently. We split it into 1 gal jugs after fermentation was complete and fortified one of them with Kailua. The initial sample tasted like a cherry cordial. It has been conditioning for a week. Can’t wait to taste the final product. Your channel has inspired us to make many different meads. Thank you!
You convinced me. Started brewing my first batch of mead yesterday (EC1118 + 3.8lbs honey + .5gal water) and I'm making a variant of this.
Thanks for the inspiration. Wish me luck!
Love your channel!
This video is perfect timing for me. I made an orange ginger mead that went very dry. Now I know what to do with it! Thank you!!!
I've been brewing beer for about 5 yrs and really enjoy your video's and your explanation of the process you are using. I have about 3 gallons of honey that I have been sitting on for a couple months just waiting for me to get off my ass and make some mead. Thank you the push to get it done. Keep up the great video's.
im making my first batch rn about a week away from bottling and im so excited. ive been having a great time so i just typed "mead" into the search and yall came up. i love the video and the energy, yall just have me excited to start my next batch
Awesome, happy to help!
Many Thanks for the work and content.Always a pleasure to watch 🥰
Thanks, glad you enjoyed it!
Oh yeah! Thanks for this. My dandelion mead is basically done and it's 18.5% again...second time already! Started it at 1.127, went down to 0.990 with Mangrove Jack's M-05 mead yeast!
I know what I'm doing next with it! 👍👍
Yes, a whiskymead! Looking forward that one.
Thanks for the great content
Been making non honey wines for a while, but this video along with backward blueberry meade opened a whole new world with endless fortified and nonfortified meade combinations, along with simple abv math...keep it up!
Happy to help!
It's been a little bit since I have watched your videos, I'm really enjoying the new video editing and little additions you have made like the chalkboard.
ThNk you!
Absolutely loved this video!
Glad you enjoyed it!
Nice to see the thumb saver again! I have a couple of black plastic screw on caps i use for the same purpose. My local brewer supply has them for like 50 cents each.
Brian, I know you two normally disregard the diluting impact of back sweetening - but I think it's a VERY important thing to consider if one is attempting to use fortification to achieve stabilization... There's a high risk of bottle bombs otherwise.
Obviously your "not actually 30%" is still well in the safe zone, but someone thinking that 20% is safe, then adds enough sugar to add 20-40 points should probably do the math.
It changed it by 1%. No way this will ferment. We normally overshoot by a few percent to be safe though.
Good info to know, but you didn't sweeten much and you started high abv. I have no doubt your brew is safe, I just feel that when mixing back sweetening and stabilizing via fortification the topic of how much back sweetening drops the abv is relevant to the safety discussion.
_P.s. I updated my post, adding the second paragraph, at the same time Brian responded... He was fast fast!_
this one looked interesting, I'll have to check it out. Just bottled my first gallon of mead a couple days ago, ready to brew some more.
I love the way you two make mead making accessible. I finished the last bottle of my first batch and have two ageing now with two more planned shortly.
Awesome!
What an EXCELLENT Recipe! I used Brazilian Pepper Honey (3+ pounds), 1/2 tsp Fermaid-O, 1/2 tsp wine tannin, & EC-1118. O.G. 1.124. F.G. was 1.010. 110 ounces of mead, added 51 ounces of 151 rum. 34+% ABV. Added about 1/2 pound BP honey to taste (hydrometer won't read, maybe 0.982 SG). Delicious sipping mead! Thanks again! God, I love this channel!
Wow, you have to watch to the end! Great idea guys. Thanks!
Love this! I made a mead/rum back in 1998, that I lost my notes to that turned out an 11-13 rating as well. So glad to see you do this! Mead blends so well with a good rum ;) The oak cask from rum with smokie florals blended so well with the honey really was a great mouth feel, that wasn't a tongue slap and only got better after 6month, it didn't survive to 1 year as it was all consumed when new years 2000 rolled around :D
I also made a jack daniels, blueberry mead at the same time, but the rum was my favourite.
amazing video, this is the first time I have seen you guys work and I am hooked. home-made mead here we come.
Welcome!
This is definitely on my list of things to try at some point. Thanks for showing me how to do it right!!
I like you two the way you are😃. I was all ready to make the habanero pineapple mead but now, this looks like a winner.
Nice, I love a few sips of something complex, highly alcoholic and a little sweet as a digestif - I usually have B&B, high quality port or sometimes brandy, but this sounds like it'll hit the spot extremely well - gonna buy some honey tomorrow to get it started!
I already loved your channel, but the Grog reference and picture made me extra happy.
Oooh, neat idea!
These people are definitely-incredibly amazing! keep it up guys!❤
Aww thanks!
Hamilton 151 is such a famously good Rum, i was shocked to see you pull it out. You have great taste!
Wow, you have to watch to the end! Love you guys!!
Just started my first bee colony this year. If i get any honey at all i will be sure to send you guys some. Would love to see it turn into one of your awesome recipes! :)
That would be awesome!! Thank you so much!
I just finished my first batch if country rubarb wine and found this video some how. I had to watch half this video with one of my eyes closed. You guys are awesome. Were friends now and you don't have a choice in rhe matter. Thanks for the video.
Lol
I agree, i would totally love this. Getting the row boat ready, be there in a few weeks hahaha.
See you then!
Ohhhhhhh!!! I'm saving this one.
Thanks for the great video.
I wont lie when I first started watching your videos I hated how long they were. But Now I just put them on in the background while I am working and its nice. You guys seem to have a good relationship. Me and my wife life here in FL to. Thanks your the videos. PS. I have a batch going on blueberries and cherries hopefully it turns out good!
Sorry, I usually don't comment because I watch on my TV app, but that looks AMAZEBALLS!!! 😂😂😂
I currently have two batches of mead going, and I over sweetened one (because my scale is for smaller things 😂) and I may have to go get a bottle of 151 for that!
Love the new format and the shorts!
Thanks for teaching me this amazing hobby that has improved the quality of my life and gives me something to do and look forward to ❤❤❤
Happy to help, and thank you for the kind words!
@@CitySteadingBrews you guys are awesome, and I love how you (Brian) would give me tips from day one, how Derica gets my sense of humor, your love of fine spirits and roleplaying games...
I just wish you lived closer!
No way I'm going to Florida! I'd melt! 😂
Same. This os why we have AC.
Enjoying your videos
WOW you have to watch to the end!! And... I have to try brewing this.
Yes you do :)
Wow, not only did you use an Oregon honey, you even said Oregon right! Well done! lol
I have always looked at fortifying as making a cocktail, not that it's a bad thing in any way (it's not), but to me it's no longer brewing at that point and steps into mixology. But, then...I'm weird.
Edit: Btw, got that stuff to make my Ka Nyo (Skeeter Pee made with Yuzu). If it works, it should be pretty amazing. IF it works. LOL
After watching many of your videos I have convinced the wife we need to start brewing at home. You should have gotten a partnership with trbos. You probably trippled their sales.
Lol, probably!
Halfway through my second brew! I'm reading a lot to learn more about the science and practices behind different meads. You two have taught me a lot! Thank you!
Happy to help!
Great video guys. Only one that i have done that kinda had a smell to it and that was spicy v8.
I think you guys need to do a new favorites video. I feel like you guys have made so many new things that you guys have loved since you made the one video. I want an updated version!
Possibly!
Wow, I'm so glad I watched to the end. I don't have space in my condo for pasteurization equipment, but this opens up a world of possibilities for when I start brewing again in a few months. Like Derica, I enjoy gin. What sort of flavors might make a tasty mead that would pair well with gin fortification?
Umm..... no idea... I am not a gin fan, lol. But florals, and such work well with it?
Comparing that to a classic Bee's Knees cocktail, definitely lemon peel. The gin itself adds its own aromas.
EDIT: Also, whatever botanicals are in the gin will probably also be good as additives in the base mead.
Also you guys are a beautiful couple!! You make my heart feel warm.
“Words are hard”…lmao! I didn’t think anyone else said that!!! 😂😂
I have three batches in one gallon fermenters brewing in my bedroom in five gallon buckets right next to the door. I have not been able to smell anything sweet or anything remotely fermenting or have been able to hear any bubbling from the airlock outside of my door if my bedroom closed. So far neither of my roommates have complained about any weird smells or ask wtf! Is bubbling in your room. Not sure how anybody neighbors are complaining about fermentation smells? Depending how much room you have in your freezer there is always the fractional crystallization method to get a beverage 25-40% the same process when making applejack. Also goes without saying to anyone reading this comment check your local/ state laws before doing this process getting a higher abv brew, because I am pretty sure using this method of distilling is probably illegal in most states.
Fractional freezing is A) considered distilling in the US and therefore illegal, and B) concentrates the methyl alcohols and other nasty stuff. That's why we don't do it.
Just got to the part in the video where you mentioned you like Rum and Coconut Rum's. Since you are in St. Pete I have a Rum I would like to recommend. I lived in North Port FL. when Siesta Key Rum distillery started up. I have since moved away. It's a nice small batch distillery. They make a pretty good clear and spiced rum. Yet the product of theirs that is absolutely amazing (to me) is their Toasted Coconut rum. I miss it very much! I don't have the refined palate that you two do, yet I find it amazing. I hope you have an opportunity to enjoy it.
My very first batch of mead (from a kit) is just clearing out, and I'm getting ready to start my second batch using local honey, and your tea ("constant comment" for the orange peko tones) and raisins recipe. For my third batch, I've been thinking I want to try smoking some honey, and was wondering if you can think of any issues I might have, considering that smoking things acts as a preservative. Do you think it would inhibit yeast colonization or anything like that? I generally like meads that are right around the 12% range, so I don't think I'd be upset if it stalled out a bit early.
I know people have done it before.... so it shouldn't be an issue.
I’ve done this with a blackberry bochetomel and a basic mead that I triple distilled to make a vodka. Blended the two and the resulting spirit is just like a very well barrel aged port. Yummy! 😋
My best home-brewed meads were around 18% ABV.
Thanks for this video! Up to now I’ve always struggled with calculating ABV when fortifying.
So… let me check if I’m getting this right:
Volume unfortified liquid x ABV unfortified liquid = A
Volume fortifying agent x ABV fortifying liquid = B
Total volume unfortified liquid + fortifying liquid = C
(A + B) : C = new ABV of fortified mead
Correct?
Yes.
@@CitySteadingBrews - Yay! The math-challenged one actually understands! 🤩
This makes me so happy. Especially since this formula is completely independent of which units are being used: metric or imperial. It doesn’t matter. As long as I stay within the same system/units, I’m good.
Off to my brewing log/notebook/binder thingy to update my section on formulas and calculations. I might even whip out my pen with glittery ink, just to get a rise out of my maths-whiz daughter. 🤪
Is there a better auto siphon available? I have used your link to buy 4 and not one has worked properly. Three of them have a bad foot valve and the other has a bad seal on the plunger and they will not interchange. I hope you guide me to a better solution. Love your work. great videos. I have learned so much. Thank you
We link to the one we actually use… have had 3? and two are still working years later. Sorry to hear you having troubles.
When using larger the 1.4 gallon carboys for primary, do you adjust/add to your recipes for the additional space or just brew a gallon?
We don't usually adjust really... mostly make for a gallon.
I first thought you must be using whitelabs 25% yeast and it couldn't read. Then I watched you pour the Rum in and all I could think was Yummy! This will be my next batch!
Woo-hoo! Very cool stuff, guys. Have you tried playing with a Pearson Square to calculate mixture for fortification? It probably wouldn't have worked here with having to add so many different ABVs to get where you wanted, but if there are only 2 (low ABV and high ABV) it is accurate and arguably simpler. Also, maybe showing a blowoff tube in a video might be helpful (if you haven't already done that).
We have a video on blowoff tubes :) Also, no never messed with the Pearson Square. I find this method pretty easy and foolproof.
I experienced my first foamy airlock this week. It was a wild party in that demijohn and it sat in the sink for 24 hrs. 😂❤
Starting Mead question (sorry, long): I put together a simple Cyser using a gallon of apple juice and 1.5 lbs of honey. Blanc yeast (same in video). After a couple days, I saw no activity. I made a cold brew coffee Mead and put some of the yeast (same yeast) into the cyser, thinking the original yeast may have been dead (it was an old packet).
A couple more days go by, the cold brew is running well, but the Cyser looks still. I decided to add the rest of the pack of yeast since I didn't put much the second time.
Some of the yeast got on the side, so I put the cap back on and tilt/swirled to get the yeast from the neck. Then the bottle sprayed out of the cap lock hole like a shakened carbonated drink. I cleaned it all up with Star San and put a new cap on it.
Does this mean it had active yeast the whole time? Do I need to be concerned about it? There's quite a bit of head space now, should I add anything to it (liquid or solid)?
Sorry, a lot of questions. I've been brewing on and off for three years (and watching your videos) and never had anything like this before.
Thanks.
Side note, I think I'm going to fortify my Cold Brew Mead with rum and whiskey (I'll split into two) to 30%.
Thanks again.
Sounds like there was a leak, so it looked like no activity. Try taking hydrometer readings to be sure.
I haven't yet made any attempt to make my own wine/mead/whatever, but I love watching you do it. I think I kinda have a crush on y'all.
Would love to see y'all make a honey wheat ale/mead
A braggot!
Have you used an immersion blender in the bigger fermenters? I used one to help mix in the honey and 3lbs of blackberries in my latest batch. Seemed to mix great, but seemed like it was maybe lacking oxygenation I get with the smaller fermenters where I shake it to mix, sulfur smell from the off gassing during the fermentation
Never tried that but seems like you’re right, not enough aeration.
Talk about timely vid! I just had a mead come out to about 25% ABV! Had to have messed up somewhere in my calculations. Started out at 1.20, finished at 1.00 calculated at 135 multiple times. It DOES have a kick and needs aging. started on 4/29/23. Guess it'd help if I said what kind of yeast I used. Lavalin EC-118.
@@TigerPat_9180 1.20 . i used fermaid o at the start and added some more at 2 weeks to prevent a stall. But still 25% is WAY beyond what i was expecting. However, judging by the taste test (done today) I think it's believable. Just what came out of the hygrometer was enough for both dad and i to get a bit of a buzz... No detectable sweetness left either.
Hydrometers don’t usually read that high. Mine only goes to 1.160. What was the recipe?
@@CitySteadingBrews 50 bags mint tea,handful golden raisins, 2 tablespoons fermaid o, all added to 3 gallons water with a little over 7 pounds wildflower honey. it is pretty stout. the amount I took out to take a hydrometer reading let me take a really nice nap earlier today.....
That’s more like 1.081 og. Nowhere near enough sugars to make that much alcohol.
And far too much fermaid O! Wow! You probably have about 10-11% alcohol.
I have a really nice 57% rum called Leatherback Barrel Strength Special Reserve from North of 7 a local micro distillery here in Ottawa that I would love to try this with. Might do some small tests in a glass with some of my traditional mead first.
Great video on Mead fortification!
I’ve always wonder whether or not mead at this ABV would still taste good so I’m happy it turned out well!
In the Harry Potter books Professor Slughorn accidentally poisons Ron with a mead he had set aside as a gift for Dumbledore. The book describes the mead as: BungBarrel Mead - 34% ABV with hints of cherry and licorice aged in vintage oak barrels.
This has been something I’ve been considering trying to replicate. Your video has given me a little more confidence it could turn out drinkable (maybe with smaller pours 😅)
Yep, sounds like it's possible to recreate sort of!
@citysteadingbrews I'm curious if this tastes similar to a wild turky american honey even though you use rum for fortification??
Or is it closer to a rum flavour? Or should I use a wild turky for fortification to get that flavour?
Doesn't taste like bourbon at all. There's some rum flavor but really it tastes like high abv mead.
I did have a smell come from our cabinet we used for fermenting, but to us it just smells like proofing bread and it was very pleasant :)
I have never had a complaint about smell in my apartment
First just say congrats for the videos they are very efficient learning tool ... I am a viewer from Portugal !! Any thoughts about the use of phenylalanine ?
Not something we would add.
Ok thank you for the feedback !! Keep the good work !! Obrigado
I would really love to have a glass of this
I'm going to divide my meade and make the fortified and make a couple fizzy bottles been making ginger beer (unfermented no intentional alcohol which usually only takes a day). I think I'll start with the fermented meade and add a bit of sugar for the fizz near the end of fermentation.
I really really enjoyed this video, probably the best of many of yalls I have Weyerhaeuser watched, the excitement and enthusiasm as y'all were tasting it I felt like I was sitting across the table from you enjoying the experience myself, keep them coming guys and thank you!!!!!!
Weyerhauser??
@CitySteadingBrews typo, I'm blind in one eye and very limited sight in the other, my app seems to add words occasionally, my apologies
@@dwaynerhodes2398 no worries!
that was another great video, entertaining and I learned something. A tip for next time you want to calculate how much of something you need for mixing or whatever: use a digital spreadsheet. putting the formula in there makes it less messy but foremost you can just change a number/any value and it will calculate the new result on its own instantly.
It's simple enough to do on the fly really.
To shake up the fermenter and contents, I use the lid from when it was still an apple juice bottle. That way I can loosen it without it blowing off.
"Kinda smells like paint thinner" LOL
Intetesting concept. Going to check my favourite liquor store for some extra strong rum/whiskey.
Checked my favourite liquor store. The choice in extra strong (dark) rum is very limited. But they have the (in)famous 80% STROH Rum.
the pitcher is large enough you can put the glass jug into it far enough that even if you do splosh a bit it still all goes in, then pour from the pitcher into the big mouth!
I recently had a similar experience with Premier Blanc yeast. Had a couple meads started at 1.110 that got stuck at 1.040 for like 8 weeks... I tried everything, nutrient, hulls, pitching a starter of fresh actively fermenting yeast and nothing... They're currently still sitting in primary but I'm getting suspicious that it might be that the suspiciously cheap honey I got might have been cut with something unfermentable cause I can't think of any other explanation for it getting stuck at 10% with two different packets of supposedly high ABV yeast🤷
I have a fortified 25% ABV raspberry hibiscus mead at home aging that didn’t taste great but now that is 6 months old it’s better.
MY wife blames the show moonshiners and TH-cam for my mead and wine hobby. I love making it more than I like drinking it
Hey guys, great vid as always! Question, I see different ratios of water/honey. What is a good general/average ratio for a middle of the road mead? Am just looking for a solid starting point. Also, is there any issue with using distillers yeast when making mead? Would it require more sugar?? Thanks guys, keep the great vids coming!
We go by specific gravity. I don't use ratios as it's too easy to be inaccurate. We usually use 2-3 lbs in a gallon batch. Distiller's yeast will simply make alcohol. It's not likely to taste good. If you want a starting point, here's our beginner's mead video: th-cam.com/video/Y0W7K5yBK-g/w-d-xo.html
@@CitySteadingBrews Awesome, thank you! =)
The Borg Reference is on Point!
It's been some time since I wanted to make mead with over 25% ABV. I really like this recipe but cannot find any Hamilton 151 Rum in close proximity from where I live. What would be the best to substitute Hamilton 151 rum? Thank you!
Any 151 proof rum should do.
Would a magnetic stirring bar (like used for chemistry) work for the mixing? Or is the concoction too thick?
It would take too long and likely wouldn't work.
I’ve only done 2 fruit wine batches so far, but there was so much yeast smell (6 gal batches each time) that the whole house smelled like bread. I got asked a few times if I was starting a bakery 😂
We have never had that happen…
1 yeast packet is enough for 2-3 gallons, you probably used 1 per gallon
We just re-racked our mead last weekend and it's 17% ABV! Yes, sometimes the yeast goes pretty far. Probably bottling very soon.
Love me some "booze newz you can uze"!
This video is great for me. I'm hoping to fortify a mead with bourbon here in the near future. I'm also really interested in getting it to still taste like mead (but with that bourbon oakiness).
So here is my question. Are you shooting for 30% ABV in effort to make it shelf-stable after it's been opened (like a liquer), or did you do it just because you could? (sorry if you said that somewhere and I just missed it)
Just because we wanted to :)
LOL, I posted this before I had seen the last 10 minutes of this video. 😆
This has 100% inspired me to make a rum fortified mead! That is such a cool idea. Would you generally recommend an overproof to achieve it, or do you think I could I achieve a similar product with a more 'standard' ABV rum?
You need less with an overproof that way you keep more of the mead flavor.
I feel like it is now obvious I commented before watching all the way to the end of the video! 😂🤦
Thank you for your advice!!
Lol, no worries.
Absolutely nothing wrong with the super-high octane 190 proof Everclear. I use it as a base when making liqueurs. Having to use less and being easier to proof down are two bonuses of using it over the 151.
Do you degas it everyday? Or can you degas when it’s time to check on it again after waiting for it to clear
We really don't degas. Time takes care of it.