Keep in mind yeast dies at 140°F or 60°C so don't make the water too hot. It also thrives between 80-90°F (edit: 26-32°C) So warm areas will provide the most yeast reaction.
@@jorishenger1240 absolutely! The main concern is the UV radiation from sunlight. So keep it out of the sun or block those UVs with something! But Even all visible light affects yeasts metabolism. Lots of people make their mead in clear glass bottles, nevertheless you have much more quality control with containers that keep out all light.
@@kabine1 tysm! Inside of my house is never near warm enough to have a proper temperature so i was thinking of making space in front of my window, but good to know i shouldnt do that. Would 18-20°C be too cold?
Home brewing is so much fun. I crank out a new cider every week In the summer months and tend to do more mead in the winter. Love making new flavours particularly by just adding random fruit in. Gotten some weird ciders from native yeast.
Id love your opinion on this. My grandpa makes beer and I had been watching videos online so I asked him if I could come over and see how he does it. He does most things by the book but he doesn’t stir at all and when I asked him about it he said he used to worry about stirring but he’s found that the yeast finds the sugar dissolved or not. I’ve had his beer before and it was very good but I wondered if it was different with mead.
I have been making my own mead for over 2 years but have never tried adding yeast, just used the wild fermentation method. I will do it soon and taste de difference. Cheers 🥂
Yeah these videos are so informative yet lacking in viral information. Like measurements, names of equipment. I really wanna try this, but haven’t got a clue what any of the stuff he’s using is called. Type of bottles, air lock lids? Acids? I have to know more
I would love to know the name of those "acids" and "nutrients" you use. You guys gonna name hundreds of it, but I want to know each exactly for each recipe. Like an ingredient list.
Will it overflow with it filled so far up like that or is that more a problem when using solids like apple slices? Both of my batches have overflowed the airlock so far and I put less than what you put in.
Fruit can cause it to overflow. You can also get problems with brews that foam up to much; this is depedant on the yeast strain, activity, and ingredients.
I had a whole hive die on us, we harvested the hiney and it has been fermenting as a result of moisture. I've kept it and fed it for over a year... should I use it in mead?
I just had a question regarding the airlock for mead Is it okay to take off the air lock every once in a while to clean it? Where I live there is lots of fruit flys and gnats and they somehow make their way into the air lock and drown in the water and I wanted to clean it out but will that make the mead go sour or will it okay? Or should I just leave the dead flys in the bottom of my airlock
I watched a video about the Mayan’s and it was the women who made the beer. I was pretty amazed at the method used to start or encourage fermentation. They chewed the grain a lot and spat it into a very large vat. I can’t remember the rest but that bit sounded gross, but apparently it was really strong. I suppose that’s what they were going for. 😝😯
@@MagdalenMcGarrigle They do that because otherwise you don't get alot of sugar from the corn... the enzyme is your saliva will break down the starch into fermentable sugars.. As for the other person above, why are you talking about technology when it's all natural? The only "tech" that was used was vessels to ferment the drink and probably a kettle or a bowl to prepare the "dough". If you wanna learn real history about yeast, I recommend looking into "Kveik" yeast, you can find alot of factual information about it.
large brewers used huge (up to 10,000 gallon) barrels. home brewers used smaller (about 3 gallon) wooden buckets called firkins, and did not pitch their yeast. Instead the firkins were left open and were inoculated by wild yeasts that came from the air, dust, bugs, and whatever wild yeasts or other organisms that were present on the ingredients, tools, and hands of the brewers.
Air steel? What is that? If you don't have a filter on your air pump, you will definitively introduce a bunch of unwanted garbage. You can just shake the vessel for 1-2 minutes and it should be enough oxygen for the yeast.
@@Murlockingqc It's a small block of sintered steel, like a metal version of an aquarium air stone, only the pores in it are on the order of a couple of microns across, meaning it's able to more easily put any gasses passed through it into solution with the liquid it's in. You don't use an air pump, you use a canister of oxygen, which being OXYGEN kills any anaerobic lifeforms like fungi or bacteria that might be present in the must. With so much oxygen in solution in your must, the yeast will begin to reproduce EXPLOSIVELY and you'll not only increase the odds of a good inoculation, you'll shave a week or more off your primary ferment time. It adds a hundred bucks or so to your equipment bill and an extra $20 or so to your ingredients tab, but it's an investment that pays for itself in higher success rates, fewer unwanted flavors ion the final product, and more mead per year. Besides, shaking a gallon jug will help, but if you ever want to move past three bottles at a time, you'll discover that it's a cast iron bitch to aerate a six-gallon carboy like that.
Mix the honey and water first, then nutrients. Measure the starting gravity with a hydrometer (if you want to calculate how strong your mead in) and THEN add the yeast and give it a good stir. You can do it all in the same day, one after another
Depends on how big your batch is I think, but if it's a big batch like his then I'm pretty sure a month is needed before siphoning it off to a separate container, then you just gotta wait for it to develop the desired taste, which is a month minimum if you want a sweeter and less alcoholic flavor. The longer it sits the sweeter it becomes, I think, I dunno if I remember it all correctly but I think that's how it goes.
If tap water is safe enough to drink then it can be used in mead making, so I think filtered bottle water will be fine, any added minerals in the water might make it taste differently though.
I think its something that happens after bottling. I accidentally made carbonated mead on my first ever batch because I had some mead suspended in the bottles so it became fizzy. The airlock during fermentation is there so that CO2 goes out but no contaminants go in
Pretty sure peanut butter doesn't have enough sugar to make mead, you'd likely have to add extra sugar. Alternatively I guess you could make mead and add peanut butter as a flavoring during the fermentation process.
@@naf_is_here about 4 weeks before first sciphoning. After that let it age for at least a year in a container with airlock (it can still undergo quiet fermentation for some time) or drink it if you don't want to wait XD
What are the amounts? Its very frustrating that you keep saying its so simole but leave out the most important information. Ratio of honey to water? How much yeast is needed?
Keep in mind yeast dies at 140°F or 60°C so don't make the water too hot.
It also thrives between 80-90°F (edit: 26-32°C) So warm areas will provide the most yeast reaction.
That missing second transfer to Celsius messed my head 😀 “so i have to keep it almost boiling for best yeast reaction? Wtf?”
@@lostival native F user here lol my bad 😅
Does direct sunlight affect the process?
@@jorishenger1240 absolutely! The main concern is the UV radiation from sunlight. So keep it out of the sun or block those UVs with something! But Even all visible light affects yeasts metabolism. Lots of people make their mead in clear glass bottles, nevertheless you have much more quality control with containers that keep out all light.
@@kabine1 tysm! Inside of my house is never near warm enough to have a proper temperature so i was thinking of making space in front of my window, but good to know i shouldnt do that. Would 18-20°C be too cold?
CREAMED HONEY??? That stuff looks incredible
Its basically honey thats been whipped carefully with seed crystals so they can control the crystallization. Some add seed oils.
@@ColorblindBullpup Damn, it sure looks pretty nice. Thank you for the info
Looks like what Coyote Peterson ate
it doesn't taste that good..
It's literally just partially crystalized honey that has been whipped. It's essentially just a thicker, spreadable honey.
I don’t even drink nor have interest in home brewing but this channel is so fun
I don't drink, but I use his flavor ideas for non-fermented versions
I don't drink, but I am interested in making mead😂
Home brewing is so much fun. I crank out a new cider every week In the summer months and tend to do more mead in the winter. Love making new flavours particularly by just adding random fruit in. Gotten some weird ciders from native yeast.
Id love your opinion on this. My grandpa makes beer and I had been watching videos online so I asked him if I could come over and see how he does it. He does most things by the book but he doesn’t stir at all and when I asked him about it he said he used to worry about stirring but he’s found that the yeast finds the sugar dissolved or not. I’ve had his beer before and it was very good but I wondered if it was different with mead.
You should make mead together. His experience and your idea, plus you would make good memories with him.
As a “21” year old I find this very helpful
Just like me fr🤝
Don’t ruin your life kid don’t drink wine drink whiskey like a man
@@UnknownNotFound630i guess he is gentleman more than man 😂
@@JackMarston-hn4qn it's homemade wine it's not the cask of amontillado.
America is weird. Im 15 and drinking sometimes…
I barely drink and this guy has me wanting to start making mead
I have been making my own mead for over 2 years but have never tried adding yeast, just used the wild fermentation method. I will do it soon and taste de difference. Cheers 🥂
Did you ever find a difference?
With my country's crazy alcohol taxes this is a really viable option for me ngl
Turkey?
as long as home brewing itself isn't illegal
@@democracydignityhumanrights yeah
Soju is the same as mead but uses fruit and white sugar @davutdilitatl9692
@@Nobody-11B what is the alcohol percentage of soju? I am not a very heavy drinker but something hard will be good once in a while
Do u plan on publishing your book on your website?
Will be getting my supplies and will bring you a bottle to try. You have inspired me ❤
Imma start making wine in my wardrobe
I have heard pure honey can stay the same for 2000 years...🙄😳
More than that if stored right
Please give a discussion on the 'acids' and 'nutrients' that support the yeast?
What acids do you use and how much? Im starting to dabble in mead making so i have no clue what else to buy
Yeah these videos are so informative yet lacking in viral information. Like measurements, names of equipment. I really wanna try this, but haven’t got a clue what any of the stuff he’s using is called. Type of bottles, air lock lids? Acids?
I have to know more
The best my local grocery store has is nature nate's dutch gold orange blossom, and local hive not sure what to go with any suggestions
So cool
I would love to know the name of those "acids" and "nutrients" you use. You guys gonna name hundreds of it, but I want to know each exactly for each recipe. Like an ingredient list.
Cool
Will it overflow with it filled so far up like that or is that more a problem when using solids like apple slices? Both of my batches have overflowed the airlock so far and I put less than what you put in.
Fruit can cause it to overflow. You can also get problems with brews that foam up to much; this is depedant on the yeast strain, activity, and ingredients.
U calling it wine at the beginning madly confused me till i relized it was probably an accident lol
You could use it in making Beer. When you boil your wort.
You can also use a balloon in place of an air lock
Iv‘e tried mead before and it’s so much better than wine
I thought it was dalgona coffee (whipped instant coffee) at first and was very surprised and happy you can make mead coffee flavored😅
I didn't realise that creamed honey meant it was starting to ferment. Thank you
Do you sell what you make?😊
I think it's legal to make your own up to a certain amount but you may need certifications if you want to sell, not entirely sure though
Needed the music thanks
What makes “good quality water” do you use a TDS meter or something?
Now mead will be the rage in the US.
Where do you get your acids and yeast nutrients?
What acids and yeast nutrient do you use? Where can it be bought?
What do you use for acids?
Bro really used interstellar music in a video making alcohol. So intense....
I had a whole hive die on us, we harvested the hiney and it has been fermenting as a result of moisture. I've kept it and fed it for over a year... should I use it in mead?
What type of acids were used for this mead?
What acids are you using?
Oooooh
Can you make a low proof meed
How do you sanitize your bottles without alcohol?
Looks like some lovely THC badder😅
Where to buy the jars ?
"this is somethign ayone can do"
13 yr old me: "ok"
Is there any way to increase the alcohol percentage from the typical 11-15%? Im tryna get sloshed this fall-winter
11-15% is totally enough to get sloshed lol
Not really. I’ve seen KV 1116 get up to 18% though
Wait? Why do I need the air lock? Can’t I just… poke a hole in the top?
I just had a question regarding the airlock for mead
Is it okay to take off the air lock every once in a while to clean it? Where I live there is lots of fruit flys and gnats and they somehow make their way into the air lock and drown in the water and I wanted to clean it out but will that make the mead go sour or will it okay?
Or should I just leave the dead flys in the bottom of my airlock
If you didn't have an airlock would the jar explode?
sorta usually the top blows off
It also prevents unwanted bugs from getting in.
What acids???
I use malic acid and tantric acid in mine
@@zaynegrey7056 thanks I’ll try it
Uhmmm probably a dumb question. But could you use coconut water? Or any kind of flavored water / vitamin water?
I’d be a lot warmer and a lot happier with a bellyful of mead
"today i'm turning peanut butter into piss champagne"
Boy!! A recipe should would be nice!!!
Can we use distilled water?
How long should i keep mead?
What happens to fermentation byproducts
Methanol and other toxic compounds?
So how do you make creamed honey?
PREACH
It's like liquid gold,da hell with Velveeta 😂
Now I'm just curious as to how people 100s of years ago brewed alcohol without the technology we have today... Did they use a different method?
I watched a video about the Mayan’s and it was the women who made the beer. I was pretty amazed at the method used to start or encourage fermentation. They chewed the grain a lot and spat it into a very large vat. I can’t remember the rest but that bit sounded gross, but apparently it was really strong. I suppose that’s what they were going for. 😝😯
@@MagdalenMcGarrigle They do that because otherwise you don't get alot of sugar from the corn... the enzyme is your saliva will break down the starch into fermentable sugars..
As for the other person above, why are you talking about technology when it's all natural? The only "tech" that was used was vessels to ferment the drink and probably a kettle or a bowl to prepare the "dough".
If you wanna learn real history about yeast, I recommend looking into "Kveik" yeast, you can find alot of factual information about it.
large brewers used huge (up to 10,000 gallon) barrels. home brewers used smaller (about 3 gallon) wooden buckets called firkins, and did not pitch their yeast. Instead the firkins were left open and were inoculated by wild yeasts that came from the air, dust, bugs, and whatever wild yeasts or other organisms that were present on the ingredients, tools, and hands of the brewers.
Make peanut butter wine
What’s inside the air lock ?
It also helps if you aerate the initial must with an air steel for about an hour or so.
Air steel? What is that?
If you don't have a filter on your air pump, you will definitively introduce a bunch of unwanted garbage.
You can just shake the vessel for 1-2 minutes and it should be enough oxygen for the yeast.
@@Murlockingqc It's a small block of sintered steel, like a metal version of an aquarium air stone, only the pores in it are on the order of a couple of microns across, meaning it's able to more easily put any gasses passed through it into solution with the liquid it's in. You don't use an air pump, you use a canister of oxygen, which being OXYGEN kills any anaerobic lifeforms like fungi or bacteria that might be present in the must.
With so much oxygen in solution in your must, the yeast will begin to reproduce EXPLOSIVELY and you'll not only increase the odds of a good inoculation, you'll shave a week or more off your primary ferment time. It adds a hundred bucks or so to your equipment bill and an extra $20 or so to your ingredients tab, but it's an investment that pays for itself in higher success rates, fewer unwanted flavors ion the final product, and more mead per year. Besides, shaking a gallon jug will help, but if you ever want to move past three bottles at a time, you'll discover that it's a cast iron bitch to aerate a six-gallon carboy like that.
Do you put the acids, nutrients and yeast in at the same time or do you wait a hour or day in-between?
Mix the honey and water first, then nutrients. Measure the starting gravity with a hydrometer (if you want to calculate how strong your mead in) and THEN add the yeast and give it a good stir. You can do it all in the same day, one after another
Could you use cloth instead of that fancy glass vent thing?
Yes. Cloths work perfectly fine.
But sometimes they can get dirty and if you do this alot, its cleaner to get the thing he has.
I used fruit instead of yeast is this okay?
the music is so dramatic for this lol
Maybe I should start producing alcoholic beverages in my basement, maybe set up an illegal distillery
Would the fermenting process be enough with 2 weeks? Or i need more before siphoning?
Depends on how big your batch is I think, but if it's a big batch like his then I'm pretty sure a month is needed before siphoning it off to a separate container, then you just gotta wait for it to develop the desired taste, which is a month minimum if you want a sweeter and less alcoholic flavor. The longer it sits the sweeter it becomes, I think, I dunno if I remember it all correctly but I think that's how it goes.
@lushiplushi6078 Thanks budd 🤙
Wait didnt you already do this video?
“Interstellar”
AGAIN???
How does that theme match this short??
maybe next experiment 95% raw honey and 5% mad honey from nepal maybe..
Question. Can I use filtered bottled water from supermarket?
If tap water is safe enough to drink then it can be used in mead making, so I think filtered bottle water will be fine, any added minerals in the water might make it taste differently though.
Sadly honey is even more expensive than wine where I live
How many fermentation bombs have you created?
It is called Tajj, a well known honey wine. Common in Ethiopia. You may find it in USA too, see some habesha restaurants.
Nah it’s mead, way better.
It literally says it is mead in the vid, lol.
mead in europe is older than tajj, but they’re both just honey wines. different names for functionally the same thing
It's mead, sir.
@cryptix8391Mead *is* honey wine. Different name, same thing.
No, honey does not ferment. It crystallizes.Also don't use hot water. Dissolve your honey first, make sure it's < 35°C then pitch.
honey is the fuel for fermentation
what happened to honey doesn't ferment/ rot ?
Just wondering would it be like cider or champagne if you didn’t airlock it ?
I think its something that happens after bottling. I accidentally made carbonated mead on my first ever batch because I had some mead suspended in the bottles so it became fizzy. The airlock during fermentation is there so that CO2 goes out but no contaminants go in
If you don’t add an airlock, the bottle will explode.
I like to make my honey blue then get lost in a forest
can i try what ur smoking bro
Can you use peanut butter or is that not a good idea for mead?
Pretty sure peanut butter doesn't have enough sugar to make mead, you'd likely have to add extra sugar. Alternatively I guess you could make mead and add peanut butter as a flavoring during the fermentation process.
@@Otto_Von_Itter9000please don’t do this, peanut butter has way too much fat in it to ferment. It would rot before fermenting
How much yeast, honey and water do you need to do this?? Anyone knows?
Can any one tell me what is the acid he mixed in the mead.
You know what I found out cinnamon sticks clear your mead witch is impressive
Why not add the yeast directly to the jar instead of the dish? You have to mix it in the jar anyway.
How do you make carbonated mead?
Go get yourself a soda stream and bubble it up
"good quality water"
In other words
Do NOT use Dasani
Why the just tried mead. I now know why the vikings drank it
You do not add hot water when yeast already present
Mead
Try making mead with 1:1 or 1:2 honey to water ratio, those are the best in my opinion
But how long should I let it ferment before aging?
@@naf_is_here about 4 weeks before first sciphoning. After that let it age for at least a year in a container with airlock (it can still undergo quiet fermentation for some time) or drink it if you don't want to wait XD
@@Radmon222 thanks
@radekr.8637 Do i have to wait another 4 weeks for the second siphoning? Or just less?
@@tomasseverino659 just let the mead clear up again, and then siphon it
Woudnt the alcohol kill the bacteria?
no the yeast makes the alcohol l by eating the sugar so nah
HONEY CAN FERMENT?!!?
Is this halal?
Honey is so expensive
The creamed honey looks yummy bro
How strong is it?
Like 11-15%
“Started to ferment” it was getting rotten?
How do you think alcohol happens 😂
What are the amounts? Its very frustrating that you keep saying its so simole but leave out the most important information. Ratio of honey to water? How much yeast is needed?
Use MAD honey next time
Encouraging people to poison themselves is fucked up.
WARM WATER!!! DO NOT USE HOT WATER.
Yeast dies in heat!