Dat gaat de goede kant op met het aantal abonnees. Proficiat! Deze nieuwe honingwijn ziet er door zijn mooie gouden kleur prachtig uit. Zin om te proeven!!!
Congratulations on your 1000 subscribers! Keep posting content, we need more home brewers and especially more mazers (mead brewers) in the BeNeLux area. Mead is delicious and home brewing is loads of fun not to mention a very cost-effective hobby. Your channel is one of the many ways people can learn about it and see how much fun it is... and that it’s not that hard either to produce solething that’s highly enjoyable and of good quality as well. 😊 Ga zo door... en groetjes uit België. Ik kijk alvast uit naar de volgende video... al eens geprobeerd een bruisende mede te maken? Met een gist die een hogere tolerantie heeft gaat dat super gemakkelijk. Laten uitgisten, evtl cold crashen voor helderheid, over hevelen, 17-18 gram suiker per liter toevoegen voor bubbels en evtl een beetje erythritol of een andere niet-vergistbare suiker als het brouwsel te droog naar je smaak is, alles bottelen en 1-2 weken op 20°C laten staan (afhankelijk van de gist kan het zelfs al zo ver zijn na 1-2 dagen, een half liter PET flesje type leeg colaflesje is een goede controle-fles; voelt ‘ie hard dan is je bruisende mede klaar). Dan laten rijpen op fles. Geen gewone wijnflessen natuurlijk, best kroonkurken, swing tops (type Grolsch fles) of champagnefles met kooitje (andere kurkhevel nodig dan). Best niet al te grote flessen (33 à50 cl). Ik schud zachtjes het residu van de gisting op fles los van de bodem en zet de fles dan ondersteboven koud... zo zakt alles in de hals van de fles en schiet het meeste de fles uit bij openen/ontkurken (doe ik redelijk assertief, een beetje zoals dégorgement van champagne). Werkt goed voor mij maar dat ben ik... maar zelfs met een klein beetje troebelheid van de nagisting is het resultaat erg lekker. Echt een aanrader. 😊 Veel brouw-plezier en blijf videos maken.
Hi Edda, again many thanks for the elaborate and the positivity. The next mead that I will made will be wild fermented. I bought a book - Make Mead Like A Viking - to help me there. It's spring so I will be able to gather yeast carrying blossom like elderflower and maybe add ginger bug. I'll keep on experimenting and creating videos while doing that. Cheers!
@@TonyNeedsHobbies - I’ve heard of that book! If that’s all right with you, I’d be extremely interested in knowing what you think of it! I’ll be looking forward to your video on wild fermented blossom mead. I absolutely love elderflower and often take advantage of Spring to make elderflower syrup or jelly. No mead yet as I’m often pretty fed up with picking elderflowers once I’m done making the jelly and the syrup. I’ve got two enormous lilac bushes (sering in Dutch) in my garden and am seriously considering a lilac wine or mead. Later in the Summer I might sacrifice a few of my roses (they’re heavily scented) for a brew as well. I might also make a dandelion mead as I’ve got a recipe. No wild ferments though: I’m a bit weary of those. Several brewers freeze the petals until they’ve collected enough... but that might harm the wild yeasts on them. It.s definitely an option though if you want to make a floral mead and need extra time to collect blossoms or need to wait to free up a fermenter! I think a champagne-style elderflower mead or lilac mead sounds right up my alley... mmmmm... pondering... Eghad! So many brews on my mind! Just bottled a cyser made with tart cherries and mixed berries, it’s carbonating right now in the bottles (re-pitched it with Lalvin EC-1118 as the ABV was 14% and that one can go up to 18%). Fingers crossed it works. Now I started a passionfruit mead (part concentrated syrup, part fresh fruit) this morning. To lower the acidity ever so slightly (a problem with passionfruit, I’m told) I added a small pinch of bicarbonate: yeast needs acidity but not too much! Fingers crossed it works. If not, I’ll have pricey vinegar for several years to dress my salads! 🤣 Happy brewing and keep posting those videos!
About the book: it's really interesting. It describes how to make mead, about working sterile (and not if making wild fermented mead - but do work clean abviously), history and legend. It also provides interesting recipes and is a lot of fun to read. There is still a lot to learn for me and I have to divide my team between my other hobbies as well 😉 Never a dull moment in this house, haha. Cheers and thanks again for the elaborate comment! Tony
@@TonyNeedsHobbies - Thanks for the review of the book! I’ve been considering getting several e-book versions on mead and want to read up on it as I mostly have my own experience, the experience of other mazers and the internet to fall back on... and a few really outdated books on home brewing from when I was a student. Good luck on dividing your time... I have the same problem and you’re right: there’s never a dull moment. Too many interests and only 24 hours a day. It’s a good thing the actual ‘handling’ time for brewing isn’t all that long and the majority of the process is the brew taking care of itself isn’t it? My cyser is bottle fermenting (fingers crossed it goes well) and I just started a passionfruit mead that’s happily bubbling away. I’m eyeing my lilac bushes and if need be I’ll freeze the blossoms for a lilac-scented traditional. Same strategy will be applied to elderflowers if there isn’t a fermenter immediately available. So many brews I want to make. Sigh...🤣 Have fun reading!
Dat gaat de goede kant op met het aantal abonnees. Proficiat! Deze nieuwe honingwijn ziet er door zijn mooie gouden kleur prachtig uit. Zin om te proeven!!!
Bedankt! Ik zal een fles apart zetten. Proost!
Congrats Tony on passing 1k subscriber count. Looking forward to future projects.
Hi Rishab, Thank you!
Great video Antoine and congrats for the 1000 subscribers! Again I would like to give a taste in that mead
Hi Pedro, When this coronavirus situation is settling, we will make it happen. I'll make sure to save a bottle (or produce more)...
Thanks a lot!
Thank you, for watching the video 🙂
Congrats, like the shirt!
Thank you, Paul! This weekend's video will tell who won one...
Congratulations on your 1000 subscribers! Keep posting content, we need more home brewers and especially more mazers (mead brewers) in the BeNeLux area. Mead is delicious and home brewing is loads of fun not to mention a very cost-effective hobby. Your channel is one of the many ways people can learn about it and see how much fun it is... and that it’s not that hard either to produce solething that’s highly enjoyable and of good quality as well. 😊
Ga zo door... en groetjes uit België. Ik kijk alvast uit naar de volgende video... al eens geprobeerd een bruisende mede te maken? Met een gist die een hogere tolerantie heeft gaat dat super gemakkelijk. Laten uitgisten, evtl cold crashen voor helderheid, over hevelen, 17-18 gram suiker per liter toevoegen voor bubbels en evtl een beetje erythritol of een andere niet-vergistbare suiker als het brouwsel te droog naar je smaak is, alles bottelen en 1-2 weken op 20°C laten staan (afhankelijk van de gist kan het zelfs al zo ver zijn na 1-2 dagen, een half liter PET flesje type leeg colaflesje is een goede controle-fles; voelt ‘ie hard dan is je bruisende mede klaar). Dan laten rijpen op fles. Geen gewone wijnflessen natuurlijk, best kroonkurken, swing tops (type Grolsch fles) of champagnefles met kooitje (andere kurkhevel nodig dan). Best niet al te grote flessen (33 à50 cl). Ik schud zachtjes het residu van de gisting op fles los van de bodem en zet de fles dan ondersteboven koud... zo zakt alles in de hals van de fles en schiet het meeste de fles uit bij openen/ontkurken (doe ik redelijk assertief, een beetje zoals dégorgement van champagne). Werkt goed voor mij maar dat ben ik... maar zelfs met een klein beetje troebelheid van de nagisting is het resultaat erg lekker. Echt een aanrader. 😊
Veel brouw-plezier en blijf videos maken.
Hi Edda, again many thanks for the elaborate and the positivity. The next mead that I will made will be wild fermented. I bought a book - Make Mead Like A Viking - to help me there. It's spring so I will be able to gather yeast carrying blossom like elderflower and maybe add ginger bug. I'll keep on experimenting and creating videos while doing that.
Cheers!
@@TonyNeedsHobbies - I’ve heard of that book! If that’s all right with you, I’d be extremely interested in knowing what you think of it! I’ll be looking forward to your video on wild fermented blossom mead. I absolutely love elderflower and often take advantage of Spring to make elderflower syrup or jelly. No mead yet as I’m often pretty fed up with picking elderflowers once I’m done making the jelly and the syrup.
I’ve got two enormous lilac bushes (sering in Dutch) in my garden and am seriously considering a lilac wine or mead. Later in the Summer I might sacrifice a few of my roses (they’re heavily scented) for a brew as well. I might also make a dandelion mead as I’ve got a recipe. No wild ferments though: I’m a bit weary of those.
Several brewers freeze the petals until they’ve collected enough... but that might harm the wild yeasts on them. It.s definitely an option though if you want to make a floral mead and need extra time to collect blossoms or need to wait to free up a fermenter! I think a champagne-style elderflower mead or lilac mead sounds right up my alley... mmmmm... pondering...
Eghad! So many brews on my mind! Just bottled a cyser made with tart cherries and mixed berries, it’s carbonating right now in the bottles (re-pitched it with Lalvin EC-1118 as the ABV was 14% and that one can go up to 18%). Fingers crossed it works. Now I started a passionfruit mead (part concentrated syrup, part fresh fruit) this morning. To lower the acidity ever so slightly (a problem with passionfruit, I’m told) I added a small pinch of bicarbonate: yeast needs acidity but not too much! Fingers crossed it works. If not, I’ll have pricey vinegar for several years to dress my salads! 🤣
Happy brewing and keep posting those videos!
About the book: it's really interesting. It describes how to make mead, about working sterile (and not if making wild fermented mead - but do work clean abviously), history and legend. It also provides interesting recipes and is a lot of fun to read.
There is still a lot to learn for me and I have to divide my team between my other hobbies as well 😉
Never a dull moment in this house, haha.
Cheers and thanks again for the elaborate comment!
Tony
@@TonyNeedsHobbies - Thanks for the review of the book! I’ve been considering getting several e-book versions on mead and want to read up on it as I mostly have my own experience, the experience of other mazers and the internet to fall back on... and a few really outdated books on home brewing from when I was a student.
Good luck on dividing your time... I have the same problem and you’re right: there’s never a dull moment. Too many interests and only 24 hours a day. It’s a good thing the actual ‘handling’ time for brewing isn’t all that long and the majority of the process is the brew taking care of itself isn’t it?
My cyser is bottle fermenting (fingers crossed it goes well) and I just started a passionfruit mead that’s happily bubbling away. I’m eyeing my lilac bushes and if need be I’ll freeze the blossoms for a lilac-scented traditional. Same strategy will be applied to elderflowers if there isn’t a fermenter immediately available. So many brews I want to make. Sigh...🤣
Have fun reading!