So a little bit of chemistry fun, if you're using Pectic enzyme and bentonite, it's almost better you didn't add the bentonite in the beginning as ionically they can off set each other. I add bentonite at either the 72 hr or 1/3 sugar break if pectic enzyme is present. I also add roughly 15-20% more to overcome the offset that happens.
Great tip from BC about mead description for competitions. 😊 I’m currently bottle-carbing a passionfruit mead. I used massive amounts of fresh passionfruit in primary and a small amount in secondary. No lychee though. Five small bottles were not primed for carbing, I want to see how both versions age as my previous batch was accidentally petillant. Teen Queen wanted sparkling. I wanted still. She won but I couldn’t resist being stubborn with a small amount. At 13 carbed bottles vs 5 still ones I think I was being very reasonable. LOL Next time I head to the Asian market I’m picking up a restaurant-sized can of lychees. A lot cheaper than the ones from Amazon and potentially the source of a straight up lychee mead. Should be interesting. I’ve got the flavour bible in my shopping cart. Might be a good idea to find out what goes well with lychees and enhances its flavour without overpowering it.
Hey man I appreciate you I making my first mead and am using you can peach recipe hopefully am doing this right but am excited to see the finished product. Keep making these videos
I've been thinking of trying this one, having trouble getting a hold of this particular yeast other than bigger bulk packaging... Is there perhaps an alternative yeast that could work well with this flavor profile? I have mostly lalvin D47, 71B, QA23 and kveik Voss laying around
What If I don't want to do a secondary fermentation or carbonate it, but just have a regular mead. Could I add the Lychee fruit and the pectic enzyme in the beginning fermentation?
you'll most likely not end up with similar result and a higher abv as well as lose most of that flavor from lychees due to most if not all of its sweetness being fermented out thats on you to experiment on that and idk what your definition of a regular mead is but this is still considered as a "regular mead" thats also on you to find out whether or not fermented Lychees is good or bbad so technically you are on your own here since I know MMM has little experience with Lychees as is aside from this recipe.
@@Pockyman1 I appriciate the response, Pockyman. Just not sure about secondary fermentations; don't have much experience with them, so I guess "regular mead" is single fermentation to me. I will just have to try and hope fermenting lychee doesn't make something terrible. Will be interesting
There's HALF of the WILD BUNCH . Where's your Partner at, still loading Passengers back up on the Stage Line ? Oooow there He is . They let Both of Y'all in the Same County , at the Same Time . WHEW , DID WE HAVE A GOOD TIME LAST FRIDAY , OR WHAT . I had to let my Tail Gate down , put my Bedroll on it , and stayed there , at Game 🎯 Night 🌉. 🐯🤠
@@Funpants94 Where you been , Sleeping 😴 all Day ? Man , we sure had Fun on Live Chat . Poor Frank , I guess he couldn't keep up and Run with the Pack . He wouldn't Cast or Hark to the Pack . 🤣 Oooow well , We Sorry Frank , if our Emoji's Bothered You . 🐯🤠
I have been trying out Wildflower Honey, Mexican vanilla, and Turkish date syrup using Kviek Yeast, and man it is smooth.
So a little bit of chemistry fun, if you're using Pectic enzyme and bentonite, it's almost better you didn't add the bentonite in the beginning as ionically they can off set each other. I add bentonite at either the 72 hr or 1/3 sugar break if pectic enzyme is present. I also add roughly 15-20% more to overcome the offset that happens.
Great tip from BC about mead description for competitions. 😊
I’m currently bottle-carbing a passionfruit mead. I used massive amounts of fresh passionfruit in primary and a small amount in secondary. No lychee though. Five small bottles were not primed for carbing, I want to see how both versions age as my previous batch was accidentally petillant. Teen Queen wanted sparkling. I wanted still. She won but I couldn’t resist being stubborn with a small amount. At 13 carbed bottles vs 5 still ones I think I was being very reasonable. LOL
Next time I head to the Asian market I’m picking up a restaurant-sized can of lychees. A lot cheaper than the ones from Amazon and potentially the source of a straight up lychee mead. Should be interesting. I’ve got the flavour bible in my shopping cart. Might be a good idea to find out what goes well with lychees and enhances its flavour without overpowering it.
Very cool video! Recently joined the discord and have been liking the community!
Hey man I appreciate you I making my first mead and am using you can peach recipe hopefully am doing this right but am excited to see the finished product. Keep making these videos
I don't know what happened at 2:59, but I'm laughing 😆
XD haha
As always great idea and video was great to
Brilliant as alwayes, whats your Discord mate?
I've been thinking of trying this one, having trouble getting a hold of this particular yeast other than bigger bulk packaging... Is there perhaps an alternative yeast that could work well with this flavor profile? I have mostly lalvin D47, 71B, QA23 and kveik Voss laying around
What If I don't want to do a secondary fermentation or carbonate it, but just have a regular mead. Could I add the Lychee fruit and the pectic enzyme in the beginning fermentation?
you'll most likely not end up with similar result and a higher abv as well as lose most of that flavor from lychees due to most if not all of its sweetness being fermented out thats on you to experiment on that and idk what your definition of a regular mead is but this is still considered as a "regular mead" thats also on you to find out whether or not fermented Lychees is good or bbad so technically you are on your own here since I know MMM has little experience with Lychees as is aside from this recipe.
@@Pockyman1 I appriciate the response, Pockyman. Just not sure about secondary fermentations; don't have much experience with them, so I guess "regular mead" is single fermentation to me. I will just have to try and hope fermenting lychee doesn't make something terrible. Will be interesting
Really Enjoyed Your Video , Thanks ! 🐯🤠
Lychee = LEE-chee
Pronounced: lee-chee (I have many Asian in my community)
There's HALF of the WILD BUNCH . Where's your Partner at, still loading Passengers back up on the Stage Line ? Oooow there He is . They let Both of Y'all in the Same County , at the Same Time . WHEW , DID WE HAVE A GOOD TIME LAST FRIDAY , OR WHAT . I had to let my Tail Gate down , put my Bedroll on it , and stayed there , at Game 🎯 Night 🌉. 🐯🤠
Damn you tiget pat!!!! Always so fast.
@@Funpants94 Where you been , Sleeping 😴 all Day ? Man , we sure had Fun on Live Chat . Poor Frank , I guess he couldn't keep up and Run with the Pack . He wouldn't Cast or Hark to the Pack . 🤣 Oooow well , We Sorry Frank , if our Emoji's Bothered You . 🐯🤠