This is considered a quick mead. It’s like the most absolute basic mead you can make, it’s more of an everyday drink. Nothing like true aged mead that you could have from fermenting for a month and aging it
I think I accidentally made mead. I put rice in a air tight jar with bee pollen and some salt to make a nutrient bath for my hair, I left it now for two whole days in my dark carboard, i noticed its bubbly at the top and i opened it and it was fizzy and didn't smell rotten, is this changed into a weird new type of mead because rice makes sake in Asia and we know honey makes mead and i researched that salt enhances alcohol, Im of legal drinking age so should i give it a sip lol?
@@Lil_Harvardthe only reason she heated the water is probably to make it easier to mix in the honey, but it doesn't take more than a few minutes with room temp water
@@ricksanchez3785wild yeasts and extra stuff in honey can sometimes mess with it. And considering this is the people who sell the yeast i think they arent looking to take a risk like that and are playing it safe.
Generally-speaking mead takes about 1 month to finish fermenting. Which means, at the end of seven days, you will not have the maximum amount of alcohol that you could've gotten out of your brew. Also, having seen a few of these shorts before, they are most likely going to cold-crash this brew in the fridge after day 7. Cold crashing pauses fermentation, causing the yeast to fall out of suspension and collect at the bottom of the jug. Bear in mind that cold crashing PAUSES fermentation, it does not permanently stop fermentation. If you pull the brew out of the fridge and let it warm up, fermentation can, and likely will, restart. So if you cold crash it at day 7, do not put the brew in a sealed bottle and leave it out, because if fermentation restarts, it will pressurize the bottle and the bottle could explode.
@29elines21 You're welcome. I try to post a warning on every Brewsy video I see, because they never warn people about the dangers of cold crashing an active fermentation and creating a bottle bomb.
How do you make sure the bottle isn’t gonna explode? You stated all the things needed, and then at the end plug the bottle with something you didn’t mention.
As someone who's been making my own mead for a few years now this bothered me on a personal level. Check out city steading brewing if you want to see how to do it properly.
Just make a total of 1 gallon liquid, all ingredients included. Add some raisins. Bring to 160. Cool the entire pot in an ice bath (sink). Bring it right to 110. Add yeast. Fill 2 growlers with rubber stoppers. Add aerator. Wait 3 days. Rack. Give it another 7 days after rack. Rack. Cap. Age in the dark, sealed. There ya go the easiest way
Okay now how do you do this without all the Fancy Pants stuff? Because I can do this without all of this stuff I never heard before like a growler and I don't have a narrator or what I assumed to be a very specific type of rack in my house and I do really want to try this
@@AmazingAutistfastest thing I can say, watch more mead videos. A growler is a large container (usually if not always made of glass). Racking is switching containers to remove sediment basically, by use of siphoning to eliminate introducing oxygen. Like I said, a few videos is probably the best crash course you can get.
@@AmazingAutistpossibly look what comes in some of the kits online. That will give you the list of what you need, and pics of it all. You don’t need to go spend lots of money. Mead making actually requires very little.
I started buying healthier food awhile ago and some of my fruits were going bad so I started a batch of my own. I used one mango, an ounce of strawberries without the skin, pumpkin honey and a few slices of ginger. I had some yeast from the farmers market so I used that instead of the brewsy packet you used. I smelled it after four days and it burned my nostrils, I may have made hard alcohol on accident.😅
@@AmazingAutist It was surprising good and I got pretty buzzed so it was worthwhile, I’ve actually got a few grape meads fermenting along with another mango batch now. Skål🍻
Its impossible to get an ABV above 18% via fermentation so im calling bullshit unless you have very weak nostrils. You need to distill to get hard liquor.
You can make mead in 2 weeks if you’re doing a quick mead (the earliest surviving recipe is for such) but this product wouldn’t do it, and you typically will get only 5-10% ABV
I have no knowledge or experience of making mead etc and with this recipe you can make the mead in as little as 9 days. What if you wanted to let it age longer would this yeast blend work good for aging or after it’s complete would you allow the mead to sit longer on it’s own and that would work as an aging process?
(This is long, but please read.) This will technically be mead after 9 days, but you're not going to have as much alcohol as mead traditionally has. 3 cups of your average honey would get you around 9-10% ABV, but only if you let the fermentation go for about a month. After only a week of fermentation, you'll probably have 3-4% abv, which is fine if you want a sweet beverage with a slight amount of alcohol, but not if you wanted to try making traditional mead. I don't know much about aging from my own experience, but of the TH-cam channels I've watched, all of them usually transfer their brews off of the yeast about a week after fermentation is complete, because sitting on the yeast for too long can impart weird or undesired flavors to your brews. Maybe it's different with Brewsy, but I doubt it. Also, I believe Brewsy tells you to put your brew in the fridge after day 7. This is called cold-crashing. It is used to pause fermentation and to clear up the brew by forcing yeast and other particles to fall out of suspension and rest on the bottom of the jug. This is only a pause, it does not permanently stop fermentation. To permanently stop fermentation, you either have to let your mead ferment for about a month in a warm area, or you can use certain chemicals to stop the yeast early, or you can pasteurize your brew to stop the yeast early. If, after nine days, you put your brew in sealed bottles without using chemicals or pasteurization to stop the yeast, you need to keep the bottles in the fridge. If you leave the bottles out, it will warm up and fermentation could start again. If fermentation starts again in the sealed bottle, it will pressurize the bottle and the bottle could explode.
Wait how does that stuff make it ferment so fast? I just brewed my first batch of mead and it took 3 weeks in primary fermentation and one in secondary before we considered it done
hey jacob, great question! the brewsy scientists spent months and months reverse-engineering the factors behind commercial winemaking and scaled them down into a little friendly packet! six ingredients work in tandem in each brewsy bag to create tasty wine at record speed for you. besides our secret blend, brewsy works no different than other natural winemaking: yeast eat sugars in juice to produce alcohol, creating carbonation as a by-product. this is the same way all alcohol around the world is made, even beer and liquor! it’s called alcoholic fermentation, and it’s awesome :) cheers!
There is no way to make it ferment faster. 9 days will make about 2 - 3 percent abv if youre using honey. They barley made any alcohol. Watch a channel called city steading brews if you want actual information
@local if you watch city steading you know your calculation is not even close. I know you're making a point here but it's probable she got past 10% but it's not done fermenting indeed. Good way to make a bottle bomb lmao
I hope people don't actually think this would make a decent mead. You can't rush fermentation. If you're serious about brewing mead, wine, beer, etc., then look elsewhere.
You can get any yeast at the local grocery store doesn’t have to be special yeast. You don’t have to mess with all these air locks and nonsense. Just toss it in a bucket. If you want it stronger Boil it and collect the vapor. Enjoy.
Natural ferments can be difficult to start, but brewsy bags aren't necessary at all. Any brewing yeast will work, and you can even use something like Fleischmann's. You can totally get fermentation started with natural yeast, but it's kind of a coin toss if it works.
we recommend the brewsy bag! it's a magical blend of booze-making yeast and other nutrients that speeds up traditional winemaking... and makes 12-15% ABV wine, cider, or mead in just a week :) cheers!
You can sweeten the brew with non-fermentable sugars, like erythritol or allulose. You can use sugar-free sweeteners too, but check to make sure that there really is no sugar in there (some companies say sugar-free but there is a small amount of sugar.) I would be cautious in using sugar-free maple syrup, because I though maple syrup was liquid sugar, but if there really is zero sugar in there, you should be fine to use it. Whatever you end up using, if you are unsure, put the sweetener in your brew, put the airlock back on, leave the brew in a warm and dark place, and watch the airlock for a couple of days. If you don't see any bubbling in the airlock after a couple of days, that likely means your sweetener did not restart fermentation and you should be good to go.
Some people claim that pasteurization is like quick aging a mead…it changes the flavor…so may be a good or bad idea, depending on how good it is at the moment. After that, no problems. You can also use chemical pasteurization tablets.
just pick some juniper berries or get some dried fruit and put it in water with sugar to make a wild yeast starter, yeast is everywhere. don't waste your money on yeast from a store. you could even just leave the mead exposed to the air and hope for some yeast to come in through the air but that's less reliable
@@kevinconnors2430 while I don't disagree, I like the control that I have over the brew with a lab yeast. The place where I live averages 30-32 Celsius right now, so I prefer the guarantee that what I got will ferment and condition correctly.
2-3 lbs of honey to the gallon jug depending on how strong or sweet. She said 3 cups which is 3 lbs. You can add sugar but don't need to. It will up.the Abv or sweetness depending on the yeast some will go to 20%
If you add more sugar than honey it won't be true mean anymore. There is no need . But different flavors would be suggested for sure. Plain mead is kind of a one trick pony but if you add any fruit or fruit juice of choice you'll up your game
@Michael A agree with this unless you age it for a long long long time to develop. Definitely add some fruit or fruit juice instead of water. Much better. Lychee actually blew me away with its flavor, finished with some pear slices in secondary *chef kiss*
@bro2917 well if you want to get technical, wine is made with 🍇 so. Yes, mead is not a wine, more of a winelike substance! but I'll call it honey wine! 🍯🍷
God no! It will explode. But, you can put plastic over the top, poke a few holes with a needle and then put a tissue/paper towel over the top and an elastic band around it. You need to let the gas vent and nothing will go in.
Depends on your yeasts alcohol tolerance and the amount of honey/sugars present in your must. Take a gravity reading with a hydrometer to determine the gravity before and after fermentation
![[#SHORTS CLIP] ครูอึ้ง กรรมการอึ้ง ฮ่าๆ l ซานิเบาได้เบา l One Playground](http://i.ytimg.com/vi/qeBTuMJs4t0/mqdefault.jpg)
I’d be a lot warmer and a lot happier with a bellyful of mead
Lol I hope someone else gets this reference
🏹 knee-seeking arrow 😂
Only a milk drinker wouldn’t get this reference
Aww, did someone steal your sweet-roll? 🥺🙄
@@xwinter9374i used to pickpocket mead into his inventory when hed say that. 😮
Usually it ferment for weeks and ages for month, so it could be, good, clear and strong, but good for you, Keep it up
This is considered a quick mead. It’s like the most absolute basic mead you can make, it’s more of an everyday drink. Nothing like true aged mead that you could have from fermenting for a month and aging it
Thanks I'm a minor and I really want to get my hands on all these drinks and even some meth just kidding lol
@@Dinos676get some preservative free apple juice, bread yeast and make the cork lose to let it fart out co2
The fermentation process takes about a week or less. 95% of the alcohol is already processed in a couple days. I believe they age it for the flavor.
@@Remmy750 you age it because otherwise its jet fuel
Ngl, I'm here bc of God of War
Let it be known that the god of thunder is good for 2 things killing giants and pissing mead
Lmao same
No shot 😂 had a craving huh … just finished jacks series on it. Elden ring is 2nd place this year
Insult to my gods
I HAVE MEAD!
I thought I was the only one who drinks premature mead that is still bubbly, and ends up with a horrible 3 day hangover with gastrointestinal issues.
I think I accidentally made mead. I put rice in a air tight jar with bee pollen and some salt to make a nutrient bath for my hair, I left it now for two whole days in my dark carboard, i noticed its bubbly at the top and i opened it and it was fizzy and didn't smell rotten, is this changed into a weird new type of mead because rice makes sake in Asia and we know honey makes mead and i researched that salt enhances alcohol, Im of legal drinking age so should i give it a sip lol?
@@kyronearle2223probably wont be very much alcohol with a small amount of honey and probably very little wild yeast but sure
@@kyronearle2223ayo we need an update, what it taste like fam?
@@kyronearle2223 drink it 😂
@@secretalt1265 no update cause they died
YOUR FINALY AWAKE
You're**
You're*
"Can I come in? I have mead."
-Thor, God Of War: Ragnarok
"You would not find me good company."
@@WerewolfLPSoldier "Oh... I'm sure we'll find LOTS to talk about."
Cringy af you learn from video games
Read a book
“Get your Viking on” is the most eat, pray, love bs I’ve heard this year
As an actual Viking Age Reenactor, I agree
Now I want to see an Eat-Pray-Love Wine Mom with rippling muscles and a fucking double-bladed axe 😂
Feeling cute today! Might raid a settlement and take the women and children as slaves 💅
CobraJFS sent me
Not gonna lie me too 👀😂😂😂😂
Hahahahaa
Dont heat up the water btw, the honey lose important and healthy properties if the water gets over 33c
When you're drinking alcohol I don't think nutrition is what you're focusing on
@@Lil_Harvardit's not, but why remove the healthy parts if there's no reason?
@@Lil_Harvardthe only reason she heated the water is probably to make it easier to mix in the honey, but it doesn't take more than a few minutes with room temp water
@@ricksanchez3785it also helps lose the smell, and that means some of the flavour
@@ricksanchez3785wild yeasts and extra stuff in honey can sometimes mess with it. And considering this is the people who sell the yeast i think they arent looking to take a risk like that and are playing it safe.
9 days for mead isn’t long enough. Probably weak af
Usually that’s correct but if you use turbo yeast 9 days is plenty
What is the turbo yeast called@@MrSauceman09
@MrSauceman09 oh nevermind it's literally called turbo yeast
For someone like me who has been homebrewing for years, this is laughable.
Ok
@@user-cq5gl1ri7qis true lol
Lmfao I stared learning before this finding this and it's so easy and and I'm making a apple cider rn and it's smells fucking delicios
The whiterun guards are always buzzing about mead. Im here to see what the hype is about
😂
*"Let it be known that the God of thunder is on 2 things: killing giants AND PISSING MEAD!!!"*
Generally-speaking mead takes about 1 month to finish fermenting. Which means, at the end of seven days, you will not have the maximum amount of alcohol that you could've gotten out of your brew.
Also, having seen a few of these shorts before, they are most likely going to cold-crash this brew in the fridge after day 7. Cold crashing pauses fermentation, causing the yeast to fall out of suspension and collect at the bottom of the jug. Bear in mind that cold crashing PAUSES fermentation, it does not permanently stop fermentation. If you pull the brew out of the fridge and let it warm up, fermentation can, and likely will, restart. So if you cold crash it at day 7, do not put the brew in a sealed bottle and leave it out, because if fermentation restarts, it will pressurize the bottle and the bottle could explode.
I hope people that intend to make this and go short with a coldcrash read this...
Also thanks for the info
@29elines21 You're welcome. I try to post a warning on every Brewsy video I see, because they never warn people about the dangers of cold crashing an active fermentation and creating a bottle bomb.
mead wont be good after just 9 days.
Dont heat it up, just take a few extra minutes to mix.
Warm? Interesting… does this help accelerate the process? My understanding is that yeast thrives in environments of about 60degrees F
When she said warm, I think she room-temperature. Keep it somewhere that isn't cold and where the temperature remains steady.
Not sure why she mentioned that it’s gluten free… that’s marketing I guess. God these people….
They yassified making mead😭
This company is the Live, Laugh, Love of the brewing community.
How do you make sure the bottle isn’t gonna explode? You stated all the things needed, and then at the end plug the bottle with something you didn’t mention.
I am impressed with the way in which mead is produced. But between us, imagine how much you have to invest to keep a meadery in operation. 💲
Great gift to give your spouse on your wedding day.
You can’t spell married without the letters M E A D
As someone who's been making my own mead for a few years now this bothered me on a personal level. Check out city steading brewing if you want to see how to do it properly.
Just make a total of 1 gallon liquid, all ingredients included. Add some raisins. Bring to 160. Cool the entire pot in an ice bath (sink). Bring it right to 110. Add yeast. Fill 2 growlers with rubber stoppers. Add aerator. Wait 3 days. Rack. Give it another 7 days after rack. Rack. Cap. Age in the dark, sealed. There ya go the easiest way
Don’t forget to cut up the raisins to the inside of the raisin gets used too
Why do you rack after 3 days? Just wait till it's mostly done fermenting before racking.
Okay now how do you do this without all the Fancy Pants stuff? Because I can do this without all of this stuff I never heard before like a growler and I don't have a narrator or what I assumed to be a very specific type of rack in my house and I do really want to try this
@@AmazingAutistfastest thing I can say, watch more mead videos. A growler is a large container (usually if not always made of glass). Racking is switching containers to remove sediment basically, by use of siphoning to eliminate introducing oxygen.
Like I said, a few videos is probably the best crash course you can get.
@@AmazingAutistpossibly look what comes in some of the kits online. That will give you the list of what you need, and pics of it all. You don’t need to go spend lots of money. Mead making actually requires very little.
This is great! But I’m curious how it’s good for the bees? Would love to learn about that 😊
I started buying healthier food awhile ago and some of my fruits were going bad so I started a batch of my own. I used one mango, an ounce of strawberries without the skin, pumpkin honey and a few slices of ginger. I had some yeast from the farmers market so I used that instead of the brewsy packet you used. I smelled it after four days and it burned my nostrils, I may have made hard alcohol on accident.😅
Did...did you drink it?
Are you still alive?
@@AmazingAutist It was surprising good and I got pretty buzzed so it was worthwhile, I’ve actually got a few grape meads fermenting along with another mango batch now.
Skål🍻
@@chadhughes188 okay, great! I will try this when I can I just got to find those space for it and a good jug.
Its impossible to get an ABV above 18% via fermentation so im calling bullshit unless you have very weak nostrils. You need to distill to get hard liquor.
Ummm its not hard alcohol... its a low abv, you prob got all the degassing.
I've made regular wine before, I'm going to have to try this.
Do you need to desinfect the pot before adding water and honey, or just the jar in which the mead will ferment?
For the gas trap, do you add water to it, or allow the fermentation to bubble into it?
What are you making honey beer? Mead takes a lot longer than 1 week quit giving people false expectations
Honestly this company seems like they're just taking turbo yeast and repackaging it to make a quick buck.
Yeah it should take around 2-6 months or more for mead to properly ferment
You can make mead in 2 weeks if you’re doing a quick mead (the earliest surviving recipe is for such) but this product wouldn’t do it, and you typically will get only 5-10% ABV
@russelljohnson1030 no it doesnt. 2 weeks to a month at most for ferm. Finishing and aging can take months.
King cobras disaster mead sent me here
What are your reasons for liking mead over other drinks ?
I’d be a lot warmer and happier with a belly full of mead
2/3 of water, and you add the rest cold?
How much honey did you use for a gallon of water?
How much yeast?
You should use 3lbs of honey per gallon. Yeast amount depends but 3g-7g per gallon.
@@num9908not necessarily true on the honey. Depends on what you are brewing. I use 2.5 lbs in some of my brews.
I have no knowledge or experience of making mead etc and with this recipe you can make the mead in as little as 9 days. What if you wanted to let it age longer would this yeast blend work good for aging or after it’s complete would you allow the mead to sit longer on it’s own and that would work as an aging process?
(This is long, but please read.) This will technically be mead after 9 days, but you're not going to have as much alcohol as mead traditionally has. 3 cups of your average honey would get you around 9-10% ABV, but only if you let the fermentation go for about a month. After only a week of fermentation, you'll probably have 3-4% abv, which is fine if you want a sweet beverage with a slight amount of alcohol, but not if you wanted to try making traditional mead.
I don't know much about aging from my own experience, but of the TH-cam channels I've watched, all of them usually transfer their brews off of the yeast about a week after fermentation is complete, because sitting on the yeast for too long can impart weird or undesired flavors to your brews. Maybe it's different with Brewsy, but I doubt it.
Also, I believe Brewsy tells you to put your brew in the fridge after day 7. This is called cold-crashing. It is used to pause fermentation and to clear up the brew by forcing yeast and other particles to fall out of suspension and rest on the bottom of the jug. This is only a pause, it does not permanently stop fermentation. To permanently stop fermentation, you either have to let your mead ferment for about a month in a warm area, or you can use certain chemicals to stop the yeast early, or you can pasteurize your brew to stop the yeast early.
If, after nine days, you put your brew in sealed bottles without using chemicals or pasteurization to stop the yeast, you need to keep the bottles in the fridge. If you leave the bottles out, it will warm up and fermentation could start again. If fermentation starts again in the sealed bottle, it will pressurize the bottle and the bottle could explode.
Maven Black Briar sends her regards.
I don’t heat the must
You should add juniper berries in it
A tenth of the time? Traditional methods of making mead take about a month for firmentation, not 90 days.
I would have done it much differently, and longer.
Wait how does that stuff make it ferment so fast? I just brewed my first batch of mead and it took 3 weeks in primary fermentation and one in secondary before we considered it done
hey jacob, great question! the brewsy scientists spent months and months reverse-engineering the factors behind commercial winemaking and scaled them down into a little friendly packet! six ingredients work in tandem in each brewsy bag to create tasty wine at record speed for you.
besides our secret blend, brewsy works no different than other natural winemaking: yeast eat sugars in juice to produce alcohol, creating carbonation as a by-product. this is the same way all alcohol around the world is made, even beer and liquor! it’s called alcoholic fermentation, and it’s awesome :) cheers!
Because it's a scam.
There is no way to make it ferment faster. 9 days will make about 2 - 3 percent abv if youre using honey. They barley made any alcohol. Watch a channel called city steading brews if you want actual information
@local if you watch city steading you know your calculation is not even close. I know you're making a point here but it's probable she got past 10% but it's not done fermenting indeed. Good way to make a bottle bomb lmao
@@ValleyDIY the only way it would only be 2 percent is if it is really cold where you ferment. I ussually do 14 days
Also its very important to make sure everything your using is sterilized.
There are no hops in the mead which means there’s no need to cover it.
Not nearly enough time...
Yep, mead needs to be atleast 12%
@@BLVCKSCORPnah, could be hyrdomel
Is the yeast same for baking bread?
What's the thing you put on top of the one gallon bottle?
Carboy airlock
Get your Viking on yessss💅✨
AWESOME
3 cups of honey???
Whats the process after the 7 days
I hope people don't actually think this would make a decent mead. You can't rush fermentation. If you're serious about brewing mead, wine, beer, etc., then look elsewhere.
I’m here because of Skyrim and I want to try mead
Def still needs yeast nutrients and more time to ferment but sure go for it
You can get any yeast at the local grocery store doesn’t have to be special yeast. You don’t have to mess with all these air locks and nonsense. Just toss it in a bucket. If you want it stronger Boil it and collect the vapor. Enjoy.
update?
Forgot about sanitizing everything, but hey its a short right?! Aint no body got time for that
Is the brewsy bag necessary if lemon peels have natural yeast?
Natural ferments can be difficult to start, but brewsy bags aren't necessary at all. Any brewing yeast will work, and you can even use something like Fleischmann's. You can totally get fermentation started with natural yeast, but it's kind of a coin toss if it works.
@@hippyjoeyou can use bread yeast too in a pinch
Viking wine 😅
Interesting! 😁 which yeast do you suggest? 🤔
we recommend the brewsy bag! it's a magical blend of booze-making yeast and other nutrients that speeds up traditional winemaking... and makes 12-15% ABV wine, cider, or mead in just a week :) cheers!
me & my friend got a fine batch with baking yeast
Umm what speeds up the process, you using fermaid and hulls in your mix? Cuz they dont speed it up....
@@kuro758thats how I started, using bread yeast. Works great.
@@skullcrusher9445Master Wine Maker here, Fermaid O, K, hulls definitely do speed up the fermentation process.
9 days?... Nah. 2 weeks at least, then aging. I make a still mead that takes 9 months to age. It's worth the wait.
Can you sweeten it with something sugarfree after fermenting? For example augar free maple syrup?
you can add more honey, but it will be a hell of a lot stronger too
You can sweeten the brew with non-fermentable sugars, like erythritol or allulose. You can use sugar-free sweeteners too, but check to make sure that there really is no sugar in there (some companies say sugar-free but there is a small amount of sugar.) I would be cautious in using sugar-free maple syrup, because I though maple syrup was liquid sugar, but if there really is zero sugar in there, you should be fine to use it.
Whatever you end up using, if you are unsure, put the sweetener in your brew, put the airlock back on, leave the brew in a warm and dark place, and watch the airlock for a couple of days. If you don't see any bubbling in the airlock after a couple of days, that likely means your sweetener did not restart fermentation and you should be good to go.
You could also pasteurize it and then you can use sugar to sweater as you kill any yeast that's left
I’m confused because the instructions I got says it has to be stored at 32°
Some people claim that pasteurization is like quick aging a mead…it changes the flavor…so may be a good or bad idea, depending on how good it is at the moment. After that, no problems. You can also use chemical pasteurization tablets.
That may also be to ensure the yeast doesn’t start back up, popping tops, or worse. If you don’t kill it, it’s a risk you take.
gluten free alcoholic drink xd look at that healthiness
I'm here cuz i wanna taste it but my parents don't drink
Do I have to use wine yeast (+ mead yeasts are a cash grab imo) or will a high tolerance beer yeast do?
just pick some juniper berries or get some dried fruit and put it in water with sugar to make a wild yeast starter, yeast is everywhere. don't waste your money on yeast from a store. you could even just leave the mead exposed to the air and hope for some yeast to come in through the air but that's less reliable
@@kevinconnors2430 while I don't disagree, I like the control that I have over the brew with a lab yeast. The place where I live averages 30-32 Celsius right now, so I prefer the guarantee that what I got will ferment and condition correctly.
@@kevinconnors2430you're dumb, that's how you get contamination and basically make poison.
You can use bread yeast for a half decent product
What's the thingy closing the jar called?
a bung and an airlock
@@Wagmiallday thanks
Not a single measurement, good job
This is gonna be my friet fime making mead why wrap it in a towel
Well at least there aren't Any cookies... Or bananas.. or jalapenos... Or monster energy drink in it
Actually adding monster after the fermentation is actually done, 1 to 2 months not 9 days, might be interesting.
Mead was first made by people in asia look it up not the nords
How much honey?how much water?can I add sugar?lemme know I'd like to atleast try it
2-3 lbs of honey to the gallon jug depending on how strong or sweet. She said 3 cups which is 3 lbs. You can add sugar but don't need to. It will up.the Abv or sweetness depending on the yeast some will go to 20%
If you add more sugar than honey it won't be true mean anymore. There is no need . But different flavors would be suggested for sure. Plain mead is kind of a one trick pony but if you add any fruit or fruit juice of choice you'll up your game
Don't just make plain honey mead. It tastes awful. It does get the job done though.
@Michael A agree with this unless you age it for a long long long time to develop. Definitely add some fruit or fruit juice instead of water. Much better. Lychee actually blew me away with its flavor, finished with some pear slices in secondary *chef kiss*
@@ReapingTheHarvest I wanna make honey/berry mead....Noone helps with grams/ounces/ml/any fuccin thing lmfao
how much honey?
The recipe I did a while back was like 2 pounds and a half of honey
2.5-3 pounds of Honey for 1 gallon of mead
😂😅😊
I am BUZZ 💡📆 I come in ☮️
Honey wine and mead are not the same things. Nearly screamed in shock when I heard that.
Honey wine is another name for mead daddy
Honey wine is literally mead.
This is wrong. All you need is a ballon and 9 days, toobz. TWU.
Is that a Jewish shawl?
Awful marketing. Truly, truly terrible.
Well I’ve been knowing about mead since Skyrim but now it’s because of god of war ragnarok
Watching this just hurt. Do not follow This Woman's advice
Add a few raisins for yeast health makes stronger batch
Mead isnt a wine though
it's a honey wine!..🍯🍾
@@lexilooloo7873 not technically, mead is its own thing. Mead is actually older than wine so if anything one could call all wines mead instead :)
@bro2917 well if you want to get technical, wine is made with 🍇 so. Yes, mead is not a wine, more of a winelike substance! but I'll call it honey wine! 🍯🍷
Its not good for the Bee's, who tf told you that? Pseudo Environmentalism
Stir, dont shake! You dont want air to ruin youre mead
You actually should aerate at the start
Why do u talk like that lmao
can I make it without the airlock and just use an airtight jar
No that’s how you make a bomb
God no! It will explode. But, you can put plastic over the top, poke a few holes with a needle and then put a tissue/paper towel over the top and an elastic band around it. You need to let the gas vent and nothing will go in.
Not bad, all father would be proud of you!
Worst way ive ever seen by far
Trash
So if this is at 10-12 percent in 9 days if I let it sit longer it will increase in percentage, right?
Depends on your yeasts alcohol tolerance and the amount of honey/sugars present in your must. Take a gravity reading with a hydrometer to determine the gravity before and after fermentation
Its not wine