How To Make Mead - Fast!
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- เผยแพร่เมื่อ 8 ก.ย. 2024
- How to make mead, fast. This is the fastest mead video we've ever made. It's a start to finish mead making video, pretty simple mead, but still came out pretty darn tasty. We have hundreds of homebrew videos on mead, wine, cider and beer on our channel for you to enjoy. As always, if you have questions, ask away in the comment section as we try to get to all of them.
Make more mead!
Ingredients:
3 pounds Orange Blossom Honey: bevyshoneybees@gmail.com
2 grams Fermaid O: amzn.to/3qL3HMH
Warm water to fill to desired level (1 gallon of must)
1/2 packet Mangrove Jack's MO5 yeast: amzn.to/3dlx9G3
How does this mead taste after aged for a year? • Fastest Mead! We Gave...
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Star San: amzn.to/3DCFTCq
1 Gallon Carboy with Airlock: amzn.to/3Sae4Wa
Scale: amzn.to/3UjU5Gh
Stainless Steel Funnel: amzn.to/3RVaK1w
Our Favorite Pitcher: amzn.to/3BML0ic
Syringe: amzn.to/3BML8hG
Graduated Cylinder: amzn.to/3QSDt5L
Hydrometer: amzn.to/3diWl05
Baster: amzn.to/3LoXWhd
1 Gallon Wide Mouth Fermenter: amzn.to/3QQKe7V
Auto Siphon: amzn.to/3LlkY8U
Glencairn: amzn.to/3Lll00w
Bottling Wand: amzn.to/3Bkn3gG
Swing Top Bottles: amzn.to/3dnl2bz
Screw Top Bottles: amzn.to/3qKejvx
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So I made mead. With a gift set for Beer. 1 gallon jar, airlock basic siphon and thermometer.
4 jars of manuka honey one jar of clear normal to make 1.5 kg honey. Dates for natural honey. Used a yeast think it was L-118 champagne yeast. Dropped off at day 10.. Decided to cold crash cleared in 48 hours and stabilized with potassium sorbate. Incredibly dry after 3 weeks now.
My first brew. Fancied an experiment. Leant a lot watching your videos. Thank you.
Buying a hydrometer kit next time. Really enjoyed the experience.
One-handed siphoning with a bottling wand is my greatest nemesis.
Thank you for showing me how it is to be defeated!
Hmm, now I’m in two minds which format I like most. This format is very good to get a quick overview of the steps needed, but the longer ones with Derica are more entertaining
This was more of a joke than anything really. Won't be doing too many like this, lol.
@@CitySteadingBrews Oh, thank goodness... 😎
Glad to hear that
@@CitySteadingBrews For a joke, this is very well done! Actually enjoyed this format but always enjoy your other videos also!
Hah! Called the 13.77% ABV because that was the exact numbers my plum wine had when I racked it today. Nice video. Love the long formats, but liked the condensed version for a change of pace.
Wow, that’s fast! I miss Derika, and all the whys normally included in your videos. I still learned things though! Thanks
Well, this was meant as a supplemental video, or an introduction really.
I have a need for mead! Seriously, though, my wife and I taste-tested a basic hydromel last night that was based off of one of your recipes, and even though she doesn't like honey, she asked for more! That's how good it was. It went down smooooooth! I'll definitely be making it again! Thanks. Oh, and I like the new format. 😃
I've been using one step for many years and never had a problem works well.
Mhm, many love it. It's actually not a sanitizer though... just a cleaner.
Hey guys, long time fan, I've left some comments on alt accounts but I think this video is a great intro to the process of brewing!
I recently put together a recipe that I thought was quite interesting that was inspired by another creator's videos on TH-cam, basically a caramel kilju.
I started with 2 pounds of sugar in a pot, stirred constantly on low heat until it all got melty and caramelized, then dissolved it into some water (as well as a large 12 oz cup of black tea for tannins)
After I transferred what was there into a 1 gal fermenter, I topped it up and the gravity wasn't exactly where I wanted it so I added another 8oz of sugar to get to an OG of 1.105. Threw in some EC-1118 and its been bubbling away quite vigorously for a few days now. The entire time I was putting it together, it smelled like smoky homemade hard candy. All I could think is that this would be a great brew to oak when it's done.
I was a little concerned about making unfermentable sugars, and the low amount of nutrition available (no fermaid-O on hand) so we'll see if it ferments dry. Cheers!
I have a batch of rum wash I attempted to invert by simmering with acid blend for around an hour, sounds vaguely similar to yours but I didn't carmelize and started the brew with some phosphourea nute in the mix. It stalled out at 1.020 from an OG of 1.091 and I haven't been able to get it going again even after adding some fermax nute and another pitch of DADY so I think I did end up with unfermentable sugars (DADY should be able to easily go all the way from .091). Smells and tastes good though!
I can’t even rewind it because it is truly the fastest mead video!! Thanks CS Brews! You’re the greatest! 👍🏼
Glad you enjoyed it!
@@1014p “Don’t you know a sarcasm when you hear it?”-Charlie Brown
I was thinking that…
Excellent video as always, but personally I prefer traditional videos with more interaction and explanations. moreover, the conversations are always highly interesting and fun. Anyway, congratulations on the excellent content as always.
Speedmead FTW
I've watched pretty much every video you guys made, and want to say I'm pretty well versed in the how's, do's and don't's of making mead.... and yet I watch this totally entranced :D
Guys, this video was a great idea. It’s nice to see the whole process from must to mead in one short video!
Idk why but this is hilarious! Good stuff guys
Was meant to be funny!
I love this video.. it's short, precise, to the point and it works. Very good video for anyone wanting to dip their feet into the homebrewing water and make their very first batch of mead. Good job guys. I love how you take all the "fear" and "intimidation" out of something that's relatively simple to do. The hardest part is waiting for it to ferment... lol. Thanks again...
Took your advice on the Aldi lemonade, cheaper than the bottles would be by themselves and the lemonade was actually very delicious
It is!
I've been making mead for 2yr now and have learned a lot from this channel. Now I simply it so much - mix the mead, come back in 3 months and bottle. Done.
If you see bubbles within a day or two you're off fermenting, and when you taste it at the end and the sweetness is where it's supposed to be (given the yeast and how much honey you used) then there is no worry about further fermentation. I also use old whisky, gin, vodka or rum bottles with corks, so worst case a cork will get pushed up. Most of the time I don't take measurements anymore. When you're starting, it's of course good to follow the process in more detail!
This is the best channel to find for beginner need and wine makers
Man I saw my first video of you guys 4 days ago. Now I have mead, ginger beer, and cider going.
Nice! Happy Brewing!
Beautiful
Oh my goodness! That was so funny and so right at the same time!
Speed mead. :)
Fastest complete & clear instruction I've seen. Nicely done!
If only our meed or wine would be done this fast. We’ll be one happy sailor 😂😂😂😂😂
I started my first mead on 9/11 and followed one of the longer, but older mead tutorial videos on this channel. Everything went smoothly but found out today that my must was stalled and was wondering what was going on...Turns out, I was using a traditional cork that had some imperfections and allowed the C02 to escape through the path of least resistance so no air was forced through the airlock. My biggest advice is to ensure you use a rubber airlock that eliminates any escape gases unless it passes through the airlock. Turns out, I'm glad I bought a cheap vodka as there was a bug suspended in the airlock! That nasty bugger, its true they do want to get to the sweetness of the honey!! After replacing the cork with a rubber bung, I gave it a swirl for a checkpoint of week two, and its moving along again. Albeit much slower than the first week, there is some activity; about a bubble every 3-5 minutes. Ill give it a week with the rubber bung and take a reading. I am moving to Las Vegas from Miami, FL on October 10th so hopefully the must can take the drive with me.. lets see! My must is sitting next to me as I write this, looking forward and being patient!!
Also, After subscribing an watching Dericka's channel, I went ahead and bought the Aerogarden for myself first to try it out...and it works!! I ended up gifting it (dont laugh at me) to my mom since her birthday is on October 9th and I probably will buy a larger one in Vegas, and she loves it. The basil is growing fast and well, along with keeping it indoors, we dont have many pest issues attacking the plants. She plans to use it in her own hobby and passion of cooking. Soooo big thanks to Dericka for the reccomendation! Coming from Miami, FL, I hope you weathered Hurricane Ian, her garden must be getting a toll. Take care and we all look forward to the next videos!
-Kevin from Miami, Homestead Air Force Base, FL
Nice, quick overview. I really enjoying seeing the color and the clarity change ever 30 seconds as your progress in time.
I really like the results from that M05 yeast..its good stuff
Thanks, now I know what to look for in hydrometer readings.
Awesomeness in ACTION 🎉🍻
CHEERs 🍻
It's a compelling watch. Keeps interest high for those of us with mild ADD. Use a long information video on making with occasional updates to keep current. This format for any new recipes.
I read the title and thought you did something with yeast hulls, added extra yeast or soemthing so it started quickly and completed in like 10 days... fastest fermentation instead of fasted video goign through all the steps. Loved it too.
I appreciate the use of the gallon wide mouth, sir. My local homebrew store turned me onto those and I have not turned back. I'm lazy and it makes secondary such a breeze. 😂
Simple. Straight to the point. Especially for us with short attention spans. 😂
This was a really cool, quick video! Stayed informative the whole way through as well! Your channel is probably the only one I've seen here that has taught me things without being overly techy or being too professional. It's through your videos that I learned things like, I can leave things on the lees for months if I need to, and I haven't seen anybody else saying that.
On the topic of lees and meads, I did a bigger mead a while ago, maybe a couple of months, and I used some Windsor yeast in it. It got to about 1.050 from 1.098 or so and it's stayed there for well over a month, so I'm certain it got stuck, but in Bob Ross fashion there are no mistakes only happy accidents, and man does it taste really good! Before I bottled it, I put a single squeezed mandarin into the mix and it's imparted a very orange colour and a citrus taste, it's probably the tastiest mead I've ever made. Been leaving it on the lees this whole time and it's so clear you can see right through it.
DUDEThe Level Autistic detail and the Level of Common Sense used to efficiently andand effectively in teaching us how to make mead, it is outstanding, and me having a learning disability, makes perfect for me to understand it efficiently!!
Great Job! I now know how to make mead in my assistance living roon!
Godspeed To You And Your Wife, as well as your talents and gift of sharing your Knowledge in you channel!
Thank YOU!!
Another great video
That was fast lol. I’ve never tried that yeast before. I’m going to give it a shot next mead I make. Great video guys although I like the regular ones better
think this is like the 100th video ive watched of yours. its great for first timers. I bet you could make a short from this and make it even shorter like 15 seconds :) haha.
Just bottled this type. When first sampled it was at .996, taste was good, citrus notes where strong (orange blossom). Let sit a week, same FG. Sampled, had almost a sour taste and was very dry. Backsweetend with allulose and it almost made the sour note stronger. Hoping with some age it mellows.
It may have actually soured.
@@CitySteadingBrews what causes that? Had good airlock, did everything “right”. Is the best way to try and recover time?
Thank you for the video!😜👍❤.
Good work as always!!
Appreciate that
I use a good Champaign yeast to get a dry mead with a higher alcohol content.
Very nice! Ive watched the longer form videos too, but having a summary one like this is very appreciated. also like the updated links to the 1 Gallon Wide Mouth Fermenter much better than the one i was looking at.
Brian, no more Red Bull!!! Seriously, great video 😊 I am heading out next weekend to the orchard I get my apples and honey from, I was thinking Cyser but you have inspired me to maybe try a small batch of mead again! ❤
I don't touch that stuff....
"I always wanted to watch a video about making mead but I don't have 25 minutes."
Brian: "Say no more!"
Lol
Im stoked! Found 750ML flip top bottles of organic sugar lemonade at Grocery Outlet for $2.... i bought all 100 of them
Omg that’s awesome!
You are actually a legend.
Hardly. But thank you for watching 😄
I was just sticking my first batch together and up pooped your video!
This was great! Thank you!
You are welcome!
Yet Another Awesome Mead (YAAM) while wathing the subscriber counter is at 200.000 - CONGRATULATIONS you two awesome hoomans
Love this style of video all the points quick n simple.
Honestly, as much as I prefer the longer form content with more depth and personality, you really nailed this form of content.
Thanks!
It's been a while since I've your videos. You look great!
Thank you and welcome back!
Simple, factual and fast. Nice one.
awesome video. Thank you
Thank you for watching!
Love this I added more goodies to my cart Yay Soo Excited 💪😁✌🌷🌷🌷
I wish it would take 7min from start to finish! But, it's well worth the wait...
Ok thanks for the video and proof that 2 handed siphoning with a bottlening wand is possible.
Sorry for daring to doubt your words master 😶🌫
Awesome content. I’m looking forward to getting started myself.
This was so helpful! I want to make mead but most other videos with 10 different ingredients have me intimidated. I love that this doesn't require much. I have a real solid fear of bottle bombs. How can I be sure when bottling without stabilizers that they won't explode?
made a mead with Mangrove Jacks 05 mead yeast, and Cacao nibs from your amazon suggestions. starting gravity 1.100, just racked it at 0.994, or a cats-hair short of 14%!
but it doesn't taste like chocolate, which is why I used twice as much cacao nibs as the batch you guys made... and it's SUPER dry
@@julietardos5044 I have to leave for 2 weeks in the next 10 minutes. It'll have to wait. I can always add more and let it sit
@@TheStraycat74 - When you’re back, taste it again. Cacao can take a while to surface. Somehow it also helps to add vanilla, and you might want to back sweeten it a bit. Even with vanilla and some extra sweetness, it might want some more time on the nibs… or simply more time.
When I want a chocolate-ey taste I always add a bit of sweetness and almost always some vanilla.
@@eddavanleemputten9232 I had JUST made some homemade vanilla extract, so I'll use that. and backsweeten you say? wince it went to 0.994 I'm pretty sure that if I add ANYTHING fermentable to it, it WILL referment... so I'll need to consider alternatives to honey or sugar (I do not have the facilities to pasteurize 6 gallons in one go)
and I might add another pound of nibs... but ti'll be two weeks before I'm home again
@@TheStraycat74 - You’ve already got 14% alcohol and are certain it’ll re-ferment? That’s some powerful yeast you used. The easiest indeed is to use non-fermentable sweeteners. My personal preference goes towards erythritol when I go that route. Because 6 gallons is indeed a lot to pasteurise. May I be nosy and ask what yeast you used? This makes me suspect Lalvin’s 71B, which is known for exceeding its tolerance, or EC-1118. Both have, of I’m not mistaken, a tolerance of around 4-15% but I’ve had them both merrily truck on to 18% at times. Those meads took a long time to age out. They got there in the end though!
Out of curiosity, why is the Facebook group only for paying members?
Love your videos, yall helped me get into the hobby. I have a plain honey mead going and a blueberry hibiscus melomel fermenting.
We had a public group and ran into problems, so we shut it down. The FB group we have now is for our VIP club which is kind of like Patreon. Some of our older videos still mention the public group. Sorry, we can't change them at this point.
In a nutshell. Nice!
thanksman
Hey! I really wanna see you guys trying the meads made by Grimfrost, they have a really good sweet mead they call Jarls Brew, a dry blueberry(billberry) mead and their lingonberry one which is a nice inbetweener
Informative, easy to follow, very well done.
Glad it was helpful!
Have you ever tried Kveik yeast with mead? If you are looking for a quick ferment, they may be an option. I use them with beer and I can usually hit final gravity in 48-72hrs. Specifically, I use Voss Kveik.
How long you age after that
I recently purchased a mead making kit. The recipe included in the kit calls for the water/honey mix to be heated to 140 degrees for 15 minutes before letting it cool to 80 degrees before adding yeast and nutrient. I'm curious as to the reasoning for this. My initial thought was, maybe this is to help the honey mix with the water. My next thought was, maybe this is their way of having you pasteurize the honey. Thoughts?
My fastest video on….
This would be fabulous for the ADD crowd. A micropedia subject introduction with links provided to racking, yeast, hydrometer readings, etc. This would provide traffic back to more explanatory videos. Good luck!
Wow that was fast. Good on ya.
I started my first batch of mead yesterday, following this recipe, except that I used wildflower honey, and I accidentally added the yeast before my gravity reading, so I ended up with something like 1.115. Oopsie. Going to get more honey today and try again.
Wait.... it's fine! Just let it ferment!
I did let that first batch keep going, and it's doing great! I started a second batch and the new batch reading was 1.104 which sounds much closer to your 1.102. I think my water was also warmer than it should have been when I took my very first reading. I love your videos, thanks for replying. :D
This is the fastest comment ever. Great video, thx. :)
Since you mentioned Mangrove Jacks: Just the other day is started a Metheglin with their AW4 wich sounded nice from what the package reads, it didn't start at all although they even have nutrients in the pack. After 1 1/2 days I added the shop-brand from my brewshop and it started nearly instantly. So whats your general opinion on Mangrove Jacks? I sure have mixed feelings about their line
I have made a strawberry Blackberry meat but end spg was 952 end it became 16 abv whit brewferm white wine yeast
“In God we trust; all others we verify….” Especially if our name is Brian and there’s a brew’s specific gravity involved!
Great vid!! Had my first bottle bomb happen!! Oh well, all part of the learning curve!!
Hey, great video! Question, though, if I wanted to make a dryer mead using this recipe. What would have to be changed? Thanks!
Use less honey or a yeast with a higher alcohol tolerance.
Instructions didn't mention not forgetting to breathe due to speed! Great vid, by the way
afternoon :) im still a little new to this brewing thing lol, i have the habanero mead going along with the ginger beeer. my concern is that they have been going for a week now, and i can see active fermentation in the bottles yet my SG doesn't seem to be changing.
One week is not really enough time to be taking readings yet :)
@@CitySteadingBrews ok perfect, i was like what the heck is going on.
Hello, we have started several meads. We use 71b yeast and firmax nutrient.. We use 3lbs honey and we go dry in about a week and a half. About how much honey do we really need to have a sweet mead without back sweeting?
You should do micro machine commercials!
fastest and pack with lot of information
If you were going to make a 3 gallon must would you multiply the Fermaid O by 3 and add 6 grams?
"As long as you can hold out" hit me. Lol. Usually my downfall.
Well, you know how to fix that, right? Just make more!
@@CitySteadingBrews facts!
I just made my first ever mead with lemon skin raw honey and the Fleischman yeast lest see in 2 weeks what I get
Remember Derica’s words in other videos on this channel: “let it sit”.
If it’s still bubbling, let it sit
If it’s still murky as heck, let it sit.
Mead usually is a slow fermenter so I usually factor in at least a month of primary. Some times it’ll ferment out in a little over a week. Some times it likes to take its time and isn’t done after 2 months. And when the bubbling starts to grind to a halt, I whip out the hydrometer. Only when that one proves to me fermentation is done, do I rack to secondary. And… let it sit some more.
Happy brewing!
@@eddavanleemputten9232 I said 2 just to not forge it 😂 but it’s gonna sit probably until next year
@@alexperalta5444 - Maybe rack it off the lees once it’s stopped fermenting. Some times the lees will add flavours people generally don’t like. I’ve had meads sit on their lees for months, it won’t spoil your mead, but if you have the time it’s definitely good to consider racking over once it starts clearing but still has some CO2 in suspension. The remaining CO2 gassing off will protect your brew, and you’ll have less lees in the fermenter while it’s bulk ageing.
If you only have one fermenter, rack into a large pitcher, clean out your fermenter, rack back into the fermenter, replace the airlock and make sure that airlock is filled either with cheap spirits or with fresh sanitiser solution. For long-term storage I prefer cheap spirits.
Wow that was fast
Did you say not to store your mead horizontal with the screw on caps or you just don't have to? I store most of mine vertical, but some horizontal. Thanks for your videos. I have learned a lot.
I don’t do it since they can leak if the seals give out. Just a precaution.
@@CitySteadingBrews OK thanks. I am a beekeeper here in East Texas and was wondering if you would like some of my bees honey? It is wildflower raw honey. Send me your address if you would like some. Thanks.
Can you do a video on why oxidizing the brew is bad
A video isn’t necessary. Oxidizing can make your brew taste bad.
Question for you (or anyone in the community): I have a mead thats been sitting in a bottle for about 2 months now, but it looks like the level has dropped a little. There is a ring a little above the current level in the bottle like it evaporated. It was a brand-new swing top bottle. Has anyone else seen this? I do live in Wyoming so it is dry here, I think that may the reason.
I got winded just watching that :)
It's been a year-ish since I last watched the channel and the only thing that has changed is Brian's haircut.
Is that good or bad?
@@CitySteadingBrews it's good, I loved the channel just the way it is and I don't think it needs much change. Although I stopped homebrewing I still sometimes enjoy your videos.
Great video! You gave me the mead making bug!
I started my first batch just like yours 18 days ago with a OG of around 1090 ( this was my first time reading a hydrometer.) 11 days later I checked it and it seemed to go up to 1104? Which I read is not possible? After another week it's moved to 1076.
D47 yeast and 3 grams fermaid O sitting in a room about 66°
Should I wait it out or add yeast or nutrients?
The second reading may have just been an error, or the first could have been.
No need to do anything. Give it time.
@CitySteadingBrews Thank you! I will update you. I started a second one with some blackberry juice made from frozen berries and that one is going bonkers! 👌
How do I make a very very bubbly sparkling mead? going to make a hydromel aiming between 7-9 percent above for this Christmas
th-cam.com/video/ZnFMPJ5vGTA/w-d-xo.htmlsi=W83AQVHgpAJobl4V
I have done this twice and its fermented out but according to the alcohol testing tube. There wasn't any alcohol?? I started with 3 gallons of honey ?? (big batch)
That's not actually how the hydrometer works: th-cam.com/video/xNwNZgeTtIE/w-d-xo.htmlsi=93XEsACUz6tYDXmt
... so I have like 8 bottles on their side aging in screw tops (in a drawer only place big enough to hold them without them being out everywhere) can you explain a bit more why this is bad, I haven't seemed to have an issue (at least yet)
What is the best fruit to flavor your meat with that you found
Lol I want the fastest brewed drinkable mead . Lol start to finish as fast as 3 days
Not gonna happen.
Just a heads up the 1 gal pitcher you have linked isn't in stock and Amazon doesn't know when it'll be back in stock.
That is a difficulty that we have no control over. The good news is they tend to restock rather quickly and there is another pitcher very similar to it available. amzn.to/3SN7KnM
@@CitySteadingBrews I'm pretty sure that's the one I ended up going with, was just trying to use your links to give a little back to you. 1 question though, when should I do the first racking. I used your "My first Mead" video and recipe and my brews are bubbling away, it's been about 3 weeks and I don't know when I should move it to the 2nd fermentation container.
So if I get two same measurements it's done fermenting and won't start when I rack it/bottling?
Pretty much. Take two readings, several days apart. A few caveats though: depending on your yeast’s alcohol tolerance and the amount of fermentable sugars in your initial must, the identical measurements might simply be telling you the ferment is ‘stuck’ or ‘stalled’.
But don’t worry: check your yeast’s alcohol tolerance. Calculate your ABV. Write those down.
If the final gravity is close to 1.000 chances are your ferment is done when two readings are identical
If the final gravity is above 1.000 (say, 1.020 for example), but your ABV is close to the yeast’s alcohol tolerance, chances are your ferment is done.
It’s only if your figures are off that you might want to start questioning if the ferment isn’t done. I would then recommend asking on this channel or connecting with experienced home brewers. The good thing about home brewing is that you’ve got time on your side in just about 99.99999% of the times something seems weird. When in doubt, let it sit, ask around. Wait for answers. A w ek, two weeks, a month… no harm done. Keep the airlock on, keep breathing and keep asking.
Happy brewing!
Dangit, I was expecting this video to be done at 10X speed done to Yakety Sax, with some voiceover.
Other than the fermaid-O, it appears nutrient was also added (not in description)
How much nutrient was added?
Fermaid O is yeast nutrient.
How did you haunt the yeast from fermenting further?
It stopped because it ran out of sugars. That's how it works. It will ferment until it either hits it's alcohol tolerance or there's nothing left to ferment.