The highest abv you can get is around 20-25% using a special yeast i believe called turbo yeast, if you want stronger distill it but it will not be mead anymore just a tip.
Yeah that’s kind of what we used to make in prison. We would use fruit or candy for the sugar and bread balls for the yeast. Tastes like shit but it does the trick and it’s worth a lot in there. We called it pruno or hooch.
consumed my product a couple of days ago as a highschooler, made my own airlock with a pill bottle and sole other stuff, I put a cup of sugar in a grape juice bottle and did that with two bottles, sealed one with the airlock and one with a almost sealed cap, almost sealed cap got an infection and the airlock tasted okay and got me blasted no sickness, stored both the same and used the same amount of yeast. Use an airlock if you can, if you can't be ready to throw it out, read up on how an airlock works and try to make one, trust me it's worth it.
If you make a lower abv brew and end up shaking, mixing, stirring, pouring it a lot, so you introduce a lot of oxygen, it could turn into vinegar. But anything over 10% is actually pretty hard to turn into vinegar.
Question: if you did a 100% honey mead, no water. Would it just kill the yeast or would you end up with a mead-vodka? What is the highest ratio of honey to water you can go?
youd have to use spring water if you have chlorine in your water like most of australia, i ferment chilli mash into a sauce have to do the same thing otherwise the good bacteria wont grow
So like honey is used for the sugar content, no? Is it possible to use other sugars instead of honey? I've read about some tepache inspired mead that calls for piloncillo but is it possible to use only piloncillo?
You don't need any actually. It helps if you're going to very high abv, but 10-15% will work fine without any. I never used it, made dozens of great meads!
Does the fermentation stop or does it keep going? And if so do i need to keep adding honey after poured it into a seperate bottle or can i just leave it if this makes sense
The yeast will ferment the mead until it dies off either because of a lack of nutrients after the sugar from the honey is completely fermented or if the alcohol concentration is too high for the kind of yeast you're using.
You need the amount of sugar to get your preferred amount of alcohol in the end product. But high sugar concentrations will make it hard for the yeast to work. 20-25% sugar concentration is the sweet spot usually. Keep in mind that honey is only about 80% sugar. You can, however, do half and half honey and sugar for example.
@@3jay22 the oven is the traditional way to do it and it does work but it is easier to use no rinse sanitisers since you don't have to deal with hot glass or risk the glass shattering.
One way is to put it in the oven until it's at least 75°C so it kills bacteria. We did this when bottling that weird cabbage thing in cooking class once but I assume it would also work when purifying bottles before you put mead in there.
Don’t forget an airlock valve so CO2 can escape but nothing can get in while fermenting. Otherwise you’re gonna end up with something exploding under all that pressure
Yes. But it doesn't work quite as well. If you want to go with sugar, go with fruit juice instead of water. Just water and white sugar is hard to ferment and doesn't taste very good.
No, absolutely not. Raw honey is usually what you want. Pasteurized honey has all the good ingredients killed off already. Basically just fancy sugar water at that point.
Yes, you can. The main advantage of wine yeast is that the sediment on the bottom will form a nice solid layer. With bread yeast it tends to be more "fluffy" so when you bottle your last bottle or two won't be as clear. Wine yeast costs about $1.50 for one, and that will make two 1ga meads no problem :) I use Lalvin 71B which goes to 14%.
Not a dumb question at all. Solid cleaning with soap and hot water will usually be enough. There are specialized cleaners like "star-san" for an easy and completely sanitized result. It's just to make especially sure that nothing survives that you don't want in there, however small the possibility might be.
There are different ways. The easiest would be to put in potassium sorbate once it reaches your 6% mark. So, start with enough honey to go to say 10%, take gravity readings and add the sorbate when it hits 6%. Or, you could bottle and pasteurize the bottles.
You just need water and honey to make alchool, if you add "commercial" yeast you make it faster and in a more controlled way but you don't need it. If you want make the real traditional mead like in ancient time, just mix water honey at 3:1 ratio add time... alot of time 😉
Absolutely you can. But pasteurized honey is lower quality in general. Heating honey above around body temperature gets rid of many beneficial ingredients already.
![เจ้าผู้เดียว - ดิด คิตตี้ [OFFICIAL MV]](http://i.ytimg.com/vi/q0NLCYKBOTo/mqdefault.jpg)
As a high schooler this is gonna be really helpful💀
I am in hs and I did it lmao 🤣😂
Make sure to sanitize everything, and cap your bottle with balloon, and release it every few days.
Same🤣💀
Me too
Same I made a peppermint mead and that shit was bussin
After the ingredients are mixed, it’ll start fermenting after a few days. I’ll post part 2 soon.
GOATED, thanks for helping me save money and teaching me a valuable skill.
😂🙏🏾🍻
I’ve seen a few of your videos now and I’ve been wandering can you make mead with a plant based honey alternative
Where's part 2 tho?
can homemade alcohol really makes us dizzy if we consume ??
Can we use regular bread yeast?
To make it easier to mix and dissolve to honey, only fill the water to about half and then shake to mix. Then you can add the rest of the water.
The highest abv you can get is around 20-25% using a special yeast i believe called turbo yeast, if you want stronger distill it but it will not be mead anymore just a tip.
Home distilling is both dangerous and illegal in many areas. Distill at your own risk 😅
Very important info. As I can easily see people hearing "more honey = more alcohol" and filling the jar nearly to the top
@@BradyT918 sometimes you gotta learn via failure 🤭🤷🏽
@@johnbissonette124 Nice try fed. The yeast in my 28 gallon jugs is pissing itself laughing at you.
@@johnbissonette124 go smoke another bro
As an Irish man I approve this
Love the videos
If you have brown sugar and rye bread you can make some good ol fashioned Grogg like in the old country
Yeah that’s kind of what we used to make in prison. We would use fruit or candy for the sugar and bread balls for the yeast. Tastes like shit but it does the trick and it’s worth a lot in there. We called it pruno or hooch.
consumed my product a couple of days ago as a highschooler, made my own airlock with a pill bottle and sole other stuff, I put a cup of sugar in a grape juice bottle and did that with two bottles, sealed one with the airlock and one with a almost sealed cap, almost sealed cap got an infection and the airlock tasted okay and got me blasted no sickness, stored both the same and used the same amount of yeast. Use an airlock if you can, if you can't be ready to throw it out, read up on how an airlock works and try to make one, trust me it's worth it.
Amazing content
If you use raw honey (I mean the one that hasn't been pasteurized) it has yeast, so it will ferment anyway. It might take a little longer, though.
Yeah but that’s more expensive and takes a lot longer to ferment
I’m new to your channel. Which is awesome I want to say. Have you ever made apple jack?
Looks really good, i want to make this.
Alcohol = yeast shit.
Thank God for yeast.
no that is wrong. Alcohol is yeast fart
Rightttttt thanks for reminding me i gotta jar up the cleared mead today
With how expensive decent honey is where I live, I could just buy enough booze to fill that jug instead if making my own ale.
This guy is the Yerba mate (probably butchered that but idgaf) dude but for mead
Can I do this with pomegranate too!??
Very intriguing..Is there any risk to turn your alcoholic beverage into vinegar?
If you make a lower abv brew and end up shaking, mixing, stirring, pouring it a lot, so you introduce a lot of oxygen, it could turn into vinegar. But anything over 10% is actually pretty hard to turn into vinegar.
Pretty low risk but it is possible
@@theastronomer5800 thanks for the kind reply
@@ashrowan2143 thanks
Question: if you did a 100% honey mead, no water. Would it just kill the yeast or would you end up with a mead-vodka?
What is the highest ratio of honey to water you can go?
Can you make a video about how to make a Apple Cider
what else can u use as a nutrient ??
FFS, I used to make mead and have given up booze (no dark reason, just getting old and am over it).... NOW, I find this account.
What acids are best?
youd have to use spring water if you have chlorine in your water like most of australia, i ferment chilli mash into a sauce have to do the same thing otherwise the good bacteria wont grow
Yeah, you don't want chlorine. You could boil that water and let it cool, or if you can buy spring then just use that.
boiling water for 15 minutes will remove all of the chlorine form tap water
So like honey is used for the sugar content, no? Is it possible to use other sugars instead of honey?
I've read about some tepache inspired mead that calls for piloncillo but is it possible to use only piloncillo?
absolutely
fructose glucose
How much yeast nutrients, do you use per jar?
You don't need any actually. It helps if you're going to very high abv, but 10-15% will work fine without any. I never used it, made dozens of great meads!
Can you do 20% with 2lbs to one gallon of water
Which acids do you use?
coconut water please I love you
What if instead of honey jaggery is used. Is it possible to make mead with it.
Does the fermentation stop or does it keep going? And if so do i need to keep adding honey after poured it into a seperate bottle or can i just leave it if this makes sense
The yeast will ferment the mead until it dies off either because of a lack of nutrients after the sugar from the honey is completely fermented or if the alcohol concentration is too high for the kind of yeast you're using.
Are yeast packets important? Can i skip it? Or maybe add something to replace it?
You absolutely need yeast otherwise you won't get alcohol, you can apparently technically use bread yeast but prepare for very weird flavours
What the ratio of honey to water?
What’s the best stuff to use for sanitizer?
White vinegar I would imagine, isopropyl alcohol is super effective but not necessarily foodsafe
Various acids like what?
Bruh where are your links you're always talking about??
Can i use the same yeast that i use in pizza dough tho?
Yes, it works WELL
What is a good ratio of honey to water in a good mead?
I want to try making some and wanted some tips
You need the amount of sugar to get your preferred amount of alcohol in the end product. But high sugar concentrations will make it hard for the yeast to work. 20-25% sugar concentration is the sweet spot usually. Keep in mind that honey is only about 80% sugar. You can, however, do half and half honey and sugar for example.
You need to show what nutrients you add so we can see what to use
Shush, thats my preferred yeast strain! Now everyone will know.😢
Yo can I just pour some honey in a water jug I don’t have no fancy jars
Yeah
What do you use to sanitize?
Starsan. It’s a food grade no rinse sanitizer
@@goldenhivemeadcould you use a pressure cooker or an oven if the glass container was safe for it?
@@3jay22 the oven is the traditional way to do it and it does work but it is easier to use no rinse sanitisers since you don't have to deal with hot glass or risk the glass shattering.
@@violetskies14 ok great thank you
How to sterilise the jar ? I’ve heard to never use dish soap is this true ??
One way is to put it in the oven until it's at least 75°C so it kills bacteria. We did this when bottling that weird cabbage thing in cooking class once but I assume it would also work when purifying bottles before you put mead in there.
@@mjolnirbaldur5770 another way (if its small enough or you have a big pot) from cold, boil them in a big arse pot then finish them in the oven
Don’t forget an airlock valve so CO2 can escape but nothing can get in while fermenting. Otherwise you’re gonna end up with something exploding under all that pressure
great... you spoiled the plan! lol
Can you just use regular white sugar
Yes. But it doesn't work quite as well. If you want to go with sugar, go with fruit juice instead of water. Just water and white sugar is hard to ferment and doesn't taste very good.
Is distilled water better?
Does the honey need to be pasteurized?
No, absolutely not. Raw honey is usually what you want. Pasteurized honey has all the good ingredients killed off already. Basically just fancy sugar water at that point.
Can i use bakers yeast?
Yes, you can. The main advantage of wine yeast is that the sediment on the bottom will form a nice solid layer. With bread yeast it tends to be more "fluffy" so when you bottle your last bottle or two won't be as clear. Wine yeast costs about $1.50 for one, and that will make two 1ga meads no problem :) I use Lalvin 71B which goes to 14%.
This might be a dumb question but by sanitize do you mean just clean it with soap and water before you use anything, or do you have to boil anything?
Not a dumb question at all. Solid cleaning with soap and hot water will usually be enough. There are specialized cleaners like "star-san" for an easy and completely sanitized result.
It's just to make especially sure that nothing survives that you don't want in there, however small the possibility might be.
How long will it take for the fermentation
Most people wait three to four weeks 👍
Do you need nutrients
Usually no. If you're doing a very high abv brew then they might help, but for an average 10-15% not needed.
Shake it like it won't stop crying
Can i use bread yeast to make mead?
Yes
You might get some funky flavours but you can use it
Can I use bread yeast
yes. but the end result likely won't be as strong
How do i make a sweeter and less alcoholic mead? Like only 6 percent alcohol content
There are different ways. The easiest would be to put in potassium sorbate once it reaches your 6% mark. So, start with enough honey to go to say 10%, take gravity readings and add the sorbate when it hits 6%. Or, you could bottle and pasteurize the bottles.
Can this ferment without yeast ?
Nothing ferments without yeast. But most natural products have small amounts of natural yeast.
@@rebel4466 Yes I mean how can you ferment natural without adding purchased yeast. I want to try from Nature without any additions from stores.
Where tf Pt II why is it not next or am I stupid
I just set up my mead, can someone come and remind me in 3 weeks to jar it?
One more week
jar it
Thanks guys, turned out great
Traditional mead is made with fresh pollen from the hive so you need a beekeeper friend or …. you get a hive!
Gothic kong cobs brought me here. That'd what's up toobz
TWU
How bad did it leak after fermentation started? Looks a little full lol
You just need water and honey to make alchool, if you add "commercial" yeast you make it faster and in a more controlled way but you don't need it.
If you want make the real traditional mead like in ancient time, just mix water honey at 3:1 ratio add time... alot of time 😉
Yes, you can do a wild ferment, it can take a week or two to get going, but it will work!
can i make mead with pasteurized honey?
I don't see why not. You only need the sugar from the honey, so it shouldn't make a difference if the honey is pasteurized or not.
Absolutely you can. But pasteurized honey is lower quality in general. Heating honey above around body temperature gets rid of many beneficial ingredients already.