Mead Brewing // My award winning MEAD recipe that you can brew at home // Asatru craft.

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  • เผยแพร่เมื่อ 25 ธ.ค. 2024

ความคิดเห็น • 161

  • @zachburton4190
    @zachburton4190 2 ปีที่แล้ว +85

    Hey great video I just had oneee thing I wanted to comment. You seem like a skilled mead maker, maybe no pro but certainly you know what you’re doing and that’s clear. That’s why I was surprised to hear you say the powdered wine/grape tannin was going to help clear your mead and drag all the particles down to the bottom. Tannin simply adds a bitterness that coats your mouth and can leave it feeling “dry”. Wood is often also used to provide tannin to a drink. I just wanted to point that out I’m not trying to be rude or anything so please read this in a nice tone as that’s how I typed it 🙂 just want people who are inexperienced to get the right info 🙂

    • @northwoodskindred
      @northwoodskindred  2 ปีที่แล้ว +106

      I learned to brew mead a long time ago and that is what it said in the little manual that I picked up at a brewing store way back then. I have never had any reason to question it, but I looked it up and you are correct. (I know that you already know that) funny even for the most Inqisitive minds some things are just not routinely questioned. Sometimes false truths, seep into the main stream and they are hard to undoo. I will be making another brew video soon as a matter of routine, and I will correct this falacy in that video. Thanks for setting the record straight in a polite manner, that is rare and much appreciated.
      Also; I pinned this post to the top 🍺

    • @zachburton4190
      @zachburton4190 2 ปีที่แล้ว +14

      @@northwoodskindred you’re awesome man keep up the great work!!

    • @DointheMost
      @DointheMost 2 ปีที่แล้ว +14

      Tannin can help (somewhat) with clearing. Not as much as a fining agent, but it can help!

    • @zachburton4190
      @zachburton4190 2 ปีที่แล้ว +3

      @@DointheMost interesting. Good to know

    • @northwoodskindred
      @northwoodskindred  2 ปีที่แล้ว +7

      @@DointheMost That might be why the older documents state it as a clearing agent. Like most everything in the information age...there is a lot of bad scoop sold as gospel. Thanks for the comment.

  • @Cliff82
    @Cliff82 2 หลายเดือนก่อน +3

    Your brew room is epic. I've been brewing mead for about 10 years the hard way lol.

  • @Dylanschillin
    @Dylanschillin 3 หลายเดือนก่อน +2

    The thumbnail looked like you were pouring molten copper or gold into the pot, but that's actually how the camera picked the honey up. That is awesome

  • @jamesedwards5463
    @jamesedwards5463 23 วันที่ผ่านมา

    I’m doing this recipe with strawberries for my first ever batch! I’m excited!

  • @whiskeybravo91
    @whiskeybravo91 ปีที่แล้ว +8

    nice touch with the Skyrim background music! Defiantly makes me want to pour a glass of mead and fight some dragons

  • @cgenebrewer
    @cgenebrewer หลายเดือนก่อน +1

    The wine tannins are not for clarifying, they are for adding tannins to the beverage for flavor and mouth feel. Another option would be tea tannins from a strongly brewed cup of black tea.

  • @bcp5296d
    @bcp5296d ปีที่แล้ว +10

    Pretty important to note that water over 112 degrees will kill off your honey flavors so you don't want to mix the honey in until it is below that temp.

    • @northwoodskindred
      @northwoodskindred  ปีที่แล้ว

      I have never noticed any degradation is flavors at all. Interesting.

    • @bcp5296d
      @bcp5296d ปีที่แล้ว +1

      @@northwoodskindred 112 is when it starts to do that. I don't think the difference would be very noticeable until you hit around 120-130

    • @northwoodskindred
      @northwoodskindred  ปีที่แล้ว

      @@bcp5296d Good info, Thanks. Ill make sure I steer clear of those temps. The only reason I even heat the water is so the honey and ingredients combine easier.

    • @bcp5296d
      @bcp5296d ปีที่แล้ว +2

      @@northwoodskindred I do the same but keep it about 100

    • @golDroger88
      @golDroger88 ปีที่แล้ว

      Yeah, what's the point of boiling water, especially if you have mountain water? Just so honey mixes better?

  • @kyntyr5474
    @kyntyr5474 ปีที่แล้ว +4

    The great thing about brewing mead is the difference in batches, especially when u naturally make your yeast. Even if you have the most amazing mead, you know you will never get something as good, you either will get something better along the line, or know that that mead is the only taste of true perfection that you’ll get, and there’s something beautiful in its transience.

  • @jenniferchristman5253
    @jenniferchristman5253 2 ปีที่แล้ว +7

    This is awesome! I just got done bottling my first ever batch of dandelion wine. It's now maturing and needs to be back sweetened lol I used to much citrus in mine but I did use half sugar and half honey my thought process was either wine or mead is gonna happen. So far it ain't too bad. Now to let it sit. Loved this process ty! Lol log book epic lol

    • @northwoodskindred
      @northwoodskindred  2 ปีที่แล้ว +2

      Awesome, thanks for watching and I hope yours turns out amazing.

    • @alexlarsen6413
      @alexlarsen6413 2 ปีที่แล้ว +2

      I also made my first ever batch of dandelion mead, purely out of honey this year during the season, on April 30. Before, I've always been brewing dandelion wine and loved it so I finally decided to try the mead out of dandelions...and it turned out very interesting!
      I started out with a high original gravity of 1.127, thinking it would end up slightly sweet, however I used this Bayanus BC champagne yeast, and yeast nutrients so it actually went down below 1.000, all the way to 0.992 so now it is super dry and will definitely need back sweetening, but given the ABV of 17.7% which is crazy, I've never made such a strong brew, it's actually quite alright already! The bite isn't nearly as hard as I thought it would be, however it will need a longer aging, and it is currently bulk aging. The color and consistency of it are amazing tho. It's already crystal clear, and looks like golden sunset, it's beautiful!
      I'm about to rack it for the second time off of the sediment.
      Anyhow, good luck with yours and happy brewing everyone!

  • @southernstacker7315
    @southernstacker7315 ปีที่แล้ว +1

    I have 5 gallons thats been sitting around 18 months. Havent decided if Im going to flavor it?

  • @DragonsinGenesisPodcast
    @DragonsinGenesisPodcast 2 ปีที่แล้ว +2

    To cool my pots I place them in the sink and run some cold water. The water sucks the heat through the walls of the pot and cools it quickly.

  • @elemko5
    @elemko5 2 ปีที่แล้ว +2

    Great video. You are super knowledgeable and explain everything really clearly. Gonna try this!

    • @northwoodskindred
      @northwoodskindred  2 ปีที่แล้ว +2

      Thank you, I hope you subscribe, there are other videos posted and planned where we are brewing mead.

  • @Nonexistent71
    @Nonexistent71 2 ปีที่แล้ว +4

    I was just looking for videos about making mead for a small gathering I’m going to, I didn’t expect to find someone following the path aswell 😂

  • @Dabbo_007
    @Dabbo_007 ปีที่แล้ว +1

    So im brewing my first mead and dont want a high abv. Any methods you use to stop the fermenting process say three four weeks in?. I wanted to use it this thanksgiving for a gathering. I just dont want to get anyone sick or anything.

  • @Samreadsbooks9
    @Samreadsbooks9 7 หลายเดือนก่อน +1

    Do you do leatherwork too??

    • @northwoodskindred
      @northwoodskindred  7 หลายเดือนก่อน

      Yes, we are both trained and certified saddle builders. But we don't generally do much leatherwork unless it is for ourselves or knife sheaths.

  • @Ælfgifu-1
    @Ælfgifu-1 2 ปีที่แล้ว +1

    I wish I could do this, but, I don't trust myself to do it correctly -- wouldn't want to make anybody sick.
    However, I was delighted to learn that there is a meadery very close to me. Mead and different kinds of cider. I'm on it!!!

    • @northwoodskindred
      @northwoodskindred  2 ปีที่แล้ว +3

      Nothing to worry about. It is not possible to brew a poison unless you start with poison ingredients. Worse case scenario is a batch that doesent taste very good or a batch of vinegar. Neither are a health risk. It is also very easy to become a competent brewer.

    • @Ælfgifu-1
      @Ælfgifu-1 2 ปีที่แล้ว

      @@northwoodskindred Thank you! I just worry about everything!

    • @northwoodskindred
      @northwoodskindred  2 ปีที่แล้ว +1

      @@Ælfgifu-1 Hard not to worry in today's world but brewing is a safe activity with epic rewards. Distilling is where you can run into issues. 😎 hit me up if you have any questions. I'll do more brewing videos for sure.

    • @Ælfgifu-1
      @Ælfgifu-1 2 ปีที่แล้ว

      @@northwoodskindred Thanks!

    • @smoke4824
      @smoke4824 2 ปีที่แล้ว +1

      @@Ælfgifu-1 what area are u in some brewerys offer classes check out your local joints

  • @iamno1864
    @iamno1864 ปีที่แล้ว +1

    Great video..try using kviek strain yeast..work best around 88-100 degrees

  • @ArnoldRoderick
    @ArnoldRoderick ปีที่แล้ว +1

    Awesome, thanks for sharing :) By the way what's the music playing at 6:00?

  • @elijahdarnell5631
    @elijahdarnell5631 2 ปีที่แล้ว +2

    Loved the video learning about mead to start making my own but I was wondering if you noticed the “light anomaly” (term made popular by Ghost Adventures) that appears on the screen at 12:19 while your doing the voice over for your prayer to Oden? It’s very odd and moves in an odd way I don’t think it’s a bug or Lens flare

    • @northwoodskindred
      @northwoodskindred  2 ปีที่แล้ว

      That is awesome, we have seen that in other videos but we totally missed it on this one. Good wye. 👍

  • @jameskeal8957
    @jameskeal8957 2 ปีที่แล้ว +1

    I've watch numerous videos of mead making. And have brew Meads and Wines. Some really good off the bat and some that stay in carboy's up to 18 months. And with this aging most products turned out even better than before.
    My question for you is with your recipe . Can the fruit be adjusted for a different type of fruit. Maybe plum or other type of fruit.
    I did enjoy your video and am sure I'll enjoy more of your videos.
    Thank You, for allowing myself and others to experience your thoughts on how you make Mead.

    • @northwoodskindred
      @northwoodskindred  2 ปีที่แล้ว

      Thank you,I'll be doing another mead video soon , because I need to get some more in the fermenter. Make sure you I turn on the notifications. 😄

  • @leonslights3324
    @leonslights3324 2 ปีที่แล้ว +2

    Acorns are really high in tannins. Would you be willing to substitute the tannin mix that you used with roasted acorns for a video? I think that would have an interesting flavor profile and add a nice aroma. Please and a thank you from a new subscriber :)

    • @northwoodskindred
      @northwoodskindred  2 ปีที่แล้ว +2

      I don't generally stray from the refined ingredients anymore because Honey is so expensive and I have had little success keeping bees myself. If that ever changes than I will be a little more daring in my experiments.

    • @leonslights3324
      @leonslights3324 2 ปีที่แล้ว

      @@northwoodskindred I see. Can you tell me about your top 3 favorite batches besides the peach one that you made?

    • @northwoodskindred
      @northwoodskindred  2 ปีที่แล้ว +2

      @leonslights3324 I have made multiple cinnamon metheglins and apple cysers that have been amazing, but I really just prefer a simple naked mead.

  • @bartekkucharski3880
    @bartekkucharski3880 ปีที่แล้ว +3

    Hi. Here in poland we brew mead differently, and there are laws of what you can call a mead.
    So here we have four types and that depends on proportions you use:
    Quadruple: 1 part honey/ 3 parts water- easiest to do and shorter racking time. So far all american recipes do that. ABV around 14%
    Triple: 1 part honey/ 2 parts water- Racking time about two years. ABV about 16%
    Double: 1 part honey/ 1 part water- Racking time about 4-5 years. ABV 16%
    And finally, lets call it 'Bastard Mead' ( like 1.5 handed swords)- 1 part honey/ 0.5 part water- Racking time 8-10 years. ABV up to 20% ( havent see that but I've heard from mead maker he saw it somewhere) The reachest and most valuable mead that cost a lot. You can get good whiskey for that money.
    There are 'pentuple' and more but those cant be legally called mead.
    About heating up your mix. It was done to kill and remove all the bacteria in the water and honey but that was long time ago. Here we do it for meads with ( forgot the word for it) juniper, cinnamon and other non fruit meads.
    Sooooo, hopefully you gonna try to make triple or double mead one day. I really like triple because its sweet enough and have some % and I have 3/4 gallon fermenter on my shelf right now but I doubt it will last till the end of the summer. More will be made and Im planning to buy same fermentor you have here.

  • @greg4510
    @greg4510 ปีที่แล้ว +1

    I have some questions I wanted to know when making the mead
    Do I need to throw new yeast in the batch everytime Itransfer the mead in a different container?
    If I'm making just one huge batch can I keep it in the container to age rather than a bottle?
    When adding additional sugars like fruits is it best to do that during the first fermentation or the second fermentation?
    Thank you so much for the video again super helpful.

    • @northwoodskindred
      @northwoodskindred  ปีที่แล้ว +1

      No, you don't need to pitch fresh yeast. It duplicates rapidly. I sometimes leave my mead in the fermentation vessel for over a year, not lately because we go through a lot in this kindred, most being poured out to the gods. I always add my fruit at the beginning because if I put it in after my initial hydrometer readings it can throw off my fin, l and I won't have an accurate alcohol %.

  • @MrMakto
    @MrMakto ปีที่แล้ว +1

    Do you ever back sweeten? I find I dont like my Mead to dry, a decent semi sweet.

    • @northwoodskindred
      @northwoodskindred  ปีที่แล้ว

      I do back sweeten almost every batch. I like it just on the edge of sweet and dry where it is a hard to put it in either box.

    • @MrMakto
      @MrMakto ปีที่แล้ว

      @@northwoodskindred Thats kinda how I like it, Ive made tons of beer and a small volume of mead over the years. Back sweetening is the only thing I never practiced so its a foreign concept to me right now lol.

    • @northwoodskindred
      @northwoodskindred  ปีที่แล้ว +1

      @MrMakto I have two 5 gallon, and two 1 gal batches that all need to be done soon. I will have a video or two on the process of killing the yeast, sweetening, and bottling coming up soon.

  • @jojocruz2689
    @jojocruz2689 8 หลายเดือนก่อน

    Humbly seeking your advice on what mead flavors youll recommend for my 132 liters of raw dark honey. We had a blast hunting honey in the southern philippines truly fortunate accumulating such harvest.

  • @elarmincs
    @elarmincs 5 หลายเดือนก่อน

    This is the first time I tried adding acids to mead, and it didn't start fermenting. I bought a pH indicator and the pH is around 2.5, which is quite low for yeast. What should I do?

  • @dredd5355
    @dredd5355 2 ปีที่แล้ว +1

    I know I'm a bit late here but I was trying to find the competition you are talking about and can't find it, I love mead making and if I ever become skilled enough I'd love to win my own silver bee

    • @northwoodskindred
      @northwoodskindred  2 ปีที่แล้ว

      It was just a mead comp at a national Asatru gathering. Nothing all that special. Probably not even as organized as a county fair. 🙄

  • @roundtablearts
    @roundtablearts ปีที่แล้ว +1

    I have got a new hobby now thanks

  • @timothycarlson3663
    @timothycarlson3663 ปีที่แล้ว +1

    Great video but if you live in an area with chlorinated water, it can be dechlorinated by boiling for 15 minutes I've checked it with chlorine test strips and it always hits "0" chlorine

    • @northwoodskindred
      @northwoodskindred  ปีที่แล้ว

      Thanks for that information. I know that chlorine evaporates overtime, so it makes sence that you can evaporate it out.

  • @Halvor007
    @Halvor007 ปีที่แล้ว +1

    So what is that specific recipe on the board?

    • @northwoodskindred
      @northwoodskindred  ปีที่แล้ว

      That is an apricot mead that we brewed as a kindred. Our kinsman Stigg donated everything sourced in Montana, so we could start a batch for this years rituals.

  • @iliaskillmister142
    @iliaskillmister142 2 ปีที่แล้ว +2

    What is the use of the acid?

    • @northwoodskindred
      @northwoodskindred  2 ปีที่แล้ว +2

      The acids do a little to lower the ph and give the yeast a stable environment to thrive in, also they offset the sweetness and add a little tart to the final flavor profile. Natural things like lemon juice or rind can also be used. Some people just add the acids afterword and adjust to taste. I put them in first because I have had good luck and amazing results doing it this way.

    • @iliaskillmister142
      @iliaskillmister142 2 ปีที่แล้ว +1

      @@northwoodskindred ah that makes sense, thank you

    • @neongrau
      @neongrau 2 ปีที่แล้ว +2

      @@northwoodskindred actually it’s the opposite acid raises pH and that actually makes a more hostile environment for yeast as honey already is high pH and that even climbs during ferment. People actually add sodium bicarbonate to lower pH a bit for the ferment. You might add a little acid in the end for balancing flavor.

  • @jerrylietz
    @jerrylietz 2 ปีที่แล้ว +1

    Thanks for the video, I do have a couple questions. I noticed you added the puree to a brew bag. Did you keep it in the carboy during fermentation? Second, did you add any yeast nutrients like Goferm or Fermaid O?

    • @northwoodskindred
      @northwoodskindred  2 ปีที่แล้ว +2

      I didn't add any yeast energizer at all, although it could have helped. And I left the puree bag in for about two weeks. Basically simulating having it there until the first racking, but since I don't have to rack with these fermentors, I just pull out the bag.

  • @keithhampton9700
    @keithhampton9700 ปีที่แล้ว

    Drinking Mead without a Horn is pure Heresy!! Thanks for the recipe and for keeping Heathen Culture Alive!! I'm as old As the Behmer wold, And have in my life Such a brewing not seen" Old Saying(Thorp'str)

    • @northwoodskindred
      @northwoodskindred  ปีที่แล้ว

      Agreed! but when you sample mead, glass is prefered because there is no effect from taste or smell, like in a horn. Glad that you mentioned it, I forgot to say that in the video.

  • @kennypowers6246
    @kennypowers6246 2 ปีที่แล้ว +1

    What about me that is kept in ceramic bottles because I've had vodka and ceramic and it did not taste very good

  • @alendonvaldor5808
    @alendonvaldor5808 ปีที่แล้ว +1

    Pleasantly surprised that TH-cam brought me to another Norse Pagan. I am recently turned to the old gods, and am planning my first forway into mead come spring with local honey. First batch will be simple, 1 gallon water, 3 lbs honey, five batches each with a different honey. Lalvin d 47 yeast was recommended to me, as I want mine to be a strong honey flavor, with a wine like abv (14-15%)

    • @northwoodskindred
      @northwoodskindred  ปีที่แล้ว +1

      I think we have a video part 2 for a one gallon quick mead posting in the next day or two.

    • @alendonvaldor5808
      @alendonvaldor5808 ปีที่แล้ว

      @@northwoodskindred Very nice! Also, I saw Montana honey, Bozeman was my first time having mead. Are y'all from Montana? I since moved to PA and finding a kindred feels impossible here.

    • @northwoodskindred
      @northwoodskindred  ปีที่แล้ว

      @@alendonvaldor5808 We have a kinsman in the Bitterroot Valley who donated that honey. We are in North Idaho.

    • @alendonvaldor5808
      @alendonvaldor5808 ปีที่แล้ว

      @@northwoodskindred Ah okay!

  • @ALRULZ1965
    @ALRULZ1965 ปีที่แล้ว +1

    I thought wine tannin was for astringency and mouth feel?

  • @joshuaperry4112
    @joshuaperry4112 2 ปีที่แล้ว +1

    Where's this mead contest you won a silver bee at? I want a bee charm to put on my horn.

    • @northwoodskindred
      @northwoodskindred  2 ปีที่แล้ว

      The Asatru Alliance mead brewing competition, a long time ago. I left the organization a long time ago also, so I'm not sure if they do it anymore. It's better to just buy a bee charm than to get mixed up in those politics.

  • @CaioKaos
    @CaioKaos 2 ปีที่แล้ว +3

    Awesome video! One quick tip I have: buy a bottling wand! It's really cheap, and makes your life so much easier on the bottling day :)

    • @northwoodskindred
      @northwoodskindred  2 ปีที่แล้ว +1

      I attach a bottling wand to the bottom of this fermenter and it is super simple.

  • @Jerkwilkesbooth
    @Jerkwilkesbooth 2 ปีที่แล้ว +2

    I started my first mead batch back in January. I made a 5 gallon traditional batch. After primary I took two separate gallons and made 2 separate secondary batches with huckleberries and another with blackberries. My main batch has been clearing out well and now has the clarity of apple juice. Am I ready to bottle or should I wait longer for more clarity?

    • @northwoodskindred
      @northwoodskindred  2 ปีที่แล้ว +3

      I usually leave mine in the carboy for about a year. Partly because I have the time and space, as well as a surpluss of mead. If you are happy with it I would say bottle it and enjoy, if not, wait til you are. Good mead doesent have to take any longer than a good beer. A few weeks and you are ready.

  • @gabrielvalaski3845
    @gabrielvalaski3845 ปีที่แล้ว

    So it's one part of honey for 2 parts of water, or one part of honey for four parts of water?

  • @jamesmcguire7568
    @jamesmcguire7568 2 ปีที่แล้ว +1

    Trying to make my own mead but Amazon didn't deliver mead kits to Canada can just go buy supplies from local store

    • @jamesmcguire7568
      @jamesmcguire7568 2 ปีที่แล้ว

      Doesn't***

    • @jamesmcguire7568
      @jamesmcguire7568 2 ปีที่แล้ว

      The only thing I can't find is a fermantation lock we aren't really aloud to brew things here

    • @jamesmcguire7568
      @jamesmcguire7568 2 ปีที่แล้ว

      Nvm found a website it's just Amazon that won't deliver to me

    • @northwoodskindred
      @northwoodskindred  2 ปีที่แล้ว +1

      Perfect, glad you were able to find what you need! Bodvarr is out in the woods at the moment be will be back in a few days if you have any other questions once you start the brewing process. Have fun :) Skogul

    • @jamesmcguire7568
      @jamesmcguire7568 2 ปีที่แล้ว +2

      @@northwoodskindred thanks for everything u guys do ,will post a update once I start brewing ,one day I really hope my family and me can come meet you guys

  • @Ryman1009
    @Ryman1009 2 ปีที่แล้ว +1

    Hi there! Fellow Marine and new brewer here. Did you put the apricot puree straight in the must or did you steep it? If you steep fruit or spices, how long should you? Thanks for awesome content.

    • @northwoodskindred
      @northwoodskindred  2 ปีที่แล้ว

      We pureed them and froze it until I was ready to use it. I only heat the water enough to easily absorb the honey. There is no steeping I just add everything and then rack it out in a few weeks depending on the speed of fermentation and the sediment that is created.

    • @Ryman1009
      @Ryman1009 2 ปีที่แล้ว +1

      Ok thanks for the info I'll give it a try

  • @adamphillips6200
    @adamphillips6200 ปีที่แล้ว

    Do you sell your stuff?

    • @northwoodskindred
      @northwoodskindred  ปีที่แล้ว

      Not mead, but i sell some of my wares and writings at survivalhardwarellc.com

  • @NovaDexter
    @NovaDexter ปีที่แล้ว +1

    why not use vinegar or bleach as a sterilizer?

    • @northwoodskindred
      @northwoodskindred  ปีที่แล้ว +1

      I would not use vinegar for fear of a vinegar infection, but when I first started brewing I used a cap full of bleach per gallon of water to clean and sanitize my bottles and fermentors. You just have to rinse it many times. The Starsans, is a much more reliable option with less risk to your batch.

    • @NovaDexter
      @NovaDexter ปีที่แล้ว +1

      Thank you so much for your reply to my question :) @@northwoodskindred

    • @northwoodskindred
      @northwoodskindred  ปีที่แล้ว +1

      @@NovaDexter Always!

  • @neongrau
    @neongrau 2 ปีที่แล้ว +2

    What’s the temperature of the water you dissolve the honey in? Sounds like you have it very hot when saying to let it cool so long or require chilling. You should never heat honey above 40 degrees Celsius or you destroy flavor of the honey. It will dissolve in room temperature water as well, just needs a few minutes of stirring.

    • @northwoodskindred
      @northwoodskindred  2 ปีที่แล้ว +1

      I don't check the temp of the water, just esure that it is far below boiling. I have never noticed any degradation in the flavanoids of the honey in my experience.

  • @narrowboateralex8053
    @narrowboateralex8053 9 หลายเดือนก่อน +1

    Awesome thanks for the heads up.
    P.s. love your cupboard doors & chalk explanations 👍🤔👍

  • @VincentsLeder
    @VincentsLeder 2 ปีที่แล้ว +2

    What? praying to Odin? HEATHEN!!! Ow wait…
    Jokes aside: love you guys!

  • @legendaryra3590
    @legendaryra3590 ปีที่แล้ว +1

    I was thinking it would be fairly maintenance free once in the fermentation stage because you said you just forget about it for a year or 2 but you're doing a lot of checking, sterilizing and re-bottling in this vid.
    I'd like to give this a go but it definitely seems fairly tedious and time consuming.

    • @northwoodskindred
      @northwoodskindred  ปีที่แล้ว +2

      There are a couple time consuming events like the brewing, bottling, and back sweetening. But for the majority of the brewing time it is left completely alone.

  • @pilsplease7561
    @pilsplease7561 9 หลายเดือนก่อน

    5 gallons of wine or mead needs 24 wine bottles 6 would need 32 its 5 bottles per gallon.roughly

  • @gabrine972
    @gabrine972 ปีที่แล้ว +2

    My mans had blackboard cabinets, what a legend

  • @joshuilenberg4464
    @joshuilenberg4464 6 หลายเดือนก่อน

    Sacrifice mead?! DAMN the gods. That’s my mead!

  • @soundsnags2001
    @soundsnags2001 ปีที่แล้ว

    Great mead making. Odd seeing paganism, but the mead really looks top notch!

    • @northwoodskindred
      @northwoodskindred  ปีที่แล้ว

      We are pagan and we brew primarly to offer much of it to the gods and to share with kin. Nothing odd about that.

    • @soundsnags2001
      @soundsnags2001 ปีที่แล้ว +1

      @@northwoodskindred Appreciate the recipe, friend! :)

    • @northwoodskindred
      @northwoodskindred  ปีที่แล้ว

      @@soundsnags2001 Thank you, welcome here.

  • @leifdavidsson2222
    @leifdavidsson2222 2 ปีที่แล้ว +2

    Such a fucking awesome video, Thanks for the information! I have to ask though... do you know a good psk I can pick up from Amazon? I've got a batch of mead that's been brewing for months and I'm looking to bottle it. I just wanna be sure the yeast is dead before I finally siphon it.

    • @northwoodskindred
      @northwoodskindred  2 ปีที่แล้ว +1

      You can grab that at the brew store but any PSK should be fine, just read the directions on the package. Also if you use it. Let it sit in the carboy for a week before bottling or resweetening so all the dead yeast and psk can selttle the bottom.

    • @leifdavidsson2222
      @leifdavidsson2222 2 ปีที่แล้ว +1

      @@northwoodskindredAlso found them on Amazon. It took me awhile since its not labeled as psk... there called Sodiom Campden Tablets. Thanks for the extra info btw! I'm excited to bring some once I get it bottled.

    • @northwoodskindred
      @northwoodskindred  2 ปีที่แล้ว +1

      @@leifdavidsson2222 The Campden tablets are generally like one per bottle. If you are adding it to a batch, which I suggest, and letting it settle out, then it is called Potassium Sorbate. I have some here if you need it, come and get it.

  • @GodBroly
    @GodBroly 2 ปีที่แล้ว +3

    Sanitize not sterilize they are not the same thing.

  • @buckbest9761
    @buckbest9761 2 ปีที่แล้ว +7

    Thank you fellow norseman! I did infact learn what I needed to know! I love that you paid your respects to Odin and the gods! That is why you have earned yourself a new subscriber! Looking forward to more videos! Skol!

  • @mblessing1009
    @mblessing1009 2 ปีที่แล้ว +1

    What award?

  • @semperknifehand5218
    @semperknifehand5218 ปีที่แล้ว

    DO NOT use Champagne yeast unless you want your mead to taste like champagne 🍾

  • @GaryLowe-l1t
    @GaryLowe-l1t 11 หลายเดือนก่อน

    Bottled water is no better than city tap water.. the problem you're trying to avoid is the microplastics and chemicals which are all still present in bottled water

  • @earthnin
    @earthnin ปีที่แล้ว

    You mean sanitize, sterilize is not possible your way !

    • @northwoodskindred
      @northwoodskindred  ปีที่แล้ว +1

      That has been pointed out many times. However, I dont believe that it is important enough of a distinction to remove the video and discard all the other information. Thank you for your impecable attention to every datail. You are valued.

    • @ashleycrash8838
      @ashleycrash8838 9 หลายเดือนก่อน

      Potato potahhto, we all know what he meant

  • @jaxquist
    @jaxquist ปีที่แล้ว

    So All this talk about sterilization I think you should wear gloves in the process because why not, Maybe a mask wouldn't hurt doctors use them when they do procedures and a whole gown You couldn't actually turn it into a clean room and probably get the best meed ever🙋‍♂️

  • @mikkoainasoja5018
    @mikkoainasoja5018 3 หลายเดือนก่อน

    Why would you worship a god you don't even know? There is only one way to Father and it Jesus Christ.

  • @ryanewbank9271
    @ryanewbank9271 2 ปีที่แล้ว +1

    It's too bad the first 5 mins of this video is an ad for merch.

    • @northwoodskindred
      @northwoodskindred  2 ปีที่แล้ว +5

      More like about 30 seconds after the intro sequence but, Yea, it's too bad that we provide a little merch for people that want to support us since the channel isn't even monetized and we are trying our best to bring value to heathens that are looking for something a little different than a circus sideshow. 🎪 shame on us, for trying, shame for mentioning our wares, shame for disabling the fast forward, wait, nope, that still works. So shameful anyway, what a shame, such shameful people. 😞

  • @dswade59
    @dswade59 2 ปีที่แล้ว

    Pains me to see that honey boiled

    • @northwoodskindred
      @northwoodskindred  2 ปีที่แล้ว +2

      Then I guess you didn't watch the video because I don't boil my honey, I boil the water, let it cool a bit and then dissolve the honey in it. So no pain is necessary.

  • @johnwhite2120
    @johnwhite2120 2 ปีที่แล้ว +2

    You lost me at the paganism.

    • @northwoodskindred
      @northwoodskindred  2 ปีที่แล้ว +6

      Then just keep moving, no need to declare it because nobody here cares. This is a heathen channel. You would think that should be easy to figure out. You know, with all the heathen stuff like mead brewing. Now I hope you got the attention from me that you are craving, have a good night, move along.

  • @bernakorur7065
    @bernakorur7065 2 ปีที่แล้ว +2

    MAy I use raisins as natural yeast instead of champagne yeast? for this recipe? Thank you for your answer , my best reganrds from Türkiye TR❤‍🩹

    • @northwoodskindred
      @northwoodskindred  2 ปีที่แล้ว +3

      Rasins would be more of a natural tannin i think. I have never heard of it as a yeast supplement. The reason I use the champagne yeast is that I hit exactly what I am aiming at, honey is super expensive and I don't want to gamble a vinegar infection over a 1$ pack of yeast. But if you use the recipe and make substitutions, let me know how it works.

    • @bernakorur7065
      @bernakorur7065 2 ปีที่แล้ว +2

      @@northwoodskindred okay 👌

    • @end0skeleton404
      @end0skeleton404 ปีที่แล้ว

      The Finns use raisins in fermentation to make a very low ABV (0.5-1.5%) citrus infused mead, yet yeast is still used. There are a few videos on here about Sima (se-ma). They use the raisins to determine when there is just enough CO2 in the bottle so it's like a soda or seltzer.