Make Mead at Home EASY RECIPE Drinkable in WEEKS: North Mountain Mead
ฝัง
- เผยแพร่เมื่อ 10 ม.ค. 2025
- Easy Traditional Mead Recipe you can make at home that is drinkable in weeks not months or years. North Mountain Supply now has HONEY! That's right, you can buy a high quality wildflower honey direct from NMS through our links on Amazon. We like to make a Traditional Mead anytime we use new honey, and we make a gallon recipe from this new honey from NMS!
Ingredients:
1/2 Package Cote des Blancs Yeast: amzn.to/3AzEahH
3 lbs (1.36 kg) North Mountain Supply Wildflower Honey: amzn.to/3VJhoMf
1/2 teaspoon Wine Tannin: amzn.to/3KtLn4E
1/2 teaspoon Fermaid O: amzn.to/4cw6sb4
Warm Water to Fill to 1 US Gallon
Additions:
Back Sweeten With Wildflower Honey to Taste (we went to a Specific Gravity of 1.024)
pH: • How Important is pH fo...
Racking: • Racking Homemade Mead,...
Pasteurization: • Easiest Way to Pasteur...
Flavor Change with Pasteurization?: • Does Pasteurization Ch...
Bentonite vs Sparkalloid: • Bentonite and Sparkall...
_____________________________________
12 pounds of North Mountain Supply Honey: a.co/d/iBMcOqW
1 Gallon Carboy with Airlock: amzn.to/4aNnik9
Scale: amzn.to/4dxaqkr
Star San: amzn.to/3SXFoKg
Self Stirring Cup: amzn.to/3YNfhI4
Our Favorite Pitcher: amzn.to/4dFWNzh
Thumb Saver Bung: amzn.to/3MGmDHE
Stainless Steel Funnel: amzn.to/3TsvGzy
Graduated Cylinder: amzn.to/4dW26dD
Hydrometer: amzn.to/3x8zsWY
Baster: amzn.to/3Az5psR
pH Strips: amzn.to/3X18N7z
Auto Siphon: amzn.to/4cz8VRr
Spaddle: amzn.to/4bM43IQ
Tasting Glasses: amzn.to/3KQBNJz
You may notice we do not have a lot of sponsored products or sponsored ads in our videos! That's intentional. We have found most offered sponsorships are completely not appropriate to you, our audience, so we don't want to waste your time. What we actually do is offer you links to products we USE and BELIEVE in. We use the Amazon Affiliate Program for these links and we DO receive a small commission if you purchase using our links and all this comes at no additional cost to you!
_____________________________________
Become a City Steading VIP - Click to learn more
www.city-steadi...
_____________________________________
Want more City Steading?
Website: www.city-steadi...
Instagram: / citysteading
Hey guys, please don’t apologize for your old videos… the changes over time are informative, and admittedly entertaining! :). Thank you for sharing all of these and educating us!!
Thanks for that!
Been homebrewing mead for over a year, you guys are my favorite to go to when I have questions. I appreciate a simple mead tutorial because I can still pick up tips and tricks to incorporate into my brews. Thanks you guys and stay safe!
Happy to help!
EC1118, D47, Mangrove Jacks M05, Red Star Premier Rouge are rock stars for me in South Dakota, however in the summer 71b really works well. I only know this by comparing my brew notes to my brew rooms temps. point in case it is cool in my brew room now, 67 to 69 deg and my current traditional stalled hard with good PH and 71b. Thanks for helping me put this all together.
@@rcairnut Mansgrove Jack M05 is my go to in Central TX.
You guys are amazing. Thank you for everything you do for the homebrew community
I got a mead making kit for Christmas, and I gotta say. You guys gave me a lot of confidence going into this whole experience. After binge watching your videos, I feel prepared for what's gonna lie behind every corner.
Today is day 2 of my first mead, the airlock and bubble activity I saw today made me smile everytime I saw it. Can't wait for the end product.
Glad we could help!
Awesome video as usual. I learned the lesson at ~ @7:25 where the honey is real thick and rich in color. I've been binging your videos like crazy the last few weeks and decided to do my first batch of mead. I tried using the general rule you talk about when it comes to 1lb honey for 0.035 reading. I used 3lbs expecting around 1.105, it read 1.130 and adjusted to 1.135 for temp difference. I'm nervous and excited at the same time, also noted the brand and where I got it. I live in the northeast, not sure if maybe the variety up here packs more sugar content or something but it's smelling absolutely amazing right now in primary. Love the vids and keep up the beautiful work!
Could be water volume too. 96 oz of water and three pounds of honey makes almost exactly a gallon.
“It’s not PEAR 👹” That made me laugh 😂. I love you guys happy holidays
To funny I to sometimes forget last gravity check but I don’t pasteurize I bulk age before bottling and a few more points doesn’t bother me under airlock of course
If you sweeten and don't pasteurize you aren't preventing it turning to more alcohol again and being dryer than when you adjusted it. That’s why we pasteurize. Sure, you can just sweeten it again and wash rinse repeat until it's where you like it. Just takes a long time.
I’m still enjoying the craft and your videos you’re amazing thx
Happy to help!
Thank you for all your time and efforts that go into your videos! Great info! Have a Merry Christmas.
Thank you and same to you!
I love the idea of a mead tutorial by candlelight 😂! Barry Lyndon Mead!
Spooky storm brew video would be cool :)
Been watching you all long enough that I have decided to start making meads and ciders at home following some of your recipes, hopefully getting to the Christmas Fruitcake early enough to let it age a while before next Christmas. Thanks for all you guys do, and I'll save a bottle or two for a comparison since I'm sort of right up the road from ya.
You guys nailed it with your tittles. TH-cam Educators. That fits you both to a T. You are good at it too.
Thank you!
Enjoy your videos. I wish you had less commercial breaks.
Well, we don't add any tbh, just the ones YT puts in automatically. But they do help us earn a living from making videos or there is no way we could do this full time. I mean, YT is a free service but the ads keep everyone in business so it's not that big of a deal is it?
If you watch a lot of TH-cam, I can highly recommend Premium. Keeps the annoying ads out and still supports the people you are watching.
All the "free" stuff on the internet really warps one's perception of price and value. What I paid for one year of the premium subscription is equivalent to going to the restaurant with my wife _twice_. Calculating it against the 500+ hours I have watched, that's around 25 cents per hour. I'd say it's well worth it. Just think about what you spend on other "unnecessary" stuff.
Love watching y'all
Picking up knowledge is a plus.
Thank you.
Will have to try this honey. Happy Holidays!!!!
34:53 this moment is so cute. Relationship goals. Is that there.
Ohh the easter egg brews coming up look exciting
Once again, ...... going back to the bare bone basics is great for learning and ensuring one hasn't lost some of the basic brewing steps. That's one your greatest strengths ..... you teach at a level everyone gains from!! Merry Christmas, thanks for all your hard work.
Thank you, glad you enjoyed it.
I was watching this next to my sleeping cat Steve. He heard Tigger. Popped his head up looking around. He loves other cats so he thought he had a visitor.
Lol
Oh cool, Rowse is the brand I’ve been using. Here in England they have a few different varieties of it as well. The “runny” and dark versions of it taste best to me.
Thoughts... Good quality raw honey, with a lot of complexity, might take longer to mellow. If you think about the difference between fermenting white sugar and molasses; white sugar is basically sucrose and doesnt really produce much bitterness or challenging flavours. Whereas, mollasses, or other dark sugar sources, contain other sugars like fructose, as well as other components - which when fermented can result in initial bitterness etc.
Maybe? But we have had ole Thank you that didn't need that much time to be good.
Can I make a suggestion to you CSB? Can you add a black dot or the word "clarity" or even a persons name from the community to the white piece of paper when your trying to display the final clarity of the brew? I think it would help get visual across of the clarity of the brew thru the camera. I also think it would be a neat way to have interaction with the community. It maybe a great time to highlight a name of somone in the community that y'all would like to recognize during that segment of the video. Just an idea that I thought would be neat to suggest.
Love y'all and keep up the great work! Peace!✌️
I came here to make a similar suggestion. A flat white background does nothing to demonstrate the clarity of the brew, just lightens the background color. Contrast is necessary, to demonstrate the clarity.
I can't remember, have you ever given us an ending pH reading once finished?
Lol and that's why I should wait to comment until the end of the video 🥺
Candle light mead tutorial, music by Kenny G.
Copyright strike by YT.
@ Can you imagine, doing a fake video. Just to illustrate the concept. The Copyright Swat Team busts through the door yelling, “Turn down the volume and step away from the Bluetooth!” One has a video recorder, another has a DAT, another is scanning with a LIDAR while another has an audio spectrum analyzer‼️ The documentation of your perfidy would be complete! All the while you’d be saying this is a private video, not for broadcast… To no avail, The Copyright Cops have acted…
Copyright is a thing, whether for personal or commercial use. I spent most of my life as a professional photographer so it's kind of something I protect and stand behind.
Also... if only that was how they did it, instead they take the income from your video then if you keep doing it you lose your channel and the ability to create new channels. For us, we would be out of work...
@@CitySteadingBrews I have no issue with copyrights. I think it could be a factor in the greatness of America. I was just having fun.
Does adding oak wood chips have big impact on flavour? I’m thinking of making a eucalyptus honey mead and an acacia honey mean. Was going to add wood chips too both. But don’t want them tasting the same. Love all you do, keep up the great work 😎👍🏻
Yes it will have an impact but I don't think it would make those taste the same. Different honeys will make different meads.
You guys are awesome thanks for making these videos! My first attempt (traditional mead), before learning about yeast alcohol tolerance I put in way too much honey. (OG: 1.140) For whatever reason, the yeast seemed to go beyond the D47 tolerance and I wound up with FG: 1.010, ABV 16.5%. It tastes pretty harsh, we call it rocket fuel. Do you think it will mellow out with aging?
It should!
For airlock spirit use, avoid flavored things. I think it was Cooper 's Honey bourbon that I had, and it ended up leaving a crazy nasty film all over everything in the airlock.
Oh no I hope not I put honey whiskey in the last airlock I used 😮
@dawsonrivers23 it didn't end up harming anything. It started looking pretty nasty and I was wondering if I somehow had an infection in the airlock. All said and done. Everything turned out okay, once it started getting weird. I rinsed it out and replaced it with vodka.
@mothergoose229 yeah thanks for the heads up have to fix that later
Question for you guys using strong spirits for the airlock: is there a reason why you like to use spirits over TRBOS water?
@Questerer it's easy to just top it off instead of making more sanitizer
I prefer to keep temp around 70 degrees anyway so it will work for 71b
I just started making mead for the first time the other day. My question is: how do I sterilize the ingredients used? For example how do I sanitize wood chips to add tannings and flavor. Do I soak the wood right in the sanitizer or do I spray it on. Also how do I sanitize fruit that I want to add so I don't add bugs and other bacteria to me mead?
Generally you put the wood in boiling water for a few minutes, and for fruit we freeze then thaw. If adding to primary, we pasteurize the fruit. For conditioning, we tend to just add the fruit after thawing as alcohol should be a good deterrent for infections at that point.
@CitySteadingBrews Thank you very much. I am excited for my first mead to ferment in a few weeks
Sorry if this is a dumb question but I don’t have a sous vide at home I was wondering if I could use potassium sorbate and if in your opinion it would severely affect taste in the end product.
I have never used it.
@ ok thank you for the reply! Love your videos. Maybe I’ll just have to invest in a sous vide machine.
@@dyllangump4912 It makes pasteurizing super easy and nearly foolproof.
@ just watched your video on sorbates and sulfites in wine…..I think I’m gonna get me a sous vide machine.
How do you find out your ABV after you back Sweden or if you send it into a second fermentation after adding sugar
It doesn't change really if it doesn't ferment more. Maybe a touch of dilution can lower it a tiny amount.
@CitySteadingBrews what if it does ferment more
The. It's more like a step feed and you just add up all the "spent" gravity to get your abv. th-cam.com/video/AaODf3k5-jw/w-d-xo.htmlsi=Dk8h2pPT8Z5OnyFP
@CitySteadingBrews I know to take another gravity reading but how do I figure it out do I add the two gravity readings together then - then with the final gravity meeting or what, what steps do I need to take do you have a video that I can watch that will explain it? Thanks for all your help you guys are great 👍
You add up all the spent points. We did it in the video I linked.
My fermentation station usually runs 60 degrees or a little less. I have found that red star cote des blancs and cuvee work well at these temps.They also take a month or more. Have you ever thought of making a bottle bomb on purpose? I would be interested in seeing how destructive it is. I keep my brews in a plastic tote. Would that be sufficient to contain a bomb? Or am I courting death, and destruction of an entire room of my house?
No, we would never make a bottle bomb intentionally and I don't think anyone should.
Hey I’ve been watching you guys now for a few months and I’ve done my first two brews. Have you thought of infusing your honey with something like hibiscus? And doing like a peach hibiscus mead or something like that I know you’ve had a hard time liking peach brews but I think it would make an amazing video
Maybe? But hibiscus will easily overwhelm peach flavors.
Yeah, I understand that, maybe you guys could experiment with infusion. It doesn’t even necessarily need to be hibiscus. I think I’m definitely gonna try it on a brew.
Sure, infusing is really cool, but... in a mead, why go through the trouble of infusing it when you can add hibiscus directly? It's great for having a flavored honey for other things though.
Do you know what kind of honey bees produce that particular type of honey?
It's a blend of wildflower honeys, the species of honeybee? No idea.
I created a bocheted hydromel (was planning on wine-strength, but I ran out of honey 😂). I pasteurized it with your seuz vide method and it turned from dark amber-brown to almost black. Is that color change normal for bochets?
Boches can change color, sure. Pasteurization usually doesn't change it though.
CSB by 🕯️ light? That'd be quite an episode! 😅
Erm... probably not as that isn't nearly enough light to make a quality video.
@CitySteadingBrews I didn't say it'd be *quality*, just *quite an *🤪 LOL
Ahhh
Hello Friends, I currently can't access no rinse sanitizer like star sun in my country, Could you make some recommendations about alternative methods? Thanks! I heard peracetic acid can be usable or bleach but I am not sure
We said right in this video to use baby bottle sanitizer.
@@CitySteadingBrews
I apologize, I actually didn't watch video yet. Thanks for the answer
I have a questiom, could you use lemon curd to flavor your mead?
I wouldn't as most contain eggs which might spoil.
The white paper test should be a barcode test.
Working on it.
When you add honey to sweeten the mead doesn’t it ferment again?
That's why we pasteurized it.
Got two going right now that are right around 6 weeks that both have slowed tremendously at round 1.030 and 1.040. I checked ph and both are right around 3 so I am wondering if I should boost the ph some.
Maybe, but ph does go down during fermentation naturally.
What did it start at gravity wise and what yeast?
1.106 and 1.104 both with 71b.
I would let the run their course unless they stall.
Roger roger
Come over to the dark side, we have Mead!
The points are made up, and the Scoresby doesn't matter
... or maybe it does, because it kills the bugs 😉
That fermentation really dropped the pH level a good bit. Kind of surprising, at least from the POV of someone who hasn't seen that before. Definitely pushes the idea of keeping an eye on pH.
P.S. - Jedi Council also deal in absolutes. Just look at Yoda's admonishment against relationships. It's an absolute. Just sayin'. ;)
Aing-Tii Monks FTW!
pH always drops during fermentation.
@@CitySteadingBrews Absolutely. I meant the amount was surprising to me. Seems like it dropped almost 1.5 points in pH.
Your links for 3lb and 12 lb Amazon honey are the same.
I will check on that.
Fixed, thank you.
Does North Mountain sell that honey in bulk? Sorry, being lazy and askjng while still watching the video and having not checked the site ... also busy day in the kitchen today.
12 pounds is the largest atm.
@@CitySteadingBrewsokay thanks! I try to buy by (bye bye! ... sorry) the 60lb/5gal bucket since we use a lot of honey , and I make mead.
i *KNOW* you know you can put some of the must back into the honey jar and shake the you know what out of it to get that last sacred drop of gooey goodness!
Ok, you did the same but different :)
"Keep going till you reach the end... then stop!"
We used the water for the must but yeah, same concept.
Yesterday I tried a wine that advertised no-sugar. It was very light and not dry. Alc% is 14.1. Chardonnay. How can you get this % with no sugar? Brand is Lifevine. Can you do an episode about how to do this? Thx
Probably non fermentable sugars or they didn't add sugar and just used the fruit itself which is how most wines are made really.
The yeast has eaten all the sugar and converted it to alcohol. It originally had a sugar content.
I checked it out, they just don't add processed sugar, and use only grapes. Saying no sugar is a bit cheeky in that regard but from their perspective they added no sugar directly. Kind of. I guess.
@@CitySteadingBrews How do you get 14.1% without adding sugar? What I read on the internet is without adding sugar you will get somewhere around 7%, more like a cider. I understand if you add more yeast that could increase %, but then you have a dry wine. This didn't taste dry to me - very light. Just curious. BTW they have serving facts on the bottle: per 5 oz serving carbs are 3.1g - that's less than a teaspoon right? For anyone interested cal=120.
Wine grapes have been used for centuries without added sugar and can achieve 10-15%.
For those of us older viewers, can we mix and oxygenate my brew in the blender?
I suppose? Most blenders won't hold that much though.
Mix in batches.
Kveik yeast can do well at 104F.
I don't keep my house at 104, lol.
To touch more on what Brian is talking about, 10-13 or so percent mead you're not going to notice much difference in alcohol as the average person. You're only *REALLY* going to notice it with something like a hydromel (around 5%) compared to a 15% mead. That's where you will see the alcohol taste change the overall flavor of your mead. Unless you're *extremely* experienced in tasting various amounts of alcohol in things like mead, wine, etc. (which is very unlikely) you can't say "Oh I can tell the difference in alcohol flavor with a 10% vs 12% drink". Anyone who says that is full of it and lying through their teeth. The odds of actually being able to taste THAT minimal of a difference is slim and none. Your palate would have to be SUPER sensitive, and the mass population does not have that
Side by side you might but not just taking a drink. Too many variables.
Dried Kiwi's, Nectarines, and Rolled oats are visible. What, no Taro roots?
Umm, no?
Ok, was watching your skeeter pee video again, was going to try making it and a question poped into my head unexpectly. Are there any GMO yeasts, are all "cultivated" yeasts GMO? if so, is there a source for non GMO yeasts?
They are living things...
@@CitySteadingBrews So is wheat and most of the bread you purchase in the stores is made from geneticlly modified organisms. Farmers are not allowed to keep some of their harvest to plant next year because the those seeds are the intellectual property of the corporation that genetically modified them.