I love how detailed and yet straight forward your videos are, I primarily brew beer, but enjoy watching your videos on ciders and meads for future ideas. It’s amazing how many videos you are consistently filming and uploading!
Your approach to fermenting is much the same as mine. I like using the raw fruits too. The techniques we've developed are a bit different. But the end results are sure to please. Thanks for posting your works.
would it be beneficial to gently mash or muddle the fruit at all? Would doing this be more effective in allowing the yeast to get to more of the sugars and allow more of the fruit flavors out?
Someone else on YT did a study making 3 batches of identical mead, one mashed, one blended and the other with whole berries. I don't remember the specifics but the mashed one had the most fruity flavors and iirc the blended one had a little extra tartness
Looks like he poured the honey into water that had been boiling but was no longer then cooled. I kinda doubt most of us could pick the difference in a triangle test.
I love how detailed and yet straight forward your videos are, I primarily brew beer, but enjoy watching your videos on ciders and meads for future ideas.
It’s amazing how many videos you are consistently filming and uploading!
Sounds like a good one, Charles. Thanks for sharing.
Your approach to fermenting is much the same as mine. I like using the raw fruits too. The techniques we've developed are a bit different. But the end results are sure to please. Thanks for posting your works.
Awesome! Was planning on making a raspberry mead for a friend who loves raspberries. This looks like a good place to start so thank you!
I love that conical fermenter
There's a link in both comment & description sections.
It looks so good
I bet that's a great after dinner mead!
I have heard 140 degrees F. is the low end pasteurized temp.
Very nice video.
Thank you very much!
Nice video
It's always good to see black people with niche hobbies such as brewing. Sadly it was always hard to find it, so it's good to see.
No need to make it about race, all people have made alcohol for centuries. Try researching more
would it be beneficial to gently mash or muddle the fruit at all? Would doing this be more effective in allowing the yeast to get to more of the sugars and allow more of the fruit flavors out?
Yes it would.
Someone else on YT did a study making 3 batches of identical mead, one mashed, one blended and the other with whole berries. I don't remember the specifics but the mashed one had the most fruity flavors and iirc the blended one had a little extra tartness
Red Star is the Cadillac of yeasts.
(He mean Lexus, but he ain't know it)
Don't boil the honey it removes a lot of unique flavors from the honey itself.
Looks like he poured the honey into water that had been boiling but was no longer then cooled. I kinda doubt most of us could pick the difference in a triangle test.