I just want to throw out there, thanks to the discovery of your channel I just started my first batch of mead last night. I decided to go with my own version of a Viking blood mead using hibiscus tea and cherry juice with vanilla. Due to some of your videos that I've seen, I decided to use the Red Star Premier Rouge yeast. All that said, I would love to see you do a Vikings blood mead. I'd love to see what kind of twist you put on it.
I can't tell you how many times I've watched this and hadn't noticed Vulfpeck Live on the TV in the back. One of my favorite albums to listen/watch. This man has TASTE!!! (but we already knew that)
I have recently started the keto diet and started using erythritol. I was concerned at first, but I quickly discovered that erythritol tastes exactly like real sugar.
I’ve heard a bunch of good reviews, but I do want to say I personally did not like what it did to an apple cider I made and I never used it since. If you like it then use it as your tool if not fook it haha
@@chraetorcreative4402 Another keto newbie. I'm finding a certain tightening around the waistline. I like that. I'm also having way too much fun in the kitchen. Keto cooking is a blast!
@@martharetallick204 I have to admit, as a steak and potatoes kind of guy it's been kind of tough, but I actually enjoy this food more than my previous food. Now I just have to see if I can make the conversion to completely dry mead.
Oh yes, that brew taste like Strawberry Cream! (Strawberry and Vanilla) Looks good even if it's not clear, I made a similar thing but with berries and cider, something I would love to tried out!. Nice work mate!
Few questions if that is cool, I'm starting this exact recipe, I'm making about 1.5 gallons. If I understand right did you just remove the strawberry's or rack it after 8 days before you inserted the vanilla. Also is degassing a MUST for this? Would leaving any carbonation increase the likelihood of bottle bombs? Also, I was thinking about using "SWERVE" to backsweeten. Its ingredients are 1) Erythritol 2) oligosaccharides 3) Natural ingredients. I was hoping the oligosaccharides were too complex to be eaten by the yeast or will that cause any issues?
Hey. I noticed you recorded gravity when back sweetening with your none fermentable. As honey is thicker than the none fermentable wouldn't your gravity reading be lower than the actual sweetness level? I usually get the sweetness index and compare the two to work out how none fermtables to add to reach the gravity honey would give, am I wasting time :'D? Thanks!
I have a strawberry/rose mead planned, but in my studies, i’m hearing the bandaid flavor comes from not enough strawberries. 4-6lbs I have seen recommended for just ONE gallon, so if you’re using 4lbs in a 3 gallon, may not be enough (strawberries are difficult to impart their flavor)
@@chraetorcreative4402 okay yeah that makes sense. I guess I just never considered it to be a spice. So if you submitted a mead to a competition and had vanilla in it, you’d have to submit it in a spiced category?
@@coreychuba I would perceive it as a methiglen, but that's something you'd probably want to check with the mead competition's officials to be sure of.
@@coreychuba although I guess that also depends on what else is in the mead. Because I know that an apple mead with cinnamon in it is still considered a cyser even though it has the spice.
Gonna try this one. Think i want a bit more kick to it. Think it still would be good with like 10-12% alcohol? And do you know the alcohol tolerence of pectic enzyme?
@@ManMadeMead Thx for the answer. :) Its just that i have a brew at orrund 16-17%, and dident have any enzyme in stock at the time of making it. But i got some, and tried to add it, but it dosent really seem to work. Guess something else is the case then, gonna try and add some other clarifier. :)
The two times I've tried strawberry mead it's given me the plastic taste the first time, and the second one is still young but it's got something off that I'm not sure what it is yet. I might have to try this recipe/method, I really want a strawberry mead lol
Just for technical information, what most people think is the strawberry's seeds is actually the fruit or achenes. These however each contain a seed. Most strawberry plants are created from runners or clones, not seed. In any case, looks nice, but is a much different animal than the one I made. I did not notice any band-aid flavor. I made a nice strawberry sack mead starting with 2lbs of strawberry preserves & 1 pound 8.4 ounces honey in primary, then 2lbs 5.8 oz of frozen split strawberries & 2 pounds 1.5 ounces of honey in secondary, plus 7 ounces honey for back sweetening. Came out to 17.955% ABV and a heavenly 1.020 final gravity. It was strong, but smooth and bright, very aromatic and a rich red color. Used K1-1116. The next one I'm doing the same, except using white grape juice instead of water with the preserves and adding rose petals in with strawberries in secondary. Cheers!
@@ewok7075 Sorry, you are wrong. The supposed seeds are the fruit, ask any botanist. What we see as the red fruit is an accessory fruit. Check it. Not that big of a deal, but thought I'd mention it as I recalled such from college botany.
@@littlebones88The “seeds” on the surface of strawberries are called “achenes” because the seed is enclosed in an outer shell. So it has seeds inside the things we call seeds... making them contain seeds
I'm thinking about making this as my first kegged beverage once I get my kegging setup put together. Do you think this recipe would benefit from doubling the strawberries or was this sufficient?
Make a dry traditional with step feeding, staggered nutrition, proper temperature, and ec-1118. After that, add in everclear until you hit your desired strength.
Strongest I ever got to was a touch over 20%. Lalvin 71B, staggered nutrient schedule and step feeding. It took a while to age and reach balance but was delicious. I think I still have a bottle of it floating around somewhere. It’s more suited for sipping a small glass and unfortunately I bottled in 75 cl bottles, which means it’ll get cracked on a special occasion where we’ll be able to come close to finishing that bottle in a group setting. I’ve since learned to bottle my high-ABV meads in bottles no larger than 375 ml capacity. That makes them manageable when sharing them with 1-2 others without anyone getting off-your-face drunk. No hangover either. For my personal use/preferences, I tend to have no issues bottling anything at or below 12% in 75 cl bottles but anything stronger goes in small ones. Easier to crack one open to monitor ageing without having to worry about intoxication and… more bottles which increases the chance of at least one reaching the 2-year mark or older, even with small batches (1 gallon). When you put so much effort into making something tasty, you want to be able to see and taste it coming into it’s own.
I’ve got 3 gallons of strawberry mead. Do you think 15ml Vanille extract should be enough? Also does the sugar in the extract change the taste? Because it will ferment out?
Use my code MANMADEMEAD and the link shakerandspoon.com/manmademead to get $20 off your first Shaker & Spoon box!
I find age get rids of that that taste
I just want to throw out there, thanks to the discovery of your channel I just started my first batch of mead last night. I decided to go with my own version of a Viking blood mead using hibiscus tea and cherry juice with vanilla. Due to some of your videos that I've seen, I decided to use the Red Star Premier Rouge yeast. All that said, I would love to see you do a Vikings blood mead. I'd love to see what kind of twist you put on it.
I'm so glad I could help!
@@ManMadeMead you've been a huge help. I love your videos and have been consuming them excessively.
@@chraetorcreative4402 And soon to be consuming mead excessively 😁. Just kidding.
@@ReapingTheHarvest the only part about that that sounds inaccurate is the soon. Got to let that shit age.
@@chraetorcreative4402 True that! I hope it turns out great for you.
One word: Yum.
I think that just about covers what needs to be said.
I can't tell you how many times I've watched this and hadn't noticed Vulfpeck Live on the TV in the back. One of my favorite albums to listen/watch. This man has TASTE!!! (but we already knew that)
Uh... where do I get a Star San sweater???
I had to have it custom made haha
I make a 5 gallon similar to this, but instead I cold crash the mead with strawberries instead of putting them in the primary.
That sounds good too!
@@ManMadeMead I’ve been watching your hydromel vids. You inspired me 😁
Just drank my first bottle of this...oh my!
What other brews could i use a vanilla pod in, i have a spare
Me. being sad when I found out this wasn't a 1 gallon recipe xD *Edit. Kept watching for the funs and found at 11:46 a 1 gallon recipe is revealed!
On my list to make is a banana/vanilla (banana pudding) mead.
I really like the added backlighting. Thanks for the video, I'm going to try this out.
How much pectic enzyme would you use?
Really Enjoyed your Video , Thanks ! 🐯🤠
great sponsor intro 😂
Thank you! Haha
Would you puré the strawberries before or after cold macerating?
I would put them in after cold macerating!
Does erythritol taste funny? Will it make mead taste like diet coke? I have never used it.
I have recently started the keto diet and started using erythritol. I was concerned at first, but I quickly discovered that erythritol tastes exactly like real sugar.
It doesn't taste odd to me! It's obviously not the same as honey - but it doesn't taste bad or weird!
I’ve heard a bunch of good reviews, but I do want to say I personally did not like what it did to an apple cider I made and I never used it since. If you like it then use it as your tool if not fook it haha
@@chraetorcreative4402 Another keto newbie. I'm finding a certain tightening around the waistline. I like that. I'm also having way too much fun in the kitchen. Keto cooking is a blast!
@@martharetallick204 I have to admit, as a steak and potatoes kind of guy it's been kind of tough, but I actually enjoy this food more than my previous food. Now I just have to see if I can make the conversion to completely dry mead.
Maybe they got oxidized? That could explain the haziness and different color
Maybe!
Oh yes, that brew taste like Strawberry Cream! (Strawberry and Vanilla)
Looks good even if it's not clear,
I made a similar thing but with berries and cider, something I would love to tried out!.
Nice work mate!
Thanks man! Thanks for watching!
@@ManMadeMead Welcome :)
I got a U-keg that I use as a 1 gallon keg. Easier/more affordable than most other kegging systems
I love it!
how did the mead not change to red with the strawberries? My vanilla strawberry mead is a light red color
I'm honestly not sure!
Few questions if that is cool, I'm starting this exact recipe, I'm making about 1.5 gallons. If I understand right did you just remove the strawberry's or rack it after 8 days before you inserted the vanilla.
Also is degassing a MUST for this? Would leaving any carbonation increase the likelihood of bottle bombs?
Also, I was thinking about using "SWERVE" to backsweeten.
Its ingredients are 1) Erythritol 2) oligosaccharides 3) Natural ingredients. I was hoping the oligosaccharides were too complex to be eaten by the yeast or will that cause any issues?
What does crushable mean?
Like you could have quite a few pints of it!
Oh cool, that's what I figured
Could the difference in color be from slight oxygenation due to bottling?
Possibly! I'm unsure!
Hey.
I noticed you recorded gravity when back sweetening with your none fermentable. As honey is thicker than the none fermentable wouldn't your gravity reading be lower than the actual sweetness level? I usually get the sweetness index and compare the two to work out how none fermtables to add to reach the gravity honey would give, am I wasting time :'D?
Thanks!
I have a strawberry/rose mead planned, but in my studies, i’m hearing the bandaid flavor comes from not enough strawberries. 4-6lbs I have seen recommended for just ONE gallon, so if you’re using 4lbs in a 3 gallon, may not be enough (strawberries are difficult to impart their flavor)
Is vanilla considered to be a spice?
I believe so. It's found in the spice section of the grocery store.
@@chraetorcreative4402 okay yeah that makes sense. I guess I just never considered it to be a spice. So if you submitted a mead to a competition and had vanilla in it, you’d have to submit it in a spiced category?
@@coreychuba I would perceive it as a methiglen, but that's something you'd probably want to check with the mead competition's officials to be sure of.
@@coreychuba although I guess that also depends on what else is in the mead. Because I know that an apple mead with cinnamon in it is still considered a cyser even though it has the spice.
I would consider it one!
I'm interested! Where did you get your vanilla beans? I've looked online and been scared of the reviews saying they were dried out.
I got mine from Shawn Harris - who is the owner of Hawaiian Honey AT&S!
I will second Shawn - I've gotten honey and vanilla beans from him and he gets my recommendation.
Gonna try this one. Think i want a bit more kick to it. Think it still would be good with like 10-12% alcohol? And do you know the alcohol tolerence of pectic enzyme?
Mix enzyme with fruit prior to adding into brew.
I think it could still be good! Pectic enzyme doesn't have an alcohol tolerance. It's used to break down fruit skins.
@@ManMadeMead Thx for the answer. :) Its just that i have a brew at orrund 16-17%, and dident have any enzyme in stock at the time of making it. But i got some, and tried to add it, but it dosent really seem to work. Guess something else is the case then, gonna try and add some other clarifier. :)
Did you only use 1 sachet of yeast??
Yup!
This sounds so tasty!!!
do you have a link to the little kegs?
Yes I do! amzn.to/3EiZwQk
Lovely recipe!
Thank you!
The two times I've tried strawberry mead it's given me the plastic taste the first time, and the second one is still young but it's got something off that I'm not sure what it is yet. I might have to try this recipe/method, I really want a strawberry mead lol
I think I'll try a different brand of frozen strawberry, and possibly try removing the seeds just to give myself best odds next time
Just for technical information, what most people think is the strawberry's seeds is actually the fruit or achenes. These however each contain a seed. Most strawberry plants are created from runners or clones, not seed. In any case, looks nice, but is a much different animal than the one I made. I did not notice any band-aid flavor. I made a nice strawberry sack mead starting with 2lbs of strawberry preserves & 1 pound 8.4 ounces honey in primary, then 2lbs 5.8 oz of frozen split strawberries & 2 pounds 1.5 ounces of honey in secondary, plus 7 ounces honey for back sweetening. Came out to 17.955% ABV and a heavenly 1.020 final gravity. It was strong, but smooth and bright, very aromatic and a rich red color. Used K1-1116. The next one I'm doing the same, except using white grape juice instead of water with the preserves and adding rose petals in with strawberries in secondary. Cheers!
It’s not “the fruit” it’s a fruit and they’re still seeds
@@ewok7075 Sorry, you are wrong. The supposed seeds are the fruit, ask any botanist. What we see as the red fruit is an accessory fruit. Check it. Not that big of a deal, but thought I'd mention it as I recalled such from college botany.
@@littlebones88 still a seed maybe learn the definition of seed
@@ewok7075 Believe what you want, makes no difference to me.
@@littlebones88The “seeds” on the surface of strawberries are called “achenes” because the seed is enclosed in an outer shell.
So it has seeds inside the things we call seeds... making them contain seeds
How long did the strawberries stay in there before racking?
About a week!
Oh, this sounds good.
Do you think milk sugar would be a good idea to bring out the creaminess?
Maybe!
Interesting but I do not like sweet wines, ciders or meads.
Thanks for letting us all know.
I'm thinking about making this as my first kegged beverage once I get my kegging setup put together. Do you think this recipe would benefit from doubling the strawberries or was this sufficient?
I honestly think the strawberry flavor was strong enough with the amount of fruit I had!
@@ManMadeMead good deal. I've always gone for 3lbs of fruit per gallon but I haven't dabbled with session strength much at all.
What is the strongest mead you can make.
Make a dry traditional with step feeding, staggered nutrition, proper temperature, and ec-1118.
After that, add in everclear until you hit your desired strength.
I've attempted at 25% mead (There's a video for it) but only ever capped out at 20% without fortifying.
I have come quite close to 20 percent with traditional.
Strongest I ever got to was a touch over 20%. Lalvin 71B, staggered nutrient schedule and step feeding. It took a while to age and reach balance but was delicious. I think I still have a bottle of it floating around somewhere. It’s more suited for sipping a small glass and unfortunately I bottled in 75 cl bottles, which means it’ll get cracked on a special occasion where we’ll be able to come close to finishing that bottle in a group setting.
I’ve since learned to bottle my high-ABV meads in bottles no larger than 375 ml capacity. That makes them manageable when sharing them with 1-2 others without anyone getting off-your-face drunk. No hangover either.
For my personal use/preferences, I tend to have no issues bottling anything at or below 12% in 75 cl bottles but anything stronger goes in small ones. Easier to crack one open to monitor ageing without having to worry about intoxication and… more bottles which increases the chance of at least one reaching the 2-year mark or older, even with small batches (1 gallon). When you put so much effort into making something tasty, you want to be able to see and taste it coming into it’s own.
Probably the first sponsored ad that I have watched what a great idea.
The kegged version has extra colour from the honey whereas the bottled version, if anything, has some bleaching effect from the erythritol.
I’ve got 3 gallons of strawberry mead. Do you think 15ml Vanille extract should be enough? Also does the sugar in the extract change the taste? Because it will ferment out?