I once had a sack mead which was made from rose water, sassafras bark, and champagne yeast, and it was the best drink I have ever tasted - you should consider making some sack mead!
Love the mead content! I'm always jelly when I see Australian meadmakers with their honey varietals that I can not get my hands on, like bloodwood honey, etc.
Cool recipe! I never tried it with orange, but I will for sure. Few notes: 1. Mix honey and water first in a jar and simmer for 30min. As you simmer, impurities will show as foam on the surface, keep removing them. After ~30min let honey/water mixture cool to ~30C before adding yeast 2. This one is important. Hardest part of the process, but *really* worth it. Bottle it up and let it sit for a year. This will remove all bitterness from the mead and make it much, much better. Also strong recommend to make Acerglyn - very similar recipe, but instead of honey, use 50/50 honey/maple syrup mix.
Wow, that cheered me up. It is Shabbat evening here, normally I shut down everything, no TV, no mobile, etc., but I felt so down and alone so I looked for some light. Thank you Hoocho, the Lord moves in mysterious ways, bless you.
I love mead. I started adding flavored tea bags after first rack with great delicious results. Also I learned some honey has higher amount of sugar allowing for the same amount of honey getting higher abv. Cheers!🍻
nice video. very well explained. i used to make at least 2 times a year, but moved house and don't have the accommodations(for now). used to buy honey from a mate. if you want a dry mead, go for 1/3 ratio. so i would use 8 kilos of honey for 25 L fermenter and a wine east. also, used whatever berries were in season.
Should get into bees - Citrus honey, Iron Bark Honey the flavours are amazing! Also have Native Bees but dont know what the honey from them is like Self Sufficient Me said was more like Maple Syrup. But the world of bees is amazing - you can be simple as with a Flow Hive to being full on and doing IVF with Queen Bees (yep its a thing seen on You tube - for those super obsessed with their bees genetics!).
I just found out you have a second channel, and I'm not disappointed. I loved the video. Can't wait to see you make mead with your own honey. If you're interested in a mead making channel check out City Steading Brews they're great and explain a lot.
Interesting. I wonder if the mass produced (commodity) honey has some sugar in it. Or, perhaps the commodity has been boiled and the local stuff is merely filtered, leading to the flavour difference (besides the different nectar origins).
Interesting, I’ve heard that joes ancient orange mead tastes better with regular bread yeast in comparison to dedicated mead yeast! Great that it turned out for you though :)
@PilgrimBlake the bread yeast is part of the balance of JAOM - it finishes relative low abv with residual sweetness to balance out the bitterness from the orange pith.
Currently drinking some 'Oak Honeydew' hydromel with lime addition. At just over 4% it is a good daily drink. Why are you not using StarSan out of a spray bottle?
There are some deviations here, but JAOM is designed in a way to consider these. It's not a great recipe IMO, but it does consider these and it's pretty foolproof. Tannins from aging on spices and fruit. Acid from orange. Typically JAOM uses bread yeast which will finish sweet, instead of ec1118
I once had a sack mead which was made from rose water, sassafras bark, and champagne yeast, and it was the best drink I have ever tasted - you should consider making some sack mead!
Love the mead content! I'm always jelly when I see Australian meadmakers with their honey varietals that I can not get my hands on, like bloodwood honey, etc.
Cool recipe! I never tried it with orange, but I will for sure. Few notes:
1. Mix honey and water first in a jar and simmer for 30min. As you simmer, impurities will show as foam on the surface, keep removing them. After ~30min let honey/water mixture cool to ~30C before adding yeast
2. This one is important. Hardest part of the process, but *really* worth it. Bottle it up and let it sit for a year. This will remove all bitterness from the mead and make it much, much better.
Also strong recommend to make Acerglyn - very similar recipe, but instead of honey, use 50/50 honey/maple syrup mix.
Thx! Bought some honey with idea of mead, then forgot about it. Perfect timing, (much smaller batch though).
New to your channel and I absolutely LOVE it! Thank you.
Wow, that cheered me up. It is Shabbat evening here, normally I shut down everything, no TV, no mobile, etc., but I felt so down and alone so I looked for some light. Thank you Hoocho, the Lord moves in mysterious ways, bless you.
Just what you Meaded 🤣👌🏻
I love mead. I started adding flavored tea bags after first rack with great delicious results. Also I learned some honey has higher amount of sugar allowing for the same amount of honey getting higher abv.
Cheers!🍻
nice video. very well explained. i used to make at least 2 times a year, but moved house and don't have the accommodations(for now). used to buy honey from a mate. if you want a dry mead, go for 1/3 ratio. so i would use 8 kilos of honey for 25 L fermenter and a wine east. also, used whatever berries were in season.
Wow! Thanks for the recipe!
Thanks for doing this video. We will have to give this recipe a go.
Im not even old enough for this! Pretty cool tho, when I get the chance legally, I want to make mead
better than main channel
🤣 I’ll take this as a compliment, thanks mate
Should get into bees - Citrus honey, Iron Bark Honey the flavours are amazing! Also have Native Bees but dont know what the honey from them is like Self Sufficient Me said was more like Maple Syrup. But the world of bees is amazing - you can be simple as with a Flow Hive to being full on and doing IVF with Queen Bees (yep its a thing seen on You tube - for those super obsessed with their bees genetics!).
I just found out you have a second channel, and I'm not disappointed. I loved the video. Can't wait to see you make mead with your own honey. If you're interested in a mead making channel check out City Steading Brews they're great and explain a lot.
Have you looked at the fast fermenters?
Interesting. I wonder if the mass produced (commodity) honey has some sugar in it. Or, perhaps the commodity has been boiled and the local stuff is merely filtered, leading to the flavour difference (besides the different nectar origins).
Due to the consistency I'd almost say that it has some emulsifiers in it... That would explain the homogenisation of the final product...
Did you not use the raisins? Not sure I saw where you added those.
That bark while you were pouring lol. They know. They know.
I shat myself 😂🤣🐶
Interesting, I’ve heard that joes ancient orange mead tastes better with regular bread yeast in comparison to dedicated mead yeast! Great that it turned out for you though :)
Bread yeast won’t be able to hit as high ABV as a wine yeast can.
@PilgrimBlake the bread yeast is part of the balance of JAOM - it finishes relative low abv with residual sweetness to balance out the bitterness from the orange pith.
What is the alcohol content?
🔥🔥🔥🔥🔥
Currently drinking some 'Oak Honeydew' hydromel with lime addition. At just over 4% it is a good daily drink. Why are you not using StarSan out of a spray bottle?
What is the alcohol %
I made the mistake of not measuring the OG 🤣
But I can confirm it’s high.
Don’t ask how I know. 😂👌🏻
@@knightpain69 this one would be roughly 13%, similar to a wine!
I came for the hydro, but I stayed for the booze
And comment because it helps him with the algorithm
Honey is not honey rice honey vs local is always going to look different. Where and what your bees are feeding will make all the difference.
No attempt to balance tannins, acids, or sweetness? Try citric acid and Allulose. Tannins should have been included during fermentation.
There are some deviations here, but JAOM is designed in a way to consider these. It's not a great recipe IMO, but it does consider these and it's pretty foolproof. Tannins from aging on spices and fruit. Acid from orange. Typically JAOM uses bread yeast which will finish sweet, instead of ec1118