Thanks for this recipe! It's easy. My first batch ever has been fermenting in the basement for a couple weeks, and so far so good! Can't wait to drink it.
@dubyrunning In another couple of weeks you should siphon it to a new container. Gets it off all the sediment. Put the airlock on the new container. Its typically 9 months from day one until best taste.
Mead is nasty. I have made wine and beer for over 10 years and have yet to make or taste Mead that was enjoyable. It is an ancient art and I am glad you are preserving it brother.
@Doyleman777 Within a few weeks it slows down a lot. but the ferment isn't done. All that sediment is the dead yeast husks. The batches are probably doing well!
@epicfantasy you where right mine did the same thisng. actually looked like it stop but i have to stare at at for a while to see that it was still fermenting. Almost stopped but it came out well. even though it didnt wait for the whole aging time(more like three months. was still good though.
I have a question about making mead with fruit. Do you still wait the 3-4 weeks for the first rack and do you transfer the fruit or add more to the freshly racked carboy? Thx. These videos are excellent.
I just made my first batch of mead using this tutorial but I'm a little worried. I activated my yeast right before heating my must, but between the time it took for that to heat, then cool, then shake when adding the rest of my water, I'm afraid the yeast may have sat too long before finally being pitched. I stirred it after 15 minutes to seize it as suggested by the instructions, it also only called for 2 oz of water. If it doesn't start fermenting after a day, is it safe to add more yeast?
Great video, and awesome channel!! I am going to try your recipe for my first mead, I do want to add some blackberries to it, can I do this whole or should I juice it, I only have a pound of fresh whole blackberries (organic)? Also, can I add the blackberry during primary? Thanks for your help!
@mikalwilliams You can use whole or you can juice it. Typically I freeze them then crush them. It breaks up the molecules and releases the flavors. Have fun!!
I had a batch that tasted really good after 6 months. I moved the mead from the carboy to bottles with metal clamp tops with a seal. However the mead lost carbonation fast and went flat a week later. Any suggestions?
just a question, does the sanitizing really have that much use, if you add raisins and oranges? they have innate bacteria too don't they? and you touch yout tools too, so wouldn't it become 'contaminated' anyway?
@mione3690 You should also sanitize your hands. This is one reason for using a commercial grade contact sanitizer.
Oranges won't have bacteria on the inside otherwise they would be rotten. Generally the acidity of citrus is enough to prevent the inside from spoiling. Sanitizing the outside of the oranges is a good idea.
Raisins don't have bacteria on the outside as they are too dry to sustain the organisms.
Honey is naturally anti-microbial as it's too dense for infections to multiply in.
@blacksundriedtomatos I would say bread yeast is BETTER since it will ferment better at higher temps without creating off flavors. It also won't take the mead as dry. Dry wines take longer to age and be drinkable.
Followed this recipe today, and all seems to be going well! Doubled it with two 1-gallon jugs. Only question: It seems to be going too well.. I left plenty of room for the yeast to foam up, but after only six hours the yeast foam and orange slices have risen up almost to the air lock. Do I punch the cap of foam and fruit down like you'd do with wine-making, or just let it be?
Water, an empty wine bottle, Snowberries, 1 honeycomb, moon sugar, A dash of vampire dust, and some ice wraith teeth, rest for 30 days and you have yourself some fresh mead!
@Markon5 he is referring to the game "Skyrim" where mead is very popular and the bone meal is an ingredient for making potions... To be honest that's why I'm here
I started making my own mead about two months ago, today I racked it for the second time. I tried some and it tasted kind of bad, is that normal, given that the mead is really new? Or should I give up and begin again?
I must note though that despite Skyrim bringing me here, it's got nothing to do with the fact that it's in Skyrim that I want to drink the stuff. The game just brought it to my attention, and then I saw it's an old world alcoholic drink made from honey and then I thought "I MUST TRY THAT."
@epicfantasy i made my mead in a plastic container and it has a strong taste and scent of like... well the only way to discribe it is "like play dough" or "plastic" is it suppost to have that scent and taste or is it suppost to taste different?
@arvis97 Actually, that's why I'm seriously thinking about brewing mead. I've made ale and lager before (and some wine) but never mead. I'm thinking about doing this in the spring so that next fall it would make for a great drink when sitting around a bonfire.
I have a question, i have been reading the the information on your website and watching you videos. And you said you could add orange peels or tea leaves as food for the yeast or yeast nutrient. I want to make the clover and orange mead recipe you have on your website. And i was wondering if I am adding oranges or other fruit do I not add any yeast Nutrient or yeast energizer?
@Noodlepunk if you are adding the orange and raisins then no need for the nutrient and energizer. That's what they do. good luck. Have fun and let me know how the mead making goes.
@RobiRoadkill switching is not mandatory but good to keep the mead clear and sweet. wine yeast is best but any yeast will work. The best honey you can get, talk to a beekeeper! If you heat then honey with some water is best.
great video. I'm making a 5gallon batch of pineapple melomel right now my own recipe. right now it's still in primary but doing good and smelling like a pineapple upside down cake..I use raw honey and just heat close to boiling and skim off foam (all the bee parts, wax and whatnot)
Hello im new to brewing and have found your tutorial very useful! one question though, when u have done the racking and transferred it into another demijohn you said wait another month at least, does that mean its not really drinkable until that months up?
Ok you've gotten me to try making a one gallon container of mead. Put it together on the 14 th and she is bubbling quite well so far. used your process, so wish me luck
great video. you are very well-spoken, and almost make the mead-brewing somthing so easy that even a childo could do in the playground :) i have a question, though, and i'm sorry if it's a stupid one: but is it really necessary the air-lock system? and why? thanks in advance and keep up with thw good work
@solotheman1 Hi, the airlock system isn't 100% necessary. People have made mead just by draping cheesecloth over the bucket or jug. But, I highly recommend the airlock. (cost $1) because it prevents outside bacteria from contaminating the batch. Mix honey and water then let it be exposed to the air for a month? risky
in your other videos, where you make a 5 gallon batch of mead, you stirred the must for five minutes or so with the yeast already in the final mix, to aerate it.
Why didn´t you do this on this batch?
Isn´t it important to mix the must with the yeast for 5 minutes?
@matheusdf1234 Those big 5 gallon batches are tricky. These small batches pretty easy. Just shake em up a bit so everything is homogenous and thats good.
Thanks for the video. I made two batches of mead, one with the oranges, and one with peaches. The only thing I did different was that I used regular bread yeast instead of the lalvin. But, to my surprise, it turned out to ferment completely and they are both very good, strong, but good.
The batch of peach turned out better than the orange, to my opinion. The orange turned out to be tart and very acidy, which is not quite to my liking, but the peach has a much smoother and just slightly sweete
Thanks very much for this great video. Just made my first batch of mead following your tutorial. Demijohns bubbling away merrily. Can't wait to try it - I'll have to be patient!
great video's! just a quick question thou...i made 10 lts of normal mead a few days ago (just honey and water) but i want to flavor it. can i put oranges or strawberrys etc in to now or is it to late? i have 2 demijohns (carboys) that i was thinking of filling up at the first racking and adding the fruit then, is this possible, or can i fill up the demijohns now with the fruit and rack in 30 days time? thanks!
@kfk111 definitely not too late. You can add now. Probably better to wait about a week from day one. this gives the batch time to build up some alcohol, increases the chances of a stray yeast from the fruit contaminating the batch.
One gallon of mead takes 2 lbs (if not less) of honey AT MOST ! I made a 1gal this way and all I have is a gallon of super-sweet liquid that can't be drank by it's self. After wasting money on this batch I'll be going with, as I said before 2 lbs of honey at most.
Here at YOUTUBE like everywhere, run the otherway when someone starts talking like a self proclaimed expert.
@carcano38 Respectfully don't agree. I have made over 100 batches of mead. Your super sweet mead just needs to ferment longer. How long was it fermenting before you tried it? The yeast needs time (months) to metabolize the honey into alchohol.
Nice video! I have been home brewing beer for a few years and am interested in making some meade for my girlfriend who is interested in it. questions - when you say heat slowly to 140F for 20 minutes, do you mean it has to be held at that temperature, or just heat it to that temp and remove heat? If I bottle after about 2 months like u suggested, whats the typical conditioning time in the bottle? lastly, do you have a rough ABV for this recipe? many thanks
@epicfantasy Thanks for the info, it was very comprehensive and well put together. I'm going to make this recipe. I'll let you know how it is in 9 months time!
I've made your recipe a couple of times already, and its a favorite with the bunch here! The modifications I've made are: I've started steeping the water in Earl Grey tea ahead of time to give it a darker color and a mellower taste, I add a little more honey-water after the first (and sometimes second racking) to top it off and to "amp up" the alcohol content, and I ended up using Red Star Pasteur Champagne yeast which seems to work perfectly for me.
I love you Vids man, I've been making wine for about 4 years now and thanks to you I feel comfortable expanding into Mead, always wanted to try it but it is so hard to find. P.S. I love that you stress cleaning your equipment, I've herd so many stories of people turned of wine making in the begining because of a contaminated first batch. ( Sucks to lose 5 gallons)
I simple brew non-acholic mead. easy to make and no hang over later. But I do want to make normal mead one day. Btw Lemons nutmeg and vanalia makes great flavor. (sorry for spelling)
When you rack your mead for the first time, do you have to top up the jug to bring the level back up to the bottom of the neck of the jug? If so with what? Thank you for the great video.
@bayne50 You can top off or not top off. Either way should be ok. If you top off then use clean water, typically boil it first then let it cool to room temp before using.
Theres no water where that cap is sitting. That cap moves on its own. Look closely. Ive seen things like this happen at a freinds house. Realy slow moving objects that cant be explained other than peranormal. Like his kitchen Stove moved 4 feet accross the floor in 3 hours into th emiddle of the kitchen, and no one noticed it moving untill it was in the middle of the floor. It wieghed 340 lbs and there wasnt water under it to make it slipery.
Thanks for this recipe! It's easy. My first batch ever has been fermenting in the basement for a couple weeks, and so far so good! Can't wait to drink it.
How long do you think I should let it age?
dubyrunning 2 days ago
@dubyrunning In another couple of weeks you should siphon it to a new container. Gets it off all the sediment. Put the airlock on the new container. Its typically 9 months from day one until best taste.
epicfantasy 2 days ago
this may sound like a silly question but how do you siphone it blow in the hose or something?
3Slim3Shady3 3 days ago
FUS RO DAH
smrfox99 3 days ago
@smrfox99 LMAO so im not the only person brought here by that game
3Slim3Shady3 3 days ago
What does the raisens do?
gott3145 3 days ago
Mead is nasty. I have made wine and beer for over 10 years and have yet to make or taste Mead that was enjoyable. It is an ancient art and I am glad you are preserving it brother.
sirtom68 1 week ago
@sirtom68 thanks, you have been trying the wrong mead!
epicfantasy 1 week ago 2
i've tried this twice, and within a few weeks the fermentation stops, and the yeast all settles down to the bottom. advice? :(
Doyleman777 1 week ago
@Doyleman777 Within a few weeks it slows down a lot. but the ferment isn't done. All that sediment is the dead yeast husks. The batches are probably doing well!
epicfantasy 1 week ago
@epicfantasy you where right mine did the same thisng. actually looked like it stop but i have to stare at at for a while to see that it was still fermenting. Almost stopped but it came out well. even though it didnt wait for the whole aging time(more like three months. was still good though.
stovall333 1 week ago
@epicfantasy well darn it. :( i totally thought they were ruined so i threw the batches away... i feel bad now.
Doyleman777 6 days ago
I have a question about making mead with fruit. Do you still wait the 3-4 weeks for the first rack and do you transfer the fruit or add more to the freshly racked carboy? Thx. These videos are excellent.
Legion8511 1 week ago in playlist Mead Making
@Legion8511 You can do it either way but not both. Either add the fruit in the beginning and rack it out., or add it after the first rack.
epicfantasy 1 week ago
At 8:21 I was waiting for something like: Oh SHIT! That's the bleach!
AdamsTeinz 1 week ago
I'd be a lot warmer and a lot happier with a bellyful of mead
kenshiro100cracked 2 weeks ago
@hockeymanhunt that's brenuin from skyrim lol
kenshiro100cracked 2 weeks ago
Thank you for your vids i have my first batch fermenting now and it looks like it is coming along nicley
TheRiechstar 2 weeks ago
I just made my first batch of mead using this tutorial but I'm a little worried. I activated my yeast right before heating my must, but between the time it took for that to heat, then cool, then shake when adding the rest of my water, I'm afraid the yeast may have sat too long before finally being pitched. I stirred it after 15 minutes to seize it as suggested by the instructions, it also only called for 2 oz of water. If it doesn't start fermenting after a day, is it safe to add more yeast?
mdnarts 2 weeks ago
Must you be 21 to purchase these ingredients?
Hellwolf501 2 weeks ago
@Hellwolf501 only if you dont look 21 i am 20 and picked up my equipment just fine
TheRiechstar 2 weeks ago
become a viking at home
TheAlexagius 3 weeks ago
there's at least one milk drinker out there whose head i'll mount on my wall!
Super0ger 3 weeks ago
mjød
oy05 4 weeks ago
@oy05 Mjød indeed, my fellow viking. Mjød er det eneste rigtige at kalde det!
TheTaylos 2 weeks ago
ok question how do u take the things out?
AsianBoyz8909 1 month ago
Great video but a commercial in the middle of it, really?
Come on man
TheodorMorell 1 month ago
Skyrim!!
idowner1 1 month ago
Great video, and awesome channel!! I am going to try your recipe for my first mead, I do want to add some blackberries to it, can I do this whole or should I juice it, I only have a pound of fresh whole blackberries (organic)? Also, can I add the blackberry during primary? Thanks for your help!
mikalwilliams 1 month ago
@mikalwilliams You can use whole or you can juice it. Typically I freeze them then crush them. It breaks up the molecules and releases the flavors. Have fun!!
epicfantasy 1 month ago
At what temperature do you ferment? Does it matter? where do you get your jugs? Love your vids!
mrjc12 1 month ago
@mrjc12 Room temperature is correct. I buy from amazon.
epicfantasy 1 month ago
So can you give us an update on this batch? How did it come out? Love your vids BTW....
mrjc12 1 month ago
@mrjc12 This batch tastes good.
epicfantasy 1 month ago
I had a batch that tasted really good after 6 months. I moved the mead from the carboy to bottles with metal clamp tops with a seal. However the mead lost carbonation fast and went flat a week later. Any suggestions?
LaochWins 1 month ago
@LaochWins switch to corks.
epicfantasy 1 month ago
just a question, does the sanitizing really have that much use, if you add raisins and oranges? they have innate bacteria too don't they? and you touch yout tools too, so wouldn't it become 'contaminated' anyway?
mione3690 1 month ago
@mione3690 this is a good point. But you have to do whatever you can to minimize contamination.
epicfantasy 1 month ago 2
@mione3690 You should also sanitize your hands. This is one reason for using a commercial grade contact sanitizer.
Oranges won't have bacteria on the inside otherwise they would be rotten. Generally the acidity of citrus is enough to prevent the inside from spoiling. Sanitizing the outside of the oranges is a good idea.
Raisins don't have bacteria on the outside as they are too dry to sustain the organisms.
Honey is naturally anti-microbial as it's too dense for infections to multiply in.
loadnabox 1 month ago
i'll be a lot happier with a belly full of mead
loadedClownZ 1 month ago
can i use regular yeast i can get at walmart in the baking isle or do i have to use champagne yeast
blacksundriedtomatos 1 month ago
@blacksundriedtomatos regular yeast will be ok.
epicfantasy 1 month ago
@epicfantasy
awesome thanks a bunch
blacksundriedtomatos 1 month ago
@blacksundriedtomatos I would say bread yeast is BETTER since it will ferment better at higher temps without creating off flavors. It also won't take the mead as dry. Dry wines take longer to age and be drinkable.
loadnabox 1 month ago
@blacksundriedtomatos champagne yeast make for a higher proof, baking yeast dies at about 13%
kerrycato911 1 month ago
Followed this recipe today, and all seems to be going well! Doubled it with two 1-gallon jugs. Only question: It seems to be going too well.. I left plenty of room for the yeast to foam up, but after only six hours the yeast foam and orange slices have risen up almost to the air lock. Do I punch the cap of foam and fruit down like you'd do with wine-making, or just let it be?
MrStripeybutt 1 month ago
@MrStripeybutt good work! If you think the airlock is going to clog then just pour out an inch or so of the liquid to keep it open. That will be ok.
epicfantasy 1 month ago
Hey your vids are pretty cool, are you a warlock by any chance?
Starvind1 1 month ago
@Starvind1 no, but I think mead is very popular among warlocks. yes?
epicfantasy 1 month ago
Ok guys listen up, this is all you need.
Water, an empty wine bottle, Snowberries, 1 honeycomb, moon sugar, A dash of vampire dust, and some ice wraith teeth, rest for 30 days and you have yourself some fresh mead!
alchemy level must be at 50 or higher.
GLITCHEDMATRIX 1 month ago 31
@GLITCHEDMATRIX lol, I have been having a lot of trouble finding the vampire teeth. First I had to make a silver sword...
epicfantasy 1 month ago
@epicfantasy u need to be level 40 i believe to make silver swords, but youll need ice wraith teeth which helps keep the mead cold after its made!
GLITCHEDMATRIX 1 month ago
@GLITCHEDMATRIX lol! great comment. I wondered what the ice wraith teeth were for!
epicfantasy 1 month ago
@GLITCHEDMATRIX My favorite drinking buddy, let's get some mead!
hockeymanhunt 1 month ago 5
what does mead taste like?
GLITCHEDMATRIX 1 month ago
@GLITCHEDMATRIX a sweet wine
epicfantasy 1 month ago
I’d be a lot warmer and a lot happier with a bellyful of mead…
psydrummerhead 1 month ago
is there a risk of Methanol ?
Axess9506 1 month ago
@Axess9506 no, fermenting only creates ethanol. Methanol needs distilling.
epicfantasy 1 month ago
@Markon5 he is referring to the game "Skyrim" where mead is very popular and the bone meal is an ingredient for making potions... To be honest that's why I'm here
MineCraftIntensity 1 month ago
can you give me a list of the things i will need to start up my personal meadery? i'm not that good at hearing what someone said and writing it down
dayhate 1 month ago
@dayhate I have it all on my website. Everything you need, lists, ingreadients and more.
epicfantasy 1 month ago
@epicfantasy could you tell me where the best place to get the 1 gal glass jugs?
dayhate 1 month ago
Where do I get the jugs and whacky cap?
Makron5 1 month ago
@Makron5 any brewhouse or online, amazon, leeners etc.
epicfantasy 1 month ago
now all i need is mutton and some bone meal and im all set.
GLITCHEDMATRIX 1 month ago
@GLITCHEDMATRIX What do ya do with those?
Makron5 1 month ago
@Makron5 live the life of a true Nord.
GLITCHEDMATRIX 1 month ago
word of advice to all, dont use spices if you dont like them, i put a single clove in and now, 8 months later, its super pungent.
Pugio 1 month ago
Is there an alternative to using raisins to supply nutrients to the yeast?
scorence 1 month ago
@scorence yes, you can go without it. Or you can buy a little jar of wine nutrient. Cost about five dollars. Might be ok with just the orange.
epicfantasy 1 month ago
is this possible with a 10oz bottle? I really wanna try this out but - just not make a gallon's worth and mess up/throw it out later....
dannyboy163 1 month ago
@dannyboy163 thats not much but probably.
epicfantasy 1 month ago
I have heard of people bottling it at about three weeks, is this normal?
teenprepper96 2 months ago in playlist More videos from epicfantasy
@teenprepper96 no, that can't be right. At three weeks boiling would kill the yeast.
epicfantasy 1 month ago
@epicfantasy thanks, maybe it was a different type of wine or maybe they just did it wrong lol
teenprepper96 1 month ago
@epicfantasy
he said bottling not boiling
kdkb3 1 month ago
I would be a lot warmer and a lot happier with a bellyful of mead.
I wish you had show how to put the mead in a new bottle. I'm not that smart.
Vdevagau 2 months ago
I'm here from skyrim -_-
NERDtendoGamecube 2 months ago
+My only question is: other than the self-evident (hard) way, how do you get the oranges out of the first carboy?
basesurge 2 months ago
@basesurge Got to slice em real thin before putting them in! Makes removal so much easier. As they stay in there they do get pretty soft.
epicfantasy 2 months ago
@epicfantasy drop a thick string or light rope woth a knot on the end and turn it upside down and pull
livesnake 2 months ago
@livesnake wow, cool suggestion.
epicfantasy 2 months ago
When I look at all the many different alcohol recipes around the world I keep asking myself.
Who the heck figured all this sruff out in the first place!?! lol
NickoliLion 2 months ago
Hey man, very nice video. A question:
I started making my own mead about two months ago, today I racked it for the second time. I tried some and it tasted kind of bad, is that normal, given that the mead is really new? Or should I give up and begin again?
matheusdf1234 2 months ago
@matheusdf1234 I would throw it out and start over.
epicfantasy 2 months ago
I like how when you look at the video stats, the rate of people watching rises as soon as Skyrim gets released...
hellomate639 2 months ago 8
@hellomate639 lol! Any way that mead can get a little publicity then I say ok! I should do a skyrim project or two.
epicfantasy 2 months ago
@hellomate639 Agreed, I have made mead before and used epicfantasy's methods, as soon as I started playing skyrim I got a sudden craving for it.
Shykk07 2 months ago
@Shykk07
I must note though that despite Skyrim bringing me here, it's got nothing to do with the fact that it's in Skyrim that I want to drink the stuff. The game just brought it to my attention, and then I saw it's an old world alcoholic drink made from honey and then I thought "I MUST TRY THAT."
hellomate639 2 months ago
Can i make mead from Agave Nectar?
Ryangetsthegirls 2 months ago
@Ryangetsthegirls I dpont think so. Mead is made from honey.
epicfantasy 2 months ago
what temp should i keep it
pergatory090 2 months ago
@pergatory090 around 65-70 Fahrenheit
epicfantasy 2 months ago
Ah, The mead is ready for consumption. Prepare a feast!
SuperMageo 2 months ago
i have just started my first batch, but i havent really notice much bubbling, anywhere care to help me out with this??
xojhoxo 2 months ago
@xojhoxo send me an email.
epicfantasy 2 months ago
@epicfantasy don't panic yet it sometimes takes awhile to start. Make sure the mead is at at least 70 degrees F.
megaflunky 2 months ago
@epicfantasy i made my mead in a plastic container and it has a strong taste and scent of like... well the only way to discribe it is "like play dough" or "plastic" is it suppost to have that scent and taste or is it suppost to taste different?
MrGamerman001 2 months ago
@MrGamerman001 hmm, doesn't sound good. I would throw the batch out. It should smell and taste like wine
epicfantasy 2 months ago
Sinks are filthy, I would not recommend sanitizing your brewing equipment in there. Using a large food grade bucket is a better method.
fritzat 2 months ago
@fritzat great point. Sanitation is very important.
epicfantasy 2 months ago
I used to make my own mead, then I took a sweetroll in the knee.
KTF86Sabre 2 months ago 38
@KTF86Sabre lol somebody plays skyrim.
epicfantasy 2 months ago 9
@KTF86Sabre hahahaha
Judokkaa 2 months ago
@KTF86Sabre This is not a skyrim video so dont make skyrim jokes about it
teenprepper96 2 months ago in playlist More videos from epicfantasy
@teenprepper96 Don't care.
KTF86Sabre 1 month ago
skyrim brought me here
arvis97 3 months ago 45
@arvis97 Actually, that's why I'm seriously thinking about brewing mead. I've made ale and lager before (and some wine) but never mead. I'm thinking about doing this in the spring so that next fall it would make for a great drink when sitting around a bonfire.
Iceni77 2 months ago
I like how in this country, we get spring water from the kitchen tap.
Cetoke 3 months ago
Came for the mead, stayed because you sound like Tommy Chong. Awesome. Very good and clear tutorial.
SgtGonji 3 months ago
Haha mead!!
McSwaggermeister 3 months ago
So what about the alcohol?
Darathath 3 months ago
@Darathath
what about it? what's the problem?
hobbiz 3 months ago
@Darathath This is how you make alcohol.
KTF86Sabre 2 months ago
I have a question, i have been reading the the information on your website and watching you videos. And you said you could add orange peels or tea leaves as food for the yeast or yeast nutrient. I want to make the clover and orange mead recipe you have on your website. And i was wondering if I am adding oranges or other fruit do I not add any yeast Nutrient or yeast energizer?
Noodlepunk 3 months ago
@Noodlepunk if you are adding the orange and raisins then no need for the nutrient and energizer. That's what they do. good luck. Have fun and let me know how the mead making goes.
epicfantasy 3 months ago
Figs instead of raisins?
MsPopeye1977 3 months ago
@MsPopeye1977 hmm, interesting thought. But I am not sure. Probably would work.
epicfantasy 3 months ago
great video! thanks man!
Gerold1981 3 months ago
do i have to switch its container?
do i have to use wine yeast?
any recommendations for honey?
and would i have to boil the honey and water together?
RobiRoadkill 3 months ago
@RobiRoadkill switching is not mandatory but good to keep the mead clear and sweet. wine yeast is best but any yeast will work. The best honey you can get, talk to a beekeeper! If you heat then honey with some water is best.
epicfantasy 3 months ago
where can i get an air lock from
GIANTBOOM 3 months ago
@GIANTBOOM any home brew type store or amazon.
epicfantasy 3 months ago
@GIANTBOOM
Northern Brewer is a good place to look
paytizzle 3 months ago
@GIANTBOOM the air lock factory!
MrCOLTSR2 3 months ago
great video. I'm making a 5gallon batch of pineapple melomel right now my own recipe. right now it's still in primary but doing good and smelling like a pineapple upside down cake..I use raw honey and just heat close to boiling and skim off foam (all the bee parts, wax and whatnot)
MMandy05 3 months ago
@MMandy05 pineapple sounds fantastic! Let me know how it goes. Great tip on heating the honey.
epicfantasy 3 months ago
Hello there, I made a 1 gallon batch of mead like 12 days ago, and the bubbling has decreased a lot now, to a bubble a minute or so.
Plus, there's a lot of sediment on the bottom of the jug, like an inch thick.
Should I rack it to a new carboy now, or should I wait a couple more weeks?
matheusdf1234 4 months ago
@matheusdf1234 The two week point would be a good time to rack so, just a couple more days!
epicfantasy 4 months ago
Hello im new to brewing and have found your tutorial very useful! one question though, when u have done the racking and transferred it into another demijohn you said wait another month at least, does that mean its not really drinkable until that months up?
VerticalH01782 4 months ago
@VerticalH01782 You can drink it but it will not taste very good and alcohol level will be low. It's drinkable but not tasty delicious.
epicfantasy 4 months ago
Have you ever considered using solid honey? From what I've heard, liquid honey is more processed.
Great video though!
ofSandandSound 4 months ago
I started a 5 gallon vanilla sack mead early October 2011 - it smells amazing through the vapor lock !!
Sachiel7777 4 months ago
@Sachiel7777 OUtstanding! I always have trouble with Vanilla Mead. Can't figure out why. And I love vanilla.
epicfantasy 4 months ago
Ok you've gotten me to try making a one gallon container of mead. Put it together on the 14 th and she is bubbling quite well so far. used your process, so wish me luck
daddyavenger 4 months ago
@daddyavenger Nice! And grats. Keep me posted on how it goes. with mead making the waiting is the hardest part.
epicfantasy 4 months ago
@epicfantasy actually its only the 19 and the bubbling has not really increased should I add some more yeast?
daddyavenger 4 months ago
great video. you are very well-spoken, and almost make the mead-brewing somthing so easy that even a childo could do in the playground :) i have a question, though, and i'm sorry if it's a stupid one: but is it really necessary the air-lock system? and why? thanks in advance and keep up with thw good work
(excuse my poor english grammar)
solotheman1 4 months ago
@solotheman1 Hi, the airlock system isn't 100% necessary. People have made mead just by draping cheesecloth over the bucket or jug. But, I highly recommend the airlock. (cost $1) because it prevents outside bacteria from contaminating the batch. Mix honey and water then let it be exposed to the air for a month? risky
epicfantasy 4 months ago
Great vid,
a question though,
in your other videos, where you make a 5 gallon batch of mead, you stirred the must for five minutes or so with the yeast already in the final mix, to aerate it.
Why didn´t you do this on this batch?
Isn´t it important to mix the must with the yeast for 5 minutes?
Thanks, and keep up the great videos.
matheusdf1234 4 months ago
@matheusdf1234 Those big 5 gallon batches are tricky. These small batches pretty easy. Just shake em up a bit so everything is homogenous and thats good.
epicfantasy 4 months ago
Thanks for the video. I made two batches of mead, one with the oranges, and one with peaches. The only thing I did different was that I used regular bread yeast instead of the lalvin. But, to my surprise, it turned out to ferment completely and they are both very good, strong, but good.
The batch of peach turned out better than the orange, to my opinion. The orange turned out to be tart and very acidy, which is not quite to my liking, but the peach has a much smoother and just slightly sweete
alaskanpride907 5 months ago 2
looks brilliant. going to try your "cheats" mead method on your website using just the gallon bottle as the carbour. as my first batch test
CaptainDominic 5 months ago
@CaptainDominic Good luck! and have fun.
epicfantasy 5 months ago
Thanks very much for this great video. Just made my first batch of mead following your tutorial. Demijohns bubbling away merrily. Can't wait to try it - I'll have to be patient!
Jojobongify 5 months ago
@Jojobongify Grats, its a great feeling when that mead gets bubbling.
epicfantasy 5 months ago
It's been six months since watching your videos and my mead is awesome! Thank you!
LaochWins 5 months ago
@LaochWins Nice! Grats on the mead.
epicfantasy 5 months ago
me and my friends made a batch on the 15th, would it be safe to drink it on the 15th of October?
spankyd870 5 months ago
@spankyd870 no, It will need months to mature.
epicfantasy 5 months ago
Thank you for your excellent videos :)
I have started my first batch of mead today following your instructions.
Just wondered why do you have to heat the honey?
TheMushtyroo 5 months ago
Awesome tutorial! I was just wondering, how do you get the oranges and yeast residue out of the first bottle?
salvonius 5 months ago
great video's! just a quick question thou...i made 10 lts of normal mead a few days ago (just honey and water) but i want to flavor it. can i put oranges or strawberrys etc in to now or is it to late? i have 2 demijohns (carboys) that i was thinking of filling up at the first racking and adding the fruit then, is this possible, or can i fill up the demijohns now with the fruit and rack in 30 days time? thanks!
kfk111 5 months ago 2
@kfk111 definitely not too late. You can add now. Probably better to wait about a week from day one. this gives the batch time to build up some alcohol, increases the chances of a stray yeast from the fruit contaminating the batch.
epicfantasy 5 months ago
@epicfantasy - thanks EF, will do, am currently waiting on some airlocks for the demijohns which will be here in the next day or so!
kfk111 5 months ago
I just started a batch and after the last post I will give it the whole 9 months. How many times do you need to rack?
MrGlenn224 5 months ago
@MrGlenn224 it depends on the batch. You should rack at least once. More racking if it needs clearing up.
epicfantasy 5 months ago
One gallon of mead takes 2 lbs (if not less) of honey AT MOST ! I made a 1gal this way and all I have is a gallon of super-sweet liquid that can't be drank by it's self. After wasting money on this batch I'll be going with, as I said before 2 lbs of honey at most.
Here at YOUTUBE like everywhere, run the otherway when someone starts talking like a self proclaimed expert.
carcano38 6 months ago
@carcano38 Respectfully don't agree. I have made over 100 batches of mead. Your super sweet mead just needs to ferment longer. How long was it fermenting before you tried it? The yeast needs time (months) to metabolize the honey into alchohol.
epicfantasy 6 months ago
Nice video! I have been home brewing beer for a few years and am interested in making some meade for my girlfriend who is interested in it. questions - when you say heat slowly to 140F for 20 minutes, do you mean it has to be held at that temperature, or just heat it to that temp and remove heat? If I bottle after about 2 months like u suggested, whats the typical conditioning time in the bottle? lastly, do you have a rough ABV for this recipe? many thanks
graemeislord 6 months ago
@graemeislord Hi, Good luck with your mead making. Hold it at 140 for 20 mins. 9 months is typical from the day you first started. 12-14%
epicfantasy 6 months ago
@epicfantasy Thanks for the info, it was very comprehensive and well put together. I'm going to make this recipe. I'll let you know how it is in 9 months time!
graemeislord 6 months ago
I've made your recipe a couple of times already, and its a favorite with the bunch here! The modifications I've made are: I've started steeping the water in Earl Grey tea ahead of time to give it a darker color and a mellower taste, I add a little more honey-water after the first (and sometimes second racking) to top it off and to "amp up" the alcohol content, and I ended up using Red Star Pasteur Champagne yeast which seems to work perfectly for me.
lookin4space 7 months ago
@lookin4space Grats on the mead! And thanks for the great tips. Seems like you are having fun with it all!
epicfantasy 7 months ago
I love you Vids man, I've been making wine for about 4 years now and thanks to you I feel comfortable expanding into Mead, always wanted to try it but it is so hard to find. P.S. I love that you stress cleaning your equipment, I've herd so many stories of people turned of wine making in the begining because of a contaminated first batch. ( Sucks to lose 5 gallons)
Vladtepes45 7 months ago
I simple brew non-acholic mead. easy to make and no hang over later. But I do want to make normal mead one day. Btw Lemons nutmeg and vanalia makes great flavor. (sorry for spelling)
ThinkingRebal 7 months ago
When you rack your mead for the first time, do you have to top up the jug to bring the level back up to the bottom of the neck of the jug? If so with what? Thank you for the great video.
bayne50 7 months ago
@bayne50 You can top off or not top off. Either way should be ok. If you top off then use clean water, typically boil it first then let it cool to room temp before using.
epicfantasy 7 months ago
Theres no water where that cap is sitting. That cap moves on its own. Look closely. Ive seen things like this happen at a freinds house. Realy slow moving objects that cant be explained other than peranormal. Like his kitchen Stove moved 4 feet accross the floor in 3 hours into th emiddle of the kitchen, and no one noticed it moving untill it was in the middle of the floor. It wieghed 340 lbs and there wasnt water under it to make it slipery.
AtlantisKnight 7 months ago
what kind of honey do you recommend? clove honey seems like a pretty standard kind but what about other darker varieties like buckwheat honey?
losthaze 7 months ago
@losthaze Clover honey is terrific and a good choice for a beginner particula