I could not agree more- I have tried, and been lucky, doing it the "natural" way- NOT pasturizing the honey after it has been diluted- but, it always a gamble! Use the best ingredients, keep everything clean, and be patient! Drinking a good meade, that you have crafted yourself, is one of life's great pleasures! :)
I am not familiar with the process of beer making but to make a sparkling mead you would add a small amount of honey or sugar just before bottling. I have some info about this on my website.
hey i'm making my first mead right now. it's a traditional mead (except for some raisins i threw in there).
it's a 2.5 gallon batch with 3.5 kilos of honey. it's been fermenting for a week and the gravity has only gone down from 1.1 to 1.095. is it supposed to be that slow? it's bubbling about once every 2-3 seconds.
After 2 weeks the alcohol content is still very low. It needs a lot more time to ferment (months) and will climb up somewhere around 10-14% alcohol depending on the type of yeast used.
The yeast will naturally die off with time and as the food supply in the mixture is exhausted. You can halt the growth of new yeast by using something called Potassium Sorbate.
I have a question, iv heard freezing your batch and then letting it defrost before botteling help kill some of the remaining yeast. Is this necessary.
It is defintely not necessary. And some people do it in order to boost up the alcohol content of the mead (after a skin has frozen they will scoop it off) as far as killing the yeast, I am not sure about this. And not sure how helpful it would be, we tend to want the mead to continue aging while in the bottle.
I have a question if you could help me find the answer, I realize how important sanitizing is and I am very thorough. I have many fermenting vats and I just have one question I have a food grade plastic fermenting bucket and the last batch I did in this plastic bucket I added vanilla flavoring now I have it empty, washed and sanitized but the vanilla flavoring smell is still their.. Would this vanilla smell be a contaminate or should I be good to use this fermenting bucket again? Thank you
the plastic buckets get small scratches that can hold flavors and contaminants. I recommend you sanitize with bleach or a wine sanitizer. Even if there is a smell after that it will be ok. there will be no live bacteria.
I am so excited, next month my supplies are arriving and I will learn another home making art! I love learning how to make new things! By the way, Your mead making guide kicks ars!
thanks! More mead vids are coming. I have some great ideas. And congratulations on your new home making art. I really enjoy it. Just yesterday I had some family over and we broke open a couple of flavored bottles and they were great. I have one called Apple Pie that everybody loved!!
Thanks! It's because of great people like you and all your support :) More videos coming - let's see how long it takes me to get to 1,000 subscribers !!
haha i dunno man :D youll definitly get 1000 though
randomly i know in america gingerbread houses are very popular if you know how to make them think you could do a tutorial on how ot make them ive always wanted make one maybe you could make it as a special holiday season episode :D
Does Boiling water do enough to sanitize some of the smaller pieces of equipment?
Wraithofvolsunga 1 year ago
I could not agree more- I have tried, and been lucky, doing it the "natural" way- NOT pasturizing the honey after it has been diluted- but, it always a gamble! Use the best ingredients, keep everything clean, and be patient! Drinking a good meade, that you have crafted yourself, is one of life's great pleasures! :)
Patriotgal1 1 year ago
If I wanted to make a sparkling Mead...would that process be the same as the (pre-bottling) end process of beer making?
Mortaryan 2 years ago
I am not familiar with the process of beer making but to make a sparkling mead you would add a small amount of honey or sugar just before bottling. I have some info about this on my website.
epicfantasy 2 years ago
hey i'm making my first mead right now. it's a traditional mead (except for some raisins i threw in there).
it's a 2.5 gallon batch with 3.5 kilos of honey. it's been fermenting for a week and the gravity has only gone down from 1.1 to 1.095. is it supposed to be that slow? it's bubbling about once every 2-3 seconds.
phishead07 2 years ago
I think your mead is ok. It's slow to get started, but the specific gravity will go down. 1 week is too soon.
epicfantasy 2 years ago
after about 2 weeks of fermenting, how much alcohol does the wine contain ?
Ladynbizz 2 years ago
After 2 weeks the alcohol content is still very low. It needs a lot more time to ferment (months) and will climb up somewhere around 10-14% alcohol depending on the type of yeast used.
epicfantasy 2 years ago
i have a question how do you kill the yeast in the mead, after your done with making
apache6225 2 years ago
The yeast will naturally die off with time and as the food supply in the mixture is exhausted. You can halt the growth of new yeast by using something called Potassium Sorbate.
epicfantasy 2 years ago
I have a question, iv heard freezing your batch and then letting it defrost before botteling help kill some of the remaining yeast. Is this necessary.
IQpizza 2 years ago
It is defintely not necessary. And some people do it in order to boost up the alcohol content of the mead (after a skin has frozen they will scoop it off) as far as killing the yeast, I am not sure about this. And not sure how helpful it would be, we tend to want the mead to continue aging while in the bottle.
epicfantasy 2 years ago
I have a question if you could help me find the answer, I realize how important sanitizing is and I am very thorough. I have many fermenting vats and I just have one question I have a food grade plastic fermenting bucket and the last batch I did in this plastic bucket I added vanilla flavoring now I have it empty, washed and sanitized but the vanilla flavoring smell is still their.. Would this vanilla smell be a contaminate or should I be good to use this fermenting bucket again? Thank you
pureraver91 2 years ago
the plastic buckets get small scratches that can hold flavors and contaminants. I recommend you sanitize with bleach or a wine sanitizer. Even if there is a smell after that it will be ok. there will be no live bacteria.
epicfantasy 2 years ago
Thanks for the info I will use this bucket again I just wasn't to sure if it would be ok and thanks again taking the time to reply.
pureraver91 2 years ago
I am so excited, next month my supplies are arriving and I will learn another home making art! I love learning how to make new things! By the way, Your mead making guide kicks ars!
Pitraptor 3 years ago
thanks! More mead vids are coming. I have some great ideas. And congratulations on your new home making art. I really enjoy it. Just yesterday I had some family over and we broke open a couple of flavored bottles and they were great. I have one called Apple Pie that everybody loved!!
epicfantasy 3 years ago
looks nice, im going to try that. vuagley how much alcahol percentage iis it?
jackmaggotdude 3 years ago
will i would like to congragulaute you for your 200 subscibers
captainsapp 3 years ago
Thanks! It's because of great people like you and all your support :) More videos coming - let's see how long it takes me to get to 1,000 subscribers !!
epicfantasy 3 years ago
haha i dunno man :D youll definitly get 1000 though
randomly i know in america gingerbread houses are very popular if you know how to make them think you could do a tutorial on how ot make them ive always wanted make one maybe you could make it as a special holiday season episode :D
captainsapp 3 years ago
Another awesome video....
duckling2405 3 years ago 5