Second Day of Fermentation

This is a gallon of mead made using about 2 and a half pounds of honey. One and a half teaspoons of yeast nutrient. 1 thiamine tablet. Half a teaspoon of magnesium sulphate. 1 teaspoon of tannin powder. 1 heaped teaspoon of a mixture of citric, tartaric and malic acids. I've added vanilla extract too to vary the flavour (flavor for the Americans!)

Category:

Howto & Style

Tags:

• mead
• winemaking
• homebrew
• demijohn

[halfmonkey1977]

Sorry for the delayed response I forgot the password to Youtube and have only just reset! - It was a 1 imperial UK gallon "demijohn" (4.5L) as we call them here in the UK and I seem to remember it tasting a bit off - It wasn't kept in the sun - It's a bit difficult to film a home movie in the dark though!

[jonn8ball]

hi if i put my irish stout in a Secondary vessel with nothing added and left it to clear up for a while like (6-7 days) and then racked into bottles with a bit of priming sugar will it have fizz (gas)or not,because i have left it in the Secondary to clear

[halfmonkey1977]

It should prime (go fizzy) as even when the beer/ brew looks clear there will always be yeast cells still in suspension. It does take a while to prime in bottles. Mine normally take 2 weeks or so...

[halfmonkey1977]

Honey is completely lacking in the nutrients yeast needs to function properly - Thiamine and magnesium sulphate (Epsom salts) are used by yeast in certain metabolic processes and the yeast also needs a slightly acid environment. The only one not necessary for the yeasts' metabolism is the tannin...That's for us - It adds "bite" (astrigency) to the brew!

[murray821]

Haha you shaked it just before filming because it started fast and slowed down with the bubbeling.

[BlewBru]

should be fermenting in the dark....

[bushinarin]

How did this go? I've done a vanilla one recently, and I heard awful things about extracts. Are these claims of extracts ruining mead exaggerated?

[254fds]

im chuckling about how unamazing this probably appears to people who dont brew

[Brokent3eth]

Do you keep it in the sun?

[Henrik4950]

it hear's like someone drink a lot of beer

[jtown0069]

From the looks of it, it looked like a 6 gal carboy since you were so up close to it lol. 2 & 1/2 # honey, must of been pretty dry.

[jtown0069]

@HomesteadProvocateur

the sulphate is to help prevent rogue bacteria, tannin is to naturally help clarify and add a slight pucker taste, citric/malic is to help balance acidity for overall final product and to make a comfortable environment for yeast

[cber8860]

i mashed up palamagrantedadded sugr watter yeast let sit 7 hours got a very very mild buzz tell me every wrong thing i did and how to fix it

[staffslad1]

Hi Patrick.

Yes I would love to have a drink of your beer. Looks lovley, well done, did you have a hang over after the beer fest, in Stoke? see ya!

Terry (Staffslad1)

[TrandomnesstwO]

hah.

[GbEiRgOeK]

Lmfao you got recommended this too?

Weird.

[TrandomnesstwO]

Oh my I wouldve wanted to drink some of that with you when it was done...

[HomesteadProvocateur]

Why do you include the thiamine, magnesium sulphate, tannin, citric tartaric and malic acids? This is something I would like to try..

[phunny96]

that is freaking awesome man. My yeast are not that happy. Mead is usually slower fermenting cause of the complexity of the sugars in honey.(harder for the yeast to feed on)the nutrient must have made a hell of a difference keep up posted on how this turns out.

[nearadyn]

Those yeast are happy! I've never had THAT much activity in a batch of mead before. Maybe it's the type of yeast I'm using...?

[yvell]

I remember my parents made Mavi. My Dad used the Mavi tree bark,raisins,brown sugar,water. That is the ingredients I remember. He infused it by boiling it, then drain through a cheesecloth into the white pails. Then transfer it from one pail to another pail until is made a foam. Put it in the glass galong to ferment under the sun (like sun tea). Voila! A fermented no alcoholic refreshing drink!.

[Timmy101289]

this video ROCKS!