Let's Make Some MEAD!

I forgot to tell you all that if you want to know the alcohol content of your mead you are going to have to have a hydrometer and test your must before you put the lid on. Otherwise you're just guessing at what it's going to taste like and how much alcohol will be in it.

I'll post the next step after I actually DO it. (I'm planning on getting video of the "racking" process.)

your "must" will have to ferment for at least 6 weeks before the next step so don't worry too much about that just yet.

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[PrairieFaery]

What about making smaller batches? I would hate to make a huge batch and then I screw it up and it sucks and is all wasted LOL.

[Lurch579]

@PrairieFaery if you have enough air locks and containers, you can certainly split the batch into separate smaller containers for fermentation, I've heard this is one way to "experiment" with different additives and flavors. without committing to a full batch (though you have to pasteurize again if you do add something to your must). You can also just reduce the recipe (I know... this involves math) to make a smaller batch.

[whitewolfheathen]

you forgot to mention the hydrometer to measure the sugar content to make sure fermentation is complete

[Lurch579]

@whitewolfheathen DAMN IT!!! I knew I was forgetting something. you know... I actually forgot to do my measurement the first day... I had to re-sterilize the hydrometer and everything else the second day. Thank you for bringing this up.

[WolfTheAtheist]

Another suggestion if your ferment doesnt start right away, use yeast energizer and yeast nutrient, i use it all the time when i brew meade and beer and wine

[WolfTheAtheist]

@ClaireLovesWicca

You can try it but i wouldnt suggest, honey works better

[nailark]

This has been so so interesting! Thank you for taking the time to video this process for everyone!

Priscilla

[Lurch579]

@ClaireLovesWicca I suppose you could use syrup instead of honey, but I don't have any idea what that would turn out like and I don't know if you would be more likely to wind up with mold or spoiled must. And technically that would no longer be mead but some other type of wine.

[HrafnNordhri]

Thanks for this Eric..the red text was hard to read. I have some questions about controlling the temperatures.. but I probably won't be making anything until May-ish...

[whitewolfheathen]

@Lurch579 you know back in the day they used to use an egg to measure the fermentation cycle.