Your channel is a roller coaster of weird brews. Thanks for that!
@TZerot0
3 жыл бұрын
Very entertaining, love the energy you always bring in the intros
@Fairlylocalhomebrewery
3 жыл бұрын
I love carbed up meads
@k.ben.2453
3 жыл бұрын
More fun content as usual. Hope you land your first 50k subs in 2021.
@clevelandmortician3887
3 жыл бұрын
Sulfites work well in mead. Even bottle conditioned.
@obsess2222
3 жыл бұрын
Nice man love your vids cheers 🍻
@russflynn
3 жыл бұрын
Most of the meads I do would qualify as session meads and come in between 4 and 8% ABV; I almost always carb them. To me they almost drink like light champagne and pair super well with tons of food. I usually have some herbal/spice component (sage, hyssop, chamomile, fennel seed, coriander, bitter orange peel, etc.) which technically makes them metheglins. If I feel like the fermentation is going well (free from any sulfuric notes) I'll even bottle them PetNat at around 1.003 or 1.004 (with structurally sound swing-top or Belgian/Champagne bottles). They all go dry to .996-.998 in the end. Sometimes I caramelize (all or some) of the honey beforehand which will leaves just a tad of unfermentable sugar without having to add sulfites or potassium sorbate and still being able to bottle-condition. If I do so I'll end up with a final gravity closer to 1.000 or even as high as 1.002, if I go really dark with the caramelization. I loathe EC-1118, I think it strips out all possible honey character and will obliterate any herbal component you throw in there. 71b is fine but for me it's D47 all the way if I'm gonna use a wine yeast (which is what Ricky ['Ask the Mead Maker'] at Groennfell Meadery swears by). It's also my go-to cider yeast. A lot of the time I'll use a saison yeast but I've even gotten away with a British ale yeast like Windsor. Just don't skimp on the nutrient (I use Fermaid O, exclusively) if you're fermenting anything with a starting gravity over 1.050-ish. If I'm not going the PetNat route I carb with honey dissolved in a bit of boiling water, which is actually what I do for my Belgian-style beers too. I don't find a different in flavor between bottling with honey and other sugar sources but I do notice an enhanced aroma when priming with honey. I've brewed beer with bottle dregs before but I've never made mead with bottle dregs. It's a cool idea! I'm gonna give it a shot. I like watching these experiments, thanks for posting them!
@Vykk_Draygo
3 жыл бұрын
FWIW, 12lbs of honey is a gallon. Sparkling meads, especially session meads, are the big thing right now (aside from hard seltzers). They are becoming common in grocery stores beside the beers here. Mead is difficult to make. I like making it, but goodness, it's way easier to make a GOOD beer. Fermentation temps aren't usually critical, at least with robust yeast, like Lalvin 71b, or EC-1118. Main thing is getting in acid and tannin adjustment to fill it out. It starts getting really wild when you add fruits and other adjuncts, but I think straight, dry traditional meads are the best (with citric and malic acid adjustment, and a bit of French oak aging).
@eddavanleemputten9232
3 жыл бұрын
To me meads are easier to make than beer because I find it difficult to keep the temp right during boiling of the mash. Feeding is done (for my meads) using boiled up baker’s yeast or the boiled lees of a brew and through the addition of fruit or herbs that are naturally rich in nitrogen compounds. Tannins add mouthfeel, and my preferred source of tannins is black tea. My preferred yeast at the moment is Lalvin 71B and either I’ll go for a gravity a little below the alcohol tolerance (14% for the 71B) gravity and a still mead. Bottle conditioned ones get ‘pasteurised’ with heat (hot water in a cooler in which the closed bottles sit with an open, water filled bottle fitted with a temperature gauge) to stabilise and avoid bottle bombs. Rule of thumb is 1 month of ageing per percent alcohol for anything above 8-10%, 3 to 6 months for anything below. For sweet, carbonated meads I prefer to back-sweeten to taste. For still meds it.s the type of yeast that usually will dictate the gravity and hence the ABV. Never had issues with sulphur off-flavours because once the first three to four initial days of fermentation are over, I de-gas at least twice a day and I avoid brewing during the hottest days of summer: I prefer fermenting at 18-20° Celsius. I also rack off fruit after roughly a week and for unflavoured meads I rack off the lees once my brew clears. For step feeding the first gravity is around 1.060, once this is fermented out I add honey back to a gravity of 1.060 and I keep doing this until I’m close to the yeast’s tolerance. To me, mead means very little initial effort, minimal babysitting during fermentation, multiple rackings and above all: TIME. Lots of time to age. So far this led me to gallons and gallons of brilliantly clear meads I’ve had to hide from visitors pre-pandemic if I didn’t feel like sharing... and loads of easy, much appreciated presents: simply grab a bottle and add a fancy label & a bow. De hanks for sharing your experience.
@mcnam003
3 жыл бұрын
I was wondering about this....
@finspin4984
3 жыл бұрын
Next beer competition??
@daisyhope6285
3 жыл бұрын
Efforting
@BlakesGarage1
3 жыл бұрын
Ryan Reynolds makes meade!?
@daisyhope6285
3 жыл бұрын
He does!
@adamchase1129
3 жыл бұрын
Nice, I'd suggest dry hopping a mead if you haven't tried that yet. Super cool idea of using the dreggs too. I have a 100% Brett (648) mead going right now.
@Vykk_Draygo
3 жыл бұрын
Dry hopped meads are amazing, especially at session strength. I have a cherry session mead going with Wyeast 3763 Roeselare blend. Pellicle just formed the other day. It's going to be CRAZY in like...16 months, when it's done. ;D
@adamchase1129
3 жыл бұрын
@@Vykk_Draygo Nice! just had to look up what that yeast was and well its got just about everything in it haha. I'll have to see if I Can get my hands on it, I usually use kveik on all my sessions meads and they're drinkable in a months time. Going to have to let this brett one chill out for a while though but really looking forward to it.
@Vykk_Draygo
3 жыл бұрын
@@adamchase1129 Me too. Kveik gives out excellent esters for mead. It's great! Except for Opshaug. Did not like that one.
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