I like to use cherry juice for my cherry wine, less sediment. Only the yeast settles with some of the color and it's just as good as the whole cherries but faster
@johnbissonette124
11 ай бұрын
I like making wine from Welch's grape ☺️
@commonsense.1014
11 ай бұрын
@johnbissonette124 as someone who's taken the effort to slow cook apples and make them into cider. And as someone who's used the $3 juices. It's nice just to be able to throw away the jug, vs. having to sanitize it, and you can make some pretty sweet flavors. With little effort. And honelsty after a month of sitting in their bottles. Yum
@johnbissonette124
11 ай бұрын
@@commonsense.1014 can confirm. I've brewed in the Welch's containers multiple times. 👍 there's something about the mason jars that i just enjoy, and i feel the flavor matures better in glass.
@didybopintitys
9 ай бұрын
@@johnbissonette124 hell yeah brother, I once used a Snapple bottle lmao, twas awful but it worked.
@johnbissonette124
9 ай бұрын
@@didybopintitys now im curious what the powdered lemonaid would turn into 🤣... homemade hard lemonaid lol
@j.t7442
11 ай бұрын
Thanks for making content man. Been wine making for 7 years and I like to watch your videos just to find out more tips and tricks to the trade.
@TheGlobal747
10 ай бұрын
His videos are quite basic, they're made to sell "his" mead recipe!
@RePetesBees
9 ай бұрын
I was waiting a while for many of my meads to clear, until I used Red Star: Cote des blancs. If kept at room temp ~63-73 degrees, its done fermenting and clearing up in as little as 2 weeks. 1 rack 5-7 days in to get it off the fruit / what lease has built up. If anyone else tries this or has an even better sudgestion, LMK!
@jitteryhands16
7 ай бұрын
What was the alcohol content of your mead?
@RePetesBees
7 ай бұрын
@@jitteryhands16 I typically aim for between 11-15%, with most 13-14%
@simonjohn1176
6 ай бұрын
I live in Australia and after watching a few of these videos I’m going to check out the home brew store not far from here. I used to brew beer quite a few years back. Thanks for the inspiration mate . I have a perfect spot in the man cave to set something up. 🍺🍺
@derrickharmon7980
8 ай бұрын
"Nobody wants to drink it hazy", Kingcobra jfs has entered the chat
@obnoxiouspedant
2 ай бұрын
Skittles and C4 mold water coming in nicely toobz
@threeninetyblair892
9 ай бұрын
the trick is to cold crash or chill the wine/mead and then we only really have to use Sparkolloid Powder, it works perfect for hard apple cider, regular mead as well as darker the wines like blackberry mead...
@kylemower6095
5 ай бұрын
A little bit of time and cold crashing has cleared my dark cherry/strawberry mead rather well with no additives
@enduringstone
5 ай бұрын
pro brewer here! we use whirlfloc in our boils, which is just irish moss in tablet form, and biofine in our post ferm. i really like your idea of using opposite static charges! i also just like hazy drinks lol
@obnoxiouspedant
2 ай бұрын
Same on the hazy drinks thing. I find them visually appealing haha
@googleyoutubeaccount
11 ай бұрын
Sparkolloid sounds like an alien race
@arhanes
4 ай бұрын
It's apparently no longer made too
@commonsense.1014
11 ай бұрын
You can also chill your brews. I imagine a mead works about the same as a homemade cider.
@AedanBlackheart
10 ай бұрын
Cold crashing basically
@commonsense.1014
8 ай бұрын
@@AedanBlackheart correct
@HEARTFULL_13
2 ай бұрын
Another way I learned to clear it up is "Cold Crashing" for 2 weeks in your fridge (it's free this way). Only issue with this method is it takes up quite a bit of room in the fridge. Clarity of my mead went from a 3 to a 7 (maybe even an 8).
@SWilla00946
3 ай бұрын
I cant believe no one mentioned the hozier song. Also cherry wine sounds fucking delicious
@westonpotts5383
11 ай бұрын
You could also cold crash it to clarify, then rack or bottle it
@kadeemcom90
2 ай бұрын
Just to clarify, you’re saying putting it in the fridge will allow the sentiments to settle faster?
@Nightmare-fj5de
6 ай бұрын
Making mead has to be the best hobby for people who forget about things. Or procrastinate for months on end
@GreenHatPIrate
11 ай бұрын
Many clearing agents exist but my favorite technique is a cold-crush, just leave it in the fridge for 2 days
@gabewilliams1341
9 ай бұрын
My mead is aging now. Can I cold crush while it’s aging or wait until it’s done?
@GreenHatPIrate
9 ай бұрын
It is best you wait but if you do it mid fermentation it will remove dead yeasts and might remove some of the off-flavors at the risk of contamination@@gabewilliams1341
@Nargalliv47
7 ай бұрын
@@gabewilliams1341I’d wait till it’s done.
@josephneider7332
6 ай бұрын
crash
@pedrogalvez1029
7 ай бұрын
These videos have literally been asmr af and now im off to go buy mead
@Ricky_Spanishh
10 ай бұрын
Why not cold crash the mead? Real question
@BlueScreenCorp
7 ай бұрын
It depends on how much fridge space you have or how consistent your outside temperature is. I like to do bentonite while it's initially fermenting and the cold crash a few weeks after secondary and that works pretty well
@KiranasOfRizon
2 ай бұрын
A while back, my dad was making cherry wine. When I saw him doing so, he made a critical error that required throwing out a bit of product. That error was not removing the pits properly. In your video, I see that error was not made, but hopefully someone in the comments with plans to make cherry wine learns of this. You cannot just grind cherries into a mash. The pits are toxic.
@ESSwiftOfficial
2 ай бұрын
Can you add the sparkolloid without betonate?
@Mistyturtles
11 ай бұрын
This is so cool!
@SaultoPaul
7 ай бұрын
Awesome ! Thnx bud 💪🏼🫵🏻
@hgf44876
11 ай бұрын
Is this just for cosmetic reasons or is it to make it taste better? You wouldn't get ill from drinking the cloudy stuff would you?
@adityanugroho8507
11 ай бұрын
Yes just for cosmetic reasons. I have some batch that I don't filter properly and the sediment inside the bottle doesn't look pretty.
@NightWolf-vv5me
7 ай бұрын
He clearly says in the video its to make it less cloudy. Man you slow af
@RoanT13
7 ай бұрын
Depending on your yeast it can add a fairly sour bite to the drink too.
@ivanmorrison4620
6 ай бұрын
I always get sick when its cloudy
@ivamccann5112
2 ай бұрын
What kind of cherries did you use? And would you ever use a sweeter one like the maraschino cherries before they are died red? Or even Queen Ann cherries you know sweet cherries.
@katiet1886
4 ай бұрын
I'm looking into making Mead soon, and I love your channel! I'll probably use your resources to buy all the stuff I need. I have a question, though- what are the additives used to assist made of? I err on the crunchy side, and prefer to stick to natural products if I can. ☺️
@DanielJackson98
3 ай бұрын
I’m going to try to use Kiesosol and Chitosan it doee a really good job if you’re trying to quickly clear up your mead.
@dawncampbell308
4 ай бұрын
Maybe you can try to make a Choya Umeshu Plum Wine. I've tried the store bought one and man it tasted great
@robert48719
11 ай бұрын
I gave you the 1000st Like😂✌️
@undr_guv_surv
11 ай бұрын
Use a sieve with a Buchner funnel and filter paper to do this instantly. A vacuum on a flask or other container will be needed to pull the fluid through the filter
@stealthyturtles
10 ай бұрын
Siphoning is better. It oxidizes the mead less because it’s lower surface area exposure. Plus the siphon has a filter catch in it, if it’s a good one. If you pour it over a filter it’s gonna kick all the dead yeast back into solution and unless you’re using a really small micron filter paper it will pass through. You also run the risk of clogging the paper and vacuuming a hole into it. The dead yeast will bring a taste with it too
@laurahewitt5451
4 ай бұрын
Does anyone know if the cherry recipe is in OP’s book?
@evanndu5511
4 ай бұрын
Can i use a coffe filtrer?
@edwardquin4464
10 ай бұрын
Can this be made as a sparkling wine? Thanks!
@stealthyturtles
10 ай бұрын
If you add sugar in the bottling phase that would cause it to carbonate. There’s still gonna be a little live yeast in it. I’m not sure the ratio of mead:sugar (I’m sure a quick reddit on it would help), and obviously use good grade bottles that can handle some excess pressure. Recommend a cork too, so it can naturally pass a little CO2 through the cork wood if it needs to.
@sootymammal2891
10 ай бұрын
Cold crashing often works without any additives
@carsonroyalty
9 ай бұрын
I was just about to ask that. Why dont you just cold crash it?? I make beer for a living but would assume the process is the same. Cold crash it, then rack it.... right?? Transfer into another vessle if you need to add more flavors. More cinnamon?? Maybe a hoppy mead??
@jonathanpfeffer3716
9 ай бұрын
Cold crashing is a lot less effective for mead than it is beer and also carries risk of contamination. It can sometimes work but it’s almost always better to just add in some pectinase at the beginning.
@MrWhateverthenameis
8 ай бұрын
@@jonathanpfeffer3716can you teach me how to use the pectinase?
@sootymammal2891
6 ай бұрын
No. In fact at mead alcohol levels (much higher than beer) there is less a chance of contamination
@chindo_translator
5 ай бұрын
Can we use wooden spatula to mix instead of plastic?
@silentnight3192
9 ай бұрын
This is probably stupid... But can you make mead from olives?
@SlightlySchizophrenic
7 ай бұрын
i mean not from olives but you could add olivier to flavor it ig
@silentnight3192
7 ай бұрын
@@SlightlySchizophrenic (I love your username) still want to see if it can happen. Technically they are a fruit. Probably gonna taste awful but still want it. 🤣
@butterbros2862
4 ай бұрын
Do you have to move to another container? Why?
@user-oe8pd4rn4b
7 ай бұрын
Do u need that stuff
@sranger3023
9 ай бұрын
If you're using additives to clarify your mead, do you still use filters ?
@fustratedfisher
4 ай бұрын
I use bentonite but never herd of the sparkolid i wipl see if i can find it looks great
@AxelLeJeff
9 ай бұрын
I thought just plain old pectin should help drop solids out of solution
@SlightlySchizophrenic
7 ай бұрын
could you use one of those purifying catalyst thingies from p&g thay capture the particles
@virtueofsunlight1342
5 ай бұрын
So 1 bentonite while still fermenting 2 let fermentation end/stabilize/pasteurize 3 sparkalloid?
@terencewho
11 ай бұрын
cheers😊
@acolytetojippity
7 ай бұрын
i mean, hazy beers are often better, they tend to have a bit more yeast/bread flavor.
@nathanvierra2581
5 ай бұрын
I went to buy bentonite today at a health store and they warned me that it contains lead and aluminum. Is that not a concern for you?
@ashlynmoon3903
3 ай бұрын
Is it possible to make milk and honey wine
@SherrySmith0304
7 ай бұрын
Do these additives affect the flavor of the mead?
@esamThaRed
7 ай бұрын
Cold crash only after fermentation and use a yeast that is very flocculant.
@ilzitek2419
7 ай бұрын
I would love to buy your wine.
@nickpaparidis5602
10 ай бұрын
Can you sweeten it after fermentation with say sugar free maple syrup or another sugarfree drink? I'd assume it wouldn't start fermenting again but still have sweetness
@splift23
10 ай бұрын
yes, most people just use erythritol as it is a non fermentable sugar
@cameroneridan4558
10 ай бұрын
Don't put weird sugarfree things in there. Just use a sugar alcohol like erythritol or xylitol. Or hell, why not just use _sugar?_ It shouldn't start fermenting again because when fermentation has already stopped the yeast are all dead.
@stealthyturtles
10 ай бұрын
@cameroneridan4558 there’s still some live yeast in there that will be suspended. Most of the yeast is dead but theres still gonna be a tiny bit kicking around. Adding regular sugar in the bottling phase would cause carbonation. If you wanted to add sweetness but not be carbonated, you’d use an alcohol based sugar cause the hydroxyl group will be not edible by the yeast when it dissociates into the solution. It’ll change the pH in a negligible amount
@cameroneridan4558
10 ай бұрын
@@stealthyturtles I did very much suggest that too, but y'all should be pasteurising things you make at home anyway.
@WINT3R_94
10 ай бұрын
Add potassium sorbate before adding sugar back into it to halt any further fermentation.
@mrc1158
7 ай бұрын
couldn't you just bag up most of the added fruit to laminate a majority of the sediment
@Smokinondeadpalms
7 ай бұрын
could i use this to make japanese sake with rice
@TMANG11
6 ай бұрын
What do you with all the fermented fruit?
@paulsren5800
9 ай бұрын
Couldn't you just filter it with filterpaper or a cheese cloth?
@theleh
9 ай бұрын
No. The particles are microscopic, and will pass through all of that.
@user-gb9xn1rq5b
7 ай бұрын
Can you make strawberry wine 🍷
@Bugsie2020
3 ай бұрын
So if I’m not using additions like fruit I don’t need step 1?
@ferdieramadhany5770
7 ай бұрын
Can you use the sediment for fertilizer?
@Molly-jh4kz
11 ай бұрын
I heard fermenting cherries results in a pectic haze unless you use an enzyme. Is this untrue or can the fineing agents deal with pectin haze? Is that what the sparkolloid for?
@TheAlgorath
10 ай бұрын
I've heard a trick is to use Cherry Juice, something I think I'll try.
@michaeladamstone2911
3 ай бұрын
What about just gently warming it with egg whites and egg shells
@smackthesun2377
11 ай бұрын
How much does it cost for a simple setup for mead making? I'd love to start making my own
@johnbissonette124
11 ай бұрын
About $50-100, including bottles. 1-2x 1-5gal jars ($20-50 ea) i recommend 1/2 inch tubing for siphoning(5-10ft is plenty) ($10 you may want an auto syphon for about $20) the airlocks are cheap but necessary. ($10-15 for a pack of them) Your choice of yeast i like red star and lalvin. But something as simple as bread yeast will work. ($10-20) a pack of screw cap bottles is what i get, easier to store. But many people enjoy the corks. ($20-30) The additional chemicals they use for clearing and stopping the fermentation isnt completely necessary. (I dont buy these so unknown price) Something to sanitize your gear, a bit of bleach for sanitation of your gear is an option. If you buy glass vessles you can boil / bake them on low heat (100-150) to sanitize. Or buy some food grade santization mix. Whichever method you use for sanitization you should rinse the bottles well after to insure it doesnt affect the brewing process dont forget to boil / sanitize your airlocks lids and siphoning tubes too. You may also want a hydrometer to check the ABV ($13) You can save money by using used wine bottles for storage of completed alcohol. Another way to save cash is just not use finishing bottles. And pour it straight from your brewing container as you will save the bottle cost and syphon cost. but it wont be as clear as you will likely end up pouring the dead yeast from the bottom of the bottle.
@Adam-no4gp
11 ай бұрын
Basic starter kit from Amazon is like 50$ I got that a year ago and expanded fast to experiment quicker
@sranger3023
8 ай бұрын
@@Adam-no4gp I did the same, started with 2 carboys , now I have 6
@sweetpotatoxl
7 ай бұрын
Wouldn’t boiling water kill your yeast? Or did I miss a step?
@Broadpaw_Fox
6 ай бұрын
You boil the small amount of water you put the betonite in, not the whole batch. I'm not sure why except to sanitize it, but people do say you have to be very careful about keeping everything clean with fermenting, so it probably it that. :)
@victorsamuel1847
9 ай бұрын
Hi, I know I'm a noob but can anyone tell me what the tube like stuff is on the cover
@carlgray9012
9 ай бұрын
At what point do you add bentonite?
@Vegetafan12345
5 ай бұрын
How about olive mead? 😮
@victorybeginsinthegarden
11 ай бұрын
Turn that gunk at the bottom into a face mask
@gamesclips380
11 ай бұрын
how long can mead with addition of fruits sit bottled? i know that standard mead can sit for a few years but i just want to know if thats the case with mead with addition of fruits so to not start too early
@johnbissonette124
11 ай бұрын
Depending on the ABV, higher alcohol content beverages tend to store longer. But unopened about 4-5 years. Most should be consumed within a day or two once opened as they will air off and become lesser quality over time. Store in a cool dark area such as a fridge to prevent it turning into vinigear. I have had a bottle sit in my fridge for over a year. After this long it was one of the smoothest bottles of my own homebrew i ever drank.
@johnbissonette124
11 ай бұрын
You also want to remove the fruits once the fermentation process is over. Thats what he talks about by removing the "sediment" aka the solids including the fruits.
@stickfeed3288
6 ай бұрын
I’ll drink a hazy wine
@Jempai
8 ай бұрын
My Mead is NOT clearing up lmao
@monkeyboy8me
6 ай бұрын
I did both and its not clearing up
@da5061
7 ай бұрын
Don't use metal utensil on the benonite clay.
@nicholas8966
10 ай бұрын
So can you call mead wine? Is it kind of interchangeable?
@dg_yorick6814
10 ай бұрын
Mead is honey wine, but when people say wine, they usually mean the ones made from grapes. It's not wrong to call it wine, but it's simpler and clearer to call it mead
@stealthyturtles
10 ай бұрын
Mead is honey based, traditional “wine” is grape based. You can think of it like different beers, lager vs amber vs stout. It’s all pretty much the same techniques, more or less, but different ingredients and slightly different steps here and there.
@AedanBlackheart
10 ай бұрын
Mead is mead, the only other acceptable name would be honey wine or what type of mead it is.
@randod1683
11 ай бұрын
Is haze an issue?
@BloopTube
11 ай бұрын
Not really, just makes it look weird and can change the way itll feel in your mouth.
@SordSwingrr1
7 ай бұрын
Use isinglass or Irishmoss instead
@tyguy434
11 ай бұрын
Does anyone love it hazy?
@Magpiebard
11 ай бұрын
~waves~ but then I usually drink mead when working and camping with Ren Faires so between people carrying it around in gourds and wine skins, clear goes hazy anyway. Long as it takes good, I don't care.
@AedanBlackheart
10 ай бұрын
Definitely gives it a homemade/yeasty taste/look.
@misttrip1663
11 ай бұрын
Why can't you use cheese cloth or something to filter it?
@dabidibup
11 ай бұрын
Not expensive enough
@AedanBlackheart
10 ай бұрын
You mean like pour it into another vessel with cheesecloth on it? Would add too much air, disrupt the yeast, create off flavors and much more of a hassle, just rack it.
@vincentsilva5663
8 ай бұрын
I Wana make mead now :)
@ScottBurcham2838
10 ай бұрын
You know bentonite is in old style regular cat litter and the fire retardant dropped from planes they use on wildfires. 😮
@AcceptTheNull
10 ай бұрын
Yes, clay will do numerous things.
@toxic1698
9 ай бұрын
It's also used to seal wells.
@franklinrichardson4992
8 ай бұрын
That all I needed to hear he almost sold me.
@D8W2P4
8 ай бұрын
Wait till you hear about Dihydrogen monoxide.
@ScottBurcham2838
8 ай бұрын
@D8W2P4 I just drank some. Am I going to be OK? You got me kinda worried...
@kyliessave8454
11 ай бұрын
I put that bentonite on my face lol
@rosshugecaulk
11 ай бұрын
I rub my cloth on me nads a bit, bit of soap and it's kept my face clear for years
@Dystopianutopiabuilds
11 ай бұрын
It's. what they make cat litter out of.
@a-a-rondavis9438
11 ай бұрын
@@Dystopianutopiabuildsyeah, it's useful for many things. They're not putting used cat litter on their face lol.
@iwanttobetankman4260
6 ай бұрын
Yeah but that stuff like is a little carcinogenic so I'm not using it
@TheGryfonclaw
7 ай бұрын
I just put it in the fridge
@robertedwards5021
6 ай бұрын
No chemicals
@TheEthanEdge
6 ай бұрын
its all chemicals. You're made of chemicals.
@sianova5412
7 ай бұрын
You know how to make wine. Now hire a speech therapist to teach you how to talk
@BeerAssaulter47
11 ай бұрын
is there an issue with hazy mead? Does it taste different if it’s clear?
@_theautisticpanda_1836
11 ай бұрын
That's what I'm curious about too. Is it just a aesthetics problem or a taste problem?
@ashrowan2143
11 ай бұрын
My family makes wine occasionally at home we also avoid the sediment so I couldn't say from experience but my parents are both of the opinion that it does impact the taste as well as the mouth feel of the final product.
@RoninXDarknight
11 ай бұрын
It's mostly about improving the mouth feel. The aesthetics is a nice bonus too. Think drinking coffee w/a lot of grinds in it versus coffee w/o a lot of grinds in it.
@_theautisticpanda_1836
11 ай бұрын
@@RoninXDarknight Oh, so it's a texture thing then! That makes more sense
@LovatClement
9 ай бұрын
Bentonite is clay
@sianova5412
7 ай бұрын
Since you know how to make wine, now find a speech coach to teach you how to talk
@VillaDan
6 ай бұрын
Mead is not wine!
@edjecollins4141
10 ай бұрын
Bentonite has lead in it
@tylerwroblewski2716
6 ай бұрын
Only one variant has traces of it, which the FDA says not to consume and is not what he shows in this video as he’s using food grade bentonite. Either way it’s trace amounts at best, much like what everything has, and even so you’re not actually consuming any of the clay as you rack it off.
@isaacmcginn7923
11 ай бұрын
Bro got a gun to his head 💀 Nice mead tho
@shahabsamkan4027
7 ай бұрын
no one's called it mead since Viking times ... quit it please
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