How to Make Mead (Honey Wine) With No Special Equipment in Under 30 Minutes

so my name is Ralph and I’m the kilted brewer
and today I’m going to go through with you how to make mead, the name of the
recipe is Joe’s ancient orange mead if you are a brewer you’re going to see a lot of techniques
that are used here and it’s going to seem very backwards, if
you’ve never brewed before this is the perfect way to start but I’m going to
tell you do not copy these methods in any other recipes that use, there’s a lot
of stuff that we do here that is simply to make it as easy as
possible, but if you do it when you’re trying to make any other type of wine or
you’re trying to do a legitimate homebrew you’re going to mess stuff up this recipe is very specific in the way
that it’s laid out, it is designed so that you can do it with everything you have a
home you don’t need any special
equipment you don’t even need to go home brew shop literally one trip to walmart will get
you everything that you need for this recipe so let’s go ahead and get started so the very first thing that you always
want to do whenever you’re brewing anything, no matter what, and this is this is
standard practice you have to sanitize all your equipment now today actually you know what I’m
sorry let me go through our ingredients first
we have a gallon of spring water we have a one gallon glass carboy now
this you can buy at walmart for ten bucks
this is obviously just a wine bottle specific carboys honestly go out and buy
one gallon carboy you’re going to cost about the same as you want to go buy a
gallon of wine from walmart then you can dispose of the contents as you see fit we also have honey here this recipe is
going to call for about 3 pounds of honey you can go anywhere from two-and-a-half
to three-and-a-half depending on how sweet you like it I like it somewhere
right in the middle 2 & a half the little bit dry for me three and a half
is way too sweet so it’s all about personal taste today I’m going to do
three pounds we also have rasins here we have an
orange some cinnamon and some cloves we have a packet of Fleischmann’s active
bread yeast again this you can just go walmart you can get this in
the bakery aisle we have our funnel, knife, balloon and
then right here don’t know if you can see it as can go a little bit we have a
little pen right here so that we can prick our balloon here and i’ll talk to
you a little bit more to this stuff as we’re actually going through it let’s go ahead and get started so as I
was saying before the first thing you want to do is sanitize your equipment to
sanitize it today I’m going to use star san no I’m cheating a little bit I did buy
this from the homebrew shop the reason i’m going to use this and not
bleach which is the alternative you can do is just because bleach can be kind of a
pain in the ass and that’s a lot of extra work that for you guys sit and
watch me do is is a waste of your time but i’m going to put a little splash of this in
here the way star san works is it’s 1 ounce per five gallons only have one
gallon so I’m literally just going to a little dribble should be plenty i’m going to put us in here and i’m
going to shake up know if you use bleach all you need is one tablespoon for a
whole gallon the issue with bleach is that star san is a no rinse sanitizer ok you stick in you let it get nice and
wet and then you’re good to go with bleach you’re going to do the same thing
you’re going to fellow going to put one tablespoon of bleach in here you’re
going to fill up with warm war but then after you dumped out you need to rinse
it and you need to rinse it really good because if you don’t then you’re going
to have a residual bleach taste which is no good but as long as you rinse it afterwards
you’ll be fine now I also always keep a bucket on hand to
dump my sanitizer into it just makes life easier whenever you’re going to go
sanitize anything else you’re working with if you have it on hand now back to if
you’re using bleach for this what you’re going to want to do is rinse, the
water that you rinse with, you need boil it first if you don’t rinse it with
boiled water then essentially you just wasted your time sanitizing everything because tap water yes is supposed to be, not supposed to be any
bacteria or yeast in it but it’s better not to risk it so tablespoon of bleach, fill it up,
dump in your bucket and then rinse this out with water that you’re going to boil
on the stove ok sanitized my carboy, now the next
thing I’m going to do is something that I forget a lot and it’s something that a lot of
Brewers forget a lot and it’s a very important step the next step is that you
want to sanitize the surface that you’re actually going to be working on because
you’re going to be putting stuff down on here there’s no use taking it, washing it
out in your sanitizer, and then sitting it back on and unsanitized work top so
you can do the same with bleach as I’m going to do with the star san right now
you’re just going to want to get yourself a clean rag or a clean sponge this is a sponge that i just opened up
this morning dip it in your sanitizer and then just give
everything a nice wipe down make sure that it’s nice and clean and I was going
to skip this step I was going to do this before I started the video I cleaned all my
surfaces obviously but the reason I wanted to do is because it’s very
important to remember this step if you don’t remember this step like a lot of
people do then obviously your risk infection or the problem so let me go over that real quick with
you, if you don’t sanitize what can end up happening is
you get wild bacteria and yeast growing in your must its called must before it
starts fermenting it is called must any liquid that’s full of sugar is the perfect place
for bacteria and wild yeast to grow so you want to make sure that you get
rid of all of that before you start because if you have a wild yeast or
another bacteria in your must it’s going to create off-flavors it’s
not going to be very good what I’m going to do here, remember sanitize your lid, before i move
everything back on my work surface is going to take it and I’m going to
dip it in my sanitizer and you’re going to do the theme when you use your bleach
but obviously remember you want to to rinse everything off because if you
don’t rinse off again you’re going to end up with the bleach flavors star san is a no rinse sanitizer which
is really nice not going to sanitize that basically
what that means is that you don’t obviously you don’t have to rinse it but
it’s not harmful and star san have their own little slogan its don’t fear
the form and if you see on my hands right here they’re getting covered in foam from
dipping it in sanitizer don’t fear the form it’s not going to
hurt anything that doesn’t give any bad flavors it doesn’t hurt your brews honestly when I first started brewing
for the longest time I was really weird about it because when you wash out a
whole ca boy with star san you get a lot of foam and it just seems like something
you’re not going to want to have in your home brew I’ve come to learn it don’t fear the
form if you’re using star san and if you’re using bleach rinse it make sure
you rinse it really good so I’m just going to dip all the bottoms of these in here
so that as they sit on the surface is going to stay nice and sanitized and if you, as you
noticed hopefully, I did also do the skin of my
orange the reason for that is that’s a perfect place for pesticides I’m not going to do the rasins i’m
going to leave these off to the side and we’ll get that later its the perfect place for pesticides wild
yeast and bacteria to get on that and when you cut it up and throw it in here
that can be a very bad thing. so just this is also you’ll notice that
i sanitized my baloon and that’s very important because your balloon is going
to go on to top your carboy later now while i’m talking about that one thing
that you’re going to want to remember to do is when you get this gallon of wine there’s this little metal ring I already
cut it later you can take a pair of scissors and snip it remember it snip that off because if you
don’t when you put your baloon on you’re going to tear it and it’s going to be a
pain in the ass so get rid of that ok so our next step
is we’re going to take our honey we’re going to put it in a little bit over water
and remember sanitize your pot now if you’re going
to boil the water or if you’re going to heat up to high temperature and leave it
there you don’t need to worry about sanitizing
it personally when i’m breaking down honey when I’m putting it in a hot water I do not like to, and see if you look
in there there’s quite a bit foam still in there again don’t worry about it.
honey so I don’t like to heat my honey up too
much, the problem with heating your honey up too much is that it can drive off
some of the flavors and aromas mead is a honey wine, honey has a very delicate
flavor and if you heat it up too much you’re going to lose a lot of that. The
reason that you don’t really need to worry about boiling it or heating up to
sanitize it is that honey itself, it naturally stops bacteria and wild yeast growing in there so even if there is a little better already in there which is
not very likely it’s not going to be an issue some
people be like to to heat their honey up just to be on the safe side I
understand that if you get just the the littlest that bacteria or wild yeast in
one of your brews then it can really make a mess of it and
you can lose, especially if you’re doing a big batch, five gallons of wine, you end up pouring
it down the sink but for me personally I’ve never had that problem so I don’t worry about it. Now remember i
told you like to keep that sanitizer in that bucket nine times out of ten you’re going to
start doing your brew and you’re going to forget something right off the bat
if you sanitize everything you pour your sanitizer away then you gotta make up a
whole new batch if you keep it when you realize you
forgot to take something out you can just dip it in there shake off and
you’re good to go so I’m going to let that heat up on the
stove for a little minute and what that’s going to do is it’s going to basically
allow the honey become a wee bit more runny start to mix in with the water a
little bit and it’s going to make it easier to pour it in to our carboy while that’s heating up i
would like to show you the batch that I started yesterday so this is the same stuff this is
another batch of Joe’s orange ancient mead you get your honey water your
oranges rasins cinnamon sticks cloves and then over the
top we’re going to stick this balloon and hopefully you can see it but this
was less than 24 hours ago and already there’s lots of bubbles in here and
those bubbles that basically shows you that your fermentation is working that
everything started so this right there and I have another
batch right here that made a couple months ago actually I’m sorry this was about a year
ago and as you can see the bottle was already opened before the video today
just for a little bit of liquid courage this is the first video that I made I’m
going to pour it and I’m gonna take a little sip and I’m going to show you
guys what it should look like once you’re done and everything is good to go so this was a five gallon
batch that’s why I bottled it in wine bottle you don’t need to do that so this is it right here nice and
clear its got a kinda orangey goldie color – Orange gold color to, it smells, you can
really smell the strong the oranges and the spices and there’s cinnamon and cloves really really nice smell and a nice
orangey taste nice spice to that one aswell really really like the spices in
this some people are not a big fan of
cinnamon or cloves if that’s you, you can go ahead and you
can leave out i would recommend do your first brew with it if you don’t like it
take out later but it really adds a really adds a nice dimension to it my
brother actually made a batch and he didn’t put well here I’m sorry did we
both did a five gallon batch he put much less spices in his I put one
cinnamon stick per gallon of water and he so that was five
cinnamon sticks he only used two and I used seven cloves he doesn’t like cloves he only used
two of those as well and yeah I mean it was good but even he doesn’t like spice
particularly much and I he much preferred mine over the one that he made so making the first time stick the
spices in there if you don’t like it you can make it again without them but I
definitely feel like it’s the way to go so let me finish this ok so that’s still heating up while thats heating up let me talk to you a little about the other ingredients that we’re going
to put in so we’re going to have this orange in here now at the start of the video I told you
there’s a lot of things that we’re going to do in this brew that you’re
typically not going to do and put an orange and rind and all as one of
those things the reason for it is that the rind or
the skin is where all the pithyness comes from typically you don’t want that it can add
quite a harsh flavor but the way that this recipe is written up it’s not an issue I don’t know why it might be something to do
with the bread yeast or honestly I’m really not sure but with this you want
to leave the skins on personally I’ve never tried it with the
skins off by have read lots of reviews this is a very popular recipe and a lot
of people say that if you take the skins off you lose a little bit of the the
dimensions of the flavor for this one so that some something that again if you in
the future if you’re ever going to do a brew a little bit more kinda legit with proper brewer’s
yeast and stuff then you might want to take the skin off your orange but for
this one you can leave on these pieces you’re going to want to cut kinda thin
it can be a pain in the ass to stick them in the top of this carboy so just cut them nice and thin there we go ok so the yeast that we’re
going to use this is brewers yeast I’m sorry this is not brewer’s yeast this is just regular bread yeast when
you go to the store make sure that you pick up the active
dry now this is I’m starting this and I can feel that it’s not nearly as
thick so it’s ready to be poured into the carboy when you go to the store and
you pick up your yeast make sure that you do not get the one with rapid rise
in it I’m not sure exactly what’s in there
that’s different but what’s going to happen when you start your fermentation
is that it’s going to take off a lot faster and that makes sound like a good
thing is not if your fermentation goes too fast you can get something called
fuesel alcohols and fuesel alcohols are basically we get this pouring real quick
fuesel alcohols are created when your fermentation goes too
fast and it gives it, if you’ve ever ever drank everclear kinda gives it that
flavor it gives a really alcoholey its called hot as a as what is called and
when you’re brewing a hot flavor it just it just tastes like alcohol i’m going to
put a little bit this water in here too so that i can wait a minute I’m going
to move over to the sink to do this so I don’t make a mess but it gives a hot flavor
so you want to make sure you just get active regular active dry yeast ok I’ve put that in there so I can give it a wee shake and we’ll
pour the rest of us honey in and that’s going to take a minute once you get to
the bottom of the pot it’s still going to be quite thick so
it’s going to take a little minute to run through so sorry the yeast active dry yeast to go too
fast or just make sure I’m sorry rapid rise yeast will go too fast so
just make sure that you get the Fleischman’s active dry I think there’s another red star one
maybe I haven’t really used that I just have always used the Fleischman’s active
dry I’ve had good luck with it so that is what I will continue to use i’m just
getting the last of this honey out here honey can also make a big difference now
if you’re going to do if you’re going to go on and you’re going to make you know
better meads and this is very basic is a very very drinkable very good actually a
lot better than a lot of that meads that you’re going to make with the specific
brewers yeast and stuff but honey is a big thing when you’re making your mead that’s one I just use the regular the
regular supermarket honey that you can get just to show you that it can be
done in it’s a really nice flavor but as with anything that you make the better
the quality of ingredients that you use the better its going to taste so if you can
get yourself for this recipe some orange honey orange blossom honey is really
really good in this it gives you some more orange flavors and you can just
experiment a lot of people like to use in their meads are elder flower honey
which is again it’s a completely different flavor profile that you get
from the honey but it’s really good so you can kind of play with an experiment
again today we’re just using the basic supermarket stuff because i want to show
you how easy that says to do and you can do it with just stuff by a quick pop
down to the store so we’re going to fill this up with water now now as you can see i mean i sanitized
the bottoms all these containers it may have been a little bit
unnecessary the bottoms aren’t really touching anything but I just don’t want
to worry that i’m going to put my stuff down somewhere that something else was
sitting and transfer bacteria and yeast its better when you’re dealing with this
stuff to be more cautious than you need to than not be cautious enough and then end
up ruining a whole batch okay i’m going to just go ahead and
going to stick my oranges and so we make sure that we don’t run out of space and
with the oranges there’s no real specific type i like personally I like the
big oranges the navel oranges you can try whatever you like obviously tangerines have a little bit
of a different flavor and stuff like that but if that what you prefer give it a shot you know what I mean see what there’s this
isn’t to be exact doesn’t have to be exactly forward to the T this recipes
is kinda hard to mess up so you can play with it a little bit do your own things and see what you like and then so the the spices that were
going to stick in here i have I’m gonna move this water out of the way so you can see ok so i have cinnamon sticks and you
just want to stick one cinnamon stick in here you don’t you really don’t want
to go overboard on the spices I was saying earlier it’s nice to have a little bit
spice but you can always add spice later especially with with meads you can
actually heat up on the the stove you can throw a couple cloves in there you
can throw a cinnamon stick and once it’s one has been made and throw out the
stove and you can add those spices to it a lot of the that meads that you can buy commercially
become with a little space packet so that if you want to do that on the back end you
can when you’re brewing it is nice to infuse a little bit space with it but if
you go overboard you can take out so go easy i would say one clove one
stick of cinnamon throw it in there and uh if you want more in the end you can always
just heat up with a little bit so let’s go ahead and get this and here be easier if I use my funnel
probably huh oh and also so most important part let’s go ahead and dump in our yeast
that open area and again just put it now something with the yeast typically
whenever you put yeast into any type of home brew you’re going to want to mix it and
what’s called a starter so your starer is typically a little about water and you put it
in there you just put your yeast in a little bit of water
and you let it start to activate its a living organisms you have to let it start to
activate and then you pitch it into your brew with this recipe you just put and
dry again I don’t know why it just it works for this one with other brews
that can create all kinds of problems your yeast might not activate it may not
be healthy and may not be strong but for this it works the other thing we’re going to add is
the rasins now the rasins are extremely important but they’re not for
flavor the rasins this recipe they act as a
yeast nutrient so the way that yeast works is basically it eats sugar and it
creates CO2 and alcohol the happier the yeast is the healthier the yeast is
the better its going to do the longer it’s going to produce alcohol and the less
fuesel alcohol its going to produce so its going to produce better flavors and
raisins actually have a lot of nutrients and stuff in them that yeast needs typically when you do a more
professional type of brew you’re going to have an actual yeast
nutrients and you may even mix that little bit that in your starter with this
rasins are just fine now if you notice i have left quite a
little bit of head space right here yeah you need that headspace this batch
that I have going right here actually you can see I left a little bit
more head space in it and this still bubbled over this morning I had to
replace the balloon on this patch this morning so I’m going to mix this up but
i’m actually going to dump a little bit out because what happens is when it
starts to bubble up this a good mix when it starts to bubble up making bubble
over the top and it can make quite a mess now this is another very important step don’t throw away your lid this is going to come in very handy I threw away the lid for that one yesterday when i was making it was a
pain in the ass the shake it but shaking this and getting it all mixed is important, not
to get the flavors mixed but it’s called you’re aerating it so something else I’m going to pour a little bit of this out I will be right back thats a little bit better something else that the yeast needs to
survive and thrive is oxygen now you want to get as much oxygen in this at
the start as you possibly can so you really want to shake and Shake and Shake
and Shake and shake it that being said this is the only time
that you want to add any additional oxygen your brew ‘the the problem is so
the yeast uses that right they’re going to use it to to grow once
the yeast start to die if you get oxygen in here you’re going to oxygenate your
mead and if you’ve ever had the bottle of wine that you’ve left setting out
open overnight earth left open for a couple days and you’ve tasted that
tastes like vinegar taste like crap that’s because they got oxygenated so
you want to add as much oxygen oxygen as you can right now and after that no more ok so this is that this is basically
everything mixed we have the honey we have the rasins we have the fruit and
we have the spices in here the next thing that we’re going to do
let me just check my list make sure that I’m not missing anything add the ingredients and shake the hell out of it ok we’re going to add their air lock no today I’m going to use the balloon this is going to set for two months
after we do this i would not recommend leaving a balloon on here for two months the balloon is basically right now if
you look at this one let me bring this over so you can see it
and i’ll set it down here because I’ve already put everything in the balloon
fills up with the co2 is escapes and it stops anything from any other organisms
in the other yeast any other bacteria from the ait getting back into your brew
which is good but like I just told you you don’t want to get oxygenated and
after that starts to die down this balloon is going to deflate hopefully the holes in it are small enough that no air is going to get back in and that the CO2 is going to create a barrier and stop the oxygen from
getting down to your mead hopefully that’s not guarantee so what I would recommend is starts off
with the balloon go on Amazon and order yourself a stopper for this
one gallon jug and order yourself an airlock you can get a stopper and an airlock you
can stick it and here you can have this going for you know that’s going for a
couple weeks on a balloon no problem an airlock and stopper is going to cost
you a couple bucks max but what it’s going to mean is that
you’re not going to risk oxygenating your mead which your if I
mean you’ll ruin the whole batch of that happens so let’s start with the balloon no bother but i would definitely recommend getting
yourself a proper airlock so just take the balloon slide it over there and
then if you look here i have a rubber band that stole off of a bunch of
asparagus that we had in the fridge you just take that and you don’t this
doesn’t really necessary a like to do it just doesn’t added kind of added layer
of protection and the reason that I want to do that is that I don’t want this
balloon to fly off because if it flies off obviously your risk an infection
this is a pain has to do this but it can and it has happened to me before if the
balloon is not on there tight enough we fix this if the balloon is not on
their tight enough then it can come off so yeah takes two seconds to stick an extra
rubber band on there and you’re just giving yourself an extra added layer of
protection normally takes two seconds It can also be easier if you just use
regular rubber bands there ok so they’ll stay on there and now hold
it last thing you need to take yourself a
little pen I just have a little push pin right here again make sure you sanitize
it make sure sanitation sanitation sanitation I say something like this as
little as this can literally be the difference between a great batch and
one that goes to crap so you’re just going to take it you’re going to stick
it through the balloon I usually do it this one I did four
times it’s not seeing the schools i would like
it too so just take it and I’m going to stick it all the way through three times
on this one so just let it pierce through both layers three times six
holes there you go have yourself a nice
sophisticated airlock ok so after that’s done you’re going to
take it and you’re going to let it set in the fridge or not in the fridge for you
going to want to stick it in the back of the cupboard and you want to let it set
for about two months k you want to stick it in the back of
the cupboard because yeast don’t like light you want your yeast again be healthy as
possible so that they can turn as much the sugar and alcohol and produce the
best flavor so put it somewhere dark and leave it alone don’t mess with it don’t touch it don’t
pick up and shake it unnecessarily what’s going to happen is is this yeast
is used up so with the yeast is going to do is going to create a bunch of alcohol in
here where the alcohol is going to kill the yeast and then the yeasts are going
to drop out if you pick up it and you start messing with it’s going to get really
cloudy and that’s one of the worst things about the the baker’s yeast as its much finer than
brewer’s yeast so it doesn’t clump together as well and
if you get it started up you’re going to have a bunch floating around in there
you’re going to have to wait a long time before you can drink again so put it
down leave it in the cupboard and leave it alone and about two months time i’m going to take these back out and i’m going to
siphon them off and i’m going to put them in beer bottles if you want to follow
me you can follow me on twitter at kilted _brewer you can look me
up on youtube or on periscope through my twitter handle and subscribe to my
channel follow me and then in two months when these get
done fermenting and done brewing i will move them over to beer bottles and we can
test them and see what you think if you guys have any questions if you
have any problems with your brew don’t hesitate to message me I like to be
approachable if you’re you know i’m not sure about
doing something or if you can exchange something out shoot me a message or if maybe one thing
I forgot to mention with your yeast buy fresh yeast if you throw least then there you can
have problems with your fermentation not start and that’s a very common problem
people will grab yeast out of the cupboard that’s been in there for 3-4 years toss
and there they don’t have any activity and then they wonder what’s wrong so that’s a big problem so use fresh
yeast but you have any other issues shoot me a message and I’ll do whatever
I can help us out

100 thoughts on “How to Make Mead (Honey Wine) With No Special Equipment in Under 30 Minutes

  1. I was really hoping that you were going to get the rest of the honey out of that bottle. I've been watching a few of these honey mead videos and so many guys don't show you how to use the sanitizer and leave honey in the honey bottle. Thanks!

  2. Greetings! I just stumbled across your channel and this vid is by far the best I've seen so far. Ive looked but haven't seen a follow up on how it turned out. Any chance of it on the horizon?

  3. im new to making mead so forgive me if im sounding stupid but i made this with a little different. i used a wine yeast and its been going for a bit over a week and a half but it has all ready got lots of sediment. is this normal and if not should i get it out and into a now demijohn/carboy

  4. Hey Ralph, I have been doing a bit of homemade wines for a while now and when the wine is ready, I use an wine filtering system where I have an external pump pushing air into my carboy which in turn pushed the wine through a filtration system just before bottling. (seen in this video: Could I use this same system to filter and bottle the mead? Would the filters modify the taste of the mead?

  5. Thank you for creating this great tutorial video on mead making. Can you recommend a video on what to do with it when it’s done (after the 2 months) such as how to bottle it up? Thanks again and take care-Debbie

  6. Do you need to stabilize the mead with campton tablet and potassium sorbate? If not, how do you make sure that the yeast will not "wake up" again?

  7. I'm a total noob at brewing. Your video made me want to start some of my own. No idea how to bottle it. Thinking about swing top bottles. Any tips or videos to recommend?? Video was great, btw. Well done.

  8. Raisens are NOT nutrients for yeast. Yeast nutrients contain YAN, which raisens do not provide. This has been scientifically proven.

  9. Nice video man. Just wanted to say that you can dry pitch yeast in pretty much everything. Making a starter isn't nearly as important as some people make it out to be. Just make sure your wort temp is within range and dump the packet in. It's easier than making a starter. 🙂

  10. This is probably a stupid question, but I just started my first gallon of mead yesterday and I'm just concerned about the balloon. I have a hole in the top for the gases to escape but its about the size of a toothpick.Will this effect the batch at all? and if it will, is it too late to switch to a new balloon. I'm a total rookie at this so forgive me.

  11. using bread yeast will only allow your mead to reach about 8-9% abv. Instead of using bread yeast, use wine yeast or cultivate yeast off the raisins or capture yeast from the air. you'll get a stronger mead out of it

  12. Left hand!!!. Yes you are sanitising everything but your left hand! "Foam is on my hand, don't fear the foam". Try not to half ass this shit

  13. If you have some balloons from, I don't know, maybe 5 or 15 or more years ago, they may have degraded and break, so buy some new balloons if you don't have a proper sized lid with airlock.

  14. Methanol will only be produced when you destill the final fermentated product. Methanol cant be produced while fermentation.

  15. Right now I am making a 5-gallon batch of mead for my first time. And I am using blood orange concentrate and then when I move it to secondary fermentation I'm adding my cinnamon stick and my cloves

  16. A+ recipe for those, like me, who had never brewed before. And explained very well.
    We racked our 1st attempt, then bottled it and initial taste tests were DELICIOUS. The only thing we left off was the orange, as nobody in our house likes them. If you have the option to buy a carboy with an airlock – like on amazon – just pay the extra few bucks. Worth it not to futz with balloons and they are reusable.
    Would love a continuation of these videos!

  17. I've been wanting to try this…let's just say, you have pushed me over the edge! This is a very well done video. I'm just curious, with such a narrow-necked jug, how do you get those oranges back out?

  18. Mel o Mel is Cymraeg it means Honey of honey/ made with forest fruits added! It was our ancient drink before the beaker people cam with Cwrw/Beer. it is an ancient Welsh drink of Kings. Iron Age warriors would be given mead as payment, called Talufedd. Romans were payed in salt, again very exotic could be bartered for anything, horses, swords food. It is oldest drink in Europe. Britain was known as Ynys Mel, or Island of Honey in the Welsh/Brythonic tongue a older version of modern Welsh!

  19. i put my mead together i did not have starter i added raisins going to cvs now for balloons is it ok if i do not add the starter for two days? i havent added the oranges yet i have twenty five lb bag i was wondering how i could make a probiotic drink out of them fast i never knew it took two month to make mead i was not going into this for the alcohol i just was looking for the probiotic health drink made from honey and water do u have any ideas? just in case you are into probitoic fermented drinks i loved watching your way of putting it all together made it really nice to learn ; thank u so much

  20. Hi, Sweetie. I wondered why you didn't add some of the warmed honey water to clean out your honey jug?

  21. Well shit, it got the rapid rise yeast. And already started a gallon. Forgot to grab balloon's, so i put the cap on mostly sealed.

  22. Can’t you just… put the things in your dishwasher? In Finland we have a traditional spring drink made with farine sugar instead of honey, flavoured with lemons, and we have never gone through any complicated sanitising process. We don’t let it sit over a week so there’s no alcohol, though, it’s like sparkling lemonade.

  23. I just started my batch of JOAM following your recipe. The exception is I'm using a one gallon mason jar and a bubbler, rather than a wine jug and a balloon.
    Did use lots of starsan so hopefully its sanitary. Thanks for the inspiration I'll check back in a couple months.

  24. love the tips made my first batch (BlackBerry, raspberry, huckleberry) thanks for the easy to follow instructions. awsome job.

  25. I have been brewing for about 12 years and keep watching your video for fun!! I just enjoy how well you put this video together great job sir!

  26. Great video, very easy to understand you, your instructions are clear and the steps you explain are fool proof, keep the good work up but please explain, can this be done in plastic demijohns as I have two melomels that are stuck in fermentation, not a loss but a pain having to start over with restart yeast..

  27. Can anyone answer this? What temperature should the water be and if I want to make a 5 gallon batch, how much yeast should I use???

  28. thanks m8! It's my birthday and as a gift to myself from myself i'm going to start my first mead brew. Thank you for all the tips! See ya in 2 months

  29. Desperately need an answer. Made two batches. One with oranges, one with cherries. After three weeks the action on my airlock is going well with the orange batch but it just about stopped on my cherry batch. Did my cherry batch stop fermenting?

  30. Ah the foam.

    I will just point out two things about that topic.
    1. Star-San directions state to allow everything to air dry before use. Foam is not dry.
    2. Star-San warnings on tge bottle state to call poison control if any Star-San is ingested.

    That is all

  31. I remember over a 1000 years ago when the vikings would wip out star san and sanitise everything 10/10 historically accurate. If you couldn’t tell that’s sarcasm

  32. I looked for a bunch of recipes and videos for my first Mead. Yours was the only one that had details, ingredient amounts and explanations. So in a few months we'll see how this is, I have two gallons fermenting now

  33. This was the best presentation I've seen for making mead. He has a mild accent which makes it possible to understand him. I'm fine with sterilization; why tempt fate? And who knows what happened to some of the Vikings who drank mead from unclean utensils and pots? His shorts are "kilty" enough for me! Will be reporting the results in a few weeks.

  34. All the sanitizing and it did no good, not when you have been touching your face/hair several times during the video … remember to stay aware of where your hands are , even if you wear gloves otherwise i enjoyed your video

  35. Sanitize everything and make sure you do it it will be awful. Sanitizes everything and wipes his nose a few times.

  36. How long will it take to get mead ready to drink tell me in detail please how to take care of it so as to get maximum clarity and its natural taste.

  37. Please do a follow up video on how you take it up into bottles. I'm curious how you go about straining out the yeast and floaty bits.

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