How to Make Mead Part I - Honey Wine - The Only Mead Recipe You Will Ever Need

At last! You made a mead video! I've subscribed and I always hit my like button for your videos. I've watched many many wine videos, but your videos are my favorite. A little fun splashed into a deluge of pertinent information. Some people dredge on and on with useless interaction for camera time, but I know I'm going to learn what I need with a couple of giggles. Thank you for taking the time to teach us newbies. I enjoy your quirky fun. I also love that this hobby involves your wife. My husband and I are just starting with the wine making.

Just curious to know if you could make blueberry mead exactly the same way you make blueberry wine except use honey instead? So instead of adding blueberries during secondary fermentation use them in the mesh bag during primary instead?

Love your videos dude!

Can I use a 6 gal bucket to make a 3 gal batch of mead? Just fill it half way? Thanks!

After letting it sit there 24 hours and adding the yeast do I have to stir the yeast

Or can I just let the yeast sit there until fermentation process is done

So after I stir the yeast when it's set in there for 24 hours when do I start again and how often

Does the must have to be warm to add the yeast

I have had my fruit sitting in my Mead for a month now when do I need to rack it or do I need to rack it

How many pounds of honey do I want to add to a 2 gallon bucket of me to make it semi-sweet

That was supposed to be mead

How much yeast do I use for 1 gallon of mead

no acid blend or tannin for mead?

What does champagne yeast do for wine that plain old wine yeast doesn't

If I have some 2 year old wine that has a skunky smell can I add a Camden tablet to get rid of it

I forgot to add enough honey .but i already add the bentonite can I add honey after it clears

If you would want to add a cinnamon twist, would you add 1-2 sticks per gallon?

shout out to anonymous.

Interesting process! I’ve always fermented at room temperature (around 20-22°C) as I was taught. It makes sense though, seeing that you’re using champagne yeast and most champagne yeasts are… enthusiastic. A lot of flavour would blow out the airlock. Lowering the temperature will slow that down and can help preserve the delicate floral characteristics of the honey used.

Once again it ties in with the general rule of thumb: don’t be in a hurry when home brewing and you’ll get better results!

I never use Campden tablets or yeast nutrient and my meads come out just fine. .the only time you use Campden is if your adding fruit to it... and I'm quoting the people who I learned how to make mead from

Hey it's me Zack I haven't talked to you in awhile what does the first reading for the hydrometer have to be at and is it the liquid that has to be at 60° f or the house

If I do the potential alcohol by volume reading and I get my first reading am I going to use the potential alcohol by volume to get my second reading

And also how much honey do I use for a 5 gallon batch

Because I use 5 lb of honey

I'm a little confused: you added Campden tablets to kill the indigenous yeast with sulfur dioxide but then you sealed the bucket with a lid and airlock to prevent the SO2 from escaping into the air over the 24 hours you allow before you pitch the yeast - so you are now attacking your lab cultured yeast with the sulfur dioxide... In my opinion, you want to let the gas escape so keep the bucket unsealed - perhaps covered with a cloth to keep out dirt and flies. Also, adding nutrient before you pitch (add) the yeast is providing food for any volunteer bacteria. Not a major problem since you are adding the Campden tabs, but most seasoned wine makers add nutrients about 24 hours after pitching the yeast (not least because there are compounds in the nutrients that will hobble and destroy yeast as the yeast rehydrate. There are formulated nutrients to provide the yeast as you hydrate the cells and there are nutrients that you add to the active colony.

To be classified as a mead at least 50% of its sugars need to be honey.
I am aging an Acerglyn which is 60% honey & 40% maple syrup. I did a 5-gallon batch then broke it down into 1 gallons to test different yeasts. February will be one year of aging.

Where do you buy your corks, and what brand are they,,I bought some on Amazon,they break getting them out

I better u could make banana wine an back sweeten with honey it would b awesome

Thanks for the greatly entertaining and informative videos! I have a question could you make a mead flavored with lemon and ginger? If I did would I extract by seeping the ginger or just adding the ginger directly to the mixture before pitching yeast ?

How is this 3 ingredients only if you are adding campden tablets and yeast nutrient?

I started my mead and I am a bit curious as to why an acid blend and wine tannin is not used like it was with the fruit wines.

This was awesome I would love to see a professional mead expert

Hi there, really enjoy your videos! Started with this one and went down the (lovely) rabbit hole and learned a bunch of tricks! Would you happen to have an advice on how to naturally clear up cloudyness in the mead? If I wanted to break into a batch early, being a bit cloudy should be safe to consume but just not appealing to the eye? Thanks again!

I've been doing some reading but seeing mixed opinions. What temp would you say is too high for mead to cause it to have the fuel flavor?

Hi, friend! When I saw your video of the competition of your wines, where the mead won the good 3rd place, I was encouraged to make a mead with your method, because I had almost always seen that the primary fermentation was completely closed, but I have certain doubts and I would appreciate it. much your opinion and recommendations:

In primary fermentation, do you stir every 24 hours every day that the fermentation lasts until the fermentation ends and the density of 1,000 is achieved or only the first 7 days?

And I also have a question, my bucket fermenter is small, 5 liters, so in order not to take up space I added half of the fruit in primary school and I plan to add the other half in secondary school, do you think it was a good idea? ? For the fruit that I will add in high school, can I add the pectin enzyme again?

I thank you very much in advance. A hug.

Do you add more water to the 2nd carboy with the blueberries to decrease the air space?

I was really hoping this was legit "the only recipe" but it's just like the others.
I doubt the "vikings" had all those gadgets and packets of yeast.

I made "mead" quite by accident over the summer while i was feeding my bees old honey mixed with water.
When i opened the empty jar to refill it i couldn't ignore that pungent boozy smell coming from within.
That's what got my curiosity up. On the surface it seems like a natural and relatively simple process. If primitive cultures made it with primitive methods why is it every recipe video makes it so complicated with a bunch of things you don't need?

Only one person left out the yeast packets, opting instead for meadowsweet... which has a natural yeast and was actually a requirement for the meadmaking process.

Anyway.... onward i go, still searching for the real thing.

In general, do you stir the bucket to pick up the sediment off the bottom before racking into the carboy? Or do you leave the sediment in the bucjet

I'm worried if I let it ferment in my basement or garage it'll freeze, could I ferment it inside similarly to my wines?

LOVE THIS CHAN!! I have an abundance of maple syrup… CAN I USE 2.5lbs OF MAPLE SYRUP INSTEAD OF HONEY????😃😃

I know its an old video but looked you up. Im making my first batch of wine. Mead actually. Thanks for the help.

How much honey do I add to sweeten it up once it’s done?

I added Sparkolloide to my Mead 5 days ago and still isn’t clear. Do I just leave it?

Is it fine to follow this recipe but use Maple Syrup instead of honey? Or would I need anything different substituting those two?