whatever ..., ok..., yeah ..., so many words thrown in space blur the possibly solid contents.

Hahaha burnt!

I bought a bottle of wine about 6 months ago and we were waiting for Christmas to drink it but when we went to drink it there was a weird green algae like substance at the bottle of the bottle where it had been laying. Anyone who can tell me what it is would be awesome

What is your discord

How can someone ensure that any honey is doninated by one plant? I am starting my mead journey, but I have been able to obtain GREAT honey from a neighbor with 6 hives. Is that considered "wild flower"?

Random, but how did you end up with that Atoka? I’m from a town nearby and I’ve always wondered what a wampus cat is lol

Is it cold where you are? Just noticed you're wearing 3 shirts.

Hello! Firstly, thank you for such a great channel. Your videos really make this an approachable hobby for the novice. 1gal of Viking blod into bottles last night to sleep for a few months but already shows promise and just over 5gals of the session mead is in primary now and bubbling away happily I have question about this session mead though. I’m doing primary in a bucket but I realized that my large glass carboy is 6 or 6.5 gals.i noticed in the video that your mead doesn’t fill your carboy all the way into the neck for secondary.. online posters and comments always say I have to fill all the way up into the neck to minimize air contact Do you find it’s ok in a not filled carboy while it clears etc. seems your secondary isn’t too long just time to clear off the lees and then into bottles correct? Any advice would be greatly appreciated and thanks again for all of your videos

Why does this guy have such a lispy, effeminate voice?

may use this as a guideline for making a raspberry mead tomorrow!

Great tips! Thank you

Love your vidios can you tell me how much alcohol would you get from this vevor Thank you

I mean, you might be right in this video! But most videos about making mead (Golden hive included) are usually very positive, light hearted and informative! none of the them seems like they are attempting to rip people off!! Your channel on the other hand seems obnoxious, salty and combative!! Only a short and two videos....and I'm out!

Would you consider adding the following ingredients in secondary.... Back sweetened with a quality caramel syrup, high quality dark rum extract, cinnamon and a dash of real vanilla extract (to simulate the ice cream flavour). I think a 'Bananas Foster wine' would be a gold metal winner!. Cheers!.

It is still an air still even if meant for water because the condesation cooling is achieved through air( by the fan). One thing you do need to fix in this nice video is that 212 is the centigrade boiling point not farenhites which is around 110 F

When I was looking up DAP, I saw piles of doom posting about how dangerous it is. Is this true?

How much does an airlock cost?

Thanks for the experiment. I enjoyed the humor. I’d call that batch blackened mead with a little tribute to metallic. Love your channel.

May I also suggest taking a few grams of taurine as well as being properly hydrated before drinking this?

Of course the pinks you provided dont shop to Canada. Do you have any recommendations available in Canada?

Ginger instead of hops for me. Cheers.

5 gal. water, 6 Lb. table sugar, 2 Qt. juice, 5 grams premier cuvee yeast. ferment then either prime and bottle or keg = delicious with 9.5 to 10% ABV. Simple and the juice adds just enough yeast nutrient that you'll get full attenuation. Good acid balance and light flavor. 🤠

How do you deal with the concentrated methanol from freeze 'jacking' the kilju?

Sad to see the Mead guys attacking each other

What type of air locks are those?

Boomer Sooner!!

How long can we keep in the fridge please

Eh I’ll take rum or whiskey. Takes to long to feel anything 😂

Decided to make this as my first foray into mead brewing. Approximately one week in primary so far.

Over millennia wine makers never had airlocks and used, at most, only plates to keep out flies and dirt, if they used anything, so the idea of using a loosely closed cap makes perfectly good sense

Always wondered: those carbonation drops, how do you know it won't create a bottle bomb? I love the idea of a carbonated session mead but I don't want to waste product by fumbling right on the last step. Cheers

I made a 18% abv fortified pyment with grape juice, tea of hibiscus flower, brandy, white oak chips, zest of mandarin orange and honey. Since the hibiscus flower added such a deep red color, I named it Ruby Port Mead, and it is better than port wine by far.

37:45 - what happened with the AMMA?

Do this again but use the Instapot method. Wait 7 days after it cools down and retest.

Pure negativity

Pure negativity make better content. Suggestions: bring positivity this type of xontent is just botom of the barrel pathetic. Do better

Nice technique and very well presented, really impressed. But what water in an apple pie recipe? A teaspoon or two to bring the pastry together and that's it.

Crazy idea: I have this little three gallon still. With which I can legally make... Water. Yep... That's about the extent of it. In the US, anyway. So, if I distill a fresh hibiscus hydrosol (a kind of water) and use it in the must instead of the dried hibiscus, I lose the deep red color, of course, but... Hydrosols are pretty potent, and they do not lose the fresh essence of the flower that drying does. But the real reason I want to do it is there is something about the irony of non-alcoholic distilling as a step making an alcoholic beverage (legally of course) that appeals to me... Kind of feels like getting one over on The Man. I need that in my life right now. Thoughts anyone?

Thank you, exactly what I was looking for. There are so many videos about this or that brew- just do this, but not so much about the theory. I have my first baches of meed aproaching bottling stage and this information fitted perfectly. Now of to make the trials with a cheep whine :)

After losing about $70 worth of fermenting mead and paying $50 for the carboy that broke, I will never understand why anyone would just "buy a new one". That could be a solution, but I was very excited about that mead. I was seeing stars with how pissed I was.

Do you know of a process that shows a wooden barrel on top of a pan with an opening on top of the barrel for a metal bowl to add water and ice for distillation

Where did you buy the hose that you used for the CO2 and for the keg connectors

I drank moldy mead in college, took out the mold, heated it up. Worst hangover of my life.. I was already very drunk when I brought it out from under the bed, otherwise I woulda dumped it.

Hi! Stumbled across your channel and have enjoyed it a lot! I’m new to mead making and wondered if you’ve ever made a mix between a maple mead and a braggot? I’d love to try a mead with malt extract and maple syrup, but am having trouble finding a recipe. Thanks again!

Love that opening. Reminds me of the guitar podcast where pedal maker loves Ghostbusters

I’ve been adding around 30 grams of table sugar to my gallon brews just before bottling with flip caps. Barely getting any carbonation, even after months of storing. Not sure what’s going on. My flip caps seem secure and not leaking any air out so why is there no carbonation?

definitely keep doing this

What’s with all the weird sanitation stuff? Never had to do anything more than clean stuff out by running hot water over the vessel/hoses

i back-sweetened an apricot jam wine with *more apricot jam* and more pectic enzyme, and it turned out wonderfully!

My dogs will go for banana over meat any time. Honestly, they love them.