@@goldenhivemead Are you going to answer the question at some point?
@RandomlnternetGuy5 ай бұрын
You should make a video showing all of your current projects! Im starting to lose trackA
@goldenhivemead5 ай бұрын
Okay
@PurelyMoistOptiFreeeee5 ай бұрын
I agree
@Green_Bean_Machine5 ай бұрын
@@goldenhivemeadyou good buddy? lotta one word responses. if you need to take a week to yourself, do so.
@NoahRoss-yn2hw5 ай бұрын
i cont even make any achool i just love ur vids@@goldenhivemead
@CasualPrince84 ай бұрын
@@Green_Bean_Machine KZbin needs more kind souls like you.
@beccalife2755 ай бұрын
I also imagine waiting for your mead to ferment before adding fruit would also take longer. So if it makes no difference taste or stability wise it’s probably not beneficial for a business
@ememe141213 күн бұрын
Kriek beer is a year old Lambic with sour cherries added after to Infuse. It also triggers fermentation again. It is still popular in Europe. I just had 2 bottles of Kriek a couple of weeks ago... I think there are more modern versions where the Lambic is stabilised before the cherries are infused. Especially if for export to N America...
@anthonycriscione76185 ай бұрын
I blame you for my mead making addiction. I’m about to start my first attempt Friday. I got your big boy starter kit and I would say it was well worth the price for anyone interested with everything you get. And the recipes look absolutely delicious ❤
@Hagrid1235 ай бұрын
I do a large batch (30lts which is a smidge under 8 gallons if you’re reading this with an American accent or 6.5 gallons if you’re reading this with a British accent but in black and white) and then split it between several FVs to do secondary ferm with fruits etc. it allows me to have a standard “mother” which I can then play with and also frees up my Demi johns (carboys to you yanks) for other wondrous creations whilst the mead is in primary. Seams to work pretty well.
@marcush47415 ай бұрын
Im a certified cicerone, and have been a professional brewer and a professional vintner. Adding fruit in secondary isnt about using alcohol to extract additional flavors... and there IS a remarkable difference between letting the fruit ferment in primary vs secondary. CO2 can scrub volatile compounds from a beverage. By letting the primary sugars fermebt first, you've reduced the impact that CO2 scrubbing will have on the final product, resulting in more retained volatile compounds. A mead or beer with fruit fermented in secondary will retain more fruit flavors than a mead or beer where all of it was added at or before pitching yeast.
@ERRORCODE6165 ай бұрын
Me and a friend made a lychee mead by adding the fruit at the beginning with the honey, but it had a fair amount bitterness from the concentrated fermented fruit. Definitely gonna try it again by adding the fruit to a stabilized mead. Thanks for this video.
@ricksanchez73385 ай бұрын
Had a friend have secondary blow up in his eye. Needed six surgeries to help fix. Don’t take fermentation lightly.
@thefragbeast2454 ай бұрын
did he not have one of those caps that let gasses out on his bottle that he was fermenting in??
@jaysonyoung91974 ай бұрын
That’s a great explanation! I love your videos and you explain the information so well!
@bearclaw51415 ай бұрын
All I do is add half my fruit(1-3lbs) in primary, along with all of my fermentable sugars. Once primary fermentation is done, it could be 2wks to 2months it doesn't matter just keep the fruit wet, then I add the other half of my fruit(1-3lbs) in secondary. If fermentation starts back up in conditioning (secondary), so be it lol BUT...if I really don't want it to ferment anymore, I just pasteurize my brew with a submersible circulator.
@carlkessler3034 ай бұрын
I don't like to have preservatives in my food. So I don't use sorbate. I use enough sugar to exceed the yeast's alcohol tolerance which leaves natural residual sugar. You do run the risk of having vinegar in a few years but that's how it's been done for thousands of years.
@Ufonewsdaily4205 ай бұрын
I made wine for years and went to prison and learned how to cook it into liquor very easy to do I think you will love it and the boys in prison been making mnt dew and mellow yellow wine and cooking it off for years good stuff
@bsd2205 ай бұрын
I also see people debating “this is the BEST way!” or “better” but it’s really just slight alterations creating slight difference. It’s really just a personal taste thing, and sometimes full fermenting ingredients is less of an infusion when molecules get* broken down
@user-ng9dp1hb3s4 ай бұрын
If you add fruit to secondary without adding sorbate and sulfites you can still have them not ferment at all. It is possible if your mead is already at max alcohol tolerance level of your yeast. So you can have both, but the beverage would be quite strong 😂.
@kittykattaracreations4 ай бұрын
Basically, from what I understand, stabilizing means killing off the yeast, so they won't continue to eat the sugar and produce alcohol/ethanol & carbon dioxide. I'm a baker, though, so I may be incorrect when it comes to meads.
@JKEXTRACTION5 ай бұрын
I love your videos!! 🎉
@Soldrakenn5 ай бұрын
Basically, if you want it sweet, you need to stop the yeast from eating the sugar.
@yoitsmethatguy5 ай бұрын
I love your videos they are very interesting
@Rojorockwell5 ай бұрын
So all methods have their ups and downs, and its really just personal preference?
@goldenhivemead5 ай бұрын
A lot of it comes down to preference. Some methods are definitely more efficient than others too
@onivlesumlasniulos78375 ай бұрын
Instructions unclear , i made 100% alcohol from tomato
@thevibe12202 ай бұрын
Adding fruit in secondary would hurt the level of alcohol because fruit hold water 💧
@pennyforyourthots5 ай бұрын
TL;DR add fruit first to make alcohol, add fruit second to add sweetness and fruit flavor.
@jdotoz5 ай бұрын
Isn't the real point to have the sugars from the fruit remain intact, sweetening the final product?
@Zaqinabox5 ай бұрын
You should make the MEGA fruit wine for shorts.
@alexandercardona60145 ай бұрын
Should do one with both stages compared to both before and after 1st stage
@hanbill5 ай бұрын
I was curious to ask if you ever done mushroom alcohol but I ran into "Champignon Dreams by De Soi" which is a non-alcoholic and mushroom-based aperitif.
@biggiebaby35415 ай бұрын
That's how you make it bubbly.
@yohef45375 ай бұрын
So it’s bad but it’s fine and will come out no different Go ahead and stick with this guy, but utilize other Mead resources also.
@TheNmoraites055 ай бұрын
What happens if instead of having your water and honey to make your mead, you use a small amount of water and fill the rest of your jar up with your mashed fruit and honey?
@everettguermont59145 ай бұрын
You may get slightly alcoholic honey. Yeast can only survive until a certain ABV, varying by strain, so eventually fermentation would stop. Too much sugar can also hamper yeast, so it may ferment super slow or not at all.
@danielstephens13135 ай бұрын
Thanks for the video. I have a question, Is the latter method you describe called a Lambic? Or does that term not apply to meads?
@davekaushik94695 ай бұрын
Do you do anything to sterilize herbs/fruit before adding them to the carboy? If so, how? Any issues with bacterial contamination from them?
@jeremiahmiller8675 ай бұрын
have you tried doing cantaloupe or honeydew or maybe even pineapple ?
@rasapplepipe5 ай бұрын
If you add more sugar and ferment it twice could you get sparkling mead?
@Andromansis5 ай бұрын
Can't you just fortify it to prevent further fermentation and why aren't you doing that?
@silverswordguy41913 ай бұрын
Is it necessary to stabilize if your brew has already reached the alcohol tolerance of the yeast and there are already unfermented sugars left over in your brew?
@reao5 ай бұрын
What about adding fruit when your yeast has already hit its ABV limit? As an example. If I use D47 yeast and I have a 15% ABV before fruiting. My understanding the yeast can’t really eat much more of the sugar in the fruit because it’s already at the limit it can live in.
@VinluvAntonHandesbukia5 ай бұрын
Try sezhuan chilli crisp mead
@jake61322 ай бұрын
This is happening to me right now. Making a mango mead, did not stabilize (but SG had been at 1.000 for a couple days, so I thought it was fine), and now I have fermentation again when I added mangoes. What's the best course of action at this point? Is it to let it ferment again to 1.000, stabilize, then add fruit again? Thanks!
@ritaruuuuuuuuuuuuuuuuuuuuuuuuu4 ай бұрын
Does the stabilizer alter the flavour somehow? Because id it stops fermentatiom, its because it kills the bacteria right? And if it kill something inside, it seems like something that would alter the flavour
@Shauntheduke.5 ай бұрын
So by waiting you get a somewhat weaker alcohol content but a more fruity tasty then in theory?
@jonisalmela23995 ай бұрын
I just ferment to the yeast limit
@Fork5015 ай бұрын
Can you make one with mushrooms instead of fruit?
@ofir_likes_beer5 ай бұрын
Yes, Refermentation is bad.
@priyadarshanigalhena11645 ай бұрын
You should be able to make mead from bananas...
@NomminOnRam3n4 ай бұрын
So in short not bad just unwanted
@dagimtigabu46175 ай бұрын
Can you use dextrose instead of honey I’m curious
@RedditStrory25 ай бұрын
So if we keep adding sugar without stabilizing can we make %30-40 percent alcohol
@6_h0sT5 ай бұрын
Not really because yeast will die after they reach their alcohol tolarance so it would be around 18ish % really debends on yeast
@fajszibenjamin7205 ай бұрын
No, as the yeast have alcohol tolarences before they die, most alcohol making mead die at 13-17%, if you want higher alcohol percentages, you need to distill it, wich is illegal to do, without a permit
@dabbydabbington1355 ай бұрын
@@fajszibenjamin720illegal where? The whole world?
@goldenhivemead5 ай бұрын
Most yeast top out at 18% ish… so once they hit that threshold there’d just be residual sweetness
@6_h0sT5 ай бұрын
@@dabbydabbington135 in most countries
@jipillow15 ай бұрын
Short answer: cause i said so
@Facetiously.Esoteric4 ай бұрын
You didn’t answer the question, you know, the whole point of the video? Why is starting a second fermentation unwanted?
@troyfranklin54805 ай бұрын
What is mead? I never had that, and why would anyone drink that.