AVOID FERMENTING FRUIT IN SECONDARY

[@The_DJMITRI]

I hope Mountain Wine turns out fine!

[@goldenhivemead]

Same

[@Facetiously.Esoteric]

@@goldenhivemead Are you going to answer the question at some point?

[@RandomlnternetGuy]

You should make a video showing all of your current projects! Im starting to lose trackA

[@goldenhivemead]

Okay

[@PurelyMoistOptiFreeeee]

I agree

[@Green_Bean_Machine]

@@goldenhivemeadyou good buddy? lotta one word responses. if you need to take a week to yourself, do so.

[@NoahRoss-yn2hw]

i cont even make any achool i just love ur vids@@goldenhivemead

[@CasualPrince8]

​@@Green_Bean_Machine KZbin needs more kind souls like you.

[@beccalife275]

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

[@ememe1412]

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...

[@anthonycriscione7618]

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 ❤

[@Hagrid123]

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.

[@marcush4741]

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.

[@ERRORCODE616]

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.

[@ricksanchez7338]

Had a friend have secondary blow up in his eye. Needed six surgeries to help fix. Don’t take fermentation lightly.

[@thefragbeast245]

did he not have one of those caps that let gasses out on his bottle that he was fermenting in??

[@jaysonyoung9197]

That’s a great explanation! I love your videos and you explain the information so well!

[@bearclaw5141]

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.

[@carlkessler303]

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.

[@Ufonewsdaily420]

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

[@bsd220]

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-ng9dp1hb3s]

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 😂.

[@kittykattaracreations]

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.

[@JKEXTRACTION]

I love your videos!! 🎉

[@Soldrakenn]

Basically, if you want it sweet, you need to stop the yeast from eating the sugar.

[@yoitsmethatguy]

I love your videos they are very interesting

[@Rojorockwell]

So all methods have their ups and downs, and its really just personal preference?

[@goldenhivemead]

A lot of it comes down to preference. Some methods are definitely more efficient than others too

[@onivlesumlasniulos7837]

Instructions unclear , i made 100% alcohol from tomato

[@thevibe1220]

Adding fruit in secondary would hurt the level of alcohol because fruit hold water 💧

[@pennyforyourthots]

TL;DR add fruit first to make alcohol, add fruit second to add sweetness and fruit flavor.

[@jdotoz]

Isn't the real point to have the sugars from the fruit remain intact, sweetening the final product?

[@Zaqinabox]

You should make the MEGA fruit wine for shorts.

[@alexandercardona6014]

Should do one with both stages compared to both before and after 1st stage

[@hanbill]

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.

[@biggiebaby3541]

That's how you make it bubbly.

[@yohef4537]

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.

[@TheNmoraites05]

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?

[@everettguermont5914]

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.

[@danielstephens1313]

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?

[@davekaushik9469]

Do you do anything to sterilize herbs/fruit before adding them to the carboy? If so, how? Any issues with bacterial contamination from them?

[@jeremiahmiller867]

have you tried doing cantaloupe or honeydew or maybe even pineapple ?

[@rasapplepipe]

If you add more sugar and ferment it twice could you get sparkling mead?

[@Andromansis]

Can't you just fortify it to prevent further fermentation and why aren't you doing that?

[@silverswordguy4191]

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?

[@reao]

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.

[@VinluvAntonHandesbukia]

Try sezhuan chilli crisp mead

[@jake6132]

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!

[@ritaruuuuuuuuuuuuuuuuuuuuuuuuu]

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.]

So by waiting you get a somewhat weaker alcohol content but a more fruity tasty then in theory?

[@jonisalmela2399]

I just ferment to the yeast limit

[@Fork501]

Can you make one with mushrooms instead of fruit?

[@ofir_likes_beer]

Yes, Refermentation is bad.

[@priyadarshanigalhena1164]

You should be able to make mead from bananas...

[@NomminOnRam3n]

So in short not bad just unwanted

[@dagimtigabu4617]

Can you use dextrose instead of honey I’m curious

[@RedditStrory2]

So if we keep adding sugar without stabilizing can we make %30-40 percent alcohol

[@6_h0sT]

Not really because yeast will die after they reach their alcohol tolarance so it would be around 18ish % really debends on yeast

[@fajszibenjamin720]

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

[@dabbydabbington135]

​@@fajszibenjamin720illegal where? The whole world?

[@goldenhivemead]

Most yeast top out at 18% ish… so once they hit that threshold there’d just be residual sweetness

[@6_h0sT]

​@@dabbydabbington135 in most countries

[@jipillow1]

Short answer: cause i said so

[@Facetiously.Esoteric]

You didn’t answer the question, you know, the whole point of the video? Why is starting a second fermentation unwanted?

[@troyfranklin5480]

What is mead? I never had that, and why would anyone drink that.