I find a lot of beginners are unfamiliar with this principle and it’s important to know. I plan to do more detailed videos like this soon!
@slimcurry71179 ай бұрын
You should look at the mead KingcobraJfs has made, would be a good idea to show people what not to do when making mead
@kmyymk29 ай бұрын
😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊
@GamerBoyNeel7 ай бұрын
Idk wtf 👁️👄👁️is this 💬 but its sounds cool 👍😎🤡
@alien11626 ай бұрын
Next time try a cold crash! Pop it in the fridge and see if it clears up.
@jakobtonkin97129 ай бұрын
Yup, pasturise/stabilise before you use fining agents. Dilution would be it, there's no fermentable sugars in clay obvs. I usually add bent after pasturising and it clears it up beautifully, occasionally I swirl it to get the clay to go through a few times.
@morgannewington11999 ай бұрын
As someone who has professionally eorked on alcoholic fermentation for the past decade, I can tell you the bentonite dodnt dilute the alcohol. At least not by any amount that would affect rhe fermentation. Generall bentonite is mixed with 10x the weight in volume of water. You likely used an amount less than a gram/L. So unless you make a pot of soup with 2-3 grams of bentonite in litres of water, I doubt it diluted the alcphol. What likely happened is fermentation wasn't completely dry (remeber that brix and specific gravity reading will be distorted by alcohol conent toward the end of fermentation ie false reading). When you added the fining agent it likely had some SO2 in it for preservation. This knocked the yeast back a bit, but wasnt strong enough to kill them. Then fermentation started up again on the remaining sugars. Generally yeast can withstand up to 15-20% alcohol before slowing due to alcohol content. Or 400mg/L of dissolved C02 before effecting ferment.
@jorgecortes84488 ай бұрын
excuse me but what kind of yeast are you talking about? as a profesional brewer there is no beer yeast that we use professionally can withstand from 15-20% that is champagne yeast. it is usually from 10%-15% percent. i mean what he did was add water and since the amount of his ferment is not large like 1bbls or above 500ml of water can be a quit a lot. or whatever amount he poured.
@svantewiktorsson7 ай бұрын
@@KAIMAN-_- you didn’t even read what he wrote did you?
@svantewiktorsson7 ай бұрын
@@jorgecortes8448 7x turbo yeast gold. Advertised towards kid-winemakers and home distillers.
@kieferonline7 ай бұрын
Great comment, making the Internet a useful communication tool. Thanks for your professional insight!
@Green_Bean_Machine7 ай бұрын
@@KAIMAN-_-apparently the one who didn't listen was you bud, he said it wouldn't reduce it enough to affect anything
@tomhayward36349 ай бұрын
That explains what happened to mine. Thanks for the info
@goldenhivemead9 ай бұрын
Of course!
@MrWhateverthenameis9 ай бұрын
Hi! Can you make a short explaining the differences between types of yeast? 😊
@canemcave7 ай бұрын
temperature is also important, below a certain temperature, fermentation stops, and starts again when temperature rises again
@drewtmacha349 ай бұрын
If you chose not to clarify it and just leave it cloudy, how would that affect the product? Would it affect taste? Or only the appearance? I prefer the orange juice with extra pulp, so I'm just not going to clarify my mead and drink it opaque... Unless there's a non-cosmetic reason for clarifying?
@thecollegecraftsman28658 ай бұрын
hobbyist mead brewer here. with some exceptions based on what you brewed with, most of the cloudiness you see in the liquid is floating yeast. yeast does carry a flavor and a smell with it, and some people are sensitive to digesting yeast. Sometimes the yeast flavor is very strong, other times it's not. it mainly depends on the yeast strain and concentration. if a lot of yeast is floating in the drink, you will also pick up a texture difference. cloudy is fine for most people, but if it's bottled as cloudy you may have the mead clarify in the bottles, leaving a yeast slurry at the bottom, so pour into a glass and try not to pour out the yeast. in short, if you don't mind the aesthetic, cloudy is fine but may contain some "bready" flavors and scents with a rare chance you/ someone else may be sensitive to digesting it.
@taxat10n1sth3ft9 ай бұрын
I'm making my first batch of mead and I have a question. I thought all the honey had dissolved so I stopped stirring it and added the yeast and yeast nutrient. But the next day I saw that a pretty good volume of honey seems to still be crystallized and suspended in the brew. So my question is, how can this affect the finished product, like what should I expect?
@ImATurtle9 ай бұрын
It won’t affect it at all. The yeast will find the honey and use it all. After a weeks time, you could gently swirl (do not remove the air lock). But you could also just leave it sit until fermentation is done. Don’t worry. It’s going to work exactly the same. Just don’t remove that airlock. Trust me🐢🤗
@shosplecolupis23895 ай бұрын
When I make wine I usually put the bentonite in the water mixture before I even add the juice or yeast to the container so that the wine begins to clear up within a two to three week period after fermentation is done, makes the process a lot easier imo.
@thomasrennie79198 ай бұрын
I highly doubt that dilution was the reason it started fermenting again, you hardly added any liquid to it to change much for the yeast in that way. It’s more likely whatever chemicals were in the clearing agent reacted with the yeast and triggered their metabolism or maybe by precipitating all the yeast to the bottom where there’s more sugar left, it kickstarted their metabolisms again. I think that second explanation would be my guess, you practically have to be a microbiologist to figure this kind of stuff out lol
@OneRandom1239 ай бұрын
I like to use biofine which is typically used for beers but works really well in mead. It'll clear things up overnight and works really well in conjunction with cold crashing. Plus it comes in liquid form so it's very easy to add to the must and I've never had an instance of fermentation restarting.
@donaldbarton67018 ай бұрын
Can you give me more details on your process please? Im making my first batch of mead, how much biofine do i use and does the temperature do i need it to be? Thanks
@user-co3js6nu2c7 ай бұрын
Bento binds proteins which is what makes wine or mead cloidy
@CALL_MATE9 ай бұрын
Hey goldenhivemead I really like your channel and it's inspired me to make my own mead. I was wondering if there is any way anyway to stabilise mead without potassium sorbate? I was just gonna leave the vessel in hot water to kill the yeast, let it settle in the bottom then make sure to leave plenty of space between the stuff at the bottom and my syphoning point. Would this work or should I definitely use potassium sorbate? Keep up the videos man
@Csetreki8 ай бұрын
I do take a small sample out of the mead, microwave it, and use an electric stir to mix the bentonite, then dump back in
@999fine59 ай бұрын
Could you mix the bentonite in a grain alcohol to prevent diluting your own batch?
@camerondefebo50819 ай бұрын
Can you please offer your Beginner kit with glass?
@Jack5678986 ай бұрын
I think the solution was so full of particles that the yeast wasn´t able to interact with the soluted sugar, therefore stopping the fermentation. But this is a guess and I have NO clue
@downhilldad2209 ай бұрын
You can do this with a water/gelatin mixture as well. Hella cheap, do it with home brew beer all the time
@SouthValleyKnifeCo9 ай бұрын
I prefer sparkloid and i drop it in during secondary. Am i ever so slightest diluting? Yes. Will i ever notice? Not at 14%.
@Bob-Bob17 ай бұрын
Hope I never have that problem. Since I started making mead and other wines it has never been like that. The only thing I had an issue with in the beginning was low alcohol production. Since I figured out my issue every 5 gallon batch ( I make 20 gallons a time) it has been an average of 15% to 18% and always clear. I made a watermelon batch that was horrible though. Tasted terrible but really got you spinning after a bottle and a half.
@dd3darkknight8 ай бұрын
Maybe see some off shoot of dire miralis the hunter could fight in wilds would be interesting, just love his theme and the misheard lyrics of it
@purpledoggy30109 ай бұрын
So you can continue to add small amounts of water to fermenting mead to further dry it out?
@CathMan28French7 ай бұрын
Do you age mead in an oak barrel after fermentation is completed?
@bre080058 ай бұрын
Interesting. It does make me wonder what the stabilizing alternative would be
@1WaterFire8 ай бұрын
I've always just cold crashed my mead and that's worked great.
@Botanical-One9 ай бұрын
Glad im not the only one using a milk frother for mixing mead items together 😂
@Bravybrown6 ай бұрын
Why stop the fermentation, I'm curious would it turn into wine shine lol.
@brettz83646 ай бұрын
Dropping your temperature below 45° will also clear up your mead.
@ingemartinfosslandlkken27139 ай бұрын
Can you make a video on how to sweeten mead?
@dummythicccdave58347 ай бұрын
I noob here, why would it be bad to start fermentation again. Sounds like a good way to go from honey wine to honey vodka
@kallistnemain23436 ай бұрын
Could you have siphoned off a bit of the batch, and added the bentonite to that to mix it, then readd it?
@zanmorn11399 ай бұрын
Can we get your opinion on Kingcobrajfs mead recipes
@SA12String6 ай бұрын
I'd siphon it off and immediately pasteurize or use a stabilizing agent.
@O-townplaya9 ай бұрын
Hey. I live in Norway and tried to order your premium starter kit and bottle kit but you only ship to United states 😔 Any plans on doing worldwide/Europe soon?
@ericwest8819 ай бұрын
If you wait another few weeks, wont it all settle to the bottom naturally?
@cringe__60409 ай бұрын
Hey man I am poor and saw this video on a simple way to make alcohol at home being bread yeast + cranberry juice just wondering if I should take any precautions before I make it?
@theleh9 ай бұрын
You can do that, just ensure every container/tool that your wine would come in contact with is sanitized.
@samquinn40959 ай бұрын
@@thelehbecause if you don't you will make vinegar,.nothing dangerous
@olivernew50889 ай бұрын
Does this mean that if I buy a beer or something and add sugar, I could increase that alcohol percent?
@SordSwingrr18 ай бұрын
DO NOT USE BETONITE CLAY! Instead use a natural tasteless odorless floculant like Irish moss during boil or isinglass.
@mr.snawley7 ай бұрын
Couldn’t you theoretically use this mistake of a process to make your mead incredibly strong?
@_Soggy_9 ай бұрын
Is it possible to make this without the alcohol in it? Or something similar. 15 years old lol.
@derrickharmon79809 ай бұрын
Hazy mead? Kingcobra JFS has entered the chat
@jaysonlee43949 ай бұрын
Praise Cobras Magik buy a shirt trole
@Halftroll08 ай бұрын
What kind of issue can this produce in a finished mead?
@coltscott41219 ай бұрын
I’m just now hearing about a whole new step called “pasteurizing.” How does one do that?
@sameritaco8 ай бұрын
Id be curious to know the starting gravity, the gravity before you diluted with bentonite water, and the yeast strain
@zackg46829 ай бұрын
I know bentonite clay is very high in lead, about 21000x the FDA safe range, i hope that bentonite is safe
@NathanielKlein-lc5sv9 ай бұрын
Can try cold crashing too.
@MeatPlanet8 ай бұрын
Haha "learn from ME-AD" .....ok I'll go.
@jacksonhodge46386 ай бұрын
Personally I don’t see the problem with cloudy drank, except thatcha cain’t see the gators in it.
@ImATurtle9 ай бұрын
Why didn’t you add it to a portion of the brew instead of introducing more water?
@maco31319 ай бұрын
How do i sanitize my bottles?
@andrewjensen74137 ай бұрын
Or if the temperature drops to low it can stall as well.
@Sleepless_Sam9 ай бұрын
Is there something stopping you from adding it with a shot of vodka?
@joshuaclay36758 ай бұрын
Please make full videos of full process of everything like when/how to add agents like bentonite/potassium sorbate etc… 🙏🏼 not just KZbin shorts 😅😂
@mysql507 ай бұрын
Noob here and, um, why is that a problem? You have a target alcohol of 12% to 15% and that looked like a 2.5 gallon batch with about 2 cups of water so your dilution would at most drop you from a ~15% to a ~14% ABV. How does that ruin the batch?
@kevinfloyd8087 ай бұрын
Sounds love a plan rather than a mistakeif wanting to finish a little dryer?
@mattward92156 ай бұрын
I drill wells and we use bentonite to seal the ground around the hole 😂 stuffs disgusting
@wendybesse908 ай бұрын
Just bentonite clay?
@cr3sc3nt.cyn_7 ай бұрын
Honestly i dont know what this guy was talking about, i dont even drink alcohol but this made me feel smart
@justjoshing41349 ай бұрын
When making mead do you need to add more yeast? Or any type of yeast nutrient for fermentation to keep going? Or can you just add the initial yeast and let it sit forever?
@georgegaming50948 ай бұрын
Bentonite? As in that grey stuff in my cat's litterbox?
@donjuanmckenzie48979 ай бұрын
What would happen if i tried to make a chocolate milk and eggnog mead?
@HelloYersoGae7 ай бұрын
Do we all just have the same jars? Can anyone confirm how exactly they got the jars because I swear I've never purchased jars before but damn if I don't have like 40 of these
@SkidMcmarxx5 ай бұрын
Why is it bad that it starts fermenting again
@MLKM4N8 ай бұрын
Can you make a video on shroom meed? I bet you it would be a fucking hit! Bet ya hah
@theonetruevoiceoftheonetrueGod6 ай бұрын
Common for any diy'r to be hyper critical of their work. They won't all clear up. What matters is taste and inebriation. Grow up❤
@desireerrudnik11067 ай бұрын
5% pruno now 😂♥️
@Donaldsangry9 ай бұрын
You just popped into my feed, please look at King Cobra's mead... It's kind of insane what he's been making.
@marekk69876 ай бұрын
Bentonit zabiera dużo smaku i aromatu.
@NathamelCamel9 ай бұрын
Bit confused about what's happening here, someone mind explaining the mistake?
@T-GOB9 ай бұрын
He wanted to clear his mead but in doing so, he restarted fermentation. I assume he wanted fermentation to end while the mead still had sugar, so he would have a sweet mead. But the increase in volume by adding the clearing agent let the yeast continue eating the sweet sugars. He may have also been shooting for a specific ABV
@goldenhivemead9 ай бұрын
Exactly!
@owenbeattie3116 ай бұрын
i like you, mead boy
@taxat10n1sth3ft8 ай бұрын
So instead you're saying you should have just let it clear on its own time?
@Incogneato7 ай бұрын
No one ever talks about fermented water.
@user-zo8jd7ul3h9 ай бұрын
Mine just bubbled for a day or so
@markopolo12719 ай бұрын
Isn't bentonite a type of clay
@killmimes6 ай бұрын
Bentonite is just clay...cheap kitty litter is made out of it...
@tadasdovii82627 ай бұрын
bacteria likes movement
@nootsgaming55178 ай бұрын
Wouldn’t a cold crash worked in theory just not as fast
@DruggiePlays7 ай бұрын
Fizzy
@Razgar_Voxel8 ай бұрын
At least you are not trying to make mead out of cookies egg nog jalapenos and the brine they are in amongst other foul things to make prison hooch.
@RavenBlaze9 ай бұрын
A comment for the algorithm
@caritasonriente15979 ай бұрын
Hi
@iamno18648 ай бұрын
It was degassing..not refermenting
@mrbear87714 ай бұрын
Wow you sure know your alcohol 😊
@Simple-sandwich9 ай бұрын
What is mead
@troylopezparker86359 ай бұрын
Cool good to no
@thegermanprostitute6 ай бұрын
Camden tablet
@budgroweryt99477 ай бұрын
It's just cat litter
@apricotcharms41268 ай бұрын
I fail to see the problem here
@mrkozak7 ай бұрын
I don't think you gave a solution. It's not a mistake I'd it's literally what many people do. Bad intro unless you have gone off the cliff and are making videos for people to mindlessly watch.
@user-uy5mf9ct2v9 ай бұрын
Wht it tsted like
@Ole_CornPop9 ай бұрын
This mead tastes alot like mead
@howdoihuman9 ай бұрын
Expensive and stupid mead idea, use Mānuka Honey.
@williamlazenby3148 ай бұрын
That's not what happened.
@Luffyisawesome19 ай бұрын
I taste alco- WAIT I'M PREGNANT
@Luffyisawesome19 ай бұрын
Women: this is good lemme have some more. What's the ingredients some sugar alcoh- women: ALCOHOL I'M PREGNANT
@RonryAsAlways9 ай бұрын
Mead is an alcoholic beverage so the pregnant person should inform themself better before imbibing. An accidental sip won't kill the fetus, just like how a teratogenic medication can be prescribed while pregnant if necessary to prevent the death of the pregnant person.
@GigaChadOfTheUssr9 ай бұрын
How can we make mead at least to 40% alcohol volume? I want the Viking way to get drunk easily!!!!
@joz4989 ай бұрын
You can but not through fermentation, Yeast has a certain ABV it can survive in. the best yeast you can find for the highest ABV is 18%. So, you will need to fortify it to make it stronger. Adding a high ABV like ever clear, whisky, and or Rum will work but to keep your Mead tasting like Mead you will need to add honey and keep track of how much alcohol you are adding. You don't want your Mead to be Rum mixed with Mead, you want it to be Mead. Also, if you think this isn't true to Mead making MJOD Mead that make Vikings Blood fortify their Meads to get higher ABV with whisky. It's fun and you can get some amazing flavor. I personally like Spice Rum as my fortifying alcohol and adding some more honey. You do want to make sure you use a high proof version of your choice alcohol, so you add as little as possible to your Mead to increase ABV. Note this is done after fermentation is completed not during.
@mycelia_ow9 ай бұрын
Unless viking tribes knew how to distill, their stuff never got nearly 40%, probably closer to 10-20% unless there's some special method they used.
@Kgrhj9 ай бұрын
This is why I don’t drink mead. So much gross shit going down.
@Kgrhj9 ай бұрын
That said, I want to try this guys stuff. He looks great at what he does