Banana Cream Pie Mead - Start to Tasting ft. BC from Doin' The Most!!!

This may be my most successful creation yet! Please check out the links below and consider supporting my channel! Subscribe if you haven't! Thank you BC for tasting my mead!
Doin' The Most: / @dointhemost
Banana Cream Pie:
Sanitize and boil for 20 min:
6 large bananas and 3 peels.
I fermented with 2lb clover honey and D47 on a nutrient schedule
After ferment allow the mead to sit with about 2.5lb bananas for about 2 weeks, then add the graham crackers for about 3 days.
Rack & stabilize
Add your lactic acid, lactose, tannin, 1/2 a vanilla bean & meadow foam honey!
Clear & bottle
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The Lost Echoes Beckon: Y

[@celticsfan1983]

My mom loves banana flavored anything. Gonna make this as a Xmas gift for her.

[@danharkness7868]

Nice job. Thanks for sharing.

[@FaewoodMead]

Thanks Dan!

[@BloodKnight360]

Thanks! Awesome video.

[@FaewoodMead]

Thank you so much! And thank you for the donation!

[@veteranondelta7257]

I have a kid at my local 7-11 that saves the ripe bananas and gives them to me by the case instead of them tossing them in their dumpster. This will be my next recipe seeing I have all the frozen banana bread one should have on hand at any given time. Haven't looked yet but will check the description for link for the honey or just watch again with my notebook.

[@FaewoodMead]

Omg what a great hook up! Oh yeah I didn't link the honey, but it's Meadowfoam from Glory Bee!

[@TigerPat_9180]

Really Enjoyed your Video , Thanks ! 🐯🤠

[@FaewoodMead]

Thanks Pat!

[@Yuckster]

It is nice to see a woman doing this and your fun and different then the boys !

[@Dogstickfetch]

How did I miss this video until now? This is so cool!!! What an awesome idea!!!

[@FaewoodMead]

Haha, thank you!!! Definitely bringing a bottle to Mead Stampede

[@Dogstickfetch]

@@FaewoodMead YESSSSSSS!!!!!!!!

[@Bearsharee]

Wow this is most impressive, I enjoy banane wines a lot, this mix with vanilla beans, your recipe looks amazing, I will try it this upcoming summer for sure! Top notch!

[@FaewoodMead]

Aaw, OMG thank you so much!!!

[@adamdevine2946]

I recently found you channel, and I am glad I did. I really want to give this recipe a shot, I love bananas!

[@FaewoodMead]

Omg yay!!! Yes, you should make a banana mead, they’re so good! And it’s such an affordable fruit

[@dylansaurusrex21]

Just recently subscribed from Man Made Mead's recommendation. I am now confident in my decision to subscribe after I saw your giraffe shirt. Legendary.

[@FaewoodMead]

Fabulous, thank you!

[@livelifetogivelife9462]

U did good One thing I appreciate is your commitment to the finished product. I make meads and fruit wines for fun. Usually about twice a year (but like 10 gal at a time). I just go with what I get, kinda just accept the organic version of my batches - BUT you have inspired me to be more proactive in manipulating my final product before bottling. I feel like my stuff is ALWAYS very drinkable, and anyone I share with appreciates and enjoys a nice homemade intoxicating beverage, but again, I will do better having been influenced by your videos. Thanks for taking the time and sharing :) 🍷 cheers

[@FaewoodMead]

Aww, bless!!! There's nothing wrong with keeping your meads on the simpler side, but it is very rewarding when you feel you've taken your mead up another level. I consider this mead in particular one of my best so far.

[@covenant11]

my pleasure!!! :)

[@FaewoodMead]

I'm getting a lot of use out of these bubblers! Haha

[@covenant11]

@@FaewoodMead I am super glad to hear it! They are pretty handy I think.

[@BullsRetro]

Looks good, i like it ;-)

[@FaewoodMead]

Thanks!

[@dockofthebaycountrywines69]

Don’t judge me!🤣 Awesome video, love the concept!

[@FaewoodMead]

Heehee, thank you!

[@juliaharbeck774]

I never wanted to do a banana until this video. Now I have to try it since I have a half pound of meadowfoam for back sweetening.

[@FaewoodMead]

Omg it’s a must! 😍

[@stanleygrover1685]

You have talked me into a new test batch with Bananas!

[@FaewoodMead]

Yes!!!

[@reneaclark7689]

Yummy! This sounds amazing!

[@FaewoodMead]

It’s so good!!! ❤️

[@riukrobu]

Very interesting process and recipe! Why does the guy at the end look familiar? By the way you're getting better and better at making videos not only meads! K, thanks, byeeeeee!

[@FaewoodMead]

Thank you so much Riu!!! I appreciate that so much!!! Byeeeeee!!!!!

[@asdfghjkllkjhgfdsa515]

I have a similar situation at the grocery store I work for. I currently have a freezer full of banana's so I think ill try this next.

[@eddavanleemputten9232]

Oh wow congratulations on a stair-stepping, vibrantly successful banana cream mead! Having BC tell you it’s a great mead is such an achievement! My own banana mead is slowly clearing. Your video makes me think it needs bananas and vanilla in secondary. I was already considering the lactose, hadn’t thought of lactic acid but it makes so much sense. I’d already added a bit of tannin. As I added apple juice in mine, I’ll have to taste test first before adding any acid though. And you’re right about the floofs. I found that adding pectic enzyme helps a lot. Bananas, after all, are berries. I recently found a pectic enzyme that not only takes on pectin, but starches as well, and bananas do contain some starch. The enzyme really helps those floofs to precipitate and form a cake. Less loss of mead… Right now I’ve got: The quince mead bottled The banana mead clearing A tart cherry mead bubbling away The CS Brews spiced metheglin started only yesterday. Added peppercorns to the original recipe and changed up the yeast for my own 2.0 version (hoarded the original, it’s a year old and delicious). Overheard daughter and her boyfriend planning to hit me up for a mead-making workshop from me after his January exams. Pretended I didn’t hear but my heart went pitter-patter. Wouldn’t mind having a new apprentice!

[@FaewoodMead]

I was so excited to hear how much he enjoyed it! I feel very successful haha! Oooo yes add more bananas and vanilla for sure! Oh goodness, I will add pectic enzyme next time! That is a great suggestion honestly, and I will definitely be making this one again! Sounds like you've got some fun projects going right now, and I love that your daughter wants to take up your hobby. So sweet!

[@eddavanleemputten9232]

@@FaewoodMead - Definitely be proud of yourself! I’ll add extra bananas for sure, and vanilla. As for yours, definitely make it again and make it a BIG batch as it’s so good. I’m having fun, mead making distracts me from my back that’s still keeping me from working. My daughter has already made a couple of meads, one for a school science project. She helps me on and off, but leaves the bulk of the creative work for me most of the time. Now that my back is so bad she does the heavy lifting. I think the workshop is more for her boyfriend’s benefit. An extra excuse to get him to come over? Whatever the reason, he likes mead and seems interested. I’m not complaining, he’s a nice guy and another mead maker is a good thing!

[@andrewburget6692]

Where did you get your BCP recipe from? Mind sharing?

[@eddavanleemputten9232]

@@andrewburget6692 - Faewood Mead’s channel. She posted a video on it. She’s the one in this video with BC.

[@wineadventures]

Fabulous! Do you plan on making it again, and if so, what will you change?

[@FaewoodMead]

I will be making it again! I don't think I'd change anything honestly! I'm really happy with this mead - maybe try baking the bananas and see what flavor differences there are?

[@melissiandre4280]

I’ve got a banana wine in primary right now (riffed on the DTM Jack Keller vid) and am planning to go bananas foster with it

[@FaewoodMead]

That sounds delicious!

[@maplesyrup76]

Thanks! Looks really good. I wonder if stablizing the yeast with pasturization instead might have added a nice cooked flavor to the bananas? One of the few times a pasturized cooked flavour would actually be desired. Happy you nailed it, feels great to knock one out of the park eh?

[@FaewoodMead]

Thank you so much David!!! Hmmm that would be fun to test, and yes it does feel great!

[@kevin_ninja_jones2363]

A bananas foster mead could be delicious as well

[@FaewoodMead]

Heck yes it could!

[@ssantac]

This looks great! What nutrient did you use and what schedule?

[@FaewoodMead]

Fermaid O using TOSNA 2.0

[@bretonleo8740]

Great recipe ! I might try something in the vein in the future ! Be careful you sometimes talk about lactic acid instead of lactose in the video it’s also written lactic acid in the text of the video at 9min 18 Leo

[@FaewoodMead]

I did mean lactic acid this time! I think there was another mead I made where I said lactic acid instead of lactose, but in this case I added both to the mead.

[@bretonleo8740]

@@FaewoodMead Thanks for the clarification ! Brew on Leo

[@terrycuyler5659]

A 5th of Bacardi 151 rum with chopped up vanilla bean makes a great vanilla extract.

[@FaewoodMead]

Omg that’s a great tip!

[@nehalsanjay6011]

Can you please recommend any DIY alternatives for to Goferm since we don't get yeast nutrients in our country? Also had a question on alternatives for lactic acid and lactose. Could I use a probiotic drink like yakult as a substitute or condensed milk instead?

[@FaewoodMead]

Well, back in the day people would use “beer barm” for not only the yeast, but yeast nutrition. It’s essentially what we call lees in the mead world, all the leftovers from beer fermentation. You may also find “yeast hulls” which is just dead yeast that acts as nutrition. Doin the Most fermented with yogurt I think? It does give that type of flavor, and does impart lasting acid! Just using liquid lactic acid doesn’t give a yogurt taste, it just smooths out acidity. You could also use vanilla for a smoothing effect!

[@nehalsanjay6011]

​@@FaewoodMead Thank you so much! I'll take your input. I'm probably gonna use dead yeast as nutrient and luckily I managed to find lactose and lactic acid. So hopefully my first brew will turn out good. Also, Can you please mention how much honey you used for the primary for the 1 gallon mix? Thank youu :)

[@FaewoodMead]

@@nehalsanjay6011 Awesome! 2lbs of honey in primary!

[@cassiejohnson9152]

Do you have suggestions on a comparable honey to the meadow foam? Can't find this one available anywhere online. What is it about this honey that makes it so "spot on" for this mead?

[@FaewoodMead]

Unfortunately... not really? It's truly unique, however, this mead would still be great with a sweet wildflower and vanilla beans!

[@cassiejohnson9152]

@FaewoodMead I ended up finding a seller on etsy! So I've got some on the way! Can't wait to make this!

[@FaewoodMead]

@@cassiejohnson9152 Woooo I hope it turns out well for you! 🙏

[@stanleygrover1685]

I watch B C to.

[@mutantryeff]

There is also vanilla powder, vanilla paste, and tonka bean (illegal to use in the USA).

[@FaewoodMead]

Yum

[@magacop5180]

14:57 You’re supposed to leave that in so you have a Chewy mead.

[@MairinSea]

Can you tell us what your nutrient schedule is?

[@FaewoodMead]

I use TOSNA! Look up “TOSNA Calculator” in Google and it’ll pop up! The schedule is usually to feed at 24 hours after pitch, 48, 72 and then 7 days or whatever gravity is calculated for you.

[@MairinSea]

@@FaewoodMead Thank ya.

[@TigerPat_9180]

First 🥇

[@jeffbradfield4413]

To hot for glass thermal shock will break glass then you added ice

[@Tj-50mag]

My own perception of sweetness = 1.035 way too sweet lol

[@FaewoodMead]

Hahaha! A lot of folks prefer drier meads!

[@scottyholmes1999]

Try to replicate it, what’s annoying is stuff that is soo good is hard to replicate, tried to replicate Jerky batches a dog never seems to be the same

[@FaewoodMead]

Lol, yeah I'm sure there are a lot of factors that go into replicating a mead exactly!