Fortifying Mead and Wine is Cheating? Honey and Hydrogen Peroxide - CSB UnPasteurized

[@Theinstrument_Mayonaise]

Hey guys, I’m a chemist by trade and I just want to say you already do close to 80-90% of our job by researching the other 10-20% is experimenting But you want to know the most important trait any scientist can have it’s questioning. Y’all are doing great love all your videos.

[@ecmcd]

I'm gobsmacked that people got upset about your 30% mead episode; I watched it and it's the first time I thought, "Oh man, I gotta try it!", went out and bought ingredients and had it in the bucket fermenting that evening - it was slow to start but it's gone from 1.113 to 1.020 so far. I'm going to aim for about 25-26% with one 750ml bottle of 151 proof Jamaican and half a bottle of 80 proof extra dark rum; I'm REALLY looking forward to it - I love ice wines, ports and sherries as aperitifs, this'll be in the same vein. Anyways, keep doing what you do - I don't agree with all of it but I'm always highly entertained. And BTW, "lees" is pronounced "leeze" not "lease", LOL....

[@mattiaswinther2643]

Hey guys! Just wanted to let you know that I am about 4 days into my first mead (simple cyser), after initially researching ginger beer I totally fell into the deep, dark abyss that is your back catalog! The mix of recipes and answering questions are incredibly useful, but the wait for the first batch is putting my patience to the test! Thanks for equipping me with enough knowledge to want to try this hobby out!

[@eddavanleemputten9232]

Yay! A new home brewer! 😍 Sorry… with more than 30 years of making meads, wines and ciders under my belt, I get a little giddy every time I read a comment about someone setting up their very first fermenter. Welcome to the wonderful world of home brewing! Like you said it’s a rabbit hole but it’s also a wonderful hobby. Yes, it takes patience. That’s easily “solved” though: set up staggered ferments. One every two weeks should keep you fascinated and happily watching & sniffing airlocks. Yes, that does involve making the investment of buying more fermentation vessels and airlocks. The reward however is a steady supply of wonderful drinks to enjoy and share. Enjoy the many, many videos on this channel. You’ll already have noticed there are certain things Brian and Derica keep repeating. Those are the things to stick to: sanitising, not racking too early, trusting your own tastes, and letting your fermenter sit. The basic equipment they advise is pretty much what I use and I live continents apart (Europe). I’ve got a few extra bits and bobs in my bag of tricks but basically, my techniques are very, very similar. I hope you tremendously enjoy home brewing and that you stick with it. Happy brewing!

[@Max_Snellink]

That was me 5 weeks ago... I've done one or two a week since and my first one is ready to be put into conditioning ❤ waiting that week to make sure between readings.. I do have to backsweeten it as its a bit dry for my liking but very refreshing ❤

[@Max_Snellink]

@@micahestep7679 I'm almost T total and I'm planning one young bottle, three or four for Christmas gifts and like you say.. One stashed for age. Alcohol hits me different.. It hits my brain immediately and I'm wallowed on two glasses. The local mead I adore is so thick and sweet and strong I'm starting to think its fortified and heavily back sweetened. I've 6 different recipes over 7 carboys at 1.3 gallons each. Once i get a clean demijohn from th3 first I'm immediately doing a new one. 🖖🏻❤️

[@eddavanleemputten9232]

@@Max_Snellink - Oh yay! You just made me do a little dance because you’ve got several fermenters going. I know… I’m weird. A little tip on hack sweetening with honey. When you do back sweeten with honey, your gorgeously clear mead will most probably become hazy. It’s called ‘honey haze’ and is caused by proteins etc in the honey. If you don’t need to stabilise/pasteurise because the yeast reached alcohol tolerance, let it sit in bulk for a week or two before bottling. More often than not it’ll clear up again and you’ll have a small amount of sediment sitting at the bottom of your carboy, it’s easy to siphon your mead off it. If you do need to stabilise/pasteurise, do so immediately after back sweetening but do so in bulk. Pop on an airlock and let it sit just like with a mead that reached tolerance. Unless, of course, you don’t mind that bit of sediment. I don’t always go through that extra step, but if you prefer really clear brews it’s worth it. Like you, I’m not a big drinker. My solution is: smaller bottles. I tend to bottle in 250 ml, 330 ml or 375 ml bottles. Large enough to share a glass (or two small glasses) with someone else or to use up over several days when stored in the fridge. Not large enough to get utterly plastered. And: mead is also VERY nice as a substitute for wine in cooking. If there.s a larger group to share mead with I just bring out extra bottles. It makes it easier to keep that 1-year bottle as well even when a 1.3 gallon batch has a lot of sediment and the yield is lower. I do have 750 ml bottles which I do use, but I tend to only use them for specific brews that I intend to be opened for things like Christmas, New Year’s or a birthday.

[@Max_Snellink]

@@eddavanleemputten9232 You bet 100% and after 6 hours a day for 6 weeks and 6 recipes I'll call the new brew the Devil's mead.. Spicy capaicamethliglin with a new yeast that says 21% in 5 days.. Say what. Yeast can't read. Guests will receive those tiny 250ml bottles in my accommodation bed and breakfast in the mountains. I'm thinking Dutch Drop Licorice for another later. Ive seen those proteins in the beekeepers mead here. 4 generation family recipe from 1950's. I've tasted award winning global meads, thrown honey wine parties starting with my opinion is the worst.. After the results i pull his homebrew out from the offical looking presented bottles and the 10 goes to 15 score. I space out my meads regularly with tonic water after the first pure glass of course. There's a hilarious video on my channel of my last batch for a brewers laugh. ❤️ Loving the wholesome passion this channel and brewers are ❤️

[@felixhoy7659]

Fortifying is OK as is any mixed beverage. Recently I was asked to make a drink for a famoly event and I chose to make a " Sketer Pee " . What I made was a fake S P. It was literally a ginger lemon aide with a fortifacation of vodka , really just a mixed drink made with no notice so no fermenting time. SO , OK . I love you guys show . Thanks.

[@eddavanleemputten9232]

Hi Brian and Derica! First off: thank you for yet another tremendously enjoyable video. Whether it’s a recipe or a ‘talk’ video, you always seem to be doing your very best to thoroughly investigate one or more ideas/concepts. This is something I highly appreciate. About the ‘cheating’: purists can simply go look elsewhere. Life is (IMHO) much too short to take things with such deathly seriousness. You don’t want to use extracts? Then don’t. You don’t want to fortify your brew? Then don’t. You don’t want to call a recipe a mead/wine/cider? Then don’t, call it something else. You don’t want to pasteurise? Then stabilise in some other way. This channel is all about how YOU made a mead, wine or cider. How YOU investigated a certain concept, tried something out, found a way to achieve a certain result (or found something didn’t work out). To me it’s very obvious you don’t take yourself too seriously, are all about keeping things as simple as possible, and are having fun doing so whilst doing your very best to stay true to your own standards. People who conveniently forget the many disclaimers and perspective-inducing remarks you scatter throughout your videos can go take a hike. Or better: they can re-watch the video that got their panties in a bunch and pay more attention. That’s better for your stats and the algorithm. And then, they can add a nice comment to further help the algorithm in your favour. And like the video while they’re at it. And subscribe. Can’t wait to see what recipe you’ll be coming up with next. Should you be curious, here’s what I currently have going: Elderberry mead made with elderberry juice. Too tannic, waiting to have a fermenter free to brew up a traditional to cut it with. Raspberry mead: clearing, absolutely wonderful. Banana mead: need to go to the store to add more bananas in conditioning. Pondering on another addition. Orange-and-spice mead: kind of a hybrid between JOAM and Brian’s spiced metheglin. Bubbling away like it’s being paid top dollar to do so (with benefits and bonuses). Spiced metheglin: need to bottle that one. Still haven’t solved the mystery of why it stays cloudy. Might pasteurise to help it clear. Plum mead: done fermenting and clear as swamp water for over ten months now despite adding pectic enzyme. Thoroughly aggravated at it, going to fortify it and bottle it. Tastes good. I might see if bulk pasteurising helps to clear it. Please keep the videos coming!

[@DavidClapp-o3b]

Hey! New to your channel. I'm just starting out making mead. I'm still waiting on my honey to come in for my first batch. I'm trying your first mead recipe. I've been scouring your videos every day to the point where it replays in my head at work all day 😂 I really love you guys's content and your upbeat positive attitudes and I can't wait to start my brewing journey with you guys!

[@rachellemazar7374]

Thank you, Derica, for your defense of the fortified mead video. Derica, I too, identify a s a Druid. Brian, I can totally see you as a Paladin. I loved that video and the steps you went through to get the results you desired and isn’t that the reason we tune in (yes I’m over 65) to see your experiments and get inspired and try them ourselves. That is the fun, playful part of brewing. My spiced methiglen is at 1.5 yers of aging, I’m looking forward to the culmination in October.

[@oaknwichlanedesigns]

Thank you for this information (especially the 140 degrees pasteurization not turning honey toxic) and all your videos. I've started making mead because of you both and having tons of fun! Your original mead and metheglin recipes are fabulous!

[@CitySteadingBrews]

There is so much misinformation out there… pretty crazy anyone can find answers.

[@ewok7075]

Woah sugar doesn’t turn toxic how surprising

[@CitySteadingBrews]

I know, right?

[@2barrell]

I made my first mead back in Sept. using bread yeast, generic blended honey and tea. I just wanted to see if I would even like it. I used an empty gallon pickle jar as a fermenter and a sandwich bag as an airlock. The product was alright and I saved a bottle to try at 6 months and the improvement was astounding. Another bottle I have saved to sample in Sept. I intend to ramp up my brewing due to what I produced.

[@georgehardisty8948]

Your channel is good because you give your viewers the “why”. I will quote you “ it’s your brew drink it the way you want “. Personally I don’t keep distilled spirits so I don’t fortify, but I always watch your videos. Keep up the great content.

[@CitySteadingBrews]

Thank you!

[@jarodlojeck5150]

Dirty Distillation is now my Hip-Hop name.

[@Max_Snellink]

Lil Mad Mead 🤙🏻 Dropping lyrics like alcohol points. Slow on the flow like the brewers go. Early on the game getting it right, its time for you to have the mic...........

[@jarodlojeck5150]

Spike ya ABV without the taxes like I'm makin' 'shine. Forget the bracelets on ya' belt 'cause I ain't doin' time. Dirty Distillation on location whether beer or wine, and I might leave witcha' girl 'cause yo; she sho is fine.

[@Max_Snellink]

@@jarodlojeck5150 Oh ya wanna get sticky with my Vicky. I dumped her like my last bad batch. She wasn't going to age with Lil Mad Mead who's like a fine wine with plenty of time for lyrical rhyme. Take one sip no take two, it's back to you for this musical brew......

[@Julian_Hopf]

Dirty D!

[@jsapgar]

I recently started making mead and your YT videos are what I watch primarily. I love your analysis and detailed commentary. You play off against each other just fine. I love the back sweetening method for adjusting the taste to my palette. TY and block the rude trolls. IMHO.

[@CitySteadingBrews]

Welcome to brewing!

[@rodneyswitzer607]

I enjoyed the 30% mead video, and I understood it was just for fun and turned into a pleasant surprise. I also learned the math to calculate the mixing of different Abv brews. Thank you for what you do.

[@CitySteadingBrews]

The teaching new techniques was the idea behind the video.

[@grappler99]

Hi there guys from Alberta Canada, Love the video, once again you two have put out an informative video. I also enjoy your videos and have a laugh from the way you two present your information. As for the armchair critics they need to understand that what information your two presented in your videos is to help individuals who are starting into home brewing beer and wine what may happen when brewing and what you can do about it to fix the issue. Thanks again Darica (hope I spelled it right) and Brian, have a great day.

[@CitySteadingBrews]

Thank you. And it’s Derica :)

[@apollohateshisdayjob9606]

Just wanted to say that I have really appreciated how much attention you pay to comments on older videos, it has been really helpful for me!! I'm not the most steady viewer since I mainly go through your archive when I have specific questions/problems, and it's been so nice to be able to ask directly on the related video and get an answer, even if it's a year or two old 😊

[@CitySteadingBrews]

Happy to help!

[@heartemisart700]

I'm very happy with this sweet spot of brewing and fermenting, the focus mostly on Mead, well, coz Mead rocks! And so do you two, sticking passionately to your very authentic and creative guns, so to speak!

[@scottgard3278]

You guy's are awesome. Keep up with the great work and videos.

[@CitySteadingBrews]

Thank you!

[@gingerfoxx1476]

Trolls be trolling... I wish the internet had more civil discourse without folks who find on necessary to come out with their (figurative) guns blazing. I agree with your homebrewing philosophy about the ultimate goal being to male something you as the brewer/consumer enjoy. I actually really enjoyed the fortification videos because they offered different options for those of us who find pasteurization too cumbersome for one reason or another. I also appreciate your ongoing intellectual curiosity. That's another trait I'd love to see be more universal in society.

[@CitySteadingBrews]

Thank you kindly.

[@GrandpasPlace]

I recently came across one of your videos and am hooked. Last time I home brewed anything was 30 years ago and it is interesting how things have changed since then. Heck back then the general consensus was that the smallest batch be no less than 5 gal. Normally justified because of temperature swings in smaller amounts causing off flavors or some such ****. Kind of hard to do tests runs when you'll end up with so much brew. Ive dug my stuff out of storage, ordered some 1gal glass jugs, and am watching the grandkids enjoy the lemonade I picked up yesterday. :D That spiced mead looked really good and is at the top of my list. Though I think it looks like it could use some sarsaparilla and maybe a little sassafras. ;) Keep up the good work and thank you for doing this.

[@eddavanleemputten9232]

The spiced metheglin is indeed VERY tasty! Welcome back to home brewing! I think you’ll find the more modern techniques are a godsend. I started out around 1989 and after being more of a ‘periodical’ or ‘occasional’ home brewer I started kicking things up a couple of notches once my life partner exited my life. Still kept to small batches (1-2 gallons mostly) and like as it became available where I live, pretty much the same equipment as is used by Brian and Derica. My style is a bit more fruit forward for the wines and melomels, but that’s pretty much it. I hope this is like a coming home for you. It’s fun and the extra reward is that you get to share the end result. Have fun and happy brewing!

[@brianhartman1097]

When Derricka said "or rainbows" for distilling, I waited with great expectation for Brian to say something like "rainbows are a VERY inefficient way of distilling" or some snarky thing like that 😂

[@CarlPapa88]

I'd still give rainbow distilling a try. Hypothetically.

[@julietardos5044]

@@CarlPapa88 "Hypothetically"

[@Foodstamp9162]

Just wanted to say, thank you. I was making crappy beverages and once I tried a mead...it was what I've been missing. Best part of consuming it, was when I dated the fruits of my labor. Thank you for introducing me to mead. I enjoy the drip much more than what is at the store. I love how happy and connected you and your wife are. Anyways, have a great year sir. You helped me out a ton to be more professional in this field.

[@nathanielsizemore3946]

The phone calls to the ATF are a good example of "If it can't be read, it hasn't been said."

[@CitySteadingBrews]

The ATF has clearly stated that raising alcohol percentage via any means other than fermentation is considered distillation. It’s right on their public documentation about home distilling.

[@nathanielsizemore3946]

@@CitySteadingBrewswhich is what I meant; phone calls are nice, but documentation is best.

[@CitySteadingBrews]

Ahh gotcha! Misunderstood at first.

[@cushmanr01]

I just recently got into home brewing and have been having a lot of fun. I enjoy your content and was hoping you guys might try to make a "cola" wine/mead. I know it would be hard with the name brand colas as they tend to have nasty preservatives, but maybe there is an alternative out there that you could find. Keep up the great work you two are the best!

[@96driver]

Any dangers involved in distilling doesn't have anything to do with the legality. It's only illegal because of taxes. Such an antiquated law.

[@paulmorson2268]

With the 30% mead - at worst, it could be called a cocktail. “Cheating”. Nope! Just a process with an end product. And, come on, who doesn’t love a good cocktail?? Keep doing what you’re doing guys and thanks for your information and inspiration! 👍👍

[@marissacowan7434]

Brian and Derica, thanks so much for all the work you do! My husband and I found your videos during the lockdown and, as we speak, we have 2 gallons of Metheglin, 2 gallons of Acerglyn, and a gallon of plum wine that I came up with after playing around with one of your recipes. Home-brewing has been such a fun experience because of y’all’s informative, fun, and funny videos serving as our guide. I started talking about brewing with my dad and found out that there is a long history of home-brewing in my family - including an old book of recipes from a great uncle that I am now on the hunt for! Lol Fortifying is our next adventure, so count us among the excited crowd!

[@clintonhoush1088]

The best way of explaining a mead variances would be: All bourbon is whiskey, but not all whiskey is bourbon. With mead, the base sugar needs to be honey in the mass majority. All the different -mels are meads still but with different ingredients added. Just like bourbon has to be 51%+ corn and aged in new-make charred white American oak barrels, it is still whiskey, but bourbon is a sub-category. Barley wine with hops added is called beer. It is still a wine, just a lower abv put into a new sub-category name.

[@knawl]

Technically, wine without any modifiers in the name is fermented unmodified plant juice, many dictionaries specify grape juice, but that's only what it typically made from. Beer isn't wine as it takes a mashing process to produce the fementable sugars and honey is nectar processed by bees so it also is technically not wine. In the case of barley wine the term is used to express the strength of the beer which is similar to the alcohol content of wine.

[@louiel8711]

It's a great place to learn to brew no judgement every one helps each other, that's why I've been watching since you were just City steading. Great videos and thanks for all the help.

[@CitySteadingBrews]

Isn’t that how it should be?

[@TheSpike848]

Hey, big fan of y'all, this is the channel that got me into brewing meads and ciders. Y'all said you were gamers and mentioned Paladins, have you ever done or thought of doing different brews based on different DnD classes (like Warlock's Concoction, Wizard's Potion, Druid's Goodberry Juice, etc). I love seeing your other named brews like Khajiit Blood and Fey Wine, so I think it would be cool to see.

[@CitySteadingBrews]

If there was some actual connection we would. The thing is most times that’s just made up recipes with a well known name attached to it just to get views. I would rather not do that.

[@TheSpike848]

@@CitySteadingBrews Fair enough, gotta do what l's right for y'all. Y'all are awesome.

[@ogm19881]

I just got a Mead making kit off of Amazon to give this amazing hobby a try. Love your videos.

[@HamsterSoup]

Literally only writing this to give Brian more work..🤣 in all seriousness, this is a great Q and A format. Can't wait for all the topics and conversations you guys will hit on. How can fortifying be cheating? That is silly. Would make port and cherry and other beverages not valid.. Also i want those copper mugs.

[@CitySteadingBrews]

I forget where we got those…

[@julietardos5044]

If it's allowed, it's not cheating. Thanks for all the research!

[@ajtrcbecg]

Suggestions of things I've tried inspired on your work and turned out amazing: lime mead and lavender (only peal, almost no juice), tangerine bochet, pinneapple and spearmint melamel.

[@julianac1551]

Hi! I started making mead with a friend in March, we did our first with baker's yeast in a plastic container, just honey, water, raisins, and dates, and my friend was suprised that it was actually drinkable! We like mead, we've had quite a few store-bought, and I'd say that was fairly comparable! So my friend went crazy and bought a bunch of carboys and different yeasts, she said she wanted to see what would work best for us... but then she came up with some "dry" "semi-sweet" and "sweet" recipes that were a bit bonkers. We have a beer hydrometer, and gravity on the latter two was simply off the scale! We let them sit for three weeks, with solids, and met to rack on Friday. The "dry" ead was at 1.008 and we called it good enough to rack. There was few lees and we'd be removing the solids to avoid overextraction, and if it stays at that, we're happy. Now, the "semi-sweet" and "sweet"? Those stalled at 1.032 and 1.034 (from about 1.111 and 1.121), respectively. We racked anyway, to remove the solids (we had citrus peels, and raisins and dehydrated blueberries in them), but we gave it a good swirl first. We don't really have nutrients or hulls, so I'm not sure what we could do if the swirl don't fix it.

[@CitySteadingBrews]

Without something more for the yeast you can’t really fix a stall unless you dilute it a bit. Being you used bread yeast it might simply be done.

[@julianac1551]

@@CitySteadingBrews Oh, no, in these two we used Lalvin D47. Noted though, we certainly have room for some more liquid

[@wierdnetwork8796]

You should do tomato basil mead. I made one and it was absolutely fantastic. It had a slight apricot tomato sweet mead with an awesome blend of sweet basil that melded together.

[@bertburglar8896]

Thanks for the information and putting up with and answering questions and comments. I bet it's a daunting task.

[@CitySteadingBrews]

It’s all part of building and being part of the community :)

[@bertburglar8896]

Well I certainly appreciate your dedication. I also want to say "my" (your recipe) sangria (which is fortified) came out AMAZING. also the spiced apple maple mead.

[@CitySteadingBrews]

Oh yeah, the sangria is incredible. The spiced apple wine one year tasting comes out Tuesday actually.

[@rgregoryii]

I wont lie, i was disappointed with the 30% ABV mead. Only because I knew how to get it there by fortification. I was hoping to learn something new. Love the channel and you always help with inspiration for recipes or at least things to try out so thank you

[@christophermenz4942]

I loved this video guys. I really enjoyed how you went in-depth with the freeze distilling. Outside of the legal issues involved, I happened upon a KZbin video of someone making something called Apple Jack using freeze distillation. One thing I I found interesting in it, he explained the origins coming from cold winters and the barrels of apple juice freezing... outside of that, he explained that the methanol (bad alcohol) remains, causing horrible hangovers. They called it Apple Palsy! So WARNING... Bad in the legal sense, and bad in other ways... DON'T DO IT!!!!

[@christophermenz4942]

Addition to this... Instead make a lovely apple mead and use apple brandy to fortify. You get an awesome TWO-fer. :) Hmmm... Brian and Derica, there is something you could make in the future.

[@russbilzing5348]

@@christophermenz4942 I have made an apple mead in the past and the natural fermentation provided by the apples (I blenderize a couple peels into the jug), seemingly gives a more complete use of the honey for a few more points ABV than expected. The tartness is very complementary to the mellowness of the mead. Whether it NEEDS fortification...

[@julietardos5044]

A cousin of mine told me that he used to freeze distill cider when he was in college. It gave him the great-grand daddy of all hangovers from the methanol. When you heat distill, you throw away the heads and tails, getting rid of most of that junk.

[@bubba99009]

Of course if you have methanol after concentrating - it was all there already before concentrating. The freezing process isn't adding methanol that isn't already in your cider. Like anything it's all down to moderation (even if you don't have any methanol, moderation is a good policy).

[@garyrobison1607]

I am amazed and amused by your presentations !! I find it fun in seeing you talk to the camera as though it was a live audience. How do you do that? You have it all : research, tutorials, and fun and simple. Keep up the good work. I watch several other channels, but I always come back here, and glad I joined the VIP. I now have completed 6 brews since watching your channel, most successful......when I am paying attention to what I am doing.

[@CitySteadingBrews]

Happy to help!

[@ashleylangfield7100]

I appreciate everything you guy have done and your teaching hearts. You just show options for an outcome for home brewing... an I for one respect your opinions and expertise. It has made me a better brewer and taken fear out of the hobby. May your vats always be full and your subscribers forever be increasing.

[@CitySteadingBrews]

Thanks :)

[@stillfrankieg]

Love your videos. Ive been brewing mead for the past 2 years now. Your videos have really come in clutch many times now. I literally just started my first 5 gallon batch tonight. Its 11.5lbs of clover honey and 3 lbs of orange blossom honey, starting gravity 1.12 using Red Star Premier Classique. Hoping to get to to a "drinkable" state by my wedding in October 😅

[@CitySteadingBrews]

Depending on a million factors it should be “drinkable” before then and far better long after then :)

[@dandunlany8366]

Hey... First time commenting... I started mead making backing April (after a bout with COVID during which I watched your (and other) mead making videos incessantly). Tried mead making once 25 years ago and it went horribly (though my technique and equipment were nearly non-existent). Anyway, had a gallon of traditional which didn't last long enough to age... Quite good. One bottle left but it will be gone soon. Just finished bottling a two gallon+ batch of Vikings Blood (your recipe + fermaid-o + hibiscus flower tea). It started on April 15 and I just racked and bottled it from secondary and it is fantastic! With Lalvin D47, it went dry (just under 1.000) and ended up coming out to about 16.25% or so ABV! I bottled 8 750 ml bottles and had 2 375 ml bottles left, so I am doing a tasting now. It's already REALLY good. No off odors or flavors. Pasteurized and back-sweetened 1 gallon and left 1 gallon dry. Both are already great. Gonna age a few months and see what develops. Anyway, anyway thanks for your content!

[@CitySteadingBrews]

You are very welcome, happy to help.

[@dandunlany8366]

@@CitySteadingBrews Although, I must admit, with all the talk of toxic heated honey, I'm a just a wee bit nervous about the (1 gallon) bochet I have in mid-primary...

[@CitySteadingBrews]

We said all research says heated honey is safe.

[@dandunlany8366]

Yeah... Not really worried... While caramelization will likely produce a few baleful compounds, concentrations are likely so low as to not be a factor... Especially as a one off... Still, got the wobblies a bit as I listened...

[@keithmcauslan943]

My thoughts about distilling and the legalities of it is; consuming wood alcohol causes blindness.. wood alcohol in small quantities is created with beers wines and meads. Concentrating the alcohols means you know need to separate the wood and drinking alcohol from each other. Yes this can be learned, but it is not something to learn by trial and error; error being someone goes blind. It SHOULD be illegal. The health risks are too high to be done at home, not to mention that alcohol is highly flammable. The risk of burning down the house exists also.

[@CaananLocke]

Fun fact about applejack (freeze distilled apple jack): due to the concentration of the less favorable components of the brew, the resulting hangover was historically called “Apple Palsy”

[@CitySteadingBrews]

Yup :)

[@karlos258]

Well, I'll tell ya somethin'. Because of your 30% mead video, today, I started 5 gallons of a basic recipe with an ending estimate of 16% ABV, with full intention of fortifying in 1 gallon batches with J.P. Wiser's Whiskey (my local whisky distillery), Vodka ( of some sort), and maybe try a Rum (I don't know I don't drink much Rum). You Certainly got me excited to play "Wanna Be" mad scientist. ;)

[@chrisschmalhofer4348]

I 100% know that you read and pay attention to comments. You took my suggestion for dissolving primer sugar for beer carbonation and still use it in videos!

[@CitySteadingBrews]

Absolutely. We love simple tips we can pass along.

[@robn7tta596]

I know this video is relatively "old", so my comment on this may be somewhat inconsequential. That being said, I have been a bee keeper for several years. There are so many myths and legends about bees and honey it can be amazingly confusing. I think your take on the subject is fairly accurate. If, you should want any info on bees or honey please contact me with any questions. I have made a fair amounts of mead and wine brews in the past. I kinda layed off for a while but my wife now demands more mead and wine so I am getting going again. !YaY!

[@stephenhegarty6179]

I made a Cyser with Amburana wood cubes in primary fermentation and I fortified half of it with Liqur 43 (Vanilla Cinnamon and Orange/spices) came out so good

[@edwardcunningham6315]

First of all, GREAT VIDEO 👏👏👏. Next, I have studied chemistry and I'll be the first to admit, "most" every time I've done experimenting, I've been instructed to use "higher concentrations" due to the fact that the results are "easier" to establish. Very few experiments were done on "real world concentrations". Why? It was explained to me that the "variables" would be less and thus the end results would be more exacting. For this reason, I came to the conclusion that most Lab results should be considered "inconclusive" due to the fact that they are not really based on "real world" conditions. I showed this by an experiment with ammonium nitrate and soil. If I kept my concentration at very low levels (30ppm or less), the plants had no adverse effects and some plant matter seemed to benefit, although at higher levels the plant matter suffered extensively as the ppm was increased. I was highly criticized for coming to the conclusion that Lab testing not done in normal environments should not be considered conclusive. So, to put it in a nutshell, laboratory testing is great, it tells us the ramifications of "lethal" concentrations , which is good but many times it leaves out the beneficial considerations of chemical compositions in the "real world". Any honest chemist would agree. The other aspect of this is, are we not doing basic chemistry experiments when fermenting? We should really stop nitpicking ❤ On a lighter note, what is the proper pH level of a fermentation? Doesn't it change as the fermentation progresses? I have a pH tester but have never had to use it for making my recipes and they all seem to come out pretty good, except for an occasional overflow caused by overexcited yeast😅. Again, thank you for your help and thank you for considering the "source" of the comments. Your right, we don't need nasty criticism here, we get enough of that from the left-wingers in power at this time.👍🙏❤️

[@CitySteadingBrews]

You are right about the lab testing. Proper pH will depend on the yeast and can be found using Google Fu :) The pH may change during fermentation, yes, but the operating pH range for the yeast will not.

[@DonIzzee]

Thank you, I always learn new things every time I watch a video! ❤

[@russbilzing5348]

Plain old mead is fine by me. If I want more alcohol in my system, I just drink more mead. Flavoring it with cherries, blueberries, et alia, is a matter of personal taste but I would never heat the honey, even for pasteurization. I bottle it and (sometimes) set it away in the closet to be enjoyed in the future. Otherwise, after a few months, I have passed it on to friends who seem to always share it around to friends or open it for parties, warm or cold. I once spent 30 years creating a drink for medical purposes (I'll explain that some other time), that I'd enjoy sharing with you but I want to find the best recipe and proportions before I do. It may provide the answer to legally fortifying wines, as well, but as I did not use a hydrometer, and no longer have any of the original left, I must start over from the basics, which I now know to be successful. So, more on that later. Best wishes for the future of the channel, your personal healths and the happiness and well beings of your critters. May the problems of the present flee from your door. May contentment be your pillow.

[@edwardcunningham6315]

BTW, my kilju fermentation is progressing nicely. The activity has increased dramatically since I added yeast hulls and it actually smells pretty good 😊. Thanks again and again and again and again ect...😁👍❤️

[@aravencalledwayne]

I had a mead go to sulphur really bad. I added nutrients and left it alone for two years. No racking or anything. Thought it was bad and was too lazy to dump it. After aging for two years, it was the best batch I have yet to make.

[@CitySteadingBrews]

That just means it needed more aeration at the start. But yep, in time, the smells go away.

[@samuelgilbert9734]

23:30 I think you guys are _outstanding_ at listening and responding to your audience. What I would like to see: How to fix brews that have gone south. I don't know if I lost my touch or if I angered the numerous deities of brewing, but lately, most of my brews have not come out so good. I know, I know: times heals all brews, except when it doesn't. Some issues are easy to fix (i.e. brew not sweet enough -> add sugar and pasteurize if you are already satisfied with the ABV). I would like to know if you have done when your brews had more complex problems like off flavors and such.

[@CitySteadingBrews]

There’s not much you can do with off flavors except try to mask them with another flavor. Some age out but if not, mix with another brew or add another flavor component to cover it.

[@kellyosullivan990]

I have been doing a research project on a 1669 cooking manual and it has a section on mead. The honey and water mixer with the mead was quite often boil and it seems to a method of pasteurization.

[@CitySteadingBrews]

Yup, that’s how they did it in the before times :)

[@melandor0]

I've heard that the boiling also causes impurities like wax or dead insects to float to the top where it can be skimmed off

[@kellyosullivan990]

@@melandor0 It totally does do that.

[@jadenhornaday1199]

I've got a guys trip coming up soon and we are GOING to make mead. Problem is we've got about 10 days to ferment, bottle, and drink it. We dont mind sacrificing taste for time here, but it got me thinking, are there any shortcuts to the fermentation process? Better yet, is there a yeast that chews through a gallon incredibly fast? Is there any way in the realms of reality, that you can garrauntee a brew gets finished in ~7 days? Thanks for everything yall do city steading brew crew!

[@CitySteadingBrews]

Not without sacrificing all that makes mead good.

[@CitySteadingBrews]

I do not recommend this at all.

[@CitySteadingBrews]

Yeast are living things, you cannot guarantee they will finish. Some turbo yeasts are supposed to work in 2-3 days but it will not taste very good. Mead needs a few months to be decent. I recommend purchasing spirits for your guys trip :)

[@martialbodiestv5041]

I loved the fortification video and greatly appreciate you sharing it with us. Thank you.

[@CitySteadingBrews]

You are very welcome!

[@samm1926]

Also, the glass-breaking sound when Brian throws the cards is great

[@CitySteadingBrews]

Love that sound.

[@vibekeburud9609]

Your corrected pronounciation of «dansk mjød» was quit good👍 I’m norwegian not danish, but a lot of similarity in the language (and the viking-history).

[@CitySteadingBrews]

Thank you.

[@princeofgilgel55]

New viewer and I absolutely love the channel!!! In Arizona it's legal to distill but it would be interesting if you two ever lived in a place that allows it. Thanks for the video very informative!

[@Gert_Laiuste]

About 30% mead. If you was useing alcohol distilled from honeywash (mead), then noone could say its not mead anymore. To me - that is not having any importance. I like your idea to make new and interesting drinks.

[@CitySteadingBrews]

If we could have legally done that we would have. :)

[@needformead9540]

I just made a batch of Vikings Blod and fortified it with Luxardo Cherry Brandy, ABK6 Honey Cognac, and VSOP Single Estate Cognac and bulk aged in a cherry brandy barrel it is fantastic although mine is around 19% ABV. One of the best meads I've ever made.

[@kevincribb-jd1cj]

I love the show, the both of you, and have learned so much!

[@CitySteadingBrews]

Thank you!

[@XxdjforrestxX]

I would look into the hasslebach equation for the honey and water mixture. pH is hard because it’s logarithmic so each point on pH is a significant increase 😊

[@vrvvrv848]

Great as always. Thank you.

[@CitySteadingBrews]

You watched it already? It's been live for 3 minutes, lol.

[@kedricwilliams5287]

​@City Steading Brews we just complement first because we know its going to be a good video.

[@ThinkFaster66]

Freeze distillation is where we get the term “apple jack” because it was referred to as “jacking”. They would make hard cider, then “jack” the cider. Producing apple jack. The dangerous difference between jacking and true distillation is that you Can’t get rid of methanol in freeze distillation.

[@CitySteadingBrews]

Yes. Very aware.

[@ThinkFaster66]

@@CitySteadingBrews oh I know. I just love the apple jack story. Haha. You guys are great.

[@jkneathery]

Hey Brian and Derica....I started brewing based on your excellent series of videos with store-bought concord grape and apple juices. Thus far I have made some tasty wines and very pleased given my limited experience. I have not seen any videos on your channel regarding making wine from white grape juice. I have observed that Welch's white juice contains the "-ates" and "-ites" preservatives to keep the color turning dark. Is this why you haven't tried making a white wine from juice video? Perhaps a good video series on this would be of interest to your viewers using preservative-free store juice. Many thanks for all your hard word on this channel!

[@CitySteadingBrews]

I have yet to see a white grape without preservatives.

[@jkneathery]

@@CitySteadingBrews I picked up a bottle of Simple Truth Organic White Grape juice this week at a Kroger Store. It doesn't list any -ates or ites. I started a brew in the 1/2 gal bottle with some Red Star Premier Blanc Yeast with nutrient and a cup of sugar. It has been fermenting nicely for a few days now. www.google.com/aclk?sa=l&ai=DChcSEwish_rM9K2DAxVSXUcBHdQzDGoYABABGgJxdQ&gclid=EAIaIQobChMIrIf6zPStgwMVUl1HAR3UMwxqEAQYASABEgISVfD_BwE&sig=AOD64_0IpbgqLvTE5KvaSdEaBkvSTKiH_A&adurl&ctype=46&ved=2ahUKEwiD3O_M9K2DAxU2jokEHU9lBq4Qvhd6BAgBEFQ&nis=8

[@keithmcauslan943]

Your discussion regarding toxic, brings up something that I try to remind people about: Poison does not necessarily mean death, throwing up uncontrollably for 3 hours is not good for you. But is it deadly; probably not. But that is poisonous. poison ivy, in almost every scenario is not deadly, but it is poisonous.

[@michellestrobel8626]

Hello. Thank you so much for your research. It does save me time. I have been watching you since last year and have made several brews. I am currently working on seasonal meads: Your Irish recipe I like as my spring, my summer has honeysuckle, orange zest, black pepper corns and dandelion, my autumn is a mulling blend and I am struggling with my winter blend. Do you have any suggestions? I am thinking cranberries, orange and ginger, but I think there are too many harsh notes. I also have a blueberry lemon going and I threw together a marmalade mead (my daughter gave me marmalade she made and I'm not really a fan, so I figured I would try to make a mead from it). I added black peppercorns because I think it would work.

[@CitySteadingBrews]

Spices seem wintry to me.

[@mr.skipper4544]

Cooool Man 😉👍CHEERS 🍺

[@DavidMcDonald-g6x]

Good evening, A cou ple of years ago I made a southwestern mead. I had two bottles left and kept them hidden for myself.. I don't drink all that much. I was pleasantly surprised that the taste was spot on after 2 years.

[@CitySteadingBrews]

Nice!

[@samm1926]

Labatt Ice is a ice-distilled beer from Canada, but they add the water back in before shipping to the US.

[@jhonds7078]

Hi CS, love your videos, keep them coming! Qq, I am trying to lower the ph of one of my meads, what are your thoughts on using baking soda?

[@CitySteadingBrews]

That will raise the pH.

[@CitySteadingBrews]

Acids lower pH

[@jhonds7078]

Ah yes I always mess that part, basically trying to reduce acidity with baking soda

[@CitySteadingBrews]

You can. We are using potassium bicarb but have used baking powder before too.

[@jhonds7078]

Got it, thank you! 😅

[@briannamarcroft1298]

Love this topic of fortification. What are your thoughts about flavoring with a stronger type of alcohol which would fortify at the same time. Something like a mead with some Calvados added to give it some flavor as well as more ABV?

[@CitySteadingBrews]

We used 151 proof rum. Calvados is 120-160 proof. Roughly the same concept.

[@therbstewart]

Hi guys! As always, love your videos! I don't understand people attacking on something like that. I will admit that the only time I have done something like that (but in a polite manner) was commenting to a different brewing channel when they showed how to do freeze distillation and did not even mention any of the things that potentially could go wrong. I do have a question, though. Could you point us in the direction (or do a video) on how hydrogen peroxide can be used to remove sulfur-based preservatives in wine or other juices? I am experimenting with making vinegar and so far it hasn't gone well. Thanks again for all that both of you do, and keep up the good work!

[@CitySteadingBrews]

I don’t have any information on it other than it’s a thing people do, sorry.

[@therbstewart]

@@CitySteadingBrews That's OK, thanks - I really appreciate the response. If I figure it out, I'll let you know!

[@StefanEnslin]

Hey. Been loving your channel for a while. I live in Vietnam where I tried to make some mead before. Q: what is the optimal temperature for making mead? it is very hot here. Loved the fortification video. I don't see the problem.

[@CitySteadingBrews]

Every yeast has their own optimal temp.

[@StefanEnslin]

@@CitySteadingBrews I have very limited access to yeasts, my last batch was made with bread yeast, turned out okay, it finished very quickly. Got up to around 10% abv, and tasted good but had a bread-like aftertaste. I liked it. Making another batch soon.

[@antoniobahler5221]

As of January 2022, distilling at home in Oregon is illegal without a license and permit from the Oregon Liquor and Cannabis Commission (OLCC) and the Alcohol and Tobacco Tax and Trade Bureau (TTB). There are no exemptions for home distilling

[@CitySteadingBrews]

It's illegal federally which supersedes the states but a very few states made that legal.

[@demonicbunny3po]

Had a thought. Yeast need sugar. Milk has sugar. Sweetened condensed milk is concentrated sweet milk. Probably be awful, but I am now curious about milk wine.

[@CitySteadingBrews]

There is a mead made from whey called blaand. Bearded and Bored made a video.

[@kedricwilliams5287]

Killer vid as allways

[@CitySteadingBrews]

Thanks!

[@eroggero]

Not sure why some people have to be so rude and condescending, but love all the info you have provided, I did do the fortified pyment. Leaned after bottling it to pay attention better lol , while it was ok added a touch of honey in the glass and it was a whole different drink... working on the backwards blue berry now, might have stalled been almost 2 weeks, will get there tho with all your info..and as far as distilling ( I too am in S FL) just watch moonshiners 😂🤭 keep up what and how your doing videos .....

[@patrickwilliams3108]

Yeah, the distillation thing gets really distorted by all the stuff out there on the net. But, as you have said, the ATF says raising the alcohol level of a beverage by any subtractive means is illegal. (Additive means, like fortifying wine, is quite okay because you aren't manufacturing the alcohol). Now 8 US States have laws that allow citizens of those states to distill (I will not list them), but what that really means is that they won't help the ATF identify home distillers or assist them in busting them. For those reading - here's the thing: if you are convicted in Federal Court of raising the alcohol level of beverages by a subtractive means (distilling, fractional freezing, etc) you will receive thousands of dollars in fines, serve jail time, and all your equipment and even the real estate that you were doing it on will be seized. You'll also be charged for the cost of prosecution. So ... wanna chance it? I sure the heck don't. Oh, yeah ... sure, you can have a still at home to make essential oils, etc, BUT you are required by Federal Law to purchase a license for that still and ATF will be along every now and then to inspect your premises to insure you're not making hooch.

[@CitySteadingBrews]

All of this!

[@CarlPapa88]

Yep. Not worth it.

[@patrickwilliams3108]

@@TigerPat_9180 He's even luckier that the Feds took it before he had a chance to use it.

[@gregorybogart5200]

Love this video and HAD to laugh at the gall of the person making the negative comments toward you. So a little comment from my experience. Bevy can verify this; bees will make honey from Melaleuca (punk) trees we have here in Florida. When making honey, bees cap the honeycomb cell when the honey gets below 18% moisture. Punk tree nectar is extremely watery, so its hard for the bees to evaporate all of the necessary water before capping. This can lead to the honey actually beginning to ferment INSIDE the hive. So much for "...hydrogen peroxide..." theory. The "stall" issue. I'm presently making both the Kilju and the Fortified Mead recipes. I modified the Kilju recipe to only add smaller amounts of sugar over a period of time. I experienced the same issue with the mead until I remembered Brian and Derica telling us that yeast don't like swimming in their own waste. For some reason, I find the meads and high concentrations of sugar in my musts (highly viscous solutions) create ridiculous amounts of C02 that don't readily dissipate from the liquid. Degassing more often keeps them from an apparent stall. Yes, it makes the process a little more "involved", but the outcome is so delicious and worth it. Thanks again for all the wonderful videos

[@gregorybogart5200]

As an addition to my initial comment, my Fortified Mead recipe is now at 1.012 from 1.124 SG (3# Brazilian Pepper Honey). I've had to "swirl" to de-gas about every 3 days to keep the fermentation active. Waiting a week to see if it continues; if its done I'll rack to let clear. EC-1118 makes me think it can still go further, but "yeast can't read"! God, I love this channel!

[@kevin_ninja_jones2363]

I think it should be legal to distill in small amounts for instance I can make up to 200 gallons of wine beer or mead a year without a license in Washington State I think we should be able to make so much a year of distilled alcohol. But you can have a still to distill water and make essential oils without a license here in Washington.

[@CitySteadingBrews]

Sure, I wish it were legal too :)

[@markmanning2921]

Separating the alcohol from non alcohol Hydrogen peroxide IS a byproduct of the honey production. the peroxide floats to the top as a white foam. I learned this watching Jeff Horchoff Bees on youtube.

[@CitySteadingBrews]

Yup. We said it happens. It just doesn’t produce enough to be a danger to yeast.

[@billbucktube]

The title of the 30% Mead was left ambiguous. It didn’t say brew nor fortify a 30%. It was informative as to how to calculate your way to an amount of ABV. I liked it.

[@CitySteadingBrews]

Thank you!

[@kevinwiercyski4118]

HI! You guys are awsome. Im new to brewing, and watching you vids to familiarize myself with brewing. But quick question. When taking an original gravity reading are you testing it after or before you add sugar? Common Sense tells me it would be after I add sugar. So put your fruit, water and campden tablet. 24 hour rest. Sugar then test? Or test before sugar.

[@CitySteadingBrews]

We don't usually use camden tabs. If you freeze the fruit first, they are largely unnecessary. But yes, you take your original gravity reading AFTER adding all the sugars so you can get an idea of how much fermentables you have.

[@BusinessEnglishSuccess]

Nice video - thanks! I saw in some other videos that you used a muslin bag when fermenting on the fruit and I was wondering what you do with them afterwards. Are they one time use or do you reuse them? If you reuse them, are there any special cleaning methods? Cheers!

[@CitySteadingBrews]

We wash them, and re sanitize next time we want to it.

[@BusinessEnglishSuccess]

@@CitySteadingBrews Thanks!

[@proudwhitesettler7746]

I started several batches of mead a couple months ago. They all stalled around 6-8%. I usually start them at around 1.065 to 1.085 gravity and then step feed them until they quit fermenting, which is usually around 15-to 16% A.B.V. using lalvin 1116 yeast. I have had it go as high as 18% with this yeast. But these stalled, leaving me with honey water. I tried degassing, adding more fermaid-o, adjusting Ph, nothing seemed to work. I salvaged the situation by turning it into pyment by adding about 25% concord grape juice. That is working, the yeast is chugging away slow but steady. I think my problem was the honey. The honey was pure, no additives or preservatives. It was from a batch I bought a couple years ago and it was stored in a garage that gets down to freezing in winter and had crystalized. I liquified the honey in a canner using a trivet thingie in the bottom. I heated it on an electric range, The water in the canner was at a low boil. It was probably way too hot and did something to the honey that the yeast didn't like. I ain't much of a scientist and don't know for sure what went wrong but have never had that problem before. Edit: Left out the zeros on the gravity reading. Yeah, I suppose they WOULD stall at 1.65-1.85.

[@CitySteadingBrews]

Not likely the harm the honey that way. It could he low temps, pH, old dead yeast or a lot of other things.

[@proudwhitesettler7746]

@@CitySteadingBrews I'm not sure what the problem was. Adding the grape juice fixed it. Checked the grav. tonight and one batch (5 gallons) was .092 and the other was 1.005. I will add a bit more honey tomorrow and hopefully get the A.B.V. up a little more. I reckon the mooching hang-arounds are fixing to learn to like pyment. I think it will be good.

[@jeffreycrow-um1kg]

So I learned to make mead in England. I was taught to always cook the honey/water mixture. I have found that cooking it results in a much less foamy start to my brew

[@CitySteadingBrews]

It’s a very old tradition. kzbin.info/www/bejne/Z6fHdqisq7Rmqbc

[@CitySteadingBrews]

kzbin.info/www/bejne/qXKulqKElLdlepY

[@pyrostar69yt]

Personally, I was inspired by your 30% mead video. I loved how you rationalized it, and it led me to try something of my own. (As long as 50% or more is still Mead then it's legit.) Obviously you want to get your fermentation to go as high as possible to begin with. But let's face it, when the government wont let you distill, what else can you do, right? My concoction will be a 30% Drambuie-mead, I'm excited to see how the flavor changes. I usually will add Drambuie to raise the abv... but what if the main ingredient was Mead. So it's basically a fortified Braggot mead since it is a Scotch.

[@CitySteadingBrews]

Agreed!

[@jamesphillips4960]

As someone that works with the TTB and several other government agencies (FDA/USDA/APHIS/ETC) as a customs broker I will confirm that you can't go by what one person says when you ask a question unless it's published in a publication or the federal register. If you ask 5 people at the agency you likely will have 5 different answers. the average person you talk to at the agency is not an expert, they have general knowledge that may or may not apply and is not binding.

[@csjn4321]

Hey love you guys! You guys inspired me to make my first mead. I wanted to ask I tried making a wine with mango juice from the store and added some sugar and yeast and that’s was all. I sanitised everything and put it all in a 5L jimmy. Everything seemed fine but lumps started to form on the bottom on the jimmy. I was a little worried but every time i degassed the jimmy I didn’t smell rot it actually smelt like mangos . The lumps got smaller over time. Should i through out the whole thing? Thank you and again love you guys

[@CitySteadingBrews]

Solids always fall out during fermentation. It’s normal.

[@csjn4321]

thank you

[@andrewbush5582]

There are states that you can. Legally distill alcohol in small batch such as I know Missouri as long as you’re doing under 5 gallons a year it is legal

[@CitySteadingBrews]

It’s complicated. Federal law supercedes the states so if the Feds got involved… US law would deem it illegal. Such as crossing state lines with it, etc.

[@colsandoz9134]

Love you two.....!!

[@alansmith8435]

I have watched every episode of MASH, now you are telling me that Hawkeye's still was illegal, or was it OK because it was in Korea 😂 love your light hearted approach on this great channel

[@CitySteadingBrews]

Illegal.

[@Mr762guy]

I’m stoked to try that 30% recipe. I enjoy mead & your fortifying liquor. 😋

[@randyandrews3743]

The store I work in sells a local honey (local for our area). People come in to get the honey saying they are getting it for the health properties of honey. Then they say they put it in their tea or coffee. so, from what I heat of the water has killed off everything good for them, and they only have sweet tea and coffee.

[@CitySteadingBrews]

Some, probably not all are damaged.

[@edmccarthy5803]

" They let it cool first" 😂 I was thinking the same thing !!😂

[@oatmeal6684]

Keep doing what you're doing and pay no mind to the trolls. Definitely don't feed them..

[@daryllnugent2635]

Bought some cold brew mead have to say I have noticed some immune boosting properties in low doses a glass or 2. Came across the glucose oxidase enzyme and thought it was funny that the most expensive honey manuka was the only one that didn't have it. My gut feeling is that a semidry mead is a good way of getting a large dose of honey in keto style. Want to make a batch with pomegrante juice for Mitophagy. And then maybe one with a blend of ginger and thai black ginger