If you listen to this at 1.25x, the background music sounds like someone repeating "fuck yeah" over and over again
@samballard87746 ай бұрын
Omg i can't unhear this now and is the best thing ever
@Soccerusaf4 ай бұрын
That's interesting..nothing better to do than that.
@jayleggate89053 ай бұрын
@@Soccerusaf YEAH! Stop having fun around me!
@Nubbuchadnezzar7 ай бұрын
How long after back sweetening did you wait before bottling?
@TheOriginalDroid5 ай бұрын
Just a few beginner questions if I may... Can I use cane sugar to backsweeten? How hot was the water when you poured it in the mead? Can it be too hot? I'm currently making a berry mead, maybe another week before it's ready... I'd like to bring out the berry flavor by backsweetening if that's possible. Very fun hobby, love your videos!
@christownsend5527 ай бұрын
Got one of your kits for Christmas and started my first batch on the 6th, its already starting to clear a little cant wait to try a taste in 20 days lol
@dougm42176 ай бұрын
How'd it turn out
@rel49985 ай бұрын
I also got a kit for christmas! My first batch didn't go as smoothly as possibly but was still pretty tasty and now I am confident that my second batch will turn out wonderful :)
@williammeinz81526 ай бұрын
Another great video!! You explain things so well. When you bottled your mead after adding the yeast stabilizer, did you end up with any carbonation in your mead, or was it basically flat? Did bottling this way help preserve the flavor without much or any carbonation? Thank you
@juliaharbeck7745 ай бұрын
I have never back sweetened by mixing my honey in hot water. Since I will be doing that tomorrow I will try your method.
@Pictazzar2 күн бұрын
Have brewing question . i dont use chemicals . but I made a cherry mead and its a year old but it has a floating like smoke ribbon cloud it keeeps producing i have no way of knowing what it is . the taste is getting stronger. and a little off. what is it or what can i do i made a chocolate cherry mead and it clear and smells great and clear so i have no idea whats going on . and i made my own yeast from the cherries and brewd it but again its creating a smoke like cloud ive filtered it throught coffee filter and clean towel .. help hate to throw it away if i dont have to .
@jake6132Ай бұрын
Thanks for the video. I am doing my first mango mead. Fermented the mead normally without fruit until 1.000 SG. Added 1 lb of mango and fermentation started back up. Been fermenting for a month now and I plan to put the mead in the fridge for 24 hrs and then use the potassium sorbate to stabilize. I was thinking about backsweetening. Does this all make sense? Again, first timer here, and trying to avoid bottle bombs. Thanks in advance!
@RaidenDPSАй бұрын
are you just aging them in those bottled you capped towards the end of the video? Is that okay or are you only allowed to age in the big gallon jug during either the initial fermentation/backsweetening process? Love the content btw
@BeccaS18 ай бұрын
Can you make this kit with a spigot bottle?! Like your kombucha one! Would be a lot easier to transfer to other bottles.
@gregmorand89057 ай бұрын
What would the alcohol content of this mead be after backsweetening?
@MissouriFishingWarrior7 ай бұрын
It shouldn’t change. But if you buy a hydrometer and learn the numbers converted to abv you can double check. I’d say it’d still range from 11-14% depending on yeast and how well it ferments
@MatSmithLondon6 ай бұрын
Adding water and honey will decrease ABV minimally. Alcohol content won’t change as fermentation (process that turns sugar to alcohol) has finished by this point.
@khalilmeade4 ай бұрын
Does it matter what kind of water you use when warming the honey? I originally used spring water but all I have currently is purified bottled water
@bronzehawk987 ай бұрын
Should you also stabilize with a campden tablet? Ive heard using both will close any chance of the yeast restarting fermentation. Would appreciate any feedback!
@MatSmithLondon6 ай бұрын
I’m a beginner however I’ve read and researched this a lot so hope to answer here. You don’t need to use a Campden tablet if you are using the Craftabrew backsweetening kit because it already contains the correct ingredients to prevent further fermentation. If you weren’t using that kit, then yes you can use a single Campden tablet for a gallon of mead, along with potassium sorbate. But not necessary here.
@wisnog998 ай бұрын
Hey! ive got a question, i bought a craft a brew kit, im making a traditional mead i added 3 lbs of honey into it, started this on the 28th and as of today it smells like a dry wine, is this normal?
@darth_markobruh14488 ай бұрын
Yes
@Bleideris07 ай бұрын
It probably tastes similar too. Yeasty also, and hits like a ton of bricks for some reason.
@mattmorris10237 ай бұрын
If I'm making a flavored mead (strawberry), what's the best method to really make the strawberry flavor stand out more than the alcohol?
@Craftabrew7 ай бұрын
You'll want to try to make a concentrate since strawberry is such a light, delicate flavor. We'd recommend juicing as many strawberries as you'd like then trying to extract as much water from this as possible, the best way to do this would be long and slow heating using a double boiling method, this should help protect the flavor from high heat or scorching and allow water to evaporate over time until you get to a nearly syrup consistency. You can then stabilize just as if you were to backsweeten but add the syrup at this time rather than the honey.
@hendrikkroes64866 ай бұрын
Do you need to rack again after the pottasium sorbate has done its job or is it ok to leave in
@Craftabrew6 ай бұрын
No need to rack again.
@sapphirII7 ай бұрын
Is there a reason to not put more honey for the initial fermentation to end with a sweeter mead that doesn't need backsweetening?
@Craftabrew7 ай бұрын
More sugar (honey) is more potential alcohol so if you put more sugar in the batch then it could eventually get to a higher alcohol content but it would stress the yeast out and potentially cause off flavors. Starting with 40oz of honey per gallon is a great medium where you get a higher ABV of about 12.5% but you don't stress the yeast out too much if the nutrients are properly used. This then allows you to stabilize and back-sweeten your mead once the yeast has consumed all of the sugars in the honey.
@S0ulsinner8 ай бұрын
hey do you guys have a store front by chance?
@Craftabrew6 ай бұрын
We are online only but we do have our products available direct from our store CraftaBrew.com, Amazon as well as select small retailers.
@tylorarmstrong60677 ай бұрын
I want to flavor like in your other videos with peaches or fruit,but also want something less dry and more sweet. What should the process be when doing both steps?
@TJGAUTHIER3 ай бұрын
You would finish the fruit mead, then move it to the second carboy like he does in this video, then add your honey to sweeten.
@Omega-hd7gf8 ай бұрын
hello! i wanted to ask what kinds of nutrients and yeast i should use for making an apple mead, great video as always and have a good day
@urosv.99708 ай бұрын
ecv1118 lalvin yeast and for nutrients anything with plenty of N(i dont know how this word is spelled in english but look at chemistry periodic system under letter N and u will se :)
@vCobra1923 ай бұрын
d47 should be fine for yeast and for nutrients do either fermaid k with DAP or fermaid o with go-ferm
@jamesvatter57298 ай бұрын
Stabilizer packet? Not the powders or granules you have to weigh or measure?
@MatSmithLondon6 ай бұрын
The stabiliser packet contains those things already. It’s calibrated for a gallon of mead as in the craftabrew kit.
@elidiaz99805 ай бұрын
How much would you say the mead cost to make over all per batch ?
@TJGAUTHIER3 ай бұрын
Excluding equipment, it depends mostly on the price of your honey. If you use cheap honey from somewhere like Costco, or better honey, the price will fluctuate. I'd say about $15 for 3lbs of honey, plus about $2 for the yeast, about $7 for yeast nutrient (this is enough to make many batches, so let's call it $1) and whatever a gallon of water would cost you, say $2. So about $20-25 for 4 bottles or $4-6 per bottle.
@Wait8OO6 ай бұрын
Do I need stabilizer?
@spookyronin57916 ай бұрын
Yes
@skullcrusher94454 ай бұрын
Technically no, to keep from referm, yes. If you backsweeten without stabalizing and ferm starts up again, you are basically step feeding. You can step feed the yeast until they reach their alcohol tolerance. You have to hydrometer every step, then once your gravity doesnt change over at least 2 weeks, your yeast are inactive.
@delaneydyer24128 ай бұрын
after stabilizing do you rack off the stabilizers that feel to the bottom before back sweetening
@Craftabrew8 ай бұрын
If they did not dissolve, I'd give the carboy a bit of a swirl to help it mix and wait another 12 hours prior to adding the back-sweetening honey. Cold temperatures could also contribute to the stabilizers not fully dissolving.
@PaulXerxenАй бұрын
Best to just pasteurise, instead of filling your mead with a vunch of chemical crap. The kit is unessacary and overpriced.