How To Easily Make Mead At Home

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The Apocalyptic Knight

The Apocalyptic Knight

Күн бұрын

Пікірлер: 926
@rogercrane8420
@rogercrane8420 8 жыл бұрын
Something went wrong as I made this. I was just about done making it when I got a knock on my door. There were three thugs after me. They said they were from the Blackbriar Meadry. They attacked me, what should I do?
@TrevorPhillips2024
@TrevorPhillips2024 8 жыл бұрын
Roger Crane unleash the power of the dragonborn
@kidlikerizzle
@kidlikerizzle 8 жыл бұрын
You seem worthy. I bestow upon you the powers of Thor.
@japaneseproctolgist
@japaneseproctolgist 8 жыл бұрын
You're fucked. It's Honningbrew all over again. They're gonna run you out of business.
@xmenwolverineX
@xmenwolverineX 8 жыл бұрын
Im making this because of skyrim HAHA!
@Ash808s
@Ash808s 8 жыл бұрын
Roger Crane Just call the companions and they will handle it.
@seamusmceagan
@seamusmceagan 9 жыл бұрын
"5 liters of pure magnificence" This is so inspiring.
@TheApocalypticKnight
@TheApocalypticKnight 9 жыл бұрын
Dustin Eagan Intoxicatingly so, I would say!
@seamusmceagan
@seamusmceagan 9 жыл бұрын
+Apocalyptic Knights I did have one curiosity though, how do you feel about flavorings, barley, hops, spices? And how would you approach adding those(which step of the process)
@TheApocalypticKnight
@TheApocalypticKnight 9 жыл бұрын
Dustin Eagan I'm a bit of a purist with mead nowadays, although I have experimented with flavourings in the past (cinnamon, clove, orange peel, different teas). It's all good! :-)
@seamusmceagan
@seamusmceagan 9 жыл бұрын
So would you just add the flavor agents at the beginning of fermentation? Or should I heat them all together and "brew" it like beer?
@TheApocalypticKnight
@TheApocalypticKnight 9 жыл бұрын
Dustin Eagan Both methods offer different advantages. If you add them first, they contribute minerals and nitrogen to the fermentation, making the fermentation healthier, faster and more stable. If you add them in the end, you keep more of their flavour in the final product.
@18deadmonkeys
@18deadmonkeys 7 жыл бұрын
OK, I've made 3 barrels, I've gathered my salted fish, and my long boats are ready. Who wants to reclaim Sweden with me?
@arielvega6344
@arielvega6344 7 жыл бұрын
Fuck it. I got nothing else better to do. Im in! 😆
@jasonbowman9669
@jasonbowman9669 7 жыл бұрын
I'll join for the mead and fish and I'll stay for the white women.
@SALSN
@SALSN 7 жыл бұрын
As a Dane I'm ready to reclaim the portions we lost :-P The rest they can keep if they want.
@Trollioli
@Trollioli 7 жыл бұрын
It's Sweden. Have you seen their political climate? I'm pretty sure you'll only need 1, maybe 2 boats to reclaim Sweden.
@LinkTheHeroOfTime
@LinkTheHeroOfTime 7 жыл бұрын
Yyyyuaaaassss!!!!
@chriss8825
@chriss8825 9 жыл бұрын
I have been making wine for a few years now (tho never mead) and this guy definitely gave some good tips. Few points id want to make from my wine experience: 1# Beginners might want to pick a super easy yeast like the EC-1118 to start. Its very fast and taught yeast (so you are less likely to get stuck fermentation). 2# You can buy an auto siphon so you do not need to suck on the hose. This is better because you can put the hose directly into the wine to introduce less air into it. 3# You should use a hydrometer. This simple tool lets to add the correct amount of sugar and can later tell you exactly when to rack it and exactly your alcohol level of the wine. 4# Too much air into the wine can make it go bad (vinegar is one example), too little and the yeast wont be able to reproduce (and you can get stuck fermentation). When I aim for about 14-15% alcohol wine I tend to stir it once everyday and only add an airlock once my hydrometer tells me the specific gravity is under 1.01. 5# Make sure everything is as clean as possible and sanitize it, this is especially important in the early stages when its easiest for bacteria to take hold.
@Omni-kyun
@Omni-kyun 8 жыл бұрын
Regarding #4, how are you experiences with bad batches due to contamnation if you keep the bottle open without an airlock for that long? It sounds risky.
@chriss8825
@chriss8825 8 жыл бұрын
I keep the entire air and area around it very clean (I vacuum/steam clean the hard wood floors and make sure the closest garbage can has no food in it). I also put it in a carboy with a small opening and put two coffee filters on top of it with an elastic to stop anything large from falling in (like dust). If I ever get more room, I plan on making a dedicated wine making room and probably putting one of those UV/hepa filters in it for extra protection. Overall the key point here is extra oxygen is mostly only needed to keep the yeast going if they have to process lots of sugar (high alcohol). As a general rule the higher the alcohol goes the better you have to threat your must/yeast (enough oxygen without putting too much to avoid oxidation, enough nutrients without putting too much to avoid other bad bacteria using the nutrients, good acidity, and using the optimal temperature for the yeast strain, etc).
@Omni-kyun
@Omni-kyun 8 жыл бұрын
Thanks for the tips, I'm gonna have to try that the next few times. I've stuck religiously to using airlocks and never introducing any additional oxygen after the fermentation begins. Hope this will help improve my future batches. :)
@dancampbell9005
@dancampbell9005 7 жыл бұрын
yes oxygen is bad for fermentation and open vat containers in some cases BUT thats not always the case it also depends on acidity percentage and the amount of yeast in the fermenter ive had 20 gallons of sour mash taht had a 4.0 ph level and id reuse the mash a distillers trick to save case i had the same mash for 6 months you just keep and eye on it sanitation is very important though vinegar soap water everything you cant be to sure becuse you want a full developed drink not some silly grog
@AlanVonGoodleef
@AlanVonGoodleef 7 жыл бұрын
I made some 18 percent blackberry wine once. Needless to say it didn't last long.. ha ha
@Delfinmar
@Delfinmar 8 жыл бұрын
Thanks for walking me through this. Been a beekeeper for 20 years NEVER made mead! I have premo honey! this winter giving it a go.
@motoz30
@motoz30 8 жыл бұрын
Assuming you sell your honey, where could I find some?
@ThrashingBasskill
@ThrashingBasskill 7 жыл бұрын
Don't use your premium honey for this. In my opinion its not worth it. In almos 8 years of making mead, no one ever (including me) could tell the difference, except for the freaking high Price on the bill for some honeys.
@qazman4
@qazman4 7 жыл бұрын
yes, how was the mead?
@rogantu
@rogantu 7 жыл бұрын
Since you keep bees, do you know how I can know if I bought the best honey? The stores here have some that I think taste better than others, but half of them are processed and solid, while the other half is liquid. I know untreated honey is liquid, but I have no idea if the liquid honey in the supermarket is pure. I'd really like as pure honey as possible for this for that raw flavor.
@Erkynar
@Erkynar 7 жыл бұрын
Unprocessed (if by that you mean heated) honey is liquid for a short while, then turns solid. The liquid honey you get in most grocery stores is almost always processed. Go for the solid stuff, or find a beekeeper near you and buy direct from them.
@digglyda
@digglyda 8 жыл бұрын
Best tutorial I've seen explaining the *How To* for a novice like me ...by a Greek man speaking English ! Excellent. A+
@Gigaguenther
@Gigaguenther 7 жыл бұрын
digglyda a german greek on top of it, apparently
@TheApocalypticKnight
@TheApocalypticKnight 7 жыл бұрын
German wife. Me, fully Greek.
@NapFloridian
@NapFloridian 4 жыл бұрын
@@TheApocalypticKnight Was ist der unterschied zwischen einem Deutschen und einem Griechen? Antwort: Der Deutsche kann griechen aber der Grieche kann nicht Deutschlen hahahahahaha
@BiteThis
@BiteThis 7 жыл бұрын
For an extra high proof mead use champagne yeast. When I use to distill I'd use champagne yeast in my mashes and get up to 18% alcohol before distilling.
@ToddSloanIAAN
@ToddSloanIAAN 7 жыл бұрын
Could I use raisin culture ya think to just get my first try to do something alright?
@MrKeserian
@MrKeserian 4 жыл бұрын
I'm actually planning out my first mead, and I'm looking at going a traditional pure honey using EC-1118 with a staged nutrient addition. I'm super excited.
@katicasey4610
@katicasey4610 7 жыл бұрын
Instructions unclear, accidentally discovered I was the dragonborn
@larrymetal1
@larrymetal1 6 жыл бұрын
Kati Casey best comment yet
@TheWoodsman661
@TheWoodsman661 5 жыл бұрын
Absorbed some kind of power from the mead... I'm the Meadborn.
@chrisspears4851
@chrisspears4851 4 жыл бұрын
@@TheWoodsman661 Lol, underrated
@xersys
@xersys 8 жыл бұрын
Skyrim belongs to the Nords.
@sampound990
@sampound990 4 жыл бұрын
Indeed
@wardeni9603
@wardeni9603 6 жыл бұрын
One interesting recipe you could try would be the traditional Finnish mead (it's called "sima"). It's basically the same thing, but you put lemon into it, and you put less yeast, a few raisins and don't let it eat up all the sugar. The end result is something akin to a soda drink, with a sweet lemony taste, lots of bubbles and less alcohol (so you can drink more of it) :D It used to be a recipe favoured by nobles, but in time it became very popular among everyone, especially during the spring festival (First of May, a very old traditional spring festival day in the northern hemisphere)
@TheMrhycannon
@TheMrhycannon 8 жыл бұрын
Covering carboy with a cotton cloth secured with a rubber band works well.. If you don't use honey, it's not mead.. I use a smaller amount of lemon juice.. Honey will ferment with just water.. That's all the ancients used.. Red Star works wonderfully.. I use it exclusively with great results..
@aljazDrum
@aljazDrum 8 жыл бұрын
+Mrhycannon hey... how much honey and yeast(Saccharomyces cerevisiae) should i use for 5 liter carboy?
@Duckplague
@Duckplague 9 жыл бұрын
Can you make a vid next time you make a new batch? I would like to see your process from the beginning when you add everything.
@piotrfrankowski3336
@piotrfrankowski3336 7 жыл бұрын
Very good video. Poland has a quite long tradition in making mead. In our culture we have few types of mead, depending on honey:water proportion. We have trójniak (1kg honey : 2 kg water), dwójniak (1:1), półtorak (1:0,5). Trójniak is most drinkable and lightest, fermetation is quite easy. Półtorak is very hard to make, because it is hard to start fermentation with so many sugar inside. Remember, that yeast are prepared for certain drinks, if you use yeast for light drinks for mead, they won't survive very long. Use yeast prepared directly for mead or for strong wines. Fermentation of light meads ends when sugar run out, fermentation of strong mead ends, when yeast died because of alcohol. Don't keep dead yeast in your mead for long, it will destroy the taste.
@itsybitsy3367
@itsybitsy3367 7 жыл бұрын
Piotr Frankowski Very interesting!
@KowboyUSA
@KowboyUSA 7 жыл бұрын
I fill my airlock with 190 proof ethanol, or at least vodka, to prevent microbial growth in case back drafting to fermenter occurs.
@erniew5805
@erniew5805 6 жыл бұрын
i use hydrogen peroxide
@thepope2412
@thepope2412 4 жыл бұрын
Use 70% alcohol. Too high percentage and alcohol loses its disinfecting properties.
@strangebrewdesignwrx
@strangebrewdesignwrx 4 жыл бұрын
I have always used vodka for mead and wine works great!!
@gavincole5793
@gavincole5793 7 жыл бұрын
A very clear and well structured video. Being a brewer of beer I wanted a good tutorial for mead. Think I'll make some at the weekend. Nice work on the SF2 music. Skål! from the UK
@thomaskuruvilla597
@thomaskuruvilla597 5 жыл бұрын
This is called a TUTORIAL ! The extra TIPS of WHY , WHAT and HOW details to the minutest details along with the details of the main recipe is so so exhaustive. Congrats friend you are the perfect teacher n best companion to chat with on any point needing clarification.
@StepOneSurvival
@StepOneSurvival 7 жыл бұрын
I have to try this.
@scottfergusson8411
@scottfergusson8411 4 жыл бұрын
How funny... I sub to your channel and randomly looked a this video and saw you here... semper fi
@pascalbaryamo4568
@pascalbaryamo4568 4 жыл бұрын
In Poland and Slovakia, mead is categorized by the ratio water/honey (they don't use any other ingredients except for flavour stuff). So theres trójniak (⅓, my preferred one), czwórniak (¼, pretty dry and not more than 11% alc), dwójniak (½, damn sweet, but some like it) and póltorak (1/1,5, sweet like a liqueur and quite strong, around 15%)
@brie9872
@brie9872 2 жыл бұрын
Hey there. So the 1/3 ratio is that 1 part water to 3 parts honey? Or vise versa? Hope you see this. 😁
@pascalbaryamo4568
@pascalbaryamo4568 2 жыл бұрын
@@brie9872 Oh no you wouldn't be able to afford such a mead haha and it wouldn't ferment well either. So, with mead, the more water you add, the more the taste will go towards dry white wine, and 1: 1 1/2 (honey:water) is almost a liqueur.
@brie9872
@brie9872 2 жыл бұрын
@@pascalbaryamo4568 you got it! It was a long shot I didn't think you would get my message. Lol. Thank you so much! I really appreciate your reply. I got it now 👍
@DanielStinebaugh
@DanielStinebaugh 8 жыл бұрын
Great video, and full of info you only get by doing it first hand, Thanks! Looking forward to trying this myself one of these days! Seems alot cheaper to get into then beer as well, awesome!
@andljoy
@andljoy 6 жыл бұрын
I have watched loads of videos on mead but i trust this one more for some reason. Brewing tomorrow, wish me luck.
@TheRealWitches
@TheRealWitches 4 жыл бұрын
I've been watching them too and also felt good about this one Except I think I might try the cheesecloth or straining method I have seen in others but over all I do like this video
@ergot57
@ergot57 7 жыл бұрын
Siphon (sigh-Fun) is the word you were looking for on the transfer of liquids from one container to the other using the tubing. This sounds wonderful. Thanks.
@bulletmagnet212
@bulletmagnet212 2 жыл бұрын
Made my first batch from your instructions back in 2017, and a couple more since, always been a hit with the lads. Now I'm re-watching as a refresher to make 2 specialty batches for my friend's wedding! Thank you for introducing me to this most pleasurable of traditions.
@RealRuler2112
@RealRuler2112 7 жыл бұрын
Thanks for making this video - entertaining as well as informational. =) I mixed up my first batch of mead this past week using your video as a guide. Hopefully, I will have bottles of pure magnificence once it's done! =) =) =) I told my mother what I was going & she looked at me like I was crazy & asked why. Inspired by your video, I told her that I was going to reclaim my viking heritage. Being big into genealogy, she responded that I don't have any viking heritage, to which I told her not to bother me with facts... ;-)
@connorhoeksema2130
@connorhoeksema2130 7 жыл бұрын
RealRuler2112 well, how did it go?
@Nukem962001
@Nukem962001 4 жыл бұрын
Same how did it turn out? Any pointers or things you wish you knew before you began?
@RealRuler2112
@RealRuler2112 4 жыл бұрын
@@Nukem962001 It turned out OK. Frankly, I was expecting & wish it was a lot sweeter than it is. Doesn't taste much like honey. In fact, it tastes very much like most everything else I've tried brewing; unfortunately, I don't care as much for that taste as I do others. (Don't know how grape wine, honey wine, hard cider, and strawberry wine can all taste so close to each other, but they do.) As for something I wish I'd have known before beginning, that's easy - ALWAYS leave more room at the top than you think you need. Made Vikings Blood (cherry mead) and had about a 6' diameter circle of cherry juice and honey radiating out from where the jug was sitting on my table saw in my basement shop. I *thought* that I'd left more than enough room, but it was literally boiling from the yeast when I checked it 2 days later. Talk about a mess... that was probably 2 years ago & I'm still finding sticky spots in my shop! ;-) Apologies to the other two people asking how it went - didn't get notification of your comment & didn't see them until just now. =(
@Nukem962001
@Nukem962001 4 жыл бұрын
@@RealRuler2112 I haven't made my own, but almost every mead I have tried seems to have a wine taste. Not bad if that is what your after, but I have this stuff from Greece from the Sotirali Family that has a good honey taste, with slight acidic taste. I think the fact that they brew theirs in barrows helps too. I would love to recreate it.
@good_vibes2026
@good_vibes2026 4 жыл бұрын
If you don't have enough honey can you add both honey and suger to make up for the compromise?
@briannamccullough8639
@briannamccullough8639 8 жыл бұрын
I don't know where you're from but I absolutely LOVE your accent!
@StarlasAiko
@StarlasAiko 6 жыл бұрын
That solves my Christmas presents shopping list for the next thirty years
@kckrye
@kckrye 9 жыл бұрын
very nice introduction to mead. Love you video and your excitement for life! My nephew and I are beekeepers here in the states so of course mead has grabbed our attention. We have just started a batch. I hope it goes well. :)
@TheApocalypticKnight
@TheApocalypticKnight 9 жыл бұрын
kckrye It will, I have no doubt! If you follow the few and simple steps it needs, there is no reason for it to go wrong. Just remember to age it, if it's not aged it doesn't taste nearly as good as when it has aged for 6-12 months.
@jonastheprinz
@jonastheprinz 5 жыл бұрын
The Vikings didn't have lemons but they also didn't need them. The honey back then was not filtered like ours. There was wax and dirt and dead insects etc in it. The yeast probalby used all of this stuff. So it didn't need any additives back then.
@SteveX5000
@SteveX5000 9 жыл бұрын
Do you happen to know where I can buy the glass contraption you have installed on the cork? I looked around on eBay and Amazon but I couldn't find one. Keep up the great work mate, I love your videos ;D
@SteveX5000
@SteveX5000 9 жыл бұрын
+SteveX5000 Turns out I'm so idiot I was looking around for a "narelock", because I cannot even hear correctly what you are saying, lol -.- Found everything I need, soon I'm gonna start making mead. Thank you very very much +Apocalyptic Knights, from now on my friends are going to come to my house just to get drunk for free :D
@TheApocalypticKnight
@TheApocalypticKnight 9 жыл бұрын
+SteveX5000 Hehe it's usually plastic, and called an airlock. Good luck!
@TGBoleyn
@TGBoleyn 7 жыл бұрын
Awesome video! So, have you ever tried racking into an oak cask with a fermentation lock on it and drinking it after several months?
@eyeswideshut2800
@eyeswideshut2800 6 жыл бұрын
This had side affects, I kept waking up in the bathtub with a pot on my head surrounded by all my families possessions shouting LAND!..😝
@flashesoflightandshadow9825
@flashesoflightandshadow9825 3 жыл бұрын
😂😂😂😂😂😂😂
@lamebubblesflysohigh
@lamebubblesflysohigh 6 жыл бұрын
12:03 alternatively to using your mouth co create suction, use sanitized balloon pump (you can buy that in most hardware stores or in pet stores in aquarium section) *OR* you can fill that tube with water, hold one end with your clean finger (if you are scared, use sterile rubber gloves) which will create negative pressure in the tube and stop water from escaping, submerge the other end in your mead, put that end with your finger near empty container and release. Water with gravity will create suction. Both methods are better than your mouth.
@darkangelsoaps8258
@darkangelsoaps8258 8 жыл бұрын
informational AND badass
@cmndo
@cmndo 5 жыл бұрын
This was a fantastic instructional video thank you Apocalyptic Knights! Quick question, can you please explain to me what the basket around the Demijohn is for?
@TheApocalypticKnight
@TheApocalypticKnight 5 жыл бұрын
To protect the base from breakage.
@cmndo
@cmndo 5 жыл бұрын
@@TheApocalypticKnight Hello do you mind if I ask a couple questions! I just made my blackberry melomel today. I mashed the blackberries and put them in with the must and few hours later it is already bubbling through the air lock. However pressure seems to build up with the mashed blackberries which are all at the top of the carboy and eventually it comes through the airlock and over flows. Am I doing something wrong or is it normal? And is it okay that there's a couple inches thick mashed blackberries at the top? One more thing, leaving it for a month won't get moldy at the top will it? Many thanks.
@taurus2001dohc
@taurus2001dohc 8 жыл бұрын
You are awesome, I want to drink mead and listen to metal music in Scandanavia!!!
@itsybitsy3367
@itsybitsy3367 7 жыл бұрын
AllthingsWood Fuck yeah!
@morrissey1138
@morrissey1138 4 жыл бұрын
You're very well spoken...learned a lot. I appreciate your time in making the video.
@croitorualexandru8660
@croitorualexandru8660 9 жыл бұрын
Hei , i wil try to make mead following your directions, and hope to be drinkable, from romania with love :*
@roblamb4848
@roblamb4848 7 жыл бұрын
So, how was your mead?
@LindaB651
@LindaB651 7 жыл бұрын
Made mead 2 years ago using a 2 gallon container of Poland Springs water, 5 pounds of honey, a dozen raisins, and bread yeast. Worked it a couple of months but hadn't the balls to test it on friends. Drank it myself and did not die! I think I may now try this version , and share it with my mead loving friends.
@kevinharmse8656
@kevinharmse8656 8 жыл бұрын
What accent do you have? I ask because you sound like nords in skyrim
@GustavoTiavo
@GustavoTiavo 8 жыл бұрын
yeah, Nords don't sound Norse at all
@heather5892
@heather5892 8 жыл бұрын
nErds
@Medietos
@Medietos 8 жыл бұрын
Russian I think
@sachavaraine-jarnac6335
@sachavaraine-jarnac6335 7 жыл бұрын
Look at the books behind him. Everything is in German. So he probably either Austrian, Swiss, German...
@rick5078
@rick5078 7 жыл бұрын
she has a good taste in books ^_^
@kikirikix
@kikirikix 4 жыл бұрын
Thanks man I am making this for my another birthday!
@poloniumfist6059
@poloniumfist6059 8 жыл бұрын
Skål!
@immaculatemeyanui8528
@immaculatemeyanui8528 5 жыл бұрын
Wow congratulations for your time n patience to explain to us.You are great .Thanks l will try it out
@EbuCallinav
@EbuCallinav 7 жыл бұрын
Ah, is there any way you'd rather spend the day than drinking Honningbrew Mead?"
@TheWoodsman661
@TheWoodsman661 5 жыл бұрын
Why not have two bottles?
@RoyMach1ne
@RoyMach1ne 6 жыл бұрын
My first 23 litre batch has been bulk aging since May, will be ready to bottle during December. Thank you for this video; it really gave me the push I needed to actually try meadmaking. Hi from Québec. Skål!
@ArtyFartyBart
@ArtyFartyBart 7 жыл бұрын
Most importantly: use good honey. You can't make good mead with cheap tasteless honey.
@stupidrainbo
@stupidrainbo 4 жыл бұрын
Question, do you go from the first carboy to a sealed container? What if you just leave it in the original container and take drinks whenever you feel like it?
@rastislavvelkamorava1624
@rastislavvelkamorava1624 9 жыл бұрын
Mead is derived from the Slavic Word for Honey, "Med". Mead was a drink that originated form the Ancient Slavic Tribes in Europe. The Vikings learned to make mead from the Slavs.
@chaoticpicks5245
@chaoticpicks5245 8 жыл бұрын
+Arjun Quest And the word "slave" is derived from the word "Slav"... go figure
@rastislavvelkamorava1624
@rastislavvelkamorava1624 8 жыл бұрын
Slav(a) means Glory in Slavic Languages. Please don't make things up. Anyway, I was glad to educate on the early origins of mead in Europe.
@chaoticpicks5245
@chaoticpicks5245 8 жыл бұрын
Arjun Quest Quit talking out of your ass and educate yourself, champ... here is one of many links that give you a clear etymology of the word "Slav"....www.etymonline.com/index.php?term=Slav
@rastislavvelkamorava1624
@rastislavvelkamorava1624 8 жыл бұрын
My comment is to educate about the European Origins of Mead, not about the origin of the word "slav" Your link was created by an individual who is simply misinformed with no references from where he received this information. I am a proud Slav (in my language: Slovan or Slaven, Slavian) Every 3rd European is a Slav. Russia is the world's largest country which happens to be Slavic, It started as a small city state of Kiev. It wouldn't grow to be the largest country in the world, before the USSR, if Slav's were slaves....lol Anyway, I was glad to educate on the early origins of mead in Europe.
@chaoticpicks5245
@chaoticpicks5245 8 жыл бұрын
Arjun Quest I am glad to see that you have finally seen the light and acknowledge that the etymology of the word "Slav" derives from the word "Slave"... Good for you, we all are proud!
@harryramsey2625
@harryramsey2625 7 жыл бұрын
Great informative video you are very knowledgeable. I hope to try this soon I have made a few beers but I want to expand my knowledge base. Looking forward to see more of you videos.
@areuswhite9670
@areuswhite9670 8 жыл бұрын
Why do people attribute mead to Vikings? Mead was invented long before the Viking, and made popular by the Greeks, and then the Romans. The Vikings would have learned about it through their run ins with late Romans.
@Markov092
@Markov092 8 жыл бұрын
Popculture is probably the reason. There have been beverages made out of honey already before Vikings, as you said. Our Balto-Slavic ancestors have been drinking similar beverages already 4000 years ago.
@ASDASD34RDFS
@ASDASD34RDFS 8 жыл бұрын
The romans and greeks probably prefered their wine.
@jamessd7677
@jamessd7677 8 жыл бұрын
The word "mead" is old English from Anglo Saxon dialects, the Anglo Saxons brought their mead and obviously their language with them when they conquered these islands.
@Omni-kyun
@Omni-kyun 8 жыл бұрын
Don't know any of the facts, so I'm just pulling this out of my ass, but maybe the Vikings were the last to drink mead i large quantities? Southern europe had moved on to wine while northern europe had started making quality beer, while the vikings still stuck with the relatively recently introduced mead... possibly?
@ASDASD34RDFS
@ASDASD34RDFS 8 жыл бұрын
There is a possibility the vikings hadn't moved onward to the wine culture. They probably started making wine after they had raided.
@murgu.
@murgu. 9 жыл бұрын
Great video and very helpful.. I hhave only one question, do i need to put some conservants in it ?
@TheApocalypticKnight
@TheApocalypticKnight 9 жыл бұрын
+Murgu Raul No. Not at all. Keep it pure, will last at least a couple of years in a dark cool place, possibly much more.
@murgu.
@murgu. 9 жыл бұрын
okok. thnks for the tip
@sasquatchhadarock968
@sasquatchhadarock968 7 жыл бұрын
Mead- the lazy man's brew. Kampai!
@Kara_Kay_Eschel
@Kara_Kay_Eschel 5 жыл бұрын
I am pretty lazy, and made 3 US gallons of mead.
@jameswaits2587
@jameswaits2587 7 жыл бұрын
I've been a beer, wine and mead maker for over thirty years. I even taught an LSU Leisure course for ten years called "Beer 101". I don't think you left out anything important in your video. I have even distilled mead and made some of the best honey brandy I've ever tasted, Thanks,
@TheApocalypticKnight
@TheApocalypticKnight 7 жыл бұрын
You're welcome my friend!
@sasquatchhadarock968
@sasquatchhadarock968 7 жыл бұрын
You can start a siphon without sucking the tube
@liveluke777
@liveluke777 7 жыл бұрын
Truly enjoyed you and your vid here on making mead. I'll tell others here in the states with links to your vid. Thank you!
@robwentz4330
@robwentz4330 9 жыл бұрын
Skål
@StankLord
@StankLord 5 жыл бұрын
Question. When you stir it up to see if the fermentation is done, do you disturb the sediment at the bottom or do you just stir the liquid?
@dameankimberly6634
@dameankimberly6634 8 жыл бұрын
What's your first language?
@TheApocalypticKnight
@TheApocalypticKnight 8 жыл бұрын
Greek.
@dameankimberly6634
@dameankimberly6634 8 жыл бұрын
What country do you live in where they speak greek ?
@TheApocalypticKnight
@TheApocalypticKnight 8 жыл бұрын
Damean Kimberly Haha! Greece. :-)
@dameankimberly6634
@dameankimberly6634 8 жыл бұрын
I'm usually up late on youtube, so that probably explains why something so simple didn't add up in my brain. Must be cool living in greece.
@TheApocalypticKnight
@TheApocalypticKnight 8 жыл бұрын
+Damean Kimberly It is, actually, very hot at the moment.
@mpugliano
@mpugliano 7 жыл бұрын
Really great video, I thank you for taking the time to share your experience. You are a natural on camera. Thanks again.
@Robert-goose1
@Robert-goose1 8 жыл бұрын
I didn't know that mead was still big business.
@Youchubeswindon
@Youchubeswindon 7 жыл бұрын
It's not especially in the European 'west' and is normally home brewed or brewed by specialists. You won't buy it in any supermarket of off license. Not sure on Eastern European countries as it has a higher archeological background.
@rosehearttoxic1691
@rosehearttoxic1691 7 жыл бұрын
Youchubeswindon theres a place in ohio that sells mead
@RoyMach1ne
@RoyMach1ne 6 жыл бұрын
Fairly available in Canadian liquor stores; and homebrewing is picking up too.
@gerryjtierney
@gerryjtierney 5 жыл бұрын
@@Youchubeswindon liar, Asda and Morrisons sell it
@Youchubeswindon
@Youchubeswindon 5 жыл бұрын
gerryjtierney nice comment, thanks.
@louisvictor3473
@louisvictor3473 7 жыл бұрын
You use a siphon to move the liquid out of the carboy to another container without the liquid. Could I use a funnel with a fine filter so I can get all of the liquid and no sediments?
@genseven4616
@genseven4616 9 жыл бұрын
all you people talking about how you have to sanitize everything, sure it's good to but do you think Viking sanitized anything? Heck no they didn't, because they were men dangit.
@TheApocalypticKnight
@TheApocalypticKnight 8 жыл бұрын
+Gen Seven Haha yeah, probably the worst it can do is ruin the mead. If it tastes like vinegar, don't drink it, simple rule. Of course, it is more economical to ensure that nothing will go wrong...
@Crazt
@Crazt 6 жыл бұрын
Vikings were very clean.
@alli10re4
@alli10re4 6 жыл бұрын
Vikings were even more clean than the people in Europe. They were very Brutal, yes, but they were the cleanest people and their politics were awesome. Do some research and you'll find out a lot about them.
@liquidusblue
@liquidusblue 7 жыл бұрын
Thanks for making this video! I've started making mine this week. In addition, this is an oddly useful (eclectic) channel as I'm also suffering from runners knee at the moment (driving me nuts as I'm not enjoying running) - so I have just bought some of those patella straps too after watching that video. So thanks for that too.
@VIVI1337
@VIVI1337 7 жыл бұрын
SKOOMA!
@ChopperYagyu
@ChopperYagyu 4 жыл бұрын
Oooh' ive stumbled upon a KZbin gem of a channel :D can't wait to see more of your content!
@bigdrippa6945
@bigdrippa6945 7 жыл бұрын
Oi! Thats Sargon of Akkad's outro!
@TheApocalypticKnight
@TheApocalypticKnight 7 жыл бұрын
Doesn't belong to him.
@rendarsmith
@rendarsmith 7 жыл бұрын
It's Ken's theme from Street Fighter 2.
@abomesai18
@abomesai18 7 жыл бұрын
Apocalyptic Knights of course not. He's just a much bigger youtuber that uses the same music for his outro. I'm sure OP didn't mean to imply ownership
@bigdrippa6945
@bigdrippa6945 7 жыл бұрын
AngryOwl This is truth
@cyndilustone357
@cyndilustone357 7 жыл бұрын
excellent, pure and simple explanation
@usernameuser5573
@usernameuser5573 8 жыл бұрын
Haha Sargon/Street Fighter outtro music
@bigmvb4840
@bigmvb4840 7 жыл бұрын
I'm about to start my mead adventure. Thanks for explaining the workings of the parts involved.
@5winder
@5winder 7 жыл бұрын
I'm going to try to make it with weed... the pain-killing-est shit ever! This "Viking" will fly so high, he will see God. (and it's not Thor --- it's JESUS!)
@myviolin001
@myviolin001 5 жыл бұрын
Thank You. Excellent Video and Instruction to make the perfect Mead.
@xavierpendrag0n
@xavierpendrag0n 6 жыл бұрын
When racking, do you see an issue with filling the tube with water to gravity drain to the other container (post sterilization of course of tube and container) to allow you to fill without introducing oxygen during transfer? The idea being you could submerge the end of the tube fully into the receiving container.
@ionkindr7336
@ionkindr7336 8 жыл бұрын
Hello from the States! Thank you for the instruction! As a local level Musician/Guitar Player from Texas, I enjoy the production, and photos of the Bar/Music scene in your video.(where is this photo(s) taken?) I am currently preparing to begin the process you describe.......best regards!
@TheApocalypticKnight
@TheApocalypticKnight 8 жыл бұрын
+Ion Kindr Good luck! The photos were from a metal bar in a Greek town, bar's name is, guess what, Valhalla.
@peteravisov623
@peteravisov623 8 жыл бұрын
Erik. Does the waters Alkalinity affect mead production and taste? I don't drink water that's less than 8pH. I prefer water that's 10ph . for example. I made limoncello using alkali water and the rest, organic , cane sugar, lemon zest and everclear and it turned out amazing.
@FloridaManSteve
@FloridaManSteve 7 жыл бұрын
Very glad I stumbled upon this channel! Mead I shall make. And mead I shall drink.
@Therionfall
@Therionfall 7 жыл бұрын
Can you flow the Mead through a sieve to get the sediment out? First through a sieve and then through a piece of sterilized cloth for the finest components.
@ModernBladesmith
@ModernBladesmith 7 жыл бұрын
if you siphon it, it will clear the sediment. Just don't siphon the sediment into the other jug. Keep the hose off of the bottom.
@ameliaharmony3246
@ameliaharmony3246 3 жыл бұрын
Incredible great explanation.. Iam exited to try this now... 😊 Hope u got more videos I will look! 😁
@cdgonepotatoes4219
@cdgonepotatoes4219 6 жыл бұрын
as soon as I get a house of my own I'm probably gonna start making the thing, always loved the thought of making drinks for myself and I don't feel like I need to explain why mead is my #1 choice
@QuantumStarfield
@QuantumStarfield 7 жыл бұрын
How cool (or warm) is too cool (or warm) for proper fermentation? I live in a northern climate and winter gets pretty cool here (I don't tend to heat the house all day long).
@JamesJohnson-gu1ji
@JamesJohnson-gu1ji 7 жыл бұрын
How long will the mead store well and can it be refrigerated. I live in the deep south where we wear shorts in February.
@troykemp5329
@troykemp5329 7 жыл бұрын
Hmm I got this weird orange blossom honey and it tastes slightly like orange but reminds me of being a feild of blossoming trees I so wanna see if mead made out of this honey tastes good...
@NeoByteNL
@NeoByteNL 8 жыл бұрын
Great video, thinking of starting this next week. Question though, can I freeze distill this so the alcohol percentage will be higher?
@TheApocalypticKnight
@TheApocalypticKnight 8 жыл бұрын
Of course you can distill it, but to my taste mead is strong enough already. But you know, maybe consider mixing vodka with mead or something, because distilling alcohol made from honey is going to end up being extremely expensive.
@BeardedNorthBiker
@BeardedNorthBiker 7 жыл бұрын
I didn't catch the stength of the finished brew? I want to start making some practice batches now, so that I am ready to make batches fro chrismas :D
@MrBloodyBat
@MrBloodyBat 7 жыл бұрын
Should be around the same % of grape wine.
@afischer1903
@afischer1903 7 жыл бұрын
that's the most detailed and better explanation i found. thank you. can it be aged in oak barrels? ambient or cold temp?
@iamvelocity6285
@iamvelocity6285 7 жыл бұрын
Im trying to make those closer to a cider than mead, should i use less honey for the gallon or yeast? Im trying to avoid flat cider mix as i wanted it to be more honey based
@jtclements
@jtclements 5 жыл бұрын
This is a very good, basic explanation of the process. Great video.
@deanlynch3759
@deanlynch3759 7 жыл бұрын
Just finished bottling and had my first taste. Sooo good! thank you so much for this vid :D
@skyturtle94
@skyturtle94 3 жыл бұрын
When finished and ready for drinking how long can it be left once opened? Looking online I've found it could be anything from a week to a few months
@theastronomer5800
@theastronomer5800 3 жыл бұрын
It depends on the alcohol level. The higher the level the longer it will last. If it's good mead though, why would you leave a bottle open for months!?
@mrlordmetal
@mrlordmetal 6 жыл бұрын
Hi...i made my first 3 sperate gallons of mead in 3 different carboys and the bubbling started in less than 24hours. is that a good or bad sign ? i am asking since ive read many forums which say that bubbling should start after 24-72hours
@beqan2
@beqan2 7 жыл бұрын
Hail my viking brothers! The first time i made Mead (Mjød) it was for my viking wedding. We made close to 20 liters of it and had home made beer for all the guests. The party in it self (as in old Norwegian viking tradition) lasted for 3 days and luckaly the beer and mead lasted the entire 3 days for 40 guests. If it we dident have had the mead made out of propper Norwegian honey the party would have died out after a day or so :) What i also wanted to say about the mead.. to make the taste diferent then the pure honey taste, add some herbs or berrys. What I found was a great combo is wild strawberry and raspberry and later in the prosess add some blueberry. The taste became a bit lighter with a realy nice scent of berrys. Luckaly since i live in Norway i can go straight out the door and start picking berrys, but there is also some natural herbs thats amasing here, we call it "Mjød urt". I like the raw honey taste, but not everyone do, thats why i managed to make the 20 liters for the wedding using herbs and berrys. I could have linked a few pictures from the wedding, but tbh.. who wants to see a bunch of ppl. standing with their heads in a barrel? Good Clip Apocalyptic Knights and may your bloodline stand strong!
@ssu7653
@ssu7653 7 жыл бұрын
20 liters last 3 days with 40 people drinking? If they used 3 days to drink 0.5liter each it was not something they liked :P
@beqan2
@beqan2 7 жыл бұрын
SSU had allot of beer
@flybeep1661
@flybeep1661 7 жыл бұрын
Good explanation with attention to detail. I like it.
@scarletcomptonbellew8470
@scarletcomptonbellew8470 7 жыл бұрын
I used orange, clove, and cinnamon in mine plus used a home-made copper tube for the air-lock what can I say?? I am in SC where the moonshiners are...and I love doing a batch a couple of times a year, especially at Christmas !
@davidjohnston1971
@davidjohnston1971 7 жыл бұрын
Well done, I'm glad you included the importance of aging your mead. I rack to secondary carboy and don't bottle until a year old. I feel this allows more time for settling of fine yeast particles, better clarification as well as improving it's magnificence. My two favorite yeasts for straight mead, Cotes De Blanc and Champagne. Excellent video, love your passion for fine mead. Wassail.
@rebley003
@rebley003 8 жыл бұрын
This is an awesome video, very clear instructions and very informative. Your mead is beautiful! How did you get it so clear? Just by racking it carefully?
@TheApocalypticKnight
@TheApocalypticKnight 8 жыл бұрын
+rebley003 Yep. I didn't use any clearing agents at all. Racking, waiting and racking a second time did the job completely. Time is a magical tool.
@rebley003
@rebley003 8 жыл бұрын
Very cool. I have a batch fermenting right now thanks to your video. Can't wait to try it!
@TheApocalypticKnight
@TheApocalypticKnight 8 жыл бұрын
rebley003 Hehe do everything right and it can only work out!
@rogantu
@rogantu 7 жыл бұрын
So one of my 3 meads has stopped bubbling. When I stir the bottle around I get a ton of bubbles in the airlock. When I stop it bubbles normally for a bit and then stops completely. I assume this is excess CO2. Do I leave it alone for 10 days, keep stirring it every now and again to release the CO2 or do I leave the carboy open for a while?
@TheDukeofFancy
@TheDukeofFancy 6 жыл бұрын
Where did you get your carboy!? I love that style and i cant find anything close to that.
@ZeebieZebra
@ZeebieZebra 9 жыл бұрын
During the Fermentation process do the temperatures fluctuate very much? I am going to be making a 60lt batch shortly, and i am kinda worried about the temps.
@TheApocalypticKnight
@TheApocalypticKnight 9 жыл бұрын
Zeebie Zebra Generally speaking don't worry too much, although temperatures affect things, a reasonable fluctuation will not hurt your mead. Fermentation itself will slightly increase the temperature in the mead, and of course, unless you ferment it in a cellar, there will be a higher room temperature in the day and lower in the night. I've done it almost always in my flat and the results we very good, so no worries mate!
@ZeebieZebra
@ZeebieZebra 9 жыл бұрын
Apocalyptic Knights Awesome ill keep that in mind... you ever tried with a eucalyptus honey? I am using a Red Gum variety. Also what is your accent btw? I cant pin point it.
@TheApocalypticKnight
@TheApocalypticKnight 9 жыл бұрын
Zeebie Zebra Nope, never tried eucalyptus honey because we don't have many of the trees in Greece. I'm not sure what my accent is, but I am Greek for sure.
@ZeebieZebra
@ZeebieZebra 9 жыл бұрын
Apocalyptic Knights; Awesome, I was sitting here going, he has to be from around the middle of Europe, turns out east Europe, so close enough. I think Greece has a lot of pinehoney or honeydew as its called, I cant remember what it tastes like. I think the best way to describe Red gum honey is; Its really thick and dark and got a very really strong taste to it.
@TheApocalypticKnight
@TheApocalypticKnight 9 жыл бұрын
Zeebie Zebra Most of Greece's honey is indeed produced in pine forests (of which we have a lot). Second most is wild flower honey. Third most is chestnut forest honey. Of course not all such honeys are of the same quality, since some beekeepers cheat by feeding their bees sugar and stuff in the winter.
@MBCthunderstruck
@MBCthunderstruck 8 жыл бұрын
A question: my mead has been fermenting for maybe 33 days (or a little bit more), and it has slowed down to about 1 bubble every 15 seconds. Should I wait until it finishes to do this, or should I rack it now to desired clarity and bottle if it won't start fermenting again?
@Omni-kyun
@Omni-kyun 8 жыл бұрын
Probably too late now, but still. While the yeast is doin it's thing it keeps growin or multiplying. so if you bottle the mead when the yeast is still active it will keep growin in the bottles too. Grants, the yeast is probably nearly all done, so it won't be too bad, but just a few active yeast particles could grow into a few grams of yeast in the bottle by the end, which will make it taste worse. The reason people rack the mead, after removing the yeast is because keepin the mead in the primary fermentation along with the yeast for more than 1-2 months will make the mead taste bad, or at least worse. Same thing with beer and anything else that has to ferment.
@jmrbug9623
@jmrbug9623 8 жыл бұрын
I make wine but have never made honey wine (Mead). I want to give it a go; I already have some ideas for it. That mead that you showed us looks truly amazing, I can't wait to get 15 gallons of it going. Thanks for the vid.
@kidlikerizzle
@kidlikerizzle 8 жыл бұрын
Amazingly well detailed! Thanks! Seems like the best thing to make here in England since its cold. I have a 25L carboy. I assume if I just multiple all the honey etc it should be ok? Would I need to add more yeast though?
@TheApocalypticKnight
@TheApocalypticKnight 8 жыл бұрын
Yes, multiply all the ingredients. As for the yeast, one such pack is still enough.
@kidlikerizzle
@kidlikerizzle 8 жыл бұрын
Thanks bro! I just started the batch. I used my 15L carboy (honey is not cheap lol) and used 5kg of honey, I lemon and 1 sachet of the wine yeast you showed in the video. Just been about an hour since I put it away (current room temp is about 19C). So my Viking friend the wait begins....
@kidlikerizzle
@kidlikerizzle 8 жыл бұрын
its actually going well, thanks. I put the must in the carboy on the 2nd and it was bubbling quite rapidly but its slowed down a little now. I took some videos of the whole process and I'm thinking of uploading them for a step-by-step guide and credit apocalypticknight since his video was incredibly detailed.
@kidlikerizzle
@kidlikerizzle 8 жыл бұрын
8 weeks in and still bubbling in primary fermentation. Not too long now. :)
@TheOldBlackShuckyDog
@TheOldBlackShuckyDog 4 жыл бұрын
Brilliant video mate
@robertkubrick3738
@robertkubrick3738 6 жыл бұрын
Really nice video. I need to make my own. I rarely find pure honey in stores though. The mead I drank was actually 2 years old and it was amazing as you said.
@TheRealWitches
@TheRealWitches 4 жыл бұрын
For raw yummy honey check your local farmers markets, I use it for a few other things and find it the best
@TheRealWitches
@TheRealWitches 4 жыл бұрын
Also sometimes if you have local shops that sell like handmade soaps, lavender lotions etc ..there will be raw local organic honey in those shops too
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