Make Mead easily and Successfully

This is a tutorial on how to make mead honey wine very easily and successfully. This is perfect for the beginner who never made mead but always wanted to. I show you a very stable and successful method of mead making in a one gallon batch size which is easy and inexpensive to do. Lots more mead making stuff on my website at:
www.stormthecas...
About My Channel:
I have hundreds of videos covering all kinds of creative projects. I put out two new videos every week and if you want to stay updated you can subscribe to my channel here:
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More Mead Making vids:
I have lots more tutorial and instructional vids on how to make mead in a playlist here:
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How to Make a one gallon batch of mead kindle book: amzn.to/2fATYFO
The Secret Art of Mead Making Revealed: amzn.to/2eKpgZU
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[@epicfantasy]

Like this video? Be sure to hit the subscribe button! And, hit the little bell icon so you get notified when I post new videos!! Thanks!!

[@Stormy22271]

I made this mead according to this video and it came out great! My friends really enjoyed it!

[@lognarrok6655]

This is the first mead making video I watched five years ago. I’ve made about a hundred gallons now and this video is still the best mead making tutorial out there. Cheers to this man!

[@Metalandstuff464]

Very good video. I've searched for over two hours and watched many videos on this topic, this one is the best one I've found and highly recommend it.

[@epicfantasy]

Thanks :)

[@Legate_Styx]

12 years later I still use this everytime I make mead. I get great responses from friends. Thank you!

[@Aurin316]

Hi Will. My name is James and you were the first person to show me how to make mead. You and I spoke back and forth via email for a while. I want to tell youtube (and you) that you are a complete gentleman, a goodhearted person, and a huge help. Were it not for you, I would not have entered the homebrewing hobby. Thank you and I wish you and yours the absolute best. James

[@Scablands_Scavenger]

I would like to thank you for this video, I watched it over a year ago and I just finished bottling my first two gallons of mead tonight. An orange mead like you show and a huckleberry mead. They are both around 14 months old and taste fantastic ( the orange is a little better). So thank you for the great video !! it was a long process and there were times I thought the batch had " gone off" and was lost, but over time things mellowed out and now it is quite good !!! thanks again and good luck to those who are trying for there first batch... remember to be patient, just wait it out it will get better LOL.

[@jozilee2098]

I've been watching mead making videos for weeks...this is the most understandable one of the bunch!!! Thank you so much. You rock!!!

[@epicfantasy]

You are very welcome! Thanks for watching. And be sure to visit my website for more!

[@myonis01]

What kind of honey do you use? I know on your page it says unprocessed, but by heating it to 140 degrees you are partially processing it. So would any store bought honey work?

[@crowtservo]

If you’re a home brewer, I recommend using a fermenting bucket for primary. Transfer to the one gallon glass jug for secondary. Makes it a lot easier to throw out the oranges and raisins and stuff left over after primary. Can’t imagine it’s easy to get that stuff out of a glass jug.

[@sturmherooflance]

your tutorial helped me make a delicious batch of mead :) thanks Will!

[@epicfantasy]

You are very welcome! Thanks for watching!

[@epicfantasy]

@CDRK22 thanks for watching and subscribing. Have fun with the mead making and send me a message if you need any help/have any questions!

[@timoftedarknesway531]

NOW i can get fucking drunk and play Skyrim with my friend,he is my favorite drinkin' body :D

[@genericyoutubeprofilename6670]

lol

[@timoftedarknesway531]

***** If i still throw down mead on my throat, i don't care :D

[@OneEyePI]

+Timofte DarknesWay Pmsl

[@lharchmage6908]

Just as an aside mead with juniper berries is really good has a slight piney aftertaste.

[@Nubster12]

Thanks so much for your videos. They have been fantastic. Because of you I started my first batch of mead today. 4 gallons, 2 gallons regular, 1 gallon peach, 1 gallon blueberry. It's going to be hard waiting 6-9 months.

[@blacksundriedtomatos]

I just tasted my mead I made a year ago, I forgot I had it till I seen this vid it taste pretty freakin awesome :D

[@barlas2740]

Master Blader you sir just made a honey whiskey

[@esotericspiritualkeysofasc922]

@@barlas2740 how long does it take to make a melomel?

[@andrewsipling2531]

I tried it after seeing this video, all said in done it was almost a year and half after I originally made it. I was nervous to taste it, and I never ended up drinking it, but I have it to a co-worker and he loved it. Mine ended up fizzy like champagne

[@OneEyePI]

Found this completely by accident after making the basic mead recipe on your website. The mead is wonderful! Thanks for the website and the vid!

[@DarcyLane]

this is very helpful. thanks. the only part that bothers me is wondering how you get those orange wedges out...

[@girthworm6895]

Darcy Lane get a coat hanger and bend a small hook and wham you can get the oranges out

[@alejandromedina5665]

just add water

[@andrewsipling2531]

I tried this about 2 years ago after seeing this video. I was bored and had nothing better to do so I ordered everything I needed that I couldn't get at the grocery store and tried it. I ended up aging it for a year in my closet after it was mostly done fermenting. It ended up kind of like champagne, it was fizzy. I didn't drink it, I ended up giving it to a co-worker and he and his friend loved it. 👍

[@Adun4184]

"I'd be a lot warmer and a lot happier with a belly full of mead."

[@Marauder623]

five years on and I still refer this video to anyone who is looking to start their journey into being a meadmaker. once you get deeper into the science of it things really start to get interesting.

[@epicfantasy]

Thanks :)

[@roberthardesty1388]

Man I'D kill for a moon sugar sweet roll...

[@LoneKnight6212]

Mr. Kalif I just want to say thank you. I’ve been watching your mead making tutorials on and off for about two and a half years now. Watching your videos is what peaked my interest to the point of deciding that I would eventually do all of this. Since then, I’ve been learning as much as I can about the process from different sources including your book. I’m actually in the middle of making my first batch of mead right now. Just waiting for my must to cool down to room temp, before pitching D-47

[@kevinlee6580]

You sound alot like teddy from bobs burgers

[@jacobrogers4619]

Kevin Lee I thought he sounded familiar

[@nellyb743]

You know how to make so many things, it's honestly impressive. Kudos to your talent and learning.

[@Drag0nMag3]

Skyrim brought me here.

[@Mister_Insanity1]

lol,me 2 XD

[@lookin4space]

I've made your recipe a couple of times already, and its a favorite with the bunch here! The modifications I've made are: I've started steeping the water in Earl Grey tea ahead of time to give it a darker color and a mellower taste, I add a little more honey-water after the first (and sometimes second racking) to top it off and to "amp up" the alcohol content, and I ended up using Red Star Pasteur Champagne yeast which seems to work perfectly for me.

[@johncelletti3108]

did you sanitize your counter where the orange wedges are in contact...just wondering

[@phtevenmolz5030]

Yes, definitely sanitize everything that your ingredients come in contact with.

[@crowtservo]

I sanitize a cutting board.

[@raoulbtrahan]

I would just like to thank you for this very helpful video. I was interested in making mead and found recipes, but had questions about making mead. Your video answered these questions and set me on the path to successfully making my first mead. I have tasted the mead i made and it iz very nice. I have six pints I plan to age for at least a year. Can't wait to try them. Thanks again. You were a big help.

[@dovahking7720]

I love skyrim

[@charliegedge5226]

Dovakin

[@kia4now]

I really like your videos. You're straight to the point and everything you say is something that needs to be said.. thanks

[@annseedhouse1812]

but if you heat the honey it destroys all its good properties . I would boil water and add fruit then cool down to room temperature, then add honey and yeast.

[@Jojobongify]

Thanks very much for this great video. Just made my first batch of mead following your tutorial. Demijohns bubbling away merrily. Can't wait to try it - I'll have to be patient!

[@DJentertainTV]

clearly when the vikings made it they couldn't sanitize anything so what did they do?

[@seanhinkley8159]

+Dovahkiin No they would not, but each batch would taste different based on contaminates, season, weather, water, honey (available flowers) etc. by sanitizing and using exact measurements, you can consistently make a great tasting mead. Same concept applies to Dried meats, and cheeses

[@kk234th]

Up until around the mid 19th century, no-one knew that yeast was the driver behind fermentation. Beers and wines produced before that were what is now known as a 'wild' ferment. We're living in a period of time where beers and wines have been the best tasting and most consistent of any period of history.

[@theswaggeringwombat3084]

This is a great tutorial I was recently tasked with a project in social class (in grade 9) to study a part of Ancient Egyptian culture turns out they made a primitive mead and basically lived off the stuff. I asked my teacher if I could make some mead for the project and he said sure as long as you call it "Egyptian juice" and make sure it's non alchoholic so I just finished making a big batch of honey date mead

[@epicfantasy]

Don't ferment it by adding yeast. That creates the alcohol. I would say that you could try mixing honey water and dates in some way or other. You might come up with something tasty. I am not sure of the percentages. But... be careful with that too!! Over time it might ferment.

[@naynaybayable]

does anyone else think this guy sounds like Vince Vaughn?

[@linkkirk9919]

Maybe if he had a slight cold, then yes

[@Nomadicsage1]

Lou Ferrigno

[@brewluminati]

this is a really good video. I've been homebrewing and making mead for 3 years now, and have talked to and brewed with a lot of guys. I wouldn't exactly agree with everything you're doing here, but it is definitely possible to make a very tasty beverage exactly the way this video shows, and it makes it look easy. well done.

[@rastislavvelkamorava1624]

Mead is derived from the Slavic Word for Honey, "Med". Mead was a drink that originated from the Ancient Slavic Tribes in Europe. The Vikings learned to make mead from the Slavs.

[@kk234th]

Practically every group of people with access to honey and water have a variant of Mead. It's found all over the world. Africa, the Med, all over Europe. The Greeks called it Ambrosia. The name 'Mead' may come from the Slavs, the drink is pretty universal.

[@jazm4583]

First ever recorded mead was from China 7000 BC

[@sync_v1.0.27]

Cheeky breeky😂

[@CDRK22]

@epicfantasy I want to thank you again. With all the information I gathered and your video I "succesfully" made a batch of 2 x 5 litres. It slowly is starting to ferment!

[@jhafanador69]

anyone else here because of skyrim?

[@epicfantasy]

You are very welcome. And thanks for the kind words!

[@Zygotepro]

This guy sounds like BaBaBooey

[@ravingbean9766]

I tried this recipe, as novel I was reading inspired me to find out what it was. So after doing two batches, I compared my second batch to a Commercial brand here called Maxwell Honey Mead, and although I let this recipe go to dry and did not back sweeten like the commercial brand, this one by far tastes way better and not like medicine, even after only 6 months this recipe is awesome. With age this is going to be great.

[@FearOps]

You do realize the Vikings didn't have raisins or oranges right?

[@Feraloxide]

You do realize it's for flavouring right?

[@FearOps]

yeah the Vikings didn't do that with those fruits the would have used native apple plants and some spices that's seen in modern Scandinavian vodka, special sugar ie pearl sugar and when the came to the new world they would of added some maple syrup to it. you can do a whole lot better flavor wise than oranges and raisons and in fact its a disgrace to mead. this is not honey wine mead is Viking brew.

[@Thelgren00]

No they used elderberry and alot of it is used for ph balance as much as it is for flavor

[@FearOps]

your misinterpreting my post if they were to use a fruit at all it would have been an apple. they have so many delicious spices over there that the raisons and orange isn't necessary.

[@dtrez09]

FearOps The vikings did have territory all over europe, and traded with many other cultures. Raisins are common in a lot of old English and other British food since they last quite a while, I reckon the vikings probably used raisins, oranges are harder to keep fresh on the trip up from spain or the middle east or wherever so I doubt they would have had them.

[@epicfantasy]

You are very welcome. Thanks for watching and good luck if you make mead!

[@Vladtepes45]

I love you Vids man, I've been making wine for about 4 years now and thanks to you I feel comfortable expanding into Mead, always wanted to try it but it is so hard to find. P.S. I love that you stress cleaning your equipment, I've herd so many stories of people turned of wine making in the begining because of a contaminated first batch. ( Sucks to lose 5 gallons)

[@skyslife3937]

This guy is a lot more gentle with his mead... I like that

[@skyslife3937]

I mean I'm not gonna be that delicate but you can definitely see how much care he puts into his work

[@epicfantasy]

They get very soft and come out very easy with a pencil or something like that.

[@epicfantasy]

@carcano38 Respectfully don't agree. I have made over 100 batches of mead. Your super sweet mead just needs to ferment longer. How long was it fermenting before you tried it? The yeast needs time (months) to metabolize the honey into alchohol.

[@christopherperry997]

I made this receipe many years ago. I used champagne yeast, it was beautiful.

[@epicfantasy]

@Tank35 I have a bottle brush.Have to use it to clean a jug after it has fermented a batch. When I am using the bottle again, after sanitizing I just rinse. But some sanitizers are no-rinse.

[@epicfantasy]

You are very welcome. Good luck and have fun!

[@FatalPhoenixIV]

I just cracked open a jar I had sitting for a year. I passed it around the table for Thanksgiving and everyone loved it. Guess it's time to start working on another batch.

[@jonahgut3508]

You make some of the best tutorials on youtube.

[@epicfantasy]

You are welcome. Have fun!

[@jacobpohlabel4156]

Oddly enough, I began searching the process of making mead after I tasted some Jim Beam Honey whiskey. not the same thing I know but I'm always looking to diversify and learn more about different alcoholic beverages. Especially something with a lot of history behind it. Cheers brother.

[@epicfantasy]

hmmm, is it yeast or honey on the bottom? whats the room temp. Cold can do this.

[@epicfantasy]

@dayhate I have it all on my website. Everything you need, lists, ingreadients and more.

[@epicfantasy]

@Tank35 This is a medium mead. Right between dry and sweet. To sweeten I would add another cup of honey and reduce by a cup to dry it.

[@epicfantasy]

@nobollox the kind of sour taste might be a bad sign. How does the batch smell? But it is very very early for those batches. Time will tell how they are.

[@epicfantasy]

@Starbat88 yes, definitely. You are absolutely right about the honey. It's true. But once you add water to it, or fruts, it becomes a feeding ground for bacteria or wild yeast. This is why your yeast grows so fast and turns it into mead. But, we want to prohibit any unwanted organisms from growing. Great question.

[@lookin4space]

Okay, I finally made this recipe today, however, I made a few minor adjustments: 1. Instead of 4 cups honey, I only had a 44 oz jar, so I used black strap molasses for the other 4 oz. I read someone else's blog that did that and it made the mead darker but it worked. 2. I added an orange like you did, but I also added a sliced up pear. I also added a pint jar of pear butter we had made ourselves. I guess I'll find out!

[@epicfantasy]

@lunarrn They become very soft and are easily removed. Just slice em nice and thin before putting them in

[@theGreenaffect]

You are entirely right. I am so very stupid. It hasn't occurred to me just how stupid I am. Thank you. Sincerely, thank you for notifying me. I do not know how I have survived this long being so stupid.

[@Zetto129]

I started making beer, but I am pretty interested in making mead as well! Good video, thanks!

[@anthonyvlahakis4465]

AW MAN THIS TAKES A PAINFULLY LOOOOOONG, but very satisfying.

[@RobotAlienGaming]

You forgot 'time'

[@epicfantasy]

@mione3690 this is a good point. But you have to do whatever you can to minimize contamination.

[@BricelynTowne]

Just racked from primary to secondary, smells awesome (oranges and desert honey!)! It is very dry, and high powered I've never had a beer be this high powered going from primary to secondary.

[@michaelhuskey9939]

nice, I usually use lemon rind and lemon juice for my nutrient. Always good to learn an alternative.

[@epicfantasy]

The oranges are optional. Its fermenting now for three days. Looking good to me! Champagne yeast is probably fine, follow the specific instructions for starting that yeast though.

[@epicfantasy]

they do sell carboy carriers, its a cloth thing you wrap around the jug, has handles.

[@bournemouthlass]

Thank you so much for a clear and concise tutorial. I can't wait to try making my own mead.

[@alaskanpride907]

Thanks for the video. I made two batches of mead, one with the oranges, and one with peaches. The only thing I did different was that I used regular bread yeast instead of the lalvin. But, to my surprise, it turned out to ferment completely and they are both very good, strong, but good. The batch of peach turned out better than the orange, to my opinion. The orange turned out to be tart and very acidy, which is not quite to my liking, but the peach has a much smoother and just slightly sweete

[@epicfantasy]

@mikalwilliams You can use whole or you can juice it. Typically I freeze them then crush them. It breaks up the molecules and releases the flavors. Have fun!!

[@dethmaul]

Sweet! Just racked it into a new bottle. It tastes fine, it goes down sharp and tangy. But it's not gross at all. I'm going to start two more batches today! I'm going to try a small lime in one, and a small lemon in the other. See what happens.

[@Azella_]

Awesome tutorial, I want to try this after my cider is done.

[@epicfantasy]

@Legion8511 You can do it either way but not both. Either add the fruit in the beginning and rack it out., or add it after the first rack.

[@Gabrie177]

Thank you for an awesome video. I never made this before and I want to make this. I will visit your website later to pull down whatever information I can acquire to make a successful mead. Thanks once again. ....thumb up

[@epicfantasy]

@kfk111 definitely not too late. You can add now. Probably better to wait about a week from day one. this gives the batch time to build up some alcohol, increases the chances of a stray yeast from the fruit contaminating the batch.

[@epicfantasy]

@MrStripeybutt good work! If you think the airlock is going to clog then just pour out an inch or so of the liquid to keep it open. That will be ok.

[@epicfantasy]

@Xevorim its ok to taste anytime. not really good to just halt the ferment at any time. You should let it ferment in its own natural course. The chemicals are to stabilize and prevent re-ferment.

[@epicfantasy]

@VerticalH01782 You can drink it but it will not taste very good and alcohol level will be low. It's drinkable but not tasty delicious.

[@epicfantasy]

@RamRugby Yes, you most definitely could! Be sure to sanitize all your equipment. Heating is not mandatory but it does improve the chance of a successful first batch, better for a first time mead maker.

[@epicfantasy]

you are welcome! Thanks for watching. The five year mead was ok. Nothing special. Typically for my meads they tend to peak around 2 years.

[@epicfantasy]

@y890x I have sanitized the orange a few different ways. Typically just washing is enough. But the best way is to make the whole batch with oranges and all, but not the yeast, then add 1 campden tablet and let it sit for 24 hours. Then pitch the yeast. That's the hands down best way to sanitize all the ingredients.

[@epicfantasy]

@teenprepper96 no, that can't be right. At three weeks boiling would kill the yeast.

[@epicfantasy]

@bayne50 You can top off or not top off. Either way should be ok. If you top off then use clean water, typically boil it first then let it cool to room temp before using.

[@epicfantasy]

@Pugio no, it won't taste very orange; just a tiny bit. The orange is to balance out the acid. Honey benefits from this. go easy with cinnamon and or vanilla - they are both very strong. I would say about 1/2 ounce of either is good enough.

[@ekaitz345]

Wow, I wanted to make some for this Xmas, but I think it would be for next year's. Thank you so much!

[@epicfantasy]

@MsPopeye1977 hmm, interesting thought. But I am not sure. Probably would work.

[@Vladviking]

I'm used to bleach so I used that for sterilization. Rinsed with boiled tap water after it cooled some. Although you could just use boiling water like canning I believe. But boiling a gallon jug might not be practical in the average kitchen. Thanks for guide it was helpful as I didn't want to spend much money. Some of the best things are done dirt cheap.

[@TheRiechstar]

Thank you for your vids i have my first batch fermenting now and it looks like it is coming along nicley

[@oOTheDonMeisterOo]

We drink mead in Cornwall, England. And we love it :)

[@TheTrav0]

Yes it will work, I have seen lots of people on KZbin use ordinary bread yeast and they say it works just fine.

[@epicfantasy]

@scorence yes, you can go without it. Or you can buy a little jar of wine nutrient. Cost about five dollars. Might be ok with just the orange.

[@epicfantasy]

hmm, that could be something to worry about. Let it run for a while. What recipe did you use?

[@epicfantasy]

@AmadeusMetalParkour that is a bit warm , it will speed up ferment a bit but will be ok. Very difficult to give it too much time. Waiting longer is almost always better.

[@epicfantasy]

@johnnybarbell yes, exactly. the raisins and grapes provide nutrient.

[@epicfantasy]

@arolfsen Yup, that's a standard wine making gallon jug and the siphon I am using has an outside diameter of 3/8 inch.

[@kristianbrandt3012]

Try this; Add finely chopped blackcurrant berries, one orange, a few raisins, whole star anis and liqourice root. Gives it a lovely deep red colour, and delicious, but hesitant and non-candy like, hints of raw liqourice. One piece of advice though, as the star anis is a dryed ingredient, wrap them, along with the root, in a thin sterilised cloth. My philiosphy when spicing mead is this; if it's good in tea, it's probably good in mead XD

[@beaucointreau5665]

I really enjoy watching your videos