I've got a batch of Blueberry mead that has been aging on lees sediment for nearly 10 years. It is an experiment that I still continue to run. I taste test every so often and it is one of the most wonderful tasting meads I've ever made.
@devilinthedetails96652 жыл бұрын
But is it because it is aging on the lees or because it is a ten years old blueberry mead? You'd need a control sample, to be sure.
@babaG819 Жыл бұрын
@devilinthedetails9665 if it's good you don't need a control
@OneEyedJack015 ай бұрын
@@babaG819 That's not how it works. If you don't have a control, then you don't learn anything.
@babaG8195 ай бұрын
@@OneEyedJack01 if x is good and I'm uninterested in learning more, I don't need a y. X is good enough. Or do you test every other possible variable as well? At some point it doesn't matter much.
@brandonmonroe70505 ай бұрын
Everything isnt school @OneEyedJack01
@jtyson4332 жыл бұрын
I feel like this has more to do with a lacto infection and oxidation in the non lees version. The on lees version wasn't racked and the only possible source of infection was the wine thief. The vessel is a possibility on the other. Since there was no sulfite, racking multiple times and increased head space oxidized the non lees version. Lacto bacteria in the presence of oxygen creates butyric acid which is sour and a bit vomity. It's commonly seen in poorly executed kettle sours, but as lactobacillus tends to rest in homes quite readily, it's very easy to infect a wine or mead when not stabilizing. Metabisulfite will ward this off. Sorbate will prevent cellular reproduction of wild microbes as well as protect your color and flavor. Just my 2 cents! Enjoyed the video!
@MuncieFamily2 жыл бұрын
This was a tad bit confusing, I'd recommend video tapping marking cups and pouring the samples in future so your not stuck second guessing yourself. Simple to hit a quick pause and bring that video up to make sure your on same page. Love you work though! Both you and doin the most have given me a lot of good info!
@benbinks2012 Жыл бұрын
Probably the most accurate and fair comment on here, but no likes or heart? Appears I wasted 20 odd minutes of my life watching a video where the host screwed things up but still posted the video. I got nothing from it, you were more fair I 😂
@colindruce-mcfadden90262 жыл бұрын
Super interesting experiment. We hear these bits of advice and generally don't want to test the worse result for ourselves. Thanks for doing the leg work for us on this one!
@barrykunz77992 жыл бұрын
When left on lees spicy, tropical, citrus notes develop and the wine is said to have a silky persistence. Lalvin ICV D47 from its spec sheet
@wolfgang21262 жыл бұрын
I’ve wondered about this. Thanks for investing a year to do this
@ManMadeMead2 жыл бұрын
I’m happy to do it!
@donmilleriii73992 жыл бұрын
I really appreciate this experiment. I have a mead that got away from me big time and it's been chilling for so long. At the very least I can rack it, stabilize, and backsweeten to take something camping. Thanks man!
@ManMadeMead2 жыл бұрын
I'm happy to share!
@RobV19782 жыл бұрын
Great video! The takeaway I got was leaving on lees for a short time (under 60 days) is virtually inconsequential to flavors. However, when getting close to the 90 day mark it should be racked to avoid unpleasant flavors.
@ManMadeMead2 жыл бұрын
I would say that very fair!
@pancakerizer2 жыл бұрын
Cool long term experiment! Good to know that the difference isn't monumental
@brady7832 жыл бұрын
Thanks for taking the time to do this video. The time travel aspect is fun. I have a mead that's been in primary for 3 months now, sitting on 71B. After watching this, i think a taste test might be in order.
@haywardstewart2825Ай бұрын
7/21/2024: I have 4yr.old bottle conditioned Scottish Wee Heavy80. It is kept in a refrigerator and has plenty of sediment in the bottom. It is absolutely excellent and shared on special occasions. I have been brewing for many years and can’t remember having an off flavor batch. I am truly Blessed ☝🏻
@bobwarren76082 жыл бұрын
Thanks for taking a whole year to do this!!
@randallalston952 жыл бұрын
Interesting! I left a traditional on the dead yeast for about 4 months (got lazy/forgot about it) and it tasted better than its counterparts that I'd racked off primary immediately. Opposite finding you seem to have! One off? To semi quote The Mandalorian "Is this the way?"
@coreyeubanks78662 жыл бұрын
Great video! I've been binging your podcasts for the last 2 days (10 hour work shifts and headphones), I love your interviews with the heavy hitters and pioneers of homebrew mead making! Keep up the great work
@jakobknouse16702 жыл бұрын
I’m really loving your videos as a new brewer!
@ManMadeMead2 жыл бұрын
I’m happy I can sure!
@jamiechappa85382 жыл бұрын
Like your approach to videos. I have been binge watching your videos before I try to make my first mead.
@ManMadeMead2 жыл бұрын
I love it! Good luck with your first one!
@Troscoman2 жыл бұрын
I will tell you, I love this tests. Plz, continue.
@ManMadeMead2 жыл бұрын
Thank you for watching them!
@geekay2024 Жыл бұрын
One years info in one video thats some real dedication youve earned it i will subscribe from now on keep it up friend
@brianbennett4374Ай бұрын
Thanks for the time you put inn 😊
@RobynSmithPhD2 жыл бұрын
Thanks for doing this experiment! I assumed there would be a much more significant difference in flavor profile between the two, but maybe that difference increases over time.
@keithmcauslan9432 жыл бұрын
My understanding is Autolysis is a concern with larger productions that home brewing. Basically commercial size productions where more than 10 gallons is sitting on the stagnant yeast. Crushing and causing the yeast cell to burst from the shear weight.
@Sku11Leader2 жыл бұрын
BC looks like he's on Rumspringa from a farm in a Pennsylvania.
@SirWussiePants2 жыл бұрын
At a wine conference one presenter noted that if you leave a wine on the fine lees for a LONG time - ie until the lees are almost completely re-absorbed the resulting wine improves dramatically. I have no idea if mead is different. Obviously, sur lie aging is done often in France and the US for Chardonnays
@theknubbles50752 жыл бұрын
LOVE THE CONTENT. came from fermenting hot sauce- and a coworker from my local university got me some primo honey from the entomology lab. so super upkept hives. I'm PUMPED. Anybody barrel aged the mead? Doing a one gallon batch and plan on using a 'barrel aged in a bottle' corkscrew that I'll soak in bourbon for a little extra flavour.. I'm in Kentucky and we throw any liquid in a bourbon barrel for a little umph.
@ManMadeMead2 жыл бұрын
Those little barrel age in a bottle spirals work well!
@lazarus80692 жыл бұрын
I'm pretty new to mead making so a lot of this is new to me lol. Racking a gallon of blackberry mead with wildflower honey this weekend (: Much love everyone!
@jimyost25852 жыл бұрын
Most winemaking gurus say that it's a good idea to get the wine off the sediment after three months or else the dead yeast can corrupt the wine. So it's a better safe than sorry kind of thing.
@DrGonzo4life2 жыл бұрын
you need to do a triangle taste test to see if you can actually even tell the difference between the two.
@xxAleksTxx2 жыл бұрын
Thoughts on making 4 meads with 4 different waters for your next experiment? I used mineral water, expensive spring water, cheap spring water and distilled water. Almost 2 months in and you would be surprised on the difference of taste from each of them.
@ManMadeMead2 жыл бұрын
I have a similar test already finished! The video will be out one day!
@alexlarsen64132 жыл бұрын
What was it like with mineral water? I've bought several 5L jugs of spring water and one of them happens to be mineral water...same brand, I grabbed it by mistake but was wondering about using it.
@ManMadeMead2 жыл бұрын
@@alexlarsen6413 My test is only for my tap water vs a store bought gallon.
@alexlarsen64132 жыл бұрын
@@ManMadeMead Interested to see that one! My tap water is fine but it does have some chlorine in it so I don't brew with it, although it almost certainly wouldn't hurt it significantly. I guess I'll use some of that mineral water for the next brew and test it.
@alantran69012 жыл бұрын
This is actually very common when making beer. We always adjust the water profile to our specific beer style. We build it up with mineral salts. I'm always surprised that this isn't more common in mead and wine making.
@Purelychem2 ай бұрын
When doing these types of comparisons, please please please do it as a triangle test!! A blind sampling in a triangle style is so much more telling. For those interested, a triangle test is when you start with three samples (2 of #1 and 1 of #2 or vice versa), then remove one at random and see if you can discern if the two remaining are different.
@trentwalters2 жыл бұрын
Great video I’ve been letting everything I make, wine, mead or melomel I let set on the lees for another month or 2 and bottle I’ve had such great results
@derikjbrandt Жыл бұрын
I don't get it. You run the experiment and the result is aging on the lees produces a better mead. And your recommendation is not to age on the lees. Why do the experiment then? Also, I believe autolysis is in fact the yeast eating each other. As I recall, this will happen when the yeast run out of nutrients. But what you're talking about is the cell walls of the yeast rupturing over time and producing an off taste. I'm going from memory here, but I did research this once. The guy said that as long as you have a healthy stage one fermentation your yeast walls are not going to rupture after a few months on the lees. He said this myth came from the commercial beer industry, if I recall correctly. There they use conical fermenters, or at least it's common, and the amount of liquid above the small conical point in the commercial process will indeed, if left for a few months, cause the cell walls of the yeast to rupture and create an off taste. But there's not enough pressure to cause that to happen in a home mead unless you've got an unusual amount for a home brew with a high gravity - maybe. That's not to say that aging on the lees won't change the taste. It definitely does, and your experiments show it helps the taste. But your experiments are not showing that at any point (3, 6, 9, or 12 months) the cell walls actually ruptured. Now, I like your videos. And I like that you're experimenting, cuz it helps me a lot. I'm critiquing for the benefit of making better mead. AND, I won't be surprised if some of what I wrote has errors as well. Critique away.
@seanlydon9727 ай бұрын
I was thinking the same thing, as they were drinking it dry they both liked the one that aged on the lees better, but after adding honey they liked it off the lees. I feel as though there was some personal bias there as the idea of drinking something that sat on the lees, as opposed to something that didn't, is kind of off putting to some. Plus, when they tried the ones with Honey, they knew which ones they were drinking, and I feel that Adds credibility to the possibility of personal bias.
@xjesusxchristx29 күн бұрын
On lees being clearer actually makes sense, because the lees acts as sort of an attractant/binder to anying else in suspension.
@shawnveltheim16882 жыл бұрын
Great Video! I'm just getting started and I'm finding your content really useful. Thank you! Way to take the L on autolysis like a pro and just correct it.
@skyledragon2 жыл бұрын
This was a great experiment!
@ManMadeMead2 жыл бұрын
Thank you!
@mr.raccoon4536 Жыл бұрын
been lazy and have left a lychee mead on not only the lees but also the blended up fruit for nearly 6 months now. no off smells or mold or anything, if anything it's been smelling more like lychee as the days go by. gonna finally test it out in a few weeks then leave a gallon or two to age off the lees
@EAwai-pk8wf6 ай бұрын
I actually tried doing the sur lie aging thing where I stirred up the lees once a month with EC-1118 and an avocado blossom honey mead, and it's one of the smoothest meads I've made, so I can personally recommend that yeast as a good candidate for sur lie aging. I aged it 8 months and then bottled it. Every time I shook it up, it seemed to clear a little faster afterwards than it had the previous month, so it was like the longer the yeast aged the more they wanted to clump together and the more easily they fell out of suspension.
@ManMadeMead6 ай бұрын
That’s awesome!
@smittywerbenyeagermenjenso37202 жыл бұрын
I'm making my first mead and I did not realize that I should have two carboys for the same mead. I appreciate your effort in making this video!
@TheBaconWizard2 жыл бұрын
I would say it very much depends on the strain of yeast. Sauternes yeast for example is excellent for aging sur-lie, whereas lavlin d47 is horrible and bitter.
@harvey1952 ай бұрын
I feel you missed an opportunity with this. I've been making Meade since the early 80s, and I admit that when I started, I was just an ignorant high school kid. I didn't know about sterilization or stabilization. So those early batches were terrible. But since then, I've educated myself and learned a great deal. I've made meade both on and off the leeds and have had some interesting results. The batches that have had a "bad taste" tasted almost like mold. When I did my testing on these, th pH was way off, usually upwards of 7.1 or 7.2. Yeast usually works best at 5-5.5. I didn't see any pH results at all in your testing. My conclusions concerning bad on the leeds after taste is perhaps a fungal spore contamination growing in the yeast cake at the bottom of the carboy. Contaminates can be introduced at any of several points during the process when checking the specific gravity or taste testing. I don't think the bad taste comes from the leeds so much as from contamination, the yeast cake is just a convenient place for the contaminate to grow.
@tinkertailor73852 жыл бұрын
The French allow some wines to be left on the lees for the specific flavors that it imparts.... So it is not so much "Off" flavors, but rather different flavors.
@ahmelmahay2 жыл бұрын
use red and clear or blue cups color next time guys
@robinflodin35872 жыл бұрын
Hello, i just started my first batch of mead earlier this week and i wanted to thank you for providing me with the information i need to get started and for helping me understand the whole mead making process.
@ManMadeMead2 жыл бұрын
I’m happy to help!
@babalonkie10 ай бұрын
One thing i have learned very quickly whilst making mead... ageing on lees is not necessarily a bad thing, infact i have found that removing the main bulk of dead yeast in the first rack and but aging for a while on the remaining lees actually gives a nice flavour.
@aaronreash8142 жыл бұрын
It total depends on the yeast also what off flavors you can get, some good others really bad, D47 can give just weird funk but still drinkable, others can give a soap flavor of 71B
@julietardos50442 жыл бұрын
Interesting comment because the D 47 spec sheet says that brews using it benefit from sitting on the lees. Perhaps that's specifically for grape wines? I dunno. I was actually going to suggest to MMM to test lees vs no lees aging, and here we are.
@aaronreash8142 жыл бұрын
@@julietardos5044 I just personally find the flavor off of D47 as a weird added flavor, I did a traditional with not much else added with D47 and it was far from what I tasted at reenactment where they sold kits. House was constant temp and was shaded from sun, everything went good but flavor was off. I know the tasting mead was not D47 that what he said but it was what was available in the quantity he needed for kits and he never had a issue. Mentioned it to him a year later and he said oh thats D47 just being itself
@julietardos50442 жыл бұрын
@@aaronreash814 Good to know. Thanks for the info.
@alexpickford59512 жыл бұрын
Am literally doing the same experiment!
@ManMadeMead2 жыл бұрын
Let me know how yours turns out!
@julietardos50442 жыл бұрын
What type of yeast are you using?
@ethanbryant66652 жыл бұрын
It would be cool to see you make that mead with peppers in it. Not a lot of youtubers do it
@julietardos50442 жыл бұрын
Interesting experiment! Are you a science teacher? D47's spec sheet says that it is beneficial to let your brews sit on the lees. That's the only yeast I've noticed that says this. Anyway, when I use D47, I've been letting it sit for a month or so before racking off the lees. No idea if it makes any difference.
@ManMadeMead2 жыл бұрын
I’m not a science teacher but I feel like I’m learning a lot of science through this! Haha
@1014p2 жыл бұрын
Why not pour new glasses you know is correct to confirm whats being tasted. I suggest purging head space with c02 if your concerned. A good straight mead towards dry is best under complex honeys. It gives the brew something to age on well. As far as body or tanic goes, guess use a tea starter to give it that. I did a rhubard with assam black tea and it came out pretty good. May use it more than almost never. Possibly type of water may be a factor.
@ManMadeMead2 жыл бұрын
We did! We went back and double checked. Which is why I put the clip in
@ememe141220 күн бұрын
Aging on the lees is not necessarily a risky or bad thing. Some wines here in Europe, usually white, are aged on lees or sur lie. The most known would be Champagne...
@jonasforsman89962 жыл бұрын
Have you considered making yeast extract from the lees and adding that back to the mead for an instant sur lie?
@ManMadeMead2 жыл бұрын
I haven’t but that sounds interesting!
@riukrobu2 жыл бұрын
Really so very much extremely interesting!
@coolman-bn1bs2 жыл бұрын
Ok for smelling and tasting you need to smell coffee and rinse your palate/ taste buds with something else so that you could actually have a better Taste of them
@ManMadeMead2 жыл бұрын
This is good to know for the future!
@shawnhiggins10056 ай бұрын
“That’s not me throwing shade or anything” but that’s exactly what it is 🤣
@yourmetalgod692 жыл бұрын
it tends to be a bigger issue for yeast under high pressure in large aging vats, it takes a lot longer for most yeast to start the process from what I have read on the subject, it seems very environment dependant on when and how fast that happens. I've seen brews with a 5 and 7 years lees cake not have the issue so far
@SammyOneThumb8 ай бұрын
Oklahoma represent
@yippyo2 жыл бұрын
Great experiment like always! I'm curious if you've tried the product Sur-Lie which is supposed to accomplish the same effects in 3-4 months vs the typical 6+ months of aging on the lees. Cheers! Appreciate the content
@ManMadeMead2 жыл бұрын
I haven’t!
@andymanchristensen2 жыл бұрын
Question - when regularly racking to avoid the lees, would you normally use metabisulfate/campden to avoid oxidation? Such a coincedence that you posted this video now, as I was just wondering this very question... I had just racked a big batch of mead off of some fruit/spices the other day which was beautifully clear, and after racking I was disappointed that it became a little hazy again. I must've picked up too much lees too soon (shouldn't have dipped the siphon to the bottom until the end). I was hoping to be able to bulk age it for most of the year without re-racking again, but now I might. Wondering about avoiding oxidation with subsequent rackings... or maybe I just don't worry about a small bit of lees on the bottom of a 5-gallon batch?
@ManMadeMead2 жыл бұрын
Yeah! I would use those to help it avoid oxidizing and adjust the SO2 levels. Proper sulfide dioxide levels will help a brew age for longer without problems. I think a small bit of lees isn't the end of the world!
@jamesthomas84812 жыл бұрын
I think I have watched 80% of everything you have put out. And many times over additionally. Not often do I recall you using the Tannins or any additives. Is it just my poor memory or do you not use them after and stick to the simple ingredients from primary?
@ManMadeMead2 жыл бұрын
So in test like these I never use any adjuncts to keep them fair. In most all of my normal mead recipes I will use some adjuncts!
@jamesthomas84812 жыл бұрын
@@ManMadeMead most interesting. now im compelled to watch them all over again..lol
@jamesthomas84812 жыл бұрын
@@ManMadeMead well sir, I am going the extra mile. I will be gathering any and all ideas in the hunt for the ultimate marshmallow flavoured mead. Truthfully im wanting to do 5 gallons in total with (10) ½gallon bottles contained in each a different variant of the marshmallow formulas that I aquire. So firstly I will need to take down all the possible notes and recipes I can gather and pick the 10 most doable ones. To say ones that I expect to gain results from. So please let me know what you think on discord and I'll see you there. I'm in the 1-19 ...
@TigerPat_91802 жыл бұрын
Back in the Olden Days ,20 Years ago ? 😜😂🧐🤔🤐 . You'll get there. 🐯🤠
@dwk19862 жыл бұрын
my big question would be if the lees version is taken OFF the lees, would it "repair" or age out the off flavors from the lees.
@ManMadeMead2 жыл бұрын
I'm not sure!
@jgar53810 ай бұрын
au-tol-y-sis (ah-tall-i-sis) I was interested to see what the outcome would be. I have read about this process in a wine making mag and there is a process where aging on the lees is an artistic process to add body and smoothness to the wine. I wasn't sure if it was a good idea for mead (and I'm still not), but now I have something to consider. Cheerz.
@seanmcdonald95912 жыл бұрын
Interesting video! Just out of curiosity, do you know any methods that can speed up the aging process? I wasn't sure if that was possible of you have a video on it?
@ManMadeMead2 жыл бұрын
Unfortunately you can’t speed up time!
@freehat27222 жыл бұрын
@@ManMadeMead Not practically, but If you send it to space it's clock will run faster by a teeny bit relative to yours. I couldn't help myself.
@juanmanuelmunozhernandez7032 Жыл бұрын
I left my mead on the lees in a cold environment for about a year. It became so extremely reductive that I could smell olives even a year after. However, why not try the wine making technique? You mentioned that lees stirring is a strange thing, but in the wine industry this is done in almost every single wine that goes under lees ageing at all. The ageing times, however, are shorter -haven't seen many wines that spend more than 9 months, and of those almost 100% are sparkling, which is a different beast-. Typically 6 months is a healthy maximum, with gentle stirring about once a day. Here is why I think lees stirring is important when leaving it for longer than, say, two weeks: 1- Lees that are buried on the bottom will probably sit in a reductive environment and will probably develop too much of a dull smell. Moving them around will help avoid this. 2- Autolysed yeast cells release manoproteins into the liquid, which enhance a creamier, rounder texture (thus maybe why you found the no-lees mead drier). These can also act as a clarifying agent to some degree, which may be why the on-lees mead was clearer in your experiment. Wine typically has a more intense aromatic profile as well as a more tense structure (along the acid-tannin axis mostly). This is why the impact of lees is relatively subtler. I do believe that the textural and flavour effects of lees ageing synergise beautifully with mead in general. I think it's just tricky to do it right and it's a largely unexplored area.
@TheDanielsweden4 ай бұрын
vinigar, the "not azetone, but kinda not alkohol smel" is vinigar. that mead will soon turn sour.
@royhorn27822 жыл бұрын
Have you tried fermentation under pressure( like in beer making now) , to eliminate any chance of oxidation? This would definitely prevent any chance of aeration during racking. Headspace would also be a non factor. This would only leave yeast, ingredients, and type of aging for factors. Looking at the carboys on your shelf you might think about using a Burton union blowoff during fermentation rather than the fermentation locks. That will help get rid of un desirable fermentation byproducts. That would eliminate Headspace issues during primary fermentation by letting you fill your carboys near to the top.
@ManMadeMead2 жыл бұрын
I haven’t tried it before but I would like to one day!
@dahnehernadez14745 ай бұрын
Hi!!! I’ve been watching your videos for a long time, but it’s the first time that I’ve seen this one...I have like 10 brews sitting on leese since 2020...🥴🥴🥴...I haven’t tasted any of them, not even once...any advice???
@TwoCowzBrowze2 жыл бұрын
I see at 18:30 the left carboy has a thin 'film' around the edge. Mine does that too and it is now starting to form spots on the inside of the bottle.... is it mold ? , I've had it going since last year June , it is July now. When I crack it open it gives off strong alcohol but slightly musty smell to it. It was my first attempt and I think the film formed when during xmass ~5 months I gave a few folks a taste test and never topped it off.... what to do ... what to do ...
@ryanjohnson456516 күн бұрын
I don’t know.
@scottyholmes19993 ай бұрын
I’ve made 5 batches and I still am not sure if it’s good or not. I can’t tell if I just don’t like mead or if I messed it up. Store bought is good but it’s all very sweet and most of the ones I’ve made turn out very dry
@CrazyIvan865 Жыл бұрын
I started experimenting with Kilju made with inverted sugar to try and hone my skills and get the nutrients and everything down. Inverted sugar is VERY similar to Honey, in that most of the sucrose disaccharide, is broken into separate monosaccharides of Glucose and Fructose. The only 3 major differences are, honey will have slightly more disaccharides (only very slightly and mostly in theory) than inverted sugar syrup, honey will have more floral notes which helps cover off flavors, and honey has slightly more natural nutrient value than inverted sugar which is just pure sugar. Honey may also have more residual sugars that aren't broken down and converted to alcohols, because when the yeast get done with the monosaccharides, they CAN work a little harder to break down the disaccharides to convert them, but often times, unless they're far below their alcohol tolerance, they'll instead get lazy and be like "yeah that's enough, I'm going to sleep. Here in the US sugar is MUCH cheaper. As you can get a 10lb bag for $8. Where honey costs about $10/lb for even cheap junk honey. Another difference is, without the floral notes you're REALLY getting every little bit of yuck hlthat yeast put off. Or what I call "sweating and complainjng" from where they're either working too hard or have unfavorable conditions. So it's a little easier to hone in on an optimal or ideal process of what they like and what they need. Then you carry that over to you mead, the slightly over-the-mark additional nutrients from the honey itself won't make a big difference, but the characteristics of the honey will make a HUGE difference. So... just a personal philosophy on how to REALLY hone in on how to make a good fldry mead. Don't make mead, make Kilju with artificial honey.
@dantronics16822 жыл бұрын
this might sound like a stupid question but do you add water after each racking and tasting? I notice your mead level doesnt seems to go down after each racking, I usually lose at least 1 inch which is about 1/2 glass of mead
@ManMadeMead2 жыл бұрын
I don't water down my meads! I normally just try to age them with as little headspace as possible!
@dantronics16822 жыл бұрын
@@ManMadeMead the question I was asking is how do you reduce the headspace after each racking
@dp5548-g1e2 жыл бұрын
Ever thought of heating your final brew to 175f for 15 minutes to burn off your acetone and methanol?
@ManMadeMead2 жыл бұрын
At that point you can also boil off the ethanol, and you want to keep the ethanol!
@dp5548-g1e2 жыл бұрын
@Man Made Mead the ethanol won't really start cooking off until 178f
@benmorris7276 Жыл бұрын
I found if I let my Mead's age on the Lee's it would give off a smell reminiscent of permanent markers
@jamesonpetersen835910 ай бұрын
First time i tried making meed i jumped the gun, i drank a small glass 2 weeks after starting it, not much had settled. I went to work the next day and shit my pants 3 times. Didnt even make it 2 hours into work.. if yeast is still alive it acts as a natural laxitive. Dont make the mistake i did.
@lazyplumber161611 ай бұрын
Do you like brewing beer as well? I have seen many cannels on brewing beer but none to many dedicated for Meads only.
@ManMadeMead11 ай бұрын
I do like beer brewing!
@mayhemmiracles70010 ай бұрын
hi great Info
@GLDn12 жыл бұрын
"Aww- tall- ahh- siss"
@tutie69soldier_slayer912 жыл бұрын
What do you mean by flabby? Like weak bodied? Nothing there to help hold up the taste? Sry, kinda new to this and would love to understand more 😃 thanks for your time.
@ManMadeMead2 жыл бұрын
Weak body is the biggest things there. Most of the time people would correlate flabby to needing more tannic value or body building in general!
@jeffvanes8138 Жыл бұрын
Im new and maybe a dumb question .How come your mead you have in the background are not in a dark place? Thanks
@ManMadeMead Жыл бұрын
Because, in my experience, light doesn’t really effect a mead!
@RedbeardMerx2 жыл бұрын
Is it okay to fill the jugs that much? Wont it get I to the airlock?
@ManMadeMead2 жыл бұрын
Only if the fermentation is super vigorous!
@aztrodj822 жыл бұрын
i dont know where you store ur meads ..but what i do understand is that light can change the flavor of ur mead .. is that an issue for u?
@ManMadeMead2 жыл бұрын
Mead is affected by light less but it’s not great for it to always be in the light!
@apatheticattempt2 жыл бұрын
Love it :)
@whitekendrick62922 ай бұрын
Im so confused, whats on leese
@fusion9619 Жыл бұрын
Too hard to follow... What was the verdict?
@ManMadeMead Жыл бұрын
Looks like you'll have to watch the video! I don't believe it was too confusing... I haven't received this comment before on this video so I believe it hasn't been that confusing for most people.
@fusion9619 Жыл бұрын
@@ManMadeMead I watched it, don't make me watch it again... -_-
@andresacebal4272 жыл бұрын
Man have you ever made Tepache?
@1014p2 жыл бұрын
Yes he has used Tepache honey a few times.
@ManMadeMead2 жыл бұрын
I haven’t! But my friend Doin the Most has!
@Latronibus2 жыл бұрын
@@1014p Tepache is a wild fermented beverage using sugar and pineapple skin. Not sure what you were thinking of...
@dragonshoarddesign309411 ай бұрын
I prefer a sweet mead, I cannot stand dry
@eric818722 жыл бұрын
Thank you for the video! 😉👍•♥
@robertjr12542 жыл бұрын
6.07 u say both been racked. I thought only the non leese was racked?
@ManMadeMead2 жыл бұрын
I think I misspoke!
@ashtonwills5073 ай бұрын
OU WOOOOO HECK YEAH
@phtevenchevas39604 ай бұрын
I feel like this year long experiment answered zero questions. If you have them around still, have someone else set up the experiment so you can go in completely blind and find the truth. Simply choose which one tastes better, and the person running the experiment can tell you what is what.
@ta_ry_ry43872 жыл бұрын
BC: my right hand is more, pleasant. Me:😱😂😂
@DointheMost2 жыл бұрын
😏
@ozoneswiftak2 жыл бұрын
What is lees
@ManMadeMead2 жыл бұрын
The dead yeast or stuff at the bottom of the fermenter!
@johnbrennan79652 жыл бұрын
This was rough. Super interesting topic, but not executed to the point of being worth posting or watching. Would love to see a redo! With bigger sample size than 1 batch as well, different yeasts (but same honey), etc
@ManMadeMead2 жыл бұрын
Sounds like a good start for your channel! I’ve done my time 😂
@kulled2 жыл бұрын
5:43 chacter
@ManMadeMead2 жыл бұрын
Oops! Haha
@javan698211 ай бұрын
Hm
@CrunchyAss2 жыл бұрын
Think of yeast extract, that's what autolysis smells like.
@tasma3 Жыл бұрын
I wish you didn't tell him what you were testing. Just an opinion on each without the already negative assumption that one was inferior.
@lewis-mindscrambler9872 жыл бұрын
Was hoping for something more definitive 😅
@jeremysiegel11062 жыл бұрын
Just wanted to say hello
@glennfoster54312 жыл бұрын
Hi there, so silly confusing your tasting labels on a one year research