Making a Simple Mead from Start to Finish (Full Time-lapse)

Today we're making a mead and time-lapsing it! This is a mead from start to finish. All the music included is my own music (links to the music below). Check out the recipe and steps below!
Low ABV Recipe:
3 Gallons of Water
5 Pounds of Honey
4 Grams of Lalvin D47
+ 6 Apples, 6 Oranges, 2 Lemons (You don't have to add the fruit if you don't want to)
Standard ABV Recipe:
3 Gallons of Water
9 Pounds of Honey
5 Grams of Lalvin D47
+ 12 Apples, 12 Oranges, 4 Lemons (You don't have to add the fruit if you don't want to)
Equipment:
Glass Carboy (& Airlock): amzn.to/2QP7Mxm
Auto-Siphon and Tubing: amzn.to/2YXorU7
Hydrometer: amzn.to/31P3PPF
Star San (Sanitizer): amzn.to/32OhXYF
Scale: amzn.to/34TSAaL
Bottling Capper: amzn.to/3buC6at
Bench Capper (Optional): amzn.to/32LZZpY
Hand Corker: amzn.to/32MlxCO
Floor Corker (Optional): amzn.to/3gPgbvq
Wine Corks: amzn.to/3jCvQ2Y
Bottle Caps: amzn.to/3lNMHSD
Bottling Wand: amzn.to/3hR8rKH
This Mead Recipe:
Steps to make a mead:
1.) Sanitize everything extremely well!
2.) Mix your ingredients
3.) Take a gravity reading and write it down
4.) Pitch your yeast into the mead and store in a place to start fermenting
Fermentation should take 14 - 20 days
5.) Check your gravity and rack when it's done fermenting
6.) Optional - Stabilize and Backsweeten if you want it sweeter
7.) Bottling time!
Check out the music in the video here!
Apple Music Link: / miel
Spotify Music Link: open.spotify.c...
Amazon Music Link: music.amazon.c...
Deezer Link: deezer.page.li...
Want to know what I use?
Check it out on my Amazon store of my website!
www.ManMadeMead.com
Want to support the channel?
Check out the Patreon! www.Patreon.com/ManMadeMead
Discord Link: discord.io/Man...
www.Facebook.com/ManMadeMeadery

[@louisb7209]

This has to be the best most simple video of show and do that ive ever seen ... this could really revolutionize the way i perceived the process and know i can adapt the way i do things

[@nickmontalbano9573]

Masterfully done. These time lapses and Lofi over mead fermentation are absolutely incredible.

[@ManMadeMead]

Thank you!

[@BigD-jc6rj]

I've done it with bread yeast, although the end result may be better with the Lalvin D47. I'm just cheap. A reasonably cheap brewing method is with a 5 gallon bucket (Make sure it says "FDA" on it.) Cut a hole in the lid just big enough for the rubber stopper on the airlock, and attach a spigot to the bucket about 6 inches from the bottom. This will ferment nicely, and it will allow the yeast sediment (along with any spices,fruits, etc) to stay on the bottom of the bucket when you open the spigot and drain it into your bottles. On a side note, I can never resist the urge to add tea to the brew. With the honey, the recipe practically begs for it.

[@Jason-bg7jc]

Love the music and seeing the process start to finish. Great video!

[@ManMadeMead]

Thank you!

[@FingerBob]

Will not the sunlight from the window or the lamps in the room ruin the mead or does that only apply to beer brewing?

[@GreenWitch1]

I started a triple berry mead on 3/7. Added 3 lbs of blueberries on 6/1. They’re still in the mead submerged in the bag. It tastes incredible, but very dry. Today, 6 months later I’m stabilizing & tomorrow will backsweeten & bottle. It’ll be my first time stabilizing a brew. I came from the school of Brian & Derica initially, but have learned so much more since the early days of CS Brews thanks to you & BC! I just wanted to share this because so many people are in a hurry to speed through the process. I’m just here to say, there’s no need to rush it. I’m thrilled with the full bodied flavor & can’t wait to open a bottle!

[@letswineaboutit]

I loved this video. It was refreshingly simple and interesting even for someone who’s made lots of mead. Good work.

[@ManMadeMead]

Thank you so much!

[@FrobozzWiz]

I've been told and read that you shouldn't expose fermentation to light. Is prolonged light not a concern with mead?

[@texaslonghousemead1327]

Ambient light is fine. It's UV light (sun light) that can cause issues

[@davidmcdonald4771]

Ahhh, the simpler things in mead making. No matter what type you make you almost always start with a basic mead.

[@AugustinTomasOBrienCaceres]

Interesting. I'm trying to produce for 40 days now. Its yellowish but last time I tasted it it was still some sort of Champaign tasting with little alcohol supposedly.

[@theforgottenprince1765]

Leaving in the hydrometer in is kinda big brain. I wonder if its bad for the fermentation?

[@ManMadeMead]

Only if it wasn't sanitized!

[@SM-cf7kv]

Love to see the hydrometer going down very nice video 👍🏽

[@ManMadeMead]

Thank you!

[@heartproblems2727]

Amazing video. Some excellent footage of the fermentation. Was wild watching the hydrometer sink as the fermentation progressed. Thank you for sharing.

[@richsummers5492]

Great video. About how long did it take on the primary for the mead to hit 1.000 on the hydrometer?

[@ManMadeMead]

It was about 2 - 3 weeks!

[@Dave_en]

I have exactly same kind of two jars fermenting my meads. One is orange and other is apple mead. It's an alien thing at our place but I have initiated interest of mead making among my circle of home brewers.🙏

[@ManMadeMead]

That's awesome! I'm super glad you're a part of this community now!

[@ahmetbilalozbek]

Very nice video, so helpful, I will try using the cold crashing and using another container to get rid of sediment before bottle

[@Jake_Boone]

I am a first time Mead maker and I am curious as to why you left the hydrometer in the fermenter. Will all mead have a final ABV of 1.000?, I feel like this is not the case.

[@ManMadeMead]

I just left it in to show the gravity changing, you wouldn’t normally leave it in the brew! Not all mead will end at 1.000, but following this recipe yours more than likely will!

[@feldon27]

At first I thought that was soapy water but then you listed Star-San in your description. *phew*

[@j_lemy]

Hold up did you just leave so much soap in there that it bubbles up when you pour in the water?

[@ManMadeMead]

It’s StarSan and it’s safe for brewing! It won’t add any off flavors!

[@j_lemy]

@@ManMadeMead Got it, thanks!

[@GreenWitch1]

Interesting to see the yeast go after the fruit. Great video Garrett!

[@ManMadeMead]

Thank you so much!

[@lizbeth6246]

Shout out to a real meade maker kingcobrajfs

[@Brometheus420]

The bubbles when you poured in water looks like star san

[@DownTheDrainOutoorssince2013]

This was awesome to watch. Am I correct in assuming this your your own music as well? Either way great video man, keep up the great work!

[@ManMadeMead]

Yes it is!

[@joaopedroalves8111]

Very nice and relaxing video!

[@ManMadeMead]

Thank you!

[@duayinepu2103]

Watching the honey pour sped up is so cool

[@ManMadeMead]

Yes it was!!

[@Merely.Finite]

Where can I get a carboy as big as the one you have in this video?

[@ShonMX]

Hi, I have made homemade mead thanks of your videos (still aging 😃). I plan to make another batch but I have a doubt. Does something 'bad' happens if you leave the hydrometer inside the liquid during all the fermentation process?

[@ManMadeMead]

Only if it wasn't sanitized!

[@Ninjamovesbeh]

Have you tried egg whites to ever to clear your mead? Saw it on the history channel but haven’t seen anyone on youtube land doing it. Curious to see your take on it

[@ManMadeMead]

Ive used egg shells before and they only barely worked for me!

[@kateorwell7203]

How much Potassium Sorbate do you use per gallon of Mead ????? And do you just stir it in ?? What do you mean, "other option to stabilize is 'Time'."

[@ManMadeMead]

1/2 tsp of sorbate per gallon. You can just stir it in! You can theoretically leave a mead alone for a year or so and they yeast will die off naturally. However, sometimes they can wake back up and referment!

[@SemenenkoVV]

Hello, thank you for a very informative video! I have a total beginner’s question (never tried making mead): how to cold crush it if, say, it’s summer and my vessel doesn’t fit in my fridge? I read there was some additive one puts in mead to halt the fermentation process. Is this the same thing?

[@ManMadeMead]

You can use potassium sorbate and potassium metabisulfite in conjunction to halt any future fermentation! You will want to wait to add it once your brew is done fermenting - it doesn't work if you try to stop an active fermentation.

[@jinkim768]

Hi there. Thank you for the video. Very insightful. May i ask how long the total process took?

[@ManMadeMead]

60 Days from start to finish generally

[@thebeaglebeat3615]

Nice vid, music is relaxing, one of your best, loads of respect & do you have a patreon page? Keep up the good work.

[@ManMadeMead]

Thank you so much! Yes I do! It is Www.Patreon.com/ManMadeMead

[@paulj.6942]

In the beginning, when you were first filling with water.....some foam started to form....was that residual from the sanitizer?

[@ManMadeMead]

It was - but StarSan is safe! It won't mess up your fermentation (unless you dump even more into a fermentation).

[@martharetallick204]

You are making me want to keg too!

[@ManMadeMead]

It’s a really nice and easy option!

[@tomasseverino659]

Is it necessary to cold crash? And what is it for? Thanks for the amazing content 👏👏👏

[@ManMadeMead]

Nope! It can definitely help with clarity though!

[@Mxzen51]

i have stabilized my mead and backsweeten it , check the gravity after a week i doesnt change, but there is carbonation in the bottle if i shake it hard. can someone please tell me what might've happen?

[@AirRicka]

same thing happens to normal store bought wine if you shake it hard. you ever seen a champagne bottle pop? its the same effect essentially. now if its bubbling from carbonation just from standing still, then its just not ready

[@semperparatus3685]

Ok. Getting back onto mead/Wine and brushing up on the videos... the Hydrometer in the time lapse was very cool.

[@kahwigulum]

I've been studying how to make mead for about a month so far as I want to try it out as a hobby, and this is by far the most useful video on the process and terminology that I have found so far. A lot of the jargon is hard to decipher, and I find people say stuff in beginner's guides as if we can read their minds (note that we cannot). Your definition of secondary fermentation, for example, was extremely helpful, as I've seen that term around and had as of yet found a satisfactory (or any) definition of it so far. I can't wait to start making mead. Thanks for this --

[@michaelparham1328]

So I had half a jug of crystallized honey. I knew this wasn't a big deal, I just needed to warm it up, and it would be fine. But I foolishly just added a cup or 2 of really hot water to the jug. So now I'm worried I compromised the stability of the honey. I also didn't get all the chunks melted, but I'll worry about that once I've solved this problem. Is there a reliable test to know if I've spoiled my honey?

[@jasonherrington2002]

very new to this - but your video brought up a question. In one part you showed a time lapse video of a hydrometer in the bottle. "Could" you just leave a hydrometer in the bottle as its fermenting and record the values every day or something and be able to see by the numbers leveling off when fermentation is complete? This would require a hydrometer per jug which might get expensive but just wondering if that is an option.

[@michaelrodriguez7313]

Looks like there was still sanitizer in it. The foam when pouring the water. Is it safe to drink that.?

[@ManMadeMead]

It's safe! StarSan foam won't hurt the brew!

[@magacop5180]

4:57 MADE IN HEAVEN!

[@lolcaust]

Looks nice and easy, just wondering. Why are you noting the gravity at the start of fermentation if you are fermenting two times? Like how can you know alcohol percentage if the yeast is eating the sugar from the fruit?

[@Mikkyrain]

*Skyrim Intensifies.*

[@Andre2199CE]

That awesome 👏 I’m a Beginner and your show has help me a lot thanks 💯

[@ManMadeMead]

I'm happy to help!

[@Jonathan2342]

If you don’t mind can I ask a question? I started a cider on the weekend and my area smells like a fart. I read that it could be that the yeast is stressed so I dumped some nutrient into the mix and it looked like I put a Alka-seltzer into the mix. Hoping that it will make the yeast happier. Is there anything else I can do?

[@ManMadeMead]

Well yeast definitely have their own smell, so that could be them! I would say just let it keep going. It could be that the yeast are just stressed - they can sometimes create fusels which are off alcohols when stressed. They will sometimes leave the brew over time - I wouldn't be too concerned yet!

[@Jonathan2342]

@@ManMadeMead thank you very much. We will see how it goes.

[@LilDangPoot]

You’ve taught me a lot but a part of me dies anytime you leave too much starsan

[@ManMadeMead]

It doesn't impact flavor!

[@LilDangPoot]

@@ManMadeMead thanks big dawg 🙏hope you’re well.

[@swampysanta5445]

found out if u rack off the yeast 1-2 days after u start seeing it settling out u get better flavor booze. then rack again when u see it clear about the second week

[@goncalosousa7137]

Any link for those glass carboys ? :)

[@nickmontalbano9573]

Amazon, my dude. North Mountain Supply or KegFactory. All good, reasonably priced outlets.

[@ManMadeMead]

This isn't the exact same one but it's similar! www.northernbrewer.com/products/big-mouth-bubbler-glass-5-gallon

[@goncalosousa7137]

@@nickmontalbano9573 I cant order outside EU without paying taxes. :( i used the amazon UK for a long time nut now i check similar products on Amazon ES ou DE. :p

[@MikeyyAlan]

@@ManMadeMead Are you able to find the one in the video? Or at least a lid like that one to put on the carboy in the link? The lid that comes with the one in the link isn't the greatest from what I've read in the reviews. Thank you!

[@ManMadeMead]

I don't have a new link for the lids... I just used the one that came with it!@@MikeyyAlan

[@Mediocrepotter]

This was perfect! I'm about to go into second fermentation tonight on six gallons.

[@ManMadeMead]

Good luck!

[@markwhite6018]

Another Great video. Question, after back sweetening should you allow the mead to clear again or just bottle it? I use clear bottles or lightly tinted and any haze showes up.

[@ManMadeMead]

That's totally up to you! It really doesn't matter too much in my opinion. It's all up to personal opinion and whether you're okay with it being a little hazy.

[@markwhite6018]

@@ManMadeMead thank you i appreciate you thoughts

[@spiderfozz4418]

You don't mention anything about adding nutrients nothing

[@ManMadeMead]

1:38

[@SodyPopInSpace]

What song is this?

[@ManMadeMead]

These songs are from my album “Miel” which is on Spotify and every other streaming service under the name “Fellow”. Apple Music Link: music.apple.com/us/album/miel/1549455380 Spotify Music Link: open.spotify.com/album/1lynj5TOU9s57MKZELW6mZ?si=THT-22RHRFC6V5oUnKVrZw Amazon Music Link: music.amazon.com/albums/B08T8DLRLL?marketplaceId=ATVPDKIKX0DER&musicTerritory=US Deezer Link: deezer.page.link/dDd5jpRtq5CedBBF7

[@jona2726]

Nice work, keep up the quality videos!

[@ManMadeMead]

Thank you!

[@Jason-xu6pi]

Really enjoyed this take on mead making. Was very interesting watching the process.

[@swimtoblack]

Love the music 👍 perfect for watching

[@bear-headstudios1212]

Great video, when and how much yeast nutrients should you add per gallon of mead ?

[@ManMadeMead]

I normally add 1.5 - 2 grams per gallon!

[@bear-headstudios1212]

@@ManMadeMead thanks for replying

[@PaulieRubinDMize-uu6lc]

As simple as it gets. Thank you for making this. It will help me more on how to make my next batch of Mead. 🤝

[@mrcommand060]

You have amazing content and got me started making mead. I just made my first batch tonight. Thank you

[@ManMadeMead]

Thank you so much! Let me know how that turns out!

[@mrcommand060]

@@ManMadeMead I transferred my mead to a carboy tonight and definitely like the taste. A little alcohol forward but I think it should mellow after a month or two of aging. Thanks again!

[@Simsandwichoffical]

Does it matter if the mead is doing its thing in the light ? And also , is it better to set in a cold room over a warm one ?

[@ManMadeMead]

Light doesn't matter! I would say a cold room to age is better! Cold and fermentation sometimes don't go well though!

[@samparansh]

Hi, I have a question ? I am on my first week of mead. Should I add the DAP now ? Is it okay to open amidst the fermentation process ? Also I am starting to get bubbles in my air lock but it is slow ? How do I check if the process is going ok or at a slower pace ?

[@ManMadeMead]

I wouldn’t add DAP now, it sounds like your mead is slowing down because it might be done! You can open the fermenter while it’s fermenting. Did you take a hydrometer reading?

[@halofanatiks]

Did you just leave the sanitizer foam in?

[@ManMadeMead]

Yup! It doesn't hurt the mead!

[@halofanatiks]

@@ManMadeMead Awesome! Good to know, maybe that last rinse is why i ended up with vinegar...

[@TheOnlineGamer812]

Hey, MMM! Just checking on ya. Glad to hear you've recovered from the RONA. Not sure if you've answered this before, but have you regained your sense of smell and taste? I love this vid. All the best.

[@ManMadeMead]

Yes I have!! Thankfully I’m back to 100%!

[@catherineporter7493]

You had the hydrometer in the fermenter for this video, but typically how often should I check the gravity? How long should it ferment before "second fermentation"? How long is the mead racked in the container until you cold crash it? Do you have to backsweeten if you use potassium sorbate to stabilize the yeast?

[@ManMadeMead]

I normally only check mine like 2 - 3 times. I check it during the beginning of fermentation, after about 7 - 8 days and then finally once I think it's done. Every mead might take a different amount of time to get into secondary. If it's a high gravity and a slow yeast, it might take 30+ days to ferment completely. It was racked for about 2 weeks! You don't have to backsweeten if you use those things, those are intended to allow you to backsweeten without letting the yeast restart fermentation. If the yeast are still alive and get new sugar, they will start fermenting again!

[@McHumaty]

I have a question, what if the honey has some impurity? Is this no-boil method still recommended?

[@ManMadeMead]

I would still avoid boiling my honey!

[@HollowTaco]

Really great editing

[@ManMadeMead]

Thank you!

[@Tyler-qj6gc]

Do you have to do anything special to make sure the fruit is sanitized? Or can you just rinse and then throw them in?

[@ManMadeMead]

I normally rinse mine with Starsan before I put them in!

[@42joshman]

why leave the skins of the orange and lemons on? Wouldn't that make it taste bitter?

[@ManMadeMead]

In some circumstances yes! In this case, the sweetness from the back sweetening process actually counter balanced that!

[@SM-cf7kv]

Watch this video 10 time 🙂

[@llamingo]

Hello. Where I may find ABV calculator?

[@ManMadeMead]

Here you go! www.brewersfriend.com/abv-calculator/

[@apeschell]

Great video. No tea for tannins/mouthfeel though, or does the fruit do that?

[@ManMadeMead]

The fruit skins did that in this case!

[@thebeaglebeat3615]

Distrokid is awesome, just wish I could add videos to the you tube releases through them.

[@ManMadeMead]

Me too!

[@Jonathan2342]

Started my Buckwheat honey mead (1.5 kg buckwheat honey, 2 litres coconut water, yeast and topped up with spring water) got no idea how it’s going to turn out (fingers crossed) Is there an easy way to know when fermentation is done if you don’t have an airlock (I was sold stoppers that do the same thing). I almost created 3 gallons of cider bombs because I bottled my first batch this weekend and fermentation wasn’t done, ended up pastureizing them 3 hours later. Bright side the people I gave some to said it was drinkable, so I’m happy.

[@ManMadeMead]

You need a hydrometer! It will measure the gravity which will let you know when the mead is done fermenting!

[@Jonathan2342]

@@ManMadeMead awesome, Thanks, I do have one so that should be fine.

[@TerryStAUBIN]

have a question - i want to make the low ABV version - in the beginning you call out 3 grams of yeast and when you list what version you are making it calls out 2 grams of yeast for the low ABV.. can you let me know which one it is? Thanks

[@ManMadeMead]

Honestly, either would work! You really only need 2 grams, but 3 won't hurt!

[@TerryStAUBIN]

Thanks - seems like I always have issues with the mead not stabilized and back sweeten turning into another fermentation process - even when i RAck and rack and use Potassium sorbate so i have been watching the amount of initial yeast i start with.

[@bretonleo8740]

Great video the music make it really enjoyable to watch ! That all your music ? Am I correct ? I can pick up a bit of the clean guitar tone from the intro of your show in your playing

[@ManMadeMead]

It is! It's from my album "Miel" on all audio sites! Just look up "Fellow" which is my artist name and you should be able to find me anywhere you're looking!

[@bretonleo8740]

@@ManMadeMead thanks I la do it today !

[@bretonleo8740]

I really like the smooth synthy bass ! Make me think of a song from the band man I trust

[@loganturner7131]

I just set up my first batch of mead and everything seems to be going really well so far! Thank you for the content. The only thing that concerns me is today when I opened the jug to get a gravity reading I got a pleasant smell of honey, followed by a harsh breeze of what can only be described as like jet fuel. Is this normal for a young mead? It wasn't an unpleasant smell, but it burnt some of my nose hairs for sure

[@ManMadeMead]

That sounds like a typical young mead! Especially if it was a high gravity mead. I would give it some days to age (you also could have inhaled CO2 which definitely burns the nose!)

[@bernardlively6321]

Excellent! Love the music too.

[@ManMadeMead]

Thank you so much!

[@honeyislandoutfitters9887]

Why no pectic enzyme?

[@ManMadeMead]

I didn't feel like I needed to - The cold crashing did the trick!

[@techsyndicate2610]

This was fun to watch!

[@ManMadeMead]

Thank you!

[@o0TraceuR0o]

too much complications and steps, there's no need for commercial yeast, no need for any "cold crashing", "separation", any of that, there's no sediment either if you don't jam all that fruit in there aswell.

[@ManMadeMead]

You don’t have sediment with a traditional mead? That’s incredible! Your yeast must vanish after they are done.

[@o0TraceuR0o]

@@ManMadeMead thats cuz I dont use store bought yeast but leave my honey water at room temperature to collect natural yeast