My First Amazing Dry Traditional Mead

[@riukrobu]

Hooray for dry traditionals!

[@TigerPat_9180]

Really Enjoyed your Video , Thanks ! 🐯🤠

[@BanjinTsuki]

I've just made a .992 traditional. I was stunned at how good it tastes. Age will make it awesome.

[@ManMadeMead]

That sounds fantastic!

[@Dogstickfetch]

Dry trads are really hard to nail. This is awesome!

[@stephenclifford3971]

Nice job!

[@ManMadeMead]

Thank you!

[@johnburke8337]

Can really see your production value increasing in this video. I did a dry traditional a while back that came out good using kveik, but I'm thinking of switching to a Belgian abbey yeast to really push the spicy notes to match a honey I have easy access to. Dry trads I think are just fun. I normally serve them chilled for 20 minutes like a white wine, and I think it helps express the charcters a little better.

[@ManMadeMead]

Thank you! Dry trads are fun and I want to do more!

[@menofthewestmedia]

Nothing like a good Oaked traditional!

[@ManMadeMead]

I agree!

[@FaewoodMead]

Your editing is great! I need to try making more traditionals... I think I've only made one lol.

[@ManMadeMead]

You definitely need to make more of them!

[@Damasze]

Do you have a link for the open mouth fermenter?

[@MisterZ1P]

Have you ever tasted a mead aged in Terracotta? The Brimming Horn brewery (Milton, DE) makes a batch aged 12 months, very unique taste.

[@riukrobu]

Terracotta allows micro oxygenation like barrels, while being completely neutral, unlike barrels which impart also tannins and flavors.

[@ManMadeMead]

I haven't! That sounds interesting though!

[@PaxHeadroom]

I'm a regular at Brimminghorn, they're always making interesting stuff. Love their meads, they inspired me to branch out into mead making from beer brewing.

[@Yggr153]

Makes me want to try a dry OB now. Kveik voss does amazingly leaving the citrus flavours

[@annadalnoki9396]

What's amazing is I'm watching Top Chef Portland world wide competition on TV and the focus today is cooking with Mead and Honey. Pretty cool

[@annadalnoki9396]

I wish someone could dictate what you say so I can write it all done. It's a lot to take in

[@annadalnoki9396]

This is the first confusing video I've watched of hours. Dud you drink to much

[@annadalnoki9396]

Of yours not hours auto correct thing

[@concaldo]

i added only lavender for tanin in secondary for a couple days, does that make it a traditional?

[@formulaict-rex8156]

I've had a traditional honey mead ageing for about five months now and I'd like to know, if it smells alcoholic does that mean it's safe to drink? I thought it was a bad batch at first but now I'm kinda curious

[@gregington.]

Where can I get those huge brewing glasses?

[@82tilie]

Any home brew store.

[@ManMadeMead]

Online or any home-brew store!

[@joshtorsell]

I need to know where you get those breathable bung airlocks I want some

[@ManMadeMead]

Here! morewinemaking.com/products/silicone-bung-breathable-pet-carboy-10.html

[@joshtorsell]

@@ManMadeMead thank you sooooooo much my guy this is going to help with storage of my fermentations

[@DianneKargBaron]

I'm relatively new to mead making and am wondering if this would be considered a hydromel?

[@ManMadeMead]

Nope! A hydromel is a strength of mead (normally 8% and lower). This is a "standard" mead in strength!

[@RyanMcDonnough]

I’m a beekeeper in Oregon and I have some honeys that I think are pretty good. Would like some input on which honeys would be best for mead-making and which types of mead would be best for a given honey varietal. Do you accept honey donations in exchange for honey feedback? :)

[@ManMadeMead]

Absolutely! That sounds fun! You can send anything and everything to my PO Box! PO Box 162 Oklahoma City, OK 73101

[@RyanMcDonnough]

@@ManMadeMead Noted. Need to do some bottling and get a website built. Then I’ll send. The honey supers are sorted and extracted in batches according to floral source: spring flowering trees, spring/blackberry, blackberry, blackberry/linden.

[@LegendOfNym]

@@RyanMcDonnough did you finish making the website?

[@jaredmartin3251]

Newbie question, but can you oak it and still classify as a “traditional”? Great videos btw

[@ManMadeMead]

It should still be a traditional! The oak doesn't change that!

[@jaredmartin3251]

@@ManMadeMead Thanks!!

[@kevin_ninja_jones2363]

I ran out of sanitizer but I have a 5th of gross vodka can I use it ?

[@ManMadeMead]

You can... but you'll want to rinse that stuff before you put other things with it!

[@juts89]

Any plans for a follow up on this one?

[@ManMadeMead]

I haven't done a tasting on video since, but I have off camera and it's aging really well! The alcohol presence is mellowing so it is a whole lot smoother.

[@MrMetalheadScott]

Did you get the Mamane honey from Shawn?

[@dawgface2393]

I was wondering the same thing. Looks like his packaging.

[@ManMadeMead]

Yes I did!

[@MrMetalheadScott]

Sweet! I've been trying to decide which varieties to try from him.

[@MAGACOPP]

Who is Shawn?

[@Helliconia54]

Here in Australia, Most of our honey comes from gum trees(Eucalypts) they tend to be quite astringent.We do not have the luxury of choosing your honey

[@Funpants94]

Dude I have 20lbs of that arriving from Shawn in a couple days.

[@jeremyswartsfager5602]

Did I spy doing the most in the background? Haha

[@ManMadeMead]

Of course!

[@sbernhoft]

! I also have a jovaru dry mead. Aged 1 year, w/ starthistle honey. Want to trade a bottle?

[@ManMadeMead]

Maybe so!

[@mutantryeff]

Ma-ma-ne (ne as in what a horse says)

[@stanleygrover1685]

All my meads are dry, 0.096to 0.094 !