My Weird Dry Mixed Berry Mead Recipe

[@chrisjohnsharp]

What was the drill tool you used thanks

[@ManMadeMead]

This is what I use! It's good for breaking up fruit too. amzn.to/3Yl84Qz

[@needformead9540]

You should try stabilizing a mead with Gum Arabic (specifically Stabivin) and do a side by side comparison with other additives. Stabivin is the secret weapon for commercial wininers and is a natural product that is allowed in commercial wineries. It greatly enhances mouth feel.

[@jonathanphilbrick96]

What’s your opinion on putting fruit like that into a blender instead of pectin enzyme?

[@ManMadeMead]

You can definitely do that too. It just makes a bigger mess to be honest!

[@bobert555555]

Hey MMM, I have a question for you. I’m currently making a batch of Apple Cyser (3 gallons, racked into 3 1 gallon carboys after primary). I wanna try different flavor combinations for each one and will stabilize and backsweeten/flavor in the coming weeks. My question is: should I wait to clarify after sweetening and stabilizing? Or should I stabilize, clarify, then backsweeten and flavor? Second question: what potential flavor combinations would be fun? I’m thing “apple pie” for one, and “apple orange zest” for the other. Might just keep the third a dry Cyser. Thanks for your thoughts, hope you see this message. You’re a cool KZbinr and your videos are dope.

[@ManMadeMead]

It depends on if you want to carbonate it. If you want to carbonate and you can force carb, you can stabilize and backsweeten. If you’re bottle carbonating you will need to backsweeten with a non fermentable sugar and use priming sugar. Non carbonated versions would mean you can stabilize, backsweeten and then clear it. Apple pie is definitely fun, add some tropical fruit in another. You have tons of options!

[@bobert555555]

@@ManMadeMead thanks! Definitely not gonna carbonate it, I’m still new to mead making and wanna grasp the basics before I try stuff like that.

[@its420everydayhere]

Can't wait to try out some of your recipes! Went down the rabbit hole with this channel and now have my first ever batch almost done fermenting, started on 1/6. Well... kinda went off the deep end and have 6 gallons fermenting. Three D47 and three 71B. So so excited. Thank you for all the knowledge and information!

[@dudebro8811]

Would you be able to make a video breaking down the chemicals involved in brewing? For example, Calcium Carbonate reduces acid, Bentonite is for clarity because it absorbs Colloidal Substances (meaning what) and Pectic Enzyme prevents Pectin Haze (which is blank, not to be confused with "blank"-haze") Then [e*] structure it by stages in the fermenting/clearing/bottling process? Im really interested in the chemistry element of this hobby and without an aid, I'm forced to study it all on my own which is hard without hard fought experience. Id really appreciate it.

[@babalonkie]

Finished a similar recipe a few months back... no port, oak and only 5lbs of honey for a 1 gal. 14%. Was extremely nice with a little back sweetening. However one thing i have noticed, Strawberry's... it don't matter if they are pasteurised and/or filtered... they always leave a rough taste when brewed with mead. Next time i will replace Strawberries with Blackberries.

[@Jage_]

Need a Tony lead lead recipe video. I can tell that mind has a lot going on when it comes to beverages. I got a huge bag of bm4x4 to use up as well as mixed berry on my list this year. I'm going to give this a go as a base recipe.

[@jakericcitelli8044]

Weird is good. It's how we get new things.

[@juliaharbeck774]

I added buzz buttons I had soaked in vodka for 2 weeks, added the vodka also to get a mead that makes your lips tingle. I think it was a mixed berry also.

[@tylerschwanke3557]

Never heard of soaking oak chips? So you’re not familiar with craft breweries?

[@ManMadeMead]

I guess I wasn’t aware that it was a common thing! Oops!

[@OneImperfectSaint]

I did something similar to his suggestion. I made a metheglin and added some leftover Merlot. Turns out really nice. Should've left it there, but like you, once I have an experiment going, who knows what's going to happen next

[@alexlarsen6413]

Oh that's such a cool idea. I'll do that with bourbon!!

[@rodneyswitzer607]

I have a question about stabilization. I purchased campton tablets thinking they were all the same. They turned out to be sodium metabisfulfite instead of potassium metabisfulfite. Will they work with potassium sorbet for stabilization.

[@ManMadeMead]

Yes it will! They are both the same thing. The potassium/sodium is just the carrier of the metabisulfite. They do the same thing!

[@elacto4224]

So i've been trying to get my hand on a Mead brewing Stsrter Kit, but i cant find any affortable, good ones on Ebay or so. Can you give me some recomendations pls @Man Made Mead

[@ManMadeMead]

The craft a brew kit is pretty good!

[@TigerPat_9180]

Really Enjoyed Your Video , Thanks ! 🐯🤠

[@Lysdjaevel]

How about not using an AI generated image for your thumbnail? There was nothing wrong with your thumbnails in the past and this one only says that you don’t respect people who spend their lives creating art despite being a person yourself who seems to have dedicated their life to a craft. Hope you reconsider your choice here.

[@SiskiyouForest]

Meh

[@Yggr153]

Its just an image bro. Pixels.

[@jchin1117]

Please touch grass in the near future. Only somebody who lives online would make such a comment

[@zw3389]

MMM uploads a video a week as a hobby and has supported multiple artists through use of their art and music. Chill.

[@Dogstickfetch]

MMM did a video and featured my music up and down the entire episode about "Punishing Yeast". MMM is a huge supporter of artists, brew tubers, friends, and good people. Calm down.

[@Dogstickfetch]

Why is this in a keg? WELL, I PUT IT IN A KEG. 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂