I turned a Bucket Of Honey Into Mead & Distilled It

[@StillIt]

Get your own kick-ass shirt from Into The AM here: intotheam.com/CTC

[@milesjohnson4526]

Those are some sweet cloths man. Will be buying

[@vagabondwastrel2361]

I have a really weird idea but hear me out. use some in a brine to pickle cucumbers.

[@joe8172]

You should do a colab with Paul from Hives Manawatu. Not only does he have great honey, he also makes tasty mead :)

[@Pub2k4]

Use the leftover product to make the mead equivalent of apple pie moonshine… I guess since mead is just honey wine, the distilled product is a brandy…. So an apple pie brandy

[@peterrobak]

I live in Asia & can get a lot of durian. Can you tell me what yeast to use, how much sugar, & fruit to add to a 1 gallon mash?

[@hivesmanawatu3337]

Hey there! Glad you finally got around to this video! You had a lot going on when we last talked, including a full time job - I didn't realise it had been that long though. From memory that honey is from Ballance Valley - primarily a pasture honey, likely with some bush honey (Rewarewa is common in that valley and has a malty caramel flavour). Our honey has minimal processing and is generally kept to small regional batches so it usually has a lot more flavour than the supermarket stuff. Really cool to hear how much of that honey flavour and character made it through the still. It should be really nice after oaking Paul

[@mndlessdrwer]

I'm glad you were able to make this kind of video happen through your generous gift of honey. It was a fun watch.

[@nzbeeman]

The way Jessie described it I thought it may have been a kamahi blend. It doesn't look too dark so probably not too much Rewarewa in the mix

[@venividicredi4993]

Looks like the extra bottle needs to be tasted by the Manawatu beekeper - b4 being reproduced and added to inventory for the online shop

[@emilewilmar4919]

Rewarewa honey was my favourite honey for mead, this stuff looks great

[@_Gecko]

I didn’t even realize there were different types of honey, cool

[@bluejacketapiary9170]

Not a drinker but I am a beekeeper. A couple thoughts from the honey side. Try this with a spring harvested honey and a fall harvested honey. In my area, Typically they are night and day different. Spring=light, fruity, and floral honey. Spring is when flowers, fruit trees, etc are blooming. Fall=earthy, dark, “dirty”, almost molasses flavored honey. That’s when I see more weeds blooming and crops like buckwheat which makes an almost black (think char brown) honey.

[@MethodtotheMeadness]

It was great working with you on this!

[@MethodtotheMeadness]

It doesn't actually surprise me how much of the honey character is coming through especially on the nose. When I take a mead to complete dryness, the nose ALWAYS starts off with a sweet STRONG honey note.

[@Cliff82]

Do you ever use DADY to make mead with? I'm trying it out for the first time and from what I've gathered I'm expecting close to 20%.

[@MethodtotheMeadness]

@@Cliff82 I haven't. Wine yeasts are more my wheelhouse for now. Looking for info on flavor profiles and esters from other yeast strains to better match what I'm shooting for.

[@sheldoniusRex]

Are there any other fruits which go well with honey which can be used to provide nutrients to the yeast? I'm thinking of fermenting with some orange and lemon in the brewer. Do those fruits work as well in a brew as they do elsewhere? What about tea? I like honey in hot tea, would tea in the mead be just as good?

[@MethodtotheMeadness]

@@sheldoniusRex Great questions! Citrus is a bit tricky since honey's already fairly acidic. If you add wedges without squeezing them, it'll introduce the acidity slowly enough to allow for a clean fermentation, and the fruits DO provide good nutrient for the yeast. Tea is good, but make sure you can remove it before too long or it will bitter after a few days (as oversteeped tea is wont to do). You could also make the tea ahead of time and use in place of water (at a weaker concentration than you would drink as regular tea).

[@enric.7814]

You could try to fortify a mead when it is at 3-8% and stop the fermentation with the honey spirit to make a port style mead and than age that on French Oak. Could come out very interesting.

[@ninjakiwi1324]

put it in a port barrel. that would match well with the floral honey.

[@nathanhowell9548]

I agree.

[@blackbaron9544]

Second this, would love to see how it turns out

[@Tangowastaken]

This!

[@chrisreid2113]

Just did honey wash and double distilled then put it down on brandy soaked staves. Both French and US oak

[@AKtmbr]

amburana barel please (braziliam wood)

[@dansarmar1]

I distill my mead in reflux mode and get 95% ABV spirit. I then use it as a base spirit for Gin. The honey profile is subtle and makes for a very nice product.

[@mndlessdrwer]

That sounds like it would be delicious if you can keep the juniper flavor from overwhelming everything. One of my favorite gins is a pretty Japanese Gin because it has an attractive floral component to it. Adding back in just a tiny bit of honey would also help reinforce those flavors even further.

[@verneblestien315]

I enjoy a honey gin, Barr Hill Gin out of Vermont.

[@joeclifford183]

@@mndlessdrwer that sounds like the Roku, one of my favourites too. I’ve always wanted to get into distilling, maybe once my kids grow up and I have more time haha. This inspires me though.

[@mndlessdrwer]

@@joeclifford183 yep, that's it. It comes in an absolutely beautiful bottle and tastes quite delightful even to the me who drank too much gin in college and grew to be a bit nauseated at the taste of it thanks to some unpleasant overconsumption. It's all about the balance of juniper flavor compared to everything else. If the juniper really jumps out as the only particularly prominent flavor then I can't really drink it...

[@joeclifford183]

@@mndlessdrwer yep I hear ya. My wife loves gin but doesn’t love those heavy on the juniper. I love bathtub, that’s heavy on the juniper but is smooth and doesn’t rely solely on juniper to carry it home.

[@josephbrooks3980]

I made "honeyshine", as i call it and it was delicious by itself but i also took some and back sweetened it with the original honey which reinforced all those floral sweet and honey notes. I loved it! Just an idea to try 😁

[@stevepenney2073]

wheres the love button

[@ginsengaddict]

Seconding this. A liqueur made from honey based on distilled mead is such a honey-ception concept, it sounds too good not to try.

[@RoraighPrice]

oh man, can you imagine, rest the "HoneyShine" in new french oak. then taking a 2nd batch of the same honey, making a beer from it and ageing it in the same used honeyd oak barrel.

[@WhiteWolfeHU]

Yeah it’s called mead, you make mead and drink it. You made honey flavored hard liquor. Because you know more alcohol equals more good so keep killing your liver! 👍🏻 What a fucking waste of mead.

[@stevepenney2073]

@@WhiteWolfeHU you need a suppository

[@benjaminderringer1680]

Made a corn and honey mead. Aged it in new oak. It tastes like honey cornbread whiskey. On of my favorites so far!

[@sweetthunderoflove1]

Can you tell me how

[@connorkitchen7156]

share this knowledge

[@salt-monkeymcgee401]

interesting

[@sweaspurdoddd5466]

When we needed him most he disappeared

[@ChillestSkeleton]

@@sweaspurdoddd5466tbf sometimes you dont get notifications on older comments

[@Vykk_Draygo]

Raisins != nutrient. Fermaid O is the best product to use. Fermaid K containts DAP, which isn't the best for making mead. Fermaid O is purely organic sources of amino nitrogen (versus the urea in DAP), so the yeast can metabolize it better. Raisins don't do jack, except impart a bit of tannin and flavor. Especially not just 25 of them. I personally prefer EC-1118, or Kveik for mead, but 71B is fine. I've used it. Doesn't ferment as cleanly as EC-1118 (more off flavors), but the esters are good. Both require aging before it hits peak anyhow, so those off flavor dissipate. Kveik is great for excellent mead in just about a month or two, rather than 6 months to a year.

[@vialb2]

Just keep a sample (250 ml or so) in dollar store bottle just to compare with whatever you do with the rest. It’ll always be a good reference for long term aging and see how your product evolves.

[@shortforcalamity]

I've brewed a couple meads and I find French oak works wonders for my brews, I add about 20g of medium toast chips per 5L for a week and that seems to do the trick. It imparts a light woodiness and really lets that characteristic vanilla flavour of the French oak shine through

[@ChrisVZ77]

Currently doing my first ever distilling run using some orange blossom mead I made 3 years ago. I’m extremely impressed with what I am collecting. Nice light honey flavor with barely any alcohol taste straight from the still. Gonna be hard to keep this around for very long.

[@jennabronson4704]

Just to clarify, raisins add little if any yeast assimilable nitrogen. They do add some tannins and color, but that’s about it. For a 5 gallon ferment aiming for 14%, I usually add a half pint of 15psi-sterilised water from boiled whole oats.

[@Vykk_Draygo]

Fermaid O is easier, but that process would provide some amount of amino nitrogen (just like beer wort does).

[@jennabronson4704]

@@Vykk_Draygo yeah, I have an excess of oat water from growing oyster and lions mane mushrooms, so I have it on hand for making agar and liquid mycelium cultures anyway

[@NeutronLD50]

love the countdown timer thing you were using on the top of certain parts of the video. great idea!

[@ziggybarth5026]

Finally!! Very few people have done this and recorded it, thankyou

[@WaydUncaged]

For the guys that have been here for a while you’re probably used to it but I’m brand new. I just learned about his laugh.

[@MisplacedAmerican]

As a huge mead fan, this definitely got my attention. I think it would be great to keep the clean 2.4 run as it is to see how it mellows out (if at all) over time and compare it to the oaked version. I bet this would make an amazing Mint Julep in the summer. If you can spare a small test, might I suggest making some basilcello, I make my own limoncello from time to time and I was amazed at how well this basilcello went down (ignore the green swamp color and careful not to over sweeten it)

[@billybobjones4317]

I am a Bee Keeper and until I got my first Hive, I always thought what they sold in the SHops was real Honey. The first time I tasted Honey from my Hive, I was very surprised at the viscosity as well as the Colour and Flavour. As you described, I also tasted Caramel, something similar to the Old Hoadley's Violent Crumble minus the chocolate coating as well as a few lesser flavours I really couldn't place, until I started grinding my own Beans and bought a Coffee machine, one of the Beans I got had the same under tones as my Honey. I would say the combination of all the different Flowers in my area is what gives my Honey it's lesser flavours and they change depending on the time of the year as well as if it's the start of a Season, middle or end. I live in an area where the Bees can forage and make Honey 365 days a year. I now supply my whole family as well as friends with Honey as trying to eat the stuff from the Supermarkets is just impossible after eating fresh raw Honey. I was having about three gallons of Honey left over every harvest and was how I found Mead. We now no longer by Wine as I make three different meads, a More Dry version an almost draught version and a close to a Moscato version. I am very pleased as are our friends and family now that I discovered Mead :) The Bees are a great Hobby as I am retired and had some time left over each week and rather than sit and watch TV or spend more time on the computer, I found Bees to be a much healthier as well as a hobby that pays back more than it costs to start. Never thought about Distilling the Mead ? and is why I am watching this video :)

[@danpszeniczny9664]

I keep bees as well and am very interested in distillation. Honeybees are a wonder to me. The bees will ferment pollen and nectar so I have to think that this aroma will permeate the hive and uncapped honey and add to the finished honey taste and smell.

[@eknuds]

I watched a documentary about how sometimes exporters to the US cut their honey with corn syrup and maybe even worse.

[@jimathybindlenim6359]

Please never quit you are doing the planet a solid brother 🙏 💪

[@Half_Centaur]

I might take a pint of the honey liquor and infuse lemon peel into it. Not the flavor profile you mentioned, but they compliment each other so well.

[@oyeatia3844]

So I watched this back in July out on a job, I'm a homebrewer but work doesn't let me be home as much as I'd like. I missed out on a beekeeping apprenticeship for work, but I was able to get a LOAD of honey and just today I did my first run of mead (vinegar and sacrifice not included) and I was just as astonished as you about the honey notes! Thank you and all that are like you for providing us lurking homebrewers with quality advice and reassurance brother.

[@microwavedsoda]

so weird. I just finished the Pillars of The Earth book and that got me wondering how mead was made and here you are. Amazing

[@StillIt]

Now thats a good book!

[@MethodtotheMeadness]

Do they happen to describe the mead in this? Asking for a friend 😂

[@microwavedsoda]

@@MethodtotheMeadness Just that King Stephen's guard had a massive hangover from too much wine and mead

[@microwavedsoda]

@@StillIt its the best I have ever read.

[@MethodtotheMeadness]

@@microwavedsoda I'll still give it a read, can't ignore these recommendations, but I was hoping to get some more content out of it.

[@Fenixsweden]

As a homebrewer focused on mead, i´ve been looking like a madman after someone who distilled mead but to no avail! So Thank YOU! Been thinking to distill mead myself but since that is illegal here in sweden, i´m really glad to find this video, that makes it easier for me to decide what to to hereafter!

[@VndNvwYvvSvv]

You can build a water distiller legally though. ;)

[@Fenixsweden]

@@VndNvwYvvSvv true, true, would though it´d be hard to convince the police of that, if they ever came on knocking :P XD But the thought still remains, i´d really like to start a company and distill mead,,

[@neastop]

@@Fenixsweden Also had that thought (in Sweden). How complicated/expensive is it to get a license to distil? I've often wondered how these small distilleries (Stockolms Bränneri, Hernö etc) got started.

[@Fenixsweden]

@@neastop I have no idea actually. I´ve googled some questions but never really got a good answer,, been thinking about just sending an email to one of the destilleries to ask,, just haven´t gotten around to it yet,, but it is a interesting question..

[@KevinKos]

Mead is such a great drink! I helped my friend, who's a beekeeper, with creating delicious mead with some wormwood and my next video will be using that in a bee-inspired Negroni. Thanks for leaving a comment on my channel, it brought me here and you've got some awesome content! Keep it up, brother.

[@MethodtotheMeadness]

ooo I'll have to check out that mead cocktail video!

[@Fatlax73]

This is awesome!!! I love how you can tell you have been "sampling" the merchandise at the end of the video!

[@danielhughes6896]

Would love to see someone do this with Bochet, which is a mead made from caramelised honey, It has toffee/caramel/bourbon like flavours. it would be really interesting to see what it would be like distilled.

[@tabithavanderpool418]

Oh my that sounds awesome. I've only brewed a few personal gallons but that sounds like a yummy thing to try

[@jimbrialinnocent3633]

Listening to people talking about something their knowledgeable about is always amazing to me.

[@joe1138gz]

Jessie, you could try some traditional mead techniques like citrus zest or fruit. Personally I'd like to see you do the equivalent of an metheglin with spices and citrus zest.

[@jammybizzle666]

Meddyglyn if you're using the original Welsh name :)

[@elixwhitetail]

A bochet mead (the honey is caramelized before fermentation) would be very interesting as a not-whisky, in my opinion.

[@iAmEbolaWoT]

I have a metheglin recipe that I created called "Panty Dropper". It is a chocolate mead. I would love to distill it and see what it taste like. Unfortunately it is illegal where I am to have a home distillery. :(

[@sdogg73]

I just tossed four different meads into the still at once. one of which was a spiced cyser. I basically replease all the water in my traditional mead recipe with apple juice and then add all the spices traditionally found in an apple pie. Let me tell you, those spices came through in the final product and it is delicious.

[@tday99music]

Appreciate the honesty in advertising, glad to see the content you can share with us

[@BeardedBored]

I've always wanted to try this. Very cool to know that you can get so much flavor back. I'm voting for Cherry and Manuka wood:-)

[@brandongreene9615]

You gotta try the sassafras thing man haha

[@wiseguysoutdoors2954]

I was thinking that, or maple, with the sweetness of the honey. Medium toast might've interesting. Might have vacation this fall, may head for Texas. Love to get together with you and George if possible.

[@tomblankendaal3228]

Well please do try... Different honeys from different places taste nothing the same. But they're all so sweet. What if Beaver joined in and we could have a comparison around the world?

[@jasonpowell8582]

Send me a message Bearded. I “hypothetically” might have what you need.

[@ljlj4510]

Blend it with some of the peach brandy 👌🏻

[@JuanBrolo]

This coming across my suggested is so awesome lol. I've now watched 20 videos and I'm hooked. Thank you for the content. When I get paid I'll be joining the community

[@sellitbetter]

As a mead maker myself, you should do a plum or cherry wood, for about a month or so and then check it it will play very well with those flora notes and help bring out that chocolate flavor you mentioned at the honey tasting.

[@44065dave]

Done this many times. Makes a good drink. Very floral.

[@alexmcmath4227]

Try it on second use brandy barrel wood, honeyed brandy is a wonderful pairing

[@RingerDaClown]

I've been making a lot of mead and have been thinking a lot about how it would work distilled. So thanks a lot for this.

[@kaecycorbin6399]

US mead-maker here. I've been thoroughly enjoying your videos, and they've been tickling my interest in distilling. But this video right here has got me wanting to jump on in and buy a still just so I can taste what you've made! You've also earned my subscription - RIP my wallet (and liver)!

[@rayfox212]

Start watching barley and hops, bearded and bored, beaver diy as well and you will definitely kiss your wallet good bye. But it's just so darn much fun. Hope you jump down the rabbit hole and enjoy. Happy distilling.

[@jimwhipple9784]

Jessie We've done many, many batches of Mead. We have a Great beekeeper just down the road from us We've also got a great friend that does organic strawberries. Done a bunch of batches and it is exquisite I can only imagine how that would work out if you distilled it Gonna do it!!!

[@bourbonbrofessor9938]

Visited Bardstown Ky last weekend. Happened to be wearing my Still it shirt, and someone noticed it. Of course had a conversation about distillation. Imagine that! And picked up 50 pounds of malted barley cheap..

[@fivepin55]

supermarket "honey" is usually cut with HFC to make a bigger batch and more profit. Hints the reason the supermarket "honey" has no real flavor. Real uncut honey is full of flavor and can have many different flavors depending on where the bees collect from.

[@andrewwinch4602]

As a mead maker, this is something I’ve wanted to do for a long time. Now I HAVE to! For your second jar, why not treat it like a mead and either back sweeten it with a similar honey (if you remembered what it was lol) or macerate some botanicals/fruits in it, or both?

[@michaelhaugen9878]

Greetings. I have been brewing my own Meads now for a year and a half. I have plans in the works to do something very similar... Still a Mead. This video gives me a much better idea of what volume I need to start with to arrive at the final distilled product.

[@pookymd]

Aging it in a bourbon barrel would be interesting. I'm thinking honey flavored bourbon (i.e. American Honey) but in reverse. Bourbon flavored honey!!!

[@stevepenney2073]

great idea

[@Asrashas]

Wow. I've made some mead a couple years ago. Always wondered how it would be distilled, but didn't have the right opportunity to try it out myself. Huge thank you for doing this.

[@jkh4q]

You should take that other honey and grab some edible flowers and herbs from a farmers market and make a super floral gin sort of thing. Edit: Not necessarily disincluding the option to macerate in (I would imagine) used wood chips/staves/barrel.

[@dakota5660]

As a guy who's spent countless hours watching beekeeping videos and uses for honey, "first year beekeeper so the vids were part of my self learning process." You are the first person I've ever come across or heard about doing this with honey! Now I want to try it

[@user-gc9yr1be6r]

This is something that I have wanted to try for a long time. I make my own mead and wonder what it would taste like using flavored meads. Particularly, one that I make from a recipe called "Viking blood" mead. Add blood oranges, cinnamon sticks, allspice, and cloves into the mead.

[@leonardmettlach2614]

Man that sounds great

[@benknotes9450]

I have been curious about this for so long. Thank you for feeding my curiosity.

[@magnushagelberg]

thank you thank you thank you for this. I've been curious about this since your mead episode. btw.. do try some caramelized honey, it makes wonders for the aftertaste.

[@williamtrailor9321]

Love the freedom units conversion. I was confused when you said liters.

[@walkered]

Fantastic as always! I love making mead! I make a rhubarb mead every other year and let it cellar for a year. So good, I think I'll have to distill a batch soon. Maybe make the mead and then distill it with the rhubarb as a vapor botanical. Hey! Maybe you could use the extra for another amazing gin experiment?

[@ianthrower8744]

Great thoughts for winter projects. Thanks, mate!

[@basolisk3057]

I'd like to point out that most "honey" sold in major stores like Walmart is not actually honey but a flavored corn syrup or something of the like. That's why there honey is 1/5 the price of a market honey and also why is won't work for mead. Glad yours was sorted from a real source 👍

[@russellmcgahee942]

Yea I have done the Mead thing too. I did wild Flower Honey; but it seemed like it was missing something after the initial brew. I added three Spice cloves to fifteen gallons and it was outstanding. Recipe three and one half gallons of Wild Flower honey to eleven gallons of water heat to 150* F for one hour. Add hand full of chopped Raisins and three spice cloves let cool to 89 * F add distillers yeast. Let Ferment for about a month and distill. Make sure to use an air lock during fermentation between the tank and atmosphere.

[@luiscastaneda5481]

I love brewing with honey and making meads different seasons make different honey so there are an infinite possibility for dif6floral flavors to come through

[@maggiehammer9729]

Thanks for this video. It really helped my understand the cuts. I got a blue ribbon for my mead at the county fair in 1986. Now we have bees!!!!!!

[@ancestralwisdom448]

When I make mead, I throw in 1 tsp of boiled yeast and 10 whole raisins in as nutrient, and it seems to work excellently! Mixing half honey and half apple also helps the nutrient quantity, and gives you a delicious apple/honey spirit as a final product!

[@brockstanford7608]

I live near many beekeepers, but never really gave it much thought to distill a mead and oak it. Now I'm excited to try it myself!

[@themisanthrope4646]

After watching some of your videos, my wife has downloaded divorce papers and threatened to print and file them if I do so much as a single liter of distilling. There is an exception to this threat! We have been looking into immigrating to New Zealand for some time now and are slowly making efforts to do so. She thinks it would be insanely awesome to learn this craft at that time. Especially because I'm a major fan of science, chemistry and general tinkering of any kind. What better way could anyone possibly think of to amuse someone like me?

[@finlayjones714]

i've been wanting to make this for a while and i'm glad someone has done it so it's not a complete failure

[@TalKScribe]

Step 1: Grow a beard.

[@Aaron-bq9my]

Accurate

[@stevepoulsen83]

Very excited for this. I make a bit of mead and when i stumbled across your distilling videos the first thought was "Ooooh i can distil a mead!". Cant wait to see how it turns out after the oaking!

[@Rubberduck-tx2bh]

Sugar Maple Toast Infusion Spirals??? (they have them on AIH !!!)

[@akekristianljung7023]

That energy of yours is superb 👌enjoyed watching this on hangover saturday 😂

[@IndecisionTelevision]

I have very little interest in drinking and have been trying to figure out what it is exactly I like so much about your videos. You tasting and describing honey made it clear. doesnt matter the substance, you're a good, word user

[@chicoalarantianah75]

Been waiting for years for mead distillation outcome vid.. cheers

[@surgonan]

Just an FYI: Most cheap store bought “honey” is really flavored corn syrup. Especially true for anything that comes in a bear. Real raw honey from an apiary is the best thing to get for making mead. I actually prefer Fermaid O, nothing wrong with Fermaid K but it uses synthetic nitrogen sources. Fermaid O is organic sources of nitrogen and dead yeast hulls. Yes, yeast are cannibals...

[@sgarnon]

go to local markets, theres usually a co op selling awesome honey

[@surgonan]

@@sgarnon I know local bee keepers and trade cases of mead for honey.

[@maskcollector6949]

You can find Organic Grade A raw honey at the store nowadays, just buy from a local keeper.

[@surgonan]

@@maskcollector6949 that’s a gimmick. There is no grading system for honey in the USA and there are no regulations for “organic honey”. Honey can’t be claimed as 100% organic, not in the traditional sense. Bees can easily collect pollen from a 5 miles radius. They are wild insects and don’t just collect pollen from “organically grown plants”. Companies that classify their honey as organic only do so because they can charge more from people that don’t know any difference. Again there are no regulations required to call it organic.

[@Tonz_of_Fun]

First time I've seen this channel. This man looks a modern fantasy dwarf and I appreciate that.

[@StillIt]

Il take it! Just need some forced perspective shots to make me look 4 foot . . . .

[@jerridschilling259]

OOoo, put some Jalapeños in it and make it a slightly sweet, slightly spicy liqueur.

[@jonmoore8916]

Love this! I make mead and have been talking with an acquaintes about distilling said mead. Idk if Balcones is available to you, but they are a distillery that is local to me and they have a similar product that is one of my favorite spirits. It is made from honey, figs and turbinado sugar. It's called Rumble! I definitely suggest checking it out.

[@sdogg73]

I made four batches of mead for my wedding a few years ago. Traditional, Peach, strawberry rhubarb and a spiced apple. after 2 years and having leftovers i tossed them all in the still and it came out wonderful. The best batch ive distilled to date. the spices from the spiced apple mead "cyser" came through splendidly. The final product was also surprisingly sweet. I cant wait to try another batch.

[@platima]

I love that you also call them freedom units! I cannot recall where I first got that from, but I feel like I first heard it from ElementalMaker

[@scottfenner4051]

I've made 2 batches of mead and honestly it's so fun and delicious it's a very good starting wine/liquor to get going with brewing

[@mgmcd1]

I use Tupelo or Orange Blossom honey for my BBQing. Tupelo is the sweetest honey you can get. OB has a strong orange flavor without tartness, so is great to add to a sauce.

[@RaidNat35]

I like the Port barrel idea.

[@isaacsudduth1574]

I loved this video. I've always had a particular fondness for Mead and I've been playing at the idea of making some for a while, so this has been very informative.

[@dire_prism]

I like the idea of backsweetening with honey, as well as perhaps making a fortified mead. Or perhaps a mead "gin" with traditional mead herbs.

[@davidallen4174]

Great video! I received my set of three t-shirts from AM. I love the hidden messages on the Astro Jar shirt. Still It logo is great but takes a better eye to catch the molecule diagram for Ethal alcohol in the form of a constillation, love it. The other two are star catcher and the astronaut playing the video game, vivid colors and comfortable material. Big fan please don't stop.

[@Dominikmj]

Great episode- for the 2nd “batch it seems to me clear: age it in bee’s wax!

[@chevyboyforlife4234]

So I just found this channel today and absolutely love it keep it up I would love to learn how to do half of what you can

[@tediffrig1336]

Seep tea into the clear. Made a camomile mead that is awesome. So use it as a cold brew floral tea base

[@jaredgreenwald3072]

I love this channel so much

[@tylerferrell2959]

1st a-b comparison after the age then maybe try an age in Riesling barrels or chunks of wood whatever is available

[@VndNvwYvvSvv]

Yeah, it might be very different if properly aged first, not just raw off the primary

[@Faarby]

I've been waiting for a distilled mead video for ages

[@AKtmbr]

Try aging it on Amburana Wood, its a brazilian wood thats brings a "sap" (tree thing) + almondish notes. Its my favourite!

[@HavocParadox]

Orange blossom honey mead.. is fantastic.. So much flavor

[@tonyoliver4920]

The side spirt: Make a spiced “rum”, honey works well with spices especially cinnamon back sweeten with honey

[@boryavasili]

I'm glad KZbin brought me here, definitely subscribed.

[@StillIt]

Welcome to the channel 👍🥃👍

[@leonardmettlach2614]

Howdy from Texas just made my first mead and Love it and thought man i bet this would make great shine and guess what i find next day on KZbin lol

[@jasoneubanks645]

The Up North Distillery in Post Falls, Idaho specializes in honey distillates. They make a fine product

[@Ky-lb5ts]

Love the advert timer! Honestly got me to sit through your advertisement section because normally my short attention span has me sitting there like "oh god another ad...how long is this going to take" Not with your ad time meter though!

[@KubedPixel]

I've only made mead once before and it was lovely. I just treated the honey as a sugar wash. Honey, water, yeast, ferment. Can't remember what the yeast was I used though. After fermentation, I just did 1 alembic run and that's it. Still had the colour and flavours. I'm going to do another one soon but add jasmine and thyme into the pot as it's distilling.

[@ryanwalthuis1928]

We made some of this a few years ago an i aged it with some wood staves for 2 years. absolutely amazing!

[@ME-qq3gr]

A few things to fix in the recipe written in the description - I think you mean desolve the honey in warm water not yeast and I am guessing the unlabelled ingredient is honey. Thanks for the share and all the great videos. A friend has an older batch of mead that we were thinking of distilling, so it is nice to see what others are doing.

[@jackbright9483]

This is exactly what I've been waiting for mate. I love it!

[@imcubanb2870]

I brew mead, and this sounds like a great use for batches that don't meet my expectations.

[@BobbyxZx]

mead and apple cider are my main distilation choices, as i have the ingredients in high volume. i also just used your recipe for leminchello to make some deliciousness, so thanks for that. i recently used the info i learned from your leminchello vid to make something special. i had a strip run of mixed melons that had been sitting in my freezer since 2016, tossed it into a tails run, and came back with high proof jolly ranchers. i downproofed with invert sugar and filtered strawberry juice (giving it a nice pink color). it tastes amazing and gets you shnockered in 2 shots or less. brilliant. as a small tip for mead makers: use champaign yeast, ferment it dry, and enjoy the best wine you've ever tasted... or just distill it and make a shine that's sweeter than corn.

[@BobbyxZx]

i can't believe you ruined all that sweet honey shine with oak... but yeah, honey shine keeps all the flavor and smells so floral. i've been tempted to do a whiskey finish on it, too, but i think it should be treated more like brandy.

[@nunos9738]

Dear Jesse. First of all, congratulations on your fun and informative videos. I am an apprentice of a beginner of a mead fermenter. I already had the intention of distilling a few liters of dry mead, which didn't come out very well. It will be my first distillation experience. I intend to use some of the distillate to "smother" (stop) the fermentation of new mead, thus producing, I hope, a kind of sweet wine (mead). This is my suggestion! I loved this video. Keep up the good work.

[@johnzuggster6718]

I really enjoy your videos, thank you for sharing! See you when you get to Texas!

[@johnp.2267]

71 Beast earns its name, and then some. I used it to make a mead, and it fermented down to full dry in just over a week. Scary effective.

[@1320crusier]

Ive been using Champagne yeast for my mead and it works pretty well.