Cranberry Mead Complete with Tasting

Рет қаралды 2,749

8 ай бұрын

Show the initial steps in making 1 gallon of cranberry mead with 3 pounds of honey.
Ingredients:
18 ounces fresh cranberries (modified 11/2/2023)
3 pounds raw clover honey
1 gallon water (as needed)
1 black teabag
1/4 teaspoon wine yeast
1/4 Lemon
During the first 3 days give your musk a good stir, and to break up the fruit cap that will form if you are not using straining bags. Rack into secondary after 5 - 7 days, and continue to rack every 4-6 weeks until clear. Degas, back sweeten, bottle let age for at least 12 months total.
Next steps in the wine making process:
• Wine Making Process
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Пікірлер: 28

@DIYFermentation 8 ай бұрын

Sorry, This channel does not offer individual winemaking advice. Amazon, BrewDemon & Canva affiliate product information. As an affiliate I earn from qualifying purchases. My current winemaking setup: BrewDemon Fermenter: www.avantlink.com/click.php?tt=el&merchant_id=f34b031c-e43a-43a4-973d-24d17c9a727a&website_id=ebe44688-8c34-46de-b945-9406903c8ad6&url=https%3A%2F%2Fbrewdemon.com%2Fcollections%2Ffermnters%2Fproducts%2Fbrewdemon-conical-fermenter-frost Wine Yeast Sampler: amzn.to/3F8gNtf Hydrometer: amzn.to/3l2XbMS Airlocks: amzn.to/36bpGlg Wine Corks & Caps: amzn.to/3vgBA9w Wine Bottle Corker: amzn.to/3zO4fVa Stoppers: amzn.to/3673Tv1 Racking Cane: amzn.to/34YyP19 StarSan: amzn.to/356Tnot Straining Bags: amzn.to/2VKkW4y

@Milads33 8 ай бұрын

We do not have alcohol in Iran and it is illegal, and you help us to make high-quality wine at home, of course, with bread yeast, as we do not have original yeast.

@eddavanleemputten9232 7 ай бұрын

Stay safe!

@donaldallen5819 8 ай бұрын

I quit watching all other KZfaq videos on how to make wine. Only watch yours for advice. all my wine has turned out excellent thank you

@ronmiller7248 8 ай бұрын

Just made a cranberry mead last week from my own recipe. 2 lbs citrus honey, 2 lbs dried cranberries, zest of 2 oranges, 6 ounces of black tea, enough cranberry juice for a gallon, 1.2 packet 71B yeast. In secondary I'll put 2 cloves, 1 cinnamon stick, and 4 allspice for a week or 2. This makes my thanksgiving mead.

@MrCorn011 6 ай бұрын

Definitely one of my favorite winemaking channels if not #1. Now that I got my house and space, I can pursue making some of these!

@jillwhatley994 7 ай бұрын

This channel is great because it IS more natural! TY🎉

@alexlarsen6413 8 ай бұрын

I really love your process. It's caused me to give up on sulfites upfront. Now I either add the fruit to the pot of boiling hot water or juice...or if I'm making a larger quantity, I pour hot water over the fruit in the brewing bucket. And even if I don't buy frozen fruit, I tend to freeze it myself first. The only exception are the grapes. I currently have 28L of Pinot Noir on the wood chips in the secondary, made out of 50kg of grapes and nothing but grapes. They were ripe and sweet enough - OG was 1.096, pure grape juice. I just couldn't have done that without sulfites during the first couple of days of cold soaking, and even if I were making a smaller quantity I couldn't bring myself to put the grapes (especially an expensive varietal such as Pinot Noir) into boiling hot water. Noope! Haha! Btw I was wondering, regarding the clarity of beverages made out of fruit with lots of pectin such as berries, but also the additional extraction of color and all the fruity goodness out of it, do you not use pectic enzyme because you're trying to avoid any additional chemicals as such, or is it because of simplicity and the fact that it cannot be bought in a regular supermarket? One last thing...and sorry for bothering you, but I was wondering did you feel honey at all in this cranberry mead?

@l0tus4life 8 ай бұрын

👍

@mrnogood 7 ай бұрын

Your wine can be crystal clear naturally. You just gotta wait the year before you actually bottle it.

@DIYFermentation 7 ай бұрын

Although generally true, most of my wines\meads will clear over time which is when I bottle them, there have been a few exceptions such as this cranberry mead.

@user-uy6wu1ll6n 8 ай бұрын

May God Bless you 👏🏽🌹💐😘🙏

@theghostofsw6276 8 ай бұрын

"One in the car".......🤣 If I could, I'd subscribe again just for that!

@nathancoty8300 8 ай бұрын

Love and appreciate these videos!

@DIYFermentation 8 ай бұрын

Glad you like them!

@semperparatus3685 7 ай бұрын

I believe it is hazy because of the pectin from the cranberries. Using pectic enzymes would probably make it clearer...but I don't think PE can be found at the grocery store or effects the flavor...Great video. I will duplicate as we love a cranberry wine we buy seasonally but I don't like depending on someone else to stock something I can do myself and get more satisfaction out of the doing. Sparkling sounds interesting also...

@eddavanleemputten9232 7 ай бұрын

I agree it’s probably the pectin. One natural source of pectic enzyme is papayin, which is can be found in papaya peels. Viewers who have papaya readily available to them can use the peels of one half to one papaya as a substitute to around one teaspoon of pectic enzyme. Half a papaya for a large one, one papaya’s worth of peel for a small one. Add to primary.

@evanmorris7519 5 ай бұрын

Awesome recipe I may have to try it myself!

@pozzowon 8 ай бұрын

I'll make it with one bag first. Mainly because it's what I have at home now

@DIYFermentation 8 ай бұрын

You might be better off that way.

@jmilkslinger 8 ай бұрын

I love this! I've just hatched the idea (per someone's off-handed suggestion) to make cranberry mead and I was thinking of adding orange to it, so when you suggested the addition of orange juice and zest, I actually cheered out loud. Definitely a project for this winter. QUESTION: what are you thoughts on adding some cloves to the mix? Have you experimented much with adding spices? Any advice?