Thank you! Do enjoy watching you make brews. You're so much more meticulous than I am. I call what you do "When it's done right" and what I do as "Well, it's done" Thanks again!

Thanks, and I look forward to seeing the result. I noticed you've stepped on the philosophies of some of your commenters. Don't worry about it. If you've been at this for 25 years you probably know what you're doing.

I'm in touch with a local bee keeper and have some honey on the way. I'll be trying this recipe.!! If you can't find unscented bleach in the supermarket (like me), if you use good quality bleach and rinse twice as advised, a final rinse with a kettle of boiling water, trickled down the sides of the plastic bucket ensures that no fragrance remains, don't do it with a glasss demijohn though. (If it's still available though, Milton is basically bleach without any cleaning properties and used to be unscented and still may be).

Thank you so much! I’m so excited to try it, I always have lots of berries, but the tea tip for tannins is great because I dislike grape.

I now have 10 ltrs. of blackberry mead started. Thank you very much for the video.

Going to make a honey berry version of this once my honey berries have been harvested. I have never made mead before but consider myself an experienced wine maker. I made your Parsnip wine and it turned out fantastic.

Thank you. I tried your port wine and parsnip it's really good. Now I started the blackberry mead. Tried other recipe from others but twas crap. Your recipe is really great. Thank you.

Thanks for this.I'm going to be giving mead a go this year,

Hey! Such a nice and clear video! Definitly deserves a thumbsup! One question: do i need to use a glass jug as secondary fermentation or can it also be a different white bucket as the primary fermentation? Thanks! Already excited to brew my first mead! 🎉

I've never used orange juice as a starter for my yeast, and the tannin tip explains why my attempt at mead was "thin" I'll have to give that a try ! Did you ever do the growing ginger video ?

Interesting, you certainly do some things I don't often see other mead-makers do on KZfaq, not that that's at all a bad thing if it works for you! Of course, in my experience, mead doesn't need exponentially more time on the actual fermentation - usually I find even a high abv mead is done producing alcohol within about two weeks. You are definitely right that secondary takes a while, but I find a lot of that is more bulk ageing and letting the harsher, jet fuel flavours mellow out and/or gas off. Definitely need to try the glycerine thing for secondary, though. Then again, I've mostly used champagne yeasts, I didn't even know mead specific yeast was a thing! I'll check it out, but I think it's probably smart not to be too married to a specific kind of yeast, you can really tailor what yeast you use to your recipe if you want a really specific result. I've heard a lot of American mead makers have really taken to using a Norwegian ale yeast lately that can go up as far as 16% and can put out citrusy tropical flavours if you ferment it warmer than you would on average, so I'll probably try that on a future batch. I rarely see people filtering the way you did after primary (people are very scared of oxidising their mead/wine to an overwrought degree I think), but I personally had to with my most recent batch, as I was using whole watermelons that I'd painstakingly juiced, and the pulp largely separated out before primary was even fully done, not sure if I'd recommend trying it that way, but there we are!

Why do you mash and not use a liquidize

Thanks so much for this informative video. I'm doing ok with chicken keeping thanks to you and Fiona but less successful with mead! I had a go at a basic mead recipe last year. It's been sat in bottles for 6 months and when we tried it at Christmas it burnt the back of our throats, not in a good way 😂. Did we try it too soon or have we gone wrong somewhere? How long do you leave your mead bottled after secondary fermentation before you start drinking it? Advice on the internet is conflicting so any guidance would be much appreciated. Thanks

Hi, what alcohol percentage does that yeast give? Are the melomels more like wine strength?

Why orange juice with the yeast?

Im just not the best brewer 😂 I made a whole much of sludge from a beer kit I purchased.

Sorry I was disappointed with this recipe boiling honey makes a Boche, kills the natural antibiotic properties and the nuances of the honey. I've never boiled it and never had problem not anyone else I know, the only boiling/ pasturising I do is on the fruits to remove the need for unnecessary chemicals.