Oh, now THIS, I'm gonna make!

Thanks for the quick video. Most people drag this out for half an hour...

you have no Idea how long it took to find a video that doesnt use gallons and pounds and american bullshit I needed to translate, fucking lifesaver mate

Great instructional video and great money-saving tips too. Thanks.

perfect video, this is how all homebrew vids should be, cheers,

Happy to see a video that shows how easy it is to make mead. It's hard to show how easy the process is to others when every other videos is 30 min+

This , this is what ive been looking for . A quick simple to the point British video using things i van buy from Wilko's,may amoe some this weekend and hope its drinkable for a festival mid August

I stumbled upon this video again and I'm so happy 😊 In these couple of years, i have a lot of brews under my belt (mostly beers). I still love this, the simplecity of it and how easily you can add amything to your liking to it.

Amazing guide, nice and simple. I'm gonna start making mead soon thanks for sharing brother

Love your videos, no messing about. I've just followed your simple apple juice coder recipe. I'll be making the mead next!

Awesome little guide

Just doing my Christmas batch now so I thought I'd add some details. Before starting use a very dilute solution of ChemSan to sterilise the demijohn and all implements you'll be using. Just fill up, whirl round and chuck out - you don't need to rinse afterwards. This is to prevent contamination. Fill the airlock with ChemSan solution as well. All kinds of funny little things can take an interest in fermentation and none of them can make it past sanitiser. After full fermentation (which can take up to 6-8 weeks) the yeast will have eaten all the sugar, sweated out as much alcohol as possible and farted off a lot of CO2 leaving you with a totally dry mead. Interestingly the honey flavour and the sweetness are separate taste components. If you want to sweeten it there are a lot of considerations and possibilities. Most important thing to appreciate is that even if carefully siphoned off (racked) there will still be some yeast in solution and adding sugar to it will restart fermentation under the right conditions. You absolutely don't want this in sealed bottles because the CO2 will accumulate and explode the bottles. The simplest and safest thing to do is to add stabiliser for a couple of days once you're reasonably sure fermentation has stopped then siphon into bottles and keep them in the fridge to be sure fermentation doesn't restart. To sweeten, simply stir a teaspoon or two of sugar into each glass when serving. This is probably enough for a no nonsense approach but.. Tip 1. Add a cup of cold black tea to the water at the start to add tannins. Tip 2. Demijohns can be a pain to clean. Another option is to use a food fermentation jar with a wide neck - eg Kilner. Not only easier to clean but easier to get all the stuff in and you can use a whisk to mix and oxygenate instead of shaking. Tip 3. Mark the bottle with the date you started the ball rolling - easy to forget which is which and you can't tell by the bubbles. Tip 4. If you want to be precise about the alcohol content (all being well) and more importantly be sure that fermentation has completed, you'll need to use a hydrometer. Separate discussions there though.

Roo , very cool , thanks for sharing , stay safe , God bless !

Great Video! I'm going to do this over the weekend.

wow, that’s awesome. thanks for the video

I put some rosemary in along with everything, really special.

Morning brother, nice one 😁👍. I always wondered how too make that that... Thank you. 👍😁🇬🇧⛄

you can use a piece of paper as a funnel for the yeast, Thank you for the how-to, Roo. Stay safe and stay warm

Hi Roo. seems a really good and easy process. Thanks for sharing. ATB. Nigel

One thing I hadn't planned for on the kit, brewing 👍

Using glass 2 litre cider bottles! Honestly the thought never even crossed my mind, I feel daft now that I never put two and two together! We used to have loads of demijohns but my dad gave 'em away when I was a kid! Thanks, I'm amazed I spent as long as I did wondering where to get the bottles!

Thanks for the video. Iv just make a batch using your method. Cheers

Great video thank you very to the point

I have got 4 of those cider bottle from Xmas gifts, I'll be getting my stuff from Wilko tomorrow, this is exactly how I'll be doing it, can't wait to get started

Oh I'm gonna try this i do love mead

Now that's very cool 👍

Literally off to the shops to get the stuff. Cheers for this amazing.

You can make the juice into wine first before you use it for mead. The apple juice is a kit in itself just add the honey or sugar and yeast

just got a bottle of old rosie today, cant wait to finish it and start making some mead! i got the tesco value honey in a jar thats only 69p!

Hiccup!!! You didnt get loxked in with all that mead mate?! 2 years ive noticed!!! Lets go mate 💪

I decided to make mead for myself because I didn't want to pay the high price for it from a shop and I am so far pleased with the process.

Nice video. Str8 to the points. Potency. Amd the voice accent sounds like gecko from the geico commercials. Lol

Good video, Roo. I’m not a drinking’ man anymore, but looks like it would be fun to make!

I always make a little cone out of some paper when I need to add dried ingredients to demijohns. Currently on with sloe gin & wine. Been a real glut of sloes where I am. Will be making mead shortly. There are quite a few recipes for it in my Boots 'bible' of home wines & beers I happened to find in a charity shop.

Just a note for the "General rule" of 3lbs honey to 1 gallon of water. When using a 1 gallon carboy, you won't be able to use 1 gallon of water so if you use 3lbs of honey in a 1 gallon carboy, your mead will turn out VERY sweet. Usually around a 1.026 - 1.030 final gravity after primary fermentation.

So I'm coming from a corn liquor status. This was highly informative in expanding my new style. Thank fuck honey is cheap 🤩

Fantastic video, as many others have mentioned, great to get one that’s to the point and also uses metric. Can I ask what type yeast it is you’re using? Is it a brewing specific one or literally just like bread yeast you’d use for baking? I’ve heard that if you use bread yeast the alcohol level tops out around 15% but wine yeast would make it higher. Thanks very much?

Hi. Great video. I too am amassing the old Rosie bottles. However I am struggling to find a 19mm rubber stopper with hole. Can you provide link for where you purchased them from please? Thanks

Awesome! I will be copying this! Amazon is out of these bubblers- and recommendations on an alternative? Thank you!

Hello from Canada! I will be following to see how to make the completed product. So far I have only made Mangrove Jacks cider, and currently a few store ought fruit juices are fermenting. Question though. Your air lock at the end of the video, is it not overfilled? Sorry for the newb question, but on my airlock, there are fill lines- I don't want to mess things up first try. Thank you.

Neato

Good little video which has made me fancy having a go at some mead brewing. Just out of curiosity where did you get the bungs to fit your 2L cider bottles. Thanks.

In regards to the water, I’ve read/heard filtered water is recommended since tap water can have chlorine which will prevent fermentation. Any ideas to remove without spending ?

Okay, I'm confident to do that. Thanks to your video. But have you got another video on conditioning? 😢

What size bungs do you use for them the ones I have are to big for the old rosie cider bottles

i am now experimenting with wines and beers, the only thing that worries me is that when I bottle up, its not fermenting anymoreso bottles dont blow up. and I am not a fan of those yeast killers, I heard that you can heat drink up to 60 celsius to die down fermentation, but that could not be good for drink. Maybe just waiting out for 1 month till it stops producing bubbles is the best way to make sure its done and ready to bottle. There was one method with cold too, but I dont have right climate to do that.

Can you explain that last sentence about pitching into another container and conditioning? I'd love to give this a try, but not sure what this part means. Do you have another video for this part of the process?

Did you do a follow-up video on how to rack, condition and bottle?

My Son-in-law and I were just talking yesterday About making mead

after a few weeks you rack it into anothe me bottle how many times also do you use a cheese cloth while racking or just syphon/rack a few times times until clear. should i rack it a few times then strain it? there are some many last details i wish these kind of videos gave. yeas the solution/ingredients i understand but what about the last refining steps. please help my new joint needs refining :)

Cool that this ancient way of making alcohol which has been around since the medieval times (and earlier) is still being used and taught today

Can you make another video of the second part of the mead making? The conditioning after it sits for two weeks.

I bought a mead making kit from Craft A Brew. They give you the yeast and yeast nutrients I did what the recipe says but it’s supposed to sit for thirty days. Yet it stopped releasing gas by itself after only a day or two. Should I still let it go for the rest of the thirty days or is it done? I’m only asking because I’ve hear that when the bubbles stop then that means it’s ready.

Nice recipe, is it risky to let it ferment in a glass bottle? I still have an airlock left over from some old brews

This looks interesting, may give it a go after the cider! Do you drink this still? Never had mead before.

Heres a question, with the one gallon jar. It calls for 3lbs of honey to 1 gallon of water. With honey taking up space in the jar obviously you would end up with less water. Should you be using 3lbs of honey with whatever the gallon jar takes to fill? Or use less honey and find the correct amount of each somehow?

how much water did you start with near the beginning of the vid

when you say dry yeast and yeast nutrient do you mean nutrient for the yeast or yeast nutrient? because i have seen both and i have used dry yeast

How do you condition after? Just leave it for a few weeks?

what is the yeast nutrient you mentioned? and what do you mean by conditioning? thanks

So if you use 1 tsp of yeast for 2 litres. I'm doing the 5 litres . How much yeast do I put in 2 tsp?

What is the top called where the bubbles are?

Hi mate so I've had mine in the first demijohn for a month , how do I now condition it please

I've made mine in a very large pickle jar. What to use for the top? Just the jar lid?

Hi , where do you get the bungs for the demijohn as I can’t find any 19mm ones anywhere , thanks

thanks . how much alcohol does it produce ?

What would you do if after 2 weeks it's still bubbling up. Do I wait another week before until it stops?

Should I leave the red cap of the airlock on?

Hi, what size bung am i looking for? I brought a packet from wilko but they are 2 big

I have never made a mead. I need to though. . .

Question, can i add syrup along with honey to the mead

I didn't wait for it to cool down will that kill the yeast? I've put some more in just in case.

When you say condition it after a couple of weeks, what do you mean??? Is it not just ready to bottle and drink?

Ive had to use baking yeast and I;ve put far too much honey in, but the yeast should top out at 8% ABV anyway. I guess I'll find out

Hey where do u buy glass 2ltr bottles off cider from?

Paper funnels?

hey, stupid questions here: 1. since fermentation as a reaction does not exactly require water, would it be possible to make mead with only honey and yeast and later on add the water? 2. Why do you use the airlock, is it really necessary or could I get away with keeping my jar open while letting it ferment? and great video btw!

So...when it stops bubbling and settles down, I just transfer it into another container and that's it? Is it alright to pour it directly or do I need to filter it with a cheesecloth or how? Sorry for the questions, I'm literally new on this:(

Hey where do u buy glass 2ltr bottles off cider from? Defo making some

What kind of yeast is that?

how long is the fermentation process? Do you let it age afterwards?

Sir How much mead is intoxication in drinking only

whats that tube called that u attached on top of the jug, im going to attempt making this,

How is that airlock bubbler thingy attached the bung ?

So if you get honey with honeycomb in it you dont need yeast?!

Wait what how much honey to water....I use 5L of honey to 17L of water to make 22L mead @ roughly 13% alcohol.

What happens if I were to add more honey to water ratio?

What’s the timeline from start to drinking it? Anything in between?

now when the mead is made. Can you give it a taste afterwards?

should have used funnel to add yeas aswell

Why not put the containers of honey in warm water and use ur funnel to pour into the fermenter, I mean you're using a kettle with hot water, easy to rise it out and a lot faster too...

What type of yeast did he use?

Yo my Guy what kind og yeast will work

Is the airlock needed? Could i theoretically just open the lid and shut it once a day?

rack and condition?

Have you no funnel?

What should i do if a large portion of the yeast has clumped into a puck? Will it be ok ?😂

What strength did this end up as?

You said ' condition' it in other containers ; can you not just leave it to condition in these scrumpy bottles?

You're pitching your yeast wrong mate,you want to start it in Luke warm water for 15 min then pour it into your carboy