Cheers to you brother! your progression in the last 2 years has been amazing, keep it up!

Kind of apples you use will make a considerable impact. Blending is rewarded well eventually. Here in WA I have many many options. M05 is a solid yeast for apples.

I'm going to have to try this one! I haven't ventured into carbonating yet, so that may be a good next step.

the real killer! ima make it soon, thank you.

Definitely gonna ask for a keg for Christmas now ha ha

I know people usually prefer cinnamon sticks and I don’t know the difference the different sticks have, but I’ve noticed using powdered cinnamon has a different affect as well and the powdered gives me the sweet cinnamon sugar taste I like where as the sticks give me a darker more bark-jer flavor. Don’t forget to experiment around I noticed a big difference with vanilla bean vs extract!!

Thanks, I will try the apple cinnamon one. Tips: I have many spices as tinctures. It is so easy to overdo it and having a tincture allows you to add exactly the amount you want. Add a bit, taste, add more...

I prepared already everything and will DEFINITELY try both of your recipes, Thanks for sharing with us!!!

I will definitely have to brew this one, sounds amazing

I made this for my family and served at Christmas time. It was wildly popular and my most successful mead yet. I used cinnamon, bottle carbonated and only got to age it for about a month. Next year I'll keg it and give it more time to age and I'm sure it will only be even better. Thanks for the recipe.

You are a saint. I was discussing making a nice mild apple cinnamon mead that doesn't have too prominent of a honey taste. I just got into beer brewing, and i have a keg system set up. Thank you so much for sharing such a pleasant recipe. 😊

Lovely recipe!

I actually have a ton of frozen apples and pears. Might to something similar with those

Thanks for all the work you do! I’m going to plan to start an apple cinnamon soon.

We just tried the one you sent us ans it was like eating an apple & we both enjoyed it - the oerfect amount of sweetness for both of us. Looking forward to trying the recipe for ourselves!

Maybe I need to try it. Best apple mead sounds good

I haven't tried K1-V1116 yet with cider. The last yeast I tried for the 1st time was cote des blanc. I made a small batch. It came out really good and I didn't do anything special with this batch except I bought a gal bottle of juice and added frozen apple concentrate to it to raise the SG. Fermented dry at 9.3%. It will be 3 months old by Thanksgiving. Its is the best cider I've made so far. My thought is the frozen apple concentrate adds concentrated apple flavor to the juice. Just add enough frozen concentrate to reach your desired SG.

Really Enjoyed your Video , Thanks ! 🐯🤠

This was a super high quality video. I know several years went behind this ultimately, but this was fun and informative. Good work and good mead!

I cannot thank u enough,,, love your generous advice,,,, Bill

I would love to keg, but I just don't have the space needed for a way to chill the kegs...

It's about time i finally made a cyser, gonna grab the ingredients for this one later today

Erythritol have unpleasant cooling effect, so I suggest using stabilisers and backsweeten with honey

It seems like a really nice recipe. I was wondering, this cyser is in the ABV range of a (strong) beer, have you ever thought about avoiding the backsweetening process by adding some malt extract (unhopped, obviously) in primary, or even by mashing some grains? I used dry malt extract once for a mandarin orange and rosemary hydromel which turned out lovely! I think it may be interesting because malt gives its own “different kind of sweeten” because it has its own character, although it might be difficult to calibrate the right quantity because if you add it in primary you can’t do bench trials. Anyway, I really like your channel, it’s always a good source for inspiration! Cheers to homebrewing mead and drinking good from Italy!

Man Made Mead, I have a killer apple pie cyser recipe if you're interested in trying it!

A cyser is when you use apple juice instead of using water. You can add apple to a mead and it won't be a cyser unless you replace the water.

love this brew recipe,,, I am starting a 11 litre batch right away.... I have both yeasts u recommend in stock,,,, I also have plenty of orange blossom honey in stock..... this will be fun,,, Thanks so much

Dude, nice production value! Holy heck.

Do you ever use your kegging system to bottle from so you can have your carbonated mead more portable? Great videos, definitely looks like a lot of work goes into them.

Would love this in a small batch style. Wandering how to downsize it all as much as possible

Hey! This channel got me into mead making, and I have a quick question. Here you are showing that you are adding fermaid O and your yeast pretty much at the same time. Is it assumed you are waiting 24 hours to put fermaid O in / is it an issue if I throw in the fermaid O right away? I ask since I threw in all 5g of fermaid O for 4 1-gallon carboys and seeing if I need to do damage control :) Love the content - thank you again for all the research, time, etc. that you've put into this. It has made my journey exciting and fun....well for now...waiting to see how the first batches come out :)

I use honey to backsweeten on bottles all the time. You just pasterize.

Just drank some of the “I can believe it’s not applesauce” that was with your awesome glasses! Is this the same recipe?

i’m a little weary about carbonating for the first time, would the cinnamon recipe be suitable non-carbonated? thanks so much for the great recipes and explanations!

Is there a reason to wait to backsweeten until after cinnamon flavoring? My understanding is that the amounts of spices you want would change with sweetness levels.

I am a beginner is all this. Am a beekeeper and using some old honey. I have a question, how would it taste if bottled as a still wine? Is carbonation that important and it would just taste flat?

Question …. I am bottle carbonating .. do I add erithritol in the bucket for 3 weeks before I bottle or add erithritol then immediately bottle ?

What is the cloudy pinkish mead, bottom center at 6:13? It looks intriguing.

Any chance you can do a loquat mead? Ive got 3 varieties of loquat trees full of loquats and Im going to just wing it. Im trying to get some ideas from other pome fruit meads, but loquats have a higher sugar content. I made the GoT pomegranate mead a while ago and its about ready, so I trust your judgement.

Getting ready to start a manuka and hibiscus 1 gal., not sure what yeast to go with, this manuka is expensive, 613.00 for a little over a pound.. I'm thinking B-71, QA-23 work good in the past bit this is my first brew with a flower..and there are higher end yeast also.. Any suggestions will be appreciated...

For the recipe if I was making it for 1 gallon what would happen if I used 2 pounds of honey instead of the 1 required? Would it increase the abv? Love the videos! P.S Would using apple cider instead of apple juice give it a better flavor?

Would adding the apples straight out if the freezer kill the yeast? I didnt think about how cold it would make the must.

I love the look of this recipe. It's my first time making Mead, but we don't need to carbonate it right? Seems like a silky question. I guess I was going for the simplified version? 1 gal. Apples. Honey. Cinnamon. Nutmeg. Apple cider/H2o ofc yeast and yeast nutrients..... I didn't even think about carbonating until now..

Hi, can you tell me how much potassium metabisulfite and potassium sorbate would you use per gallon to stabilize? Thinking of brewing this recipe soon 😊

Are these recipes for just one gallon? I'd like to make 5 gallons.

Do you think substituting the apple juice for apple cider would hurt?

I noticed the video calls for 1/4 tsp citric acid per gallon while the recipe in the description (and recipe cards) calls for 1/8 tsp per gallon. Which is right?

Quick question on the Kegged Apple mead. I wanted make a 5 gallon batch, so I need to 5 lbs of Honey and top up the carboy with 1:1 with water and apple juice?

Has anyone tried this recipe without carbonation? I'm about to, but I'm interested to see if anyone has already and what your thoughts on it is.

try it with apple blossom honey

This might sound like a dumb question. But the recipe you have on your video is that for a 1 gallon batch if I was to make a 5 gallon batch, how much juice and apples would you use? Love this video and can’t wait to try it

Great video I have a question and will be trying this out ? If I want to make a 5 gal car boy size do I need to double the yeast and all ingredients ? And if I just do the apple carbonated bottle no cinnamon do I still need to add the corn sugar prior to bottling ? How long does it need to sit in the bottle before tasting at that point ?

I am currently making an apple Mead. 1 month in. I really want to make your candy cane Mead, but can’t get Spangler canes here in Canada. I don’t know which plans to switch to for equivalent canes.

How would you get a higher abv version?

Do you think this recipe would still be good without the carbonation or no?

Can I use apple cider? Not the vinegar, but the brown apple cider?

Can't wait to try this. At the 3:00 mark you are filling what appears to be a 6gal carboy, right? So you are making a 1 gal batch and a 5 gallon at the same time? Your ingredient list is for 1 gallon, so are you just multiplying by 6? Want to make sure I didn't miss something.

Is that 3lbs of apples per gallon? If so, is it safe to assume I'll need a bucket of some sort for the secondary?

I literally just made your "penultimate" recipe from your 5 Years of Developing video and see that you lowered the honey from 1.5lb to 1lb per gallon as well as added the citric acid in this recipe. What made you decide to reduce the honey and what does the citric acid add to the finished product?

Im a bit cinfused as to which step is for what, bottle or keg. Can someone help sinplify this for just the bottle version not the keg

When you added chopped apples, did you use airlock again?

Have you worked with crab apples?

Hey, I’m suuuuuper late to this, but I was wondering how I make sure there’s enough room in my container to hold the one gallon cyser AND the apples I would put in after the primary. Should I rack into a two gallon container? It seemed like the obvious solution to me, but it also seemed weird having so much air in there. Any help would be appreciated.

No pectinase?

In the video a quick note pops up saying to add Pectin Enzyme. Should this be added to the cut apples or introduced when whole apples go in? Also if we are pressing our own cider, would you recommend adding pectin enzyme to the cider 24hours before yeast? Appreciate you and the videos!!!!

On several of your videos I see that you are using a drill attachment to mix in a carboy. Is that item something that you made or can it be purchased? And if so where? Thanks

When do we add citric acid for the carbonated bottle method the video did not state ??

why after adding apples, the sugar contained in the apple does not begin to ferment? And why doesn't fermentation start after the final sweetening with honey? Should it only be stabilized after the first fermentation, or should it also be stabilized with metabisulphite at the end to carbonize it in the keg?

Wouldn't it be much cheaper to go sugar verses honey?

Does anyone know if this recipe can be made without carbonation and if so how much does it change the flavor?

Do I have to dunk the apples in hot water if I got them from an orchard, like hand picked them myself

that would come out to a almost 4% abv?

Just a Question? I see that all of these are carbonated in some way or another. Do they have to be carbonated? especially the cinnamon apple.

So what you're saying is.......I need to skip the water and just go with straight apple juice. 😁

1 more question how would you bump this to a 12-13% ? LalvinD47 and more honey ?

how long before serving did you start force carbing the small keg?

I feel like this would be killer with a honey like macadamia.

How old was the batch at the time of the tasting?

Am I deaf or does he not mention when to add the citric acid anywhere in the video?

im ciuriose .. is there any way you could make a video where you sanitize nothing.. i know EVERYONE says sanitize EVERYTHING.. but theres no videos at all online showing what happeneds if you dont.. i think this would make a great video for everyone just wanting to know.. what happeneds ? settle the what if

I like your content, but you should work on your reading. It sounds like you are reading and doesn't flow like it should. Other than that, thanks for all the recipes and info you share.

Any mead below 10% is a beer

After pasteurizing with potassium sorbate and metabisulfite, my 4 gallons started fermenting again 4 days after I added the apples. I was planning on backsweetening with honey at the end of two weeks, and force carbonating, but now that it's fermenting again, I don't know if I should follow the 'bottled' version instructions, and sweeten with priming sugar? Or can I pasteurize again after I remove the apples, then backsweeten with honey?

Question …. I am bottle carbonating .. do I add erithritol in the bucket for 3 weeks before I bottle or add erithritol then immediately bottle ?