Awesome! Thank you!

It will be identical. Crystallized honey is still honey. Once mixed with water it decrystalizes and ferments.

I love that sound effect, lol.

Ultimately no difference.

You’d need to use an insane amount of yeast for any difference

Hey Gregory! the wildflower in this video is brazillian pepper honey from Alva Fl. I would know, Bevy here. My hives will not be gettting orange blossom anymore because all the groves in that area are dead or almost dead from greening.

Really want to try that meadowfoam honey in a vikings blood

Great point!

Lol. Without a hundred trials I would never make that claim.

Oh yeah, sourwood is really nice for mead.

You mean partially fermented honey? Nope, have never done that.

Agreed!

Honey means a lot more than the yeast but both play a part, for sure!

Bahaha I just read my post I had a stroke apparently

As we show in all our videos, mostly swing tops and screw caps. Any of those mentioned work fine though.

Easier to clean and easier to use really.

Butting in here… sorry. As long as it’s 100% juice, no -ites or -ates (citric acid for example is perfectly fine), you’re good to go. Apple juice based meads are really tasty. You’d basically be making a cyser. If you want to add another flavour, I can recommend adding solme whole/chopped/crushed other fruits, or teas, or flowers etc. I’ve had really tasty results with: Frozen mixed berries Raspberries Blueberries Strawberries Blackberries Rose hip (tea) Hibiscus flower (tea) Raisins (chopped) Orange (zest) Passionfruit (pulp) Tart cherries Various spices … The list is only limited by your imagination. Please do note that apple juice does contain malic acid. That might be a little sour to your palate. It can age out a lot but that takes several months. If you do not feel like waiting for a long time, back sweeten your mead/wine to taste, then either stabilise (chemicals) or pasteurise. I’ve made very nice brews using natural syrups, like the IKEA blueberry syrup. 50%-60 of the gravity came from honey. The rest from the syrup. Topped up with water. I added 1lb of thawed, slightly crushed blueberries and a little vanilla in secondary, then back sweetened to taste. It was amazing. Happy brewing!

Thank you so much for the great answer! So much good information in there 😁.. just received all my equipment and think I will get starter this weekend. Thank you so much 😊

We got them from Amazon: amzn.to/3XRDhXN

We just wash them like you would anything else. Run the tap and wash it off.

@@CitySteadingBrews ok so don’t put them in the washing machine?

We have. Some are machine washable but not all of them.

@@CitySteadingBrews ok ty ..what I did was wash it out with some hot water and then gave it a good wash in Star San

I was wondering about this, too. Please show us. This was a great video.

We normally do.

I would rather use unprocessed honey. I would imagine the subtle flavors of honey would be lost in the process.

Probably not. It's a different fermentation type.

I prefer clover, but most of the time I use the 5lbs jugs at wally marts

No but it sounds a lot like a bochet.

Cyser is just a type of melomel. So a cyser IS a melomel.

But I really am just a paranoid dude and perfectionist so I really did everything in my power to add yeast nutrient sanitize the whole nine yards I just really don't want it die is my main concern if it's stalled or a bit slow im fine with it but I hope it's alright it's blowing bubbles to this day (3rd) but I has slowed so I'm really curious if it's normal

It will slow over time, yes. To be sure if it’s done or stalled: kzfaq.info/get/bejne/aKyhdq-UvqrQn2w.html

It was in a previous video, sugar is about .042 per pound, honey is about .35 per pound in a gallon jar

.035*

White table sugar is at about 0.042 points of specific gravity per pound per US gallon. Honey varies but generally it has about 0.035 points of specific gravity per pound per US gallon.

Also aren't there some non fermentable sugars in honey that are adding to that SG?

White sugar is more like .046 really.

All honey has fructose and glucose. Black Sage honey happens to have a slightly higher concentration of these two do it doesn’t crystallize.

I would get a smaller vessel asap. There's no guarantee either way if it will oxidize or not.

@@CitySteadingBrews it’s more like 3/4 of a gallon so it won’t fit into handle without leftovers 😳 still a lot lot of head space, like Paytons forehead space.

Either get a smaller vessel or add sanitized marbles or glass weights to fill the space.

You don’t backsweeten until ferm is done…

@@CitySteadingBrews This is true. But I was just wondering what how a late addition of a different honey to the one used during the ferm would do to change flavour. Apart from just the sweet taste of honey. But I suspect the effect would be sooooo subtle, it would end out with a "yeah, sort of.. but not really.." verdict.

@@rorrt Perhaps you mean a step-feeding experiment?

I have made it, just not in a video! We were not all that impressed.

Lol

It should ferment too... it would also raise the gravity so you have to be cautious.

Set honey?

@@CitySteadingBrews yes. Set honey has a creamy taste and a wax like appearance. Quote: “Soft set honey is, in essence, honey that has granulated, and where the crystals are very small. It is creamy in texture and is sometimes referred to as whipped or creamed honey. The terms creamed honey and whipped honey suggest that something has been added or manipulated. Thus, soft set honey is the correct phrase to use for this natural process.” It isn’t creamed or whipped, but you’d be forgiven for thinking so. Have you never heard of it?

@@stoatyboy Oh you can totally use that. Just make sure to mix it in really good!

Also, thanks for the video... I'm going to he starting my first ever brew this week and I'm loving the methods you guys use over any other that I've seen!

No problem at all, just mix it up.

You can drink it right away. However, I normally wait at least a few months after fermentation before sharing with others.

I've drank them after primary, and I've had some that's 20+ years old... depends on your tastes. I say drink it when it tastes good

There’s a rule of thumb floating around that you “have to” wait 1 month per percent of alcohol before your mead is nice. That’s counting from after fermentation is done. My take on that: a pound of utter hogwash with a pinch of truth. The ‘cleaner’ your fermentation is, the earlier it will be nice. That being said, a higher ABV beverage will need more ageing that a low ABV beverage. ‘Session’ meads/ciders will be nice almost immediately (3%-8% ABV? Sources vary). Sack meads (16% and above?) typically need a year to even two years. That is: in my experience. Typically I tend to allow for at least 3 months after my mead/wine/cider has cleared and is bottled before I start popping bottles. Once I hit ‘wine strength’ and above, I let them sleep for roughly a year. This however, is my own, personal preference, I’m a rather lazy brewer who has over the 30-odd years that I’ve been playing around with meads, wines and ciders has built up a rotation/schedule that provides me with a steady supply of aged-to-my-tastes bottles. I’ve always got anywhere between 1 and 4 fermentation vessels (1-2 gallons per fermenter, roughly) in various stages going. That suits the speed at which my loved ones and me drink the end result. Mileage may vary. Remember to taste your product when it has cleared, then remember not to think it’s ruined, back sweeten it to a pleasant level of sweetness TO YOUR TASTE, stabilise it (either chemicals or pasteurising), bottle it and let it sit for a month. Or two. Or three. As you’re starting out, consider using small-ish bottles (25-33 cl bottles) that will allow for multiple tastings. It’ll enable you to find out how much you like your product as it evolves. Meanwhile, as it evolves, have fun setting up other wines/meads/ciders. Keep notes on each brew, adding those tasting notes as you go back for new tastings. Soon, you’ll find your preferences, your ‘sweet spots’ where age-vs-ABV-vs-ingredients are concerned. It’s fun to look back. I’ve had fermenters that to me seemed to contain the most acrid witches’ brew when fermentation was just done ending in 1-year bottles of amazingly good stuff I keep making again. I’ve had stuff that was ‘meh-but-drinkable’ that after a year became a different brand of ‘meh-but-drinkable’. Happy brewing and enjoy the adventure you’re embarking on! I sincerely hope you find it as rewarding as I do.

@@Indian0Lore if it's like wine it's a headache hangover if drank before a few months

This is not true, lol

You can certainly do that. We just wanted to give an idea of the difference in honey. Blind wouldn’t have mattered since preconceived ideas were proven to be inaccurate.

I think we have, but it was just to use them up...