Can we take a moment to mourn Storm's absence/ban from read! 😢

Bray Denard was on a recent GotMead live episode where he talked about some of the details of L-Phenylalinine plus some other stuff. Some folk here might find it interesting.

Looks like my next mead batch recipe. Are you adding anything to kill the yeast before back sweetning? You mentioned you preferred the 2-3 day soak with the coffee beans, what are your thoughts on cutting back the garam masala? Is there anything else you would adjust from the original recipe?

If I were to do a large batch of a coffee mead I would consider making this recipe, but I like the idea of switching out the blonde roast coffee with4-6oz of date seed coffee, because I think the natural sweetness from the date seed coffee with play really well with the garam masala spices. I have made three one gallon batches of coffee mead. First two I had use almond honey, buckwheat honey and wildflower honey. I had used black velvet coffee from Atomic coffee in one batch and major Dickinson from peets coffee for the other. I had made the coffee in a mocha pot. The mead came out really good and the bottle I gave my mother she really liked it. This was my mothers first time trying mead.

any recipe using blueberry blossom honey out there I can try.....Sláinte

Kyle smells!

This gives me an idea for a bochet Turkish coffemel, with emphasis on the cardamon

This was helpful! I made a mead using wild yeast from baby pinecones in addition to ordinary yeast, and I believe it made what you called a sour mead. I was scared at first it was a weak mead vinegar

Loved being able to catch the end of the podcast and watch back the full thing. I’m glad that I found both of your channels! I have both Garetts Blueberry cinnamon and BC’s Viking Blod in secondary.

Really Enjoyed Your Podcast , Thanks ! 🐯🤠

First 🥇 🐯🤠

Really Appreciate Your Video , Thanks ! 🐯🤠

OK - so I started my first mead but the instructions that came with the kit say to oxygenate when I add nutrients every 2 days. So 1) it's over-oxygenated but I don't think too far gone. 2) I fed it nutrients after the fermentation process stopped (stupid instructions) 3) I made a lemon-apple mead (with apple juice and probably not enough honey) and I have some bourbon that I can add to it to try your suggestion to save it. Here goes nothing! I hope I do this right! lol

I bocheted some honey and made a coffeemel using cold brew instead of the water and then added roasted cocoa nibs in secondary. It turned out very very nice and I don't have any bottles left for my 1 year tasting.

I have never made my coffeemels using whole beans because of the acidity and oils in the beans. Did you have a problem with the oils doing it in secondary as opposed to primary? I might have a friend roast me some beans so I can try this. Love my coffeemels.

Can confirm this one is good.

Instead of buying Mountain Dew and Baking soda buy Dointhemost's book.

Very interesting recipe! Loved it!

Can’t wait to try and make this!

Ope, there goes the rest of my bucket of sweet clover. Thanks BC! Great videos for 2024!

hard pass

Congratulations on medalling with your coffee mead. IMO, coffee mead is perhaps the most challenging wine to make, not least because most folk begin by making drinkable coffee as the liquid they add to the honey. Using beans is the way to go. Loved your idea of the added spices. Have never thought to add a blend of spices that would constitute a version of Garam Masala. This is now on my to do list. Thank you for the inspiration.

Such a cool mead and great exploration in coffee. I need to add some whole beans to my chocolate bochet.

Curious how it might change things if you toasted whole spices and then ground them to make your own garam masala. Not sure if you'd save much of the volatile compounds over a long age, but maybe you'd get additional roasted notes to compliment the coffee?

Now this is a great use for my five gallons of sweet clover honey.

Where's Jake? Get in here! We got Sweet Clover honey!

YES, DUDE, YES!!! This brew is amazing

Get my 120-page mead ebook: dointhemost.org/book

FIRST!!!!

There is a proverb I've heard, "a cheap man pays twice". It fits this situation. But since I am cheap, I prefer plastic buckets for their economy and versatility. Haven't broken one yet.

How much fermaid- O are you adding during your nutrient schedule and how do I know when my sugar has fermented two 1/3? Thank you in advance, I can’t wait to get started on this!

If you gonna freeze distill, better add your extra stuff for aroma later while bottling. Just use sugar wash and create vodka (if it's legal of course). Cause methanol mainly formes with degredation of plant fibers in our case. So your vodka gives you less headache than store bought wine. Way less methanol and no sulphur they use as a preserver

If you gonna freeze distill, better add your extra stuff for aroma later while bottling. Just use sugar wash and create vodka (if it's legal of course). Cause methanol mainly formes with degredation of plant fibers in our case. So your vodka gives you less headache than store bought wine. Way less methanol and no sulphur they use as a preserver

Thanks for your honest assessment.

Grape Ale is Better.

Have you done a video on skeeter pee mead

ok... but hear me out..... 10z of Citra Hops for 1 week instead of the lemon. ;)

Bring this back

Love the opening song and love the content

🎉

Wow your definitely not hiding your distain for golden hive.. lol To me you are paying for the convenience factor when buying a kit. I learned after I bought my beer kit from Northern brewer that it can get you by but if you want to have more control over the recipe you need to do the research and be willing to make a few bad batches. My son just learned this lesson when he bought a rootbeer kit from craft a brew. The kit was super over priced and made a very lack luster root beer. I feel like the ingredient were probably pre packed too long ago and might have not been very fresh even then. I had my son do a few minutes or research to find a good recipe and we bought all the ingredients and made over twice as much for less cost, and it tasted so much better. Still not perfect but that has gotten his mind going on what he wants to change for the next batch. Ive made a few batches of mead and used information from people like yourself, man made mead, city steading, golden hive and a few other. They were really good, but not great so now Im adjusting for next time.

That is an absolutely superb video so well researched and presented. You have a new subscriber and a thankful one.

Could you bottle condition this to make it a sparkling wine?

I was exposed to your channel through Man Made Mead, and I was exposed to him through City Steading Brews. Man has it been a journey! I now have 18 gallons of beer, 6 gallons of mead, 2 gallons of cider under my belt since last September. Still feel brand new and shaky, but you guys have given me the confidence to continue on in this hobby. Thank you!

It's funny how things work, my first ever batch to finish was a melomel and I had so many hitches along the way, I was sure that I had introduced too much oxygen along the way or messed up nutrient additions among a lot of other quirky beginner moments and it ended up being great.

I was looking at your vlog BEST WORST BOTTLE ENCLOSURES .on the subject of waxing ,I have an old crackpot I was just thinking does this get my wax hot enough 😊

where can I find a vintage carboy that is thick glass. tired of cheap thin glass :\

Why did it seem like there was soap in the bottle?