A little different when adding citrus to mead during the second fermentation. I found that the citric acid really put a damper on the mead so early. Best results were just before bottling here. Great video but never got the actual weight of what you added, just what you felt would be good.

I gotta know how this turned out!!! Your last pronunciation of borage was correct. I love borage, always wanted to grow blue vervain as well.

This looks to be a year old, did you age some and will we be seeing a sampling video?!

Thanks for sharing the foibles of all the spillage, its so helpful for me to give myself grace when similar happens 🖤Thanks for all the info!

What was your method of pasteurising please?

I love watching your videos and especially enjoyed your two honest conversations about this mead. 😊.

Please let us know how this one turns out. My next mead is going to be a cranberry/orange with mulling spices. I'm trying to make a mead for the holidays.

Looks delicious, just found your channel and now subscribed. Looking forward to seeing more of your content.

Great video and it should be delicious, my root beer wine was awesome and well received!

Good job!

!!! I somehow cut the part where I mention that 2 cups of molasses is far too much! It overpowers all of the other flavors/smells. Half a cup would have been plenty!

New to making mead, actually just made my first basic mead today! I am a peanut butter freak like you so I found your channel for obvious reasons. This mead sounds great too, can’t wait to try and make it.

Sounds nice! I'll actually write your recipe down and make this since I've just bottled 10L of 6 month old fig mead I had made in late September of last year and it's amazing! 16.8% ABV and so smooth you can't taste the alcohol. Dangerously good. 😊 I did go all out by using over 5kg of figs for that and a ton of honey! Btw I also used the Mangrove Jack's M05 mead yeast both for that and for my spiced cyser, the latter of which is still in the carboy...and that yeast is really potent but doesn't burn through everything like EC-1118, so I love it! The cyser started at similarly high gravity as yours here - it was 1.127 and it went all the way down to 0.995 regardless. Anyhow that spiced cyser is at 17.5% ABV but so so good as well. I have about 5 liters of it stabilized and back-sweetened (had to use 400g of honey - almost a pound to back-sweeten) aging in the carboy and ready to be bottled but I'm lazy. Usually bottle stuff when I run out of carboys, lol!

Helpful Hint : When it comes to adding an orange flavour to a brew, do not overlook the benefits of the pulp. Think about it..the fruit is the nutrient rich, dense, high moisture environment that allows the seeds to form & eventually transform into a growing, breathing plant. The nitrogen compounds in the soil are now concentrated in the seed pod (the fruit). This is how I use oranges - 1) Zest the peel & save for later use. 2) Peel the orange & remove the seeds (if any) & puree in a blender. 3) Add the pulp rich juice to brew of choice. I've found that the 'Yeasty Beasties' love the nitrogen rich pulp & have had many brews ferment more quickly & metabolise the most sugars possible. I've also found that when using Mandarin oranges like this, a less intense but still noticable flavour comes through. The point of all this is, don't overlook the organic nutrient benefits to the yeast. All citrus fruits can be used this way. Peace & God Bless.

I haven't been able to get peanut butter or banana flavor, to MY liking in my mead or wine.

I recently made a lovely mead with dates. It was 500g (~1lb) dates, 500g figs, 100g (~4oz) raisins, and 1.5kg (~3-4lbs) wildflower honey in primary. Then cinnamon, all spice berries, cloves, maraschino cherries and 1ltr rum in secondary. Came out around 18% after back-sweetening to ~1.030 and fortifying with the rum. It tastes amazing!

I take a capsule of cinnamon , while putting in several sticks in ever batch of mead!!🤠

This One sounds tasty

Looking forward to seeing how strong this goes for you. My last 8 meads have had an OG of 1.128-1.134 and the results have varied between 14.5-17.5%. I'm using either ec-1118 or k1-v1116, but would like to try Mangrove Jack's next.

I've been adding 2 tea bags per gallon so I was wondering how that might turn out. Just starting to learn about this myself. Overall, this sounds very interesting and would like to try this as my next project. Thank you for the video! 🙂

Not too cloudy , looks yummy

Looks tasty!

the glass ones.

I use tonic water bottles, 10 ounce made by Canada Dry.

Cool recipe! Can't wait to see how it turns out. And that's one of my favorite yeasts! Probably THE favorite one for meads. It has a super high alcohol tolerance but doesn't just burn through everything. Also, don't worry about clarity with the pectic enzyme. I've completely stopped using water with apples...I add like 4 or 5kg of chopped up, frozen and defrosted apples, add honey and top it up with 7 or 8L of apple juice - for 10-12L batches (I don't do smaller batches than that anymore, unless it's an experiment). That's ~ 2.6 - 3 US gallons. As you transfer it to a carboy, it looks like it's never going to clear up, but then a week later, it's almost crystal clear already. Guaranteed. Around 2 months ago, I made a rose hip and hibiscus cyser which I intended to spice up, but still haven't added spices because my original gravity of 1.127 went all the way down to 0.992 with this yeast, so now I have an 18% mead, which is still slowly bubbling and the tiny bubbles are rising up to the surface. Now I really don't know if that's actual malolactic fermentation or just off gassing at this point, but since I'm too lazy to babysit the mead, I'll wait until it stops, then rack it the second time onto the spices and leave it like that for 3 weeks max. before back-sweetening. Basically, what I'm saying is, expect a super strong mead with your starting gravity, even if it doesn't go completely dry, lol! It'll be great tho... dangerously so.

I have the same problem with not having enough to last for aging.

Put a sweater over your carboy to keep your yeast warmer ,with the air lock out the neck of the sweater.

Interested in the orange concentrate. You put the juice in the freezer and skimmed off the ice? Is that how that was put together? As you can tell, I rewatched these again. Thanks so much!

This sounds amazing! Will have to make this. Your taste notes remind me of the blueberry, elderberry and black chokeberry?? mead I made in October. Minus the apple of course. I added some chocolate extract and back-sweetened with blueberry honey. It's blood red and tastes like fine wine but a bit sweeter, with honey notes. Don't know if I'll be able to hold on to it for a year tbh. Btw...I had to look up the English translation for chokeberry and it sounds so funny to me, lol! In Scandinavia we just call it aronia. :))

I wonder if you could use that peanut butter powder where the fat is already removed

I up graded my mead to 10 gallon batches. My taste is not as young as yours . I have some 4 years old now!!🤠

Your almost too honest sometimes ,🥃 😄

Drawn to this video from the orange dreamsicle mead video. Thanks for doing this!

I'll be checking out the earlier vid. Well done!

Thanks for the Licorice root tips!🤠

Nice recipe. I haven't tried licorice root, does the licorice flavor taste better than star anise spice?

Having made the mint wine inspired by the recipe posted by 'City Steading Brews' here on KZfaq, I highly recommend the addition of lime to the mix. I personally used the pulp & juice of one lime in initial fermention along with garden grown mint (made into tea) & the result was Amazing! In your case, some lime zest in secondary should achieve the same results. Give it some thought.

Always support your local apiary. Your licorice forward spiced metheglin sounds very intriguing, (Black 'buca anyone? Hahaha). I look forward to your taste testing of the final product. Get healthy & be well 😃 P.S. As you get older, the less frequent you will get sick. Your body's immune system is a marvel unto itself.

Thanks for the new Recipe . Your disclaimer makes perfect sence . You know, I've been taking Vitamin D for years and just found out it needs Magnesium to deliver it to the body . If you dont do Magnesium also it depletes then you have niether , no matter how much D you consume .

After watching happy home Steading, Bearded and bored plus a few other channels I had wanted to make a bland wine and try my hand at cheese making. I had crushed up some Lactaid pills in the whey to help the yeast to break down the sugar in the whey, use 1/2 tsp fermand-o yeast nutrition, and wine tanin. I had add lemon peels, some raisins which more than likely are better to adding body/ a little more sweetness to a wine than adding nutrients. I add us Lapsang souchong tea more for the smokeyness than to add tanins. I had use three pound of orange blossom honey, the abv ended up being 16% and very enjoyable. Definitely similar to Chardonnay A pineapple sweetness and then that tartness kind of like kefir at the end. Without question the vinegar is what made your honey version of bland or lacomel undrinkable so don't let your first attempt discourage you. The curds I had mixed some dried strawberries and let it set in a cheese mold for a couple weeks in the refrigerator. To let some of the moisture seep out/ the the cheese firm and remove the cheese from the mold. Then coated the cheese with nerves de Provence, black pepper and salt. The second bland I made was a lindor almond butter milk chocolate blaand that ended up being 17.28 abv. I had gotten the inspiration to try this experiment after the Whiskey tribe attempted to ferment several lbs of Mr. Beast Deez Nutz chocolate bars. My experiment was a lot more successful and definitely something you would want to drink. There's must of been terrible and must of been even worse after it was distilled. If they had melted the chocolate in milk, removed the curds/ chocolate solid/ fats from the whey. They could of made some deez nuts cheese as well as a far superior distilled product if they had made a blaand.

Well how did it turn out?

Thanks for the lemon balm, Info!🤠

I'm hoping to eventually add valerian root to a mead for it's alleged health effects. I do like D47 but, IME, it's a bit of a diva if the thermometer pushes past 20°c. Had one go 'sulphury' once and had to add extra honey to force more fermenting and help clear it after a few splash racks etc. Hope your berry mead does the required magic ✌️

🎄🎅 Merry Christmas & Happy New Year 🎅🎄 from Alberta, Canada! Skål!

I just want to say that when you heat up water the air (oxygen) in it basically completely disappear. If you shake the demijohn when it's warm you hardly add any oxygen. As water temperature increases, its ability to dissolve oxygen decreases. Aerate before pitching the yeast and aerate the demijohn through the first and maybe even second day (unless there's a risk of it overflowing because of co2). sorry for a wall of text but I hope it helps

Since it is sweet that sugar didn't turn into alcohol, which means it's less than 8%. If I were you I would go for 12.5%, PLUS the lactose in the milk which wont ferment (so about 1.092+1.014(whey)=1.106). Then, you try to make it into a "white wine". So add some tannins, a little bit of oak, use "real" local honey and not some store bought stuff. The most important thing when fermenting is making sure the yeast gets enough aeration day one and two, so shake the hell out of the fermenter (Im talking minutes). Then day two add the nutrients, preferably Fermaid O or maybe K. This will prevent the wine from tasting like sweet disgusting rubber. THEN, dont expect it to taste ok for atleast 3 months, let it sit in secondary until crystal clear (WIHTOUT headspace, make 7 liters primary to fill 5 liters secondary all the way up). Then bottle. Nutrients/aeration is super important, and less than 8% alcohol is too low to age this, you need 10% or more in my opinion. You only need to rack once unless you use a bunch of berries btw. I let my 10% or less sit in primary for 3 months sometimes, and most of the time they're crystal clear. Also great video, I made blaand once and i dumped it into the toilet. but that was before I learned all the steps so Ill try in the future again. Btw use an acid that is propriate for making the whey and don't add too much.

Sounds yummy and looks pretty simple! Happy Holidays ☃️

Happy Holidays Sis🍯🐝

I back sweetened a batch of mead with Monin orange syrup and it was awesome tasting . Adding potassium sorbate to make sure fermentation didn’t restart before bottling . Cheers

I'm always dreading making anything fermented with orange... whether it's wine or mead, doesn't matter, lol! And adding oak to it...omg, you are brave in my book! Anyhow, that's got to do with my personal taste, I know. It's still weird tho because normally I love oranges. The only thing I've ever made with orange in it that was actually really good, was dandelion orange mead. It was basically 10L or about 2.5 US gallons of dandelion mead (sorry but the imperial units are Greek or rather Chinese to me - need to use conversion app), made with 2L of dandelion flowers steeped into a tea in 3L of water, 3kg or ~ 6.6lbs of wildflower honey. Then I added 5 more liters of cold water, 1L of orange juice and the zest of one orange to it. That altogether ended up being 11L of must which allowed me to fill up two 5L carboys after the racking. How would you go about making orange mead? Let's just say one gallon and I'll translate that later. Is it better to mix honey with water and a little bit of orange juice and definitely orange zest too, or no water...just orange juice and honey? In your opinion. I'm planning on finally making orange mead next. Maybe I'll even make it into chocolate orange...I have plenty of cocoa extract I've only used once. Thanks!