How to Make a Mead in 8 Minutes (Home Made Mead Tutorial)

Summary

This instructional video script outlines the process of brewing mead from scratch, detailing the essential ingredients and equipment needed. It guides viewers through steps like sanitizing, mixing ingredients, measuring gravity, and adding yeast and nutrients. The script also covers fermentation monitoring, taste testing, and the decision to age or back sweeten the mead. Finally, it discusses stabilization methods, bottling, and tips for enhancing the mead's flavor and clarity.

Takeaways

• 🍯 To make mead, you need one gallon of water, two pounds of honey, 2.5 grams of wine yeast, sanitizer, a glass carboy, a hydrometer, a scale, an airlock and bung, and an auto siphon or tubing.
• 🧼 Sanitization is crucial to prevent bad fermentation and should be done for all equipment before starting the mead-making process.
• 🐝 Mixing honey with water is the first step in creating the mead base, and it's important to ensure the ingredients are well mixed to avoid uneven fermentation.
• 📏 A hydrometer is used to measure the original gravity of the mead, which helps in estimating the alcohol by volume (ABV).
• 🔬 Yeast is added to the mixture to start the fermentation process, and it's important to mix it well to ensure even fermentation.
• 🍯 Yeast nutrients like DAP, diammonium phosphate, or Fermaid K can be added to support yeast health and lead to a cleaner fermentation.
• 📝 Keeping detailed records of the mead-making process, including dates, original gravity, and other observations, is essential for tracking progress and quality.
• 🕒 Fermentation should be observed for signs of activity, such as bubbling in the airlock, and should be allowed to proceed until signs of slowing down or clearing indicate completion.
• 📉 A final gravity reading with a hydrometer can confirm when fermentation is complete, and the formula provided can be used to calculate the ABV.
• 🍯 Racking the mead into a new container helps separate it from the yeast sediment and can be followed by further aging or back sweetening if desired.
• 🍯 Back sweetening can be done by adding more honey after stabilizing the mead with potassium sorbate and campden tablets to prevent re-fermentation.
• 🍾 Bottling the mead requires sanitized bottles, a bottling wand for filling, and a capper for sealing, with careful attention to avoid overfilling.

Q & A

What is the main ingredient required to make mead according to the video?

The main ingredient required to make mead is two pounds of honey.

How much water is needed to start making mead in the video?

One gallon of semi-nice water is needed to start making mead.

What type of yeast is recommended for making mead in the video?

2.5 grams of Lavin QA23 yeast or any other wine yeast is recommended.

What is the purpose of sanitizing all the equipment before making mead?

Sanitizing all the equipment is crucial to prevent bad fermentation due to contamination.

What tool is used to measure the gravity of the mead?

A hydrometer is used for measuring the gravity of the mead.

What does the initial hydrometer reading of 1.065 indicate about the mead's alcohol content?

An initial hydrometer reading of 1.065 indicates that the mead has an approximate alcohol by volume (ABV) of 8.5%.

Why is it important to add yeast nutrient to the mead?

Adding yeast nutrient helps the yeast work more efficiently, leading to a cleaner fermentation process.

What are the two methods for adding yeast nutrients to the mead mentioned in the video?

The two methods are adding all the nutrients at the beginning of the mead-making process or using a staggered nutrient schedule, adding them in four parts on days zero, two, four, and six.

How can one determine if the mead fermentation is complete?

The fermentation is considered complete when the bubbles slow down, the airlock stops bubbling, or the mead begins to clear up. A gravity reading with a hydrometer can also confirm if the fermentation is done.

What is the formula used to calculate the alcohol by volume (ABV) after fermentation?

The script does not provide the exact formula, but it mentions that the ABV can be calculated once the fermentation is complete.

What are some methods to stabilize the mead before back sweetening?

Methods to stabilize the mead include using potassium sorbate and metabisulfite, cold crashing, or pasteurizing the mead by heating it to 140 degrees Fahrenheit (60 degrees Celsius) for 20 minutes.

What is the purpose of racking the mead into a new container after fermentation?

Racking the mead into a new container helps to avoid getting the layer of yeast and sediment at the bottom, which can affect the clarity and taste of the final product.

How long should the mead be left after back sweetening before bottling?

The mead should be left for another 24 hours after back sweetening to ensure that there is no more re-fermentation.

What are some tips for achieving a clear mead after bottling?

To achieve a clear mead, one can let it age for a long time, or use clearing agents such as Sparkolloid, Easy Clear, or bentonite.

Why should pasteurized and filtered honey be avoided when making mead?

Pasteurized and filtered honey should be avoided because these processes strip characters from the honey, which can negatively affect the flavor profile of the mead.

What are some additional ingredients that can be added to the mead for flavor variations?

Additional ingredients that can be added for flavor variations include fruits, spices, other types of honey, and maple syrup.

At what stages of the mead-making process can additional ingredients be added?

Additional ingredients can be added during the primary fermentation stage, the secondary fermentation stage if more sugars are added, or during the aging stage of the mead's life.

Outlines

00:00

🍯 Making Mead: Ingredients and Initial Steps

This paragraph introduces the process of making mead, a honey-based alcoholic beverage. The narrator outlines the essential ingredients: one gallon of water, two pounds of honey, 2.5 grams of wine yeast, sanitizer, and various equipment including a glass carboy, hydrometer, scale, airlock, and tubing for racking. The first step is sanitizing all equipment to prevent bad fermentation. Mixing involves combining water and honey in the carboy, shaking to incorporate oxygen and ensure thorough mixing. A gravity reading is taken to determine the initial alcohol content, which is approximately 8.5% ABV in this case. Yeast is then added, and the mixture is shaken again to ensure even distribution. The importance of adding yeast nutrient for efficient fermentation is highlighted, and options for nutrient addition are discussed. The paragraph concludes with the recommendation to record the mead's details, such as the start date and original gravity, for future reference.

05:00

📝 Mead Fermentation and Post-Fermentation Steps

This paragraph continues the mead-making tutorial by discussing the fermentation process and subsequent steps. After adding the yeast, the mixture is left to ferment in a dark place, with the expectation of visible bubbles indicating fermentation activity. The fermentation is considered complete when bubbles slow down and the mead begins to clear, which can be confirmed by a final gravity reading. The mead is then transferred to a new container using a siphon to avoid disturbing the yeast sediment. The narrator suggests letting the mead rest for a few weeks to allow for final fermentation and degassing, and notes that the mead will likely clear further with time. Taste testing is encouraged, and the narrator describes the initial taste profile as sweet, floral, and fruity. The paragraph also covers the stabilization process for those who wish to back-sweeten their mead, detailing methods to halt fermentation before adding more honey. The stabilization options include using potassium sorbate and metabisulfite, cold crashing, or pasteurization. The narrator then describes the bottling process, emphasizing the importance of sanitization and careful filling to avoid overfilling. Finally, the mead can be aged further to develop its character, and the narrator provides tips for enhancing the mead's flavor and clarity.

Keywords

💡Mead

Mead is an alcoholic beverage made by fermenting honey with water. It is one of the oldest known fermented drinks and is central to the video's theme of teaching viewers how to make it. In the script, mead is the primary focus, with the entire process from preparation to bottling being described.

💡Fermentation

Fermentation is the process of converting sugar into alcohol and carbon dioxide by the action of yeast. It is a key step in making mead, as the script describes the addition of yeast to the honey and water mixture to initiate fermentation, and the observation of bubbles as a sign of the process.

💡Sanitizer

A sanitizer in the context of the video refers to a substance used to clean and disinfect equipment to prevent contamination during the fermentation process. The script emphasizes the importance of sanitizing everything 'really well' to avoid bad fermentation.

💡Hydrometer

A hydrometer is a tool used to measure the specific gravity of liquids, which helps determine the alcohol content and the progress of fermentation. In the script, the hydrometer is used to take a gravity reading to estimate the mead's alcohol by volume (ABV).

💡Yeast

Yeast is a type of microorganism essential for fermentation. The script mentions 'laven qa23 yeast' or 'any other wine yeast' as a necessary ingredient for making mead, highlighting its role in converting honey into alcohol.

💡Gravity Reading

A gravity reading refers to the measurement of the density of a liquid, which is crucial in determining the sugar content and potential alcohol level of the mead. The script describes how to take a gravity reading with a hydrometer to assess the fermentation process.

💡Airlock and Bung

An airlock and bung are used to seal a fermenting vessel while allowing carbon dioxide to escape. The script describes putting the 'airlock and bung back on' the mead after adding yeast, to create an anaerobic environment for fermentation.

💡Racking

Racking is the process of transferring fermenting liquid from one container to another to separate it from sediment. The script mentions using an 'auto siphon of tubing for racking into a new container' to avoid disturbing the yeast sediment.

💡Yeast Nutrient

Yeast nutrients are additives that support yeast health and fermentation efficiency. The script suggests adding 'yeast nutrient' like 'dap dymonium phosphate fermate o' to help the yeast work more efficiently and achieve a cleaner fermentation.

💡Back Sweetening

Back sweetening is the process of adding sweeteners, such as honey, to the mead after fermentation to increase sweetness. The script discusses the option of back sweetening if the maker desires a sweeter mead and the importance of stabilizing the mead first to prevent re-fermentation.

💡Bottling

Bottling is the final step of transferring the finished mead into bottles for storage or consumption. The script provides a detailed description of the bottling process, including sanitizing bottles, using a bottling wand, and capping or corking the bottles.

Highlights

Teaches the complete process of making mead in eight minutes.

Lists essential ingredients and equipment needed for mead making.

Emphasizes the importance of sanitizing all equipment to prevent bad fermentation.

Details the process of mixing ingredients with water and honey.

Describes the use of a hydrometer for measuring the gravity of the mead.

Provides a method to calculate the alcohol by volume (ABV) of the mead.

Suggests adding yeast nutrient for cleaner fermentation.

Recommends a staggered nutrient schedule for optimal yeast performance.

Instructs on recording vital information about the mead for tracking purposes.

Explains how to monitor fermentation through bubble activity and airlock.

Advises on when to rack the mead into a new container for clarity.

Discusses the process of taste testing and evaluating the mead's flavor profile.

Covers methods for stabilizing the mead to prevent further fermentation.

Explains the process of back sweetening the mead to adjust sweetness.

Provides tips for bottling the mead with proper sanitization and equipment.

Suggests methods for achieving a clear mead through aging or clearing agents.

Offers advice on aging the mead to develop its character and flavor.

Encourages creativity by suggesting various ingredients to flavor the mead.

Warns against using pasteurized and filtered honey for mead making.

Provides a list of different mead styles that can be made.

Transcripts

[Music]

today i'm going to teach you how to make

a mead from start to finish

in eight minutes first here are a few

things you'll absolutely need to be able

to do this

you need one gallon of water make sure

it's semi-nice water two pounds of any

honey

2.5 grams of laven qa23 yeast or any

other wine yeast

and some sanitizer alongside your

sanitizer you're also going to need a

glass carboy

a hydrometer for measuring your gravity

a scale for measuring honey if you need

to do that

an airlock and bung for putting on top

of the mead

and an auto siphon of tubing for racking

into a new container

step one you need to sanitize everything

really well otherwise you might have a

bad fermentation

now that we have everything sanitized

you can start to mix your ingredients

fill part of your cardboard with water

and part of it with honey

and in this case i had to actually weigh

out two pounds of honey because

i didn't have a pre-weighted amount you

can forego this if you have a

pre-weighted amount of honey

you're going to want to now take and put

your bung on and shake it until

everything's mixed in

super well shaking adds oxygen it also

just mixes stuff

now that this is shaken up i'm going to

add more water on top

and i will mix it again shake it up

again because i want to mix my

new mixture pretty well after we have

mixed everything

we are going to take a gravity reading

so we are going to need our hydrometer

which is in my bucket right now i am

getting this little tube that will allow

me to float the hydrometer

if you have a tall enough glass you

don't have to do this with my hydrometer

floating in here i see it is floating

around 1.065

so i can look at the back of my

hydrometer and

if i turn it around it'll show kind of

roughly what percent abv i'm at which is

actually 8.5 now that my hydrometer

reading is done i'm going to pour this

back in and actually add my yeast i'm

putting two and a half grams or

roughly about half this packet into this

mead and i will save the other half for

another mead in the future

because you can do that now i'm gonna

take and put my bunk back on

and shake this thing up until

everything's mixed

and super well again generally it's a

good idea to add some yeast nutrient to

your mead this will help your yeast from

it more efficiently and

lead to a cleaner fermentation your

yeast nutrient options include things

like dap dymonium phosphate fermate o

for maid k

or some other ones you find online there

are two ways to add your nutrients

option one is to put them all in the

beginning of the mead the second option

is a staggered nutrient schedule which

is where you split them into four parts

add them on four different days

day zero two four and six

it's super important for you to write

down information about your mead whether

that be in a notebook or on

the mead itself so that's what i'm doing

here i'm writing down the date it

started

the original gravity all of that

information now we're gonna put our

airlock and our bung back on that's

filled

and we're gonna take and put this in to

a darkish

space to start fermenting it should

start

doing something in about 12 to 24 hours

your meat should look something like

this

you'll see some bubbles coming up from

the mead you'll also see your airlock

bubble during the fermentation it should

bubble

semi vigorously once the bubbles slow

down or you see the meat begin to clear

up this generally means your meat is

done fermenting

you can double check this by doing a

gravity reading with your hydrometer

depending on the strength of your yeast

you might finish at 1.000

my mead finished at 1.000 to calculate

your abv

use this formula now you can rack your

mead into a new container

try to avoid getting the layer of yeast

and sediment at the bottom while racking

from here i would suggest to let the

meat sit for a few weeks to allow for

any final fermentation

and degassing you should also see the

meat begin to clear up from here

make sure you write down your mead's new

gravity of course you can do some taste

testing here if you desire

now we get to taste test it it's really

really good

[Music]

a little bit sweet it's got perceived

sweetness even though it is technically

dry

it has a nice floral taste to it

a little bit fruity of course with some

age it'll be even better

now let's talk about the next step if

you like it how it is

let it age for a few more weeks and then

move on to the bottling stage

if you want it to be sweeter you need to

stabilize it first use potassium sorbate

and camden tablets

to halt the yeast now you can add any

honey

you want to back sweeten if you don't

halt the fermentation

the yeast will restart fermenting on any

new sugars

and in the bottle this will cause them

to blow up in a carboy or anything else

it will just cause

it to be a higher abv mead you have a

few options for stabilizing

number one is potassium sorbate and

metabisulfite the combination of these

two will slow down the yeast to a halt

making it to where it's stabilized

option two is to cold crash

you're gonna place your meat into a cold

chamber and it will bring it down

temporarily

to where the yeast cannot ferment again

that's temporary and the last one is

pasteurizing pasteurizing is where you

are taking and heating the meat up to

140 degrees fahrenheit

or 60 degrees celsius for 20 minutes

this will actually kill the yeast

allowing you to

back sweeten safely you'll want to wait

about 24 hours before you try to back

sweeten and this is to make sure the

metabisulfite and the sorbate really get

in

to the meat and stop the yeast here i am

adding about two

ounces of honey and this is of course

back sweetening and bolstering the honey

character

i'm mixing it up really well and before

i bottle this i need to make sure that i

put it away for another 24 hours

just to make sure that there's no more

re-fermentation

and it's time for bottling i need a

bottle capper or

possibly a wine bottle corker like this

you're gonna need a bottling wand to

fill each bottle

this is a fancy floor corker for lots of

corking and this is a

bench capper for lots of capping and so

the bottling begins

every single bottle has been sanitized

so that's important

make sure you elevate your liquid so

that gravity will help it flow i'm using

my bottling wand

to fill up each bottle and of course my

goal is not to overfill them

because that would make a big mess

now we take our caps or our corks and we

put them on top of each bottle

with the perspective instrument you need

once you finish that you can take and

put a label on each bottle to

know what's in what and if you have a

bunch of stuff like me which is super

helpful

in total i got eight beer bottles out of

this

and one wine bottle a few things was my

mead really clear when i bottled it

no if i want a really clear meat i have

to try some things method one is just to

let it age for a long time

this will generally clear things up

method number two is to use some

clearing agents like sparkloid easy

clear bentonite dual fine

things you can find on amazon or at your

local brew shop

here are a few tips to help you tip

number one is to age your mead this will

help develop the character of the mead

now honey character is the most

important one we want that to be

developed well

after a mead finishes fermenting

generally it tastes kind of yeasty so

you also want to age it for that reason

tip number two is you can put whatever

you want to your meat fruits spices

other honeys maple syrup anything you

want you have options for when to put

these ingredients into the mead you can

choose the primary stage which is where

the bulk of the fermentation occurs

generally day 0 to 21. the secondary

fermentation is after the primary

fermentation if you add more sugars into

that meat it will start to re-ferment

the third option is to put it into the

aging stage of the mead's life

and tip number three is to avoid

pasteurized and filtered honey because

these strip

characters from the honey itself

[Music]

here's a list of some other meat styles

that you can make

[Music]

i hope this video has helped you go make

some mead share this video with a friend

if you enjoyed it

and thank you so much for watching

cheers

you