Welcome to the world of Man Made Mead!
I am a mead maker and all around brewer from Oklahoma City, Oklahoma. I have been making mead for multiple years now and I have lots of experience in making great meads and terrible meads. You can expect to see videos of me making different meads, lots of mead experimentations, mead myth busters, mead tournaments and a ton of awesome content! You don't want to miss out on the videos to come. Subscribe now to learn how to make your brews better.
If you want even more content from me, go check out the Man Made Mead Extras channel. I post mead reviews, a podcast and various other content on that channel.
Check out my website to learn more about making mead: www.ManMadeMead.com
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Should have made another slushy added the sprite to the slushy then topped that off with a couple mead cubes
You seem less than sober in this video… I have no problem with that 😂
Cool idea 💡
I was thinking about this very thing today. I'm glad it came out good for you...now I just need to replicate it. Thank you for what you do.
How the hell have I never thought of this?! Now I know what to do with the gallon pineapple chipotle mead that I forgot aout lol
Have you ever tried to make a Heather mead? I don’t have access to Heather honey, so I just use Heather flower tips and it’s phenomenal. I’ve even made it in 5 gallon batches before. I definitely recommend giving it a shot. Nothing beats the “mead of inspiration” 👍
I wanted to try this and ordered the bottles and caps. Only to realize the current batch I already stabilized… so not on this one. Should of done the research first
After I made my first Meade I went out and found a bottle of Chaucer’s(there was only one brand years ago I could find , meade wasn’t popular) after tasting it … I was like oh, we’ll I did good, really good. If it wasn’t for Chaucer’s , I would’ve quit making brews.
I've got to say I really enjoyed the way you put this video together. Given the 1555 cost of the 1.3 gallon keg it's definitely something I would have to save up for to get in the future. But in the meantime a SodaStream sounds like a pretty good alternative till I have the money for The keg.
22:00 makes sense to wash the apples anyway. You put so much effort into sanitizing the equipment then you throw some random fruit in it with god knows what on the skin.
No one wants to give numbers. How much acid? How much sweetness? How much tannin? I know your answer will probably be “it’s up to what you want it to taste”. I understand this but a starting point would help.
Start with 1/8 tsp of acid per gallon, 2 oz of honey per gallon and 1/2 tsp of powdered wine tannin per gallon. Add more if you feel like you need more to taste!
@@ManMadeMead wonderful. Thank you.
New to this I've been baying stuff every week will try your mead but want to do your Christians bochet mead 🤘
Started my first batch using raw honey from Chipinge here in Zim. Just using brewer's yeast and a cheese cloth because it's quite difficult to find all the equipment here, but I have found someone who might be able to courier some stuff up for me from South Africa.
7:00 "start with more mead than you need" is literally impossible because you always need more mead :)
I am really not comfortable with that foam :) why not just rinse it out a bit? Are you sure that you want that stuff in your must? At the very least it will kill off some yeast even if it food safe in this concentration. Maybe it has a chance to create off flavors as well? I would not tempt it to be honest
It won't impede fermentation or add any flavor! I promise!
bottles without a Hydrometer for years now.. can't advise avoiding one since theyre cheap, but if you NEED one you might not be too competent here xD
looking at other comments, i would maybe actually say getting one is lame 😂 why yall like this 😂
Coming up, National Mead Day. This has traditionally been the first Saturday of August. Suddenly AHA has decided to make this Home Fermentation Day. Yahoo, what non-descript event. BOO. Cheerz Ya'll.
Humongous fan of your channel so I hope you don't mind the friendly debate. I don't think there's a recipe for traditional mead that can be considered "original" in any meaningful way at this point, so I'm kinda struggling to see how desired ABV is a realistic or particularly helpful first step for the average person looking to design a recipe. I think for the vast majority of people the process naturally begins with "I want to brew something that tastes like X" or "I should make a Y mead since it's in season at my farmer's market" or "I found a great deal on Z, what can I brew with it?" I'd be interested in your reasoning behind ABV being a more effective first step for recipe dev than determining the primary ingredient or flavor that someone wants to brew. Regardless - hugely appreciate all the work you've put in over the years toward making me and thousands of others better brewers. Thank you x100!
It was an easier starting point for the flow chart than to put it later... it would have made the flow chart too much of a spider web to add it later on. Plus, it doesn't really effect the recipe development to be honest!
I think it's a good starting point because it drives the amount of honey you need.
Wow. So grateful to you both for sharing and then testing the two methods. Really interesting information and it is all starting to tickle my taste buds. Thankyou!
Really Appreciate Your Video , Thanks ! 🐯🤠
I used to do honey mead long ago, still have the bottles n other stuff, I'll give this a try.
Do you have a video testing different types of water for mead making? I would love to see an experiment using tap, filtered, and spring/mineral water when brewing a traditional mead.
7/21/2024: I have 4yr.old bottle conditioned Scottish Wee Heavy80. It is kept in a refrigerator and has plenty of sediment in the bottom. It is absolutely excellent and shared on special occasions. I have been brewing for many years and can’t remember having an off flavor batch. I am truly Blessed ☝🏻
I am a beekeeper, but am only now about to make some mead. In my beer brewing I am able to store yeast (and refrigerate it for later use) from the wort when I move to a secondary fermenter. Can this be done with mead and is this yeast viable? Also can I make up a tiny batch of mead (maybe a pint) with yeast to spread among multiple meads made at one time since I want to make five gallons at a time.
You can definitely re use yeast if you save it. You should be able to spread out your yeast like that.
How do you take the juice out of the bottle?
I got 6 lbs of meadow foam from a local aviary for 48$ not sure what to do with it, any ideas. I’m very new to mead.
🎉
Thankyou so much for the flowchart and your videos. They are really helping educate me on my mead making, I don't know what'd I'd do without them. Your video quality is always great!
You are so welcome!
Congrats Dr. Francis!
I have a simple question and I stumble with this all the time. Bottle Gravity = 1.005 Dry or Sweet?
It really depends on how it tastes... I would say that would probably lean to the dry category.
@ManMadeMead thanks for the response. I'm always curious because I go off of my final bottle gravity rather than the flavor. It's weird when a mead is both dry and sweet . Thanks for hosting the competition. The reviews and comments are much appreciated.
This video is not getting the attention it deserves. Even the yeast producers didn't do such thing for their product. You are a mead god sir. Thank you
Varietals? I've been incorrectly saying varieties all these years 🤦
One note on your notes that should be changed a little. When back sweetening if your yeast is "capped" at ABV tolerance adding ANYATHING that changes the volume of the brew will technically "uncap" the yeast so fermentation may restart and should be watched if they are not using a stabilizing method you have mentioned. Just something I noticed in one part of your file. Cheers
You need to go to the Philippines and try Tuba is the coconut wine I will be trying your Christians Barry Bochet first time 🤘
out of curiosity is it possible to get above 14%?
Definitely!
I've gotten to 21.33 % before .
P.S. With No Nutrients . Other than The Fruit 🍓🍑 I'm using for Flavor . 🤠🐯
Maybe it's My Well Water 🌊💦 . 🤠🐯
Really Appreciate Your Video , Thanks ! 🐯🤠
Hi, do I have to wash fruit or sanitise it before I put it in the jar …. Nick
I would sanitize anything your brew is going to touch!
@@ManMadeMead Thanks
Hi, do I have to wash fruit or sanitise it before I put it in the jar …. Nick
Has anyone tried making a jujube tea mead?
The notes are very comprehensive. I suggest everybody goes through them.
Is "months aged" based on when the mead entered primary fermentation, secondary fermentation, or do you start counting months once it's bottled?
I count my mead age from the moment fermentation starts... but lots of people do it from when it's in the bottle or they are intentionally trying to age it.
Do you have any recommendations on water balance? I balance for my beers. I use my city water profile and adjust to, usually, a standard profile.
I'm still working on my water chemistry and balance to be honest!
I probably have watched this vid 3 times. While it is very good and informative, that isn’t why, instead I got sidetracked and started doing other stuff with this on in the background. Fourth time’s the charm, cheers!
Should check out City Steading Brews. They've about a decade's worth of videos, not just meads but they do make alot of them.
I’m definitely committing to have some meads ready to submit for 2025! Question though: are fortified meads allowed?
What is the best yeast for a sweet mead? I want to make a sweet mean that I don't have ti back sweeten, I think then the mead is clearer back sweating makes the mead cloudy
Awesome as ever. Can you add hoodies to the merch store? Why no honey coloured shirts?! :D
I'll try and add some!
Next time try white tea instead of oak
Enjoy your videos 😊thanks 4 making them