How We Made 30% ABV MEAD!
214,772
Published 2023-06-04
Did we REALLY make 30% ABV? We tested it here: • Refractometer + Hydrometer = ABV? Re...
How does this Mead taste after aged 1 year?: • We made a 30% ABV MEAD a Year Ago - H...
Racking: • Racking Homemade Mead, Wine, and Cider
Ingredients:
3.5 lbs Wild Flower Honey
1/2 teaspoon Wine Tannin: amzn.to/3OQWbx5
96 oz Water
2.5 grams Fermaid O: amzn.to/45Ndllu
1 packet Red Star Premier Blanc Yeast: amzn.to/3WQWWIo
Additions:
1 teaspoon Yeast Hulls (if necessary): amzn.to/3WQ1aAf
25.5 oz Hamilton 151 Rum 75.5%ABV
13.5 oz Everclear 75.5%ABV
6 oz White Rum 63%ABV
Back sweeten with honey to a gravity of 1.012
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All Comments (21)
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There has been some question if this really was 30% due to some dilution from backsweetening.... well, we tested it in a video: https://youtu.be/H_qQWHnIvy4
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My wife fully blames you two for me new hobby... Haven't even finished my first mead yet, and I've already made 10.5% grape juice wine and another mead is fermenting along with the first. You guys are awesome.
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Just started watching y'all on my second mead brewing venture; excellent stuff and y'all make it so much less stressful. Bonus points for Critical Role reference! The first mead I made was for my D&D campaign. When my players went into a tavern that was "famous for it's mead", ordered some in character and then got actual mead the reactions were priceless.
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I’ve learned more from y’all’s channel then anyone else’s on here. So Thank you both for all of your videos and educating me and everyone who follows y’all. 1:53
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I enjoy fortified wine. I usually set aside a 16oz bottle for fortifying and enjoy creating fortifying liquor (dried cherry and toasted French oak in amaretto for a cherry wine, candy orange peel and figs in grand marnier for a fig orange mead) so I enjoy when yall do it
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I did this once. It was a kind of experiment of continuously restarting fermentation and adding more flavors and sugars in. And brewing it in a fridge. I can’t say exactly what I did entirely but damn was it strong. Jalapeño raspberry is about what it finished at with the flavor. We used our own honey we raised, which was 100% raw. And it was a bread yeast I used surprisingly. The yeast fairies def were with me on that venture.
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I like the hydrometer graphic , nice addition.
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Your reference to "Alcohol is a Flavor" reminded me of a sign I saw at a renaissance festival which read "Technically, alcohol IS a solution". It was obviously talking about an alcohol and water mixture being a solution, but it was still funny.
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Oh yeah! Thanks for this. My dandelion mead is basically done and it's 18.5% again...second time already! Started it at 1.127, went down to 0.990 with Mangrove Jack's M-05 mead yeast! I know what I'm doing next with it! 👍👍
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My son and I made a 5 gal batch of blueberry melomel recently. We split it into 1 gal jugs after fermentation was complete and fortified one of them with Kailua. The initial sample tasted like a cherry cordial. It has been conditioning for a week. Can’t wait to taste the final product. Your channel has inspired us to make many different meads. Thank you!
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Brian, I know you two normally disregard the diluting impact of back sweetening - but I think it's a VERY important thing to consider if one is attempting to use fortification to achieve stabilization... There's a high risk of bottle bombs otherwise. Obviously your "not actually 30%" is still well in the safe zone, but someone thinking that 20% is safe, then adds enough sugar to add 20-40 points should probably do the math.
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You convinced me. Started brewing my first batch of mead yesterday (EC1118 + 3.8lbs honey + .5gal water) and I'm making a variant of this. Thanks for the inspiration. Wish me luck! Love your channel!
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I’ve just turned 21 in April and I stumbled on your channel last month and I’ve been watching your videos almost every day! I’ve been interested in making meads n stuff for around a year bc golden hive mead came down my tl. You two have truly expanded my knowledge on what home brewing is. I didn’t even know you can make beer at home before I found you guys. Keep doing what you’re doing. Much love from Florida 🫶🏾
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Call it the Elden Mead!
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So happy to find your channel,, learning soooo much. Recently made 2 buckets of tomato paste wine for a neutral spirt run that had only cheese cloth over the stopper without the bubbler in a small room with a heater going . Even that mess only smelled like poured out wine when standing in the room checking on things...
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You guys are hysterical. I love you you can watch the buzz increase every minute the video carries on.
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Love this channel, just found it recently and I get so many "Good Eats" vibes from when i was a kid watching food network. Keep up the great work
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What an EXCELLENT Recipe! I used Brazilian Pepper Honey (3+ pounds), 1/2 tsp Fermaid-O, 1/2 tsp wine tannin, & EC-1118. O.G. 1.124. F.G. was 1.010. 110 ounces of mead, added 51 ounces of 151 rum. 34+% ABV. Added about 1/2 pound BP honey to taste (hydrometer won't read, maybe 0.982 SG). Delicious sipping mead! Thanks again! God, I love this channel!
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Thanks for this video! Up to now I’ve always struggled with calculating ABV when fortifying. So… let me check if I’m getting this right: Volume unfortified liquid x ABV unfortified liquid = A Volume fortifying agent x ABV fortifying liquid = B Total volume unfortified liquid + fortifying liquid = C (A + B) : C = new ABV of fortified mead Correct?
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im making my first batch rn about a week away from bottling and im so excited. ive been having a great time so i just typed "mead" into the search and yall came up. i love the video and the energy, yall just have me excited to start my next batch
