Відео

You said there wasn't a reason to rack early, cause there was no mold growing. My question would be, if I see mold starting to form, then I should rack early? Happy 4th Weekend!!!

Candy, candy, candy! Nothin' but candy! Now off to get ingredients to make cherry cheesecake mead!!

I bought some mead making supplies. They'll be here tomorrow. Ive been watching you guys for a couple of years now. Let's see what I've learned. Thanks

hell sounds like a cheaper form of ripple if that is possible

Have you ever made a brew with Agave nectar?

Should've just showed something super active

1 oz sugar for carbonation? Maybe extra 1/2 - 1 oz to help?

Great video. Question: I have a stout keg conditioning and will close transfer to final keg and natural carbonation. Then leave at room temperature for a month or longer. Still use 5 oz of corn sugar? Should it be mixed with boiled water and cooled? Should any oxygen be reintroduced for the yeast?

If I can't get the same brand of blueberry juice you used in this recipe can I another brand of 100% blueberry juice?

great video cant wait to take a stab at making it...i think a strawberry short cake with whipped cream mead would be a fun one for yall to do its my favorite dessert

Candy, candy, candy!

Thank you for the videos 😊

I just ordered all my supplies to start brewing my own mead! Thanks for the really informative videos, appreciate all the help for us beginners! I’ll be using your basic mead recipe with black tea and raisins for my first brew, wish me luck!

Iv just started my first ever batch of brew. Iv only got a 1 Gallon vessel. So it's only taken full 5 litres of water. So my original gravity is 1.150 iv put high tolerance yeast in will it work.

You two are awesome and I’m excited to create mead for the first time.

What is this? Derica belongs on the left!

Candy!

Discordant!

I watch it in my bed on my iPad. You guys are great.

Grog is rum that is deluted with water.

Dandelion coffee brew?

I was being dumb and I forgot to measure my starting gravity so my first batch is most likely going to be very high I'm using D47 yeast

I do a guava mead that goes to .992/.993. I doubt I have ever had a batch that stopped at 1.000.

Hi Brian and Derica. I'm sorry if this question has already been answered in a video, but I haven't been able to find it. In a number of videos I hear the term, "If you choose to pasteurize", but I can't find a clear explanation of when we should consider pasteurizing versus when it would be okay not to. Does it have to do with the specific ingredients involved and if they contain natural yeast (eg: honey from a local farm versus a large national brand, or using raw fruit)? Or is there more to it? I'm excited to start my first homebrew (a basic mead), but this is the one part of the process I've not been able to wrap my mind around.

Thanks. I brew now to blueberry.

Can I get some help? I fermented some juice, but this juice was more like a thick pulp puree. Now it's fermented out I don't know what to do with it because all the pulp puree settles

What are your thoughts of adding peptic enzyme to help break down the cherries? (don't remember it being mentioned??) And.. I assume at the 50 minute mark for the final tasting that the pasteurization was already done?

I was looking for more dessert ideas, and a few that come to mind are 'Bananas Foster', pecan pie, S'mores'. We have started 3 meads and welchs wine. Meads are Grocery store, Fruit cake and Habenero pineapple❤❤❤❤ Next month, we will be doing this cherry cheesecake!!!

😇🤕

🤨🤔🙄🙃🍷🍹🍻

🤔🙄🙃☕

I would use baking molasses, not blackstrap. Much less bitterness. I had to order it online, though. The grandmas stuff is icky in comparison.

Hi, just a quick question, could I use my still, which has a false bottom as a pasteration vessel, if I watch it very carefully

It's a big production

As a quick question... Well I been asking a lot but this one is a little strange to me... But I start my mead back in may 19, the yeast was one from a kit it was D47 so I keep it in a cooler with ice for almost 2 months now, I don't have a lot of material because it was a kit and I was excited to make it... Well the thing is... Early today I take it out from the cooler and well it doesn't smell good, and I know how to get rid of that, but the weird think that happened was it fermented again... Why I can said that, well there are bubbles again, not a lot but some... When yesterday or the day after that it wasn't any and don't know if leave it outside (meaning out the cooler) or again in the cooler with ice... I was hoping it will be ready for my birthday next week

Suggest looking at the BJCP score sheets that that kind of help you on yours.,