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Hi there. Can you use campden tablest to stabilise for backsweetening instead of potassium sorbate??

Really enjoy these testing videos. They really provide us with a lot of good info. Thank you for sharing

You can also use a condom or a balloon with a pin prick hole in the top for an airlock if you are in the army and on deployment in a country in the middle east that doesn't allow alcohol 😎👍

I quite enjoy your 1 gallon recipes. I tried making your Strawberry Vanilla mead following your 3 gallon recipe and it came out tasting so plastic-y 😅 kinda blegh 😂 Maybe ill try again someday without the seeds. Haha But this recipe sounds very pleasant!

My hydrometer just got in today. Next stop is honey frome the farmers market, and my first batch will begin.

My family is from Oklahoma so maybe try and forage some Chickasaw plums which grow wild there, if you get the chance. They make an awesome mead! My family is from Aline where the sod house is (4628 OK-8, Aline, OK 73716) and yes the man who built it was my aunt's grandfather.

Been binging your videos and taking notes for a while. I'm making my first mead for it to be enjoyed on my 21st birthday. My equipment arrived today and i was excited to see this bc im gonna do a refresher of all the things i need to know and do before i make it. Very helpful stuff, keep up the good work ^^

I wish I could find those bungs locally, but last I looked the best price I can find them for is $56 for 10 off Amazon 😂

i watched that 101 video and subbed back in the day!

As a new mead maker from ND I definitely appreciate the callout! Not very often North Dakotans hear about our state.

There is a cheesecake extract and graham cracker extract you could’ve used.

agh i don’t feel like messing with all that nonsense for a bottle brew… guess it’s time to rummage around in the attic for when mom and dad tried brewing… all these years later and it’s getting put to use. I guess mom was on to something lol

wait wtf ryan gosling?

great video man, super clear and informative, can't wait for 201

I liked the "New and improved " version of '101'....looking forward to '201' Thanks ! pc

Hi could you please explain the acid blend. I can't get it in new zealand. I've made the bottle carbed version before and want to do it again

love it. thanks

My mead tastes great on the front end, but when you swallow it, it has a bitter taste. What can I do? Do I just have to back sweeten? Please reply with a fix if there is one. Thanks in advance.

That cat's face is impeccable/

How much pectic enzyme would you use?

Just a tip to people adding anything powdered to an active fermentation (nutrient or w/e) just dissolve what you're adding into a small amount of warm water (nothing that will make a difference usually for me I use 50ml)and once it's dissolved just pour directly.

Used sundew recently for a hard cider and they are definitely very nutrient needy but be careful not too add to much at one time, I eyeballed it added too much nutrient and at one point my brewing container felt warm with how fast the activity was

Fun to se some beer brewing, would love to see more beers and braggots

Could you use " honey jack " to fortify mead? And would it back sweeten?

so putting your fingers all over the bottom of the stopper doesn't cause any bacterial problems?

Hi. How many beers with one CO2 cartridge? Thanks.

thank you for this video, you can also use Spindasol (Colloidal silica)

It looks beautiful and it sounds delicious!

Thank you for finally doing a recipe I've been hoping you'd do for a long time. However, I'm 4 months sober. What timing :/

I loved this episode. What got you to choose raz. honey. Cheerz.

Peak is when you first open the bottle imho, the older it gets the more pungent it may be, but that could also be perceived as a richer quality, even if it isn't sweet anymore, and maybe a bit astringent likelier increased complexity.

It tastes awful but does it work ?

Why don't u blend it ?

I just made a Braggot with tropical honey from Hawaii. I think it taste more like buckwheat. I used some classic hops and some rye. Overall a great experiment.

Need to do this! thanks for making this video!!

Why is it dangerous?

Ok this did not help me at all i want to know what yeast do i use to make cherry mead

I just started a braggot yesterday from a hand written recipe circa 1978-1983 my father had. It says Cherry Braggot, and it has a lot of hops! So we shall see!

Great job and it looked pretty clear in the original pour, as the darkness could be deceiving, but the 2nd pour was clearer. I will eventually try something like this but on the drier side as I'm not a sweet beer fan, and love dry. Meads with a hint of sweetness are always nice, as they seem to help push some of the flavors! Keep up the great work.

Cool! Now I know what I'm going to do with my extra 2-row malt this weekend. I'll go for a drier product. (Maybe put it in my dryer for a few hours, jtbs.) Thank you for the inspiration!

man those scores are brutal. makes me think to not even bother and enjoy all my brew myself, lol

I have been having this same feeling. I thinking I'm going to do a bragging this year. Good luck with the competition.

sounds like a narcist personality

Best comment I have heard about trying to rely on the yeast cap - YEAST CAN'T READ!

Would Dextrose fall under the Table Sugar category? I noticed it on your list, but it is not listed on the Priming Sugar Calculator on the Brewer's Friend website.

1.018 back-sweeting might have been too much. By the looks of the results at the competitions, it did pretty great. Doing the Most (BC? What’s his name) thought it was sweet. IPA is a good pizza pallet cleanser 😂. I want to make this now. You inspired me to make my first meads and beers.

I do all my fermentation inside the keg, transfer with CO2 flushed (1 or 5) micron filter to secondary.

I made a chocolate milk stout with west coast buckwheat last year. My first braggot. I need to refine it a bit, but a great combination.