How We Made 30% ABV MEAD!

Comments · 1.1K

• CI

  @CitySteadingBrews · 2 years ago · pinned

  There has been some question if this really was 30% due to some dilution from backsweetening.... well, we tested it in a video: &nbsp;<a href="https://www.youtube.com/watch?v=H_qQWHnIvy4">https://youtu.be/H_qQWHnIvy4</a>

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• TH

  @TheOutlawHour · 3 years ago

  My wife fully blames you two for me new hobby... Haven&apos;t even finished my first mead yet, and I&apos;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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• DE

  @Dennis-rv9ck · 3 years ago

  30% Mead would hammer Thor.

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• AL

  @Alpha3Viking · 3 years ago

  Call it the Elden Mead!

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• RO

  @Rob_1689 · 3 years ago

  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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• TH

  @therbstewart · 3 years ago

  Your reference to &quot;Alcohol is a Flavor&quot; reminded me of a sign I saw at a renaissance festival which read &quot;Technically, alcohol IS a solution&quot;. It was obviously talking about an alcohol and water mixture being a solution, but it was still funny.

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• DJ

  @djl752 · 2 hours ago

  Dang, I&apos;d really like to have a bottle of this. Only started the mead rabbit hole though.

• KE

  @kevin_ninja_jones2363 · 3 years ago

  MY wife blames the show moonshiners and YouTube for my mead and wine hobby. I love making it more than I like drinking it

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• BU

  @BuffNephew · 3 years ago

  Just started watching y&apos;all on my second mead brewing venture; excellent stuff and y&apos;all make it so much less stressful. Bonus points for Critical Role reference! <br><br>The first mead I made was for my D&amp;D campaign. When my players went into a tavern that was &quot;famous for it&apos;s mead&quot;, ordered some in character and then got actual mead the reactions were priceless.

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• VO

  @VoodooViking · 3 years ago (edited)

  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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• AL

  @alexlarsen6413 · 3 years ago

  Oh yeah! Thanks for this. My dandelion mead is basically done and it&apos;s 18.5% again...second time already! Started it at 1.127, went down to 0.990 with Mangrove Jack&apos;s M-05 mead yeast!<br>I know what I&apos;m doing next with it! 👍👍

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• KA

  @karlmarques4739 · 3 years ago

  You guys are hysterical. I love you you can watch the buzz increase every minute the video carries on.

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