ImmersiveAmbientModecolor: #be976a (color 1)
Video Format : 22 (720p) openh264 ( https://github.com/cisco/openh264) mp4a.40.2 | 44100Hz
Audio Format: Opus - Normalized audio
PokeTubeEncryptID: 77e2de64c2131c64f9b4b8729a885afeb5b8b9678fc58dbf73013d2ce1de47a9e0522a7934b9fd7c1daef961e00731b1
Proxy : eu-proxy.poketube.fun - refresh the page to change the proxy location
Date : 1715696979591 - unknown on Apple WebKit
Mystery text : aHRPVk1hLV80V0EgaSAgbG92ICB1IGV1LXByb3h5LnBva2V0dWJlLmZ1bg==
143 : true
751,094 Views • May 14, 2021 • Click to toggle off description
intotheam.com/CTC
I have always wanted to make mead and distil it. Today I FINALLY got to give it a try. But will the taste and smell of honey make it through into the finally spirit?
Recipe:
15 gallons / 56 l of water
39 lb / 17.7 kg
2.1 oz / 60 g Fermaid K (I had to use O )
4 packets of Lalvin 71B Narbonne yeast
Dissolve the Honey in the yeast, make sure to mix it vigorously to get as much oxygen into it as possible (right before pitching the yeast).
Let it ferment until dry (close to 1.00 on a hydrometer).
Distill, your option of full stripping run and spirit run (double pot stilled). I did a "one and a half run" with 1 plate.
Make solid cuts. If you want to follow along with me age at 54% abv / 108 proof with second use US white oak.
----------------------------------------------------------------
New CTC Rocks Glasses
chasethecraft.com/shop
Try Adventures In Home Brewing For Your Next Supplies Purchase (Free Shipping In The Lower 48 over $50):
www.homebrewing.org/CTC
Chase The Craft Calculators:
chasethecraft.com/mash-fermentation
----------------------------------------------------------------
Chase The Craft Shop (including new coins):
www.chasethecraft.com/shop
----------------------------------------------------------------
Still Its Patreon Page:
www.patreon.com/stillit
----------------------------------------------------------------
Listen To The Chase The Craft Podcast On The Website:
chasethecraft.com/podcast
Apple Podcast:
podcasts.apple.com/au/podcast/chase-the-craft/id14…
Spotify:
open.spotify.com/show/39ItzOaQaDx5lfc9Kk0oyc
Stitcher:
www.stitcher.com/podcast/chase-the-craft
-----------------------------------------------------
Sign Up To The Still It Mailing List Here:
www.chasethecraft.com/
----------------------------------------------------------------
Still It Tee Shirts:
teespring.com/stores/stillit
Some Cool Distilling Stuff On Amazon:
www.amazon.com/shop/influencer20170928731
Subscribe To The Channel Here:
youtube.com/subscription_center?add_user=ChaseTheC…
----------------------------------------------------------------
#still #distilling #BubblePlate
Just in case you didn’t realize I often include affiliate links in my videos and descriptions.
This will not change the price for you at all, But the seller will buy my a cup of coffee if you purchase from one of the links. Choice eh?
Views : 751,094
Genre: Howto & Style
Date of upload: May 14, 2021 ^^
Rating : 4.944 (287/20,123 LTDR)
RYD date created : 2022-04-09T15:49:18.978099Z
See in json
YouTube Comments - 1,262 Comments
Top Comments of this video!! :3
Hey there! Glad you finally got around to this video! You had a lot going on when we last talked, including a full time job - I didn't realise it had been that long though.
From memory that honey is from Ballance Valley - primarily a pasture honey, likely with some bush honey (Rewarewa is common in that valley and has a malty caramel flavour). Our honey has minimal processing and is generally kept to small regional batches so it usually has a lot more flavour than the supermarket stuff. Really cool to hear how much of that honey flavour and character made it through the still. It should be really nice after oaking
Paul
1K |
put it in a port barrel. that would match well with the floral honey.
645 |
I distill my mead in reflux mode and get 95% ABV spirit. I then use it as a base spirit for Gin. The honey profile is subtle and makes for a very nice product.
79 |
You could try to fortify a mead when it is at 3-8% and stop the fermentation with the honey spirit to make a port style mead and than age that on French Oak. Could come out very interesting.
41 |
It was great working with you on this!
449 |
I made "honeyshine", as i call it and it was delicious by itself but i also took some and back sweetened it with the original honey which reinforced all those floral sweet and honey notes. I loved it! Just an idea to try 😁
447 |
Just keep a sample (250 ml or so) in dollar store bottle just to compare with whatever you do with the rest. It’ll always be a good reference for long term aging and see how your product evolves.
59 |
For the guys that have been here for a while you’re probably used to it but I’m brand new. I just learned about his laugh.
19 |
Just to clarify, raisins add little if any yeast assimilable nitrogen. They do add some tannins and color, but that’s about it. For a 5 gallon ferment aiming for 14%, I usually add a half pint of 15psi-sterilised water from boiled whole oats.
8 |
Made a corn and honey mead. Aged it in new oak. It tastes like honey cornbread whiskey. On of my favorites so far!
100 |
I am a Bee Keeper and until I got my first Hive, I always thought what they sold in the SHops was real Honey.
The first time I tasted Honey from my Hive, I was very surprised at the viscosity as well as the Colour and Flavour.
As you described, I also tasted Caramel, something similar to the Old Hoadley's Violent Crumble minus the chocolate coating as well as a few lesser flavours I really couldn't place, until I started grinding my own Beans and bought a Coffee machine, one of the Beans I got had the same under tones as my Honey.
I would say the combination of all the different Flowers in my area is what gives my Honey it's lesser flavours and they change depending on the time of the year as well as if it's the start of a Season, middle or end.
I live in an area where the Bees can forage and make Honey 365 days a year.
I now supply my whole family as well as friends with Honey as trying to eat the stuff from the Supermarkets is just impossible after eating fresh raw Honey.
I was having about three gallons of Honey left over every harvest and was how I found Mead.
We now no longer by Wine as I make three different meads, a More Dry version an almost draught version and a close to a Moscato version.
I am very pleased as are our friends and family now that I discovered Mead :)
The Bees are a great Hobby as I am retired and had some time left over each week and rather than sit and watch TV or spend more time on the computer, I found Bees to be a much healthier as well as a hobby that pays back more than it costs to start.
Never thought about Distilling the Mead ? and is why I am watching this video :)
24 |
I've brewed a couple meads and I find French oak works wonders for my brews, I add about 20g of medium toast chips per 5L for a week and that seems to do the trick. It imparts a light woodiness and really lets that characteristic vanilla flavour of the French oak shine through
14 |
I've always wanted to try this. Very cool to know that you can get so much flavor back. I'm voting for Cherry and Manuka wood:-)
91 |
Currently doing my first ever distilling run using some orange blossom mead I made 3 years ago. I’m extremely impressed with what I am collecting. Nice light honey flavor with barely any alcohol taste straight from the still. Gonna be hard to keep this around for very long.
5 |
Raisins != nutrient. Fermaid O is the best product to use. Fermaid K containts DAP, which isn't the best for making mead. Fermaid O is purely organic sources of amino nitrogen (versus the urea in DAP), so the yeast can metabolize it better. Raisins don't do jack, except impart a bit of tannin and flavor. Especially not just 25 of them.
I personally prefer EC-1118, or Kveik for mead, but 71B is fine. I've used it. Doesn't ferment as cleanly as EC-1118 (more off flavors), but the esters are good. Both require aging before it hits peak anyhow, so those off flavor dissipate. Kveik is great for excellent mead in just about a month or two, rather than 6 months to a year.
2 |
So I just found this channel today and absolutely love it keep it up I would love to learn how to do half of what you can
1 |
Finally!! Very few people have done this and recorded it, thankyou
14 |
Visited Bardstown Ky last weekend. Happened to be wearing my Still it shirt, and someone noticed it. Of course had a conversation about distillation. Imagine that! And picked up 50 pounds of malted barley cheap..
7 |
I have been curious about this for so long. Thank you for feeding my curiosity.
|
@StillIt
2 years ago
Get your own kick-ass shirt from Into The AM here: intotheam.com/CTC
63 |