getting transcript for https://www.youtube.com/watch?v=9L6qQ1_hrrc
using prompt: extract_ideas at Sat Jul 20 02:21:32 PM CDT 2024
using model: claude-3-sonnet-20240229 at Sat Jul 20 02:21:32 PM CDT 2024

IDEAS:

• Mead making requires honey, water, yeast, and nutrient for yeast.
• Sanitizing equipment ensures only desired microbes are present during fermentation.
• Staggering nutrient additions avoids temperature spikes that cause off-flavors.
• Degassing the mead prevents eruptions when adding nutrients later on.
• Racking cane and tubing allow transferring mead using gravity siphon.
• Bottling mead after fermentation completes allows aging for flavor development.
• Fruit, spices, juices can be added to create mead variations.
• Back-sweetening stabilized mead enhances sweetness and honey flavors if desired.
• Homebrewing mead is straightforward with right ingredients and techniques.
• Fermentation activity indicates successful start of mead-making process.
• Clearing mead before bottling improves clarity and appearance.
• Proper sanitation throughout the process prevents contamination and off-flavors.
• Yeast converts sugars from honey into alcohol, producing mead.
• Airlock allows CO2 release while preventing outside contamination during fermentation.
• Aging mead up to 2-3 years can further improve flavors.

getting transcript for https://www.youtube.com/watch?v=9L6qQ1_hrrc
using prompt: extract_wisdom at Sat Jul 20 02:25:04 PM CDT 2024
using model: gpt-4o at Sat Jul 20 02:25:04 PM CDT 2024

Craftabro presents a step-by-step guide to making Mead using the Craftabrew Mead making kit, covering ingredients, equipment, and the fermentation process.

• Mead making requires honey, water, yeast, and nutrients for healthy fermentation.
• The Craftabrew Mead making kit includes essential tools and ingredients for beginners.
• Staggered nutrient additions help avoid temperature spikes and off flavors in Mead.
• Yeast needs nitrogen to thrive, which honey alone doesn't provide.
• Sanitizing all equipment is crucial to prevent unwanted microbes in fermentation.
• Clover honey, Wildflower honey, or Orange Blossom honey can be used for Mead.
• D47 yeast is robust and works well at home temperatures below 70°F.
• Adding nutrients gradually prevents hot fermentation temperatures and off flavors.
• Degassing Mead helps release toxic CO2 and improves fermentation.
• The airlock acts as a one-way valve to prevent contamination during fermentation.
• Day two and day five nutrient additions are crucial for balanced yeast nutrition.
• Degassing prevents explosive reactions when adding nutrients to fermenting Mead.
• Fermentation activity is indicated by CO2 bubbles in the airlock and jug.
• Aggressive degassing before bottling ensures a clearer final product.
• Mead can be bottled using swing top bottles or a bottling kit.
• Mead improves with aging, typically up to two to three years.
• Fruit or spices can be added to primary fermentation for flavor variations.
• Replacing water with fruit juice can create different Mead flavors.
• Back sweetening can enhance honey flavors in Mead.
• Making Mead at home is simpler than it seems with the right kit and instructions.

• Staggered nutrient additions prevent temperature spikes and off flavors in Mead.
• Yeast needs nitrogen, which honey alone doesn't provide, for healthy fermentation.
• Sanitizing equipment is crucial to prevent unwanted microbes in fermentation.
• Degassing releases toxic CO2, improving fermentation and preventing explosive reactions.
• Mead improves with aging, typically up to two to three years.

• "Making can be incredibly simple with just a few ingredients."
• "Yeast turns sugars like the sugars in this honey into alcohol."
• "Adding nutrients make sure they have the vitamins, amino acids, and other things that they need."
• "Giving the yeast honey is like giving a kid candy."
• "Sanitizing is important because it helps ensure that the only microbes inside of our fermentation vessel are the ones that we put in there."
• "Hotter fermentation temps can lead to off flavors that make your Mead taste bad."
• "Nutrients are like magic for meat fermentation."
• "The airlock acts as a one-way valve."
• "Fermentation has successfully and aggressively started."
• "Degas our Mead and then add our nutrient that looks pretty even."
• "Carbon dioxide can be kind of toxic to the yeast."
• "Releasing a bunch of that CO2 actually does help improve your fermentation."
• "We're going to see what happens when we add a little bit of our day two nutrients."
• "We have successfully avoided an eruption."
• "Fermentation is still ongoing with our Mead."
• "Aggressive degassing on this to try and get any of the remaining CO2 in suspension to lift up and out of there."
• "We're going to be using gravity using a siphon to rack the Mead into these bottles."
• "You may get a little bit of cloudiness in that last bottle that's the one we like to just you know put in the fridge and drink first."
• "Making Mead or wine or beer at home is not as complicated as it may initially seem."

• Sanitizing all equipment before starting the Mead-making process.
• Using staggered nutrient additions to avoid temperature spikes in fermentation.
• Degassing Mead regularly to release toxic CO2 and improve fermentation.
• Monitoring airlock fill levels to prevent contamination during fermentation.
• Aggressively degassing Mead before bottling for a clearer final product.

• Yeast needs nitrogen, which honey alone doesn't provide, for healthy fermentation.
• Staggered nutrient additions prevent temperature spikes and off flavors in Mead.
• Sanitizing equipment is crucial to prevent unwanted microbes in fermentation.
• Degassing releases toxic CO2, improving fermentation and preventing explosive reactions.
• Mead improves with aging, typically up to two to three years.

• Craftabrew Mead making kit
• D47 yeast
• Clover honey
• Wildflower honey
• Orange Blossom honey
• Craftabrew Mead back sweetening kit

Staggered nutrient additions and proper degassing are key to making high-quality, flavorful Mead at home.

• Use staggered nutrient additions to avoid temperature spikes and off flavors in Mead.
• Sanitize all equipment before starting the Mead-making process.
• Degas Mead regularly to release toxic CO2 and improve fermentation.
• Monitor airlock fill levels to prevent contamination during fermentation.
• Aggressively degas Mead before bottling for a clearer final product.

getting transcript for https://www.youtube.com/watch?v=bjWAD74HoQs
using prompt: extract_wisdom at Sat Jul 20 02:27:19 PM CDT 2024
using model: gpt-4o at Sat Jul 20 02:27:19 PM CDT 2024

A mead expert discusses the variables affecting mead aging, debunking the myth that it must age for a year.

• Lower ABV meads require less aging time than higher ABV meads.
• Alcohol content affects the perceived flavor and aging necessity.
• Healthy fermentation can reduce the required aging time.
• Strong flavors in ingredients may need more time to meld.
• The optimal drinking time follows a bell curve, peaking and then declining.
• Mead can deteriorate if not stored properly or stabilized.
• Sulfites and sorbates help make mead shelf-stable.
• The only way to know the best drinking time is to taste it periodically.
• Mead can be good even if consumed early, depending on variables.
• Sweetness can mask some harsh flavors, making early consumption more enjoyable.
• Trying mead early can be motivating for new brewers.
• The longest aged mead was 18 months, showing significant flavor mellowing.
• The shortest aged mead was 9 days, still tasting good due to specific preparation.
• Waiting too long for the perfect peak can result in missing it entirely.
• Making multiple batches ensures a continuous supply of mead to taste.
• Mead aging is not a strict science; it's influenced by many factors.
• Experimentation and tasting are key to finding the best aging time.
• Mead can still be enjoyable even if not at its peak.
• The bell curve concept helps understand the optimal aging period.
• Mead's flavor profile changes over time, influenced by various factors.

• Lower ABV meads need less aging; higher ABV requires more time.
• Healthy fermentation reduces aging time, while poor fermentation extends it.
• Strong flavors in ingredients may need more time to meld properly.
• Mead's optimal drinking time follows a bell curve, peaking and then declining.
• Proper storage and stabilization prevent mead from deteriorating over time.
• Periodic tasting is essential to determine the best drinking time for mead.
• Sweetness can mask harsh flavors, making early consumption more enjoyable.
• Experimentation and tasting are key to finding the best aging time for mead.
• Mead can still be enjoyable even if not at its peak flavor profile.
• Making multiple batches ensures a continuous supply of mead to taste.

• "The lower ABV Mead you have, the less time it will need to age."
• "Alcohol content generally is perceived obviously in a brew."
• "Time generally speaking helps to meld down those flavors."
• "A good healthy fermentation can lead you to less aging time."
• "There is no perfect definition of when said Mead will be its best."
• "The only way to know that is to literally open it."
• "Feel free to try your stuff early on and see how it's going."
• "You might be surprised."
• "Sweetness definitely helps to hide some of those aging things."
• "You can have something churned out pretty quick."
• "Please don't look at somebody and see well they said I can't drink this for 10 months."
• "You might never find it."
• "Honestly, I don't know if I've ever really found that."
• "By the time I've found the top of it, I'm like on the tail end."
• "The challenge is just to make more."

• Periodically taste your mead to determine its optimal drinking time.
• Experiment with different ABV levels to understand their aging needs.
• Use sulfites and sorbates to stabilize your mead for longer shelf life.
• Make multiple batches of mead to ensure a continuous supply for tasting.
• Try consuming your mead early to understand its flavor development.

• Lower ABV meads require less aging time than higher ABV meads.
• Alcohol content affects the perceived flavor and aging necessity.
• Healthy fermentation can reduce the required aging time.
• Strong flavors in ingredients may need more time to meld.
• The optimal drinking time follows a bell curve, peaking and then declining.

None mentioned.

Mead aging varies widely; experiment and taste periodically to find your brew's optimal drinking time.

• Periodically taste your mead to determine its optimal drinking time.
• Experiment with different ABV levels to understand their aging needs.
• Use sulfites and sorbates to stabilize your mead for longer shelf life.
• Make multiple batches of mead to ensure a continuous supply for tasting.
• Try consuming your mead early to understand its flavor development.

getting transcript for https://www.youtube.com/watch?v=CT5EXtoUkZ8
using prompt: extract_wisdom at Sat Jul 20 02:33:10 PM CDT 2024
using model: gpt-4o at Sat Jul 20 02:33:10 PM CDT 2024

Greg from "How to Drink" demonstrates making various types of mead inspired by Skyrim, using recipes from The Elder Scrolls official cookbook.

• Mead is a significant part of Nordic culture, often consumed before mother's milk.
• Quick Mead is a basic building block for more complex meads.
• Fermentation involves yeasts converting sugars into alcohol and carbon dioxide.
• Distillation removes water from fermented liquid, concentrating the alcohol.
• Mead can be made with simple ingredients: honey, water, and ale yeast.
• The Elder Scrolls official cookbook provides authentic Skyrim mead recipes.
• Mead fermentation requires an airlock to release carbon dioxide without contamination.
• Mead can be aged in wooden barrels for added flavor complexity.
• Different ingredients create unique mead varieties: juniper berries, lavender, apples, etc.
• Mead's flavor evolves over time; tasting periodically helps determine optimal aging.
• Back sweetening with honey can enhance flavors and balance dryness.
• Mead making involves both science and art; experimentation is key.
• Small barrels age mead faster due to higher surface area to volume ratio.
• Mead's flavor profile can include citrus, oak, black pepper, and floral notes.
• Historical mead making methods add authenticity to the brewing process.
• Mead is not a cheap drink; it requires significant amounts of honey.
• Mead can be infused with spices and fruits for diverse flavor profiles.
• The process of making mead is accessible even for beginners with the right tools.
• Mead's cultural significance extends to literature and mythology.
• The experience of making mead can be enhanced by understanding its historical context.

• Mead's cultural roots make it more than just a drink; it's a historical experience.
• Fermentation and distillation are fundamental processes in alcohol production.
• Authentic recipes can bridge the gap between fantasy and reality in culinary arts.
• Aging in wood adds depth and complexity to mead's flavor profile.
• Back sweetening is a crucial step for balancing flavors in homemade mead.
• Experimentation and adaptation are essential in the art of mead making.
• Small barrel aging accelerates flavor development compared to larger barrels.
• Mead's diverse ingredients offer endless possibilities for flavor exploration.
• Understanding historical methods enriches the modern mead-making experience.
• The communal aspect of mead drinking enhances its cultural significance.

• "Mead is in their blood as much as in their drinking horns."
• "Fermentation is the beginnings of distillation."
• "Yeasts are tiny little funguses that will [__] and piss alcohol all over your sweet water."
• "The adventuring party is coming back with pockets full of gold. Mead is not the cheap way to get drunk."
• "You drink Mead in Valhalla when you were dead."
• "Back sweetening is super common by the way."
• "Mead's flavor evolves over time; tasting periodically helps determine optimal aging."
• "Mead making involves both science and art; experimentation is key."
• "Small barrels age mead faster due to higher surface area to volume ratio."
• "Mead's flavor profile can include citrus, oak, black pepper, and floral notes."
• "Historical mead making methods add authenticity to the brewing process."
• "The process of making mead is accessible even for beginners with the right tools."
• "Mead's cultural significance extends to literature and mythology."
• "The experience of making mead can be enhanced by understanding its historical context."
• "Aging in wood adds depth and complexity to mead's flavor profile."
• "Authentic recipes can bridge the gap between fantasy and reality in culinary arts."
• "Fermentation and distillation are fundamental processes in alcohol production."
• "Mead's cultural roots make it more than just a drink; it's a historical experience."
• "Experimentation and adaptation are essential in the art of mead making."
• "Understanding historical methods enriches the modern mead-making experience."

• Periodically taste mead during aging to determine optimal flavor development.
• Use authentic recipes to connect with historical culinary practices.
• Experiment with different ingredients to create unique mead varieties.
• Back sweeten mead with honey to balance dryness and enhance flavors.
• Age mead in wooden barrels for added depth and complexity.
• Sanitize all equipment thoroughly before use to prevent contamination.
• Use small barrels for faster aging due to higher surface area to volume ratio.
• Incorporate historical methods for an authentic brewing experience.
• Document each batch's process and results for continuous improvement.
• Share the mead-making experience with friends for communal enjoyment.

• Mead is often consumed by Nords before tasting their mother's milk.
• Quick Mead serves as a base for more complex meads.
• Fermentation converts sugars into alcohol and carbon dioxide using yeast.
• Distillation removes water from fermented liquid, concentrating the alcohol content.
• Authentic Skyrim mead recipes are available in The Elder Scrolls official cookbook.
• An airlock allows carbon dioxide to escape during fermentation without contamination.
• Wooden barrels add flavor complexity through aging.
• Different ingredients like juniper berries, lavender, and apples create unique meads.
• Back sweetening with honey enhances flavors and balances dryness in mead.
• Small barrels age mead faster due to higher surface area to volume ratio.

• The Elder Scrolls official cookbook
• Nutra Chef Kettle
• Norwegian Farmhouse ale yeast (Kik yeast)
• Culinary lavender
• Ceylon cinnamon
• Viking Blood (mead with hibiscus)

Making mead combines historical authenticity, scientific processes, and creative experimentation for a rich cultural and culinary experience.

• Use authentic recipes to connect with historical culinary practices.
• Periodically taste mead during aging to determine optimal flavor development.
• Experiment with different ingredients to create unique mead varieties.
• Back sweeten mead with honey to balance dryness and enhance flavors.
• Age mead in wooden barrels for added depth and complexity.
• Sanitize all equipment thoroughly before use to prevent contamination.
• Use small barrels for faster aging due to higher surface area to volume ratio.
• Incorporate historical methods for an authentic brewing experience.
• Document each batch's process and results for continuous improvement.
• Share the mead-making experience with friends for communal enjoyment.

getting transcript for https://www.youtube.com/watch?v=rCN-TSSsRmc
using prompt: extract_wisdom at Sat Jul 20 02:36:14 PM CDT 2024
using model: gpt-4o at Sat Jul 20 02:36:14 PM CDT 2024

Garrett from Man Made Mead shares eight common mistakes beginners make in mead making and how to avoid them.

• Different yeast types create distinct flavor profiles and have specific fermentation needs.
• Yeast health is crucial; they need proper nutrients like dymonium phosphate and Fermaid O.
• Balancing tannic value, sweetness, and acidity is key to a palatable mead.
• Recipes should be adjusted to fit individual palates, not followed rigidly.
• Time can fix some mead problems, but not all; patience is essential.
• Experience is vital; making more mead helps understand the process better.
• Gravity readings are essential for knowing alcohol content and fermentation status.
• Stabilizing or pasteurizing is necessary to prevent further fermentation when back sweetening.
• Yeast nutrient types include dymonium phosphate, Fermaid O, and Fermaid K.
• Go-Ferm acts as a pre-workout for yeast, enhancing their fermentation readiness.
• Tannic value affects how a mead feels in the mouth, similar to red wine.
• Acidity can be adjusted using tartaric, malic, or citric acid.
• Oak cubes, chips, spirals, or powdered wine tannin can adjust tannic value.
• Hydrometers measure gravity, indicating how dense a liquid is and its alcohol potential.
• Potassium sorbate and potassium metabisulfite stabilize mead by halting yeast reproduction.
• Pasteurizing involves heating the liquid to kill yeast, suitable for smaller batches.
• Over-capping yeast with excess honey can lead to higher ABV brews.
• Adjusting recipes based on personal taste is encouraged for better results.
• Patience in aging mead can improve its quality but isn't a cure-all.
• Understanding yeast health involves knowing their nutritional needs and temperature preferences.
• Experience helps in learning how to balance flavors and troubleshoot issues.
• Gravity readings help replicate successful recipes and monitor fermentation progress.
• Stabilizing prevents unwanted fermentation when adding more sweetness post-fermentation.
• Pasteurizing is an alternative to chemical stabilization for stopping fermentation.
• Making more mead provides practical experience and improves skills over time.

• Different yeast strains significantly impact flavor and require specific care.
• Proper yeast nutrition and health are critical for successful fermentation.
• Balancing tannic value, sweetness, and acidity creates a more enjoyable mead.
• Recipes should be personalized to match individual taste preferences.
• Patience and aging can improve mead but aren't a universal solution.
• Practical experience is essential for mastering mead making techniques.
• Gravity readings are crucial for understanding alcohol content and fermentation status.
• Stabilizing or pasteurizing is necessary to control fermentation when back sweetening.
• Yeast health involves providing the right nutrients and maintaining optimal conditions.
• Adjusting recipes based on personal taste leads to better results.

• "Every single yeast kind makes a different product."
• "Yeast are just like us; they need food."
• "Balancing your brew is very important."
• "Feel free to adjust any recipe you find."
• "Time can fix most mead problems."
• "Experience is important and it is key to understanding this process."
• "Gravity readings are so important."
• "Stabilizing is a form of using potassium sorbate and potassium metabisulfite."
• "You can heat your liquid up which kills the yeast."
• "Experience is key; start making more mead."

• Experiment with different yeast strains to understand their unique profiles.
• Use proper yeast nutrients like dymonium phosphate and Fermaid O for healthy fermentation.
• Regularly balance tannic value, sweetness, and acidity in your brews.
• Adjust recipes based on personal taste preferences for better results.
• Practice patience by allowing meads to age properly before consumption.
• Continuously make new batches of mead to gain practical experience.
• Take gravity readings at different stages of fermentation for accurate monitoring.
• Stabilize or pasteurize meads when adding sweetness post-fermentation to prevent re-fermentation.

• Different yeast strains create distinct flavor profiles in mead.
• Yeast need proper nutrients like dymonium phosphate and Fermaid O for healthy fermentation.
• Balancing tannic value, sweetness, and acidity enhances mead's palatability.
• Recipes should be adjusted to fit individual palates for better results.
• Time can improve some mead problems but isn't a universal solution.
• Practical experience is essential for mastering mead making techniques.
• Gravity readings indicate alcohol content and fermentation status in mead.
• Stabilizing with potassium sorbate and potassium metabisulfite halts yeast reproduction.

• Joe's Ancient Orange recipe
• Braised One Month Mead recipe
• Viking Blood Mead recipe
• Fermaid O
• Fermaid K
• Go-Ferm
• Tartaric acid
• Malic acid
• Citric acid
• Potassium sorbate
• Potassium metabisulfite

Understanding yeast health, balancing flavors, and gaining experience are key to successful mead making.

• Experiment with different yeast strains to understand their unique profiles in mead making.
• Use proper yeast nutrients like dymonium phosphate and Fermaid O for healthy fermentation processes.
• Regularly balance tannic value, sweetness, and acidity in your brews for better taste profiles.
• Adjust recipes based on personal taste preferences rather than following them rigidly for better results.
• Practice patience by allowing meads to age properly before consumption for improved quality.
• Continuously make new batches of mead to gain practical experience and improve skills over time.
• Take gravity readings at different stages of fermentation for accurate monitoring of alcohol content.
• Stabilize or pasteurize meads when adding sweetness post-fermentation to prevent re-fermentation issues.

getting transcript for https://www.youtube.com/watch?v=MNsz7LPKf8c
using prompt: extract_wisdom at Sat Jul 20 02:39:32 PM CDT 2024
using model: gpt-4o at Sat Jul 20 02:39:32 PM CDT 2024

A tutorial on making a 30% ABV mead by City Steading Brews, detailing ingredients, process, and techniques.

• Start with three and a half pounds of wildflower honey for higher ABV mead.
• Use 96 fluid ounces of water at 100 degrees Fahrenheit to melt honey.
• Aeration is crucial in the beginning stages of fermentation for yeast health.
• Adding yeast nutrients like Fermato provides essential vitamins and minerals.
• Wine tannin or black tea adds mouthfeel and complexity to the mead.
• Use Premier Blanc yeast for its ability to ferment up to 18% ABV.
• Fermentation can take up to five weeks depending on conditions.
• Yeast hulls can help restart a slow or stalled fermentation.
• Degassing helps remove waste products and can restart fermentation.
• Fortify mead with high-proof spirits like rum or Everclear to reach 30% ABV.
• Fortifying mead eliminates the need for pasteurization or stabilization.
• Adding rum introduces complex flavors like molasses and caramel.
• Sweeten the fortified mead with additional honey to enhance flavor.
• The final product should be allowed to age for better flavor integration.
• The fortified mead retains strong honey notes despite high alcohol content.
• The process involves careful measurement and calculation of ABV.
• The fortified mead can be enjoyed as a unique, high-proof cocktail.
• The tutorial emphasizes the importance of sanitation throughout the process.
• The final mead has a complex flavor profile with floral, citrus, and caramel notes.
• The tutorial includes practical tips for handling equipment and ingredients.

• Aeration is vital initially but harmful after alcohol is present in fermentation.
• Yeast nutrients and hulls are essential for healthy fermentation and fixing stalls.
• Fortifying mead with spirits can achieve high ABV without compromising flavor.
• High-proof spirits like rum add complexity and depth to the mead's flavor profile.
• Sweetening with honey maintains the mead's characteristic flavor despite fortification.
• Proper sanitation is crucial to prevent contamination and ensure successful fermentation.
• Degassing helps remove waste products, improving yeast health and fermentation efficiency.
• Aging allows flavors to meld, enhancing the overall quality of the fortified mead.
• Careful measurement and calculation are necessary for achieving desired ABV levels.
• Fortified mead offers a unique drinking experience, combining elements of wine and spirits.

• "Aeration is very important in the beginning stages of a fermentation."
• "Yeast nutrients give the yeast a little extra vitamins, minerals."
• "Wine tannin adds a little mouthfeel, complexity, and depth to this brew."
• "Premier Blanc yeast goes to 18% ABV; that's pretty much the reason."
• "We need to get this to finish so we can work on this more later."
• "Fortifying mead eliminates the need for pasteurization or stabilization."
• "Adding rum introduces complex flavors like molasses and caramel."
• "The final product should be allowed to age for better flavor integration."
• "The fortified mead retains strong honey notes despite high alcohol content."
• "The process involves careful measurement and calculation of ABV."
• "The fortified mead can be enjoyed as a unique, high-proof cocktail."
• "Proper sanitation is crucial to prevent contamination and ensure successful fermentation."
• "Degassing helps remove waste products, improving yeast health and fermentation efficiency."
• "Aging allows flavors to meld, enhancing the overall quality of the fortified mead."
• "Careful measurement and calculation are necessary for achieving desired ABV levels."
• "Fortified mead offers a unique drinking experience, combining elements of wine and spirits."

• Use warm water to help dissolve honey quickly during preparation.
• Mix ingredients thoroughly to ensure even distribution and aeration.
• Sanitize all equipment before use to prevent contamination.
• Add yeast nutrients early in the process for optimal yeast health.
• Monitor fermentation progress regularly by taking gravity readings.
• Degas the must periodically to remove excess CO2 and improve fermentation.
• Fortify with high-proof spirits gradually, measuring carefully to achieve desired ABV.
• Sweeten with honey incrementally, tasting frequently to reach preferred sweetness level.
• Allow the fortified mead to age for several weeks before final tasting.

• Wildflower honey is used for its unique flavor profile in mead making.
• Aeration helps build a healthy yeast colony during initial fermentation stages.
• Fermato yeast nutrient provides essential vitamins and minerals for yeast health.
• Wine tannin or black tea can add mouthfeel and complexity to mead.
• Premier Blanc yeast can ferment up to 18% ABV, making it suitable for high-alcohol meads.
• Yeast hulls are dead yeast cells that can help restart stalled fermentations.
• Degassing removes CO2, which is a waste product of yeast metabolism.
• Fortifying with high-proof spirits like rum or Everclear can achieve 30% ABV in mead.
• Fortified meads do not require pasteurization or stabilization due to high alcohol content.
• High-proof spirits add complex flavors like molasses and caramel to the mead.

• Fermato yeast nutrient
• Premier Blanc yeast
• Hamilton 151 overproof rum
• Everclear
• Star Farms Pleasant Hill Oregon honey
• City Steading Brews YouTube channel

Fortifying mead with high-proof spirits creates a unique, high-alcohol beverage that retains complex honey flavors.

• Use warm water to help dissolve honey quickly during preparation stages.
• Mix ingredients thoroughly to ensure even distribution and proper aeration.
• Sanitize all equipment before use to prevent contamination during fermentation.
• Add yeast nutrients early in the process for optimal yeast health and activity.
• Monitor fermentation progress regularly by taking specific gravity readings frequently.
• Degas the must periodically to remove excess CO2 and improve fermentation efficiency.
• Fortify with high-proof spirits gradually, measuring carefully to achieve desired ABV levels.
• Sweeten with honey incrementally, tasting frequently to reach preferred sweetness level.
• Allow the fortified mead to age for several weeks before conducting final tasting sessions.

getting transcript for https://www.youtube.com/watch?v=Wlr1KrWDxOM
using prompt: extract_wisdom at Sat Jul 20 02:42:50 PM CDT 2024
using model: gpt-4o at Sat Jul 20 02:42:50 PM CDT 2024

A presenter discusses the benefits and special pricing of a 5-liter Widemouth fermentor from North Mountain Supply, including its features and usage tips.

• The Widemouth fermentor is available at a discounted price due to overstock.
• North Mountain Supply ordered fermentors from Italy, which took months to arrive.
• The fermentor has a wide mouth and holds 5 liters, making it versatile.
• It lacks a cap but includes cheesecloth and a rubber band for covering.
• Primary fermentation in this vessel is effective and safe.
• Many wineries use open vat fermentation, similar to this fermentor's method.
• The fermentor's construction is sturdy and aesthetically pleasing.
• Using this fermentor minimizes loss when racking to smaller vessels.
• An additional $10 discount is available with a specific coupon code.
• The coupon code is 10csb2024, providing extra savings on the already reduced price.
• The fermentor's design includes a groove for securing the cheesecloth with a rubber band.
• The presenter has used this fermentor in multiple videos with successful results.
• Concerns about oxidation are unfounded with proper primary fermentation practices.
• The fermentor's heavy-duty build ensures durability and longevity.
• The wide mouth design simplifies the fermentation process and cleaning.
• The product is likely to sell out quickly due to limited supply and high demand.
• The presenter emphasizes the importance of sanitizing the cheesecloth before use.
• The fermentor allows for easy monitoring of the fermentation process.
• The product's aesthetic appeal adds value beyond its functional benefits.
• The presenter reassures viewers about the effectiveness of open vat fermentation.

• Overstock situations can lead to significant consumer savings on quality products.
• Open vat fermentation is a traditional method still used by many wineries today.
• Proper sanitation practices are crucial for successful fermentation processes.
• Versatile fermentors can reduce waste and improve efficiency in home brewing.
• Aesthetically pleasing equipment can enhance the overall brewing experience.

• "This is a Widemouth fermentor now it comes in a basket but we don't like the basket."
• "The fine folks over at North Mountain Supply ordered a bunch of fermentors from Italy."
• "They dropped the price by five bucks on their website but wait wait there's more."
• "We have used this exact fermentor this exact one this this Oneal Jam video."
• "It's a wide mouth which is great it's also five liters it holds a lot awesome."
• "It doesn't have a cap so you can't put an air lock on it."
• "It comes with a piece of cheesecloth that's thick enough that you can do multiple layers."
• "A lot of wineries today still do open vat fermentation."
• "Primary fermentation in here and then rack it to a smaller vessel."
• "We actually did conditioning in this too and it really wasn't a problem."
• "The fact that it's 5 L is kind of a big deal because that way you can start with a 5 L batch."
• "There's a coupon while supplies last I don't know how many of these they have."
• "You can get an extra $10 off that's $5 off from their price and $10 off if you use our coupon."
• "You can only get this from us and that coupon is right here but it is 10 csb 2024."
• "Link in the description below and as always guys thanks so much for watching have a great day bye-bye."

• Using cheesecloth to cover fermentors instead of traditional caps or air locks.
• Sanitizing cheesecloth before use to ensure cleanliness during fermentation.
• Utilizing multiple layers of cheesecloth for added protection during fermentation.
• Racking fermented liquid to smaller vessels after primary fermentation.
• Taking advantage of discounts and coupons for brewing equipment purchases.

• North Mountain Supply ordered fermentors from Italy, which took months to arrive.
• The Widemouth fermentor holds 5 liters, making it suitable for various brewing needs.
• Many wineries still use open vat fermentation methods today.
• The fermentor includes cheesecloth and a rubber band for covering instead of a cap.
• Proper primary fermentation practices prevent oxidation concerns.

• North Mountain Supply
• Coupon code: 10csb2024

The Widemouth fermentor offers versatile, aesthetically pleasing brewing solutions with significant discounts available through North Mountain Supply.

• Take advantage of overstock discounts for quality brewing equipment like the Widemouth fermentor.
• Use cheesecloth and rubber bands to cover fermentors effectively during primary fermentation.
• Sanitize all equipment, including cheesecloth, before use to ensure successful fermentation.
• Consider open vat fermentation methods for home brewing, similar to traditional winery practices.
• Utilize coupon codes like 10csb2024 for additional savings on brewing supplies.

getting transcript for https://www.youtube.com/watch?v=ruvdDbZXAHY
using prompt: extract_wisdom at Sat Jul 20 02:47:08 PM CDT 2024
using model: gpt-4o at Sat Jul 20 02:47:08 PM CDT 2024

A year-old coffee mead is reviewed, highlighting its balanced flavors, robust coffee notes, and potential for cocktail use.

• Coffee mead ended at 1.032 final gravity, making it slightly sweet and 13% alcohol.
• The color of the coffee mead is described as glorious, clear, and viscous.
• The aroma combines coffee and honey, with brighter coffee flavors rather than dark roast.
• Coffee mead can be harsh if the wrong coffee is used or over-extracted.
• The mead has matured well, rounding out initial astringency while keeping a strong coffee punch.
• It could replace Kahlua in cocktails like White Russians or be mixed with Kahlua.
• The mead is robust, packed with flavor, and not overly sweet due to coffee's acids and tannins.
• Balanced sweetness and coffee potency prevent it from tasting just like coffee.
• The mouthfeel is thick, viscous, rich, and coats the palate.
• The flavor profile includes layers of young light roast and darker coffee on exhale.
• The experience is akin to enjoying a fine whiskey or cigar due to its complexity and richness.
• The mead has a coffee liqueur quality with a thick, viscous texture and layered flavors.
• Home brewing allows for continuous learning and improvement with each batch.
• The mead's balance of honey and coffee notes makes it unique compared to wine.
• The mead inspired a series of cocktail experiments, leading to more creative uses.
• The glasses used for tasting are from North Mountain Supply, preferred for their size and shape.
• The mead's complexity makes it suitable for various serving methods, including over ice or warm.
• Personal taste and recent food consumption can affect the perception of the mead's flavor.
• The mead's versatility makes it a great base for cocktails, adding excitement to mixology.
• Enjoying home-brewed beverages in different ways enhances personal satisfaction.

• Coffee mead balances sweetness and coffee potency, preventing it from tasting just like coffee.
• Home brewing fosters continuous learning and improvement with each batch made.
• The mead's complexity and richness make it comparable to fine whiskey or cigars.
• Coffee mead's versatility makes it an excellent base for various cocktails.
• Personal taste and recent food consumption significantly affect flavor perception.
• Balanced honey and coffee notes create a unique beverage distinct from wine.
• The mead's layered flavors enhance the tasting experience, encouraging repeated sips.
• Robust flavor profile prevents the mead from being overly sweet despite high final gravity.
• Enjoying home-brewed beverages in different ways enhances personal satisfaction.
• The mead's thick, viscous mouthfeel adds to its rich and indulgent experience.

• "The color is glorious; it's coffee in a glass."
• "It smells like coffee and honey."
• "That matured so well."
• "Coffee mead can be harsh if you use the wrong coffee."
• "It could replace Kahlua in cocktails like White Russians."
• "The mead is robust, packed with flavor."
• "It's not overly sweet due to coffee's acids and tannins."
• "The mouthfeel is thick, viscous, rich."
• "The experience is akin to enjoying a fine whiskey or cigar."
• "The mead has a coffee liqueur quality."
• "Home brewing allows for continuous learning and improvement."
• "The balance of honey and coffee notes makes it unique."
• "The mead inspired a series of cocktail experiments."
• "The glasses used for tasting are from North Mountain Supply."
• "Personal taste and recent food consumption can affect flavor perception."
• "The mead's versatility makes it a great base for cocktails."
• "Enjoying home-brewed beverages in different ways enhances personal satisfaction."
• "Balanced sweetness and coffee potency prevent it from tasting just like coffee."
• "The layered flavors enhance the tasting experience."
• "Robust flavor profile prevents the mead from being overly sweet."

• Experimenting with different ingredients in home brewing to learn and improve continuously.
• Using specific glassware to enhance the tasting experience of beverages.
• Mixing home-brewed beverages into various cocktails to explore new flavors.
• Paying attention to personal taste preferences when evaluating beverages.
• Considering recent food consumption when tasting beverages to understand flavor changes.

• Coffee mead ended at 1.032 final gravity, making it slightly sweet and 13% alcohol.
• The color of the coffee mead is described as glorious, clear, and viscous.
• Coffee mead can be harsh if the wrong coffee is used or over-extracted.
• Balanced sweetness and coffee potency prevent it from tasting just like coffee.
• The mouthfeel is thick, viscous, rich, and coats the palate.
• The experience is akin to enjoying a fine whiskey or cigar due to its complexity and richness.
• Home brewing allows for continuous learning and improvement with each batch made.
• The glasses used for tasting are from North Mountain Supply, preferred for their size and shape.

• North Mountain Supply glasses
• Kahlua
• White Russian cocktail

Coffee mead offers a balanced, robust flavor profile perfect for both sipping and cocktail experimentation.

• Experiment with different ingredients in home brewing to learn continuously.
• Use specific glassware to enhance the tasting experience of beverages.
• Mix home-brewed beverages into various cocktails to explore new flavors.
• Pay attention to personal taste preferences when evaluating beverages.
• Consider recent food consumption when tasting beverages to understand flavor changes.

getting transcript for https://www.youtube.com/watch?v=1MAB-VVqjOE
using prompt: extract_wisdom at Sat Jul 20 02:51:03 PM CDT 2024
using model: gpt-4o at Sat Jul 20 02:51:03 PM CDT 2024

Max Miller from Tasting History explains the origins of the term "honeymoon" and demonstrates how to make medieval mead using a 13th-century recipe.

• The term "honeymoon" originates from giving newlyweds a month's worth of honey mead.
• Mead is an alcoholic beverage made from honey, water, and yeast.
• The 13th-century Tractus Manuscript Folio 20r provides a detailed mead recipe.
• Medieval mead recipes often included herbs for medicinal purposes.
• Modern mead typically ferments for weeks and ages for months, unlike the quick medieval version.
• The term "meddyglyn" refers to healing mead made with herbs.
• Different types of mead exist based on ingredients and alcohol content.
• The earliest evidence of mead-making dates back to 7000 BC in northern China.
• Mead is mentioned in ancient Indian texts like the Rigveda as a divine drink.
• The Minoans associated mead with their mother goddess Potnia.
• Mead was popular in ancient Greece and Rome, with recipes by Columella and Pliny the Elder.
• Welsh and Irish cultures had significant traditions involving mead and mead halls.
• Norse mythology includes the story of Kvasir, whose blood was turned into the Mead of Poetry.
• Odin, the Norse god, obtained the Mead of Poetry through trickery and shape-shifting.
• The Mead of Poetry is said to inspire great poets and skalds.
• Modern mead-making involves sterilizing equipment to prevent bacterial contamination.
• The recipe calls for boiling the honey-water mixture to eliminate bacteria.
• Mead should be fermented in a cool, dark place away from direct sunlight.
• The fermentation process produces tiny bubbles, indicating active yeast.
• Aging mead can mellow its flavor, making it less sweet and more complex.

• Mead's historical significance spans multiple cultures and millennia.
• Medicinal herbs in mead reflect medieval reliance on natural remedies.
• Quick medieval mead contrasts with modern long fermentation and aging processes.
• Mead's divine associations highlight its cultural and religious importance.
• Norse mythology's Mead of Poetry underscores the value placed on knowledge and creativity.

• "The term 'honeymoon' originates from giving newlyweds a month's worth of honey mead."
• "Medieval mead recipes often included herbs for medicinal purposes."
• "The earliest evidence of mead-making dates back to 7000 BC in northern China."
• "Mead is mentioned in ancient Indian texts like the Rigveda as a divine drink."
• "The Minoans associated mead with their mother goddess Potnia."
• "Welsh and Irish cultures had significant traditions involving mead and mead halls."
• "Norse mythology includes the story of Kvasir, whose blood was turned into the Mead of Poetry."
• "Odin, the Norse god, obtained the Mead of Poetry through trickery and shape-shifting."
• "The Mead of Poetry is said to inspire great poets and skalds."
• "Modern mead-making involves sterilizing equipment to prevent bacterial contamination."
• "The recipe calls for boiling the honey-water mixture to eliminate bacteria."
• "Mead should be fermented in a cool, dark place away from direct sunlight."
• "The fermentation process produces tiny bubbles, indicating active yeast."
• "Aging mead can mellow its flavor, making it less sweet and more complex."
• "Medicinal herbs in mead reflect medieval reliance on natural remedies."
• "Quick medieval mead contrasts with modern long fermentation and aging processes."
• "Mead's historical significance spans multiple cultures and millennia."
• "Mead's divine associations highlight its cultural and religious importance."
• "Norse mythology's Mead of Poetry underscores the value placed on knowledge and creativity."

• Sterilize all tools used in mead-making to prevent bacterial contamination.
• Use mineral or spring water instead of distilled water for making mead.
• Boil the honey-water mixture to eliminate bacteria before fermentation.
• Ferment mead in a cool, dark place away from direct sunlight.
• Age mead for several months to mellow its flavor and complexity.

• The term "honeymoon" comes from giving newlyweds a month's worth of honey mead.
• Mead is an alcoholic beverage made from honey, water, and yeast.
• The earliest evidence of mead-making dates back to 7000 BC in northern China.
• Ancient Indian texts like the Rigveda mention mead as a divine drink.
• The Minoans associated mead with their mother goddess Potnia.
• Welsh and Irish cultures had significant traditions involving mead and mead halls.
• Norse mythology includes the story of Kvasir, whose blood was turned into the Mead of Poetry.
• Odin obtained the Mead of Poetry through trickery and shape-shifting.

• 13th-century Tractus Manuscript Folio 20r
• Ancient Indian Rigveda
• Columella's 'De Re Rustica'
• Pliny the Elder's 'Naturales Historia'
• Welsh poem 'Kanu y med'
• Welsh poem 'Y Gododdin'
• Beowulf

Mead's rich history spans cultures and millennia, reflecting its cultural, medicinal, and divine significance.

• Use mineral or spring water instead of distilled water for making mead.
• Boil the honey-water mixture to eliminate bacteria before fermentation.
• Ferment mead in a cool, dark place away from direct sunlight.
• Age mead for several months to mellow its flavor and complexity.