I’ve had such a love/hate relationship with this particular mead. On one hand it really set my channel off and pulled in quite a lot of views for me – On the other hand, as I grew as a mead maker, I felt as though this mead series really held my subscriber growth back.

For one thing, it was the second mead I’d ever made on my channel, and at this time, I was still using older and simpler brewing methods. Many folks who are a part of this community strongly follow updated mead practices and will not want to support those who don’t.

I get it! If done incorrectly, your mead can turn into a dangerous item in your home (bottle bombs anyone?) So, I’ve decided to “unlist” those videos on my channel and add them here in a blog post! That way they are not truly “gone.”

Many people enjoy seeing a meadtuber’s growth, and I know some will be upset to see these videos removed from my channel. However, I think it’s for the best, for those who are new to mead making, and for myself, since I do believe I have inadvertently chased away many potential subscribers.

Below are ALL of the videos in this series, please, please use a nutrient schedule and STABILIZE! Bottle bombs are dangerous and very real if you do not stabilize your mead and/or bottle way too quickly while your mead is still fermenting.

Watch Volume 2 for an updated version!

Thank you all so much for your support! I hope you enjoy the series in all its simplicity.

Basic recipe if you are curious (with advised steps added)
Primary:
2lb (frozen & thawed) Strawberries
2lb Mill Creek Wildflower Honey (Will want to use more for a higher ABV)
(Use nutrient schedule – TOSNA 2.0 & FermaidO)
1/2 pack of Lalvin D47
SG: 1.084

Secondary:
Stabilize once fermentation has finished
Add Buckwheat Honey to back sweeten
2lb (frozen & thawed) Strawberries
Acid & Tannin Balancing is recommended!

Mine was not stabilized and came out a bit sparkling which folks loved. You can easily make this either a still or force carbonated (kegged) mead.