Yeast Hulls Vs Nothing Added - Mead Test!

We've been adding yeast hulls to our meads lately, and we believe we see a difference. But, we had to test to be sure. Do Yeast Hulls really do more than adding nothing to a mead? Let's find out!

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[Nettienoo]

I am new to making mead. Like very new. And I wanted you to know I bought a The Red Bucket of Sanitization just because of you!

[darkwater]

When they were moving the glasses around, all I could think about was, "I switched glasses when your back was turned! Ha ha! You fool! You fell victim to one of the classic blunders - The most famous of which is 'never get involved in a land war in Asia' - but only slightly less well-known is this: 'Never go against a Sicilian when death is on the line!"

[benmarquis]

Since you both took off your glasses, does this mean it was a “double blind” test?

[foxhollerhomestead]

I am somewhat new to home brewing as well as your channel and I really appreciate everything y’all are doing it’s helpful in more ways than you could imagine! Skal!!

[АндрійДикий-йк]

Hi guys!
First of all, thank you for your channel and the work you are doing, you are great!
So... I am making my first mead ever!! Hurray!
I've been watching a lot of your videos in just a couple of days and a week ago I decided to make it. Now I have my own green bucket of sanitization!

And you know, I didn't have my own airlock or auto-siphon and didn't want to wait until they came, so I made my own from medical plastic tubes, I've bought in a pharmacy.
And it works fine for less than one bucks :)

One more time - thanks a lot, guys!

[Vykk_Draygo]

Good video! I enjoy this kind of content.

In my experience using TOSNA (Fermaid O at pitch, 24 hours, 48 hours, 72 hours, and the 1/3 sugar break), it doesn't necessarily go faster initially, but it does ferment more robustly over time. The stepped additions really are necessary to see the full benefit, but frontloading can be used effectively as well. I regularly have fermentation complete in a week or less with TOSNA up to about 14% ABV (I shoot for 12% for dry, and 14% for sweet). For session style meads, it's not really necessary at all, but I usually do add Fermaid O at pitch. I just frontload it at about half of what the full schedule would call for (session meads ferment out in like 3 days, so it's not really possible to use TOSNA).

I understand not wanting to mess with a brew once it's started (nothing wrong with that at all). It's worth it for me, since it ensures a more complete and repeatable fermentation. I also usually only have one fermentation going at a time (bucket), and I have two or three things bulk aging in carboys (usually one mead, and one 8%+ beer aging). So, in between, I brew session meads, or lower ABV beers while waiting for the carboys to finish bulk aging. This gives me about one beer or session mead a month, since I let them clarify (cold crash) in the bucket before bottling and carbing.

[samstapleton]

Hey guys sorry to bother you again just wanted to let you know that me and my dad drink the honey Mead this weekend and got trashed only used bread yeast and still have a very high alcohol content only needed two drinking horns to be smashed awesome stuff thanks for all your help

[andrewjohnson]

I like to thank you for the videos, I have been looking for years for a hobby like this and now here it is.

[jm]

Awesome, I was just looking into this. Your timing is impeccable.

[stevenpatrick]

I enjoyed the video & I'm looking forward to seeing what you do by way of flavorings. I bought a bag of French oak chips months ago with a half-formed plan to use them, & then realized I really had no idea what kind of flavor they produced/how much to add - all of which is just a very long-winded way of saying that I always learn something from your videos & I look forward to learning more!

[jasoneyre]

Great video and the graphic was very helpful for me to show my wife what happens to the gravity.you guys really seem to be masters of the art of mead, if I was able to join in the taste tests (which I’m should we all wish we could do) then I could call you both Maestro!

[mrmadmaxalot]

haha I love the entrance the 'spoon of unusual size' always makes.

Edit: Also, epic haircut and beard in this one.

[spiritwolf]

Once again, great video. Thanks for all of your videos. They were responsible for me to finally give it a shot with home brewing!

[Ranger_]

I appreciate both your videos and just you guys as people, thanks for the content!

[CinnaKenToast]

Thank you for finally doing this. I was wondering when it was goping to happen.

I started an agave wine a little over a week and a half ago and I'm super excited for it. Possible video idea for you guys? I'd be interested to see your take on it.

[SnareTrapSurvive]

LOL I love how sometimes she looks at you like ... is there anything in that head? LOL
Love you both, learned a lot here. You guys are the first I have just watched over and over and over, tons of vids. Keep up the good work.

[petermaguire]

Didn't think I'd be disappointed not to see the Red Bucket of Sanitization sound and graphic.

[polygraphovich]

Rubber band placement to hold airlock genius! Star San tends to be slippery & the bung keeps wanting to come out. I had been wrapping tin foil around the bung & using a rubber band around that (parallel to the ground, for reference), but this way seems so much easier. Thx!

[markwhite]

Great Video. What would you say is your favorite semi sweet or sweet mead recipe?

[eddavanleemputten]

Thank you Brian and Derica! This is one of the videos I really wanted to see. I’m now going to boil up baker’s yeast as a nutrient for brews I think would need it. It seems worth it!

I’ve perused different brewing webshops and all of their nutrients have additives I feel iffy about. At least boiling baker’s yeast (which I have plenty of, I recently scored a 500 gram package!) will provide me with nutrient I am comfortable with. Plonking a mug with water and yeast in the microwave can hardly be called much effort.