hi I'm Stephen Albert urban garden dossier today we're over at my younger brother's place and we're gonna make Mead so in this particular instance we're going to make it clove cinnamon Mead so we're gonna we're gonna come in here and we're gonna take a look at the ingredients and we'll get started so what we have here is five cloves and five cinnamon sticks so it's basically one per gallon and the yeast nutrient is one teaspoon per gallon and then we have three bottles of unpasteurized honey you can do it with pasteurized honey but what you really want to look out for is any preservatives you shouldn't really have any problems with preservatives in your honey but you never know you just want to make sure and then on the right you have a carboy so what we have here is we've got twenty pounds or nine kilograms of honey but for this recipe all we need is fifteen point four pounds or seven kilograms of unpasteurized honey you can use pasteurized honey but we're we chose to use unpasteurized honey today because there's less of a chance of having any preservatives you just really want to keep away from any preserve preservatives in your honey so that you you can get a good meat going so we're just putting the honey into some warm water in the Singam it'll just allow it to pour a little bit easier and allow us to measure just a just a tad bit easier so we're just gonna leave this an Intel gets a little bit warmer and is a little more fluid it's what we're making today will end up yielding about a medium bodied me the more honey you add the heavier it does get but we figured we'd start in the middle and see what we come up with so we now have all the honey in here and you'll notice it's all settled to the bottom and the water is on the top with a little bit of honey mixed in but we'll mix this up and and it shouldn't be a problem okay so now we're going to add the cinnamon and the cloves so they'll be in there for the the first step and they'll be taken out when we rack later on this will just allow them to love to soak in as mixing and agitating these through the next few steps so now it's time to add the yeast nutrient and just use the funnel and drop it right in there that'll dissolve and what yeast nutrient does is it provides some of the smaller things that the east' really need to get going they need sugar and they need food and this is the food component so we're just gonna add the rest of the water what we've done is we've taken the honey containers put the water in there shaking it up and this is a 23 litre or five gallon carboy and what we're gonna do is we're actually going to leave the level at the last glass or it's here this is a pretty standard sized qurbani so the last glass Ridge or when it's starting to go them back towards the caller so now what we're gonna do is we're going to mix that up you just take your your spoon and you mix it until the colors generally match this might take a while if any is pretty dense and water is not so we're just gonna mix that up and come back so we're just gonna add the yeast here this is just a regular champagne yeast there are other uses that you can use that are probably a little bit better suited for this that or the other thing but I've had pretty good success with just champagne use for most of my brewing if you have any suggestions on which yeast would do better for me please let me know so we're just attaching the airlock and what the airlock does is it it blocks here allows the carbon dioxide that we produced by the yeast consuming the sugar making the alcohol to come up but not allow the oxygen to come back down and that makes sure that this is an oxygen devoid area which means that you're getting alcohol instead of just simple simple replication of the yeast so here we are just siphoning from the carboy both four months after we started this mean and we are saying it into the primary fermenter that has a spigot on it so that we can actually bottle you know racked it over we did get a little bit of sediment the sediment in meat is fairly light which is okay it'll end up settling in the bottom models which you just need to if you don't want the sediment make sure to discard the last little bit of it so that you don't pull the sediment but for now we're gonna start bottling we're gonna bottle in to clear bottles so that we can see so instead of using a bottling tube this is a much faster way if you have an elevated position open slightly the tap not all the way and you can just feel directly into the bottle these bottles have been sterilized and sanitized to ensure that they none of the wine goes to waste by being spoiled so we're just gonna bottle and this is a Stan Butler we've already got a cork in there and what we're going to do is just put that in there Sleeman so you want to make sure that you store this on the side so that the cork remains wet and a great way to ensure that you remember what you have in here is to actually bright on the top of the cork a little little signifiers say for this one m4 Mead so these bottles they look murky right now what will happen over the next year for which these have to age now is that it'll really allow it to drop that sediment into clear really really nicely so don't worry if it comes up just a little bit murky but we've got another 12 months of aging before this is this is this is ready to drink so thank you very much for joining me I appreciate it very much if you like this video please give it a thumbs up and a subscribe if you'd like to continue the conversation please join us on Google+ and Facebook those URLs can be found in the description below have a great day