Making Mango Mead

Transcript

What up YouTube? Making a mead. Got some tropical flavored goodness. Mango Paunch, Tampeko. We're going to add one whole packet of instant yeast, an entire thing of honey, and like one cup of sugar. What if for meant for a minimum of ten days, we're going to burp it every other day like we've been doing. It is local hive Rocky Mountain honey raw and unfiltered making the good old US of A. ingredients. Oh, Tampeeko mango punch gets the cobras he'll have approval. I grew up drinking Tampeko as a kid of the original. That's cool, they're still making it. Tampekomon, not a sponsor. We're gonna transfer it to a clean one, so while that's fermenting, we're gonna drain and drink all this ones, about how that's done fermenting. You'll be ready to go with empty bottle. I have a mesh trainer. So we'll be using this to transfer it to our bottle to avoid yeast contamination. And the star by adding, the Tampa only has 6% sugar. So when you premium purecane granulated sugar. One whole cup of sugar. Want to help pay for my bills and stay entertained. Subscribe for more awesome content. I'll just go. Well, they it two cups. Before we add the yeast we're going to add our local hive Rocky Mountain Raw honey to our two cups of sugar going into our Tampico mango punch mix Make some more room for our yeast. Because that sugar and honey you filled it up pretty quick. Okay. It's a whole bottle of it, a whole bottle of honey in there. That's good honey too. That's good honey too. and clean out my mess. Some of the homies. Shake it up. I'm See the honey in the bottom right there? Give a good shake. Instant yeast. You don't have the bread yeast that I need. Instant yeast. You don't have the bread yeast that I need. But you can do it with instant yeast too. Magical mango mead. In honor of my Viking ancestors. I'll put it in the sink just in case it spills over. One pack of yeast should do it. I'll. It was on there tight now but if we leave it just a little bit loose we can feel the air coming out of the crack between the lid and the seal. And we barely leave it open just like that. We'll slowly release the pressure so it won't expand. Expand. I'll. You give it about 10 days to ferment and do its thing. Lids on their tight right now, but if I just do one, two, three, tiny, four tiny little turns. There's a little crack right there between the bottle and the lid. And the pressure will slowly release out of it so that where, you know, hopefully it won't expand too much. You want to go like squeeze it? You feel the air coming out between the lid and the seal. But there you go, what if I meant, and do what's dying? Making some mango mead.