Original Video: Making Mead Part two

Okay, so here's part two. I checked on it after an hour and it's doing what the wine is supposed to be doing that Trebu ease is activated. A little bit got into the airlock but that's all right. I cleaned it off the top of this thing. And I cleaned it off the top of the lid here. It didn't get over the closet so we're good…. The part one, I was just saying you closet so we're good. That's looking nice. The part one I was just saying you're going to filter the fruit out of the meat in like 10 days into a clean, wine-making jar, the one that doesn't have the lid on it. In about 48 hours, that turbo yeast will ferment it to a good 15% alcohol volume. But it'll wait five days minimum and it'll give it 20% alcohol volume. Making some bad-ass mead with my turbo yeast that the fans sent me, I really appreciate that. The Cherry Peach Banana Mango Wine, let it and give it a little stir like that. It's looking fine. I'm not going to dump any out because that's as as full as you could legitimately make it without it just like blowing all all over the place. Just gonna let it do its thing stick it back in the Asian spot. Part one I showed you how to make it. Part two, just kind of update you real quick. After an hour or so you want to see bubbles forming? You want to see bubbles forming? And you know what's working? Yeah, give it about five days. We'll check up on it in five days. I'll be watching it, making sure. It didn't make a huge mess over the closet so we're good. But that's going to be some delicious homemade mead. Cherry peach banana mango, let's go.