**A Comparison of Mead Fermentation Vessels**

I like that very warm still young it definitely needs some time to mellow out for the flavors of the honey of course to just become the main presence right now I'm getting a little bit of a Kittanning value it's also interesting yeah I uh very tannic more tannic that I'm used to is a traditional like this okay all right let's try this one now ooh that smells different oh and or does it now that smells a little different than this one just slightly this is also telling if this is the same one or if these two are the same then this is embarrassing okay very similar tasting they have the same finish same tannic value you get the floral notes I'm not tasting a huge difference between these two maybe I think the nose partially is because this one had more meat and in it than this one so I'm not tasting a difference between those let me grab some water so I can cleanse my palate - okay moving on to this one I'm gonna try and smell them to burst I do think that this has more of a bright fruity note than this one this one's more mellow it has it's not as honey smelling and I think they're all that mean that's pretty much the same volume so this one seems brighter maybe I mean it's very close to the other ones yeah it's still very similar okay last one that one these two tastes very very similar this one they've there this one's less fruity smelling this one's very bright like tasting it has the same has the same smell as these two though okay well I will say this they taste all very very similar if anything the only difference that I've noted so far is maybe some brightness from the honey but it's been so minuscule that I don't necessarily believe that there's a huge difference I'm gonna do one little pass-through and then I will you know give my conclusive results yeah okay they taste they're all just so similar and I know I'm tasting it back to back so I can get beginning residual flavors and whatnot I don't think there's a huge difference um let's let's see it okay well actually first me let me take a guess because I think that could be interesting so one idea I have one missed or one conception whatever is that I think that you might retain more bright flavors in a carboy so if I were to guess I think that this one and again this is record looked like a real idiot I think these two were the brightest tasting and this could all be you know my brain playing tricks on me but I think these two are the brightest so I think these are carboys and I think that these two right here are the buckets but let's find out it's first one here carboy okay oh that's a bucket one okay so this is a bucket down here carboy on that one bucket interesting I did I did not play in that by the way these McSteamy round so so we have cardboard carboy bucket bucket now again there's not a huge noticeable difference between them it's very very miniscule in fact I'm really trying to search I think for those flavor differences in reality if I was not conducting this test I don't think I would necessarily even searching for differences therefore I probably would not have noticed a difference so my conclusive results of this I Stan I could have brought someone else in for this and this test I think that you know it's very clear carboy inverts bucket fermenting there's not a huge difference and the main difference is the vessel you're fermenting in the one pro in my opinion - fermenting in a bucket is that before you can start with more mead and end up with enough for a gallon both of these are gonna sit for a little while longer they have some headspace on them I'm gonna put some marbles or something in them to fill up that headspace and then I will probably do something else like add maybe some extra honey something to bolster that I don't necessarily know if I want to change them out of or you know away from a traditional but I'll find out so thank you for listening watching this test this has been really interesting so far and I believe that there's no let's say that car fermenting in the carboy is 100% let's just whatever let's say that that fermenting in a bucket is 99% it is like right at the same span so I would not be too worried about what you're fermenting in the thing I would worry about is aging make sure you're aging in glass and you're not aging in plastic so thanks for watching I've enjoyed doing this test I have other tests on the channel and lots of content for you to watch so I hope you will check those things out and I'll see you guys next time for another video so with that Cheers

**Fermentation Vessel Experiment Results**

The author conducted an experiment to compare the effects of fermentation vessels on mead flavor and quality. They started by tasting two different meads, one from a carboy and the other from a bucket, and noted similarities in their taste profiles.

Next, they tasted another pair of meads, also from cars and buckets, respectively, and observed that there were even more similarities between them. The author thought that the bright fruity notes might be due to differences in the vessel used for fermentation, but was unsure about this theory.

Finally, the author took a guess about which vessels produced brighter flavors and decided to test it further. They speculated that the carboy would retain more of the bright flavors during fermentation, but ultimately concluded that there were no significant differences between the two vessels.

**Conclusion**

The experiment demonstrated that while there may be some minor differences in flavor profiles depending on the vessel used for fermentation, they are relatively small and not significant enough to make a noticeable difference in the overall quality of the mead. The author recommends aging in glass over plastic due to concerns about the preservation of flavors and aromas.

**Recommendations**

Based on the experiment's findings, it is recommended that mead makers use either a carboy or a bucket for fermentation, as both will produce similar results. However, if you do choose to use a carboy, consider taking steps to ensure proper sanitation and hygiene to minimize the risk of contamination.

Additionally, the author suggests using glass vessels over plastic for aging mead, as this will help preserve flavors and aromas.

**Future Research**

While the experiment provided some interesting insights into fermentation vessel effects on mead flavor and quality, further research could be conducted to explore these topics in more depth. For example, a study could investigate the impact of different vessel materials and designs on fermentation rates, flavor profiles, or other factors that affect mead production.

By continuing to conduct experiments like this one, mead makers can gain a better understanding of the variables that influence their craft and develop new techniques for producing high-quality, flavorful meads.

"WEBVTTKind: captionsLanguage: entoday on Mead Mythbusters we're gonna see if there's a difference between fermenting in a glass carboy or a fermentation bucket let's get started hey this is man-made mead and excited to share another mead Mythbusters with you today we're seeing if there's a difference between firm eating like I said in our glass carboy versus a bucket so theoretically there should be no difference in the fermentations meaning there should be no taste difference there should be no performance difference in this environment because they're gonna be fermenting at the exact same temperature with the exact same recipe the same gravity everything should be the same but I do have a feeling that there is a taste difference between the two so what I have here is the same exact Mead recipe this is a gallon of you know my must which is I'll tell you the base recipe it is 2.8 pounds of orange blossom honey roughly about like point seven five gallons of water and then I'm putting in two grams of laven EC one one one eight yeast I have them right here in front of me they are rehydrating currently so I chose two grams because one is enough for one gallon but I'm gonna make sure that they both have two just to give them enough advantage I don't need five grams of yeast I like the lava EC one one one eight because it had it does a really great job with traditionals it does a great job in general fermenting it picks up well it has a vast temperature range it's just a good yeast for this test so the gravity starting gravity for our mead right here is one point zero eight zero meaning we have the chance for about a ten point roughly 2% Mead our ABV Mead which the EC one one one eight that goes up to 18% will chew through let's start this test I chose I took this must out of here I made one big batch of a must and then split it up so they are eggs exactly at the same let's go ahead and pitch our yeast in here they've been rehydrating for about ten minutes so there's our two grams there and here are our two grams here there we go I will put my lid on here in second a couple quick notes one quote advantage of fermenting in a bucket is that you can put more Mead in than just the standard one gallon so that when you rack over you end up with one gallon the one problem with this right here even though the same recipe and same amout is that when you firm it in a gallon like this you all you lose some need to sediment so let's see if there's a taste difference after the primary I'm gonna throw my air my air locks on these and label them and we're gonna see what the difference is here we go and we're back after the end of the primary for this test so they both permitted the exact same they finished at the exact same ABV so both of them started at one point zero eight zero and they both level out to one point zero zero zero so they fermented very efficiently there was no difference in fermentation time I think that's important to note so there is a difference though however in the volume that I got from each one this is the bucket version and the one thing coming out of a bucket it was a little harder for my auto siphon to get completely to the bottom of the container therefore meaning I had a little less Mead in the end this has just a little bit more this was the one that came out of the carboy the pro of fermenting in the bucket or one of the pros I could say is that you can always put more Mead in than you need so that you end up with what you want so for example if I wanted one gallon of Mead I could start with one point two gallons in a bucket after the primary rack into a gallon container like this you know end up with a gallon and total so that's one prick I'm not going to taste test them yet I'm gonna wait about two weeks and let them both settle down let any anything else that needs to settle at the bottom go ahead and do that and rack them if I need to and then we will go ahead and of course do a taste test and see if there's a taste difference between fermenting in our bucket and in our carboy we're back with the container test it has now been roughly about two and a half weeks almost three weeks since I last did anything with these and I let them set you know Iraq them over one extra time to try you to get off any extra sediment so they've had that here's what we're doing all right I'm gonna taste test them blind now actually blowing this way but I don't know what's what I have four glasses here I have two glasses of the carboy version which is this one right here and I have two glasses of the bucket and they're mixed in so I wrote on a label I'll show on the screen right now and then I on the other side of it I put like sharpie so I can't see you when I drink I can't actually see what is on there so you'll know here in a second what's what but I'm gonna go ahead and mix them up even more just to really try and make this more true as true as possible so let me mix them up real fast okay so I think it was a smart person but I don't think I'm smart enough to remember everything where I moved what so now let's see if I can tell a difference between the two having no idea what I'm actually tasting so let's start over here and again I don't know right now of course at the end of this I'll you know see what's what but you know what's what so here is this one right here it's got a nice honey presence a floral note definitely a little bit of the tropical side of the orange blossom oh I like that very warm still young it definitely needs some time to mellow out for the flavors of the honey of course to just become the main presence right now I'm getting a little bit of a Kittanning value it's also interesting yeah I uh very tannic more tannic that I'm used to is a traditional like this okay all right let's try this one now ooh that smells different oh and or does it now that smells a little different than this one just slightly this is also telling if this is the same one or if these two are the same then this is embarrassing okay very similar tasting they have the same finish same tannic value you get the floral notes I'm not tasting a huge difference between these two maybe I think the nose partially is because this one had more meat and in it than this one so I'm not tasting a difference between those let me grab some water so I can cleanse my palate - okay moving on to this one I'm gonna try and smell them to burst I do think that this has more of a bright fruity note than this one this one's more mellow it has it's not as honey smelling and I think they're all that mean that's pretty much the same volume so this one seems brighter maybe I mean it's very close to the other ones yeah it's still very similar okay last one that one these two tastes very very similar this one they've there this one's less fruity smelling this one's very bright like tasting it has the same has the same smell as these two though okay well I will say this they taste all very very similar if anything the only difference that I've noted so far is maybe some brightness from the honey but it's been so minuscule that I don't necessarily believe that there's a huge difference I'm gonna do one little pass-through and then I will you know give my conclusive results yeah okay they taste they're all just so similar and I know I'm tasting it back to back so I can get beginning residual flavors and whatnot I don't think there's a huge difference um let's let's see it okay well actually first me let me take a guess because I think that could be interesting so one idea I have one missed or one conception whatever is that I think that you might retain more bright flavors in a carboy so if I were to guess I think that this one and again this is record looked like a real idiot I think these two were the brightest tasting and this could all be you know my brain playing tricks on me but I think these two are the brightest so I think these are carboys and I think that these two right here are the buckets but let's find out it's first one here carboy okay oh that's a bucket one okay so this is a bucket down here carboy on that one bucket interesting I did I did not play in that by the way these McSteamy round so so we have cardboard carboy bucket bucket now again there's not a huge noticeable difference between them it's very very miniscule in fact I'm really trying to search I think for those flavor differences in reality if I was not conducting this test I don't think I would necessarily even searching for differences therefore I probably would not have noticed a difference so my conclusive results of this I Stan I could have brought someone else in for this and this test I think that you know it's very clear carboy inverts bucket fermenting there's not a huge difference and the main difference is the vessel you're fermenting in the one pro in my opinion - fermenting in a bucket is that before you can start with more mead and end up with enough for a gallon both of these are gonna sit for a little while longer they have some headspace on them I'm gonna put some marbles or something in them to fill up that headspace and then I will probably do something else like add maybe some extra honey something to bolster that I don't necessarily know if I want to change them out of or you know away from a traditional but I'll find out so thank you for listening watching this test this has been really interesting so far and I believe that there's no let's say that car fermenting in the carboy is 100% let's just whatever let's say that that fermenting in a bucket is 99% it is like right at the same span so I would not be too worried about what you're fermenting in the thing I would worry about is aging make sure you're aging in glass and you're not aging in plastic so thanks for watching I've enjoyed doing this test I have other tests on the channel and lots of content for you to watch so I hope you will check those things out and I'll see you guys next time for another video so with that Cheerstoday on Mead Mythbusters we're gonna see if there's a difference between fermenting in a glass carboy or a fermentation bucket let's get started hey this is man-made mead and excited to share another mead Mythbusters with you today we're seeing if there's a difference between firm eating like I said in our glass carboy versus a bucket so theoretically there should be no difference in the fermentations meaning there should be no taste difference there should be no performance difference in this environment because they're gonna be fermenting at the exact same temperature with the exact same recipe the same gravity everything should be the same but I do have a feeling that there is a taste difference between the two so what I have here is the same exact Mead recipe this is a gallon of you know my must which is I'll tell you the base recipe it is 2.8 pounds of orange blossom honey roughly about like point seven five gallons of water and then I'm putting in two grams of laven EC one one one eight yeast I have them right here in front of me they are rehydrating currently so I chose two grams because one is enough for one gallon but I'm gonna make sure that they both have two just to give them enough advantage I don't need five grams of yeast I like the lava EC one one one eight because it had it does a really great job with traditionals it does a great job in general fermenting it picks up well it has a vast temperature range it's just a good yeast for this test so the gravity starting gravity for our mead right here is one point zero eight zero meaning we have the chance for about a ten point roughly 2% Mead our ABV Mead which the EC one one one eight that goes up to 18% will chew through let's start this test I chose I took this must out of here I made one big batch of a must and then split it up so they are eggs exactly at the same let's go ahead and pitch our yeast in here they've been rehydrating for about ten minutes so there's our two grams there and here are our two grams here there we go I will put my lid on here in second a couple quick notes one quote advantage of fermenting in a bucket is that you can put more Mead in than just the standard one gallon so that when you rack over you end up with one gallon the one problem with this right here even though the same recipe and same amout is that when you firm it in a gallon like this you all you lose some need to sediment so let's see if there's a taste difference after the primary I'm gonna throw my air my air locks on these and label them and we're gonna see what the difference is here we go and we're back after the end of the primary for this test so they both permitted the exact same they finished at the exact same ABV so both of them started at one point zero eight zero and they both level out to one point zero zero zero so they fermented very efficiently there was no difference in fermentation time I think that's important to note so there is a difference though however in the volume that I got from each one this is the bucket version and the one thing coming out of a bucket it was a little harder for my auto siphon to get completely to the bottom of the container therefore meaning I had a little less Mead in the end this has just a little bit more this was the one that came out of the carboy the pro of fermenting in the bucket or one of the pros I could say is that you can always put more Mead in than you need so that you end up with what you want so for example if I wanted one gallon of Mead I could start with one point two gallons in a bucket after the primary rack into a gallon container like this you know end up with a gallon and total so that's one prick I'm not going to taste test them yet I'm gonna wait about two weeks and let them both settle down let any anything else that needs to settle at the bottom go ahead and do that and rack them if I need to and then we will go ahead and of course do a taste test and see if there's a taste difference between fermenting in our bucket and in our carboy we're back with the container test it has now been roughly about two and a half weeks almost three weeks since I last did anything with these and I let them set you know Iraq them over one extra time to try you to get off any extra sediment so they've had that here's what we're doing all right I'm gonna taste test them blind now actually blowing this way but I don't know what's what I have four glasses here I have two glasses of the carboy version which is this one right here and I have two glasses of the bucket and they're mixed in so I wrote on a label I'll show on the screen right now and then I on the other side of it I put like sharpie so I can't see you when I drink I can't actually see what is on there so you'll know here in a second what's what but I'm gonna go ahead and mix them up even more just to really try and make this more true as true as possible so let me mix them up real fast okay so I think it was a smart person but I don't think I'm smart enough to remember everything where I moved what so now let's see if I can tell a difference between the two having no idea what I'm actually tasting so let's start over here and again I don't know right now of course at the end of this I'll you know see what's what but you know what's what so here is this one right here it's got a nice honey presence a floral note definitely a little bit of the tropical side of the orange blossom oh I like that very warm still young it definitely needs some time to mellow out for the flavors of the honey of course to just become the main presence right now I'm getting a little bit of a Kittanning value it's also interesting yeah I uh very tannic more tannic that I'm used to is a traditional like this okay all right let's try this one now ooh that smells different oh and or does it now that smells a little different than this one just slightly this is also telling if this is the same one or if these two are the same then this is embarrassing okay very similar tasting they have the same finish same tannic value you get the floral notes I'm not tasting a huge difference between these two maybe I think the nose partially is because this one had more meat and in it than this one so I'm not tasting a difference between those let me grab some water so I can cleanse my palate - okay moving on to this one I'm gonna try and smell them to burst I do think that this has more of a bright fruity note than this one this one's more mellow it has it's not as honey smelling and I think they're all that mean that's pretty much the same volume so this one seems brighter maybe I mean it's very close to the other ones yeah it's still very similar okay last one that one these two tastes very very similar this one they've there this one's less fruity smelling this one's very bright like tasting it has the same has the same smell as these two though okay well I will say this they taste all very very similar if anything the only difference that I've noted so far is maybe some brightness from the honey but it's been so minuscule that I don't necessarily believe that there's a huge difference I'm gonna do one little pass-through and then I will you know give my conclusive results yeah okay they taste they're all just so similar and I know I'm tasting it back to back so I can get beginning residual flavors and whatnot I don't think there's a huge difference um let's let's see it okay well actually first me let me take a guess because I think that could be interesting so one idea I have one missed or one conception whatever is that I think that you might retain more bright flavors in a carboy so if I were to guess I think that this one and again this is record looked like a real idiot I think these two were the brightest tasting and this could all be you know my brain playing tricks on me but I think these two are the brightest so I think these are carboys and I think that these two right here are the buckets but let's find out it's first one here carboy okay oh that's a bucket one okay so this is a bucket down here carboy on that one bucket interesting I did I did not play in that by the way these McSteamy round so so we have cardboard carboy bucket bucket now again there's not a huge noticeable difference between them it's very very miniscule in fact I'm really trying to search I think for those flavor differences in reality if I was not conducting this test I don't think I would necessarily even searching for differences therefore I probably would not have noticed a difference so my conclusive results of this I Stan I could have brought someone else in for this and this test I think that you know it's very clear carboy inverts bucket fermenting there's not a huge difference and the main difference is the vessel you're fermenting in the one pro in my opinion - fermenting in a bucket is that before you can start with more mead and end up with enough for a gallon both of these are gonna sit for a little while longer they have some headspace on them I'm gonna put some marbles or something in them to fill up that headspace and then I will probably do something else like add maybe some extra honey something to bolster that I don't necessarily know if I want to change them out of or you know away from a traditional but I'll find out so thank you for listening watching this test this has been really interesting so far and I believe that there's no let's say that car fermenting in the carboy is 100% let's just whatever let's say that that fermenting in a bucket is 99% it is like right at the same span so I would not be too worried about what you're fermenting in the thing I would worry about is aging make sure you're aging in glass and you're not aging in plastic so thanks for watching I've enjoyed doing this test I have other tests on the channel and lots of content for you to watch so I hope you will check those things out and I'll see you guys next time for another video so with that Cheers\n"