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Started By
Message
re: Mead - anyone brew it?
Posted on 12/8/18 at 9:48 pm to Dam Guide
Posted on 12/8/18 at 9:48 pm to Dam Guide
quote:
Good to know, would D47 be a better route even for a melomel, could get that instead. Yeah I was planning on aging a good bit. The advice I was given was go a month in the carboy with no fruit. Go a month in a bucket with the fruit. Rack a few times to get it clear and then bottle for aging around 6 months.
that is a good way to start and pretty much follows the way it has been done for thousands of years.
quote:
There was a lot I was told about using nutrients and other things to stop the process and clear it up at the end before bottling, but they suggested to invest in that after a batch or two to see if I even like doing it.
I do not do this as I need the CO2 for the fiz in my holiday batch and have never found the need in still meads, they will stop when all sugars are consumed on their own in my experience, if I were on a production schedule with consumer quality control in mind I might consider it.
I am a simple hobbyist though and there are lots of opinions and folks with more experience out there.
1
Posted on 12/8/18 at 9:58 pm to cave canem
Thanks for the input cave, have any other flavors you had that are a good way to go?
Posted on 12/8/18 at 10:33 pm to Dam Guide
quote:
Thanks for the input cave, have any other flavors you had that are a good way to go?
vanilla raison
vanilla orange
orange
strait mead with different honeys
I am going to try a cyser next and carry the ABV out as far as it will go and see what happens, from what I have read the apple lets the yeast stretch it's legs a bit, just keep in mind the more fusels and other high alcohols (heads to some) the more aging required to mellow them out.
I hate hangover headaches and too much high alcohols guarantees them, same reason cheap whiskey does it to you.
ETA some good info LINK
This post was edited on 12/8/18 at 10:41 pm
Posted on 12/9/18 at 10:41 am to cave canem
I always did 15 pounds of honey into 5 gallons of water. I don't remember which yeast strain but maybe a champagne strain.
What I found really helped was racking early and often. Letting it sit too long on dead yeast gave a medicinal flavor.
What I found really helped was racking early and often. Letting it sit too long on dead yeast gave a medicinal flavor.
Posted on 12/9/18 at 12:26 pm to LSUBoo
Well off we go, did the K1 in sourwood honey, will probably put apples in it in a month. Got a pack of d47 and did it with orange blossom. Gonna try and get some satsumas around Christmas time when I go down to Louisiana and go that route.
Thinking of doing a third with wildflower or clover and doing oak chips, vanilla bean, and sarsaparilla.
I can do 5 gallons, if I really enjoy one of these, I may do that next time. Just didn’t want to invest that much honey until I know which flavors I like.
Thinking of doing a third with wildflower or clover and doing oak chips, vanilla bean, and sarsaparilla.
quote:
I always did 15 pounds of honey into 5 gallons of water.
I can do 5 gallons, if I really enjoy one of these, I may do that next time. Just didn’t want to invest that much honey until I know which flavors I like.
This post was edited on 12/9/18 at 12:34 pm
Posted on 12/9/18 at 2:26 pm to Dam Guide
I made a gallon batch of habanero Mead. It was pretty much hell on Earth. It's still to this day the spiciest thing I've encountered. The sweetness from the honey just made the spice stick in your mouth for so long....
I still have a bottle I can't give it away!
I still have a bottle I can't give it away!
Posted on 12/9/18 at 2:53 pm to BoogaBear
quote:
I still have a bottle I can't give it away!
I had no idea why, you're selling it so well!
This post was edited on 12/9/18 at 6:36 pm
Posted on 12/9/18 at 4:42 pm to BoogaBear
quote:
I made a gallon batch of habanero Mead. It was pretty much hell on Earth. It's still to this day the spiciest thing I've encountered. The sweetness from the honey just made the spice stick in your mouth for so long.... I still have a bottle I can't give it away!
Good to know, I got a buddy trying to make me try a habanero mango batch and I just have no interest in that flavor.
Posted on 12/9/18 at 9:40 pm to BoogaBear
quote:
I made a gallon batch of habanero Mead. It was pretty much hell on Earth. It's still to this day the spiciest thing I've encountered. The sweetness from the honey just made the spice stick in your mouth for so long....
Normally the flavors (starch and sugar) get toned down to a great deal during fermentation but that capsaicin should come screaming through like a freight train.
quote:
I still have a bottle I can't give it away!
Perhaps try using it as a seasoning or marinade.
Posted on 12/10/18 at 9:47 am to Joshjrn
quote:
Is there someone in or around BR doing local mead production I should be aware of? With as much honey as we have in the area, I'd love to support a local distiller.
Just FYI, mead isn't distilled.
Posted on 12/10/18 at 10:43 am to Dam Guide
paging papelmousse
Posted on 12/10/18 at 11:07 am to LSUBoo
quote:
I always did 15 pounds of honey into 5 gallons of water
This is what we do as well. We have about 20 gallons of different varieties going right now. I used to buy my honey from the bee guy in Denham but he's jacked the hell out of his prices lately. I just use the 5lb jugs of clover honey from Costco these days. For fruit meads like cysers or melomels, we use Lalvin 71B yeast. Ferment around 60 degrees and you will get a nice even ferment without blowing alot of the flavors out of the airlock. Rack it off the lees within about 6 weeks though. I have an apple pie cyser bulk aging in my homemade conditioning cooler right now. I am about to start a sweet and a tart cherry soon. If you want a hard and fast ferment, go with a champagne yeast like EC1118. It is a blowtorch that will keep fermenting long after all other yeasts have given up the ghost.
Posted on 12/10/18 at 12:39 pm to MountainTiger
quote:
Just FYI, mead isn't distilled.
I misspoke. Frankly, when I got the reply about meadshine, I meant to go back and do an eta, but then completely forgot
Posted on 12/10/18 at 1:41 pm to Joshjrn
quote:
I misspoke. Frankly, when I got the reply about meadshine, I meant to go back and do an eta, but then completely forgot
I actually remembered that at one time I was going to distill some ginger mead I made that didn't turn out too good. (Not autumnal enough.) I never got around to it though.
Posted on 12/10/18 at 3:15 pm to MountainTiger
I think the Broad Street Cider place in NOLA has mead.
Posted on 2/2/19 at 4:26 pm to Fat Harry
Well got my first two gallons bottled. This has been a ton of fun. I got about another 7 gallons in various stages.
That’s an orange blossom with satsumas melomel. It’s got some great orange hints but definitely needs some aging, alcohol taste is strong for something around 11-13%. Got a cotton candy grape one that has a very interesting flavor I can’t wait to see what it tastes like after aging.
I’ve invested into refractometer to keep better track of the ferment and some 5 gallon carboys and buckets. Gonna start the when I age a few to see which one I like the best.
I can’t wait for strawberry season this year. Gonna try a strawberry/coconut/watermelon(tiger’s blood) and a strawberry/vanilla/almond(nectar) variety.
That’s an orange blossom with satsumas melomel. It’s got some great orange hints but definitely needs some aging, alcohol taste is strong for something around 11-13%. Got a cotton candy grape one that has a very interesting flavor I can’t wait to see what it tastes like after aging.
I’ve invested into refractometer to keep better track of the ferment and some 5 gallon carboys and buckets. Gonna start the when I age a few to see which one I like the best.
I can’t wait for strawberry season this year. Gonna try a strawberry/coconut/watermelon(tiger’s blood) and a strawberry/vanilla/almond(nectar) variety.
This post was edited on 2/2/19 at 4:28 pm
Posted on 2/3/19 at 6:27 am to Dam Guide
quote:
Well got my first two gallons bottled. This has been a ton of fun. I got about another 7 gallons in various stages.
That’s an orange blossom with satsumas melomel. It’s got some great orange hints but definitely needs some aging, alcohol taste is strong for something around 11-13%. Got a cotton candy grape one that has a very interesting flavor I can’t wait to see what it tastes like after aging.
I’ve invested into refractometer to keep better track of the ferment and some 5 gallon carboys and buckets. Gonna start the when I age a few to see which one I like the best.
I can’t wait for strawberry season this year. Gonna try a strawberry/coconut/watermelon(tiger’s blood) and a strawberry/vanilla/almond(nectar) variety.
Sounds like the bug really bit you, enjoy and let us know how it turns out.
I am on a blackstrap rum rotation right now but will likely play with some mead in the spring.
I have a buddy with a few hives and will get whatever honey the bees did not consume that he left for wintering, I'm cheap
Posted on 2/3/19 at 11:31 am to Dam Guide
quote:
That’s an orange blossom with satsumas melomel.
Nice. There's a recipe floating around called Orange Blossom Special. It uses orange blossom honey, oranges and vanilla. I made it once with some clementines and tangelos and it was really good. I think I aged it on some oak cubes if I remember right.
Posted on 2/3/19 at 5:32 pm to MountainTiger
quote:
Sounds like the bug really bit you, enjoy and let us know how it turns out. I am on a blackstrap rum rotation right now but will likely play with some mead in the spring. I have a buddy with a few hives and will get whatever honey the bees did not consume that he left for wintering, I'm cheap
Yeah I got a few friends that keep bees that are gonna do some similar stuff for some mead in return, but we got a little Amish place that has some great prices on local honey and Orange Blossom from Florida that I have been getting it from lately.
Definitely will post updates, do the same. Curious to see what others are doing out there.
quote:
Nice. There's a recipe floating around called Orange Blossom Special. It uses orange blossom honey, oranges and vanilla. I made it once with some clementines and tangelos and it was really good. I think I aged it on some oak cubes if I remember right.
That sounds great. Actually doing something similar with blueberries, also have vanilla and oak chips in there. Saw some people talking about it on gotmead and it sounded good. Here is what else I am working on:
Apple/Cinnamon/Vanilla
Cherry/Cacao Nibs/Vanilla
Sarsaparilla Root/Oak Chips/Vanilla
Plain Sourwood Honey
Plain Orange Blossom Honey
Spearmint Leaves
Coconut/Cacao Nibs/Vanilla
Think I am going to do Strawberry/Almond/Vanilla next.
This post was edited on 2/3/19 at 5:49 pm
Posted on 2/3/19 at 7:53 pm to Dam Guide
I like to make a sparkling honey pear cider. Use Lavin D 47 and yeast nutrient. I've also made straight up mead. Just bottled a sparking pear cider AKA Perry. Gonna let it sit for about 3 months before trying it.
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