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Old 01-22-2012, 01:12 AM   #11
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I think the real problem is getting rid of the oils.
I concur. Though the oils aren't apparently a problem for SuperSkylar, they still pose the risk of off flavours. (Bitterness I imagine could be one of them.)
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Old 01-22-2012, 01:18 AM   #12
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Originally Posted by Bugeaud View Post
If it were me, I would like fill up half the primary with avocados (Lol, sorry for the imprecise measurements, but I never really weighed avocados). About lemon, if were talking a gallon batch, probably like 2-4 squeezed lemons, just enough to really taste it, but not too much. I think sourness is kind of nasty in mead. And with herb salt salt... I never checked the ingredients, but I reckon there is like light greens in there like parsley and stuff. On another note, I would make it an off-dry mead, but that's just my tastes.
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Originally Posted by turtlescales View Post
This is kind of crazy, but I'd add a bit of cilantro to it. I have no idea how it would taste, but I'm sort of a cilantro fiend. I plan on making cilantro wine at some point this year, haha. That, and lemon zest and juice. And a nylon mesh bag to hold the avocados in to keep you sane when you try to rack this stuff.
1 medium avocado is around .5lbs. So what would the ingredient list look like you think?
I remember in one thread someone said use 7-8 pounds of avocado.
2-4 lemons.
I will try cilantro instead of parsley (I too like cilantro) How much should I use?
Anything else? Cinnamon stick, raisins, what kind of spices? I'm open to anything with this one.
I'm guessing 3 pounds of honey, do I need to add sugar too? I have never made mead so I don't know. (I may not use honey, just sugar in which case should I use 2-3 pounds of sugar??)
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Old 01-22-2012, 01:26 AM   #13
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Well maybe like 15 avocados so 7.5 pounds. (???). I have to go now, but will finish my input on that a little later.

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Old 01-22-2012, 01:27 AM   #14
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Cilantro is pretty powerful, maybe add half of a grocery store bunch during secondary in a mesh bag so you can remove it easily, take it out when it seems good? Maybe some black peppercorns as well.

The lemon should help oxidation, I wonder if dehydrating the avocados first would help with the oily aspect any or if it wouldn't matter once they rehydrate.

I am a huge boba tea fan, the stuff with big hunks of tapioca in it, and had an avocodo milk version the other day with lots of cinnamon. To my tastes, it was pretty foul. I'd be inclined to go dry and avoid spices usually used with sweet things but that is just me.

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Old 01-22-2012, 01:28 AM   #15
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Originally Posted by Bugeaud View Post
Well maybe like 15 avocados so 7.5 pounds. (???). I have to go now, but will finish my input on that a little later.
Anyone else? I'd like to grab em tonight..
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Old 01-22-2012, 01:30 AM   #16
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Originally Posted by turtlescales View Post
Cilantro is pretty powerful, maybe add half of a grocery store bunch during secondary in a mesh bag so you can remove it easily, take it out when it seems good? Maybe some black peppercorns as well.

The lemon should help oxidation, I wonder if dehydrating the avocados first would help with the oily aspect any or if it wouldn't matter once they rehydrate.

I am a huge boba tea fan, the stuff with big hunks of tapioca in it, and had an avocodo milk version the other day with lots of cinnamon. To my tastes, it was pretty foul. I'd be inclined to go dry and avoid spices usually used with sweet things but that is just me.
During secondary? Does that mean after you rack it?
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Old 01-22-2012, 01:30 AM   #17
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Quote:
Originally Posted by turtlescales
Cilantro is pretty powerful, maybe add half of a grocery store bunch during secondary in a mesh bag so you can remove it easily, take it out when it seems good? Maybe some black peppercorns as well.

The lemon should help oxidation, I wonder if dehydrating the avocados first would help with the oily aspect any or if it wouldn't matter once they rehydrate.

I am a huge boba tea fan, the stuff with big hunks of tapioca in it, and had an avocodo milk version the other day with lots of cinnamon. To my tastes, it was pretty foul. I'd be inclined to go dry and avoid spices usually used with sweet things but that is just me.
The idea of drying the avocodes first seems really smart to me. When u dry meat all the fat (oil/ grease ) melts off and leaves a fairly inense meat flavor left. Idk if the same is true with avocodes but worst case sanarion u will make a badass maranate
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Old 01-22-2012, 01:37 AM   #18
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Originally Posted by JoeyChopps View Post
The idea of drying the avocodes first seems really smart to me. When u dry meat all the fat (oil/ grease ) melts off and leaves a fairly inense meat flavor left. Idk if the same is true with avocodes but worst case sanarion u will make a badass maranate
+1. I personally dislike avocado, but you will at least have some sort of alcoholic mush that might taste good over pork.
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Old 01-22-2012, 01:38 AM   #19
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Yeah, another reason I think to go with savory herbs and spices over sweet.... this could be awesome as a steak marinade.

During secondary does mean after you rack. From what I've read and been told, putting stuff in during the primary gives you a somewhat fainter more wine like flavor, and adding in secondary helps to preserve fresh bright flavors a bit more.

As for dehydrating, if you have a Harbor Freight store near you you can pick up a dehydrator for 20 dollars, but I think if you are patient and careful you can do it in the oven. I'd consult google if you decide to go that route.

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Old 01-22-2012, 01:39 AM   #20
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As I said I am fine with the oils.
I just need to better narrow down what/how much I need to get.
~7 pounds of avocados
~half of a store bunch of cilantro
~2-4 lemons
~(Now how much sugar should I use if I'm not using honey, as well as how much if I do use honey depending on price)

Also, I remember hearing that the oils don't develop fully untill ripe, so if I get em unripe then I think they'll be fine.

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