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Old 08-05-2011, 03:37 PM   #11
Rounsy
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well took the SG today since I'm leaving for school this weekend and won't be able to do anything for a few months...

SG: 1.07

Taste: tasted good and sweet... Strong honey flavor, no distinguishable butterscotch flavor, added 5 more butterscotch to the gallon...

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Old 08-05-2011, 03:51 PM   #12
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If you're by a LHBS or planning on ordering anything online soon, you could try steeping some crystal 60L or 120L in the water before adding the honey and fermenting. I know people have done this with ciders to get a caramel apple cider flavor. All of these butterscotch/caramel mead posts are making me think that I should try this.

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Old 12-27-2011, 11:04 AM   #13
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In Czech republic, I had this mead with a dominant butterscotch taste : Jan Halada Zlata.



However, the reviews you'll find are all over the place, from toffee to vanilla passing by woody-spicy. This makes me wonder if there is any consistency between each bacth of this mead. Maybe you can obtain the butterscotch taste by trying to eliminate the diacetyl rest from your primary fermentation.

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Old 12-27-2011, 11:09 AM   #14
nukinfuts29
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SUBSCRIBED!! Hope to get an update when you can!

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Old 12-28-2011, 06:01 PM   #15
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This sounds delicious, look forward to updates on how this progresses. I wonder how it might work with other candies, perhaps anise squares? Hope this turns out as tasty as it sounds!

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Old 01-05-2012, 02:56 PM   #16
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This Mead is finished at the moment and is bulk aging. It has a rich butterscotch flavor with a nice woody back end its very smooth and buttery. I will provide the og. And fg. Along with the ABV% and a finalized recipe for all to try I would. Love to see how others turn out I will also scale this recipe to 5 gal. For those who wish to go big

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Old 01-05-2012, 02:59 PM   #17
nukinfuts29
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5g or go home!! Lol I can't wait. Any pics of the finished product?

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Old 01-05-2012, 03:00 PM   #18
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I'd love to hear how this turns out after aging for a bit!

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Old 01-05-2012, 04:21 PM   #19
nukinfuts29
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I think I'm going to try this, but I'll use a wine yeast most likely.

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My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
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Quote:
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Patience, my Padawon. The yeast can sense your tension.
Quote:
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Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.
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Old 04-30-2012, 09:18 PM   #20
CCBrewer
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Come on... update this already hahah... pleaseeee

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