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Old 02-26-2013, 03:46 AM   #1
tuner240
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Default Cadbury Egg Easter Mead

So I was walking through Walmart tonight and I soon realized that Easter is almost upon us, and also the time for my yearly self-treat: The Cadbury Creme Egg. So through my hazed sugar frenzy, I thought, why not make a Cadbury Creme Egg Mead? There were three different Eggs to choose from as well, original, caramel and chocolate. Was thinking about a trial batch this year of the original and see how it goes a year from now. Now here is where I would like some help; how many eggs per gallon should be melted and used? I was thinking something like this:

3# Local Orange-Blossom
staggered nutrients
15 Cadbury Creme Eggs (Primary)
White Labs Liquid Sweet Mead Yeast
Water to 1 Gallon
1 tsp Acid Blend

10 Cadbury Creme Eggs (Secondary post fermentation)
~1# Local Orange-Blossom (to taste)

I got some inspiration and help from this thread,

http://www.homebrewtalk.com/f30/our-...eriment-94358/

Does this sound appealing to anyone, and would you make any changes to the recipe? I don't plan on starting this for another month (waiting for tax returns, planning a couple of meads) or so, but will stock up on the eggs ahead of time.

Thoughts?

cadbury-creme-egg.jpg  
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Old 02-26-2013, 05:22 AM   #2
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This sounds absolutely great, keep me posted on results.

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Old 02-26-2013, 05:23 AM   #3
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I hate to be the bearer of bad news, but it is most likely that the fats and milk solids will separate and spoil.. It would be a lot easier to make a cocao and caramel mead out of burnt sugar and raw cocao to get the same taste. Maybe someone more experienced can correct me if I am wrong.

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Old 02-26-2013, 05:27 AM   #4
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What have you got to lose man? Do it for science, and take plenty of pictures.

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Old 02-26-2013, 05:48 AM   #5
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Quote:
Originally Posted by oldmate View Post
I hate to be the bearer of bad news, but it is most likely that the fats and milk solids will separate and spoil.. It would be a lot easier to make a cocao and caramel mead out of burnt sugar and raw cocao to get the same taste. Maybe someone more experienced can correct me if I am wrong.
Well what if when I added the egg mixture to the must, I (forgive me here) boiled some water, honey and eggs and skimmed the top to get rid of the solids and perishables? Or just boiled some water with the eggs in it and skimmed that, and added the honey afterwards?
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Old 02-26-2013, 05:51 AM   #6
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Originally Posted by Beardsly View Post
What have you got to lose man? Do it for science, and take plenty of pictures.
I will take pics, even if I have to go the bochet route with boiled honey and backflavor with caramel/chocolate mix. I wanted to do a bochet anyway...
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Old 02-26-2013, 06:04 AM   #7
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Quote:
Originally Posted by tuner240 View Post

Does this sound appealing to anyone, and would you make any changes to the recipe?

Thoughts?
Appealing... I'm not sure but I wouldn't necessarily smack a sample away.
Recipe wise the egg to honey ratio seems off. I never thought I'd say that. 3 lbs honey to 15 eggs seems like a lot of eggs for one gallon batch.
The orange blossom sounds good but seems a waste to put it with eggs.
I also prefer a drier beverage so I would opt for 1118 or 1116 yeasties.
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Old 02-26-2013, 11:10 AM   #8
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I'm interested to see where this goes.

Are you planning on fermenting it to dry and then backsweeten it with what you're putting into the secondary? That seems like a lot to backsweeten with.

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Old 02-26-2013, 02:57 PM   #9
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Quote:
Originally Posted by brewingmeister View Post
Appealing... I'm not sure but I wouldn't necessarily smack a sample away.
Recipe wise the egg to honey ratio seems off. I never thought I'd say that. 3 lbs honey to 15 eggs seems like a lot of eggs for one gallon batch.
The orange blossom sounds good but seems a waste to put it with eggs.
I also prefer a drier beverage so I would opt for 1118 or 1116 yeasties.
I like this feedback, and you're right. Now that I have had time to sleep off my sugar buzz, that is too many eggs. Maybe I should skip the eggs in the primary and add to the post fermentation secondary and use about 10 eggs. I also chose the particular yeast because I want this to finish sweet. I'm also hoping that a tiny bit of the orange blossom comes through as I feel that would add a nice complement to the taste, as this would mean that I would have to back sweeten less .

Quote:
Originally Posted by rowsdower44 View Post
I'm interested to see where this goes.

Are you planning on fermenting it to dry and then backsweeten it with what you're putting into the secondary? That seems like a lot to backsweeten with.
Maybe with something like this I will ferment dry and backsweeten, so that the flavors that are added post ferment stand out. As far as the amount of honey used, It will probably be less, but I am shooting for a sweeter mead here. It's an Easter mead after all.
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Old 02-26-2013, 03:41 PM   #10
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I use chocolate covered cherry cordials to make wine and they have a creamy sugary filling similar to the Cadbury Creme Egg. It is one of the most delicious wines, sinfully sweet, all residual sugar.

I looked at what the egg weighs and it apparently is 34gm, so you will have 510gm per gallon. I know the CCCC wine uses 8#/gallon, but no addl sugar source.

Scroll down to November 11 and you will see the recipe... http://winemaking.jackkeller.net/wineblog8.asp

Go for it!

*Sara*

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