Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > cedar grilled pear mead

Reply
 
LinkBack Thread Tools
Old 09-09-2012, 01:16 AM   #1
BobCalamari
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Cornwall, New York
Posts: 11
Default cedar grilled pear mead

Plan:

water
7.5# honey
lemon and orange juiced
in a 3 gallon carboy
pectic enzyme
yeast nutrient
campden
D-47 or cotes des blancs for yeast?

ferment this normally, then rack before the primary finishes adding some quantity of thinly sliced pears laid out on a blank of cedar and grilled. then rack again and bulk age.

thoughts? would this taste good or am i crazy?

__________________
BobCalamari is offline
 
Reply With Quote Quick reply to this message
Old 09-09-2012, 02:37 AM   #2
Arpolis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Tulsa, Oklahoma
Posts: 1,999
Liked 183 Times on 171 Posts
Likes Given: 34

Default

If this is strait lemon and orange juice with no water added; I assume half and half, you may want to look into raising the PH a bit to give your yeast a fighting chance. Or do a large starter 12 hours before putting your must together.

Otherwise sounds great.

__________________

A painting says a thousand words. But a painting while on good mead just looks funny!

Arpolis is offline
 
Reply With Quote Quick reply to this message
Old 09-09-2012, 03:15 AM   #3
BobCalamari
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Cornwall, New York
Posts: 11
Default

Sorry i just meant a lemon and orange or two added to the honey and water mixture. im excited to see how this turns out. i love pears, always have been my favorite fruit

__________________
BobCalamari is offline
 
Reply With Quote Quick reply to this message
Old 09-09-2012, 04:09 AM   #4
Brann_mac_Finnchad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: , AK
Posts: 242
Liked 15 Times on 13 Posts
Likes Given: 22

Default

Either would work. I would probably use D47, but only if the temp could be kept around 60 degrees.

I think the flavours sound good...maybe in order to adjust the smokey flavours upwards (if desired) you could toast cubes of the ceder and add to secondary?

__________________
There is one secret ingredient that makes anything better......time.

Primary: House Cider; Rhubarb Wine, Mahlab Metheglin
Secondary:
Tertiary (or higher): Raspberry Cider

Drinking: House Cider, Rhubarb Saisoff
Brann_mac_Finnchad is offline
 
Reply With Quote Quick reply to this message
Old 09-09-2012, 12:23 PM   #5
BobCalamari
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Cornwall, New York
Posts: 11
Default

yea i was considering the possible benefits of adding cedar to the secondary. Seems like i could add a few cubes and some raw pears and accomplish something similar. ill probably go ahead with my plan and if i find myself yearning for more cedar i can always add some in the tertiary. off to the store to buy some orange blossom!

__________________
BobCalamari is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Prickly Pear Mead YeastieBoys Mead Forum 1 04-15-2012 06:36 AM
Prickly Pear Mead magno Mead Forum 55 03-21-2012 04:14 PM
My Prickly Pear Mead Apollo Mead Forum 25 09-24-2008 03:31 PM
First Prickly Pear Mead RangerG Mead Forum 1 05-22-2008 12:08 AM
Prickly Pear Mead DesertBrew Mead Forum 39 10-03-2007 03:35 PM