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Old 02-19-2012, 07:36 PM   #1
vahallasbrew2
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Default Cool cucumber mead

I wanna drop a cucumber mead just to try it out, base ingredients being cucumbers juiced up and some spear mint grind up in a pestle and mortar, I was thinkin maybe a 1:2 cucumber juice to water and maybe a ounce or 2 of fresh mint for the "cool" part I think it would be pretty good with a light Minty taste Any ideas or changes?

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Old 02-19-2012, 08:59 PM   #2
Arpolis
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This was an idea brought up abot 3+ weeks ago actually. My suggestion was to add some spear mint to add to the "cool" factor. One thought brought up was that cucumber does not have a strong taste so I would go 100% cucumber juice mixed with honey and mint.

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Old 02-19-2012, 10:54 PM   #3
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Quote:
Originally Posted by Arpolis
This was an idea brought up abot 3+ weeks ago actually. My suggestion was to add some spear mint to add to the "cool" factor. One thought brought up was that cucumber does not have a strong taste so I would go 100% cucumber juice mixed with honey and mint.
Yeah it was my idea the cucumber mead you told me to put in spear mint in it I forgot about it till I found it thread. Just now
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Old 02-20-2012, 01:50 AM   #4
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Well Vahalla you have peeked my interest enough to want to try this. So if you are game so am I & will give this a try with ya. I will try a 1/2 gallon test batch and post some pics here and if you want to join in be my guest. Here is my plan:

I will do this a bit like I did my JAOM not to long ago....SIMPLE!

Ingredients:

I have 7 large Cucumbers on hand (I will try and peel, dice & juice with a simple metal screen and ladle work. Cucumbers are half water as they are so we shall see how much juice that produces.)
5 grams of fresh mint from the garden that has been vacuum sealed and has been sitting in my freezer for a while.
1.5# of Local Oklahoma Wild Flower honey
1 package of Fleischmann's Active Dry Yeast (Leftover from making JAOM)

That will be my primary and will sit probably for a month or so or until the fermentation goes dry "Hopefully". Then I will rack onto 5 quarter inch slices of cucumber and 5g more mint. Let that sit until clear and bottle to age. This being a Cool drink I don’t think we want it sweet so I am hoping to make it dry with no back sweetening. Cucumbers are fairly high in amino acids and are pretty healthy raw so I am hoping the yeasties will not need any more nutrients then what is provided. I will start on this and post updates.

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Old 02-20-2012, 03:25 AM   #5
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OK so here is what happened....

Just cutting up the cucumber and manually trying to juice was impossible. So I took two whole peeled and diced cucumbers and placed in blender. Added 1 cup of water and blitzed for about 30 seconds. Pored the slop into metal strainer and used a ladle to push/squeeze out the juice. I repeated the process for 4 more cucumbers here this is what I ended up with in a half gallon container:

cucumber-mead-pre-honey.jpg

I added the honey and used just a little hot water to get the last of the honey out. we are looking at 1.5lb of honey.

I took 6 long strips of the cucumber peel, snapped in half and added that to the must.

Measured out 5g of my frozen/thawed mint leaves and added that to the must.

I then shook the whole thing for about 2 min. Here is the result:

cucumber-mead-x-after-honey.jpg

I took a gravity reading and it is at 1.106. So if it gets fermented dry we are looking at about 14% ABV.

I added the yeast, gave a slight swirl and added airlock. Now just to wait and see how it does. Once fermentation is done I will rack onto more cucumber and mint and then wait till clear. Should be fun to see how this turns out.

P.S. I hope I am not stealing your thread and if you think so I do apologize. I just hope that if you are interested in a full scale batch my little one will steer you the direction you want to take.

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Old 02-20-2012, 03:39 AM   #6
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Quote:
Originally Posted by Arpolis
OK so here is what happened....

Just cutting up the cucumber and manually trying to juice was impossible. So I took two whole peeled and diced cucumbers and placed in blender. Added 1 cup of water and blitzed for about 30 seconds. Pored the slop into metal strainer and used a ladle to push/squeeze out the juice. I repeated the process for 4 more cucumbers here this is what I ended up with in a half gallon container:

<img src="http://cdn.homebrewtalk.com/attachment.php?attachmentid=48869"/>

I added the honey and used just a little hot water to get the last of the honey out. we are looking at 1.5lb of honey.

I took 6 long strips of the cucumber peel, snapped in half and added that to the must.

Measured out 5g of my frozen/thawed mint leaves and added that to the must.

I then shook the whole thing for about 2 min. Here is the result:

<img src="http://cdn.homebrewtalk.com/attachment.php?attachmentid=48870"/>

I took a gravity reading and it is at 1.106. So if it gets fermented dry we are looking at about 14% ABV.

I added the yeast, gave a slight swirl and added airlock. Now just to wait and see how it does. Once fermentation is done I will rack onto more cucumber and mint and then wait till clear. Should be fun to see how this turns out.

P.S. I hope I am not stealing your thread and if you think so I do apologize. I just hope that if you are interested in a full scale batch my little one will steer you the direction you want to take.
Oh no I don't think you stole my thread I put it up here so people would try it and someone did so I'm totally stoked I'm glad you found it interesting and tried it out I'm still short on carboys and cant try it myself yet but I'm definitely going to when I get that jug, I'm very pleased of my recipe with the help of bug I believe help me form the idea into a plausible recipe and it being tested I'm very much excited to here what it was like,9 please keep me updated on this experimental recipe I'm very curious to see how it goes! And I see that it turned green which was one thing I was shooting for since most meads I've seen were always gold or yellow thanks a whole whole bunch for trying it out once more please keep me on tab for how I rolls thanks a whole lot!!

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Old 02-20-2012, 10:11 AM   #7
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So, being from the south where we drink tons of cucumber water, just one thing. If you get it to the secondary and still feel that it's missing something, consider a little lime juice or zest. Interesting combo, but it's amazing.

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Old 02-20-2012, 12:43 PM   #8
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I checked it out this morning which is about 5 hours after pitching and the airlock was very active. Now the metal screan used to "juice" the cucumber was not super fine so there is a fair amount of pulp that has now risen to the top to form a cap. I will probably give this a slight swirl to loosen the cap and keep co2 moving in the morning and evening and for the first 3-5 days open is up and push in the pulp cap with a steralized spoon to help introduce some oxygen and help keep the yesties stress free. Looks good and still a real fine grass green color.

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Old 02-20-2012, 01:58 PM   #9
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Cool I'm written all this Down in my recipe booklet so I know what to look for in my brew when I get to do it, I have a question where did you get your mint from? I can't seemed to find it anywhere well I haven't looked at a whole foods or organic store yet? Or would it be better to just grow my own mint herb in a home garden?

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Old 02-20-2012, 02:23 PM   #10
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I grew mine in an herb garden. I have the same problem here in Oklahoma that no one has fresh mint. I usually vacume seal and freeze or soak in vodka to leach out the mint oil and use that for cooking. I figured the freshly frozen would work better in this application. If you grow your own and need to do it in doors I would suggest investing in a "grow light" because normal house light or window light does terrible things to newly budding mint plants.

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