Crazy mead test batches - recipes? - Page 2

Emerald · 03-15-2010, 06:01 PM

Quote:

Originally Posted by jezter6

Carrots??? YUCK.

good carrots are very sweet, you'd think I said Brussels sprouts or something

meading_of_minds · 03-15-2010, 06:24 PM

Maybe carrots with cinnamon, ginger and nutmeg? So you get almost a carrot cake idea going on? I could maybe picture that.

Does hot pepper mead come out hot/spicy?

LightningInABottle · 03-15-2010, 06:33 PM

I used to work at a place with a juice bar and loved apple/carrot juice. I was thinking of making a 1 gallon batch of 1/2 apple 1/2 carrot juice. I was going to sterilize my champion juicer and give it a go this fall when fresch cider is available. I was going to make 1 gallon a mead and 1 gallon a hard cider.

**claphamsa** · 03-16-2010, 12:32 PM

Quote:

Originally Posted by Yan

try a rosemary or sage metheglin

I judged a sage one at a meade comp! it was crappy, but the idea intrigues me! mint too

**claphamsa** · 03-16-2010, 12:33 PM

Quote:

Originally Posted by Emerald

good carrots are very sweet, you'd think I said Brussels sprouts or something

brussel sprouts rule (not in meade tho) and cooked carrots are foul!

**claphamsa** · 03-16-2010, 12:33 PM

Jezter,

you need to make
Sage
Garlic
Jalapeno
Lambic

That is all

frogguruami · 03-16-2010, 01:34 PM

Habanero Mead is always a hit. I have made several batches of it!

I just did a 1 gallon batch of a burnt mead and that has me thinking about trying out a Smores Mead (chocolate, toasted honey and cinnamon). I will probably do a 1 gallon batch of each and blend them to the proper flavor.

I am also getting ready to try a Coconut Curry Mead. Still working on the spice profile for that one.

The cure-all recipe looks very interesting. I think I will have to add that to the list!

Emerald · 03-16-2010, 03:32 PM

I've got a blueberry lemon mead going right now- smells yummy. The blueberries were grown just a few miles away by a friend and picked by my son and myself! When it is time to rack I am going to rack over another couple of pounds of the berries but I am going to wait to see if it needs more lemon or not.

I love my Brussels sprouts, but think that they would be yucky in wine, think of the sulfur smell coming off of them!

If your cooked carrots are yucky, then your not cooking them right!

**claphamsa** · 03-16-2010, 03:58 PM

lemon meadE?????????ooooo this intrigues me....did you use lemons? or lemon juice?

**dataz722** · 03-16-2010, 05:03 PM

I like the idea of lemon and mint meads.

What about a wine mead. Either honey and must fermented together or fermented seperate then blended and aged.