Crazy mead test batches - recipes? - Page 3

**jezter6** · 03-16-2010, 05:25 PM

That's a pyment - and I made one last night.

**claphamsa** · 03-16-2010, 05:28 PM

Quote:

Originally Posted by dataz722

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.

Im gonna be making a pyment soon

(thats what its called!)

**dataz722** · 03-16-2010, 05:33 PM

Fine, then mix some wort into it too. Unless that is called something that I don't know about too.

**claphamsa** · 03-16-2010, 05:35 PM

Quote:

Originally Posted by dataz722

Fine, then mix some wort into it too. Unless that is called something that I don't know about too.

that would make it a braggot!

**dataz722** · 03-16-2010, 05:41 PM

Quote:

Originally Posted by claphamsa

that would make it a braggot!

I thought braggot was just wort and honey. I meant wort, must, and honey.

**claphamsa** · 03-16-2010, 05:42 PM

Quote:

Originally Posted by dataz722

I thought braggot was just wort and honey. I meant wort, must, and honey.

oh, im not sure how that would workout! but hey... as long as al is the one trying....

**AZ_IPA** · 03-16-2010, 05:46 PM

Quote:

Originally Posted by dataz722

I thought braggot was just wort and honey. I meant wort, must, and honey.

Must is honey & water you dolt

**dataz722** · 03-16-2010, 05:59 PM

Quote:

Originally Posted by claphamsa

oh, im not sure how that would workout! but hey... as long as al is the one trying....

I think DFH has a beer that they did that. They spiced it with saffron too I think. I think it might be their Midas Touch and its really damn good.

homebrewer_99 · 03-17-2010, 04:53 AM

Quote:

Originally Posted by claphamsa

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

I made a Lemonade Mead some time back...very nice. (See Recipes on the left)...

I have a Raspberry Lemonade Mead that's needing bottling. It's been ready to bottle about 5 months now. Very nice light raspberry flavor.

I had an extra gallon of a sweet mead where I THINLY sliced 3 oz of ginger and 1 Serrano chile about finger length/thickness. I left it in the secondary for a week and it got some nice heat (chili) and bitterness (ginger) to it. I called it "Snake Bite". A H-U-G-E winner amongst my friends.

Emerald · 03-17-2010, 03:44 PM

Quote:

Originally Posted by homebrewer_99

I made a Lemonade Mead some time back...very nice. (See Recipes on the left)...

I have a Raspberry Lemonade Mead that's needing bottling. It's been ready to bottle about 5 months now. Very nice light raspberry flavor.

I had an extra gallon of a sweet mead where I THINLY sliced 3 oz of ginger and 1 Serrano chile about finger length/thickness. I left it in the secondary for a week and it got some nice heat (chili) and bitterness (ginger) to it. I called it "Snake Bite". A H-U-G-E winner amongst my friends.

OH, man that sounds yummy!- If I grated ginger and slipped one of the dried habeneros in to an empty teabag and put in a mead would that work? And maybe just a bit of back sweetening to really pop the flavor? (most of the meads that I have going are really going dry, dry, dry)
I gotta stop reading this thread!

so many different meads and not enuf carboys!