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Old 12-08-2013, 07:32 PM   #11
loveofrose
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Originally Posted by mattmmille View Post
That sounds interesting...I have a dehydrator. I guess I could dehydrate to a point, but not crispy and add it to the primary fermentation. I never used oak before...maybe rack into that for a short secondary...a few days? Can the oak be sanitized and reused?
After primary, add 5 cubes per gallon of mead. Taste everyday until it is where you want it. I generally find 4 days is good, but your taste and goals may vary.
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Old 12-09-2013, 02:07 PM   #12
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I approve of grilled pineapple. I would put more pineapple in that you think as the flavor is not very strong. I think that it would be very good to carmelize it. If you are doing a 1 gal batch then I should think that 1/2 oz of oak cubes would be fine, you just leave it in less time. I use chips, 1 oz for a 5 gal batch and in for a month. I would think that for 1/2 oz I would put it in about 2 weeks and taste. That should be good.

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Old 12-09-2013, 09:02 PM   #13
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Good input, folks! Thanks! Now I need to check the price of honey at the home brew store and see if that's the best route bulk pricing.

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Old 12-09-2013, 09:37 PM   #14
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I saw a thing where a guy smoked his own vodka, I don't see why this couldn't work here. I'll try dig a link up. Good idea I wanna try it now

Ahhh... Here it is

http://www.theguardian.com/lifeandst...e-smoked-vodka

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Old 12-23-2013, 02:36 AM   #15
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I just went ahead and skipped the smoke and wood aspect for now in my pineapple experiment. I blended my pineapple in a blender with water and added crushed campden, honey, brown sugar and half a vanilla bean. I put this all in a 1 gallon carboy and added water to fill it about 3/4. (Starting small.) Pitched Safale s-04 24 hours later. Fermented for about 10 days and racked. (I got more than the half gallon that I anticipated.) If this were the final drink, I would have dumped it out; however, I've heard long bottle conditioning works wonders on a concoction like this. I'm going to clarify in secondary for another 10 days or so and then bottle and hide in a cool, dark place and forget about them for at least a year. Other bottles with some grilling or smoking or oaking options may join the cache eventually. Cheers!

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Old 01-12-2014, 05:06 PM   #16
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Since my last post on this thread, I think I have racked twice. The flavor has actually become pleasant! I have a half gallon carboy plus a 12 oz bottle. I've just added 1/4 oz untoasted American oak chips for a few days. Should be bottling sometime next week.

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