Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > End-of-the-World Mead recipes - Mayan inspired
Reply
 
LinkBack Thread Tools
Old 02-05-2011, 01:14 AM   #1
OneCerebralSamurai
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Desert, USA
Posts: 78
Liked 1 Times on 1 Posts

Default End-of-the-World Mead recipes - Mayan inspired

So the Mayans supposedly predicted the end of the world for 12/21/2012, and some of us think it would be nice to make a special, Mayan inspired, mead to toast when that day arrives.

The Mayas used cocoa and vanilla, so I've decided to use these for my End-of-the-World mead:

6gal batch
20+ lbs of honey (start with OG~1.14 and top off with honey after each racking as necessary - finish with an SG~1.010 - 1.015?).
16oz cocoa powder (12oz in primary and 4oz in secondary)
4oz vanilla powder (3oz in primary and 1oz in secondary)
6 tea bags steeped (add tea only)
1cup raisins (yeast food)
4tbsp lemon juice (acid)
5tsp yeast nutrient (staggered)
5tsp yeast energizer (staggered)
2pkg Lalvin EC-1118

I figure 1 month in primary, 1 month in secondary, and then rack every 2 months until SG is stable (1.010 - 1.015) and there are no more lees. Bottle somewhere around 8 – 12 months.

This thread is for anyone who is interested in creating a special, Mayan inspired mead to post recipes and exchange information. Let's have them!

__________________

Reason: updated recipe
OneCerebralSamurai is offline
HopHead24 Likes This 
Reply With Quote Quick reply to this message
Old 02-05-2011, 02:28 AM   #2
dlester
Mo-Fo-Xing
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
dlester's Avatar
Recipes 
 
Join Date: Nov 2007
Location: Los Angeles, CA, CA
Posts: 546
Liked 34 Times on 32 Posts
Likes Given: 177

Default

I like the idea. But, the Mayan calendar doesn't predict the end of the world. They just ran out of room and couldn't add anymore days, LOL.

Come back and post how it turned out.

Cheers,

dlester is offline
GarageDweller Likes This 
Reply With Quote Quick reply to this message
Old 02-26-2011, 12:07 AM   #3
OneCerebralSamurai
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Desert, USA
Posts: 78
Liked 1 Times on 1 Posts

Default

In case anyone's interested:




I changed the recipe slightly from what's posted above, but I can't edit that post.

I'll add another video in a week or two describing the degassing and staggered nutrient additions. For now I'll just say that it dropped 6 gravity points on day 1, 8 points on day 2, and 10 points on day 3.

Any thoughts or suggestions by all you Mead Masters would be welcome.
__________________
OneCerebralSamurai is offline
 
Reply With Quote Quick reply to this message
Old 02-26-2011, 04:05 PM   #4
saltwater09
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Posts: 8
Default Chai!

Samurai, try a batch of mead with chai tea in place of the regular tea, and use a whole box (24 bags of Tazo) per gallon. Comes out niiiice!

I did a gallon of Chai Vanilla mead that came out way too sweet. The flavors would have been perfect with a little less sweet and a lil more kick! Silly me for using "Mead Yeast".

__________________
saltwater09 is offline
 
Reply With Quote Quick reply to this message
Old 02-27-2011, 01:09 AM   #5
OneCerebralSamurai
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Desert, USA
Posts: 78
Liked 1 Times on 1 Posts

Default

The way I treated my yeast must have worked, because they are going nuts. To summarize:

OG = 1.142
@ 1day SG = 1.136 (6 point drop)
@ 2day SG = 1.128 (8 point drop)
@ 3day SG = 1.118 (10 point drop)
@ 4day SG = 1.104 (14 point drop)
@ 5day SG = 1.084 (20 point drop)

I was going to degas and add nutrient through day 5, but it passed the 1/3 sugar break on day 4. This seems impressive to me, given that I started at 1.142. There is a TON of CO2 dissolved which made it difficult for me to take a gravity reading, but I didn't degas because it's past the 1/3 break. It sounded like I had a bucket full of fizzy soda in the fermenter!

__________________
OneCerebralSamurai is offline
 
Reply With Quote Quick reply to this message
Old 02-27-2011, 07:17 AM   #6
biochemedic
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
biochemedic's Avatar
Recipes 
 
Join Date: Jun 2010
Location: Carnegie, PA
Posts: 1,876
Liked 97 Times on 86 Posts
Likes Given: 25

Default

Throw some chilli's in there! I make what I refer to as "Mayan Stout" that has cinnamon, coccoa and chipotle peppers added to may base stout recipe. It was loosely inspired by DogFishHead's Theobroma...I've thought of using that basic spicing regimen in a mead as well...

BTW, it's easier to mix cocoa into solution if you heat it

__________________
Packaged: Pearl Amarillo SMaSH, A bunch of random stuff...
Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Fresh Simple Cyser '12
Primary: Graff, Simple Cyser, Basic Spiced Cider
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet
Planned: Heady Topper Clone! Wild Cider?, Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej
biochemedic is offline
 
Reply With Quote Quick reply to this message
Old 02-27-2011, 02:26 PM   #7
saramc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: suburb of Louisville, KY
Posts: 1,743
Liked 147 Times on 133 Posts
Likes Given: 1

Default

@saltwater09--are you saying use an entire box of Tazo Chai (24 bags/gallon??)

__________________

Motto: quel che sara sara

saramc is offline
 
Reply With Quote Quick reply to this message
Old 02-27-2011, 05:28 PM   #8
K5MOW
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Webster, TX
Posts: 417
Liked 9 Times on 8 Posts
Likes Given: 1

Default

Quote:
Originally Posted by OneCerebralSamurai View Post
In case anyone's interested:

http://www.youtube.com/watch?v=Kr2QSTTS32g

http://www.youtube.com/watch?v=AWQ2Zxe3HyI


I changed the recipe slightly from what's posted above, but I can't edit that post.

I'll add another video in a week or two describing the degassing and staggered nutrient additions. For now I'll just say that it dropped 6 gravity points on day 1, 8 points on day 2, and 10 points on day 3.

Any thoughts or suggestions by all you Mead Masters would be welcome.
GREAT Video. Cant wait for part 3.

Roger
__________________

primary: Cream Ale All Grain
Primary Canadian Ale
Primary: Caribou Slobber
Primary: Blackberry Mead Melomel
Primary: Caribou Slobber

K5MOW is offline
 
Reply With Quote Quick reply to this message
Old 02-27-2011, 06:54 PM   #9
PUGBREW
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Lakewood, washington
Posts: 10
Default great idea

Your recipe looks really good I might have to pick up stuff to do this. I think I going to come up with a rig that has a bucket top and and paint mixer that is sterilized so I can hook up a drill to mix everything. I am sure there is someone on here who has made a rig like that. I really like the yeast starter you mixed up I think that is going to be my next big step is making starters from now on. You are getting great production on of your yeast.

Keep up the good work and looking forward to part 3

Pugbrew
5 gallons standard mead
5 gallons Carmel apple cider

1 gallon hard cider
5 gallons Hef

__________________
PUGBREW is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2011, 12:20 AM   #10
OneCerebralSamurai
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Desert, USA
Posts: 78
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by OneCerebralSamurai View Post
The way I treated my yeast must have worked, because they are going nuts. To summarize:

OG = 1.142
@ 1day SG = 1.136 (6 point drop)
@ 2day SG = 1.128 (8 point drop)
@ 3day SG = 1.118 (10 point drop)
@ 4day SG = 1.104 (14 point drop)
@ 5day SG = 1.084 (20 point drop)

I was going to degas and add nutrient through day 5, but it passed the 1/3 sugar break on day 4. This seems impressive to me, given that I started at 1.142. There is a TON of CO2 dissolved which made it difficult for me to take a gravity reading, but I didn't degas because it's past the 1/3 break. It sounded like I had a bucket full of fizzy soda in the fermenter!

It looks like degassing REALLY, REALLY has a large effect (I read the sticky, so that's why I did it this time).

@ 6day SG = 1.076 (8 point drop) and the mead is extremely "fizzy". I'm still way below the alcohol tolerance of the yeast, so it's pretty clear that it's the CO2 that's slowing them down.
__________________
OneCerebralSamurai 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
Old Mead Recipes jw93ls Mead Forum 10 01-10-2014 07:04 PM
Making the best braggot and mead in the world! ColonelForbin Mead Forum 21 08-18-2013 01:05 PM
Mayan Calendar End of the World dinich Mead Forum 20 12-26-2012 01:14 AM
End-of-the-World Mead?? OneCerebralSamurai Mead Forum 21 02-07-2011 04:50 AM
Mead recipes/equiptment Michael_Currie Mead Forum 14 02-18-2005 03:14 AM



Newest Threads

LATEST SPONSOR DEALS