BillyGHusk

Recipes 

Hello all!

New to the site.

Have been homebrewing for about 6-8 months, just beer and a so-so cider(my first ever brew, man I have learned so much since) so far.

I am finding myself drawn to mead. I have found no real mention of a fig mead. It seems to me this would have been a natural combination, thinking historically anyway.

Thoughts? I must be missing something.

Tim

frogguruami

Recipes 

I did a fig wine once. Put it on some oak and it kicked booty! Fig mead sounds great!

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Matrix4b

Recipes 

I have been wanting to do a fig mead. I was thinking fresh juicy black forest figs. Non-dried. You can find dried figs at any time of the year. But will it make good mead? I have heard some people over at gotmead.com have done fig and it makes a great dry mead. I however want a sweet mead. My puzzlement is how many figs to use and to have a carboy open and honey when figs are in season. I hear that the fig season to get them is short and you need to be very picky on the figs for a good flavor. Beyond that love to hear your suggestions and ideas and if you do a fig mead then let us know the recipies or even do a brewlog. Recipie first then updates on how it is going and then when it is done and aged how it tastes and what you would do diffrent. Good Luck.

crackhead7

Recipes 

this sounds like a great Idea I would to hear the results

meading_of_minds

Recipes 

That does sound like it would be a definite go-with for mead. Even better, start the mead as a burnt mead to develop the caramel. Now I'm getting ideas, too.

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Laura

frogguruami

Recipes 

I used dried figs in the wine I made. I will try to find the brew notes for it. The grape concentrate would probably sub equally for the honey. Or would at least be a good place to start from. I only made a gallon at the time and it was years ago at this point. The last bottle of that wine was served at a few months ago.

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AM, The Capricious Brewer

BillyGHusk

Recipes 

I was planning on using dried figs. Have used dried cherries for a couple of beers and been happy with the results. Amount of figs is yet to be determined, was looking for some insight here. Will be brewing in 1-2.5 gal. batches. Any thoughts on an herd/spice that would work well? I will definitly post what I do.

KCWortHog

Recipes 

Sounds like a good contender for blending, too, as a braggot with chocolate stout as the base. Or a dubbel.

MedsenFey

Recipes 

Fig melomel can be outstanding. However, figs don't add a lot of distinctive aroma/flavor; it tends to stay in the background. It adds great body, acidity and mouthfeel, and gives the result a very vinous quality. I used fresh Brown Turkey figs from my Father's tree which he froze for me - they will spoil very quickly if not handled carefully. I'd use at least 3 pounds per gallon. If you use dried figs, the amount could be adjusted.

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"Our results are merely the result of carefully managing the transformation of bee spit into yeast excrement."
--- Wayneb

BillyGHusk

Recipes 

Yea, dubbel's are my favorite beer. Would also like to try adding figs there as well.