I have just created the spreadsheet for this group brew, and have included the following brewers: Poohbah58 (PB), Flyweed (Fly), Pulpfiction32 (Pulp), Tusch, Dadasaj (Dad), Robsauce (Rob) [late start?], HarvInSTL (Harv).
The characters in parenthesis are how you will be identified on the chart, and if someone else is joining the group, please make that clear to me - thanks.
As a reminder...
Unless it is clearly stated in a brew day post, I will ASSUME everyone is following the recipe and the staggered nutrient & rehydration FAQs. That includes the use of Go-Ferm, Fermaid-K, and DAP.
Please state any deviations from this assumption - on the brew day...
What type/size of vanilla beans are you using? I've got 11 Grade A 7"+ Madagascar Bourbon Beans from Madagascar and 11 Grade A 7"+ Tahitian Vanilla Beans from Papua New Guinea on their way. I'm leaning towards using two of the Tahitian beans, but was interested in other thoughts on the matter.
What type/size of vanilla beans are you using? I've got 11 Grade A 7"+ Madagascar Bourbon Beans from Madagascar and 11 Grade A 7"+ Tahitian Vanilla Beans from Papua New Guinea on their way. I'm leaning towards using two of the Tahitian beans, but was interested in other thoughts on the matter.
Here is some great info I dug up on the website that I found on the diffrences in the two types of vanilla beans.
Bourbon or Tahitian?
The vanilla bean is the only fruit that is borne by an Orchid. There are over 100 different species of vanilla-bearing orchids but only two are used for vanilla flavoring. However the two varieties are completely different in both the flavor and aroma profiles. Some important things to remember are:
The variety that you select should be entirely a matter of personal choice depending on the intended use and the ingredients used in the determined process. The table on the right lists some common uses of vanilla and the variety recommended.
Our experience has determined that a blend of both varieties often provides the best results. This may involve some experimenting, whether using beans directly in a recipe, or making an extract, essence, paste, custard or the like. We recommend varying the percentage of each variety until you find the right profile.
Bourbon beans are less plump than the Tahitian variety. Both varieties have over two hundred natural organic compounds that contribute to their unique flavor profile. Tahitian beans provide a stronger aroma with a greater complexity in their notes, while Bourbon beans share some of these major notes but are less complex providing the classic vanilla flavor.
The followings are profiles of each variety:
Bourbon vanilla comes from the fruit of an orchid variety called Vanilla planifolia. Its main component is called vanillin (about 2.3% in our beans), followed by 4-hydroxybenzaldyde and vanillin-2,3-butanediol-acetal. (They sound like nasty chemicals, but they are all healthy naturally occurring organic compounds!) Bourbon has a creamy, sweet, smooth and mellow flavor with a long finish but with a subdued nose. Use Bourbon for applications requiring a classic lingering vanilla accent.
Tahitian Vanilla comes from the fruit of an orchid variety called Vanilla tahitensis and its main natural organic compounds are p-anisyl alcohol and vanillin (about 1.34% in our beans). Other noticeable components are p-anisyl formate, methyl p-anisate and, p-anisyl acetate. Tahitian beans are more delicate than Bourbon with a stronger nose - they are flowery, fruity and anisic with a smooth flavor. Gourmet and pastry chefs love to work with the Tahitian variety, as they crave its instant flavor burst without the lingering finish.
Tasting Notes:
These notes may vary slightly with the specific growing area, curing process and other factors.
- Bourbon: Butter, licorice, green peas, citrus, antiseptic cream, milk chocolate, brown fruit, vanillin
- Tahitian: Butter, licorice, citrus, fruity, chocolate, nutty, toffee, vanillin
Making Extract? – Make extract, essence, paste or custard using beans reflecting the above needs – consider using a blend, such as 70% Bourbon - 30% Tahitian or vice versa. Experiment to find the right blend and share your success stories by posting the results on our Recipes page.
The following list identifies the other group brew parameters I'd like to obtain from each group brewer - Starting on Brew Day.
Hopefully, you can copy this list, add your specific info, and paste it back into a post in the new Group Brew topic that will be created by PooBah58 on the brew date. This "fill in the blank" method should make it easier to provide the information...
OG (SNA Stage 1)?:
SG (SNA Stage 2)?:
SG (SNA Stage 3)?:
Honey Variety?:
Yeast Type?:
Pectic Enzyme Used?:
Must Temp:
Lag Time:
O2/Air Infused & Duration (min.):
Nutrient Brand?:
DAP Brand?:
Using SNA?:
Rehydrated?:
Used Go-Ferm?:
Amb. Rm Temp:
Any questions?
FYI, I define lag time as the difference in time between pitching the yeast and when positive air lock bubble movement is observed - positive bubble movement occurs when you can begin see the bubble slowly move.
Holy hell! I just got back from Trader Joe's and my god this is going to be an expensive mead!
Here are the prices that I found at TJ's.
Dried tart cherries - $3.69/8oz
Dark sweet cherries - $3.29/6oz
Cherry juice - $3.99/32oz
The dried cherries aren't too bad, but that cherry juice is crazy! I don't feel like spending $48 for 3 gallons of cherry juice. Has anyone found it cheaper?
Holy hell! I just got back from Trader Joe's and my god this is going to be an expensive mead!
Here are the prices that I found at TJ's.
Dried tart cherries - $3.69/8oz
Dark sweet cherries - $3.29/6oz
Cherry juice - $3.99/32oz
The dried cherries aren't too bad, but that cherry juice is crazy! I don't feel like spending $48 for 3 gallons of cherry juice. Has anyone found it cheaper?
I bought concentrate. 16 oz concentrate plus 3.5 qts water makes 1 gal juice. Check my OP for link. You can get away with 2 gallons if you add more honey and dried tart cherries!
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