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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Is this insane, or should I go for it?

View Poll Results: Am I off my rocker??
You're totally off your rocker for thinking about this. 0 0%
Just make the ~4 gallon batch size and use oak cubes/spiral/stave/etc. 6 37.50%
Suck it up and go for the 5.5-6 gallon batch size and use a 5 gallon/20L barrel to age it. 10 62.50%
Make the ~4 gallon batch size, and use a small barrel to age part of it. 0 0%
Voters: 16. You may not vote on this poll

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Old 12-01-2012, 09:40 PM   #11
sonofgrok
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One vial in a starter. Don't want to start your journey by over-pitching.

Specific enough?

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Old 12-01-2012, 09:41 PM   #12
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And I agree with oblivious.

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Old 12-01-2012, 09:44 PM   #13
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Quote:
Originally Posted by Obliviousbrew View Post
Do it. I don´t vote because there is no option for make a 6 gallon batch and send me a bottle when is ready.
Well, if you get your buttocks over to where I am sometime in the next 3-5 years, you could get a sample.

Quote:
Originally Posted by sonofgrok View Post
One vial in a starter. Don't want to start your journey by over-pitching.

Specific enough?
That just means I'll either need to account for the additional volume (reducing the water addition) or be damned sure I cold crash it so that the sucker is COMPACT, decant and go... Oh vey. Looks like I'll be delayed a couple of days to do the starter. Although, according to the pitch calc, even with a 2L starter, I'll not be overpitching (on a stirplate of course). Just not sure if I'll use the second vial of yeast anytime in the next 6 months. I suppose, I could brew another MF BarleyWine when the current one moves to aging vessel.



BTW, PM me if you're serious about wanting some when it's ready. Might be able to come to an arrangement. Or you can just get your buttocks into the northeast when it's ready.
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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
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Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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Old 12-01-2012, 09:46 PM   #14
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If you aren't worried about the cost of making it, why wouldn't you do it?

You are curious and it's going to bug you until you try it.

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Old 12-01-2012, 09:48 PM   #15
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I should also say that I am an idiot and under no circumstances should you listen to anything I say as having any merit to it whatsoever.

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Old 12-01-2012, 09:52 PM   #16
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Quote:
Originally Posted by 45_70sharps View Post
If you aren't worried about the cost of making it, why wouldn't you do it?
I have 46# of honey on hand. Would just like to make at least one more batch from that (two would be nicer). I do have time to decide as to what to age it on/in. Provided I don't short myself on the amount that will be available to age. I could have another larger fermenting vessel coming. Once I know on that front, I'll be better able to decide about how large a batch to make.

Quote:
You are curious and it's going to bug you until you try it.
I tend to be very patient with my meads. I'm already going to set aside several bottles of the 2010 batch for additional years aging.

I know I'll be making this within a few days. It's more a matter of getting the yeast ready, and the honey into solution (initial amounts). Then just let it do what it needs to until it's ready to age. I already plan to age it for a year (or maybe more) before it goes to bottle.
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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Old 12-01-2012, 09:59 PM   #17
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BTW, I've also located some 10L (~2.6 gallon) oak barrels that might be usable for aging in. I'm also waiting to hear back from FHBS (Steelers77) to see if they can get anything in under 5 gallon sizes. With any luck, I'll have more options/choices when it comes to aging this batch. Luckily, I do have some time before I really need to think about that part.

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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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Old 12-04-2012, 04:57 AM   #18
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Well, Steelers77 can only go as small as 5 gallon barrels (assuming 20L). I have found another couple of sources for new barrels in a range of sizes though. So, the decision of what size batch to make is not getting any easier.

4 gallons and age part in a 10L barrel, or start with 6 gallons and fill a 20L barrel (with enough to top either batch size off as needed). I'd probably go a bit more than 4 gallons for that batch size, just so that I have close to 4 come the end of fermentation. However long that's going to be. I'm already planning to ferment in the low 60's, so it could take it some time to get to the end.

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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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Old 12-04-2012, 05:07 AM   #19
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I have had one oaked mead.. it was bleck. I spat it out. It wasnt over oaked, the honey and oak flavors just didnt meld like oak with a big burly red can.

But that being said, go for it! Id like to watch, its a world of differnece from my session type melomels and braggots I like

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Old 12-04-2012, 05:12 AM   #20
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Quote:
Originally Posted by huntingohio View Post
I have had one oaked mead.. it was bleck. I spat it out. It wasnt over oaked, the honey and oak flavors just didnt meld like oak with a big burly red can.

But that being said, go for it! Id like to watch, its a world of differnece from my session type melomels and braggots I like
That brings me back to just using the cubes (and other forms) of wood I have on hand, instead of a barrel. With the amount of honey I'll be using, I'd rather have a more controlled addition, that doesn't revolt people. I'd rather add more cubes to the batch than give it additional years for the addition to mellow out.
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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