HBT 2015 Big Giveaway - Enter Now

Huge Supporting Membership Discounts - 20% Off

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Lambic Mead (again)
LinkBack Thread Tools
Old 12-29-2008, 05:53 AM   #1
Feedback Score: 0 reviews
Join Date: Sep 2007
Posts: 635
Liked 11 Times on 5 Posts
Likes Given: 2

Default Lambic Mead (again)

So I'm thinking, mix up some honey and water in a carboy, tie some muslin over the top and see what happens. Do you think it could work? What OG should I make it, do you think?

ericd is offline
Reply With Quote Quick reply to this message
Old 12-29-2008, 06:11 AM   #2
Feedback Score: 0 reviews
flowerysong's Avatar
Join Date: Apr 2007
Location: Ann Arbor, MI
Posts: 287
Liked 2 Times on 2 Posts


Well (he said, putting on his crotchety nitpicker hat), I wouldn't call it a lambic unless it was a braggot (lambic being a beer style). Spontaneously fermented is a perfectly good descriptor all on its own, with a long history of use in various fermented beverages that aren't lambic. Including tej, which is a spontaneously fermented mead flavoured with gesho (Rhamnus prinoides).

Yes, it can work. I think you'd want to start with a lower gravity (say, <1.070) to encourage yeast health, then add more honey later if you want a stronger mead. You might consider boiling some hops and a bit of honey in a small amount of water to take advantage of hops' antibacterial properties.

EDIT: That last suggestion stems both from the use of hops in lambics and the fact that gesho serves a similar antimicrobial purpose in tej. You could of course try making tej itself if you can source gesho, but I haven't looked into it so I have no idea what availability is like.


Primary #1 - Empty
Primary #2 - Empty
Secondary #1 - The Jolly Toper's Undrinkable Ale
Secondary #2 - Empty

flowerysong is offline
Reply With Quote Quick reply to this message
Old 12-29-2008, 06:33 PM   #3
Brandon O
Feedback Score: 0 reviews
Brandon O's Avatar
Join Date: Jun 2008
Location: Tempe
Posts: 1,238
Liked 39 Times on 10 Posts


olllllo did that with a batch of brew and now has a sour base to mix with if he wants.

I would pm him, apparantly the temperature at which the must sits will affect the type of bugs in the air.

Brandon O is offline
Reply With Quote Quick reply to this message
Old 12-29-2008, 08:27 PM   #4
Feedback Score: 0 reviews
z987k's Avatar
Join Date: Feb 2007
Location: Anchorage
Posts: 3,544
Liked 23 Times on 21 Posts
Likes Given: 1


get a pure culture of something, you'll likely be more pleased with the results. I mean if I'm going to sit on something for over a year, it better be drinkable.

also: http://www.homebrewtalk.com/f30/fina...braggot-78728/

z987k is offline
Reply With Quote Quick reply to this message

Quick Reply
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Bottling mead - Caps vs Corking mead - either method superior? WinsomeLass Mead Forum 29 05-23-2013 07:22 PM
Mead newbie question: how to make a bottle conditioned, sweet, sparkling mead? weirdboy Mead Forum 36 05-28-2010 06:24 AM
Mead with lambic yeast? ericd Mead Forum 20 08-15-2008 03:52 AM
Should I do a lambic mead with cherries or juniper berries? ericd Mead Forum 8 02-29-2008 08:45 PM
What to do with lambic.org... bensyverson General Beer Discussion 4 02-27-2008 04:15 AM

Newest Threads