Leap Year 2012?

turtlescales · 01-18-2012, 05:18 AM

I've been reading the leap year thread that started 2008, and am a bit envious of everyone who will be enjoying the reward of 4 years of patience and very much want to do this myself.

I didn't see any threads started about this leap year, and I am sorry if this is a re-post.

Last Leap year's mead was a Vanilla Metheglin... that sounds really tasty, but I already have one going for next New Year's Eve and I'd like to do something else. Not quite sure what, something relatively simple but still interesting..

Does anyone have any ideas, or want to join me?

WIMARIPA · 01-18-2012, 05:57 AM

I'm always trying to find a good excuse to use some cardamom in my meads...

bubbachunk · 01-18-2012, 12:48 PM

I would be down for a leap year mead but keep the cardamom the hell away!

turtlescales · 01-18-2012, 05:58 PM

Yeah, not sure I am feeling the cardamom myself. Citrus could be nice. Sort of at a loss, I have 4 gallons of different types going right now and another 2 planned, wanting to do something different but just not sure.

I suppose, we could do different meads, but the idea of everyone making the same recipe is pretty neat as well.

qbst · 01-18-2012, 08:03 PM

I might be interested, if it was unique enough to warrant special treatment. As for what to use -- I've only done 2 batches so far, so most everything is going to be new to me.

**Insomniac** · 01-18-2012, 08:14 PM

I like the idea and if the recipe sounds good if might join in, but I doubt if would leave it the full 4 years... Maybe just a bottle or two...

lawpaw · 01-18-2012, 08:49 PM

I'm game. I suggest either a strong traditional or a metheglin. Something that needs at least a couple years to mature well. I'd suggest avoiding fruit since many would be past prime in 4 years.

I'd like to do a lavender mead since Schram speaks highly of it, but would understand if people don't like that one.

We could each add in other spices to compliment at will (not dominate).

I'd start mine on leap day as a traditional, then add fresh lavender in the summer.

WineIsRed · 01-18-2012, 10:57 PM

Quote:

Originally Posted by lawpaw

I'm game. I suggest either a strong traditional or a metheglin. Something that needs at least a couple years to mature well. I'd suggest avoiding fruit since many would be past prime in 4 years.

I agree, especially about a metheglin. Most fruit meads would be past their prime in 4 years.

I'm already planning on making several long-aged brews on Leap Day, and would be interested in adding another mead...

turtlescales · 01-18-2012, 11:18 PM

+1 on the metheglin. I'll have to wait until I get home, and ask the SO how he feels about lavender, but it could be interesting. I know he'd like the idea of a dry hopped mead or braggot as well. I've been looking around for recipes, but I'll keep looking.

Edit- I was browsing recipes on gotmead.com, and found this ginger lemon metheglin recipe that sounds quite tasty- http://www.gotmead.com/index.php?option=com_rapidrecipe&page=viewrecipe&r ecipe_id=193&Itemid=459

turtlescales · 01-19-2012, 01:48 AM

Sorry to keep bumping this, I work realllyyyy long days in front of a computer and end up with a lot of free time, haha.

Found some other ideas that sound tasty.... Acerglyn, Tej, Ginger Lemon, Black Mead, or Braggot. Maybe the Lavender, still not 100% sold on it but the long aging might make it quite nice. Some of the Tej recipes I've seen on this site sound pretty interesting, though some of the ingredients would probably need to be ordered.