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Old 01-29-2012, 10:59 PM   #1
bodhi86
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Default Liquid Love buckwheat cyser

just finished my first batch of mead and it is partying hard right now.

3 cinnamon sticks
3 1/4 inch thick slices fresh ginger root
1/2 gallon martenellis gold medal apple juice
2.5 Lbs buckwheat honey
water to fill to just under neck of one gallon carboy
1 tblsp yeast nutrient

mix all ingredients (except nutrient) in big pot, bring to 160 degrees and keep it there for 15 minutes, puting nutreant in once you turn off heat. pour into one gallon carboy cinnamon and ginger too and shake alot. pitch a full packet of activated yeast and top off with sterile water. put your airlock on and wait.starting gravity was 1.13 i will keep a running update

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Old 01-29-2012, 11:08 PM   #2
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Looks really cool. Keep us up to date & remember.... No pics and it didn't happen. :-)

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Old 01-30-2012, 02:06 AM   #3
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Quote:
just finished my first batch of mead and it is partying hard right now.
Hahaha, I think that'll be my new catch phrase for a while. Thanks for making me laugh.
P.S. Mead looks great.
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Old 01-30-2012, 03:24 AM   #4
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Nevermind, wrong thread.

image-1521224559.jpg   image-68906226.jpg   image-2545926514.jpg  
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Old 01-30-2012, 04:11 AM   #5
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lawpaw, what was the right thread?

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Old 01-30-2012, 01:15 PM   #6
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Quote:
Originally Posted by Bugeaud
lawpaw, what was the right thread?
Lol, there was a show pictures of your mead thread. Couldnt figure out how to delete my post here or the pics, only change text.
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Old 01-30-2012, 02:03 PM   #7
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Default lol

i dont mind, in fact i wanna know what that red one is, looks good

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Old 01-30-2012, 03:18 PM   #8
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Might have a crack at that one, though there's a couple of points......

1. heating the brew ? Why ? It's a mead, not a beer. Honey can lose a fair amount of the aromatics if heated (and some of the more subtle flavouring elements - a bit like when you use a champagne yeast).

2. because of the heating, did you use any pectic enzyme, as you may find that it's a bugger to clear. Apples are a good source of pectin... And if you make the brew before you hit it with pectolase, you have to use twice the amount.

I doubt that mine will come out quite the same, as the AJ will be different and the bucket of buckwheat I've got is Polish buckwheat honey, a lot lighter in colour to the pics of it that I've seen here and at gotmead, but it's still got a really mad, almost malty taste...... Oh and I'm not sure I'd use 3 cinnamon sticks, I'll start, probably, with one and if there's not enough cinnamon taste, I'll just chuck another one in and let the alcohol pull out the flavour.

What yeast did you use ?

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Old 01-30-2012, 09:58 PM   #9
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Quote:
Originally Posted by bodhi86
i dont mind, in fact i wanna know what that red one is, looks good
It's a raspberry Mel, .5 lb. added in primary, .6 lb. added in secondary.
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Old 01-30-2012, 11:11 PM   #10
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Quote:
1. heating the brew ? Why ? It's a mead, not a beer. Honey can lose a fair amount of the aromatics if heated (and some of the more subtle flavouring elements - a bit like when you use a champagne yeast).
I mean yeah in general you don't heat mead but.... if it comes out good I'm not one to judge technique lol.
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