The Great Bottle Opener Giveaway

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > oliver mead

Reply
 
LinkBack Thread Tools
Old 02-24-2008, 05:22 AM   #1
idkid
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Location: Lexington, Virginia
Posts: 132
Default oliver mead

I have been brewing beer now for over a year and am thoroughly enjoying the hobby. I have recently been interested in trying to make a mead as I have just acquired a couple of extra carboys so could give a try. Since I know nothing about mead, I decided to grab it a bottle of whatever I could find to try. I found Oliver's Camelot Mead out of Bloomington, IN. I am really intrigued now about it. I really hate wine, and was thinking mead might be a lot like it. But this mead at least, is nothing like wine in its sweetness and aroma. I'm sure that many of you make better meads than this and was wondering if any of the recipes on here would produce something remotely like this mead (hopefully better). I guess the best way to describe what I like about this mead is the sweetness (very sweet I'd say) and the vanilla/floral-like aroma. Any suggestions on a recipe that I could use to produce something in this vein? Thank you in advance.

__________________

Tiocfaidh Ar La

"I kissed the bottle, I shoulda been kissin' you"-jawbreaker

idkid is offline
 
Reply With Quote Quick reply to this message
Old 02-24-2008, 12:57 PM   #2
Tusch
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Spring Valley, Ohio
Posts: 1,381
Liked 9 Times on 7 Posts

Default

First, are you a fellow Boiler? Second, I tried oliver's and I was not a fan. From what I have read on here, there are only a few commercial meads available that are well received. But, if you are going for a sweet mead, try JAOM or MAOM, they are both quick and sweet meads. You should be happy trying those out, plus they can be fairly cheap to try out before you really get into it.

__________________
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port
Tusch is offline
 
Reply With Quote Quick reply to this message
Old 02-24-2008, 04:16 PM   #3
malkore
Feedback Score: 0 reviews
 
malkore's Avatar
Recipes 
 
Join Date: Jun 2007
Location: Nebraska
Posts: 6,922
Liked 32 Times on 30 Posts
Likes Given: 9

Default

It is indeed hard to find 'authentic' commercial meads. you really are better off throwing together a small batch (to keep the costs down) and then seeing for yourself.

Mead and Wine are fairly different beasts, which share a few general traits: they are typically low in FAN and thus you need to provide nitrogen (i.e. yeast energizer) to keep the yeast happy - and these are typically higher ABV brews that need a yeast capable of pulling it off.

beyond that, they are different. Wines always contain tannins due to the grape skins, and many wines are treated with acid blends to balance out the sweetness (if there is any).

mead, on the other hand, is very open to interpretation, and as long as the primary fermentable sugar is honey, it qualifies as mead and nobody can tell you "you did it wrong".

some people add tannin and acid blend to all their meads. others use some brewed tea for their tannins.
others, like myself, never add tannin, and rarely add any acid blend.

mead can be sweet (including super-sweet dessert style mead), semi dry, or very dry (i.e. champagne yeast and a final gravity under 0.990)


back to the topic of commercial meads, Red Stone makes some decent meads, but they can be hard to find, and some are a little pricey ($40 a bottle).

If you come across Chaucer's Mead, I'd avoid it. not very authentic and often has a weird medicinal aroma, which kinda screws with the actual flavor.

__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10
malkore is offline
 
Reply With Quote Quick reply to this message
Old 02-24-2008, 05:11 PM   #4
ilikebeer
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2005
Posts: 35
Default

The guy at the local brew shop who said he did plenty of meads recommended against yeast energizer, so i didnt buy it. He said only to use it if the fermentation gets stuck. Is this sound advice or should I just buy it and add it regardless?

__________________
ilikebeer is offline
 
Reply With Quote Quick reply to this message
Old 02-24-2008, 08:49 PM   #5
idkid
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Location: Lexington, Virginia
Posts: 132
Default

Quote:
Originally Posted by Tusch
First, are you a fellow Boiler? Second, I tried oliver's and I was not a fan. From what I have read on here, there are only a few commercial meads available that are well received. But, if you are going for a sweet mead, try JAOM or MAOM, they are both quick and sweet meads. You should be happy trying those out, plus they can be fairly cheap to try out before you really get into it.
Indeed, I am a fellow Boiler! Grad student in Linguistics currently. I wasn't really sure if Oliver's was true to mead or not. But I thought I'd try it to have somewhere to start. I have brewed beer exclusively and interestingly I don't like sweeter beers. I'm not really a huge hop-head either. I guess somewhere in the middle then. However, for some reason when I think of wine or mead I want something very sweet. I've yet to find a wine I like, but I've been interested in trying to do a mead.
__________________

Tiocfaidh Ar La

"I kissed the bottle, I shoulda been kissin' you"-jawbreaker

idkid is offline
 
Reply With Quote Quick reply to this message
Old 02-24-2008, 11:54 PM   #6
z987k
Feedback Score: 0 reviews
 
z987k's Avatar
Recipes 
 
Join Date: Feb 2007
Location: Anchorage
Posts: 3,545
Liked 22 Times on 20 Posts
Likes Given: 1

Default

We were stuck on oliver before our first mead finished. We really liked it because it was actually a sweet mead... however, once that first batch finished and we tasted them side by side.... pure rubbing alcohol is what the oliver tastes like. So i'd say for the uninformed, it's great, otherwise no.

__________________
Beer Style Guidelines - Kaiser's Brewing Experiments - American Society of Brewing Chemists - Journal of the Institute of Brewing
z987k is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
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, mead, good for your heart... Parker36 Commercial Brew Discussion 8 03-02-2010 06:13 PM
I just met Garret Oliver! Poppy360 General Beer Discussion 3 02-01-2008 11:09 PM
Who's Afraid of BMC?: Garrett Oliver (of Brooklyn Brewery) speaks out. Cap'n Jewbeard General Beer Discussion 32 10-24-2007 05:11 AM