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Old 06-20-2011, 08:15 PM   #1
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Default Orange blossom, coconut, serrano, thai basil, lemongrass, jasmine mead - crazy?

So after sampling some of Sacchromyces' mead at NHC, I got to thinking about some over the top stuff.

What would you think about a coconut, serrano, thai basil, lemongrass, jasmine mead using orange blossom honey?

I was thinking jasmine tea would add a little tanin, but probably not much jasmine flavor, so I may look to jasmine flowers...

I may consider making a tea out of the basil and lemongrass as well, as to not overpower anything...

Thoughts?

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Old 06-20-2011, 08:19 PM   #2
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I was thinking jasmine tea would add a little tanin, but probably not much jasmine flavor, so I may look to jasmine flowers...

I may consider making a tea out of the basil and lemongrass as well, as to not overpower anything...
A little tannin would be nice. I've been thinking about jasmine flowers too but for a different mead. The only thing I can think of is that lemongrass seems like really strong stuff, you probably won't need very much!

Sounds like a fun experiment.
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Old 06-20-2011, 08:23 PM   #3
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Originally Posted by AZ_IPA View Post
So after sampling some of Sacchromyces' mead at NHC, I got to thinking about some over the top stuff.

What would you think about a coconut, serrano, thai basil, lemongrass, jasmine mead using orange blossom honey?

I was thinking jasmine tea would add a little tanin, but probably not much jasmine flavor, so I may look to jasmine flowers...

I may consider making a tea out of the basil and lemongrass as well, as to not overpower anything...

Thoughts?
Sounds like Thai Orange coconut shrimp in a glass. Jasmine would be a great addition. So long as she's single.




Or at least can keep a secret.
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Old 06-20-2011, 08:29 PM   #4
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A little tannin would be nice. I've been thinking about jasmine flowers too but for a different mead. The only thing I can think of is that lemongrass seems like really strong stuff, you probably won't need very much!

Sounds like a fun experiment.
Yeah, I know lemongrass is really powerful in Thai soup. I'm wondering if maybe just some lemon zest would be a little better?

Any advice on your coconut & serrano experiments would be helpful.

I may look to a different pepper than serrano as well. At our NHC booth we had a bunch of chili pepper tinctures and I need to try and remember which flavor I liked the best.

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Sounds like Thai Orange coconut shrimp in a glass. Jasmine would be a great addition. So long as she's single.




Or at least can keep a secret.
Zing!
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Old 06-20-2011, 08:40 PM   #5
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For mine I used an 11oz bag of unsweetened coconut flakes in just over a gallon of the base mead. I split four Serrano peppers lengthwise and soaked them for 3 days in vodka. I ended up adding about 2/3 of the tincture. Habanero is a good choice, since it's fairly neutral. The Serranos I used because I had them on hand from the farmer's market produce box we get every two weeks. They are a bit grassy and perhaps not the best choice, I'm going to try Habanero next time.

The base mead was California Orange Blossom honey, OG 1.096. Yeast was 71B-1122 at a pitch rate of 2g per gallon, rehydrated with GoFerm and pitched at 59 degrees. I fermented at 62 with SNA, oxygen at 0, 12 and 24 hours, and de-gassing 2x per day until I got to 1.040. I adjusted the pH to 3.4 during fermentation with potassium bicarbonate. Once I reached the target gravity of 1.004 I crash cooled, fined with Isinglass to drop out the yeast and filtered before racking onto the coconut to prevent re-fermentation. I stabilized with potassium sorbate and 50ppm of sulfites prior to bottling, and filtered again with a 1 micron filter at bottling. The finished pH was 3.8. Next time I will adjust the pH to 3.2 during fermentation, to leave a bit more acidity in the finished mead, and I'll consider adding a few grams of tartaric acid as well. It ended up a bit flabby so I feel I over-adjusted the pH a bit (the pH will rise slightly after the yeast drop out). I have not yet titrated to determine the TA but I plan to the next time I open a bottle.

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Old 06-20-2011, 08:53 PM   #6
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For mine I used an 11oz bag of unsweetened coconut flakes in just over a gallon of the base mead. I split four Serrano peppers lengthwise and soaked them for 3 days in vodka. I ended up adding about 2/3 of the tincture. Habanero is a good choice, since it's fairly neutral. The Serranos I used because I had them on hand from the farmer's market produce box we get every two weeks. They are a bit grassy and perhaps not the best choice, I'm going to try Habanero next time.

The base mead was California Orange Blossom honey, OG 1.096. Yeast was 71B-1122 at a pitch rate of 2g per gallon, rehydrated with GoFerm and pitched at 59 degrees. I fermented at 62 with SNA, oxygen at 0, 12 and 24 hours, and de-gassing 2x per day until I got to 1.040. I adjusted the pH to 3.4 during fermentation with potassium bicarbonate. Once I reached the target gravity of 1.004 I crash cooled, fined with Isinglass to drop out the yeast and filtered before racking onto the coconut to prevent re-fermentation. I stabilized with potassium sorbate and 50ppm of sulfites prior to bottling, and filtered again with a 1 micron filter at bottling. The finished pH was 3.8. Next time I will adjust the pH to 3.2 during fermentation, to leave a bit more acidity in the finished mead, and I'll consider adding a few grams of tartaric acid as well. It ended up a bit flabby so I feel I over-adjusted the pH a bit (the pH will rise slightly after the yeast drop out). I have not yet titrated to determine the TA but I plan to the next time I open a bottle.
thanks, do the peppers go in when you put the coconut in?

and what are you filtering with?
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Old 06-20-2011, 08:59 PM   #7
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thanks, do the peppers go in when you put the coconut in?

and what are you filtering with?
I added the pepper tincture to taste right before bottling.

You can use any filter. The first filtration was with a coarse filter and the second was with a 1 micron nominal filter. I have a Enolmatic bottling machine, which filters in-line as you bottle, for the second filtration. First (coarse) filtering I used a whole house filter between two corny kegs, and you just push from one keg to the other through the filter. The setup I use I got at BrewMasters Warehouse, if you search for "filter" you should find it. The filters he sells are washable and re-usable -- rinse and soak overnight in double strength PBW, rinse and dry them. Then just push sanitizer (I use Saniclean coming out of an extra keg) through the filter and purge it with CO2 prior to filtering. As long as you clean them carefully and dry thoroughly to prevent mold you should be able to re-use the filters 20x before they wear out.
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Old 06-20-2011, 09:00 PM   #8
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Thanks Sacchromyces.

I'm thinking of maybe doing a vodka-based tincture for everything but the coconut....

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Old 06-20-2011, 09:01 PM   #9
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I'm thinking of maybe doing a vodka-based tincture for everything but the coconut....
Definitely the best method IMO since it gives you total control. I even do this to add oak to my beers (except I use Bourbon).
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Old 06-20-2011, 09:25 PM   #10
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I added the pepper tincture to taste right before bottling.

You can use any filter. The first filtration was with a coarse filter and the second was with a 1 micron nominal filter. I have a Enolmatic bottling machine, which filters in-line as you bottle, for the second filtration. First (coarse) filtering I used a whole house filter between two corny kegs, and you just push from one keg to the other through the filter. The setup I use I got at BrewMasters Warehouse, if you search for "filter" you should find it. The filters he sells are washable and re-usable -- rinse and soak overnight in double strength PBW, rinse and dry them. Then just push sanitizer (I use Saniclean coming out of an extra keg) through the filter and purge it with CO2 prior to filtering. As long as you clean them carefully and dry thoroughly to prevent mold you should be able to re-use the filters 20x before they wear out.
Thanks, I have debated whether to filter or not.

So are those 10" filter housings pretty universal meaning I could buy the one from somewhere else and get 10" filters elsewhere like BMW and they would fit?
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