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12-14-2008, 07:14 PM
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#1
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Senior Member
Join Date: Jan 2005
Location: Salem, WI
Posts: 3,399
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Safron Metheglin...
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I am thinking of making a 1 gal test batch of Safron Metheglin.
I am looking for opinions on whether to make this dry or sweet, still or carbed, or any combo of the "styles".
Again, just looking for opinions.
I don't have any yeast to make this yet, otherwise I would already have it going now.
Thanks, 
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Michael Herrenbruck
Herrenbruck Brewery
L.C.Q. Racing
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12-14-2008, 07:49 PM
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#2
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Member
Join Date: Nov 2008
Posts: 42
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I´m very amateur here, but I don´t think a carbed Safron mead sounds very good.
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Primary- Redberry Melomel
Secondary-Clove and orange Mead
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12-14-2008, 09:33 PM
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#3
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Senior Member
Join Date: May 2008
Location: Oakland, California
Posts: 1,416
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+1 on non-carb
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Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn
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12-14-2008, 09:33 PM
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#4
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Senior Member
Join Date: Mar 2008
Location: Central Nebraska, USA
Posts: 1,508
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I started one about 10 months ago and made it still and semi-sweet. I haven't tried it yet, other than to take a small sip when I bottled it and I liked it just fine. I too only made a gallon that was part of a batch split into this, a German chocolate, and a ginger and juniper berry based spiced mead.
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12-14-2008, 11:31 PM
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#5
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Senior Member
Join Date: Dec 2008
Location: Moline, Il
Posts: 142
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Quote:
Originally Posted by summersolstice
I started one about 10 months ago and made it still and semi-sweet. I haven't tried it yet, other than to take a small sip when I bottled it and I liked it just fine. I too only made a gallon that was part of a batch split into this, a German chocolate, and a ginger and juniper berry based spiced mead.
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Wow! That looks tasty just sitting there...... 
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"I do not love the bright sword for it's sharpness, nor the arrow for it's swiftness, I love only that which they defend.”
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12-15-2008, 03:14 PM
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#6
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Senior Member
Join Date: Jan 2005
Location: Salem, WI
Posts: 3,399
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summersolstice, what yeast did you use for yours?
I usually use Whitelabs yeasts, but since I have to pick some up anyhow I may go with a dry variety.
Thanks, 
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Michael Herrenbruck
Herrenbruck Brewery
L.C.Q. Racing
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12-15-2008, 03:15 PM
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#7
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Senior Member
Join Date: Feb 2007
Location: Cleveland
Posts: 2,781
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I have not made one but with the rare flavors of saffron I would make it dry and still, or perhaps just slightly sweet.
Craig
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12-15-2008, 03:35 PM
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#8
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Senior Member
Join Date: Mar 2008
Location: Central Nebraska, USA
Posts: 1,508
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Quote:
Originally Posted by DragonTail
summersolstice, what yeast did you use for yours?
I usually use Whitelabs yeasts, but since I have to pick some up anyhow I may go with a dry variety.
Thanks, |
I'm a firm believer in using wine yeast for meads, particularly Lalvin yeasts. I'm at work but I'm pretty sure I used D-47 for this one. |
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12-15-2008, 04:26 PM
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#9
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Senior Member
Join Date: Jan 2005
Location: Salem, WI
Posts: 3,399
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Thanks. 
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Michael Herrenbruck
Herrenbruck Brewery
L.C.Q. Racing
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