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Old 01-25-2008, 09:57 PM   #1
ericd
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Default Should I do a lambic mead with cherries or juniper berries?

Okay, I want to make a sparkling mead with lambic yeast. How do you think this would taste (gallon batch)?

1.10 kg clover honey (1.100 SG)
Hops to 33 IBU
1/2 oz Juniper Berries (all I have)
Lambic Yeast

I just have the juniper berries laying around, I'm not sure if they would taste good in it. Should I go the more traditional route with cherries or something? I'm not sure how the pininess from the juniper and the sourness of the lambic would taste together :/

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Old 01-26-2008, 02:51 AM   #2
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I would go with the cherries, but I can't stand juniper ever since the gin and Gatorade Ice Tea experiment of '95.

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Old 01-26-2008, 04:55 AM   #3
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Quote:
Originally Posted by DraconianHand
I would go with the cherries, but I can't stand juniper ever since the gin and Gatorade Ice Tea experiment of '95.
LMFAO....
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Old 01-26-2008, 05:46 AM   #4
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I would forgo the hops altogether.

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Old 01-28-2008, 03:19 AM   #5
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Lambic yeast requires starch and maltose to fully develop "lambic" flavors and sourness. You need to have, at least, a small portion of starch and malt derived fermentables for the bacteria and brett in the blend to create sourness. I don't know how mead with lambic yeast would taste but my suggestion would be to make a "lambic" and blend that with the mead, rather than using the yeast blend for primary fermentation.

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Old 01-28-2008, 08:53 PM   #6
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Quote:
Originally Posted by Iordz
Lambic yeast requires starch and maltose to fully develop "lambic" flavors and sourness. You need to have, at least, a small portion of starch and malt derived fermentables for the bacteria and brett in the blend to create sourness. I don't know how mead with lambic yeast would taste but my suggestion would be to make a "lambic" and blend that with the mead, rather than using the yeast blend for primary fermentation.

Or make a lambic and sub some of the fermentables for honey.
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Old 01-30-2008, 01:59 AM   #7
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a lambic braggot....hmmm, that has some potential!

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Old 01-30-2008, 03:02 AM   #8
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we discussed a lambic/braggot here: http://www.homebrewtalk.com//showthread.php?t=50529

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Old 02-29-2008, 08:45 PM   #9
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Hey, I just hydrometered it and it's just under 1.000 . So there was no need to do a braggot. I just used Clover Honey from AHS, Yeast Nutrient, a touch of hops and Wyeast Lambic Blend, so it's definately possible to do this.

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