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Old 08-16-2012, 12:20 PM   #351
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Default Have you tasted your prickly pear mead

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Chile capcisumel and prickly pear test batches

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Great Morning...I was looking through all the beautiful mead pics and I saw your prickly pear mead. This was the first wine I have ever made. It was so good it didn't have time to age...much. Can wait until September to get some more of those little gems...we have a boat-load. How did you prep the, I call them 'cactus figs'? Is there an easier way than roasing them quickly over an open flame then juicing them? I am an oil painter and I have never seen such a beautiful color in my life. Natures palette is a wonderous thing...Thanks.
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Old 08-16-2012, 01:53 PM   #352
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Quote:
Originally Posted by MzAnnie

Great Morning...I was looking through all the beautiful mead pics and I saw your prickly pear mead. This was the first wine I have ever made. It was so good it didn't have time to age...much. Can wait until September to get some more of those little gems...we have a boat-load. How did you prep the, I call them 'cactus figs'? Is there an easier way than roasing them quickly over an open flame then juicing them? I am an oil painter and I have never seen such a beautiful color in my life. Natures palette is a wonderous thing...Thanks.
I did just like you said and burned off all the little needles. After that I cut them open and scooped out all the tasty stuff and boiled it for 45 mins. After that I just added it all to primary and let it ride. Unfortunately this was one of my first meads and it came out way hot and tasted like jet fuel.
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Old 08-24-2012, 07:15 AM   #353
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Just transferred my 2gal bucket of strawberry passion tea mead to secondary, looks beautiful, I havn't tasted yet

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Old 08-24-2012, 11:33 AM   #354
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Default Alright you asked for it

This is my mead area. Note my complete disregard of the rules, and the fact that I play around with flavors willy-nilly. Sometimes I even come up with a tasty mead! I love playing with breadyeast because its cheap, I only have to wait a few months to get a good idea of the flavors, and I don't have to worry about off-flavors in my hot-as-moose-yayas apartment.

Note also the chalkboard area that my SWMBO painted on the wall to surprise me. When I got home from work she had done a full write-up on the meads I had fermenting and aging. I think I'll keep her!

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Old 08-24-2012, 02:50 PM   #355
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I'm interested in how the 14th Cen. mead tastes as well...might need to add it to the to brew list...

Black Lagoon Hydromel (weak mead flavoured with rosemary, bay leaf, and juniper berries), Day one, Day Three, and the first glass.
I have been wondering how juniper berries would turn out in mead, is it overpowering?
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Old 08-24-2012, 03:02 PM   #356
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I have been wondering how juniper berries would turn out in mead, is it overpowering?
Maybe something like a cross between a gin and a mead? I would be very interested in that... gin is my greatest weakness!
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Old 08-24-2012, 08:57 PM   #357
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I was afraid it would overpower the other flavours, but even adding like 12 berries for a gallon it didn't (and you're usually told that just a few will take over).
I think that gin actually uses fresh semi-ripe berries, rather than fully ripened dried ones (I suspect that quite a bit of flavour gets lost when they're dried)--along with a variety other, supplementary, flavourings.

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Old 08-25-2012, 04:58 AM   #358
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Quote:
Originally Posted by Cliclaste

I have been wondering how juniper berries would turn out in mead, is it overpowering?
I made a version of JAOM with added juniper berries and EC 1118 I think it was, I used dried juniper berries, and then I racked onto oak in secondary, it is fantastic. I used about a half a cup of dried juniper berries in a one gallon batch, but I think I would go a whole cup next time.
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Old 08-26-2012, 09:19 AM   #359
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Just bottled some mead early last night. Over six gallons worth

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Old 08-26-2012, 03:36 PM   #360
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Party at cgr's house!

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You are more likely to have a threesome with members of the Japanese women's curling team whilst spinning a plate on your head than you are likely to screw up a batch of JAOM.

YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

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