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08-10-2008, 10:48 PM
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#1
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Senior Member
Join Date: Oct 2007
Location: Central TX Area
Posts: 330
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Small batch question
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I am new to mead making, I have brewed up one five gallon batch and it came out well. I would like to test out different flavors. Could I: brew up a 5 gallon batch, pitch the yeast, stir, and then divide up into my one gallon jugs with different flavors? I have seen several 1 gallon recipes, but I have not seen making one 5 gallon and then dividing it up. Is there a reason I should not do it this way? As always, any tips would be greatly appreciated.
Thanks!
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08-10-2008, 10:53 PM
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#2
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Post Hoc Ergo Propter Hoc
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 36,054
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Yes you can....Go watch the basic brewing video podcasts on the Mead experiment.
http://cdn1.libsyn.com/basicbrewing/bbv02-21-07.mov?nvb=20080810225202&nva=20080811225202&t=0f3 6908901693b867955c
Start above, then go to the website for the rest of them... http://www.basicbrewing.com/index.php?page=video
Have fun experimenting!!!
__________________
Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman
I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew
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08-10-2008, 10:53 PM
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#3
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I love making Beer
Join Date: Jul 2007
Location: Omaha, NE
Posts: 4,005
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Yes, you can easily do that. There is a few posts about folks different experiments in the mead forum.
Ok, BigKahuna, your turn to jump in on this.
__________________
Batch 1 Brewing
The American Revolution would never have happened with gun control.
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08-10-2008, 11:12 PM
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#4
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Senior Member
Join Date: Feb 2008
Location: Eastern Colorado
Posts: 5,794
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Your wish is my command.
Actually, I don't have a lot of input here other than just to encourage you to DO IT! There is a great deal about flavor compounds to be learned by doing this, as well as keeping true to the scientific "control Group" method. You will know exactly what each addition did to the flavor, because the base of all of them will be the same.
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Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.
Quote:
Originally Posted by TxBrew
This forum is like America's money spread. 90% of the posts were created by 1% of the community.
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08-10-2008, 11:45 PM
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#5
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Senior Member
Join Date: Oct 2007
Location: Central TX Area
Posts: 330
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Quote:
Originally Posted by Revvy
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Oh I will...
Exactly!! Thanks! I did not think it would be a problem, but I figured I would ask the pros. I am planing to give Vanilla, Tamarindo, Logan Berry, Strawberry and Peach. I will keep you guys posted...brewing starts this week.
Thanks Again |
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08-10-2008, 11:49 PM
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#6
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I love making Beer
Join Date: Jul 2007
Location: Omaha, NE
Posts: 4,005
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Ohhh, your selection sounds really good. Make sure to let us know how they come out.
__________________
Batch 1 Brewing
The American Revolution would never have happened with gun control.
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08-11-2008, 02:09 AM
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#7
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Member
Join Date: Mar 2008
Posts: 41
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I am planning on doing the same thing only blackberry, blueberry, raspberry, maybe a combination, and a traditional. I was thinking using a clover honey as the base because I don't know where to get good honey at a decent price around where I live. Should clover honey work fine?
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08-12-2008, 01:09 AM
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#8
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Senior Member
Join Date: Jun 2008
Location: Montana
Posts: 4,594
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Flavours & suppliers...
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Quote:
Originally Posted by brauhausjoe
Oh I will...
Exactly!! Thanks! I did not think it would be a problem, but I figured I would ask the pros. I am planing to give Vanilla, Tamarindo, Logan Berry, Strawberry and Peach. I will keep you guys posted...brewing starts this week.
Thanks Again
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Hi brauhausjoe: I was curious as to the tamarindo you mentioned. Is that an extract, or just raw tamarind pulp/pods? also, where do you get it? I've been contemplating use of tamarind in meads for a while now, but it's not a common item anywhere I've looked. Any suggestions as to where I can find it? Thanks in advance, GF.  |
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08-12-2008, 01:44 AM
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#9
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Senior Member
Join Date: Oct 2007
Location: Central TX Area
Posts: 330
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This is what I am going to do: bring 2 ½ gallons of water to ~185 degrees stir in 12 pounds of honey, 5 tsp Acid blend, 2 tsp Pectic Enzyme, 1 tsp wine tannin, and 5 tsp yeast nutrient. I will let it cool to room temperature, pour into a priming bucket and add enough water to give me 5 to 5 ¼ gallons. (Dont know if I need to treat it like beer and get it down to temp in under 15 min?) Mix well with all sanitized gear. This will be my base Mead.
I will then add flavoring to the 1 gallon jugs as listed. The fruits I will leave frozen, blend in a blender and put in a bowl to thaw before I add to the 1 gal fermenter:
001 - 12 oz raspberries ( I could not find Loganberries )
002 – 16 oz strawberries
003 – 1 vanilla bean
004 - Laxmi Brand Natural Tamarind Concentrate 14 FL OZ
005 - 16 oz Peaches
006 – What is left as a base?
Sound like a plan?
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08-12-2008, 01:51 AM
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#10
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Senior Member
Join Date: Oct 2007
Location: Central TX Area
Posts: 330
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Quote:
Originally Posted by gratus fermentatio
Hi brauhausjoe: I was curious as to the tamarindo you mentioned. Is that an extract, or just raw tamarind pulp/pods? also, where do you get it? I've been contemplating use of tamarind in meads for a while now, but it's not a common item anywhere I've looked. Any suggestions as to where I can find it? Thanks in advance, GF. |
I thought of adding the natural fruit (lots of work!) but then asked some friends and they turned me on to Neera's Tamarind Paste 5oz and Laxmi Brand Natural Tamarind Concentrate 14 FL OZ. I found them at Whole foods; but I have been told they are common items in most stores?
I am going to use the 14oz in a 1 gal batch. what do you think?
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