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Old 05-30-2013, 06:05 PM   #11
MarshmallowBlue
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I wasn't trying to be harsh if that's how I came off. I actually didn't really figure in complex sugars until I read even more about sours and how they work. I'm going to bottle one of the gallons right before my wedding, and the second gallon 6 months later. This way I can have a new rotating Sour mead finished every 6 months.

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Old 06-17-2013, 06:26 PM   #12
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I'm going to have to get in and get a decent picture of whats going on inside. Things are starting to happen.

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Old 06-18-2013, 01:40 PM   #13
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Quote:
Originally Posted by MarshmallowBlue View Post
I'm going to have to get in and get a decent picture of whats going on inside. Things are starting to happen.
Exactly as I was going to ask
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Old 06-20-2013, 01:22 PM   #14
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HAHA! Here we go Kiddos. The bottom bubble doubled in size overnight. Sorry for the bad photography. Im standing on my toes leaning, and holding the camera with a flashlight in the other hand. I had to rely on Autofocus which can be exceptionally wonky. Enjoy!



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Old 08-05-2013, 04:49 PM   #15
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Lambic mead update: There was a thin waxy pellicle in the carboy I pulled. Some of it retained from a slow pour. The taste is really cool at the moment. It is very very light in the body department, but the flavor complexity is starting to develop. It has a sour note to it. Nothing near where I want it, but its coming along, nothing too funky at the moment but I'd imagine that's to be expected since it's so young. So far so good though. I'll add strawberries to one gallon and more oak to the other, as well as more maltodextrin.

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Old 08-05-2013, 05:42 PM   #16
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I've been rethinking of this idea of a lambic mead, over and over. The problem with it is that bacterias aren't so resistant to high level of ethanol, and low gravity meads aren't so interesting, in my opinion.

So an Idea I had would be a blend. A big +15% straight mead blended with a 6-7% dry mead, in wich I add maltodextrins and bugs, until I got the desired level of funkysourness. That way we could get a 12-13%abv sour mead.

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Old 08-05-2013, 07:27 PM   #17
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If you add all bugs to the low grav batch you shouldn't need any malto-D. I use it because there is also yeast in mine. Sounds like a solid plan though.

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Old 08-05-2013, 09:17 PM   #18
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Quote:
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If you add all bugs to the low grav batch you shouldn't need any malto-D. I use it because there is also yeast in mine. Sounds like a solid plan though.
Like it's been told in this thread, sacch is really faster than bugs, and honey is pretty much simple sugar, so nothing left for a great souring. Don't put any sacch could be a solution, but again, brett is faster than lacto, and it's all simple sugar easy to eat, it would be quick. And over that, an all brett fermentation is pretty clean in fact. To get funkyness and sourness, you need the bugs/bretts to be stressed, eating slowly long chains of sugar. That's my point of view.
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Old 08-05-2013, 09:35 PM   #19
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As of 3+ months for my lambic mead, lacto had more presence than brett when they were both pitched from the same smack-pack. In the end I guess Malto-D won't hurt so there's not much point in arguing one way or the other. I look forward to hearing about your mead gueze.

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Old 08-12-2013, 02:54 PM   #20
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Pitched dreggs of Boulevard's 2013 Saison Brett http://beeradvocate.com/beer/profile/423/36333 to each jug. There were pellicles reforming after the last one broke itself up. The new one is more "plate-like" as opposed to bubbles. Pictures coming when appropriate.

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