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Old 04-04-2013, 08:51 PM   #11
nitack
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Originally Posted by Meadiator

I like how you think! I think peanut butter is a little oily and clumpy, so I dunno how that would affect things...
I think peanut butter is almost all oils, which will not dilute in water and getting it to ferment might be near impossible. I'd go with an extract or try adding unsalted roasted peanuts.


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Old 04-04-2013, 10:29 PM   #12
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Hum? We got some good mixed fruit jam from last year. I might have to work your numbers into grammes per litre and give that a go......

What starting gravity did you go for Sara ?
1.095 was my OG

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I've been thinking about doing something like this for a while, but seeing if I could add peanut butter also. peanut butter and jam mead always sounded good
use peanut butter flour, PB2 is one brand. I used it in a raspberry pb&j wine (in special interest wines). Oil was no issue what so ever.


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Old 04-11-2013, 02:28 AM   #13
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A week has passed and this baby is rolling on great. I have degassed daily for the passed several days and I am counting that this will be fermented dry in another week. I will check gravity then and if at leasty at .998 then I will place this in the fridge and allow to clear. Once clear I will rack to new jar and add in a second does of pectic enzyme, sorbate, camden and 1 lb of strawberry jelly for back sweetening. I will probably add in half and then check gravity and add more and keep checking. I do not want this over 1.016ish. The jelly should not take it that far but I will just be carefull with it.

I know pectic enzyme does better after the camden has dissipated out a bit so should I stabilize and add jelly then hit it with the enzyme after a day or do you all think it will be fine putting it in all at once?

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Old 04-11-2013, 07:20 PM   #14
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I know pectic enzyme does better after the camden has dissipated out a bit so should I stabilize and add jelly then hit it with the enzyme after a day or do you all think it will be fine putting it in all at once?
I would let the enzyme work on the jelly alone for at least 24 hr before adding it, to give it a head start on things. You could also opt to snag a bit of the stabilized mead, stir jelly into it until dissolved, add P-enzyme, wait 24 hours and then feed it into your otherwise stabilized batch.
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Old 04-11-2013, 09:55 PM   #15
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Ha! That's why I ask around for ideas. I did not even think of trying to add the enzyme to the jelly before pitching it. I had it stuck in my head that it will all be added to the secondary directly. I will give that a shot then. Thanks.

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Old 04-15-2013, 09:48 PM   #16
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Ok 12 days have passed and the Jar was getting some serious sediment at the bottom to collect. I checked the gravity and this bad boy is bone dry at .994. That makes this approx. 13.9% ABV. I have thrown this in the fridge to help it further clear. I expect it to stay there for the next 17 days. A couple days before I get ready to rack off the sediment I will take 1/2 cup of the must and mix in with my remaining lb of strawberry jam. I will introduce 4 tsp of pectic enzyme and let that stew at room temp. Then I will rack onto the Jam and allow the mead to sit for a few weeks and then throw this back in the fridge if I think it needs some help dropping sediment. Finally once satisfied with the clarity I will bottle and age it there. I'll taste it young just for the knowledge of how it faires young but expect this will be many months down the line before it is really going to start to shine.

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Old 05-10-2013, 07:08 PM   #17
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I gave the mead a taste last night to see how it is. I plan to actually have the second dose of strawberry jam soaking in the pectic enzyme today and rack on top of that in the next couple days.

In the jar there is a nice rosey red color but in a shot glass it is barely pink. Even dry there is a little bit of strawberry flavor but as with most mead recipes this tastes a bit hot. This is turning out very promising but will need to be properly aged for full effect I bet.

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Old 05-11-2013, 01:25 AM   #18
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Thanks to this thread I now know that pectic enzyme needs more than the hour suggested on the label. And that it probably takes more enzyme than recommended also. I bet that knowledge would have improved my current blackberry bochet tremendously.

I'm curious as to how you think this compares to a strawberry mead made with berries instead of jam. Strawberries are one of my favorite fruits. I'd be interested in trying this variation if you felt there is some advantage.

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Old 05-11-2013, 01:47 AM   #19
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The main advantage I have seen so far is racking loss. I am loosing much less to racking then I would normally. The taste is good and I do not think fresh strawberries would impart much better flavor.

The only reason there is as much care to the pectic enzyme in this batch is because when making Jams you add additional pectin then what is naturally in the fruit. So fresh strawberries would have probably 3 times less pectin needed to break down compaired to jam of equivalent volume. But still for any fruit mead/wine I like 12-24 hours of rest time before pitching yeast to let the enzyme do its thing.

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Old 05-11-2013, 03:01 AM   #20
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So the process of making jelly probably helps break down the fruit which leaves less residue to settle out of the mead. I bet that effect could be duplicated with a pressure cooker. Then you don't have the added pectin to deal with. I'm going to try that with my next fruit mead. I'll put the fruit in my pressure cooker for an hour or so then let it soak in pectic enzyme overnight. Sound like it might work?



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