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Old 11-13-2009, 05:15 AM   #21
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What is the break down of your vanilla mead if you don't mind my asking? I have had my eyes on an orange recipe as well as a cyser. But the vanilla bean recipes are of an intest to me as well.

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Old 11-13-2009, 07:37 AM   #22
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Originally Posted by jezter6 View Post
Well, if you do some searching around here and various other parts of the intarwebs, you'll probably find a few variations. I've seen the Ancient Grape Mead around, might be in the recipe section here.

I would suggest searching for Joe's Ancient Mead, JOAM, JOGM, etc. IIRC Malkore's version is minor changes and uses a real brewing yeast instead of the bread yeast.
I've seen a number of variations, but I'll probably stick with orange. If it turns out that I don't like it, odds are I'll be able to find somebody else who will drink it.

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I *highly* recommend listening to the Jamil Show on mead too
http://thebrewingnetwork.com/shows/T...-Show-12-01-08

Schramm is a guest and explains step additions and a lot of information that isn't in the book.
Thanks for the link, I'll have to check it out!
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Old 11-13-2009, 01:58 PM   #23
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Originally Posted by 1Brotherbill View Post
What is the break down of your vanilla mead if you don't mind my asking? I have had my eyes on an orange recipe as well as a cyser. But the vanilla bean recipes are of an intest to me as well.
I do a 5 gallon batch of:

4 gallons spring Water
1 Gallon Clover Honey

For flavor, I do:
4 liquid ounces of Vanilla Extract
1 cup of STRONG citrus tea (Peach, Orange, whatever you got).*

It really doesn't look like much, but this - IMO - is what most people are expecting to taste when they get mead. It is sweet and thick with just a faint hint of citrus.

* For my Pay It forward 2009, I have a few bags of this, and I would be happy to mail you one or two. I bought a box of 10 for $6 (who knew tea got expensive). So I can save you the cash if you are looking for just A bag.
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Old 11-13-2009, 02:47 PM   #24
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I checked out that .mp3 and it was really worth listening to (especially the part where he mentions Honey Locator).

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Old 11-13-2009, 02:55 PM   #25
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Kenneth Schramm is local and is a guest mead maker for this Meadery http://www.bnektar.com/ Its expensive, but tastey! I've been trying to find good foods to pair mead off with and so far the best food/mead combo was BBQ ribs and a sweet show mead.

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Old 12-08-2009, 03:41 AM   #26
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Found a bottle of Sky River Sweet Mead at the local bottle shop the other day. So I got the girlfriend to try it while we watched the football game last night. I'm hooked now. If this brand isn't the best. Which is what I hope. Then I'm going to love this stuff. The girlfriend didn't spit it all over the wall and actually liked it. So that is even a better outcome than I hoped for.

Off to the brew shop this coming weekend.

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Old 12-08-2009, 06:47 AM   #27
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Five years? You're a lot more patient than me, my man. Three to six months and my mead is in the glass. Possibly one day I'll know what it's like to age a batch for a year or more but I don't see it on the horizon. Maybe it does improve but I can't imagine it tasting all that much better than it does at six months. Of course, I'm not known for my finicky taste buds. LOL!!!

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