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Old 09-07-2012, 02:18 PM   #11
TheBrewingMedic
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Originally Posted by siroiszoo View Post
Might I ask about the base mead recipe used for your chia mead?

I'm new at this and want to make a gallon or two using some Chai Guayusa tea bags from Stash Tea Co. Will this work with a basic mead ie, JAOM? I have two JAOMs going; one with D47 & one with 1118 (for dryer mead). Also, two basic meads (about the same as JAOM w/o the spices) one with D47 & one with 1118. And from what I'm reading, the D47's aren't coming out as well since my room temp is only 74 degrees. After trying a3 week mead, I found it way to sweet for my taste. I really haven't used the regular bakers yeast like the recipe suggests.
I made a 1 gallon batch just to try it,

3.5 pounds of orange blossom honey
12 yerba mate chai blend tea bags
nutirents (step feeding)
water to a gallon
D-47

Came out great, fermented and cleared remarkably fast
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Old 09-08-2012, 01:38 PM   #12
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Thank you. It seems I've read too many post and posted you twice about the subject. I really appreciate both responses. Thank You.

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Old 09-08-2012, 03:10 PM   #13
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I am doing my first batch of mead and wanted to use natural nutrients so i sprinkled a bunch of Chinese green tea leaves (loose leaf) into my initial ferment. I just kind of eye balled it. I put in maybe 5-10 large 5 finger pinches of tea leaves. Based on what I have read around the interwebs, it takes quite a bit of tea to impart flavor so I did not think it would impacted my mead very much but less than a week in, I have a bit of color from the tea leaves and can smell a bit of green tea (not a bad thing at all). Most important of all is that my yeasties seem very very happy about it.

Edit: I did add the leaves into the must while i was doing a the initial heat sanitation so the probably steeped a little during that time though it was pretty brief.

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Old 09-08-2012, 11:19 PM   #14
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My very first mead was just honey, water, random wine yeast and "honey vanilla chamomile tea" from celestial seasonings. It fermented well but the "vanilla" taste was completely gone, the chamomile was there though. From a nutrients standpoint it seemed to do pretty well. It ferment completely dry with a decent time frame in the total primary; however, further batches with proper nutrients like DAP and Nutriferm advanced all came out much much better.

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