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Old 05-07-2011, 11:20 PM   #1
genes
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Default Tepache Mead

Made the Tepache Mead recipe that is in the latest issue of Zymurgy today. I jack up the batch size to 5 gallons and use 18lbs of cane sugar. Let's see what happens here. Any thoughts on the taste if fermented cane sugar? I have a feeling it us going to be incredibly "hot".

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Old 05-07-2011, 11:23 PM   #2
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I also used my normal regimen of pectic enzyme, yeast nutrient and potassium sorbate. Used champagne yeast to do the work.

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Old 05-08-2011, 12:57 AM   #3
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I'm curious - any chance you could post the recipe?

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Old 05-08-2011, 01:08 AM   #4
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I used this recipe. The recipe in zymurgy is tuned for 3 gallons.

5 gallons water.
18 lbs turbinado (raw cane sugar)
8 cinnamon sticks
170 degrees for 10 minutes
Lalvin EC-1118

After primary fermentation add 4 cinnamon sticks, 20 whole cloves, 20 allspice berries, 1 1/2 tsp nutmeg, 6 vanilla beans.

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Old 05-08-2011, 01:15 AM   #5
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The recipe sounds interesting... and I've been looking for things like this to try.

But please pardon my ignorance... why is this considered a mead if there's no honey?

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Old 05-08-2011, 01:26 AM   #6
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Good question....to which I do not have an answer.

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Old 05-08-2011, 01:35 AM   #7
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Quote:
Originally Posted by OneCerebralSamurai View Post
The recipe sounds interesting... and I've been looking for things like this to try.

But please pardon my ignorance... why is this considered a mead if there's no honey?
I was about to ask the same thing. it does sound interesting though
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Old 05-08-2011, 01:38 AM   #8
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Sounds like the beginning to an interesting moonshine.

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Old 05-08-2011, 01:55 AM   #9
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FYI: http://www.homebrewtalk.com/f12/tepache-200053/

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Old 05-08-2011, 02:02 AM   #10
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Seems everything I find when I search " tepache" on the internet points to the above type fruit concoction.

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