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Old 09-23-2011, 05:33 PM   #1
uncommonsense
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Default triple threat mead.

I have some grapes that i need to use and some grain to. And im ganna go to my bee keeper tomorrow for honey. Does anyone forsee a problem with combining all three for a mead. Any advice would be helpfull.

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Old 09-23-2011, 05:36 PM   #2
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Yes I see a problem. I started a mead a week a go, and I didn't think of making it a bragging pymnt first ! ... or maybe a Wining Braggot... can't decide what to call that one.

This could be BRILLIANT, or crappy, but I'm banking on brilliant. What is your reciepe?

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Old 09-23-2011, 10:59 PM   #3
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Quote:
Originally Posted by ACbrewer
Yes I see a problem. I started a mead a week a go, and I didn't think of making it a bragging pymnt first ! ... or maybe a Wining Braggot... can't decide what to call that one.

This could be BRILLIANT, or crappy, but I'm banking on brilliant. What is your reciepe?
Well i have 2 ice cream buckets of grapes and some honey malt and some vienna malt. I have to get some honey and yeast tomorrow. I may gets some more grain while im at it. Im kinda just winging it. Ive made straight up mead before but ive got all this stuff i need to use. And its honey season for my bee keeper so it kinda clicked. Ill post as the day goes on tomorrow.
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Old 09-25-2011, 01:24 AM   #4
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Ok i just pitch the yeast and added vodka to the airlock. Heres the recipe
5 gal.
12# honey
.5 gal of grape juice i squeezed.
2# pale ale malt
1# munich malt
.75# honey malt
.5# vienna malt

And i mash hoped it with 1 oz of willamette.
Then i pitched 2 packets of champagne yeast.

This was kindof half fridge clearer and half mad experiment.

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Old 09-25-2011, 03:02 AM   #5
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what was your og? 1.110?

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Old 09-25-2011, 02:22 PM   #6
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Quote:
Originally Posted by ACbrewer
what was your og? 1.110?
It was 1.112
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Old 09-25-2011, 03:19 PM   #7
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Did you take a sip of the must/wort (heh what would it be in this case!) before you pitched the yeast? I'm just trying to imagine what flavors popped out.

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Old 09-25-2011, 11:43 PM   #8
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Quote:
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Did you take a sip of the must/wort (heh what would it be in this case!) before you pitched the yeast? I'm just trying to imagine what flavors popped out.
Yes i did, the honey mostly came out on top but the honey malt and the grapes were in the background. And after fermentation started there was a great big fruit aroma coming out of the air lock. I would call it must its still mead as it is mostly honey. I would call it more of a fruit braggot.
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Old 09-25-2011, 11:54 PM   #9
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If this is good im ganna do it with alittle more thought then just throw sh!t together. I will problem get some grapes from a wine kit. I trust them better. I did you a campdens tab in the grape juice, i add the honey at 5 minutes of the boil.

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Old 10-04-2011, 05:58 AM   #10
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Will be interested to hear how this turns out!

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Primary:
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Secondary:
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- Lime-ginger mead (same as above, but with lime)
Tertiary
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Bottled:
- Apfelwein-mead ("Man, I Love Apfelwein," sub. honey)

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