The Great Bottle Opener Giveaway

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Use of tea and lemon or lime juice

Reply
 
LinkBack Thread Tools
Old 04-15-2011, 12:22 PM   #1
rowingbrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: lowell, ma, Massachusetts
Posts: 34
Liked 1 Times on 1 Posts

Default Use of tea and lemon or lime juice

I was wondering if some one could tell me the pros and cons of using a few tea bags and or lemon and lime juice when making mead. I know the tea adds tannins and the lemon and lime would raise the acidity but what doe they do for the flavor in the finished mead? Has anyone made the same recipe leaving out one of these ingredients for one batch and using it in another to see the difference?

Thanks in advance

__________________
rowingbrewer is offline
 
Reply With Quote Quick reply to this message
Old 04-15-2011, 05:00 PM   #2
rowingbrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: lowell, ma, Massachusetts
Posts: 34
Liked 1 Times on 1 Posts

Default

bueller?

__________________
rowingbrewer is offline
 
Reply With Quote Quick reply to this message
Old 04-15-2011, 09:35 PM   #3
Sacdan
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Sacdan's Avatar
Recipes 
 
Join Date: Jul 2009
Location: Sacramento, CA
Posts: 911
Liked 16 Times on 15 Posts
Likes Given: 1

Default

In use Lemon and Lime in a lot of my Meads instead of using acids.

__________________
Sacdan is offline
 
Reply With Quote Quick reply to this message
Old 04-16-2011, 08:03 AM   #4
fatbloke
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Location: UK - South Coast.
Posts: 2,603
Liked 163 Times on 150 Posts
Likes Given: 21

Default

Well if you want a "citrussy" sort of flavour to it, then crack on.....

I don't add acid routinely during the making, only after the ferment has finished and it's added to taste.

I've also found that I concur with Ashton & Duncan, in their "Making Mead" book and use a mix of 2 parts malic to 1 part tartaric.

Tea/Tea bags, are usually the suggested replacement, if you don't have any wine tannin available.

__________________

"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

fatbloke is offline
 
Reply With Quote Quick reply to this message
Old 04-16-2011, 08:01 PM   #5
Sacdan
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Sacdan's Avatar
Recipes 
 
Join Date: Jul 2009
Location: Sacramento, CA
Posts: 911
Liked 16 Times on 15 Posts
Likes Given: 1

Default

They don't all get a "citrussy" flavor.

__________________
Sacdan is offline
 
Reply With Quote Quick reply to this message
Old 04-17-2011, 08:04 AM   #6
fatbloke
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Location: UK - South Coast.
Posts: 2,603
Liked 163 Times on 150 Posts
Likes Given: 21

Default

Quote:
Originally Posted by Sacdan View Post
They don't all get a "citrussy" flavor.
No, indeed not, but it's one of the reasons why I don't use citric acid or citrus fruit unless it's a specific ingredient. "Citrussy" flavour is relative and I try to avoid the possible acidic hint that might remind the drinker of lemons or other citrus fruit in most of my meads.

Hence the above suggestion......

regards

fatbloke
__________________

"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

fatbloke is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Lemon/Lime Mead? dudasaj Mead Forum 24 03-21-2013 05:46 PM
Lime on de Coconut Poobah58 Mead Forum 8 04-27-2010 12:46 PM
Clover Honey, Molasses W/lime Juice And Cinnamon STEVENJAN Mead Forum 21 02-19-2010 06:38 PM
Chili and Lime mead pulpfiction32 Mead Forum 5 09-16-2009 09:28 AM
Lime? Dude123 Mead Forum 13 05-17-2009 02:48 AM