Ss Brewing Technologies Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Vanilla metheglin
Reply
 
LinkBack Thread Tools
Old 01-21-2010, 01:38 AM   #1
seniorpaul
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Posts: 6
Default Vanilla metheglin

After a few smaller batches of JOAM and other "quick" meads, I deceided to try a larger batch. I started with a base mead consisting to 15# honey (SAMs club), water to 5 gallons, and d47. Used the SNA's outlined in the sticky here.

After a month in the the primary, I split my batch so I'd have 1 gallon of plain mead (mainly for topping up future batches), 1 gallon with 2 tahetian vanilla beans, and 3 gallons with 4 bourbon vanilla beans.

I'm trying to deceide now how long I want to leave the vanilla beans in there. Will the flavor mellow or fade with aging? Or possibly intensify as is the case with a lot of other spices?

Thanks for any input.

__________________
seniorpaul is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2010, 01:46 AM   #2
Nurmey
I love making Beer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Nurmey's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Omaha, NE
Posts: 4,001
Liked 28 Times on 25 Posts
Likes Given: 6

Default

Welcome to HBT!

That is a ton of beans for one gallon. My batch of vanilla mead had two beans for 3 gallon and that was a lot of vanilla. I left them on the beans for about a year. The vanilla aroma is still pretty amazing after 2 years but I expect it will continue to fade over time.

__________________
Batch 1 Brewing
The American Revolution would never have happened with gun control.
Nurmey is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2010, 03:44 AM   #3
TheRabidKumquat
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Mt. Greenwood, Chicago
Posts: 58
Liked 3 Times on 2 Posts

Default

I made a 1 gallon batch with 2 tahitian beans. I kept the mead on the beans for about one month. I started with a gravity of 1.100 and used D-47, which took the mead dry which at first I wasn't thrilled with. The vanilla was nice and potent in both aroma and flavor, I just wished it would've been sweeter.

The dryness has grown on me, and also mixes great with some of my sweeter meads, a chocolate especially, which was way too sweet for my tastes (probably a result of a stuck fermentation due to poor management)

Making another vanilla mead is on my list, and was going to blend different varieties.

__________________
TheRabidKumquat is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2010, 04:22 PM   #4
mrgoodcheese
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Posts: 38
Default

You might want to taste your meads soon.

In the past, I put 1 whole split Madagascar vanilla bean in 1 gallon of semi-sweet mead. The next day already, it was way too much vanilla taste. It was a mistake, but I use it for blending now.

__________________
mrgoodcheese is offline
 
Reply With Quote Quick reply to this message
Old 01-23-2010, 04:23 PM   #5
seniorpaul
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Posts: 6
Default

Thanks for the replies. My batches have been on the beans for a little over a month now and I'm happy with the vanilla flavor. Since it sounds like the flavor will mellow over time, I'm planning to rack off the beans in the next few days and forget about these for a while. Thanks guys.

__________________
seniorpaul 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
Vanilla Beans for Vanilla Bourbon Imperial Porter roconweb Recipes/Ingredients 6 10-14-2013 09:13 PM
Vanilla Dream Metheglin 1Brotherbill Mead Forum 2 01-20-2010 09:35 AM
Gnome Vanilla Cream flavoring in place of vanilla extract? OLDBREW Recipes/Ingredients 0 10-09-2009 11:24 AM
"Who are these Long Beards?" Vanilla Metheglin Odinsson Mead Forum 3 09-21-2008 07:15 PM