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Old 02-15-2013, 05:58 PM   #1
TLProulx
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Default What next?

Hello,

somebody gave me enough honey (about 7kg) to make mead.

I already made prickly pear mead (good), ginger mead (best) and blueberry mead (still aging).

Since it's winter where I live, I don't have acces to fresh local fruit available. Berry and such are watery tasting californian hydroponic type (no offence but it in't as good as local fruit).

What next? Any suggestion?

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Old 02-15-2013, 06:10 PM   #2
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Citrus is in season, so maybe try a lemon, orange spice, or 'margarita' inspired?

I have two batches of JAOM, one blood orange melomel and a orange cinnamon. The orange cinnamon and JAOM are pretty good( need aging) the blood orange is too young to taste.

I also have a cherry chipotle ready to transfer today, it's made from frozen bing, tart and bing cherry juice and dried morellos. The smell is divine, but I won't know finished product for a while.

I also have a few that are in secondary made from whatever juice was on sale, and a raspberry melomel made from frozen raspberries I was given.

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Old 02-15-2013, 06:15 PM   #3
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This may sound crazy, but follow me. Root Beer mead.

Some Sassafras, Sarsaparilla, and a touch of vanilla. If anything, do a small batch of it. It's freaking amazing!

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Old 02-15-2013, 06:24 PM   #4
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Quote:
Originally Posted by KeystoneHomebrew View Post
This may sound crazy, but follow me. Root Beer mead.

Some Sassafras, Sarsaparilla, and a touch of vanilla. If anything, do a small batch of it. It's freaking amazing!
Good idea, thanks. I have some fresh vanilla bean (direct from French polynesia). Just need to find sassafras and sarsaparilla. Maybe a local spice store ...
Got any recipe?
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Old 02-15-2013, 06:53 PM   #5
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Quote:
Originally Posted by Bluespark View Post
Citrus is in season, so maybe try a lemon, orange spice, or 'margarita' inspired?

I have two batches of JAOM, one blood orange melomel and a orange cinnamon. The orange cinnamon and JAOM are pretty good( need aging) the blood orange is too young to taste.

I also have a cherry chipotle ready to transfer today, it's made from frozen bing, tart and bing cherry juice and dried morellos. The smell is divine, but I won't know finished product for a while.

I also have a few that are in secondary made from whatever juice was on sale, and a raspberry melomel made from frozen raspberries I was given.
I searched for JAOM variation and I'm thinking about making a Orange Vanilla Rooibos mead. Like I mentionned earlier, I have lots of fresh vanilla bean so I think I'll used them. I think the honey I have is clover or wild flower. The recipe I found calls for orange blossom honey.
http://www.gotmead.com/forum/showthread.php?t=10986

Mix that recipe with JAOM recipe ... just need to find the right proportion for rooibos, vanilla and orange.

I saw some Navel orange, caracara orange and blood orange at Costco ... I should be able to find Rooibos at my local tea store.
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Old 02-15-2013, 07:19 PM   #6
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I have a vanilla mead that is 18-20%, just a vanilla bean in some traditional mead made with clover honey. It's only 3 months old, but it is DELICIOUS already. I recommend trying just a traditional with added vanilla, if you have a bunch extra

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Old 02-15-2013, 08:10 PM   #7
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Quote:
Originally Posted by Bluespark View Post
I have a vanilla mead that is 18-20%, just a vanilla bean in some traditional mead made with clover honey. It's only 3 months old, but it is DELICIOUS already. I recommend trying just a traditional with added vanilla, if you have a bunch extra
Only 1x bean per 5gal?
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Old 02-15-2013, 08:26 PM   #8
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One bean in ONE GALLON. I really like vanilla. You could easily get away with just a few beans in 5 gallons.

I have plans for a coffee vanilla metheglin this spring, and a vanilla blackberry in late August.

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