Autumn Spiced Braggot - Page 2

chrislehr · 12-14-2010, 01:27 AM

Quote:

Originally Posted by summersolstice

No, I used 4 oz whole peppercorns in the boil. It is a spiced braggot, after all. Go lighter if you wish but mine wasn't that hot-spicy

Went with .2 cause thats all I ended up getting and some cinnamon @ 5min as well. It's been 4 weeks and I was about to bottle tonight but I still see some active fermentation...

chrislehr · 12-15-2010, 04:16 AM

Bottled tonight. Went from an OG of 1.072 to 1.000 tonight. Nearly 10% ABV! Guessing 3-4 weeks conditioning on this one.

esarkipato · 01-29-2011, 02:02 PM

One of the few braggot recipes on the forum!!! Thanks.

I know from experience that mead takes years to mature into the delicious beverage it should be. How about aging braggots ... what's the ideal aging time and is it worth it? Are the benefits as pronounced?

YogiBearMead726 · 01-29-2011, 02:15 PM

Quote:

Originally Posted by esarkipato

<sinp>...what's the ideal aging time and is it worth it? Are the benefits as pronounced?

For a braggot, it needs less time to age than a 16% dry traditional might, but aging will still elevate the flavors. Mostly, you're aging to allow the honey character to come back and for the alcohol to subside a little. As long as you're around 10-12%, a few months should be plenty of time. Plus, having malt in the mix helps these to be drinkable far sooner than your average mead (JAO excluded

).

Hope that helps.

enemieslist · 09-06-2011, 12:09 AM

Hi, please forgive a stupid question from someone trying their hand at this kind of thing for the first time:

Since it looks like this recipe uses exactly 6.5 gallons of water, plus ingredients, will this not fit inside a 6.5 gallon carboy? Or does the hour of boiling reduce things down enough to fit it inside? I'm just asking because the 6.5ers are the biggest carboys I've seen around here.

Thanks!

dan

bodhi86 · 01-25-2012, 12:24 AM

what do you think of trying this without the hops?? i got 2.5 lbs of buckwheat honey and i was told a braggot would be an excellent choice, im not realy looking to make a complicated mead though, its my first try. any opinion would be awesome and very welcome.