I'm glad everyone seems to be enjoying this recipe. There room for experimenting, as many of the posts show, and I'm sure there's room for improvement as well. The important ingredients are the honey, apple juice, and crystal malt - and even these can be substituted for different varieties, brands, and roast levels.
Hey Summer...I've been absent from the boards for quite a while..took a break from brewing..but am kicking back up again..and this is going to be my first mead to make for the new year. Gathering ingredients now! I can't believe I haven't made this one yet, but there are soooooooo many good recipes and so little time!!! ha ha ha.
Good to see you here too!
Dan
__________________ 5 gal secondary: Strawberry Mead
1 gallon secondary: Blood orange Mead
1 gallon secondary: Grape Mead
On Tap: Blackberry Blonde Ale
On Tap: Apple/Cherry Hard Cider
just bottled my batch today which I noted about a 1.020-2 ish f.g. (if you recall I put all the buckwheat honey in upfront by mistake). Aside from standard green cider tastes it was very promising. I bottled about a case worth and plan to let it sit a long while before I crack one open.
Stupid question.... Cans you use generic normal every day use liquid honey? Also do you cut the vinalla bean pod in half?
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Primary's Air
Carboy's Raspberry wine, pale ale
Kegged Cooper's Stout, Coopers lager, Newfie dive bomber pee
On tap Cooper's lager, Cooper's Stout
Last edited by Alucard1983; 01-05-2012 at 03:12 PM.
Stupid question.... Cans you use generic normal every day use liquid honey? Also do you cut the vinalla bean pod in half?
I think that you need to have the buckwheat honey to get the full effect (probably ok subbing regular honey for the other honey additions (clover and orange blosssom)). When I sampled mine at bottling, the buckwheat honey really added a flavor that you won't get with regular honey. Almost molasses like.
I cut my vanilla in half and scraped the seeds into the secondary.
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