Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Mead > Caramel Apple Mead

Reply
 
LinkBack Thread Tools
Old 02-15-2012, 09:45 PM   #111
HenryVance3
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Skagway
Posts: 197
Default


Quote:
Originally Posted by CidahMastah

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.
I think he is asking transverse or lateral cut, cut the bean length wise and use the blunt end of a blade to scrape the bean out and enjoy the heavenly aroma..
__________________

"Are you going to be working on your brew stuff? Yes honey I am going to be working on my brew stuff."

HenryVance3 is offline  
 
Reply With Quote Quick reply to this message
Old 02-15-2012, 11:17 PM   #112
matalec1984
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Shrewsbury
Posts: 106
Default


henryVance3

What's the proper way to use the been, I get cutting it lengthwise but I want to scrape out the inside into the secondary asnd discard the rest or vice versa??

__________________

Bottled:ESB, Rye Dog Pale Ale V.1, All the Kings Horses Pilsner v.1, Imperial Pumpkin Ale, Daywalker Red Ale v.1,Hazelnut Spiced Porter, 2009 Red Meritage, 2011 Dry Mead, 2009 New England Cyser, 2009 South African Shiraz, 2009 Chilean Chardonnay, 2011 Dry Johannisburg Riesling
Primary: Vanilla Milk stout v.2 and v.3, Chocolate Raspberry Port
Secondary:Italian Barolo, Cran-Blackberry Melomel, Peach Icewine
On Deck:Isla's Boon Strawberry Blonde v.1, Caramel Apple Mead

matalec1984 is offline  
 
Reply With Quote Quick reply to this message
Old 02-16-2012, 12:00 AM   #113
HenryVance3
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Skagway
Posts: 197
Default


I am used to using them more in food cooking... In my last mead I cooked the beans for 15 min in the must then I opened them and scraped them into the must and threw the beans back in and simmered for 45 min and strained the must when I transferred it to the primary. It all depends on how much vanilla flavor you want, I know allot of people add the whole bean to the primary in imperial stouts.

__________________

"Are you going to be working on your brew stuff? Yes honey I am going to be working on my brew stuff."

HenryVance3 is offline  
 
Reply With Quote Quick reply to this message
Old 02-16-2012, 02:02 AM   #114
bubbachunk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Fort Smith
Posts: 645
Liked 6 Times on 5 Posts

Default


Quote:
Originally Posted by matalec1984 View Post
henryVance3

What's the proper way to use the been, I get cutting it lengthwise but I want to scrape out the inside into the secondary asnd discard the rest or vice versa??
Scrape and throw the whole thing in and then treat it like oak. Rack off when you have enough flavor or go with only one bean and determine if you need more after that has time to blend in.
__________________
bubbachunk is offline  
 
Reply With Quote Quick reply to this message
Old 02-16-2012, 11:30 AM   #115
matalec1984
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Shrewsbury
Posts: 106
Default


Sounds good...

I do a Vanilla Milk Stout where I put two beans into the secondary split down the middle length wise and get a descent vanilla profile from that but haven't used them in a mead yet. I've been wanting to get this recipe going and looks like Monday may finally be the day.

__________________

Bottled:ESB, Rye Dog Pale Ale V.1, All the Kings Horses Pilsner v.1, Imperial Pumpkin Ale, Daywalker Red Ale v.1,Hazelnut Spiced Porter, 2009 Red Meritage, 2011 Dry Mead, 2009 New England Cyser, 2009 South African Shiraz, 2009 Chilean Chardonnay, 2011 Dry Johannisburg Riesling
Primary: Vanilla Milk stout v.2 and v.3, Chocolate Raspberry Port
Secondary:Italian Barolo, Cran-Blackberry Melomel, Peach Icewine
On Deck:Isla's Boon Strawberry Blonde v.1, Caramel Apple Mead

matalec1984 is offline  
 
Reply With Quote Quick reply to this message
Old 02-16-2012, 11:49 AM   #116
bubbachunk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Fort Smith
Posts: 645
Liked 6 Times on 5 Posts

Default


Yea it just seems to really depend on what else is in your beverage as far as how much vanilla will show up. I have done this recipe and also a cinnamon vanilla mead. The vanilla is extremely more profound in the later and I believe that is mostly due to it not having to take a back to seat to the apple and malt.

__________________
bubbachunk is offline  
 
Reply With Quote Quick reply to this message
Old 02-17-2012, 12:25 PM   #117
matalec1984
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Shrewsbury
Posts: 106
Default


Quote:
Originally Posted by bubbachunk View Post
Yea it just seems to really depend on what else is in your beverage as far as how much vanilla will show up. I have done this recipe and also a cinnamon vanilla mead. The vanilla is extremely more profound in the later and I believe that is mostly due to it not having to take a back to seat to the apple and malt.
good point...that vanilla cinnamon sounds interesting how'd it come out for u?
__________________

Bottled:ESB, Rye Dog Pale Ale V.1, All the Kings Horses Pilsner v.1, Imperial Pumpkin Ale, Daywalker Red Ale v.1,Hazelnut Spiced Porter, 2009 Red Meritage, 2011 Dry Mead, 2009 New England Cyser, 2009 South African Shiraz, 2009 Chilean Chardonnay, 2011 Dry Johannisburg Riesling
Primary: Vanilla Milk stout v.2 and v.3, Chocolate Raspberry Port
Secondary:Italian Barolo, Cran-Blackberry Melomel, Peach Icewine
On Deck:Isla's Boon Strawberry Blonde v.1, Caramel Apple Mead

matalec1984 is offline  
 
Reply With Quote Quick reply to this message
Old 02-17-2012, 03:35 PM   #118
bubbachunk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Fort Smith
Posts: 645
Liked 6 Times on 5 Posts

Default


Quote:
Originally Posted by matalec1984 View Post
good point...that vanilla cinnamon sounds interesting how'd it come out for u?
I absolutely love it. 15.5% with a SG of 1.030. Great desert wine
__________________
bubbachunk is offline  
 
Reply With Quote Quick reply to this message
Old 02-23-2012, 12:14 AM   #119
056r
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Pittsburgh
Posts: 37
Default


Started up a batch of this on 2/14, wasn't able to make a starter but the yeast didn't seem to mind. SG is down to 1.023 so far and it seems to be coming along nicely. This is my first 5 gal batch of mead and this recipe is what really got me interested in mead making/homebrewing. You've created a monster Summersolstice! LOL

__________________
056r is offline  
 
Reply With Quote Quick reply to this message
Old 02-24-2012, 11:17 PM   #120
mphymel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: covington, LA
Posts: 8
Likes Given: 1

Default


I am doing it for the first time tonight. This will be the first thing I ever ferment, except certain leftovers in the fridge.

Great advice gained here. Thanks SS for posting this.

__________________
mphymel 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
Caramel Apple Pez Cider Forum 33 04-11-2011 05:42 PM
Caramel apple cider Chaos_Being Cider Forum 87 02-02-2011 04:58 PM
Caramel Apple Pez Cider Forum 3 04-19-2009 12:57 PM
this is my first apple mead. hubba Mead Forum 8 08-12-2008 12:54 AM
Caramel Apple Cider NurseNan Cider Forum 9 02-05-2007 01:34 AM