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Old 03-02-2013, 02:58 PM   #11
hopcop
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I know this thread hasn't been touched in awhile but I want to try my hand at a mead. I've been brewing beer for a few years and I'm really interested. Couple questions. I'm making a 1 gallon batch since I've never had any variation of mead before. I have no comparison but if its similar to a wine, I would like my mead to be more dry than sweet. I would scale your recipe down by a fifth to achieve 1 gallon yield.

To achieve a rather dry product I wouldn't back sweeten the mead. I would just add all the honey (4#) in the initial heating. Also I was going to use champagne yeast to dry it out. Would I use a while pack for a 1 gallon batch? I don't know if over pitching is a concern here.

Any help would be much appreciated.

Cheers.

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Old 03-04-2013, 02:02 PM   #12
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Quote:
Originally Posted by hopcop View Post
I know this thread hasn't been touched in awhile but I want to try my hand at a mead. I've been brewing beer for a few years and I'm really interested. Couple questions. I'm making a 1 gallon batch since I've never had any variation of mead before. I have no comparison but if its similar to a wine, I would like my mead to be more dry than sweet. I would scale your recipe down by a fifth to achieve 1 gallon yield.

To achieve a rather dry product I wouldn't back sweeten the mead. I would just add all the honey (4#) in the initial heating. Also I was going to use champagne yeast to dry it out. Would I use a while pack for a 1 gallon batch? I don't know if over pitching is a concern here.

Any help would be much appreciated.

Cheers.
You would indeed use a whole packet, be picky about your grapes too, the more flavorful the better, and don't skimp on the quality of the coffee lol. Drying it out sounds good and is also my plan when I get around to making this again. Let us know how it turns out!
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Old 04-20-2013, 03:02 AM   #13
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Do you think it would be ok to just leave the grapes out, or are they necessary in some way?

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Old 04-21-2013, 02:49 AM   #14
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Quote:
Originally Posted by kschrodt
Do you think it would be ok to just leave the grapes out, or are they necessary in some way?
It would probably be good without it, but I do believe the grapes will help balance the acids a bit.
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Old 05-24-2013, 01:03 PM   #15
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Do I need to use this yeast type or could I use a yeast from another beer that I already have on.

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Old 05-25-2013, 02:42 PM   #16
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Quote:
Originally Posted by Maverick969
Do I need to use this yeast type or could I use a yeast from another beer that I already have on.
You'll need to use a wine yeast, the step feeding of this makes the alcohol content pretty high, far higher than most beer yeasts can handle so this would come out far too sweet using beer yeast. Wine yeasts are pretty cheap if you have a brew shop near you. :-)
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Old 06-30-2013, 03:26 AM   #17
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Atec, I am also interested in this as I LOVE the fresh Brewed flavor of Starbucks French Roast. (I used to get a free pound every 2 weeks from my Barista Daughter). So you think that using the coffee cold brewed would give a less bitter flavor?
Also I have a question on the Grapes, you crushed them, I wonder how running the grapes through a juicer, then putting the skins and juice into the batch would work?
I have never made a mead before, and am thinking of making 5 - 1 gallon batches of various flavors,and also 1 5 gal batch of this.

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Old 06-30-2013, 05:24 AM   #18
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Hey oldyamaha, I have an old Yamaha myself, I ride a 78 dt400e just got her all street legal, almost all original parts, had to get aftermarket mirrors but other than that. I love it, thing is unstoppable. :-)

Anyway back to your question. I do believe cold brewed coffee of high quality would give a less bitter result. However I have begun to wonder if the bitter isn't a good thing. It seems to balance with the sweetness of this.

The grapes has also been an area of interest. I have yet to try but using wine grapes I do believe would be awesome. I did crush the grapes yes and they are put in the heated must. That brings up another area of change perhaps. That is to make the coffee and cold sterilize the rest of the ingredients instead of heating as the recipe suggests, this would also be ideal for wine grapes. I can't recall if I fermented on the grapes or not (edit: I checked my log again and did not ferment on the grapes) but after my training (one internship away from my viticulture&enology certificate) I would suggest juicing the grapes by pressing and if red grapes leave the skins for 5 - 10 days. If white just juice, no skins. All that being said I have not made this in a while sadly, I have 1 bottle left fe 2011 I'm hanging on to for dear life as well. I have been focusing my efforts on perfecting a straight mead, not a show mead as I feel strongly that acid and tannins are required to make mead as good as it can be. When I feel more confident with a plain mead, the hardest to get consistently good or so I've been reading and experience seems to corroborate.

Please let us know what you end up doing!

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Old 07-01-2013, 03:30 AM   #19
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I had an 87 750 virago, and now ride a 91 1100 virago, but will soon leave the Yamaha behind and move on to a Harley trike. My last ride was to my nephew's in Arkansas and I grew so tired that I pulled off to ask where the closest gas was, and dumped it, almost broke my ankle and had to have help lifting it off me. 550 miles in 1 day was a bit too much for this old ... man. Have a kit Black Raspberry/Merlot in the bottle fermenting, and the honey waiting to get mixed. Will try to keep up this discussion.

Harry
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Old 11-21-2013, 02:49 PM   #20
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This sounds fantastic. when it comes to the coffee you mentioned putting it in a qt of water in the fridge for 24 hours then dumping in the must. You also stated earlier that you would put it in a tea bag instead of directly into the must. So would you cold steep then dump through a tea bag and catch the grounds in the tea bag and add the tea bag then? I am just trying to get your process down!!

Thanks!

ps sorry to bring this back from the dead!

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