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Old 05-22-2013, 06:42 PM   #1
Kiggru
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Default Freya's Kiss, Peppermint Chai Metheglin

Recipe Type: All Grain
Yeast: EC-1118
Yeast Starter: 30 mins with water and table sugar
Batch Size (Gallons): 5
Original Gravity: 1.100
Final Gravity: 1.010
Boiling Time (Minutes): n/a
Color: Gold
Primary Fermentation (# of Days & Temp): 20 days @ 72
Additional Fermentation: as needed
Secondary Fermentation (# of Days & Temp): 90 days @ 72
Tasting Notes: Medium to lightly sweet with a light dry peppermint and chai finish.

10lbs Honey, I used wildflower
1cup Brown Sugar
4oz Strong Tea
EC-1118
1tsp Yeast Nutrient
1/2tsp acid blend
In Secondary:
10 bags pure peppermint tea
4oz Chai/Mulling spices
4 Vanilla Beans, sliced and scraped

Started this on 15Jan2013.

Take 4oz of water and make a strong tea ( I used 2 tea bags in 4oz water) and let sit for a couple hours. Bring 2 gallons of water to a simmer, then take off heat. Add honey, brown sugar, tea that has sat, acid blend, nutrient. Stir well until all has desolved, cool to around 70F and add yeast.
Once it's time to put into secondary, add the peppermint tea bags, chai mulling spices and vanilla beans. It takes alot of time to clear (still hasn't and might not all the way with the spices added). Over all, a good mead that my wife enjoys (was her idea).

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Old 06-12-2013, 01:44 PM   #2
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how well does the peppermint come through? and how long did you have the mulling spices/Peppermint tea-bags in before sampling?

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Old 06-17-2013, 07:51 PM   #3
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The peppermint comes through pretty strong. The bags where left in for about 2-3 months.

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