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-   -   Texas Twang (Jalapeno Cucumber Mead) (http://www.homebrewtalk.com/f80/texas-twang-jalapeno-cucumber-mead-357916/)

NIZZLE 07-11-2013 01:02 AM

2 Attachment(s)
Attachment 134292



Attachment 134293

NIZZLE 07-11-2013 01:02 AM

2 Attachment(s)
Attachment 134292



Attachment 134293

NIZZLE 09-18-2013 03:46 AM

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Me to it's fooooooking retarded goooood!

Attachment 148867


FatsSchindee 09-26-2013 06:33 AM

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Alright, the Texas Twang is all done and now the waiting begins. Instead of Clover honey, I stayed with the Texas theme and used some local TX Wildflower honey. Don't know how much difference that will or won't make for taste (doubt much), but that's what I had on hand.

One thing you didn't mention in the original recipe - did you add water to top up to a gallon in the fermentor? I'm pretty sure you did, as you say to boil 1/4-1/2 gallon, and that it's a one gal recipe. Obviously the honey doesn't make up the difference. The only reason I ask is because my OG (and therefore potential ABV) was much lower - 1.072 (temp corrected)... Which would make it 9.4% or so (may ferment lower than 1.000). I think, though, that my must had already started settling out when I took my reading (I had shaken it up pretty good, and stirred in the honey to what looked like fully dissolved), and some of the heavier honey particles had sunk lower. I took the sample from the top of the jug, so I'm thinking it was just less dense.
I calculated the potential OG using C1V1+C2V2=CtVt (where C is concentration/OG, V is volume, 1 is water, 2 is honey, and t is total). 1.000 for water, 1.417 for 18% moisture honey (most honeys), 12 cups water, and 4 cups honey (=3 lbs)... Comes out to Ct being 1.104. Which, if fermented to 1.000, would be about 13.6%, or higher if it goes below 1.000. Much closer to the 14.8% you got...

Also, the EC-1118 has a pretty big temp range - 10-30C or 50-86F. What temp did you use, and have you tried more than one temp if you've done this multiple times? I've got a JAOM going at room temp in the closet right now (~78F), and was just going to put his one in there with it (I attached a blow-off tube, just in case the higher temps make it more active. Alternatively, I have a Pumpkin ESB fermenting in my fermentation chamber at 60F right now, so I could toss it in there as well, and let it go a bit colder and slower... Just wondering if higher (but not out of its range) temps would make more fusels or off flavors in a mead like they would in beer, and wanting to hear any experiences y'all have had at different temps.

Thanks! Now for the hard part - patience. Looking forward to trying this one!


FatsSchindee 09-26-2013 06:33 AM

2 Attachment(s)

Alright, the Texas Twang is all done and now the waiting begins. Instead of Clover honey, I stayed with the Texas theme and used some local TX Wildflower honey. Don't know how much difference that will or won't make for taste (doubt much), but that's what I had on hand.

One thing you didn't mention in the original recipe - did you add water to top up to a gallon in the fermentor? I'm pretty sure you did, as you say to boil 1/4-1/2 gallon, and that it's a one gal recipe. Obviously the honey doesn't make up the difference. The only reason I ask is because my OG (and therefore potential ABV) was much lower - 1.072 (temp corrected)... Which would make it 9.4% or so (may ferment lower than 1.000). I think, though, that my must had already started settling out when I took my reading (I had shaken it up pretty good, and stirred in the honey to what looked like fully dissolved), and some of the heavier honey particles had sunk lower. I took the sample from the top of the jug, so I'm thinking it was just less dense.
I calculated the potential OG using C1V1+C2V2=CtVt (where C is concentration/OG, V is volume, 1 is water, 2 is honey, and t is total). 1.000 for water, 1.417 for 18% moisture honey (most honeys), 12 cups water, and 4 cups honey (=3 lbs)... Comes out to Ct being 1.104. Which, if fermented to 1.000, would be about 13.6%, or higher if it goes below 1.000. Much closer to the 14.8% you got...

Also, the EC-1118 has a pretty big temp range - 10-30C or 50-86F. What temp did you use, and have you tried more than one temp if you've done this multiple times? I've got a JAOM going at room temp in the closet right now (~78F), and was just going to put his one in there with it (I attached a blow-off tube, just in case the higher temps make it more active. Alternatively, I have a Pumpkin ESB fermenting in my fermentation chamber at 60F right now, so I could toss it in there as well, and let it go a bit colder and slower... Just wondering if higher (but not out of its range) temps would make more fusels or off flavors in a mead like they would in beer, and wanting to hear any experiences y'all have had at different temps.

Thanks! Now for the hard part - patience. Looking forward to trying this one!


NIZZLE 09-26-2013 01:42 PM

1 Attachment(s)
Quote:
Originally Posted by FatsSchindee View Post
Alright, the Texas Twang is all done and now the waiting begins. Instead of Clover honey, I stayed with the Texas theme and used some local TX Wildflower honey. Don't know how much difference that will or won't make for taste (doubt much), but that's what I had on hand.

One thing you didn't mention in the original recipe - did you add water to top up to a gallon in the fermentor? I'm pretty sure you did, as you say to boil 1/4-1/2 gallon, and that it's a one gal recipe. Obviously the honey doesn't make up the difference. The only reason I ask is because my OG (and therefore potential ABV) was much lower - 1.072 (temp corrected)... Which would make it 9.4% or so (may ferment lower than 1.000). I think, though, that my must had already started settling out when I took my reading (I had shaken it up pretty good, and stirred in the honey to what looked like fully dissolved), and some of the heavier honey particles had sunk lower. I took the sample from the top of the jug, so I'm thinking it was just less dense.
I calculated the potential OG using C1V1+C2V2=CtVt (where C is concentration/OG, V is volume, 1 is water, 2 is honey, and t is total). 1.000 for water, 1.417 for 18% moisture honey (most honeys), 12 cups water, and 4 cups honey (=3 lbs)... Comes out to Ct being 1.104. Which, if fermented to 1.000, would be about 13.6%, or higher if it goes below 1.000. Much closer to the 14.8% you got...

Also, the EC-1118 has a pretty big temp range - 10-30C or 50-86F. What temp did you use, and have you tried more than one temp if you've done this multiple times? I've got a JAOM going at room temp in the closet right now (~78F), and was just going to put his one in there with it (I attached a blow-off tube, just in case the higher temps make it more active. Alternatively, I have a Pumpkin ESB fermenting in my fermentation chamber at 60F right now, so I could toss it in there as well, and let it go a bit colder and slower... Just wondering if higher (but not out of its range) temps would make more fusels or off flavors in a mead like they would in beer, and wanting to hear any experiences y'all have had at different temps.

Thanks! Now for the hard part - patience. Looking forward to trying this one!
Your going to love it. It taste so fresh.

Attachment 150384


FatsSchindee 10-31-2013 06:25 PM

1 Attachment(s)

I racked it onto the cucumber and jalapeños last night. The EC-1118 is a beast of a yeast - dropped it all the way to 0.992! With my OG of 1.072, that puts my ABV at 10.5%. Taste-wise, I'm not getting much cucumber, but am tasting the jalapeños and the honey and the alcohol, for sure... Thinking these will mellow with age and the cucumber will come back out after that (it's only been in primary 5 weeks so far)...


FatsSchindee 11-07-2013 05:35 AM

2 Attachment(s)

Racked the Twang off the cuke and jalapeños tonight. After only one week with the veggies, it definitely helped balance out the flavors. Getting much more cucumber to add to the jalapeño, and to cut down the hot alcohol. I'm surprised (only kinda - was hoping it would happen, and y'all said it would) it changed that much that quickly... Looking forward to sampling again after aging and bottling!

As an aside, I hate letting good food go to waste. Didn't want to just toss the mead-infused cuke and jalapeños, so I figured they'd make a good garnish for a Bloody Mary... And I wasn't wrong.


FatsSchindee 11-07-2013 05:35 AM

2 Attachment(s)

Racked the Twang off the cuke and jalapeños tonight. After only one week with the veggies, it definitely helped balance out the flavors. Getting much more cucumber to add to the jalapeño, and to cut down the hot alcohol. I'm surprised (only kinda - was hoping it would happen, and y'all said it would) it changed that much that quickly... Looking forward to sampling again after aging and bottling!

As an aside, I hate letting good food go to waste. Didn't want to just toss the mead-infused cuke and jalapeños, so I figured they'd make a good garnish for a Bloody Mary... And I wasn't wrong.


FatsSchindee 02-03-2014 12:09 AM

1 Attachment(s)
Attachment 176809

Debuted "the Twang" at the Super Bowl party today... It's a hit! Excellent melding of flavors - get both the cukes and the jalapeños, along with the honey flavor, without any one dominating. I definitely want to save some for a competition - think this would do well (depending on the judges, I guess, as mentioned above)!
Thanks for the great recipe!


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