Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Mead > Texas Twang (Jalapeno Cucumber Mead)

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Old 10-31-2013, 07:40 PM   #41
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The freshly added cucumber should bring it out even more. Just check every now and then and bottle when you think its ready

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Old 11-07-2013, 05:35 AM   #42
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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.

image-1675418577.jpg   image-298308202.jpg  
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Old 11-07-2013, 01:56 PM   #43
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Awesome! Good idea with the bloody mary. Too bad i do not like tomato juice or bloody mary's. I need to make another batch soon. This goes too quickly lol.


Another note: Like i said a few post back the V2 of this got a 43 at a mead competition. I'm sure it almost placed and should . I sent the same batch to another and got a 23 with comments like "i do not like the combo", "the combo does not work". etc.. You can see that its just luck to win sometimes (right judges). Also how the same batch can get completely opposite scores and comments that make is obvious that that judge should not have gotten my mead. Very opinionated as I am learning. Plus taste stuff that I do not notice or do not believe that is in the drink. Anyhow. DRINK UP!

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Old 02-03-2014, 12:09 AM   #44
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imageuploadedbyhome-brew1391385825.071153.jpg

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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Old 02-08-2014, 01:32 AM   #45
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Never had it before so I figured I'd give it a shot tonight.

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Old 02-08-2014, 01:33 AM   #46
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More pics.

1391823192936.jpg   1391823206472.jpg   1391823220274.jpg  
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Old 02-08-2014, 01:35 AM   #47
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We'll see you in a few weeks buddy.

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Old 02-08-2014, 09:17 PM   #48
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Can you explain the yeasts you used on this thread? I'm a complete newbie to mead making. What do the different codes mean. Thanks


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Old 02-09-2014, 03:27 AM   #49
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The yeast is a wine yeast. The ec 1118 is the name of the yeast you can get at a home brew store. I just like that yeast. It's a beast that can ferment upto 18% and does it fast and clean.

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Old 02-09-2014, 02:51 PM   #50
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I didn't have any ec1118 left but I had about 5 packs of K1V so I went with that. Although, I often use those 2 interchangeably. There may be a large difference between them but, I can't tell them apart in a brew.

Can't hardly wait till this stuff finishes.

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