adelaidebrewer
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- Apr 24, 2009
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One of the pleasures of mead making is of course the sheer pleasure in making something today that you can enjoy over the next few years. Some of us have first hand experience and some of us are just starting on this journey.
Now that I have young children I can appreciate how the years now pass quickly. Today I want to develop 3 meads (one for each child). The idea is to brew a large batch (23 litres) each time with the intent of having some bottles left for the child's 21st Birthday celebration, in the lead up I intend every 2 years on their birthday to celebrate the occasion by opening a small 375ml bottle...
I'd be interested in other people's ideas on recipes that they've done over time or would be good candidates to mature over time. As I'm new to this my key questions are:
1. It seems that Cysers and some Melomels will have a peak age of 1-3 years. I really want something that is going to come into its own in 10-20 so does this mean a traditional or spiced is the way to go?
2. with extensive ageing a high alcohol content is likely to be a good idea. Over 10 percent but are there recommendations
3. I thought adding fruit to the secondary (and racking off of course) such as rasins, dates might add some good complexity for the final product.
My thoughts as of today are:
Primary fermentation
3kg Blue Gum Honey (local to Australia) Quantities to be worked out
1kg Orange Blossom Honey (I live in the Orange capital of Australia) smaller quantity
2 Cinamon sticks
2 cloves
Volume of water to be worked out based on suggestions on ABV to aim for.
I was considering using a fruit such as apple juice, grape juice (or a apple and passionfruit which I'm seriously having second thoughts on) to replace some of the water, on second thought I'm not sure if it will add or detract from the mead in 20 years. Will the fruit cause the mead to age poorly?
Interested in your feedback if you've tried such a project and people's thoughts on alternate recipe(s) that I could consider
Many thanks
Adelaidebrewer
Now that I have young children I can appreciate how the years now pass quickly. Today I want to develop 3 meads (one for each child). The idea is to brew a large batch (23 litres) each time with the intent of having some bottles left for the child's 21st Birthday celebration, in the lead up I intend every 2 years on their birthday to celebrate the occasion by opening a small 375ml bottle...
I'd be interested in other people's ideas on recipes that they've done over time or would be good candidates to mature over time. As I'm new to this my key questions are:
1. It seems that Cysers and some Melomels will have a peak age of 1-3 years. I really want something that is going to come into its own in 10-20 so does this mean a traditional or spiced is the way to go?
2. with extensive ageing a high alcohol content is likely to be a good idea. Over 10 percent but are there recommendations
3. I thought adding fruit to the secondary (and racking off of course) such as rasins, dates might add some good complexity for the final product.
My thoughts as of today are:
Primary fermentation
3kg Blue Gum Honey (local to Australia) Quantities to be worked out
1kg Orange Blossom Honey (I live in the Orange capital of Australia) smaller quantity
2 Cinamon sticks
2 cloves
Volume of water to be worked out based on suggestions on ABV to aim for.
I was considering using a fruit such as apple juice, grape juice (or a apple and passionfruit which I'm seriously having second thoughts on) to replace some of the water, on second thought I'm not sure if it will add or detract from the mead in 20 years. Will the fruit cause the mead to age poorly?
Interested in your feedback if you've tried such a project and people's thoughts on alternate recipe(s) that I could consider
Many thanks
Adelaidebrewer