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Old 05-03-2009, 11:42 PM   #1
digdan
 
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Aug 2005
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We had a bad fire three years back in the mountain of central Idaho. This creates perfect condition for Morrel mushrooms, and we harvested a lot of them last year. I know there are going to be a couple buckets full to harvest this year as well.

Found that while washing them off to clean them the water becomes a morrel flavored broth. This broth was very tasty, with a very unique nutty taste. Soaking them and agitate them, then filter out the liquid and you have the broth.

I was kicking it around in my head to make a medium mead with this morrel broth. When I mention it to people they give me a look like I'm crazy, but I think that a nutty honey drunken goodness is right.

Am I off my rocker or is something like this accomplisable?

 
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Old 05-03-2009, 11:47 PM   #2
eschatz
 
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I say go for it. When will anyone you've ever known even get the chance to make this, let alone be crazy enough to go for it. In my mind you have no choice.
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Old 05-03-2009, 11:50 PM   #3
McKBrew
 
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Go for it. Make a small batch if you are concerned.

The only way to know if something is going to work is to try it.
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Old 05-04-2009, 02:39 AM   #4
LastKnight
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Worth a try, at least for a gallon batch.

 
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Old 05-04-2009, 02:53 AM   #5
Boerderij_Kabouter
 
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That is definitely worth a three gallon batch. Do it. and do it now.

Use a delicate honey like clover and I would say go for a dry mead in the 12% ABV range.

The dry mead yeast from Wyeast has given me great results.

 
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Old 05-04-2009, 02:56 AM   #6
Mr. Nice Guy
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Durango, Colorado
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Just use some campden to sterilize the broth otherwise you may have something wild on your hands!

There was a big burn here about 6-7 years ago, any tips for morel hunting? I live in the mountains at around 7000 feet... Thanks!
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Old 05-04-2009, 05:00 AM   #7
Thromgar
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I think you should totally go for it. Mushroom Mead...how could it go wrong?

 
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Old 05-04-2009, 08:31 AM   #8
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+10 to sterilizing it and trying it! And keep updated posts and pics.
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Old 05-04-2009, 12:34 PM   #9
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I say not only go for it, but slice up a morrel or 2 & pop 'em in secondary. Maybe even simmer a few chopped for the primary. I think this is quite a unique idea & I'm curious to see how it turns out for you. Even if it's not something to sip, it'll be something to cook with. Keep us posted on the progress. Regards, GF.

 
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Old 05-04-2009, 12:39 PM   #10
Boerderij_Kabouter
 
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Wow... that gives me an awesome idea. Depending on what the flavor develops into, and if it is working nicely. You could collect and dry some very small morrels and put one in each bottle. Bottle in a clear wine bottle and it would look awesome!

 
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