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Old 06-10-2009, 05:40 PM   #11
Bobby_M
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You can still ferment apple juice without adding the extra sugar. In fact, you can even drop the ABV by diluting the juice with water.

Has she tried a Belgian Wit like Hoegarden?

How about meads?


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Old 06-10-2009, 05:47 PM   #12
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Quote:
Originally Posted by Bobby_M View Post
Has she tried a Belgian Wit like Hoegarden?

How about meads?
She hates licorice and claims Hoegarden tastes like licorice. (i'm not a fan either, but I like other Wit's).

Yeah, she likes the dry meads, just mine are usually 14% or so. Was wanting something for drinking around the grill, gardening, etc.

She just bought a few 6 packs of the gosh-awful fruit "malt beverages," if that gives you an idea. However, I think a nice light ale with a touch of fruit would be palatable. She actually didn't wretch when she tasted my uncarbed belgian golden strong (which I think came out a little too fruity).

Thanks for all the suggestions, keep 'em coming. I need to made Apfelwein with some decent base juice - I used wal-mart brand last time.


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Old 06-10-2009, 05:48 PM   #13
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For meads, how about a nice hydromel? use 1.5# of honey a gallon or so. It will also be ready and aged much faster that way.
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Old 06-10-2009, 05:58 PM   #14
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Yeah, light meads are like ginger ale and quaffable. I thought I hated mead at first because all the samples I had were 10% +++++++.
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Old 06-10-2009, 06:01 PM   #15
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Quote:
Originally Posted by Freezeblade View Post
For meads, how about a nice hydromel?
Hmmm... I'll look into that.

I was also thinking about a very "small" braggot - like 1.050 with maybe like 1/2 ounce of hallertau select or some aged hops.

I may need to investigate making some small - 2.5 gallon - batches. I could probably do some stove-top partial mash batches. My setup is really not worth it unless I'm doing normal 5 gallon batches.
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Old 06-10-2009, 06:04 PM   #16
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Yeah, light meads are like ginger ale and quaffable. I thought I hated mead at first because all the samples I had were 10% +++++++.
I've got one that's over 20% and dangerously drinkable. Lots of homegrown blueberries and some champagne yeast. We hide it when we have guests...

I can never seem to get a medium sweet mead. Mine are either really dry or really sweet. I may try a really "small" mead. Meads are easy because there's no boiling.

Anyone every tried brett in a mead? Just thinking out loud...


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