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Old 09-17-2009, 07:04 PM   #1
Matrix4b
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Ok I decided to do a sweet and creamy Orange vanilla, reminicient of Orange Creamcyles. I have the primary sweet show mead going now. Here is what I got:

18-20 lbs of Alfalpha honey
2 teaspoons of Yeast energizer
2 teaspoons of yeast Nutreint
2 packets of Lavin D-47 yeast
Water to 5 gallons, may increase water to 6 gallons in topping off after racking from primary.

In secondary:

1 or 2 cans of Organic Orange Juice concentrate.
Water to 6 gallons.
Not sure how much to use.

In tetriary:

2-3 Vanilla beans (7 inch split and scraped in to a hops bag and into the must)
6 oz of Lactose (not sure of amount, basically to sweeten it up AND to add the creamyness I want)

Top off to 6 gallons again.

Main questions here is:

1. 1 or 2 cans of orange juice concentrate?
Going for a smooth sweet orange type flavor with no citrus sharpness but still want really good orange flavor.

2. Is the vanila beans enough? 2 or 3 or more? I want the vanilla flavor to comethrough a bit to complement the orange. Not to overpower it.

3. Is 6 oz enough Lactose? More or less for that nice creamy milky mouth texture and taste.


I realize that this is going to be very sweet. I like desert meads. Should I thin out the sweetness more by adding more water? Hmm.

So any ideas or experience?

I believe the readings of OG are 1.83 or so as I am reading with my hydromitor. Now the priamry IS fermenting fine, about a 2-3 bubbles ever second for the past 2 days, so I don't think that I will have problems fermenting this to 14% AND having it be very sweet.


 
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Old 09-17-2009, 08:57 PM   #2
wreckinball9
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i can tell you for sure that you need WAYYY more vanilla beans. I used 1 per gallon when I attempted a creamsicle mead and it doesnt have nearly enough vanilla. you are going to want 15-20 beans in my opinion. I know it seems like a lot, but the vanilla flavor is a key part of the flavor profile you're going for, not a subtle nuance.
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Old 09-17-2009, 09:31 PM   #3
Matrix4b
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Hmm, I did a Vanilla Almond that seemed fine and that had 6 beans in a 5 gallon batch. Still aging it but it has real good promise. Ofcourse that is also why I am putting it in last to layer the flavors in a bit. So the vanilla can come more to the fore after all the other flavors are integrated. Hmm, I think that I might go to 4 then.

 
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Old 09-18-2009, 11:38 AM   #4

Unless the intent is for the vanilla to completely dominate, I too would be reluctant to use more that one bean per gallon, and that, I think, would be at the top end.

 
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Old 09-18-2009, 12:53 PM   #5
svengoat
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I used 1.5 vanilla beans in my cherry/vanilla mead (1 gallon) pitched in the primary over a month and the flavor was near over powering when sampled at the bottling..(2 months) ...

 
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Old 09-18-2009, 02:13 PM   #6
Matrix4b
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Quote:
Originally Posted by summersolstice View Post
Unless the intent is for the vanilla to completely dominate, I too would be reluctant to use more that one bean per gallon, and that, I think, would be at the top end.
So I have been told. This is why my original plan was to do 2-3 in a 6 gallon batch. Possibly 4. 4 is 2/3 a bean per gallon and 3 would be 1/2 a bean per gallon. I may start out with 3 given the fact that I am oaking it first.

Has anyone oaked a vanilla batch? If so how did it turn out?

 
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Old 07-05-2010, 02:18 AM   #7
racin_ny
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How did the orange creamsicle turn out? Seems interesting to me. Thinking about using 4-6 fresh oranges and a can of orange juice concentrate. Then using vanilla extract and 8-10 ounces of lactose prior to bottling. Any idea how much vanilla extract I should use?

 
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Old 07-05-2010, 11:23 AM   #8
biochemedic
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Perhaps I'm missing the boat here since this is an older thread, but have you considered adding a small amount of almond flavoring? Believe it or not, a mix of OJ and amaretto almost exactly approximates the flavor of orange creamsicles...since you want a sweet mead anyway perhaps you could even flavor/fortify directly with amaretto. I believe there's a section in Schramm's book on doing this.

 
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Old 07-06-2010, 10:12 AM   #9
racin_ny
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Quote:
Believe it or not, a mix of OJ and amaretto almost exactly approximates the flavor of orange creamsicles...since you want a sweet mead anyway perhaps you could even flavor/fortify directly with amaretto.

That is an interesting thought. I wonder how much amaretto in 5 gallons? Thanks!

 
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Old 07-07-2010, 02:43 PM   #10
Matrix4b
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actually I haven't bottled the Orange Creamcycle yet. That happens very soon. Aging has also yet to happen. When using orange juice concentrate be prepared for the pulp to drop strait out of the must to the bottom. It tastes wonderful but I may try a touch of almond per your sugestion here. I have a little almond extract. I also need to add a touch of vanilla concentrate and some orange zest because I accidently left the oak in the must for 3 weeks when one week should have been fine. Over oaked. I have not tasted it since I oaked it but did so before I tasted it. Turned out almost exactly as I wanted it to.

Next time I will also put in some acid adjustment to make it less acidic as I think I killed off most of the yeast in the secondary with the orange juice concentrate. To much citrus acid. Gravity readings hardly changed.

Thats all for now.

Matrix

 
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