Mead recipes/equiptment - Page 2 - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Mead recipes/equiptment

Reply
 
Thread Tools
Old 02-05-2005, 02:07 AM   #11
rightwingnut
 
rightwingnut's Avatar
Recipes 
 
Dec 2004
New Jersey
Posts: 463
Liked 3 Times on 3 Posts


How does the addition of fruit work? Do you add it at the start? How much fruit for a 5 gallon batch? I was thinking of a boysenberry mead. Also, is there anything to add to balance the sweetness, as hops do in beer, or would that make it "not mead".

 
Reply With Quote
Old 02-05-2005, 12:11 PM   #12
arachnyd
 
arachnyd's Avatar
Recipes 
 
Jan 2005
Royal Oak, Michigan
Posts: 66

if you boil the fruit, you will develop pectin and it will always be there as a protein haze in the finished product - it will not clear. I generally use campden tablets - crush them up in a little water and put them in the must and let it sit for 24 hours - then pitch your yeast. The campden tabs will kill all the nasty beasties that hang out in the fruit and give you a nice clean home for the yeast when you pitch it.
__________________
"We are here to drink beer. We are here to kill war. We are here to laugh at the odds and live our lives so well that Death will tremble to take us."
-- Charles Bukowski


 
Reply With Quote
Old 02-07-2005, 04:17 PM   #13
mmehawich
Recipes 
 
Jan 2005
Chicago, IL
Posts: 5

I recomend freezing/thawing the fruit before adding it to primary (use a nylon fruit bag for easy removal). This helps break down the cell walls of the fruit and let the most amount of juice flow into the wort. I don't use campden tablets, so I just pour boiling water over the fruit- if you're worried about pectin, use pectic enzyme- I have never had a pectin haze in a mead before. As far as amounts of fruit to use, it really depends on what you want to achieve in the finished product. If you want to bring out the honey character and just have a hint of fruit use 1-3lbs, but again this varies. If you want lots of fruit character, use way more than you think you would. My last mead was a raspberry melomel and I used 15lbs of frozen raspberries in there! Some would say that this is way to much, but it really did turn out fantastic. Spices are not an uncommon addition to mead (check out some metheglin recipes). I had a blueberry metheglin that was yummy- had cinnamon stick, whole cloves, slices of ginger, and lemon peel. Here is a link to Got Mead's recipe links: http://www.gotmead.com/mead-recipes/
Good starting point for doing some recipe research.

Good luck!

 
Reply With Quote
Old 02-07-2005, 10:50 PM   #14
Janx
 
Janx's Avatar
Recipes 
 
Dec 2004
San Francisco Bay Area
Posts: 1,677
Liked 16 Times on 10 Posts


Quote:
Originally Posted by rightwingnut
How does the addition of fruit work? Do you add it at the start? How much fruit for a 5 gallon batch? I was thinking of a boysenberry mead. Also, is there anything to add to balance the sweetness, as hops do in beer, or would that make it "not mead".
When it's done fermenting, mead is dry as a bone. No sweetness to worry about.

Boysenberry should be good (freeze em first). Tangy fruits have always given me the best results. Best were kiwi and pineapple meads. I still have two 10+ year-old bottles of the pineapple mead.
__________________
Oh don't give me none more of that Old Janx Spirit
No, don't you give me none more of that Old Janx Spirit
For my head will fly, my tongue will lie, my eyes will fry and I may die
Won't you pour me one more of that sinful Old Janx Spirit

 
Reply With Quote
Old 02-18-2005, 03:14 AM   #15
Dude
Will work for beer
HBT_LIFETIMESUPPORTER.png
 
Dude's Avatar
Recipes 
 
Jan 2005
Knob Noster, Missouri
Posts: 8,770
Liked 87 Times on 70 Posts


Quote:
Originally Posted by Janx
When it's done fermenting, mead is dry as a bone. No sweetness to worry about.

Boysenberry should be good (freeze em first). Tangy fruits have always given me the best results. Best were kiwi and pineapple meads. I still have two 10+ year-old bottles of the pineapple mead.

Kiwi mead, now that sounds delicious!!!
I might go out and get another carboy and try that!
__________________
On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
Planning:
Gone But Not Forgotten:

www.IronOrrBrewery.com

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Mojito-mead recipes? ArcaneXor Mead Forum 20 05-23-2015 01:26 PM
Simple mead recipes for a first-timer. tuffstuff152 Mead Forum 8 06-29-2008 04:33 PM
Question on equiptment BrosBrew Beginners Beer Brewing Forum 6 05-25-2008 05:09 AM
AG/PM equiptment? SkaBoneBenny All Grain & Partial Mash Brewing 3 12-15-2006 02:15 PM
Equiptment Jeffs-a-brewin Bottling/Kegging 0 04-28-2005 01:33 AM


Forum Jump