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Old 04-28-2010, 12:14 AM   #1
BillyGHusk
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Apr 2010
Ashevillle
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Hello all!

New to the site.

Have been homebrewing for about 6-8 months, just beer and a so-so cider(my first ever brew, man I have learned so much since) so far.

I am finding myself drawn to mead. I have found no real mention of a fig mead. It seems to me this would have been a natural combination, thinking historically anyway.

Thoughts? I must be missing something.

Tim



 
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Old 04-28-2010, 12:44 AM   #2
frogguruami
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Jan 2010
Deland, FL
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I did a fig wine once. Put it on some oak and it kicked booty! Fig mead sounds great!


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Old 04-28-2010, 02:07 AM   #3
Matrix4b
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Nov 2008
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I have been wanting to do a fig mead. I was thinking fresh juicy black forest figs. Non-dried. You can find dried figs at any time of the year. But will it make good mead? I have heard some people over at gotmead.com have done fig and it makes a great dry mead. I however want a sweet mead. My puzzlement is how many figs to use and to have a carboy open and honey when figs are in season. I hear that the fig season to get them is short and you need to be very picky on the figs for a good flavor. Beyond that love to hear your suggestions and ideas and if you do a fig mead then let us know the recipies or even do a brewlog. Recipie first then updates on how it is going and then when it is done and aged how it tastes and what you would do diffrent. Good Luck.

 
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Old 04-28-2010, 07:41 PM   #4
crackhead7
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Apr 2010
cleveland, ohio
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this sounds like a great Idea I would to hear the results

 
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Old 04-28-2010, 07:51 PM   #5
meading_of_minds
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Jan 2010
IL, Bureau Cty, IL
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That does sound like it would be a definite go-with for mead. Even better, start the mead as a burnt mead to develop the caramel. Now I'm getting ideas, too.
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Old 04-28-2010, 08:23 PM   #6
frogguruami
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Jan 2010
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I used dried figs in the wine I made. I will try to find the brew notes for it. The grape concentrate would probably sub equally for the honey. Or would at least be a good place to start from. I only made a gallon at the time and it was years ago at this point. The last bottle of that wine was served at a few months ago.
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Old 04-28-2010, 11:01 PM   #7
BillyGHusk
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Apr 2010
Ashevillle
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I was planning on using dried figs. Have used dried cherries for a couple of beers and been happy with the results. Amount of figs is yet to be determined, was looking for some insight here. Will be brewing in 1-2.5 gal. batches. Any thoughts on an herd/spice that would work well? I will definitly post what I do.

 
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Old 04-29-2010, 02:09 AM   #8
KCWortHog
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Sep 2009
Kansas City MO
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Sounds like a good contender for blending, too, as a braggot with chocolate stout as the base. Or a dubbel.

 
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Old 04-29-2010, 02:18 AM   #9
MedsenFey
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Jan 2010
Florida
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Fig melomel can be outstanding. However, figs don't add a lot of distinctive aroma/flavor; it tends to stay in the background. It adds great body, acidity and mouthfeel, and gives the result a very vinous quality. I used fresh Brown Turkey figs from my Father's tree which he froze for me - they will spoil very quickly if not handled carefully. I'd use at least 3 pounds per gallon. If you use dried figs, the amount could be adjusted.
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Old 04-29-2010, 06:28 PM   #10
BillyGHusk
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Apr 2010
Ashevillle
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Quote:
Originally Posted by KCWortHog View Post
Sounds like a good contender for blending, too, as a braggot with chocolate stout as the base. Or a dubbel.
Yea, dubbel's are my favorite beer. Would also like to try adding figs there as well.



 
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