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Old 05-10-2010, 01:09 AM   #1
jim_reaper1066
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Jan 2010
Fredericton, N.B.
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I just freed up 3 1 gallon jugs from my JOAM, which will hopefully be drinkable after a few years in the bottle (holy cloves batman!). Any suggestions as to what I should fill then up with next? Im definitely going to do a nice show mead, but wouldn't mind trying something like a chocolate or rhodomel. Any good recipe suggestions?

 
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Old 05-14-2010, 12:48 AM   #2
avidhomebrewer
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Sep 2007
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Never made it, but try this.

I made a strong melomel a few years ago with about 20# of honey and about 5# of blueberries. Very good. Not sure how chocolate would be in a mead....

 
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Old 05-14-2010, 01:03 AM   #3
BillyGHusk
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Apr 2010
Ashevillle
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New to mead making but I'm wondering about a savory sort of mead. Pepper and fennel, but using the fennel bulb instead of the seed? Someone shoot me down now.

 
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Old 05-14-2010, 03:33 AM   #4
Yan
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Nov 2009
British Columbia
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Quote:
Originally Posted by BillyGHusk View Post
New to mead making but I'm wondering about a savory sort of mead. Pepper and fennel, but using the fennel bulb instead of the seed? Someone shoot me down now.
I don't think the bulb would give much flavor. It's got a pretty mild fennel taste even when eaten raw that very well might not show up in a mead.

 
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Old 05-14-2010, 03:59 PM   #5
ZooBrew
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Nov 2008
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Try a Cyser. 2+lbs. honey, the rest apple juice, Cotes De Blanc yeast, and a cinnamon stick (maybe a clove or 2). Don't forget the yeast nutrient series additions.

 
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Old 05-14-2010, 04:09 PM   #6
jim_reaper1066
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Jan 2010
Fredericton, N.B.
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A cyser sounds nice, but im a little weary of spices. My JAOM was overpowered by the cloves and cinnamon. Hopefully it will mellow out with age.

 
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Old 05-14-2010, 05:17 PM   #7
KCWortHog
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Sep 2009
Kansas City MO
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If you want a chocolate mead, you could try extract. You could make a melomel (strawberry, maybe, or perhaps orange!) then add a little chocolate extract to it. Not much, because it quickly overpowers the subtlety of the fruit. But then you don't have to worry about the mess of chocolate/cocoa and can easily control the amount of chocolate flavor you have in it. I've used extracts in a few meads & beers - placed in a competition for a cherry vanilla mead. Cherry melomel + Nielsen Massey vanilla extract. mmmm

 
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Old 05-14-2010, 05:23 PM   #8
PinkyOFloyd
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Jan 2010
The Grand Island
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Here are some proven recipes: http://wiki.homebrewersassociation.org/MeadRecipes

 
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Old 05-14-2010, 05:41 PM   #9
LightningInABottle
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Sep 2009
Ann Arbor
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I see lots of unessecary steps/ingredients in those recipes. You don't need to boil and Irish moss is not needed. I suggest browsing the recipe section here http://www.homebrewtalk.com/f80/
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"The first rule around here is not to dump a batch unless it tastes like Satan's anus."-Nurmey

 
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Old 05-14-2010, 05:45 PM   #10
PinkyOFloyd
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Jan 2010
The Grand Island
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Quote:
Originally Posted by LightningInABottle View Post
I see lots of unessecary steps/ingredients in those recipes. You don't need to boil and Irish moss is not needed. I suggest browsing the recipe section here http://www.homebrewtalk.com/f80/
Okay. I just thought NHC Gold Medals meant something. Never mind......

 
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