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Old 12-11-2010, 10:49 AM   #1
Feb 2010
Posts: 92

I have a basic mead I made one year ago that has been bulk agin in a carboy. My wife would like a vanilla mead so I thought the about putting two fresh vanilla beans in this mead for a couple weeks or so (to taste) and bottling (or drinking ).

Has anyone ever flavored at this stage? Any pros or cons?
“Happiness? A good cigar, a good meal, a good cigar and a good woman - or a bad woman; it depends on how much happiness you can handle.” - George Burns

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Old 12-11-2010, 10:28 PM   #2
May 2008
Posts: 2,274
Liked 12 Times on 12 Posts

I can't see why not, just don't mix it up to keep that blanket of Co2 in place.
I would split and scrap the beans, just in case you did not know, and depending on the bean they can be pretty strong. I would consider using just one for a week. Then racking / bottling to seal them up.
The problem with vanilla is it is very strong at first, then weakens over time and I usually just use it as support for other spices like nutmeg and cinnamon.
Best of luck,
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

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