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Old 01-14-2011, 11:53 PM   #21
KenSchramm
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jakel and Avtar, I don't mean to pick on you, because I've heard it many times, but the philosophy about making up for low quality honey with fruit or spices cuts as much mustard with me me as thinking you can make a good beer with crappy malt because you've got good hops. Quality in, quality out. Low quality in...

It may be decent, but it won't be as good as you can do, and I'm out of time in my life for mead that isn't as good as I can make it. There are too many other phenomenal things out there to drink. YMMV.


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Old 01-14-2011, 11:58 PM   #22
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I used to think the same thing Ken -

I've got a raspberry melamel made with Safeway-brand clover honey that's been really good (at about 2.5 years old now).

I've got an oaked cherry melamel made with orange blossom honey that is ##@$%*#&^%* amazing right now (and it's only been in the bottle 3 months - was started about a year ago). So much more complex depth, flavor, aroma, etc.

I will never make another mead with plain ol' Safeway-brand (or equivalent) clover honey again (well, accept for the experiments I'm doing with really crazy mineral content water from Manitou Springs).


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Old 01-16-2011, 03:59 AM   #23
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What are the thoughts out there, as far as a 5 gal. batch, as to how much honey should be used? I was thinking of making a sweet mead 12-14% with about 15 lbs of frozen blackberrys. I just dont want it so sweet you cant drink it.
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Old 01-16-2011, 06:29 AM   #24
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Quote:
Originally Posted by rogaldorn View Post
So, anyone have a recipe for me??
I'll play, but this is only my second batch of melomel, so I could be way off...this is for a 3 gallon batch:

Fresh Blackberries: 7 pounds
Honey: 8 pounds
Yeast: probably the 71B

I'm going for a medium sweet. Comments are welcome! I think I'll add the berries to primary after a week or so.
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Old 01-18-2011, 04:45 PM   #25
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To the OP: check out my thread here: http://www.homebrewtalk.com/f80/blac...melomel-95583/

read, and learn, and brew!


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