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Old 05-10-2011, 07:48 PM   #1
kingmoltar
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Apr 2011
warren, mi
Posts: 10
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Vanilla Chai

Ingredients:
20 lbs. Honey
4 Gal Water
1 T. Ginger
2 Cinnamon Sticks
2 t. Cardamom
2 T. Clove
2 t. Nutmeg
1 t. Allspice
1 Vanilla bean cut
1 pk. Lalvin 71b Yeast
5 t. Yeast Nutrients
2 t. Yeast energizer

Process:
Heat 1 Gal. water to 110F and remove coffee mug for yeast starter.
Bring water to boil.
Remove from heat
Add honey, Nutrients, Energizer, and Spices
Let sit for 25 min.
Start Yeast
Remainder of water chilled in P.F.
Pour Must in P.F.
Add yeast
Stir Vigorously for 2 min.
Seal lid and attach airlock
Rack when airlock stops.
Rack once/month until clear
Bottle, age or drink or both

Suggestions for next batch:

Drop honey by 5-7 lbs.
Lower clove by 1 T
Possibly add a 2nd vanilla bean
Add 2.5t Pectin enzyme

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Old 05-11-2011, 12:19 AM   #2
SD-SLIM
 
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Jan 2011
Fort Worth, Texas
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sounds great...do you have any pictures of it?

 
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Old 05-11-2011, 01:21 AM   #3
kingmoltar
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Apr 2011
warren, mi
Posts: 10
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Quote:
Originally Posted by SD-SLIM View Post
sounds great...do you have any pictures of it?
Just pics in the bottle, It's still aging

I'm still new at making mead. It was the 2nd batch I have ever made. I probably needed to let it clarify longer. But it still came out pretty clear, just a slight haze in it.
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Old 05-11-2011, 02:04 PM   #4
SD-SLIM
 
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Jan 2011
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Congratulation's on your seconds batch! Age will defiantly help, keep me updated as to how long it took to get it where you wanted it to be...I am a big fan of Chai in beers and in mead.
Happy Brewing!

 
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Old 08-11-2011, 06:17 PM   #5
vicratlhead51
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Jul 2010
Bay City MI
Posts: 208
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I love chai tea, I think I'll try this for my first mead. One thing I gotta check on though, the T is for tablespoon and the t is for teaspoon right? Oh and is the clove whole cloves or crushed cloves?
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Old 08-16-2011, 03:25 AM   #6
WarrantedFED
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Jul 2010
Seattle, WA
Posts: 146
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Wow, this sounds really good!!

A couple of comment: I've done a couple of meads, but 20 lbs of honey sounds like a lot. Wouldn't the yeast strain top out due to alcohol tolerance?

Also, the vanilla bean: Did you end up with a very mild vanilla flavor, or a stronger flavor?

 
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Old 08-16-2011, 08:01 PM   #7
kingmoltar
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Apr 2011
warren, mi
Posts: 10
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yes, T= Tablespoon... t= teaspoon

And after drinking it i would suggest to drop the honey content by 2-5 lbs. unless you like really sweet.
Also I used ground clove and I would drop that by at least 1 T
And increase the vanilla bean by 1-2.

those are the things I'm going to do when i make another batch. It was really good, just need to tweak it a little

 
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Old 08-17-2011, 12:14 AM   #8
WarrantedFED
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Jul 2010
Seattle, WA
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I see, thank you!

 
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Old 01-23-2012, 09:42 PM   #9
vicratlhead51
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Jul 2010
Bay City MI
Posts: 208
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Finally got around to making this, well I made it in sept but just bottled it last week. A real pretty clear gold color. I only used 14 lb of honey and dropped the cloves like you said. It fermented out completely and finished at .990 so it was dry but still had a real pleasant honey spice flavor. I'll let it age a month or so before I open a bottle but I suspect with how strong it is it'll probably last into next winter too.
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-Chuck Norris had to ask Niel Fallon for permission to grow a beard.

 
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Old 01-26-2012, 07:44 PM   #10
Penguinetti
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Dec 2011
Eliot, Maine
Posts: 141
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What would the additional Pectin Enzyme be for?

 
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