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Old 09-30-2011, 05:50 PM   #11
Lawlend
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Aug 2011
Plymouth, Minnesota
Posts: 4

I strongly recommend winehaven stinger honeywine mead which is semi-sweet or pretty much any mead from white winter winery they make several meads from hydromels to port meads to braggots.
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Primary fermenter: Orange Blossom Mead
Secondary:Awaintg golden nector

 
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Old 11-12-2011, 03:32 PM   #12
cclear1959
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Nov 2011
Blossvale, NY
Posts: 1


Quote:
Originally Posted by SafariBob View Post
Mead is like, well mead. It can be similar to wine or beer (braggot) and it can be either still or sparkling. I have a root beer mead that is wonderful sparkling.
any chnce you would be willing to share your root beer mead recipe? It sound so interesting.

 
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Old 11-17-2011, 10:08 PM   #13
SafariBob
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Apr 2011
Lubbock, TX
Posts: 28
Liked 3 Times on 3 Posts


Quote:
Originally Posted by cclear1959 View Post
any chnce you would be willing to share your root beer mead recipe? It sound so interesting.
It is a simple traditional with root beer extract. I primed when I bottled with 3/4 cup cane sugar for 5 gal. I posted the recipe here:

Mead Safari: Mead Day 2008
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Old 12-15-2011, 01:54 AM   #14
drkrasi
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Jan 2009
Posts: 3

Quote:
Originally Posted by AWKBrewing13
i have never had a mead before. I live in MI and im not sure where to buy some so I could try it. This definately sounds like something I wuold want to try. I love pumpkin ales.

What exactly is mead like? a wine? an extremely strong beer? is it carbonated?
If u live any where near warren mi go to kuhnhenn they have a lot of Meads there

 
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Old 10-19-2012, 03:21 PM   #15
misterEr
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Oct 2012
Posts: 2

How did it come out, and what notes/feedback can you give me?

 
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Old 05-31-2013, 02:47 PM   #16
kschrodt
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Mar 2013
Posts: 17


This sounds fantastic. On some other threads, I've read that people roast the pumpkin before adding it. Have you tried that with this recipe?

 
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Old 06-14-2013, 11:49 PM   #17
brkoerner
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Dec 2010
, Texas
Posts: 88
Liked 5 Times on 4 Posts


I have had some of this and it is delicious.

 
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Old 06-29-2013, 10:47 PM   #18
Lungus
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Jun 2013
Vancouver, B.C.
Posts: 90
Liked 12 Times on 11 Posts


I just started a batch of this today in a 1 gal. glass carboy. I got a O.G. of 1.155 which leaves me the possibility of 20%+ A.B.V. Hopefully it's drinkable by Xmas.

 
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Old 06-30-2013, 04:28 PM   #19
sfgoat
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May 2013
Plattsmouth, Nebraska
Posts: 1,236
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How does the pumpkin flavor come through on this? 1 can doesn't seem like it would've very prominent. I'm trying to dig up a mead that will highlight the pumpkin flavor.

 
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Old 07-07-2013, 01:57 AM   #20
jbrooke
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Jan 2013
Posts: 7

How long time wise do you let it ferment and condition before its drinkable

 
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