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Old 09-30-2011, 05:50 PM   #11
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.
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption. Let us give praise to our Maker, and glory to His bounty, by learning about... BEER!" - Friar Tuck (Robin Hood - Prince of Thieves)

Primary fermenter: Orange Blossom Mead
Secondary:Awaintg golden nector

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

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's Avatar
Apr 2011
Lubbock, TX
Posts: 28
Liked 3 Times on 3 Posts

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
"One man's theology is another man's belly laugh." -Robert A. Heinlein

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Old 12-15-2011, 01:54 AM   #14
Jan 2009
Posts: 3

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
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
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
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
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's Avatar
May 2013
Plattsmouth, Nebraska
Posts: 1,252
Liked 181 Times on 137 Posts

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
Jan 2013
Posts: 7

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

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