Butterscotch Mead - Page 2 - Home Brew Forums
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Old 08-05-2011, 03:37 PM   #11
Rounsy
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Jul 2011
Rochester, NY
Posts: 13

well took the SG today since I'm leaving for school this weekend and won't be able to do anything for a few months...

SG: 1.07

Taste: tasted good and sweet... Strong honey flavor, no distinguishable butterscotch flavor, added 5 more butterscotch to the gallon...


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Old 08-05-2011, 03:51 PM   #12
NiteBeest
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Jun 2011
Antioch, California
Posts: 88

If you're by a LHBS or planning on ordering anything online soon, you could try steeping some crystal 60L or 120L in the water before adding the honey and fermenting. I know people have done this with ciders to get a caramel apple cider flavor. All of these butterscotch/caramel mead posts are making me think that I should try this.


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Old 12-27-2011, 12:04 PM   #13
jfsp
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Sep 2011
Montreal, Quebec
Posts: 40
Liked 1 Times on 1 Posts


In Czech republic, I had this mead with a dominant butterscotch taste : Jan Halada Zlata.



However, the reviews you'll find are all over the place, from toffee to vanilla passing by woody-spicy. This makes me wonder if there is any consistency between each bacth of this mead. Maybe you can obtain the butterscotch taste by trying to eliminate the diacetyl rest from your primary fermentation.

 
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Old 12-27-2011, 12:09 PM   #14
nukinfuts29
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Nov 2011
Pike County, MO
Posts: 1,593
Liked 28 Times on 27 Posts


SUBSCRIBED!! Hope to get an update when you can!
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Patience, my Padawon. The yeast can sense your tension.
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Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.

 
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Old 12-28-2011, 07:01 PM   #15
turtlescales
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Dec 2011
Spokane, WA
Posts: 159
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This sounds delicious, look forward to updates on how this progresses. I wonder how it might work with other candies, perhaps anise squares? Hope this turns out as tasty as it sounds!

 
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Old 01-05-2012, 03:56 PM   #16
KC_Brewski420
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Jul 2011
kansas city, kansas
Posts: 22

This Mead is finished at the moment and is bulk aging. It has a rich butterscotch flavor with a nice woody back end its very smooth and buttery. I will provide the og. And fg. Along with the ABV% and a finalized recipe for all to try I would. Love to see how others turn out I will also scale this recipe to 5 gal. For those who wish to go big
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Old 01-05-2012, 03:59 PM   #17
nukinfuts29
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Nov 2011
Pike County, MO
Posts: 1,593
Liked 28 Times on 27 Posts


5g or go home!! Lol I can't wait. Any pics of the finished product?
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My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
The Jack Keller Collection

Quote:
Originally Posted by Cpt_Kirks View Post
Patience, my Padawon. The yeast can sense your tension.
Quote:
Originally Posted by Revvy View Post
Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.

 
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Old 01-05-2012, 04:00 PM   #18
Devo9
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Oct 2011
Winnipeg, Manitoba
Posts: 432
Liked 28 Times on 26 Posts


I'd love to hear how this turns out after aging for a bit!

 
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Old 01-05-2012, 05:21 PM   #19
nukinfuts29
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Nov 2011
Pike County, MO
Posts: 1,593
Liked 28 Times on 27 Posts


I think I'm going to try this, but I'll use a wine yeast most likely.
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My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
The Jack Keller Collection

Quote:
Originally Posted by Cpt_Kirks View Post
Patience, my Padawon. The yeast can sense your tension.
Quote:
Originally Posted by Revvy View Post
Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.

 
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Old 04-30-2012, 09:18 PM   #20
CCBrewer
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Mar 2010
South Texas
Posts: 677
Liked 36 Times on 32 Posts


Come on... update this already hahah... pleaseeee


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