Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Achouffe Mead
Reply
 
Thread Tools
Old 11-20-2011, 09:53 PM   #1
krmak
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Slovenia
Posts: 6
Default Achouffe Mead

Hey all,
will be making my first mead this week, slightly Belgian modified, so I am wondering what you think of the recipe:
- 62 % flower honey
- 38 % Candi Sugar, Amber
- yeast nutrient (boiled yeasties)
- White Labs Belgian Ale (WLP 550); supposed to be the Achouffe yeast strain

ABV for this would be 9,9%, I am wondering what are you more experienced mead makers thinking about this? Maybe I should put 80/20 ratio for honey/candy sugar. Will be making a 50 l batch and split one half in a corny to force carbonate, but for the other half I don't know if I should carbonate it in the bottles or just leave it plain? Which mead do you perfere?

Cheers


krmak is offline
 
Reply With Quote
Old 11-21-2011, 02:39 AM   #2
theonetrueruss
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
theonetrueruss's Avatar
Recipes 
 
Join Date: Oct 2010
Location: Woodstock, GA
Posts: 841
Liked 45 Times on 31 Posts

Default

Sounds interesting. I'm not very experienced with mead but I use those ingredients in beer and as I read your post I thought I'd like to do that. It's gotta turn out good either way. Please post how it turns out.
__________________
TheOneTrueRuss
Fat Messiah Brewing
theonetrueruss is offline
 
Reply With Quote
Old 11-21-2011, 08:10 AM   #3
biochemedic
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
biochemedic's Avatar
Recipes 
 
Join Date: Jun 2010
Location: Carnegie, PA
Posts: 2,011
Liked 168 Times on 128 Posts
Likes Given: 72

Default

I made a "belgeglin" using saison yeast (3711 French Saison), bitter orange peel and corriander seed. Came out really well, and I'm sure the 550 will do an equally good job on a mead. I didn't use any candi sugar, though, all honey. I have no idea how much sugar you could substitute for honey before it becomes "too much," but I think 38% might be a bit much, and would agree that it might be best to go more towards the 80/20 ratio you suggested. I think you'll still get plenty of color and character from the candi sugar...it is a mead after all though, and I think the honey should dominate.

As far as carbonation goes, I think it's up to your own preference...I perfectly enjoy still mead, so I have never carbonated my meads. I suppose one of these days I'll make a sparkling mead, but just haven't felt the need yet..
__________________
Packaged: Dry pipeline...it's been a crazy summer...
Recent Meads: Simple Cyser '14
Primary: Empty!
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet, Wild Cider
Planned: Some sort of SMaSH. Otherwise, so many ideas, not enough time to brew them....
biochemedic is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bottling mead - Caps vs Corking mead - either method superior? WinsomeLass Mead Forum 32 07-02-2015 10:53 PM
Stark Raven Mead (burnt honey mead attempt) machinelf Mead Forum 63 04-06-2015 09:10 AM
Mead Judging - Question about sweet traditional mead jezter6 Mead Forum 5 01-20-2014 05:00 PM
Mead newbie question: how to make a bottle conditioned, sweet, sparkling mead? weirdboy Mead Forum 36 05-28-2010 06:24 AM
Pomegranate Orange pineapple mead! (also known as the oh, I might as well mead.) funkapottomous Mead Forum 3 05-24-2010 05:45 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS