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Old 02-24-2013, 10:01 PM   #101
Atek
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May 2010
, South Dakota
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Heat the fruit, that will set the pectins and keep it cloudy for ya. Should have minimal adverse effects on the flavor as long as its not "cooked".
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Old 02-24-2013, 10:06 PM   #102
bottlebomber
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Apr 2011
Ukiah, CA
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Ha, someone who actually WANTS a cloudy and dank looking brew

 
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Old 02-27-2013, 08:00 PM   #103
UilleamLabhruidh
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Feb 2013
Posts: 5

I just found the one I had too light and "boiled sweet" in texture, I think i'd like a heavier one, and a thickness to it(?).

 
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Old 03-05-2013, 05:17 PM   #104
MarshmallowBlue
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There's a guy on ebay who sells snowberry honey. The physical snowberry is actually poisonous but the honey isn't!

Snowberry honey on ebay mix and match 3 lb jugs
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Old 03-08-2013, 10:44 AM   #105
UilleamLabhruidh
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Feb 2013
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Nice, why do you suggest the snowberry in particular?

 
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Old 03-08-2013, 02:47 PM   #106
MarshmallowBlue
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Cause you can pick snowberries in skyrim. I'm sure there is other honey / plants you can get. But I thought it was interesting is all. Apparently is makes a nice buttery kind of smooth mead. Maybe not as thick, but I'm gonna try it one day.
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Old 03-11-2013, 11:19 AM   #107
BrewCanuck
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Sep 2012
Windsor, Ontario
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So I've been thinking about this and this is what I came up with. I'm going to mix it up this weekend.

Batch Size (fermenter): 4,50 l
Estimated OG: 1.068
Estimated FG: 0.985

Primary - 21 Days - 15*C (59*F)
1.00kg (2.2lb) Pine Honey
0.25kg (0.55lb) Blackberries, Frozen
0.15kg (0.33lb) Jalapeno Pepper
4.00 Black Tea Bag
0.5pkg SafLager West European Lager (S-23)

Secondary - 21 days - 13*C (55*F)
0.25kg (0.55lb) Blackberries, Frozen - added for last 7 days
0.10kg (0.22lb) Jalapeno Pepper, Frozen - added for last 7 days

Tertiary - 60 days - 10*C (50*F)
30.00g (1.0oz) Oak Chips, Lightly Roasted American - added for last 14 days

1) Boil about a quart of water (1L) and steep Tea Bags for 10 minutes
2) Rehydrate yeast with 250ml warm water, 1g nutrient and 30g honey
3) Add jalapeno peppers and blackberries to the boiled water and steep for 20 minutes
4) Place honey and a quart (1L) of water into carboy and shake like hell for a couple minutes
5) Strain tea/berry/pepper water into carboy
6) Add yeast, top off with water and insert Air Lock

It should end up around 11% so it may need to be aged a couple months in the bottle. Anyone have any comments or suggestions? I've only done one mead, a couple ciders and a half dozen beer.

Thanks all!!
BC
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Old 03-11-2013, 10:20 PM   #108
Sollozzo
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Mar 2013
Syracuse, New York
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So funny. Skyrim gave me the inspiration to begin brewing mead as well. Well, that, and Game of Thrones. Hopefully my first brew will be ready for the Season 3 Finale!!

Check out my first brew if you can to give me some feedback. The thread is titled "Blackberry Mead" - First Home Brew.

 
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Old 05-21-2013, 06:58 PM   #109
chshute
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Aug 2012
Tucson, Arizona
Posts: 11


So I had an idea... The Nord mead was supposed to have a cold mouthfeel or something like that due to being freeze distilled yada yada... I was thinking about using Polaris hops to get that feel. My question with the Polaris is when should i use it to get the most of that cold glacier sensation... Dry hop for a few days, end of the boil, etc... anyone work with Polaris before?

 
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Old 07-25-2013, 03:08 PM   #110
commonsenseman
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Feb 2011
White Bear Lake, Minnesota
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Just brewed up a Juniper Braggot finally, very excited for it!

2 Gallon Recipe

2 lbs Light DME
3 lbs Honey (I used a blend) - during cooldown
1 oz Crystal 120
1 oz US Fuggles - .5oz at 60 - .5oz at flameout
20 Juniper berries soaked in Bourbon - added to primary
Montrachet yeast

O.G. 1.082
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