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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Show us your Mead in a photo!!!
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Old 08-13-2012, 01:20 PM   #341
gilliam
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Mead made from a 14th century recipe (from Le Ménagier de Paris) poured in a 14th century glass replica.
It's a bochet spiced with ginger, grains of paradise, cloves and long pepper.


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Old 08-13-2012, 02:59 PM   #342
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How do you even hold that?


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Old 08-13-2012, 05:07 PM   #343
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It looks like its intended to keep others from drinking your gorgeous mead
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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

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Old 08-13-2012, 06:36 PM   #344
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Actually it sits rather comfortably in the hand. Also it will prevent it form slipping out of your hand.
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Old 08-13-2012, 07:30 PM   #345
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How does it taste?
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Old 08-13-2012, 10:50 PM   #346
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I'm interested in how the 14th Cen. mead tastes as well...might need to add it to the to brew list...





Black Lagoon Hydromel (weak mead flavoured with rosemary, bay leaf, and juniper berries), Day one, Day Three, and the first glass.
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Old 08-14-2012, 11:29 AM   #347
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Quote:
Originally Posted by Atek View Post
How does it taste?
It tastes like a spiced bochet.
It's kind of difficult to describe the spicy flavour, but I like it! Once it has aged a bit I think it will become really wonderful.
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Old 08-15-2012, 03:38 AM   #348
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My blueberry mead, mention from previous posts.
It's been a month and I racked it and added 5 lbs of honey, per the recipe. It also calls for 5lbs more of blueberries. I have to stop and get some tomorrow.
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Old 08-16-2012, 04:34 AM   #349
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JAOM finally cleared. Sitting on the freezer looking out the back door.
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Old 08-16-2012, 05:30 AM   #350
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Quote:
Originally Posted by cyberlord
JAOM finally cleared. Sitting on the freezer looking out the back door.
I think your mead is related to John Fogerty.
Were there a statue wearing high heels?


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