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Old 07-18-2013, 06:54 AM   #931
waxer
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Feb 2013
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Quote:
Originally Posted by Kmcogar View Post
Is all those bottles your own mead?! That's a lot of mead man!
Haha unfortunately not. Just commercial wines. Left in black shrink. Plan to fill all 130 on the left over the next 4 months though.

 
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Old 07-18-2013, 08:25 PM   #932
Kdog22
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Apr 2013
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Quote:
Originally Posted by TheWeeb View Post
I might have posted this already, if so, apologize for the rerun, but this is the summer...

This is a basic mead - water and honey and yeast - with the addition of a "tea" from Halertauer hops - very noble - and fermented with a traditional Bavarian Hefeweizen yeast. The idea was to create a gluten-free beverage that is based in mead and has overtones of a Bavarian Hefewiezen beer.

Very subtle clove and banana, champagne like carbonation, very enjoyable, going to get this commercialized soon.
I love mead and hefeweizen happens to be my favorite beer. This sounds absolutely amazing. I feel like I need to try this recipe

How long did you let it age before bottling?

 
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Old 07-19-2013, 03:13 AM   #933
danielofthedale
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Oct 2011
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Quote:
Originally Posted by LittleHippieMama View Post


Just racked off Primary into individual gallons. Left to right:
Elderberry (dried berries with a stick of cinnamon)
Orange Raisin Spice (3 oranges w/pith removed, cloves, sweet cinnamon and cassia cinnamon and raisins)
Ginger and Lemon (2 lemons pith removed, palm size hand of ginger)
Chai Tea (cardamom, 2 cinnamons, star anise, cloves, Irish Breakfast Tea)
Green Tea and Lemon (Gunpowder Green Tea and 2 lemons pith removed)

I may have put too much green tea in, time will tell.
I gave them all a squeeze of honey because it was dry, will probably have to sweeten more before bottling.
Would love to hear how the Chai turns out! I love Chai tea so I will definitely have to give that one a try sometime.

 
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Old 07-19-2013, 10:50 PM   #934
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Just bottled some tart cherry mead and having a little sample that couldnt fit in the bottles. In a few weeks ill be bottling my jalapeno/cucumber

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Old 07-20-2013, 11:57 AM   #935
rowsdower44
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Jan 2013
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A picture of my Strawberry Daiquiri Mead.
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Old 07-20-2013, 11:53 PM   #936
Trubnoob
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Jul 2012
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I've been enjoying this thread so long that I thought I should contribute! Learning a lot on these forums...

In order these are: Show Mead with local (MN) Ames honey; JAOM; Cherry/Strawberry; Raspberry; Cherry Cinnamon

Waiting is the hardest part.
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Old 07-21-2013, 01:55 PM   #937
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Quote:
Originally Posted by Kdog22 View Post
I love mead and hefeweizen happens to be my favorite beer. This sounds absolutely amazing. I feel like I need to try this recipe

How long did you let it age before bottling?
For a three-gallon batch I boiled 1 gallon of water with 1.3 oz of Hallertauer for 30 min, flame out, added 5 pounds of honey, mixed well, topped with cold water to the 3-gallon mark, cooled, and pitched. OG 1.070, FG .992 ABV 8.5%, fermented for four weeks then transferred and allowed to settle for another eight weeks before force carb/kegged. We have a counter pressure bottle filler, and this bottle from the keg sat another three weeks before I opened it, and had some sediment at the bottom as it continues to clear. I am going to scale this up and make a 5-gallon batch for the fall and add a bit of clove.
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Old 07-21-2013, 02:00 PM   #938
TheWeeb
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Quote:
Originally Posted by Chuginator View Post
"Going to get this commercialized soon."

Can you explain?
Working on a business plan for a local meadery, would like to add this to the on-tap regular lineup
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Old 07-22-2013, 12:46 PM   #939
Chuginator
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Feb 2011
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Quote:
Originally Posted by TheWeeb View Post
Working on a business plan for a local meadery, would like to add this to the on-tap regular lineup
Very cool!

 
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Old 07-22-2013, 01:58 PM   #940
Kdog22
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Apr 2013
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Quote:
Originally Posted by TheWeeb View Post
For a three-gallon batch I boiled 1 gallon of water with 1.3 oz of Hallertauer for 30 min, flame out, added 5 pounds of honey, mixed well, topped with cold water to the 3-gallon mark, cooled, and pitched. OG 1.070, FG .992 ABV 8.5%, fermented for four weeks then transferred and allowed to settle for another eight weeks before force carb/kegged. We have a counter pressure bottle filler, and this bottle from the keg sat another three weeks before I opened it, and had some sediment at the bottom as it continues to clear. I am going to scale this up and make a 5-gallon batch for the fall and add a bit of clove.
I'm saving this to give it a try. Thank you for posting the recipe!!

 
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