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Old 01-19-2012, 02:55 AM   #11
WineIsRed
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Dec 2011
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Quote:
Originally Posted by turtlescales;3680589
Edit- I was browsing recipes on gotmead.com, and found this ginger lemon metheglin recipe that sounds quite tasty- [url=http://www.gotmead.com/index.php?option=com_rapidrecipe&page=viewrecipe&r ecipe_id=193&Itemid=459
Got Mead - Mead (honeywine) making, mead drinking, mead recipes - Lemon-Ginger Metheglin - J.M.[/url]
Looks like a good beginning point... My opinions are:

Someone will have to convince me to put bread into a mead in place of nutrient... I often put in raisins and tea... but bread?? If this were a sour, I could understand...

1.088 is pretty low for a mead that's designed to age 4 years. I make meads with an og of 1.140 that taste awesome after 1-2 years (ec-1118). I'm flexible, but I'd prefer something in the 1.12+ range... remember, 4 years is a long time.

The amount of spices seems low to me (I’m familiar with lemon and ginger, not with mace or rosemary). I'd expect the linked brew to be tasty in 6 months (it seems to have won awards less than a year after brewing). For a 4-year brew, I'd want quite a bit “more” (spices and og).

Remember – my opinion is worth 20% less than you paid for it.



 
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Old 01-19-2012, 03:03 AM   #12
turtlescales
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Dec 2011
Spokane, WA
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You are right as to the starting point bit, I don't understand the bread thing myself. Aside from maybe, bored mazer wondering "will this work?" The other ideas are worth exploring as well, and the Tej is really intriguing. Acerglyn sounds great too, then again maple syrup isn't exactly cheap.



 
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Old 01-19-2012, 05:31 AM   #13
WIMARIPA
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Feb 2011
Philadelphia, PA
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How about a bochet? That should improve with time.

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Old 01-19-2012, 06:57 AM   #14
WineIsRed
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I think that's a great idea - but I'm afraid several people would burn their house down....

 
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Old 01-19-2012, 09:04 AM   #15
lawpaw
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Sep 2011
Minneapolis, MN
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+1 on the Bochet, I need to do that anyway. A chocolate bochet would take years to mature. Could also do a Bochet metheglin, but I'm not sure what kind of spices would compliment carmelized honey.

 
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Old 01-19-2012, 11:45 AM   #16
KemP130
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Dec 2011
Cobleskill, New York
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I would be interested in Acerglyn.

 
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Old 01-19-2012, 02:03 PM   #17
lawpaw
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Sep 2011
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I also like the idea of people doing different meads so that we have a broader idea of how meads age over 4 years.

Also makes it more interesting to compare if any of us want to swap meads.

 
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Old 01-19-2012, 02:07 PM   #18
motobrewer
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braggot!!!
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Old 01-19-2012, 02:09 PM   #19
Bowow0708
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Dec 2011
Manila, Philippines
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Quote:
Originally Posted by lawpaw View Post
+1 on the Bochet, I need to do that anyway. A chocolate bochet would take years to mature. Could also do a Bochet metheglin, but I'm not sure what kind of spices would compliment carmelized honey.
chocolate bochet? how will you do that pray tell? will you add it while the honey is boiling or will you add it in the fermenter? what kind of chocolate? powder, bean or bar? milk or dark? eating or baking? what brand of chocolate?

 
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Old 01-19-2012, 03:14 PM   #20

Subscribed: I'd be interested in this project.


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