Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > juice or fruit - which is better for mead?
Reply
 
Thread Tools
Old 02-08-2012, 03:18 PM   #1
Geosomin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Saskatoon, Saskatchewan
Posts: 40
Default juice or fruit - which is better for mead?

Just wanted to get everyone's opinion who has made mead before - do you think I would get a better result from using apple juice for apple spiced mead or using water + honey and then adding chopped up apple to the hot water/honey and leaving the fruit in it until I bottle it? I haven't made apple mead before and I'm torn as what to do for my first batch. It's hard to get that much fresh apple juice here where I live. Would frozen concentrate work for this? I see it made both ways so I was curious about flavours and thoughts from you mead makers out there. I've only made beer and wine before and want this to be worthy of all this honey


Geosomin is offline
 
Reply With Quote
Old 02-08-2012, 03:56 PM   #2
lawpaw
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Minneapolis, MN
Posts: 77
Liked 1 Times on 1 Posts
Likes Given: 2

Default

I would buy some quality cider, just make sure that it doesn't have sorbate. The cider I use (from local orchard) has Kmeta, but not sorbate. The sulfites won't effect fermentation much of you use a starter.

The biggest reason for the use of cider is that cider usually comes from a mix of sweet and tart apples, which will add that bite that balances sweetness. Juice or apple chunks won't have the complexities of multiple apple varieties.


lawpaw is offline
 
Reply With Quote
Old 02-09-2012, 03:06 AM   #3
biochemedic
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
biochemedic's Avatar
Recipes 
 
Join Date: Jun 2010
Location: Carnegie, PA
Posts: 2,005
Liked 168 Times on 128 Posts
Likes Given: 71

Default

I tend to use fresh cider as well - my simple cyser is 5 gal cider and 1 gal (~12 lbs) honey. For other fruits, it's harder to get that much volume...when I did a pomegranate, I only used 1 gal of POM brand juice, but I started with 5 gal of straight wildflower mead, and added it later in the primary so as to loose less color/aroma/flavor. Harder fruits like apples and pears I think are harder to extract flavor from by adding the fruit itself, but this technique works well for berries, cherries and other soft fruits. I've had good success with canned fruit and purees such as Vinter's Harvest and Oregon puree brands.
__________________
Packaged: Red X Weimea SMaSH
Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Simple Cyser '12
Primary: Empty!
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet, Wild Cider, Simple Cyser
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej
biochemedic is online now
 
Reply With Quote
Old 02-09-2012, 06:11 AM   #4
KevinM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Ann Arbor, Michigan
Posts: 1,172
Liked 20 Times on 20 Posts
Likes Given: 1

Default

What those two said. With apples, you're really looking at getting a cider, ideally one whose apple contents you know or can ask about. If you get fruit, you really have to puree it to get the flavor out and that's harder with hard fruit, than with soft fruit. I chopped up cranberries for my last mead, which I just racked into a carboy this past weekend.

Though, as you mentioned, if it's that difficult to get apple juice or cider in your area... I suppose I'd look into which apples would be available first, and consider putting them through a food slicer.
__________________
Primary: Sake
Secondary: GF Czech Lager
Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.
KevinM is offline
 
Reply With Quote
Old 02-09-2012, 11:39 AM   #5
gratus fermentatio
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
gratus fermentatio's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Montana
Posts: 10,613
Liked 1711 Times on 1008 Posts
Likes Given: 4281

Default

Quote:
Originally Posted by Geosomin View Post
Just wanted to get everyone's opinion who has made mead before - do you think I would get a better result from using apple juice for apple spiced mead or using water + honey and then adding chopped up apple to the hot water/honey and leaving the fruit in it until I bottle it? I haven't made apple mead before and I'm torn as what to do for my first batch. It's hard to get that much fresh apple juice here where I live. Would frozen concentrate work for this? I see it made both ways so I was curious about flavours and thoughts from you mead makers out there. I've only made beer and wine before and want this to be worthy of all this honey
Apple juice & honey (no water) ferment to make a tasty beverage called cyser, sounds like that's what you're wanting to make. Go with juice, chopped apple will contribute very little flavour by comparison. I've used both fresh pressed juice & frozen concentrate, both work well. With the concentrate, you can add even more appley goodness if you want.

If you're going to add spices, I'd add them whole or cracked, NOT powdered. The powdered stuff is next to impossible to remove once your desired flavour profile has been reached & will continue to add more & more spice flavour till there is nothing left. Stick cinnamon, cracked or sliced nutmeg, whole allspice, etc... Also, put those spices in a hop sack to make a sort of "teabag," you can add a couple of sanitized marbles to weigh it down & keep it totally submerged. A little spice goes a long way. Hope that helps.
Regards, GF.


gratus fermentatio is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Fruit or Juice in Secondary Hermanoid Mead Forum 4 10-21-2011 12:44 AM
Pectic Enzyme: Juice vs. Fruit huesmann Mead Forum 1 09-09-2011 01:33 PM
Pressing pumpkins for their juice for a mead...advice? imaguitargod Mead Forum 6 10-02-2010 02:36 PM
Fruit additives - Whole, dice it, mash it, pulp it, juice it? patrick767 Mead Forum 13 01-23-2009 03:42 AM
Can I add additional juice to a mead at secondary? RangerG Mead Forum 2 11-18-2007 09:32 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS