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Old 02-16-2012, 05:39 PM   #11
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Quote:
Originally Posted by JLem View Post
Interesting idea. I had originally thought about trying a pyment using some grape juice concentrate from the LHBS wine section, but the price steered me away. Is there a fruit you'd recommend? In what form (purée, fresh, frozen)? How much?
Check out Joe's quick grape mead recipe. It's a good one using concord grape juice from the store.

As for fruit additions, there are no real set guidelines. Experiment away!!

 
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Old 02-16-2012, 06:04 PM   #12
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Because of the nutrient?
Exactly.

 
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Old 02-16-2012, 07:36 PM   #13
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Quote:
Originally Posted by Sharkman20

Exactly.
So, yeast nutrient isn't necessary? I thought meads were the one time you really wanted to use it.
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Old 02-16-2012, 07:41 PM   #14
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You do want it. But by using it you lose the right to call it a show mead. Unless you plan on entering it into competitions I don't think the distinction is important.

 
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Old 02-16-2012, 07:59 PM   #15
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I was curious about the flavor of the honey. How will it enhance the flavor of the mead? Is it mild or strong, light colored or dark, and does any of the wood flavor come into the honey itself? I'm just curious since I'm getting more into the complexities of mead making, lately.

 
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Old 02-16-2012, 08:02 PM   #16
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I used nutrients for all of my meads. I don't go overboard since I hear it can cause off flavors if you use too much but given the price of honey, I'd rather not take the chance of a stuck ferment or the yeast being too stressed and producing any other off flavors.

 
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Old 02-16-2012, 09:01 PM   #17
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Quote:
Originally Posted by Tomico
I was curious about the flavor of the honey. How will it enhance the flavor of the mead? Is it mild or strong, light colored or dark, and does any of the wood flavor come into the honey itself? I'm just curious since I'm getting more into the complexities of mead making, lately.
Actually, I have no idea. I bought two 3-lb cans on a whim last week since I've been wanted to try making mead. I'll let you know once I open the cans up (which will be moments before I start the mead-making process!)
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Old 02-16-2012, 11:17 PM   #18
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Quote:
Originally Posted by JLem
Any thoughts on bochet? I read up on it last night and I am really intrigued by it.
Just made one. I think it's gonna be great. Here's the latest pic

After fermentation I'm going to rack off onto some tart cherries, choc nibs, and a little vanilla.
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Old 02-17-2012, 01:55 AM   #19
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Just made one. I think it's gonna be great. Here's the latest pic

After fermentation I'm going to rack off onto some tart cherries, choc nibs, and a little vanilla.
Looks pretty good. How long did you boil the honey for? It looks pretty light. I boiled mine for 2 hours and my carboy is black as midnight. If I did it again, I'd probably go for the 90 minute mark.

 
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Old 02-17-2012, 05:13 AM   #20
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Why again are you guys boiling your honey?

 
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