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Old 02-26-2012, 06:00 PM   #11
Blackbox_Brewing
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Feb 2012
Los Angeles, CA
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So here's the heather being stirred in and the resulting heather tea I woke up to. I was surprised, it's darker than I thought it would be.


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Old 02-26-2012, 07:52 PM   #12
Blackbox_Brewing
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Feb 2012
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Here's the wax floating to the surface from the comb (very easy to skim off)


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Old 02-26-2012, 08:19 PM   #13
robin850
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Oct 2011
sheboygan, wi
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Interesting. I will have to try this at the end of the summer.

cheers,

robin850

 
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Old 02-27-2012, 02:15 AM   #14
Blackbox_Brewing
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Feb 2012
Los Angeles, CA
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Lost a little more than expected to heather trub... wound up with about 4.5 gal at 1.062, which is still in the range I expected.

 
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Old 03-12-2012, 04:48 AM   #15
Blackbox_Brewing
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Feb 2012
Los Angeles, CA
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Just took a gravity reading. This stuff is amazing!

 
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Old 03-12-2012, 05:14 AM   #16
hewnizit
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Feb 2012
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Quote:
Originally Posted by Blackbox_Brewing
Just took a gravity reading. This stuff is amazing!
What was the reading?

 
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Old 03-14-2012, 01:51 AM   #17
Blackbox_Brewing
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Feb 2012
Los Angeles, CA
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About 1.016. At 1.015 you're supposed to remove 1/2 gal of must, steep w/ remaining heather, and return. I went ahead and did it because I was close. The must is still fermenting down to my target SG

 
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Old 07-24-2012, 05:09 AM   #18
Blackbox_Brewing
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Feb 2012
Los Angeles, CA
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For those curious, the time has come. This stuff is awesome, dry like champagne and refreshingly tart. Got lots of great feedback at my club about how refreshing/dry/delicious it is

 
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Old 07-24-2012, 11:09 PM   #19
MrSweet
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Jun 2012
Damascus, MD
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Thanks for posting this!

I am taking a slow and steady learning approach to mead making, but this experiment (and others like it) are definitely on my radar for the future.

Wicked cool. I might have to get my cousin to send me some heather from the UK.

 
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Old 07-24-2012, 11:50 PM   #20
RobertRGeorge
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Jul 2012
Nelson, Bc
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Reading Buhner's book, it does not seem to me that the Fogg was what did the fermentation, rather it was some kind of psychotropic moss-type thing. If I am reading it right the moss coexists with wild yeasts on the heather plants. As the ingredients are not cheap I would hesitate to rely on wild yeasts to produce a good tasting mead.

I have a recipe similar to yours that I was going to try out too. I have a small jar of heather honey ($12 for 340 grams!) but I don't plan to use the whole thing because it has such a powerful flavor and aroma. I thought I might hit up the local bee keeper for a piece of brood comb to put in there too.

I made a tincture of propolis a couple years back and when I added 20 ml to the gallon of mead all the resins and waxes came out of solution to make a big cloud that I had to clear out after about 2 years with some chitosan.

I did make an all-heather honey/heather blossom mead that cost me $40 a gallon. It is still aging but the aroma of an empty glass that held the mead will fill the room for days afterward. I also make a liqueur with 52.5% heather mead, 10% heather honey and 37.5% scotch whisky. Excellent!



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