New experimental brew - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > New experimental brew

Reply
 
Thread Tools
Old 02-25-2012, 10:17 PM   #1
vahallasbrew2
Recipes 
 
Feb 2012
Posts: 120
Liked 1 Times on 1 Posts



New idea from vahallasbrew sweet potato mead it struck me while I was at walmart conversing with my dad about stupid people like the prez, and the ones that complain about not getting enough food stamps this month when thier getting 800 a month, Any do I was thinking about since honey is sweet and sweet potatoes are sweet and I love sweet potato as a tester I was considering many for a gallon batch oh a pound and a half of honey since the potatos are already sweet why add more than needed for the taters I could skin them boil them for a bit to soften them up a little then drop them in maybe 1 large tater diced, with a stick of cinnamon, and a clove 2 if you really like Clove, and maybe a little brown sugar maybe for that sweet potato pie taste hmm I think I'll try this one my self. Tell me what you think



 
Reply With Quote
Old 02-25-2012, 10:22 PM   #2
Arpolis
HBT_SUPPORTER.png
Recipes 
 
Jan 2012
Tulsa, Oklahoma
Posts: 2,258
Liked 230 Times on 210 Posts


I love my potatos but I would rather eat them then drink them lol. If you do try this then I would say not to boil the potato. Treat it just like you would fruit in a melomel.


__________________
A painting says a thousand words. But a painting while on good mead just looks funny!

 
Reply With Quote
Old 02-25-2012, 10:36 PM   #3
vahallasbrew2
Recipes 
 
Feb 2012
Posts: 120
Liked 1 Times on 1 Posts


Alrighty I won't boil them, I have a question out of curiosity would the starches from the potato work as food for the yeast? Or could it possibly hurt them?
Most people rather eat them to haha, I enjoy doing odd experiments for my line I hope to have when I open my liquor store in the future hopefully

 
Reply With Quote
Old 02-25-2012, 11:03 PM   #4
Zbay
Recipes 
 
Feb 2012
Salisbury, Md
Posts: 48
Liked 6 Times on 4 Posts


What i'm thinking will happen is that after the yeast have polished off all the glocose they will redirect their attention to your starches. however inorder to do this they will have to produce enzymes to break down the carbohydrates into glocose which is their primary food. So because they have to use extra energy to break down the carbs I would assume that It wouldn't be a very good food source for the yeast. But, I could be wrong and this is just my 2 cents. Good luck on the sweet patato mead.

 
Reply With Quote
Old 02-25-2012, 11:43 PM   #5
XXguy
Recipes 
 
Dec 2008
Southeastern PA
Posts: 1,118
Liked 16 Times on 15 Posts


ahhh - forget it.

 
Reply With Quote
Old 02-25-2012, 11:57 PM   #6
vahallasbrew2
Recipes 
 
Feb 2012
Posts: 120
Liked 1 Times on 1 Posts


Thank ya

 
Reply With Quote
Old 02-26-2012, 12:29 AM   #7
gratus fermentatio
HBT_SUPPORTER.png
 
gratus fermentatio's Avatar
Recipes 
 
Jun 2008
Montana
Posts: 11,836
Liked 2396 Times on 1328 Posts


Quote:
Originally Posted by vahallasbrew2 View Post
New idea from vahallasbrew sweet potato mead it struck me while I was at walmart conversing with my dad about stupid people like the prez, and the ones that complain about not getting enough food stamps this month when thier getting 800 a month, Any do I was thinking about since honey is sweet and sweet potatoes are sweet and I love sweet potato as a tester I was considering many for a gallon batch oh a pound and a half of honey since the potatos are already sweet why add more than needed for the taters I could skin them boil them for a bit to soften them up a little then drop them in maybe 1 large tater diced, with a stick of cinnamon, and a clove 2 if you really like Clove, and maybe a little brown sugar maybe for that sweet potato pie taste hmm I think I'll try this one my self. Tell me what you think
Just a thought here, but you could end up with a starch haze if there are no enzymes to convert the starch. You might want to do a mini-mash with some 2 row to get more sugars out of the starch. I've never tried it, but there are a few who have made sweet potato beer:
http://www.homebrewtalk.com/f12/swee...o-beer-112093/

The actual flavour of a sweet potato is rather mild without any spices or sugars; wrap one in some aluminum foil & bake it in the oven, with no spices, sugars or butter, you'll see what I mean. There is definately flavour there, but I think it's the spices & sugars that really make those sweet potatoes pop. Just my 2 cents worth.
Regards, GF.

 
Reply With Quote
Old 02-26-2012, 12:35 AM   #8
vahallasbrew2
Recipes 
 
Feb 2012
Posts: 120
Liked 1 Times on 1 Posts


Yeah I was thinking about the starch makin it kinda murky, I'm ok with it unless it harms the brew in anyway would the murkiness hurt the brew? Or would it just make it ugly?

 
Reply With Quote
Old 02-26-2012, 12:42 AM   #9
fatbloke
Recipes 
 
Dec 2006
UK - South Coast.
Posts: 2,699
Liked 182 Times on 167 Posts


Quote:
Originally Posted by vahallasbrew2 View Post
Yeah I was thinking about the starch makin it kinda murky, I'm ok with it unless it harms the brew in anyway would the murkiness hurt the brew? Or would it just make it ugly?
probably the later.

starches that exist in the brew could be handled by the addition of amylase, or that's my understanding anyway.
__________________
"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

 
Reply With Quote
Old 02-26-2012, 02:12 AM   #10
biochemedic
HBT_LIFETIMESUPPORTER.png
 
biochemedic's Avatar
Recipes 
 
Jun 2010
Carnegie, PA
Posts: 2,156
Liked 222 Times on 167 Posts


You will definitely need to do some sort of conversion on the startches. You could do some sort of modified mash with a small amount of malted barley (you could use 6-row rather than 2 row...6 row has more diastatic power per pound, and might better convert an additional carbohydrate load like a potato), or use amylase powder. The amylase powder is a bit of an unknown to me...you might have to learn a bit more about the specific amylase and what temps to use it at, although I think the amylase powder generally sold to brewers is active at fermentation temps, so you could possibly just add that to the fermentation chamber.


__________________
Packaged: 15 Minute APA, Simple Cyser '14 (Nelson Sauvin Dry Hopped!), Spiced Cider, Spur of the Moment Graff
Primary: Simple Cyser '15
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet, Wild Cider (2014 & 2015)
Planned: Fruitcake Old Ale, Not Just for Breakfast Stout. Otherwise, so many ideas, not enough time to brew them....

 
Reply With Quote
Reply
Thread Tools



Forum Jump