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Old 03-29-2012, 06:49 PM   #31
jfrans84
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Feb 2012
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Why not make a 1 gal and just pour a can or two of the Dew in it after its done. If the "mead" is fermented dry, there might be enough sodium benzoate it to keep the extra sugar ur adding to it from fermenting any further. Then you will have all the Dew flavor.

 
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Old 03-29-2012, 11:49 PM   #32
vahallasbrew2
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Feb 2012
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I want to try to make it using the mead from so the flavor is straight i don't want to make some mead then add mountain dew I would think it would be noticeable to taste both drinks as for I am going for one flavor if you know what I mean

 
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Old 03-30-2012, 12:45 PM   #33
huesmann
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Mar 2011
Kensington, MD
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Quote:
Originally Posted by jfrans84 View Post
Why not make a 1 gal and just pour a can or two of the Dew in it after its done. If the "mead" is fermented dry, there might be enough sodium benzoate it to keep the extra sugar ur adding to it from fermenting any further. Then you will have all the Dew flavor.
Right: backsweetening with Dew.

 
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Old 03-30-2012, 02:01 PM   #34
vahallasbrew2
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Feb 2012
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Hmm well I try that since I already have about half a gallon left of traditional mead I'll give that a whirl and see how it taste

 
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Old 03-31-2012, 02:47 PM   #35
PaddyMurphy
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Jun 2011
Cape Cod, MA
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I like the idea of letting bees make honey from Mountain Dew syrup.
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Old 03-31-2012, 11:32 PM   #36
ExoticMeadMaker
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Apr 2011
Plano, TX
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Quote:
Originally Posted by PaddyMurphy
I like the idea of letting bees make honey from Mountain Dew syrup.
A mountain dew varietal... That would be interesting
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does anyone else find themselves sitting, starring at their mead in process?

 
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Old 04-16-2015, 11:45 PM   #37
grrickar
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Nov 2014
New Bremen, Ohio
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Quick, now make a tropical mead with Tahitian Treat

 
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Old 04-17-2015, 12:45 PM   #38
PaddyMurphy
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Jun 2011
Cape Cod, MA
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ARISE, ZOMBIE THREAD! :-D

Facetious remarks notwithstanding, what about just buying throwback syrup? The soda at soda fountains comes in concentrated form, so you wouldn't have to boil it down and risk caramelization destroying the flavor you're trying to impart.
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Ridding the world of the scourge of alcohol. One glass at a time
***
Primary - Cranberry wine, Pomegranate Raspberry wine
Secondary - Nothing to see here. Move along.
Bottled - EdWort's Apfelwein, Cyser, Paddy Murphy's Pumpkin Mead, Côte des Bochet, EC-1118 Bochet, MAOM, Mango Melomel, Singles Awareness Day (SAD) Strawberry Melomel

 
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Old 04-18-2015, 05:01 PM   #39
Arpolis
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Jan 2012
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Basically make a batch like the wine cooler recipes you see on you tube just using honey rather than sugar. Make a traditional mead and flavor with syrup. Done! I have experimented around with some weird stuff and you usually end up with a hot mess. So make your favorite mead recipe like a nice orange blossom mead and just flavor with syrup as you like with an additional hit of Camden 12 hours before flavoring. The rest of the preservatives in the syrup should keep it from fermenting.
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