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Old 07-03-2012, 02:14 PM   #1
aceparadis
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Jun 2012
Edmonton, AB
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I want to make a mead lambic, 16lbs of honey, oak and yweast blend. Let it sit for 3 years. Would it work?

Looking for suggestions.

 
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Old 07-03-2012, 02:20 PM   #2
cheezydemon3
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........Long wait to see if an experiment produced some vomitous drink....

 
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Old 07-03-2012, 04:20 PM   #3
ReverseApacheMaster
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If you go in the mead forum I'm pretty sure there's a few people who talk about making sour meads.

 
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Old 07-05-2012, 06:26 PM   #4
galttfwo
 
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It has been done before commercially. It was called Mead the Gueuze by Hanssens. I think you may want to add some grain in there too, more of a sour braggot. Not sure if the lambic blend will have enough complex sugars to eat to properly sour a honey-only must.

 
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Old 07-05-2012, 07:08 PM   #5
ReverseApacheMaster
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Quote:
Originally Posted by galttfwo View Post
It has been done before commercially. It was called Mead the Gueuze by Hanssens. I think you may want to add some grain in there too, more of a sour braggot. Not sure if the lambic blend will have enough complex sugars to eat to properly sour a honey-only must.
You probably won't get much or anything out of pedio but lacto will ferment simple sugars at the beginning and create some sourness. Brett can metabolize esters and alcohol so you would probably see some funk over time but probably nowhere near the funk in a lambic.

 
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