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Old 01-10-2013, 05:00 PM   #1
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I've read several reviews ( and tasted a mead myself) where the mead lacked body. How do you create body while making a mead?

 
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Old 01-10-2013, 05:06 PM   #2
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Don't let it finish too dry. Just as with beer, the FG will determine the body level. I typically want mine to end up at least 'medium' in sweetness level. Which means above 1.006 for the FG. IME, this is not difficult to do, if you have an idea of what you're doing. You have a few different options on how you get there too.
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Old 01-10-2013, 06:32 PM   #3
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Having some unfermented sugars, oak, adding Glycerin or malto dextrin.

 
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Old 01-10-2013, 06:46 PM   #4
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Well, as horrific it may sound to many out there...heat the honey.
The comparisons on the heated vs non heated honey result in some tasters saying the mead with the heated honey has more body.
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Old 01-10-2013, 09:58 PM   #5
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Quote:
Originally Posted by brewingmeister View Post
Well, as horrific it may sound to many out there...heat the honey.
The comparisons on the heated vs non heated honey result in some tasters saying the mead with the heated honey has more body.
Heating would increase quantities of HMF...wonder if that would add to the 'body' I must admit my Costco mean has lots of body...almost like I added glycerin.

 
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Old 01-10-2013, 11:22 PM   #6
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Quote:
Originally Posted by brewingmeister View Post
Well, as horrific it may sound to many out there...heat the honey.
The comparisons on the heated vs non heated honey result in some tasters saying the mead with the heated honey has more body.
HEATHEN!! You have other, much better, methods. Including back sweetening and just formulating it to not finish dry.
Quote:
Originally Posted by Inner10 View Post
Heating would increase quantities of HMF...wonder if that would add to the 'body' I must admit my Costco mean has lots of body...almost like I added glycerin.
I'd rather not add glycerine to my mead. IMO/IME, better to use as few items in it as possible.
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 01-10-2013, 11:30 PM   #7
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Quote:
Originally Posted by Golddiggie View Post
HEATHEN!! You have other, much better, methods. Including back sweetening and just formulating it to not finish dry.

I'd rather not add glycerine to my mead. IMO/IME, better to use as few items in it as possible.
Gold I didn't but this mead finished at 1.00 and still has a nice mouth feel. Could there be other contributing factors?
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Old 01-11-2013, 05:00 AM   #8
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Quote:
Originally Posted by Inner10 View Post
Gold I didn't but this mead finished at 1.00 and still has a nice mouth feel. Could there be other contributing factors?
Besides it's mead and not beer you mean?? IMO/IME, a mead can still have good body and finish about 1.000. It's 'dry' range is .990-1.006, which doesn't mean that it has no body, but it will have less then when at a higher FG. My maple was at 1.008, but the perceived body of it is much higher than a beer at the same FG. Just like with wine, where it can finish on the dry end (for FG) but still have good body. Simply put, don't equate the same FG's between beers and types of wine.
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 01-11-2013, 04:30 PM   #9
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Quote:
Originally Posted by Golddiggie View Post
Besides it's mead and not beer you mean?? IMO/IME, a mead can still have good body and finish about 1.000. It's 'dry' range is .990-1.006, which doesn't mean that it has no body, but it will have less then when at a higher FG. My maple was at 1.008, but the perceived body of it is much higher than a beer at the same FG. Just like with wine, where it can finish on the dry end (for FG) but still have good body. Simply put, don't equate the same FG's between beers and types of wine.
Fair enough sir, I was just trying to hypothesize why 'brewingmeister' said that heated honey mead finished with more body...that is a different contributing factor other than sugar content...but maybe not.

 
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Old 01-11-2013, 07:31 PM   #10
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Quote:
Originally Posted by Golddiggie View Post
HEATHEN!! You have other, much better, methods. Including back sweetening and just formulating it to not finish dry.
Uhh yeah so I'm a non believer in your god because I state facts about mead. Well that is just super fantastic to hear! My meads are generally nowhere near sweet btw so feel free to talk until you are blue in the face and pass out though cause I'm not listening.
Mead can be made in so many different ways from a show with just three ingredients (water, honey, yeast) to some sort or okra debacle.

You might find this enlightening...
the setup: http://www.washingtonwinemaker.com/b...-over-boiling/

the results: http://www.washingtonwinemaker.com/b...-over-boiling/

I have made mead in just about every way imaginable. That includes boiling, not boiling, warmed, show, sack, many varieties of melomel, cyser, metheglin, and well yeah it's not my first rodeo.
So should you boil or not? It's your mead, do whatever the hell you want. Personally though if you have some sort of super fancy honey with a fragile flavor a non heating method would probably be the best process. Similarly if you have a mediocre or poor quality honey if might actually help it to be heated.
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