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Old 01-28-2013, 01:10 AM   #1
Smokejumper
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Jan 2013
Indianapolis, Indiana
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Who's added hops to their mead? How'd it turn out? Any tips or recommendations on strains?

 
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Old 01-28-2013, 11:54 AM   #2
tims5377
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Jan 2013
Rochester, New York
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I just made this which calls for 1/2oz Saaz hops. It has been fermenting along for a few days now so I have no idea how it is gonna taste... It smelled delicious before popping the airlock on it though!

 
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Old 01-28-2013, 03:49 PM   #3
Smokejumper
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Jan 2013
Indianapolis, Indiana
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Sounds tasty. If ya dont mind, shoot me an update when she's finished.

 
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Old 01-28-2013, 03:56 PM   #4
reverendj1
 
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Dec 2012
Jenison, Michigan
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One of our local meaderies, B. Nektar, makes an IPA mead. I didn't particularly care for it, even though I like the others they make. On their website I linked to, they say they use Chinook, Cluster and Cascade.

 
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Old 01-28-2013, 04:20 PM   #5
JustinCider
 
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Dec 2012
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Local guy as well...I dont much care for the IPA either. The others are o.k.

 
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Old 01-28-2013, 08:02 PM   #6
tims5377
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Jan 2013
Rochester, New York
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Quote:
Originally Posted by Smokejumper View Post
Sounds tasty. If ya dont mind, shoot me an update when she's finished.
Should be a few months before it is ready to drink, but if I remember I will!

Also dont know how to classify this mead. Based on the brief descriptions on gotmead.com it can be a Cyser, a Melomel, or a T'ej. I prefer the latter because it sounds cool! Any thoughts on what this can be classified as?

 
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Old 02-01-2013, 02:11 PM   #7
TheBrewingMedic
 
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Quote:
Originally Posted by tims5377 View Post
Also dont know how to classify this mead?
You can kind of go any direction you want, it'd definitely fall into the open mead category at mazer cup.... mead, melomel, metheglin, braggot, cyser, it's yours, pick the one you like the best
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Watch and Listen to your Mead....It will tell you when the next step is.

 
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Old 02-01-2013, 03:17 PM   #8
PariahVineyard
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May 2012
Halifax, PA
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First mead I made was with 16 pounds local and 2 oz of chinook. Called it "hops and honey" and won thrid place a local wine competition in the "other" category. It was really good, hops didn't shine but did add a nice complement to the honey. Honey was just a local wildflower but was way better than the stuff I get from Dutch Gold.

 
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Old 02-02-2013, 12:35 AM   #9
Fathand
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Sep 2010
Warren, MI
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Quote:
Originally Posted by PariahVineyard View Post
First mead I made was with 16 pounds local and 2 oz of chinook. Called it "hops and honey"
How did you add your hops? Did you boil them, make a hop tincture, or just add them to primary?

 
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Old 02-02-2013, 02:44 AM   #10
tims5377
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Jan 2013
Rochester, New York
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When i did it i boiled the honey amd some water, added the hops and let them go for aboit a half hour. Then i added my fruit. No idea how it turned put yet but it smells good!

 
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