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Old 05-14-2013, 10:13 PM   #31
tx-brewer
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Nov 2012
Houston, Texas
Posts: 312
Liked 59 Times on 38 Posts


Racked to secondary after about 2 and a half weeks.

Gravity 1.001

Taste: decent at best, but tasted like it has great potential after aging and backsweetening.



 
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Old 05-21-2013, 06:45 PM   #32
Kiggru
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Mar 2013
Palmer, Alaska
Posts: 9
Liked 3 Times on 3 Posts


Well this was a "It's saturday and I'm bored, lets see what HBT recipes I can find for the fermantables that I have" cupboard search. Lo and behold, I had what was needed for a 2gal batch of this. After the wife checked my math and gave the "its 10pm and you wanna brew?" talk, I was off. Heres what I got.

Grandma's Apple Pie Mead, 2gal
1gal apple joice (motts)
1gal apple cider
2 or so pounds wildflower honey
6.4oz brown sugar
6.4oz corn sugar
11.2grams nutmeg
2 sticks, cinnamon


OG 1.093 (6APR)
SG 1.020 (14APR)
I'll be taking FG when I get home

flavors are still quite hot, but its very tastey!


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Old 05-26-2013, 03:54 AM   #33
jak1010
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Mar 2013
Wayne, NJ
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Went to Fairway Market to buy a gallon of organic cider (sold in a glass carboy) for $9. I've got everything except for the corn sugar. I wonder if regular white sugar will be OK? Guess I'll find out.
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Old 06-04-2013, 03:39 AM   #34
DrPiglet
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Apr 2013
New Bern, North Carolina
Posts: 7

I do believe I'll be making this. Although the technical term for this (absolutely tastey) beverage would be a cyser, not a mead. Either way, this will be bubbling away in my primary by sunday. Cheers!
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Primary: Empty
Secondary: (Sparkling) Apple Wine
Bottled: Sweet Southern, Orange Blossom Cyser, PAA, Apple Wine, Grandma's Liquid Apple Pie

 
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Old 06-05-2013, 05:43 PM   #35
huesmann
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Mar 2011
Kensington, MD
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It's still a mead.

 
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Old 06-12-2013, 01:38 AM   #36
meadmaker101
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May 2013
Posts: 39

I just started this recipe and wow it makes my basement smell extremely good. I was ready to take a sip of it thats how good it is. Its been about one week. Once im able to post photos from my phone Ill post the finished product.

 
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Old 06-24-2013, 03:53 PM   #37
johngottshall
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Feb 2013
Posts: 147
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Bottled mine on Saturday taste is awesome

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Old 06-25-2013, 02:41 PM   #38
grhsgomer
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Feb 2013
mesa, az
Posts: 33
Liked 2 Times on 1 Posts


sounds really good how aggressive was your fermintation?

 
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Old 06-25-2013, 05:32 PM   #39
johngottshall
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Feb 2013
Posts: 147
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It was'nt aggressive at all basically the same as any other mead I would stay the same as the recipe calls for on the spices

 
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Old 06-26-2013, 01:16 PM   #40
CooperBrew
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Apr 2013
Lakewood, Ohio
Posts: 172
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Since I had all the ingredients on hand, except the yeast which I had to pick up, I decided to give this a go, sounds tasty. I did a 1 gallon batch. I'm going to have to see how the fermentation goes though. I'm not real sure of the yeast (Lalvin EC 1118) that I got from my local shop (mediocre place at best), I'll have to keep an eye on it the next few days. The LBS doesn't store their yeast in a climate controlled environment, just in a cardboard box on the counter which is why I made that statement.

Also, how much yeast nutrient and pectin are folks adding to this? I haven't added either yet. I have the nutrient but will have to pick up some pectic enzyme.



Reason: added info

 
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