What next? - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > What next?

Reply
 
Thread Tools
Old 02-15-2013, 06:58 PM   #1
TLProulx
Recipes 
 
Dec 2010
Montreal, Quebec
Posts: 34



Hello,

somebody gave me enough honey (about 7kg) to make mead.

I already made prickly pear mead (good), ginger mead (best) and blueberry mead (still aging).

Since it's winter where I live, I don't have acces to fresh local fruit available. Berry and such are watery tasting californian hydroponic type (no offence but it in't as good as local fruit).

What next? Any suggestion?



 
Reply With Quote
Old 02-15-2013, 07:10 PM   #2
Bluespark
Recipes 
 
Nov 2012
Posts: 417
Liked 27 Times on 21 Posts


Citrus is in season, so maybe try a lemon, orange spice, or 'margarita' inspired?

I have two batches of JAOM, one blood orange melomel and a orange cinnamon. The orange cinnamon and JAOM are pretty good( need aging) the blood orange is too young to taste.

I also have a cherry chipotle ready to transfer today, it's made from frozen bing, tart and bing cherry juice and dried morellos. The smell is divine, but I won't know finished product for a while.

I also have a few that are in secondary made from whatever juice was on sale, and a raspberry melomel made from frozen raspberries I was given.



 
Reply With Quote
Old 02-15-2013, 07:15 PM   #3
KeystoneHomebrew
Recipes 
 
Dec 2012
Montgomeryville, PA
Posts: 351
Liked 34 Times on 31 Posts


This may sound crazy, but follow me. Root Beer mead.

Some Sassafras, Sarsaparilla, and a touch of vanilla. If anything, do a small batch of it. It's freaking amazing!
__________________
Got a Question? Always happy to help. Just shoot me a message.

 
Reply With Quote
Old 02-15-2013, 07:24 PM   #4
TLProulx
Recipes 
 
Dec 2010
Montreal, Quebec
Posts: 34


Quote:
Originally Posted by KeystoneHomebrew View Post
This may sound crazy, but follow me. Root Beer mead.

Some Sassafras, Sarsaparilla, and a touch of vanilla. If anything, do a small batch of it. It's freaking amazing!
Good idea, thanks. I have some fresh vanilla bean (direct from French polynesia). Just need to find sassafras and sarsaparilla. Maybe a local spice store ...
Got any recipe?

 
Reply With Quote
Old 02-15-2013, 07:53 PM   #5
TLProulx
Recipes 
 
Dec 2010
Montreal, Quebec
Posts: 34


Quote:
Originally Posted by Bluespark View Post
Citrus is in season, so maybe try a lemon, orange spice, or 'margarita' inspired?

I have two batches of JAOM, one blood orange melomel and a orange cinnamon. The orange cinnamon and JAOM are pretty good( need aging) the blood orange is too young to taste.

I also have a cherry chipotle ready to transfer today, it's made from frozen bing, tart and bing cherry juice and dried morellos. The smell is divine, but I won't know finished product for a while.

I also have a few that are in secondary made from whatever juice was on sale, and a raspberry melomel made from frozen raspberries I was given.
I searched for JAOM variation and I'm thinking about making a Orange Vanilla Rooibos mead. Like I mentionned earlier, I have lots of fresh vanilla bean so I think I'll used them. I think the honey I have is clover or wild flower. The recipe I found calls for orange blossom honey.
http://www.gotmead.com/forum/showthread.php?t=10986

Mix that recipe with JAOM recipe ... just need to find the right proportion for rooibos, vanilla and orange.

I saw some Navel orange, caracara orange and blood orange at Costco ... I should be able to find Rooibos at my local tea store.

 
Reply With Quote
Old 02-15-2013, 08:19 PM   #6
Bluespark
Recipes 
 
Nov 2012
Posts: 417
Liked 27 Times on 21 Posts


I have a vanilla mead that is 18-20%, just a vanilla bean in some traditional mead made with clover honey. It's only 3 months old, but it is DELICIOUS already. I recommend trying just a traditional with added vanilla, if you have a bunch extra

 
Reply With Quote
Old 02-15-2013, 09:10 PM   #7
TLProulx
Recipes 
 
Dec 2010
Montreal, Quebec
Posts: 34


Quote:
Originally Posted by Bluespark View Post
I have a vanilla mead that is 18-20%, just a vanilla bean in some traditional mead made with clover honey. It's only 3 months old, but it is DELICIOUS already. I recommend trying just a traditional with added vanilla, if you have a bunch extra
Only 1x bean per 5gal?

 
Reply With Quote
Old 02-15-2013, 09:26 PM   #8
Bluespark
Recipes 
 
Nov 2012
Posts: 417
Liked 27 Times on 21 Posts


One bean in ONE GALLON. I really like vanilla. You could easily get away with just a few beans in 5 gallons.

I have plans for a coffee vanilla metheglin this spring, and a vanilla blackberry in late August.



 
Reply With Quote
Reply
Thread Tools



Forum Jump