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Old 09-18-2007, 12:04 AM   #1
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Default Smokey Mead

So I was thinking about how I love Johnny Walker and it's smokiness and I really want to impart that in a mead.

My first thought was to use some type of fruit and smoke it, but smokers get pretty hot and I imagine the fruit would fall apart, not to mention I'm not sure I really want a smokey/fruitiness.

Then I was thinking of just smoking the hell out of some oak or apple chips/steeping them in some vodka and adding them after the primary fermentation, or maybe smoking some poblano peppers, just spitballing here, what do you guys think, any suggestions?


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Old 09-18-2007, 01:06 AM   #2
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I have an excellent suggestion. There is a bourbon barrel mead. It goes by the name "Nau-t-gal". It's produced locally here in Illinois. It's awesome. Really complex and delicious.

So my suggestion is to do charred oak chips soaked in bourbon.

Cheers!!!


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Old 09-18-2007, 01:48 AM   #3
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This is just a suggestion, Johnny use peat smoked malt, so you could let the mead ferment and then "dry hop" it with some cracked peated malt.
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Old 09-18-2007, 08:55 PM   #4
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See I thought about doing the bourbon soaked oak chips because I just made a whiskey stout doing the same thing but I don't necesarily want the johhny walker flavor, just the smokiness.

Thank you guys for your suggestions.
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Old 09-18-2007, 09:55 PM   #5
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Smoke some wood chips and toss 'em into the secondary for a week!
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Old 09-19-2007, 11:28 AM   #6
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I agree with the smoked wood chips. The burbon barrels are chared on the inside and that is what gives that distinct flavor to a great burbon and Jonny Walker. Best of luck on this and let us know how it turns out!
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Old 09-19-2007, 08:15 PM   #7
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I'd be tempted to do a Scotch Ale-style braggot with peated malt; remember that most of the smokiness in Scotch whisky comes from peated malt.
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Old 09-20-2007, 04:51 AM   #8
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I will keep you guys updated, I'm currently in between work right now so as much as I want to brew I have to conserve my cash reserves.
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Old 02-12-2011, 07:18 PM   #9
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Still haven't made this, just started brewing again but I found a scotch infused mead and it was glorious.

However it was not a peaty scotch so I think I'm going to make 3 different gallon batches, one using some smoked oak cubes, one that is a braggot with peated malt, and one where I have heavily smoked some apples and boil it down.
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Old 02-14-2011, 02:49 AM   #10
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