Hopped mead! - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Hopped mead!

Reply
 
Thread Tools
Old 03-05-2013, 12:58 AM   #1
danno_lee
Recipes 
 
Mar 2013
Detroit, Michigan
Posts: 14
Liked 1 Times on 1 Posts



My local meadery has begun offering a hopped mead called "Evil Genius" IPA style mead. Check it out:
http://www.bnektar.com
__________________
Primary: "Lady Lavandula" Lavender Belgian blond ale
Secondary: Samuel Smith's Oatmeal Stout clone
Test growler #1: vanilla oatmeal stout
Test growler #2: bourbon vanilla oatmeal stout
On deck: Paulaner Hefe-Weizen clone
Recently bottled: Brown ale

 
Reply With Quote
Old 03-05-2013, 01:13 AM   #2
Drunken0ne
Recipes 
 
Oct 2012
Posts: 23
Liked 8 Times on 4 Posts


I am interested, has this been tried before?
Click image for larger version

Name:	image-4160198052.jpg
Views:	448
Size:	47.9 KB
ID:	105409   Click image for larger version

Name:	image-2592217859.jpg
Views:	446
Size:	54.6 KB
ID:	105410  

 
Reply With Quote
Old 03-05-2013, 02:58 AM   #3
Arpolis
HBT_SUPPORTER.png
Recipes 
 
Jan 2012
Tulsa, Oklahoma
Posts: 2,258
Liked 230 Times on 210 Posts


I think it says it will begin to ferment in 3 days. So it does not mention length of the ferment time. But can't be long with enough honey in a 5 gal batch to get you to 6% ABV at best.

This being a more traditional old school recipe the bread was most likely a whole wheat bread. Yeast was not commonly stored in a dry form but rather there were slurries that where kept in jars and active by mixing flour and sugar while changing out the liquid with it every so often. Yeasts were often cultivated from the skins of berries and other fruits. So for this you may just want to use a yeast slurry from a wine you make prior to this and spread the yeast cake onto some home made bread.

Sounds like fun.
__________________
A painting says a thousand words. But a painting while on good mead just looks funny!

 
Reply With Quote
Old 03-05-2013, 02:58 PM   #4
Drunken0ne
Recipes 
 
Oct 2012
Posts: 23
Liked 8 Times on 4 Posts


I have never made a wine. I started brewing beer in September, so I am a newbie. Could the yeast from a beer batch work well? Or should I take the easy route and get some mead yeast? Thanks for the help and sorry I edited the first reply. I am new to posting on threads and don't want to hijack a thread or become "that guy". Thanks for the help!

 
Reply With Quote
Old 03-05-2013, 03:02 PM   #5
drainbamage
Keep HBT weird.
HBT_SUPPORTER.png
 
drainbamage's Avatar
Recipes 
 
Oct 2011
Alexandria, KY
Posts: 6,136
Liked 2617 Times on 1483 Posts


I've never tried making one, but I had a Cascade dry-hopped mead from Brothers Drake Meadery in Columbus, OH. It was very good.

 
Reply With Quote
Old 03-05-2013, 05:22 PM   #6
danno_lee
Recipes 
 
Mar 2013
Detroit, Michigan
Posts: 14
Liked 1 Times on 1 Posts


Quote:
Originally Posted by Drunken0ne
I have never made a wine. I started brewing beer in September, so I am a newbie. Could the yeast from a beer batch work well? Or should I take the easy route and get some mead yeast? Thanks for the help and sorry I edited the first reply. I am new to posting on threads and don't want to hijack a thread or become "that guy". Thanks for the help!
I am by no means offended by the unintentional pseudo-hijack, but you may have better luck at getting relevant responses if you post your question as an independent thread. Cheers, and good luck!
__________________
Primary: "Lady Lavandula" Lavender Belgian blond ale
Secondary: Samuel Smith's Oatmeal Stout clone
Test growler #1: vanilla oatmeal stout
Test growler #2: bourbon vanilla oatmeal stout
On deck: Paulaner Hefe-Weizen clone
Recently bottled: Brown ale

 
Reply With Quote
Old 03-05-2013, 09:25 PM   #7
Dudio
Recipes 
 
Mar 2013
, Martian Countryside
Posts: 1

I've made many hopped, carbonated "ale meads" at around 5.5-8% abv. Some with d47, some with nottingham, and the best one with coopers ale yeast, which usually I hate. I've used spices in them too, like ginger, cardamom, juniper, lemon. The one I made with coopers had a tiny bit of ginger in it. It wound up tasting exactly like a witbier. It was weird. The rest had a more mead character. I was usually using a golden wildflower honey that came from orchard blossoms and sweet clover, mostly. I did a buckwheat one too that was nice. With D47, I had a little trouble with H2S despite lots of nutrients, but it went away in the bottle. Since the stuff finishes dry, you have to be careful to do a short boil. No more than 30 minutes and not too much more than 2 oz, I usually don't boil all of it. Even then some of it was too bitter at first. Age helped a lot. the only one that was good soon was the coopers one, which was my first experiment with this. You could say I've been chasing it since. All with good results, but it was never the same as that one, which was a witbier if nobody told you otherwise. And with that sucky yeast.

I've used hops as a bittering agent in sweeter meads too, like slavic peoples will do, with good results.

 
Reply With Quote
Old 03-13-2013, 12:27 AM   #8
svenalope
Recipes 
 
Nov 2012
Posts: 34
Liked 2 Times on 2 Posts


Kind of on topic, and about pitching on top a beer yeast cake: I recently racked some skeeter pee, which was pitched on top of some trub, and it worked out pretty well. What I got was a nicely hoppy lemon drink, somewhere between apple juice and iced tea in color. I'd imagine a pilsner shandy would taste a lot like it. So, long story short, I think pitching on a beer yeast cake would be a cool thing to try with mead, but you should expect to pick up some flavor from the beer, and that's how I'd start out trying to hop mead if I were going to hop mead. It seems like you get some benefit of boiling the hops without boiling the honey, and I'd feel a lot safer about not overhopping.

 
Reply With Quote
Old 03-13-2013, 09:23 PM   #9
Drunken0ne
Recipes 
 
Oct 2012
Posts: 23
Liked 8 Times on 4 Posts


It seems that I should read up on making mead before I jumped into this. Well I didn't and now have the impatience of a guy with no beer in the pipeline. I went against the recipe and decided to go and do something stupid. I went on my own. Here is what I did.

12 lbs honey as 2 qts ended at 1.034
1/2 pound of cascade hops
5 gallons water
1 pack Nottingham yeast as I couldn't wait to get coopers LHBS was out

I boiled 6 lbs of honey in 2 1/2 gallons of water for 25 minutes. I added the hops 10 minutes into the boil. Cooled it to 70, then added water to make 5 gallon mark, and I hit 1.034 on the hydrometer. Thought for 2 maybe 3 hours that I made a wine not a beer. That's when I added the extra 6 pounds of honey. 1/2 pound of hops at 1.034 seemed like a bad idea even if I am a hophead. Well, it was the greatest smell, kind of a sweet tea. I will let you know in about 3 weeks how it turns out. Oh, I ended at 1.080, I hit the wine mark but fear the Nottingham yeast is not strong enough. Thinking about throwing another package in, but also thinking about waiting the 3 weeks to see where it end up.

Feel like a kid right now, is it finished? How about now? Now? What about now? Ok has to be done now? No no, son we just made it Saturday and you may have 5 months for aging!

 
Reply With Quote
Old 03-14-2013, 08:18 PM   #10
Fathand
Recipes 
 
Sep 2010
Warren, MI
Posts: 201
Liked 14 Times on 14 Posts


Be advised that honey does not have nutrients like beer wort so you should probably add some. Look up SNA (staggered nutrient addition).

I bet it will be good when it is finished.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Mead newbie question: how to make a bottle conditioned, sweet, sparkling mead? weirdboy Mead Forum 42 07-08-2016 04:54 AM
Bottling mead - Caps vs Corking mead - either method superior? WinsomeLass Mead Forum 39 03-24-2016 09:58 PM
Stark Raven Mead (burnt honey mead attempt) machinelf Mead Forum 65 09-06-2015 08:47 PM
dry hopped mead? frydogbrews Mead Forum 5 02-29-2012 02:15 AM
Hopped Mead--Tej Talcottsk Mead Forum 5 04-03-2006 10:17 AM


Forum Jump