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Old 05-13-2013, 09:17 PM   #11
lpsumo
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Oct 2012
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Took your advice and started this up today.

Made 3 gallons. Used a handful of raisins and a handful of currants cause that's all I had, hope that works out.

 
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Old 05-13-2013, 10:30 PM   #12
Arpolis
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Ok cool. Yea once that batch clears and you blend the two to the gravity you want. It should only be another month or two of aging before it starts tasting real good I bet. But as with any mead the more aging the better and you should have plenty to see this through it's life style of changes.
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Old 09-08-2013, 05:46 PM   #13
lpsumo
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Well, it's been about 4 months and I'm debating what to do

I mixed in 2 gallons of traditional dry so now I have 5 gallons of lemon date mead that I find WAY too sweet. SG is about 1.025

I want my carboy for other projects so I was thinking of just bottling a half dozen and dumping the rest.

Anyone have any last minute ideas on how to salvage this? I'm thinking before I dump it I may as well try to add some EC-1118 to see if it can eat any more of the sugar.

 
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Old 09-08-2013, 08:28 PM   #14
skadalajara
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If you want to be a bit bold, use the unbottled portion in a mead "geuze". Or a lambic.
This is something I'd like to try at some point, as I love funky/sour beers.
I've got a ceyser going now that started out as a wild cider, them when active fermentation stopped, I added 1.5# mesquite honey. It didn't take off again, so I had to add some Nottingham. I'm hoping some of the wild yeast character will make it through. When I bottle it, I'm going to use a portion of that and a portion of another wild cider to start another batch.
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Making the world a bitter place, one IBU at a time.

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Old 09-08-2013, 09:52 PM   #15
lpsumo
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I don't quite follow you...

So I would just add some more honey and hope to attract a wild yeast?

Or i would start a wild mead and combine the two?

 
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Old 09-10-2013, 06:46 PM   #16
skadalajara
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Either/or.
I plan to use the second method.
First method may not work if your current ABV is higher than the tolerance of your local wild yeasts.
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-J

Making the world a bitter place, one IBU at a time.

Axé Cidery and Aleworks

Primary: Social Lubricant
Secondary: Tongue Oil
Lagering: Icy Paralyzer
Bottle conditioning: Liquid Courage
Drinking: Loud Mouth Soup

 
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Old 09-10-2013, 06:47 PM   #17
skadalajara
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Although, you could also try to make a mead vinegar.
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-J

Making the world a bitter place, one IBU at a time.

Axé Cidery and Aleworks

Primary: Social Lubricant
Secondary: Tongue Oil
Lagering: Icy Paralyzer
Bottle conditioning: Liquid Courage
Drinking: Loud Mouth Soup

 
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