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Old 05-13-2013, 12:31 PM   #11
LBussy
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Just to pick nits ... a mead with yeast energizer is not a show mead - that would be a traditional mead. The mead police are very picky sometimes.

Definitely taste it diluted as centworthy suggested. I've had mesquite honey and I liked it very much. Unlike SouthernGorilla I can definitely taste a difference in varietals and making a traditional mead is an excellent way to appreciate them.

SouthernGorilla, make a traditional with 100% clover and then one with 100% buckwheat and then come back and tell me you can't taste the difference.
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Old 05-13-2013, 05:24 PM   #12
BoatShark
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Quote:
Originally Posted by LBussy View Post
Just to pick nits ... a mead with yeast energizer is not a show mead - that would be a traditional mead. The mead police are very picky sometimes.

Definitely taste it diluted as centworthy suggested. I've had mesquite honey and I liked it very much. Unlike SouthernGorilla I can definitely taste a difference in varietals and making a traditional mead is an excellent way to appreciate them.

SouthernGorilla, make a traditional with 100% clover and then one with 100% buckwheat and then come back and tell me you can't taste the difference.
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Old 05-13-2013, 07:54 PM   #13
MarshmallowBlue
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Just an addendum to nitty pickin nit pickers: If your yeast needs a charge, you can boil bread yeast in a bit of water to use as nutrient. And since it's still yeast, it's still a show!
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Old 05-14-2013, 12:07 PM   #14
centworthy
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Oct 2012
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Quote:
Originally Posted by LBussy
Just to pick nits ... a mead with yeast energizer is not a show mead - that would be a traditional mead. The mead police are very picky sometimes.

Definitely taste it diluted as centworthy suggested. I've had mesquite honey and I liked it very much. Unlike SouthernGorilla I can definitely taste a difference in varietals and making a traditional mead is an excellent way to appreciate them.

SouthernGorilla, make a traditional with 100% clover and then one with 100% buckwheat and then come back and tell me you can't taste the difference.
Oh my buckwheat honey in a traditional mead. I had a gallon of buckwheat and after the dilution test decided to go with a bochet. It burnt the barn yardness right out of it. Can't imagine how a traditional mead would taste with buckwheat, yikes

 
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Old 05-22-2013, 09:41 PM   #15
huesmann
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Mesquite honey still tastes like honey. If there's a distinct flavor to it, I can't tell. I made my first batch of mead from TJ's mesquite honey. Turned out great.

 
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Old 05-23-2013, 06:42 AM   #16
RachmaelBenApplebaum
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Coming from the southwest I've used mesquite a lot. I can say nix the ec-1118 and go with something less attenuative, D-47 is a really nice one if you can keep the fermentation temps down. Mesquite is also not so good bone dry but i've never aged any that came out dry to see if it improves. I'd say less aggressive yeast, good fermentation temp control, a good oak adjunct (American cubes are good for the Mesquite flavors) and a medium dry (1.006-1.010) to sweet finish is fantastic. I recommend a long and complete fermentation and aging on oak, then stabilize with sorbate/sulfite or sterile filter and bottle, then lay down for 6+ months, though with a medium sweetness it'll be acceptable around 3 if the alc% isn't greater than 14% or so.

EDIT:
I used mesquite honey for a roasted hatch green chile batch I did and it came out superb, the honey aroma lifts out from the glass long after the mead is gone, and the heat is flavorful and reminds me of late august in my city when there's roasted hatch green chile vendors everywhere and the smell permeates the mountain rain-soaked air. Sorry for the tangent, I love mead

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Old 05-24-2013, 12:38 PM   #17
BoatShark
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Brewed the 2 meads on 5/6. I racked off one of my batches on 5/15, added 2 lbs of pureed mixed berries and 1 oz of ginger. Hydrometer reading was 1.004. Within a week there was a significant amount of what looked like spent yeast floating on the top. On 5/23 I tested for flavor - hot but not bad so I racked off to clean carboy and removed the ginger. I seem to be loosing a lot of mead every time I rack so need to look in to a filtration system. My second batched fermented a bit longer, wasn't ready for primary until 5/20. I added 1 oz od oak chips I soaked in JD and a large brown chipotle pepper, will check it in a few days. Forgot to take a reading when I racked.

 
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