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Old 07-12-2009, 12:45 AM   #11
SkiGladys
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May 2009
Golden, CO
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I am thinking of starting to make a mead, and the bourbon flavour idea intrigued me.

What was the full recipe that you used, and any suggestions for a new mead maker?

 
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Old 07-13-2009, 02:15 PM   #12
MikeRLynch
 
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Nov 2006
Connecticut
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Sure, mead is the easiest thing in the world, it's the first thing I ever fermented.

Traditional Mead
4 gallons

- 1 gallon (12 lbs) honey (I used wildflower, you can use anything you want)
- Water up to 4 gallons
- Lalvin d-47 or other wine yeast
- Yeast nutrient

Sanitize all buckets, mixing spoons, hydrometers, and generally anything that comes in contact with the mead. Mix the honey with the water, don't heat it! It'll take a while, but just keep stirring. Rehydrate the wine yeast in some warm water. Take a gravity reading of the honey mixture (now called must) and you should be somewhere around 1.098 and 1.100. When the yeast is ready, pitch it into the must and shake like hell, get as much o2 in there as possible. Put a teaspoon of the yeast nutrient in there as well. Toss it in your closet and forget about it for a while.

When it comes to oaking, I would rack your mead to a secondary and add the American oak chips at that point. You don't need much, a small handful in the four gallons should be plenty. How long should you leave it in there? That's entirely up to you. I left it in for a week and it was too much for me, and I had to age it out. Taste is the only way to know, so sample a little every other day or so until it's where you want it. Good luck, and send me a bottle when it's done
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Old 07-14-2009, 01:56 AM   #13
viking
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Feb 2009
, British Columbia
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I hope that my Oak'd Mead tastes like bourbon! I started mine around Valentine's Day, and I am getting ready to bottle towards the end of this month. I had an OG of 1.124, and a FG of 1.020...13.65% I think that I might have added the oak too early causing the extended fermentation, but it did ferment to completion.
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Old 07-14-2009, 02:27 AM   #14
MikeRLynch
 
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Quote:
Originally Posted by viking View Post
I hope that my Oak'd Mead tastes like bourbon! I started mine around Valentine's Day, and I am getting ready to bottle towards the end of this month. I had an OG of 1.124, and a FG of 1.020...13.65% I think that I might have added the oak too early causing the extended fermentation, but it did ferment to completion.
How long has it been on oak, and what kind?
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Old 01-20-2016, 06:16 AM   #15
rneumaier
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Dec 2012
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Anyone tried putting it in an actual barrel?

 
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Old 01-21-2016, 03:31 AM   #16
Kershner_Ale
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Nov 2008
Montana
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I had a semi-dry traditional mead aged in a Pappy Van Winkle barrel. It was made by Celestial Meads. It was amazing, wish I knew the specifics. I suspect the hard part is getting your hands on a Pappy Van Winkle barrel.

 
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Old 09-23-2016, 11:45 AM   #17
brwmistr
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Aug 2012
, Ontario
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I just did a search for oaked Mead thru Google and found this thread. I have been brewing Mead and G.F.Beer and wine just about anything fermentable really and now have a 1 Gallon soaking in french oak. Its been in secondary for two weeks now and the mead has changed to the color of the oak, looks brown, instead of a nice gold from the honey I used. I read that others have taken out the oak after a week and that it taste more like bourbon so Im now wondering if I leave the mead on the oak for a year what it will do. Like want happens in the cask for example. Any ideas?
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Old 09-23-2016, 01:06 PM   #18
fossilcat
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Jan 2014
Albany, New York
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You should check out: www.denardbrewing.com . He did a trial study involving French, American, and Hungarian Oak cubes. It's VERY informative. I've oaked mesquite honey mead with all 3 (med toast) according to his preferred time schedule and found that my taste compares favorably with his. So far, the Mesquite Honey oaked with American med toasted cubes is probably my favorite mead period. This weekend I'm trying the Hungarian - it's been in the bottle for a couple of months now, we'll see how that tastes.

 
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Old Today, 01:55 AM   #19
Scavanaugh
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Dec 2016
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Why not heat the honey? Ive made juice meads and cook with honey at 175 for 45 min turned out fine. 13% just wondering

 
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