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Old 02-17-2013, 06:57 PM   #171
TripelThreat
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May 2012
DC, MD
Posts: 11

Just brewed this today. I didn't notice my DME supply was running low and I only had about 1lb of it left. I compensated with some light rock candy sugar and a bit more of the buckwheat honey. My guestimations must not have been too horrible - my OG was 1.124.

Think this will have any noticeable impact on the end product? Maybe a bit richer and darker from the extra buckwheat? I guess I'll know in... several months

edit: took 19 days to get to 1.075 for the first fermaid K addition. Is this normal? OP makes it sound like it might get down to 1.012 in a couple weeks... or does he mean from 1.035 to 1.012? I've never brewed mead or anything with wine yeast, so I'm not sure how active it's supposed to be.

 
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Old 06-10-2013, 12:13 AM   #172
saramc
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Feb 2011
suburb of Louisville, KY
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TripelThreat...it is not uncommon for a mead to ferment slowly, especially when you have a high gravity start.
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Old 06-29-2013, 02:00 PM   #173
kd8ccy
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Mar 2013
Posts: 3

This caramel apple mead sounds great!

I do have a newbe question (please excuse my ignorance). When steeping grain do you always crush the grain before using it?

Thanks in advance,

Mike

 
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Old 06-29-2013, 10:34 PM   #174
kd8ccy
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Mar 2013
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Well, I put together a batch of caramel apple mead and it tastes great! I can't wait for it to finish!

And I did use crushed grain, as suggested by the brew shop.

Good recipe.

 
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Old 06-30-2013, 06:40 PM   #175
opus345
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Mar 2012
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Quote:
Originally Posted by kd8ccy View Post
Well, I put together a batch of caramel apple mead and it tastes great! I can't wait for it to finish!

And I did use crushed grain, as suggested by the brew shop.

Good recipe.
kd,

Welcome to HBT and to the Mead Forum/Recipes.

I'm getting ready to start another batch of the caramel apple meed today. I end up buying most of the beer/mead grains online and have them crush it. When I need a better crush, I do it myself. Check out Revvy's Ugly Junk thread at http://www.homebrewtalk.com/f51/my-u...station-90849/
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Old 06-30-2013, 09:01 PM   #176
kd8ccy
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Mar 2013
Posts: 3

Thanks for the welcome!

 
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Old 08-20-2013, 11:40 PM   #177
BeerMeDuffMan
 
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Mar 2012
Philadelphia, PA
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I made this with a few vanilla beans early 2012. It gets phenomenal with a bit of age.
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Old 09-10-2013, 08:05 AM   #178
doublert
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Sep 2013
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Click image for larger version

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ID:	147367Just whipped up a 4L batch of these tonight. I'm hoping I don't end up with a krausen fountain.

 
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Old 09-10-2013, 09:40 AM   #179
BeerMeDuffMan
 
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You are in for a treat friend. This makes for one tasty beverage.
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Old 10-24-2013, 01:38 AM   #180
cheyneyr
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Nov 2012
Montague, MI
Posts: 15
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I made this tonight, only I have no idea what kind of honey I put in it. When I acquired some used homebrew equipment the seller threw in five 5# containers of honey. It's somewhat dark in color and says pure honey on the label. The guy I bought it from hadn't brewed in over 10 years, so it had some age on it and was pretty well crystalized. I did a lot of rinsing and soaking in hot water to get it pourable.

I have the buckwheat honey on order, so I missed adding the first pound of it in primary. I figure I will add it when I rack to secondary and add the vanilla beans.

This is my first attempt at a mead, so I'm pretty geeked. Hopefully it will be ready by the time my birthday rolls around in May.

Cheer!

 
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