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Old 11-23-2009, 10:34 PM   #51
flyweed
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Oct 2008
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I like to slice mine open...I think it helps really get out the flavor from the bean.
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Old 12-09-2009, 04:21 PM   #52
LightningInABottle
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Sep 2009
Ann Arbor
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Mine fermented nicely down to the 1.010-1.012 range from OG 1.136. I varried the recipe slightly by adding 15 pounds of honey and then the next day adding 1 gallon of water. The cider I used was much sweeter than the spreadsheet calculator has it at so my original OG reading was 1.162! I wasn't sure if that was fermentable so I adjusted the spreadsheet calculator and it looked like 1 gallon of water would work nicely. Heck 1 more gallon of this stuff works out great for me!

So I obtained to vanilla beans and split them down the middle and opened them up. The only problem is now there is little black "seeds" flooating on the top.


Its cool to see different layers forming.


Do the black dots eventually sink? Should I wait for them to sink before racking into long term aging carboy?

I'm very excited about this one. My sample was already drinkable. Give this a year and it should be excellent Thank you SummerSolstice!
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Old 12-09-2009, 05:06 PM   #53

De nada. If you're worried about the seeds at racking, put some cheesecloth or panty hose over the tip of the racking cane. Personally, I wouldn't worry about them.

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Old 12-09-2009, 11:52 PM   #54
flyweed
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Oct 2008
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Oops....sorry I wasn't clear....when I split my vanilla beans, I also scrape the inside of the beans to remove the seads. Then I put the split beans in....I don't add the seeds at all.

Dan
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5 gal secondary: Strawberry Mead
1 gallon secondary: Blood orange Mead
1 gallon secondary: Grape Mead
On Tap: Blackberry Blonde Ale
On Tap: Apple/Cherry Hard Cider

 
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Old 12-10-2009, 01:54 AM   #55
LightningInABottle
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Sep 2009
Ann Arbor
Posts: 249
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I thought they would add more flavor if I left them in since they were all resinous. I've never had a mead clear before and the vanilla beans seem to have started a clearing process at the top, and extends down in layers. 2 more disticnt layers have formed since I added the beans or could that be the work of the campden tablets?

Anyways I should have a nice mead to share over next years holidays
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Old 12-12-2009, 04:50 AM   #56
BaronIV
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Dec 2009
minnesota
Posts: 58

do by chance remember where you got the 60L crystal malt and the dme from?

 
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Old 12-12-2009, 03:07 PM   #57
LightningInABottle
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Sep 2009
Ann Arbor
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I got mine from a LHBS by the name of the Wine Barrel Plus in Livonia MI. winebarrel.com is the url.
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Old 12-23-2009, 08:42 PM   #58
s3n8
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Jan 2008
Haymarket VA
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I just bottled my attempt at this, first mead I have ever made. It is 6 months old, and very flavorful at this point. Still a good bit of warm alcohol though. When does this stuff peak? How long does it keep?

 
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Old 12-24-2009, 01:06 AM   #59

I'm still drinking mine at - what - three-four years? If you take care of it it'll likely last for decades.

 
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Old 12-24-2009, 01:39 AM   #60
s3n8
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Jan 2008
Haymarket VA
Posts: 1,172
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I think I will put these in the basement and try one in 3 - 4 months. I hope it cools down a little.

 
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