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Old 04-15-2010, 10:45 PM   #71
meading_of_minds
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Jan 2010
IL, Bureau Cty, IL
Posts: 90
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My little batch, I did not bulk age. I am going to give that a try with my second 5 gal. batch. I just racked to secondary, with about 3/4 gal. lees & leftovers (which I thought would be easier to separate out in a smaller container and leave me mead to top off with). This one is fermenting slower than my last. Only one bottle left from my first batch. I tucked it away!
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Old 04-16-2010, 02:21 AM   #72
LightningInABottle
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Sep 2009
Ann Arbor
Posts: 249
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It has been bulk ageing since 1-29-2010. It is a bit mellower. It came out at 18% abv. I plan on letting it sit the summer and then bottling it in November.
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Old 04-16-2010, 01:37 PM   #73
InYerMouth
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Feb 2009
Oceanside, CA
Posts: 119

I guess as long as it is 18% and drinkanble I will be happy. Im just worried its gonna be to strong to enjoy....
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"Were not just in your neighborhood...Were Inyermouth!!!"

Kegged: Bourbon Oaked OIS, Rauchbier; Vanilla Coffee OIS; S'mores Brown Ale
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Secondary: Liquid Sex Chocolate Mead
Bulk Age: Caramel Apple Mead; Cherry Mead
Future: Irish Red; Citra Pale Ale; Buckwheat Common

 
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Old 05-25-2010, 06:02 PM   #74
theschick
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Apr 2010
Olathe, KS
Posts: 329
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I am having a hard time finding orange blossom honey locally. I know I can order some online, but what do you think of using just clover? I've never had orange blossom, so I don't know how much of a citrus flavor it has. Would adding fresh orange juice be a silly idea?

 
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Old 05-25-2010, 08:03 PM   #75
meading_of_minds
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Jan 2010
IL, Bureau Cty, IL
Posts: 90
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I've not been using Orange Blossom honey with my batches. I've been using just basic clover honey available from Sam's. My first batch was so good, it's completely gone. My second (larger) batch is still aging in my brew area in my kitchen. I'm going to move it downstairs to my basement if it stays this warm, though.
A little bit of orange added to the mix might add an interesting depth to the flavors.
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Old 08-22-2010, 07:50 PM   #76
Cheapspkrs111
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Aug 2010
Minooka
Posts: 36

Summer- I made this recipe as my first homebrew ever! I am very excited. I just racked into my secondary and everything is going great as far as specific gravity...My concern is that I tried a little and I actually thought it was rocket fuel!!! Please tell me that when I rack onto the buckwheat and bulk age it it will mellow out.....I hope.....I pray....

 
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Old 09-07-2010, 09:10 PM   #77
InYerMouth
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Feb 2009
Oceanside, CA
Posts: 119

Whipped this up 5 mos ago and coming around amazingly!!! Def tastes better chilled....Cant wait for another 6 mos to go by!!!!
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"Were not just in your neighborhood...Were Inyermouth!!!"

Kegged: Bourbon Oaked OIS, Rauchbier; Vanilla Coffee OIS; S'mores Brown Ale
Primary: :(
Secondary: Liquid Sex Chocolate Mead
Bulk Age: Caramel Apple Mead; Cherry Mead
Future: Irish Red; Citra Pale Ale; Buckwheat Common

 
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Old 09-09-2010, 05:47 PM   #78
theschick
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Apr 2010
Olathe, KS
Posts: 329
Liked 6 Times on 5 Posts


This is quite a pathetic post here, but...After many attempts, I have this mead stuck at 1.030. I'm not asking for assistance on that, I've been down that road. I'm down to making another 5 gallon batch and mixing the two. The second batch will ideally be quite a bit lower in gravity.

Now for the pathetic part. Anyone willing to let me try a finished version of this? I would really feel dumb having 10 gallons of something I don't like. And with the costs associated with the honey and everything, it would be a monumental waste.

 
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Old 09-09-2010, 06:37 PM   #79
InYerMouth
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Feb 2009
Oceanside, CA
Posts: 119

Quote:
Originally Posted by theschick View Post
This is quite a pathetic post here, but...After many attempts, I have this mead stuck at 1.030. I'm not asking for assistance on that, I've been down that road. I'm down to making another 5 gallon batch and mixing the two. The second batch will ideally be quite a bit lower in gravity.

Now for the pathetic part. Anyone willing to let me try a finished version of this? I would really feel dumb having 10 gallons of something I don't like. And with the costs associated with the honey and everything, it would be a monumental waste.

Mine finished at 1.028. My advice....just dont back sweeten. Bulk age and let it sit...Thats what I did and it ages out fine....just takes time....the more time you let it sit the better it will become!!
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"Were not just in your neighborhood...Were Inyermouth!!!"

Kegged: Bourbon Oaked OIS, Rauchbier; Vanilla Coffee OIS; S'mores Brown Ale
Primary: :(
Secondary: Liquid Sex Chocolate Mead
Bulk Age: Caramel Apple Mead; Cherry Mead
Future: Irish Red; Citra Pale Ale; Buckwheat Common

 
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Old 09-09-2010, 06:57 PM   #80
theschick
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Apr 2010
Olathe, KS
Posts: 329
Liked 6 Times on 5 Posts


You didn't find 1.028 too sweet? I have no problem letting it age, my plan is to wait until next September (its already 4 months old now), and sure wasn't going to back sweeten! Thanks for the post, it makes me feel better about my high gravity.

 
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