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Old 09-15-2008, 10:50 PM   #1
ArcaneXor
 
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My wife is interested in making her first sparkling mead, and would like to craft something resembling a mojito, i.e. flavors of lime and mint, which actually sounds like it might taste quite good.

I was wondering if anyone has a recipe for something along these lines that they'd be willing to share.

If not, any experiences with using mint and/or lime as mead ingredients, as well as good choices for honey types and yeast would be appreciated.

 
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Old 09-15-2008, 10:54 PM   #2
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MMMMM Mojito
I've got an idea!

Honey type is not going to be crucial....just a good clover will be fine.
use enough to crap out D-47 medium sweet....around 3# per gallon...if it's not finishing between 1.010 and 1.000 add honey till it does.
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Add about a good handful of mint leaves (Maybe 1/4 cup loose chopped?)....bruised!
Add zest and juice from 2 small limes.

Secondary on leaves and zest for about 3 weeks, then rack till clear and bottle.
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Old 09-15-2008, 10:56 PM   #3
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That does sound pretty tasty. I might have to keep an eye on this thread.

 
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Old 09-15-2008, 11:23 PM   #4
Freezeblade
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I did a "cure-all" mead which had lime and yerba buena (spearemint) in it, but with a multitude of other "medicinal" things in it, namingly camomile and ginger. The honey I used was euclypus honey, at an SG of around 1.070. I made a strong tea with the camomile, ginger, yerba buena, then added key-lime and some key-lime zest. combine with water and honey then pitch like normal, I used Notty for this one, hoping it'd leave some residual sweetness. I bottled it a while ago, and it's carbing in the bottle currently. from the taste on hydro sample it was sweetish with a little tea-twang. I'm sure you're going for more of a minty thing, so grab a bunch more mint, use lime zest mostly (it'll lend more lime flavor than the juice), and grab some light honey, nothign too dark or strong, perhaps some citrus blossom. YMMV
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Old 09-16-2008, 03:30 AM   #5
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Great information so far, thanks.

Can you elaborate on the D-47? I am not familiar with what that means.

EDIT: ah, I guess it's a yeast strain I wasn't familiar with. So you suggest basically overwhelming the yeast's alcohol tolerance to result in a semi-sweet finish? Would I still be able to bottle carbonate it this way?


 
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Old 09-16-2008, 03:34 AM   #6
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D-47 = LALVIN ICV D-47 Côte de Rhône
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Old 09-16-2008, 04:03 AM   #7
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When do you think would be best to add the lime in something like this? I almost wonder if it would be good to add it to taste at bottling. Kind of adjusting for acid with lime juice.

 
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Old 09-16-2008, 04:33 AM   #8
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If you get a sweet or semi sweet finish, that means your yeasts have been overcome and can not ferment anything else. Therefore they would be unable to eat more sugars to carbonate. And if you used higher alcohol tolerating yeast for carbonating, it would also ferment the residual sugars that were present making it semi sweet in the first place.

Basically, only way to naturally bottle carb with a sweet finish, is to get the sweet finish through the use of non-fermentable sugars (Lactose, splenda)
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Old 09-16-2008, 04:34 AM   #9
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careful about trying to overwhelm a yeast, the published stats arent concrete, I had a 1.157OG goto 1.004FG with 71B, definately more than 16%
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Old 09-16-2008, 11:52 AM   #10
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I've been planning on making a mint mead. Add 2 cups of mint tea for flavor and tannins, and throw in mint leaves in secondary.
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