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Old 09-17-2008, 03:29 PM   #11

This sounds a bit like the Caramel Apple mead recipe I posted in the Mead Recipes section. The crystal malt goes very well with apple juice. Mine is over a year old and is very tasty. This is definitely a mead!

Yeast: Lalvin K1v1116
Batch Size (Gallons): 5
Original Gravity: 1.120
Final Gravity: 1.010
Primary Fermentation (# of Days & Temp): 15 days at 68F
Secondary Fermentation (# of Days & Temp): 35 days at 68F

4 Gallons apple juice
2 lbs DME
3 lbs 60L Crystal malt
7 lbs Orange blossom honey
2 lbs clover honey
2 lbs buckwheat honey

2 vanilla beans

Steep grains in 1.5 gallons of apple juice at 155F for 45 minutes and remove from heat. Stir in the DME and honey. Rinse grain sack with 1/2 gallon apple juice. Add the remainder of the apple juice. Aerate by vigorous stirring for at least five minutes. Aerate some more. I now use oxygen with a diffuser stone to aerate (better). Pitch yeast starter (hydrated with Go Ferm per container instructions) directly into the primary (plastic pail fitted with an air lock).

At about 1.075 add 5g Fermaid K
At about 1.035 add 5g Fermaid K
(Dissolve your nutrients in water before adding them to your must. This helps to minimize foam.)

Within about two weeks this should ferment out to 1.012 or so. Rack to secondary and add vanilla beans. Allow to remain in the secondary for about a month.

Rack again onto 1 lb of buckwheat honey and 1/4t potassium metabisuphite or 5 campden tabs and 2 1/2t potassium sorbate to stabilize. Add Super Kleer to clarify. Bulk age for six months to a year before bottling.

I adapted this recipe from one I saw on gotmead.com. Mine is about 14 months old and tastes just like caramel apples. It's a medium sweet mead that's very drinkable. At about 13.75% alcohol and no alcohol bite one should exercise caution since it goes down so smoothly.

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Old 09-19-2008, 04:51 AM   #12
mwhc22's Avatar
Sep 2006
Posts: 239

ooh ooh i gotta try this experiment too

i am getting ready to bottle a 1 gallon spiced cider that had about 3oz of honey added into it as well. dunno how it will turn out yet... but i will tell you around thanksgiving.
“It has been long recognized that the problems with alcohol relate not to the use of a bad thing,
but to the abuse of a good thing." -Abe Lincoln

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a quick death and an easy one, a pretty girl and a true one,
a cold beer and another one." -Lewis Henry

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Old 09-20-2008, 05:37 PM   #13
Jan 2007
Spruce Grove Alberta
Posts: 284
Liked 1 Times on 1 Posts

I am very impressed by the results. gets ya pretty pi$$ed quick
Planning - a 40th Birthday Lager for Sept 09 (Start October 08

Next Up - First All Grain 40th birthday lager

Primary -

Secondary -
Secondary -

Bottled - Honey ApfelMead 02/23/08 ABV 10.0%
Bottled - Oktoberfest 5.2%
Bottled - Candian Light Lager 4.85
Bottled - Munich Dark Lager 5.6%

Drinking - Apfelwein FG 2/29/08 ABV 8.5%
Drinking - Brewhouse Cream Ale ABV 4.7%
Drinking - Brewhouse Pale Ale ABV 5.2%

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Old 09-20-2008, 06:35 PM   #14
homebrewer_99's Avatar
Feb 2005
Atkinson (near the Quad Cities), IL
Posts: 17,796
Liked 136 Times on 102 Posts

Originally Posted by EvilTOJ View Post
No no, it's a braggot+cyser. To shorten it down, call it a bra-cyser! It also sounds pretty frickin tasty to me!
Let's shorten that to Bra-Zeer...

Summersolstice: Honey + apples = cyser. Honey + DME = braggot. Honey + herbs/spice (vanilla) = metheglin.
HB Bill

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