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Old 10-15-2008, 01:17 PM   #1
BigStone777
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I had a crazy thought...
I remember growing up my mom would make peanut butter honey sandwiches for lunch. By lunch time, the honey had completely soaked one side of the sandwich, and i got used to this, and actually ended up liking this very much...
So i was thinking... what would happen is one were to create a mead recipe with a good amount of strong flavored honey, peanut butter, and use bakers yeast to ferment it... by whatever process used, hopefully it would end up sweet, and still... wouldn't matter if it was clear or not.
Would that roughly end up tasting like the sandwich i grew up with?
Is this an amusing thought?


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Old 10-15-2008, 01:38 PM   #2
BigKahuna
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Not being a big peanut butter fan, this isn't that exciting to me, but I do see where you are coming from.
Problem #1 OIL! How are you going to deal with the extreme oil content of peanut butter?
Problem #2 Bakers yeast! This is for bread not brew...unless the zombies have come and that's all you can get....even then it's questionable. I would think about a heffe yeast that will stay in suspension for the most part. That will help give the "Yeast" flavor that you seem to be looking for.


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Old 10-15-2008, 01:43 PM   #3
BigStone777
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Ah ha! I thought only bakers yeast would leave the 'bread yeast' flavor... ok, gotcha.
So whats wrong with oil? What would oil do to the fermentation process? or are you mainly concerned that it will be there, floating on top, and no one wants half a mouthful of peanut oil...? if it wouldnt hamper the process, i guess it could be left out when siphoning to second fermentation...?
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Another reason not to boil honey when making mead: Honey which comes from local bees carries pollen and pathogens relevant to your area. Consuming these natural medicines will boost your resistance to local pollens and other allergens. Boiling destroys them.
If all else fails, just drink more mead anyway...

 
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Old 10-15-2008, 01:50 PM   #4
Cregar
 
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something like this might help:

Watkins Peanut Butter Extract

 
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Old 10-15-2008, 01:51 PM   #5
Brakeman_Brewing
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As a long time supporter of peanut butter honey sammiches, I would say forget making a PBH mead and just eat a PBH whilst drinking some fine mead. Win Win, no hassle.

 
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Old 10-15-2008, 02:17 PM   #6
BigStone777
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ooohhh... is it a sin to dip a PB sandwich in mead?
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Another reason not to boil honey when making mead: Honey which comes from local bees carries pollen and pathogens relevant to your area. Consuming these natural medicines will boost your resistance to local pollens and other allergens. Boiling destroys them.
If all else fails, just drink more mead anyway...

 
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Old 10-15-2008, 03:06 PM   #7
effigyoffaith
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You could make it a braggot. Some two row, unmalted wheat, and some biscuit should give you a nice bready flavor.
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Old 10-15-2008, 03:08 PM   #8
clemson55
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You could just deoil the PB like I did with my PB Oatmeal Stout or you could try that PB powder thats in another thread. I think it sounds like a decent idea could be tasty if it worked.

Why can't he used bread yeast? Thats what JAOM uses isnt it?
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Old 10-15-2008, 03:10 PM   #9
BigKahuna
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Quote:
Originally Posted by clemson55 View Post
You could just deoil the PB like I did
Luci...You got some splanen to do!

Please describe your process.
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Old 10-15-2008, 06:28 PM   #10
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You can also get de-fatted peanut butter powder. The braggot idea sounds workable.


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