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Old 12-14-2008, 07:14 PM   #1
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Default Safron Metheglin...

I am thinking of making a 1 gal test batch of Safron Metheglin.
I am looking for opinions on whether to make this dry or sweet, still or carbed, or any combo of the "styles".
Again, just looking for opinions.
I don't have any yeast to make this yet, otherwise I would already have it going now.
Thanks,


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Old 12-14-2008, 07:49 PM   #2
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Im very amateur here, but I dont think a carbed Safron mead sounds very good.


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Old 12-14-2008, 09:33 PM   #3
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+1 on non-carb
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Old 12-14-2008, 09:33 PM   #4
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I started one about 10 months ago and made it still and semi-sweet. I haven't tried it yet, other than to take a small sip when I bottled it and I liked it just fine. I too only made a gallon that was part of a batch split into this, a German chocolate, and a ginger and juniper berry based spiced mead.

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Old 12-14-2008, 11:31 PM   #5
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Quote:
Originally Posted by summersolstice View Post
I started one about 10 months ago and made it still and semi-sweet. I haven't tried it yet, other than to take a small sip when I bottled it and I liked it just fine. I too only made a gallon that was part of a batch split into this, a German chocolate, and a ginger and juniper berry based spiced mead.



Wow! That looks tasty just sitting there......
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Old 12-15-2008, 03:14 PM   #6
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summersolstice, what yeast did you use for yours?
I usually use Whitelabs yeasts, but since I have to pick some up anyhow I may go with a dry variety.
Thanks,
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Old 12-15-2008, 03:15 PM   #7
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I have not made one but with the rare flavors of saffron I would make it dry and still, or perhaps just slightly sweet.

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Old 12-15-2008, 03:35 PM   #8
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Quote:
Originally Posted by DragonTail View Post

summersolstice, what yeast did you use for yours?
I usually use Whitelabs yeasts, but since I have to pick some up anyhow I may go with a dry variety.
Thanks,
I'm a firm believer in using wine yeast for meads, particularly Lalvin yeasts. I'm at work but I'm pretty sure I used D-47 for this one.
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Old 12-15-2008, 04:26 PM   #9
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Thanks.


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