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Old 12-19-2008, 10:13 PM   #1
Sep 2008
East Texas
Posts: 40

OK I had one of those brain farts this morning. I was eating some Honey Nut Cheerios when I wondered if I could make a mead like this. I looked around and couldn't find a rec. for a mead quite like I am after so I figured I would just make one up.(hell its only one gallon going down the sink if I goof it up) I figured I would try something on the sweat side.

maybe take 2 oz of minced almonds and 4 cups of watter. Boil it down to maybe a cup or so. Make a must with 4 lb.s of honey and use some D47 yeast and the strained nut watter(sure there is a better term).

Any one had any good or bad experiences with doing something like this, I would love to hear about it. Maybe I'll make another gallon experiment with a cinnamon stick in the secondary.
Sugar!!! Gods gift to mankind. You can make alcohol and rocket fuel with it, and then go and have yourself a blast.

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Old 12-19-2008, 10:24 PM   #2
Nov 2008
Posts: 641
Liked 42 Times on 36 Posts

It would be good too if you used chestnuts.

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Old 12-20-2008, 07:06 AM   #3
Dec 2008
Posts: 3

This sounds delicious!!! Let us know how it turns out!

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Old 12-20-2008, 07:10 AM   #4
Nov 2007
Posts: 252
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why not use almond paste?
Primary: Belgian Triple Braggot (6gallons), Lambic Braggot (6gallons), Habanero melomel(6gallons)

Secondary: Peach melomel (5 Gallons)

It seems like a FOX TV Show when a mead maker moves in with an AG brewer....They end up with **** like Lambic Braggot.

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Old 12-20-2008, 08:56 AM   #5
May 2008
Posts: 2,274
Liked 9 Times on 9 Posts

At least I'm not the only one thinking of brewing while I eat breakfast!
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

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