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Old 12-23-2008, 08:00 PM   #11
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Quote:
Originally Posted by jezter6 View Post
Ginger Nutmeg it is.

Any idea for amounts per 5g batch?
Not sure about the Ginger but for Nutmeg, I have found 1 whole nutmeg, crushed at time of putting in the secondary to be very flavorful. I know that with Meglethins you don't want to put too much spice in it. Like if you were using whole cloves, for a very cloverly batch only 3-4 whole cloves is neccessary. I have a pear nutmeg going with the juice of 24 pairs and 1 whole nutmeg and the two flavors balanced out wonderfully so far. So ginger? Hmm, probably can find some peach ginger batches and just use the same quantity in those recipies just no peaches.

 
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Old 12-23-2008, 08:30 PM   #12
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Yeah, I've seen 5-6oz of Ginger in a GP melomel. I would figure the same.
Nutmeg I've seen in various forms in different amounts. Maybe 1 for primary/secondary and if it's too weak, I'll steep a tea for bottling time.
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Old 12-24-2008, 05:57 PM   #13
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I've been making this one for a couple of years and I love it. I realize it's a 3 gallon recipe but it finishes with such a great flavor. I've normally added wine conditioner to kill the yeast and resweeten at the end and it's normally drinkable within two months and gets even better after some time.

Winter Mead
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Primary: Bucksnort Brown Ale, Black IPA, Chai Brown Ale, Chocolate Porter
Secondary: Winter Mead, Peach Ginger Mead
Tertiary: Caramel Apple Mead
Bottled: Honey Brown Ale, Cream Ale
On Deck: not sure

 
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Old 12-24-2008, 06:45 PM   #14
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Quote:
Originally Posted by Tusch View Post
If you want christmas tree, think gin. Juniper berries have been used in meads and I think Redstone even sells one commercially. I come from a gin family and have often considered making a juniper berry mead.
this ssounds fab! where do you get juniper berries?
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Old 12-24-2008, 07:57 PM   #15
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...where do you get juniper berries?
Penzey's is where I get all my spices.

 
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Old 12-24-2008, 09:30 PM   #16
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10$ a pound.. not terrible... any ideas how much per gallon?
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Old 12-24-2008, 11:03 PM   #17
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Gonna start a Mead tomorrow Xmas day. For now will just be a plain Mead perhaps with cinnamon and cloves. Will decide what else to add when it's time to go into the secondary. Actually will be the first mead I've done since I got married 12 years ago and will be the first thing I've done since I decided to get back into brewing.

 
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Old 12-25-2008, 03:18 AM   #18
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I used 2 tsp of Ginger and 1 tsp of Nutmeg, turned out to be 5.5 gallon batch because I added a little too much cooling water (didn't realize how much was in the pot because I was reading quarts wrong).

Most of the spice was stuck to the side of the pot, but it smelled good and a sample tasted of ginger and nutmeg, so hopefully it doesn't fade out. If so, I may add a ginger/nutmeg tea at bottling.
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Old 12-25-2008, 02:13 PM   #19
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cooling water?
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Old 12-25-2008, 11:33 PM   #20
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I heated up about 2 gallons to help dissolve the honey (about 130F), then used some cold water to cool that down. The problem is I used too much cool water and was reading the quarts wrong on my pot thinking 28 quarts was 5 gallons, so I put some water in the carboy and poured the must in and mixed - only to find out I was over 5 gallons in total.
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