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Old 01-15-2009, 12:45 AM   #1


Per request, this is a spiced mead using saffron. I began with a traditional mead

15 pounds of alfalfa honey
water to five gallons

Hydrate D-47 per manufacturer's instructions. Step feed at 12 hours, 1/3 sugar break, and 2/3 sugar break.

OG 1.106
FG .996

After fermentation I split this into three gallons of traditional mead to bulk age (photo in gallery), 1 gallon of German Chocolate coffee mead (photo in gallery), and 1 gallon of Saffron Spice (photo below). I prepared the spices as follows:

I roasted 1 gram of saffron in a small frying pan and added to a French press along with a small thumbnail of fresh ginger, 1 bay leaf, pinches of cinnamon stick, blade mace, and a couple tablespoons grains of paradise. Add 3/4 cup boiling water and steep for 30 minutes. Cool to room temperature and add to a 1-gallon glass carboy. Add 1/2 cup of honey. Add base dry traditional mead. Age for three month and, when clear, bottle.


 
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Old 02-02-2009, 02:31 PM   #2
ruger12pk
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Dec 2008
Davenport, Iowa
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Quote:
Originally Posted by summersolstice View Post
Per request, this is a spiced mead using saffron. I began with a traditional mead

15 pounds of alfalfa honey
water to five gallons

Hydrate D-47 per manufacturer's instructions. Step feed at 12 hours, 1/3 sugar break, and 2/3 sugar break.

OG 1.106
FG .996

After fermentation I split this into three gallons of traditional mead to bulk age (photo in gallery), 1 gallon of German Chocolate coffee mead (photo in gallery), and 1 gallon of Saffron Spice (photo below). I prepared the spices as follows:

I roasted 1 gram of saffron in a small frying pan and added to a French press along with a small thumbnail of fresh ginger, 1 bay leaf, pinches of cinnamon stick, blade mace, and a couple tablespoons grains of paradise. Add 3/4 cup boiling water and steep for 30 minutes. Cool to room temperature and add to a 1-gallon glass carboy. Add 1/2 cup of honey. Add base dry traditional mead. Age for three month and, when clear, bottle.

This is a great recipe but let me ask, how did the saffron spice turn out in the end? and how can this one recipe be tweaked to the full 5 gallons?
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Old 02-02-2009, 04:52 PM   #3

It turned out great. To make a five gallon batch just follow the recipe for a traditional mead and multiply the spices by five. Use a full cup or so of boiling water to steep the spices. You're going to have to back sweeten according to your tastes but start with a pint or so and go from there.

 
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Old 02-02-2009, 04:59 PM   #4
ruger12pk
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Dec 2008
Davenport, Iowa
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Quote:
Originally Posted by summersolstice View Post
It turned out great. To make a five gallon batch just follow the recipe for a traditional mead and multiply the spices by five. Use a full cup or so of boiling water to steep the spices. You're going to have to back sweeten according to your tastes but start with a pint or so and go from there.

Simple enough just let the 5 gals of trad run its course then drop in the spices at the end of final racking?
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Old 02-02-2009, 08:28 PM   #5

Yep - that plus the backsweetneing at the same time you do the spices.

 
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Old 08-24-2009, 12:06 AM   #6
VTBrewer
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Dec 2008
South Burlington, VT
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since using a french press, none of the spices get into the must? just the liquid that the spices steeped in?
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Old 08-24-2009, 11:44 AM   #7

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Originally Posted by VTBrewer View Post
since using a french press, none of the spices get into the must? just the liquid that the spices steeped in?
That's what I did. It's probably not very efficient but it provided a very nice spice balance with the amounts indicated.

 
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Old 12-06-2012, 10:34 PM   #8
huesmann
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Mar 2011
Kensington, MD
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Are you actually able to taste the saffron?

 
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