Atek
Well-Known Member
- Joined
- May 6, 2010
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Alright, I was hoping we (all who are interested) could work together in developing a nice apricot recipe. I have some ideas based on some of Jack Kellers apricot wines and the only Apricot recipe on gotmead. I am looking for something fairly light, not necessarily sweet or at least not very if flavor proves to need some sweet. My thoughts are as follows:
12lb clover honey (light)
4oz grated ginger (gotmead recipe)
17lb Apricots (the amount that I have) or simply 10lb Apricots (upscale from Jack Kellers wine recipes)
5lb Cracked wheat (Jack Keller)
2 Lemons juice only (possibly not needed, I stopped using lemon juice in my meads some time back and haven't really missed it)
1 & 1/4 cup strong black tea (upscale from Jack Keller, the alternate listing is 1 & 1/4 tsp grape tannin, I have both available but figured the tea would offer a nice flavor with those tannins)
Typical SNA and Aeration technique
My biggest concern is that 17lb apricots would be overpowering, my second thought is to divide either amount of apricots used in half. Place half in primary and half in secondary (taken from basic brewing podcast regarding mead and fruit additions).
Anyone have an opinion or suggestion? random thoughts are welcome too
12lb clover honey (light)
4oz grated ginger (gotmead recipe)
17lb Apricots (the amount that I have) or simply 10lb Apricots (upscale from Jack Kellers wine recipes)
5lb Cracked wheat (Jack Keller)
2 Lemons juice only (possibly not needed, I stopped using lemon juice in my meads some time back and haven't really missed it)
1 & 1/4 cup strong black tea (upscale from Jack Keller, the alternate listing is 1 & 1/4 tsp grape tannin, I have both available but figured the tea would offer a nice flavor with those tannins)
Typical SNA and Aeration technique
My biggest concern is that 17lb apricots would be overpowering, my second thought is to divide either amount of apricots used in half. Place half in primary and half in secondary (taken from basic brewing podcast regarding mead and fruit additions).
Anyone have an opinion or suggestion? random thoughts are welcome too