So once again,
I am completely new to making Mead, and I find myself wanting to try every conceivable concoction that my imagination has going.
I have read a few threads where folks have used Dates in their Meads will favorable results. It seems that most of these attempts have been done using fresh whole/pitted Date fruits, and it got me to thinking. As I was scouring my cupboards (for things to throw yeast at), I found some of my favorite "Date Crystals" and "Date Sugar", that I have used for years to make Date Shakes.
(If you've never had a Date Shake,... you are missing out on the BEST Shake you've ever had).
These are simply pitted Dates that are then Freeze-Dried, and then ground coarse for (crystals), and more fine for (sugar).
They are made by Shields Date Farms, (located in Indio, California), and I stop there to pick them up anytime I am passing through that area.
So since Dates also have such a high natural sugars content, and I love their flavors, it got me to thinking.
it seems that in the threads I've seen so far where folks have added Dates to their mead, the common problem is getting the Dates to fully break down during fermentation.
(Do I have that correct ?)
So, my thoughts are...
What if I was to run these through a coffee bean grinder (or food processor), to reduce them into a "Date Powder" per se', and add that powder to my Mead ?
Would I get that wonderful Date flavor in my Mead?
and if you all think this might be a good idea, would you use it during the primary fermentation ?
Would you just add the "dry" powder directly to the honey/water prior to pitching the yeast ?
OR...
Would you perhaps first steep the powder (with hot - but not boiling) Spring water to create a "Date Tea", then allow it to cool, then use that to dissolve the honey for fermentation ?
and also,
How much of the Dates would you use in a 1 gallon Batch ?
The package states that 40 grams equals about 5 or 6 whole Dates.
What are your thoughts and/or experience with this idea ?
Thanks for any and all replies.
I am completely new to making Mead, and I find myself wanting to try every conceivable concoction that my imagination has going.
I have read a few threads where folks have used Dates in their Meads will favorable results. It seems that most of these attempts have been done using fresh whole/pitted Date fruits, and it got me to thinking. As I was scouring my cupboards (for things to throw yeast at), I found some of my favorite "Date Crystals" and "Date Sugar", that I have used for years to make Date Shakes.
(If you've never had a Date Shake,... you are missing out on the BEST Shake you've ever had).
These are simply pitted Dates that are then Freeze-Dried, and then ground coarse for (crystals), and more fine for (sugar).
They are made by Shields Date Farms, (located in Indio, California), and I stop there to pick them up anytime I am passing through that area.
So since Dates also have such a high natural sugars content, and I love their flavors, it got me to thinking.
it seems that in the threads I've seen so far where folks have added Dates to their mead, the common problem is getting the Dates to fully break down during fermentation.
(Do I have that correct ?)
So, my thoughts are...
What if I was to run these through a coffee bean grinder (or food processor), to reduce them into a "Date Powder" per se', and add that powder to my Mead ?
Would I get that wonderful Date flavor in my Mead?
and if you all think this might be a good idea, would you use it during the primary fermentation ?
Would you just add the "dry" powder directly to the honey/water prior to pitching the yeast ?
OR...
Would you perhaps first steep the powder (with hot - but not boiling) Spring water to create a "Date Tea", then allow it to cool, then use that to dissolve the honey for fermentation ?
and also,
How much of the Dates would you use in a 1 gallon Batch ?
The package states that 40 grams equals about 5 or 6 whole Dates.
What are your thoughts and/or experience with this idea ?
Thanks for any and all replies.