turtlescales
Well-Known Member
I am planning on starting a long term aging project next month to please my sweetheart. We are unable to get his favorite mead, Dansk Mjod's Viking's Blod in Texas, so would like to attempt a clone.
Here is what a review of the stuff has to say-
"This artisan metheglin-style Danish mead has hibiscus & hops, which give it a soft, citrus-like flavor and very floral aroma. Its finish is hoppy-dry, spicy, and very warming. "
It is also 19% alcohol, so I anticipate 3-5 years of aging time. Are we that patient? Not sure, but going to find out! :rockin:
I haven't been able to find a recipe, and am playing around with ideas. Here is the rough draft of my recipe-
for 3 gallons-
6 pounds fireweed honey
6 pounds orange blossom honey
5oz hibiscus
an as of yet undertermined amount of hops, probably Fugle and Goldings
Uvaferm 43 yeast
The honey depends on what I can get at the time. Might end up being all Orange Blossom.
I have been reading about hops but am still confused as to what to use. Fugle and Goldings have been spoken of as having an "earthy flavor", and Citra hopps is another one I am debating on using. I think I am going for mainly flavor and aroma, and not bitters with this. Maybe just a tiny bit.
Other ingredients I am thinking of adding are orange and lemon peels (no pith), and nutrients. Probably Fermaid K. I expect I will have to stagger the nutrients as well, another thing I have to figure out. I recall seeing a calculator for this somewhere, need to go dig it up.
I plan to add the hibiscus in secondary in a mesh bag and remove it when I like the taste.
Hops will either be boiled and added to primary, or dry hopped in secondary.
Will probably rack once a month or so until it is clear, then bulk age at least a year before bottling.
Anyone have advice or suggestions, or has made something like this? I feel quite lost in regards to the hopps, what kind, how much, and how to add them, but suggestions on any of this would be a huge help.
Here is what a review of the stuff has to say-
"This artisan metheglin-style Danish mead has hibiscus & hops, which give it a soft, citrus-like flavor and very floral aroma. Its finish is hoppy-dry, spicy, and very warming. "
It is also 19% alcohol, so I anticipate 3-5 years of aging time. Are we that patient? Not sure, but going to find out! :rockin:
I haven't been able to find a recipe, and am playing around with ideas. Here is the rough draft of my recipe-
for 3 gallons-
6 pounds fireweed honey
6 pounds orange blossom honey
5oz hibiscus
an as of yet undertermined amount of hops, probably Fugle and Goldings
Uvaferm 43 yeast
The honey depends on what I can get at the time. Might end up being all Orange Blossom.
I have been reading about hops but am still confused as to what to use. Fugle and Goldings have been spoken of as having an "earthy flavor", and Citra hopps is another one I am debating on using. I think I am going for mainly flavor and aroma, and not bitters with this. Maybe just a tiny bit.
Other ingredients I am thinking of adding are orange and lemon peels (no pith), and nutrients. Probably Fermaid K. I expect I will have to stagger the nutrients as well, another thing I have to figure out. I recall seeing a calculator for this somewhere, need to go dig it up.
I plan to add the hibiscus in secondary in a mesh bag and remove it when I like the taste.
Hops will either be boiled and added to primary, or dry hopped in secondary.
Will probably rack once a month or so until it is clear, then bulk age at least a year before bottling.
Anyone have advice or suggestions, or has made something like this? I feel quite lost in regards to the hopps, what kind, how much, and how to add them, but suggestions on any of this would be a huge help.