Panama-Craig
New Member
- Joined
- Sep 24, 2014
- Messages
- 4
- Reaction score
- 0
Ok, so I've made a few meads, 2 to be specific, as my first homebrewing projects. Both of which have come out pretty nicely, but both of which were not quite what I was wanting... So since I've actually found one of my recipes on here, which was one I thoroughly enjoyed making, I've decided to make my first post about this and get the recommendations on where/how I should start with my next batch.
Ok, so here is what I'm wanting to get... I want a dark, super clear, thick maple/caramel tasting, near dessert level sweetness, and high alcohol content mead.
Now let me explain fully.... I want something dark, so I will likely use nothing but Buckwheat Honey, or something on par with how dark/sweet that type of honey is. I'd be willing to use a different honey as well to bring out a stronger "Maple/Caramel" taste to it, but only if it is kept dark. However, what I don't want to do is burn or produce a Bochett styled mead. Simply because I want the highest Alcohol Content possible.
An Acerglyn would be acceptable, if the Maple taste from the syrup is sweet/strong enough.
Now with all that said, I guess the description of what I want is listed to the best of my ability...
Here's what I'm working with...
5 Gallon Primary Fermenting Bucket
5 Gallon Secondary Aging Carboy
What do I need to obtain the above described mead? Would it be best to apple cider instead of water? How many lbs of honey do I need to mix in with the water/cider? What OG should I be looking for? What is the best type of yeast to use? Any recommendations on Crystal Malts? Recommendations on Dry malts? What Gravity should I stop fermentation at? Should I back sweeten? If I back sweeten, how much honey/maple/caramel extract should I use?
I will be using Campden Tablets and Potassium Sorbate to stun the yeast if I back sweeten. As for clearing the mead, I am not sure if I want to use chemicals or attempt to just use a very fine filter. If I do go with chemicals, I'd prefer to stay away from any sulfides/sulfates and/or any selfish derivatives.
Ok, so here is what I'm wanting to get... I want a dark, super clear, thick maple/caramel tasting, near dessert level sweetness, and high alcohol content mead.
Now let me explain fully.... I want something dark, so I will likely use nothing but Buckwheat Honey, or something on par with how dark/sweet that type of honey is. I'd be willing to use a different honey as well to bring out a stronger "Maple/Caramel" taste to it, but only if it is kept dark. However, what I don't want to do is burn or produce a Bochett styled mead. Simply because I want the highest Alcohol Content possible.
An Acerglyn would be acceptable, if the Maple taste from the syrup is sweet/strong enough.
Now with all that said, I guess the description of what I want is listed to the best of my ability...
Here's what I'm working with...
5 Gallon Primary Fermenting Bucket
5 Gallon Secondary Aging Carboy
What do I need to obtain the above described mead? Would it be best to apple cider instead of water? How many lbs of honey do I need to mix in with the water/cider? What OG should I be looking for? What is the best type of yeast to use? Any recommendations on Crystal Malts? Recommendations on Dry malts? What Gravity should I stop fermentation at? Should I back sweeten? If I back sweeten, how much honey/maple/caramel extract should I use?
I will be using Campden Tablets and Potassium Sorbate to stun the yeast if I back sweeten. As for clearing the mead, I am not sure if I want to use chemicals or attempt to just use a very fine filter. If I do go with chemicals, I'd prefer to stay away from any sulfides/sulfates and/or any selfish derivatives.