TriForceGuy
Member
After my first batch turned out drinkable, albeit a tad on the strong side, I wanted to make more. (My recipe was a simple 2 Gallons preservative-free, not-from-concentrate apple juice and 7 lbs of honey and Premier Cuvée Dry Wine Yeast from Red Star)
My plan is to not ferment without the spices, just the honey/apple/pumpkin.
Then mull the spices in before bottling.
I really just want cinnamon, and I played with the idea of just adding a small stick of cinnamon to the bottle when bottling and see how that works.
Anyway my concern is ratio of flavors. I want it to be balanced, I don't want one flavor to stand out too far above the rest.
Any suggestions on how much of what to use? (2-2.5 gallon) batch.
I'm thinking:
1 gallon Apple juice. (same as I used before)
1 gallon water
1 meduim sized can of all-natural Pumpkin
Then adding honey until my OG reads to where I want it.
I want it to be a medium mead, not too sweet or dry, but not nearly as strong as my last batch.
My plan is to not ferment without the spices, just the honey/apple/pumpkin.
Then mull the spices in before bottling.
I really just want cinnamon, and I played with the idea of just adding a small stick of cinnamon to the bottle when bottling and see how that works.
Anyway my concern is ratio of flavors. I want it to be balanced, I don't want one flavor to stand out too far above the rest.
Any suggestions on how much of what to use? (2-2.5 gallon) batch.
I'm thinking:
1 gallon Apple juice. (same as I used before)
1 gallon water
1 meduim sized can of all-natural Pumpkin
Then adding honey until my OG reads to where I want it.
I want it to be a medium mead, not too sweet or dry, but not nearly as strong as my last batch.