4/20/13

The day that Creamy prepared a liter of Asparagus mead.

Never Forget.

 

Rest in peace Creamy and let his experiments and sudden demise be a warning to all you other mead making mad men

 

Asparagus was definitely NOT what I expected the magic ingredient to be with a 4-20 thread title.

 

Tehehe

 

ipe:

 

+1.. thinking asparagus is code for sticky purple punch..lol..

 

What if this mead turned out to be the best mead in the universe? O-o

 

Then he moves out here to Washington to brew it more regularly.:cross:

 

I told a mead making buddy (who's not on here) about it and he actually thought it sounded decent. Kind of like pea pod wine.

I mentioned your OTHER mead making experiment and he laughed hysterically.

 

Not half as funny as its sire, but perhaps interesting nonetheless.

http://www.youtube.com/watch?v=vx87RVBY1nU&feature=youtu.be

 

Hi Creamy, will there be a video of the tasting?

 

Yes! Added the link!

 

Awesome - A Win for the Gus Mead!

 

Does it need more conditioning? 5 months is fast for a mead.

Makes me think of the wasabi-pilsner idea I had. I tested it out with wasabi dissolved in a pilsner: no hotness, all vegetal. Not bad but not good either.

Maybe I can resurrect this idea as a wasabi mini-mead (my name for 1 gallon test batches). I'd only be out 3 lbs of clover honey and a packet of yeast.

Thanks Creamy.

 

Sorry for taking this off topic, but I need to talk this out with someone who also brews the unusual.

I just figured out why the wasabi pilsner experiment failed. The heat in wasabi isn't oil based, like it is in peppers. This makes it easily washed away it diluted.

It's also antimicrobial, so it might inhibit yeast growth/fermentation.

Maybe the way to approach this is to add a big dose of powdered wasabi at bottling instead of using wasabi paste or wasabi root.

 

I have seen Creamygoodness, and his SWMBO's friend (Kitten?) is cute.
Congratulations, you've made a methegetable mead!

I can imagine you walking through the produce section at the supermarket, or better yet, at the Asian market, looking at things, turning them over in your hands, sniffing them & maybe even tasting them; muttering to yourself "I wonder if I could ferment this?"

Regards, GF.

 

Awesome, gratus fermentatio,

Now I have "methegetable mead" stuck in my head.

Also, "Can it ferment?" is a podcast that needs to be made.

 

Does it make your pee smell funny?