Search results

Can you share more info about your process? In addition to what mad scientist said, my first concern would be how big are your batches? And how long did you age them? Sounds like it went completely dry for your show mead, and the other could be too young

Agreed. Although "some" would argue that if it wasn't present in primary, it's a "flavored mead." I get the argument, but coffee, like vanilla, is much better in secondary. Also, using cold brew method also prevents astringent and bitter flavors. A little bird once told me that the typical...

Not all products are adulterated with other ingredients. There's plenty of liquid honey on the market that is also adulterated with nasty stuff as well - especially from Asia

This isn't necessarily true. It's just had the water removed - it contains the same pollen and sugars that were present in liquid form. Akin to a dehydrated fruit - it's still fruit. Whether or not it is even remotely suitable for mead is another matter. If you really want to try it, you'd...

I think Trying to caramelize honey in a grill would be disastrous - too hard to control temperature, and you will not be able to smoke it because you'll need to keep it open to constantly stir it. If I were to try it, I would try 2 different ways ( with our without caramelized honey): Option...

With Naan, you have to do it in a heavy cast iron or stainless pan on the stove top on medium - a minute, then flip for another minute, then flip again for another 30

Red wine braised venison stew with country baguette and a 2018 Willamette Valley Pinto Noir

Thanks for the offer but I have a friend who is a fine wood worker who is tracking down some material for me. I'm in southern Arizona too, so mesquite definitely won't be a challenge to track down

First off, apologies if this is the wrong section to put this - just wanting to get a gauge of interest before i actually put something like this under the classifieds section I am looking into acquiring various less-than-ordinary species of woods to rip down into beans to start experimenting...

i have another idea for rice base using a more ordinary yeast strain (probably 1116) and a-amylase (instead of traditional yeast balls), and plum. I've heard you absolutely have to use thai sticky rice for rice wine

no-i've been on an experiment kick to find interesting and unorthodox flavor additives for my mead bases to add an extra level of uniqueness and flavor to compliment the general flavor theme of the mead. For example, Right now i have a pastry inspired mead (or in this case, a braggot) that uses...

i shall do my best to remember to follow up! in the mean time, keep any any ideas on grain-alternative mashes coming

In truth, the plan is to use it to supplement a mead base, not to be the sole source of sugars. My intuition is that it will work to some degree - how well, we'll find out!

true - a longer boil can help with that though. from a quick search, it looks like Chestnuts contain as much sugar as malts by weight, so the potential is there.

yeah, i found plenty of chestnut recipes - but was curious avbout exploring other similarly "exotic" ingredients that could be used

amylase seems up to the task and readily available?

I've been trying to track down oak alternative cubes - cherry, chestnut, etc, but have had absolutely no luck. Anyone happen to know of a resource? My last idea is to track down some wood and rip it down myself

I recently stumbled across a non grain beer made with chestnuts. Apparently it used to be a relatively common ingredient way back in the day when people didn't have access to grains,c and is now advertised by specialty brewers to those with gluten allergies. However it sounds intriguing and...

It's tolerable at 8-12 months

or, on the contrary, they would drink it prematurely, when it was still really sweet, funky and dank, with low abv. While there aren't (m)any surviving mead recipes that specifically address aging process prior to the 15th century, there are quite a few regarding wine and beer, and many (most)...