Crazy mead test batches - recipes?

[jezter6]

I now have 5 1g jugs available to me so that I can make some of the stranger test batches and not have to worry about 5g of mead that's just too strange to drink. I'm planning on doing 4 batches and leaving the spare container for racking over into.

I'm looking for the top 4 strangest meads that I can make and am looking for ideas. For one, I'm thinking about one of the chocolate meads from the chocolate mead experiment thread here. Another one I'm thinking of making a lambic braggot and souring the crap out of it.

Any ideas from the peanut gallery?

 

[chef201atc]

I would definitely go with the lambic experiment. I had the pleasure of trying Hanssen’s Mead the Gueuze (a 70/30 blend of gueuze and mead) last year and it was great. Also had a blend of New Belgium La Folie and Redstone Blackberry Mead called Black Folie at the Boulder Strong Ale Fest – another very good beverage.

 

[Androshen]

Anyone ever try making a horseradish mead? That seems particularly "strange".

BTW .... my SWMBO *loves* horseradish, so let me know what you find out ....

 

[shanes66charger]

make at sack strength mead infused with horse radish.

 

[shanes66charger]

crazy man!!!!! we must have been typing at the same time!!! your post wasnt there when i went to reply!

On a side note...........there is a guy in WI making horse radish vodka and it's very good!

 

[Yan]

try a rosemary or sage metheglin

 

[Emerald]

Try the cure-all one but use honey instead of sugar.

https://www.homebrewtalk.com/f25/cure-all-161924/

When I have the cash I plan on trying this one.

 

[jezter6]

Try the cure-all one but use honey instead of sugar.

https://www.homebrewtalk.com/f25/cure-all-161924/

When I have the cash I plan on trying this one.

Carrots??? YUCK.

 

[bubbachunk]

A mead some for of chiles whether it be Jalopenos or Habeneros etc.
I also think a Triple Braggot would be very cool

 

[jezter6]

A mead some for of chiles whether it be Jalopenos or Habeneros etc.
I also think a Triple Braggot would be very cool

The Habanero mead has crossed my mind...

I already have 3g of Barleywine Braggot -so I'll hold off on the tripel for a while.

 

[Emerald]

Carrots??? YUCK.

good carrots are very sweet, you'd think I said Brussels sprouts or something

 

[meading_of_minds]

Maybe carrots with cinnamon, ginger and nutmeg? So you get almost a carrot cake idea going on? I could maybe picture that.

Does hot pepper mead come out hot/spicy?

 

[LightningInABottle]

I used to work at a place with a juice bar and loved apple/carrot juice. I was thinking of making a 1 gallon batch of 1/2 apple 1/2 carrot juice. I was going to sterilize my champion juicer and give it a go this fall when fresch cider is available. I was going to make 1 gallon a mead and 1 gallon a hard cider.

 

[claphamsa]

try a rosemary or sage metheglin

I judged a sage one at a meade comp! it was crappy, but the idea intrigues me! mint too

 

[claphamsa]

good carrots are very sweet, you'd think I said Brussels sprouts or something

brussel sprouts rule (not in meade tho) and cooked carrots are foul!

 

[claphamsa]

Jezter,

you need to make
Sage
Garlic
Jalapeno
Lambic


That is all

 

[frogguruami]

Habanero Mead is always a hit. I have made several batches of it!

I just did a 1 gallon batch of a burnt mead and that has me thinking about trying out a Smores Mead (chocolate, toasted honey and cinnamon). I will probably do a 1 gallon batch of each and blend them to the proper flavor.

I am also getting ready to try a Coconut Curry Mead. Still working on the spice profile for that one.

The cure-all recipe looks very interesting. I think I will have to add that to the list!

 

[Emerald]

I've got a blueberry lemon mead going right now- smells yummy. The blueberries were grown just a few miles away by a friend and picked by my son and myself! When it is time to rack I am going to rack over another couple of pounds of the berries but I am going to wait to see if it needs more lemon or not.

I love my Brussels sprouts, but think that they would be yucky in wine, think of the sulfur smell coming off of them!
If your cooked carrots are yucky, then your not cooking them right!

 

[claphamsa]

lemon meadE?????????ooooo this intrigues me....did you use lemons? or lemon juice?

 

[dataz722]

I like the idea of lemon and mint meads.

What about a wine mead. Either honey and must fermented together or fermented seperate then blended and aged.

 

[jezter6]

That's a pyment - and I made one last night.

 

[claphamsa]

I like the idea of lemon and mint meads.

What about a wine mead. Either honey and must fermented together or fermented seperate then blended and aged.

Im gonna be making a pyment soon (thats what its called!)

 

[dataz722]

Fine, then mix some wort into it too. Unless that is called something that I don't know about too.

 

[claphamsa]

Fine, then mix some wort into it too. Unless that is called something that I don't know about too.

that would make it a braggot!

 

[dataz722]

that would make it a braggot!

I thought braggot was just wort and honey. I meant wort, must, and honey.

 

[claphamsa]

I thought braggot was just wort and honey. I meant wort, must, and honey.

oh, im not sure how that would workout! but hey... as long as al is the one trying....

 

[bob1852]

I thought braggot was just wort and honey. I meant wort, must, and honey.

Must is honey & water you dolt

 

[dataz722]

oh, im not sure how that would workout! but hey... as long as al is the one trying....

I think DFH has a beer that they did that. They spiced it with saffron too I think. I think it might be their Midas Touch and its really damn good.

 

[homebrewer_99]

lemon meadE?????????ooooo this intrigues me....did you use lemons? or lemon juice?

I made a Lemonade Mead some time back...very nice. (See Recipes on the left)...

I have a Raspberry Lemonade Mead that's needing bottling. It's been ready to bottle about 5 months now. Very nice light raspberry flavor.


I had an extra gallon of a sweet mead where I THINLY sliced 3 oz of ginger and 1 Serrano chile about finger length/thickness. I left it in the secondary for a week and it got some nice heat (chili) and bitterness (ginger) to it. I called it "Snake Bite". A H-U-G-E winner amongst my friends.:rockin:

 

[Emerald]

I made a Lemonade Mead some time back...very nice. (See Recipes on the left)...

I have a Raspberry Lemonade Mead that's needing bottling. It's been ready to bottle about 5 months now. Very nice light raspberry flavor.


I had an extra gallon of a sweet mead where I THINLY sliced 3 oz of ginger and 1 Serrano chile about finger length/thickness. I left it in the secondary for a week and it got some nice heat (chili) and bitterness (ginger) to it. I called it "Snake Bite". A H-U-G-E winner amongst my friends.:rockin:

OH, man that sounds yummy!- If I grated ginger and slipped one of the dried habeneros in to an empty teabag and put in a mead would that work? And maybe just a bit of back sweetening to really pop the flavor? (most of the meads that I have going are really going dry, dry, dry)
I gotta stop reading this thread! so many different meads and not enuf carboys!