Game of Thrones Mead

[ErinRae]

Just racked, Betrayal: A Start Raving Cherry Cyser, onto 6 lbs of tart montmorency cherries. I changed the recipe a bit along the way and added 3.5 litres of pressed apple juice. The alcohol was at 18%...thought I would dilute it a bit and surpass the sugar content for the yeast along the way.
I have a FG of 1.005 and it tasted pretty good!! Just going to let it age on the cherries for a few months and then ill bulk age until next GOT starts!! The color is fantastic...think I achieved the blood red color!!

 

[huesmann]

Bottled my Sunspear Surprise on Saturday! Need to develop a label...

 

[Marmike600]

Transferred my "mother of dragons" mead off of the original fruit and jalapeños. Put all the sludge into a one gallon pitcher to put on the compost heap in the morning. No room in the fridge so I put it I the freezer. Next day, frozen solid... Except for ~8 oz of unfrozen alcohol. That's right, raspberry/jalapeño freezer shine. Potent.

Added 3lbs raspberries and 2lbs honey to the transferred mead. It is now pretty close to blood red and smells awesome.

The shine is great! Good jala taste but mixes well with the honey/fruit sweetness. Happy mistake.

 

[MarshmallowBlue]

you gonna try fortifying the freeze concentrate back in?

 

[Marmike600]

I think I am. Right now it's in the fridge. Didnt want to add it back yet and potentially stress the yeast before they finish up with their job. Close to bottling, I will add it back.

 

[invivoSaccharomyces]

I loved this thread so much I just had to join in! For my first time making mead, I decided to go with three 1-gallon batches:

"Joffrey's Wedding Mead"

I'll be shooting for a purple color for the mead of the Purple Wedding, so I'll be racking this one onto a few pounds of blueberries. This is a Tyrell wedding as much as a Baratheon/Lannister one, so I'll also be adding rose petals to add a nice flowery aroma to add a bit of character to this otherwise fairly straightforward melomel. And since it's a sweet wedding, this will be a sweet mead.

"Taking the Black"

Credit for this one goes to p4ttythep3rf3ct - I was intrigued by the bochet style, and it's perfect for the theme. I boiled for 2 hours until the smell stung my nose too much to go near it. Being a newbie, I was afraid to get it too burnt, but tasting it before going into the fermentor told me I had no reason to worry. I added a cinnamon stick, a couple cloves, and some juniper berries to spice it up a bit and give it a northern character. Gravity sample tasted spectacular.

"Drogon's Breath"

Inspired both by TheWeeb and the chili-spiced version of Dragon's Milk from New Holland, Smaug's Breath, I wanted to make a capsicumel. I added just enough of a fatali pepper to give it a nice bite at the end, without overwhelming the palate. Added some ginger and paradise seeds, and I'll be racking this onto raspberries, and possibly dates or some citrus (I haven't decided). Will probably lightly carbonate this, too. Like the Khaleesi's biggest dragon, this recipe is bold and reckless, but it's still developing and I'm not sure where it's going to go yet.

Hopefully at least one of these is ready by the time the fourth season airs. In particular, I really want Joff's Wedding Mead to be ready for the big event.

 

[invivoSaccharomyces]

Here they are, three and a half weeks later:

Apologies for poor image quality, as I do not own a camera and had to rely on my crappy old phone's camera.

From left to right, that's: Taking the Black, Joffrey's Wedding Mead, and Drogon's Breath.

I forgot to factor in the volume of fruit when I first made the mead, so Joff's Wedding Mead ended up taking up way more space than a 1-gallon jug can contain. I had a spare 3-gallon around, so that's what it's currently hanging out in. I also added a bit of extra honey to make up for the extra volume. I'm aware that that much headspace could pose a problem (oxidation, etc.), so I'll probably look into moving it soon.

I took a taste of each of them while racking. Drogon's Breath was pretty spicy, but at least some of that was unmasked alcohol burn that will go away with age. I think the spiciness from the peppers is just about right, maybe just a little too much. If it doesn't mellow out, blend with other flavors, or get masked by the fruit, I may end up diluting it.

I regret adding juniper berries to Taking the Black, though. Reports on the internet varied widely as to how much one should add, so I went with one ounce. WAY too much. It tasted like a graham cracker s'more soaked in cheap gin. I'm thinking of re-making this one. But I can't just throw out alcohol - it's still booze, and it's still drinkable. So I might try mixing it, maybe even making a braggot. Maybe with a stout or a malt-heavy scotch ale. I'll call it Wildling Grog.

I'm glad you all are here to witness my newbie mistakes! This is fun!

 

[Yohef]

Say hello to the newly bottled and labeled Dornish Pomegranate Mead. Made with Crockett Farm desert-blossom (mesquite) honey and POM wonderful. It's sweet at 1.024 but also with 15% abv, very tasty, going to open one for the season 4 premiere.

 

[TheWeeb]

Not a mead, but an interesting find. I have not opened it yet, but found this and bought it. The link is here, evidently there will be several in the series.

http://www.ommegang.com/got/take_the_black.php

 

[TheWeeb]

Just as a reminder, though I know the GoT season is not for a few months, I am interested in a bottle exchange. I was thinking six 12-oz bottles of mine for six others. I am not sure how to organize such a thing, but know it has been done before. Perhaps a post here or PM to get it started?

 

[jglazer]

Think its too late to make something that will be ready for March of next year?

No one has tried to tackle the Onion Knight's mead? Varus the Spider or Littlefinger? So many options still!

 

[bobbyangel666]

Hmm, the onion Knights mead. Interesting possibilities with this one. Im still working on attempting to get a white liquid for the white walkers mead, im using almond milk and whole milk at the moment.

 

[DrunkleJon]

Onion Knight... Would you have to include finger bones in it?

 

[MarshmallowBlue]

Onion Knight... Would you have to include finger bones in it?

More like saffron

 

[bobbyangel666]

I guess I was thinking literally trying to boil and onion flavor into one.

 

[DrunkleJon]

Leeks maybe? I mean Creamy made an Okra mead. I am sure Leeks or spring onions may impart an pleasant onioney flavor.

 

[bobbyangel666]

Leeks maybe? I mean Creamy made an Okra mead. I am sure Leeks or spring onions may impart an pleasant onioney flavor.

That's definitely an idea. Hmm now to work out a recipe. Okra though, that's ballsy. I'm doing a milk wine currently not sure where I'm going with it yet though.

 

[MarshmallowBlue]

I guess I was thinking literally trying to boil and onion flavor into one.

I wouldn't, Here's a quote from a pretty old website.

"I know of a fellow who makes a wonderful mead flavored with toasted oak chips that he gets from a brewing supply shop. Really almost anything would work (though the onion mead one guy made was proof that NOT EVERYTHING is suitable)."
Source: http://members.bellatlantic.net/~baronfum/mead.html

 

[DrunkleJon]

That's definitely an idea. Hmm now to work out a recipe. Okra though, that's ballsy. I'm doing a milk wine currently not sure where I'm going with it yet though.

https://www.homebrewtalk.com/f45/should-i-shouldnt-i-okra-mead-debacle-362191/ its worth the read. Though I think that a very mild type of onion addition could work. With a strong flavor like onion I think you really need to go subtle.

 

[drchris83]

I'm doing a milk wine currently not sure where I'm going with it yet though.

The Dothraki sea?

 

[bobbyangel666]

The Dothraki sea?

Ya I got a gallon of whole lacto free milk added a cup and half sugar since it would be mares milk which is sweeter racked it off the curd after a few days. Not sure what to spice it with I used ec1118 yeast and its incredibly alchol hot right now lol. Onky been going a week.

 

[bobbyangel666]

I was thinking of hibiscus to make it red and calling it blood of my blood

 

[TheWeeb]

So GOT season 4 starts April 6th. I would still like to do an exchange if anyone is interested. I was thinking 12 oz bottles, and although I have been dipping into the supply (yea, it is that good!) I think I can manage six exchanges. It will be fun to trade and sample other's interpretations of this.

 

[leeford337]

My meads I will be brewing in a month or so:
Raspberry Dragon Mead (Targaryen)
Martell Mojito Mead
Stag's Pear Mead (Baratheon)
Tyrell Citrus Mead
Stark Sweet Mead
Lannister Watermelon Mead
Greyjoy Blueberry Mead
(And my family's Wagoner Strawberry Mead.)

Labels coming soon!

 

[leeford337]

 

[leeford337]

*Bonus Label* Strawberry Mead will be an heirloom for my family.

 

[MourneMead]

Those are some great labels. I should probably consider doing some Game of Thrones meads myself as they film it quite close to me. I was hoping they would use my land (for the cash ) but alas not to be...

 

[MarshmallowBlue]

I woulda traded some of my meads but

A: they weren't that good (Loaded with Fussels)
—AND—
B: It's all gone now

 

[Halbrust]

My meads I will be brewing in a month or so:
Raspberry Dragon Mead (Targaryen)
Martell Mojito Mead
Stag's Pear Mead (Baratheon)
Tyrell Citrus Mead
Stark Sweet Mead
Lannister Watermelon Mead
Greyjoy Blueberry Mead
(And my family's Wagoner Strawberry Mead.)

Labels coming soon!

Recipe on the watermelon mead?

 

[leeford337]

Recipe on the watermelon mead?

Haven't decided on one yet. These won't be made for quite some time lol. :cross: