I finished my very first batch of mead a month ago (a JOAM, with some added Ginger). It needs some more aging to know for sure how it turned out, but it's pretty promising (little "hot", and a little bitter, but It's aging in bottles).
Now that my 3 gallon Carboy is empty, I'm looking at starting a new batch.
I have 12lbs of Snowberry honey (haven't settled on how much is going in this batch yet ).
What I want to make is a fairly neutral (what I mean is, on the edge between dry and sweet - ideally, because I can't decide between dry and sweet...). I am also aiming for fairly subtle flavors rather than bold, strong, ones.
I have settled on K1V-1116 for a yeast.
I would like to include some mix or combination of the following ingredients;
Cinnamon (I'm guessing 2 or 3 sticks based on what I used for the JOAM)
Tea (Earl Grey) - no idea how much to use!
Mint Tea (I'm thinking EITHER Earl Grey, OR Mint can't decide) - also no idea how much to use!
Orange Zest (wild guess, zest of two oranges? )
And the last part of the equation is I would like to Oak it with some medium toast oak chunks (that I just ordered along with some Fermaid, and Yeast Nutrient). Despite a lot of reading, I'm unsure of how much to use, or for how long.
I'm still thinking on quantity of honey, and yeast food (those stupid questions may come later I've got a lot of reading to do first).
But I'd sure appreciate opinions on how much Cinnamon, Tea (or Mint Tea), and Orange zest equals a "subtle" flavor, and how long to Oak (in secondary?). I would also appreciate any criticisms of my choices (like "dude, orange and mint are AWEFUL together in Mead! Don't do it!" ).
Or, if there is already a proven recipe I've missed that's similar, a steer would be appreciated!
Many thanks!
Now that my 3 gallon Carboy is empty, I'm looking at starting a new batch.
I have 12lbs of Snowberry honey (haven't settled on how much is going in this batch yet ).
What I want to make is a fairly neutral (what I mean is, on the edge between dry and sweet - ideally, because I can't decide between dry and sweet...). I am also aiming for fairly subtle flavors rather than bold, strong, ones.
I have settled on K1V-1116 for a yeast.
I would like to include some mix or combination of the following ingredients;
Cinnamon (I'm guessing 2 or 3 sticks based on what I used for the JOAM)
Tea (Earl Grey) - no idea how much to use!
Mint Tea (I'm thinking EITHER Earl Grey, OR Mint can't decide) - also no idea how much to use!
Orange Zest (wild guess, zest of two oranges? )
And the last part of the equation is I would like to Oak it with some medium toast oak chunks (that I just ordered along with some Fermaid, and Yeast Nutrient). Despite a lot of reading, I'm unsure of how much to use, or for how long.
I'm still thinking on quantity of honey, and yeast food (those stupid questions may come later I've got a lot of reading to do first).
But I'd sure appreciate opinions on how much Cinnamon, Tea (or Mint Tea), and Orange zest equals a "subtle" flavor, and how long to Oak (in secondary?). I would also appreciate any criticisms of my choices (like "dude, orange and mint are AWEFUL together in Mead! Don't do it!" ).
Or, if there is already a proven recipe I've missed that's similar, a steer would be appreciated!
Many thanks!