- Joined
- Jul 22, 2021
- Messages
- 273
- Reaction score
- 313
I'm going to try and make a PB&J inspired mead. I have never done this but here is what I am thinking and would like to see what other ideas you all might have on making this work. I'll be targeting 12% ABV.
I'll shoot for a 3.5 gallon batch done in a 5 gallon bucket. That extra 1/2 gallon should take care of racking losses and keep me close to 3 gallons at the end I am hoping.
The peanut flavor will be unsalted and skinless peanuts that I'll roast on a pan for ~30 minutes somewhere around 320F. I'll lightly crack/crush to expose as much surface area without creating peanut dust. For the "jelly" I am hoping that the raspberries I have in my freezer will provide that overtone.
For honey I will likely use a pale Clover that I have. I'll start with ~4lb of honey that I will slowly bochet. In that bochet I will put a bag of ~1.5 Lb. of the peanuts that I will stir into the honey. I'm thinking I can keep it at about 200F and slowly cook the peanut flavor into the honey while adding an extra depth to the mead with the caramelization of the honey. I'm hoping for a deeply integrated peanut character from this, not the flavor itself specifically. A later racking over peanuts will provide that flavor.
That bochet honey will get added to another 6Lb of Clover, topped up with water to 3.5 gallons with the peanut bag thrown in. Let this ferment. When completed, rack and stabilize and add pectic enzymes. Add ~5Lb of raspberries and leave in secondary until the fruit has given up all its sugars and color. Rack again into carboy with another 3Lb of roasted peanuts and leave for ~ 2 weeks. Rack under any floating peanut oils.
Back sweeten probably into the area of 1.020; taste will decide exactly where. Depending on flavor, maybe another round of raspberries.
Bench trial sea salt additions to bring out the peanut flavor.
For yeast I am thinking I will use K1V-1116 or BM4x4 for the as the yeast I will use. I like the esters that 1116 can generate at lower fermentation temperatures but the 4x4 can be good with berries.
I've seen this, but I figure I'll go the actual ingredient route for the first batch:
I'll shoot for a 3.5 gallon batch done in a 5 gallon bucket. That extra 1/2 gallon should take care of racking losses and keep me close to 3 gallons at the end I am hoping.
The peanut flavor will be unsalted and skinless peanuts that I'll roast on a pan for ~30 minutes somewhere around 320F. I'll lightly crack/crush to expose as much surface area without creating peanut dust. For the "jelly" I am hoping that the raspberries I have in my freezer will provide that overtone.
For honey I will likely use a pale Clover that I have. I'll start with ~4lb of honey that I will slowly bochet. In that bochet I will put a bag of ~1.5 Lb. of the peanuts that I will stir into the honey. I'm thinking I can keep it at about 200F and slowly cook the peanut flavor into the honey while adding an extra depth to the mead with the caramelization of the honey. I'm hoping for a deeply integrated peanut character from this, not the flavor itself specifically. A later racking over peanuts will provide that flavor.
That bochet honey will get added to another 6Lb of Clover, topped up with water to 3.5 gallons with the peanut bag thrown in. Let this ferment. When completed, rack and stabilize and add pectic enzymes. Add ~5Lb of raspberries and leave in secondary until the fruit has given up all its sugars and color. Rack again into carboy with another 3Lb of roasted peanuts and leave for ~ 2 weeks. Rack under any floating peanut oils.
Back sweeten probably into the area of 1.020; taste will decide exactly where. Depending on flavor, maybe another round of raspberries.
Bench trial sea salt additions to bring out the peanut flavor.
For yeast I am thinking I will use K1V-1116 or BM4x4 for the as the yeast I will use. I like the esters that 1116 can generate at lower fermentation temperatures but the 4x4 can be good with berries.
I've seen this, but I figure I'll go the actual ingredient route for the first batch:
Peanut Butter Type Extract Flavor for Beer Cider Wine and Spirits - Apex Flavors
Peanut Butter Type, Natural & Artificial does not contain any peanut or tree nuts. It has a slightly roasted profile, which is desirable in beer, cider, wine and spirits We recommend a starting use level of 0.025% to 0.20% in most alcoholic beverages. In beer and cider start at 0.05% and...
www.apexflavors.com
Last edited:
