XnFM
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- Dec 16, 2013
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So I'm going to be starting my second batch of mead within the next couple days. I was really happy with my first batch, but I want to try something a little different this time. I'm thinking about adding just enough apple juice (most likely concentrate) to give just a hint of apple flavor and clove.
I normally brew cider, and my preferred base product is Safeway brand juice concentrate. It's inexpensive, consistent, readily available, and the only additive is citric acid, which works out nicely when you're shooting for a dry cider. I would like to stick to a product I know to help identify any flaws in my final recipe but I don't know how the citric acid will affect my final product when making a mead. Specifically, I don't think this flavor profile will benefit from having a sharp, tangy edge. I'm thinking I'll want to use ~ 1 - 1.5 (family size) cans of concentrate per gallon, which will add enough sugar for ~ 3 - 4.5% abv. Does anyone know if I should be concerned about the amount of citric acid this will add to my mead? Should i consider a different product?
My second question is what would be the best method for adding clove? My gut instinct is that I should make a tea and incorporate it into the initial must, but I don't know if I would be better off using whole cloves or adding them later in the process.
I'd really appreciate any help or insight anyone could provide.
thanks,
-XnFM
I normally brew cider, and my preferred base product is Safeway brand juice concentrate. It's inexpensive, consistent, readily available, and the only additive is citric acid, which works out nicely when you're shooting for a dry cider. I would like to stick to a product I know to help identify any flaws in my final recipe but I don't know how the citric acid will affect my final product when making a mead. Specifically, I don't think this flavor profile will benefit from having a sharp, tangy edge. I'm thinking I'll want to use ~ 1 - 1.5 (family size) cans of concentrate per gallon, which will add enough sugar for ~ 3 - 4.5% abv. Does anyone know if I should be concerned about the amount of citric acid this will add to my mead? Should i consider a different product?
My second question is what would be the best method for adding clove? My gut instinct is that I should make a tea and incorporate it into the initial must, but I don't know if I would be better off using whole cloves or adding them later in the process.
I'd really appreciate any help or insight anyone could provide.
thanks,
-XnFM