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Dan O

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Did you backsweeten to get that FG or did it naturally finish there?
It looks amazing!
Thanks! This one came out perfectly where I wanted it to finish.

The BOMM that I started this with, was @ 1.004 when I added the berries. The berries did all of the sweetening to get it to FG.
The color is really nice, but, the stains it will leave behind if you spill it will be tough to get out😬😋😆. Don't spill a drop!....that would be alcohol abuse 😂
 

Dan O

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It does. I'm wondering if the spice/herb mix was added or it was a zataranz or something like that. :mug:
I believe this was @Ty520 final recipe posted
 

Ty520

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@Ty520 That looks really good, tasting notes and recipe please :mug:
The recipe below has been slightly adjusted based on previous taste tests of an earlier batch than Dan linked to above - I felt that initial batch didn't have enough birch and sassafras, and too much wintergreen.

IMHO, my recipe turned out better than any of the commerical 'hard' sodas I've tried; I am also proud that I crafted it from scratch, as opposed to some of the commercial meaderies I've tried and discovered that just use pre-manufactured flavor extracts.

initial flavors of sassafras, birch and vanilla, a touch of wintergreen in the middle palate, and slight molasses and adjunct spices on the back end.

More akin to Barqs than A/W, I think

please attribute properly if you share or use the recipe

Ty's Root Beer Metheglin

Ingredients:


(1 gallon batch)
  • 40 oz Orange Blossom honey
  • 16 oz Avocado honey
  • 12 oz brown sugar
  • 1 gallon water
  • D47 yeast
  • 12 tbs sarsparilla root
  • 4 tbs black birch bark
  • 0.5 tbs wintergreen
  • 3 tsp ginger root
  • 3 tsp licorice root
  • 1 clove
  • 1 oz cinnamon stick
  • ½ star anise
  • 2 vanilla beans
  • 0.5 ounces sassafras cubes
  • Go-ferm
  • Fermaid O
  • 0.25 tsp potassium sorbate
  • 0.25 tsp potassium metabisulfite
Method:
  • Bring 1 gallon of water to a simmer. Add spices (sans vanilla) in a brew sock and simmer for 20 minutes, then remove from heat and steep for 1 hour.
  • Rehydrate yeast w/ go ferm per instructions.
  • Add hot tea, honey and brown sugar to primary vessel. Stir vigorously to dissolve honey and sugar, and oxygenate.
  • Pitch yeast once must has reached acceptable temperatures.
  • Degas twice daily for 5 days, and add nutrient additions per tosna.
  • Rack after fermentation has completed and lees have settled - at about +2 months
  • Stabilize
  • Add vanilla beans, split lengthwise and sassafras
  • Rack at 4 months - pull vanilla and sassafras
  • Rack again if needed
  • Bulk age to+10 months
  • Bottle and age to +1 year
 

cmac62

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please attribute properly if you share or use the recipe
Of course! Thanks for the reply. I was on that other thread too, and still haven't tried it. Do you think this would work with a BOMM recipe or with Kveik for a quicker turn around? Thanks again for the reply and recipe. :mug:
 

Dan O

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The recipe below has been slightly adjusted based on previous taste tests of an earlier batch than Dan linked to above - I felt that initial batch didn't have enough birch and sassafras, and too much wintergreen.

IMHO, my recipe turned out better than any of the commerical 'hard' sodas I've tried; I am also proud that I crafted it from scratch, as opposed to some of the commercial meaderies I've tried and discovered that just use pre-manufactured flavor extracts.

initial flavors of sassafras, birch and vanilla, a touch of wintergreen in the middle palate, and slight molasses and adjunct spices on the back end.

More akin to Barqs than A/W, I think

please attribute properly if you share or use the recipe

Ty's Root Beer Metheglin

Ingredients:


(1 gallon batch)
  • 40 oz Orange Blossom honey
  • 16 oz Avocado honey
  • 12 oz brown sugar
  • 1 gallon water
  • D47 yeast
  • 12 tbs sarsparilla root
  • 4 tbs black birch bark
  • 0.5 tbs wintergreen
  • 3 tsp ginger root
  • 3 tsp licorice root
  • 1 clove
  • 1 oz cinnamon stick
  • ½ star anise
  • 2 vanilla beans
  • 0.5 ounces sassafras cubes
  • Go-ferm
  • Fermaid O
  • 0.25 tsp potassium sorbate
  • 0.25 tsp potassium metabisulfite
Method:
  • Bring 1 gallon of water to a simmer. Add spices (sans vanilla) in a brew sock and simmer for 20 minutes, then remove from heat and steep for 1 hour.
  • Rehydrate yeast w/ go ferm per instructions.
  • Add hot tea, honey and brown sugar to primary vessel. Stir vigorously to dissolve honey and sugar, and oxygenate.
  • Pitch yeast once must has reached acceptable temperatures.
  • Degas twice daily for 5 days, and add nutrient additions per tosna.
  • Rack after fermentation has completed and lees have settled - at about +2 months
  • Stabilize
  • Add vanilla beans, split lengthwise and sassafras
  • Rack at 4 months - pull vanilla and sassafras
  • Rack again if needed
  • Bulk age to+10 months
  • Bottle and age to +1 year
Thanks @Ty520 for posting the most recent revision of this recipe. I knew I had bookmarked @ least one version of it. Can't wait to try it.
 

Ty520

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I've never done BOMM. But I don't see why it wouldn't work, but I don't think kviek would be an appropriate yeast.
 
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