Ragnaroker
Member
- Joined
- Mar 7, 2014
- Messages
- 11
- Reaction score
- 4
Hello all. I am pretty new to the mead brewing community, but after a few simple mead batches, I am ready to start experimenting. I want to do a 1 gallon batch of smoked mead, with the ultimate goal of having a mead that mirrors a lot of the flavors found in Islay single malt scotches such as Laphroaig. I have a recipe in my head, but am not sure how viable it would be.
I want to steep some peated malt in the water I will be using for the mead to impart some peaty/smoky flavor. I was then going to cold smoke my honey over peat before combining in the peated water. I was thinking of tossing in a vanilla bean during secondary fermentation, and rack onto oak chips for a few weeks. I dont know how well honey takes in smoke (I would assume pretty well). I do not want to completely overpower the honey, but I do like bold, smokey flavors. Would this method be a feasible option? Does it need something bitter to counteract the sweet/smokey? Am I completely mad?
I want to steep some peated malt in the water I will be using for the mead to impart some peaty/smoky flavor. I was then going to cold smoke my honey over peat before combining in the peated water. I was thinking of tossing in a vanilla bean during secondary fermentation, and rack onto oak chips for a few weeks. I dont know how well honey takes in smoke (I would assume pretty well). I do not want to completely overpower the honey, but I do like bold, smokey flavors. Would this method be a feasible option? Does it need something bitter to counteract the sweet/smokey? Am I completely mad?