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colbycurtis
03-16-2008, 03:31 PM
I think I will make a few 1 gallon recipes for awhile before any more big ones they are easier since my auto siphon fits right in the neck of the plastic water jug. I can ferment in there then auto siphon to a glass 1 gallon carboy. I was reading the newbie guide and was intrigued with the idea of adding things for flavor at the first rack. So thinking outside the box I was wondering has anyone ever tried adding one of thesehttp://www.bevnet.com/images/reviews/nakedjuicefort/pom_acai.jpghttp://www.bevnet.com/images/reviews/nakedjuicefort/pom_blueberry.jpghttp:// http://www.bevnet.com/images/reviews/nakedjuicefort/nakedpurplemachine.jpgthere are many flavors check them out http://www.bevnet.com/reviews/nakedjuicefort/. Anyways if you think this would be a cool way to add flavor one bottle to a gallon recipe would you do it during fermentation or at first rack. I was drinking one when brewing today and just thought of it and thought I would ask since I am still real new to this.

Oskaar
03-16-2008, 04:17 PM
Have used their juices and juice mixes before with good success.

I'm an in the primary kinda guy.

Launcelot
03-16-2008, 04:51 PM
Welcome to Gotmead.

You will find that while people may point at others experience around here, you will rarely ever get a comment of "no, that is a bad idea" unless it really is.

Pretty much the general attitude I have experienced is that everyone here has the same mentality, this is mead, not brain surgery, do whatever you think will work, then let us all know how it turned out. Even the rawest newcomer has ideas that are every bit as good as our own.

--Launce

colbycurtis
03-17-2008, 01:39 AM
I was reading through all the wild recipe's on this site tonight and wow there are so many I want to try. I was esspecially intrigued by chocolate meads. I went to my kitchen and saw thishttp://www.nutellausa.com/images/homejar.gif call me crazy but this stuff has something like 50 hazelnuts in every jar and it has a strong chocolate flavor (nutty) it has alot of sugar. Hmmmmm Just thinking how this would work in a mead?? :) http://www.nutellausa.com/faqs.htm

Launcelot
03-17-2008, 03:04 AM
Probably poorly, not the chocolate and hazelnuts, but rather the mass of preservatives and emulsifiers would be problematic.

You could go with chocolate and a few drops of hazelnut extract and garnish the effect I imagine.

--L

colbycurtis
03-17-2008, 11:13 AM
Probably poorly, not the chocolate and hazelnuts, but rather the mass of preservatives and emulsifiers would be problematic.

You could go with chocolate and a few drops of hazelnut extract and garnish the effect I imagine.

--L


Good Point! So I just looked at the label it does say on the label "No artificial preservatives" Here's the ingredients per the label : Sugar, Modified Palm oil, Hazelnuts, Cocoa, Skim Milk, Reduced minerals whey (from milk), Soy Lecithin, An emulsifier, Vanillin: An artificial flavor


Your probably right I see problems with the milk and milk by products and the palm oil. I'll probably pass on this experment unless someone here talks me back into it :toothy10:

Launcelot
03-17-2008, 03:41 PM
Well, from what you are seeing there in your ingredients... You know what the flavors are you will need to capture to get the effect.

Honey. (obviously)
Water
Yeast
nutrient
Chocolate (there is actually a recipe here from Wraithwilde I believe)
Nutty goodness (in this case Hazelnut, so extract is probably the way to go)

The milk effect will not reproduce, but you could aim at creaming it (I am working on this whole concept now, so far... No luck, but I will update as I go along.)

--L

Wolfie
03-18-2008, 09:36 PM
the creamy milk effect may be achievable by using a yeast like CY3079 and giving it a long sur lie process. I have a CY3079 yeast test somewhere out there you can look into for a little more info on it.

However CY3079 is a finicky yeast as far as temperature, oxygenation and nutrient addition is concerned, I may make this one as a show mead and add the cocoa nibs and extract in secondary or even in tertiary once you've finished the sur lie process.

I could be wrong, cocoa may provide no problems at all for this yeast but it does tend to make some oils that I've heard can complicate the brew.
Dont forget the dark oak for vanillins! (yum!)


oh yeah...but back on the naked juice: the one thing I would lean clear of are the varieties that are reinforced with actual vitamin supplements, I think a couple of the "Machines" have them.

best of luck!
[/wolfie]

ucflumberjack
03-18-2008, 09:46 PM
maybe use some lactose? or maybe a minimash with alot of oatmeal and just enough barley to convert the oatmeal to make it a braggot.

vanoob
03-19-2008, 11:46 AM
Just to add to the brainstorm session...

I've added dry powdered milk with some success in a "chai latte". The final results are not in (only three months old and the spices still overwhelm), but it left a definite sweetness with an almost malt-like taste and very full body. It also fermented and cleared amazingly fast, crystal clear <1 month from pitch. Some have reported a sour taste when using milk, but I waited until the end of lag to add it and no bacteria seem to have made it to the party.