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Dmntd
09-01-2005, 01:13 AM
I noticed a leaning towards meads that are sweet and exotic with a high alcohol content, Peanut Butter, Thai Iced, Pumpkin Pie and Bannana Cream to name a few. These are all planned for at least 16% abv when finished, and bottled in Tenth (375ml) gallon bottles.

Not that I don't make plain ol' straight foreward table mead, stuff for every day. Mainly my interest is in Dessert Mead and tring to create something the taste of which will pull people from the coma, daily life puts us in.

Anyone else tend to make or plan, one style or type of mead more so then other's.

Anthony

Oskaar
09-01-2005, 08:38 AM
I've been all over the map in the time that I've been making mead. At this point I'm working on traditional mead recipes, and incorporating winemaking techniques, processes and procedures. I've made everything from beef jerkey mead to walnut mead, and some meads that were just . . . wrong. But to me the most challenging mead is a basic mead. There are other exotic meads that are very good, and taste different than anything else and that's great, a little break from the basic is always a welcome thing.

In my estimation, the most challenging is a basic mead because there is nothing in it that will mask or cover any shortcomings in the mead itself. No fruit flavors, or heat from chilis, or grape juice or anything else that will cover the faults or off flavors in the mead. I love making melomels, meths and others, but the most challenging is basic because it is so hard to make it perfect every time.

Cheers,

Oskaar

Greenblood
09-01-2005, 09:33 AM
I've made everything from beef jerkey mead to walnut mead, and some meads that were just . . . wrong.

So your saying that the beef jerkey mead did not fall into the just... wrong category? What did? Have you been mixing paint chips and honey Oskaar? You know that is not good for you. :D

Greenblood

Dmntd
09-01-2005, 09:38 AM
Okay, my close freinds call ME Demented, but Beef Jerkey Mead! :P

Oskaar
09-01-2005, 11:42 AM
LOL

It sounded good at the time, it wasn't as good as I thought it would be, but I did end up using it as a supplement for meat marinades, and it was awesome for that! LOL

Hey, it's the kind of mead you come up with when you have to take vacation time or lose it, and you're up at 2:00 AM thinking "Hmmm, this beef jerkey tastest awesome, I wonder how this would be in a mead?"

Some of the other just "wrong" meads were things like Chocolate-garlic, Maple-tabasco, carmelized onion, black truffle-sour cherry, etc. Those of course were in the eighties when things like that sounded good, after one . . . maybe two glasses of Jack with a Coca-Cola backer!

Cheers,

Oskaar

Mynx
09-01-2005, 11:51 AM
Having only made 2 batches (one mel and one meth) I cant say for sure yet. The ones that appeal to me are the mel's, but my boy isnt a fan of fruit wines or anything, so I'll likely be making some meths and show meads as well...

Altho it also looks like I'll be making the mead (in return for supplies) for the parents of a friend, and they like fruit, so I can get my mel fix that way I think :D

byathread
09-01-2005, 12:18 PM
When I first started, I was most interested in varietal show meads. But alas, curiousity has gotten the better of me and I have gone to town with experimenting, and rightly so. I've got several meths, many mels and dessert meads in addition to show meads. I will probably continue my experimentation until I figure out what I like best. However, my Sweet Onion mead is on hold for now. :(

byathread
09-01-2005, 12:21 PM
Some of the other just "wrong" meads were things like Chocolate-garlic, Maple-tabasco, carmelized onion, black truffle-sour cherry, etc.


Damn. Should have known Oskaar would have beat me to the Onion mead! Oh well, I noticed he didn't mention his Baconcheeseburgomel!! ;D

"Pour me another...and super size it!!"

Steve523
09-01-2005, 01:41 PM
My group of friends that brew tend brew the typical traditional mead or a melomel with typical fruits (pomegranate, cherry, or plum). I think that some of my plans will be more accepted with you, as I think they think I am crazy, but I'm not so crazy (yet) as to try beef jerky mead. :)

I am currently testing a batch of orange/carrot and would like to try a sweet corn batch. Has anyone had success with corn mead before? I found this thread here http://www.gotmead.com/smf/index.php/topic,1126.0.html, but no results listed.

How about a Bloody Mary mead for brunch?

JoeM
09-01-2005, 02:22 PM
I used to make a lot of straight sparkling meads. I always felt that mead worked really well as a sparkling beverage and thought that it was an under represented catagory.

briankettering
09-01-2005, 04:01 PM
Okay, my close freinds call ME Demented, but Beef Jerkey Mead! :P


It is nice to know that I am not the only one who has tried his hand at making jerky mead. ::)

I used a teriyaki beef jerky which ended up giving my mead a very salty taste.

Brian K