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View Full Version : What's the strangest mead you've made?



Miriam
09-29-2005, 03:52 AM
I was just pottering around the carboys and started wondering - what would a list of all our off-beat meads look like? My three strangest meads are:

Prune Melomel
Tomato Melomel
Lactomel

All turned out pretty good. The prune is delicious, with a heady aroma of slivovitz. The tomato still has to mellow out, but if it's like straight tomato wine, the fruit taste will disappear with time and I'll have a light-golden, semi-dry mead. The lactomel is OK - good as an experiment, but nothing to rave about so far. I'll let it sit for a year more and then see.

Miriam

lostnbronx
09-29-2005, 04:37 AM
Well, legumel takes the gold for me, followed by my Solar Braggot (Miriam knows what I'm talking about, and she's very kind, but I just can't face the rest of ya's -- especially the beer and braggot set). Finally, maybe this Bunratty Melomel thing I've got going; it actually makes me speculate about doing more of this kind of "renovating": maybe turning a really cheap jug wine into a nice pyment or hippocras...?

Gee, I've been mazing for mumble-mumble years, but all of these recipes were from within the last 12 months. I think I'm getting spooky in my old age.

-David

Dmntd
09-29-2005, 10:44 AM
Hands down, it's Peanut Butter Mead. Mention of it brings the same looks as my peanut butter chicken soup.

Anthony

Dan McFeeley
09-29-2005, 11:18 AM
Hands down, it's Peanut Butter Mead. Mention of it brings the same looks as my peanut butter chicken soup.

Hmmm . . . if you added red pepper flakes and noodles to the peanut butter chicken soup, would that qualify as Thai cuisine? ;D

Dan McFeeley
09-29-2005, 11:19 AM
My strangest and what turned out to be one of my best meads was a Chipotle mead -- smoked chile pepper with *lots* of heat.

Miriam
09-29-2005, 04:19 PM
Hmmm . . . if you added red pepper flakes and noodles to the peanut butter chicken soup, would that qualify as Thai cuisine? ;D


I was going to say that it sounded West African to me.

Miriam

Dmntd
09-29-2005, 05:33 PM
Dan,

It's an original recipe I came up with while learning to cook Thai Cuisine. The base for this soup comes from Tom Ka Gai, chicken stock & coconut milk. After that chicken and chili's are all they have in common.

My girl hope, is the only one who can eat it without bursting into flames, when I make it for myself.

Anthony

Miriam
09-30-2005, 10:33 AM
I must say...peanut butter mead sounds OK. It's the avocado mead that made me feel disoriented. :o

Miriam

Dmntd
09-30-2005, 10:53 AM
Miriam,

I know what you mean. After thinking on it for a bit, it really didn't seem to be a good idea.

Anthony

scout
09-30-2005, 11:19 AM
I thought the avocado mead was made using avocado honey? It was made with avocados? Don't get me wrong, my parents grew up in Arizona, and guacamole is something I could eat morning, noon, and night - but in mead? Sounds bizarre . . . *grins*

Miriam
10-01-2005, 12:21 PM
Anthony, I do understand your giving up the avocado mead! Avocadoes are so full of fat...betcha worse than peanuts.

Scout, yes, usually people are referring to the honey from the avocado flower. I have used it, and it's heavy but nice.

Miriam

hedgehog
10-01-2005, 03:23 PM
So I have a few that MIGHT count.
How about the jasmine mead with the killer foam?? Giant pile of sweet smelling, hissing brown foam that looks like something from a bad horror flick? The jasmine part isn't too wierd, but I think the funky hissing foam might count as wierd.
Or how about my "wildflower raisin-cannon mead". Yeppers, some wildflower honey, handfull of raisins, some hyper little yeasties and POOF!!! I end up coming home to find a pile of foam on the ceiling and raisins embedded in the ceiling drywall. somehow the airlock stayed on, but still got dimples in the ceiling where the raisins dug in.
do they count??
hedgehog

Miriam
10-01-2005, 04:31 PM
For the chuckle they raised, they count. :D

Miriam

Ibiduin
10-03-2005, 06:49 PM
I think the "goldfish" mead takes the cake ;D