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Thread: Going to the Methiglin clinic

  1. Default Going to the Methiglin clinic

    Hey Mazers,

    I'm looking to try a "roasted chocolate" mead. it would literally be made with roasted chocolate beans (local guy's coffee hobby) that have been pealed and prepped somehow. I was thinking of crumbling the chocolate to be steeped like tea. with some elbow grease, I can mash them into a clay and dissolve for a solution or tincture. heck it might even take on the roll of bentonite (which is nothing more than clay). and a lot depends on when it's added. and that got me thinkin....

    this seems like it could be similar to making the mead not with water, but with a tea (or flavored water). is that even possible? besides potential acidity concerns you have the properties of the spice/herb in the fluid. I can't see yeast being enthused about jumping into a thyme or oregano laced must but would it work?

    one other curiosity was a "PB and H" mead. (Peanut Butter and Honey sandwiches are pretty good). how could I get a peanut flavor in there (maybe a peanut butter flavor)?

    THoughtS?

    -T

  2. #2

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    Quote Originally Posted by Trenchie View Post
    Hey Mazers,

    I'm looking to try a "roasted chocolate" mead. it would literally be made with roasted chocolate beans (local guy's coffee hobby) that have been pealed and prepped somehow. I was thinking of crumbling the chocolate to be steeped like tea. with some elbow grease, I can mash them into a clay and dissolve for a solution or tincture. heck it might even take on the roll of bentonite (which is nothing more than clay). and a lot depends on when it's added. and that got me thinkin....

    this seems like it could be similar to making the mead not with water, but with a tea (or flavored water). is that even possible? besides potential acidity concerns you have the properties of the spice/herb in the fluid. I can't see yeast being enthused about jumping into a thyme or oregano laced must but would it work?

    one other curiosity was a "PB and H" mead. (Peanut Butter and Honey sandwiches are pretty good). how could I get a peanut flavor in there (maybe a peanut butter flavor)?

    THoughtS?

    -T
    If you can make a tea/tincture without oils that would be great. Oils dont do well in fermented beverages.
    AS far peanut butter and honey: already been doing combining PB2 with honey and if with grape juice= PB&J

  3. #3

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    Quote Originally Posted by Trenchie View Post
    this seems like it could be similar to making the mead not with water, but with a tea (or flavored water). is that even possible? besides potential acidity concerns you have the properties of the spice/herb in the fluid. I can't see yeast being enthused about jumping into a thyme or oregano laced must but would it work?
    It's certainly possible. That's almost exactly what loveofrose is doing here:http://www.gotmead.com/forum/showthr...-BOMM-Round-2)
    albeit a bit watered down.

    I did a mead based off my favorite iced tea beverage once. Just replaced water with the ice tea. It had a significantly longer lag time than normal (~48hrs, still in the safe range) which may or may not have been the tea's fault, but it eventually worked out fairly well.

  4. #4
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    Jan 2016
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    Quote Originally Posted by Trenchie View Post
    Hey Mazers,

    I'm looking to try a "roasted chocolate" mead. it would literally be made with roasted chocolate beans (local guy's coffee hobby) that have been pealed and prepped somehow. I was thinking of crumbling the chocolate to be steeped like tea. with some elbow grease, I can mash them into a clay and dissolve for a solution or tincture. heck it might even take on the roll of bentonite (which is nothing more than clay). and a lot depends on when it's added. and that got me thinkin....

    this seems like it could be similar to making the mead not with water, but with a tea (or flavored water). is that even possible? besides potential acidity concerns you have the properties of the spice/herb in the fluid. I can't see yeast being enthused about jumping into a thyme or oregano laced must but would it work?

    one other curiosity was a "PB and H" mead. (Peanut Butter and Honey sandwiches are pretty good). how could I get a peanut flavor in there (maybe a peanut butter flavor)?

    THoughtS?

    -T
    You can use teas as long as they dont have sulphites. I use team sometines to add tannins to the mead. Just a bit though. But you can make them the main flavour.

    You can use chocolate nibs in mead. If you have not heard of bochet, give it a read. Is mead made with caramelized honey. If you toast the honey too much it will give you a bitter flavour that could combine great with the nibs. But if you caramelize it way too much it will be too strong bitterness, warning here. I think it couls be great. If it does not sound good, yes, you can use the beans in normal mead. You do t have to do anything to them. Use them in the form that is easiest removed (i'd go with whole beans).

    X-tian started a thread on PB mead...and only americans would do it. I love peanuts, but peanut butter...meh.

    In both cases the main problem is the fats from coffe/peanut being released to the mead. But it has been done so go ahead

  5. #5
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    If you make a tea from the nuts the oils that you extract will tend to float to the top. You can either skim off the top or freeze the tea and as it thaws skim the oils off.

  6. #6
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    Quote Originally Posted by bernardsmith View Post
    If you make a tea from the nuts the oils that you extract will tend to float to the top. You can either skim off the top or freeze the tea and as it thaws skim the oils off.
    Mhm that is true but usually nibs are added whole, i think. I want to do a chocolate-spice bochet but..

  7. #7
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    Quote Originally Posted by Dadux View Post
    Mhm that is true but usually nibs are added whole, i think. I want to do a chocolate-spice bochet but..
    True, but I was responding to the sentence about PB and honey - or the use of nuts , not chocolate (I have a bochet in a secondary that I am making with a bar of Lindt chocolate... no spices but I will add some vanilla before I bottle

  8. #8
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    Quote Originally Posted by bernardsmith View Post
    True, but I was responding to the sentence about PB and honey - or the use of nuts , not chocolate (I have a bochet in a secondary that I am making with a bar of Lindt chocolate... no spices but I will add some vanilla before I bottle
    I know i know haha. Just claryfing. Let me know how it goes! im interested

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