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T

Trenchie

NewBee
Registered Member
Feb 1, 2017
54
1
0
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
 
C

caduseus

Lifetime GotMead Patron
Lifetime GotMead Patron
Aug 20, 2016
675
2
18
Cincinnati
Trenchie said:
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
Click to expand...

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
 
dingurth

dingurth

Worker Bee
Registered Member
May 23, 2012
489
3
18
Brooklyn , NY
Trenchie said:
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?
Click to expand...

It's certainly possible. That's almost exactly what loveofrose is doing here:http://www.gotmead.com/forum/showthread.php/26495-Viking-BOMM-(Gruit-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.
 
Dadux

Dadux

Worker Bee
Registered Member
Jan 5, 2016
725
3
18
Spain, Europe
Trenchie said:
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
Click to expand...

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
 
B

bernardsmith

Got Mead? Patron
GotMead Patron
Sep 1, 2013
1,611
32
48
Saratoga Springs , NY
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.
 
Dadux

Dadux

Worker Bee
Registered Member
Jan 5, 2016
725
3
18
Spain, Europe
bernardsmith said:
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.
Click to expand...

Mhm that is true but usually nibs are added whole, i think. I want to do a chocolate-spice bochet but..
 
B

bernardsmith

Got Mead? Patron
GotMead Patron
Sep 1, 2013
1,611
32
48
Saratoga Springs , NY
Dadux said:
Mhm that is true but usually nibs are added whole, i think. I want to do a chocolate-spice bochet but..
Click to expand...

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
 
Dadux

Dadux

Worker Bee
Registered Member
Jan 5, 2016
725
3
18
Spain, Europe
bernardsmith said:
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
Click to expand...

I know i know haha. Just claryfing. Let me know how it goes! im interested
 
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