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Thread: Spiced Apple Mead Questions...

  1. #1
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    Default Spiced Apple Mead Questions...

    Hey gang..... In the following recipe.. I have two questions.. when it says 1/4 nutmeg.. is that the whole nutmeg or just a 1/4 tsp or something....

    and the Allspice.. thoughts??

    Thanks...

    Kody

    Spiced Apple Mead

    SG-1.04

    2 gallons apple juice
    7# apples
    12 oz. zante currant raisens
    1 teabag- made 1/2 gal tea
    1 lemon
    3 star anise
    4 whole cloves
    6 all spice
    1/4 nutmeg
    6 pound honey
    1/4 banana

    1/4 papaya

  2. #2
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    I've always used whole spices, either intact or crushed into large pieces as needed. Just put everything in a small hop bag and suspend it in the carboy with a piece of string or fish line. Powdered spices can interfere with clearing and quickly lose their potency unless you grind them yourself and use them fairly soon (even then I still wouldn't use powered spice in a mead). Generally one nutmeg "nut" is enough for a gallon, so scale the amount as needed.

    This may help:

    https://denardbrewing.com/blog/post/Spices/

    Also, I would wait until secondary to add the fruit. Is this just a recipe you found or have you already mixed this up?
    Last edited by pwizard; 05-27-2017 at 06:28 PM.

  3. #3
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    It is the next one I am going to try!!! Just the recipe lacks some information.....

    Thanks..

    K

  4. #4

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    1) add spices while as mentioned but put in secondary not primary as I have found putting in primary loses the taste.
    2) I would not recommend allspice. Everyone loves my pumpkin pie and pumpkin pie wine- even people who don't like pumpkin pie. My secret? No allspice!
    3) tea bag or hop bag? It is all the same. Just make sure it stays intact and is easy to retrieve
    4) bananas are a b!!!! to clear. If you don't use a filter down to at least 1 micron (lower would be better), then your mead will remain cloudy from the bananas.

    Hope this helps
    Pvt me for more specifics

  5. #5
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    Quote Originally Posted by caduseus View Post
    1)
    4) bananas are a b!!!! to clear. If you don't use a filter down to at least 1 micron (lower would be better), then your mead will remain cloudy from the bananas.
    Not sure i agree about bananas. I occasionally boil bananas sliced with skins in water (about 15 minutes) and then remove the fruit and use the tea to dissolve the honey. Never had a problem with cloudiness or haze. The fruit seems to add more mouthfeel to the mead.

  6. #6

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    Quote Originally Posted by bernardsmith View Post
    Not sure i agree about bananas. I occasionally boil bananas sliced with skins in water (about 15 minutes) and then remove the fruit and use the tea to dissolve the honey. Never had a problem with cloudiness or haze. The fruit seems to add more mouthfeel to the mead.
    He asked about adding bananas directly to must. Not boiling the bananas and then adding that to the must. I am sure your way does cause less cloudiness.

  7. #7
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    Default

    Thanks all... I do have one last question.. as I am adding cider instead of water.. wont the yeast attack the sugar in the cider as well??

    Kody

  8. #8

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    Quote Originally Posted by Kody_Wulfe View Post
    Thanks all... I do have one last question.. as I am adding cider instead of water.. wont the yeast attack the sugar in the cider as well??

    Kody
    yes so you need to keep in mind that cider has its own sugar with an average SG of about 1.050 before you even add the honey. You wont need to add as much honey because of the sugar in the cider. In fact if you don't scale down your honey, you will overly stress your yeast from too high a sugar. use the got mead calculator

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