Shop Bee Folks for your Honey!Shop Bee Folks for your Honey!
Page 3 of 7 FirstFirst 12345 ... LastLast
Results 41 to 60 of 121
  1. #41
    Join Date
    Feb 2007
    Location
    Evergreen, CO (west of and above the Denver smog!)
    Posts
    5,794

    Default Re: What mead are you going to make next and why?

    Hey, Al! Welcome to "GotMead?" and welcome back to the addiction, er, ah, hobby!

    You'll find a lot of friendly folks here, and lots more good advice.
    Na zdrowie!

    Wayne B.

  2. Default Re: What mead are you going to make next and why?

    i'm going orange
    an orange cini melometh comes to mind, and a orange wine, and maybe a batch of the JOA just for some table mead
    why, a friend just gave me two 25 pound bags of oranges and thats a little more than i can handle
    might do a rose vanilla mead or a peach mead in the future

  3. #43
    Join Date
    Sep 2005
    Location
    Twin Cities
    Posts
    1,386

    Default Re: What mead are you going to make next and why?

    Funny to look at this post again, makes me feel like I've accomplished a lot! Got the ABC, Dry Meadz, , Cocoa Cherry & Cyser test batches under my belt now (all needing another racking to tertiary aging) I'm ready to get on it again!

    Next in line is a pyment (varietal TBA) a Ginger Beer (sorghum malt, ginger, saaz hops & ale yeast) and another attempt at a Cyser (liking those D47 and K1V batches a lot, still got to choose)

    Now that I've been converted to bulk aging more of my brews I'm starting to wonder if I need even more carboys. :P
    Go On, Take The Honey and Run

  4. Default Re: What mead are you going to make next and why?

    Well in my case I have a jalapeno and oak mead in primary ( Jalapeno on a stick)
    I will be brewing a 12 gal batch of red rabbit raspberry mead once the raspberries are ready to pick.
    In the next 3-4 weeks will be putting a series of 6 1 gal batch meads in glass ( wife wants to experiment with a bunch of ideas.)
    I think I will also make a traditional straight mead ( 5 gal )


  5. Default Re: What mead are you going to make next and why?

    Reading this makes me realize how fickle my intentions are. I havent made anything i had planned on and have changed my mind completely...... Making another "Lumberjack Ale", and maybe pitching the second "Lumberjack Braggot" right on top of it.....

  6. #46
    Join Date
    May 2005
    Location
    Between Jackson and Detroit
    Posts
    2,003

    Default Re: What mead are you going to make next and why?


    5 gallons of Orange Blossom + Vanilla
    3 gallons apricot melomel
    3 gallons of tupelo
    6, 1 gallon batches, each with 1 tsp of spice (nutmeg, mace, cardamom, etc)
    Bees stole my signature file!

  7. #47
    Join Date
    Jul 2007
    Location
    Flint, Michigan
    Posts
    934

    Default Re: What mead are you going to make next and why?

    I have to make an Oskaars Subtle Strawberry before anything, next will be the Sowthwestern Cherry Cyser by Oskaar as well. See a trend here? Nothing will be started until all the meads I have are out of there secondary.
    If I was a mead what flavor would I be?

  8. #48

    Default Re: What mead are you going to make next and why?

    I'm going with the Subtle Strawberry as well, although I may do something with Mesquite before the strawberries are in season. I need to start making something, as I now have 200 + pounds of honey just waiting to ferment.

    - GL63

  9. #49
    Join Date
    May 2007
    Location
    The Fusel Shack, in the swamp west of Ft. Lauderdale, Florida
    Posts
    8,771

    Default Re: What mead are you going to make next and why?

    I am going to try to produce a Madeira style mead without fortifying it. Instead I will step feed it up to as close to 20% ABV as I can get it. I am counting on long aging and high temp cooking and oxidation to remove any "rocket fuel" characteristics that develop. I want to end up with a delicious, but indestructible mead that can be stored without worries over temperature.
    Lanne pase toujou pi bon
    (Past years are always better)

  10. #50
    Join Date
    Aug 2005
    Location
    Milwaukee, WI
    Posts
    908

    Default Re: What mead are you going to make next and why?

    I am thinking of doing a "Vanilla Icecream" Mead using this Vanilla paste, and perhaps a Sunflower honey. Lots of body, so yeast must match that goal. Will develop recipe soon.

    Also going to be doing Oskaarz Subtle Strawberry, Oskaarz Petite Sweet Mesquite, Oskaarz Oaked Sweet Mead, and another batch of my Old Woody Acerglyn. This should take up the next 5 months.

    Angus
    Chan fhíach cuírm gun a còmhradh

    A feast is no use without good talk.

  11. #51
    Join Date
    Jul 2007
    Location
    Flint, Michigan
    Posts
    934

    Default Re: What mead are you going to make next and why?

    Oskaars Oaked Sweet mead was wonderful. Great pick!
    If I was a mead what flavor would I be?

  12. #52

    Default Re: What mead are you going to make next and why?

    I am searching/stalking for a Magner's tasting like, cyser-mead clone that sparklings. When I find this receipe it will be my next one.

  13. #53

    Default Re: What mead are you going to make next and why?

    In the next couple days, I'll be making the following:

    • Green Tea Mango Methomel
    • Mango Melomel
    • Pumpkin Pie Methomel
    • Apricot Melomel


    On the pumpkin pie, I'm going to be using canned pumpkin. I haven't been able to find much on pumpkin pie meads. Does anyone have any suggestions? On both the pie, and green tea mango meads, I'll be adding the spice/tea to the secondary (to taste).
    Brad Dahlhofer
    Co-Founder / CEO
    B. Nektar Meadery - www.bnektar.com
    Sign up for our newsletter (on our website) for news about upcoming releases.
    Find us on Facebook and Twitter
    Vice-President - American Mead Makers Association -www.mead-makers.org

  14. #54

    Default Re: What mead are you going to make next and why?

    Quote Originally Posted by Brad Dahlhofer
    In the next couple days, I'll be making the following:

    • Pumpkin Pie Methomel

    Post whatever you have. I always end up getting stuck with huge pumpkins by Halloween and I'd like to actually turn them into something that I can drink, instead of something I can eat!

  15. #55
    Join Date
    Dec 2004
    Location
    The OC
    Posts
    7,874

    Default Re: What mead are you going to make next and why?

    Brad,

    Do a forum search (advanced) using Gran Marnier as the search criteria, and Oskaar as the author.

    Lemme know if you get the recipe/process.

    Oskaar
    Is it tasty . . . precious?

  16. #56

    Default Re: What mead are you going to make next and why?

    Let me chime in here and say that in case anyone is tempted by the idea, Pumpkin Blossom Honey does NOT taste very good fermented, nor is it necessarily a good honey choice for a pumpkin pie mel/meth.

    my $0.02 based on personal experience

  17. #57

    Default Re: What mead are you going to make next and why?

    Quote Originally Posted by Oskaar
    Brad,

    Do a forum search (advanced) using Gran Marnier as the search criteria, and Oskaar as the author.

    Lemme know if you get the recipe/process.

    Oskaar
    Found it, thanks. Here's a link in case anyone else wants to check it out. http://www.gotmead.com/index.php?opt...16729#msg16729

    I also found a post of yours that talks about a drive through an almond farm with a crazed girlfriend. Very funny story.
    Brad Dahlhofer
    Co-Founder / CEO
    B. Nektar Meadery - www.bnektar.com
    Sign up for our newsletter (on our website) for news about upcoming releases.
    Find us on Facebook and Twitter
    Vice-President - American Mead Makers Association -www.mead-makers.org

  18. #58

    Default Re: What mead are you going to make next and why?

    Hey Brad ,

    I make a pumpkin mead every year, It's become some what of a local favorite.

    Here's the recipe: 5 gal.

    (Old Jack Punkin Mead)
    15 lbs. Wildflower honey
    2 lbs. dark brown sugar
    2- 29 oz cans of pumpkin
    Yeast nutrients as needed
    10 broken 3 inch cinnamon sticks
    1 Tblsp whole cloves
    1 Tblsp whole allspice berries (cracked)
    1 whole nutmeg grated
    Safale T- 58 yeast 11.5 grams rehydrate with Goferm.( I know its an ale yeast but I like the results I get with it )

    OG 1.125 to 1.130

    Wassail,
    Jon

  19. #59
    Join Date
    Sep 2005
    Location
    Twin Cities
    Posts
    1,386

    Default Re: What mead are you going to make next and why?

    Quote Originally Posted by Brimminghorn
    Hey Brad ,

    I make a pumpkin mead every year, It's become some what of a local favorite.

    ...

    OG 1.125 to 1.130

    Wassail,
    Jon
    Sounds good! Whats the FG usually read on this?

    ps-I get the feeling this is a semi quick mead, am I right?

    oh yeah...on topic: I'll have my pyments on by the end of the semester, and with the arrival of spring the opportunities to use dandelions, lilacs, and rose hips flit elusively by. Once again I hope to catch the short window to make floral spring meads, it's beginning to take on a road runner / coyote theme actually.
    Go On, Take The Honey and Run

  20. #60
    Join Date
    Apr 2008
    Location
    Phoenix, AZ
    Posts
    424

    Default Re: What mead are you going to make next and why?

    I've given this a bit of thought lately. I'd like to do something's that's a bit of an aphrodisiac plus.

    I thought I might start with Wrathwilde's Chocolate Aphrodisiac. We've all read the threads about it. Than add strawberries, Schizandra, and maybe licorice.

    I'm not sure how much Schizandra to add. I did a quick search on the forums for Schizandra and didn't see any postings. Has anyone used it? It's cherished among Chinese as an aphrodisiac. It also has an interesting flavor. It has five flavors at different times; sour, sweet, bitter, warm, and salty. I thought the complexity might be nice. I'm a little concerned about adding too much since it can have an afterbite, but I think the honey/chocolate will counter most of that if I'm careful. I'm also hoping it will disguise the salty. Has anyone made something salty? Does that flavor tend to enhance or disappear over time?

    Licorice is another herbal aphrodisiac. I'll have to search the forums for licorice info. I know I saw it in a thread somewhere, but I don't remember what it recommended.

    There are a couple of other herbal aphrodisiacs I'm familiar with, but I don't know that the flavors would enhance this mead.

    Any ideas on what I'm missing?




Page 3 of 7 FirstFirst 12345 ... LastLast

Similar Threads

  1. Looking to make a Danish Mead
    By SephirothE102 in forum Mead NewBees - Post your Questions Here
    Replies: 15
    Last Post: 08-15-2016, 11:05 AM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •