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  1. #1

    Default "Show mead" with a few spices

    Greetings fellow mead-makers

    I'm keen on making a "show-mead" with a difference & wud like some feedback on it. Here's the plan

    900g of Honey
    1/2 gallon bottle water
    VIN 13 yeast
    12 raisins

    ( need sum suggestions as too yeast energiser)

    I plan to allow this to ferment for three weeks at cold temperature since the yeast i'm using is designed to be fermented between 12 & 16 degrees C. It will produce a dry mead which is wht i want.

    After fermenation is complete I'll rack to secondary & i plan to add half a stick of cinnamon & two star anises (adds a lovely aniseed flavour)

    Being a dry mead, it will be aged for a long while.

    I'm also willing to try a sweeter show mead using the same ingredients except i'll replace the VIN 13 yeast with normal bread yeast.

    Wht will compliment the spices more - VIN 13 or bread yeast??

    Any comments??

  2. #2
    Join Date
    Jul 2010
    Location
    Tennessee Valley
    Posts
    1,128

    Default

    A show mead is honey, water and yeast. Add anything else and it becomes something else depending on what you add.

    The newbee guide has a list of names that defind mead types.
    “Give a man a beer, waste an hour. Teach a man to brew, and waste a lifetime!”

    slàinte mhath

  3. #3

    Default

    Thx 4 replying,

    I've done sum reading & this is wht they call "metheglyn""

    Hve u ever tried 2 make sumtin similar?

  4. #4
    Join Date
    Jul 2010
    Location
    Tennessee Valley
    Posts
    1,128

    Default

    I have a hibiscus/ginger that may be a metheglyn. I added keylime to bump the aciditiy. This should make the hibiscus flavor "pop" or "brighten". If the keylime comes through too strong. then it will be a melomel with spices. This will put it in the 26C category of "other melomel".
    “Give a man a beer, waste an hour. Teach a man to brew, and waste a lifetime!”

    slàinte mhath

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