closetwine
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I'm thinking of a lemon-orange mead... Maybe with some spice added. This is just a brainstorm right now but any thoughts? Or suggestions?
Hodgepodge Mead
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Mikael
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go for it...honey and lemons have gone together before in teas and such...and orange peels have been used many times in mead before, along with and alone from other spices
closetwine
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Mik I knew you'd say something like that! LOL! Got any addition of spices that might be nice?
closetwine
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I was thinking a little rosemary... I dunno why, just was. But yeah I'll go easy on whatever I end up doin...
closetwine
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LOL I love cloves too... but not this batch I'm out.... Maybe cinnamon, I'll have to check and see what I got I guess. LOL!
closetwine
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Got it rollin' no spices as of yet... Maybe some in secondary? Thought about adding a caramel apple tea bag or two to it, but changed my mind for now.... Thinkin' cinnamon stick in secondary...
fatbloke
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Well there's no reason why not giving it, or anything a go really.
My most recent batch of "clearing out the cupboard" mead, was because some tins of broken mandarin segments I bought to try in a wine recipe, well one of the tins had blown and left a trail of black sludge where the syrup had dripped etc.
So I just cleaned up the mess, took the other 7 small tins of the fruit and mixed them, a kilo of "Mexican Clear honey" and a 900g tin of grape concentrate up. The fermentibles were mixed up to a total of 6 litres volume (tap water) and I added 2 teaspoons of FermaidK.
The gravity was 1.130, so I just sprinkled a pack of D21 on top of it and let it go.
The lag phase was about 2 days, but then it took another 3 to hit just under the 1/3 break, so another teaspoon of the fermaidk and 1/2 tsp of DAP, along with the usual daily aeration and within a week it had got to 1.010, and was at 1.008 when I racked it off the fruit the following day.
Now I have no idea about what to use spices-wise with this, but once it's dropped most of the sediment, I'm thinking that I might just drop a half of a vanilla pod into it....... while it clears......
My most recent batch of "clearing out the cupboard" mead, was because some tins of broken mandarin segments I bought to try in a wine recipe, well one of the tins had blown and left a trail of black sludge where the syrup had dripped etc.
So I just cleaned up the mess, took the other 7 small tins of the fruit and mixed them, a kilo of "Mexican Clear honey" and a 900g tin of grape concentrate up. The fermentibles were mixed up to a total of 6 litres volume (tap water) and I added 2 teaspoons of FermaidK.
The gravity was 1.130, so I just sprinkled a pack of D21 on top of it and let it go.
The lag phase was about 2 days, but then it took another 3 to hit just under the 1/3 break, so another teaspoon of the fermaidk and 1/2 tsp of DAP, along with the usual daily aeration and within a week it had got to 1.010, and was at 1.008 when I racked it off the fruit the following day.
Now I have no idea about what to use spices-wise with this, but once it's dropped most of the sediment, I'm thinking that I might just drop a half of a vanilla pod into it....... while it clears......
closetwine
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Mine took off like crazy, I'll check sg later on it... After thinking about it I don't think I will add spices... It has almost a mimosa flavor right now. Mom loves mimosa's and her b-day is coming up... Since it's a 1/2 gal, I may just give most of it to her. (After a good tasting of course.)
