Hops?

[Downwards]

Was reading about mead on wikipedia, and it mentioned using hops in mead. This sounds really interesting to me, I like hoppy beers.

Has anyone done this? How much and what kind have you used?

 

[BernardSmith]

I am making t'ej, a traditional Ethiopian honey wine, into which you add the leaves and stems of plant called gesho to add some bitterness to the mead. It's not a true hop but everyone refers to gesho as "hops". I am making only a gallon and it uses about 4 oz of the leaves (kitel) and 4 oz of the stem (enchet). They are sold separately. Mine is about 3 weeks into fermentation

 

[GameRoomInc]

Well there's always braggot to consider. It's a kind of hybrid between beer and mead that one can tailor to be more or less "beery". I don't know much about them but they've always intrigued me as I love a good beer just as much as a glass of wine! I've yet to find a recipe that satisfies me enough to try but I've seen many that included hops.

 

[Bob1016]

I took a 2 liter sample of my last traditional (palm and wildflower, 2012) and dry hopped with 0.25oz EKG and it was amazing. I let it sit for a week because I wanted some of the grassier notes to play with the woodyness of the palm.
I would not dare boil my must (to make it bitter), but the dry hopping was very nice.