Post by NamelessStain on Nov 24, 2015 17:52:37 GMT
I posted this on the other forum, but wanted to add it here too.
As many of you already know (or even have some of my product HINT: OM) I made mead as one of my many hobbies. It is not very time consuming. Mostly mix up the ingredients and wait 2 months, rack (transfer to another container to remove sediment), wait 1-2 months, rack again, wait 1-2 months, bottle, wait 2+ months depending on what you made, drink. Chocolate mead is a completely different animal, it is a 1 year waiting period between rackings since the oils need time to break down to give that endorphin rush of chocolate.
If anyone has any questions, I'll be more than happy to answer or find an answer if I can.
Right now sitting in the "meadery" I have the following:
-3x5gal chocolate (varying chocolate types and yeasts for testing purposes) these are a 3 year process, so they are sitting waiting to be racked. First one due a racking in Feb of next year.
-5gal Apply Pie Cyser
-5gal Hard Cider. A friend is going to help me bottle. Also debating adding a hit of caramel to the end process and let it carbonate from there. Will need to pasteurize to kill off the yeast once I get it to the right level.
Also entered bjcp.org contest in Lexington SC on Dec 5th with the following meads:
- Apple Pie Cyser (Style: 25A - Cyser)
- Blackberry Mead (Style: 25C - Other Fruit Melomel)
- Spicy Licorice (Style: 26A - Metheglin - This is ghost pepper and star anise)
- Spicy Chocolate Dessert Milk Stout (Style: 26B - Braggot -This is a Chocolate Dessert Milk Stout (go figure) and a dry ghost pepper mead)
Unfortunately they only allowed 1 mead per category so I got in 4 out of 5. Ones I wanted to enter but couldn't due to limitations:
- Sour Coconut (This was an accident, I was trying to make regular coconut mead and it had a strain of sour yeast get in during racking. I thought I was going to have to toss it. Friends looked at it and said let it go. Crazy stuff, and SOUR as hell.)
- Scorpion Pepper Mead (My pepperhead friends are constantly begging for more)
- Acerglyn (Honey and Maple Syrup)
As many of you already know (or even have some of my product HINT: OM) I made mead as one of my many hobbies. It is not very time consuming. Mostly mix up the ingredients and wait 2 months, rack (transfer to another container to remove sediment), wait 1-2 months, rack again, wait 1-2 months, bottle, wait 2+ months depending on what you made, drink. Chocolate mead is a completely different animal, it is a 1 year waiting period between rackings since the oils need time to break down to give that endorphin rush of chocolate.
If anyone has any questions, I'll be more than happy to answer or find an answer if I can.
Right now sitting in the "meadery" I have the following:
-3x5gal chocolate (varying chocolate types and yeasts for testing purposes) these are a 3 year process, so they are sitting waiting to be racked. First one due a racking in Feb of next year.
-5gal Apply Pie Cyser
-5gal Hard Cider. A friend is going to help me bottle. Also debating adding a hit of caramel to the end process and let it carbonate from there. Will need to pasteurize to kill off the yeast once I get it to the right level.
Also entered bjcp.org contest in Lexington SC on Dec 5th with the following meads:
- Apple Pie Cyser (Style: 25A - Cyser)
- Blackberry Mead (Style: 25C - Other Fruit Melomel)
- Spicy Licorice (Style: 26A - Metheglin - This is ghost pepper and star anise)
- Spicy Chocolate Dessert Milk Stout (Style: 26B - Braggot -This is a Chocolate Dessert Milk Stout (go figure) and a dry ghost pepper mead)
Unfortunately they only allowed 1 mead per category so I got in 4 out of 5. Ones I wanted to enter but couldn't due to limitations:
- Sour Coconut (This was an accident, I was trying to make regular coconut mead and it had a strain of sour yeast get in during racking. I thought I was going to have to toss it. Friends looked at it and said let it go. Crazy stuff, and SOUR as hell.)
- Scorpion Pepper Mead (My pepperhead friends are constantly begging for more)
- Acerglyn (Honey and Maple Syrup)
