Mead Journal: Bottling Time for Orange Vanilla

Ok, I finally have the Orange Vanilla bottled. I must say that this turned out about as sweet as I wanted but I didn't quite get what I was looking for. I would call it more of an orange vanilla than a orange creamcyle. The orange flavor isn't nearly as strong as it should be and the creaminess is not quite there. Of course, I expect to get some more flavor after it ages. It does have SOME creamyness and the orange flavor is nice, the vanilla comes through. I think I can chalk this up to over oaking. I had it on the oak chips for a month and prob 2 weeks would be good enough. Of course, I can already tell that this one is going to be VERY smooth. The over oaking didn't add an "oakyness" or even too much of an earthy flavor but I think that it served to possibly temporarily dull down the flavors. Now if that is the case as much as I think it will be, the flavors are set to explode! That will make me happy. I am sure the vanilla does serve to tone down things a bit and not get a sharp acidic taste. I have very high hopes for this one. Even if it doesn't mature, It is entirely drinkable NOW. I couldn't help licking my lips and practically drooling when I was taking small sips of the shot glass that I use to test it, as I am bottling it or taking measurements. I think that this one is on the 12% side of the ABV as when I racked to secondary I think that the acidity of the orange juice concentrate, organic with no sulphides. I checked. So this should turn out fabulous. Again high hopes, I can't wait till it's done aging but I must wait for sake of getting the best out of the brew. Ach, it's hard though.

I expect that by summer next year I can drink it concious free. That should be about 6-7 months aging. So I managed to time things right. The two citrusy brews ready in summer for some cool summer sipping. I have 2 brews that I hope to get to Tomorrow and Sunday. Starting the primaries on that is. The temp in the house is cooling down so it should be a good one.

For those that are paying attention, the two brews I hope to start should be the Lemon/Lime (Basil?), and the Blueberry lemon. I am afraid that It wont be til October to put together the Primary for the Pumpkin Toasted Almond. Of Which I still need to learn how to toast both almonds and how long to cook the pumpkin to get some carmelized flavors going. This one I am thinking I will oak with medium toasted oak to help it along and to add more smoothness.

I noticed that on my pumpkin spice brew it needed something to smooth things a bit. One great comment I had said about it was “I like it, It tastes like Chistmas”

So I have one brew that tastes like fall and one like Christmas. So what flavors would “Taste Like Spring” or like summer or like winter? Hmm. That’s a thought. If I ever do get a brewpub going, I shall have to have seasonal and specials. There’s the Standards, the Seasonal and the Special event brews. So far I think that I have:

Standards:
Rockbitter (oaked)
Lime

Season:
Spring: Fig? Vanilla?
Summer: Strawberry, Blueberry, Lemon or some citrus
Fall: Pear nutmeg, Pumpkin Spice
Winter: Cranberry?.

So here are the different brews I made: Desert Rockbitter, Desert Oaked Rockbitter, Strawberry, Blueberry, Watermelon, Vanilla Almond, Pumpkin Spice, Pear Nutmeg, Orange Vanilla, Pineapple Lime Mint.

In the plans that I have materials: Raspberry Thyme, Lemon/Lime Basil, Peach Spearmint, Blueberry Lemon.

Need to get Almonds and pumpkin.