Mead Journal: Random Idea
Aug. 26th, 2009 03:10 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
matrix4bI just had a bit of a thought that I am recording so I don't forget. I have a few ideas that will take a bit to age. From the research I have made it will most likely take 2 years to age and I have a few batches so rather than go through 2 years for a single batch to age I am thinking on breaking up a 5 gallon batch into 5 one gallon batches after the primary is done, then rack to gallon containers and give it 2 years to age. 1 year bulk aging. The proposed batches I may get about 1 six pack or maybe 5 bottles when done. But should be good enough for a test batch and to decide what direction to go for a 5 gallon in the future.
Many people have said to me that I should do a coffee batch. I am not over fond of coffee but coffee mead may be very good. Same thing with a chocolate mead. I have seen people do it. Now some like it right away but one person says that the oils in coffee and chocolate take 2 years to properly age out and flavor. Yes it is a long time. Hence the 1 gallon multiple test batches idea.
So here are the possible batches that I am thinking about and some comments.
Coffee: Must find out what coffee is good for a cold water press. I have heard if you use hot coffee it will be a bitter batch.
Must also add a touch of vanilla. But the biggest thing is preperation of said coffee. Cold pressed grounds? In the Must for a bit or make a strong coffee with some grounds and put in the must? Or whole/cracked beans in the must? Hmm, must get advice from both coffee drinkers and mead makers. The type of bean and roast would be VERY important too.
Chocolate Coffee: Again add a touch of vanilla as most chocolate has it in it. Just check any hearsheys bar or candy.
Cherry Chocolate: Thinking on using cherry juice extract and putting in the cherry after the chocolate to layer the flavor a bit. Also very stong flavors in it. May add vanilla to mellow it out last.
Sage Mint: While this may not take long to age it sounds good.
Hmm, May come up with something better. Any suggestions?
Chocolate Nutmeg Almond: Using extract for the Almond flavor and whole nutmeg. Again placed in after the chocolate has time to lay the base flavor. And a bit of vanilla to smooth it.
I plan on oaking it just after the primary to add just that more bit of complexity. Possibly a high toast level on the Oak. A spiral cut maybe.
This all sounds like a good 5 batches to put away in 5 one gal containers for a couple of years.
If good then it will be another 2 1/2 years to do a full 5 gal batch. Hmm, maybe I shall get a new carboy.
Next two batches are going to be:
1. Orange Vanilla- going for a vanilla cream, layering in the vanilla last.
2. Peach Spearmint or Lemon Green tea or Lemon Sage. Not sure.
Many people have said to me that I should do a coffee batch. I am not over fond of coffee but coffee mead may be very good. Same thing with a chocolate mead. I have seen people do it. Now some like it right away but one person says that the oils in coffee and chocolate take 2 years to properly age out and flavor. Yes it is a long time. Hence the 1 gallon multiple test batches idea.
So here are the possible batches that I am thinking about and some comments.
Coffee: Must find out what coffee is good for a cold water press. I have heard if you use hot coffee it will be a bitter batch.
Must also add a touch of vanilla. But the biggest thing is preperation of said coffee. Cold pressed grounds? In the Must for a bit or make a strong coffee with some grounds and put in the must? Or whole/cracked beans in the must? Hmm, must get advice from both coffee drinkers and mead makers. The type of bean and roast would be VERY important too.
Chocolate Coffee: Again add a touch of vanilla as most chocolate has it in it. Just check any hearsheys bar or candy.
Cherry Chocolate: Thinking on using cherry juice extract and putting in the cherry after the chocolate to layer the flavor a bit. Also very stong flavors in it. May add vanilla to mellow it out last.
Sage Mint: While this may not take long to age it sounds good.
Hmm, May come up with something better. Any suggestions?
Chocolate Nutmeg Almond: Using extract for the Almond flavor and whole nutmeg. Again placed in after the chocolate has time to lay the base flavor. And a bit of vanilla to smooth it.
I plan on oaking it just after the primary to add just that more bit of complexity. Possibly a high toast level on the Oak. A spiral cut maybe.
This all sounds like a good 5 batches to put away in 5 one gal containers for a couple of years.
If good then it will be another 2 1/2 years to do a full 5 gal batch. Hmm, maybe I shall get a new carboy.
Next two batches are going to be:
1. Orange Vanilla- going for a vanilla cream, layering in the vanilla last.
2. Peach Spearmint or Lemon Green tea or Lemon Sage. Not sure.