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matrix4bOk, So here's the plan for Hagrid's secret stash part 2. I got 3 small pumpkin pie pumpkins. Gonna split them crossways and cook them in the oven to carmelize and bring out the pumpkin flavor. Also this should soften up the pulp. Then Going to toast some sliced almonds. I was at one point in time going to use whole and crush them a bit but slices they are already have a lot of surface area and the toasting will bring out the flavor. I hope that flavor extracts well. Then I also plan on toasting the pumpkin seads and tossing them in too. So I should get some great flavors. Let's see, the spices. Went a little overboard with the cinnamon last time. Only 1 stick, 1/2 a nutmeg crushed up, one whole clove. That should do it.
Going to use 2 pounds of almonds. In the vanilla almond I used 1 pound of sliced almonds and didn't toast it. Didn't extract well and I also used a few drops of Almond extract. Very subtle flavor. So going to use 2 pounds of toasted almonds. I may end up saying them and drying them out and maybe candying them. If I can get the yeast off. Hmm.
Ok. I got the primary going:
4 gal of spring water
18-19 pounds of honey
1 tablespoon of yeast energizer
1 tablespoon of yeast nutrient
1 tablespoon of my clarifier Gympsm dust or stone dust.
2 packets of Lavin D-47 yeast.
This is looking very dark and wonderful. I tossed the yeast at 101 degrees. A little hot, hope I didn't kill the yeast. I realize that my process of heating up the honey water does put a lot of air in it that I don't really need to areate or use an oxygen stone. I tested the gravity when I was done tossing the yeast. A whopping 1.13. That's pretty big.
Here is the formula for aproximating the alcohol by volume: Starting gravity (that's the 1.130.) minus ending Gravity (probably be something like 1.02) times 1.31. That's it if there are no ohter additions. So if my ending gravity is 1.02 then heres the scoop: 1.13-1.02 = .11 and then .11 X 1.31= .1441 or 14.41% Aproxmately. That's prior to any additions or changes. I shall have to look up how the formula changes when I put in additions, like the fruit.
So currently it is that dark carmel color. It will lighten up with the yeast propigation, to be a nice very light brown color and then get sort of wateryly looking and have a visible yeast pack at the bottom. When the bubbles of the carbonation generation slow down to almost inperseptable levels, one bubble a min or less, then it is time to the secondary.
Addition to the secondary: Cooked puree pumpkin in nylon bag. In hops bag: 1 cinnamon stick about 1.5 inches, one whole clove, and 1/2 a whole nutmeg freashly crushed. The almonds are going to wait till the tetriary. Also in the teriatry I am going to put in 1 oz of lightly or medium toasted oak chips. This will smooth it out quickly.
So on the honey supply: I barely touched the second bucket so I figure that I have over 82 pounds left, that is at least 4 batches. I only have plans for 2: Blueberry Lemon, Lemon Lime Sweet basil. The lemon lime sweet basil will only have 12 pounds of honey to start because I want less alcohol content. Then it will be sulfating to kill the yeast and then backsweetening it to taste. Hopefully I will end up with around 10% and a higher volume too. My experimentation with lime went really well dispite not oaking it.
Also, After full thought and planing. I have decided to oak the Rockbitter from now on. I may add some sweetness to it, like say 2 pounds of honey when I am oaking it to compensate but it should be a very smooth batch. If I do another Binary test it will be light oak vs medium toasted oak. The extra carbon should bring the flavor down more earthy.
So, I have Pumpkin primary in and started. Need 2 more primaries to do the two more that I have planed. So what is next? Hmm, should be June by the time I am ready for it. Perhapse another fruit? Finally do the mango. Or chocolate. Hmm, descisions. Also there is the Bannana Nutmeg to consider. And there are other fruit in the summer to consider.
Well that's all for now.
Dave
Going to use 2 pounds of almonds. In the vanilla almond I used 1 pound of sliced almonds and didn't toast it. Didn't extract well and I also used a few drops of Almond extract. Very subtle flavor. So going to use 2 pounds of toasted almonds. I may end up saying them and drying them out and maybe candying them. If I can get the yeast off. Hmm.
Ok. I got the primary going:
4 gal of spring water
18-19 pounds of honey
1 tablespoon of yeast energizer
1 tablespoon of yeast nutrient
1 tablespoon of my clarifier Gympsm dust or stone dust.
2 packets of Lavin D-47 yeast.
This is looking very dark and wonderful. I tossed the yeast at 101 degrees. A little hot, hope I didn't kill the yeast. I realize that my process of heating up the honey water does put a lot of air in it that I don't really need to areate or use an oxygen stone. I tested the gravity when I was done tossing the yeast. A whopping 1.13. That's pretty big.
Here is the formula for aproximating the alcohol by volume: Starting gravity (that's the 1.130.) minus ending Gravity (probably be something like 1.02) times 1.31. That's it if there are no ohter additions. So if my ending gravity is 1.02 then heres the scoop: 1.13-1.02 = .11 and then .11 X 1.31= .1441 or 14.41% Aproxmately. That's prior to any additions or changes. I shall have to look up how the formula changes when I put in additions, like the fruit.
So currently it is that dark carmel color. It will lighten up with the yeast propigation, to be a nice very light brown color and then get sort of wateryly looking and have a visible yeast pack at the bottom. When the bubbles of the carbonation generation slow down to almost inperseptable levels, one bubble a min or less, then it is time to the secondary.
Addition to the secondary: Cooked puree pumpkin in nylon bag. In hops bag: 1 cinnamon stick about 1.5 inches, one whole clove, and 1/2 a whole nutmeg freashly crushed. The almonds are going to wait till the tetriary. Also in the teriatry I am going to put in 1 oz of lightly or medium toasted oak chips. This will smooth it out quickly.
So on the honey supply: I barely touched the second bucket so I figure that I have over 82 pounds left, that is at least 4 batches. I only have plans for 2: Blueberry Lemon, Lemon Lime Sweet basil. The lemon lime sweet basil will only have 12 pounds of honey to start because I want less alcohol content. Then it will be sulfating to kill the yeast and then backsweetening it to taste. Hopefully I will end up with around 10% and a higher volume too. My experimentation with lime went really well dispite not oaking it.
Also, After full thought and planing. I have decided to oak the Rockbitter from now on. I may add some sweetness to it, like say 2 pounds of honey when I am oaking it to compensate but it should be a very smooth batch. If I do another Binary test it will be light oak vs medium toasted oak. The extra carbon should bring the flavor down more earthy.
So, I have Pumpkin primary in and started. Need 2 more primaries to do the two more that I have planed. So what is next? Hmm, should be June by the time I am ready for it. Perhapse another fruit? Finally do the mango. Or chocolate. Hmm, descisions. Also there is the Bannana Nutmeg to consider. And there are other fruit in the summer to consider.
Well that's all for now.
Dave
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no subject
Date: 2010-10-12 05:27 pm (UTC)no subject
Date: 2010-10-12 06:18 pm (UTC)Indeed, I am trying to come up with some amazying combos and flavors that are complex. One day I will get around to making a chocolate or a cofee or a moca flavor.
no subject
Date: 2010-10-12 06:58 pm (UTC)no subject
Date: 2010-10-12 07:55 pm (UTC)What I meant by the Mocha is to picture a chocolate covered espresso bean. Chocolate Mead as a base with some hints of cofee. I read that cold pressed is the best way to get the coffee flavor but I don't know what the best bean to use would be. Or the roast, given that the cofee flavor will not be boiled, unless I do it in the primary (doubtful given the bitterness of cofee). But I want to go further. Hmm, Maybe a Chocolate Mead with Espresso and vanilla with a touch of mint or maybe a bit of malt, like from crystal single row to give it a bit of a carmelly flavor. Hmm. When doing malts it has to be in the primary like when you make beer..
Chocolate Rasberry would only be good if you make it a dark chocolate and a prominent raspberry flavor. To make this it would be better to make chocolate and raspberry seperate and then blend it, like they do scotches.
Now there is a technique that I haven't tried yet. Blending.
no subject
Date: 2010-10-25 06:05 am (UTC)no subject
Date: 2010-10-25 07:43 pm (UTC)Tell me about the mead that you have. Who made it, do you know if they would be willing to share a recipie or some techniques? Is it a bitter dark chocolate flavor or more of a milk chocolate, any flavor notes or nose notes, mouth feel of it? Anything would be helpful. Especially if you are going to ask me to donate my making for your donation of materials like Ziz. Oh, one other thing. It will take time to make. I will turn it over at bottling time with an idea how long it will take to age. Or if you prefer to wait until it has aged. For a Chocolate Batch, I expect that it will take 8-10 months to ferment and clear, and I hear that Aging takes a long time for chocolate. I was quoted 2 years on one recipie but I could see aging it minum a year for it to be drinkable and 1 1/2 years for it to be amazing. If you are still interested we shall talk about specifics in email. Let me know. I am at matrix4b@gmail.com