Welcome to the Mythic Mountian Monitor, the personal brew log (blog, get it?) of BrewDude. BrewDude lives in Aurora, CO and occasionally visits various brewing forums. BrewDude brews beer occasionally but finds his passion in mead.
Look for updates on my brews soon. In the meantime, check out the links to the left!
7
comments:
Pappa
said...
Greetings Mike!
Hear you on Basic Brewing and enjoyed the show.
I have a traditional mead that is about 9 months old, five gallons. Was thinking I might add fruit to a couple of gallons. Can I use peaches or strawberries that are available in the supermarket? I do believe they have sugar added.
I am still thinking of adding fruit to a couple of gallons of my nearly 10 month old mead. When I posted about frozen fruit, I was referring to the sweetened Birds-Eye strawberries and peaches. Their flavors are great though sweet.
Frozen fruits are fine. Thaw them first, though. In fact, many times meadmakers will freeze the fruit before thawing and adding to the must. This breaks cell walls and allows for better flavor extraction.
If the fruit you are using has added sugar, be sure to account for that if adding after primary fermentation. It'll either come out sweeter than the original must, or another fermentation may occur.
7 comments:
Greetings Mike!
Hear you on Basic Brewing and enjoyed the show.
I have a traditional mead that is about 9 months old, five gallons. Was thinking I might add fruit to a couple of gallons. Can I use peaches or strawberries that are available in the supermarket? I do believe they have sugar added.
Pappa:
Fresh fruit is best, but there's really not a wrong fruit to use. Try to find some without preservatives or pesticides.
Mike---
I am still thinking of adding fruit to a couple of gallons of my nearly 10 month old mead. When I posted about frozen fruit, I was referring to the sweetened Birds-Eye strawberries and peaches. Their flavors are great though sweet.
Pappa
Frozen fruits are fine. Thaw them first, though. In fact, many times meadmakers will freeze the fruit before thawing and adding to the must. This breaks cell walls and allows for better flavor extraction.
If the fruit you are using has added sugar, be sure to account for that if adding after primary fermentation. It'll either come out sweeter than the original must, or another fermentation may occur.
Mike--
Would you send me your email address.
The mead that I have is a kit. I have bought 60 lbs. of wildflower honey and want to start several batches. Need some tutoring.
Thanks!!
Larry Combs
combsl@arkansas.net (Note: If you type the address what appears to be a 1 is an L at the end of combs.
Thanks!!
Pappa
Can you post the results from the yeast experiment. I listened to the BBR episode but having some tasting notes for later reference would be nice.
PS. any ideas on how to make a mead taste like a red wine, without using wine grapes? I was thinking either black currants or elderberry but not sure.
I will see if I can dig them up.
I don't know of a way to make mead taste like red wine, nor do I have any desire to try. For the reason why, see my Mead Philosophy.
Post a Comment