Last week I put 10lbs of honey in 4 gallons of water and boiled it for 30 minutes. In the boil I did a couple of hop additions.
.5 oz Sorachi Ace 30m
1 oz Cascade 5m
SG of 1.087
IBU 21.1
I used a sweet mead yeast hoping that there will be some residial sweetness to balance the hops.
I learned that a Hopped mead is a Miodomel.
http://solorb.com/mead/
This is my 1st flavored mead so it may fail completely. But who knows...
'Nollaig shona duit!'
Happy Christmas!
Comments
Chris: Thats a great
Chris:
Thats a great suggestion. I have some oak cubes I could very well throw in the batch. I'm already completely out of "secondary" fermenters because I just have too many projects in process. My stainless fermenter (a Just Brew It modified Pin keg) would be ideal but the Imperial is in there now. I knew the Imperial and mead would be long term... but I have a cider that is taking much longer that expected.
Mike:
I though I was going off the deep end when I decided to try this. Then I learned a hopped mead was not just another spiced mead (historically speaking).
I'm very glad its been so COLD. Despite the bitter cold in my basement/garage, this mead has continued active fermentation. I think had I brewed this during the warmer season, it would have gone too fast.
I forgot about the oak
I forgot about the oak cubes. Then I suggest for christmas hints now with the 7 to 14 gal. conical fermenters! LOL! Get the hints in now with the wife to help with delivery by next christmas!!! LOL!
Yes the warmer months would've almost killed the mead. Yet this is coming from hearsay from forums on other beer sites about the subject.
Chris Jaynes
Sounds close to something
Sounds close to something from Rabbits Foot medery in California. Can't wait to sample.
just don't forget the aging
just don't forget the aging time, though. If you have an oak cask then second it in there. Otherwise you may need to buy another carboy!!!!LOL!
It just might turn out good regardless. a simplest form of beer, just add time.
Chris Jaynes