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Fancy a brew? - oldbloke's mutterings
March 8th, 2011
10:48 am
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Fancy a brew?
Started the mead.
Using eucalyptus honey with a champagne yeast, and it has a cinnamon stick, a clove, hint of nutmeg, and an orange in it.
Cross fingers.
Decided to leave the second gallon of plum to age in the demi, seeing as I can, now I have a humungous number of the things.
The parsnip is still bubbling very very very slowly, I think. The water level in the airlock moves, but it may just be in response to changing temperaure when the heating goes on and off. Must do the final racking soon though.

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From:vinaigrettegirl
Date:March 8th, 2011 11:21 am (UTC)
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Eucalyptus honey, eh? You may have invented a cracking cough medicine there, mate!
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From:bellinghman
Date:March 8th, 2011 11:50 am (UTC)
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Out of curiosity, why did you decide to add extra flavourings over and above the honey? Did you not like the results with plain honey that much?
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From:oldbloke
Date:March 8th, 2011 12:05 pm (UTC)
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I've not made mead before.
This is the introductory never-fails recipe from gotmead.com. Except they suggest clover honey. Well, Morrison's didn't have any clover except as set honey. The label on the eucalyptus says it's going to be toffee-ish. yum.
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From:bellinghman
Date:March 8th, 2011 12:08 pm (UTC)
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Ah, I see.

(I suppose set honey should work, but it's presumably more expensive and a waste to use it if you're going to dissolve it anyway.)
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From:oldbloke
Date:March 8th, 2011 12:41 pm (UTC)
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Most meads I've tasted on the past have been too sweet (for my taste). This ought to come out dry, or at least dryish, at 3lbs in a gallon. I'm not sure if the set honey was more expensive, I just thought it'd be a lot more tedious getting it out of the jars and into the pan.
If the eucalyptus in it does make it a cough medicine, well, it'll be ready just about the height of the coughing season...
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From:k425
Date:March 8th, 2011 12:59 pm (UTC)
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I suspect set would have been easier, as you can scrape it better than you can runny.
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From:caerleon
Date:March 8th, 2011 01:29 pm (UTC)
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Set honey tends to produce more scum when boiling and can be a lot harder to clear..
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From:oldbloke
Date:March 8th, 2011 03:48 pm (UTC)
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The ordinary stuff comes out pretty easy when held over steaming pan, loosens it up nicely does that.
I didn't boil this - gotmead.com goes on about losing some of the honey characteristic flavour. I got it up to 145F (and a bit) for 7 minutes, which is theoretically enough to pasteurise it. It was probably pasteurised by whoever supplies it to Morrison's anyway, come to think of it, but the heat does help get it all dissolved.
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