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Schramm Nutmeg recipie Q

  • Thread starter Thread starter Jamie Rossi
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Hi Jamie Rossi - and welcome. Speaking from ignorance and not specific knowledge, even if Schramm uses the same ingredients (and my guess is that his sources will be different from yours and when it comes to quality ingredients ingredients are not interchangeable. Quality means something) his techniques and practices will be different and so even if you used the same ingredients from the same sources your meads will be quite different from his. That is why (I think) meaderies such as Groennfell in Vermont have no problem publishing their recipes.
 
bernardsmith said:
Hi Jamie Rossi - and welcome. Speaking from ignorance and not specific knowledge, even if Schramm uses the same ingredients (and my guess is that his sources will be different from yours and when it comes to quality ingredients ingredients are not interchangeable. Quality means something) his techniques and practices will be different and so even if you used the same ingredients from the same sources your meads will be quite different from his. That is why (I think) meaderies such as Groennfell in Vermont have no problem publishing their recipes.
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Thanks for the reply!
This is a Schramm recipe from his book. I should have included that in the OP.
As an amerture mead maker, I was just hoping to get in the ballpark of the type/taste. Schramm Nutmeg mead is my absolute favorite!
 
Try it. Nothing to lose. I am sure that you will make a good mead. Whether it will taste exactly like Schramm's can only be known when you crack open a bottle. Not a chef but as I am sure any chef will tell you it's never just the ingredients, though nothing will taste well if the ingredients are not superlative, but ultimately it's always really only about technique.
 
If that is the "dry nutmeg metheglin" from Ken's book, then it is not the same recipe. Schramm's nutmeg is really sweet(and no cinnamon) and the recipe in the book is dry. I may be totally wrong but I think the sweeter version uses D-47 instead.
 
While that book is outstanding. Probably the best one available. The protocols are antiquated and not current with modern science. I would use the same ingredients if you choose. But I would wait until you understand how to employ modern techniques. Your mead will be drinkable much much sooner.
 
Redbeeard said:
If that is the "dry nutmeg metheglin" from Ken's book, then it is not the same recipe. Schramm's nutmeg is really sweet(and no cinnamon) and the recipe in the book is dry. I may be totally wrong but I think the sweeter version uses D-47 instead.
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It is. Any chance you have a recipe for the sweet version?
 
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Squatchy said:
While that book is outstanding. Probably the best one available. The protocols are antiquated and not current with modern science. I would use the same ingredients if you choose. But I would wait until you understand how to employ modern techniques. Your mead will be drinkable much much sooner.
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Are there specific techniques that are now out dated? Im two batches deep before I found Schramms mead and this book.
 
it's not that techniques are outdated or don't work, they should not be cast away. it's that there are newer techniques providing many benefits over previous practices.

NewBee Guide in green link bar above.
meadmaderight.com
https://www.youtube.com/watch?v=oODPBYXqfjk

considering schrams nutmeg mead on page 165, there is little or no technique info. that is garnished from the previous 164 pages of schrams's documented life-knowledge of mead making. you need to employ yourself and your own practices and techniques to make your mead in your life of mead making.
 
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Trenchie said:
it's not that techniques are outdated or don't work, they should not be cast away. it's that there are newer techniques providing many benefits over previous practices.

NewBee Guide in green link bar above.
meadmaderight.com
https://www.youtube.com/watch?v=oODPBYXqfjk

considering schrams nutmeg mead on page 165, there is little or no technique info. that is garnished from the previous 164 pages of schrams's documented life-knowledge of mead making. you need to employ yourself and your own practices and techniques to make your mead in your life of mead making.
Click to expand...

Awesome, thanks for the link!
 
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