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Monica

Got Mead? Patron
GotMead Patron
Mar 1, 2010
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Northern Colorado
Howdy all -- seems to be the day for introductions.

I've been around the forum for awhile, but this is my first foray of posting into the public threads (after having served on the Mazer cup committee).

I have sorta 3 batches under my belt, but really I only count 1. My 5 gallon batch brewed with the very generous help of a talented friend. This batch is nearly 1 year old, and per said friend is ready to be bottled! She also says it's a respectable batch, so I'm very excited. At least a 6 pack is going to be set aside for next year's Mazer Cup.

But it's time to venture our on our own, shall I say? Will be getting my first 5 gallon bucket of honey, hopefully Tuesday. Wildflower.

We're thinking of doing a Lemon-Rosemary, and possibly Ginger batch. Largely running off of this recipe: http://www.gotmead.com/forum/showthread.php?t=14176

I've very much enjoyed catching up on these threads in the past month. Look forward to joining in.

Monica
 
'allo 'allo? I know that show!


(And welcome! Joining in the discussions is the best way to learn. By asking questions of the Mead Hive Mind I've learned a great deal in the last few weeks. It's really gratifying to be part of such a knowledgeable, encouraging community!)
 
Greetings!

Hello Monica!

Sounds like a fantastic recipe! (curious what rosemary might add to a mead recipe). I recently joined the meaning community as well. Have 4 batches percolating nicely, and am ready to do my 5th batch, a fresh pineapple and kiwi mead I'm calling "Don Ho's Ukelele". I like the idea of using ginger... May have to explore that a bit closer.

Thanks for sharing!
 
Welcome Monica! You're an old pro at this compared to me! Rosemary sounds VERY intriguing. I love to cook with it and I'm curious how it'll come out in your mead.
 
Rosemary is awesome in mead! Very fragrant and slightly herbally. My Tangerine Rosemary mead is one of my favorites.
 
Hi everyone --

Thanks for the welcomes and encouragement.

After some further consideration and discussion I think our plan will be to go with a straight cyser primary, 5 gallon batch, and then split that out into 1 gal secondarys where we will go for flavoring. That will give us a nice little test bed to compare different flavors and flavoring processes (vodka infusions vs straight rosemary).

Cheers all!
 
Hi Monica and welcome.
You mentioned vodka infusion, I'm curious, could you explain what/how/when you do that? Thanks.





Monica said:
Hi everyone --

Thanks for the welcomes and encouragement.

After some further consideration and discussion I think our plan will be to go with a straight cyser primary, 5 gallon batch, and then split that out into 1 gal secondarys where we will go for flavoring. That will give us a nice little test bed to compare different flavors and flavoring processes (vodka infusions vs straight rosemary).

Cheers all!
Click to expand...
 
hepcat said:
Hi Monica and welcome.
You mentioned vodka infusion, I'm curious, could you explain what/how/when you do that? Thanks.
Click to expand...

I think I can answer that, though I've never done it with a mead I have done it to make flavored Vodka's.

You get a jar with a lid and put the flavor you want in it (ie cinnamon, herbs, vanilla, fruit, whatever) top it of with vodka. Once or twice a day for a month or two shake the jar infusing the vodka with the flavor of what was added. Now you have a flavored extract.

Usually the flavor will be added in either the secondary or even later on.

You can control the flavor you want in your finished mead the same way you can control the flavor when you back sweeten by pulling a measured sample of mead and slowly adding the flavor to it. For example you pull a 10 oz sample of mead slowly add a measured amount of extract to the sample and when you find the flavor you like you take that amount of extract and multiply by 12 and that gives you how much you'll want to add per gallon. Add it to the carboy, taste and adjust if necessary.
 
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