Friuts not seen

[NeadMead]

Has anyone tried banana or even kiwi. I do work at a cigarette factory but I have no intention of trying tobacco. Though at first it sounded interesting but I do not think that that is a good combination.

 

[SteveT]

Has anyone tried banana or even kiwi. I do work at a cigarette factory but I have no intention of trying tobacco. Though at first it sounded interesting but I do not think that that is a good combination.

I've made a dry Kiwi mel... it's currently aging (about 8 mo old), the last time I sampled it, it's much like a dry, white wine. Quite nice. I've used a banana on occasion to add more "body" to a mel, but never made a straight banana wine. You might try Jack Keller's site for recipes.

Steve

 

[matt_maples]

I have done multiple batches of both. People rave about the Kiwi. One Banana turned out GREAT and the other was too sweet. You should be able to search the MLD archives and pull up the recipes, I posted them there a number of years ago.

Never mind I found one of them….

This is the banana that turned out great and yes you really do boil it with the skins. It adds an additional tannin like character to what is otherwise a heavy mead.

Banana Spice Mead (1 gal)
3 lb banana
8 oz Johansiberg Resling Grape concentrate
1 oz ginger
.5 oz clove
7 pt water
2.5 lb honey
2.5 tsp acid blend
.5 tsp tannin
.5 tsp yeast energizer
Cot de Blanch Yeast

Slice banana skins and all, place in a nylon press bag and tie.
In 1.5 qts boiling water simmer bananas for 30 min. Remove pulp and lightly press out liquid. Put honey into fermenter and pour hot liquer over it. Add reaining
water (cool). Pitch when cool enough. Age at least 1 year.


The Kiwi was very simple. If I remember right it was five lb of VERY ripe Kiwis pealed and sliced. 1 gallon of star thistle honey and a good cot des blanch (or d47) yeast starter and water to 5 gallons. Fermented two weeks in a bucket then skim kiwis off the top and racked to a carboy. One batch fermented on the fruit for almost 6 weeks, everyone absolutely love that one but I not sure if I repeated it would come out the same. The kiwis add plenty of acidity and the honey a light spicy flavor. Back in the day when I had plenty of time for mead making I did one batch a year so I would have an ample supply.

Good luck and let us know if you try one of these and how it turns out.

Matt

 

[NeadMead]

I was watching Lord of the Rings: The Fellowship of the Ring, and a scene in it got me to thinking. Has anybody tried carrots? Now carrots got me to thinking about celery. They are my favourite veggies.

 

[lostnbronx]

I was watching Lord of the Rings: The Fellowship of the Ring, and a scene in it got me to thinking. Has anybody tried carrots? Now carrots got me to thinking about celery. They are my favourite veggies.

Here are some carrot mead recipes, and some carrot wine recipes that I'm sure are easily adaptable.

-David


From the MLD Archives here at GM:

http://www.gotmead.com/index.php?option=com_content&task=view&id=305&Itemid=63

http://www.gotmead.com/index.php?option=com_content&task=view&id=305&Itemid=63


And from elsewhere:

http://www.katzengard.org/brewing/mead6.html

http://www.freedrinkrecipes.com/liqueursandextracts-drinks-recipes/carrotwine-drink-recipe.html

http://scorpius.spaceports.com/~goodwine/carrotwine.htm

 

[The Honey Farmer]

Vicky, The book, " You put WHAT in your mead?" is going to be a best seller and I still want the first copy.

Dennis

 

[NeadMead]

As I was browsng some of the articles here I noticed something that caught my eye. SOMEONE PUT CHILLIIN THEIR MEAD!!! How did it taste? ;D