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Jelly Belly Challenge

Michael_Ng

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Dec 9, 2004
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First, check out the Wine X Magazine Jelly Belly Wine Bar.

http://www.winexmagazine.com/jellybelly/jellybelly.htm

And now for the challenge...

I spoke with Darryl at Wine X and he said that they didn’t have time to add Mead to the list right now. Also, there’s the added complication that there isn’t a Honey Flavored Jelly Belly. But he suggested that if we could find a way to recreate the flavor of Mead using Jelly Belly Jelly Beans that it could be added to the list.

So what do you think? Is it possible to recreate the flavor of Mead without the use of a (non-existent) Honey Flavored Jelly Belly? Got any ideas for flavor combinations?

Michael
 

Oskaar

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Dec 26, 2004
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I dunno, maybe:

Orange blossom honey mixed with
Snowberry or Christmas berry
Star anise
Fennel
Lime zest and juice (key lime)
Lemon zest and juice (Meyer or maybe Varigated Pink Eureka)
Pinch of coriander
D-47, ICV-GRE, CY3079 or BM45

Just a guess.

Oskaar
 

Michael_Ng

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Okay, let me rephrase that just a smidge... ;D

Is it possible to recreate the flavor of Mead using ONLY Jelly Belly Jelly Beans without the use of a (non-existent) Honey Flavored Jelly Belly? Got any ideas for flavor combinations?

Thanks Oskaar...=)

Michael
 

Oskaar

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Dec 26, 2004
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Whoops,

Sorry bout that.

I deal in mead, no jelly bean promos for me. LOL

Cheers,

Oskaar
 

Norskersword

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May 19, 2004
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Looking at that link makes me realize just how uneducated my tounge is. I don't taste any of that in a wine! All well, I'm still young...
 

Oskaar

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I don't have a problem with the promo, I'm just not a big jelly bean fan. Dark, bitter, overwhelming and aromatic chocolate is a different story ;D

Cheers,

Oskaar
 

Brewbear

NewBee
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May 10, 2005
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Hi all,
What about using the green apple/red apple and some of the peach jelly bellies as fermentables, dissolve them in hot water, add nutrients, energizer and pitch one pack of motrachet on top of it? Just a thought :-[ It would be a kind of cyser, in a manner of speaking, wouldn't it?

Stay happy,
Ted
 

Michael_Ng

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Oskaar said:
I don't have a problem with the promo, I'm just not a big jelly bean fan. Dark, bitter, overwhelming and aromatic chocolate is a different story ;D
I happen to live across the highway from the Jelly Belly Factory... You'd be happy to know that there's a Chocolate Factory just down the street (about 2 blocks) from it. If you walk into their factory store on the right day, you’ll get a serious Chocolate Contact-High just by walking in the door. ;D

Seriously, I'm not trying to be a shill for Jelly Belly; they're not my favorite candy. But I thought it was a cool idea to help communicate the flavor subtleties in wine without worrying about the legality of shipping wine across state lines. I was hoping that it could be applied to Mead so we could more easily show the masses that not all meads taste alike or taste like Chaucer’s.

Of course, I do have to acknowledge that I have a retail website and I could possibly make some money off of this by selling Jelly Belly Wine Bar Kits to people like Wine X is doing. But I think it's more likely that people will just go to their local candy store and buy the beans there themselves to sample the flavors.

Michael
 

Brewbear

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May 10, 2005
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OOooohhhh!
I get it ;D You mean mixing JB's to replicate the taste of mead, not use JB"s to make mead. DUHHH!!
Why would u want to eat candy that tastes like mead - it is bad for your teeth ;D
wouldn't you rather drink mead - it is made from honey and good for your health!

Cheers all
Ted
 

Norskersword

NewBee
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May 19, 2004
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Mike and I were talking about this and here is why I believe mead info on this site would be relevant:

Site visitor: "Oh interesting, some wines can be pretty complex. What's this? Mead? I've never had mead before. Mead taste like that?! Mead can be that complex?! I gotta try some!"

It's a way to get the name out to a few more of the masses.