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What mead are you going to make next and why?

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I keep making 1 gallon batches of different varietal honeys and mixtures thereof as traditionals, also with varying yeasts just to become more familiar with everything. As we speak I have some K1V re-hydrating in go-ferm for an orange blossom/alfalfa batch :D All these little batches go nicely with the 10 gallons of clover honey mead I have in secondaries. I'm up to 14 gallons now woot! :toothy10:
 
A friend of mine just brought me some honey from her family's farm in the mountains of the Dominican Republic. It is tropical wildflower with strong floral notes, a bit of spice, and a caramel finish - Just delicious! I plan to make a traditional semi-dry with oak. I'm really looking forward to this batch.
 
I plan on starting my second mead ever in maybe a week, I'm going for as close as I can get to a butterscotch mead (like Butterbeer from Harry Potter), but I still need to find a lot out about meadmaking and using vanilla / brown sugar / caramel
 
In a week or so I'm going to start my blueberry mel and a big dry strawberry mel with R-HST, then it's apple season ;D
Fall is my favorite time of the year.
 
Now that I have the right honey, I am going to start a batch of Oskaarz's "I'm Satuerned On! Dry Traditional Mead", and Oskaarz's "Smooth Sweet Sack", either this weekend or next. Because I'm curious of traditional styles made from a combination of different single varietial honeys.
 
My next batch may be a Caramel Apple Mead. Sounds real good and should be done for next fall. Not sure if I will do a 5 or a 60 gallon batch and finish it in a 53 gallon bourbon barrel.
 
I am thinking about small batches (1 gal) of tart cherry mead/melomel, cranberry mead/melomel and pomegrante melomel- still researching possible recipes on these

Currently going:
Bulk Aging:
1 Gal Blackberry Melomel (well more like 3/4 gal after racking and such)

fermenting :
5 gal Cyser (the batch that started out refusing to ferment, still hoping Oskaar's fix is gonna end up working out)
1 Gal JAO

Hubby looking at making Oskaars Flaming A***ole mead (if we can get the recipe from Oskaar) & Tabasco Mead
Currently fermenting:
2 1/2 gal test batches of dry mead (2 different processes)
1 Gal sweet mead

We are starting to get comments from our friends about the bottles all over in random places around the house with bubbles coming out of them... >:D
 
Well for me its going to be a Sweet show mead made with 24lbs of Meadowfoam honey that has been talking to me for a month now.... But I really need to get the Orange and Saffron into secondary first as there are too many things a brewing in the brew haus.
Steve
 
Once I bottle two or three batches of beer or mead or wine, I'm going to finally get around to my poison oak blossom honey mead. The honey, itself, has a nice buttery character. I have sixteen pounds of it and will use fifteen in the fermentation and the last pound to backsweeten, if need be.

After bottling another two batches, I'll be working on a pyment or two.


Phil
 
I'm either doing 10 gallons of strawberry or 5 gallons of chocolate. It depends if my cider or strawberry/kiwi clears first. I'm tempted to start a cranberry, but that will only happen if I bump the chocolate further back again.
 
"My next batch may be a Caramel Apple Mead."

How do you plan to get the caramel flavor? Is this an additive or some trick?
 
Well Oskaars blueberry and the Pinot Noir Pyment are knocked off the list.

Comming up are Dry Strawberry, Gewurztraminer Pyment, an 8-10 gallon brew of last years blueberry mead by special commission, and if I'm lucky Oskaarz Entry Level Cyser (also want to do a version with 58W3)
But before I do any of that I think I need to make 2 gallon dry black current mel blend my Oskaarz Blueberry and a gallon of simple dry cyser to blend to the ABC.

yikes--I'll need to bottle something soon!
 
Just started two 1 gallon Cyser’s Monday (1 Orange Blossom, 1 Wildflower), next will be two 1 gallon Pyments (1 Red, 1 White), then two 1 gallon Show Meads (1 Dry, 1 Sweet).

Already have the ingredients…just need more primaries…

Not to mention 1 gallon of Sima that should be ready to bottle tomorrow, 1 gallon of rootbeer fermenting, and two 5 gallon batches of “Sunsplash Golden Ale” in the secondaries (1 to keg, 1 to bottle).

Man, I need a hobby! :icon_scratch:

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I am a Middle Aged / Control Freak / Engineer w/ ADHD, who is currently treating his Type A personality with copius amounts of C2H6O :drunken_smilie:
 
Newbie Mead Maker here...
Been making wine for awhile and wanted to try something different after acquiring some free Honey.

Started a crabapple/Apple Cyser and it's fermenting strong....

Next I want to try a Grape [Concord Type that we grow] with some Apple Juice....

Would that be called a Cyser or a Pyment????
 
FNG question regarding blackberry fruit preserves

ucflumberjack said:
IKEA has lingonberry preserves and juice concentrates, but its sweetened with grape juice so i dont know if itll taste much like lingonberries. i was gonna try to make some lingonberry cider/wine from it just to see how it worked out but then i realized that i have other booze making adventures to focus on.

disclaimer: my girlfriend made me go to IKEA.

sorry about the hijack....
Click to expand...

Sorry in advance if this is a derail. I am brand new to making mead. I have several quarts of blackberry preserves I made last Summer that we will most likely never eat before I make the next batch. I also have peach preserves, but we are down to the last quart.

My question is;

Can I use this to make a wine or mead?

The preserves have quite a lot of sugar (which will probably impart a caramel flavor I guess), and pectin (SureGel) to get the preserves to set up. The fruit is mashed, and has plenty of surface area. The fruit was picked by me and my kids the day before I made the preserves. Is there any reason I shouldn't give this a shot? And if so....wine or mead? I'll do a 1-gallon batch.
 
You can give it a shot, and it will ferment out to a "cooked fruit" flavored melomel, but in my experience (we tried all this many, many years ago when we were first experimenting with mead) the results aren't that satisfying. You'll likely end up with a slightly cloudy mel (even if you use pectic enzymes) that has hints of the fruit flavor, but will taste thin and "hot."

The residual cloudiness comes from the relatively large amounts of pectin contained in preserves. Anything like heated pectins, that gets fruit "mush" to set up, is exactly what is not wanted in a fermenting must. The off-balance tendency to alcoholic "heat" comes from the fermenting cane sugar in the preserves. On the whole, we didn't like the results.

That was my experience; YMMV, of course.
 
Well with the Meadofoam in the racking rotation me thinks my next mead will be a raspberry mead/melomel with Raspberry honey and real raspberries this time. Have to find a good source for the raspberry honey now.
 
First up is a 3 gallon batch of black currant Mel. I found black currant juice on sale. I'll use tupelo honey in this.

Next a bochet with OB honey that will be pretty similar to the papazian article.

If the bochet goes well, I have 7lbs of sweet cherries in the freezer and I thought that I might do a second bochet and rack it onto the cherries in the secondary. I thought the flavors might go well together.

Later this spring: A strawberry mel with OB honey. In the late spring there are road side vendors everywhere selling fresh strawberries.

Finally, a dandelion mead with clover honey. I'm just intrigued by the idea of dandelion blossoms and want to know what they taste like in mead.
 
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