tag:blogger.com,1999:blog-48668301083589882522024-03-13T09:33:25.154-07:00Mead SafariCivilization is Only Savagery Silver-giltSafari Bobhttp://www.blogger.com/profile/01714901782812565525noreply@blogger.comBlogger73125tag:blogger.com,1999:blog-4866830108358988252.post-85400606599239762952012-08-13T21:19:00.000-07:002012-08-13T21:20:06.892-07:00Batch 8-005: Honey Blonde Braggot<p><div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-e-8miQA0Sig/UCWYzhV1YsI/AAAAAAAABIo/jI9I8O9O_L0/s1600/img_5090.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="133" width="200" src="http://3.bp.blogspot.com/-e-8miQA0Sig/UCWYzhV1YsI/AAAAAAAABIo/jI9I8O9O_L0/s200/img_5090.jpg" /></a></div>Last Saturday, I taught a class on mead making at <a href="http://sograte.com/" target="new">Sograte BBQ & Brew</a> in celebration of Mead Day 2012. During the class, we sampled six different kinds of honey and three types of mead. As a group we also made a <a href="http://meadsafari.blogspot.com/2010/07/batch-6-002-cream-soda-mead.html" target="new">cream soda mead</a> that should be tasty! Cary may even make it available on tap when it is ready.</p>
<p>As part of the class, I attempted my first braggot. I have always wanted to try to make one and the class offered a great opportunity for me to research and brew one. Here is the recipe:<br>
<br>
<b>8-005</b><br>
<ul type="disc">
<li>6 lbs Golden Light Malt Extract
<li>1 lb Golden Light DME
<li>1 lb honey malt
<li>1 lb flaked wheat
<li>1 oz Fuggle 4% hops @60 min
<li>1 oz 7C's hops @2 min
<li>12 lbs orange blossom honey
<li>1 pkt Safale US-05 Dry Ale Yeast
<li>water to 5 gal
<li>OG: 1.142
</ul></p>
<p>Wassail!</p>
-Safari Bob
Safari Bobhttp://www.blogger.com/profile/01714901782812565525noreply@blogger.com0tag:blogger.com,1999:blog-4866830108358988252.post-63993189999638449352012-07-26T11:19:00.000-07:002012-07-26T11:20:42.599-07:00Mead Day 2012 at Sograte BBQ & Brew<p><div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-A9YT8UJyu-Y/UBGGc0_4LzI/AAAAAAAABIQ/gN3ny6wF7Ks/s1600/mead3.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="141" width="200" src="http://3.bp.blogspot.com/-A9YT8UJyu-Y/UBGGc0_4LzI/AAAAAAAABIQ/gN3ny6wF7Ks/s200/mead3.jpg" /></a></div>First organized in 2002 by the American Homebrewers Association (AHA), Mead Day is a national event to increase mead awareness and foster camaraderie among meadmakers (or mazers). This year I will be celebrating Mead Day at <a href="http://sograte.com/" target="new">Sograte BBQ & Brew</a> who is kindly hosting a <a href="https://www.facebook.com/events/383449368388955/" target="new">Mead Class</a> at 11:00am where we will be brewing a braggot as well as making a sweet batch of the <a href="http://meadsafari.blogspot.com/2010/07/batch-6-002-cream-soda-mead.html" target="new">Cream Soda Mead</a>. I will be bringing samples of different kinds of honey and a few bottles of different styles of mead. If you are in the area, come on by and enjoy the glory that is MEAD!</p>
<p><b>Mead Day 2012</b><br>
August 4, 2012 at 11:00am<br>
Sograte BBQ & Brew<br>
8405 Ash Ave<br>
Lubbock, TX 79404<br>
http://sograte.com/<br><p>
<p>Wassail!</p>
<p>- Safari BobSafari Bobhttp://www.blogger.com/profile/01714901782812565525noreply@blogger.com0tag:blogger.com,1999:blog-4866830108358988252.post-68827270293947558962012-04-06T12:58:00.001-07:002012-04-06T13:03:10.400-07:00Batch 8-002: Root Beer Mead<p><div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-21i0qTnPn5E/T39GT3KVi1I/AAAAAAAABFg/FHlRHWvVRoc/s1600/retro_style_root_beer_graphic_photosculpture-p153140715599635833zv7fr_400.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="200" width="200" src="http://2.bp.blogspot.com/-21i0qTnPn5E/T39GT3KVi1I/AAAAAAAABFg/FHlRHWvVRoc/s200/retro_style_root_beer_graphic_photosculpture-p153140715599635833zv7fr_400.jpg" /></a></div>I started a new batch of root beer mead the other day! I have loved root beer ever since I first visited an A&W when I was a boy. Back then A&W was a drive-in eatery that poured root beer (and root beer floats) in frosty glass mugs and served salty, greasy hamburgers with even saltier, greasier onion rings on the side. Ah yes... the good ole days!</p>
<p>My <a href="http://meadsafari.blogspot.com/2008/08/mead-day-2008.html" target="new">first attempt to make root beer mead</a> was a crowd-pleaser, but I hope to improve on the finished product this time. My previous attempt was still and I now think that a carbonated mead will better open up some of the flavors. Also, I added some citrus to further curb the cloying aspects of the extract. In addition, I used wildflower rather than clover honey in order to keep more complexity. Hopefully, this batch will better match that flavor of root beer out of the bottle (while delivering a kick) rather than a root beer flavored still mead. Here is the recipe:</p>
<p><b>8-002</b></p>
<p>Primary
<ul>
<li>1 gal wildflower honey
<li>2 oz Gnome Root Beer Extract
<li>Juice from 1 large lemon
<li>5 tsp yeast nutrient
<li>1 pkt Lavlin EC-1118
<li>Water to 5 gal
<li>OG: 1.102
</ul></p>
<p>Secondary
<ul>
<li>2 vanilla beans
</ul></p>
<p>Bottling
<ul>
<li>3/4 cup priming sugar
</ul></p>
<p>Wassail!</p>
<p>Safari Bob</p>Safari Bobhttp://www.blogger.com/profile/01714901782812565525noreply@blogger.com1tag:blogger.com,1999:blog-4866830108358988252.post-90454479741837900052012-03-04T07:45:00.001-08:002012-04-15T07:44:14.402-07:002012 Arizona Mead Cup<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-xM1rtlP99uM/T1K6vdvTgfI/AAAAAAAABDw/5S79XIkQ6dE/s1600/Screen%2Bshot%2B2012-03-03%2Bat%2B6.42.28%2BPM.png" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="320" width="305" src="http://1.bp.blogspot.com/-xM1rtlP99uM/T1K6vdvTgfI/AAAAAAAABDw/5S79XIkQ6dE/s320/Screen%2Bshot%2B2012-03-03%2Bat%2B6.42.28%2BPM.png" /></a></div>Oh yes! Competition season is starting and it's time to get in gear. This year I am sending a couple of entries to the <a href="http://www.brewarizona.org/meadCup.html" target="new">2012 Arizona Mead Cup</a> sponsored by the Brewmeisters Anonymous homebrew club in Phoenix Arizona and is taking place 31 March & 1 April. This contest is part of the Great Arizona Homebrew Competition.</p>
<p>I love homebrew contests although I did not do so well last year (only one ribbon). Still, my goal is to win at least one ribbon in some cider category this year and I will hopefully snag a couple for mead as well. Of course, each contest seems to privilege different kinds of entries and I am trying to adapt my strategy accordingly. For instance, sweeter meads did well at the Cactus Challenge last year while dry meads scored higher at the Bluebonnet.
<p>In any event, it is always fun to see what others think about your homebrew. What are you sending this year? What competitions are you going to enter?
<p>-Safari Bob</p>
----------------------------------
<p><b>UPDATE: 8 April 2012</b></p>
<p><a href="http://meadsafari.blogspot.com/2010/09/6-004-hard-apple-habanero-cider.html" target="new">Kokopelli</a>, a hard cider with habanero, won silver in the 28D: Special Cider & Perry - Other category with a score of 40!</p>Safari Bobhttp://www.blogger.com/profile/01714901782812565525noreply@blogger.com0tag:blogger.com,1999:blog-4866830108358988252.post-29260236694092298662011-12-03T18:14:00.001-08:002011-12-03T18:27:04.253-08:00Cranberry Pomegranate Cider<p><div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-pX4LPtxZ4eY/TtrXLdE2hSI/AAAAAAAABAg/fLKSHWe3-sk/s1600/cranberrydanimmacopyrightedimage2.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="200" width="184" src="http://4.bp.blogspot.com/-pX4LPtxZ4eY/TtrXLdE2hSI/AAAAAAAABAg/fLKSHWe3-sk/s200/cranberrydanimmacopyrightedimage2.jpg" /></a></div>So I am really enjoying making ciders. Wal-Fart continues to sell Musselman's Apple Cider for $1.50/gal so it is cheap and easy to make as well as simply delicious. Still, it is about time to get back to making mead.
<p>In any event, I made a new cider a while ago with cranberry and pomegranate juice. I am hoping that it will be done by Christmas but, if not, it will be well aged for next year. I think the cranberry/pomegranate flavor will make an excellent holiday cider. The question is whether to carbonate!
<p>Here is the recipe:
<p><b>7-010</b>
<p><ul type="disc">
<li>5 gal Apple Cider
<li>2 cans Welch's Cranberry Concentrate
<li>48 oz Pom 100% Pomegranate Juice
<li>3 tbs pectin enzyme
<li>Lavlin EC-1118
</ul></p>
<p>Wassail!
<p>-Safari BobSafari Bobhttp://www.blogger.com/profile/01714901782812565525noreply@blogger.com0tag:blogger.com,1999:blog-4866830108358988252.post-89460505212202762532011-11-15T11:10:00.001-08:002011-11-15T11:42:27.098-08:00Mead I have Known: Golden Delicious<p><div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Na4Xjx6Ee5M/TsK7DFRdY6I/AAAAAAAABAM/xnOZbA5fZyQ/s1600/Apples-1.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="134" width="200" src="http://2.bp.blogspot.com/-Na4Xjx6Ee5M/TsK7DFRdY6I/AAAAAAAABAM/xnOZbA5fZyQ/s200/Apples-1.jpg" /></a></div>One of my favorite meads to drink is batch 3-004: Golden Delicious. This cyser embodies Autumn for me and is smooth, sweet without being cloying, and oh so tasty with a lovely touch of cinnamon.<p>
<p>In addition, this cyser won silver at the <a href="http://meadsafari.blogspot.com/2010/09/cactus-challenge-2010-results.html" target="new">2010 Cactus Challenge</a> and took less than four months from brew (6.16.07) to bottle (10.6.07)! The only downside to this cyser is that I am almost out and I need to hoard the few remaining bottles in my cellar. Perhaps I need to start a new batch--soon. Here is the recipe; please let me know if you start a batch of your own.</p>
<b>3-004</b>
<ul>
<li>1 gal clover honey
<li>Apple juice to 5 gal
<li>1 lb dark brown sugar
<li>1.12 oz apple pie spice
<li>1 vanilla bean (secondary)
<li>3 tsp yeast nutrient
<li>1 pk K1V-1116
<li>OG: 1.138
<li>FG: 1.014
<li>ABV: 17.1%
</ul>
<p>Wassail!</p>
<p>-Safari Bob</p>Safari Bobhttp://www.blogger.com/profile/01714901782812565525noreply@blogger.com0tag:blogger.com,1999:blog-4866830108358988252.post-1562138308591642472011-11-07T10:54:00.000-08:002011-11-07T10:55:01.123-08:00Tests Show Most Store Honey Is Not Honey<p><div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-r5NVqGZFrbg/TrgnT0CxVoI/AAAAAAAAA-8/GkZJKX7wc8U/s1600/honey-jar1.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="141" width="200" src="http://3.bp.blogspot.com/-r5NVqGZFrbg/TrgnT0CxVoI/AAAAAAAAA-8/GkZJKX7wc8U/s200/honey-jar1.jpg" /></a></div>So I am thinking about my next mead and I run across this article: <a href="http://www.foodsafetynews.com/2011/11/tests-show-most-store-honey-isnt-honey/" target="new">Tests Show Most Store Honey Is Not Honey</a>. I have heard stories about some stores buying counterfeit honey consisting of high fructose corn syrup and food coloring although I have not (to my knowledge) seen this in action. For my flavored meads, I do sometimes buy honey from Wal-Fart because the honey flavor is secondary for my purpose. Still, I do like making a good traditional from time to time and this does concern me. So, I will buy honey from respected online dealers, like <a href="http://www.ebeehoney.com/ target="new"">eBee Honey</a> or local sources from now on. Here is the story:
<blockquote>
<p>More than three-fourths of the honey sold in U.S. grocery stores isn't exactly what the bees produce, according to testing done exclusively for Food Safety News.
<p>The results show that the pollen frequently has been filtered out of products labeled "honey."
The removal of these microscopic particles from deep within a flower would make the nectar flunk the quality standards set by most of the world's food safety agencies.
<p>The food safety divisions of the World Health Organization, the European Commission and dozens of others also have ruled that without pollen there is no way to determine whether the honey came from legitimate and safe sources.
</blockquote>
<p><a href="http://www.foodsafetynews.com/2011/11/tests-show-most-store-honey-isnt-honey/" target="new">Tests Show Most Store Honey Is Not Honey</a>
<p>Wassail!
<p>-Safari BobSafari Bobhttp://www.blogger.com/profile/01714901782812565525noreply@blogger.com0tag:blogger.com,1999:blog-4866830108358988252.post-79504195668829437432011-10-26T17:49:00.000-07:002011-10-26T17:53:44.425-07:00A Simple Cherry Cider<p><div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-md25eRTkub4/Tqio-HHTb2I/AAAAAAAAA-g/mycSrLGeopc/s1600/dark-red-cherries.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="158" width="200" src="http://2.bp.blogspot.com/-md25eRTkub4/Tqio-HHTb2I/AAAAAAAAA-g/mycSrLGeopc/s200/dark-red-cherries.jpg" /></a></div>Today I was tottering about Wal-Fart and I discovered that Musselmsn's Apple Cider was but $1.50 per gallon! A quick mental calculation revealed that I could make 5 gallons of hard cider for only $7.50. So, I tossed 5 gallon in the cart and started looking about for what kind of cider I should brew. Nancy suggested a cherry cider and that sounded good to me. So we went with a simple dark cherry cider for the next batch.</p>
<p>Here is the recipe:</p>
<br>
<p><b>7-008</b></p>
<br>
<ul>
<li>5 gal Musselman's Apple Cider
<li>2 tbs pectin enzyme
<li>1 pkt EC-1118
<li>5 lbs frozen dark cherries (secondary)
<li>OG: 1.050
</ul>
<p>Wassail!</p>
<br>
-Safari BobSafari Bobhttp://www.blogger.com/profile/01714901782812565525noreply@blogger.com0tag:blogger.com,1999:blog-4866830108358988252.post-87436574734041307792011-10-10T12:33:00.000-07:002011-10-10T12:34:16.133-07:00Malted Pumpkin Pie Cider<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-4akKjLSJRzE/TpNF50ncCCI/AAAAAAAAA-I/rjKtnhccKrE/s1600/pumpkin-pie.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="151" width="200" src="http://1.bp.blogspot.com/-4akKjLSJRzE/TpNF50ncCCI/AAAAAAAAA-I/rjKtnhccKrE/s200/pumpkin-pie.jpg" /></a></div>Today, I made a new cider. The <a href="http://meadsafari.blogspot.com/2010/12/another-pumpkin-cider.html" target="new">pumpkin cider (6-006)</a> turned out well but I want more of a pumpkin pie flavor. I want something that is sweeter, creamier, and tastier than just a pumpkin cider. I am not sure how to accomplish this other than by adding malt. This is the first time I have played with malt so I hope I used it correctly. Also, I used pumpkin pie mix rather than just pumpkin to incorporate more spices and sweetness. Hopefully this will work.
<p>Here is the recipe:</p>
<br>
<b>7-007</b><br>
<br>
<ul type="disc">
<li>4.5 gal Mott's Apple Juice
<li>64 oz water
<li>3 lbs Golden Light DME
<li>1 can (30 oz) Libby's Easy Pumpkin Pie Mix
<li>2 lbs C&H Dark Brown Sugar
<li>2 tbs pectin enzyme
<li>1 pkt Lavlin K1V-1116
<li>OG: 1.082
<li>Should make 5 gal in secondary
</ul>
<p>Wassail!</p>
<p>-Safari Bob</p>
Safari Bobhttp://www.blogger.com/profile/01714901782812565525noreply@blogger.com3tag:blogger.com,1999:blog-4866830108358988252.post-22505609137578340282011-10-02T20:05:00.000-07:002011-10-02T20:06:42.153-07:002011 Cactus Challenge Results<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-gwNoaGrzPWc/Tokk9RA91nI/AAAAAAAAA8Q/tnssDJ4HDa0/s1600/Screen%2Bshot%2B2011-08-05%2Bat%2B6.26.36%2BPM.png" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="144" width="200" src="http://2.bp.blogspot.com/-gwNoaGrzPWc/Tokk9RA91nI/AAAAAAAAA8Q/tnssDJ4HDa0/s200/Screen%2Bshot%2B2011-08-05%2Bat%2B6.26.36%2BPM.png" /></a></div>The results are in! I did not do as well as I hoped, but at least I won a ribbon:
<p>
<b>MEADS</b><br>
2nd ROBERT SCHAFER<br>
ALE-IAN SOCIETY<br>
LITTLE JOE'S CREAM SODA MEAD</p>
<a href="http://meadsafari.blogspot.com/2010/07/batch-6-002-cream-soda-mead.html">Here is the recipe!</a><br>
Wassail!Safari Bobhttp://www.blogger.com/profile/01714901782812565525noreply@blogger.com0tag:blogger.com,1999:blog-4866830108358988252.post-49024795283077784822011-08-11T13:19:00.001-07:002012-05-18T13:26:30.870-07:00Peach Cinnamon Melomel<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-2K45ajUM5Z0/TkQ5b9D0G-I/AAAAAAAAA78/UmtfcoZ4LI4/s1600/peach-5524.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 197px;" src="http://2.bp.blogspot.com/-2K45ajUM5Z0/TkQ5b9D0G-I/AAAAAAAAA78/UmtfcoZ4LI4/s200/peach-5524.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5639695785784515554" /></a>My arm is feeling better so I decided to make some mead! I went to Wal-Fart and discovered that peaches were on sale for $.75/lb so I grabbed some and got busy. I love the peach/cinnamon flavor combination and I am hoping for a dry, peach mead with a touch of cinnamon. When I sampled the must it was fantastic and distinctly reminded me of peach pie (mmm... peach pie). Hopefully, it will translate into some tasty mead that should be ready for next summer.
<br />
<br />Here are the specs:
<br />
<br /><span style="font-weight:bold;">7-006</span>
<br /><ul>
<br /><li>10 lbs fresh, ripe peaches (pureed)</li>
<br /><li>12 lbs clover honey</li>
<br /><li>1 cinnamon stick (pureed with peaches)</li>
<br /><li>3 tsp yeast nutrient</li>
<br /><li>4 gal water</li>
<br /><li>KIV-1116</li>
<br /><li>OG: 1.094</li>
<br /></ul>
<br />
<br />Wassail!
<br />
<br />-Safari Bob
<br />Safari Bobhttp://www.blogger.com/profile/01714901782812565525noreply@blogger.com1tag:blogger.com,1999:blog-4866830108358988252.post-588104505145242182011-08-05T16:26:00.000-07:002011-08-05T16:38:47.398-07:002011 Cactus Challenge<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-RWsWNsEYib0/Tjx8VDMO4_I/AAAAAAAAA70/riq1rO9fiiQ/s1600/Screen%2Bshot%2B2011-08-05%2Bat%2B6.26.36%2BPM.png"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 144px;" src="http://1.bp.blogspot.com/-RWsWNsEYib0/Tjx8VDMO4_I/AAAAAAAAA70/riq1rO9fiiQ/s200/Screen%2Bshot%2B2011-08-05%2Bat%2B6.26.36%2BPM.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5637517534636729330" /></a>Oh yes! It is time for the <a href="http://www.ale-iansociety.org/cactus/" target="new">2011 Cactus Challenge</a> where legends are made and dreams are crushed. Hopefully, my dream of a ribbon will not be crushed this year but I have had terrible results overall this competition season. Only the Little Joe's received anything (an Honorable Mention). I really have to step up my game.<br /><br />This year I am entering 5 meads:<br /><ul><br /><li>Black Stone: Dry Mead (24A)</li><br /><li>Autumn Harvest: Cyser (25A)</li><br /><li>Mango Chili: Other Fruit Melomel (25C)</li><br /><li>Yuletide: Metheglin (26A)</li><br /><li>Little Joe's Cream Mead: Open Category Mead (26C)</li><br /></ul><br /><br />I'm dipping into the cellar on a couple of these. The Yuletide is the second batch I ever made while the Autumn Harvest is the fourth. Hopefully the aging will help with complexity and bring home some bling!<br /><br />-Safari BobSafari Bobhttp://www.blogger.com/profile/01714901782812565525noreply@blogger.com0tag:blogger.com,1999:blog-4866830108358988252.post-36834962086171188002011-06-07T12:09:00.000-07:002011-06-07T12:21:53.650-07:00Lemonade Mead<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-l2COgcj5N14/Te53l0Bw2wI/AAAAAAAAA7Q/712CJ3RRVJM/s1600/lemonade.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="http://4.bp.blogspot.com/-l2COgcj5N14/Te53l0Bw2wI/AAAAAAAAA7Q/712CJ3RRVJM/s200/lemonade.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5615557276882492162" /></a>So I was looking to brew a light, summer mead when I chanced by some hard lemonade in the store. I am not a fan of hard lemonade but I got to thinking that a lemonade mead just might be just what I was seeking. Apparently, I am not the first to have this idea; there are quite a few lemonade recipes, mead and otherwise, including my favorite: <a href="http://skeeterpee.com/?page_id=17" target="new">Skeeter Pee</a>. Someday, I am going to make Skeeter Pee. <br /><br />Still, I wanted a lemonade mead and that is what I made. Here's the recipe:<br /><br /><span style="font-weight:bold;">7-005</span><br /><br /><ul><br /><li>6 lbs Clover Honey</li><br /><li>2 lbs Cane Sugar</li><br /><li>5 12oz Cans of Lemonade Concentrate</li><br /><li>1 12oz Can of Pink Lemonade Concentrate</li><br /><li>2 tbsp Yeast Nutrient</li><br /><li>1 pkt Lavlin D-47</li><br /><li>Water to 5 gal</li><br /><li>OG: 1.102</li><br /></ul><br /><br />Wassail!<br /><br />-Safari BobSafari Bobhttp://www.blogger.com/profile/01714901782812565525noreply@blogger.com2tag:blogger.com,1999:blog-4866830108358988252.post-70535264636639907882011-05-02T15:39:00.000-07:002011-05-02T15:58:10.316-07:00Honorable Mention: Little Joe's Cream Mead<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-9hBq8dKGVAs/Tb82v8889CI/AAAAAAAAA7A/9ltiA9MZ_fw/s1600/chihuahua_dog.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 193px; height: 200px;" src="http://1.bp.blogspot.com/-9hBq8dKGVAs/Tb82v8889CI/AAAAAAAAA7A/9ltiA9MZ_fw/s200/chihuahua_dog.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5602256658915718178" /></a>So today I hear that my <a href="http://meadsafari.blogspot.com/2010/07/batch-6-002-cream-soda-mead.html" target="new"><i>Little Joe's Cream Mead</i></a> received "Honorable Mention" at the <a href="http://bexarbrewers.org/winners.shtml" target="new">2011 Alamo City Cerveza Fest</a>! Woo hoo! The <i>Little Joe's Cream Mead</i> is batch 6-002 and a favorite of Nancy's. Little Joe is Nancy's <a href="http://en.wikipedia.org/wiki/Chihuahua_(dog)" target="new">Chihuahua</a> who thinks that he weighs somewhere north of 200 lbs and is the terror of the neighborhood squirrels. God help any fauna that dares to invade his domain (ie the back yard)!<br /><br /><blockquote><br /><b>Honorable Mention</b><br />Robert Schafer<br /><i>Little Joe's Cream Mead</i><br />Ale-ian Society<br /><br />http://bexarbrewers.org/winners.shtml<br /></blockquote><br /><br />Wassail!<br /><br />-Safari BobSafari Bobhttp://www.blogger.com/profile/01714901782812565525noreply@blogger.com0tag:blogger.com,1999:blog-4866830108358988252.post-32844998495040592022011-04-03T10:28:00.000-07:002011-04-03T10:49:41.835-07:00Cider and Melomel<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-Vku1qRPGtWQ/TZiuz2T84kI/AAAAAAAAA4g/ToEAmGYGgmM/s1600/blkbry-port-040806.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 166px; height: 200px;" src="http://2.bp.blogspot.com/-Vku1qRPGtWQ/TZiuz2T84kI/AAAAAAAAA4g/ToEAmGYGgmM/s200/blkbry-port-040806.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5591411143156228674" /></a>Today, I got busy and made a new batch of strawberry melomel. Nancy (my significant other) loves the strawberry mels and she, along with her "book club", have about cleaned me out. So, I got on it. <br /><br />I also made a hard cider with cranberry which is a first for me. I had some difficulty deciding how to get the cranberry flavor for the cider; after all, have you ever seen fresh cranberries for sale in West Texas? Yeah, me neither. Dried cranberries often have preservatives and other chemicals to keep them from clumping. So I went with a 100% Juice Cranberry Cocktail. I hope it works. Here are the recipes:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-U4G3zL-X9I8/TZiy0Sp5FlI/AAAAAAAAA4o/MRXRmWWtT5w/s1600/cranberry-cider1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 154px;" src="http://1.bp.blogspot.com/-U4G3zL-X9I8/TZiy0Sp5FlI/AAAAAAAAA4o/MRXRmWWtT5w/s320/cranberry-cider1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5591415548810958418" /></a><br /><br /><span style="font-weight:bold;">7-003 Cranberry Cider</span><br /><ul><br /><li>1 gal 100% Juice Cranberry Cocktail</li><br /><li>4 gal Apple Juice</li><br /><li>4 oz Grapefruit Juice</li><br /><li>1 tbs Pectin Enzyme</li><br /><li>2 tbs Yeast Nutrient</li><br /><li>1 pkt K1V-1116</li><br /><li>OG: 1.050</li><br /></ul><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-JNTWazcmvVI/TZizHiInQLI/AAAAAAAAA4w/fuv1uFQxhUA/s1600/meadsunset_2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 261px;" src="http://4.bp.blogspot.com/-JNTWazcmvVI/TZizHiInQLI/AAAAAAAAA4w/fuv1uFQxhUA/s320/meadsunset_2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5591415879383859378" /></a><br /><br /><span style="font-weight:bold;">7-004 Strawberry Melomel</span><br /><ul><br /><li>1 gal Clover Honey</li><br /><li>10 lbs Fresh Strawberries, pureed</li><br /><li>Water to 6 gal</li><br /><li>3 tsp Pectin Enzyme</li><br /><li>5 tsp Yeast Nutrient</li><br /><li>Juice of 3 Lemons</li><br /><li>1 pkt K1V-1116</li><br /><li>OG: 1.112</li><br /></ul><br /><br />Wassail!<br /><br />-Safari BobSafari Bobhttp://www.blogger.com/profile/01714901782812565525noreply@blogger.com1tag:blogger.com,1999:blog-4866830108358988252.post-48989136860383531782011-03-01T10:53:00.000-08:002011-03-01T11:04:50.689-08:007-002: Mango Chili Mead<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-fGh0w4Mvj_Y/TW1BAWpnG_I/AAAAAAAAA0o/ZqtDXCsDR4U/s1600/mh_1022_mango_chili_prev_vl.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://4.bp.blogspot.com/-fGh0w4Mvj_Y/TW1BAWpnG_I/AAAAAAAAA0o/ZqtDXCsDR4U/s200/mh_1022_mango_chili_prev_vl.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5579186987717827570" /></a>Oh yes! I took a break from the dissertation to brew another batch of sweet, sweet mead. I decided that I needed to try to make a mango mead with a smokey New Mexico chili pepper finish. I don't know why, that just sounds good to me. Mangos are tricky with mead, I hear. I have never before tried to brew with it. I can't wait to see how it turns out. Here's the recipe:<br /><br /><span style="font-weight:bold;">7-002</span><br /><ul type="disc"><br /><li>Flesh of 12 Mangoes; pureed<br /><li>1 gal clover honey<br /><li>Juice of 2 medium lemons<br /><li>4 gal water<br /><li>2 tbs Yeast Nutrient<br /><li>1 tbs Pectin Enzyme<br /><li>1 pkt K1V-1116<br /><li>3-5 Dried New Mexico Chilies (secondary)<br /><li>OG: 1.092<br /></ul><br /><br />-Safari BobSafari Bobhttp://www.blogger.com/profile/01714901782812565525noreply@blogger.com0tag:blogger.com,1999:blog-4866830108358988252.post-3026894212709940262011-02-20T15:14:00.000-08:002011-02-20T15:32:21.995-08:002011 Bluebonnet Brew-off<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-tJ34tk2rGiE/TWGgWLvp9zI/AAAAAAAAA0Y/2l431K7y280/s1600/Screen%2Bshot%2B2011-02-20%2Bat%2B5.13.54%2BPM.png"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 188px;" src="http://1.bp.blogspot.com/-tJ34tk2rGiE/TWGgWLvp9zI/AAAAAAAAA0Y/2l431K7y280/s200/Screen%2Bshot%2B2011-02-20%2Bat%2B5.13.54%2BPM.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5575914116631623474" /></a>Friday, I boxed up my precious brews to send to Fort Worth Texas for competition in the <a href="http://www.bluebonnetbrewoff.com/" target="new">2011 Bluebonnet Brew-off</a>. The Bluebonnet Brew-off is one of the largest single site homebrew competitions in the United States and it is the first leg of <a href="http://www.lonestarcircuit.com/" target="new">the Lone Star Circuit</a> of homebrew competitions in which <a href="http://ale-iansociety.org/" target="new">the Ale-ian Society</a> participates. I hope I get some points for the home team!<br /><br />I am sending three brews:<br /><ul><br /><li><i>Sunday Picnic</i>: 38c Melomel Other; strawberry melomel</li><br /><li><i>Kokopelli</i>: 41d Specialty Cider & Perry; hard cider with habanero</li><br /><li><i>Little Joe's Cream Mead</i>: 39c Open Category of Mead; cream soda mead</li><br /></ul><br /><br />We will see how they do in such a large competition. I am certainly looking forward to read the tasting notes for suggestions toward future tweaking of the recipes. <br /><br />Wassail!<br /><br />-Safari Bob<br /><br />And now for something cool that has no relation to mead:<br /><br /><iframe title="YouTube video player" width="480" height="390" src="http://www.youtube.com/embed/zhwF2d8QyvU" frameborder="0" allowfullscreen></iframe><br /><br />and..<br /><br /><iframe title="YouTube video player" width="480" height="390" src="http://www.youtube.com/embed/3vPimtcK3-A" frameborder="0" allowfullscreen></iframe>Safari Bobhttp://www.blogger.com/profile/01714901782812565525noreply@blogger.com0tag:blogger.com,1999:blog-4866830108358988252.post-13959286691453978752011-02-08T08:43:00.000-08:002011-02-08T09:12:33.485-08:00Red Green Method of Mead MakingIt has been a while since I posted and I have been busy in the mead. I bottled <a href="http://meadsafari.blogspot.com/2010/06/batch-6-001-strawberry-melomel.html" target="new">the strawberry melomel (batch 6-001)</a> and this one has turned out to be a crowd pleaser! Nancy took some to her "Book Club" (read: ladies who enjoy adult beverages and once saw a book) and it was a hit! <br /><br />Over the last month I have had several people ask me how to make mead, or if it is expensive to start, or some other inquiry of how to make mead on the cheap. So, I thought I would post here my thoughts on the matter. Enjoy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_nI0bk17ckOY/TVF0eUUyMfI/AAAAAAAAA0Q/ugeSHCsIXm4/s1600/rgreen.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="http://3.bp.blogspot.com/_nI0bk17ckOY/TVF0eUUyMfI/AAAAAAAAA0Q/ugeSHCsIXm4/s200/rgreen.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5571362278234796530" /></a>You have a few options on how to make mead. There is the "buy a brew kit" option and the "Bah! I like Red Green and I will do it with whatever is about" option. Both work but if you get to enjoy it you will have to buy some supplies at a local home brew store. It is best to go local because they can answer questions and help you make better mead. You can also call online stores like <a href="http://sograte.com/" target="new">Sograte BBQ and Brew</a> and <a href="http://www.homebrewery.com/" target="new">The Home Brewery</a>. They are always happy to help. In addition, online forums (like <a href="http://www.gotmead.com/" target="new">Got Mead?</a> and <a href="http://ale-iansociety.org/" target="new">Ale-ian Society</a>) are a big help. <br /><br />Still, if you want to try it on the cheap, you will need: <br /><br />1. A glass gallon jug. (Most buy a gallon of apple cider in a glass jug, drink the cider, and clean it) <br />2. A balloon <br />3. A rubber band <br />4. A larger sauce pan <br />5. A spoon (wooden is best) <br />6. A pin <br />7. A funnel that fits into the gallon glass jug <br />8. The ingredients for the mead <br /><br />Red Green Steps: <br /><br />1. Clean the jug, funnel and spoon. It is best to sterilize but not essential for this "handy" method. <br />2. Bring 16oz water to boil in the sauce pan; turn off heat. <br />3. Pour honey into hot water and stir with spoon until dissolved. This is now called "must" because it is future fermentables (ie mead). <br />4. Put funnel on jug and slowly pour must into empty jug. <br />5. Add all other ingredients except yeast--even if you have to force them through a narrow opening <br />6. Fill with water until 1 gallon is full. <br />7. Add dry yeast. <br />8. Take pin and poke 3-4 small holes in the end of the balloon. <br />9. Stretch balloon over the neck of the jug and secure with rubber band. <br />10. Sit back and let the yeast do its thing! <br /><br />Now, once its clear you can syphon the mead into bottles. You WILL want to sterilize these before you fill them. You have many options here (I use 750ml wine bottles and cork them) but the most popular is old Grolsch bottles. They have a swing top and can be reused for homebrew.<br /><br />-Safari Bob<br /><br /><iframe title="YouTube video player" width="425" height="349" src="http://www.youtube.com/embed/E_b2xIEfj2Y" frameborder="0" allowfullscreen></iframe>Safari Bobhttp://www.blogger.com/profile/01714901782812565525noreply@blogger.com0tag:blogger.com,1999:blog-4866830108358988252.post-80499588921447178682011-01-08T11:03:00.000-08:002011-01-08T11:10:26.332-08:00First Mead of 2011: Pyment<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nI0bk17ckOY/TSi1QaSmzgI/AAAAAAAAA0E/XQepLS_Leaw/s1600/big_red_malbec_grapes.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_nI0bk17ckOY/TSi1QaSmzgI/AAAAAAAAA0E/XQepLS_Leaw/s200/big_red_malbec_grapes.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5559893033528774146" /></a>Today, I mixed my first batch of must for 2011. Nancy requested that I make a pyment so she can mull it in the fall (she loves mulled wine). It has been four years since I made a pyment and, since it is intended to mull, I decided to make a simple one. After all, it is going to get heated and spiced right before quaffing so why should I get all fancy? I hope she will like it! Here is the recipe:<br /><br /><span style="font-weight:bold;">7-001</span><br />5 gal 100% Grape Juice (red)<br />6 lbs clover honey<br />2 tbsp pectin enzyme<br />2 tbsp yeast nutrient<br />1 pkt EC-1118 (dry)<br />OG:1.092; Potential ABV: 12.3%<br /><br />Wassail!<br /><br />-Safari BobSafari Bobhttp://www.blogger.com/profile/01714901782812565525noreply@blogger.com0tag:blogger.com,1999:blog-4866830108358988252.post-88509352744229874232010-12-28T17:14:00.000-08:002010-12-28T17:24:24.099-08:00Mead: Not Just For Nerds Anymore<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_nI0bk17ckOY/TRqMDpcZ0VI/AAAAAAAAAz8/kIDQv2VHHyw/s1600/Vikings_468x364.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 156px;" src="http://4.bp.blogspot.com/_nI0bk17ckOY/TRqMDpcZ0VI/AAAAAAAAAz8/kIDQv2VHHyw/s200/Vikings_468x364.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5555907084607410514" /></a>I have been busy in the mead lately! I bottled the cream soda mead in 12oz bottles and I primed with sugar in order to induce carbonation. I have tried carbonating mead before and it did not work--too much acid I believe--but I have higher hopes for this latest batch. I hope that it will taste like cream soda only with 14% ABV. God help us all at the next Memorial Day or Fourth of July BBQ. <br /><br />I also ran across an article praising the mainstream popularity of mead:<br /><br /><blockquote><br />Mead, that drink of viking saga and medieval verse, is making a comeback. But this ain't your ancestors' honey wine.<br /><br />"It's not just for the Renaissance fair anymore," says Becky Starr, co-owner of Starrlight Mead, which recently opened in an old woven label mill in this little North Carolina town.<br /><br />In fact, this most ancient of alcoholic libations hasn't been this hot since Beowulf slew Grendel's dam and Geoffrey Chaucer fell in with the Canterbury pilgrims at the Tabard.<br /><br /></blockquote><br /><br />Here is the article: <a href="http://www.sfgate.com/cgi-bin/article.cgi?f=/n/a/2010/12/28/state/n101151S66.DTL&type=newsbayarea">Article on mead from the <i>San Francisco Gazette</i></a><br /><br />-Safari BobSafari Bobhttp://www.blogger.com/profile/01714901782812565525noreply@blogger.com0tag:blogger.com,1999:blog-4866830108358988252.post-89155249538876867792010-12-05T10:46:00.000-08:002010-12-05T11:08:13.471-08:00Another Pumpkin Cider<p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nI0bk17ckOY/TPvewUfDpLI/AAAAAAAAAzw/EoTM2O0Axno/s1600/pumpkin-pie.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 122px;" src="http://2.bp.blogspot.com/_nI0bk17ckOY/TPvewUfDpLI/AAAAAAAAAzw/EoTM2O0Axno/s200/pumpkin-pie.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5547272287750956210" /></a>So I was wandering around Wal-Fart looking for a particular movie for Nancy's daughter who LOVES <a href="http://www.imdb.com/title/tt0101414/" target="new"><i>Beauty and The Beast</i></a>. I have never seen it but who am I to cast stones at Disney films? My favorite movie of all time is Disney's <a href="http://www.imdb.com/title/tt0070608/" target="new"><i>Robin Hood</i></a>. I do love that movie! In fact, I believe a clip is in order:</p><br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/XSXM3Zg0eBo?fs=1&hl=en_US"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/XSXM3Zg0eBo?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /><br />In any event, I found more apple cider on sale for $3 a gallon so I had to make some cheap hard cider! This time, however, I doubled the pumpkin and I plan to add habanero peppers to the secondary. Here is the recipe:<br /><br /><span style="font-weight:bold;">6-006</span><br /><ul><br /><li>5 gal apple cider (mixed; no preservatives)</li><br /><li>30 oz (2 cans) Libby's All Natural Pumpkin</li><br /><li>5 tsp yeast nutrient</li><br /><li>3 tsp pectin enzyme</li><br /><li>1 pkt EC-1118</li><br /><li>OG: 1.060</li><br /></ul><br /><span style="font-weight:bold;">Secondary</span><br /><ul><br /><li>1-3 cinnamon sticks (crushed)</li><br /><li>2 habanero peppers (quartered)<br /></ul><br /><br />Wassail!<br /><br />-Safari Bob<br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/eownqeGOqcE?fs=1&hl=en_US"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/eownqeGOqcE?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><center>Because I can...</center>Safari Bobhttp://www.blogger.com/profile/01714901782812565525noreply@blogger.com0tag:blogger.com,1999:blog-4866830108358988252.post-56637463404389481682010-10-17T16:25:00.000-07:002012-04-06T13:00:55.375-07:00Batch 6-004: Kokopelli<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nI0bk17ckOY/TLuGIdffI4I/AAAAAAAAAxg/csLqwL4eUbI/s1600/kokopelli_decal_left.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 134px; height: 200px;" src="http://2.bp.blogspot.com/_nI0bk17ckOY/TLuGIdffI4I/AAAAAAAAAxg/csLqwL4eUbI/s200/kokopelli_decal_left.gif" border="0" alt=""id="BLOGGER_PHOTO_ID_5529160447441183618" /></a>Today was another busy day in the cider! I racked <a href="http://meadsafari.blogspot.com/2010/10/6-005-hard-apple-pumpkin-cider.html">6-005 the pumpkin cider</a> (OG: 1.050; SG: 1.004; ABV: 6.1%) and I added 5 cinnamon sticks (crushed) and 2 vanilla beans to the secondary. I really hope that it tastes like pumpkin pie! Mmm... pumpkin pie...<br /><br />I also bottled <a href="http://meadsafari.blogspot.com/2010/09/6-004-hard-apple-habanero-cider.html">Kokopelli, 6-004 the habañero cider</a> (OG: 1.050; FG: 1.002; ABV: 6.4%). I can not believe how quickly these ciders clear! The color is a clear gold and the apple flavor coupled with the habañero burn... oh, so tasty! This should be a crowd pleaser on a cold, autumn evening around the bon fire.<br /><br />Finally, I am preparing my entries for <a href="http://www.hoppyhalloween.com/" target="new">The Hoppy Halloween Challenge 2010</a>. I am sending <a href="http://meadsafari.blogspot.com/2009/11/batch-5-001-southwestern-cyser.html">The Prickly Pecker</a> and the Kokopelli--even though it is so young. I can't wait to see how the are rated!<br /><br />Wassail!<br /><br />-Safari BobSafari Bobhttp://www.blogger.com/profile/01714901782812565525noreply@blogger.com0tag:blogger.com,1999:blog-4866830108358988252.post-84356542086974694712010-10-06T08:19:00.000-07:002010-10-06T08:30:57.947-07:006-005: Hard Apple Pumpkin Cider<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_nI0bk17ckOY/TKyUMEX87UI/AAAAAAAAAxI/YafEc5AWtjg/s1600/halloween-pumpkin.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 170px;" src="http://3.bp.blogspot.com/_nI0bk17ckOY/TKyUMEX87UI/AAAAAAAAAxI/YafEc5AWtjg/s200/halloween-pumpkin.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5524953777930300738" /></a>Today I brewed another batch of hard cider but this time I added pumpkin. I am really enjoying the hard ciders here lately and they are easy to make. Ah fall! I do love this time of year even though I live in West Texas where fall usually doesn't appear until mid November--and then only for 1 week. Still, we do have a local apple orchard that also keeps bees. Mmm... local honey for mead... Anyway, here is the recipe:<br /><br /><span style="font-weight:bold;">6-005</span><br /><ul><br /><li>5 gal apple cider (mixed; no preservatives)</li><br /><li>15 oz (1 can) Libby's All Natural Pumpkin</li><br /><li>5 tsp yeast nutrient</li><br /><li>3 tsp pectin enzyme</li><br /><li>1 pkt EC-1118</li><br /><li>OG: 1.050</li><br /></ul><br /><span style="font-weight:bold;">Secondary</span><br /><ul><br /><li>4-6 cinnamon sticks (crushed)</li><br /></ul><br /><br />Wassail!<br /><br />-Safari BobSafari Bobhttp://www.blogger.com/profile/01714901782812565525noreply@blogger.com1tag:blogger.com,1999:blog-4866830108358988252.post-67818419724587083772010-09-30T19:46:00.000-07:002010-09-30T19:58:16.542-07:006-004 Update<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nI0bk17ckOY/TKVL0WHRm8I/AAAAAAAAAvs/yLqqXJpIxO0/s1600/hard-cider-recipes-03.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 138px; height: 200px;" src="http://2.bp.blogspot.com/_nI0bk17ckOY/TKVL0WHRm8I/AAAAAAAAAvs/yLqqXJpIxO0/s200/hard-cider-recipes-03.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5522903880701156290" /></a>I can hardly believe how quickly the hard ciders are progressing. Batch <a href="http://meadsafari.blogspot.com/2010/09/batch-6-003-hard-apple-cider.html">6-003</a> is already clear enough to read through and I had to rack batch <a href="http://meadsafari.blogspot.com/2010/09/6-004-hard-apple-habanero-cider.html">6-004</a> today. I may have to do a third batch here soon! <br /><br />As I already stated, I racked batch 6-004 (OG: 1.050; SG: 0.998; ABV: 6.9 %) today because it was done fermenting. In addition, I added 2 habañero peppers (quartered; seeds and pith removed) and 3 sticks of cinnamon (crushed) into the secondary. It is quite dry (SG: 0.998) and should finish crisp and spicy (I hope). <br /><br />Wassail!<br /><br />-Safari BobSafari Bobhttp://www.blogger.com/profile/01714901782812565525noreply@blogger.com0tag:blogger.com,1999:blog-4866830108358988252.post-60232392892126165212010-09-25T14:59:00.000-07:002010-09-25T15:18:01.001-07:006-004: Hard Apple Habañero Cider<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nI0bk17ckOY/TJ5xIuCH1fI/AAAAAAAAAvc/MGO1bT4_44I/s1600/01-wd0709-Habanero.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 118px;" src="http://2.bp.blogspot.com/_nI0bk17ckOY/TJ5xIuCH1fI/AAAAAAAAAvc/MGO1bT4_44I/s200/01-wd0709-Habanero.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5520974587812632050" /></a>I had a busy day today in the mead! First, I finally bottled <a href="http://meadsafari.blogspot.com/2008/11/chocolate-mead.html">4-008 (chocolate mead)</a> even though I brewed it back on 25 November 2008. This mead still has not cleared like I want it to (in fact I can see no difference in over a year) but I needed the carboy. So it will clear in the bottle, I suppose, even though it is now quite tasty. I have tried every thing but magnets to get it to clear and I finally ran out of patience.<br /><br />I also racked <a href="http://meadsafari.blogspot.com/2010/09/batch-6-003-hard-apple-cider.html">6-003 (hard cider)</a> as it is time. This is my first attempt at hard cider so I do not know whether this quick fermentation is normal or not. It sure is tasty, however (OG: 1.050; SG: 1.000; ABV: 6.7%). If it keeps up its current rate, I should be able to bottle soon.<br /><br />Finally, I brewed another batch of hard cider. This time I hope to have a more spicy cider for next summer. Here is the recipe:<br /><br /><span style="font-weight:bold;">6-004</span><br /><ul><br /><li>5 gal apple cider (mixed; no preservatives)</li><br /><li>5 tsp yeast nutrient</li><br /><li>3 tsp pectin enzyme</li><br /><li>1 pkt Red Star Pasteur Champagne yeast</li><br /><li>OG: 1.050</li><br /></ul><br /><span style="font-weight:bold;">Secondary</span><br /><ul><br /><li>2 habañero peppers (quartered)</li><br /><li>2-4 cinnamon sticks (crushed)</li><br /></ul><br /><br />Wassail!<br /><br />-Safari BobSafari Bobhttp://www.blogger.com/profile/01714901782812565525noreply@blogger.com1