Mead Safari

Cranberry Pomegranate Cider

2011-12-03T18:14:00.001-08:00

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.

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!

Here is the recipe:

7-010

5 gal Apple Cider
2 cans Welch's Cranberry Concentrate
48 oz Pom 100% Pomegranate Juice
3 tbs pectin enzyme
Lavlin EC-1118

Wassail!

-Safari Bob

Mead I have Known: Golden Delicious

2011-11-15T11:10:00.001-08:00

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.

In addition, this cyser won silver at the 2010 Cactus Challenge 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.

3-004

1 gal clover honey
Apple juice to 5 gal
1 lb dark brown sugar
1.12 oz apple pie spice
1 vanilla bean (secondary)
3 tsp yeast nutrient
1 pk K1V-1116
OG: 1.138
FG: 1.014
ABV: 17.1%

Wassail!

-Safari Bob

Tests Show Most Store Honey Is Not Honey

2011-11-07T10:54:00.000-08:00

So I am thinking about my next mead and I run across this article: Tests Show Most Store Honey Is Not Honey. 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 eBee Honey or local sources from now on. Here is the story:

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.
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.
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.

Tests Show Most Store Honey Is Not Honey

Wassail!

-Safari Bob

A Simple Cherry Cider

2011-10-26T17:49:00.000-07:00

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.

Here is the recipe:

7-008

5 gal Musselman's Apple Cider
2 tbs pectin enzyme
1 pkt EC-1118
5 lbs frozen dark cherries (secondary)
OG: 1.050

Wassail!

-Safari Bob

Malted Pumpkin Pie Cider

2011-10-10T12:33:00.000-07:00

Today, I made a new cider. The pumpkin cider (6-006) 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.

Here is the recipe:

7-007

4.5 gal Mott's Apple Juice
64 oz water
3 lbs Golden Light DME
1 can (30 oz) Libby's Easy Pumpkin Pie Mix
2 lbs C&H Dark Brown Sugar
2 tbs pectin enzyme
1 pkt Lavlin K1V-1116
OG: 1.082
Should make 5 gal in secondary

Wassail!

-Safari Bob

2011 Cactus Challenge Results

2011-10-02T20:05:00.000-07:00

The results are in! I did not do as well as I hoped, but at least I won a ribbon:

MEADS
2nd ROBERT SCHAFER
ALE-IAN SOCIETY
LITTLE JOE'S CREAM SODA MEAD

Here is the recipe!
Wassail!

Peach Cinnamon Melomel

2011-08-11T13:19:00.001-07:00

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.

Here are the specs:

7-006

10 lbs fresh, ripe peaches (pureed)

12 lbs clover honey

1 cinnamon stick (pureed with peaches)

3 tsp yeast nutrient

4 gal water

KIV-1116

OG: 1.094

Wassail!

-Safari Bob

2011 Cactus Challenge

2011-08-05T16:26:00.000-07:00

Oh yes! It is time for the 2011 Cactus Challenge 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.

This year I am entering 5 meads:

Black Stone: Dry Mead (24A)

Autumn Harvest: Cyser (25A)

Mango Chili: Other Fruit Melomel (25C)

Yuletide: Metheglin (26A)

Little Joe's Cream Mead: Open Category Mead (26C)

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!

-Safari Bob

Lemonade Mead

2011-06-07T12:09:00.000-07:00

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: Skeeter Pee. Someday, I am going to make Skeeter Pee.

Still, I wanted a lemonade mead and that is what I made. Here's the recipe:

7-005

6 lbs Clover Honey

2 lbs Cane Sugar

5 12oz Cans of Lemonade Concentrate

1 12oz Can of Pink Lemonade Concentrate

2 tbsp Yeast Nutrient

1 pkt Lavlin D-47

Water to 5 gal

OG: 1.102

Wassail!

-Safari Bob

Honorable Mention: Little Joe's Cream Mead

2011-05-02T15:39:00.000-07:00

So today I hear that my Little Joe's Cream Mead received "Honorable Mention" at the 2011 Alamo City Cerveza Fest! Woo hoo! The Little Joe's Cream Mead is batch 6-002 and a favorite of Nancy's. Little Joe is Nancy's Chihuahua 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)!

Honorable Mention
Robert Schafer
Little Joe's Cream Mead
Ale-ian Society

http://bexarbrewers.org/winners.shtml

Wassail!

-Safari Bob

Cider and Melomel

2011-04-03T10:28:00.000-07:00

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.

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:

7-003 Cranberry Cider

1 gal 100% Juice Cranberry Cocktail

4 gal Apple Juice

4 oz Grapefruit Juice

1 tbs Pectin Enzyme

2 tbs Yeast Nutrient

1 pkt K1V-1116

OG: 1.050

7-004 Strawberry Melomel

1 gal Clover Honey

10 lbs Fresh Strawberries, pureed

Water to 6 gal

3 tsp Pectin Enzyme

5 tsp Yeast Nutrient

Juice of 3 Lemons

1 pkt K1V-1116

OG: 1.112

Wassail!

-Safari Bob

7-002: Mango Chili Mead

2011-03-01T10:53:00.000-08:00

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:

7-002

Flesh of 12 Mangoes; pureed
1 gal clover honey
Juice of 2 medium lemons
4 gal water
2 tbs Yeast Nutrient
1 tbs Pectin Enzyme
1 pkt K1V-1116
3-5 Dried New Mexico Chilies (secondary)
OG: 1.092

-Safari Bob

2011 Bluebonnet Brew-off

2011-02-20T15:14:00.000-08:00

Friday, I boxed up my precious brews to send to Fort Worth Texas for competition in the 2011 Bluebonnet Brew-off. The Bluebonnet Brew-off is one of the largest single site homebrew competitions in the United States and it is the first leg of the Lone Star Circuit of homebrew competitions in which the Ale-ian Society participates. I hope I get some points for the home team!

I am sending three brews:

Sunday Picnic: 38c Melomel Other; strawberry melomel

Kokopelli: 41d Specialty Cider & Perry; hard cider with habanero

Little Joe's Cream Mead: 39c Open Category of Mead; cream soda mead

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.

Wassail!

-Safari Bob

And now for something cool that has no relation to mead:

and..

Red Green Method of Mead Making

2011-02-08T08:43:00.000-08:00

It has been a while since I posted and I have been busy in the mead. I bottled the strawberry melomel (batch 6-001) 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!

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!

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 Sograte BBQ and Brew and The Home Brewery. They are always happy to help. In addition, online forums (like Got Mead? and Ale-ian Society) are a big help.

Still, if you want to try it on the cheap, you will need:

1. A glass gallon jug. (Most buy a gallon of apple cider in a glass jug, drink the cider, and clean it)
2. A balloon
3. A rubber band
4. A larger sauce pan
5. A spoon (wooden is best)
6. A pin
7. A funnel that fits into the gallon glass jug
8. The ingredients for the mead

Red Green Steps:

1. Clean the jug, funnel and spoon. It is best to sterilize but not essential for this "handy" method.
2. Bring 16oz water to boil in the sauce pan; turn off heat.
3. Pour honey into hot water and stir with spoon until dissolved. This is now called "must" because it is future fermentables (ie mead).
4. Put funnel on jug and slowly pour must into empty jug.
5. Add all other ingredients except yeast--even if you have to force them through a narrow opening
6. Fill with water until 1 gallon is full.
7. Add dry yeast.
8. Take pin and poke 3-4 small holes in the end of the balloon.
9. Stretch balloon over the neck of the jug and secure with rubber band.
10. Sit back and let the yeast do its thing!

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.

-Safari Bob

First Mead of 2011: Pyment

2011-01-08T11:03:00.000-08:00

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:

7-001
5 gal 100% Grape Juice (red)
6 lbs clover honey
2 tbsp pectin enzyme
2 tbsp yeast nutrient
1 pkt EC-1118 (dry)
OG:1.092; Potential ABV: 12.3%

Wassail!

-Safari Bob

Mead: Not Just For Nerds Anymore

2010-12-28T17:14:00.000-08:00

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.

I also ran across an article praising the mainstream popularity of mead:

Mead, that drink of viking saga and medieval verse, is making a comeback. But this ain't your ancestors' honey wine.

"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.

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.

Here is the article: Article on mead from the San Francisco Gazette

-Safari Bob

Another Pumpkin Cider

2010-12-05T10:46:00.000-08:00

So I was wandering around Wal-Fart looking for a particular movie for Nancy's daughter who LOVES Beauty and The Beast. I have never seen it but who am I to cast stones at Disney films? My favorite movie of all time is Disney's Robin Hood. I do love that movie! In fact, I believe a clip is in order:

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:

6-006

5 gal apple cider (mixed; no preservatives)

30 oz (2 cans) Libby's All Natural Pumpkin

5 tsp yeast nutrient

3 tsp pectin enzyme

1 pkt EC-1118

OG: 1.060

Secondary

1-3 cinnamon sticks (crushed)

2 habanero peppers (quartered)

Wassail!

-Safari Bob

Because I can...

Batch 6-004: Kokopelli

2010-10-17T16:25:00.000-07:00

Today was another busy day in the cider! I racked 6-005 the pumpkin cider (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...

I also bottled Kokopelli, 6-004 the habañero cider (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.

Finally, I am preparing my entries for The Hoppy Halloween Challenge 2010. I am sending The Prickly Pecker and the Kokopelli--even though it is so young. I can't wait to see how the are rated!

Wassail!

-Safari Bob

6-005: Hard Apple Pumpkin Cider

2010-10-06T08:19:00.000-07:00

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:

6-005

5 gal apple cider (mixed; no preservatives)

15 oz (1 can) Libby's All Natural Pumpkin

5 tsp yeast nutrient

3 tsp pectin enzyme

1 pkt EC-1118

OG: 1.050

Secondary

4-6 cinnamon sticks (crushed)

Wassail!

-Safari Bob

6-004 Update

2010-09-30T19:46:00.000-07:00

I can hardly believe how quickly the hard ciders are progressing. Batch 6-003 is already clear enough to read through and I had to rack batch 6-004 today. I may have to do a third batch here soon!

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).

Wassail!

-Safari Bob

6-004: Hard Apple Habañero Cider

2010-09-25T14:59:00.000-07:00

I had a busy day today in the mead! First, I finally bottled 4-008 (chocolate mead) 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.

I also racked 6-003 (hard cider) 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.

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:

6-004

5 gal apple cider (mixed; no preservatives)

5 tsp yeast nutrient

3 tsp pectin enzyme

1 pkt Red Star Pasteur Champagne yeast

OG: 1.050

Secondary

2 habañero peppers (quartered)

2-4 cinnamon sticks (crushed)

Wassail!

-Safari Bob

13th Hoppy Halloween Challenge

2010-09-23T18:46:00.000-07:00

There is a new (to me) homebrew competition coming up in North Dakota this Halloween: The 13th Hoppy Halloween Challenge!! I have not before entered this competition but it is one of the few that openly encourages mead and cider entries. In addition, they only require two bottles per entry. Also, they award sweet medals!

I think I will enter the prickly pear cyser into The Hoppy Halloween Challenge and see how it does there. I was fortunate to do so well in The Cactus Challenge 2010 and I am curious how the cactus flavored mead will do in the north! Of course I now have to peel off the labels and hope that the glue is not too bad.

This competition is unique in that they have a special Halloween-centric category. I would love to go to see that but I don't think I will enter anything for this. It does look fun, however.

Wassail!

-Safari Bob

Batch 6-003: Hard Apple Cider

2010-09-18T17:07:00.000-07:00

So instead of grading or working on my dissertation, I decided to make a hard cider. I was walking by an aisle at Wal-Fart when I noticed that they had gallons of apple cider on sale for $2.50 (no preservatives). Also, I just finished a six pack of Strongbow Cider and suddenly the thought of some hard cider sounded really tasty. So, I picked up some apple cider and got to it. Here is the recipe:

6-003

5 gal Apple Cider (Mixed; No Preservatives)

5 tsp Yeast Nutrient

3 tsp Pectin Enzyme

1 pkt Red Star Pasteur Champagne (Dry)

OG: 1.050

Wassail!

-Safari Bob

Cactus Challenge 2010 Results

2010-09-11T20:25:00.000-07:00

Tonight the award winners from the 2010 Cactus Challenge were announced during the award ceremony. Earlier in the day I went to help judge a couple of beer styles and met in person a few of the people from Ale-ian Society (the host of the Cactus Challenge) that I only know from the forum. It is sad, really, as I do live in the same town as these folks. I helped judge the Brown Ales and Fruit Beers entries.

Although I had to leave the judging around 1pm, Nancy and I did make it back for the dinner and awards ceremony and we had a great time. The folks at theAle-ian Society are all good people. We sat with a couple from Plainview, TX and laughed so hard we were crying. They shared with us a wonderful, tasty Jalapeno Ale that they entered (it won 2nd in the Spice/Herb & Vegetable Beers category). Also, we bought 6 raffle tickets for $5 and Nancy won a t-shirt and a $10 gift certificate to a brew shop. Good times.

You may recall that I entered meads into three categories: cyser, traditional, and other. Unfortunately, they did not have enough mead entries to judge in separate categories so they combined all the mead entries into one category. Here are the results:

First Place: Safari Bob, Mockingbird Alley aka Prickly Pecker (Southwestern Cyser--prickly pear)

Second Place: Safari Bob, Golden Delicious (Cyser)

Third Place: Safari Bob, Desert Goat (Traditional)

I was shocked! Of course I thought that maybe I was the only one to enter meads but there were three others submitted (LOL!). So out of 6, I had the best three. Not exactly a big deal but I'll take it!

I was told that the prickly pear made it to the last 7 (of 35) in the Best of Show, however. I suppose they could be pulling my leg; those guys are ornery and the kegs were getting low!

View Cactus Challenge 2010 results here.

Wassail!

-Safari Bob

Cactus Challenge 2010

2010-08-15T17:01:00.000-07:00

I have been remiss in not promoting the upcoming Cactus Challenge 2010 that is a homebrew competition conducted by the local brew club Ale-ian Society. This competition is focused on beer but they do have several categories of mead that are judged each year. The best of show wins a belt buckle (YEE-haw! Welcome to Texas!) but I don't think a mead has ever won. In any event, I entered three meads to be judged. This is only the second competition I have entered but I am hoping for at least one ribbon.

First, I entered the southwestern cyser (batch 5-001; OG: 1.170; FG: 1.012; ABV: 21.1%) under the name "Mockingbird Alley" although I have since changed the name. I just recently bottled it so I am curious as to how it will do in that it is still young. Still, it is one of the more unique meads I have made.

I also entered one of my favorite cysers, "Golden Delicious" (batch 3-004; OG: 1.138; FG: 1.014; ABV: 17.1%), that was bottled in October 2007. Frankly, I love this mead and I was loath to part with 36 oz. regardless of any chance to win.

Finally, I entered a dry, spicy hydromel named "Desert Goat" (batch 3-005; OG: 1.060; FG: .992; ABV: 9.2%) that was bottled in September 2007. I enjoy the crisp mouth of this mead and I hope that it may appeal to the beer-quaffers judging pallet!

I would also like to thank Sograte BBQ and Brew, the local homebrew supply store, for lending me the beer top crimper so I could enter. Because of rules for homebrew beer entries, I had to put a gold crimp top which is common for beer but rare for mead (most mazers use a cork). In fact, this is why I have not entered this competition in past years.

Wassail!

-Safari Bob

Batch 6-002: Cream Soda Mead

2010-07-31T15:46:00.000-07:00

Today I finally got around to brewing a new batch of mead. I was inspired after Nancy and I were at the local grocery store and she confided that she loves Frostie Blue Cream Soda which happened to be on the shelf. I thought, "Hey! I could make a mead like that!"

The real question is whether or not to add blue food coloring. I have never used anything like this in any of my meads. Does anyone out there have experience using food color in mead? I have heard of green dye used for St. Patrick's Day but I have never sampled any. In any event, here is the recipe:

6-002

Primary:

15 lbs Clover Honey
Juice of 1 Lemon
5 tsp Yeast Nutrient
1 pkt K1V-1116
Water to 5 gal
OG: 1.120

Secondary:

Cream Soda Extract
1 Vanilla Bean
Blue Food Coloring?

-Safari Bob

Racking Fun with 6-001

2010-07-01T18:32:00.001-07:00

Today I racked 6-001 into a glass carboy. I lost quite a bit of the must due to the strawberry puree but I took a reading (SG: .994; ABV: 18.1%). The mead tastes bitter with distinct lemon and strawberry flavors. I may add another 3 lbs of honey and see what happens. I did add 2 vanilla beans to the secondary.

-Safari Bob

Batch 6-001: Strawberry Melomel

2010-06-01T12:24:00.000-07:00

I just brewed my first batch of mead in 2010; this dissertation is getting in the way of the more important things in life! I have never (until today) brewed a strawberry melomel and I have heard some horror stories about strawberry mels fading or oxidizing so I had to give it a shot.

Here is the recipe:

6-001

12 lbs clover honey
8 lbs strawberries (pureed)
Juice of 1 lemon
1 gal apple juice
5 tsp yeast nutrient
1 tsp pectin enzyme (all I had left)
1 pkt K1V-1116 (hydrated)
Water to 5 gal
2 vanilla beans (secondary)
OG: 1.128

I chose to puree the strawberries for 2 reasons: (1) more surface area for the yeast and (2) the seeds should add tannins for a more complex mouth. Also, I added apple juice in order to (hopefully) darken the color of the final melomel.

-Safari Bob

Summer Knight: 5-002 Bottled

2010-05-31T08:49:00.000-07:00

I bottled the 5-002: Summer Knight. This batch is a blackberry vanilla cyser that is red-golden in color with distinct berry and honey aromas. The flavor is smooth, dry with subtle sweet/sour berries, and a distinct creamy finish. Although it is good now, I can't wait until it ages some.

I recovered:

12 750 ml bottles
1 1.5 l bottle (to Mr. Roper)
3 1 l Flip top
1 2 l growler

OG: 1.136; FG: 0.996; ABV: 18.7%

-Safari Bob

More Racking Fun

2010-04-03T10:15:00.000-07:00

Today I received in the mail a new Auto-Siphon, stainless steel racking cane, and stainless steel mesh screen. My old racking cane was cheap plastic and quickly broke after my last racking adventure. So today I got to work.

I have two batches that needed racking and I was afraid that they might have been on the lees too long: the southwestern cyser and the blackberry melomel. Both have begun to clear and I still had not racked. Luckily, they both taste good for their age.

Batch 5-001 is a southwestern cyser made with prickly pear fruit and apple cider. It has a bright purple color and has thick legs. I added 2 habenero peppers and took a reading. OG: 1.170; SG: 1.012; ABV: 21.1%! This mead is sweet and sour with no hint of rocket fuel (despite the high AV). This one is coming along nicely.

Batch 5-002 is a blackberry melomel that has a slight pinkish hue in the carboy but a bright yellow cast in the glass. I added 2 vanilla beans and took a reading. OG: 1.136; SG: 0.996; ABV: 18.7%. This mead has some slight sweetness with definite hints of blackberry and apples with a noticeable alcohol burn. Hopefully it will age out and the vanilla should give softness to the pallet.

In another couple of months I should be bottling. Time to work on the next recipe!

-Safari Bob

Racking Cane is Broken

2010-03-07T18:13:00.000-08:00

Currently, I have three batches clearing (a chocolate, the southwestern cyser, and the blackberry cyser) and I need to rack the cysers. So I go and get ready only to break the racking cane in the syphon. This is the third cane that has broken in the last 18 mos. Does anyone out there know of a more sturdy syphon set with filter?

I think I shall have a horn of the Root Beer Mead, a pipe of HS-3, and grouse about how "nowadays they just don't make 'em like they used to!"

Wassail!

-Safari Bob

Batch 5-002: Blackberry Cyser

2009-12-16T07:49:00.000-08:00

Today I brewed another batch. It has been sometime since I brewed a melomel and I was thinking about blackberries. Finally, I settled on a blackberry cyser. Here's the recipe:

5-002
1 gal clover honey
12 lbs blackberries
Apple juice to 5 gal
5 tsp yeast nutrient
2 1/2 tsp pectin enzyme
1 pkt K1V-1116 (hydrated)

Secondary (planned)
2 vanilla beans

OG: 1.136 (Potential ABV @18%)

I pureed the blackberries in apple juice to create a slurry and added directly to the glass carboy. I have not tried this before but I no longer have a brew bucket so I guess I'll see how it works. The must sure tastes great!

Wassail!

-Safari Bob

Batch 5-001: Southwestern Cyser

2009-11-21T19:38:00.000-08:00

Tonight Nancy and I brewed our first batch together: a southwestern cyser. Here's the recipe:

5-001
1 gallon clover honey
3 pints prickly pear nectar
3+ gallon apple juice (to 5 gallon)
2 lbs dark brown sugar
5 tbsp yeast nutrient
2.5 tsp pectin enzyme
1 50gm EC-1118 (hydrated)

Secondary (planned)
4-6 cinnamon sticks
2-4 habenero peppers
2 vanilla beans?

OG: 1.170 (potential ABV: 22.31%)

-Safari Bob

Prickly Pear Nectar

2009-11-19T18:23:00.000-08:00

Yesterday I collected about 5qt (dry) of prickly pears from which to brew a Southwestern Cyser for my next mead. I am not sure if I will do so ever again as I am still pulling fine needles from my hands and legs. Still, tonight I began to process the fruit for brewing.

I knew that I could not boil the fruit because the pectin could set up and I would have a tart jelly, so I instead purchased a blender and began to puree my way through the bag. Soon I had about 1 gallon of prickly pear "gloop". I stuck it in the refrigerator for about 2 hours and the mixture began to separate the solids from the juice.

I strained the mixture twice which resulted in about 2qts (liquid) prickly pear juice. I decided to not rinse the solids because I did not want to thin the final product. Soon I will begin the actual brewing!

-Safari Bob

Autumn Hearth Takes Bronze

2009-10-21T07:20:00.000-07:00

I just received word that Autumn Hearth, the pumpkin cyser, took 3rd place at the Valhalla - The Meading of Life! Woo Hoo! This mead was entered in the "Other Mead" category described as:

Other Mead (26C) - a honey-based beverage that either combines ingredients from two or more of the other mead sub-categories, or is a mead that does not fit into any other category.

-Safari Bob

Prickly Pear Mead?

2009-10-16T20:25:00.000-07:00

I am working on the recipe for my next mead and I have decided to brew a Southwestern-themed elixir. Here in West Texas, one can walk around and pick the fruit from the prickly pear cactus all day. I am still working on the specific recipe but I think that I will incorporate some pepper native to the region as well.

Mmm... Southwest Cactus Mead...

-Safari Bob

Valhalla - The Meading of Life

2009-10-12T08:08:00.000-07:00

It has been a while since I posted and for that I apologize. I could give all kinds of excuses but they ring hollow in my ears. So I simply apologize.

I did bottle the Pumpkin Cyser and named it "Autumn Harvest". I am happy with the finished mead and, so far, everyone who has tried it has loved it. So I entered it in the 5th annual Valhalla - The Meading of Life mead contest. I also entered "Black Stone" which is a dry buckwheat traditional.

I am preparing to brew my next mead sometime this week. I will post the recipe here when it is completed.

Wassail!

-Safari Bob

Chocolate Mead

2008-11-25T20:50:00.000-08:00

Tonight, I brewed my first chocolate mead. I have been looking at a few recipes and decided to go for it! The aging process may be the biggest hurdle but here is the recipe:

Batch 4-008
12 lbs Clover Honey
24 oz Nestle Cocoa
2 Lemons
5 tsp Yeast Nutrient
3+ gal Distilled Water
1 pk EC-1118 (hydrated)

Step #1: Boil 1 gal water, add 24 oz Nestles Coca and stir until dissolved; remove from heat

Step #2: Add honey to soften, stir until uniform

Step #3: Add 2 gal water, juice of lemons and yeast nutrient to carboy

Step #4: Add must to carboy

Step #5: Hydrate yeast and add to carboy; add airlock

OG: 1.112 (corrected); Potential ABV: 14.9%

-Safari Bob

Pumpkin Cyser Update

2008-11-23T15:13:00.000-08:00

I racked the Pumpkin Cyser yesterday and discovered about 2" of lees in the bottom of the carboy. I also added 4 cinnamon sticks and a whole vanilla bean to the secondary. SG: 1.022.

Also, I am contemplating a new mead project: a chocolate mead. From what I read, the chocolate takes a longer time to age because of "oils" contained in the coca. I can find nothing more specific about this but most agree that the finished product is worth the wait. I hope to have a viable recipe by next weekend.

In addition, I bottled a traditional mead made from blackberry honey. I will post the finished stats soon.

-Safari Bob

Pumpkin Cyser

2008-11-08T13:45:00.000-08:00

Today, I finally pulled the trigger and took a shot at a pumpkin cyser. Here is the recipe:

Primary
3 gal Apple Cider (pasteurized)
1 gal distilled water
12 lbs Clover Honey
15 oz Libby's Pumpkin (no additives)
2 lbs brown sugar
2.5 tsp pectin enzyme
5 tsp yeast nutrient
1 packet EC-1118 (hydrated)

Secondary (Planned)
4 Cinnamon Sticks
4-8 cloves
1 vanilla bean (whole)

Steps
First I boiled 1/2 gal of water, reduced to 170 F, and slowly dissolved the pumpkin while stirring.

Next, I sterilized the carboy, added the nutrient, enzyme and 2 gal cider.

Next, I removed must from heat, added honey and brown sugar slowly until dissolved.

Finally, added must and hydrated yeast to carboy. Topped off with cider to 5 gal.

OG: 1.51 (20.1% ABV).

-Safari Bob

Mead Day 2008

2008-08-02T21:00:00.000-07:00

Today is Mead Day and I am brewing a Root Beer Mead. Here is the recipe:

Batch 4-006
12 lbs. Clover Honey
4 oz. Gnome Root Beer extract
5 tsp. yeast nutrient
Lavlin EC-1118 (Hydrated)
Water to 5 gal

OG: 1.114; Potential ABV: 15.2%

-Safari Bob

The Tragedy of Tragedies

2008-05-21T16:36:00.000-07:00

Today, I was racking a batch of mead when I broke my auto syphon. Man that sucks (or doesn't depending).

Apfelwein Bottled: Old Country Inn

2008-05-01T08:41:00.001-07:00

Last night I bottled batch 4-002: Old Country Inn. This batch is Apfelwein although with a twist. I infused Old Country Inn with vanilla beans and cinnamon. Also, I used brown sugar instead of dextrose. Still it is quite dry but not as sharp. OG: 1.068; FG: 0.994; ABV: 10%.

New Batch: 4-005 Buckwheat Traditional

2008-04-19T16:50:00.001-07:00

I have a paper that needs to be written so, of course, I had a busy day of avoiding work by playing in the mead. I racked 4-002, 4-004, and I brewed a new batch of Buckwheat Traditional. Interestingly, the OG: 1.102 is the same as the last buckwheat traditional I brewed.

I am worried about 4-004, however. The SG: 1.072 and fermentation is so slow. I may have to restart with another shot of EC-1118.

-Safari Bob

New Batch: 4-004 Blackberry Traditional

2008-04-06T17:59:00.000-07:00

Friday, I brewed a new batch of sweet elixir of the gods! I am working on traditionals here lately and I continue with a blackberry honey. This honey is not like I expected; it is much lighter and completely crystalized. I had some difficulty getting the honey solvent and I had to use a little less water than I had hoped. I used the same recipe and yeast as 4-003 and, with the reduced amount of water, the OG was the same: 1.098.

Also, I cracked open some Black and Red (the buckwheat traditional) and oh my! it is tasty! I was expecting a much more bitter brew but even though it is dry, it does display some subtle sweetness. I may only brew traditionals from now on!

- Safari Bob

Batch 4-001 Bottled: Winter's Flagon

2008-04-04T16:43:00.001-07:00

Today, I bottled batch 4-001: Winter's Flagon (OG: 1.060; FG: 0.992; ABV: 9.1%). This batch is apfelwein and a departure from what I normally brew. I was able to get from a 5 gallon batch (6) 1.5L Magnums and (16) Pint Flip-tops.

Winter's Flagon is sour with a distinctive 'Granny Smith' apple aftertaste that is crisp and clean. It is a great winter potable that reminds me (for some reason) of the Pub in the Dragon Lance books. I can well imagine this being served in some fictional bar from which all D&D adventures begin.

-Safari Bob

New Batch: 4-003 Cranberry Traditional

2008-03-15T19:05:00.000-07:00

Tonight I brewed a new batch of mead: A Cranberry Traditional. This is a traditional (ie just honey, water, and yeast) but for the honey, I used a cranberry varietal from The Bee Folks. Here is the recipe:

4-003
4 gal water
1 gal Cranberry Honey
5 tsp yeast nutrient
1 packet EC-118 (hydrated)
OG: 1.098; Potential ABV: 13%

I am hoping that it finishes dry with a subtle berry sweetness. We shall see..

Wassail!

- Safari Bob

New Mead Bottled: Black and Red

2008-03-01T14:31:00.000-08:00

I finally bottled batch 3-007: The Buckwheat Traditional. In keeping with the TTU theme, I chose the name of Black and Red because the mead has a hue of both black and red - depending on the angle of light. From 5 gallons I managed the following:

15 750 ml wine bottles
1 1 liter flip-top
1 750 ml champagne bottle (I carbonated)

(OG: 1.102; FG: .996; ABV: 14.1%)

-Safari Bob

New Mead Bottled: Double T

2008-02-03T21:05:00.000-08:00

Yesterday, I bottled Batch 3-006 which is a traditional mead using Orange Blossom honey varietal. As I am now at Texas Tech, I have decided to continue with that theme and have named this batch Double T (I thought it apt as it is a traditional). I was able to bottle the following from the initial 5 gallons:

2 1.5 l Magnum bottles
13 750 ml green bottles
3 16 oz "Grolsch" bottles

OG: 1.108; FG: 1.016; ABV: 12.3%

-Safari Bob

More Racking Fun: 3-007 Buckwheat and 4-001 Apflewein

2008-01-25T20:27:00.000-08:00

Today I racked batches 3-007 and 4-001. I took a reading on 4-001 (SG: 1.000; ABV: 8%) but I was lazy and did not take a new reading on the buckwheat traditional. Batch 3-006 is clearing and I noticed that I am almost out of corks. So, I ordered the following from The Home Brewery:

12 Clear Bottles
12 Green Bottles
1 pack (30) Shrink Wrap; black
100 Synthetic Corks

Yeah, I'm a wild man.

-Safari Bob

New Batch: 4-002 Apfelwein

2008-01-15T18:40:00.000-08:00

I was wandering around Wal-Fart today and chanced upon Musselman's Apple Cider for $1.50 per gallon. I was forced to capitalize and make a new batch of Apfelwein. Here is the recipe:

4-002
5 gallon apple cider
2 lbs dark brown sugar
1.12 oz apple pie spice
1 pkt Red Star Montrachet
OG: 1.068 (potential ABV: 10.4%)

Mmmm.. tasty! I also joined the local homebrew club this week: Ale-ian Society. Come on by the forum and drop me a line!

-Safari Bob

Technorati Claim

2008-01-12T12:17:00.000-08:00

Hello!

In order to claim the posts from this blog on Technorati, I must make this post.

Enjoy!

Technorati Profile

New Batch: 4-001 Apfelwein

2008-01-07T13:44:00.000-08:00

Today I brewed Apfelwein, although perhaps 'brewed' is a misnomer. This wine is so simple to make that I did not even have to heat anything. Here is what I did:

4-001
5 gallon 100% apple cider
2 lb corn sugar
1 packet Red Star Montrachet yeast
OG: 1.060 (potential ABV: 9.3%)

Step #1: Sterilize the carboy
Step #2: Add 1/2 gallon apple cider to carboy; add 1 lb corn sugar to 1/2 gallon of apple juice and shake well; add to carboy
Step #3: Repeat step #2
Step #4: Add all remaining apple cider to carboy; add yeast

It took less than 30 minutes - including clean up - and I should get almost 5 gallons of apfelwein for less than $20. Oh yeah..

After it is done I intend to carbonate by adding 3/4 cup corn sugar before I bottle. I have never successfully been able to carbonate this way with mead but it should work here. Now if Linden would only find me a bembel...

-Safari Bob

Raider Red: Batch 3-008 is Bottled

2008-01-02T15:21:00.000-08:00

Today I bottled batch 3-008 which is a cyser I brewed on 10 November 2007. This cyser was brewed with mint honey and finished with a distinct red hue. In order to commemorate TTU's come from behind victory in the Gator Bowl, I have named this batch Raider Red. Out of a 5 gallon batch, I bottled the following:

6 1.5 liter bottles
7 750 ml bottles
2 16 oz Grolsch bottles

The mead is smooth, sweet, and smacks of apple, vanilla, and mint. I can't wait to see how it ages.
OG: 1.144; FG: 1.022; ABV: 17.9% (adjusted)

-Safari Bob

Apfelwein Anyone?

2007-12-31T19:51:00.001-08:00

I believe that my next brewing adventure will be an excursis into Apfelwein: a German hard cider or apple wine. I love hard cider and as I was buying a six-pack of Woodchuck Dark Draft ($9.95) I thought, "Hmm.. I bet I could brew something like this!" I started researching hard cider and viola! I found Apfelwein!

This hard cider seems to be popular in Germany and actually has a special 0.3 liter glass that is used to quaff it called a "Geripptes" or a "Schoppen." For larger quantities, Apfelwein is served in a 1 - 1.2 liter stoneware jug called a "Bembel" that is gray with blue detailing. Look out eBay!

The recipe seems simple:
5 gal Apple Cider
2 lbs Dextrose (corn sugar)
1 packet Montrachet yeast

After fermentation and clearing, I will try my hand at carbonating with more corn sugar and into either flip-top bottles or growlers. The Apfelwein should finish dry (FG: 0.99) and be quite quaffable (ABV: 5-7%). The best part is that I should be able to make 5 gal for less than $20.

-Safari Bob

More Racking Fun: 3-007 Buckwheat

2007-12-07T13:05:00.000-08:00

Today, in a desperate attempt to stave off the inevitable writing of a paper, I racked 3-007: The Buckwheat Traditional. This is a show mead in that it is simply buckwheat honey, water, and yeast. I was cautioned against this by some other mazers but I wanted to try it.

Wow! The must tastes sour with some coffee-like bitterness that is not at all unpleasant. I cannot wait to try it after it matures. OG: 1.102; SG: 0.996; ABV: 14.7%

-Safari Bob

Mead I Have Known: Yuletide

2007-11-28T19:29:00.001-08:00

In 2005, I brewed a batch of mead based on a recipe I found in the forums at GotMead.com: Joe's Ancient Orange. This mead is dry and has a distinct holiday flavor. I brewed this on 5 June 2005 and bottled on 14 August 2005. I did bottle too soon and now I have sediment in the bottles. This is a great recipe, however, as one can get all the ingredients at your local grocery store. Here is the recipe:

Yuletide
5 gallon water
10 lbs Wildflower Honey
6 lbs Raw Clover Honey
6 small oranges
5 'handfuls' of raisins
7 cinnamon sticks
20 cloves
1 tsp nutmeg
1 tsp allspice
4 cups tea
6 tsp yeast nutrient
3 bags of Fleishman's Bread Yeast
OG: 1.123; FG: .995; ABV: 17%

Wassail!

-Safari Bob

More Racking Fun!

2007-11-13T14:34:00.000-08:00

Today I racked two batches: 3-006 and 3-007.

3-006 is the Orange Blossom traditional. It has been perkin' along but lately it was down to a bubble every 3-4 minutes so I racked it. OG: 1.108; SG: 1.022; ABV: 11.2%.

3-007 is the Buckwheat traditional and I have been worried about it. This batch has stopped fermenting (I thought) way too soon; in fact I have been contemplating adding more yeast to kick-start it. Its color is dark brown and reminds me of a good porter. OG: 1.102; SG: .998!; ABV: 14%.

Turns out that the Buckwheat is done and bone dry at SG: .998. The must also reminds me of a porter and portrays a distinct bitterness without any alchohol bite. I can see that it will need extended aging, however.

-Safari Bob

New Batch: 3-008

2007-11-10T16:57:00.001-08:00

Tonight I brewed another batch of sweet, sweet mead! I love cysers - mead made with apples or apple juice instead of water - and so I could not resist all the fresh apple juice available in the fall. The must is rich, sweet, with the distinct flavor of apples and with a minty aftertaste that melds well with the sugar. This is the third cyser I have made this year. Here is the recipe:

Batch 3-008
1 gallon Mint Honey
3+ gallons Apple Cider
1 pound of dark Brown Sugar
5 tsp yeast nutrient
50 mg of Lavlin k1v-1116 (hydrated)
2 whole vanilla beans (for the secondary)
OG: 1.144

Mmm... I can not wait! I should bottle in Feb or March.

-Safari Bob

New Arrival: Mint Honey

2007-11-07T15:32:00.000-08:00

I have a new honey: Mint Honey. I have not heard of this varietal but I cannot wait to try a show mead made of this. I am curious as to how much yeast nutrient I will need of if I should add yeast energizer.

I may, however, introduce fresh mint into the secondary - thus making it a methglyn - or I may try something else. Does anyone have a suggestion?

Here is the description of this honey:

Our Mint Honey is very dark, but does not have the strong flavor you would expect. It has a minty aftertaste, but many people say they taste only the richness that can be found in Mint Honey.

http://beefolks.com

Mmm... a rich, full-bodied mead with a dark color and minty aftertaste. Sign me up!

-Safari Bob

Batch 3-002 is Bottled

2007-10-30T21:59:00.001-07:00

Tonight, I bottled batch 3-004; a blackberry vanilla dry mead that is oh, so tasty! OG: 1.080; FG: 0.998; ABV: 11%. I brewed this batch on 26 January 2007 and it was still a tad cloudy. I gt a little over 15 liters out of a 5 gallon batch including: 12 1 liter flip-top bottles, 1 2 liter growler, and 2 16 oz Grolsch bottles.

Initial tasting: smooth, dry but with a distinct blackberry cream flavor. I am curious as to how it will age, although I do not plan to let it sit long. It is dry but I think it will taste great over ice or chilled. Here is the recipe:

Batch 3-002
12 lbs Clover Honey
4 gals distilled water
5 tsp yeast nutrient
4 oz blackberry extract (at bottling)
1 vanilla bean (in secondary)
Lavlin D-47

I couldnt resist including a jack-o-lantern for Halloween! Enjoy a cold, adult beverage after the kids have made their rounds and remember those who have gone before you. In Lubbock, the locals celebrate The Day of the Dead; this is much different than what this Midwestern boy is used to. I cannot bring myself to criticize any holiday that forces me to celebrate it with sweet, glorious mead!

Wassail!

-Safari Bob

Mead I Have Known: Autumn Crisp

2007-10-19T07:24:00.000-07:00

When I first began brewing mead I was all about the "Metheglin" or spiced mead. I still enjoy metheglins but it has been some time since I have brewed one. The other night, I cracked open a bottle of batch 1-002 and it sure has changed! When I first tasted 1-002, it had a crisp, sharp taste and so I dubbed it Autumn Crisp. Now, however, it is soft and round; this softness still presents the cinnamon but Autumn Crisp is no longer a good name for this drink. It should be called 'Autumn Delight' because oh my! It is good! Here is the recipe:

1-002
10 lb kansas wildflower honey
5 gal spring water
2 oz ground cinnamon
2 cup black tea
Rind of 1 orange
20 cloves
6 tsp yeast nutrient
Ale yeast
OG: 1.078; FG: 0.998; ABV: 11.2%

This recipe makes 6 gallons.

-Safari Bob

Mead I Have Known: Old Winyard

2007-10-12T21:02:00.000-07:00

The first pyment I attempted was batch 3-001 later to be known as Old Winyard. This mead is smooth, medium to sweet, and, to me, tastes like a rich merlot. I did have some miscues as I added way too much honey but it fermented and cleared quickly and tastes great (I could be biased however). Here is the recipe:

3-001
12 lbs Clover Honey
64 oz water
3+ gal of 100% Grape Juice
Lavlin EC-1118
(OG: 1.166!; FG: 1.026; ABV: 18.7%!)

I brewed 12 January 07 and bottled 14 March 07. It was drinkable soon after bottling and has recieved some good reviews by various imbibers. I bottled in 375 ml bottles for the sake of humaity; 18.7% is nothing to quaff.

-Safari Bob

Batch 3-007 Brewfest: Buckwheat Bonanza!

2007-10-08T20:23:00.000-07:00

Tonight I brewed batch 3-007 which is a dry to medium traditional buckwheat varietal. The must is dark, similar to a good, strong porter, and does have a sweet flavor reminicent of raisins or figs. Although I only added the hydrate yeast 45 minutes ago, already a few bubbles have escaped through the air lock. I have a good feeling about this batch!

In The Compleat Meadmaker, by Ken Schram, buckwheat traditional meads are said to be strong, potent, and needing at least a year of age in the bottle or cask. Already I am thinking of adding oak in the aging process but I do want the experience of tasting a pure buckwheat brew. Lord knows I have a decent cellar but can I wait 2 - 3 years?

Here is the recipe:

Batch 3-007
1 gallon raw buckwheat honey
water to 5 gallons
5 tsp yeast nutrient
1 pack EC-1118; hydrated as per manufacturer specs
OG: 1.102; Potential ABV: 13.4%

Simple and, I hope, tasty. I used EC-1118 because I want it to finish dry to medium with a target FG: 1.00. I will not hamper fermentation in any event.

-Safari Bob

Batch 3-004 is Bottled

2007-10-06T17:23:00.001-07:00

Tonight I bottled batch 3-004: a cyser that is just in time for Halloween! (OG: 1.138; FG: 1.014; ABV: 17.1% after backfill) I collected a little over 15 liters from my original 5 gallons - I need to work on less waste.

Initial tasting: smooth, sweet with a light cinnamon. The vanilla is present and the cyser does have a creamy texture with a touch of alcohol with should mellow with time. I find it already drinkable. Here is the recipe:

3-004
12 lbs Clover Honey
1 lb Brown Sugar
1.12 oz Apple Pie Spice
1 Whole Vanilla Bean (in secondary)
Apple Juice to 5 gallons
5 tsp Yeast Nutrient
1 packet K1v-1116 (hydrated as per instructions)
OG: 1.138

This batch does constitute a first for me in that I am experimenting with fermentation. In addition to the 8 magnum bottles of still cyser, I collected 6 "Grolsch" bottles (the homebrewer's best friend) in which I added Munton's CarbTabs with the hope that it will carbonate. I did consider adding honey but the CarbTabs offer better control for potential replication. We shall see.

-Safari Bob

Buckwheat Traditional Recipe

2007-10-03T20:30:00.000-07:00

I have in my possession 1 gallon of pure, raw buckwheat honey. Soon (I hope) I will have a free carboy and therefore, it is time to start thinking about potential recipes.

I hope to brew a dry to medium stout mead composed of entirely buckwheat honey. Personally, I enjoy brewing without adding chemicals, athough I will probably have to add some yeast nutrient. In the past I have used raisins but I hope to avoid this. So far, the orange blossom traditional is doing fine without raisins although I did add six teaspoons of yeast nutrient due to the lower level of nitrogen commonly found in this varietal.

What I am thinking:

1 gal buckwheat honey
5 tsp of yeast nutrient
1 pack Lavlin D-47 (hydrated)
Water to 5 gal.

Any thoughts?

-SB

Adventures in Racking 1.0

2007-09-22T16:49:00.000-07:00

Tonight I racked two batches of sweet, sweet mead. For those who are scoring at home, "racking" is when the mazer (or pipe-smoking semi-ridiculous bald guy) transfers the mead into a new carboy and off of the "lees." Lees refers to the sediment that accumulates in the bottom of the carboy or bucket during the fermentation process.

Batch 3-002
This mead eventually will be a dry sparkling (or live) raspberry vanilla melomel. I brewed it 26 January 2007 and it is still clearing. Some lees had accumulated and I racked with the shameless hope that it would excellerate the clearing process.
(OG: 1.080; SG: 1.010; ABV: 9.2%)

Batch 3-004
This mead is a Cyser or mead made with apples or apple juice. I started it 16 June 2007 and it is almost clear enough to bottle. I enjoy cysers and I like to brew them although this one is a little different; I have added vanilla beans to give it (hopefully) a creamy texture.
(OG: 1.138; SG: 1.014; ABV: 17.1%)

Soon I will bottle 3-004 and then I will brew the buckwheat honey varetial...

-SB

New Drinking Horn

2007-09-21T13:18:00.000-07:00

This horn is a beauty! The artisans at http://www.shrewwood.com are both talented and open to new ideas for work. When I ordered this horn, I simply asked Ross what he recommended and viola! The inside is coated with a resin so I could imbibe mulled mead but they also will line with bee's wax.

The engraving is of two goats at rampant facing each other. In the negative space created by the goats a thor's hammer is formed. The horn itself is almost translucent and when one looks inside the opening, on can see the shadow of the engraving. It is beautiful and I am well pleased.

I intend to order another drinking horn from Shrewwood soon. This time I hope to have them work some sort of scene that includes a stag. Until my next post, enjoy a cup, horn, or glass of mead!

Wassail!

-SB

A New Horn and A New Batch

2007-09-20T19:57:00.000-07:00

Welcome to the first post! I know of no other blog dedicated to the sweet hobby of mead making. I have been brewing mead for around four years and I do enjoy it.

Today I recieved in the mail my new mead horn.

What is a mead horn you ask? It is a bovine horn out of which someone quaffs sweet mead. I ordered mine from http://www.shrewwood.com/ and it is spectacular! On the horn is engraved two goats butting heads while in the center is a thor's hammer. They did an excellent job and I am well pleased.

To celebrate, I brewed a new batch of mead that is my first attempt at a "varietal." This is a traditional or show mead using a single variety of honey. Batch 3-006 is made from orange blossom honey. OG 1.108 (14% -15% Potential ABV).

In the future I will attempt a varietal from buckwheat honey. This honey is strong and dark; I am warned that buckwheat varietals are not for the young and make Guinness seem like PBR (whatever that means). Also, I am told, buckwheat varietals require a good 3 years of aging...well shall see.

Wassail!

-SB