Author Topic: FINGERS CROSSED MEAD (sima?)  (Read 7990 times)

Offline BILLY BREW

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FINGERS CROSSED MEAD (sima?)
« on: January 11, 2015, 07:39:44 AM »
Sima;
15lbs white honey

3 large lemons

WLP099 high gravity yeast

Peel the outer rind off the lemons and leave in long slices
peel away the pith from the lemon fruit and discard the pith
thinly slice the lemons.

Put the lemon parts in vodka to sterilize for @ 20 minutes.
Drain off the vodka and crush the fruit and peel, leaving it all intact for removal at the end of the process.

"Burn" 5 lbs honey until thick and brown. This gives the honey a rich caramel flavor.

Add 5 gallons of water and 10lbs of honey, stirring vigorously.
stabilize heat to 185.

Add Lemon and stir like crazy aerating the mix as much as possible for @30 minutes.

Reduce heat as quickly as possible and pour directly into carboy using the rinds and fruit as filter.

The fruit will have dissolved, leaving the shells behind. Now you can throw them away, but I found that they really tasted good.
Set them aside to g nosh on.

Separate peels and put them in the carboy using something sterile to move them...Hemostats work nicely

When mixture gets to @70 degrees, take a reading. Should be around 1.225 (yeah baby!)

Add lemon peels and yeast. Shake that baby up.

CROSS YOUR FINGERS ::)

I'll let you know how it turned out in a month.
Retired Home brewing biker Who wouldn't love me?

Offline Scott Ickes

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Re: FINGERS CROSSED MEAD (sima?)
« Reply #1 on: January 11, 2015, 02:30:29 PM »
This is an interesting idea to be sure, but I have to point out the following.  I've heard bad things about what yeast turn raw citrus fruit into.  I can't remember exactly what it makes, but I remember that it doesn't taste very good.  It's why the peel is usually used, but not the pith or fruit.  I think it's on this site someplace.

http://www.themadfermentationist.com/

Using cirtusy hop varieties as a whirlpool steep might get you the same flavors, without the bad stuff that yeast does to citrus fruits.

Kegs:
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 ESB
 Saison Solera
 Dubel (Aged in Malbec Wine Barrel
Aging:
 80 Shilling (In bourbon barrel)
Bottled
 Peppermint Patty Stout
 Wee Heavy

Scott Ickes
https://creativebrewing.wordpress.com

KernelCrush

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Re: FINGERS CROSSED MEAD (sima?)
« Reply #2 on: January 11, 2015, 03:11:41 PM »
Scott, I have to disagree pretty hard on this one.  Nothing personal, but citrus fruits can and do make some wonderful meads and beer as well.   There's a recent thread on another board where they are saying it ferments into vomit.  Pretty harsh.  And very untrue.  Because someone didn't manage it right and had bad luck and posts about it does not make it universal.  A nano just opened in our town after winning a ton of awards for his fruit beers.  He doesn't make a single beer without loads of local citrus.  I totally agree on excluding the pith.  I use the juice a lot, but stopped zesting at all cause I find it overpowering even in the smallest doses.

Offline Scott Ickes

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Re: FINGERS CROSSED MEAD (sima?)
« Reply #3 on: January 11, 2015, 07:12:57 PM »
Scott, I have to disagree pretty hard on this one.  Nothing personal, but citrus fruits can and do make some wonderful meads and beer as well.   There's a recent thread on another board where they are saying it ferments into vomit.  Pretty harsh.  And very untrue.  Because someone didn't manage it right and had bad luck and posts about it does not make it universal.  A nano just opened in our town after winning a ton of awards for his fruit beers.  He doesn't make a single beer without loads of local citrus.  I totally agree on excluding the pith.  I use the juice a lot, but stopped zesting at all cause I find it overpowering even in the smallest doses.

That is why my reply was full of "maybes" and "mights".  I also stated that I read it.  I probably should have also pointed out that I had no first hand experience with using the juice myself.  I do remember that the article did mention that it worked well in the keg, after fermentation, but his experience was not good when the juice went through primary fermentation.
Kegs:
 Red IPA
 ESB
 Saison Solera
 Dubel (Aged in Malbec Wine Barrel
Aging:
 80 Shilling (In bourbon barrel)
Bottled
 Peppermint Patty Stout
 Wee Heavy

Scott Ickes
https://creativebrewing.wordpress.com

KernelCrush

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Re: FINGERS CROSSED MEAD (sima?)
« Reply #4 on: January 12, 2015, 03:08:31 AM »
A lot of the up front flavor from juice and peeled fruit will ferment away in primary, and is retained more by late additions, depends what you are after.  I use peeled whole citrus fruit and juice in primary, secondary, and later in meads.   It all good, just different profiles at different stages.  It helps to live in one of the best citrus growing areas in the country.  Given a choice I'd rather have your hops.

Billy,  Almost looks like you are going for a bochet.  You've pulled together some ingredients and methods from different approaches to mead, please post how it turns out. I hadn't heard of Sima till a wiki read a few minutes ago.

Offline BILLY BREW

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Re: FINGERS CROSSED MEAD (sima?)
« Reply #5 on: January 12, 2015, 08:09:46 AM »
thanks for the input gents.
To date there is absolutely no activity with the yeast. All is calm in the carboy...
If I don't see anything by the end of the day, I think I may boil up some cane sugar and put it in as a yeast energizer and see if that does anything.
I has cleared up nicely, though and will be a nice amber.
Scott, I had heard the same thing you read, but indications were that it was because there were contaminants in the rind. That is why I put it int some vodka and let it sit there a while...(Plus it added a nice lemon taste to the vodka)
Hell boys, if we don't screw around with stuff, then we are just Germans, right?
I'll let you know how this turns out. :o
Retired Home brewing biker Who wouldn't love me?

Offline TAHammerton

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Re: FINGERS CROSSED MEAD (sima?)
« Reply #6 on: January 12, 2015, 12:24:24 PM »
You need a good amount of yeast nutrient to get a mead to work especially a high gravity one.
Fruit and citrus do just fine in meads as long as they are not boiled which you did not do.
I would say you need to wait at least a year for this to be drinkable. It will not be good after a month.
I am not sure how the WLP099 will work out - my guess is that it will be too attentive and completely dry it out. Honey is highly fermentable and it is hard not to get the yeast from eating it all. I have had a mead turn out so dry it was almost undrinkable - solved that problem by mixing with a bit of fruit juice in the glass (I try not to dump anything).
In bottles: none
In keg: Asaph IPA
In process: Farmhouse Saison, Supermarine Kentish Ale

Offline BILLY BREW

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Re: FINGERS CROSSED MEAD (sima?)
« Reply #7 on: January 12, 2015, 01:10:41 PM »
That is one of the reasons I caramelized some of the honey. It tends not to ferment and leaves a buttery sweet taste.
Figured a year for the final, I have some mead that I made back in 2000 that is awesome. Starting to run low so I wanted to make more...As you can see, I have patience when it comes to drinking it.
Thanks for the input. I had thought to put some energizer in, but hoped it would kick start on it's own with the WLP. However it is still just sitting there. So it's off to the home brew shop.
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Offline TAHammerton

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Re: FINGERS CROSSED MEAD (sima?)
« Reply #8 on: January 12, 2015, 01:46:20 PM »
I will have to try the caramelized honey thing.

By the way the White Labs Cider yeast works well in dry Meads too. Although it is quite attentutive the fruit flavours come through well.

http://www.whitelabs.com/yeast/wlp775-english-cider-yeast

I Look forward to the update.
« Last Edit: January 12, 2015, 02:03:50 PM by TAHammerton »
In bottles: none
In keg: Asaph IPA
In process: Farmhouse Saison, Supermarine Kentish Ale

Offline Scott Ickes

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Re: FINGERS CROSSED MEAD (sima?)
« Reply #9 on: January 12, 2015, 03:52:35 PM »
A member of my homebrew club gave my wife a bottle of caramel apple mead.  He carmelized half of the honey, just as you are caramelizing yours.  He then put it on a boatload of apples.  It tasted just like a caramel apple you'd get at the county fair.  Delicious.
Kegs:
 Red IPA
 ESB
 Saison Solera
 Dubel (Aged in Malbec Wine Barrel
Aging:
 80 Shilling (In bourbon barrel)
Bottled
 Peppermint Patty Stout
 Wee Heavy

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Offline BILLY BREW

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Re: FINGERS CROSSED MEAD (sima?)
« Reply #10 on: January 12, 2015, 04:11:27 PM »
So, mine will taste like Caramel lemons? Oh boy.... That'll be unique, to say the least...But nothing ventured...
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Offline Scott Ickes

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Re: FINGERS CROSSED MEAD (sima?)
« Reply #11 on: January 12, 2015, 04:35:18 PM »
It might taste like lemon pie with caramel sauce on it!  Nothing ventured, nothing gained!!
Kegs:
 Red IPA
 ESB
 Saison Solera
 Dubel (Aged in Malbec Wine Barrel
Aging:
 80 Shilling (In bourbon barrel)
Bottled
 Peppermint Patty Stout
 Wee Heavy

Scott Ickes
https://creativebrewing.wordpress.com

Offline Maine Homebrewer

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Re: FINGERS CROSSED MEAD (sima?)
« Reply #12 on: January 12, 2015, 06:14:44 PM »
That looks gooooooooooood........
"To alcohol! The cause of - and solution to - all of life's problems!" -Homer Simpson

Offline Maine Homebrewer

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Re: FINGERS CROSSED MEAD (sima?)
« Reply #13 on: January 12, 2015, 06:17:13 PM »
Is it going to be carbonated or still?
"To alcohol! The cause of - and solution to - all of life's problems!" -Homer Simpson

Offline BILLY BREW

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Re: FINGERS CROSSED MEAD (sima?)
« Reply #14 on: January 13, 2015, 06:59:06 AM »
probably very low carb, just enough to give it a little fizzle on the tongue...But right now I have to throw in some energizer...It's not noticeably fermenting. If the energizer doesn't work, then it is on to another blast of yeast. Last time this happened, the first yeast took off after the introduction of the second and it was like a rocket!
Retired Home brewing biker Who wouldn't love me?