Author Topic: FINGERS CROSSED MEAD (sima?)  (Read 8000 times)

Offline BILLY BREW

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Re: FINGERS CROSSED MEAD (sima?)
« Reply #15 on: January 19, 2015, 10:32:35 AM »
Pulled the mead off the primary and put it into a secondary with as much of the yeast as possible. My intent was to get the peels off the wort.
Took a sample tasting....I'm taking bids on the bottles...starting at a million bucks a bottle! This is going to be reall good stuff.
No off flavors, or any indication of a bad bug getting in there.
Pulled gravity was 1.190 still has a long way to go, but it is slowly bubbling away.
More later.
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Offline BILLY BREW

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Re: FINGERS CROSSED MEAD (sima?)
« Reply #16 on: February 01, 2015, 01:58:57 PM »
Super Bowl Sunday! Gravity at test is at 1.010 Still bubbling away, though a bit slower.
Tried a sample....CRAP FIRE! Awesome. A bit like a lemon cordial with a honey background and a real warm after burn.
Not sure whether I want to let this continue to ferment or bottle it now, afraid it may blow bottles.
There are no off flavors, thank god. But it is a very heavy flavor for a refreshment drink.
I was thinking of doing a dry mead and mixing the two...
Next batch I will reduce to 1 or two lemons.
Course, it is only a month old...Attached for your enjoyment, or snicker, as the case may be! GO PATS!
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Offline BILLY BREW

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Re: FINGERS CROSSED MEAD (sima?)
« Reply #17 on: February 08, 2015, 09:09:03 AM »
Update;
Getting nervous...Still fermenting...Gravity down to 1.006. Still tastes great, though a bit heavy on the lemon...If anyone is going to try this, I would suggest 1 lemon instead of 3.
Transferred to a tertiary. Put 5 gallons in carboy and another gallon into a gallon jug with 10oz of fresh frozen blueberries.
Will let it sit for another month then combine and bottle, unless it still keeps fermenting.
« Last Edit: February 08, 2015, 09:10:47 AM by BILLY BREW »
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Offline Maine Homebrewer

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Re: FINGERS CROSSED MEAD (sima?)
« Reply #18 on: February 08, 2015, 04:12:27 PM »
I would advise caution before adding the potentially tainted blueberry mix back into the rest. I hope you treated the berries with Campden tablets first.  Be triple sure the contents of the gallon jug aren't contaminated. As far as fermentation time goes, you're making wine not beer. Assume three to six months to fully ferment, then most of a year to age.  The patience will pay off. Also, I wouldn't try to bottle condition the stuff. It's got a high enough gravity that I doubt the yeast can produce bubbles.  I'd bottle it like wine. I did that with some blackberry wine I made a couple years ago. Got the bottles from the local redemption center; corks, a corker and some sleeves at the LHBS; and used my wife's hairdryer to shrink the sleeves. It's made for some great gifts.
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Offline BILLY BREW

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Re: FINGERS CROSSED MEAD (sima?)
« Reply #19 on: February 21, 2015, 03:49:08 PM »
UPDATE
Pulled off 1 gallon and added 11 oz of frozen blueberries to it, just to see what it would do.
I bottled everything last night. Final gravity...1.003, hee hee hee. Flavor is awesome. Lemon comes through a bit strong, but after it sits a while it should calm down. The carmel in the honey came trough as a nice rich smooth mouthfeel.
I am really going to enjoy this one when the weather warms up!
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Offline Helen

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FINGERS CROSSED MEAD sima
« Reply #20 on: March 06, 2015, 12:11:02 PM »
Rather the helpful information
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Offline BILLY BREW

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Re: FINGERS CROSSED MEAD (sima?)
« Reply #21 on: March 06, 2015, 12:24:33 PM »
update;
Cut back on the lemon to 2
Reduce honey to 10 lbs.
1 12 oz bottle makes 2 people want to take a nap...I think it is bit strong...
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Offline BILLY BREW

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Re: FINGERS CROSSED MEAD (sima?)
« Reply #22 on: April 05, 2015, 07:32:37 AM »
It worked! Still young but very drinkable. I would reduce the lemons to 1, as I am not huge on concentrated lemon flavor. But make it ice cold and sit out front and you will think it is early summer!
Can't wait to see what a year will do to i.
Posted the recipe, if you're interested.
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