Moragh (the original coffee mead)
Cleared nicely. Realised I hadn't properly stopped it yet, so it's off the lees and stopped now.
Planning to put this in 0.33L bottles (since I have so little and want to share it with many!) with one (plastic) 0.5L bottle to bring with me to Wasteland. IDK if that's enough to enter in the contest but it needs to be shared there.
Uriel (5 gallon batch)
Cleared in the bucket but not completely, and I don't like having it in the bucket for long (worried about oxidation because of the huge headspace) so back into the big carboy with yeast stop and bentonite. I've left it on the dining table because letting it fall clear and then moving it is a pain, so.. it's got about 3 weeks before the table needs to be cleared for Christmas.
The plan with it then is to bottle 8-10 liters plain, because I just don't have any plain mead in stock and maybe that's an oversight. I want to fill a few bottles for spice experiments (I have black cardamom, tonka bean and kola nut to try). And as yet no decision what to do with the rest. I could infuse it with the spice tea I used for Lane? That should infuse just fine. Or do a traditional spiced one for once, with clove, cinnamon, ginger? maybe? and some orange peel? idk
June (maple/cacao bochet, bottled)
Wanted something to drink this weekend and I don't know what possessed me to think this was a good choice. It is very much Not Ready. Forget Christmas - MAYBE Christmas next year.
Hack42 experiments, Moragh, Uriel
Time for the second part of the mead workshop at Hack42! My batch was at SG 1030 and tasted weirdly thin. I split my 5 liter batch into 7 regular wine bottles and added, as far as I can remember:
- rosemary
- thyme
- sage
- thyme honey (into a champagne bottle)
- Rosemary and orange
- Thyme and lemon
- szenchua pepper and lemon
Looking forward to seeing how those turn out!
I had brought Moragh because last time I tasted it, it was gross and I thought I could shift it to more fanantic coffee drinkers. But I tasted it during the workshop and backsweetening has done it a WORLD of good, it tastes amazing! Subtle but distinctly coffee, exactly the right sweetness. It's only about half a year old. It's in the fridge cold-crashing now and I will bottle it in small bottles. I also started
Moragh Too
- coffee cold-brewed from 6 coffeepads
- 2 kilo honey
- mead yeast
Coffee makes for serious foam, so note for future reference: this needs a blowoff tube.
Uriel
Finally racked this. It's such a fuss in these volumes (5 gallon batch)
SG1004
Alc ~15%
Doesn't taste bad, just very dry. Backsweetened with a kilo honey to ~1020. It has shown no signs of clearing so far, so I may try to do the superklar treatment so I can split it out.
- rosemary
- thyme
- sage
- thyme honey (into a champagne bottle)
- Rosemary and orange
- Thyme and lemon
- szenchua pepper and lemon
Looking forward to seeing how those turn out!
I had brought Moragh because last time I tasted it, it was gross and I thought I could shift it to more fanantic coffee drinkers. But I tasted it during the workshop and backsweetening has done it a WORLD of good, it tastes amazing! Subtle but distinctly coffee, exactly the right sweetness. It's only about half a year old. It's in the fridge cold-crashing now and I will bottle it in small bottles. I also started
Moragh Too
- coffee cold-brewed from 6 coffeepads
- 2 kilo honey
- mead yeast
Coffee makes for serious foam, so note for future reference: this needs a blowoff tube.
Uriel
Finally racked this. It's such a fuss in these volumes (5 gallon batch)
SG1004
Alc ~15%
Doesn't taste bad, just very dry. Backsweetened with a kilo honey to ~1020. It has shown no signs of clearing so far, so I may try to do the superklar treatment so I can split it out.
Subscribe to:
Posts (Atom)
