Bottles I brought with me this year were Lane (Ginger-apple-hibiscus) and Chai (Bengal Spice). Both very popular with the judges and the crowd. I won the judges choice award for.. I think it was Chai.
The categories this year were Traditional, Melomel and Unique / other. The latter being by far the busiest, and there were almost no traditional entries. I might try for that next year? One of the judges encouraged me. It kind of depends on if they're looking for typical meads ('the meadiest mead' like in the first year) or if they're open to 'that's a cool thing you did with just water, honey and yeast'.
If the second, I should really make another with thyme or sage honey - both those turned out great before. Or give rosemary honey a try. I can't quite remember why I didn't try that initially.
For ref: Undine - thyme / Veritas - Sage / Wuluwaid - Eucalyptus
Showing posts with label Chai. Show all posts
Showing posts with label Chai. Show all posts
Chai, Dale, Edain, Gaia
Chai
Mead with Bengal Spice tea
SG 1030
Alc 17%
Ohh! Backsweetening was just what this needed. It's a well-rounded, medium sweet with a peppery backtone. Very nice and interesting but not a 'stunt mead'. Bottled this.
Dale
Pomegranate mead.
SG 1034
Alc 19%
Slight backsweetening has improved the taste a bit, but it's still very acidic in a way that further sweetening won't balance out. I had planned to bottle this but have added 3 vanilla pods instead. It was suggested to me that oak extract would help balance it, but I've run out - the pod of a vanilla bean might take on that job though. Let's hope so.
Edain
Lemon mead
SG ~1030
Alcohol 15%
Has the yeasty smell of fermentation-in-progress, but is probably well along the way to being finished. On the acidic side, which is to be expected of lemon. I don't taste the lemon though. Hmm. Added two vanilla pods hoping to counter the acidity a bit, and then we'll see. Maybe some zest after all?
Gaia
Apple mead
SG ~1050
Alc 19%
Oof. This is obviously Not Done but the alcohol percentage has to be pushing it even for the champagne yeast. I added back a bit of the yeast cake and gave it some new champagne yeast. It seems to still be alive, so we'll have to see how this goes.
Mead with Bengal Spice tea
SG 1030
Alc 17%
Ohh! Backsweetening was just what this needed. It's a well-rounded, medium sweet with a peppery backtone. Very nice and interesting but not a 'stunt mead'. Bottled this.
Dale
Pomegranate mead.
SG 1034
Alc 19%
Slight backsweetening has improved the taste a bit, but it's still very acidic in a way that further sweetening won't balance out. I had planned to bottle this but have added 3 vanilla pods instead. It was suggested to me that oak extract would help balance it, but I've run out - the pod of a vanilla bean might take on that job though. Let's hope so.
Edain
Lemon mead
SG ~1030
Alcohol 15%
Has the yeasty smell of fermentation-in-progress, but is probably well along the way to being finished. On the acidic side, which is to be expected of lemon. I don't taste the lemon though. Hmm. Added two vanilla pods hoping to counter the acidity a bit, and then we'll see. Maybe some zest after all?
Gaia
Apple mead
SG ~1050
Alc 19%
Oof. This is obviously Not Done but the alcohol percentage has to be pushing it even for the champagne yeast. I added back a bit of the yeast cake and gave it some new champagne yeast. It seems to still be alive, so we'll have to see how this goes.
All Rise Up B, Chai, Dale
All Rise Up B
(2.5 liter overflow batch of the quince bochet)
SG 1012 - dryer than the A batch
15% alcohol
Dry ish but very drinkable, quite wine-like, good! Try giving this to Ank
Chai
Made with Bengal tea
SG 1004
16% alcohol
Oof, you can definitely smell and taste the tea. It's quite sharp-peppery on the tongue. I don't think it's bad at all but a bit sweeter this is probably going to work better
Added yeast stop
Added ~500 gram forest honey
Dale
SG 1020
18% alcohol
Pomegranate. Yikes, this is a hit of sharp-hot-sourness on your tongue for the first taste. You can taste the pomegranate but this is very acidic and because of that (and the alcohol), harsh tasting.
Added yeast stop
Added ~200 gram forest honey - it was all I had in the house.
May need to consider blending this with something or try whatever acid-lowering things they have in the brewshop
New: Chai
Chai:
This tea is pretty sharp with the pepper and I'm hoping it'll give the mead an interesting kick. Hopefully also a pretty dark colour. I'm also going to try to make this one a little more semi-dry, since I've made so many really sweet ones lately.
- 1750 gr plain flower honey
- 2.5 liters really strong Bengal chai (Celestials Bengal Spice: Cinnamon, roasted chicory, roasted carob, natural spice and vanilla flavors with other natural flavors, ginger, cardamom, black pepper, cloves and nutmeg)
- Mead/sweet wine yeast
- Yeast activator
- Water to make up volume.
This tea is pretty sharp with the pepper and I'm hoping it'll give the mead an interesting kick. Hopefully also a pretty dark colour. I'm also going to try to make this one a little more semi-dry, since I've made so many really sweet ones lately.
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