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 Riboflavin
 
Registered: 03/06/05
Posts: 1,373
Loc: Midwestish
Last seen: 13 hours, 44 minutes
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Thanks for the info fellas, just talked to the girlfriends' dad, turns out his neighbor has hives, many. I'm going to see how much he wants for honey. I want to make something not too sweet, and potent, but not something that tastes hot of alcohol.
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All that groks is God.
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Larrythescaryrex
teardrop on the fire
Registered: 07/20/00
Posts: 10,721
Loc: further down the spiral
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Then you should think carefully of what yeast you use and how long you age it. age is key. think like a year or more. also a great secret is adding a vanilla bean to the secondary vessel
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Sunset_Mission said:
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invoke the shadows and dust, cast a hex
mercifully massacring memories masterfully
relocate from Ur to 8th density and become a cosmic bully
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invoke the shadows and dust, smoke infernal spliffs"
April 24th 2011
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Riboflavin
Registered: 03/06/05
Posts: 1,373
Loc: Midwestish
Last seen: 13 hours, 44 minutes
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This guy talks about making a drinkable mead within a couple of months with the staggered nutrient additions. I guess the technique was started by the wine industry but supposedly works really well for meads too. That's not to say aging a year wouldn't improve flavor, I'm sure it can only improve with age, but hopefully it wouldn't smell like nail polish remover at any point early on as I've heard that often times young meads do have that character....
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All that groks is God.
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grautr
Stranger
Registered: 05/31/12
Posts: 14
Last seen: 11 months, 22 days
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Some of my melomels which worked out are;
orange and ginger
apple with oak (tanins)
red currant
elderberry (makes a great red)
elderflower (sparkling)
dandelion
raspberry (drink it quick it doesn't age well)
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grautr
Stranger
Registered: 05/31/12
Posts: 14
Last seen: 11 months, 22 days
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Quote:
Larrythescaryrex said:
Then you should think carefully of what yeast you use and how long you age it. age is key. think like a year or more. also a great secret is adding a vanilla bean to the secondary vessel
True. First fermentation tends to kill off flavours. If I add anything to first firmentation its generally only to improve colour.
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grautr
Stranger
Registered: 05/31/12
Posts: 14
Last seen: 11 months, 22 days
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Quote:
Riboflavin said:
Thanks for the info fellas, just talked to the girlfriends' dad, turns out his neighbor has hives, many. I'm going to see how much he wants for honey. I want to make something not too sweet, and potent, but not something that tastes hot of alcohol.
It sounds like you want to have your cake and eat it  Its difficult to get potent which doesn't taste of alcohol. A yeast which produces a dry wine will give not to sweet and potent (up to 15% say). You could then disguise the flavour of the alcohol with some sour flavoured fruit such as grapefruit, kiwis, red currants etc.
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Hippie-Trippy
The Psilocybed
Registered: 10/13/10
Posts: 106
Last seen: 3 days, 16 hours
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I've never made it, so I can't say from experience, but there is a meadery where I live, and they sell this honey/ chili pepper mead that blew my mouth away. I would like it to be spicier though.
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Omg lookit this
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 trendal
point of inflection
Registered: 04/17/01
Posts: 19,194
Loc: Ontario, Canada
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Quote:
Hippie-Trippy said:
I've never made it, so I can't say from experience, but there is a meadery where I live, and they sell this honey/ chili pepper mead that blew my mouth away. I would like it to be spicier though.
The nice thing about chili wines is that you can pretty well perfectly adjust the amount of heat in the end product. The key is in the seeds - less seeds for less heat, more for more 
I made a nice Jalapeno Wine a few years back. It turned out very drinkable, though I didn't use too many seeds (1 out of 16 jalapeno's worth). I've been meaning to make some, again!
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You're here because you know something.
What you know you can't explain,
But you feel it;
You've felt it your entire life.
That there's something wrong with the world.
You don't know what it is, but it's there....
Like a splinter in your mind...
Driving you mad.
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Hippie-Trippy
The Psilocybed
Registered: 10/13/10
Posts: 106
Last seen: 3 days, 16 hours
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The thing I liked the most about it was how well the sweetness and spicy went together, I could have chugged the bottle, and I don't really ever drink alcohol. I am a sucker for the capsaicin though 
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Omg lookit this
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Riboflavin
Registered: 03/06/05
Posts: 1,373
Loc: Midwestish
Last seen: 13 hours, 44 minutes
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When I first started all grain brewing I made a jalapeño pale ale just because I was feeling experimental. I took 9 jalapeños and shoved them in a salad shooter and shot them in to my wort at about one minute before flame out, just to get them sterile. It tasted a bit wonky having the strong hop character mixed with the heat. I rather liked it, but I don't think anyone else at all did  I ended up drinking all 5 gallons myself.
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All that groks is God.
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LunarEclipse
Mr. Dogma Free
Registered: 10/31/04
Posts: 11,026
Loc: The Hand
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Quote:
Riboflavin said:
When I first started all grain brewing I made a jalapeño pale ale just because I was feeling experimental. I took 9 jalapeños and shoved them in a salad shooter and shot them in to my wort at about one minute before flame out, just to get them sterile. It tasted a bit wonky having the strong hop character mixed with the heat. I rather liked it, but I don't think anyone else at all did I ended up drinking all 5 gallons myself.
I never made a hop pepper beer that sounds good! I bet a hot pepper cinnamon sweet mead would keep for eternity cause who would drink that stuff? Reminds me of "Hot Shots" we used to do instead of tequila or rumpelminze...
Check out this honey it is very unusual. I still have about 80 lbs of it in the deep storage.
http://honey.glorybee.com/content/pacific-northwest-meadowfoam
great source of honey...
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Don't submit to dogma.
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Riboflavin
Registered: 03/06/05
Posts: 1,373
Loc: Midwestish
Last seen: 13 hours, 44 minutes
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Yeah, I actually got the idea from someone elses' homebrew, they made a chipotle ale, it was a very crisp cream ale that tasted clean as could be going down, and then at the end from the bottom of the throat on upward came a warming sensation that made you instinctively have more beer. I would definitely like to make something like that, beer or mead.
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All that groks is God.
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