Bottled: Pumpkin, Sweet Sweet Potato

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With the help of my two roommates, bottled the pumpkin mead (dry but with that really distinct pumpkin flavor…will be delicious!) and sweet sweet potato mead (so sweet! delicious! like you made frosting out of sweet potatoes and made it alcoholic). Final stats:

Pumpkin:

  • Started: 16 October 2011
  • First rack: 9 November 2011
  • Second rack: 20 Dec 2011
  • Bottled: 22 Jan 2011

Sweet Sweet Potato:

  • Started: 16 October 2011
  • First rack: 9 November 2011
  • Second rack: 20 December 2011
  • Bottled: 22 Jan 2011

Contest: name this mead

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So I’ve just started two batches of what I consider my most reliable recipe for mead, what is a very close adaptation of my very first mead batch. I’ve had correspondence with Will, the proprietor of the Storm the Castle site, and I can’t stress enough his influence on the very beginnings of my mead exploration.

OH! The contest. I need a name for it. A recipe along these lines may very well be the first kind of mead that I try to mass-market, for whatever that means for a guy who carefully organizes containers of spoiled honey water in his basement. Send me a name for this mead, especially if you’ve tasted it, either the original, the “2nd Gen” or “3rd Gen”. Because here is 4th and 5th gen (or gen 4a and 4b) and I think it needs a name. Comment below, or on facebook, or tweet me, or whatever. Even if you haven’t tasted it, read the ingredients and tell me what you think.

Here is the recipe, one with D47 and one with Wyeast 4632, otherwise identical. The honey has crystallized a bit because I left it in the cool of my basement for too long, but it seemed to dissolve in the water just fine. I’m also trying to make my meads less dry–sweeter and more fizzy if possible. So I’m lowering the honey content a bit now and might try to prime it with some more honey before bottling. We’ll see, if nothing else I just wanted to tinker a bit.

  • 1 gallon wildflower honey
  • 1/2 tsp irish moss
  • 5 tsp fermax yeast nutrient
  • 6 oranges, quartered and boiled to sterilize
  • 5 half sticks of cinnamon (boiled to sterlize)
  • 1/2 cup of raisins (chopped and boiled to sterilize)
  • water up to 5 gallons
  • pitched yeast: one was D47, one was Wyeast 4632 “Dry Mead” yeast (note: the wyeast was about 2 months past the “expiration date”, dunno if it’ll matter, we’ll see over the next few days)

Stats:

  • Started: 18 Jan 2012

POM#3, Ground’s Gold

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Just racked my two most recent meads. The POM is really great, a very standard mead just like I wanted. Making a fairly basic batch of mead should be fool-proof. This batch is very drinkable, just sweet enough, and retains a complex flavor without bombarding your taste buds with 58 things happening at once. Stats:

  • Started: 27 Nov 2011
  • First Rack: 3 Jan 2011

This batch of Sweet Potato is still great, a brilliant idea. This batch isn’t as sweet as the previous one because of the yeast I used but it still has a sweet potato-y taste. I look forward to people trying it and thinking “Wow! What is this?” and slyly grinning as they fail to figure out exactly what fruit/vegetable/spice is dominating their palate. This batch also has the distinction of being the SECOND batch of mead that I’ve left a stirring spoon. Proving once again that a sanitized spoon has no adverse affect on the flavor of a fermenting mead. I’m calling this one “Ground’s Gold” based on the lovely light gold color this mead has.

  • Started: 27 Nov 2011
  • First Rack: 3 Jan 2011