Mead Making!
- Thread starter tjameson
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oh yeah add standard pie spices to an apple pie mead it comes out great,just watch your amounts, I did one with so much clove once it made your tongue go numb after a glass.
Also in my area they sell McCutcheon's Ciders in glass 1 gallon jugs. so it's literally as easy as pour a little out for you to drink, add a pound of honey, add yeast slap a bung/airlock in it(number 5 if I remember from the last time I bought them, and let it sit in pantry for about three months.
"Baronsamadi cinnamon ? are you serious "
Yep. I took 4 or 5 cinnamon sticks, smashed 'em up and threw them right in the secondary fermenter. Added Clove, Allspice, Ginger and put it away for a couple of months. Then I racked it again and let it sit until it cleared. Then I bottled. The whole 5 gallon batch took about 6 months if I remember right. I still have some bottles and they are over 2 years old, now. I consider 2 years for mead to really hit its stride, though it was great new.
Yep. I took 4 or 5 cinnamon sticks, smashed 'em up and threw them right in the secondary fermenter. Added Clove, Allspice, Ginger and put it away for a couple of months. Then I racked it again and let it sit until it cleared. Then I bottled. The whole 5 gallon batch took about 6 months if I remember right. I still have some bottles and they are over 2 years old, now. I consider 2 years for mead to really hit its stride, though it was great new.
There's a commercial meadery in Boulder that does a vanilla and cinnamon mead during the winter season - very lovely stuff. They've also done some barrel-aged meads, recycling the barrels used by a local whiskey distiller. Also marvelous stuff - I bought a mixed case of the aged meads last time I was up there...
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