I call it 'Taking the Black'. For those long nights on the Wall.
Type: Wildflower Bochet
Honey: 6 quarts Raw Wildflower Honey (mostly Tallow)
Water: 4 Gallons
Yeast: Lalvin ICV D47
O.G: 1.110
F.G: 1.012
ABV: 13%
Made as a traditional Bochet, except we used a lower heat over a longer time to caramelize the honey. About 6 hours of cooking time.
I always make a 1L yeast starter.
Once pitched (2/10/13), followed this SNA:
2/10: 2g FermK + 13g DAP
2/11: 2g FermK + 1g DAP
2/12: 2g FermK + 1g DAP
2/13: 6g FermK + 1g DAP
2/14: 12g FermK + 1g DAP
FYI, I work off of YAN calculations and not someone else's recommended SNA. This batch had about 290 YAN, not counting any GoFerm YAN addition.
Additional Steps:
3/13/12 - Racked into 5Gal Carboy, added 12oz Toasted Coconut, 2 split Madagascar Vanilla beans, and 4oz French Oak Dark toast cubes. Attached blowoff tube.
4/9/13 - Racked into new 5Gal Carboy.
The pic you see is from 4/10/13. Aroma is rich and wonderful, you can tell that this one will be amazeballs after it ages out for a bit.
Last Friday at the Mazer Cup mixer, I had the opportunity to sample some 30 or so meads, and one - a capsimel - was a really nice balance between heat and sweet. So here is what I am going to make for this...
"Calisi's Capsimel"
4 gallon batch
10 lbs honey (will source all or part of this from Colorado if I can)
10 serrano peppers (also sourced here or neighboring New Mexico)
5 passion fruit (Daenerys Targaryen - Calisi - exudes passion!)
2 qts raspberries to add sweetness and color
OG should be somewhere around 1.12, FG around 1.020, around 11 or 12% of sweet hot goodness, just like Emilia Clarke!
jcalisi said:Not to harp or anything but I believe it's Khaleesi. I like the recipe, go for it!
I've been giving this Game of Thrones mead idea a lot of thought. Unfortunately I have a very limited brewing setup right now so it will take me forever to get through any of this stuff, but I have a basic plan lined up. I took a lot of inspiration from suggestions in this thread (particularly on the Lannister mead) but here's what I'm planning.
Winterfell/Starks - spiced cinnamon cyser with caramelized honey
Warm and inviting like the hospitality of the North. Imagine coming into a warm house after being out in the blustery cold and snow and getting a hot cup of it.
Casterly Rock/Lannister - Cherry vanilla melomel with 24k gold flakes
Heavy on the cherry so it's nice and deep red. 24k gold flakes a la Goldschlager for the classic red & gold Lannister color combo.
Eyrie/Arryn - strawberry melon melomel with mint
The Eyrie is high up on a mountaintop, with pretty consistent chilly winds. I wanted to represent that with an ultimately light, sweet and refreshing mead.
The Wall/Night's Watch - blackberry and black currant melomel racked over oak chips
Blackberry and black currant for obvious reasons
I'm totally stumped on Iron Islands/Greyjoy... a seaweed melomel with rocks and salt. yum.
Could also fortify a mead with Kraken Rum?
Is there still discussions of Trading finished meads; and if Regular members could be involved? I only made a bit over a gallon so trading a 750ml I think would suffice.
Yohef said:1 gallon
3lbs local wildflower honey
Juice/pulp from raspberry, blackberry, and blueberry
Cuvée or ec-1118 and will halt anywhere between 1.020-1.010
Why not just Wildling Berry?Calling it: The Wildberry-ling
timbudtwo said:Why not just Wildling Berry?
Red Wedding Mead?
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