motherofgallons
Label design, mead, cider, wine, kombucha
I am still new to brewing but as an avid cook I cannot stop myself from jumping off the deep end and crafting recipes right from the start. I do have a couple questions sprinkled throughout.
I was inspired by this recipe https://www.reddit.com/r/mead/comments/buhe6h/breakfast_orange_milkshake_mead_10_days_bottle/ which I did my best to convert to metric and cut from 4 gallons to 5 liters.
And I had some bag-in-box locally pressed rhubarb drink which I have already partly used up in a Spiced Apple-Rhubarb Saison Cider (also my own recipe). So I came up with this. Constructive criticism appreciated although it is already put together with Campden and pectic enzyme waiting for yeast pitch.
Rhubarb Pie with Vanilla Sauce Small Melomel (catchier name tbd)
5L
SG 1.060
Est final ABV 7%
Ferm temp 20C
Must:
55 g rolled oats
151g honey + 222g honey
114.5g lactose
57 g xylitol
3.7L Värmdö Musteri Rabarberdryck (rhubarb drink made from pressed rhubarb, sugar, water, lemon juice and vanilla bean, Brix 10)
4.5 g bittering hops pellets (I used what I had on hand. 2g WGV, 2.5g Citra)
1g Campden
25g chopped unsulfited golden raisins
8-10ml pectic enzyme
Toast oats in a heavy cast iron dutch oven until golden. I originally started with 151g but I was afraid it would just turn to oatmeal so I cut the amount. Remove oats. Boil 1L water, 151g honey, 114.5g lactose. Add bittering hops in a hop sock and boil 30 minutes. In the last 5 minutes add the oats. Remove hop sock. Turn off heat, let cool to 40-50C and keep there for 30 mins to denature the gumminess of the oats.
Add 3,7L rhubarb drink. Add 222g orange blossom honey (I used cheap generic honey for the boil). Add 0,9L water to 5L and SG 1,060.
Add 1g Campden and 25 g chopped raisins for body. Add 57g xylitol (I think I should have waited to post-fermentation to add... did I screw up?). This amount was determined because I saw advice to add 2:1 lactose:xylitol in ciders for backsweetening for body:sweetness respectively.
After 15 hours add 8-10ml pectic enzyme. (this is where I am now)
Primary/secondary:
1 packet Nottingham yeast
6,25g Go-Ferm
1,7g Fermaid K, divided in 2
3,2g DAP, divided in 2
20-25g aroma hop pellets for dry hopping (50% Citra 50% WGV)
?g vanilla bean
2smashed green cardamom pods
?g medium toast French oak chips
Dissolve Go-Ferm in 110ml boiling water. Cool to 35C, add yeast. Let it get foamy, temper with must then pitch.
24 hours post pitch: Add 0,85g Ferm K and 1,6g DAP acording to Mead Batchbuildr instructions.
48 hours pp: Add 0,85 g Ferm K, 1,6g DAP. In a weighted hop sock place aroma hop pellets.
5 days pp: In a separate weighted hop sock place vanilla, cardamom, and French oak chips.
Post-fermentation:
?g rosehip shell tea
?g vanilla bean
?g tonka bean
1 crushed green cardamom
60g priming honey
Zest of 1/4 lemon
Additional lactose and xylitol if needed
10 days pp or when SG reaches 1.000 (will it though, since there is lactose and xylitol already added?): Simmer the above in ?cL water for about 45 minutes. Strain and add to bottling buckey, add must via hose to bulk prime.
Bottle into 33cl fliptop beer bottles and wait to carbonate.
So a couple more questions. What would happen if I added glucoamylase enzyme? Would it make a difference in body? Would the oatmeal taste disappear? Would a DME be a good addition, and if so what kind? I do try to keep my carbs low in my diet for health reasons.
Any suggestions for amounts which I have marked with ”?”
Rhubarb is quite acidic on its own so I have opted not to add any more but maybe that will need tweaking, if so I will adjust with tartaric acid post-ferm.
I am really hoping to get some pie flavors from the toasted oats, spices, and oak. I am undecided on adding fresh frozen rhubarb to secondary. I would like that jammy cooked flavor but am worried about pectins. The finished product is meant to be hazy from the oatmeal though? Do I just add more pectic enzyme to the rhubarb before adding it then? I suppose I would cook it with some honey then too?
Thanks for your thoughts and advice!
I was inspired by this recipe https://www.reddit.com/r/mead/comments/buhe6h/breakfast_orange_milkshake_mead_10_days_bottle/ which I did my best to convert to metric and cut from 4 gallons to 5 liters.
And I had some bag-in-box locally pressed rhubarb drink which I have already partly used up in a Spiced Apple-Rhubarb Saison Cider (also my own recipe). So I came up with this. Constructive criticism appreciated although it is already put together with Campden and pectic enzyme waiting for yeast pitch.
Rhubarb Pie with Vanilla Sauce Small Melomel (catchier name tbd)
5L
SG 1.060
Est final ABV 7%
Ferm temp 20C
Must:
55 g rolled oats
151g honey + 222g honey
114.5g lactose
57 g xylitol
3.7L Värmdö Musteri Rabarberdryck (rhubarb drink made from pressed rhubarb, sugar, water, lemon juice and vanilla bean, Brix 10)
4.5 g bittering hops pellets (I used what I had on hand. 2g WGV, 2.5g Citra)
1g Campden
25g chopped unsulfited golden raisins
8-10ml pectic enzyme
Toast oats in a heavy cast iron dutch oven until golden. I originally started with 151g but I was afraid it would just turn to oatmeal so I cut the amount. Remove oats. Boil 1L water, 151g honey, 114.5g lactose. Add bittering hops in a hop sock and boil 30 minutes. In the last 5 minutes add the oats. Remove hop sock. Turn off heat, let cool to 40-50C and keep there for 30 mins to denature the gumminess of the oats.
Add 3,7L rhubarb drink. Add 222g orange blossom honey (I used cheap generic honey for the boil). Add 0,9L water to 5L and SG 1,060.
Add 1g Campden and 25 g chopped raisins for body. Add 57g xylitol (I think I should have waited to post-fermentation to add... did I screw up?). This amount was determined because I saw advice to add 2:1 lactose:xylitol in ciders for backsweetening for body:sweetness respectively.
After 15 hours add 8-10ml pectic enzyme. (this is where I am now)
Primary/secondary:
1 packet Nottingham yeast
6,25g Go-Ferm
1,7g Fermaid K, divided in 2
3,2g DAP, divided in 2
20-25g aroma hop pellets for dry hopping (50% Citra 50% WGV)
?g vanilla bean
2smashed green cardamom pods
?g medium toast French oak chips
Dissolve Go-Ferm in 110ml boiling water. Cool to 35C, add yeast. Let it get foamy, temper with must then pitch.
24 hours post pitch: Add 0,85g Ferm K and 1,6g DAP acording to Mead Batchbuildr instructions.
48 hours pp: Add 0,85 g Ferm K, 1,6g DAP. In a weighted hop sock place aroma hop pellets.
5 days pp: In a separate weighted hop sock place vanilla, cardamom, and French oak chips.
Post-fermentation:
?g rosehip shell tea
?g vanilla bean
?g tonka bean
1 crushed green cardamom
60g priming honey
Zest of 1/4 lemon
Additional lactose and xylitol if needed
10 days pp or when SG reaches 1.000 (will it though, since there is lactose and xylitol already added?): Simmer the above in ?cL water for about 45 minutes. Strain and add to bottling buckey, add must via hose to bulk prime.
Bottle into 33cl fliptop beer bottles and wait to carbonate.
So a couple more questions. What would happen if I added glucoamylase enzyme? Would it make a difference in body? Would the oatmeal taste disappear? Would a DME be a good addition, and if so what kind? I do try to keep my carbs low in my diet for health reasons.
Any suggestions for amounts which I have marked with ”?”
Rhubarb is quite acidic on its own so I have opted not to add any more but maybe that will need tweaking, if so I will adjust with tartaric acid post-ferm.
I am really hoping to get some pie flavors from the toasted oats, spices, and oak. I am undecided on adding fresh frozen rhubarb to secondary. I would like that jammy cooked flavor but am worried about pectins. The finished product is meant to be hazy from the oatmeal though? Do I just add more pectic enzyme to the rhubarb before adding it then? I suppose I would cook it with some honey then too?
Thanks for your thoughts and advice!