Discussion in 'Brewing & Beer Knowledge' started by quirkzoo, Oct 25, 2013.
I'M Mr. Meeseeks!
Anybody have tips on using cinnamon and/or vanilla? I've got a couple gallons of apple cyser that's about 6 weeks old and 14%ABV. I'd like to rack it onto some cinnamon and vanilla beans to age and hopefully bottle in time for Thanksgiving. Was thinking one cinnamon stick and two beans to start and sample weekly, but happy to have input on both the quantity and type of cinnamon and vanilla to use.
What's your're total liquid volume? That's going to determine how much to add.
Also depending on how long you plan to let the cyser sit on vanilla/cinnamon will determine how much too. And how strong of those flavors do you want to shine through.
I've worked with vanilla in a lot of meads, but never cinnamon, so I can only add experience on the vanilla.
If you only want a faint hint of vanilla I use 1 bean per gallon for a few weeks. If you want a ton of vanilla flavor I used 5 beans/gal.
Also I split and scrape each bean.
So right now the batch is probably a little under four gallons, but I'm planning on racking three gallons to secondary with the spices and bottling the rest as is.
Definitely would like a bit of flavor to shine through, but don't want it to be a total bomb either. Going off what you said I'm thinking maybe five vanilla beans for three gallons.
Start small and periodically taste. You can always add more if you don't like the amount of vanilla after a week or two.
Was lucky enough to score some leftover grapes after a local winery did their harvest! After hand fuckin squeezing those fuckers, I ended up with 2.5 gallons of a blend of sangiovese and tempranillo grapes. I'm doing a cold soak on them now, and am planning on adding blueberries and black raspberries along with a mix of blueberry and raspberry honey to get to ~36B. Might add some vanilla after reading about what yall do, too. Gonna get weird with this one though!
Been on a mead making kick lately (i.e., I've been stressed as fuck with work/school/dissertation shit and making mead/beer calms me the fuck down) so I threw together another mead. 16.5# of a blend of blueberry and raspberry honey to get to 4.5 gal of ~30B, and fermenting with D47 at 58F right now. Gave it a big dose of O2 at pitch, again this morning, and will do it again tonight after adding my first nutrient addition. Those new episodes of Got Mead Live have been super helpful. I'm probably gonna add some Ethiopian coffee to half when it's closer to done, and some butterfly pea blossoms to the other half for a weird ass color.
What kind of honey do you guys use during wintertime? Do you buy honey at a store or buy enough stock in summer when there’s lots of fresh honey? Or simply no meadmaking during wintertime?
I haven't had a hard time finding honey no matter the season. Local apiary seems to have a good stock.
Same here. Honey doesn't really go bad (just keep the moisture down), so there's usually plenty around in winter.
Mine doesn’t, that’s the problem. Maybe I should look for one with a bigger stock then.
Man, 71B really is a beast. Took my cyser down from 1.114 to 1.002
How long was the fermentation and what nutrients / schedule did you do? I have a cyser fermented with 71B as well that's pretty clear and I think pretty close to being "done" so I'm currently bulk aging.
Need to get some readings soon so I can see how it's fallen and how much I might want to backsweeten.
Made/pitched this batch sometime in late August. Was down at 1.008 on October 1st, which I thought it was done at that point. Took another reading while getting ready to rack to secondary with some vanilla and cinnamon last night and it was down to 1.002. Good thing I checked as I ended up increasing the amount of honey I used to backsweeten. I used Fermaid-O in additions at 1, 2, 3, and 7 days, degassing twice a day for the first week.
More homemade mead porn needed.