FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
Kegging mead ("Mike Maag")
Re: Four Roses Eggnog Recipe (Jeff Renner)
Kegging Mead (Chuck Petersen)
RE: kegging a mead ("David Houseman")
Smoking Grain? ("Captain Jim")
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Date: Tue, 21 Dec 2010 05:45:01 -0600
From: "Mike Maag" <mikemaag at comcast.net>
Subject: Kegging mead
Loren wonders about kegging mead. I have kegged several meads with
excellent results. Sparkling ginger mead is very good. All were force
carbonated....might take too long to carbonate with priming sugar due to
high alcohol.
Cheers!
Mike Maag, Shenandoah Valley, VA
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Date: Tue, 21 Dec 2010 10:25:08 -0500
From: Jeff Renner <jsrenner at umich.edu>
Subject: Re: Four Roses Eggnog Recipe
Pat Babcock wrote:
> Over the years, Jeff Renner has been kind enough to provide us with
> his
> father's Christmas eggnog recipe, citing its origin as a Four Roses
> bourbon advertisement.
Thanks for posting this, Pat. I was thinking yesterday that I ought
to do it. I am on the mailing list for Four Roses and their annual
Christmas card has that recipe in it this year. I was surprised to
see that it calls for twice the amount of bourbon that my dad's does.
Jeff
- ---
Jeff Renner in Ann Arbor, Michigan USA, jsrenner at umich.edu
"One never knows, do one?" Fats Waller, American Musician, 1904-1943
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Date: Tue, 21 Dec 2010 08:09:53 -0800
From: Chuck Petersen <hopman at opusnet.com>
Subject: Kegging Mead
Loren Blom asked about kegging meads. The only difficulty I have had
with kegging meads is if you have something that is aromatic the aroma
tends to get less over time. The flavor and everything else is there but
aroma suffers. I have a Black berry mead that had a wonderful black
berry in the summer aroma that is still in the bottled mead but is
slowly going away in the kegged mead. I guess if you drank it quickly it
wouldn't matter but five gallons of 9% mead takes me a bit to get through.
Chuck Petersen
Deer Island, Oregon
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Date: Tue, 21 Dec 2010 19:38:38 -0500
From: "David Houseman" <david.houseman at verizon.net>
Subject: RE: kegging a mead
I've kegged a mead for long term ageing prior to bottling. The only
negative (if it even is) thing was that to seal the keg you do use CO2 so
the mead became somewhat carbonated. Otherwise I'd flushed the keg of O2
with CO2 so it was just like aging in a carboy. I've had other mead
makers' meads served from a keg and it tasted fine.
David Houseman
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Date: Tue, 21 Dec 2010 22:17:00 -0500
From: "Captain Jim" <jim at captainjimsauces.com>
Subject: Smoking Grain?
Has anyone had experience with smoking grains? I'll be using a cold smoking
method and plan to use
apple wood, but I'm not sure how long to apply smoke. These will be
specialty grains just to add
smoky flavor. Any ideas?
Thanks,
Jim
BBQ Locally / Hot Sauce Globally
<http://www.captainjimsauces.com/>
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End of HOMEBREW Digest #5769, 12/21/10
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