Experimenting with mead

Astute readers will remember that I started a three-gallon batch of mead fermenting (that's nine pounds of honey) back in July. After letting it sit far too long, I finally got off my lazy duff and racked it. Not being particularly enamoured of show meads, I had experimental designs on this batch. So I experimented.

Firstly, I racked a portion of the fermented mead into a 2.5 gallon fermentation vessel I have. Into this vessel I had placed approximately 4 pounds of Santa Rosa plums, picked fresh from my backyard tree, sliced and frozen, then thawed and crushed. Santa Rosas have a tartness to them that my jucier, sweeter Methleys don't, so I'm hoping the combination works with the mead to create a strongly-flavored melomel. Into the vessel I added a teaspoon of pectic enzyme, a quarter teaspoon of acid blend and a quarter teaspoon of tannin. The plums may have contributed enough acid and tannin on their own, but I've made too many meads with a flat flavor profile to take any chances. It's got a slow, gentle fermentation going right now, so we'll see how things shake out in the next month or so.

For the remaining mead, which amounted to a little over half a gallon, I racked into a 1.5 gallon fermentation vessel. And here's where I get a little daring. I bought a pound of crushed, smoked malt from Home Brew Party a couple months ago for this very purpose. I'm an extract kit kind of homebrewer, you see. I've done the "boil the mash" thing, and while that approach gives the brewer lots of control over the final product, it was too labor intensive for my enjoyment. But since nobody really sells smoked malt extract, I had to do it myself. I cooked the malt at 150 degrees, more or less, for an hour (there was a protein rest there at the beginning) then drained off the liquid malt and sparged once. The resulting sweet liquid (the smoky scent was strong when I started the starch conversion, but tapered off the longer it was heated) I let cool then added to the racked mead, giving me right at 1 gallon. Then I added slightly less than a teaspoon of acid blend and a like amount of tannin to the mix. It's fermenting slowly now. I have 1.5 pounds of honey I'm going to add to bring the total volume up to 1.5 gallons, at which point I will add one jalapeño pepper to make this a smoked jalapeño metheglin (as opposed to a chipotle metheglin). My previous attempt at a concoction of this nature resulted in Liquid Heat which was very strong on the fresh, raw pepper flavor and full of heat. I want to rein that in a bit to make this more palatable for those who aren't thrill seekers, so I'm going to cut the pepper and remove the seeds first. Heresy, I know. I may even grill the pepper a bit first, to blunt some of that rawness and make the flavor blend more with the smoked malt. In any event, this will be an unusual braggot-style mead once I'm finished. I'll keep you posted on my progress.

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