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A gal each of Sage and Tallow - ideas?


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#1 pods8

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Posted 13 June 2014 - 08:33 AM

Well fermentors are clearing after the spring brewing rampage and I have a gallon each of sage and tallow (actually a tallow/clover blend) that need some diluting and yeast added.  Off hand I don't have a ton of inspiration other than to maybe do a 10% dry mead BUT I'm open to suggestions if anyone has any great ideas. 



#2 MyaCullen

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Posted 13 June 2014 - 08:45 AM

tallow??? animal fat?



#3 pods8

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Posted 13 June 2014 - 08:49 AM

"Tallow Tree – a rich, spicy honey from the gulf coast of Texas. The tallow tree, also known as the popcorn tree, is a favorite of beekeepers in the south central and southeastern United States because of its abundant nectar flows. Pour it over French toast sprinkled with cinnamon and nutmeg."



#4 MyaCullen

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Posted 13 June 2014 - 08:59 AM

Chinese tallow is a flowering tree and high yielding for honeybee use.

ahh, cool



#5 armagh

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Posted 13 June 2014 - 11:49 AM

Used sage for an off-dry sparkler years ago.  Aged out pretty nicely.  It was either water white or extra white IIRC, and it looked nice in a champagne flute.  Tallow I don't know about, there are major efforts to eradicate that tree here because it is a fast-proliferating invasive.



#6 pods8

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Posted 13 June 2014 - 11:59 AM

Force carb'd or primed?



#7 armagh

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Posted 13 June 2014 - 12:11 PM

Primed.



#8 realbeerguy

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Posted 15 June 2014 - 06:12 AM

Did a dry Chinese Tallow a few years ago with good results.



#9 pods8

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Posted 11 December 2014 - 01:47 PM

Finally mixed these up last weekend, good timing as the basement is sitting at ~60F.  Mixed them up as 5.5gal batches so should be 10% turf.  Went with 71B



#10 neddles

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Posted 11 December 2014 - 02:18 PM

Finally mixed these up last weekend, good timing as the basement is sitting at ~60F.  Mixed them up as 5.5gal batches so should be 10% turf.  Went with 71B

Leave them dry or back sweeten?



#11 neddles

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Posted 11 December 2014 - 06:05 PM

Good question. IMO, 10% and dry can come across as watery. I suggest back sweetening to just near off-dry, around 1.010-1.015 for body. Also, for straight honey, I'd suggest titration to add acid blend for balance.

I should know how to do a titration. Any good resources on how to do it and what to look for?



#12 neddles

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Posted 11 December 2014 - 06:14 PM

I referred to Schramm's Compleat Meadmaker section on it. You have to be careful to watch for the end-point, as honey will self-adjust during the process and you can go past the end-point. I got my base and indicator from morewinemaking.com and use a pipette I already owned. The calculations are in Schramm and on the internet.

You are right. I forgot that section is in the book and remember now because of that pitfall with the honey. Thanks.



#13 neddles

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Posted 11 December 2014 - 06:35 PM

Have you had high school or college chemistry labs? You look for the point where the solution just turns light pink. Honey solutions hold pink only for a few seconds. Titrations are easy and not that complicated as they sound.

Yeah I've done acid titration in the past., just not on mead or wine. I'm not worried about doing the titration, more just need some guidance on what to do with the information after I do the test. When to adjust and how to do it accurately, that sort of stuff.



#14 pods8

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Posted 12 December 2014 - 12:27 PM

Leave them dry or back sweeten?

 

We'll see what they are like at that point and go from there.  :)  I usually have made batches with enough fermentables to hit 14% and have a decent amount of residual sugar.  Went lighter on these so I'll have to see what my impression is.




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