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> how to make a Polish mead?
bales
post Jul 22 2007, 11:57 AM
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I have made a few meads [12], and I just finished teaching a mead class to get people interested in meads. We had a great turn out and got to try about 25 meads in the two classes. We got at least 6 meads made and 2 bottled. It was a real eye opener, as I can't really be called a teacher in meads but it sure was great to pool all of the money and get to order all of those meads. Still got another 5 bottles of meads left to try.

However a few cool guys brought in some meads named Viking's Blood and another with Caraway seeds. These were definitely of the Polish style yet tasted really good (compared to old and stale, soy souce meads we usually have from Poland). Compared to the other Polish meads I have had, these were really good and 21% strong. But I also had sampled 10 others before it that day. Tasted sweet, yet tawny, orange-brown and had some aging effects that weren't the usual "raisiny" [port] flavors from that extra year or two.

So what goes into a Polish style mead. I did a search and see nothing on this board. I am thinking a wild flower sack mead on oak - aged at least 2-3 years? Yeast? A clean champange style one like Avize? EC1118 [i hate it]? I don't think D47 or other sweet meads or white wine yeasts will work on this. Probably about 1.150, oak, champange + time? Got any ideas?
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wayneb
post Jul 23 2007, 10:27 PM
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Brimminghorn, I commend you on intuitively figuring out the Polish process -- but since you know about the yeasts that are used (actually the modern meaderies all have their own proprietary strains according to the Polish meadery rep I talked with at the IMF this past Feb, but they are derived from strains capable of tolerating high initial gravities, like the Malaga Port or Sherry strains), you probably know more than you let on at first!
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bales   how to make a Polish mead?   Jul 22 2007, 11:57 AM
wayneb   Polish meads are traditionally formulated by volum...   Jul 23 2007, 05:17 PM
moonjava   QUOTE(wayneb @ Jul 23 2007, 05:17 PM) Pol...   Aug 2 2007, 10:05 AM
MtnBrewer   Wayne, great summary! Any idea about the Polis...   Jul 23 2007, 06:23 PM
Hop Mania   wow, so many jokes to be made....   Jul 23 2007, 09:58 PM
wayneb   Brimminghorn, I commend you on intuitively figurin...   Jul 23 2007, 10:27 PM
brimminghorn   QUOTE(wayneb @ Jul 23 2007, 11:27 PM) Bri...   Jul 24 2007, 04:41 PM
bales   I really appreciate all of the info here. I am go...   Jul 28 2007, 06:19 PM
brimminghorn   QUOTE(bales @ Jul 28 2007, 07:19 PM) I re...   Jul 28 2007, 07:42 PM
bales   I will. I got 10 carboys I am not using at the mo...   Jul 28 2007, 10:05 PM
wayneb   moonjava (archie), Welcome to this thread and than...   Aug 2 2007, 02:38 PM
bales   Thanks guys! I went and bought a vial of the ...   Aug 4 2007, 06:54 PM
wayneb   Good luck with that yeast. I've never had suc...   Aug 4 2007, 09:24 PM
wayneb   Well, a meadmaking colleague has recently uncovere...   Sep 1 2007, 06:56 PM
ScubaStuff   QUOTE(wayneb @ Sep 1 2007, 04:56 PM) Well...   Feb 19 2008, 09:42 AM
male   QUOTE(wayneb @ Sep 1 2007, 06:56 PM) Well...   Dec 12 2008, 09:57 AM
male   QUOTE(male @ Dec 12 2008, 09:57 AM) Wayne...   Feb 11 2015, 03:16 AM
BeesNBrews   New reply on an old topic... Since I am bottling ...   Aug 18 2008, 09:43 PM
BeesNBrews   All this on Polish meads, has anybody got one goin...   Aug 29 2008, 11:21 PM
bales   I started one using dark (fall) local honey last y...   Sep 12 2008, 10:29 PM
stout_fan   Well, First off it helps to be Polish Just jokin...   Sep 23 2008, 12:45 PM
male   QUOTE(stout_fan @ Sep 23 2008, 12:45 PM) ...   Dec 12 2008, 09:44 AM


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