I've been meaning to try a tea mead. I hear of people getting surprising fruity flavors sometimes. You mentioned the yeast being excited when you add fermaid. Do you think they react so quickly? I always assumed it was the fermaid providing nucleation sites to the CO2 in solution, like mentos in diet coke.
I make a lot of tea blend meads. I have a black current that is amazing and just bottled a chocolate mint today. There are so many good tea blends and they turn out wonderful.
I made a Moroccan tea mead, with whatever blend of plants they sold me in a market in Marrakech. Some rosehip, some mint and other things. It’s been 8 months or so since I made it and it’s only now starting to mellow out a bit, but still tastes unmistakably like the tea that went into it. Wouldn’t make it again, but with the range of teas out there the possibilities are enormous!
A Rooibos/Clover mead would be great. Rooibos is a sweeter tea I grew up drinking with a teaspoon of honey in it. May have to get this recipe on the go! :)
I wonder if I could just make a base batch of mead and then bottle with a teabag and some controls too turn down the flavor if leaving it there too much time is overpowering. I mean, would it make a difference in doing it like that or before fermentation?
Another thing I wonder is if when back-sweetening, does it really make a difference if I use cheap honey for fermentation and some better quality when back-sweetening? I believe if you are not an expert you wouldn't really taste a difference, less so if you add some flavor like the teas in the video or some fruit, or tanning or co2.
I think leaving a tea bag in a container would be too much exposure to a flavor. Backsweetening honey is probably the most tasted honey! I’d use a higher quality kind if you can
This looks great. By reducing the OG could this be keg and carbonated. As I am in Australia I can not get red star yeast. What would be a good substitute.
Sorry to use this space but who could I talk to to get back in the discord server? I got a virus some time ago and got kicked out (fair enough) but now I can't reapply to enter.
I’ve used Thai tea before for both tannin and color, it turns the mead a very vibrant bright orange!
That’s awesome!
May I have the recipe cuz thats sounds delicious 😋
Thai tea is black tea with vanilla flavor and yellow dye- very good and iconic look
If you want a stronger tea flavour, loose leaf black tea at near boiling is the way to go.
Is that the varietal of tea that is rooibos instead of black tea?
Is that a black tea. Other sources say black tea has the tannins.
I’m going to make this recipe this week.
You suggested a cinnamon stick. When do you suggest adding it in the aging?
Thank you
I'd add it in the aging or after primary fermentation!
I used tea for mead twice, once for Hibiscus and another for mixed berry zinger. So far it's Good 😊
I've been meaning to try a tea mead. I hear of people getting surprising fruity flavors sometimes. You mentioned the yeast being excited when you add fermaid. Do you think they react so quickly? I always assumed it was the fermaid providing nucleation sites to the CO2 in solution, like mentos in diet coke.
Generally the brew just puts out CO2 from solution like coke and mentos when you do that. I don't necessarily think the yeast get super excited haha
I've been making tea meads for a bit now. My favorite is chamomile :)
I make a lot of tea blend meads. I have a black current that is amazing and just bottled a chocolate mint today. There are so many good tea blends and they turn out wonderful.
What flavor /brand of tea did you use for both?
Most importantly. Where did you got that horn? I need it
I found it on Etsy!
Really Appreciate Your Video , Thanks ! 🐯🤠
Can you please convert the pound to kilograms and Grams.
I made a Moroccan tea mead, with whatever blend of plants they sold me in a market in Marrakech. Some rosehip, some mint and other things. It’s been 8 months or so since I made it and it’s only now starting to mellow out a bit, but still tastes unmistakably like the tea that went into it. Wouldn’t make it again, but with the range of teas out there the possibilities are enormous!
Earl grey òr lady grey tea might be good
A Rooibos/Clover mead would be great. Rooibos is a sweeter tea I grew up drinking with a teaspoon of honey in it. May have to get this recipe on the go! :)
I wonder if I could just make a base batch of mead and then bottle with a teabag and some controls too turn down the flavor if leaving it there too much time is overpowering. I mean, would it make a difference in doing it like that or before fermentation?
Another thing I wonder is if when back-sweetening, does it really make a difference if I use cheap honey for fermentation and some better quality when back-sweetening? I believe if you are not an expert you wouldn't really taste a difference, less so if you add some flavor like the teas in the video or some fruit, or tanning or co2.
I think leaving a tea bag in a container would be too much exposure to a flavor. Backsweetening honey is probably the most tasted honey! I’d use a higher quality kind if you can
This looks great. By reducing the OG could this be keg and carbonated. As I am in Australia I can not get red star yeast. What would be a good substitute.
Any lalvin yeast or even an ale yeast could work here!
Sorry to use this space but who could I talk to to get back in the discord server? I got a virus some time ago and got kicked out (fair enough) but now I can't reapply to enter.
I’m not sure why it would kick you out! Try this link: www.manmademead.com/discord
Something about this music gets me triggered.
I found it useful to take in the chronological order of the recipe
That's a cool drinking horn
I did a sweet tea acycerglen, which I liked
Was the tea you used cafenated? Does the cafein survive fermentation?
The tea he used was an herbal tea that contains no actual tea leaves. There was no caffeine.
I don’t think so… I don’t know the answer to that!