Posted: 1/7/2025 2:02:35 AM EDT
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Just curious, in minecraft, asking for a friend, etc... Would it basically just be like a distilled wine aka brandy? |
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According to those who have done it, it’s nice. https://homebrew.stackexchange.com/questions/9961/what-do-you-get-if-you-distill-mead Honey Jack is just the freeze distilled version. |
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I've never distilled mead, but I will say that the flavor difference between distillates of mash made from grapes and mash made from cracked corn is pretty damned minimal; they are very similar, with maybe just a hint of the base flavor carrying over. This in a single pot, beer keg still. A reflux still would be even more pure, ie straight ethanol, minimal base carryover, I would expect. |
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| Doesn't seem really worthwhile from a cost perspective, that's for sure. It would make more sense to add honey/meade on the back end to the finished product, kinda like a Jack Honey or similar I'd imagine. |
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| Brandy, whiskey, and other brown liquor come out as a clear-colored "white dog" with a subtle flavor of the base product due to ethers and the oils in the head and tail portions of the distillate. The art is to keep enough of them in the distillate to keep the base flavor without giving you a headache, blinding you, or poisoning you. The complex flavors and colors are added during aging in some wood. |
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Originally Posted By delagem: I've never distilled mead, but I will say that the flavor difference between distillates of mash made from grapes and mash made from cracked corn is pretty damned minimal; they are very similar, with maybe just a hint of the base flavor carrying over. This in a single pot, beer keg still. A reflux still would be even more pure, ie straight ethanol, minimal base carryover, I would expect. Yeah, that's kind of what I'm afraid of. I'm not a huge liquor fan. Was just kind of curious. I make cherry mead and its not difficult to make but my last batch taught me to be patient and let it bottle condition for 9 months, minimum. 12 months was even better. Distilling would use up a bunch and maybe result in something I like less than what I started with, anyways. |
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Originally Posted By 1Andy2: Yeah, that's kind of what I'm afraid of. I'm not a huge liquor fan. Was just kind of curious. I make cherry mead and its not difficult to make but my last batch taught me to be patient and let it bottle condition for 9 months, minimum. 12 months was even better. Distilling would use up a bunch and maybe result in something I like less than what I started with, anyways. If you want a cheap and legal way to up the punch of Meade, you could add a dash of grain or whiskey to it. Kinda use it as a base and add alcohol to it. All the flavor, more kick. Colonialists did this by adding whiskey to their hard cider or beer. Helps hide rotgut flavor and works like a champ. If you wanted to try small scale you could freeze Jack the Meade in your freezer at home. Which is illegal but basically you freeze it for a little while, when ice forms on top you scrape it off (because that’s water and the booze/flavor remains) and just keep repeating the process until you concentrate the flavor/booze content to a level you like. |
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