Denard Brewing

Better brewing through science.

Jadwiga Inspired BOMM

Jadwiga is considered the pinnacle of Polish mead and considered among the best in the world. The commercial description is as follows:

"It has very rich specific fragrance due to the addition of raspberries and wild rose to nectar honey. 
1 litre of Póltorak style mead contains 720 g of natural honey. By comparison, the Dwojniak style of mead contains 610g/L of honey; the Trojniak contains 420g/L and the Czworniak contains 320g/L. 
Póltorak mead matures for several years to achieve full clarity. In time its rich aroma hides a high content of alcohol (16%) and acidity forming the finest liquor there is."

I want to clone Jadwiga...sort of. In order to clone something, one needs to taste it first. After repeated attempts, I simply cannot get the stuff. So, I guess I'll have to make it!

I did a lot of digging to find out everything about this beverage. This required me to learn a lot about Polish mead making and the laws that are in place to regulate Polish meads. I also learned that some Polish meads are pure myth (I'm looking at you, Poltorak. SG of 1.240?! Yeah, right). Below is what I could dig up for Jadwiga:

Jadwiga Specs:
-16% ABV final after raspberry juice addition. Probably starts at ~18% ABV prior to fruit juice addition. 
-Sugar content is reported to be 720g/L final with residual sugar at 300g/L. >This is a total of 6 lbs of honey per gallon with a theoretical FG 1.240 and SG 1.100. I call buuulllshiiiit.....

Ingredient List:
-Black Locust/Acacia honey
-Malaga yeast 
-Barrel aged for a very, very long time (6-25 years). I presume Hungarian oak, but some Polish meaderies use American oak as well. After barrel aging, it is blended with the following:
-Rose hips 

While I've never had the original and cannot say if this recipe is close in flavor, I can say that this mead is extremely tasty.

Raspberries, rose hips, and the wonderful Black Locust/Acacia honey really make a stellar mead!

Jadwiga BOMM - 1 gallon
1. Add 3.5 lbs of Black Locust honey to fermenter. SG ~1.140. 
2. Add 0.4 tsp of Fermaid K and 0.79 tsp of Fermaid O. 
-Add 0.79 tsp of Fermaid O again at 1.10 & 1.070.
3. Add 1/4 tsp K2CO3
4. Add water to half a gallon and mix until honey is totally in solution, then top off to 1/2 cup shy of 1 gallon with water.
5. Add an activated pack of Wyeast 1388. Activate for no more than 2 hours.  

Post Ferment Plan
1. Once the gravity hits <1.025, add the following:
-12 oz dried rose hips. 
-4 Hungarian medium toast oak cubes                          
   -Sterilize and remove harsh tannins by soaking 24 hours in vodka. 
-2.5 lbs of frozen raspberries (in a sanitized muslin bag to facilitate removal)
2. Remove berries after 2 weeks to avoid excessive tannin addition. Allow oak and rose hips to remain in contact for 1 month.
3. Cold crash until clear. Protip: Cold crashing makes rose hips sink too!
4. Bottle. Enjoy immediately or age for 6 months to a year. If you have the self control...


by denardb on Sept. 30, 2015, 3:18 p.m.