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Old 11-22-2009, 01:46 AM   #1
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Default Bochet Mead (burnt mead)

I brewed this back on 5-16-09

The process is not very fun as you have to watch it the entire time and it is perpetually in boil over mode so you have to stir it constantly.

Basically I boiled 18 pounds of store bought (Sam's Club) honey down to a very thick not quite black color and added back water at the end and simmered it for another half hour to get it all dissolved into the water. Topped up and cooled to pitch temps and added yeast nutrient and blend of several wine yeast including Montrachet and EC 1118

Tastings on transfers were of toffee and sweet honey background. Very clear now at 6 months old. It is a dark ruby color. I will pull a sample at some point and post a picture.

I have high hopes for this mead. Todays sampling went very well. I took it to a buddies brew day and apparently later after I left a neighbor was asking where he could get more of it.


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Old 11-22-2009, 02:11 AM   #2
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Awesome. I don't know if you have seen this thread http://www.homebrewtalk.com/f30/medi...t-mead-112163/ but several of us posted our experiences in there. Mine is still in secondary though it's probably clear by now.

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Old 11-22-2009, 02:42 PM   #3
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I did read that thread. I believe it is worth doing this mead. I figured if I was going to the trouble I would do a 5 gallon batch.

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Old 11-22-2009, 02:50 PM   #4
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My question is, how much of a bitch is it to clean out your kettle after? I'm watching the video in the other thread and can just see my 100 year old perfectly seasoned cast iron dutch oven just going belly up after doing that.

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Old 11-22-2009, 03:56 PM   #5
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Quote:
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My question is, how much of a bitch is it to clean out your kettle after? I'm watching the video in the other thread and can just see my 100 year old perfectly seasoned cast iron dutch oven just going belly up after doing that.
All of the honey dissolved back into a thin form at the end so it cleans up easy.

The real trick is fighting off the bees. Do this inside if possible or be prepared with a tennis racket.
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Old 11-22-2009, 04:47 PM   #6
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Found this on you tube.

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Old 11-22-2009, 05:03 PM   #7
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That's the video I was referring to from the earlier link King brian provided..

It's pretty cool!!!! I might have to make a batch during Christmas shutdown.

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Old 11-22-2009, 05:50 PM   #8
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Wouldn't the EC 1118 kill off the Montrachet? Just wondering what the benefits are of pitching multiple yeasts when you use a killer yeast? Did you let the Montrachet run its course then pitch the EC 1118?

This process looks very interesting I have to say. After I do my show mead batches I might have to try this.

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Old 11-22-2009, 05:55 PM   #9
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Quote:
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Wouldn't the EC 1118 kill off the Montrachet? Just wondering what the benefits are of pitching multiple yeasts when you use a killer yeast? Did you let the Montrachet run its course then pitch the EC 1118?

This process looks very interesting I have to say. After I do my show mead batches I might have to try this.
I just did not have enough grams of either so I pitched both. I don't think yeast kill each other. They might outperform one or the other is all.
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Old 11-23-2009, 02:01 AM   #10
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they just call some killer yeasts because they overpower anything else in there.

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