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Old 11-23-2009, 03:14 AM   #11
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I was just curious because I know of one beer brewery that uses different yeasts in sequence. But bargin's explination is the simplest and straight forward.

After viewing the video I think you did the right thing and didn't take it down to total blackness. Toffee/Carmel flavor>marshmellow mush IMO.

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Old 11-23-2009, 03:28 AM   #12
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I have to admit that I just didn't think burning it was going to gain anything.

I keep pulling a sample (DO NOT LICK THE SPOON!) and letting it cool to taste it.

The final product has a lot of caramel notes. They honey comes through. It has some marsh-mellow like notes in there. Toffee. Very mellow. It is not very complex yet. I expect that with time it will oxidize and age and get some character. We will see.

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Old 11-23-2009, 04:53 AM   #13
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Hmmm looks tasty, what batch size was this?

Also if it was in constant boil-over mode, how about some fermcap foam control?

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Old 11-23-2009, 01:01 PM   #14
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Quote:
Originally Posted by conpewter View Post
Hmmm looks tasty, what batch size was this?

Also if it was in constant boil-over mode, how about some fermcap foam control?

It was 5 gallon batch. I'm curious if fermcap would work.
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Old 11-23-2009, 01:23 PM   #15
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Quote:
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It was 5 gallon batch. I'm curious if fermcap would work.
Cool, I may have to give this a try. I don't have any free 5 gallon carboys so I will probably secondary it in a corny keg. Probably tertiary in a glass carboy once I bottle one of my big beers.

Would a couple packets of montrachet to do trick? Also what temp? My gut says lower 60's.
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Old 11-23-2009, 01:27 PM   #16
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Quote:
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It was 5 gallon batch. I'm curious if fermcap would work.
If you follow the instructions and add the correct amount of drops/per gallon, fermcap works fine for any sized batch.
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Old 11-23-2009, 02:37 PM   #17
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The official recipe from 2008 Nov/Dec Zymurgy page 46. Article starts on page 45 - "Mead: Party Like its 1949"

18.5 lb light honey
4.0 g yeast extract or yeast nutrient
0.1 g zinc fortified yeast as nutrient
3 Tablespoon yeast (40g) dried champagne or mead yeast (Prise de Mousse recommended)

Target original gravity 1.130 - 1.138
Approx Final Gravity 1.028-1.038
Alcohol 14 to 15% by volume

Add honey to pot. Do not add water. Gently boil the honey until dark and tastes caramelized.

Add 1 gallon of water, zinc fortified yeast and blend into the "scorched honey" Stir until dissolved well.

Blend hot honey and water mixture to 2 gallons of cold water and add to your primary.

Top up to 5 gallons total volume. Aerate extremely well and add dissolved yeast nutrient (yeast extract)

When temp is below 80 F add re hydrated yeast. Ferment between 70-75 F

It may take 3 weeks to 3 months to finish primary.

Rack and transfer to secondary. Store at cooler temperatures Rack off sediment after six months to a year. Bottle when clear and all fermentation ceased. Cork in wine bottles for long term aging.

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Old 11-24-2009, 01:58 AM   #18
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Looks exciting! Keep us updated, we read the Zymurgy article and are going to try making a Bochet as well.

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Old 11-24-2009, 04:07 AM   #19
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Quote:
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I don't think yeast kill each other. They might outperform one or the other is all.
No, they do actually kill each other, by secreting proteins which are toxic to other strains. It's an interesting phenomenon.
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Old 04-17-2010, 02:39 PM   #20
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Update.

I entered this Bochet mead in the open mead category and won a 2nd place ribbon at the Bluebonnet Brewoff

The judging sheets were all very positive. There was plenty of notes about how surprised they were with the depth of flavor in this mead. Several commented on the honey notes being strong. Overall the reaction has been super positive to all those I have had try it.

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