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01-02-2012, 10:34 AM
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#81
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Senior Member
Join Date: Jun 2010
Location: Belmont, NC
Posts: 1,112
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Quote:
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Originally Posted by turtlescales
I plan on doing a bochet in the next week or two, just a single gallon batch. New at this, and starting with 3 single gallons of different styles to get a feel for mead making and this will be the last for a bit. Probably. Maybe. I am wondering, how large a pot I would need to accommodate 3.5 lbs of caramelizing honey? The SO and I moved to Texas recently, and left a lot of stuff behind and I am uncertain if my current pot is up to the task.
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I would recommend a pot of at least 3-4 times the volume of honey...the honey will expand quite dramatically when it boils.
I'd use at least a gallon size pot...
__________________
Bottled: Basic Spiced Cider, W. Coast of Belgium IPA, NJFB Stout v1 & v2
Mead List: Southern Pyment, Simple Cyser '08, '09,'10 & '11, PomPom Melomel, English hop metheglin, American hop metheglin, Chocolate Mead, Cherry Melomel, Belgeglin, Bochet
Primary: Caramel Quad, Cocobochet
Secondary: Why do I keep this line here...?
Bulk Aging: Mead Day Ginger Metheglin
Planned: Traditional Gesho T'ej
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02-05-2012, 06:55 PM
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#82
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Member
Join Date: Jun 2011
Location: Readfield, ME
Posts: 66
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Racked my batches of bochet today. They're both at SG 1.060 (OG was 1.150), so current ABV is ~12%. Snuck a taste. They're still sweet, but the burned taste seems to dominate a bit too much, especially in the aftertaste. Hopefully that'll mellow out over time.
__________________
Ridding the world of the scourge of alcohol. One glass at a time
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Primary - EdWort's Apfelwein
Secondary - Cyser, Paddy Murphy's Pumpkin Mead, Côte des Bochet, EC-1118 Bochet, MAOM, Mango Melomel, Singles Awareness Day (SAD) Strawberry Melomel
Bottled - Blueberry Melomel, Christmas Metheglin
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02-05-2012, 07:37 PM
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#83
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Vendor
Join Date: Nov 2008
Location: Allen TX
Posts: 1,682
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Did you caramelize or actually take it to almost burnt?
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02-05-2012, 07:56 PM
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#84
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Thirsty Zymurgist...
Join Date: Jan 2011
Location: Leesburg, Virginia
Posts: 1,572
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I actually racked mine over a bit ago as well. Didn't test it, but it was fairly dry, but the alcohol dominated all the flavors. I'm going to let it sit for 6 months...
__________________
Primary: Apfelwein 2.04, Peach Pyment 2.05, Chocolate Stout 2.20
Secondary: Douglah Capsicumel 10.29, Chocolate Mead 10.29, Bochet Mead 11.12, Cranberry Mead 11.24
Bottle Conditioning: Spiced Mead 5.30, Peach Mango Mead 7.09
On Tap: Raspberry Wheat 01.08, Smoked Porter 01.16, SB46 Pale Ale 2.05, Citra IPA 03.04, English Barleywine 11.12
In Bottles: Spiced Cherry Dubbel 7.17
Gallons in 2012: 36
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02-06-2012, 01:58 AM
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#85
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Senior Member
Join Date: Sep 2011
Location: Blue Mountains, NSW
Posts: 274
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Quote:
Originally Posted by PaddyMurphy
Racked my batches of bochet today. They're both at SG 1.060 (OG was 1.150), so current ABV is ~12%. Snuck a taste. They're still sweet, but the burned taste seems to dominate a bit too much, especially in the aftertaste. Hopefully that'll mellow out over time.
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What kind of flavours did you taste? Vanilla? Floral? Bitter? Caramel? Chocolate? Cocoa? Coffee? Honey? Maple? Treacle? Biscuit?
__________________
Call me Caleb. I'm always very interested in meeting homebrewers in Sydney and beyond.
Primary:
Secondary:
Bottled: Morat
Future: Belgian Dark Strong Ale, Australian Plambic, Australian Red Ale
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02-06-2012, 06:30 AM
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#86
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Member
Join Date: Jun 2011
Location: Readfield, ME
Posts: 66
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Burned, kind of like the distinct burned part of the taste you can get from stout. It wasn't unpleasant, but I think I may have either left the honey on to boil too long or not used high enough quality stuff.
__________________
Ridding the world of the scourge of alcohol. One glass at a time
***
Primary - EdWort's Apfelwein
Secondary - Cyser, Paddy Murphy's Pumpkin Mead, Côte des Bochet, EC-1118 Bochet, MAOM, Mango Melomel, Singles Awareness Day (SAD) Strawberry Melomel
Bottled - Blueberry Melomel, Christmas Metheglin
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02-06-2012, 06:40 AM
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#87
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Senior Member
Join Date: Sep 2011
Location: Blue Mountains, NSW
Posts: 274
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Quote:
Originally Posted by PaddyMurphy
Burned, kind of like the distinct burned part of the taste you can get from stout. It wasn't unpleasant, but I think I may have either left the honey on to boil too long or not used high enough quality stuff.
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Huh. So no other tastes other than burnt? If you wanted to be optimistic you could say "dark toffee", rather than burnt.  Well, maybe bottle it in small bottles and have one every 4 months or so. The burnt flavours might subside and give way to softer, caramel flavours and such.
Q: Are you going to carbonate it?
Q: Do you like stout? I like sweet stouts (ie "Young's Double Chocolate Stout"), but can only stand a couple of mouthfuls of dry stouts.
__________________
Call me Caleb. I'm always very interested in meeting homebrewers in Sydney and beyond.
Primary:
Secondary:
Bottled: Morat
Future: Belgian Dark Strong Ale, Australian Plambic, Australian Red Ale
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02-06-2012, 01:32 PM
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#88
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Vendor
Join Date: Nov 2008
Location: Allen TX
Posts: 1,682
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If all else fails it will be a good candidate for blending... braggot anyone?  |
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02-06-2012, 08:12 PM
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#89
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Senior Member
Join Date: Dec 2011
Location: Jefferson City, MO
Posts: 341
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This looks tasty and easy. Thinking I'll need to source some honey since I have two empty 3 gallon carboys at home. Thinking I'll make an extra gallon as well so that I can top up with the same when I rack.
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02-06-2012, 09:25 PM
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#90
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Member
Join Date: Jun 2011
Location: Readfield, ME
Posts: 66
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Quote:
Originally Posted by BargainFittings
Did you caramelize or actually take it to almost burnt?
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It was pretty freaking dark. In the carboy it looked black, but while going through the racking tube it seemed to have a very dark red color instead.
Quote:
Originally Posted by Pith
Huh. So no other tastes other than burnt? If you wanted to be optimistic you could say "dark toffee", rather than burnt. Well, maybe bottle it in small bottles and have one every 4 months or so. The burnt flavours might subside and give way to softer, caramel flavours and such.
Q: Are you going to carbonate it?
Q: Do you like stout? I like sweet stouts (ie "Young's Double Chocolate Stout"), but can only stand a couple of mouthfuls of dry stouts. |
I do like stout. That's why I was saying it tasting burned wasn't a bad thing.
__________________
Ridding the world of the scourge of alcohol. One glass at a time
***
Primary - EdWort's Apfelwein
Secondary - Cyser, Paddy Murphy's Pumpkin Mead, Côte des Bochet, EC-1118 Bochet, MAOM, Mango Melomel, Singles Awareness Day (SAD) Strawberry Melomel
Bottled - Blueberry Melomel, Christmas Metheglin
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