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Old 12-23-2012, 04:12 AM   #11
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Man, careful with buckwheat honey, I know it sounds good, but it can have a powerful (and not good) after taste when fermented.

Also, no need to boil the honey (am interpreting you schedule correctly?). I would add after flameout. Others would argue at even lower temps or later in the ferm process even.
I completely disagree. About 1 year ago I would have agreed but no more. I made a 1 gallon traiditional mead with nothing but buckwheat honey. At the 1 year mark it was undrinkable, the buckwheat was too overpowering, however I just cracked another bottle at the 2 year mark and it is one of my faovirte meads. Assuming you are willing to let it age, there is nothing wrong with the buckwheat

I do however agree completely with your no boil comment
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Old 12-23-2012, 02:48 PM   #12
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I did not boil my honey in this batch, though it was dissolved in boiled and slightly cooled water and added right at flameout.

I am sure a lot of people are going to scream blasphemy, but I kind of feel that the 'boiling honey will ruin your mead' is a myth. Will it change it? Probably. For better or for worse? I don't really know as I have never done a side-by-side comparison. This guy did, and his results were interesting but like everything else on the internet I take it with a grain of salt.

I wonder if any HBT guys/gals have tried it yet? I don't make mead often enough to justify this experiment and its got such a long turn around time I don't know if I could commit to it.

Anywho, off-topic.

Braggot is bubbling away!

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Old 12-23-2012, 03:55 PM   #13
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I completely disagree. About 1 year ago I would have agreed but no more. I made a 1 gallon traiditional mead with nothing but buckwheat honey. At the 1 year mark it was undrinkable, the buckwheat was too overpowering, however I just cracked another bottle at the 2 year mark and it is one of my faovirte meads. Assuming you are willing to let it age, there is nothing wrong with the buckwheat

...
Damn, maybe I should have just let that Buckwheat Stout condition much longer. Like your mead it was initially simply undrinkable due to the powerfully nasty aftertaste, but in all other ways it was a beautiful stout. Unfortunately, I dumped it. Next time I will set some aside and wait to see what happens.
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Old 12-24-2012, 12:26 AM   #14
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Unfortunately, I dumped it. Next time I will set some aside and wait to see what happens.
One of the biggest lessons I've learned from this board is to never dump a batch. Tuck it away in the back of the closet and forget about it for a while, it's amazing what time will do for mead

Now I'm just pissed I only did a 1 gallon batch(I was a bit skeptical about an all buckwheat mead originally too).
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Old 12-24-2012, 12:29 AM   #15
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I'm also generally not a fan of aged beers(personal opinion), but the beers I've made mistakes with(eg: over oaked a batch once), letting it age definitely will mellow out the mistakes.

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Old 12-24-2012, 09:10 PM   #16
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One of the biggest lessons I've learned from this board is to never dump a batch. Tuck it away in the back of the closet and forget about it for a while, it's amazing what time will do for mead

Now I'm just pissed I only did a 1 gallon batch(I was a bit skeptical about an all buckwheat mead originally too).

That was early in my brewing career, now I would just let it mellow. If you've got the space then why not -- nothing to lose.
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Old 08-04-2014, 04:02 PM   #17
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How did it turn out?

I have a gallon of buckwheat honey in my cabinet that I've been wanting to brew with but I was told it was too strong for mead. I'm hoping your braggot recipe might be the perfect use for it.

I sent a PM, too, but thought other people might be curious, too.

Thanks,
Tracy

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