Happy HolidaySs Giveaway - Winners Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Dark Mead
Reply
 
LinkBack Thread Tools
Old 01-10-2014, 05:25 AM   #11
dios_es_un_tortuga
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 24
Likes Given: 1

Default

I was thinking of spicing this according to one of the old recipes. Two ounces each ginger, grains of paradise, and long pepper, and a unspecified number of cloves (I'm gonna go with two not ounces, but two cloves). Surprisingly my generally well stocked Indian grocery does not have long pepper. I've heard black pepper is similar in taste and a suitable substitute, but does anyone know if more or less should be used? I know in beer recipes (thanks Randy Mosher) .8 oz is enough to be noticed, but mead often behaves differently.

__________________
dios_es_un_tortuga is offline
 
Reply With Quote Quick reply to this message
Old 01-10-2014, 08:09 AM   #12
WVMJ
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Karnage, WV
Posts: 1,122
Liked 107 Times on 101 Posts
Likes Given: 22

Default

May I make a suggestion to spit it into 2 batches. One with your peppers (have you thought about adding Schechuan peppers or even some cardomon) and one with sweet spices like vanilla, a few chocolate nibs in the background, and put some oak in both of them. There is also no reason not to add a little raw honey back into it for sweetness or to boost the alcohol levels. WVMJ

WVMJ is offline
 
Reply With Quote Quick reply to this message
Old 01-11-2014, 01:58 AM   #13
dios_es_un_tortuga
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 24
Likes Given: 1

Default

Both of those spice suggestions sound like they would play well with the bochet's base flavors. I currently don't have enough carboys (empty) to do split batches, but perhaps I'll get some more before aging is done. My first mead was a habonero chocolate mead and I really liked how those flavors melded together, particularly when heated slightly. This is definitely getting oaked.

__________________
dios_es_un_tortuga is offline
 
Reply With Quote Quick reply to this message
Old 01-12-2014, 04:52 PM   #14
SouthernGorilla
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Location: Irving, Texas
Posts: 149
Liked 2 Times on 2 Posts
Likes Given: 26

Default

Bochet is my favorite style. I need more carboys so I can make another one. The only bochet I've done so far was a blackberry. It definitely came out dark. I only cooked half the honey. Next time I'm cooking all the honey and cooking it further than I did previously. I'm also looking for a dark, dark mead.

__________________

If by "sanitized" you mean "rinsed under hot water and glared at sternly" then, yes, I sanitized my equipment.

SouthernGorilla is offline
 
Reply With Quote Quick reply to this message
Old 01-12-2014, 09:10 PM   #15
Hankins2010
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Hankins2010's Avatar
Recipes 
 
Join Date: Dec 2008
Location: Anchorage, Alaska
Posts: 30
Liked 5 Times on 5 Posts

Default

Ive heard of people making Carmel in a microwave . It might be worth an experiment.

__________________
Hankins2010 is offline
 
Reply With Quote Quick reply to this message
Old 01-28-2014, 03:45 AM   #16
dios_es_un_tortuga
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 24
Likes Given: 1

Default

Primary fermentation seems to be done so I added 1oz ginger, 3 grams black pepper, 3 grams grains of paradise, 4 grams cardamom, and 3 cloves.
This was quite the vigorous fermentation. It looked almost like a mild ale krausen.
Not splitting this batch due to the desire to ferment too many other things, but I think I might try another bochet in the coming years flavored with ancho, cinnamin, cacoa, and vanilla.

__________________
dios_es_un_tortuga is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Has anyone here done this? (dark candi syrup in mead) ZooBrew Mead Forum 11 11-06-2013 04:49 PM
Dark mead clearing question DashCooper Mead Forum 4 04-25-2013 01:01 PM
Shot in the dark mead dttk0009 Mead Forum 1 04-22-2011 09:41 AM
How dark is blackberry mead? Frankfurtvr4 Mead Forum 9 10-29-2010 10:58 AM
making mead with dark honey...dark like molasses wworker Mead Forum 12 06-04-2010 05:34 PM



Newest Threads

LATEST SPONSOR DEALS