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Old 07-18-2012, 12:59 PM   #1
CaptainLongneck
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Default how much is too burnt?

Did a burnt mead yesterday, the color changes on my drip chart look nice. I continued to cook it until it actually started to smell burnt, which may be pulling out too early.. but smelled amazing after I added the water..


uhh.

2 pounds clover honey,
water to a gallon,
2 tsp vanilla

my question is,

To me it tasted very bitter before I added the vanilla, however my brother says its tastes of cold coffee. Is this a normal flavor? How will it change as it mellows? what sort of tasty additives (fruits spices chocolates) could I add to increase its A.C. and make it a tad less bitter?

thanks

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Old 07-18-2012, 02:16 PM   #2
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My Bochet lost almost all bitter flavor after the first 3 months. However I did a low boil for 1.75 hours so don't know if I burnt mine as much as you did. I also added raspberry and it is aging very well with every bottle getting better and better.

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Old 07-18-2012, 07:30 PM   #3
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That's very nice to hear, though my brother liked it, the must was unbearably bitter to me. Raspberries where def on my list of flavor candidates, but I am going with cocoa for sure.

Additional question that has come up... It's so dark. No light passes through, looks like motor oil in water... Even the bubbles and krausen are yellow.... Normal? Interesting? The plague?

What's up

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Old 07-19-2012, 12:51 PM   #4
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Sounds like you may have actually burned it, rather than just progressively caramelizing it.

As far as clarity--have you done any fining?

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Old 07-19-2012, 03:12 PM   #5
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Yes it is normal at this stage. Mine is somewhat see-through after final racking/clearing. But even then there is just faint hints of a reddish amber light shining through the wine bottles. The bubbles/krausen will be yellowish so you are all good.

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Old 10-10-2012, 03:48 PM   #6
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New racking. Man this stuff is still so bitter. I had added some chocolate/cocoa powder to it, and since racked off, and it barely changed the flavor....

Could I possibly mix this batch into something else.... Could I sweeten it with more fresh honey..... Or will it be a lesson learned that a burnt mead is really just an ambered one?

image-3768164156.jpg   image-3134211892.jpg  
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Old 10-11-2012, 02:34 AM   #7
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If it is really bitter & you are not liking it you can try making a beer and leave out the bittering hops. Just blend this 50/50 with that once the beer is finished to make a bragott.

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Old 10-11-2012, 08:07 AM   #8
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I think it will probably be fine, it sounds very like mine though I plan to age it a full 4 years, though I expect only the first 2 will be needed. Mine will be at a year in feb and is still sat on the cocoa nibs...

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Old 10-12-2012, 08:21 PM   #9
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I like the beer idea, however; I have yet to brew any beer. Perhaps someone in my area stumbles across this and wants to try, I'm welcome to share.

In the meantime I will continue to let it sit and maybe improve.

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Old 10-26-2012, 09:21 PM   #10
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Sad face, was looking over all my bottles and carboys, and found two little copper green mold colonies floating atop my burnt mead.

I knew I probably wasn't going to use it, but id have rather it been for some other reason than this

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