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Old 03-01-2012, 01:19 AM   #101
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Just pitched EC1118 on 3# of burnt honey for Leap Year. I liked the idea of a chocolate/vanilla so that's going in the secondary.

Photos here: http://www.homebrewtalk.com/members/.../bochet-1-gal/

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Old 03-01-2012, 11:25 AM   #102
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Day 2, ~18 hours post pitching, beautiful bubbling

bochetday2.jpg  
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Old 03-13-2012, 02:47 PM   #103
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Leap year bochet update, 13 days later and we went from an OG of 1.105 to 1.01...racked onto 1 lb. of cacao nibs, 4 long spit vanilla beans and some oak chips

tasting the hydro sample just because you have to....faint sweetness upfront, very very little but there...finished with the cooked not quite burned caramel that faded into almost a smokyness...in the middle it's still pretty muddled but I expect that its only 2 weeks old

think it has potential to be amazing maybe even just a year from now and extraordinary in 4 years

Planning on racking it off the nibs/vanilla/oak after its clear, bulk age awhile then bottle, take a few small bottles like 12 oz'ers for annual tracking and the rest 750's to go into the "time capsule" for 2016

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Old 03-13-2012, 07:44 PM   #104
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Mine was fermenting with some cocoa in primary, fermentation has slowed enough for most of it to have fallen to the bottom now. I will probably look at racking to secondary next week after cold crashing to get as much yeast out as I can, I would rather not have the tlyeast settle on top of the cocoa. So I will likely wait for the second racking before adding more.

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Old 03-13-2012, 07:50 PM   #105
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Speaking of boiled honey and Insomniac, hows your burn bro?

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You are more likely to have a threesome with members of the Japanese women's curling team whilst spinning a plate on your head than you are likely to screw up a batch of JAOM.

YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

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Old 03-13-2012, 10:44 PM   #106
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Yeah not too bad at all thanks, i dont think it was a direct hit as it didn't blister and has left a thin line. Stopped hurting after about 3 days so think I got off lightly!

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Old 03-14-2012, 08:44 PM   #107
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Mine is still in the primary. It has gone from an estimated 1.165 (read 1.15 +raisins and dates + 1lb. added later) to 1.032 so far and is still putting out a bubble every couple of seconds.

I plan on racking tonight to get it off the crud and hopefully reawaken fermentation a little bit. I will also up the fermentation temperature since it's been in a room with ambient temperature in the mid-60's.

I'm not sure how low it will go with the carmelization creating unfermentables. With how much nutrients I added SNA + step honey, I should be able to get pretty close to 20% if it is all fermentable.

It actually tastes pretty good for being almost 17% right now. The high sweetness definitely helps. It does have a slight off-aftertaste that I'm associating with the high gravity, but I think it will age out.

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Old 03-26-2012, 10:45 AM   #108
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Racked this last night, racking off of / through / with cocoa nibs is a complete pain but got there in the end. Have it cold-crashing now to get as much yeasties out before I add in the rest of the nibs and vanilla (dont want them getting buried in lees!). Will probably rack again tonight or tomorrow.

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Old 04-13-2012, 02:10 PM   #109
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6 weeks later...How is everybodies leap year bochet coming?

I've gone from the 1.105 OG to three readings of 1.012 so now it's chilling in the tertiary, the autosiphon again proved it was worth the $12, racking off of the cacao nibs was pretty easy, almost lost siphon once, gave it half a pump and it continued without a problem with very minimal loss.

Going to let it sit awhile to finish clearing then probably will get one more racking to bulk age 8-10 months, then I'll think about bottles.

wish I got better lighting on the picture, this doesn't do the color justice.

bochet413.jpg  
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Old 04-17-2012, 12:24 AM   #110
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I made my first mead on leap day not knowing this was going on. Just felt like it was the right day for my first mead attempt. Made a JAOM with tangelos and added vanilla. After reading the thread I don't think I want to wait 4 years to drink it though.

image-3496581670.jpg  
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