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Old 11-05-2011, 01:33 PM   #161
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1.094 is hardly high, I have a batch going that started at about 1.2... not that my hydrometer measures that high...

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Old 11-05-2011, 05:52 PM   #162
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I just did it as per the instructions on the back like I've done with all the other meads I've made (I love me some mead). In fact I have two other batches bubbling away right now.
1.2 are you fermenting straight honey :P

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Old 11-05-2011, 06:55 PM   #163
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I tried my hand at this yesterday. I added two sticks of cinnamon and a clove after adding the water to the boiling honey. I removed them before pitching. I plan to add half a vanilla bean to the secondary along with another stick of cinnamon. The must tasted awesome so we'll see.

Also, I found that constantly stirring the honey kept it from raising. That and cooking it on my grill's side burner made it a pretty safe experience.

Cheers.

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Old 11-05-2011, 07:50 PM   #164
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1.2 are you fermenting straight honey :P
Pretty much!
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Old 11-06-2011, 01:51 PM   #165
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When do you this bochet stuff, do you just keep adding water and re-reading your hydrometer til you hit your desired SG? I imagine the boiling process changes the sugar content of the honey, which would throw off any preliminary gravity calculations.

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Old 11-07-2011, 01:42 PM   #166
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When do you this bochet stuff, do you just keep adding water and re-reading your hydrometer til you hit your desired SG? I imagine the boiling process changes the sugar content of the honey, which would throw off any preliminary gravity calculations.
With any mead, I usually just take what I get...knowing full well that the sugar content of honey varies quite a bit, and knowing that my volume measurements are estimates as well...

If it's just way too low, then sometimes I'll add honey until I get it up where I want, and certainly you could do the reverse as well...

With the bochet I did, I just used 18 lbs of inexpensive clover honey from Sam's Club (no need to use anything that good, since you're caramelizing it, and your character/flavor is coming from that...). ProMash estimates this to give an OG of 1.126 in a 6 gal batch -- I got 1.107, which is fine for me. My fermentation took it down to 1.007 (13.4% ABV). Since I used the Wyeast Dry Mead strain, which should have dried this out completely, I assume the process of caramelization creates some unfermentable compounds...this was fine, because the 1.007 gave me just enough residual sweetness that I didn't have to worry about stabilizing and backsweetening (I think bochet is one mead that really benefits from a small amount of sweetness to complement the caramelized flavors.)
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Old 11-07-2011, 01:45 PM   #167
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Pulled out another bottle of the batch I made last September to bring to Teach a Neighbor to homebrew day at cap n cork- people still loved it. They said it smoothed out nicely

I think I have one more bottle, I'm going to hold it for at least another year.

We are talking about doing a 5 gallon batch at some point.

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Old 11-07-2011, 05:20 PM   #168
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Pulled out another bottle of the batch I made last September to bring to Teach a Neighbor to homebrew day at cap n cork- people still loved it. They said it smoothed out nicely
I can attest to that. I had a sample from last year and again this year and it did smooth out rather nicely.
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Old 11-07-2011, 06:30 PM   #169
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Has there ever been a recipe posted for this mead?

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Old 11-07-2011, 06:39 PM   #170
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http://www.homebrewtalk.com/f30/boch...ml#post1695807
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