Medieval Burnt Mead! - Page 19

**BargainFittings** · 11-21-2011, 02:01 PM

I would guess you did not have it stirred well if that was your gravity reading.

qbst · 11-21-2011, 02:21 PM

A very real possibility. I just wanted to make sure I'd made a mistake. Thanks!

**diablodawg** · 11-28-2011, 02:31 AM

Just put together a burnt pineapple mead. 3 lb of honey boiled for around 90 minutes, plus the juice of three cans of pineapple chunks (only pineapple, pineapple juice, and concentrate. Used wine yeast and intend to keep it for a year. Rack to secondary after a month or so? What do you think?

dmomo · 01-26-2012, 06:56 AM

Quote:

Originally Posted by BootsyFlanootsy

It's hard to describe the taste, and equally as hard to say whether or not I like it. It smells amazing. To say it's complex is putting it lightly. It smells smokey and sweet at the same time. The taste is another thing all together. It almost tastes like flat cola, with a bit of rum in it. There are certainly notes of caramel apples and toasted marshmallows, but predominantly, flat cola.So, all in all, at this point in its age I'd say I doubt I'll be making this mead again. Though, it IS good, and in some weird way I AM enjoying it.

BTW, it looks like flat cola too.

Wow. It sounds like you're describing Moxie.

polski · 02-29-2012, 01:23 PM

We have seven hives and sell honey to our members at the golf club and with some of it have been making mead. Simple recipes producing strong, dry mead seems to be the most popular with our friends. We made 10 litres of burnt mead first of Jan/12 not knowing what to expect and later in the month made 2x10 more for a total of 30 litres. The video of the guy making burnt mead with his goat was our recipe and I have to say that we didn't let it get to the tar stage though we cooked it for 40 min over a turkey burner(propane).
Adding the water produced the expected fireworks which resulted in some overflowing in one batch but ok with the other two. Yeast addition, aeration and fermenting was as normal. Being very inquisitive we racked after a month and had to try it. Amazing taste with as mentioned above with caramel, coffee and black currant noted. A dozen people have tried it and they all love it...this after only seven week! So we are bottling and hiding it and this week making 20 more litres which we hope will turn out the same way.
If I can find the photo history we made while cooking the honey with the different colours I will post later...all in all a very enjoyable procedure...polski

tdogg · 03-30-2012, 12:26 PM

Man this sounds awesome! This thread was started quite a while ago, does anyone one have more pics or tasting notes? Is there anything such as a Bochet Melomel or a Bochet Metheglin?

**TheBrewingMedic** · 03-30-2012, 01:51 PM

tdogg you can make bochet anyway you like, your base flavors are going to be a smoky, slightly sweet, deep caramel, toasty marshmallow type flavor, so match up things you think would go with that. look for the "leap year 2012" thread, I think thats the title. A bunch of us are making a Cocobochet with cacao nibs and vanilla beans. guess that could fall into the metheglin bochet hybrid category.

viking · 03-30-2012, 05:52 PM

I am going to make another batch of this sometime this year. I boiled the honey for 45 minutes, and it caramelized the honey nicely! I did not get a smokey flavor, but it was good. There was the roasted marshmallow smell when the honey was boiling, but it did not come through with the finished mead. I might try adding vanilla to my next batch. Wish I could give a better description of the mead, but it is all gone!

**biochemedic** · 03-31-2012, 01:38 AM

Quote:

Originally Posted by tdogg

Man this sounds awesome! This thread was started quite a while ago, does anyone one have more pics or tasting notes? Is there anything such as a Bochet Melomel or a Bochet Metheglin?

That's the great thing about homebrewing...limited mainly only by your imagination. I'm already trying to figure out how I can get SWMBO to agree to me doubling my annual apple cider acquisition this fall so I can make a bochet cyser along with my regular one, and some sort of Graff along with my regular spiced cider...

Arpolis · 03-31-2012, 11:31 PM

Quote:

Originally Posted by tdogg

Man this sounds awesome! This thread was started quite a while ago, does anyone one have more pics or tasting notes? Is there anything such as a Bochet Melomel or a Bochet Metheglin?

This is my last gravity reading sample at day 31 of my Bochet Metheglin/Melomel triple hybrid. It is made from 1.75 hours of slow boiled Sams Club honey & 20 bags of Celestial Seasonings Raspberry Zinger herbal tea. 2 gallons total.

It was still pretty sweet then but was just racked at that point and I have not checked it since. It's about 2 months old now.