Jeepaholic

Recipes 

I have read most but not all of this thread. I am very intrigued by it. But I do have one question. Doesn't the boiling remove all flavor and aroma from the honey? It seems to me that you could do the same with regular sugar. I'm not trying to make prison wine.

If I'm wrong please explain it.

gizmodog51

Recipes 

you will lose the flora aroma but the replacement will be a most complex toffee smell yet still definitely honey. many have referred it to as creme brulee'.
i'm still waiting for mine batch to finish. i added some apple juice to it and if it tastes as good as it smells coming from the bubblier i'll be happy.
i used five lbs of honey so if it was a dud the cost was reccoverable.

GD

fc36

Recipes 

delete

Legacysmeadman

Recipes 

I had made a gallon batch of the burnt mead 2 years ago. I partook in my last bottle of burnt mead and it's flavors we're indescribable.
Right off the batt after fermentation it tasted like soy sauce. After two years this mead is awesome.

Jeepaholic

Recipes 

Thanks, I need to try this soon.

rstanavech

Recipes 

Maybe I missed it some where in the posts, but what amount of honey would you use for this? I'm guessing the same as for basic mead 2.5 - 3 lbs per gallon?

Arpolis

Recipes 

Yes the amounts are pretty much the same. But the caramelizing process makes for some unfermentable sugars. The longer and slower you boil the honey the more unfermentables made but I have kept the amounts te same still.

__________________
A painting says a thousand words. But a painting while on good mead just looks funny!

wintermute2

Recipes 

I think this thread has finally convinced me to go out and get a turkey fryer.

Has anyone had success carmelizing their honey on a stove using a slow simmer without mess?

How about baking it in the oven at, say 250 deg. F?

Hmmm, then again, not sure what the codensed honey vapor will do to my oven hood.

I'm thinking cinnamon might be an excellent addition to this to give it a graham cracker flavor.

gizmodog51

Recipes 

this techinque puts off huge amounts of smoke / fumes.

the thread does have mention of folks rendering honey inside, but i just can't see it happening without a good vent system to the outside.

the oven method has been also mentioned in the thread but it just doesn't produce the same produce as carmenlizing on a propane burner outside or over a fire.

i would suppose a small amount of honey could be done on a gas or electric stove inside.....my experience was the fumes from the 5lbs was overwhelming...

GD

Chaidyn

Recipes 

I just started a batch of this a couple of weeks ago, carmelized the honey on the stove inside. I have a good range hood that vents outside, but the house (and the neighborhood, for part of the evening!) smelled a bit of burnt marshmallow. It's fermenting pretty slowly, but steadily. Patience....yeah, I know.