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09-18-2013, 01:18 PM   #281
mors
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haha the no foam is used during the boil of beer all the time. I would imagine it would go the whole time. It's just silicone that sits on the service and breaks surface tension.

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09-22-2013, 02:02 PM   #282
SagamoreAle
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Quote:
 Originally Posted by WVMJ 800 posts on this wonderful mead and someone comes along and is like why dont you guys use that anti foamy stuff when you cook foamy honey! I didnt know you could use this in the boil, did it work all the way up to the black stage or did it eventually give out or did you have to keep adding it every so often? What a great idea. WVMJ
I added in at the beginning. Relative to a prior experiment caramelizing honey, it knocked off about 1/4 of the expansion. Not perfect, but sufficient to keep it from boilover in my brewpot.
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09-22-2013, 02:04 PM   #283
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FWIW, I calculated that the maximum volume of 5# of honey reached about 500 cu. in. Calculate the volume of your boilpot (http://math.about.com/od/formulas/ss...eareavol_3.htm) to determine if the honey will boil over your pot.

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09-22-2013, 04:36 PM   #284
DRonco
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Quote:
 Originally Posted by SagamoreAle FWIW, I calculated that the maximum volume of 5# of honey reached about 500 cu. in. Calculate the volume of your boilpot (http://math.about.com/od/formulas/ss...eareavol_3.htm) to determine if the honey will boil over your pot.
Anyone else read this and thought "That post could double for You know you're a homebrewer when...." thread?
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09-23-2013, 06:40 AM   #285
BrewtalFermentalist
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After reading this whole thread I'll have to make this. Has anyone tried using apple cider or juice instead of water?

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09-23-2013, 06:59 AM   #286
WVMJ
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Yes, several people have posted about making cysers with burnt honey. We have a crabapple one going now, acid is too high, should have just used a sweet cider but the caramel taste still comes thru nicely. WVMJ

Quote:
 Originally Posted by BrewtalFermentalist After reading this whole thread I'll have to make this. Has anyone tried using apple cider or juice instead of water?

09-23-2013, 06:01 PM   #287
Zaffo
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I've done a bochet cyser, and it's very tasty, if I do say so myself.

Not overly sweet, but not too dry either. Next time I might play with the spices for better balance, and maybe age it on some oak chips. Also, I'll try to use some fresh apple juice, instead of store bought.

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09-24-2013, 12:21 AM   #288
WVMJ
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Zaffo, your post got us started on thinking about making the Bochet Cyser. Now we have to think of a good name for this style! We have Bochetomel for burnt meads with fruit but cider deserves it own branding. WVMJ

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09-24-2013, 05:36 AM   #289
BrewtalFermentalist
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Thank you both! I'm pretty new to mead and I love "different" approaches to brewing.

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On Deck: Bochet mead, STuD WIPA
Primary: Spiced Apfelwein, Smoked Porter, JQGM, JQGM (peach)
Secondary:
Tertiary: Cranberry Orange Spiced Mead
On Tap: Oaked Rye Whiskey Stout
Bottled: Strawberry Hefe, Milk Stout

09-27-2013, 01:17 PM   #290
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Quote:
 Originally Posted by DRonco Anyone else read this and thought "That post could double for You know you're a homebrewer when...." thread?
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