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Old 05-17-2009, 08:24 PM   #31
Freezeblade
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I think the nottingham will probably take it to 10-11% or so, depending on your oxygenization, nutrient and energizer schedule.

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Old 05-17-2009, 08:30 PM   #32
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Have you read the tasting notes by Charlie Papazan on the bochet mead he tried for the Beer Examiner?

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Old 05-18-2009, 02:37 AM   #33
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Here is my response from Johnny Max about his mead:

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Johnny Max - I am thinking it will smooth out in 100 years. LOL
It has a very strong roasted marshmallow flavor and it is black as tar.
I have not tasted it in a long time, I am waiting...
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Old 05-18-2009, 11:40 PM   #34
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OK, this I have got to try, I think I still have around 3lbs kiawe honey, now what other heavy and rich honey can I get without selling my first born, (still working on that BTW).

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Old 05-31-2009, 05:22 AM   #35
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Just brewed this earlier today. I used ec-1118 (atleast I think thats what it's called), and I had an OG of about 1.090. I hope I picked the the right yeast, I'm thinking about adding more honey, but I'm not sure.

I noticed some floating things when I took my hydrometer sample does anyone have any idea what those could be. Maybe pieces of burnt honey.

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Old 05-31-2009, 01:08 PM   #36
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Quote:
Originally Posted by GuitarBob View Post
Just brewed this earlier today. I used ec-1118 (atleast I think thats what it's called), and I had an OG of about 1.090. I hope I picked the the right yeast, I'm thinking about adding more honey, but I'm not sure.

I noticed some floating things when I took my hydrometer sample does anyone have any idea what those could be. Maybe pieces of burnt honey.
I had the same thing. You can see it in my gravity sample picture below. I'm not sure what they are either but assuming, like you, that they're either bit's of burnt honey or some protein in the honey that has clumped together and fallen out.
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Originally Posted by KingBrianI View Post
Oh yeah, here's how it looks for the curious. A bunch of small particles formed at some point during the caramelization, any ideas what they are?

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Old 05-31-2009, 07:01 PM   #37
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That's exactly what mine ended up looking like. I basically cooked it until it smelt like it was burning then paniced and started adding water.

By the way how much honey did you use? I got a much lower OG and I used 4 lbs per gallon.

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Old 05-31-2009, 07:35 PM   #38
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I used 4 lbs of clover honey. Final volume was slightly less than a gallon. Did you take the gravity while it was still hot?

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Old 05-31-2009, 10:35 PM   #39
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Quote:
Originally Posted by KingBrianI View Post
I used 4 lbs of clover honey. Final volume was slightly less than a gallon. Did you take the gravity while it was still hot?

I didn't measure the temperture with a thermometer but it felt cool to touch, so it had to be close to room temperture. I had a little bit of honey stuck to the sides of the pot that I wasn't able to dissolve into the water I added, I'm guessing that may have made a small difference. It's also possible that my final volume was slightly over a gallon.

Still even when considering all these factors a difference of almost 40 gravity points seems pretty high.

I did use wildflower honey (not the best choice for meads, but I figured since it was going to be burnt it wouldn't matter.) I wonder if the different type of honey made a difference.
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Old 06-01-2009, 06:39 PM   #40
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I'm starting a batch of this as we speak. I'm starting out with 6 lbs of cheap CHEAP walmart honey. Although I've noticed something that wasn't mentioned in any instructions. You know what happens when you make a brochet mead outside? You get a ****ton of bees, that's what! It was not even boiling 5 minutes before a bee landed in it. mmmmm bee parts.....

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