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Old 06-01-2009, 09:54 PM   #41
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Well it's done and cooling. I let it boil a little TOO long, and it turned into a solid black mass. I added water and it softened up again. The steam also turned my hand yellow! Seriously!

orange-hand.jpg

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Old 06-01-2009, 09:58 PM   #42
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yeah, beautiful hands. but show us the must!!

and i feel like the darker, nastier and more burnt this thing is now, the better it will be in 20 years.

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Old 06-01-2009, 10:25 PM   #43
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Must you ask for more pics? Here's more!

brochet-mead.jpg

That there is the #1 reason why you should do this outside. It's a black carbonized mess.



Mmmmm pitch black....

brochet-mead-2.jpg

I'm going to be racking this onto an apfelwein yeast cake so it should pickup with gusto. I hope.

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Old 06-01-2009, 10:33 PM   #44
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Very cool pics, I plan on doing mine in about 3 weeks

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Old 06-01-2009, 10:41 PM   #45
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Sweet pics, keep us updated. Its one of the first on my list when i get home.

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Old 06-02-2009, 06:13 PM   #46
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Looks like the stuff I just drained out of the oil pan of my subaru!

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Old 06-03-2009, 11:05 AM   #47
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I think I'll be ok..............ferment that sucka. Think of it as a Stout Mead

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Old 06-03-2009, 06:42 PM   #48
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I tasted a hydrometer sample of this today, and the burnt taste is very subtle and seems to work well with the honey flavors. At first I wasn't sure about this recipe, but now I have high expectations it. I think this mead is going to taste awesome when it's finished, and I don't think it will need to be aged more then an average mead.

If anyone else is tasting samples of this I would be interested to hear their thoughts on it.

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Old 06-04-2009, 06:44 PM   #49
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That looks interesting, but man, I do not want to have to clean my kettle after that.

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Old 06-07-2009, 10:18 PM   #50
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Whoa! Just tasted mine and it's good! Aren't young meads supposed to be gross? There was still a lot of sweetness left but I expected that. I didn't pull enough to gravity test it but I'd estimate it's in the 1.020-1.030 range. I added an eight of a teaspoon of both yeast energizer and DAP to help it out. The most interesting thing though, is that it wasn't harsh at all. The caramelly flavor was pretty balanced and together with the sweetness was very pleasant without being cloying. There was no alcohol warmth whatsoever. And the biggest surprise of all, is, if you remember my recipe, the flavors the fresh sage and rosemary are giving it. It's amazing! Somehow the sage and rosemary flavors and aroma have morphed into a wintergreeny-minty flavor with a bit of resinous pine. It's very good. I was a bit worried it would taste too medicinal/culinary herby, but that's not the case at all. I'm seriously going to have to explore that herb combination in a gruit. This could seriously be the next big thing -- it's that good! I can already imagine it, sage and rosemary porter. Trust me, it's 100 times better than it sounds.

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