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01-24-2012, 05:42 AM
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#11
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Junior Member
Join Date: Aug 2011
Location: Los Angeles, CA
Posts: 14
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You might be right, though on first tasting just before pitching the yeast the balance was better than expected. The caramel notes were there but not at all over powering. It was a layered perception of heavy from the caramel, but smoother from the other honey.
At the heat I used I didn't notice as much change in texture and color between the last two additions, so I presume that bulk of honey (10 lbs) will have the greatest contribution to flavor profile, while the 3 lbs of heavy burn will find themselves more the undertone though decidedly present. The 5 lbs caught in the middle will I'm sure blend the two together, but over all I'm happy with where this looks to be headed.
If any back sweetening seems necessary I'll be doing it with un cooked honey, so at that point I can always bring back in a bit of the lighter honey flavor.
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01-24-2012, 06:27 PM
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#12
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Junior Member
Join Date: Nov 2011
Location: Atlanta, GA Georgia
Posts: 11
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Has anyone tried only burning a portion of their honey for a bochet to try and keep some of the original flavors and aromatics from the honey?
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01-26-2012, 02:04 PM
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#13
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Junior Member
Join Date: Apr 2011
Location: Westminster, Co
Posts: 6
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Quote:
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Originally Posted by lsmith47
Has anyone tried only burning a portion of their honey for a bochet to try and keep some of the original flavors and aromatics from the honey?
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I have one in primary now. 6# scorched to a deep red plus 3# unscorched in a 3gal. carboy. |
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01-26-2012, 02:09 PM
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#14
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Senior Member
Join Date: Oct 2009
Location: Thiensville, Wisconsin
Posts: 4,663
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bees?? in january??
oh what a crazy place CA must be...
__________________
Quote:
The man who intoxicates himself on bad whisky is sometimes moved to kill his wife and set his house on fire, but the victim of applejack is capable of blowing up a whole town with dynamite and of reciting original poetry to every surviving inhabitant.
– “A Wicked Beverage,” New York Times, April 10, 1894
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01-26-2012, 06:11 PM
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#15
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Junior Member
Join Date: Nov 2011
Location: Atlanta, GA Georgia
Posts: 11
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wrkrB, I'd love to see your recipe/results when you get around to tasting it.
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02-12-2012, 04:07 PM
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#16
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Junior Member
Join Date: Apr 2011
Location: Westminster, Co
Posts: 6
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Racked into secondary last night. Def. a little lighter character than a full bochet. Still pretty sweet, but absolutely wonderful. Had some friends over who tried it, and the wife's comments were "You can't even tell there's alcohol in it", ( I'm guessing it's around 10% right now) and "I could drink the whole bottle", pointing to the 3 gallon carboy. Her husband just smiled since I had told him that it was called Creme Brew, and the "lay" is implied once the ladies get a taste.
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03-16-2012, 04:32 AM
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#17
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Junior Member
Join Date: Apr 2011
Location: Westminster, Co
Posts: 6
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Some photos from bottling. My process and recipes are pretty simplistic.
6# Costco clover honey, scorched to deep red
3# Costco clover, raw
Handful of raisins, boiled for 5 min. or so.
Water to 3 gal.
Lalvin 1116 yeast (1 packet)
Racked at 2 months, bottled at 3 1/2 months. The ladies love it, so I call it Creme Brew. It's pretty sweet and it will sneak up on you.
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03-16-2012, 11:07 AM
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#18
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Member
Join Date: Mar 2012
Location: ACT, Australia
Posts: 91
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Nice!
I'm planning on doing a Bochet just like this eventually. I was originally thinking a ratio of 1:2:3:4 of raw:light:medium:dark caramelisation, but I have concerns that the dark stuff will overpower everything else. Any thoughts? Maybe 1:1:1:2?
I also want to do a Bochet stout braggot, but that's for another thread 
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