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Old 06-02-2013, 04:46 PM   #11
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Upon looking at this post I thought cyser once I read the way to caramelize honey. I'm thinking a 1.065 gravity cyser. Two pounds honey in about 4.5 gallons of apple juice. This would make 5 gallons with the water or juice used to carmelize.

Wondering if it'd need pectic enzyme if I caramelized the honey with apple juice.

Any thoughts on this idea?

A) Specifically on the caramelized taste with the cyser.

B) Pectic enzyme is not an issue with yeast addition. May not be needed since the ratio of boiled Apple juice verses regular pasteurized juice is minimal. I'd only cook about a 48 oz of juice to about 16 fluid oz of honey.

FWIW I'm guessing two pounds of honey is about 16 fluid oz.

Will the carmel taste be prominent or more in the back ground?

Thanks



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Old 06-02-2013, 05:01 PM   #12
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Wondering if it'd need pectic enzyme if I caramelized the honey with apple juice.

Any thoughts on the ideas:

B) Pectic enzyme is not an issue with yeast addition. May not be needed since the ratio of boiled Apple juice verses regular pasteurized juice is minimal. I'd only cook about a 48 oz of juice to about 16 fluid oz of honey.

FWIW I'm guessing two pounds of honey is about 16 fluid oz.
Considering apples are one of the most naturally dense fruits when its comes to pectin, I would not skip the addition of pectic enzyme, it is quite inexpensive; plus if you plan on caramelizing the honey with AJ you risk setting that pectin anyway. Even pasteurized apple juice has pectin in it.

On the honey front, I just weigh it. I believe honey that weighs in at 12#/gallon breaks down to a tad over 20 fl oz when seeking 2#.


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Old 06-02-2013, 05:11 PM   #13
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How big will the Carmel taste be with this ratio of juice to honey?

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Old 06-02-2013, 05:39 PM   #14
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How big will the Carmel taste be with this ratio of juice to honey?
My guess is that it would be subtle. I just bottled an orange melomel that had a pound of caramelized honey. It has no discernible caramel flavor at all. Maybe more of the flavor would come through with apple juice.
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Old 06-02-2013, 07:11 PM   #15
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I think I would need to carmelize longer or or just use Crystal 40L

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Old 06-02-2013, 07:14 PM   #16
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To the OP.... do you mind if I continue this line of questions or would you prefer I start a new thread on carmelizing honey?

I don't want to hijack your thread.

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Old 06-02-2013, 11:43 PM   #17
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To the OP.... do you mind if I continue this line of questions or would you prefer I start a new thread on carmelizing honey?

I don't want to hijack your thread.
GOD GET OFF MY THREAD!!!



Lol naw man just kidding. So yes if you mix in other flavors especially if you use all juice I would bet the caramel flavors would be pretty low. The juice alone would have a gravity of 1.05 - 1.055 so honey added to make it 1.065 would be like 7 - 8 oz per gallon. I did a partial bochet bragott a while back and the caramel flavors are not prominent at all. And to weigh in on pectic enzyme or no? I would say you would need the pectic enzyme for sure. I would just boil the honey with water and just reduce it to it's original volume so there is little water there and then add the juice cool with plenty of pectic enzyme.
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Old 06-02-2013, 11:52 PM   #18
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I think I would need to carmelize longer or or just use Crystal 40L
Caramelizing it longer won't make the caramel flavor stronger. It will just take the honey past caramel and into toasted marshmallow and then into smokey. The only way to get more caramel flavor is to caramelize more honey. Or use the caramelized honey to backsweeten the final product so the flavor isn't lost in the fermentation.

Arpolis, how long do you think it will take to ferment? Seems a low ABV mead should ferment quickly like a beer. That's definitely what appeals to me about the idea.
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Old 06-03-2013, 01:02 AM   #19
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Well as of today the mead is in full ferment going strong. I was cooking a lot yesterday so to keep the temp from hitting over 80*F I decided to throw it in the fridge overnight. That may slow this guy down a little but I bet it will finish fermenting in about 7 days. Give or take a day or two. It should not be too dry because of the caramelized honey. I suspect an end gravity as low as 1.000 - 1.002.

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Old 06-03-2013, 04:39 AM   #20
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Fermenting 1.060 - 1.065 using wine yeast can run solid for almost two weeks. Assuming one fermented at about 75F. Then slow down for another two. Complete floculation and attenuation at 30 days. No air lock activity and fermentation stopping near zero.

Most of my high gravity experience is with ciders in this range. I can pretty much say that I will not keg or bottle without being able to raise a flashlight to a carboy and find a clear solid beam passing through the cider.

I have heard of people making quick cider with wyeast 3068. Weihenstephan Weizen. They claim it to be superior in a fruity taste over wine yeast.

It doesn't clear well so the mead would be kind of murky. Therefore, stylistically, a clay or pewter drinking vessel would be called for with this beverage.



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