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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Stark Raven Mead (burnt honey mead attempt)

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Old 03-04-2010, 06:20 PM   #21
machinelf
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Please--don't apologize for being so generous with your time and knowledge, we appreciate it. And I'm sure Llysse can follow what you're saying.

Me, I just do the heavy lifting.

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My apologies for all this rambling diversion away from the topic of the Bochet.

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Old 03-04-2010, 07:23 PM   #22
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Do you think a five gallon pot would be to small? I see the line where the boil came close to the top but not all the way up. I don't really want to go buy a seven and half gallon pot...as I have no money.

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Old 03-04-2010, 08:00 PM   #23
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I'm guessing it bubbled up to about the 4 gallon mark (or so)... and it wanted to go higher! But with a good eye and steady stirring, I bet you could go with a five gallon pot. It'll probably help if you have someone to spell you when stirring, because your arm will get tired without help for sure (or mine would). But there's something pretty relaxing about it, too.

BTW, the old burnt-sack recipe I've seen calls for stirring until the smoke is black. We never saw smoke of any color, although there was (normal) steam. The Stark Raven is stronger than sack, but we did take the honey to black, so I'm not sure why we didn't have any smoke as described. In any case, what I'm getting at is when you cook it up, I'd go by the color of the honey when deciding how long to go. How long it takes to get it to the same color will doubtless vary a little based on how much heat you're applying, the size of your vessel and so on. With this batch, once we got it boiling, our flame stayed relatively low so it wouldn't bubble up too much.

Would love to hear how it goes (and with photos!). I keep going to check out the carboy to see how things are going and whisper to the yeast... but they have yet to say anything but blub blub. (But I take "blub" as encouragement!)

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Old 03-08-2010, 02:30 AM   #24
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Ok, as I mentioned before, I had planned to rack this to secondary when the fermentation finished--or at least when it had slowed down. Am I correct in assuming that as long as I have steady airlock activity that the CO2 will prevent oxidation?

My secondary carboy is smaller and if there's still headspace at that point I'll top it up, but for now I don't want to mess with it if I don't have to.

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Old 03-09-2010, 09:48 AM   #25
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I was really surprised at how fast this went. Don't have my notes handy, but it really booked along. We are really basic sweet mead fans, so I didn't rack to a secondary, just sorbated and backsweetened, then let set for another week and bottled. It is just an amazing color and crystal clear. I got 4 full bottles and one partial, so the partial went right into the fridge. This is definitely a keeper recipe!!!

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Old 03-11-2010, 02:20 PM   #26
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Wow, that was fast! I take it you don't usually bulk age? I think I'm going to keep mine in a carboy for at least a year (longer if Llysse will let me )


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I was really surprised at how fast this went. Don't have my notes handy, but it really booked along. We are really basic sweet mead fans, so I didn't rack to a secondary, just sorbated and backsweetened, then let set for another week and bottled. It is just an amazing color and crystal clear. I got 4 full bottles and one partial, so the partial went right into the fridge. This is definitely a keeper recipe!!!
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Old 03-11-2010, 04:08 PM   #27
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I don't have enough gallon bottles to bulk age, but plenty of smaller ones to bottle individually. I'm working on acquiring more gallon bottles, so maybe at some point in the future. Also, my house was a tad warm in the last month, so maybe that pushed it along. I am planning to brew another batch in the future, so maybe I'll have to give that a go with the next one.

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Old 03-11-2010, 08:18 PM   #28
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I would just like to say excellent topic, photos, and info, props to Elf and Llysse for the great thread

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Old 03-12-2010, 02:39 AM   #29
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can you post the burnt sack recipe?

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Old 03-12-2010, 02:21 PM   #30
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Originally Posted by JoshuaWhite5522 View Post
I would just like to say excellent topic, photos, and info, props to Elf and Llysse for the great thread
Thank you sir!


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can you post the burnt sack recipe?
It's in this great thread, which was our inspiration:

http://www.homebrewtalk.com/f30/medieval-burnt-mead-112163/#post1237380

And here's a post that contains the recipe:

http://www.homebrewtalk.com/f30/medieval-burnt-mead-112163/index9.html#post1737542
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