Fat Basset Bochet Cyser - Cider with "Burnt" Honey - Page 2

jwynia · 11-05-2011, 06:16 PM

There are things that it seems no matter how well warned you are, you can only learn through experience.

Fritobandito · 01-13-2012, 07:56 PM

Do you remember how long you cooked the honey?

**SenorPepe** · 01-13-2012, 07:58 PM

This sounds awesome. I'd like to try it. What, exactly, are you supposed to do when adding water to prevent magma-honey spewing?

jwynia · 01-15-2012, 08:33 PM

I didn't track how long to cook the honey because it's going to vary for every burner and every cooking vessel, etc. Basically, you cook it until you start smelling burnt marshmallow and then it's done.

If you cook in a large vessel (so you're only 1/4 full of honey or less) and add the water slowly, you'll avoid napalm conditions. I've done it several times with no problems.

**biochemedic** · 01-21-2012, 04:30 PM

Some very good advice in here...boiling honey is damn hot. You have to be carefully when stirring it -- a very long spoon and/or protective gloves are recommended! When you're done cooling and starting to add water, ONLY ADD WATER AN OUNCE OR TWO AT A TIME AT FIRST!!! (REALLY, I'M NOT KIDDING!) I also had a near explosion when I first started adding water...

Brann_mac_Finnchad · 04-26-2012, 09:35 PM

I made one of these as well, still bottle ageing.

Let the honey cool down a bit before adding the water--I didn't have any problems with explosions (but I was using only a couple pounds in a large pot).