wrkrB
Member
Excellent post on this topic with great pics here: Stark Raven Mead. I regularly reference the image of the honey at different stages when I'm cooking my "Creme Brew".
I typically scorch 10# of Costco Clover to the color indicated at about 90 or 120 minutes in the above post, and then put 5# of raw honey in a 5 gallon batch with Lalvin 1116 yeast. Comes out pretty sweet, so I call it my Creme Brew since the flavor is reminiscent of creme brulee. In my last batch, I also added some tea (English Breakfast) to give it a little dryness/tannins as well as provide additional nutrients for the yeast since I don't use a yeast nutrient (migraine issues). That came out really well, although it is still definitely more of a dessert drink.
I typically scorch 10# of Costco Clover to the color indicated at about 90 or 120 minutes in the above post, and then put 5# of raw honey in a 5 gallon batch with Lalvin 1116 yeast. Comes out pretty sweet, so I call it my Creme Brew since the flavor is reminiscent of creme brulee. In my last batch, I also added some tea (English Breakfast) to give it a little dryness/tannins as well as provide additional nutrients for the yeast since I don't use a yeast nutrient (migraine issues). That came out really well, although it is still definitely more of a dessert drink.