Having read so much about them here I decided to make a bochet about 5 weeks ago.
I boiled the honey nice and dark, added water until it got down to 1.074 (for a roughly 10% abv finished product). I had started some champagne yeast in a yeast-nutrient and honey solution, chucked it in and away it went.
The first few weeks it bubbled away nicely, but now there's not much happening. I've just pulled a sample and the mixture is at 1.022.
So my question to anyone that's made burned mead before - what was your FG?
I would expect it to be slightly higher than standard mead, as the boiling of the honey should make some complex sugars (?), but I'm guessing lower than 1.022. I'm also slightly impatient as I want to enjoy a bottle or two before I move in four months time, and as I'm moving overseas I won't be able to take much with me.
So... yeast nutrient? Re-pitch with another variety? Other advice?
Thanks...
I boiled the honey nice and dark, added water until it got down to 1.074 (for a roughly 10% abv finished product). I had started some champagne yeast in a yeast-nutrient and honey solution, chucked it in and away it went.
The first few weeks it bubbled away nicely, but now there's not much happening. I've just pulled a sample and the mixture is at 1.022.
So my question to anyone that's made burned mead before - what was your FG?
I would expect it to be slightly higher than standard mead, as the boiling of the honey should make some complex sugars (?), but I'm guessing lower than 1.022. I'm also slightly impatient as I want to enjoy a bottle or two before I move in four months time, and as I'm moving overseas I won't be able to take much with me.
So... yeast nutrient? Re-pitch with another variety? Other advice?
Thanks...