Im putting together a recipe for a peach melomel and i want it to have a caramelized/ brown sugar taste. I was thinking about caramelizing 1/3 of the honey or caramelizing brown sugar....just wondering which is the better option??
I've heard the doing a bochet makes some unfermentables....not sure if sugar would do the same.
I've heard the doing a bochet makes some unfermentables....not sure if sugar would do the same.