Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Medieval Burnt Mead!
Reply
 
Thread Tools
Old 01-17-2010, 02:58 PM   #101
johnnyo1977
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Coatesville,Pa
Posts: 228
Liked 3 Times on 3 Posts
Likes Given: 1

Default

Has anyone else bottled and/or open a bottle that has been sitting for a while. How does it taste? smell?
Need to know more....


__________________
"Don't retreat - reload" - Sara Palin


Bridgeville Brewing Company
johnnyo1977 is offline
 
Reply With Quote
Old 01-17-2010, 08:47 PM   #102
bubbachunk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Fort Smith
Posts: 645
Liked 6 Times on 5 Posts

Default

I started mine last week and the smell was incredible


bubbachunk is offline
 
Reply With Quote
Old 01-18-2010, 01:51 PM   #103
meading_of_minds
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: IL, Bureau Cty, IL
Posts: 90
Liked 1 Times on 1 Posts

Default

This sounds interesting. I may definitely have to try one batch.
__________________
Laura
meading_of_minds is offline
 
Reply With Quote
Old 01-20-2010, 05:14 AM   #104
viking
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: , British Columbia
Posts: 31
Liked 3 Times on 2 Posts

Default

I opened a bottle last night...



It needs to age a bit longer. With that said, it has a slight cola taste to it. There are a few things that I will do differently with my next batch.

1. I will caramelize the honey longer.
2. I will back-sweeten it more. (It is too dry for me. It fermented to .998, then I back-sweetened to 1.007)
3. I will back-sweeten with honey, not dextrose. (I didn't want raw honey to interfere with the caramelized honey flavor)

I'll let you all know if it gets better with time.
__________________
"I don't drink any more...or any less!"
viking is offline
Roninghost Likes This 
Reply With Quote
Old 01-20-2010, 06:01 AM   #105
johnnyo1977
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Coatesville,Pa
Posts: 228
Liked 3 Times on 3 Posts
Likes Given: 1

Default

Hi viking that looks tasty. how long did you boil the honey? What yeast did you use?
__________________
"Don't retreat - reload" - Sara Palin


Bridgeville Brewing Company
johnnyo1977 is offline
 
Reply With Quote
Old 01-20-2010, 01:37 PM   #106
conpewter
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
conpewter's Avatar
Recipes 
 
Join Date: Nov 2007
Location: East Dundee, Illinois
Posts: 5,155
Liked 44 Times on 39 Posts
Likes Given: 13

Default

So I transferred to secondary the other day, I have just about 4.75 gallons in a 5.5 gallon carboy (True measurement on my "5" gallon carboys) Should I top up with water, honey-water, burnt-honey water or do I need to re ferment a 1 gallon batch and use that?
__________________
"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash
conpewter is offline
 
Reply With Quote
Old 01-20-2010, 01:38 PM   #107
BargainFittings
Sponsor
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 1 reviews
 
BargainFittings's Avatar
Recipes 
 
Join Date: Nov 2008
Location: Allen TX
Posts: 1,939
Liked 60 Times on 52 Posts
Likes Given: 5

Default

viking, that does look very light. Mine is a dark burgundy color. I really need to take a photo of it in a glass.
BargainFittings is offline
 
Reply With Quote
Old 01-20-2010, 02:07 PM   #108
meading_of_minds
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: IL, Bureau Cty, IL
Posts: 90
Liked 1 Times on 1 Posts

Default

A thought for back-sweetening ... maybe when doing the inital caramelization of the honey, caramelize more than you need and save off the extra for back-sweetening in order to add back more caramel notes?
__________________
Laura
meading_of_minds is offline
 
Reply With Quote
Old 01-20-2010, 04:15 PM   #109
Dr_Gordon_Freeman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Black Mesa
Posts: 259
Liked 3 Times on 3 Posts
Likes Given: 2

Default

This thread is awesome. Gotta try this sometime.
Dr_Gordon_Freeman is offline
 
Reply With Quote
Old 01-20-2010, 06:58 PM   #110
WheresOurFish
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Troy, IL
Posts: 34
Liked 1 Times on 1 Posts

Default

This technique definitely sounds like it would produce some very tasty results. Just curious, but was I the only one who immediately thought of adapting this to make a candy-apple cyser?


__________________
Why yes, my house does smell musty. Thank you for noticing.
WheresOurFish is offline
Lungus Likes This 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Medieval Ale- Discussion and Experiences flyangler18 General Beer Discussion 116 01-30-2013 03:13 AM
Burnt wort = burnt taste (HELP!!!) smmcdermott Beginners Beer Brewing Forum 34 08-27-2009 08:07 PM
Medieval mead ideas, help a geek out ShadowWulf Mead Forum 20 12-03-2007 10:36 AM
burnt pot hopsalot Equipment/Sanitation 3 10-11-2007 08:39 PM
burnt brew dougbo Extract Brewing 12 06-02-2007 01:10 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS