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Old 01-17-2010, 02:58 PM   #101
johnnyo1977
 
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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....
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Old 01-17-2010, 08:47 PM   #102
bubbachunk
 
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I started mine last week and the smell was incredible

 
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Old 01-18-2010, 01:51 PM   #103
meading_of_minds
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This sounds interesting. I may definitely have to try one batch.
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Old 01-20-2010, 05:14 AM   #104
viking
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, British Columbia
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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.
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Old 01-20-2010, 06:01 AM   #105
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Hi viking that looks tasty. how long did you boil the honey? What yeast did you use?
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Old 01-20-2010, 01:37 PM   #106
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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?
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Old 01-20-2010, 01:38 PM   #107
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viking, that does look very light. Mine is a dark burgundy color. I really need to take a photo of it in a glass.

 
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Old 01-20-2010, 02:07 PM   #108
meading_of_minds
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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?
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Old 01-20-2010, 04:15 PM   #109
Dr_Gordon_Freeman
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Dec 2009
Black Mesa
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This thread is awesome. Gotta try this sometime.

 
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Old 01-20-2010, 06:58 PM   #110
WheresOurFish
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Troy, IL
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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?
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