Medieval Burnt Mead! - Page 29 - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Medieval Burnt Mead!

Reply
 
Thread Tools
Old 09-18-2013, 01:18 PM   #281
mors
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Oct 2009
Berkley, Michigan
Posts: 1,017
Liked 100 Times on 88 Posts


haha the no foam is used during the boil of beer all the time. I would imagine it would go the whole time. It's just silicone that sits on the service and breaks surface tension.



 
Reply With Quote
Old 09-22-2013, 02:02 PM   #282
SagamoreAle
Recipes 
 
Jan 2013
Posts: 162
Liked 11 Times on 10 Posts


Quote:
Originally Posted by WVMJ View Post
800 posts on this wonderful mead and someone comes along and is like why dont you guys use that anti foamy stuff when you cook foamy honey! I didnt know you could use this in the boil, did it work all the way up to the black stage or did it eventually give out or did you have to keep adding it every so often? What a great idea. WVMJ
I added in at the beginning. Relative to a prior experiment caramelizing honey, it knocked off about 1/4 of the expansion. Not perfect, but sufficient to keep it from boilover in my brewpot.


__________________
Ex fermentum, scientia.

 
Reply With Quote
Old 09-22-2013, 02:04 PM   #283
SagamoreAle
Recipes 
 
Jan 2013
Posts: 162
Liked 11 Times on 10 Posts


FWIW, I calculated that the maximum volume of 5# of honey reached about 500 cu. in. Calculate the volume of your boilpot (http://math.about.com/od/formulas/ss...eareavol_3.htm) to determine if the honey will boil over your pot.
__________________
Ex fermentum, scientia.

 
Reply With Quote
Old 09-22-2013, 04:36 PM   #284
DRonco
Recipes 
 
Aug 2012
Seattle, WA
Posts: 246
Liked 15 Times on 12 Posts


Quote:
Originally Posted by SagamoreAle View Post
FWIW, I calculated that the maximum volume of 5# of honey reached about 500 cu. in. Calculate the volume of your boilpot (http://math.about.com/od/formulas/ss...eareavol_3.htm) to determine if the honey will boil over your pot.
Anyone else read this and thought "That post could double for You know you're a homebrewer when...." thread?

 
Reply With Quote
Old 09-23-2013, 06:40 AM   #285
BrewtalFermentalist
Recipes 
 
Sep 2013
Posts: 4

After reading this whole thread I'll have to make this. Has anyone tried using apple cider or juice instead of water?

 
Reply With Quote
Old 09-23-2013, 06:59 AM   #286
WVMJ
Recipes 
 
Dec 2012
Karnage, WV
Posts: 1,508
Liked 179 Times on 163 Posts


Yes, several people have posted about making cysers with burnt honey. We have a crabapple one going now, acid is too high, should have just used a sweet cider but the caramel taste still comes thru nicely. WVMJ

Quote:
Originally Posted by BrewtalFermentalist View Post
After reading this whole thread I'll have to make this. Has anyone tried using apple cider or juice instead of water?
__________________
Country Wines with WVMJ

 
Reply With Quote
Old 09-23-2013, 06:01 PM   #287
Zaffo
Recipes 
 
Oct 2012
Posts: 91
Liked 9 Times on 7 Posts


I've done a bochet cyser, and it's very tasty, if I do say so myself.

Click here

Not overly sweet, but not too dry either. Next time I might play with the spices for better balance, and maybe age it on some oak chips. Also, I'll try to use some fresh apple juice, instead of store bought.
__________________
Johnny: Whatcha cookin' ma?
Ma: Beer.
Johnny: With noodles....great idea!
- Johnny Dangerously

 
Reply With Quote
Old 09-24-2013, 12:21 AM   #288
WVMJ
Recipes 
 
Dec 2012
Karnage, WV
Posts: 1,508
Liked 179 Times on 163 Posts


Zaffo, your post got us started on thinking about making the Bochet Cyser. Now we have to think of a good name for this style! We have Bochetomel for burnt meads with fruit but cider deserves it own branding. WVMJ
__________________
Country Wines with WVMJ

 
Reply With Quote
Old 09-24-2013, 05:36 AM   #289
BrewtalFermentalist
Recipes 
 
Sep 2013
Posts: 4

Thank you both! I'm pretty new to mead and I love "different" approaches to brewing.
__________________
On Deck: Bochet mead, STuD WIPA
Primary: Spiced Apfelwein, Smoked Porter, JQGM, JQGM (peach)
Secondary:
Tertiary: Cranberry Orange Spiced Mead
On Tap: Oaked Rye Whiskey Stout
Bottled: Strawberry Hefe, Milk Stout

 
Reply With Quote
Old 09-27-2013, 01:17 PM   #290
SagamoreAle
Recipes 
 
Jan 2013
Posts: 162
Liked 11 Times on 10 Posts


Quote:
Originally Posted by DRonco View Post
Anyone else read this and thought "That post could double for You know you're a homebrewer when...." thread?


__________________
Ex fermentum, scientia.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Burnt wort = burnt taste (HELP!!!) smmcdermott Beginners Beer Brewing Forum 36 10-13-2015 06:16 PM
Medieval Ale- Discussion and Experiences flyangler18 General Beer Discussion 116 01-30-2013 03:13 AM
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