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Old 04-06-2012, 11:50 AM   #101
Pith
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Sep 2011
Blue Mountains, NSW
Posts: 322
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Let us know how it goes. Sounds fantastic.
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Primary:
7L of NSPA + 1kg honey + 3L white grape juice
Bulk Aging:
3787 Saaz/Styrian Porter (on palm sugar)
Autumn Wheat Beer (on "Profruit Krimsonberries")
3787 Bochet
Jack Keller's Seville Orange Wine
Bottled:
Nelson Sauvin Pale Ale
Autumn Wheat Beer
3787 Saaz/Styrian Porter
3787 Bochet
3787 Dubbel
Jack Keller's Seville Orange Wine
Wild Cyser
Future:
Stella-hopped Saison
Blackberry Wine or Bochet
Stout Bochet

 
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Old 04-09-2012, 11:09 PM   #102
Plan9
 
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Jan 2008
Apopka, FL
Posts: 273
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I made a batch of this today.

10 pounds of clover honey cooked down until it looked like milk chocolate, and and puffs of smoke instead of steam.
I don't know the exact amount of water I added, but I filled a 3 gallon better bottle.

After stirring it with a drill stirrer I got an OG reading of 1.124
That seems high, so it could be a false reading based on the sugars not mixing all the way.

I added yeast nutrients, and fermax with the Pastuer Champagne yeast.

The hydro sample tasted like toasted marshmallows.

Depending on how this tastes later, I'm considering adding some vanilla bean soaked in a small amount of bourbon. Only time will tell.

I did this outside on a low flame, and it was relatively pain free. Like everyone says though, be careful when adding water to the pot!
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Old 04-10-2012, 01:50 AM   #103
wolfstar
 
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Apr 2009
Hidden Valley, Arizona
Posts: 481
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Started a 3 gallon batch yesterday.

9 pounds raw wild honey (free from my neighbors farm)
2.25 gallons filtered well water
Wyeast 4184

Boiled the honey to a dark colour, almost like blackstrap molasses. Added 1 gallon of water and simmered until redisolved. Cooled to 65*, added top off water and pitched at 62*.

Flavour was of toasted marshmallows, toffee, Wurthers Origional (sort of butterey caramel).

My drip plate for my stir spoon ended up with hard honey candy on it after the honey cooled...

its a bubblin slow as I type

After doing this though? I am wondering where else in the kitchen I can use caramelized honey? BBQ sauces, glazes, Creme Brulee?
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Old 04-12-2012, 11:23 PM   #104
Pith
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Sep 2011
Blue Mountains, NSW
Posts: 322
Liked 6 Times on 6 Posts


All of those things. I think a barbecue sauce made with caramelised honey, apple cider vinegar, and slowroasted tomatoes would be fantastic.
__________________
Primary:
7L of NSPA + 1kg honey + 3L white grape juice
Bulk Aging:
3787 Saaz/Styrian Porter (on palm sugar)
Autumn Wheat Beer (on "Profruit Krimsonberries")
3787 Bochet
Jack Keller's Seville Orange Wine
Bottled:
Nelson Sauvin Pale Ale
Autumn Wheat Beer
3787 Saaz/Styrian Porter
3787 Bochet
3787 Dubbel
Jack Keller's Seville Orange Wine
Wild Cyser
Future:
Stella-hopped Saison
Blackberry Wine or Bochet
Stout Bochet

 
Reply With Quote
Old 04-13-2012, 01:26 PM   #105
TheBrewingMedic
 
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Dec 2011
Stanfordville, NY
Posts: 651
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Leap year bochet (cacao/vanilla)....6 weeks later, 3 hydro readings of 1.012, racked and ready to clear and bulk age for awhile.....


Sorry the picture isn't better, I couldn't seem to get the light to hit it good to get a picture that does the amazing color justice
Click image for larger version

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Old 04-14-2012, 01:53 AM   #106
Pith
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Sep 2011
Blue Mountains, NSW
Posts: 322
Liked 6 Times on 6 Posts


Looks very nice. Did you taste it? How long did you cook the honey for, how much nutrient did you use and what yeast did you use?
__________________
Primary:
7L of NSPA + 1kg honey + 3L white grape juice
Bulk Aging:
3787 Saaz/Styrian Porter (on palm sugar)
Autumn Wheat Beer (on "Profruit Krimsonberries")
3787 Bochet
Jack Keller's Seville Orange Wine
Bottled:
Nelson Sauvin Pale Ale
Autumn Wheat Beer
3787 Saaz/Styrian Porter
3787 Bochet
3787 Dubbel
Jack Keller's Seville Orange Wine
Wild Cyser
Future:
Stella-hopped Saison
Blackberry Wine or Bochet
Stout Bochet

 
Reply With Quote
Old 04-14-2012, 11:02 AM   #107
TheBrewingMedic
 
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Dec 2011
Stanfordville, NY
Posts: 651
Liked 27 Times on 27 Posts


I did taste it, it starts with a very mild sweetness (OG 1.105 dropped to 1.012) then the dark caramel or darkly toasted marshmallow, then the chocolate and vanilla are there but the caramelly flavor still masks it but it mellows out a little ever sample I've taken so its all melding very nicely.

I boiled it for one hour, checking a drop on a white paper plate every 15 min til it was the color I wanted, which was a deep dark near black brown, I didn't wait for puffs of smoke from the bubbles I preferred going by the color.

I used rehydrated D47, I use a super low gravity nutrient enriched rehydration process, always have good luck with it.

I didn't step feed, besides the goferm used in the rehydration it also got 1 healthy tsp of nutrients added to the must while still warm and vigorously whisked in to start the aeration process before moving to carboy and pitching
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Old 04-14-2012, 04:04 PM   #108
huesmann
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Mar 2011
Kensington, MD
Posts: 756
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Pretty color. Take a pic without a screen behind it next time!

 
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Old 04-14-2012, 05:47 PM   #109
TheBrewingMedic
 
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Dec 2011
Stanfordville, NY
Posts: 651
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It was cold out and I was being lazy otherwise I would have gone outside and let the morning sun hit it
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Old 04-15-2012, 05:59 PM   #110
NJBlah
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Feb 2012
Glassboro, New Jersey
Posts: 15

So I am attempting to make this today. I have a few meads under my belt so I relativily know what I'm doing, I just want some pointers on my recipe for this.

1 Gallon Batch:
4 Pounds of Clover Honey (Too much honey? Would 3 be better?)
Yeast will be K1-V1116
And Yeast Nutrient

Does this all sound fine?

 
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