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Old 04-30-2011, 11:00 PM   #41
fatbloke
 
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Well done to Machinelf and Llysse.

That is what I call an excellent thread. Nicely explained, excellent pictures, etc.

I do hope that it turns out well, given all the effort you've both put in.

regards

fatbloke

p.s. and yes, a bochet is still on my "to do" list....
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Old 08-11-2011, 12:29 PM   #42
BryanThompson
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Jan 2010
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Do you all think there would be greater complexity if you removed some of the honey at the 90 and 120 minute mark and add them to the fermenter to have different levels of caramelization?

 
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Old 08-16-2011, 01:33 AM   #43
biochemedic
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I wanted to add to this thread today as I've just finished wrapping up my first bochet mead! There's some things that I've discovered, which I think I've seen hinted at on other pages/sources, but I think they bear repeating (read: big safety issues!):

1) when honey boils, the apparent volume increases DRAMATICALLY! 18 lbs of honey is a couple inches in the bottom of my kettle...once boil hit, the level of "liquid" is at *least* 4 to 5 times higher! Bottom line: you need a MUCH bigger kettle than you might think...

2) the boil requires constant attention to fiddle with the heat level, and needs to be stirred almost constantly to prevent even further rises in the boil and subsequent boil over.

3) Boiling honey is damn f*&King hot! And it likes to splash up and out with the bigger bubbles...my ring and pinky fingers will tell you that you would be well served to wear some sort of protective glove, or probably even better, a *really* long spoon.

4) When you add the water at the end of the boiling, DO NOT add it quickly. I mean this...literally add it like an ounce or so at a time. When water hits hot honey, it boils instantly and sprays damn f*&King hot boiling honey everywhere.

5) Do this outside, but be prepared to battle the bees, wasps and other assorted insect fiends...it would help to have a partner just to shoo/swat them away.

All in all though, my brew was very successful, and I'm really excited at how this will turn out. It smells awesome, is a beautiful shade of mahogany brown, and the hydrometer sample tastes like drinking a perfectly roasted marshmallow....
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Old 08-16-2011, 12:05 PM   #44
huesmann
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Mar 2011
Kensington, MD
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Maybe you could rig some kind of electric mixer paddle to stir your kettle as you boil? Stirring does tend to keep the "boil" down, because you're breaking the bubbles that cause it to boil up.

 
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Old 08-17-2011, 05:45 PM   #45
chefmike
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Any taste notes on this now?

I am intrigued. I am thinking about doing some mead. I can get $12/ 5lbs. Now to read more recipes.
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Old 04-03-2012, 11:55 PM   #46
harveydent
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Mar 2012
Evansville, IN
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Hoping to wake this thread up, how does it taste now?

 
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Old 04-04-2012, 01:21 AM   #47
biochemedic
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Quote:
Originally Posted by harveydent View Post
Hoping to wake this thread up, how does it taste now?
Mine already tastes awesome...it's a nice reddish chestnut brown, smells of caramel and roasted marshmallows. It's very smooth, and there's a slight residual sweetness that perfectly complements the caramel and roasted flavors. Overall, it's one of my most favorite meads ever! As you can see from my above post, my first bochet is less than a year old, and already is very, very drinkable (and actually has been for several months since bottling it in early November)...I've already got a 2nd batch going (cocoa bochet, as part of the Leap Day 2012 group brew), and can't wait to see how that one will turn out!
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Old 04-04-2012, 02:58 AM   #48
Machalel
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Mar 2012
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I need to make me one of these and stick it down the back of the closet and forget about it for a few years :P

 
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Old 04-04-2012, 02:35 PM   #49
machinelf
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Sep 2009
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Quote:
Originally Posted by BryanThompson View Post
Do you all think there would be greater complexity if you removed some of the honey at the 90 and 120 minute mark and add them to the fermenter to have different levels of caramelization?
Possibly. Sounds like something to try, for sure! Although it might be easier to have two boils going and combine them later than to try and pour out part of a volume of boiling honey and leave some to continue boiling, though. That stuff is HOT.

Quote:
Originally Posted by harveydent View Post
Hoping to wake this thread up, how does it taste now?
I guess we need to pull out a bottle and see! We'll do that over the next few days, or maybe this weekend, and then update with tasting notes. I have to say, however, that we aren't expecting much. I really think we messed this batch up with too much spice. But you never know, it might mellow into something interesting.

Thanks for the interest, everyone. Look for tasting notes in a few days.

 
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Old 04-04-2012, 09:15 PM   #50
harveydent
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Mar 2012
Evansville, IN
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well I did a simple caramel as well pics here, and man does honey foam when boiled wow!

http://flic.kr/s/aHsjznzXdZ

 
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