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Old 04-11-2012, 05:52 PM   #51
Llysse
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Oct 2009
Cairo, WV
Posts: 85
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Well, it turned out a lot better than we expected, given our initial impressions of cough syprup or alcoholic Dr. Pepper!

It's actually pretty durn good. I liked the level of sweetness... slightly sweet without being cloying at all. I think we hit "semi sweet" right where we wanted to. There is a little honey and toasted marshmallow right now along with some plum or maybe prune. It's smooth; the alcohol hotness is gone. The spices are now in the background, rather than up front.

Here are a few pics from this weekend:








It's dark... but when the light shines through it, it's really an amazing... I don't know, liquid gold. Very pretty.

Machinelf's dad tasted it with us, and he asked for seconds (perhaps he would have asked for thirds, but he did have to drive home!). So, I think we're pretty relieved. It was so awful at first!
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Old 04-11-2012, 08:31 PM   #52
Machalel
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Mar 2012
ACT, Australia
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Looks a beautiful colour!

By all accounts, Bochets get better and better with age... possibly more so than normal meads!

 
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Old 04-12-2012, 07:00 PM   #53
hazegray77
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Sep 2008
Posts: 7

Its amazing what time will do to a "bad" batch! I never dump until I give it some time! Made a key lime wheat once, got to much of the pith, was wayyyy to bitter at first, after a starter couple months it was yummy!

 
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Old 04-27-2012, 11:59 PM   #54
blawjr
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Feb 2011
Statesboro, Georgia
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That has to be the most beautiful color liquid i've ever seen

 
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Old 11-03-2012, 09:01 PM   #55
Llysse
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Oct 2009
Cairo, WV
Posts: 85
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We are opening another bottle of this tonight. It's been nearly three years. We'll update later as to how it's progressing.
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Old 12-10-2012, 08:38 PM   #56
Aoife3Sheets
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Dec 2012
Boston, MA
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Quote:
Originally Posted by Llysse View Post
We are opening another bottle of this tonight. It's been nearly three years. We'll update later as to how it's progressing.
Just learned about this recipe, and am eagerly awaiting word of how it aged! I'll definitely be trying it once I get some bulk honey.

 
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Old 12-10-2012, 10:06 PM   #57
WVMJ
 
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Dec 2012
Karnage, WV
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Its been a while, looks like that 3 year old stuff is a killer WVMJ

Quote:
Originally Posted by Llysse View Post
We are opening another bottle of this tonight. It's been nearly three years. We'll update later as to how it's progressing.

 
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Old 12-18-2012, 08:31 PM   #58
machinelf
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Sep 2009
Cairo, WV
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I'll remind my wife that she left some folks hanging here, because she is better at relating flavors than I am.

I will say that it just keeps improving, although it's probably never going to be my favorite. If we ever made this again I think I would just ditch the spices altogether--I honestly think that's the only thing about the flavor I don't like.

 
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Old 12-19-2012, 04:49 PM   #59
Llysse
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Oct 2009
Cairo, WV
Posts: 85
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Sorry it took me so long! To me, The Stark Raven Mead now tastes very much like a holiday beverage: warming, with vanilla and toasted marshmallow notes, and just slightly sweet. It's nice to sip in front of the fireplace of a winter evening. When it was very young, the spices were overwhelming, but after three years, they're significantly in the background. There's just enough there to sort of hint at a spiciness, and I think it will only get better.

This mead puts me in the mind of a dessert wine; it's not nearly that sweet, but something about it makes me think it would pair well with gingerbread cookies or pecan pie. There is definitely still an underlying honey flavor, too. Maybe it would go nicely with baklava. I love it.

Has anyone else tried a bochet recently? I'd love to hear other impressions.
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Old 12-20-2012, 08:07 AM   #60
WVMJ
 
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Dec 2012
Karnage, WV
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I just started one this month as an experimental batch. After smelling it I had a strong desire to add a vanilla bean but the wife insists on experimental batches being pure to form for the first one so we know what the base tastes like in the end by itself. I want to backsweeten it later, thinking of making another quart of carmalized honey trying the crock pot method to decrease the water volume and use it at the end to boost the caramel flavor and add a little more sweetness as a dessert wine. Thanks for the post fellow Mountaineers, WVMJ

 
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