Fat Basset Bochet Cyser - Cider with "Burnt" Honey - Home Brew Forums
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Old 06-27-2011, 02:13 PM   #1
jwynia
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Aug 2010
Minneapolis, MN
Posts: 122
Liked 24 Times on 13 Posts



This recipe started when I watched

.

The idea of dark, carmelized honey made me wonder what it would be like in a cider.

So, I made a batch using this recipe. I specifically used nothing other than water, apple juice and honey so I could enter it in competition. I may make variations that break that rule for flavor sake in the future, but, based on the taste when bottling, this stuff is pretty amazing as is.

Ingredients:

4 gallons of Costco apple juice (any preservative free apple juice will work)
5 pounds (about half gallon) of "burnt" honey (instructions to follow)
1 gallon of water
Yeast - I use WhiteLabs Irish Ale WLP004 for most of my ciders, including this one.
Yeast nutrient - WhiteLabs, using the recommended amount for 5 gallons.
Optional - pectin enzyme if you're worried about clouding due to how I cool/heat the juice.

Procedure:

Take the 5 pounds of honey and put it in your kettle on your burner. You need to make sure you use a big enough kettle because when you cook honey, it foams up like crazy. Just watch the YouTube video to see this in effect.

Boil the honey until it's a dark mahogany color. In the pot, it should look like this when done:



The guy in the video cooked it until it was actually starting to burn, but I didn't go that far.

In a spoon, it's lighter, somewhere around 18SRM. You'll need to stir the honey every once in a while to be able to see what color it is because the foam will cover it up.

Once the honey is dark enough, add the water to dilute it and make it easy to pour when it cools and to get the caramelized bits off the sides/bottom of the pot. BE VERY CAREFUL and add the water slowly. When water hits boiling honey, it has the potential to launch napalm-like boiling sugar out of the pot at you. You've been warned.

Cover the honey and let it cool a bit.

In a sanitized carboy/fermenter, put the 4 gallons of juice. I tend to refrigerate (to almost freezing if possible) the juice so it can help in cooling down the heated honey.

Pour the cooled honey into the fermenter.

When the overall mixture is down below 70F, pitch the yeast. About 2 weeks later, I added nutrient, but I will do that right away next time.

I left it in the primary fermenter for 2 months and then bottled with sugar for priming. I also pitched more yeast when bottling because I wasn't sure if it would prime on its own and really wanted this batch to turn out.

When I bottled it, the taste I had was so good, I drank a glass with dinner even flat and warm. It's got a really complex, interesting flavor. Lots of the dark sugar flavors that complement and bring the apple flavors forward.

In a couple of weeks, when I crack the first carbed bottle, I'll post pics of it in a glass.



Reason: Forgot the nutrient.

 
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Old 06-27-2011, 03:34 PM   #2
commonsenseman
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Feb 2011
White Bear Lake, Minnesota
Posts: 553
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I was watching your other thread, looks like a really cool way to get some carmel flavors into a cider. I'll be trying this soon.


__________________
"EC-1118 is a monster yeast. But it is also clean and quick. Like a humane serial killer."

1 Gal: Brandon O's-Graff
2 Gal: Big Ol' Barleywine
5 Gal: Graham's English Cider
5 Gal: Apfelwein
__________________________________________
Bottled: Traditional Wildflower Mead, Burnt Apple Braggot, Apfelwein, Big Ol' Braggot
Kegged: Wee Bit O' Honey

 
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Old 07-19-2011, 01:20 PM   #3
jwynia
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Aug 2010
Minneapolis, MN
Posts: 122
Liked 24 Times on 13 Posts


I keep meaning to take pictures, but every time I open a bottle of this stuff, I get distracted by it's flavor and forget.

 
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Old 07-30-2011, 06:22 PM   #4
ennis2000000000
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Mar 2011
brownsdale, MN
Posts: 59
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What do u think about adding cinnamon sticks?

 
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Old 08-02-2011, 03:55 PM   #5
jwynia
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Aug 2010
Minneapolis, MN
Posts: 122
Liked 24 Times on 13 Posts


Personally, I'm not as big of a fan of spiced ciders as other people seem to be. I don't think it would be bad, but I haven't tried it.

 
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Old 08-02-2011, 06:15 PM   #6
commonsenseman
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Feb 2011
White Bear Lake, Minnesota
Posts: 553
Liked 2 Times on 2 Posts


Did you take a picture of it in a glass yet?
__________________
"EC-1118 is a monster yeast. But it is also clean and quick. Like a humane serial killer."

1 Gal: Brandon O's-Graff
2 Gal: Big Ol' Barleywine
5 Gal: Graham's English Cider
5 Gal: Apfelwein
__________________________________________
Bottled: Traditional Wildflower Mead, Burnt Apple Braggot, Apfelwein, Big Ol' Braggot
Kegged: Wee Bit O' Honey

 
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Old 08-09-2011, 12:24 AM   #7
jwynia
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Aug 2010
Minneapolis, MN
Posts: 122
Liked 24 Times on 13 Posts


I attempted tonight, but my camera phone didn't cooperate too well. Here's one shot with a flash and one without.




Aleaxnedr Likes This 
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Old 08-23-2011, 01:43 PM   #8
commonsenseman
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Feb 2011
White Bear Lake, Minnesota
Posts: 553
Liked 2 Times on 2 Posts


Thanks for the pictures, looks like it cleared up nicely!

I'm planning to try a batch of this as soon as I get some cider from a local orchard, then keg it. You said it was good flat & warm straight out of primary, how was it carbed & chilled?
__________________
"EC-1118 is a monster yeast. But it is also clean and quick. Like a humane serial killer."

1 Gal: Brandon O's-Graff
2 Gal: Big Ol' Barleywine
5 Gal: Graham's English Cider
5 Gal: Apfelwein
__________________________________________
Bottled: Traditional Wildflower Mead, Burnt Apple Braggot, Apfelwein, Big Ol' Braggot
Kegged: Wee Bit O' Honey

 
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Old 08-23-2011, 03:06 PM   #9
jwynia
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Aug 2010
Minneapolis, MN
Posts: 122
Liked 24 Times on 13 Posts


I bottle conditioned mine using the "standard" amount of corn sugar.

I would suggest that if you are going to use orchard juice (instead of grocery juice) to cut back on the burnt honey. While this stuff tastes amazing, the apple flavor is pretty much non-existent in the first batch. If you're using good juice, you'll want to pull the apple flavor forward more.

I'm hoping to do an experiment soon to determine the ratios where the apple flavor and the burnt honey flavor are in perfect balance, but haven't had the time lately.

 
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Old 10-18-2011, 12:15 AM   #10
sharpa17
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Apr 2011
Loveland, OH
Posts: 1

I whipped up a batch of this on Saturday. You weren't kidding when you said to be careful when adding the water to the honey. When I first started pouring in the water it was like magma launching out of a volcano. I got honey all over the kitchen... fortunately none on me.

I will reiterate. If you make this, BE CAREFUL ADDING WATER TO BOILING HONEY!!!

I've mopped my kitchen floor half a dozen times... it's still all sticky.



Reason: typo

 
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