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Old 11-05-2011, 06:16 PM   #11
jwynia
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Aug 2010
Minneapolis, MN
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There are things that it seems no matter how well warned you are, you can only learn through experience.

 
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Old 01-13-2012, 08:56 PM   #12
Fritobandito
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Jun 2010
Michigan
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Do you remember how long you cooked the honey?

 
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Old 01-13-2012, 08:58 PM   #13
SenorPepe
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Feb 2011
Madison, WI
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This sounds awesome. I'd like to try it. What, exactly, are you supposed to do when adding water to prevent magma-honey spewing?

 
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Old 01-15-2012, 09:33 PM   #14
jwynia
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Aug 2010
Minneapolis, MN
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I didn't track how long to cook the honey because it's going to vary for every burner and every cooking vessel, etc. Basically, you cook it until you start smelling burnt marshmallow and then it's done.

If you cook in a large vessel (so you're only 1/4 full of honey or less) and add the water slowly, you'll avoid napalm conditions. I've done it several times with no problems.

 
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Old 01-21-2012, 05:30 PM   #15
biochemedic
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Jun 2010
Carnegie, PA
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Some very good advice in here...boiling honey is damn hot. You have to be carefully when stirring it -- a very long spoon and/or protective gloves are recommended! When you're done cooling and starting to add water, ONLY ADD WATER AN OUNCE OR TWO AT A TIME AT FIRST!!! (REALLY, I'M NOT KIDDING!) I also had a near explosion when I first started adding water...
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Old 04-26-2012, 09:35 PM   #16
Brann_mac_Finnchad
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Apr 2012
, AK
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I made one of these as well, still bottle ageing.

Let the honey cool down a bit before adding the water--I didn't have any problems with explosions (but I was using only a couple pounds in a large pot).

 
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Old 05-31-2012, 12:13 AM   #17
suzanneb
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Apr 2012
palenville, ny
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so how does it taste? anybody else that made this recipe got any comments on taste??

 
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Old 05-31-2012, 12:27 AM   #18
jwynia
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Aug 2010
Minneapolis, MN
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It's got a very unique taste that's kind of hard to describe. There are definitely vanilla notes of that same variety that whiskey or other oak-soaked flavors generate. There's some burnt sugar/caramel flavors obviously. There's some apple notes from the cider. There a distinct "dark" flavor in the same family as molasses, but entirely different (see how hard this is to describe?)

I can say that people tend to either love it (several people have literally begged me for more bottles of this stuff) or can't seem to understand why anyone would drink it.

If there was anything similar on the market, I'd advise trying some, but there's nothing I know of that even comes close to tasting like this stuff.

I'd say, if it even sounds remotely interesting, to try making some.

 
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Old 05-31-2012, 02:48 AM   #19
suzanneb
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Apr 2012
palenville, ny
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i think i will try a one gallon batch while my fermentors are all full.
sounds cool

 
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Old 08-05-2012, 03:31 PM   #20
Nivek
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Feb 2012
Ramsey, Minnesota
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Quote:
Originally Posted by suzanneb
so how does it taste? anybody else that made this recipe got any comments on taste??
I had the honor of trying some of jwynia's bochet yesterday. I was already planning on making some, but now I am thinking sooner than later.

It does start out with a mild burnt sugar flavor then progresses to hints of vanilla. I detected some notes similar to wild flower honey, but that may have been on my mind from the meads before.

 
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