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Old 02-17-2012, 08:57 AM   #21
Apr 2011
Sacramento, CA
Posts: 222
Liked 11 Times on 9 Posts

Originally Posted by Flumpy View Post
Why again are you guys boiling your honey?
Bochet mead requires caramelizing the sugars in the honey which turns it darker and creates a whole new and different flavor profile. It doesn't taste like a traditional mead and you don't get much if at all of honey flavor or aroma but it's pretty good stuff from what I can tell so far on the batch I have going.

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Old 02-17-2012, 11:45 AM   #22
Jan 2012
San Diego, CA
Posts: 59
Liked 4 Times on 3 Posts

Sort of the Madeira of mead eh?

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Old 02-17-2012, 06:24 PM   #23
Registered User
Feb 2011
Philadelphia, Pa
Posts: 326
Liked 2 Times on 2 Posts

Originally Posted by Bhunter87

Just made one. I think it's gonna be great. Here's the latest pic

After fermentation I'm going to rack off onto some tart cherries, choc nibs, and a little vanilla.
About an hour and 15 min, but I boiled pretty hot and kept it moving almost constantly.

It's was black as night for the first few days but I could see a rusty tint when held up to light. After about a week it took to this color and has held there.

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