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Old 04-09-2013, 09:30 PM   #81
Bearmaul
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Mar 2013
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Maybe you could make a mead with caramelized honey, and then add sea salt at bottling? So you get kind of a caramel flavor with a bit of salt. How would a salted mead taste? :P

 
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Old 04-11-2013, 04:46 PM   #82
p4ttythep3rf3ct
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Jan 2013
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I call it 'Taking the Black'. For those long nights on the Wall.

Type: Wildflower Bochet
Honey: 6 quarts Raw Wildflower Honey (mostly Tallow)
Water: 4 Gallons
Yeast: Lalvin ICV D47
O.G: 1.110
F.G: 1.012
ABV: 13%

Made as a traditional Bochet, except we used a lower heat over a longer time to caramelize the honey. About 6 hours of cooking time.

I always make a 1L yeast starter.

Once pitched (2/10/13), followed this SNA:
2/10: 2g FermK + 13g DAP
2/11: 2g FermK + 1g DAP
2/12: 2g FermK + 1g DAP
2/13: 6g FermK + 1g DAP
2/14: 12g FermK + 1g DAP

FYI, I work off of YAN calculations and not someone else's recommended SNA. This batch had about 290 YAN, not counting any GoFerm YAN addition.

Additional Steps:
3/13/12 - Racked into 5Gal Carboy, added 12oz Toasted Coconut, 2 split Madagascar Vanilla beans, and 4oz French Oak Dark toast cubes. Attached blowoff tube.

4/9/13 - Racked into new 5Gal Carboy.

The pic you see is from 4/10/13. Aroma is rich and wonderful, you can tell that this one will be amazeballs after it ages out for a bit.
Click image for larger version

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Old 04-11-2013, 05:07 PM   #83
MarshmallowBlue
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I love bochets! Can't wait until mine is done. Just another couple months now.
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Old 04-12-2013, 03:07 AM   #84
Swarley88
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Nov 2012
Chaska, Minnesota
Posts: 1,571
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Quote:
Originally Posted by p4ttythep3rf3ct View Post
I call it 'Taking the Black'. For those long nights on the Wall.

Type: Wildflower Bochet
Honey: 6 quarts Raw Wildflower Honey (mostly Tallow)
Water: 4 Gallons
Yeast: Lalvin ICV D47
O.G: 1.110
F.G: 1.012
ABV: 13%

Made as a traditional Bochet, except we used a lower heat over a longer time to caramelize the honey. About 6 hours of cooking time.

I always make a 1L yeast starter.

Once pitched (2/10/13), followed this SNA:
2/10: 2g FermK + 13g DAP
2/11: 2g FermK + 1g DAP
2/12: 2g FermK + 1g DAP
2/13: 6g FermK + 1g DAP
2/14: 12g FermK + 1g DAP

FYI, I work off of YAN calculations and not someone else's recommended SNA. This batch had about 290 YAN, not counting any GoFerm YAN addition.

Additional Steps:
3/13/12 - Racked into 5Gal Carboy, added 12oz Toasted Coconut, 2 split Madagascar Vanilla beans, and 4oz French Oak Dark toast cubes. Attached blowoff tube.

4/9/13 - Racked into new 5Gal Carboy.

The pic you see is from 4/10/13. Aroma is rich and wonderful, you can tell that this one will be amazeballs after it ages out for a bit.
Damn that looks awesome man.

 
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Old 04-19-2013, 01:50 AM   #85
TheWeeb
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May 2010
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Just shy of four weeks, racked to secondary to get it off the fruit/peppers and start the clarifying. Gravity reading an amazing .992 which puts this one at 14.9% ABV, and I am not sure it is done yet. The taste, earthy dates and green peppers, only a touch of heat, cannot tell it is so high in alcohol. Interesting for sure..

another reading 05/01/13 .990
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Fermenting:
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Old 04-21-2013, 03:20 AM   #86
strangegreenman
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Mar 2013
Schenectatoga, NY, NY
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That bochet practically looks like squid ink! Very cool! Did you get that color just by cooking the honey? How does it taste?

It occurred to me that perhaps for Castle Black/ The North in general, that Breitsamer Forest honey (it's kinda tangy, and a little hard to describe. I think it come from aphids that live on pine trees that the bees shake down for honeydew? Not sure.) and spruce tips, with a light hopping of chinook for preservative, would make a very interesting hydromel. Has anyone played around with Forest/pine honey? (it is expensive, alas)

Edit: That bochet looks like Kraken ink...
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Primary: Local honey mead, Anglo-German Golden Ale (Spalt/Saaz/Fuggle)
Ingredients: None

 
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Old 04-23-2013, 03:37 PM   #87
MarshmallowBlue
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The bochet I have also absorbs all light until you pour it into a glass. Then it's a beautiful dark amber brown with a bit of red. Very tasty that one is.

My perry pyment is wrapping up about now, haven't checked the gravity or anything yet. But I will in a week or so.
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Old 04-23-2013, 08:02 PM   #88
TheWeeb
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I also have a bochet that has been going for about nine months now, created long before this thread It is interesting, how slow it is fermenting, as I check it monthly and it continues to drop a few points at a time. Crappy cell phone pic, but here it is on the right, with the GOT mead on the left.
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"I would Rather Have a Keg of Delirium Tremens than a Case of It"

Up Next: Imperial Rhubarb Wheat
Fermenting:
Enjoying: too many odd bottles to list..

 
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Old 04-24-2013, 06:09 PM   #89
ErinRae
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Jul 2012
, Ontario
Posts: 163
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I was super boring for my GOT mead. I couldn't help it though..the wildflower honey where I live just tasted so good and I'd never made just a honey mead.

So here's my plain ol' recipe!

For 3 gallons:
Started Apr.12/13
Approx. 9-10 lbs of wildflower honey
71-1122 yeast starter
fill rest with spring water
SG: 1.18 sg
Staggered nutrient and stirred till 1.05.

Today its still bubbling and last time I checked (few days ago) the gravity was at 1.05. Now I'm leaving it alone. I'm hoping that it will poop out
between 1.000-1.015 for a semi sweet.

I also just picked up a can of Vinters Harvest Sweet Cherry puree..so I'd like to mix that with some Wildflower or apple blossom honey for my next batch! Will post some pics when its crystal clear!
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Daydreaming about......raspberry vanilla, wildberry mead
Brewing & Aging: Wildflower mead, Betrayal: A Stark Raving Cherry Mead
Bottled: sweet blueberry melomel, sparkling Cranberry/Blackberry melomel, fb apple cyser, wine, wine and more wine!

 
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Old 04-24-2013, 08:30 PM   #90
Tomico
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Jan 2006
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I would have added blood orange juice and zest to the red wedding wine.

 
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