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Old 11-16-2008, 10:47 PM   #1
ChshreCat
 
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Forgive me if this is old, but I found it interesting...

Washington Winemaker Blog Archive Making Mead: Testing the controversy over boiling
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Old 11-16-2008, 11:01 PM   #2
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As Suspected. Nothing new....pretty well confirms my suspicions. I am glad they ACTUALLY did this, I've been talking about it for months....a side by side with the same recipe...boiling one not the other.

Oh well.
Good Post Sir.
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Old 11-16-2008, 11:09 PM   #3
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After reading about how the boiled batch seemed to have better body and flavor, but less aroma, I wonder about splitting it. Boil half, and then add the other half as it cools. Best of both worlds? Or would I just weaken it all around?
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Old 11-16-2008, 11:11 PM   #4
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Quote:
Originally Posted by ChshreCat View Post
After reading about how the boiled batch seemed to have better body and flavor, but less aroma, I wonder about splitting it. Boil half, and then add the other half as it cools. Best of both worlds? Or would I just weaken it all around?
Great Minds?

I was wondering the same thing.....
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Old 11-17-2008, 10:26 AM   #5
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What about using a double-boiler method? Then its much easier to control the temp, the honey on the bottom cant get 'burnt', and the maximum temp would be 100 C. I have used this method a bit... the honey seems to be just fine afterwards...
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Another reason not to boil honey when making mead: Honey which comes from local bees carries pollen and pathogens relevant to your area. Consuming these natural medicines will boost your resistance to local pollens and other allergens. Boiling destroys them.
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Old 11-17-2008, 05:58 PM   #6
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That would work fine, but the debate is about heating honey at all. Popular wisdom is that heating it causes you to lose aroma and/or flavor.
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