loveofrose
Well-Known Member
So what's the metheglin idea. I would be pretty shocked if I haven't heard of it. Always happy to be surprised though!
So what's the metheglin idea. I would be pretty shocked if I haven't heard of it. Always happy to be surprised though!
Thank you for all the time you put into answering questions Bray! I haven't the time right now to read the entire thread, so I'm sorry if this is redundant, but a gluten allergy makes me unable to use WYeast starters directly. Is there any good solution for this we've found, or is it best to just ramp up and wash the 1388 a few times to remove the malt residue?
Also, one of the main concerns I had which drove me to attempt to read the whole thread was that the recipe may have been refined and updated later on. A link to your website, bringing me to the up-to-date recipes, alleviated this concern. Is it possible to edit the original post with a link there so other new readers can benefit the same way?
I have a fairly unused crock pot. How long should I suspect to cook the honey, and would low temp be better suited as not to overly burn the honey?Yep. Bochets are a go! For easy and safety, I suggest cooking the honey a few hours in a crockpot. Too burned gives an acrid flavor. You are shooting for a light colored honey to turn amber.
Do you have details of this batch (OG,FG, did you backsweeten, carbonate...)?I shared a bottle of my first BOMM (orange blossom, sweet) yesterday. It has changed a lot since I started it back in May last year (bottled in June). It is pretty damn tasty and so far everybody that likes sweet wines has enjoyed it.
I have read this entire thread over the last week -- a lot of good info here, thanks. Now I have my questions.....
cozmogeek - you stated the following:
Do you have details of this batch (OG,FG, did you backsweeten, carbonate...)?
I like my wines sweet and do not like the taste of beer at all - I am wanting to try this recipe, but have some questions in my mind on how exactly I want to proceed. Your batch sounds like what I am looking for so any brew- notes you have will help me.
I have read this entire thread over the last week -- a lot of good info here, thanks. Now I have my questions.....
cozmogeek - you stated the following:
Do you have details of this batch (OG,FG, did you backsweeten, carbonate...)?
I like my wines sweet and do not like the taste of beer at all - I am wanting to try this recipe, but have some questions in my mind on how exactly I want to proceed. Your batch sounds like what I am looking for so any brew- notes you have will help me.
LoR - Thanks for your efforts and knowledge.
In the thread a couple times you referenced higher OGs than ~1.1 -- To do the sweeter mead can I start at these higher OGs, or will the yeast just adapt and make a higher ABV% and still end up dry? Am I better to plan on fermenting dry, then back sweetening to be sure? (Note: I really don't want to step feed at this point as I am not looking to increase ABV, just residual sugars)
I would like to experiment with the carbonation tablets - but don't know a lot about them. For anyone that has used them - Am I able to use K-Meta/Sorbate to halt fermentation and still use the tablets, or will the Sorbate counteract the tablet? Am I better to just klear/cold crash then rack and bottle with tablet not using the chemicals?
At some point in the future, I would like to do experiments with fruits.... I have only done wines where I have placed the fruit into the primary and I am looking to get a more direct/controlled fruit flavor. I am thinking I could make a BOMM and then rack onto the fruit for a week or two -- am I thinking on the correct lines, or is there a better way?
Thank Everyone for their time and knowledge.
Love the great deal of work here! Looking to make a smore mead BOMM. Meadowfoam with some of the honey carmelized so it would have a toasted marshmallow flavor. Any thoughts?
Love the great deal of work here! Looking to make a smore mead BOMM. Meadowfoam with some of the honey carmelized so it would have a toasted marshmallow flavor. Any thoughts?
Well the going price for it which I have found is $6.33/lbs. It's pretty on par with the price for OBH. And only part would be caramelized.
I had considered doing a Meadowfoam bochet some time in the future myself. I'm curious to know if anyone else has tried it. Correct me if I'm wrong, but I think Meadowfoam is pricier than most honeys. I wonder if it's some kind of cardinal sin to caramelize it. lol
My first two gallons of BOMM are nearly ready to bottle now, a orangeblossom rhodomel and a palm metheglin.
The rhodomel tastes fantastic, really really smooth for its age and tasty as hell. The metheglin, however, has a slight 'beery' flavor and kind of tastes like blue moon.
I was wondering if this is typical, and if this flavor falls off with time? Also wondering if it might have that flavor because I step fed it more and the yeast was already starting to fall to the bottom when I cold crashed.
I am willing to answer any questions to help you make this wonderful mead!
I've developed a recipe for mead that is clear and delicious with no off flavours in less than one month. It was found during the Belgian Yeast Ale Experiment I posted over at gotmead.com. I'll post the 1 & 5 gallon recipes.
Bray's One Month Mead aka "the BOMM" - 1 gallon
No heat method.
Added Orange Blossom honey to SG of 1.096 in 1 gallon jugs.
Added 3/4 tsp of 1:2 DAP:Fermaid K; also, add this at 2/3 and 1/3 sugar break.
Add 3/4 tsp potassium carbonate.
Shake like hell to aerate.
Pitched Wyeast 1388 - Belgian Strong Ale activated overnight.
Aerate daily by shaking.
Pitching temperature 68 F, but the temperature in my house fluctuates from 70-80 F with no off flavors.
.....
Degas daily for at least a week.
This mead is great at 24 days! Enjoy!
Made this yesterday but instead of Wyeast 1388 I used White Labs 570 as it was all I could get my hands on locally. Wow it took off overnight.
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