TheBrewingMedic
Well-Known Member
So here is the next idea, caramel lavender metheglin/melomel/bochet? since it's going to be a combination of styles this one will have to have a creative name.
Potential ingredients: 3 gallon batch
7 pounds orange blossom honey unless I can obtain lavender honey
3 pounds boiled orange blossom honey
(15-30 minute boil to deep caramel color/flavor)
Lavender, amount undetermined
(I've read different recipes, still working out a safe quantity)
1-3 pounds of Peaches
(yup very low amount, explained why below)
2-3 packs of Lalvin D-47
(want this to fall in the semi-sweet category)
Water to fill volume, nutrients approp. to step feeding, med grade O2
The plan:
Start with a traditional/semi-bochet hybrid, raw honey, boiled honey, water, nutrients, hydrated yeast, step feed, gaseous exchange ( ;} aerate/degas/oxygenate) etc. etc.
Secondary onto the lavender, read a bunch about it, have to figure an amount that will be balanced, give decent lavender flavor and aroma without crossing the line into the realm of causing a soap like flavor, also under add peaches, really just want a hint of their flavor and the tannins they can provide, I think this one will need that or it could potentially just be sweet flattness in the end, not enough depth or pop to make it interesting and I think hints of peach will work well to really enhance the small amount of carmelization and lavender flavors.
from there the routine processes of racking/clearing/aging/bottling/trying not to drink it all too fast....
Any opinions, hints, suggestions, comments? always welcome
and the BIG question, has anyone seen a decent source for lavender honey, mostly what I am running into is honey blends with lavender in them and all kinds of crazy syrups and a couple places that have real expensive stuff in small 6-8oz quantities
Potential ingredients: 3 gallon batch
7 pounds orange blossom honey unless I can obtain lavender honey
3 pounds boiled orange blossom honey
(15-30 minute boil to deep caramel color/flavor)
Lavender, amount undetermined
(I've read different recipes, still working out a safe quantity)
1-3 pounds of Peaches
(yup very low amount, explained why below)
2-3 packs of Lalvin D-47
(want this to fall in the semi-sweet category)
Water to fill volume, nutrients approp. to step feeding, med grade O2
The plan:
Start with a traditional/semi-bochet hybrid, raw honey, boiled honey, water, nutrients, hydrated yeast, step feed, gaseous exchange ( ;} aerate/degas/oxygenate) etc. etc.
Secondary onto the lavender, read a bunch about it, have to figure an amount that will be balanced, give decent lavender flavor and aroma without crossing the line into the realm of causing a soap like flavor, also under add peaches, really just want a hint of their flavor and the tannins they can provide, I think this one will need that or it could potentially just be sweet flattness in the end, not enough depth or pop to make it interesting and I think hints of peach will work well to really enhance the small amount of carmelization and lavender flavors.
from there the routine processes of racking/clearing/aging/bottling/trying not to drink it all too fast....
Any opinions, hints, suggestions, comments? always welcome
and the BIG question, has anyone seen a decent source for lavender honey, mostly what I am running into is honey blends with lavender in them and all kinds of crazy syrups and a couple places that have real expensive stuff in small 6-8oz quantities