Back in Sept I made made a 1 gallon burnt mead (bochet) using 2lbs of honey and topping it off with applejuice. While it is still young, I gave it a quick taste the other day. Overall I wasn't impressed, and I think its because I really just burnt the honey too quickly.
Anyways, I'm thinking about blending it with an ale that often already has roasted characteristics, like a porter or stout. Curious if anyone had a recommendations. Unfortunately I don't have the FG of the mead yet, but it tasted fairly dry.
Anyways, I'm thinking about blending it with an ale that often already has roasted characteristics, like a porter or stout. Curious if anyone had a recommendations. Unfortunately I don't have the FG of the mead yet, but it tasted fairly dry.
