Recent content by Excelsior

I forgot I'd posted this here. Do gets an update. My first attempt at this was a bust. I cooked the honey for too long, and when I tasted it after the primary fermentation it tasted soaked charcoal briquettes. So I trashed that batch and started over. The second batch I might have been...

So I started this recipe yesterday. Cooked the honey over a low flame for 70 minutes, got it good and dark. Mixed in the water while the honey was still warm, since I know from experience how fast bocheted honey hardens. Fermentation has started but it's slow. I used 71B for the other bochet I...

1) No place near me has whole cardamom. I understand that using ground spices can be dicey. Should I order whole, or am I wrong about ground? 2) I presume all the spices would be added in secondary. Yay or nay?

I saw the video about this recipe and I find it fascinating. I'm going to try my hand at a bochet as soon as the weather cools (I understand that the cooking honey had a powerful scent and i want to be able to leave the windows open), but I'm thinking of finishing it with tart cherries rather...