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Hmm... Don't know what to say other than hmm... Definitely interested in the updates on taste...

I definitely agree that volume will play a role. Another variable will be the vessel the honey is in (not necessarily a huge variable but a giant cast iron thick walled Dutch oven will have dramatically more significant carry over cooking ability than a disposable foil pan).

Bought a few cans of the muntons because they were around $10 from label peelers and usually hover around there.. You can't beat 5 to 6 gallons of beer (even if it's not great) for that cheap. So far I made the brown ale... It turned out as a pretty good Bavarian Dunkel...

It usually dies around 10% ish.... I think it will go a bit further with mead because the way we aerate and SNA and all that but it is not a spectacular attenuator so I think it's a good choice for this to leave a decent chunk of character behind..

Sorry us05... Finger slipped

I would like to assist, but I'm not sure I would be able to add data until after the new year? If you don't mind a slow burn and can wait for data.... Let me know and count me in.. As far as yeast? Us04..... Not too alcohol tolerant and you can't get more boring than that...?

Delayed response... Work has been a nightmare. Wet cooking is just using moisture as opposed to dry which would be air, fire or fat. I mentioned it because I think of honey in an oven as "braising" which is a wet method. I love the results you guys had where Share got his honey in the oven to...

I'm fairly sure that the darkening of the honey is just oxidation over time... Caramelization and maillard are not the same thing... And you stated why... Maillard reaction involves amino acids and caramelization is the breakdown or destruction of sugar due to excessive heating.. Maillard is a...

You said that you added k meta and you had pellicle growth again within 8 hours? And did you add the k meta and repitch new yeast at the same time? I'm just a bit off with your time line.

There is absolutely nothing wrong with bleach if used properly. And if you step into the back of almost any restaurant with a dish machine..... The non temperature sanitizing machines use bleach for the sanitizer.... Sinks use bleach or ammonia...

Thoughts? I have a few.... Being a chef for so long I agree with pretty much everything you stated.. You beat me to my honey experiments.... And your data is great... I think this is what OP was looking for and like you said... Everyone cooks the honey but no one ever does any control tests on...

You never posted reviews of the beer..

Definitely curious how this comes out.

Try longer in the oven obviously... Is the raspberry honey the one you did in the oven? If not you could try doing the oven one side by side with unbaked honey from the same batch and just make show mead to see if you have differences on the finishes? And I'm going to need to know how that works...

No boiling aside did the 45 minutes provide any color shift or sensory shift in the honey?

And if you have a pressure canner I have heard of people having good success controlling the honey caramelization too. It should be consistent for everyone regardless of different stoves, pots, etc because with the same pressure on the canner everyone should be able to achieve the same result

http://alcoauto.blogspot.com/2015/07/simple-bochet.html?m=1 This is actually helpful...

Yeah enamel coated cast iron is a whole other ball game. That'll probably hold Heat 10 times as long as anything else would

While I agree with preheating the oven... Heating the pot is mostly pointless... As soon as you open the door to the oven the temperature drop... Take the pot out and it cools rapidly.. Preheating the oven is more to save time than any other reason (with savory... Pastry is a bit different)...

"and it may not be that one is better than the other but which one you prefer.". I think that's all food and brewing and such in general. Used to work with a guy who's mom was a terrible cook. Used to burn everything. When the vanilla butter cookies got away from us and turned into Kingsford...