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I have a bochet in secondary atm. Yeah, it was sticky, but a little hot water and it was easy. I heard hops was harder to do. In fact, the bochet was where I got my inspiration for trying hops...People say the tasting notes are toasted marshmallow. That's not what I'm getting, I get the flavours...

Does boiling hops make an almost uncleanable sticky residue? I might just have to try at least some hops for a braggot, maybe I'll have a dig through the archive.

What is the process of hopping a mead? Do you just chuck the fresh hops pellets in? Do they need boiling? I have just been given a hops plant cutting, not sure of the variety (Pacific Jade? Nelson Sauvin? not too sure).

Could it also be that because Ethiopia is in Africa, and we all know Africa is hot, that fermentation could be almost done in 5 weeks. Plus, the comments above make sense; when you see photos of traditional t'ej, it is not clear, but very cloudy - probably still fermenting.

One can never have enough buckets

This is what I have been doing: using a pot for my 1gal batches, and 2 20L buckets for the 5 gallon batch, I have not had any infection problems.

True too. Shipping bees ain't good for them, but even without it, beekeepers have reported up to 70% loss, especially in USA and Europe. They have yet to find the actual reason. I really can't stress the benefits of keeping your own bees, if you have the time and desire. Honestly, it makes honey...

Alfalfa is quite a unique crop, in that it is actually not pollinated by honeybees. They use a bee call the lucerne (or alfalfa) leafcutter bee, which is a solitary bee, and make their nests in holes in the ground, in trees, or in the holes provided by the crate you mentioned. Solitary bees...

Yusss. When I took an SG reading early last week it was up over 13%. Will read up on fusels... :tank: As for bottle aging, variation is the spice of life! Besides, I need to free up my 1 and only 23L carboy

Thanks. Also, can aging get rid of fusels? I have a 5/6 gal batch which tastes 'hot'. I have never known what fusels taste like, but it this what they are, and will a year sort it out? Ta

I take it you're in the southern hemisphere? Some of those in the colder northern States or deep south of NZ/Sth America may find the "Carniolan" strain of honeybee better. They are originally from Eastern Europe (Hungary? Czech?) and can take the cold. You have to keep a closer eye during...

Sitting the jar in warm water sill soften it. If you heat it and hold it at 60˚C, it will will prevent it from doing that again. It will no longer be able to be called "raw".

My friend, this is a SOLUTION, not a problem!:ban:

When I was in France 5 years ago, there was a stink-fight over the wine governing body wanting to make it OK to make a rosé by mixing red and white wine. The end result is probably quite similar to rose, but it's not the traditional way of doing it. If the traditional way of doing a braggot was...

That said, I think you are lucky to have this "true source" thing. I don't think that is here in NZ. [As far as I am aware] we just rely on the "honesty" (or lack thereof) of our local industry beekeepers. There have definitely been cases, especially in the incredibly lucrative manuka honey...

It's a complex issue, and here in NZ, there is not that much consistency, but I think as with many other things when you compare NZ products to USA's is that USA products generally have more of both extremes: USA's best is often better than NZ's best products (not always) and USA's worst is...

OK, so this has probably been asked since the invention of glass...Is it better to bottle a mead into clear, green, brown, or other coloured glass? I am ruling out PET plastic bottles because, although they are cheaper, I don't like the idea of having an alcoholic brew in an environment...

We're getting a little off topic :off: Basically, your recipe (minus the sugar) is fundamentally similar to any spiced mead, but most of us would use whole or lightly crushed spices (or the bag). Raisins...take them or leave them. I have found, as a beginner finds things out, that making a...

1.1 gal of bochet 1.1 gal of coffee bochet = 870 gal

Could it be methanol? I am not quite sure how methanol is produced, but I know it will be the first out of the still when distilling. It is also very toxic and can in mild cases cause blindness, or worse, death.