Bray's One Month Mead

[Jammin246]

Love the great deal of work here! Looking to make a smore mead BOMM. Meadowfoam with some of the honey carmelized so it would have a toasted marshmallow flavor. Any thoughts?

 

[WarBeard1980]

Love the great deal of work here! Looking to make a smore mead BOMM. Meadowfoam with some of the honey carmelized so it would have a toasted marshmallow flavor. Any thoughts?

I had considered doing a Meadowfoam bochet some time in the future myself. I'm curious to know if anyone else has tried it. Correct me if I'm wrong, but I think Meadowfoam is pricier than most honeys. I wonder if it's some kind of cardinal sin to caramelize it. lol

 

[WarBeard1980]

Love the great deal of work here! Looking to make a smore mead BOMM. Meadowfoam with some of the honey carmelized so it would have a toasted marshmallow flavor. Any thoughts?

So you're thinking to caramelize only SOME of the honey. That might be a good idea. I'm anxious to hear if that works for you.

 

[Jammin246]

Well the going price for it which I have found is $6.33/lbs. It's pretty on par with the price for OBH. And only part would be caramelized.

 

[Sadcheese]

No reason to waste good honey, just use Costco stuff.

Also, I would consider getting a few bochets under your belt before mixing some with meadowfoam honey. It sounds like what you are interested in doing is blending, and you will have much more control doing a bochet separate from a traditional meadowfoam. Ie, you could use burnt honey to backsweeten.

I've only done four bochets, but they all came out much different than I expected, and none are that drinkable at < ~1.5 years.

Well the going price for it which I have found is $6.33/lbs. It's pretty on par with the price for OBH. And only part would be caramelized.

 

[Shortbeard]

Well I did a half Caramelized and half traditional that is turning out great with a little age the oak is aging in well so if you are interested take a look at https://www.homebrewtalk.com/showthread.php?t=595426

Now I used local honey not meadowfoam but I would do it again.

 

[Shortbeard]

Well I did a half Caramelized and half traditional that is turning out great with a little age the oak is aging in well so if you are interested take a look at https://www.homebrewtalk.com/showthread.php?t=595426

Now I used local honey not meadowfoam but I would do it again.

 

[xxBrierRosexx]

My first two gallons of BOMM are nearly ready to bottle now, a orangeblossom rhodomel and a palm metheglin.

The rhodomel tastes fantastic, really really smooth for its age and tasty as hell. The metheglin, however, has a slight 'beery' flavor and kind of tastes like blue moon.

I was wondering if this is typical, and if this flavor falls off with time? Also wondering if it might have that flavor because I step fed it more and the yeast was already starting to fall to the bottom when I cold crashed.

 

[loveofrose]

I had considered doing a Meadowfoam bochet some time in the future myself. I'm curious to know if anyone else has tried it. Correct me if I'm wrong, but I think Meadowfoam is pricier than most honeys. I wonder if it's some kind of cardinal sin to caramelize it. lol

Meadowfoam is so damn good (and expensive) that I would only do a traditional for fear of screwing it up. Hats off to your bravery!

 

[loveofrose]

My first two gallons of BOMM are nearly ready to bottle now, a orangeblossom rhodomel and a palm metheglin.

The rhodomel tastes fantastic, really really smooth for its age and tasty as hell. The metheglin, however, has a slight 'beery' flavor and kind of tastes like blue moon.

I was wondering if this is typical, and if this flavor falls off with time? Also wondering if it might have that flavor because I step fed it more and the yeast was already starting to fall to the bottom when I cold crashed.

Ah, rhodomels are really fantastic. One of my favorite recipes is a rhodomel with acacia honey.

Metheglins have a way of tasting weird upfront and evolving over time. Especially if there are a lot of different herbs. What is in it?

 

[Darthbrewder]

So I finally got around to making my first BOMM. However, I voided the warranty right away.
Instead of 1/2 tsp fermaid k, I used 1 tsp fermax yeast nutrient.
Instead of 1/4 tsp dap I used 1 tsp bee pollen.
1 gallon kentwood springs water instead of ozarka. Mainly. Because I didn't have a free vessel and was planning on using the jug.
Other than that, I used wyeast 1388, and 2.5 lbs of Winn-Dixie brand unfiltered unpasteurized OB honey.

Started this on 12/29/16.
Cold crashed one day shy of 1/29/17, for 12 hours. Transferred to glass and let clear for 2 weeksish. And bottled today. View attachment ImageUploadedByHome Brew1487370462.755297.jpg

Primed two bottles and left the rest clear.

So far I'm pretty impressed and have already started another batch using the same yeast from the first batch.
After tasting the finished product here, it seems that I need to try the fermaid k and dap approach to see the difference in flavor.
While the fermax worked and there are no real off flavors. I think it may have imparted some yeasty bread like flavors. Possibly overdid it trying to compensate for not having the right nutrient. Hoping that will age out. Other than that it's good. Can't wait to try the real thing. Thanks Dr. for keeping up with this thread and replying to everyone's posts, even the repeat offenders.
View attachment ImageUploadedByHome Brew1487370849.616593.jpg
Cheers!

 

[xxBrierRosexx]

Palm honey, potassium carbonate, DAP, Fermaid K, 5 peppercorns, 1 star anise, 5 cardemom pods, 1 mace, 5 cloves and 1/2 a cinnamon stick. I made a tea with half of the spices and added it to the must, and have just added the rest of it to secondary. The sample was taken prior to back sweetening and adding additional spice.

I believe I made it with 3 lbs of honey and step fed it an additional .5 lbs over time.

 

[leytonangell]

I am willing to answer any questions to help you make this wonderful mead!

Unfortunately in my flat the temperature is so varied (from 20*c to 30/34*c) that I'm wondering if this type of yeast will work better? Unfortunately I don't have access to a better (stable) temperature controlled room at moment. ( it's on the list of requirements for when I buy)
Any recommendations as to yeast to use? I've heard wyeast 4632 is good but finding it in the UK is hard

 

[leytonangell]

Unfortunately in my flat the temperature is so varied (from 20*c to 30/34*c) that I'm wondering if this type of yeast will work better? Unfortunately I don't have access to a better (stable) temperature controlled room at moment. ( it's on the list of requirements for when I buy)
Any recommendations as to yeast to use? I've heard wyeast 4632 is good but finding it in the UK is hard

 

[Darthbrewder]

Wyeast 1388 is a beast. Get it. It's good.

 

[jchambers]

bottling.. do i add priming sugar? I'd like a nice fizz like an ale at 2.5 volumes CO2. just started a 1gal batch

I know this was probably asked but i cant read through 105 pages... sorry

thanks for anything!

 

[loveofrose]

Yep. You can prime it.

 

[FlashRedGLS18T]

I've developed a recipe for mead that is clear and delicious with no off flavours in less than one month. It was found during the Belgian Yeast Ale Experiment I posted over at gotmead.com. I'll post the 1 & 5 gallon recipes.

Bray's One Month Mead aka "the BOMM" - 1 gallon
No heat method.
Added Orange Blossom honey to SG of 1.096 in 1 gallon jugs.
Added 3/4 tsp of 1:2 DAP:Fermaid K; also, add this at 2/3 and 1/3 sugar break.
Add 3/4 tsp potassium carbonate.
Shake like hell to aerate.
Pitched Wyeast 1388 - Belgian Strong Ale activated overnight.
Aerate daily by shaking.
Pitching temperature 68 F, but the temperature in my house fluctuates from 70-80 F with no off flavors.

.....

Degas daily for at least a week.

This mead is great at 24 days! Enjoy!

Made this yesterday but instead of Wyeast 1388 I used White Labs 570 as it was all I could get my hands on locally. Wow it took off overnight.

 

[Eric_Mia]

Not sure if its been discussed... How about adding fruit? How long would you want the fruit to sit in the mead and Should you ferment with the fruit or after 4 weeks, rack again and steep in the fruit?

 

[loveofrose]

Made this yesterday but instead of Wyeast 1388 I used White Labs 570 as it was all I could get my hands on locally. Wow it took off overnight.

The yeast is the key to this recipe. No other yeast performs as well!

 

[loveofrose]

Not sure if its been discussed... How about adding fruit? How long would you want the fruit to sit in the mead and Should you ferment with the fruit or after 4 weeks, rack again and steep in the fruit?

Fruit can be added in primary for wine like character or secondary for a more true to fruit character. One note though: berries can start to add an unpleasant astringency if left in more than 2 weeks. Rack away from the fruit before then to avoid this.

 

[andrewmaixner]

Fruit can be added in primary for wine like character or secondary for a more true to fruit character. One note though: berries can start to add an unpleasant astringency if left in more than 2 weeks. Rack away from the fruit before then to avoid this.

From reading MTF stuff, the astringency is because of the seeds/skins, right? So another option is juice concentrates or de-seeded/skinned purees.

 

[loveofrose]

From reading MTF stuff, the astringency is because of the seeds/skins, right? So another option is juice concentrates or de-seeded/skinned purees.

While you are correct, some of the tannins are nice to add body to the mead. I would be hesitant to remove it altogether.

 

[Eric_Mia]

While you are correct, some of the tannins are nice to add body to the mead. I would be hesitant to remove it altogether.

Maybe a blend of both?


Secondly Can I add Food for flavoring, Glazed doughnuts, marshmallow, graham crackers?

Lastly,

A list of equipment I need. I'm going to start off with a 1 gallon batch this weekend. Can anyone recommend where to get it at a good price? I need everything from the carboys, to the gravity measuring tool, etc.

Is there a kit thats worth it or should I just order the part "a la cart".

 

[Eric_Mia]

Also, any techniques to make it higher in ABV that 12%... Was thinking of making another batch higher in ABV and diluting it with pure juice for color and flavor. I'm assuming it would be with the yeast, but is there a higher ABV yeast strain that works with this recipe?

 

[andrewmaixner]

Maybe a blend of both?
Secondly Can I add Food for flavoring, Glazed doughnuts, marshmallow, graham crackers?

Don't do that. You may goof with it later, but starches do not go well in fermented beverages. sugars (grain, fruit, etc) and herbs/spices do.

Lastly,
A list of equipment I need. I'm going to start off with a 1 gallon batch this weekend. Can anyone recommend where to get it at a good price? I need everything from the carboys, to the gravity measuring tool, etc.

Is there a kit thats worth it or should I just order the part "a la cart".

Depends on your plans and budget.

This one is reasonably priced for 1-gallon:
http://www.austinhomebrew.com/Mini-Mead-Equipment-Kit--1-gallon_p_5685.html
but most of the equipment doesn't scale well to 2, 3, 4, 5 gallons.

Do you do have any experience with fermentation?

 

[Eric_Mia]

Don't do that. You may goof with it later, but starches do not go well in fermented beverages. sugars (grain, fruit, etc) and herbs/spices do.


Depends on your plans and budget.

This one is reasonably priced for 1-gallon:
http://www.austinhomebrew.com/Mini-Mead-Equipment-Kit--1-gallon_p_5685.html
but most of the equipment doesn't scale well to 2, 3, 4, 5 gallons.

Do you do have any experience with fermentation?

Thanks.

I've been in the beer industry for 4 years and was the sales manager for a brewery. I've hung out a lot at the brewery but was always intimidated by the brewing process... So I'm learning now.

 

[loveofrose]

Also, any techniques to make it higher in ABV that 12%... Was thinking of making another batch higher in ABV and diluting it with pure juice for color and flavor. I'm assuming it would be with the yeast, but is there a higher ABV yeast strain that works with this recipe?

1388 routinely hits 16% ABV. I've made it to 19% through gradual step feeding.

 

[HB_in_Subic]

I made a starter for my latest 5 gallon BOMM (1388) and on day 3 had an accident requiring me getting some stitches. So I pitched a day late. I also threw in a handful of raisins for additional nutrients (on top of the normal add ins).

The yeast blew through 40 points in the first 24 hours! (SG 1.110, @ 24 hours 1.070) So I did the normal nutrient addition.

Day 2 @ 1.040 2nd nutrient addition
Day 3 @ 1.010
Day 4 @ 0.950 (I then added enough honey to bring it up to 1.005)

I taste tested it at Day 4 with no noticeable off flavors. Have you experienced anything similar to this?

 

[Eric_Mia]

1388 routinely hits 16% ABV. I've made it to 19% through gradual step feeding.

Thanks!