Good to know. I mainly use clover honey. Finally got my hands on some Sunny Hill Brand Honey (Northern Illinois) it's a wildflower type.
Bray's One Month Mead
- Thread starter loveofrose
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Good to know. I mainly use clover honey. Finally got my hands on some Sunny Hill Brand Honey (Northern Illinois) it's a wildflower type.
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loveofrose
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I've been wanting to construct a recipe using natural ingredients to provide the nutrition and buffering of Fermaid K, DAP, and K2CO3 normally used in a BOMM (I'll spare you the homework that went into figuring nutrient content out). I want to do this partially for easy ingredients and also to make the recipe more accessible to others.
In trying to supplement a BOMM with fruit rather than nutrients, I found it very difficult to find dried fruit that does not have sulfur dioxide or sorbates which would prevent fermentation. What I did find commonly available that wasn't ruined by those chemicals was basically JAOM (Joe's Ancient Orange Mead) ingredients. Who am I to fight fate? Let's make a JAO BOMM.
Quite a few changes from the standard JAOM. I hate pith. I don't even put it in a standard JAOM anymore. Any pith that gets in is trace. I also added dried currents due to the high K+ content and additional nutrients contained in them. I also adjust some of the spices due to my taste and due to the fact that this won't need any aging.
The most significant change is the yeast of course as this is a BOMM. In my hands, a standard JAOM goes to 13-15% ABV. Some folks report 12%, but I've never seen it that low. Wyeast 1388 seems to also end up in the 13-15% ABV range so I don't think that will yield a significant difference.
Here we go:
JAO BOMM - 1 gallon batch
Draw a line at one gallon.
Remove 1.5 cup water and draw a line (This is space for fruit).
Remove 4.66 cups of water.
Add honey back to previous line (3.5 lbs)
-Sue Bee Raw Honey this time.
Add peels and fruit of one organic Valencia orange, minimal pith.
~25 raisins (a small box)
1/2 cup of dried currants for additional K+ and nutrients.
1/4 clove (You're not aging this!)
1/2 cinnamon stick
1/8 whole nutmeg and 1 allspice berry
Smack pack of Wyeast 1388.
Using the highly technical balloon airlock for JAOM authenticity!
Here is how it turned out:
Day 0 - SG 1.14
Day 2 - 1.09
Day 6 - 1.065
Day 8 - 1.054
Day 10 - 1.04
Day 12 - 1.038 (13.4% ABV) and this is the final gravity (FG).
Day 15 - Added a vanilla bean.
Day 19 - Strained and racked so that spices wouldn't become overwhelming. You can do this earlier or later to taste.
Day 20 - Cold crashed to clear and very delicious! No fusels. Doesn't taste as sweet as it actually is due to the balance provided by the spices.
At Day 20, this tastes like a 8 month old JAOM.
At Day 30, this is the Disappearing JAO BOMM!
Enjoy!
In trying to supplement a BOMM with fruit rather than nutrients, I found it very difficult to find dried fruit that does not have sulfur dioxide or sorbates which would prevent fermentation. What I did find commonly available that wasn't ruined by those chemicals was basically JAOM (Joe's Ancient Orange Mead) ingredients. Who am I to fight fate? Let's make a JAO BOMM.
Quite a few changes from the standard JAOM. I hate pith. I don't even put it in a standard JAOM anymore. Any pith that gets in is trace. I also added dried currents due to the high K+ content and additional nutrients contained in them. I also adjust some of the spices due to my taste and due to the fact that this won't need any aging.
The most significant change is the yeast of course as this is a BOMM. In my hands, a standard JAOM goes to 13-15% ABV. Some folks report 12%, but I've never seen it that low. Wyeast 1388 seems to also end up in the 13-15% ABV range so I don't think that will yield a significant difference.
Here we go:
JAO BOMM - 1 gallon batch
Draw a line at one gallon.
Remove 1.5 cup water and draw a line (This is space for fruit).
Remove 4.66 cups of water.
Add honey back to previous line (3.5 lbs)
-Sue Bee Raw Honey this time.
Add peels and fruit of one organic Valencia orange, minimal pith.
~25 raisins (a small box)
1/2 cup of dried currants for additional K+ and nutrients.
1/4 clove (You're not aging this!)
1/2 cinnamon stick
1/8 whole nutmeg and 1 allspice berry
Smack pack of Wyeast 1388.
Using the highly technical balloon airlock for JAOM authenticity!
Here is how it turned out:
Day 0 - SG 1.14
Day 2 - 1.09
Day 6 - 1.065
Day 8 - 1.054
Day 10 - 1.04
Day 12 - 1.038 (13.4% ABV) and this is the final gravity (FG).
Day 15 - Added a vanilla bean.
Day 19 - Strained and racked so that spices wouldn't become overwhelming. You can do this earlier or later to taste.
Day 20 - Cold crashed to clear and very delicious! No fusels. Doesn't taste as sweet as it actually is due to the balance provided by the spices.
At Day 20, this tastes like a 8 month old JAOM.
At Day 30, this is the Disappearing JAO BOMM!
Enjoy!
IJesusChrist
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AWESOME!!
Will be my next 5 gallon!
Will be my next 5 gallon!
I've only seen 1 person comment on the flavor contributions that this Belgian yeast would normally contribute. Are the normal phenolic/estery (banana/clovish) flavors just not here? I'm intrigued by the quick turn around but certainly have no desire to make a mead that tastes like Belgian dark ale. Or Belgian anything for that matter.
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loveofrose
Well-Known Member
In my hands, I've never experienced any clove/banana esters with Wyeast 1388 in mead. I get no hint of "beer". It just tastes like really clean traditional mead.
With the JAO BOMM, there actually are cloves in the recipe so that's not the yeast.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
landisv
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I made my first batches of standard mead over the weekend and have some honey left over. I'm going to try my luck with the BOMM as well, thanks for sharing your research and experience loveofrose and other posters.
Saw a couple of posts pondering the possibility of kegging. The cheap, simple way would probably be to keep the pressure off of it except while serving and/or use low pressure and a short hose. Another method that might work for you if you're so fortunate as to be endowed with the equipment (that really comes across wrong, I know) is to put it on straight nitrogen, or possibly even beer gas/G-gas at a lower than normal pressure. I don't find myself so endowed, but have considered the possibility of a mead tap. It will be several months at least before that is even a remote possibility, but I'll try to remember to report back with results if and when I do test it.
It might be beneficial to serve it on a stout tap in either case, as the diffuser plate would tend to knock more of the CO2 out of solution.
Saw a couple of posts pondering the possibility of kegging. The cheap, simple way would probably be to keep the pressure off of it except while serving and/or use low pressure and a short hose. Another method that might work for you if you're so fortunate as to be endowed with the equipment (that really comes across wrong, I know) is to put it on straight nitrogen, or possibly even beer gas/G-gas at a lower than normal pressure. I don't find myself so endowed, but have considered the possibility of a mead tap. It will be several months at least before that is even a remote possibility, but I'll try to remember to report back with results if and when I do test it.
It might be beneficial to serve it on a stout tap in either case, as the diffuser plate would tend to knock more of the CO2 out of solution.
Made this in late November; cranked open a bottle last week.
It's quite tasty; more peachy than anything else. Strong white grape aromas, with some honey, waxy and spice notes in the finish. The flavor though was like the very center of a peach, those bits that cling to the pit that are dark red and taste a little different from the rest. The overall effect was similar to a dry, light bodied moscato. I will definitely keep a bottle of this in the fridge at all times during the summer.
Overall, a very tasty mead, even though I'm not sure I made it exactly how it was supposed to be made. I used 10 lbs orange blossom, 1 lb raspberry and 1 lb sage.
Definitely didn't taste like Duvel, or a tripel or a Belgian Dark; I would not have guessed that they were the same yeast (if I didn't know, of course).
I strongly encourage everyone to try this recipe; for beer people, you can blow your wine-snob friends out of the $%&#-ing water if you can get your hands on some really good honey.
It's quite tasty; more peachy than anything else. Strong white grape aromas, with some honey, waxy and spice notes in the finish. The flavor though was like the very center of a peach, those bits that cling to the pit that are dark red and taste a little different from the rest. The overall effect was similar to a dry, light bodied moscato. I will definitely keep a bottle of this in the fridge at all times during the summer.
Overall, a very tasty mead, even though I'm not sure I made it exactly how it was supposed to be made. I used 10 lbs orange blossom, 1 lb raspberry and 1 lb sage.
Definitely didn't taste like Duvel, or a tripel or a Belgian Dark; I would not have guessed that they were the same yeast (if I didn't know, of course).
I strongly encourage everyone to try this recipe; for beer people, you can blow your wine-snob friends out of the $%&#-ing water if you can get your hands on some really good honey.
Well I am 5 weeks in with my first batch of Bomm. It has cleared very nice and has a stable gravity of 1.004. My wife and I both sampled some and we both tasted an ale flavor in the back end. The ale flavor seamed to fade a bit as it sat in the glass(will it age out?). It is tasty but I am not sure it will ever take the place of wine yeasts for me. I don't think this will be my last batch either. Thank you LofR for sharing.
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loveofrose
Well-Known Member
Day 29
On Day 21, I racked straining the spices out and started cold crashing. I have a 3/4 gallon jug and a 750 ml bottle from the racking. The tasting is done off of the sealed 750 ml bottle which developed a bit of carbonation. Normally, I'm not a fan of carbonated mead, but this is pretty tasty. I may do this again for reasons you will see.
Tasting Notes
Appearance: Cloudy, but a pretty yellow orange. I care not. Think wheat beer and drink it.
Aroma: Orange peel and honey dominate, but there is a hint of vanilla and clove in there.
Taste: Wonderful perfumed orange peel with honey sweetness. A bit of vanilla and clove on the back. Slight tongue numbing from the clove which was a bit heavy in this batch. Think JAOM at 8-10 months if it was light on pith and heavy on clove.
Overall: I won't hesitant to drink this now. In fact, I am drinking it now.
Would age make it better? Sure it would, diminishing returns though.
Changes? I would add 1/4 clove instead of the one clove in this batch unless you like the tongue numbing like I do. Even then, maybe 1/2 a clove.
I hope Joe doesn't mind if I broke the warranty and rules to make things a bit faster, but who can pass up a true 1 month JAO?
On Day 21, I racked straining the spices out and started cold crashing. I have a 3/4 gallon jug and a 750 ml bottle from the racking. The tasting is done off of the sealed 750 ml bottle which developed a bit of carbonation. Normally, I'm not a fan of carbonated mead, but this is pretty tasty. I may do this again for reasons you will see.
Tasting Notes
Appearance: Cloudy, but a pretty yellow orange. I care not. Think wheat beer and drink it.
Aroma: Orange peel and honey dominate, but there is a hint of vanilla and clove in there.
Taste: Wonderful perfumed orange peel with honey sweetness. A bit of vanilla and clove on the back. Slight tongue numbing from the clove which was a bit heavy in this batch. Think JAOM at 8-10 months if it was light on pith and heavy on clove.
Overall: I won't hesitant to drink this now. In fact, I am drinking it now.
Would age make it better? Sure it would, diminishing returns though.
Changes? I would add 1/4 clove instead of the one clove in this batch unless you like the tongue numbing like I do. Even then, maybe 1/2 a clove.
I hope Joe doesn't mind if I broke the warranty and rules to make things a bit faster, but who can pass up a true 1 month JAO?
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loveofrose
Well-Known Member
I generally do it by weight, but report measurements by units I thought would be easier and more accessible to others. You can use 1/4 tsp with no problem if that is easier. I've done this before with the same end result.
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Checking back in, I've made four different batches now, some I've managed to leave long enough to age an additional month, some didn't last so long. lol.
Anyway, after a pair of experiments with Wyeast Forbidden Fruit, I really can't recommend it. (even though this is the Belgian Strong Ale yeast thread etc, I know FF was suggested for sweeter meads) FF just manages to put off this gross sulfuric note and even after clearing stays a bit harsh to the taste for at least a month afterward.
My best to date has been a BOMM made with Fireweed honey, backsweetened to 1.001. very nice, smooth flavor, color reminiscent of PBR- quite pale, quite clear. After a month of aging, any after-flavors the yeast seems to provide subside quite a bit and the barest nature of the honey seems to come out. I know I'd thought about a rhodomel earlier, but I think I may just go with another blackberry and try an acermel for my dad- a maple tapper. I will keep you all abreast of my BOMA progress and results.
Edit: UGH. I just read that JOABOMM recipe, LoR. Thanks. Thanks a lot. Now I have another experiment to want to pursue.
Thank god SWMBO is alright with bubbling gallon jugs everywhere.
Anyway, after a pair of experiments with Wyeast Forbidden Fruit, I really can't recommend it. (even though this is the Belgian Strong Ale yeast thread etc, I know FF was suggested for sweeter meads) FF just manages to put off this gross sulfuric note and even after clearing stays a bit harsh to the taste for at least a month afterward.
My best to date has been a BOMM made with Fireweed honey, backsweetened to 1.001. very nice, smooth flavor, color reminiscent of PBR- quite pale, quite clear. After a month of aging, any after-flavors the yeast seems to provide subside quite a bit and the barest nature of the honey seems to come out. I know I'd thought about a rhodomel earlier, but I think I may just go with another blackberry and try an acermel for my dad- a maple tapper. I will keep you all abreast of my BOMA progress and results.
Edit: UGH. I just read that JOABOMM recipe, LoR. Thanks. Thanks a lot. Now I have another experiment to want to pursue.
Thank god SWMBO is alright with bubbling gallon jugs everywhere.
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loveofrose
Well-Known Member
Thanks for reporting your results on FF. I only tried it that once so I didn't test reproducibility like I did for 1388. I figured why mess with second best?
At least your SWMBO is onboard with brewing. Mine hates mead!
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At least your SWMBO is onboard with brewing. Mine hates mead!
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loveofrose
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I would add 50% more to ensure there is enough K+. Round up to 1 and 1/4 TBSP for a 5 gallon batch.
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Few... I have been procrastinating reading this thread for a while now and just sat down to read it all. Great stuff LofR. I have a couple one gallon meads going now that I want to contribute the findings for in this thread.
Basically the same as BOMM bit with 3 & 4 changes so I guess they actually are nothing like BOMM lol.
First mead is mead is made to a gravity of 1.06 with orange blossom honey. I have potassium bicarbonate so I upped the addition but probably by too much that I now have read everything correctly. I used 3/4 tsp in the batch. Finally I did change the yeast and went with a 100g slurry of Lalvin 71b-1112 from a previous white grape peach wine. Love of Rose I noticed that was not one of the yeast strains you compared so there may be some benefit to the tasting notes on this. Next Tuesday will be day 30 so I will give some tasting notes and additional info then then.
The second one used everything the same but I Caramelized the honey on a medium heat for 1.25 hours.
Basically the same as BOMM bit with 3 & 4 changes so I guess they actually are nothing like BOMM lol.
First mead is mead is made to a gravity of 1.06 with orange blossom honey. I have potassium bicarbonate so I upped the addition but probably by too much that I now have read everything correctly. I used 3/4 tsp in the batch. Finally I did change the yeast and went with a 100g slurry of Lalvin 71b-1112 from a previous white grape peach wine. Love of Rose I noticed that was not one of the yeast strains you compared so there may be some benefit to the tasting notes on this. Next Tuesday will be day 30 so I will give some tasting notes and additional info then then.
The second one used everything the same but I Caramelized the honey on a medium heat for 1.25 hours.
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loveofrose
Well-Known Member
I've tested 71B before. It is pretty good for fast drinking melomels and cysers. By fast, I mean 3-6 months.
For traditionals, I find it lacking in dry mead. Sweet is just ok. You will have plenty of fusels at Day 30. Be sure to rack frequently as 71B is prone to autolysis if left on the lees.
I'm interested in your botchet BOMM. That is the only thing I have not tried!
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For traditionals, I find it lacking in dry mead. Sweet is just ok. You will have plenty of fusels at Day 30. Be sure to rack frequently as 71B is prone to autolysis if left on the lees.
I'm interested in your botchet BOMM. That is the only thing I have not tried!
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bernardsmith
Well-Known Member
To measure a 1/6 of a teaspoon you need to think outside of the box. Take a 1/2 teaspoon of the powder and dissolve it in enough water to produce a solution of 9 cc. I would use a syringe (the one that comes with the testing kits of TA) and draw off 3 ccs of this solution. Those 3 ccs contain 1/6 of a teaspoon of the K--carb or whatever the chemical was.
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loveofrose
Well-Known Member
That is the true scientific way. I am a scientist at work. So at home, I do the logical thing and eyeball it.
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Just popped in to say I got my keezer running 90% finished and put a 5G on 6PSI. After a few hours at 4.9C I took a pull off a 5G keg of BOMM, had been pitched on 12/15 and racked to corny on 1/21.
It was AWESOME, an no hint of being carbed for a few hours at 6PSI, but I shut off the gas anyway.
It was AWESOME, an no hint of being carbed for a few hours at 6PSI, but I shut off the gas anyway.
Atek
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I too have two more BOMM spinoff batches going. The first two I did were good but seemed flat, lacking something. Carbonation may have fixed that but sadly I had stabilized already and only have a 5 gal keg. I also started to dislike some of the yeast flavors which seemed more beer esque rather than wine. I remade following the BOMM to the letter, up until I didn't lol. In this case I added acid additions as that was on part I felt was lacking, though in hind site I have a feeling most of this neutralized with the carbonate, or at the very least negated the carbonate so that it is no longer effective. In one of the batches I used 2 old bananas as I am told this helps with the mouth feel and with just the banana portion does not impart much actual banana flavor. Both batches included 1/4 tsp grape tannin. Lastly I used K1V-1116 for both batches, I have had extremely good luck with this strain, though it is not as fast as the yeast recommended for BOMM, particularly it takes a while to flocculate, but it seems to leave a nice clean, crisp brew. So inspired by BOMM, but not really a BOMM.
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loveofrose
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Sounds like you guys are ready to step it up a notch. Below is the post for the "Perfect BOMM" from gotmead that I just recently bottled. This one eliminates complains of no body and lack of fullness in the flavor. I'll re-post in abbreviated form below:
Time to move one step closer to what I consider a perfect mead. For this one, I'm pulling out all the tools at my disposal. I will start by blending honey for characteristics that I desire. Half OB for velvet and body and half tupelo for nose and perceived sweetness.
I will follow the standard BOMM protocol to ensure a drinkable product on a short time scale; however, I've found a few months in the bottle does provide a noticeable increase in quality. I'll set the aging to 3 months. By standard mead aging, that is still very quick.
I'm adding Tannin FT Soft Blanc for body and to help avoid oxidation. Post fermentation treatments will include a small addition of tupelo honey to make this off dry as well as the usage of American and French oak for an extra layer of complexity. My preferred acid blend will be added to taste. This turned out to be 0.45 g/L. I like a very lite touch on acid.
Recipe as follows:
Perfect BOMM - 2.5 gallons
Use 3 lbs each of OB & half Tupelo.
To a 3 gallon carboy, Add 4 cups OB & 4 cups Tupelo plus water up to 2.5 gallons. (SG ~1.1)
Add 1 TBSP Tannin FT Soft Blanc.
Dose the following at must creation, 1/3 & 2/3 sugar break.
1/2 TBSP DAP + 1 TBSP Fermaid K.
Add 3/4 TBSP K2CO3.
Stir to aerate and add a starter of Wyeast 1388.
Add additional water to SG 1.09-1.1.
No water in airlock for 1 week.
Degas daily.
Post Fermentation (Gravity hits 1.00)
Rack off of the gross lees.
Add 1/2 cup tupelo to backsweeten to off dry (Add to ~1.005).
Add 1 whole vanilla bean for 5 days or more.
Added Superkleer.
After it is clear, rack again and add 0.45 grams/liter of 50/40/10% Tartaric/Malic/Citrus (by weight) acid blend. (Make this by mixing 12.5 g Tartaric, 10 g Malic, 2.5 g Citric in 50 ml of water. Added 9 ml to 2.4 gallons)
Added 8 American oak cubes and 5 French oak cubes (medium toast) for 1 month before bottling.
Tasting Notes from Day 85
Appearance: Crystal clear and golden. Nice legs too!
Nose: Orange blossom and tupelo with some oak. Some vanilla if allowed to warm a bit.
Taste: Orange blossom and tupelo have blended into something greater than the sum of their parts. A good dose of oak enforces the vanilla while providing a fullness of flavor. The oak really smoothed the flavor into a pleasant slightly dry finish.
Overall: Along with the flowery notes, there is a softness to this mead that makes me enjoy it much more than usual. A bit of tart from the acid blend really brightens the flavors. Very complex, but highly enjoyable.
Improvements: I am being super picky here on a phenomenal mead, but I am attempting to make the perfect mead here.
Lose the tannin, and add oak earlier. Or more American oak. Everything else is spot on for my taste.
Oh, one more critique. MAKE MORE.
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Time to move one step closer to what I consider a perfect mead. For this one, I'm pulling out all the tools at my disposal. I will start by blending honey for characteristics that I desire. Half OB for velvet and body and half tupelo for nose and perceived sweetness.
I will follow the standard BOMM protocol to ensure a drinkable product on a short time scale; however, I've found a few months in the bottle does provide a noticeable increase in quality. I'll set the aging to 3 months. By standard mead aging, that is still very quick.
I'm adding Tannin FT Soft Blanc for body and to help avoid oxidation. Post fermentation treatments will include a small addition of tupelo honey to make this off dry as well as the usage of American and French oak for an extra layer of complexity. My preferred acid blend will be added to taste. This turned out to be 0.45 g/L. I like a very lite touch on acid.
Recipe as follows:
Perfect BOMM - 2.5 gallons
Use 3 lbs each of OB & half Tupelo.
To a 3 gallon carboy, Add 4 cups OB & 4 cups Tupelo plus water up to 2.5 gallons. (SG ~1.1)
Add 1 TBSP Tannin FT Soft Blanc.
Dose the following at must creation, 1/3 & 2/3 sugar break.
1/2 TBSP DAP + 1 TBSP Fermaid K.
Add 3/4 TBSP K2CO3.
Stir to aerate and add a starter of Wyeast 1388.
Add additional water to SG 1.09-1.1.
No water in airlock for 1 week.
Degas daily.
Post Fermentation (Gravity hits 1.00)
Rack off of the gross lees.
Add 1/2 cup tupelo to backsweeten to off dry (Add to ~1.005).
Add 1 whole vanilla bean for 5 days or more.
Added Superkleer.
After it is clear, rack again and add 0.45 grams/liter of 50/40/10% Tartaric/Malic/Citrus (by weight) acid blend. (Make this by mixing 12.5 g Tartaric, 10 g Malic, 2.5 g Citric in 50 ml of water. Added 9 ml to 2.4 gallons)
Added 8 American oak cubes and 5 French oak cubes (medium toast) for 1 month before bottling.
Tasting Notes from Day 85
Appearance: Crystal clear and golden. Nice legs too!
Nose: Orange blossom and tupelo with some oak. Some vanilla if allowed to warm a bit.
Taste: Orange blossom and tupelo have blended into something greater than the sum of their parts. A good dose of oak enforces the vanilla while providing a fullness of flavor. The oak really smoothed the flavor into a pleasant slightly dry finish.
Overall: Along with the flowery notes, there is a softness to this mead that makes me enjoy it much more than usual. A bit of tart from the acid blend really brightens the flavors. Very complex, but highly enjoyable.
Improvements: I am being super picky here on a phenomenal mead, but I am attempting to make the perfect mead here.
Lose the tannin, and add oak earlier. Or more American oak. Everything else is spot on for my taste.
Oh, one more critique. MAKE MORE.
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IJesusChrist
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im so excitedI just wanted to give a bit on my little BOMM inspired creations. I was able to sneak a sample from my Bochet BOMMish and traditional BOMMish. I have yet to do any racking and the like because between requiring sleep, kids and trying to get my honey do list completed from the wife I have not had a real good chance.
The traditional is one of my best yet. Very smooth, fragrant and pleasant. I planned on still bottling at the 3 month mark so I expect great things.
Now the bochet is the interesting one. The caramel tones are very faint but that happens with light bochets like this when they are dry. I expect more of that to come once sweetened. But the alcohol hot is a little harsher with this one. It seems the Caramelized honey environment may be a little more taxing on the yeast then in the traditional. It is still good but at comparison without sweetening and right at 30 days the traditional wins out in overall pleasantness so far.
Both are probably 95% clear and not at the pristine clear level yet but I expect that to happen after racking and another 2 - 3 weeks.
One thing I did differently with these batches compared to priers that I wanted to point out is how I degassed. I could not believe I never figured this out before. I have a hand held ziplock vacuum for those vacuum seal packs you can get. The nozzle on it fits perfectly over the bung hole in the jar. So I just take the airlock out of the bung and add a little vacuum pressure and just keep sucking CO2 until the foaming dies down. It has worked really well so far.
The traditional is one of my best yet. Very smooth, fragrant and pleasant. I planned on still bottling at the 3 month mark so I expect great things.
Now the bochet is the interesting one. The caramel tones are very faint but that happens with light bochets like this when they are dry. I expect more of that to come once sweetened. But the alcohol hot is a little harsher with this one. It seems the Caramelized honey environment may be a little more taxing on the yeast then in the traditional. It is still good but at comparison without sweetening and right at 30 days the traditional wins out in overall pleasantness so far.
Both are probably 95% clear and not at the pristine clear level yet but I expect that to happen after racking and another 2 - 3 weeks.
One thing I did differently with these batches compared to priers that I wanted to point out is how I degassed. I could not believe I never figured this out before. I have a hand held ziplock vacuum for those vacuum seal packs you can get. The nozzle on it fits perfectly over the bung hole in the jar. So I just take the airlock out of the bung and add a little vacuum pressure and just keep sucking CO2 until the foaming dies down. It has worked really well so far.
Atek
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just to confirm on the new recipe there the og is 1.074 for about 10% abv right?
I have this converted to a 1 gal recipe equivalent. could you confirm the following appears correct?
pre-ferment:
1096g honey (548g OB + 548g Tupelo)
1 1/5 tsp ft blanc soft
1 4/5 tsp 2:1 DAP:fermk *3 (1/3 SB & 2/3 SB)
9/10 tsp K2CO3 (carbonate)
post ferment:
61.75g tupelo
2/5 vanilla bean
superkleer
1.75g 50:40:1 T:M:C acid blend
5 Med toast american oak (skipping the french oak based on personal taste and your recommendation)
if this looks right then i will convert these measurements to grams and repost in fuller detail if thats ok. (id have to covert it all anyway as i dont have a way to measure 5ths or 10ths of a tsp).
I have this converted to a 1 gal recipe equivalent. could you confirm the following appears correct?
pre-ferment:
1096g honey (548g OB + 548g Tupelo)
1 1/5 tsp ft blanc soft
1 4/5 tsp 2:1 DAP:fermk *3 (1/3 SB & 2/3 SB)
9/10 tsp K2CO3 (carbonate)
post ferment:
61.75g tupelo
2/5 vanilla bean
superkleer
1.75g 50:40:1 T:M:C acid blend
5 Med toast american oak (skipping the french oak based on personal taste and your recommendation)
if this looks right then i will convert these measurements to grams and repost in fuller detail if thats ok. (id have to covert it all anyway as i dont have a way to measure 5ths or 10ths of a tsp).
OP
OP
loveofrose
Well-Known Member
OG is ~1.1. It is 3 lbs of OB plus 3 lbs tupelo honey.
For 1 gallon, that is 1.2 lbs each or 545 grams each. So your weights are correct, but the SG would be 1.1 with these amounts.
For 1 gallon with 1 smack pack, use these amounts:
Add 1/4 tsp DAP and 1/2 tsp of Fermaid K per addition.
Add 1 tsp K2CO3
1 tsp FT soft Blanc
1 vanilla bean
Hope that helps!
Sent from my iPhone using Home Brew
For 1 gallon, that is 1.2 lbs each or 545 grams each. So your weights are correct, but the SG would be 1.1 with these amounts.
For 1 gallon with 1 smack pack, use these amounts:
Add 1/4 tsp DAP and 1/2 tsp of Fermaid K per addition.
Add 1 tsp K2CO3
1 tsp FT soft Blanc
1 vanilla bean
Hope that helps!
Sent from my iPhone using Home Brew
Atek
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Gotchya, I was using fermcalc to get that, it states to get the gravity of 1.1 you'd need 8lbs for 2.5 gallons. For 1 gal it'd be 3.5 lbs or 800 grams each. 1.1 OG would be better however so I'll keep that in mind to split the honey in half and ensure I reach 1.100 SG. Anyone else really missing GotMeads meadcalc right now? :-/
I'll be picking up the oak and other supplies I dont currently have for this and will post a detailed report of the process and recipe. Thanks LoR for letting us all be a part of this quest for perfection!
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