caramel mead

[inchrisin]

I'm thinking about making a heavy mead. I'd like to add a pound or two of sugar, but I'll caramelize it in a skillet first. I just want to top off with as little water as possible to make 1 gallon of mead.

I'm thinking that I'll use about 1/2 to 2/3 gal of wildflower honey (the only kind I have). I'll also have to make a huge starter for this mead. I'm hoping to get some suggestions on making a good mead starter. I'll probably use energizer, nutrient, sanitized water, and a sweet mead yeast. I'll use about a liter of water and swirl it when I can. Any suggestions for the recipe or a starter would be greatly appreciated.

 

[TheRabidKumquat]

That's going to be a really high gravity. I don't think you'd have to worry about it drying out on you, and I would consider using a "stronger yeast" like EC-118, KV1, or something else that could handle that much sugar.

I think you'd be better off lowering your honey amount, or at the least don't throw it all in there up front.

Maybe research some Polish meads to help formulate a recipe.

 

[fatbloke]

I'm thinking about making a heavy mead. I'd like to add a pound or two of sugar, but I'll caramelize it in a skillet first. I just want to top off with as little water as possible to make 1 gallon of mead.

I'm thinking that I'll use about 1/2 to 2/3 gal of wildflower honey (the only kind I have). I'll also have to make a huge starter for this mead. I'm hoping to get some suggestions on making a good mead starter. I'll probably use energizer, nutrient, sanitized water, and a sweet mead yeast. I'll use about a liter of water and swirl it when I can. Any suggestions for the recipe or a starter would be greatly appreciated.

Hum? well I'd suggest that it might be better to make a strong traditional with EC-1118, then just back sweeten/top off with a caramel type material.

After all, it's unlikely that you'll get much of the honey taste through, as it's more likely to be swamped by the caramel flavour.......

Hell, just dissolve a bag or Werthers Originals in vodka... they do settle out a bit if left, but you just shake it up before serving.....

regards

fatbloke

 

[TheBrewingMedic]

*blows the dust off this one, curious if it were followed through on.

Considering a caramel lavender mead/metheglin/bochet hybrid, but I am thinking more along the lines of using 10 pounds of honey in a 3 gallon batch, three pounds of it boiled bochet style but only for 15-30 minutes, long enough to get a deep brown caramel color and flavor. want it to be on the sweeter side, hence the 10# vs. 9# of honey.

 

[inchrisin]

*blows the dust off this one, curious if it were followed through on.

Considering a caramel lavender mead/metheglin/bochet hybrid, but I am thinking more along the lines of using 10 pounds of honey in a 3 gallon batch, three pounds of it boiled bochet style but only for 15-30 minutes, long enough to get a deep brown caramel color and flavor. want it to be on the sweeter side, hence the 10# vs. 9# of honey.

I like the idea of a reduction, similar to a melanoid conversion in a scotch ale. Maybe taking a pound or two of honey and reducing the volume by half. If it doesn't reduce, then heating it until the color gets nice and dark (not black).