My next serious experiment will be a bochet lactomel. I have wanted to do one for a while and also make a cheese from the seperated curd in the process. I think a gallon and a half of milk started on a boil with the honey and let it carmelize. I would probably add the milk in quart size additions and let it boil down, then add more. May be a 3 hour process to get the rich deep color of my normal bochets but eh, we will see. Probably bucket ferment until the curd seperates and then I can remove that and airlock the rest.
London Bochet
- Thread starter DanielLukes
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My next serious experiment will be a bochet lactomel. I have wanted to do one for a while and also make a cheese from the seperated curd in the process. I think a gallon and a half of milk started on a boil with the honey and let it carmelize. I would probably add the milk in quart size additions and let it boil down, then add more. May be a 3 hour process to get the rich deep color of my normal bochets but eh, we will see. Probably bucket ferment until the curd seperates and then I can remove that and airlock the rest.
OP
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DanielLukes
Active Member
Wow you've thought about this in quite some detail.
I might join you in this experiment as I've recently started making my own cheese!
All you need is mead
I might join you in this experiment as I've recently started making my own cheese!
All you need is mead
bernardsmith
Well-Known Member
I am currently making a lactomel using lactose free milk (about 1.5 gallons) and honey (clover - about 2.5 lbs). The lactomel is very young (just started this in July) but it tastes very "fruity". Not sure if the fruitiness is coming from the yeast (Cuvee) but I have not had this kind of fruity flavor from this honey before. I have a small bottle (excess) that I had intended to use to top off the carboy but I added chocolate syrup to that bottle and now it's a milk chocolate honey drink.
Not sure that lactose will provide a head as (and my background is in the social not the physical sciences) you need protein chains to hold the CO2. Lactose is a sugar and I think would have relatively small molecular chains. Lactose might provide mouthfeel - which is to say that it may help improve the way the drink slides over your tongue rather than flows over it. You want the mead or wine to be viscous so that it coats your tongue and throat as it slides down and does not simply disappear like water. You want the flavors and textures to linger.
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DanielLukes
Active Member
Here's a burnt honey quick mead I started recently. I was amazed at how much the colour faded during fermentation! Why does this happen?
