Medieval Burnt Mead!

[JoeCmb]

OK, so don't kill me. I haven't read through the whole thread. Has anyone tried using an oven to get good caramelization of the honey without risk of burning (or constant stirring)? What I'm thinking of is setting a sturdy pot full of honey in the oven at 240-250 for several hours, or until done. Anyone try this, or shall I be trailblazing here? I'm tempted to try.

Guld, did you end up trying this? If so, I'd love to hear about your results (especially if it's to the tune of "huge mess--don't try"). Thanks!

 

[BryanThompson]

I don't see why it wouldn't. Anytime I make gumbo I make it in the oven over a two hour period so I don't risk burning it. Same concept.

 

[biochemedic]

So I bottled my bochet today...it cleared really well right in primary (just under 3 months from date of brew), so I went straight from there. It's a nice dark reddish brown, still smells awesome, and tastes just as good! I really can't wait to see how this one ages out...

 

[Latka]

I've been to the point of almost drooling while reading this thread. I am fairly certain that means I should make some!

 

[BargainFittings]

I've been to the point of almost drooling while reading this thread. I am fairly certain that means I should make some!

You should make some.

I'm drinking batch two and its reputation grows. I've been at larger brew events and had strangers come ask me about it.

Batch three is in the fermenter (10 gallons)

 

[TimothyChurch]

I just made an one gallon batch since all of my carboys are tied up but it doesn't seem to be fermenting. I rehydrated some EC-1118 and pitched it with some nutrient and energizer and I've got nothing. Anyone had any problems with it not fermenting?

 

[BargainFittings]

Have you measured the gravity?

 

[TimothyChurch]

I got an OG of 1.094. I think it may have killed my yeast.

 

[BargainFittings]

What was your procedure to hydrate and pitch the yeast?

 

[huesmann]

Why would it kill your yeast?

 

[Insomniac]

1.094 is hardly high, I have a batch going that started at about 1.2... not that my hydrometer measures that high...

 

[TimothyChurch]

I just did it as per the instructions on the back like I've done with all the other meads I've made (I love me some mead). In fact I have two other batches bubbling away right now.
1.2 are you fermenting straight honey

 

[GMA]

I tried my hand at this yesterday. I added two sticks of cinnamon and a clove after adding the water to the boiling honey. I removed them before pitching. I plan to add half a vanilla bean to the secondary along with another stick of cinnamon. The must tasted awesome so we'll see.

Also, I found that constantly stirring the honey kept it from raising. That and cooking it on my grill's side burner made it a pretty safe experience.

Cheers.

 

[Insomniac]

1.2 are you fermenting straight honey

Pretty much!

 

[huesmann]

When do you this bochet stuff, do you just keep adding water and re-reading your hydrometer til you hit your desired SG? I imagine the boiling process changes the sugar content of the honey, which would throw off any preliminary gravity calculations.

 

[biochemedic]

When do you this bochet stuff, do you just keep adding water and re-reading your hydrometer til you hit your desired SG? I imagine the boiling process changes the sugar content of the honey, which would throw off any preliminary gravity calculations.

With any mead, I usually just take what I get...knowing full well that the sugar content of honey varies quite a bit, and knowing that my volume measurements are estimates as well...

If it's just way too low, then sometimes I'll add honey until I get it up where I want, and certainly you could do the reverse as well...

With the bochet I did, I just used 18 lbs of inexpensive clover honey from Sam's Club (no need to use anything that good, since you're caramelizing it, and your character/flavor is coming from that...). ProMash estimates this to give an OG of 1.126 in a 6 gal batch -- I got 1.107, which is fine for me. My fermentation took it down to 1.007 (13.4% ABV). Since I used the Wyeast Dry Mead strain, which should have dried this out completely, I assume the process of caramelization creates some unfermentable compounds...this was fine, because the 1.007 gave me just enough residual sweetness that I didn't have to worry about stabilizing and backsweetening (I think bochet is one mead that really benefits from a small amount of sweetness to complement the caramelized flavors.)

 

[Revvy]

Pulled out another bottle of the batch I made last September to bring to Teach a Neighbor to homebrew day at cap n cork- people still loved it. They said it smoothed out nicely

I think I have one more bottle, I'm going to hold it for at least another year.

We are talking about doing a 5 gallon batch at some point.

 

[Q2XL]

Pulled out another bottle of the batch I made last September to bring to Teach a Neighbor to homebrew day at cap n cork- people still loved it. They said it smoothed out nicely

I can attest to that. I had a sample from last year and again this year and it did smooth out rather nicely.

 

[kc_in_wv]

Has there ever been a recipe posted for this mead?

 

[BargainFittings]

https://www.homebrewtalk.com/f30/bochet-mead-burnt-mead-148209/index2.html#post1695807

 

[Bachhus]

You should make some.

I'm drinking batch two and its reputation grows. I've been at larger brew events and had strangers come ask me about it.

Batch three is in the fermenter (10 gallons)

Are you using the same recipe you posted a link to earlier? Any changes you made over the last couple batches?

Thanks
Mark

 

[BargainFittings]

Mark,

Same recipe. I used a local wildflower honey for the last 10 gallon batch is the only difference.

 

[Bachhus]

Guess this is as good a place to ask this as anywhere. Does anyone think the type of honey or more specifically the less processed types of honey would effect the outcome of this type of drink?

I was just thinking about this and figured the ability to spin out and clarify the honey back in the 1500's must have been lacking to some degree so some measurable amount of wax/particles must have been in the honey they used. Anyone have any ideas on what some natural wax in with the honey would do to the outcome of this drink, good or bad?

 

[biochemedic]

Guess this is as good a place to ask this as anywhere. Does anyone think the type of honey or more specifically the less processed types of honey would effect the outcome of this type of drink?

I was just thinking about this and figured the ability to spin out and clarify the honey back in the 1500's must have been lacking to some degree so some measurable amount of wax/particles must have been in the honey they used. Anyone have any ideas on what some natural wax in with the honey would do to the outcome of this drink, good or bad?

I think when you boil honey it gets damn f*c%!ng hot , and any small amount of wax or organic material wouldn't stand a chance...

Seriously, though, I really don't think it would matter one way or another...

 

[BargainFittings]

I think the honey does make some difference but its more of a subtle background note. The overwhelming character is the caramelized flavors and dried fruit notes.

Despite the boil, there is a definite honey nose to this mead. At the last club brew day I had two bees commit suicide in my glass in about a half hour period.

 

[Revvy]

At the last club brew day I had two bees commit suicide in my glass in about a half hour period.

That could be a new marketing thing for meads, just like the worms in Tequila. EAT THE BEES!!!!

 

[BargainFittings]

That could be a new marketing thing for meads, just like the worms in Tequila. EAT THE BEES!!!!

Seriously funny! I almost swallowed one. Both had drowned... but I guess if you gotta go, what better way for a bee?

 

[qbst]

OK, I just gave this a go. 3 lbs. of pure unfiltered crystallized honey. Added some water initially to offset the lack of liquid in the crystallized honey.

Cooked it for 30 minutes, it was definitely cooked and done. Quite pungent, honestly.

Mixed it into a fermenter, let it cool down. Took an OG reading at 89*, it read 1.042 -- so 1.046 corrected. That doesn't seem right to me... Does crystallized honey have less ppg? Or was it perhaps not mixed all the way when I took a reading? Or did burning the honey somehow cause a drop in ppg?

Thoughts and input appreciated. Thanks!

 

[BargainFittings]

How big a batch?

 

[qbst]

Sorry, forgot to say. It was a 1 gal. batch.