Toggle sidebar

Cyser Bochet??

  • PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
Barrel Char Wood Products
F

Farmboyc

NewBee
Registered Member
Sep 2, 2015
384
0
0
I am looking to make my first cyser soon. I am curious if caramelizing some or all of the honey would be a good idea?

What type of influence on the flavour profile could I expect? I have never made a bochet or used caramelized honey in any fermentation to date.

I am planning on taking it dry and using either KV 1116 or 71B.
 
Its very good, might want to reconsider keeping it dry, at least a little sweetness to bring out the caramel might be a better way to go. I am doing one with crabapples and a lot of backsweetening. WVMJ
 
WVMJack said:
Its very good, might want to reconsider keeping it dry, at least a little sweetness to bring out the caramel might be a better way to go. I am doing one with crabapples and a lot of backsweetening. WVMJ
Click to expand...
How much of the honey do you caramelize?

I would expect that it is similiar to oak toast levels in the flavour.
Darker = smoky, roast coffee
Med = caramel , vanillia

Do you have a favoured yeast?
Favoured ABV?
What do you use for to backsweeten? I was thinking apple juice.

Any advice would be appreciated.
 
From my limited experience with bochets (I've only tried one), heating the sugar to the point that it is caramelized will destroy a lot of the sugars' ability to ferment. I had read about this before, so I even tried using a lower temperature for a longer duration (vice short duration at higher temperature). I think the OG was a little under 1.110, so with the EC-1118 I used should have fermented dry, but came out a little over 1.020 ish. Tasted good, but not nearly as dry as I wanted it. I boiled orange blossom honey until is was a medium-dark level. Its about 6 months old now, and the last time I tried it, it kind of tasted like a candy version of sweet potato. Definitely a different style mead than what I was used to, but good.

I think adding cider would go well with a bochet, but would recommend taking into account a lot of residual sweetness coming from un-fermentable sugars.
 
Thanks.

I think I will just caramelize 1/2 the honey. I want the apple flavour to dominate and a light caramel to compliment it.

At least that will be the goal.
 
Since the caramelized sugar won't ferment properly, would it be of benefit to add the caramelized honey after fermentation is complete? i.e. secondary/aging?

Slainte!
 
It's not true that caramelized honey won't ferment. We have recently had a thread about that where I and others posted notes about our bothers.��
 
That thread uses grocery store honey and really not a good discussion about Bochet. Bochet can have so many variables, what kind of honey you use determines the ration of the different sugars, different sugars caramelize at different temperatures, there is also a lot of variability in how much people heat up the honey as far as darkness levels. Some of our darker, like black dark from good raw honey didnt ferment out to dryness while some that were pressure cooker darkened fermented out further, but, it wasnt the same batch of honey so hard to do a comparison. WVMJ
 
WVMJack said:
That thread uses grocery store honey and really not a good discussion about Bochet. Bochet can have so many variables, what kind of honey you use determines the ration of the different sugars, different sugars caramelize at different temperatures, there is also a lot of variability in how much people heat up the honey as far as darkness levels. Some of our darker, like black dark from good raw honey didnt ferment out to dryness while some that were pressure cooker darkened fermented out further, but, it wasnt the same batch of honey so hard to do a comparison. WVMJ
Click to expand...

I hadn't realized that. I can say with my batch it was not grocery store honey. It was good honey and I did it in a pot and not a pressure cooker. I cooked it until a darker maple syrup color as I didn'y want it to get super dark and taste burnt.
 
So I brewed this and I have a question.

Will.tje apple flavour "come back" with age? Right now there is a slight caramel and apple flavor.
I was advised that it would take 6+ months for the caramel to come through.
Just wondering if I can reasonably expect the apple to.assert itself or if stabilizing and flavouring with concentrate would be the better way to go.

Thanks for any input you may have.

Sent from my SM-G900W8 using Tapatalk
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom