Well that is what is said. Personally i made one with "overcooked" honey, but ended up being absolutely great at 2.5 months. No doubt it will improve but that does not mean its not great atm
Bochet meads ... how long to boil the honey?
- Thread starter skunkboy
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Well that is what is said. Personally i made one with "overcooked" honey, but ended up being absolutely great at 2.5 months. No doubt it will improve but that does not mean its not great atm
From my notes: YMMV
Go for 242 degrees F – just past soft ball stage
Any more and begins to taste burned
Carmel flavor (like crystal malt in beer)
Can add water and bring back to temperature if want darker color
Smoke from bubbles is NOT good (too hot/dark)
4 X (at least) Expansion of volume (Yeah – I found out the hard way)
The couple I have made turned out nice and toasty/dark-caramel. No burned flavor. Definitely do better with some age. I kept a log by putting a drop of the boiling honey in my brew log every 10 minutes (after coming to initial boil) to record the color change. I stopped at 40 minutes which was a dark brown sugar color. Covered all the drops with clear packing tape to sort of preserve the color reference. Ferment was normal and unremarkable, but there were some weird (I assume protien?) type large floating clouds in the Primary (glass carboy). Very interesting to look at when shining a flashlight through the must. All settled out by the end of the ferment.
Thanks,
Jim.
Go for 242 degrees F – just past soft ball stage
Any more and begins to taste burned
Carmel flavor (like crystal malt in beer)
Can add water and bring back to temperature if want darker color
Smoke from bubbles is NOT good (too hot/dark)
4 X (at least) Expansion of volume (Yeah – I found out the hard way)
The couple I have made turned out nice and toasty/dark-caramel. No burned flavor. Definitely do better with some age. I kept a log by putting a drop of the boiling honey in my brew log every 10 minutes (after coming to initial boil) to record the color change. I stopped at 40 minutes which was a dark brown sugar color. Covered all the drops with clear packing tape to sort of preserve the color reference. Ferment was normal and unremarkable, but there were some weird (I assume protien?) type large floating clouds in the Primary (glass carboy). Very interesting to look at when shining a flashlight through the must. All settled out by the end of the ferment.
Thanks,
Jim.
