Why don't more mead makers use caramelized honey?
- Thread starter keepitlow
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Commercially, using malted barley (or any other grain) might force the meadery to also apply for status as a brewery. One of the legal definitions of winery vs. brewery is the presence of "brewery things" like malt. Not a brewery? Can't have malt. It's pretty silly considering things like braggots, but the law wasn't written with mead in mind. I doubt many commercial meaderies (usually classes as wineries) would want to go through the hassle.
Caramelizing honey is also very energy-intensive (or expensive if you bought it prepared). Without a big market waiting for these products, I can't see anyone making one.
Caramelizing honey is also very energy-intensive (or expensive if you bought it prepared). Without a big market waiting for these products, I can't see anyone making one.
If you haven't tried caramelizing honey to make a bochet, it's a serious bitch. It's a lo of work and if you mess up the cleanup is terrible.
I actually have three pounds of a carmelized honey that I got from my local honey guy waiting to be put into a gallon batch. I forgot exactly how he obtains this stuff but I believe it's the runoff from when he extracts the honey from the comb using heat (I wish I knew more about the process). He sells a fair amount of this product even though it's a bit pricey. Anyways, it has a really thick, mocha type taste and I can't wait to experience it in it's fermented form. I'll keep you all posted.
PS: Any suggestions for a yeast?
PS: Any suggestions for a yeast?
I watched the video of one of the members making bochet and I really really don't want to do that to honey.
After you burn it that much what is left of it that's honey?
Now, I'm waiting for him to taste it and get back to us because if its worth trying I'll make it with sugar, water, and egg whites/gelatin.
logic:
Marshmallows are sugar + gelatin (protein). The smell of burning marshmallows is from burning sugar and protein. There are no aromatics (except burned PAHs) left in the bochet from honey. I can carmelize sugar + gelatin to make the same thing. Mix with cheap honey to bring back some honey flavor and ferment.
If it ferments. I imagine that yeast doesn't like some of the chemicals from the burning process either.
After you burn it that much what is left of it that's honey?
Now, I'm waiting for him to taste it and get back to us because if its worth trying I'll make it with sugar, water, and egg whites/gelatin.
logic:
Marshmallows are sugar + gelatin (protein). The smell of burning marshmallows is from burning sugar and protein. There are no aromatics (except burned PAHs) left in the bochet from honey. I can carmelize sugar + gelatin to make the same thing. Mix with cheap honey to bring back some honey flavor and ferment.
If it ferments. I imagine that yeast doesn't like some of the chemicals from the burning process either.
Oh yeah, in response to honey changing flavours without being burned like bochet.
I was curious once... and autoclaved a jar of honey. This heats it to 130C without boiling for a few minutes to sterilize it.
It was a waste of good honey. The delicate linden aroma that it had from before was DESTROYED. After that experience I decided to never ever heat my honey up except to uncrystallize it (and only then to 50C max).
I was curious once... and autoclaved a jar of honey. This heats it to 130C without boiling for a few minutes to sterilize it.
It was a waste of good honey. The delicate linden aroma that it had from before was DESTROYED. After that experience I decided to never ever heat my honey up except to uncrystallize it (and only then to 50C max).
Well, supposedly Moniack mead is made from caramelized heather honey. I see that Sweet Desire is then same color as Moniack so wonder if it is made the same way? If not caramelized, then what gives it the dark color? (can't report on the taste until Xmas when I crack the SD open!)
BTW, both 14% alc range too.
BTW, both 14% alc range too.
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Some honeys are just darker, no need to caramelize them. Buckwheat honey is so dark brown it almost looks black, and Avocado is supposed to be even darker.
According to what I found on it, (link here) Sweet Desire is fermented (and presumably aged for some period of time) in bourbon barrels, which is probably where it gets its darker color. It also seems to be wildflower honey, which can be darker anyways.
EDIT: looks like AToE types a bit faster than me.
EDIT: looks like AToE types a bit faster than me.
I'd really like to know where to buy bottles the shape of the Sweet Desire - I'd love to have some of those.
Medsen, I'll ask where Wild Blossom gets those bottles next time I stop in, probably to pick up a bottle of the SD which has been on my "buy list" for awhile now. You are talking about those "lab style" bottles, not the nude figurines, right?
Every once in awhile I see they have a few containers of honey out on the counter for sale. It is usually a darkish color (at least compared to the clover I usually use) but the meads I've had from them that are traditionals are usually a lot more pale, so I'm thinking the major color contribution is from the barrel.
Every once in awhile I see they have a few containers of honey out on the counter for sale. It is usually a darkish color (at least compared to the clover I usually use) but the meads I've had from them that are traditionals are usually a lot more pale, so I'm thinking the major color contribution is from the barrel.
Yes, I was referring the the "Potion bottle" which looks really cool.
Of course I'm all for nude figurines as well.
The "Potion Bottle" shape is actually a variation of the "volumetric flask" which was used originally for precise standard volume measurements of liquids. The globe body holds the bulk of the standard volume, and then the narrow cylindrical neck allows precise measure of much smaller quantities used to "top off" the measurement.
That said, the shape is definitely cool, and I'd like to use them for some of my meads, too! I don't know of any commercial bottle producer who is making those flask-style bottles for wine these days. I wish I knew where Wild Blossom is getting them from!
That said, the shape is definitely cool, and I'd like to use them for some of my meads, too! I don't know of any commercial bottle producer who is making those flask-style bottles for wine these days. I wish I knew where Wild Blossom is getting them from!
Yes, I was referring the the "Potion bottle" which looks really cool.
Of course I'm all for nude figurines as well.
See I think of these when someone says Potion Bottle...
That's it. The volumetric flask (sometimes called a graduated Florence Flask) is a variation on that shape, generally with a longer neck.
