14th Century Bouchet / Burnt Honey Mead

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Dave70

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Thinking of carbing half of my batch slightly to make it a little 'spritzy'. I reckon about the amount of sugar you'd use to carbonate a stubby per 700mm bottle should do the trick. I've force carbed Stones Ginger wine before and it was great.

Indeed, mead hangovers are in a class of their own.

Wouldn't say mine has a 'Christmassy' taste though, but then again, how does one capture the essence of 'I wish these people would just fcuking leave and let me have a drink in peace!' in a bottle.
 

Mardoo

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Dave70 said:
Wouldn't say mine has a 'Christmassy' taste though, but then again, how does one capture the essence of 'I wish these people would just fcuking leave and let me have a drink in peace!' in a bottle.
Sounds like bourbon to me. Or Tequila if you're feeling a bit Nicholas Cage ;)
 

Dave70

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Mr Wibble said:
So one carbonation drop per 700ml you reckon ... Hmmm, that is a tempting idea.
I'm kind of leaning toward trying a small bit, say in a 600ml soft drink bottle and see how it goes first. With less than 5L to play with I'd hate to see half the batch burst over the garage floor.
 

TimT

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There are some mead recipes here, including amounts of sugar for carbonation. They're for 3 gallon bunches, so divide the amount of sugar by three for a 4-5 L batch today. I'm bottling some mead today myself which I plan to carbonate.
 

mr_wibble

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So I finally bottled this over the weekend.

It's *very* fricken spicy.

So much so, that when SWMBO did a blind tasting, she screwed her nose up.
It didn't taste that bad to me, the toffee-honey was there, but definitely in the background WRT to the spices. Of course I knew what I was tasting beforehand too.

We'll see how it tastes in another six months.

I'm wondering if this recipe is one to show off how 14th-century rich you are...
Being able to afford all those super-expensive spices from far off lands, and have your servants brew them into strong drink.

*shrug*
-kt
 

TimT

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I'm wondering if this recipe is one to show off how 14th-century rich you are...
Being able to afford all those super-expensive spices from far off lands, and have your servants brew them into strong drink.

Probably partly that - and honey was/is a luxury ingredient for brews. So burning it to make a mead is kinda like burning money.
 

mr_wibble

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I opened a small bottle on new-years eve.

The toffee-honey is still there, and it's a nice aspect of the rather-complex flavour.

But the spices are very much there too, and now have a kind-of woody note, not in a bad way I guess, but it's not a huge plus either.

There is also some secondary pepper-like warming of the palette in the aftertaste. I don't remember how much pepper was added, but I enjoyed this part.

We did not finish the bottle though, no-one thought it was good enough for a 2nd taste.

So if you're reading this trying to decide Bouchet Vs JAO, go with the JAO.

But I'll do another tasting in a year or so.

-kt
 

Mardoo

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That said, we tasted a bochet by AJ80 at the recent VIC case swap that was fan-freakin-tastic and totally convinced me to make one. No comment on your brewing prowess Mr. Wibble, just an alternative viewpoint :) He just went straight honey, no spices. It was interesting and complex and I would have gladly grabbed the whole bottle for myself.
 

TimT

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My one is mellowing nicely and finally - to my nose, at least - developing a bit of the ordinary mead aroma.

I wonder how it's going to age given another year!
 

Tahoose

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Mardoo said:
That said, we tasted a bochet by AJ80 at the recent VIC case swap that was fan-freakin-tastic and totally convinced me to make one. No comment on your brewing prowess Mr. Wibble, just an alternative viewpoint :) He just went straight honey, no spices. It was interesting and complex and I would have gladly grabbed the whole bottle for myself.
Yeah that was awesome, only thing that came to mind when I was drinking that was port. The glares around the table was that off a group of men almost ready to throw down for a bag of cash.
 

mr_wibble

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Mardoo said:
That said, we tasted a bochet by AJ80 at the recent VIC case swap that was fan-freakin-tastic and totally convinced me to make one. No comment on your brewing prowess Mr. Wibble, just an alternative viewpoint :) He just went straight honey, no spices. It was interesting and complex and I would have gladly grabbed the whole bottle for myself.
Yeah that sounds good, all toffee, not so much spices.
Maybe a bouchet with JAo style spicing ... yeah
 

AJ80

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Cheers for the feedback gents! I'm tempted to make the spiced version this winter to see how it compares.
 

Tahoose

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A little off topic but does $10/kg sound reasonable for honey and how much will you bed for 10ltrs?
 

Airgead

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Its OK but not great. If you search around you can get it for 8 pretty easily and I've found if for 5 or 6 occasionally.

If someone had 10kg of honey and wanted me to bed them for it, I would do it if they were a 7 or above. Normally I just give them some money in exchange for honey, but hey... whatever.
 

MetalDan

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TimT

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I too wish to find this 71B. A few brewers here and there in Aus might have it but I don't think it's sold commercially.
 

Airgead

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Ibrew is the only place I have found that sells 71B in small lots. Winequip has it in half kilo and kilo bricks if you need that much.
 

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