Alex.Tas
Beer Goat
- Joined
- 20/5/13
- Messages
- 505
- Reaction score
- 183
hello
I was going through some old photos and found this on my memory card. its a photo of when i was making something along the lines of bochet mead. I didnt go all the way to black and burnt honey, but i was getting close. Apparently, a true bochet requires you to cook the honey until you burn it and it smokes and get black flakes in the smoke.
That didnt sound appealing to me, but i did want to give my mead a darker colour and have some more caramel/toffee flavour.
Anyway in case this can help other brewers out there who are looking to add something along these lines to their mead, here are a few samples i took after cooking my honey. the change in colour between 20-35 minutes is staggering, so if you are going to do this be mindful, and don't leave the honey unattended. Actually, never leave the honey unattended as it will boil over and you will have ants everywhere tomorrow...
Mine pretty much came out black in the end unfortunately. I probably got too carried away. I would suggest something along the lines of 25 min max.
Also, you need to realise that, even though all meads need a decent amount of time before they reach drinking potential, cooking the honey can impart some harsh flavours. Therefore this style of mead needs to cellaar for longer unfortunately.
I haven't been able to taste mine yet as i only made it at the start of the year, but the small bit i tasted when i made it was awful. It tasted - surprisingly enough like burnt honey.
Time will tell.
Take it easy,
Alex
I was going through some old photos and found this on my memory card. its a photo of when i was making something along the lines of bochet mead. I didnt go all the way to black and burnt honey, but i was getting close. Apparently, a true bochet requires you to cook the honey until you burn it and it smokes and get black flakes in the smoke.
That didnt sound appealing to me, but i did want to give my mead a darker colour and have some more caramel/toffee flavour.
Anyway in case this can help other brewers out there who are looking to add something along these lines to their mead, here are a few samples i took after cooking my honey. the change in colour between 20-35 minutes is staggering, so if you are going to do this be mindful, and don't leave the honey unattended. Actually, never leave the honey unattended as it will boil over and you will have ants everywhere tomorrow...
Mine pretty much came out black in the end unfortunately. I probably got too carried away. I would suggest something along the lines of 25 min max.
Also, you need to realise that, even though all meads need a decent amount of time before they reach drinking potential, cooking the honey can impart some harsh flavours. Therefore this style of mead needs to cellaar for longer unfortunately.
I haven't been able to taste mine yet as i only made it at the start of the year, but the small bit i tasted when i made it was awful. It tasted - surprisingly enough like burnt honey.
Time will tell.
Take it easy,
Alex