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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. C

    BuckWheat Mead

    I just did a third racking of a buckwheat bochet I started summer of 2013. Burning the honey was nasty, smelled like a manure filled barn burnt down in my kitchen, but it did the trick and removed the bad smell and taste from the honey. What is left is a rich, robust semi dry mead with heavy...
  2. C

    Medieval Burnt Mead!

    I just did a 3rd racking of a buckwheat honey bochet I started last Summer. Thiefed a bit out to taste and wow, just like molasses except with only a bit of sweetness. It is very rich and robust but not overpowering sweet will be great as the cold weather sets in and great for the holidays...
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