yeah I suppose it's possible to over burn it... You want the honey to be burnt but not charcoal...
Hops in a bochet might actually be an interesting thing!
It wasnt charcoal. It was not even that muddy thing like the guy had on the youtube movie. You can see it in my movie that it looks "ok"..
The smell was bad...
These styles are not meant to ferment out completly but to leave a good bit of honey behind and make a sweet mead, depending on the yeast, and who wouldnt pick a strong yeast for this, with a good bit of kick. WVMJ
I have not found any commercial ones.
But I have read two polish books about meadmaking, one from 1800 something and one from 1600 something, both had the instruction to boil the honey (since it had wax, bees etc. in those times) and take the foam to another container then filter it through cloth and burn it later.
So it seems that normaly mead was to be boiled until it stops foaming, and the foam plus bits of honey was to be collected, and then burnt even more making another type of mead.
The one near us is called Orchid Cellars, I think they ship. Where are you at? WVMJ
https://vinoshipper.com/wine/winery/495.html
This Winery Ships To
AK FL ID LA MD MN MO NE NV NH NM ND OH OR VA DC WV WY
Special Shipping Process
Alabama California
sadly none for me lol
Has anybody added habeneros to this give it a little kick to offset the smoky sweetness?
I was wondering how log it took to ferment for you guys. Mine has started slowing down a lot. It started at 1.15 and dropped quickly to 1.070 then slowed down to 1.058 and now it has been a week to get to 1.054. I am using lalvin d47 with staggered nutrient additions.
LB, what is a sweet yeast? WVMJ
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