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  1. #1
    Join Date
    Jan 2011
    Location
    Great Falls Montana
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    6,846

    Default Annual end of extraction brewing.

    I scraped and rinsed the last of the wax out of my capping melter and started rinsing all utensils in hot water that gets reheated as required. Then I start adding melter honey to the rinsewater until the SG is 1.125. I dumped in a half pound of trapped pollen and 10mg of KIV-1116. I will areate liberally for three days and having kept the temp in the room around 72, the most of the fermentation will be done. Since this fermentation will have taken place in a sticky just emptied 30 gallon settling tank, I drain off the must into a brew bucket with four gallons of choke cherries. Another with a bucket of wild plums. Another with a lug of peaches in a fruit bag. I will let this work under air lock for ten days. Then I will be able to siphon off into carboys and air lock them for a long winters nap. It all finishes with a bit of perceived sweetness. The burned honey has a portion of carmelized honey that does not ferment and gives a taste of its own to the brew. I can't drink it all but like Chicken Little, I have lots of people more than willing to partake of my labors. Pouring that sticky water down the sink drain is just plain silly!

  2. #2
    Join Date
    Jun 2013
    Location
    Ballard county, KY usa
    Posts
    91

    Default Re: Annual end of extraction brewing.

    [QUOTE=Vance G;1166864]SG is 1.125. I dumped in a half pound of trapped pollen.
    Why the pollen? I have not seen any meade recipes that use it. I am curious about the effect on the final product.

  3. #3
    Join Date
    Jan 2011
    Location
    Great Falls Montana
    Posts
    6,846

    Default Re: Annual end of extraction brewing.

    It is my substitute for nutrient and energizer. It promotes an unbelievably active fermentation and I love the color and taste it imparts. I use it for making my traditionals too. I would say something about how many ways there are to skin a cat but I don't want to confuse anyone Into thinking I am advocating that for an ingredient.

  4. #4
    Join Date
    Jun 2013
    Location
    Ballard county, KY usa
    Posts
    91

    Default Re: Annual end of extraction brewing.

    Ok that all makes sense. Thanks. I have 4 gallons in the bubbling stage right now. 2 gal of JAOM one of raspberry and one cyser.

  5. #5
    Join Date
    Jan 2011
    Location
    Great Falls Montana
    Posts
    6,846

    Default Re: Annual end of extraction brewing.

    I am now drinking the mead I started in this thread. I did a secondary fermentation adding about two and a half gallons of chokecherries and removing the fruit after ten days more in the brew bucket. This is now a fairly potent bochetomel with no bad habits or at least none my not too sophisticated pallet are bothered by. I am drinking the last two bottles off the bottom after I set the mead out at 6 F to settle one more time. A little bit of lees in the bottom of the glass but certainly no bad taste. I have about eight gallons of this. I will enjoy it for a long time. This years melter/cappings honey were utilized with the same basic methodology except it is five gallons of chokecherry bochetomel and five gallons of peach and mandarin orange. I am step feeding a pint at time and drinking the overflow. A little rough but still good mead. When the sweetness suits me and it seems to be thru working, I will let er sit in the dark for a couple three years. Life is good.

  6. #6
    Join Date
    Jun 2014
    Location
    West Jordan, UT, USA
    Posts
    703

    Default Re: Annual end of extraction brewing.

    I've never made bochetomel, but do enjoy melomels, particularly tart cherry or choke-cherry.
    Great Falls, not really around the corner, but just up the street! Save me a glass!

  7. #7
    Join Date
    Jan 2011
    Location
    Great Falls Montana
    Posts
    6,846

    Default Re: Annual end of extraction brewing.

    Where is west Jordan? I have a non drinking Morman friend who goes back and forth like a sewing machine. Maybe he could drop you a box of 'honey'. I also bottled a tart cherry I made with D 47. That is dry and very nice. Has a slightly discordant note initially but is otherwise wonderful. Maybe you could tell me whats causing it.

  8. #8
    Join Date
    Mar 2013
    Location
    erie, pa
    Posts
    132

    Default Re: Annual end of extraction brewing.

    Personally I love a good bochetomel. The smooth buttery toffee notes are delightful. I do not do my own extraction so I never have any melter honey. but my friend makes great stuff.

  9. #9
    Join Date
    Jun 2014
    Location
    West Jordan, UT, USA
    Posts
    703

    Default Re: Annual end of extraction brewing.

    Quote Originally Posted by Vance G View Post
    Where is west Jordan? I have a non drinking Morman friend who goes back and forth like a sewing machine. Maybe he could drop you a box of 'honey'. I also bottled a tart cherry I made with D 47. That is dry and very nice. Has a slightly discordant note initially but is otherwise wonderful. Maybe you could tell me whats causing it.
    I'm 15 miles SW of SLC. A little off-flavor up front could be any thing from under ripe or bruised fruit to a warm primary ferment, or maybe honey heated beyond a "caramel note". Or sometimes it's just a matter of age. Sharpness tends to dissipate for a couple years, then come back when it gets too old. Quien sabe? (who knows?) Meads and wines are fickle ladies.

  10. #10
    Join Date
    Mar 2017
    Location
    Susquehanna, PA, USA
    Posts
    22

    Default Re: Annual end of extraction brewing.

    Quote Originally Posted by Vance G View Post
    It is my substitute for nutrient and energizer. It promotes an unbelievably active fermentation and I love the color and taste it imparts. I use it for making my traditionals too. I would say something about how many ways there are to skin a cat but I don't want to confuse anyone Into thinking I am advocating that for an ingredient.
    Although I've heard that siamese will bitter your brew terribly!!


    I am kidding of course.

  11. #11
    Join Date
    Jan 2011
    Location
    Great Falls Montana
    Posts
    6,846

    Default Re: Annual end of extraction brewing.

    Nothing but Savannahs go my brew. I am still pulling a pint when sg is under 1 and adding honey. Not a dessert wine yet so I continue.

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