Does anyone have experience or knowledge on boiling honey creating some unfermentable sugars that would boost final gravity by decreasing fermentability?
also, i have made 3 meads in the past and they ended up bone dry (and drinkable), so im interested in bochet potentially.
if one were to take say ~1/3 of their total honey and boil it, creating some of those bochet toasted marshmallow/caramel flavours, then add water (carefully), cool it down to a lower temp and add the rest of the honey and dissolve, you’d have something between a bochet and mead, right? thoughts?
I’ve done two bochets (which qualifies me as an internet expert ), and from my extensive experience, I’d say that yes it can affect the FG. Though it won’t necessarily result in a profoundly sweeter tasting final product. I wound up adding a little non-fermentable back-sweetener to the last batch.
Be very careful caramelizing the honey … it will easily quintuple in volume when it starts foaming up. Use the most stupidly oversized kettle you have on hand.
thanks guys, i’m iffy on doing the bochetization, might not bother.
reading some mead forums and on reddit, i see “just give it more time” as in wait more months etc. i feel like mead fermentations are still far from being fully investigated. does anyone have a link to point to best practices in 2022 for mead making? pH adjustment, etc?
there is one guy on here who i know makes mead regularly but i can’t remember his name and couldnt find it.
that’s perfect, thanks. im looking at using potassium carbonate to get potassium in, and i’ll do the TOSNA nutrient additions. it’s just a 1.06OG mead though, but hopefully this will make it nice.
), and from my extensive experience, I’d say that yes it can affect the FG. Though it won’t necessarily result in a profoundly sweeter tasting final product. I wound up adding a little non-fermentable back-sweetener to the last batch.