Drinking this beauty right now. Second thing I ever homebrewed. Smokey, sweet; notes of vanilla and dark fruit. Tastes like a fermented viking longboat. Best thing I've ever tasted in my life, and the most unique.
Recipe? Lol. I did what this guy did. Just straight honey, boiled and burnt, and ferment. I didn't add any spices and such as some recipes do, I just used a really good local, organic, raw wildflower honey. I think the quality of the honey used is what really makes this. I will say though, when you take honey to this level the yeast needs some serious helping along with nutrient. I neglected that and ferment didn't take off for like a week, hah.Awesome to hear! I brewed a bochet/braggot several months ago and it still has a quite burnt flavor. I think time is essential in mellowing the flavors of a bochet. I would love to see your recipe if you're willing to share
Seeing how this is the "Recipe section" for meads,
it would be appropriate to post well, an actual recipe.
Amount of honey used and type.
Lenght boiled, nutrient additions and when,type of yeast used,ferm temps. Things like that.
Nothing wrong with a "lookie at what i'm drinking now" post but it should be in a different part of the forums.
it's an absolute must do, use raisins
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