Can you brew a no-water bochet? - Black Dragon's Bomb & Mead Stampede 2022
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- Опубліковано 9 сер 2022
- I entered a no-water bochet experiment in Mead Stampede 2022. Tune in for the results - and decide whether you want to try this at home!
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►Storm's no-water melomel nutrition video:
• January 2021 Challenge...
►Black Dragon's Bomb brew log:
www.arrowtothemead.com/mead-l...
►My homebrew website:
www.arrowtothemead.com
►All music used in these videos is free on Bandcamp!
Intro/Outro song: terrapart.bandcamp.com/track/...
Background music: arrowtothemead.bandcamp.com/r...
I love seeing the process, and I love hearing exactly how you target every step along the way. This well spoken conscious-choice brewing is what we all need more of. Thanks for sharing!!!
Terrible music, 11/10 content. This was gold. Praying for another video like this
I appreciate your work on this video Mayne.
I’m saving it so I can go back for notes.
I wish I could buy your Meads.
I’m about to take my second batch out of cold storage and start fermentation.
12lbs of Honey and 46lbs of Blueberries.
D47, Fermaid O, and Go Ferm.
I might add more honey to the secondary.
Awesome! Not jist a great proof of concept, but it seems to me that if you ever consider revisiting this one, you’ll have a winner that’ll blow everyone’s mind. Makes me want to try my hand at it.
My no water Costcomel was excellent. I’d be REALLY interested to see how the Bochet plays with it.
This is radical man thanks for the info!!
Awesome!!!!
I love this, I did a Costco Brandy last year (costco apple juice and cane sugar), and it was surprisingly great. I have 300 lbs of honey I need to turn into mead. Subscribed.
Holy heck, how did you wind up with 300 lbs?
Your next berry bomb, try 3001 wine yeast. I've had pretty great success with it on a mixed berry bomb and a blackberry bomb.
this sounds AMAZING!! Bocheting is very touchy, sugars go from perfect caramel to burnt in 0.02 seconds. I've heard caramelized sugars cannot be fermented by yeast although idk how true that is. I wonder what a 50/50 bochet and straight honey would do to those harsh notes.
Very informative video. I don't know if it would help, but if you place the ageing bottles on a slight rocker or tilting table that rotated just enough to swirl but not agitate the liquid, it may "age" faster. Also, I've frequently wondered what would happen for a mixed mead recipe for sweet fruits and a small portion of vegetal notes (as in peppers, bell peppers or more spiced varieties, or even base vegetals like celery/lettuce/ or cucumbers) just to add in a different but subtle note that may round out the tannins and other strong notes you tend to get from high fruit quantity batches. Just some idle thoughts with no observed evidence for or against.
Interesting Bochet tale….
Good stuff. Going to try a modified version of this.
I would love to hear how it goes!!
Amazing taste so far! Made some slight changes (added 1 gal o water and 5 more lbs of honey, longer time with pepper and coco, used long pepper too).
It was still so thick my hop filter was too solid for much liquid to get through. Had to pour for the transfer, so hope it didn't get too oxygenated.
Now that it's bottled, this is genuinely the second best mead I've ever made (as told by others whove had it too). Although I changed a few things it's definitely thanks to your base recipe. Recommended this channel to those who asked.
ABV challenges: Calculate sugars by adding the food labels information (per serving x servings per package) 1. bags of fruit 2. jars of honey 3. cups of brown sugar etc. Note: 3 lbs. sugars per gallon = 14% for example
God I made like 20 letters of blackberry jam almost three years ago,I've been mixing a jar in with my sugar washes ,making wine and distilling it, it's been working out awesome I'm sad I probably won't get that amount of blackberries again. But I will make some more plum jam this year but I've been kinda wondering about doing a all fruit no water or sugar mash to see how it comes out.....might be the next project I do still got a sack of frozen plums from last year .
Have you Hurd of NZ manuka honey?
PS the blackberries add a awesome color I love it , I just did a brandy using them and plum jam.but I'm trying something Different after I distilled my mash I put another jar of each into my white dog (it's awesome to drink like that ) to macerate and I'll distill it again hopefully bringing more sweetness , floral aromas and berry flavors through......mite add some blackberry jam again after that just for the color
Im new at brewing meads. My question is would it be worth juicing all the berries wouldnt that further lessen the chance of mold as their would be no cap to punch down?
You can totally make a mead with fruit juice! It doesn't necessarily remove the fruit cap issue, though - like my Tropical Cider was only fruit juice but I wound up with a cap anyway:
ua-cam.com/video/5p_BUccE13I/v-deo.html
And while fruit juice is absolutely viable, it would result in a different product compared to the fruit bomb meads I've made. The tannin development we get from the fruit skins is a quintessential component of the "no water" style of mead.
Without it, you would be able to get through primary faster (there's no reason to let it sit on the skins for 4 weeks if there are no skins lol), but you may need to introduce some other ingredients to help balance the fruit acids.
@@ArrowtotheMead Thank you for the response!! You now have a new subscriber. now it time to binge this content lmao
Why 71B instead of D47?
Why Fermaid-K instead of O?
9:26
Not even to plunge the cap?
That would make me nervous too.
71B is supposed to be good at handling the "osmotic pressure" (I think I got that term right) created by the high starting gravity. I have done one no-water without 71B, but used an ale yeast that only ferments to ~11% ABV, thus lowering the starting gravity a fair bit to help address the issue
Fermaid O is entirely organic nitrogen and we're assuming with this much fruit we've got the organic nitrogen covered already. FermK/DAP are there to provide inorganic sources of nitrogen - Storm's video on nutrition in no-waters is a good place for a more detailed explanation
And yeah, not even to plunge the cap. Still makes me nervous but so far it has worked as advertised
3:15
20g?
My question is if Yeast while purpose is to eat and multiply why do we need to add more yeast?
Few reasons, but the main thing is arguably that you want to make sure your yeast have a strong enough colony to outcompete other things such as wild yeast that are likely on the fruit/honey. Batch calculators online will typically suggest how many grams of yeast based on the size of your batch. I err on the side of rounding up since more yeast won't hurt anything unless you use an unrealistically ridiculous amount (like 1lb/gal; I did a video on that lol)
I feel like the judges are biased towards the very sweet meads, I don't think they appreciate the meads that are on the drier side.
Eeehhhhh - I mean, the 2021 Mead Stampede first place traditional that went on to win *Best of Show* was a dry mead, haha
I think sweet meads are more popular across the community - so judges simply receive a lot more sweet entries, and many of those come from brewers with a lot of sweet mead experience! Odds are high some of 'em will be fantastic.
@@ArrowtotheMead Is that the exception that proves the rule? :) Most meads sent being sweet makes sense, I saw a Mead Stampede judges comments video and I think the biggest comment there was "sweetness would he,p to round it up"...
@@roman9509 I mean - mayyyybe, but I think *best of show* is a pretty major exception!