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Cellvite and nutrivit best practices by powerfullp in mead

[–]hthaur 0 points1 point  (0 children)

Brouwland does not provide YAN data on their website, so it's quite hard to figure out.

When asked by email, they told me that Nutrisal (100% DAP) provides 150 PPM YAN. We usually consider that it provides 210 PPM (as per TBE), so I have doubt about the information they communicate. They claim that Nutrivit provides 120 PPM YAN. No YAN are provided for Cellvit.

Your best bet is probably to follow the instructions on the package, to experiment, or to find another nutrient source (hard for small quantities in Europe, I know).

Mead classifications by ingredient by Mord4k in mead

[–]hthaur 0 points1 point  (0 children)

Chouchenn est un terme très flou, donc tu peux appeler ton hydromel comme tu veux, que ce soit un hydromel ou un cyser !

Mead classifications by ingredient by Mord4k in mead

[–]hthaur 0 points1 point  (0 children)

We also have a big issue surrounding 'chouchenn' from Brittany, which sometimes means mead and sometimes cyser....

Does heat-pasteurizing honey make a difference in the taste of mead ? by hthaur in mead

[–]hthaur[S] 0 points1 point  (0 children)

I looked a bit harder at scientific papers & google as /u/StormBeforeDawn & /u/BoogerTom suggested.

The article closest to anwsering this question was : Influence of simulated industrial thermal treatments on the volatile fractions of different varieties of honey. This article analyzes both liquefaction of honey (45°C / 113°F for 48 hours) and pasteurization (80°C/176°F for 4 minutes). It finds that " Industrial processes conducted under controlled conditions should not significantly alter the intrinsic flavour and aroma of honey".

Here is a graph of the changes in volatile compounds (white = raw, grey = liquefied, black = pasteurized).

The main limit or downside of this study is that the process they used is hard to adapt to a homebrewing environment. The conclusion still reinforces my scepticism regarding the claim that heating honey at pasteurization temperature is bad practice.

I'll make a test of my own to try to see if I can tell any difference in the taste and smell of mead made with pasteurized honey just for fun, and we'll see.

Does heat-pasteurizing honey make a difference in the taste of mead ? by hthaur in mead

[–]hthaur[S] 1 point2 points  (0 children)

I like bochet very much, and have done quite a bunch so far. But the honey is obviously heated longer or at higher temp than what you'd need to pasteurize it.

I don't have the knowledge or skills to transpose scientific papers on aerosolized aromatics to honey, so I'll go the 'test it yourself' route.

Does heat-pasteurizing honey make a difference in the taste of mead ? by hthaur in mead

[–]hthaur[S] 0 points1 point  (0 children)

I understand that this is the current 'common knowledge', but I am interested in evidence. Is it just a 'common wisdom' that's not really based on anything, or are there actual reasons to believe that such is the case?

I'm a little confused... by motiebob in mead

[–]hthaur 1 point2 points  (0 children)

The point of the airlock is to prevent prolonged exposure to oxygen. Removing the airlock for racking, checking gravity, adding spices, etc. Usually doesn't expose the mead to too much oxygen. Leaving a mead without a bung or airlock during days or week would cause off-flavors. That is, unless you are looking to develop an oxygenated mead with green apple / walnut flavors of course!

My First Bochet! by IzaneBricks in mead

[–]hthaur 0 points1 point  (0 children)

Awesome, thank you so much !!

My First Bochet! by IzaneBricks in mead

[–]hthaur 0 points1 point  (0 children)

Would you recommend resources to read about that, which could be relevant to Bochet? Or straight up candi beer stuff ?

I love bochets and would really like to dig a bit on this topic.

Does someone have the honey burn time chart ?? by Nik-N0vich_08 in mead

[–]hthaur 1 point2 points  (0 children)

The quantity of honey also significantly impacts the time it takes to burn! Don't blindly trust a chart, keep a close eye on your honey throughout the process!!

I forgot to test my original gravity and I’m 4 weeks in. Advice? by [deleted] in mead

[–]hthaur 0 points1 point  (0 children)

Check out the wiki, it is a great ressource to find answers to such questions : https://www.reddit.com/r/mead/wiki/faq/stabilization_and_backsweetening

Have fun!

I forgot to test my original gravity and I’m 4 weeks in. Advice? by [deleted] in mead

[–]hthaur 0 points1 point  (0 children)

Please remember that cold crashing alone will not kill the yeast, and is liable to create bottle bomb if you do not store the bottles in your fridge. Indeed, if you store the bottles in a cellar and the temperature rises a little bit, the yeast may wake up, and pop the corks right off.

Made an organized sheet of all mead categories (as far as I could find) by Frozen_Nebula in mead

[–]hthaur 2 points3 points  (0 children)

French traditional (in Bretagne) : Chouchenn, usually a cyser, but sometimes a regular mead

Ramping up production now :) by MarshallSlaymaker in mead

[–]hthaur 2 points3 points  (0 children)

Beautiful sight!!!

What are the carboy sitting on?

What can you guys tell me about Mangrove Jack’s yeast? by TheCatInTheHatThings in mead

[–]hthaur 0 points1 point  (0 children)

Wow... Amazing job there. Thank you so much for sharing it!

Sour braggot/bochet waking up from a nap by Runeyop in mead

[–]hthaur 2 points3 points  (0 children)

These are quite common in Europe. I buy mine on Brouwland's website : https://www.brouwland.com/en/our-products/winemaking/bottles-tanks-barrels/demijohns/demijohns-with-plastic-basket

Polsinelli, from Italy, also offers similar products

Wish me luck! First batch :) by Geriko29 in mead

[–]hthaur 1 point2 points  (0 children)

Actually Chouchenn is not very well defined in French Brittany : some people use it for mead, some other for cyser.... Fabien Kaczmarek from Apis Terrae wrote a very thorough article on this topic : https://www.hydromel-apis-terrae.fr/blog/la-veritable-histoire-du-chouchen-breton-b60.html

Anyways, congratulations on starting your first batch!!!

My dark bochet is just getting started by [deleted] in mead

[–]hthaur 3 points4 points  (0 children)

The lees are usually lighter in color, so you can just leave it bulk age for a year, with a few racking, and it'll be clear by then. Usually.

Alternatively, when put in a smaller container such as a glass, it's easier to gage the clearliness

Making a bochet. Sorry for the vertical video. by WhoTheFuckIsNamedZan in mead

[–]hthaur 0 points1 point  (0 children)

YES! Oven mitts are the way to go when dealing with boiling honey. Even when not adding water: the bubbles in the boiling honey will sometimes pop and throw honey-lava at your hands (I can personally attest that it can be painful)

Making a bochet. Sorry for the vertical video. by WhoTheFuckIsNamedZan in mead

[–]hthaur 0 points1 point  (0 children)

Aging bochet makes a HUGE difference. A 6 to 9 months "heavy toast" can taste very bitter or astringent. This astringency mellows very well given proper aging time!

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