6 replies to this topic

[armagh]

This one has been gnawing at me for a while and I believe I am going to put it to the test tomorrow (Sunday). I don't where I first saw/heard of this, but I know it is not original. 15lbs honey (combination of Sourwood and Tupelo) to an OG of 1.110 1 oz. cracked coriander seed 1 oz bitter orange peel 1/4 ounce cracked black pepper 5 grams potassium carbonate (pH adjustment) Wyeast 3711 Nutrients per Lallemand's SNA (you may or may not use these protocols, so if they're not necessary, let me know why) This will be a no boil method approach. Smack pack dumped straight into the must. Orange peel, coriander and pepper in a hop bag through primary (anticipated 2 weeks minimum). Anticipated primary at 68F initially. Have at it lads.

[armagh]

I had not thought about dry hopping but that is an option. I have coaxed 3711 to much higher gravities than Wyeast publishes, thus am hoping to get an FG of closer to 1.010. With this flavor profile, I would be willing to accept some residual sweetness, but I do have wine yeast available if needed for a drier finish.

[armagh]

The 3711 took this batch from 1.110 to 1.006 in three weeks using SNA.

[Mya]

The 3711 took this batch from 1.110 to 1.006 in three weeks using SNA.

very nice!

I am thinking of trying something similar this fall, but going towards a belgian dark base using a combination of honey and mollasses, any experience with mollasses, am I wasting my time?

[armagh]

If the molasses is for color, I'd lean toward dark Belgian candi syrup, maybe 1/2 pound of SRM 80 to five gallons. If the molasses is for flavor, I'd probably try to find some dark buckwheat honey and use sparingly, it has something of a "barnyard" smell when used liberally. My experiences fermenting molasses have not ended well: it takes quite a while, even by mead standards, for the alcohol burn to subside. YMMV and others may have better experiences.

[Mya]

If the molasses is for color, I'd lean toward dark Belgian candi syrup, maybe 1/2 pound of SRM 80 to five gallons. If the molasses is for flavor, I'd probably try to find some dark buckwheat honey and use sparingly, it has something of a "barnyard" smell when used liberally. My experiences fermenting molasses have not ended well: it takes quite a while, even by mead standards, for the alcohol burn to subside. YMMV and others may have better experiences.

that's why I asked you all

I have a gallon of it and was thinking too much

[Poptop]

Well Armagh, I found this thread after all. 

 

Intrigued by all that I have read above, my plan is in process.  Had an old pack of 3711 that is now stirring away as a 2L starter made with 8oz DME.  I obtained 12# of Wild Flower Honey from Loxahatchee Farms.  Last night I took 1 of the 4 gallons I anticipate using and simmered 1/2# of Special B.  To that I simmered 1# of Amber DME & 1/4 teaspoon ground rosemary, all currently chilled in the refrigerator.  Tonight I plan on adding this wort along with the honey and 3 more gallons of water to the fermenter.  Considering the temperature range of 3711 I plan on starting the batch at 73 F.  Nutrients to be added of course.  Once the heavy work is done, I'm considering a secondary with a pound of raisins that have been marinating in Madeira since May/June.  Charred oak chips being considered.