We haven’t tried any melomel yet. Our backsweetening is based around warm flavors like butterscotch, maple, and vanilla so those profiles would clash.
The honey we prefer is Honning AS Ukrainian Sommer. Might be best to get from a local beekeeper, but this stuff is extremely consistent and delicious. Doesn’t really matter too much though, candidly. The fermentation strips a lot of the character.
Ooh you back sweeten? I haven’t gotten into that yet as my dad tought me and preferred them dry and thought unfermented sugar is heresy or something. (Although we did try making a batch where we carmelized some of the sugar before fermenting to reduce fermentability, kind of tasted like marshmallows)
Our first few batches were not backsweetened. They were a bit dry but I still love the flavor. But the backsweetening is actually a fun bit of alchemy itself. Some people think it is heresy for purity reasons, and that is a-okay, but to the worries some have that it is unsafe, that can be mitigated. We actually pasteurize, so it is no bottle bomb issue.
The maple is really good. Maple and vanilla are 2 of my favorite flavors, but my wife talked me into the butterscotch extract and it actually turned a corner. Like, it leveled it up way further than I expected.
The caramelization idea is interesting. Maybe we should experiment.
Where do you get your honey from? Do you make melomel?
We haven’t tried any melomel yet. Our backsweetening is based around warm flavors like butterscotch, maple, and vanilla so those profiles would clash.
The honey we prefer is Honning AS Ukrainian Sommer. Might be best to get from a local beekeeper, but this stuff is extremely consistent and delicious. Doesn’t really matter too much though, candidly. The fermentation strips a lot of the character.
Ooh you back sweeten? I haven’t gotten into that yet as my dad tought me and preferred them dry and thought unfermented sugar is heresy or something. (Although we did try making a batch where we carmelized some of the sugar before fermenting to reduce fermentability, kind of tasted like marshmallows)
How does the maple taste? I love maple.
Our first few batches were not backsweetened. They were a bit dry but I still love the flavor. But the backsweetening is actually a fun bit of alchemy itself. Some people think it is heresy for purity reasons, and that is a-okay, but to the worries some have that it is unsafe, that can be mitigated. We actually pasteurize, so it is no bottle bomb issue.
The maple is really good. Maple and vanilla are 2 of my favorite flavors, but my wife talked me into the butterscotch extract and it actually turned a corner. Like, it leveled it up way further than I expected.
The caramelization idea is interesting. Maybe we should experiment.