More of my previous batches are nearing completion now and needing to be bottled was my bochet. This has cleared lovely giving a deep ruby-caramel colour. Upon tasting it I found the original description of "toasted marshmallows and caramel" to be very accurate and after others tested it too with the reaction of "you're not getting this back now" I knew we had a good mead. Nice to know the 2 hours stood watching the mead boil were worth it!
As for the new mead of the day I started a milk mead brewing. This one has already gone pretty interesting and not necessarily in a good way! The ingredients simply consist of honey and lactose free milk (due to the sugar molecules being too large to be broken down by the yeast). UHT milk was also to chosen to air on the side of safety. Initially after I pitched the yeast there was a huge lag phase. Possibly making a starter culture in advance would be more appropriate for this mead. Although the initial ferment looked slow this completely changed once the yeast kicked itself into gear. This was probably the most explosive ferment I have ever done both requiring the blow off tube and then some. I'm hoping that once it's split and ready to be re-racked it will have calmed down some and that there is enough liquid left in the mix! If I get 2 bottles by the end of this I shall be happy.
(Generic information: Lalvin Ec-1118 was used with a OG of 1.100)
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