Burnt Honey

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Arne

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Anybody ever run across this? My bil keeps bees. Had 5 gal. of crystalized honey and left it in the heater too long. He says it was burnt, but I took the lid off and it smelled ok to me. My thoughts were during fermentation the oders might fall out and I could rack them off. It has crystalized again, but thought maybe this summer I would sit it outside on a couple of hot days and it should melt down again. Free honey, got to try something with it. Arne.
 

Rice_Guy

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If honey is cooked intentionally for wine it is called ‘brouchet’.

One of the vinters club members does brouchet. It turns out sweeter than a regular mead, sugars are less fermentable. A very enjoyable product and has placed at best of class in contest, :try, think he had blood orange mixed in for fruity notes.
 

Arne

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Thanks for the reply, Rice Guy. This was at 140 degrees for a few days. He said it was burned, but I really couldn't detect any burned smell from it. Hoping maybe somebody else has run into something like this, but probably a first. Anyway, hoping to salvage a bunch of honey from this. Bil bought a new cooker, has auto temp. and a timer, guess he won't have it happen again. Probably get the best mead out of this I have ever made and no longer have an outlet to get more honey like this. LOL, Arne.
 

Rice_Guy

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@Arne if you don’t run it I would. PM if you want to go that direction. The club member who does brouchet does his on stove top, , expensive but one can always more.
 

Rice_Guy

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notes form the vinters club: I boiled the honey with a constant stir for 45-60 minutes. Once the honey reaches boiling it expands. I would say To something like 5 times what you started with. It’s pretty wild. The first time I did it I used a turkey fryer outside. Since then I have done it in the stove top. I know what to expect now. You need a big 5gal pot for 1gal of honey.
When boiling I looked for a color change. You can boil as long as you want.
The recipe I used and didn’t follow said once you reach the color you want you slowly add in water to cool the burnt honey.
I didn’t do that and made my own recipe after that.
The last thing I got is be careful as the boiling honey is like molten lava and will burn you pretty good.
J

What J did was create a glass out of sugar and while warm melt it back in a liquid. If your sample is a low moisture glass the solubility will improve if you warm it up. Think I've seen suppliers offering a sugar glass that has been ground to improve the solubility/recipe mixing character.
 

Arne

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Will keep this in mind. Not going to start it until I get some fresh fruit. Probably will be cherries. Arne.
 

franc1969

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There’s a difference between 'burned' for eating as honey and 'bouchet' for making mead. I probably wouldn't like burned honey, but the mead would be wonderful. I bet what happened to the honey is exactly what you want in a bouchet- all the caramelized flavor without being hot enough to actually burn.
 

tradowsk

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I second the above that the honey likely isn't burnt and you should make a mead out of it. Normal bouchet process gets the honey close to 200F IIRC, so 140F should be a good temp for this.
 

Arne

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Gonna give it a try. It is in a 5 gal. container and has crystalized again. Either have to find something big enough to warm it up in or think I am going to wait for hot weather and set it out in the sun til it gets warm enough to pour off. Will get back on when I get started. Arne.
 

abrewkat

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If you are looking for recipes online, I think it's actually 'bochet'. I have seen a lot of people doing this on Modern mead and cider makers facebook page, so there are recipes and methods out there.
 
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