55 lbs wildflower honey caramelized (dark)
11 Gal spring water
54g ferm O (upfront)
15g yeast starter (step fed) QA23
55lbs honey heated in a 20 gal pot on med heat for roughly 2 hours. Stirring frequently throughout the process.
Finished color is dark almost like molasses with notes of toffee and mallow plus slight caramel. No bitter notes and definitely not burnt. Some may disagree but tis what it tis lol
Whipped vigorously and loaded fermO and 8pm added the QA23 starter.
Will ferment at 71ish°f and aerate every other day for the first week or until 1/3 sugar depleted.
Coffee is still up in the air on level of roast but will be coarse cracked and will go in secondary. I read part of a thread on adding beans in secondary to let the alcohol extract what the beans have to offer and...well...it seemed like a no-brainer to me.
Not sure on roast level because of the depth of flavors from the honey and I find that dark roast beans have a bitterness to them that I'm trying to eliminate in this mead.
If anyone who have used whole or cracked beans with good success, feel free to chime in please.
I'll post here with updates and pics.
Post time 2022-12-4 21:01:42
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