Comments on: Making Mead: Testing the controversy over boiling http://www.washingtonwinemaker.com/blog/2008/10/28/making-mead-testing-the-controversy-over-boiling/ Growing grapes and making wine in Bellevue Sat, 04 Feb 2012 16:41:21 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: hops and mead - Page 2 - Home Brew Forums http://www.washingtonwinemaker.com/blog/2008/10/28/making-mead-testing-the-controversy-over-boiling/comment-page-1/#comment-55716 hops and mead - Page 2 - Home Brew Forums Sun, 14 Aug 2011 18:20:05 +0000 http://www.washingtonwinemaker.com/blog/2008/10/28/making-mead-testing-the-controversy-over-boiling/#comment-55716 [...] doesn't "ruin" honey...it's not the Devil that some make it out to be. I have referenced this website/experiment many times before (preview: most of the tasters actually preferred the boiled mead! when blinded). [...] [...] doesn't "ruin" honey…it's not the Devil that some make it out to be. I have referenced this website/experiment many times before (preview: most of the tasters actually preferred the boiled mead! when blinded). [...]

]]> By: Erroll http://www.washingtonwinemaker.com/blog/2008/10/28/making-mead-testing-the-controversy-over-boiling/comment-page-1/#comment-41135 Erroll Mon, 04 Oct 2010 20:37:32 +0000 http://www.washingtonwinemaker.com/blog/2008/10/28/making-mead-testing-the-controversy-over-boiling/#comment-41135 Hi Braxton, I have two suggestions for why we saw increased body in the boiled mead: Medson Fey pointed out that higher alcohol could account for it (the OG of the boiled mead was slightly higher at 1.105 vs 1.097 for the no-boil) and you & Chuck mentioned the Maillard reaction. This question of increased body has me thinking about running the experiment again. I'd need to stay on top of the OG, specifically ask the tasters to compare the body, and maybe add a third batch with a longer (60 minutes or so) boil to promote a Maillard reaction. I really appreciate all the feedback! Erroll Hi Braxton,

I have two suggestions for why we saw increased body in the boiled mead: Medson Fey pointed out that higher alcohol could account for it (the OG of the boiled mead was slightly higher at 1.105 vs 1.097 for the no-boil) and you & Chuck mentioned the Maillard reaction.

This question of increased body has me thinking about running the experiment again. I’d need to stay on top of the OG, specifically ask the tasters to compare the body, and maybe add a third batch with a longer (60 minutes or so) boil to promote a Maillard reaction.

I really appreciate all the feedback!

Erroll

]]> By: Braxton http://www.washingtonwinemaker.com/blog/2008/10/28/making-mead-testing-the-controversy-over-boiling/comment-page-1/#comment-41036 Braxton Thu, 30 Sep 2010 21:33:34 +0000 http://www.washingtonwinemaker.com/blog/2008/10/28/making-mead-testing-the-controversy-over-boiling/#comment-41036 Excellent experiment, thank you. I echo the sentiments about Maillard reactions, these are an important component of the beer brewing process that are created by vigorous boiling. In beer, to increase these reactions one would increase the length of time of the boil, so that some beers, such as Scottish Ales, are boiled for 90 minutes or more. I wonder about making a mead that split the difference between these two, with half of the fermentables given an hour boil and half the fermentables added when the must has cooled, or even directly to the fermenter. Excellent experiment, thank you. I echo the sentiments about Maillard reactions, these are an important component of the beer brewing process that are created by vigorous boiling. In beer, to increase these reactions one would increase the length of time of the boil, so that some beers, such as Scottish Ales, are boiled for 90 minutes or more. I wonder about making a mead that split the difference between these two, with half of the fermentables given an hour boil and half the fermentables added when the must has cooled, or even directly to the fermenter.

]]> By: Erroll http://www.washingtonwinemaker.com/blog/2008/10/28/making-mead-testing-the-controversy-over-boiling/comment-page-1/#comment-22843 Erroll Fri, 30 Jan 2009 23:58:55 +0000 http://www.washingtonwinemaker.com/blog/2008/10/28/making-mead-testing-the-controversy-over-boiling/#comment-22843 Hi Tom, Congratulations on your first batch of wine. I'll bet you'll be a great mead maker, but if you do need advice, pester away! She's wondering what to do with the honey? Do you know how that sounds to a guy who buys honey by the 5-gallon bucket? Issaquah is very close, maybe one time you visit your daughter we can arrange to meet. Erroll Hi Tom,

Congratulations on your first batch of wine. I’ll bet you’ll be a great mead maker, but if you do need advice, pester away!

She’s wondering what to do with the honey? Do you know how that sounds to a guy who buys honey by the 5-gallon bucket? Issaquah is very close, maybe one time you visit your daughter we can arrange to meet.

Erroll

]]> By: Tom Friedland http://www.washingtonwinemaker.com/blog/2008/10/28/making-mead-testing-the-controversy-over-boiling/comment-page-1/#comment-22798 Tom Friedland Fri, 30 Jan 2009 00:05:35 +0000 http://www.washingtonwinemaker.com/blog/2008/10/28/making-mead-testing-the-controversy-over-boiling/#comment-22798 Hi Erroll I live in Ellensburg and have a small vineyard and made my first batch of wine this Fall. (just 60 gallons.) My daughter (in Issaquah) has bought a couple hives and is taking a course in beekeeping. She is wondering what to do with the honey and so of course mead came to mind! I will order the Schramm book and get started... I hope I don't pester you with too many questions... A visit sometime would be great. Tom Hi Erroll
I live in Ellensburg and have a small vineyard and made my first batch of wine this Fall. (just 60 gallons.) My daughter (in Issaquah) has bought a couple hives and is taking a course in beekeeping. She is wondering what to do with the honey and so of course mead came to mind!
I will order the Schramm book and get started… I hope I don’t pester you with too many questions…
A visit sometime would be great.
Tom

]]> By: Erroll http://www.washingtonwinemaker.com/blog/2008/10/28/making-mead-testing-the-controversy-over-boiling/comment-page-1/#comment-22644 Erroll Tue, 27 Jan 2009 02:56:31 +0000 http://www.washingtonwinemaker.com/blog/2008/10/28/making-mead-testing-the-controversy-over-boiling/#comment-22644 Hello Scott, The result might be more applicable to strong honeys. If I ever repeat the experiment I'll probably use a milder honey to find out. I think a boil/no boil blend would be promising, so you're definitely on to something. The trouble with doing it by priming a boiled sparkling mead with unboiled honey is that most of the honey in the final mead would be boiled. What if the ideal blend is closer 50/50? I think a good starting point would be 25/75, 50/50, and 75/25 blends. Erroll Hello Scott,

The result might be more applicable to strong honeys. If I ever repeat the experiment I’ll probably use a milder honey to find out.

I think a boil/no boil blend would be promising, so you’re definitely on to something. The trouble with doing it by priming a boiled sparkling mead with unboiled honey is that most of the honey in the final mead would be boiled. What if the ideal blend is closer 50/50? I think a good starting point would be 25/75, 50/50, and 75/25 blends.

Erroll

]]> By: ScottP http://www.washingtonwinemaker.com/blog/2008/10/28/making-mead-testing-the-controversy-over-boiling/comment-page-1/#comment-22641 ScottP Tue, 27 Jan 2009 01:54:24 +0000 http://www.washingtonwinemaker.com/blog/2008/10/28/making-mead-testing-the-controversy-over-boiling/#comment-22641 Nice post! Questions: 1) Some prefered the "milder" taste of the boiled honey mead... ... how much of this might be due to using heather honey? I understand heather honey is quite strong... 2) I assume this is still mead, not sparkling? If it was sparkling, that would be interesting in that another experiment would be priming the boiled mead with unboiled honey... to see if that restores aroma onto the "mild" mead (best of both worlds?). -Scott Nice post! Questions:

1) Some prefered the “milder” taste of the boiled honey mead…
… how much of this might be due to using heather honey?
I understand heather honey is quite strong…

2) I assume this is still mead, not sparkling?
If it was sparkling, that would be interesting in that another experiment would be priming the boiled mead with unboiled honey… to see if that restores aroma onto the “mild” mead (best of both worlds?).

-Scott

]]> By: Erroll http://www.washingtonwinemaker.com/blog/2008/10/28/making-mead-testing-the-controversy-over-boiling/comment-page-1/#comment-15921 Erroll Tue, 02 Dec 2008 16:45:35 +0000 http://www.washingtonwinemaker.com/blog/2008/10/28/making-mead-testing-the-controversy-over-boiling/#comment-15921 Hello CJ, New mead makers often apply what they know of home brewing or winemaking to mead. This perfectly sensible approach has led to a split that you can see in published recipes. Sometimes you can tell, just by looking at the ingredients, whether the author was a wine maker or a home brewer. I've written more about making wine-like meads and beer-like meads <a href="http://www.washingtonwinemaker.com/blog/2007/06/06/mead-styles-should-mead-taste-like-wine-or-beer/" rel="nofollow">here</a>. Nobody should be afraid to make mead. Make it in a way that's familiar. Once you're comfortable, though, think about spreading your wings. You might be pleasantly surprised by a new style. Thanks so much for the alt-167 tip. I've been wondering how to do that! Erroll Hello CJ,

New mead makers often apply what they know of home brewing or winemaking to mead. This perfectly sensible approach has led to a split that you can see in published recipes. Sometimes you can tell, just by looking at the ingredients, whether the author was a wine maker or a home brewer. I’ve written more about making wine-like meads and beer-like meads here.

Nobody should be afraid to make mead. Make it in a way that’s familiar. Once you’re comfortable, though, think about spreading your wings. You might be pleasantly surprised by a new style.

Thanks so much for the alt-167 tip. I’ve been wondering how to do that!

Erroll

]]> By: CJ http://www.washingtonwinemaker.com/blog/2008/10/28/making-mead-testing-the-controversy-over-boiling/comment-page-1/#comment-15870 CJ Tue, 02 Dec 2008 03:52:24 +0000 http://www.washingtonwinemaker.com/blog/2008/10/28/making-mead-testing-the-controversy-over-boiling/#comment-15870 I have brewed beer for a long time, always wanted to brew a batch of mead but it's scary thinking about mixing all that fermentable stuff without boiling! Thanks for the research. FYI: if you want to include the degree mark (as in 315ºF) just hold the "alt" key while you type "167" on the number pad (it doesn't work on the row of numbers above the letter keys???). When you release the "alt" key the degree mark will appear...CJ. I have brewed beer for a long time, always wanted to brew a batch of mead but it’s scary thinking about mixing all that fermentable stuff without boiling! Thanks for the research.
FYI: if you want to include the degree mark (as in 315ºF) just hold the “alt” key while you type “167″ on the number pad (it doesn’t work on the row of numbers above the letter keys???). When you release the “alt” key the degree mark will appear…CJ.

]]> By: Erroll http://www.washingtonwinemaker.com/blog/2008/10/28/making-mead-testing-the-controversy-over-boiling/comment-page-1/#comment-15844 Erroll Mon, 01 Dec 2008 21:13:52 +0000 http://www.washingtonwinemaker.com/blog/2008/10/28/making-mead-testing-the-controversy-over-boiling/#comment-15844 Hello Chuck, I had to go to Wikipedia to learn what the Maillard reaction is and what melanoidins are - how <i>did</i> we manage before Wikipedia and Google? At first blush it doesn't seem that a boiling honey-water mixture would promote a Maillard reaction, which does better in high (over 315F - 155C) temperature, low moisture, and an alkaline environment. Still this reaction can occur in the human body, so maybe in the boiling honey-water too. Erroll Hello Chuck,

I had to go to Wikipedia to learn what the Maillard reaction is and what melanoidins are – how did we manage before Wikipedia and Google? At first blush it doesn’t seem that a boiling honey-water mixture would promote a Maillard reaction, which does better in high (over 315F – 155C) temperature, low moisture, and an alkaline environment. Still this reaction can occur in the human body, so maybe in the boiling honey-water too.

Erroll

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