Caramel Apple Bochet Mead -Start to One Year Tasting! (Bochet Cyser)

[@andreweischen3752]

Brian and Derica, I love this format! One of the main reasons why I stuck with your content and at least initially instead of doin the most or man made mead is your deeper dives into every brew. At first I needed the step by step, and now you've just earned my attention. I also might just enjoy watching yalls crazy.

[@TheBrattyGamer]

It’s funny bc I was actually in the process of rewatching this series of videos and seen yall made it into an all in one! I feel like a kid in a candy store 😭

[@feldon27]

I thought we were doing a retro episode for a minute. Updated versions of your old recipes sounds awesome!

[@CitySteadingBrews]

This is an older video! We edited all the parts into one.

[@feldon27]

@@CitySteadingBrews I know. One idea: put a little intro on it like this is one of our favorite recipes and we wanted to edit it and repost it with tweaks and updates. Just an idea.

[@VincentHarrydragonphire]

@@CitySteadingBrews Yeah I haven't watched EVERY video yet, so at first I was like "oooo" then you started talking about a "new" fermenter and I was like "OOOOOO", then it was the Little Big Mouth Bubbler and I was like "oh..." lol

[@colinmackay92]

These all-in-one videos are awesome. Especially for a guy like me. I'm a trucker and have a lot of time on my hands so I love long videos. I recently watched a 10-hour video on the Elder Scrolls Oblivion lol. I often binge your guys's videos even if I've seen them before so this is great. Hope all is well

[@heartemisart700]

Excellent, a Mead yet to be made and this step by step, with lots of giggles and math is a perfect jolt in the right direction! It is indeed a great format!

[@CitySteadingBrews]

Glad you enjoyed it!

[@jamesvatter5729]

Thank you. This provided me with an idea for my apple surplus.

[@Dark_Reaper_86]

Tbh I like these all in one's better than the sectioned series. Since I'm not a long time viewer, these combined vids are easier to watch your older stuff without having to try to hunt down the videos and risk missing something because YT's search isn't 100% accurate for what you're looking for. Would definitely love to see more videos like this in the future of older content being brought back as an entire vid. Plus the extra notes and everything help with additional context that may not have been talked about originally

[@CitySteadingBrews]

Yup! We are working through them 👍

[@d3ltabrav0]

I am also having issues with my bungs pushing themselves out. I did not know it had a name, but I accidentally made a bochet. I am using honey leftover from melting the honeycomb and caps, but I left it on the stove too long. I didn't want to throw it out, so I am making my first mead with my first honey harvest! I hope it wasn't too toasted and gives a burned flavor, but I ended up making a 2.7 gallon batch and added a bunch of fresh honey as well so I think it will be ok. Trying to make raspberry hibiscus because I liked the mead I tasted at the ren fest very much. No idea how much hibiscus to add so we will see. I took it out of my primary fermenter too soon. The bungs won't stay in, I think I'm going to put the whole thing from the 3 jugs back into a primary fermenter. So far the color is not as deep as I expected and the raspberry flavor not as strong, thinking I should do something during 2nd fermentation to bring more raz.

[@CitySteadingBrews]

Bungs come in different sizes. Sounds like you need smaller ones.

[@aimeevanlandingham3844]

I love that you put these episodes together!

[@peaceful_flow639]

While patiently waiting for my brews to set, I make homemade candles in the meantime. Your videos really inspire mead makers.

[@CitySteadingBrews]

Derica used to make candles too.

[@Hammer_OJustice]

Great re-edit. I miss WBoL. Nice to see it again

[@CitySteadingBrews]

Thanks!

[@trentwalters]

Awesome video guys, you’ve out done yourself on this one, I don’t know what yall have done but you look amazing guys how you have taken care of yourselves and enjoyed life. Simply amazing

[@CitySteadingBrews]

Just fyi... this is a re edit of an older series of videos into one. Thanks though!

[@trentwalters]

@@CitySteadingBrews I know but love it and thanks for sharing

[@johnward5518]

I have owe you two huge thank you y’all are the ones that gotten interested in making mead now I’ve made six successful gallons all different flavors and my Family absolutely loves them. I am definitely going to continue watching again thank you very much.

[@CitySteadingBrews]

Glad we could help.

[@brandonstahl3562]

Totally started a apple-pie cider-wine last night... using cinnamon sticks, vanilla bean, and caramel extract in the secondary fermentation.

[@uqox]

I liked this a lot. I know this may not be for everyone, but it felt like watching an insightful version of television. Brew Television. I get what Derica is saying. The concept seems fantastic, and perhaps the trick to getting the caramel flavor without tipping to an acrid profile is shortening the time needed to boil the honey. IMHO, I still want to try this recipe. The outcome seems pretty close to amazing. Another outstanding video. There's something very engaging about seeing the brewing and the tasting in the same video. Thanks for trying this experiment!

[@CitySteadingBrews]

Thank you!

[@DonaldCraig-l8g]

Love Fuji apples, quite often my go to when I have to buy at the grocery store. We are lucky enough to live in apple country of western NY so during the fall we have a huge variety of apple types from local farms available so it's fun to sample a lot of them. Honey crisp, Cortland, and Sweet Maia are often favorites for fresh. Thanks for the video!

[@DefianceFinance]

I love it when you guys get this tipsy :D

[@wolfsblade127]

I made this and it tastes so good

[@chesterlestrange7725]

Ooooh nice! Been counting down the days for this one.

[@CitySteadingBrews]

This came out a long time ago.... just a re edit.

[@chesterlestrange7725]

@@CitySteadingBrews lol well shoot, can't believe I missed it 😅

[@matthiasstapf141]

Derica and Brian, i'm from Germany and love your Videos . 😊

[@austinhaacke67]

I made exactly the same thing. I used my hot water circulator to bochet the honey and it worked beautifully! My fishing buddies told me I HAVE to make 5 gallons!

[@TheKrinkled1]

If I wasn't in the middle of moving to a new home, I would be totally brewing this up right now!

[@whiskeybass5736]

I’ve done a bochet cyser once and it turned out quite tasty. I’m strongly considering doing a bochet acermethecyserglyn for the next mead I brew up.

[@jackwiljons]

You should do this for all of your videos because sometimes it gets hard to navigate, quite a lot of the videos don't have links to the updates/part 2/3/4 etc. and this makes it easy to go through everything

[@CitySteadingBrews]

It takes time, but we are working on doing that.

[@anonymousperson2156]

U guys should make a buttered pecan mead that sounds good

[@markmanning2921]

My mother told me that if you scold yourself cool it with whole milk, not water. she said it has around the same PH as skin and will help prevent blistering or reduce it. Not sure if this is accurate but she was a nurse :)

[@CitySteadingBrews]

I used aloe vera juice! (you know this is an older video, right?)

[@markmanning2921]

@@CitySteadingBrews yes i understood it was a montage of older videos :)

[@Senorzilchnzero]

Lets go! Cant wait to make it

[@Xani13]

I've been advertising you two to a mead group I'm in on Facebook.

[@ajohnson153]

I had a question about bochet methods that led to what I think might be an interesting video idea. I saw a video where someone used a sous vide circulator to bochet their honey. I believe they did 20hrs at the max temp that their circulator would run at. I was doing some digging on this method and a lot of folks on Reddit seem to think that it's impossible to get decent caramelization doing this because the temperature isn't high enough. It might be fun to do 2 bochets side by side using the sous vide method and your crock-pot method and see if there is a detectable difference in the 2. Just a thought. Keep up the great content!

[@CitySteadingBrews]

We are planning one like that.

[@ajohnson153]

@@CitySteadingBrews that is great to hear. If the sous vide bochet method works as well as other methods it could be a game changer for a lot of brewers. I look forward to that video.

[@chadbrite4073]

I’m getting ready to start a batch of this here in Alaska and use some local arctic apples. Hopefully it turns out as good as yours!

[@CitySteadingBrews]

Awesome!

[@chadbrite4073]

@@CitySteadingBrews I do have a a question. Could you bake the apples with brown sugar, cinnamon and the other spices before adding them to the must?

[@adarkerstormishere]

With a cinnamon apple concoction like this, I was kinda hoping you guys might also try it warm. I could imagine filling a mug with half hot cider and half apple bouchet and turning that into a perfectly pleasant Fall evening in front of the fireplace.

[@CitySteadingBrews]

We're playing with the idea of adding to the tastings, but this is an older video, simply re-edited to put several parts in one video.

[@NoahKainWhittington]

This is very similar to how I once reached almost 20%. I did exactly what you guys did here, but with a wine. I fermented it with Lalvin 71B and then backsweetened it at 15% ABV. I kept it in primary for a while and checked it about a week later. It had gone up to 17.8% or so. I let it sit for another week, and it stopped at 18%. Then I had a thought: what if I added a really high-tolerance yeast? Could it reach 20%? Something like a champagne yeast. So I went rogue and added an entire packet of champagne yeast to the wine, and it finished at 19.7%. I guess the procedure was similar, if not the same, as step feeding.

[@CelticDruidTempleOfBeliefsnewa]

I make celtic inspired meads and doing something that is Breizh inspired mead Caramel is commonly found in Brittany & France possibly Arab in earlier times as well and using apples from Brittany gonna make it a Bochet style this caramel apple video made me look into how can I corporate this into a Celtic inspired mead and boom Breizh caramel apple sounds good

[@julietardos5044]

I remember this one! Recently, I was wondering which video it was when Brian burned his hand, and was it 2020 or 2021? Well, here we are. I hope it healed completely. And this might be the first video where Derica says, "Comma, however," which is pure gold. AND the opera! Such fun!

[@CitySteadingBrews]

Yeah, I forgot too! It healed but there are some scars. Not too bad though now. Lots of personality in this one though!

[@feldegast]

Great video... Maybe dont heat it to so high a temp when Boucheting the honey to avoid the level of burnt flavour? Cook it, dont burn it?.... Just a thought...

[@CitySteadingBrews]

We are playing with bochet temps.

[@feldegast]

@@CitySteadingBrews maybe do a test just on how different temps affect the flavour? Heat honey up and during that time extract small samples, cool and taste side by side to determine the ideal max temp to take honey to before brewing so you don't add bitter flavours from burnt honey.... Just a thought

[@CitySteadingBrews]

@@feldegast Perhaps.

[@MrTooljello]

I’ve had a heck of a time trying to impart cinnamon in meads (using Ceylon). Even sometimes 2 cinnamon sticks for like 2 or three weeks and barely detectable. This go around I’m making a 3 gal black cherry mead and attempting to make a cinnamon and clove extract for the first time to add in secondary. We shall see. I’ve heard so many people say how quick cinnamon imparts flavor, I dont know what I’ve been doing different lol.

[@CitySteadingBrews]

I'm not sure either, as it's usually a quick extraction. Maybe make a tea of it in boiling water? Or put it in vodka to extract?

[@MrTooljello]

@@CitySteadingBrews yessir,been steeping in vodka for a week and a half now. Going to let it sit awhile longer and try it in time for secondary. Thanks for everything guys :)

[@Rob_Brock]

Can you leave the apples in for the full time of fermenting? Can you forget the bag?

[@CitySteadingBrews]

Yup. I hate bags, and stopped using them since. As long as you keep the fruit wet, it's all good.

[@TheTriFyre]

As soon as I saw/heard the opening, I started wondering why you sat on the video so long Now I understand. Might have to try this one for NEXT year's Christmas presents 🎁

[@heldaneurbanus5135]

Guys.... I mean duuude... I mean, like, man. That honey is COOKED! Sorry, I couldn't resist. :)

[@NightfallShadow]

I just started one of these a month ago! My recipe is different.

[@basicems24]

Yes! Finally! A bochet!!!!!!

[@CitySteadingBrews]

It's actually an old video... just edited to be one instead of several parts!

[@stephenkennedy2075]

Question: other than affecting the gravity, is there a reason to mix water in with the cooked honey versus some apple juice? 😊

[@CitySteadingBrews]

It would change flavor too. Cyser is not what we were going for here but you can, just adjust the honey amount too.

[@RingerDaClown]

I met a bee keeper and queen maker? Anyways. Sent me home with a bottle of lavender mint honey. It has a mild mint feel in the mouth. Any ideas of how to use this in a mead? I was thinking something for Christmas. I'm just not sure how to implement a mint honey into mead, lol. Perhaps just a basic mead honey water yeast.

[@CitySteadingBrews]

For unusual honeys like that I usually recommend a basic mead or traditional mead that way the unique characteristics of the honey come through.

[@DansBuddhaBodega]

Could you guys make one of those breakfast stouts that are too expensive to buy on the regular?

[@CitySteadingBrews]

We have a braggot coming on Sunday that might fit that bill.

[@maryarthur4899]

Brian how often do you change your star- san solution or how long do you use it.

[@CitySteadingBrews]

New batch every brew day.

[@terryc522]

Silly question. I can’t remember if you’ve done it or not. What is your thoughts on glass fermentation weights to hold the bag submerged?

[@CitySteadingBrews]

We've tried, the issue is the bags fill up with gasses and cause the problem anyway a lot of times.

[@jticonchuk]

What are your thoughts on using fall flower honey? In the NE here the fall honey harvest is super dark and very flavorful. What if i bochet that honey?

[@CitySteadingBrews]

I've never tried so I couldn't really say with any confidence, but it should be fine?

[@robertbeauchesne9148]

Curious about whether you think that your scores from years ago would hold up to your current standards and tastes.

[@CitySteadingBrews]

I think the older scores would be lower 👍

[@vincentg.7499]

WHERED YOU GET THE SPOON FROM??!!! Ive been trying to find one for my 6 gallon carboys FOREVER

[@CitySteadingBrews]

Links in the description.

[@Greyapas]

I wonder, the brew as it ended up was 1 part cooked honey. to 2 parts raw, because the second 1 lb backsweetening. so that was 3lbs honey total. Would these 2 chages make much difference to the flavour profile? 1) cooking the honey on low in the crock to try and keep it from burning. and 2) changing the ratio, make it 1/2 lb cooked to 1 1/2lb raw? So it would be 1 part to 3 parts, but also hopefully caramelized and not burnt.

[@CitySteadingBrews]

Yes, changing things like that would change the flavor profile.

[@bartlester591]

Have you ever thought about trying to create your own variation of spice beer safe from Dune?

[@CitySteadingBrews]

Haven't really no... not even sure where to begin on that.

[@skywarrior00]

As far as I've been able to tell from my breadmaking and meadmaking, more yeast isn't necessarily better. It really only takes about 1 gram of most yeasts per gallon of must. If you are dumping 5 grams (one packet) of yeast into a gallon this is likely the reason you get so many overflows. More yeast doesn't ferment more but it does ferment faster and more vigorously. That's my experience anyway.

[@CitySteadingBrews]

It can help build a colony faster and often times there is enough dead yeast in there to act as nutrient. Necessary? No, but it can help especially with higher gravity brews.

[@shannoncraig509]

Would adding some water with the honey before heating it help with the Brochet process? Also, weird idea but would a sous vide cooking method work with a sealed package of honey and the precise temperature control? I believe it would need some room for thermal expansion inside the package.

[@CitySteadingBrews]

It would slow the process is all, as the bochet process is simply removing water.

[@CitySteadingBrews]

A sous vide cooking method would work well though if you have a set temp to be at.

[@bjornekdahl721]

Dear CSB (and/or others with a lot of experience) : I have a cider that's stuck at 1.015. Today I received new apples and will make a new cider. Can I pour the almost-done cider in the new brew?

[@CitySteadingBrews]

You can but why?

[@bjornekdahl721]

@@CitySteadingBrews For (at least) two reasons: I thought it'd help the stalled fermentation to get going, and that it might give complexity to the end result.

[@johnaldrich249]

I wonder what would happen if you put a vanilla bean in with your mead? Also, what about marshmallows cream?

[@CitySteadingBrews]

Vanilla bean would extract a vanilla flavor. Never used marshmallow cream so I can't say. It may contain things that won't ferment, not sure.

[@johnaldrich249]

@CitySteadingBrews I checked after I posted it. Likely wouldn't work. You could try extract (after all, "real" marshmallows are just sugar. Cornstarch, vanilla and maybe egg white.)

[@bartlester591]

I could suggest something for you since you were like me and a lot of other people who hate having their hands being sticky. You could put a bowl of water next to you and wrench your hands out. and also remember left-handed. People are always in their right mind. We lefties have to stick together.

[@CitySteadingBrews]

I could do that.

[@jticonchuk]

Sorry to spam your comment section but the Little Big Mouth Bubbler is back in stock at Northern Brewer!

[@mikedickson7849]

I bought 2 on Monday 😅

[@markmanning2921]

Honey has almost the same amount of both glucose and fructose plus some other os'es in there too, they are both approx 50/50 gluc/fruc. Honey just happens to have certain other compounds that table sugar does not have and to me it tastes much better as a sweetener when I add it to my coffee (not always). I never use table sugar for this.

[@CitySteadingBrews]

Incidentally, I prefer sugar to honey in coffee!

[@CitySteadingBrews]

It's like 40% glucose, 30% glucose and 17% water... so similar, yep.

[@Marcos-Osca]

One thing is for sure, from when you both started this brew until the one year tasting, how much weight you both have lost wow & well done. Watch the video from the 52.45 through to the one year tasting scene and look at your faces.

[@CitySteadingBrews]

Thanks!

[@SeamusOConnell-s4n]

If you do something similar to this again, you may consider dissolving caramel in part of your water and avoid the Bochet.

[@CitySteadingBrews]

We plan to experiment with bocheting honey, I still think it's better than adding caramel, but we must be doing something wrong!

[@GameBrotherStudios]

Hello, so I just did my first racking to a narrow-mouth. Started with 1.117 OG with about total of 9 roasted Apples in the brew bag I also added 3g of Pectic enzyme. I now have a 1.005 SG for two readings. Added honey to 1.033 SG. The juice was hand-pressed from the same batch of apples that I cut and put in the brew bag. And I know the Juice had a 1.049 SG. I wanted to adjust my gravity to acount for that sugar content, is it correct to try and do that to get a more accurate estimate? All I know is that I have 15% but it could be all the way up to 18.5% I would like to just say 17% and be done with it but what would be the correct way trying to estimate this?

[@CitySteadingBrews]

Did you add the juice after taking your original reading? If not, you have about 15%. If you added after... erm... not sure as I don't know how much you added to how much wort. The apples added a little but not much. Maybe 1.5% ish depending if they fermented fully. To be honest... 17 vs 18 % in homebrew doesn't mean a whole lot. It's likely other factors affect accuracy too so it's somewhere between 15 and 18. Even commercial wineries have +/- 2abv leeway.

[@GameBrotherStudios]

@@CitySteadingBrews I started with the juice and added both honeys to it. I could say 17% and be happy that I am closer to the correct value than not. with a 2% leeway I would still be in the ballpark

[@jimmyjones6101]

Maybe try using molasses instead of scorched honey?? It may end up being too much if you're not used it.

[@midlifecrisis2988]

Yeah, I know that yeast can’t read, but 71-BEAST Is probably the least literate of the microbe world. I regularly see it go above 17% (with few off esters) I need to try a bochet soon.

[@CitySteadingBrews]

lol, true!

[@MrBPC76]

I have one of those Sandlot shirts! I hope to see Brian do the "TRBOS" dance. (Edit: I feel robbed lol) "Chicks dig scars" - Shane Falco

[@CitySteadingBrews]

:) Not gonna happen.

[@mkluch]

Did you re-upload this video? I feel like I watched this about a year ago.

[@CitySteadingBrews]

Yup, edited all the parts into one video with the year tasting included :)

[@ericjason5773]

By trade I am a blacksmith. I have burnt my hands on steel that is well over 1000 degrees. Sered the flesh like a steak on a grill. After burning soak the burn in cold water till the sting ends, about 25-30 minutes. No scare and back to work with no pain.

[@CitySteadingBrews]

Well, I did that, soaked it in cold water far longer than that and it hurt for days, and left a scar. I also used aloe vera on it.

[@keithmcauslan943]

Last weekend a friedn gave me a sample of the Oreo Coke. The first thing I smelled was Mint, Don't ask I can't explain why. That made me think OH, a mint wine. I am looking through Jack Keller's book he does not have a mint wine. I am also trying to think of a Mint and fruit combo and drawing a blank. Mint and chocolate, also cherryy and chocolate. Is Mint and cherry a thing? Can any one tell me if they know of a good Mint and fruit combo, or a good mint wine recipe?

[@CitySteadingBrews]

Mint and chocolate I could see, but we don't have any recipes. Cherry and chocolate we did: kzbin.info/www/bejne/r4SkaYOGZd19pq8si=JUWA4oLTnQ1DMCBU

[@thehellfirewolf13]

Real question. How big a pain was that crockpot to clean after cooking honey in it ?

[@CitySteadingBrews]

Not too bad actually! Just soak in water.

[@thehellfirewolf13]

@@CitySteadingBrews No kidding? Huh. That was the only thing making me a bit gun shy on making this one. Cause if i ruined the crockpot, one of my roommates would probably kill me. XD

[@CitySteadingBrews]

If it actually burned that's a different story! But you don't really burn it.

[@ajohnson153]

Honey is mostly sugar. Sugar is water soluble. Hot water should dissolve most of it pretty easily.

[@thehellfirewolf13]

@@ajohnson153 Tell that to the pot i ruined making caramel. XD I suppose the lower heat would prevent that, tho.

[@GameBrotherStudios]

Hello, I have a question about the caramellization process. I tried to cook my honey at a low temperature (110-116C) and I got two layers of honey. One dark liquid layer on the bottom and one light thicker almost waxy layer on top. I tried to remove some of it and it hardened into a soft caramel-candy like substance which when I tried mixing it with water didnt really mix that well. I had to remove most of that layer. What is this layer and what should I have done with it?

[@CitySteadingBrews]

Sounds like it cooked too long maybe? All the water was gone, so it is just dense sugar.

[@GameBrotherStudios]

​@@CitySteadingBrews I cooked it for about 2 hours but I made sure using a thermometer that it never went past 116C. The honey got darker as time passed. I'm not sure if i did it right because I've never Caramellized sugars or honey but videos showing it usually bring it to a boil and burn(?) The fructose if I understood your remark about it in the video. I tried to not let that happen the best I could. It did end up at a pretty high gravity 1.116 but I may have a lower volume than I want.

[@CitySteadingBrews]

@@GameBrotherStudios the temp means less as you cooked it for a LONG time, it dehydrated still. 116C is WAY WAY too hot. That's 240F. You caramelized it fully and it dried out.

[@GameBrotherStudios]

@@CitySteadingBrews Thank you for clarifying. For next time, what would be a better temperature to do it at to get a better result?

[@CitySteadingBrews]

I don't actually have an answer but below boiling for certain.

[@terrycuyler5659]

I made a cyser similar to this using apple butter and honey that was not bouchée'd and it was quit potent and dry. I wanted to bouchée the honey but chose not to. Time I tried I burned the ever loving heck out of my thumb. I have a crock pot which seems a much safer way.

[@CitySteadingBrews]

Bochet is still something that I believe you really need to control the temp on. Not sure what the limit is, but we might have to experiment.

[@munch15a]

I wonder if just cooking the apple would give you the caramel without the burn

[@CitySteadingBrews]

Not really. The bochet may have been cooked a bit too much, and that's something we will experiment with.

[@munch15a]

@@CitySteadingBrews I think ive done the opposite issue with mine and ended up with a much more alcoholic Ciser then I wanted. will find out in a few weeks

[@jticonchuk]

Funny story about the pronunciation of caramel... My entire family was in the car talking about that word and I said "when its all gooey and warm i say it's care-a-mel when its solid like a candy I say car-mel. Thats how I roll." I asked my littlest (at most 3) "What do you think buddy? How do you roll?" He quickly responds: "With my dice, on the table." 😂 This is the next one my wife wants me to make.

[@timothynaquin8899]

Did Derica call it a crack-pot? Or is my hearing just getting worse?

[@CitySteadingBrews]

Crock pot.

[@ajp5538]

why didn't ya use one of those apple core slicer gadgets.... they slice and core in one shot.... smiles...

[@CitySteadingBrews]

You can if you want to. A knife is quick and easy.

[@k5edd128]

Smiling! Guess I will wait till the end because this is all the wrong background and spoon, and you will explain maybe. 73

[@CitySteadingBrews]

This is an old video.

[@MatoNupai]

Brian Fuji and Gala apples are my two favorite varieties of apples Fuji for the flavor Gala also has a good flavor woth much smaller core Sorry you burned your left hand

[@CitySteadingBrews]

Thank you.

[@stevenpatrick6806]

It was confusing seeing a “new” video from you that’s actually old. I’m very surprised that your bochéted (?) honey fermented out.

[@CitySteadingBrews]

Yeah, old video made into one part rather than... 3 or 5? Bochet does ferment, there's a small amount of non-fermentables created, but, no way to know exactly how much.

[@oldtimeengineer26]

I guess you have never tried honey crisp and sugar crisp apples

[@CitySteadingBrews]

I have, and still prefer Fuji but you can use whatever apple you like really.

[@Flux_Flow]

Interesting, my 12.6% muscadine batch is better at room temp. It loses its complexity when chilled.

[@JusticeMcKenzie-x1h]

Awesome couple, my wife would do the same!! It's nice have a partner and best friend

[@CitySteadingBrews]

We agree!

[@dylanbohler3332]

I go to the church of 1122 😂

[@scoobygarrington6210]

lol milhouse😂😂

[@ericv00]

Bochet a stout.

[@andyn3532]

Bochet is overrated I've rarely found it to be a compliment to honey and after six or so yrs of brewing I tend to stay away from it now, having said that if you are using apples and brown sugar and spices with mead peel and core apples and render them down with brown sugar allow to cool then add to your mead for some amazing flavours 😊

[@lordvader4089]

Ahhhh!!!!! They're on different sides than normal!!!! Everything I know is a lie!!!!!

[@CitySteadingBrews]

Lol

[@Kurt-n4i]

I’m so sorry but City Steading Burns

[@CitySteadingBrews]

Hmm?

[@elumbra]

O_O this is a first. Im first 😆