Smoked Mead

[@tractorman3457]

Haha! Good video. I've been looking forward to it since I first saw the Fletty episodes.

[@ChopAndBrew]

Tractor Man Thanks for playing the long game with us.

[@tractorman3457]

I didn't know if you guys would actually do it, but as soon as I saw the title I was like, Yes! BTW, I just started my first mead (my first brew of any kind) 2 weeks ago.

[@ChopAndBrew]

Tractor Man What did you make? Let us know how it goes.

[@tractorman3457]

I'm making a traditional with meadowfoam honey. It seems to be going well so far. Fermentation was quick and seemingly clean. So far, so good ... said the man half way down after he jumped off the Empire State Building. Haha!

[@daddynutz024]

Great video. Nice recipe will defiantly try this. Thanks

[@knotshure6291]

I am new to mead making and doing tons of research while awaiting equipment I ordered. While watching some mead making videos I wondered....."Hmmmm, wonder if you could somehow smoke your honey, then make mead with it?" So I searched KZbin and found this video, so awesome! Excited to try this sometime. I am sure you could experiment with back-sweetening with some smoked honey. Be nice to see how the smoke taste develops from first gravity reading to after fermentation. Would the smoking temp of the honey render some sugars not fermentable if too high, like doing a bouchet OR are those temps higher when boucheting then when smoking honey temps?? Thanks for the awesome video, entertaining too!

[@ChopAndBrew]

I've never done a bouchet myself, but I do believe you full-on boil/cook the honey for some time to get the caramelization and color - so definitely way hotter internally than the smoking process would ever do if smoking a bit on the "cold side." Fletty would have to weigh in for 100% accuracy but I don't believe any fermentability was compromised doing it the way you see in the video. Glad to see that you're doing your research before jumping in. It will really help with your mead confidence and comfort. There's not a whole lot to it to get started, but just like brewing you can go down a lot of rabbit holes and deep into advanced info and techniques pretty easily. I def suggest Staggered Nutrient Additions (SNA) as well.

[@El33G33kGoat]

Just started out brewing my own mead and not heard of smoked mead but must say it sounds epic. great vid.

[@dorothyregazzi1737]

this is very interesting. You guys seem fun. I have been making mead for four years. This is the first time i hav heard of this.

[@BrewshkiMTG]

Fell out of the hobby and following your channel for a little while. Starting up again this last weekend brewing an Oud Bruin and finally getting to this episode almost a year after it’s release!

[@ChopAndBrew]

Welcome back to the brew krewe, John!!!!

[@homevalueglass3809]

Awesome idea, sounds like a scotch. I wonder how liquid smoke would work out.

[@crowtservo]

I wanted to make it this fall, but I’m so busy that I had to stick with regular mead. Maybe later this winter. Also I gotta make the Coors Light Clone for Chip and BA. I’m sure they’re waiting for it.

[@ChopAndBrew]

The Silver Bullet!

[@rockraprecords5198]

I am starting my own Mead business this would be easier than smoking the bottles and placing the mead to make that Scottish smokey mead tate and making the blend your own gonna try it this way

[@chriswalport2979]

Great video. In your opinion what would you think about a smoked Honey/Rye mead.?

[@ChopAndBrew]

How would the rye be used? Like a beer/mead hybrid? Like a braggot?

[@chriswalport2979]

@@ChopAndBrew yes something like that.

[@ShortCircuitedBrewers]

Very interesting cool concept. My first thought was adding a jalapeño or some type of pepper to it and give you an extra layer of flavor. Thanks for the awesome video Chip!! 👍🍻🐝🐝

[@quassisbelltower9408]

I will be giving this a try in the future!

[@johnetone]

Nice Dubs too! It would be pretty cool to try this. But I'm guessing there's no way to get a sample out to Colorado huh?

[@ChopAndBrew]

john tone I didn't last very long. I believe you'll have to make your own.

[@jaredbedard545]

You guys need to do a chop and brew spills super cut vid with sad music in the background.

[@ChopAndBrew]

Duly noted.

[@rod4309]

Oh My God! They did it!!

[@allandebertin438]

Do you thinking aging this in a Cherrywood barrel would further enhance scotch like quality of the mead?

[@ChopAndBrew]

Not sure, but we would love to know for ourselves as well. What a sweet idea!

[@coreymartin-bigpoppa1377]

Chip you ever try 1/2 smoked honey and half Bochet honey? Beff ggst would be amazing

[@ChopAndBrew]

I have not but want to now!

[@coreymartin-bigpoppa1377]

I smoked the honey for 2 hours and then Caramelized it for the Bochet. It’s in secondary right now. Going to put heavy chard oak cubes that have been sitting in Elijah Craig Barrel Proof for 2 weeks. Will pull the cubes and then add Cocoa Nibbs. Will go from there to see if it needs adjustments

[@magacop5180]

How did it turn out? I’m about to do a Smoked Bochet, but I’m reversing the order. Bochet 45 mins then Smoking an hour

[@coreymartin-bigpoppa1377]

@@magacop5180 turned out awesome. Either way should work well. Good luck. Reply how it turned out if you would please

[@sebast007]

XD hahaha! Great video thx for sharing. I will try to make some smoked mead too :)

[@honeywagonmagichour505]

Been waiting for this one...good sh!t

[@MrJones-bg4sz]

What about charred wood chips in the must?

[@ChopAndBrew]

Fletty says: "Sure, why not. Be careful not to overdo it. Scotch is barrel-aged, but in 2nd use barrels...."

[@crowtservo]

Like usual, all the fun stuff is after the credits.

[@nickolasedmunds]

Mead beer for summer 7.5 lbs honey buy 5 lbs bulk 4 to 5 $ 5 gallon should be good plus 2.25 oz cascade hops love the nutmeg and ground cinnamon haha added half teaspoon per gal each plus 5 tablespoons lemon for citric acid for freshness honey adds body use 1 lb per gal for a light crisp beer also can add orange peels mmmm the best for me

[@nickolasedmunds]

You guys should make a honey beer recipe haha maybe you might like it with bittering after tones

[@nickolasedmunds]

Cinnamon and nutmeg 1 gal recipe maybe you may like that with smokey flavor haha.

[@benjamindaniels1273]

Immediately after watching this it makes me want to try smoking a bochet (a lighter bochet, not a heavy burn)

[@StoneyardVineyards]

Great vid just subscribed , we make mead also ,beer and wine , Prost

[@ChopAndBrew]

Cheers. We just sub'd to you as well. Thanks for sharing the love! Chip.

[@aaron5222]

Very cool

[@kalescullen3600]

Put chard oak in the mead for ageing

[@pmackay5742]

Some Samichluas-level shenanigans going down!

[@chipwalton5238]

Good call. I agree that the Samichlaus episode may have set and defined the bar for "looseness" in episodes. :)

[@fearwolfbrewery5014]

For how long tid you smoked the honey?

[@ChopAndBrew]

About 2 hours.

[@iannicely1]

Party foul!!!! Gotta Zambony it out of the rug now

[@JasonPutt]

smoke on the WATER fire in the sky

[@mogadsh]

Someone should make a "Meadless Monday" t-shirt.

[@danjohnson200]

Last mead I made tasted like cherry cough syrup. This makes me want to try again.

[@ChopAndBrew]

Hope the inspiration helps. Let us know if you have any questions.

[@donosborn]

Then you did not have a good mead. Mead making has come a long way in recent years and people make excellent stuff. Heck even I managed to pull it off.

[@danjohnson200]

No Don O I did not

[@steveskouson9620]

About 8 minutes in, "Alcohol Abuse!" steve

[@gregoryhorwitz7373]

What was that app that was shamelessly plugged?

[@ChopAndBrew]

BrewBot - apps.apple.com/us/app/brewbot/id542237024

[@gregoryhorwitz7373]

thank you

[@abitofthisabitofthatwithda5379]

all bottled smoke is condensed smoked water.

[@lepricated]

I wonder if using liquid smoke that you use for beef jerky would work well

[@magacop5180]

In.

[@abitofthisabitofthatwithda5379]

if the honey caramelized during the smoking process. it is a smoked bochet whether or not it was intended that way or not.

[@mogadsh]

Looks like it only went up to 100-110F so it probably didn't caramelize.

[@abitofthisabitofthatwithda5379]

this is how i see it and im just gettin back into the hobby after 20+ yrs of brewing retirement. so try to roll with me on this a sec! if water comes out of your tape on average at 100 - 110 F and honey left in the water loosens up at that temp. to me! the honey on the grill look like it stiffened up,that says canalization to me. have you ever caramelized sugar? when it caramelizes it stiffens up. i do hear what your saying though.

[@MisAJGraveS]

Yeah but it they smoked it for any length of time some of the water in the honey would Have evaporated.

[@abitofthisabitofthatwithda5379]

@@MisAJGraveS still has heat flowing through it, so naturally it will lose water. The steam coming off the honey is evaporated water there for thickening and caramelization happens.

[@scotthuffman4909]

Smoke over water...