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View Full Version : Why would anyone do a slow batch knowing what we do about BOMM?



Squatchy
11-22-2014, 07:30 PM
So I have been wanting to make some more and I have been looking at other recipies. My thinking is why, if you can drink good stuff so much quicker, using the BOMM method. Why would you still use a slow going recipie? If a BOMM taste like a years old batch in 2-3 months why would you still opt to go for the slow boat to china?????

Ryan

bernardsmith
11-22-2014, 10:45 PM
because speed is not the only criterion? Because other yeasts help to develop other flavor profiles in the mead?

zapped
11-22-2014, 11:20 PM
So I have been wanting to make some more and I have been looking at other recipies. My thinking is why, if you can drink good stuff so much quicker, using the BOMM method. Why would you still use a slow going recipie? If a BOMM taste like a years old batch in 2-3 months why would you still opt to go for the slow boat to china?????

Ryan

For the same reasons some of us like a 30 year old scotch.

loveofrose
11-22-2014, 11:22 PM
As the author of the BOMM, I still make wine yeast based mead. Why? The flavor profile with each and every yeast is extremely different. Sometimes, I have a honey that begs for a specific yeast's ester profile. How did I determine this? Experimentation and complete accident. I see yeast as being just as important as any other ingredient as far as contributing unique flavor. You must decide what you desire in your mead and follow that particular plan!


Better brewing through science!

WVMJack
11-23-2014, 05:12 AM
BOMM is not a standard protocol for making mead with all yeast, its specifically designed for only one strain of expensive yeast, which in our trial tasted like beer for the first few months. Possibly LOR can keep tweaking it so that it can be applied to at least other high flocculating yeast strains one day and make it a more general protocol for making mead. WVMJ

mannye
11-23-2014, 01:18 PM
Like everyone else has said, different yeast, different mead.

BOMM is the mead you make so you can drink mead while you make mead.


Sent from my galafreyan transdimensional communicator 100 years from now.
U g

EJM3
11-23-2014, 05:37 PM
Monetary considerations for those of us on a broken shoestring budget.

The yeast itself is ~$15 with shipping to me direct (no one local carries it), and I can only get it 6 months out of the year at the best (no one will ship to a place that hits 20F in the day for Winter). I would have to run a yeast bank, or purchase multiple packs, or re-use my old lees as a starter for the next batch (only works a couple times then you need new fresh yeast). The supplies and techniques needed are either beyond my abilities (health problems), or budget (wealth problems).