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Maeloch
04-02-2015, 07:36 AM
Is this liable to work, or does buckwheat inherently need some age to mellow out, whatever the yeast?

Anyone tried a BOMM either 100% buckwheat or as part of the mix?

My only buckwheat mead smelt so good during the ferment, but is no way ready after a year. I'm dying to do another batch.

wayneb
04-02-2015, 10:34 AM
Buckwheat takes time to mellow, regardless of fermentation conditions.

valverij
04-02-2015, 12:51 PM
I don't have any experience with all-buckwheat-honey meads, but there is a style of French cyser that uses all buckwheat honey and apple juice called a "Chouchen"

http://en.wikipedia.org/wiki/Chouchen

I've never really found any real information about it outside of that Wikipedia article, but it's something I've always wanted to try. I'm curious to know if the apple flavors from the juice mellow out the barnyardy flavors of the buckwheat honey.

From what I can tell from that article, it seems to be a hefty cyser (occasionally wild-fermented) with a 1:2, honey:juice ratio (1 part honey to 2 parts juice, possibly cut with water?). You'd probably have to step-feed it the honey, though, because that's a whole hell of a lot of sugar to add up front.

Maeloch
04-08-2015, 07:01 AM
Okay thanks, I will put the Buckwheat idea on hold for the mo!