corkybstewart, what are your thoughts on the dry mead yeast? Have you made a mead or braggot on ale yeast? What honey did you use for the porter/braggot?
jeffy, how was the smoked braggot? I can see that being pretty damn good. Sounds like your methods aren’t far off from what I do.
Thanks for the responses so far. Looks like I might have to do the wine yeast experiment and just see what happens.
That smoke braggot was one of the most memorable beverages I've ever made. I smoked the malt over citrus wood, made a triple decocted beer (mid amber color), added 12 pounds of some really funky looking caramelized orange blossom honey with pieces of honey comb in it, and fermented it with California Lager yeast. I think it took a bronze at the final round Nationals a long time ago. Everybody in the Florida competition "circuit" remembers that braggot even though it's been about 15 years since I made it.
I'll have to make that again some day, but it was a lot of work the way I did it. I'm sure it could be simplified by using commercial smoked malt and not overdoing the decoction process.
I have one bottle of that left from November, 1995.