Here are a couple of braggot thoughts and questions
1. What methods have you employed? - Honey added to end of boil, honey added after cooling wort, wort and must fermented separately, or perhaps honey added to the primary as the beer nears the end of its fermentation.
2. What yeast have you employed? - Ale strains, wine yeast, one of the mead strains, etc.
3. Favorite styles? - Bold stout style, delicate and light, small, huge, etc.
I've now tried two methods of introducing the must to wort. The first time, not really knowing any better I followed one of the historical recipes, which meant boiling the honey for the last 5 minutes of the wort boil. This worked fine but I didn’t think the result had the honey character I was after. The other method I've tried, and now prefer, was a no-heat addition (sometimes several additions) of honey after the beer fermentation had begun to slow. This seemed to work pretty well but leaves me with a question. First my answer to the second question; I've always used ale yeast for my fermentations. Now though, I'd like to try wine yeast but wonder if the staggered fermentations would produce bad flavor/aroma (non-desired esters) in the finished braggot. Let’s say that the ale portion of the fermentation peaks during the second or third day; using my preferred method with wine yeast means that the yeast is only consuming grain sugars for three days before seeing the honey. Since I've not used wine yeast for a braggot I have to rely on what I've read about wine yeast and wort fermentation; mainly that it results in strong and unpleasant esters (rotten fruit). Has anyone had success with wine yeast fermentation of wort? I know that I could simply chill the wort and then add the honey but this can present a problem if the gravity is too high. I suppose I'll quit being a weenie and just experiment. I'm thinking of making a 1.070 braggot (typically I make them 1.100 or larger) pitching the wine yeast onto wort and must at the same time. Let me know if you have any thoughts, questions, advice, experience, etc.