A bochet is a type of mead made with caramelized honey. It is produced by boiling honey until it reaches a desired level of caramelization, which imparts a distinct flavor and aroma to the finished mead. The process of caramelizing the honey also reduces its water content, which can result in a higher alcohol content and a thicker, more syrupy texture in the final product. Bochets can range in color from a deep amber to a nearly black hue, depending on the degree of caramelization. They are often aged on oak or other wood to add additional depth of flavor, and may be sweetened or flavored with various spices or fruit to further enhance their character. Bochets are known for their rich, complex flavors and aromas, and are often enjoyed as a special treat or sipped as a digestif.
Ingredients
- 8.2 kg honey
- 2 oak spirals (medium toast American oak)
- 12.0 g Goferm PE
- 8.5 g Fermaid O
- 9.0 g Fermaid K
- 16.0 g DAP
- 10 g Lavin EC-1118 yeast
Method:
- Rehydrate the yeast using the GoFerm PE.
- In a large pot or brew kettle, bring the honey to a boil for 1-2 hours until it reaches the desired level of caramelisation. Allow it to cool to under 90°C.
- Add 4 liters of hot water to the pot and stir until the mixture is homogeneous. You may need to reheat the mixture. Take great care adding water to hot honey, if the water is cold it will cause a reaction and blow boiling honey all over your kitchen.
- After 24 hours, add 1/3 of the nutrients. Add another 1/3 at 48 hours and the final 1/3 at the 1/3 sugar break.
- Ferment at a temperature of 17°C.
- Stabilise and backsweeten as desired, taking care to consider the complexity of non-toasted honey when choosing a sweetener.
- Rack off the lees after 1 month and add the oak spirals. Age on oak as desired.
- Bulk age or bottle and store for 12 months.