About Bochet

Bochet is a wonderful mead crafted by brewing caramelized honey. The caramelization deepens the mead and gives it a full body with roasted notes balancing the floral honey flavors.

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The caramelization progression: the lightest is the raw honey, while the darkest is the final caramelized honey.
Bochet is made by heating honey for several hours, stirring constantly to keep the foaming and crystalization under control. The caramelized honey is then mixed with boiling water, cooled and fermented just like any other mead.

About Show Mead

Show Mead is the simplest kind of mead, having as its ingredients only honey, water and yeast.

It is both one of the easiest and one of the most difficult meads to master. Easiest because it’s so simple; difficult because there is no place for off-flavors to hide, nothing to cover up the oopsies.

Many other mead recipes start exactly the same as a show mead, then diverge only after the primary fermentation is complete.

Batch 171027

Batch Size
2 Gallons
Honey
Walker Farm’s 2017 Wildflower Honey
Yeast
Mangrove Jack’s M27 Belgian Ale Yeast
Fermenting Temperature
76-77° F
Notes

This batch uses the Staggered Nutrient Additions technique on a 1 day schedule. This is my first batch using an SNA technique. Steve Piatz (of The Complete Guide to Making Mead fame) wrote up an excellent white-paper called Making Mead the Easy Way which describes the technique.

There is an effect common when adding the nutrients and degassing the fermenting must called geysering. It’s when the mazer (that’d be me) accidentally agitates the brew too much during the degassing causing it to foam and geyser out of the carboy like a baking soda and vinegar science fair volcano. I did that on the very first addition.

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