Thanks for outlining the process and completing this video even though it took you quite a bit of time, very much appreciated from a newbie into the mead/beer community!
I love bochets and I really need to do another one. That's one of the things I like about your work, it provides me some inspiration for my next mead. Thanks for the video!
I know im asking randomly but does any of you know a way to log back into an instagram account? I was stupid lost the password. I appreciate any help you can offer me.
@Layne Keagan thanks so much for your reply. I got to the site through google and Im trying it out atm. I see it takes a while so I will get back to you later with my results.
We just finished the last bottle (i only make gallon size batches) of my 1st bochet i made 2 years ago and it was so good. I have a batch in my cold room that is now a year old which i havent tasted it since bottling. I am looking forward to trying that one too. Thanks for your great videos. I always enjoy them
Apiaries sometimes have what they call burner honey. It is what is separated from the hive caps. They add water and heat the wax to separate everything out.
I have some! I got it for the purpose of trying a mead with a cooked honey before I knew what a bochet was. It’s like a strong tea color with some wonderful toffee notes.
I've done a Bochet, Cyser Bochet, and Mead back sweetened with a Bochet honey. Everything turned out great, I'm not sure you can do anything wrong with it if you follow the basic rules.
I made a bochet last night and stirring did decrease bubbling, I used a metal spoon. The metal cools it down a bit and does not introduce nucleation points for gas. Might be worth a try.
Hi- Greatly appreciate your content. Very comprehensive in covering all key points. The only area that wasn't explained (or more likely I missed) was what does your ingredients quantities translate to in terms of the size of the carboy that will do the 1st fermentation. The reason I ask is I have two (2), 1 gallon carboys, so want to be sure all the ingredients will fit. It's pretty clear your base recipe here is for quite a bit more. Any guidance on how to properly scale the ingredient quantities down to for 1 gallon carboys would be appreciated- I know... MATH! Thanks again for having such a passion for mead!
Most people would just make this at least three videos for obvious reasons. Thanks for teaching. I've never made or tasted a bochet before but I'm a huge caramel fan so I think I'll like it.
Maybe it's time to revisit bochet. The last recipe I used was way too acidic. I like that you mix the bocheted and non-bocheted honey, it sounds more promising.
Is there any reason why you'd rack from the conical fermenter into carboys, rather than just pulling the sediment jar? Couldn't you do your primary in the conical, pull the sediment jar, and then do secondary right in that same container? Is there a reason not to do that?
I enjoy watching all your videos as I am VERY new to mead making. Thank you for all your helpful tips and advice! I want to try my hand at a bochet. The one question I have is, what size pot did you use to bochet the honey? I have a large pot but I want to make sure it is large enough. The last thing I need is a honey disaster before I even really get this mead started.
@@ManMadeMead I'm using your $12 Mead recipe and procedure. Only difference is the yeast -- I'm working with Lalvin QA23. Fermentation has gone from 12 to 10 bubbles per minute in the past day or two. Still pretty active, and I expect that it will be for a while. I'm planning to do a hydrometer reading and taste test on July 4th. Depending on the results, I will bottle and continue aging or rack to a secondary fermentation carboy.
4 years later I'd like to ask if you would still use D47 for bochet and if you still think food grade containers from brewing shops will leak plastic when aging. I could find no scientific article saying they do. Thanks a lot for the video :)
Wait, 14 days fermenting? Did you cold crash or sorbate the mead? I always went a full 30 days. Or until less than one airlock bubble per minute. Am I way off?
The activity in the airlock isn't a good measure if it's still fermenting or not (unless at the start). Take gravity readings and note if there's any change instead. CO2 suspended in the mead can cause bubbling after fermentation is done
The yeast he used, Lalvin D-47 caps off at about 14% ABV. The amount of fermentable sugars from the honey in the bochet he mead was enough to get up to 15.47% ABV. This means that when thee yeast hit that 14%, they could no longer ferment any more sugar. His meads sat in secondary fermentation which was more of an aging thing for this bochet for 2 months
I guess the foam issue dependes of whether the honey you use is pure or if it has residues therefore making it scum rather than foam. It depends of the source of your honey I suppose.
My stove must be super hot. I put it on the smallest burner and turned it down to a 3.5 after it started foaming like yours. After 20min it was so dark I had to remove it from the flame because it was about to burn. After it cooled a little I poured the caramelized honey into the fermenter but it instantly hardened. At this time I had only added 2/3 of my water so I heated the rest of the water before adding. I then put the fermenter in a warm water bath. The internal temperature was about 105 and I stirred for a good 10min but there were still bits of hardened honey on the bottom. Will the yeast be able to consume hardened sugar?
Just tried to do this yesterday, and apparently I really messed up the stovetop process. It only took 30 minutes on 40% heat, at which point the honey was burnt and tasted awful, and a large chunk of it basically solidified into a gross mass of burnt garbage. Do you stir all the time when doing this? I'm not really sure where I went wrong.
Idk if you answer questions on old videos, but is there a known weight you could boil your honey down to? As initial honey color, and oven temperatures can vary significantly, boiling a certain percentage of weight out of the honey seems like it would have the least room for error compared to timing it, or just going by color.
@@ManMadeMeadYeah, or something to that effect. Pretty much any metric that minimizes the guesswork. As a beginner, I like to follow directions as precisely as possible, so that if something goes wrong, I have a shorter list of possible causes.
Thx for the video, I have never tried this & I’m thinking about trying one with oak spirals in aging. When you caramelized the honey, did you continuously stir to avoid scorching or what? Also, I’ve never used nutrients, per se, rather added a gram of dead yeast I killed with boiling water & 2 of 3 batches fermented out dry & another nearly, Have you tried that? Thanks.
I have heard that bochets have more lees than a similar non-bochet due to the carmalization process creating additional undissolvable matter... What are your observations, and thoughts?
Hey MMM, Or M3 if you'd prefer. Your video states at the beginning that this a recipe for 5 Gallons. Because I'm terrified of details, the top line on the Catalyst fermenter say 5 Gallons or 6 Gallons? I'm trying to check the quantity around the 11min 11:30 point in your video and it's messin with my head man! This is THE next brew I wanna try And I really don't wanna mess it up. Cheers
even after you made sure the yeast are done \ dead or no longer active, do you still age with an airlock? or just close it with a cap? I guess the airlock is always safer in case fermentation is still going on a tiny scale so things wont blow up or crack, but if you age for say - one year... do you still leave an airlock on it for a year? if not, when would you be switching to a cap?
@@ManMadeMead I decided to make your recipe yesterday. Only difference I d is was that i smoked the 8 pounds of honey on Hickory for 2 hours before carmelizing it for 1 hour. Got a nice smoky smell to the honey. Hjope it works out
Any idea why my bochet process only took 10 minutes? I used 1 lb of Kirkland raw honey and didn't boil it super hard and it only took 10 minutes before it got super dark
@@ManMadeMead Awesome, My son has decided, that he wants to make 2 meads from the Elder Scrolls cookbook that are in the Skyrim Video game to drink the day he turns 21, we are making them this month to be drank at the end of August and I we are considering Bochet on one of them. One Is Black Briar Mead that adds the following 6 ounces Black berries 2 table Spoons Rose Hips 1/2 teaspoon Cloves 1 Cinnamon Stick And the other, is the one we are considering Making a Bochet which is Juniper berry Mead. 2 tablespoons Juniper berries 2 teaspoons Yarrow 1 Tablespoon Hibiscus Flower. Do you thing either of them would be Improved by making it a Bochet? Just a note about me, I have been doing fermentation for over 20 years, but most of my experience is in beer and wine making on a home brewer level.
@@vance7354 It's cool to see someone else trying the mead recipes in that book, even though it's an old comment. I did the honningbrew recipe, the one with lavender, apple, and ginger, and it was really good
@@ManMadeMead Yes the honey must be all below 90 Celeus, i have a frying thermometer and stir it so its safe. Temp control is vital too hot an the water flash boils an scatters boiling hot honey every where.
Why is my calculated SG so far off from what you measured? I thought 1gal honey in a 5gal batch would be roughly 1.42(1/5) + 1.00(4/5) = 1.085, but that's way lower than reality
Hmm.. I'm honestly not sure! 1 gallon of honey in 4 gallons of water would be 3 pounds of honey per gallon. Which I would estimate to be around 1.090 SG...
Nutrient and energizer are for helping your yeast ferment! They don’t add or take away sugar themselves. Use them to provide extra power for your yeast so they can ferment more effectively.
Boiling it doesn’t take away any of the honey quality. Bad honey quality will still lead to a bad lead. Don’t skimp on honey! That’s like saying I’ll just use ketchup for my spaghetti sauce because theoretically it’s the same thing, right?
WHEN you boil honey you kill all the goodies in it , so you defeat the purpose of useing honey, im 74 and hove been making my own multiple flavoured vinegars - breads- jams- chutneys- bush fruit i use mostly . or grow my own , i made jackfruit wine it is yummy . since i was 11 years old in a country town in nth queensland australia .
I know this video isn’t new and I have no idea where you make your videos, but please don’t buy Nestle water. They get water from CA for free (for some stupid political reason) and then SELL it to Californians. It’s actually a pretty big damn deal.
@@ManMadeMead That would be my hope, just a bit anyways. Have it already on hand just minds crossed my mind. Assuming it would break down In honey. Anyway, great video as always! Thxs.👍🏻
I like the drum riffs you're inserting.
Thank you! Perks of being a drummer. I can add my own noise in!
Sometimes he uses a Red Bucket Of Sanitization too.
A handy tip. If your honey is still hot and you'd like to add your water, just heat your water before adding. And add slowly in small amounts.
3 teaspoons to 1 tablespoon for future reference. Love the video.
I think you must be the most informative mead TH-camr out there, your videos are terribly interesting, never have I been let down ( so far)
Thank you!
Appreciate the effort put into this video, nice to be able to see the full process in one swoop.
Thank you!
Thanks for outlining the process and completing this video even though it took you quite a bit of time, very much appreciated from a newbie into the mead/beer community!
I’m happy to share!
Never heard of a bochet before. This was a great video. Gonna put it on the list of meads to make. Thanks!
I love bochets and I really need to do another one. That's one of the things I like about your work, it provides me some inspiration for my next mead. Thanks for the video!
I know im asking randomly but does any of you know a way to log back into an instagram account?
I was stupid lost the password. I appreciate any help you can offer me.
@Damari Harrison Instablaster :)
@Layne Keagan thanks so much for your reply. I got to the site through google and Im trying it out atm.
I see it takes a while so I will get back to you later with my results.
@Layne Keagan it did the trick and I finally got access to my account again. Im so happy!
Thanks so much you really help me out :D
@Damari Harrison Glad I could help :D
We just finished the last bottle (i only make gallon size batches) of my 1st bochet i made 2 years ago and it was so good. I have a batch in my cold room that is now a year old which i havent tasted it since bottling. I am looking forward to trying that one too. Thanks for your great videos. I always enjoy them
That sounds awesome!
How can you do that? I've made 10 gallons in the last 6 months (various meads) and I have NONE left!
I made a bochet a few months back. When I put it in secondary I tossed a couple apples and some cinnamon in there. After about 3 sips, it was great
How long did you leave it in secondary?
@@RissaRawks i think it was a couple months.
Apiaries sometimes have what they call burner honey. It is what is separated from the hive caps. They add water and heat the wax to separate everything out.
Oh really? I haven't heard about that but it sounds great!
I have some! I got it for the purpose of trying a mead with a cooked honey before I knew what a bochet was. It’s like a strong tea color with some wonderful toffee notes.
I use a crockpot for the cooking of the honey. it takes a lot longer, but makes much less mess.
How exactly do you do that? I have an Insta Pot. Can I use that?
Do you set it on low or high, and for how long?
Could you use as pressure cooker and then just let it be your primary fermenter as well?
These kinds of videos are much more helpful, thanks
Thank you so much for this video!!!
I'm sure I'll watch it a few more times 😊
Thank you for watching!
I've done a Bochet, Cyser Bochet, and Mead back sweetened with a Bochet honey. Everything turned out great, I'm not sure you can do anything wrong with it if you follow the basic rules.
That sounds awesome, I totally agree!
That's a good idea to back sweeten with the bocheted honey, rather than fermenting with it.
Gotta do this next, wasn't sure before if I should. I need more fermenters now!
What a huge effort for this video. This is awesome!!!
Thank you!
I made a bochet last night and stirring did decrease bubbling, I used a metal spoon.
The metal cools it down a bit and does not introduce nucleation points for gas.
Might be worth a try.
This looks amazing. Definitely need to track down a bochet to try. Will have to make one when I get comfortable making mead.
Well.
I think it's time to make my own bouchet.
Thank's for the video. :D
I dig it!! I thought I subbed to this already..
Hi- Greatly appreciate your content. Very comprehensive in covering all key points. The only area that wasn't explained (or more likely I missed) was what does your ingredients quantities translate to in terms of the size of the carboy that will do the 1st fermentation. The reason I ask is I have two (2), 1 gallon carboys, so want to be sure all the ingredients will fit. It's pretty clear your base recipe here is for quite a bit more. Any guidance on how to properly scale the ingredient quantities down to for 1 gallon carboys would be appreciated- I know... MATH! Thanks again for having such a passion for mead!
Thank you so much, I was looking for a step by step proceedure to make one.
I’m happy to help!
Love the new intro!! Short and sweet.
Always love hearing him say "akahol"
It’s my Oklahoma accent coming out!
I am in the process of making this one right now using Shawn's guava/coffee blossom honey. I hope it is fantastic.
That sounds amazing!
Most people would just make this at least three videos for obvious reasons. Thanks for teaching. I've never made or tasted a bochet before but I'm a huge caramel fan so I think I'll like it.
Maybe it's time to revisit bochet. The last recipe I used was way too acidic. I like that you mix the bocheted and non-bocheted honey, it sounds more promising.
You definitely should!
Is there any reason why you'd rack from the conical fermenter into carboys, rather than just pulling the sediment jar? Couldn't you do your primary in the conical, pull the sediment jar, and then do secondary right in that same container? Is there a reason not to do that?
I was wondering this too. I know you don't want to age in it but a month or 2 in secondary I wonder...
A new intro!
It was time!
Great videos Sir. Thank yippy for the content.
Thank you for watching!
I enjoy watching all your videos as I am VERY new to mead making. Thank you for all your helpful tips and advice! I want to try my hand at a bochet. The one question I have is, what size pot did you use to bochet the honey? I have a large pot but I want to make sure it is large enough. The last thing I need is a honey disaster before I even really get this mead started.
I use a large enough one to where it would not boil over! So I had like 6 inches of space above the honey!
Mad scientist! I love it! Mead is my new hobby, thanks for the info.
Awesome video man. I started my first mead today using your method. But I'm very curious where you get your labels made? Cheers!
I actually have a video about it! th-cam.com/video/OUEKMnNufF8/w-d-xo.html
Splatter Kat, your profile design is awesome. Reminds me of Star Wars.
Am one week into my first mead fermentation. It's pretty active over there in the carboy. Already smelling a hint of alcohol.
I’m in exactly the same stage in my first mead 👍🏼
Awesome!!
@@GreenWitch1 Love it!
@@ManMadeMead I'm using your $12 Mead recipe and procedure. Only difference is the yeast -- I'm working with Lalvin QA23.
Fermentation has gone from 12 to 10 bubbles per minute in the past day or two. Still pretty active, and I expect that it will be for a while.
I'm planning to do a hydrometer reading and taste test on July 4th. Depending on the results, I will bottle and continue aging or rack to a secondary fermentation carboy.
Just started my first mead and cyser today. Now the wait...
Looks great! 🍯
I have a 2 gallon pot, how many lbs would be the max to safely bochet
4 years later I'd like to ask if you would still use D47 for bochet and if you still think food grade containers from brewing shops will leak plastic when aging. I could find no scientific article saying they do. Thanks a lot for the video :)
Very nice, thanks for this!
Happy to help!
I like the clear fermentation bucket . So I thought yeast needed to be in darkness but I’m guessing not as a clear container is used .
Don't keep it in direct sunlight and you're fine. He has a video on fermenting in sunlight actually idr the results but that's the common thought.
Thanks so much for this video. I have a questions - Would this style of mead do well with "oaking"?
Absolutely! I’ve oaked a bochet before and it was fantastic!
@@ManMadeMead I'm assuming I would add the oak to the secondary. How much did you use for a 5-gallon batch?
Wait, 14 days fermenting? Did you cold crash or sorbate the mead? I always went a full 30 days. Or until less than one airlock bubble per minute. Am I way off?
The activity in the airlock isn't a good measure if it's still fermenting or not (unless at the start). Take gravity readings and note if there's any change instead. CO2 suspended in the mead can cause bubbling after fermentation is done
The yeast he used, Lalvin D-47 caps off at about 14% ABV. The amount of fermentable sugars from the honey in the bochet he mead was enough to get up to 15.47% ABV. This means that when thee yeast hit that 14%, they could no longer ferment any more sugar. His meads sat in secondary fermentation which was more of an aging thing for this bochet for 2 months
great video
I guess the foam issue dependes of whether the honey you use is pure or if it has residues therefore making it scum rather than foam. It depends of the source of your honey I suppose.
I’m doin it now! Dang, it’s hot over this stove 🥵 I’m at the 1/2 hour mark & it’s definitely getting darker!
That's a good thing though!
@@ManMadeMead I made it! I did the little wheel on a paper plate & b4 I could take a picture, my daughter liked it all off 😂
@@GreenWitch1 I mean... that's understandable! It's so good!
Great.
i want one of those fermenters, but given that im only on my second round of brews i think i should wait until im more advanced
I really like your videos, but I have a question from the "metric universe" :)
Are you using a gallon - 3.78 liters or 4.5 liters?
Is there a reason you stopped using the Catalyst Fermenter in your later videos?
My stove must be super hot. I put it on the smallest burner and turned it down to a 3.5 after it started foaming like yours. After 20min it was so dark I had to remove it from the flame because it was about to burn. After it cooled a little I poured the caramelized honey into the fermenter but it instantly hardened.
At this time I had only added 2/3 of my water so I heated the rest of the water before adding. I then put the fermenter in a warm water bath. The internal temperature was about 105 and I stirred for a good 10min but there were still bits of hardened honey on the bottom. Will the yeast be able to consume hardened sugar?
Would you scale this down by 1/4 or 1/5 for a gallon batch?
Correct!
Good video dude
Thank you!
Just tried to do this yesterday, and apparently I really messed up the stovetop process. It only took 30 minutes on 40% heat, at which point the honey was burnt and tasted awful, and a large chunk of it basically solidified into a gross mass of burnt garbage. Do you stir all the time when doing this? I'm not really sure where I went wrong.
I only stir every once in awhile!
@@ManMadeMead Good to know, thanks. I tried again and only kept it on for 26 minutes at a very low simmer, and it seems to have worked out this time.
How long did you let the other bottles age for?
I don't honestly recall!
Idk if you answer questions on old videos, but is there a known weight you could boil your honey down to? As initial honey color, and oven temperatures can vary significantly, boiling a certain percentage of weight out of the honey seems like it would have the least room for error compared to timing it, or just going by color.
Do you mean like knowing home much weight has changed? Like starting with 9 lbs and ending with 8?
@@ManMadeMeadYeah, or something to that effect. Pretty much any metric that minimizes the guesswork. As a beginner, I like to follow directions as precisely as possible, so that if something goes wrong, I have a shorter list of possible causes.
It took me 30min to get the same color, so I'm assuming my 40% setting was way too intense !
Hey 3m, have you ever heard of any credible results from testing the amount of non-fermentable sugars present after the bochet process?
I have a 5 Levels of Bocheting video that is probably close to what you're looking for! That will be out eventually!
@@ManMadeMead Looking forward to seeing it. Thanks
I find that cooling your mead for 3 days in the fridge will take a lot of sediment to the bottom and help clear it up from the gitgo
Yup! Cold crashing is super helpful!
Thx for the video, I have never tried this & I’m thinking about trying one with oak spirals in aging. When you caramelized the honey, did you continuously stir to avoid scorching or what? Also, I’ve never used nutrients, per se, rather added a gram of dead yeast I killed with boiling water & 2 of 3 batches fermented out dry & another nearly, Have you tried that? Thanks.
I would recommend lightly stirring every once in awhile! I've used some yeast hulls but they aren't as effective as real yeast nutrient!
So, being that you had some residual sugar, does that mean that you have to stabilize it before bottling? Just learning and I'd like to try this one.
If the fermentation stopped with residual sugar, that normally means it's done fermenting. I would honestly still stabilize it just to be sure.
I'm gonna cook the honey on an open fire when I do mine.
I have heard that bochets have more lees than a similar non-bochet due to the carmalization process creating additional undissolvable matter... What are your observations, and thoughts?
They definitely do because some of the foam isn't fermentable. That's why some people scoop it off the mead before it goes into primary fermentation.
Wait. So you do also have a red bucket of sanitization??
Hey MMM, Or M3 if you'd prefer. Your video states at the beginning that this a recipe for 5 Gallons. Because I'm terrified of details, the top line on the Catalyst fermenter say 5 Gallons or 6 Gallons? I'm trying to check the quantity around the 11min 11:30 point in your video and it's messin with my head man! This is THE next brew I wanna try And I really don't wanna mess it up. Cheers
It can hold up to 6.5 gallons but I wouldn’t fill it that high! Let me know how yours turns out!
@@ManMadeMead So the reading on the Fermenter AFTER you've added all ingredients is 5 gallons?
Did you put an stabilizer or clearifier in the mead?
I stabilized but didn't clarify!
even after you made sure the yeast are done \ dead or no longer active, do you still age with an airlock? or just close it with a cap?
I guess the airlock is always safer in case fermentation is still going on a tiny scale so things wont blow up or crack, but if you age for say - one year...
do you still leave an airlock on it for a year? if not, when would you be switching to a cap?
I leave my airlock on until I bottle, just in case of any more fermentation or degassing!
Which honey you boil and which honey you put in later???
Did you end up using the rest of that last gallon of water?
Nope! The honey takes up the last little bit (if you start in a fermenter larger than your total volume you want you can use the rest of the water.)
Great video!
Is there any acidity or tannin flavor to Bochets?
I would love to make a batch , but worried about balance of flavor
It’s not super acidic or anything, it definitely has some different notes to it! You should definitely just try it!
It’s not super acidic or anything, it definitely has some different notes to it! You should definitely just try it!
@@ManMadeMead I decided to make your recipe yesterday. Only difference I d is was that i smoked the 8 pounds of honey on Hickory for 2 hours before carmelizing it for 1 hour. Got a nice smoky smell to the honey. Hjope it works out
How’s the smoke finish out for you? Sounds divine?
wait i just noticed your airlock is closed with a cap, is this cap supposed to stay on the airlock??
What do you mean?
Most airlocks I see have a cap, it does not stop airflow but does prevent bugs getting into the water.
Why do you close the butterfly valve to start?
Any idea why my bochet process only took 10 minutes? I used 1 lb of Kirkland raw honey and didn't boil it super hard and it only took 10 minutes before it got super dark
Less honey means it bochets faster!
Yeah my first attempt i burned my honey because i was doing a 1 gallon batch 😭
What is the container you used to ferment called
I call mine a vessel!
Have you noticed a Reduction in fermentablity when you caramelize the sugars?
These meads generally don’t dry out! The caramelized sugar isn’t all fermentable so there is residual sweetness!
@@ManMadeMead Awesome, My son has decided, that he wants to make 2 meads from the Elder Scrolls cookbook that are in the Skyrim Video game to drink the day he turns 21, we are making them this month to be drank at the end of August and I we are considering Bochet on one of them.
One Is Black Briar Mead that adds the following
6 ounces Black berries
2 table Spoons Rose Hips
1/2 teaspoon Cloves
1 Cinnamon Stick
And the other, is the one we are considering Making a Bochet which is Juniper berry Mead.
2 tablespoons Juniper berries
2 teaspoons Yarrow
1 Tablespoon Hibiscus Flower.
Do you thing either of them would be Improved by making it a Bochet?
Just a note about me, I have been doing fermentation for over 20 years, but most of my experience is in beer and wine making on a home brewer level.
@@vance7354 It's cool to see someone else trying the mead recipes in that book, even though it's an old comment. I did the honningbrew recipe, the one with lavender, apple, and ginger, and it was really good
Do it the easy way add water to the hot honey once its under boiling temp, don't let it set in the pot.
If you do that be very careful!
@@ManMadeMead Yes the honey must be all below 90 Celeus, i have a frying thermometer and stir it so its safe.
Temp control is vital too hot an the water flash boils an scatters boiling hot honey every where.
Why is my calculated SG so far off from what you measured? I thought 1gal honey in a 5gal batch would be roughly 1.42(1/5) + 1.00(4/5) = 1.085, but that's way lower than reality
Hmm.. I'm honestly not sure! 1 gallon of honey in 4 gallons of water would be 3 pounds of honey per gallon. Which I would estimate to be around 1.090 SG...
Typically Dark honey's if you want a traditional Bochet / Bo-ket French to old French to gaulish pronounces Buckwheat is a common Bochet honey
Confused about the yeast nutrient and energizer here. I thought those were if you had extra sugar?
Nutrient and energizer are for helping your yeast ferment! They don’t add or take away sugar themselves. Use them to provide extra power for your yeast so they can ferment more effectively.
Where can you purchase your Mead?
Unfortunately I don’t sell it!
Any good place to get cool labels made?
I make my own but there are lots of online resources!
I make my own but there are lots of online resources!
@@ManMadeMead Thanks for the reply. I also enjoy designing in Adobe, but I print it elsewhere. So you print them yourself at home?
The fermenting vessel does not seem very solid. I was surprised how much it shook when you lightly stirred it with the little spoon.....?
My table is pretty wobbly unfortunately... It's a cheap walmart table haha
Traduzcan,por favor,tendrían más suscriptores,gracias.
Get a candy thermometer, more accurate way of getting desired color .
Getting ready to do my own bochet. What stage on a candy thermometer are you aiming for? Are you just trying to get it to 230° F?
a tbsp is 3 tsp
Can I age in a metal fermenter
Yes you can!
did this once outside, the bee swarm after 10 minutes was spooky. i always boil inside now, the screens are still covered in bees
I can't see the sense in using a good quality honey if I'm going to boil it. Surely cheapest possible honey is fine.
Boiling it doesn’t take away any of the honey quality. Bad honey quality will still lead to a bad lead. Don’t skimp on honey! That’s like saying I’ll just use ketchup for my spaghetti sauce because theoretically it’s the same thing, right?
WHEN you boil honey you kill all the goodies in it , so you defeat the purpose of useing honey, im 74 and hove been making my own multiple flavoured vinegars - breads- jams- chutneys- bush fruit i use mostly . or grow my own , i made jackfruit wine it is yummy . since i was 11 years old in a country town in nth queensland australia .
You’re right! The Bochet definitely has a different flavor because of the heating but that’s intentional!
Write a book!
I'd buy it.
New intro
#first.
CAT!
I know this video isn’t new and I have no idea where you make your videos, but please don’t buy Nestle water. They get water from CA for free (for some stupid political reason) and then SELL it to Californians. It’s actually a pretty big damn deal.
Any thoughts as to adding crystallized ginger to the warming honey?
If you want a ginger flavored mead - that can work!
@@ManMadeMead That would be my hope, just a bit anyways. Have it already on hand just minds crossed my mind. Assuming it would break down In honey. Anyway, great video as always! Thxs.👍🏻