Caramelized Bochet
Honey cooked until it darkens, then fermented. Toffee, toasted marshmallow, and dried fruit. A medieval style worth reviving.
Caramelized Bochet is a sweet bochet made with wildflower honey and Lalvin 71B yeast, fermented from an original gravity of 1.100 to 1.018 for about 10.8% ABV. It is drinkable in 9–12 months.
- Original gravity
- 1.100
- Final gravity
- 1.018
- ABV
- 10.8%
- Drinkable in
- 9–12 months
Ingredients
Amounts are for a 1-gallon batch.
| 3 lb | Wildflower honeyUse an inexpensive one. Caramelizing hides its character. |
| to volume | WaterTo 1 gallon total. |
| 2.5 g | Lalvin 71B yeast |
| 4 g | Fermaid-OCaramelized honey has less available nutrition. |
Method
Cook the honeyIn a pot at least 3× the honey's volume, heat the honey over medium. It will foam hard. Stir constantly for 30–60 minutes until it's the color you want.
Stop the cookTake it off the heat and carefully add a little cool water. It will spit and steam. Add the rest of the water gradually.
Cool and pitchCool to 65 °F, check gravity, and pitch. Caramelized sugars don't all ferment, so expect a higher final gravity.
AgeBochets need time. The harsh burnt edge rounds into toffee after 6 months or more.
Brewer's note. Safety: cooking honey is like cooking sugar. Wear long sleeves and keep kids and pets out of the kitchen.
Recipe by White Shed Meadery, Chehalis, Washington. ABV is estimated from gravity: (OG − FG) × 131.25. Scale every ingredient in proportion for larger batches.