Bochet (Caramelized Mead)
Bochet is medieval mead made by caramelizing the honey before fermentation. Cooking the honey for 30-90 minutes develops Maillard-type caramel, toffee, and toasted-marshmallow flavors that survive fermentation. The resulting mead is amber to mahogany in color and tastes notably different from traditional mead — closer to a sweet sherry or aged rum. Watch the pot — burnt honey is bitter and unrecoverable.
Ingredients
| 3 lb | Wildflower honey |
| 1 gal | Spring water |
| 5 g | Yeast nutrient (Fermaid-O) |
| 5 g | Wine yeast (D47 or 71B) |
Equipment
- Heavy-bottomed pot
- 1-gallon glass carboy
- Airlock
- Hydrometer
Steps
- Day 0
Caramelize honey
Heat honey alone in heavy pot over medium-low. Cook 30-90 min until amber to dark brown. Stir often. Smoke alarm warning.
- Day 0
Cool slightly
Off heat. Slowly add hot water (be careful of steam) and dissolve. Cool to 70°F.
- Day 0
Pitch yeast
Pour into carboy. Add nutrient and yeast.
- Day 0-28
Primary
Ferment to dryness (3-4 weeks). Color is amber to mahogany.
- Day 28-240
Bulk age
Rack and age. Caramel notes mellow with time. 6+ months recommended.
- Day 240
Bottle
Bottle and rest at least 90 days.