Bochet (Caramelized Mead)

Total timeline: 268 days (28 fermentation + 240 aging)

  1. 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.

  2. Day 0

    Cool slightly

    Off heat. Slowly add hot water (be careful of steam) and dissolve. Cool to 70°F.

  3. Day 0

    Pitch yeast

    Pour into carboy. Add nutrient and yeast.

  4. Day 0-28

    Primary

    Ferment to dryness (3-4 weeks). Color is amber to mahogany.

  5. Day 28-240

    Bulk age

    Rack and age. Caramel notes mellow with time. 6+ months recommended.

  6. Day 240

    Bottle

    Bottle and rest at least 90 days.