The Bochet is a beautifully rich dark mead. The flavor is unique, with spices abounding, and a slightly bitter, almost tannic element.
1.5kg of Honey
3 litres of water
4g Yeast nutrient
2.5g of Mangrove Jack’s M05 Mead or SN9 Yeast.
1. Add honey to a pot. Do not add water. Gently boil until it has turned quite dark and tastes caramelised (take care as honey tends to boil over rapidly). Remove from heat.
2. Add 3 litres of water and blend until the honey is fully dissolved.
3. Add this honey and water mixture to your sterile demijohn and aerate extremely well and dissolve yeast nutrient.
4. When temperature is below 30.0° C add yeast.
5. Bochet is best fermented between 21–24°C. Ferment until air lock activity is very low; this may take three weeks to three months.
6. When fermentation has completed, place the demijohn in the fridge for 24 hours to hasten sediment dropping out.
7. Siphon the mead into another sterilised demijohn being careful to leave all sediment behind.
8. Fit a solid bung and allow enough time for the mead to further clarify before siphoning off and bottling.
Best after 50 years, but worth indulging in when you and the mead are ready.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.