Has anyone done Bochet before? For the uninitiated this is mead made with caramelised honey.
I had some heather-ish honey left over from cappings which had been sitting around and absorbed too much water so thought I would give it a bash. Partly in the hope of making something I like more than ordinary mead but also since heather is so strong and the books say takes 8 years to be drinkable, I thought driving off much of the flavour by heating might be useful.
I followed this recipe pretty much
https://www.homebrewersassociation.org/ ... chet-mead/
Scaled down for a demijohn. Either my honey was extremely wet or there's something amiss with the recipe as I got an OG of around 1.115, vs the recipes 1.130+. I may add more honey later.
Photo attached shows it after three weeks fermenting when it has started to clarify and it's now a lovely colour. The honey isn't the purest of heather honeys so was only a medium brown colour before it was heated.
As per the recipe above I didn't add any acids, but I did add plenty of nutrient (not the DWB pictured
![Smile :)](./images/smilies/icon_smile.gif)
Keen to hear others' experiences.