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Old 02-11-2012, 03:30 AM   #1
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Default (Black Gold) My batch of Bochet...

Yield: I expect to rack off 3+ clean gallons at first rack.
12.5 lb light honey
3 teaspoons Fermax Yeast Nutrient (3 more to be added in 48 hours)
1 smack pack of Wyeast 4632 Dry Mead Yeast (smacked 24 hours in advance)
3 gallons of store bought drinking water

Original gravity 1.118 @ 74 degrees F
Final Gravity ??
Alcohol ?? We'll see when it's done.

This is my first attempt at a Bochet. I started off with 12.5 lbs. of honey and boiled until I was comfortable with the color (slightly less than 2 hours and a very deep redish color with a nice caramel taste). Pics of my boil and the stages of darkening attached.

Cooled to 74 degrees in a water bath in the sink combined with the addition of the drinking water. Added Fermax and Yeast. Aerated the bejeezus out of it and applied the air lock. I missed my target gravity of 1.130, but not by much, so I expect this to be drier than planned. A half gallon less water may have put me right on target. It looks like a carboy full of Guinness right now sitting in the corner and I'm wondering how dark it will be after fermentation.

Enjoy the pics....

boch2.jpg   boch3.jpg   boch4.jpg   boch5.jpg   boch6.jpg  

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Old 02-11-2012, 03:34 AM   #2
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Thanks to my Droid I, the reddish color doesn't really show up in the last pic.

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Old 02-11-2012, 03:39 AM   #3
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Words of caution:

- Boiling honey expands to nearly 4 times it's original volume, so use a very big pot.
- Boiling honey is hot and sticky and will burn like nobody's business when splashed on you. Thankfully this only happened in small droplets a couple times.

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Old 02-11-2012, 03:59 AM   #4
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thats lookin pretty good im looking forward to how it turns out

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Old 02-11-2012, 04:18 AM   #5
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Wow looks good. Have some questions about the boiling process though. So, just to confirm, you only boiled the honey?? (Sorry lol) Secondly, does it require constant attention to avoid the honey being scorched on the bottom? Or what's the deal with that?

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Old 02-11-2012, 04:34 AM   #6
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Yes. Only boil the honey and keep an eagle eye on it. As I stirred it down to a manageable level, I could walk away from it for a minute and a half tops before it needed to be stirred down again. There were no issues with scorching, but I used a non stick pot that I normally use for chilli.

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Old 02-11-2012, 04:51 AM   #7
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Does the honey get reduced down significantly?

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Old 02-11-2012, 05:00 AM   #8
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Not as much as I expected it to. Honey has very little water in it to begin with so in hind sight, I guess that was to be expected. You're cooking and burning it more than reducing it.

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Old 02-12-2012, 03:10 AM   #9
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I was wondering how much adverse effect the process has on the fermentability of sugars in the honey.

I love the reddish hue, and the incredibly awesome smell (marshmallows and nuts!!) it gave
to my cider... but I'm just wondering.

Somewhere I've red that past a certain point (160 Celcius?), glucose starts to turn into polymeric caramels... and then to plain simple carbon, hence the burnt taste.

Let's compare our FG when they're done, shall we? :banana:

EDIT: Not 160.... around 210. Here's the link: http://www.food-info.net/uk/colour/caramel.htm

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Old 02-12-2012, 01:08 PM   #10
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Quote:
Originally Posted by AntX View Post

Let's compare our FG when they're done, shall we? :banana:
Absolutely. This has been chugging along nicely with a half inch of krausen for about 12 hours now. The color has started to lighten as well. It looks awesome.
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