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Old 01-23-2013, 03:06 PM   #61
May 2010
Chicago, Illinois
Posts: 365
Liked 24 Times on 19 Posts

Subbbed... Nice post and looking forward to trying this out in the near future once I get my hands on some gallon jugs.

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Old 01-25-2013, 03:29 PM   #62
TheBrewingMedic's Avatar
Dec 2011
Stanfordville, NY
Posts: 651
Liked 27 Times on 27 Posts

the three year review is definitely encouraging for the leap year bochet a bunch of us made last febuary, I liked it then but also wouldn't call it my favorite concoction ever, the flavorings were a bit simpler, just vanilla bean and cacao nibs, it has 3 more years in the cellar, it should be interesting when it's finally time to come out and play
Watch and Listen to your Mead....It will tell you when the next step is.

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Old 04-06-2015, 04:06 AM   #63
Aug 2011
Knoxville, TN
Posts: 605
Liked 25 Times on 25 Posts

Any updates from people that have brewed this? I'm interested in trying it as well.

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Old 04-06-2015, 09:10 AM   #64
Oct 2009
Cairo, WV
Posts: 85
Liked 2 Times on 2 Posts

Gosh, it's hard to believe it's been so long! We haven't opened another bottle since the last time I posted (end of 2012). Perhaps we should plan to open one when the weather gets cold again. Somehow the flavor seems like it's more of a winter beverage.
Two Rooks Brewing

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Old 09-06-2015, 05:03 AM   #65
Sep 2015
Posts: 3

My bees turned out 12 gallons of honey this year (WHOOP!) so I decided to start making some mead again. The honey has such a strong flavor compared to the store bought honey I have used in the past I am really anxious to see what happens.

I have just put up a:
1 gallon Bouchet
1 gallon vanilla orange Metheglin
1 gallon blueberry Melomel
and a 2 gallon Peach Cyser*
Thanks to this post I will know to plan letting the Bouchet sit for a few years.

*The peach cyser was actually an accident. I was canning peaches with medium syrup made with water and honey and had a 1/2 gallon left. Since I had just put up 30 bottles of apple sauce I have a ton of peels and cores. I juiced them all and got 1.5 gallons of cider. Mixed the cider and the syrup in an extra carboy and there you go. I don't know if I want it to be amazing or not since I could never replicate it...

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Old 09-06-2015, 08:47 PM   #66
I once had a thought,
ChefRex's Avatar
Dec 2012
Woodbridge, NJ
Posts: 10,364
Liked 4582 Times on 2740 Posts

Joining in as a reminder to myself to give this a try
Originally Posted by Yooper View Post

Oh, shaddup already!

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