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Old 01-23-2013, 03:06 PM   #61
fc36
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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
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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


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Old 04-06-2015, 04:06 AM   #63
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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
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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.
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Old 09-06-2015, 05:03 AM   #65
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Default Thanks so much for this post! Very awesome history.

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
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Joining in as a reminder to myself to give this a try


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