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Old 04-29-2010, 06:30 PM   #11
Apr 2010
Posts: 69

Fig mead recipe
2 gal. batch
7.5 lbs honey
1 TBS yeast - Prise de Mousse
Assorted yeast nutrients (as prescribed in the faq sheet)
All of the water used will have been steeped with the figs. Most likely 2 lbs. fresh.
1st racking onto .5lb to 1lb of dried figs.
2nd racking to include a spice – 1 cinnamon stick at this moment, open to ideas.
Planning on using the Bochet technique

Please any thoughts are most welcome.


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Old 05-01-2010, 04:01 AM   #12
Sep 2009
Kansas City MO
Posts: 110
Liked 2 Times on 2 Posts

I've never made a bochet mead, but it seems like that would definitely get rid of any fig aroma or flavor from the water, and overwhelm anything from primary. I think if you're going to do a fig bochet, maybe make a bochet mead and a separate fig mead, then blend them. That way, you can do maybe 20% bochet and 80% fig mead to control the balance of the flavors.

I'd be curious what others think, though, especially those who have made or tasted a bochet.

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