Recent content by LouieBlue

For my first bochet, I used WLP735 (French White Wine Yeast), and I'm happy with the sweetness there. As I said, I did get a stuck fermentation for a bit, but managed to get things back on track. So the reminders to look out for this and beware are much appreciated, thanks! I may go for the...

Good point, but this will be my second bochet. The one I bottled the other day did get stuck for a bit, though it turned out okay in the end. I'll think about what yeast I'm going to use; but do you have any insight as to the question I asked, about adding cacao?

I meant one that doesn't have the highest alcohol tolerance, and so hopefully, the yeast will give up the ghost before converting all the sugars to alcohol. WLP720 maybe. I'm probably going to aim for a sweeter mead is what I was trying to say. May have to backsweeten it. (In other words...

Hi, this is my first post ever! I actually just bottled a 5-gallon bochet batch yesterday; I threw a couple vanilla beans into the primary, otherwise it was all the (Costco) honey. It's already really interesting and tasty, about 13% abv, and I'm looking forward to seeing what happens to it...