Bochet (Max Miller)

[jawats]

All,

I am a fan of the website / videos from "Tasting History with Max Miller," here: https://www.tastinghistory.com/

His Bochet recipe is here: https://www.tastinghistory.com/recipes/bochet

I was hoping to make this as my first mead (I've brewed beer and barleywines before), but not necessarily looking for historical accuracy.

Any thoughts on his recipe / method? Things he does that are unnecessary steps or those that can be eliminated?

I plan, for instance, NOT to use wood chips.

Thank you!

 

[Hoppy2bmerry]

Cooking honey until it smokes is unnecessary, but likely in the history of cooking over a wood fire was difficult to avoid.

The wood addition is fine and will add more layers of complexity to the mead. You can easily find French oak of various toast levels in chips, cubes, spirals etc.

 

[jawats]

Cooking honey until it smokes is unnecessary, but likely in the history of cooking over a wood fire was difficult to avoid. View attachment 872630
The wood addition is fine and will add more layers of complexity to the mead. You can easily find French oak of various toast levels in chips, cubes, spirals etc.

I take it for this mead, I could slowly cook the honey until it reaches 5?

 

[Maylar]

Do it outdoors. And be prepared for every bee in 3 miles to pay you a visit. They can smell it cooking.

 

[Hoppy2bmerry]

I take it for this mead, I could slowly cook the honey until it reaches 5?

You can take it darker if you like, without burning it. The historic mead is described as “black” so I’d take it way beyond my example. The spice in the recipe might be to mask “burnt flavors” without bringing it to the smoking point you may reduce the quantity of spice.

The advice to use a large pot is spot on.. some people cook the honey long and on low heat in a crockpot or oven either way foaming is still a concern so a large vessel is still needed.

What yeast are you planning to use?

 

[Cheshire Cat]

This is Max Miller

 

[jawats]

Do it outdoors. And be prepared for every bee in 3 miles to pay you a visit. They can smell it cooking.

That makes sense. I have a 5-gallon pot. I could get a turkey burner / fryer setup and use that.

 

[jawats]

You can take it darker if you like, without burning it. The historic mead is described as “black” so I’d take it way beyond my example. The spice in the recipe might be to mask “burnt flavors” without bringing it to the smoking point you may reduce the quantity of spice.

The advice to use a large pot is spot on.. some people cook the honey long and on low heat in a crockpot or oven either way foaming is still a concern so a large vessel is still needed.

What yeast are you planning to use?

Well, Miller references "dried ale yeast," which is quite a huge category. I was thinking a traditional level of ABV, so someplace in the 7-12% ABV range. Perhaps a Wyeast 4184? My fermentation temp is about 70 degrees (belowground basement).

 

[JohnDBrewer]

I only did one bochet outside on propane, too much trouble. Do it in the oven now. Some do it in a slow cooker. Set the oven at 250, honey in a 16-18qt pot and let it go. I move the temp up to 270-280 if i want to baby sit it. Make sure your oven temp is accurate. Takes longer, but don't have to watch it, just keep checking until it's the color you like. Google it

 

[An Ankoù]

This is Max Miller
View attachment 872640

This is Max Mueller

 

[jawats]

I only did one bochet outside on propane, too much trouble. Do it in the oven now. Some do it in a slow cooker. Set the oven at 250, honey in a 16-18qt pot and let it go. I move the temp up to 270-280 if i want to baby sit it. Make sure your oven temp is accurate. Takes longer, but don't have to watch it, just keep checking until it's the color you like. Google it

I will google it. Reminds me of the slow and accurate way to make a roux in the oven. Thank you!

 

[jawats]

This is Max Mueller

And this is Max von Sydow...

 

[An Ankoù]

And as for this lad, say no more...

 

[Kyzaboy89]

Have you tried the bochet yet? Just got back and was curious if and how your caramelization went.

 

[jawats]

Have you tried the bochet yet? Just got back and was curious if and how your caramelization went.

Not yet. School ends in a few weeks, so when I knock out the grading.

 

[Kyzaboy89]

Neat, bochet is a fun style that takes a little more forethought and I was just curious if you had planned anything out yet.