Bochet Mead (burnt mead)

[BargainFittings]

I brewed this back on 5-16-09

The process is not very fun as you have to watch it the entire time and it is perpetually in boil over mode so you have to stir it constantly.

Basically I boiled 18 pounds of store bought (Sam's Club) honey down to a very thick not quite black color and added back water at the end and simmered it for another half hour to get it all dissolved into the water. Topped up and cooled to pitch temps and added yeast nutrient and blend of several wine yeast including Montrachet and EC 1118

Tastings on transfers were of toffee and sweet honey background. Very clear now at 6 months old. It is a dark ruby color. I will pull a sample at some point and post a picture.

I have high hopes for this mead. Todays sampling went very well. I took it to a buddies brew day and apparently later after I left a neighbor was asking where he could get more of it.

 

[KingBrianI]

Awesome. I don't know if you have seen this thread https://www.homebrewtalk.com/f30/medieval-burnt-mead-112163/ but several of us posted our experiences in there. Mine is still in secondary though it's probably clear by now.

 

[BargainFittings]

I did read that thread. I believe it is worth doing this mead. I figured if I was going to the trouble I would do a 5 gallon batch.

 

[Revvy]

My question is, how much of a bitch is it to clean out your kettle after? I'm watching the video in the other thread and can just see my 100 year old perfectly seasoned cast iron dutch oven just going belly up after doing that.

 

[BargainFittings]

My question is, how much of a bitch is it to clean out your kettle after? I'm watching the video in the other thread and can just see my 100 year old perfectly seasoned cast iron dutch oven just going belly up after doing that.

All of the honey dissolved back into a thin form at the end so it cleans up easy.

The real trick is fighting off the bees. Do this inside if possible or be prepared with a tennis racket.

 

[Brew-boy]

Found this on you tube.

 

[Revvy]

That's the video I was referring to from the earlier link King brian provided..

It's pretty cool!!!! I might have to make a batch during Christmas shutdown.

 

[LightningInABottle]

Wouldn't the EC 1118 kill off the Montrachet? Just wondering what the benefits are of pitching multiple yeasts when you use a killer yeast? Did you let the Montrachet run its course then pitch the EC 1118?

This process looks very interesting I have to say. After I do my show mead batches I might have to try this.

 

[BargainFittings]

Wouldn't the EC 1118 kill off the Montrachet? Just wondering what the benefits are of pitching multiple yeasts when you use a killer yeast? Did you let the Montrachet run its course then pitch the EC 1118?

This process looks very interesting I have to say. After I do my show mead batches I might have to try this.

I just did not have enough grams of either so I pitched both. I don't think yeast kill each other. They might outperform one or the other is all.

 

[Tusch]

they just call some killer yeasts because they overpower anything else in there.

 

[LightningInABottle]

I was just curious because I know of one beer brewery that uses different yeasts in sequence. But bargin's explination is the simplest and straight forward.

After viewing the video I think you did the right thing and didn't take it down to total blackness. Toffee/Carmel flavor>marshmellow mush IMO.

 

[BargainFittings]

I have to admit that I just didn't think burning it was going to gain anything.

I keep pulling a sample (DO NOT LICK THE SPOON!) and letting it cool to taste it.

The final product has a lot of caramel notes. They honey comes through. It has some marsh-mellow like notes in there. Toffee. Very mellow. It is not very complex yet. I expect that with time it will oxidize and age and get some character. We will see.

Wayne

 

[conpewter]

Hmmm looks tasty, what batch size was this?

Also if it was in constant boil-over mode, how about some fermcap foam control?

 

[BargainFittings]

Hmmm looks tasty, what batch size was this?

Also if it was in constant boil-over mode, how about some fermcap foam control?

It was 5 gallon batch. I'm curious if fermcap would work.

 

[conpewter]

It was 5 gallon batch. I'm curious if fermcap would work.

Cool, I may have to give this a try. I don't have any free 5 gallon carboys so I will probably secondary it in a corny keg. Probably tertiary in a glass carboy once I bottle one of my big beers.

Would a couple packets of montrachet to do trick? Also what temp? My gut says lower 60's.

 

[Revvy]

It was 5 gallon batch. I'm curious if fermcap would work.

If you follow the instructions and add the correct amount of drops/per gallon, fermcap works fine for any sized batch.

 

[BargainFittings]

The official recipe from 2008 Nov/Dec Zymurgy page 46. Article starts on page 45 - "Mead: Party Like its 1949"

18.5 lb light honey
4.0 g yeast extract or yeast nutrient
0.1 g zinc fortified yeast as nutrient
3 Tablespoon yeast (40g) dried champagne or mead yeast (Prise de Mousse recommended)

Target original gravity 1.130 - 1.138
Approx Final Gravity 1.028-1.038
Alcohol 14 to 15% by volume

Add honey to pot. Do not add water. Gently boil the honey until dark and tastes caramelized.

Add 1 gallon of water, zinc fortified yeast and blend into the "scorched honey" Stir until dissolved well.

Blend hot honey and water mixture to 2 gallons of cold water and add to your primary.

Top up to 5 gallons total volume. Aerate extremely well and add dissolved yeast nutrient (yeast extract)

When temp is below 80 F add re hydrated yeast. Ferment between 70-75 F

It may take 3 weeks to 3 months to finish primary.

Rack and transfer to secondary. Store at cooler temperatures Rack off sediment after six months to a year. Bottle when clear and all fermentation ceased. Cork in wine bottles for long term aging.

 

[Reishishi]

Looks exciting! Keep us updated, we read the Zymurgy article and are going to try making a Bochet as well.

 

[flowerysong]

I don't think yeast kill each other. They might outperform one or the other is all.

No, they do actually kill each other, by secreting proteins which are toxic to other strains. It's an interesting phenomenon.

 

[BargainFittings]

Update.

I entered this Bochet mead in the open mead category and won a 2nd place ribbon at the Bluebonnet Brewoff

The judging sheets were all very positive. There was plenty of notes about how surprised they were with the depth of flavor in this mead. Several commented on the honey notes being strong. Overall the reaction has been super positive to all those I have had try it.

 

[Tusch]

Congrats man and thanks for even more motivation to try this out!

 

[machinelf]

Great news, congrats!

 

[BargainFittings]

Update:

Just found out this mead won me a 1st in open category in the 1st round of NHC. Guess I have something to look forward to now in Minneapolis.

Off topic: I also place 2nd with Other Cider - A variation of Graff! Thank you homebrewtalk.com!

Even though its a pain to make I'll be doing another batch this year. I really did not want to enter this mead in either the Bluebonnet Brew Off or National Homebrew Competition because its so nice but now I'm glad I did.

If you are hesitant about trying this recipe... DON'T! It really is very nice.

 

[Killinger]

Congrats!

I did a very similar recipe in December, also using EC-1118. I got about 1.030 FG. I was worried that it was permanently stalled. At one point, I racked it onto some fresh yeast, without result.

It's good to see yours finished high and still took first!

I think I cooked mine down farther than yours. Mine was like motor oil before I added water.

Anyway, it's bulk aging now, and I was thinking about blending it with a show mead. Maybe I won't bother.

How long did you age?

 

[BargainFittings]

Well I brewed it back on 5-16-09 and it went to a keg a couple months after.

 

[machinelf]

Congrats again! This gives me hope that mine will turn out eventually. I tasted it recently when we racked it over to tertiary and I was kinda bummed--but I also realize that it's still quite young.

 

[meading_of_minds]

I made a one gallon batch and my DH liked it so much, it's all gone!!
Every time I put something in primary he asks me the same question, when you gonna' make bochet again. And make 5 gallons this time, lol.
So hopefully next week, I'll have a good local source where I can get enough honey for the job!

 

[BargainFittings]

I used honey from Sam's Club for the bochet mead. I figured it would not matter due to the caramelizing. I guess it works fine.

 

[meading_of_minds]

I have been using Sam's Club too. My LBS gave me a flier for guy offering honey for sale and he brews mead, too. So I figured it would be neat to get enough honey to do the whole batch in a bucket. Plus, my kids keep snagging the honey in the Sams bottles!
I'm not sure how I'm going to boil that much honey at once, I may have to split it into two since I'm planning on splitting into two buckets for primary. I did that for my first 5 gal. caramel mead and came away with enough to top off when I rack that one off the vanilla beans.

 

[BargainFittings]

I bought 5 gallons last year from a club member and still have a lot left. I need to make some more mead!

I used a 20 quart kettle to caramelize the honey for the 5 gallon batch.