Bouchet advice

[Caveman Pete]

Howdy y'all,

I'm planning to start my first bochet soon, 3 gallon batch using the pressure cooker method to carmalize the mead (about 2/3 of it, I've seen various posts recommending using part caramelized, part regular honey). So my questions are:

1. I'm planning to use blood oranges, recommend adding sliced fruit or just juice and zest? And how much for a bochet?

2. What additional spices do y'all recommend to complement the flavors?

Thank you for your input.

 

[growlrr]

I've had good results with blood oranges using just the juice and zest (avoid the white part of the peel - very bitter). For my money, few things go better with orange than a split vanilla bean tossed in there

 

[Caveman Pete]

I've had good results with blood oranges using just the juice and zest (avoid the white part of the peel - very bitter). For my money, few things go better with orange than a split vanilla bean tossed in there

For a 3 gallon batch would you reccomend just one bean or three?
Thx

 

[MarshmallowBlue]

3 beans. Also +1 on just juice and zest, once the sugars start fermenting out the orange can really show it's bitterness.

 

[Caveman Pete]

Awesome thx. I guess one more question, I know usually it's about 1.5-2 pounds of fruit per gallon, but I'm unfamiliar with oranges, how much do y'all suggest? (My continuing mead making depends on wifey approval...lol)

 

[MarshmallowBlue]

I use the same poundage of fruit, juice the fruit, and just add the juice.

 

[Caveman Pete]

Awesome, thank you for the advice