My pomegranate melomel,
Beautiful bochet. Before fermentation, it tastes like burnt smores, with elements of molasses, honey, graham crackers, and burnt marshmallows. Going to be intriguing after aging a couple of years.
How did you keep the wasps and bees away? When I made a Bochet a couple of years ago, in my kitchen, they were swarming around the windows and oven vent, some even got in the house, it was crazy...
Ahaha! Funny you mention that. I'd read about that phenomenon prior to the boil, not sure if it was true or not. I am now a believer, as we were the "topic of interest" for a great many bees, and probably wasps too. The friend I did this mead with suggested that we call it "Shoo Bee Bochet," and that has a nice ring to it.
I like the name! Your post inspired me to hit the cellar and pull out a dusty bottle of mine, at least two years aged. The color is lighter than I remember, and it has cleared up so nicely.
well, that will have to wait, have not tried it in over a year, but back then had a really nice, slightly smokey, sweet taste of .. cranberries and clover? It has been a while, not sure why I am hanging on to it (along with several bottles of various meads made over the years) but will find the proper time to open it again. A bit of a re-post from two years ago, I have a couple of bottles of each saving and aging. Left to right: Traditional Mead (honey, water, yeast - but you all know that) ; Colorado Peach (18% abv!); Bochet (was dark as night but after a year aging has turned very reddish, don't know why, love the color and clarity); Game of Thrones Mead - "Khaleesi's Capsumel (jalapeno peppers, dates, Colorado sourced honey); Lemon Grass Mead (very young, simply traditional mead with several stalks of split lemongrass for three weeks in secondary); and a very old bottle of JAOM made with oranges, grapefruit, and raisins. Not shown, second batch of a Sparkling Hefe Mead (noble hops, fermented using Bavarian hefeweizen yeast).And the taste?
Ooh, I want some bottles like those so bad. Did you happen to get those online somewhere you could share a link to?
Ooh, I want some bottles like those so bad. Did you happen to get those online somewhere you could share a link to?
Just bottled my first JAOM. Been in the carboy since 12/31/14. Tasted sweet, citrusy, good for a dessert wine I suppose.
View attachment 267843here is my "Blond Summer Mead" which is what my daughter called it... Lol
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