Modern Mazer
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Raspberry Bochet

A vibrant bochet built on caramelized honey with tart raspberries in secondary. The caramelized honey provides toffee notes; raspberries add bright acidity and intense color. Targets 14% ABV with a semi-sweet finish. 5-gallon batch.

By Modern MazerPublished Version 1.0.0

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Batch size

5 gallons

Target ABV

14%

Fermentation

6–8 weeks

Conditioning

6–12 months

Responsible use: These recipes produce alcoholic beverages. Ferment and consume responsibly. Verify all quantities, equipment, and safety procedures before beginning. Consult local regulations regarding home fermentation.

Ingredients

  • 15 lbsClover or wildflower honey

    Will be caramelized.

  • 4 gallonsFiltered water
  • 6 lbsFrozen raspberries

    Add in secondary.

  • 1 tspPectic enzyme
  • 10 gFermaid-O
  • 5 gFermaid-K

Yeast

Lalvin Lalvin EC-1118 — 1 packets

Handles high-gravity caramelized must.

Nutrient schedule

TimingNutrientQtyNotes
Day 0 (pitch)Fermaid-O2.5 g
24 hoursFermaid-O2.5 g
48 hoursFermaid-O2.5 g
1/3 sugar breakFermaid-O2.5 g
Day 0 (pitch)Fermaid-K5 g

Process

  1. Caramelize the honey

    Heat honey in a large stainless steel pot over medium heat. Stir constantly. Heat to 300–320°F until deep amber.

    CAUTION: Caramelizing honey is extremely dangerous. See safety notes.

  2. Add water to caramelized honey

    Remove from heat. Slowly add 1 gallon of cold water. Mixture will foam violently. Stir to combine. Cool to below 80°F.

  3. Build must

    Transfer to fermenter. Add remaining water to 5.5 gallons.

  4. Take OG reading

    Record original gravity. Target approximately 1.106.

  5. Pitch yeast and nutrients

    Pitch EC-1118. Add Day 0 nutrients. Ferment at 65–72°F.

  6. Staggered nutrient additions

    Follow TOSNA schedule. Degas before each addition.

  7. Monitor fermentation

    Check gravity every few days. Fermentation typically completes in 6–8 weeks.

  8. Add raspberries in secondary

    Rack onto thawed frozen raspberries. Add pectic enzyme. Allow 1–2 weeks of fruit contact.

  9. Rack off fruit and condition

    Rack off raspberries. Condition for 6–12 months.

  10. Package

    Bottle or keg.

Packaging

Ensure fermentation is fully complete before packaging.

Safety notes

  • CAUTION: Caramelizing honey is extremely dangerous. Honey can reach temperatures above 300°F (149°C).
  • Use a candy thermometer and never leave caramelizing honey unattended.
  • Keep a lid nearby to smother any flames.
  • Never use a non-stick pot for caramelizing honey.
  • Adding water to hot honey causes violent foaming — add slowly and stand back.
  • Never bottle a mead that has not fully finished fermenting.
  • Sanitize all equipment that contacts the must or finished mead.

Scaling notes

Honey, water, and raspberries scale linearly. Nutrient additions do NOT scale linearly.

Batch Scaling Calculator

Enter your desired finished batch size to scale ingredient quantities. Press Enter or tap away to apply.

Target ABV

14%

Original gravity

1.106

Final gravity

1.006

Sweetness

semi sweet

Finished volume

5 gallons

Gross starting volume

5.5 gallons

Expected loss

0.5 gallons(9%)

Ingredient quantities at original batch size
IngredientQuantityUnitScaling notes
Clover or wildflower honey15lbs
Filtered water4gallons
Frozen raspberries6lbs
Pectic enzyme1tsp
Fermaid-O10g⚠ review
Fermaid-K5g⚠ review

⚠ Ingredients requiring review

  • Fermaid-O: Ingredient "Fermaid-O" (id: fermaid-o) requires manual review before scaling. The original quantity is shown — do not use without recalculating.
  • Fermaid-K: Ingredient "Fermaid-K" (id: fermaid-k) requires manual review before scaling. The original quantity is shown — do not use without recalculating.
Scaled quantities are mathematical estimates. Fermentation performance, yeast requirements, nutrient schedules, vessel headspace, temperature control, and legal requirements must be reviewed for the target batch size.

References & sources

Version history

  • v1.0.0— Modern Mazer

    Initial record. Phase 4C Batch 5 supplement.

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