A classic bochet — a mead made with caramelized (burnt) honey. Caramelizing the honey before fermentation creates deep toffee, chocolate, and smoky notes that transform the finished mead into something entirely different from a traditional. Targets 14% ABV with a semi-sweet finish. 5-gallon batch.
Hero image — add via media slot
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.
Will be caramelized. Clover honey is economical for bochet.
Yeast
Lalvin Lalvin EC-1118 — 1 packets
Handles high-gravity caramelized must.
| Timing | Nutrient | Qty | Notes |
|---|---|---|---|
| Day 0 (pitch) | Fermaid-O | 2.5 g | |
| 24 hours | Fermaid-O | 2.5 g | |
| 48 hours | Fermaid-O | 2.5 g | |
| 1/3 sugar break | Fermaid-O | 2.5 g | |
| Day 0 (pitch) | Fermaid-K | 5 g |
Heat honey in a large stainless steel pot over medium heat. Stir constantly. Honey will foam, then subside. Continue heating until honey reaches 300–320°F (149–160°C) and turns deep amber. This takes 30–60 minutes.
CAUTION: Caramelizing honey is extremely dangerous. Honey can reach temperatures above 300°F. Use a candy thermometer. Never leave unattended. Keep a lid nearby to smother flames. Do not use a non-stick pot.
Remove pot from heat. Slowly and carefully add 1 gallon of cold water. The mixture will foam violently. Stir to combine. Allow to cool to below 80°F.
Adding water to hot honey causes violent foaming. Add slowly and stand back.
Transfer caramelized honey solution to fermenter. Add remaining water to 5.5 gallons.
Record original gravity. Target approximately 1.106.
Pitch EC-1118. Add Day 0 nutrients. Ferment at 65–72°F.
Follow TOSNA schedule. Degas before each addition.
Check gravity every few days. Fermentation typically completes in 6–8 weeks.
Rack off lees.
Condition for 6–12 months. Bochet benefits greatly from extended aging.
Bottle or keg.
Ensure fermentation is fully complete before packaging. Extended aging is strongly recommended.
Honey and water scale linearly. Nutrient additions do NOT scale linearly — recalculate using TOSNA for any batch size change.
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 | Quantity | Unit | Scaling notes |
|---|---|---|---|
| Wildflower or clover honey | 15 | lbs | |
| Filtered water | 4.5 | gallons | |
| Fermaid-O | 10 | g | ⚠ review |
| Fermaid-K | 5 | g | ⚠ review |
⚠ Ingredients requiring review
Initial record. Phase 4C Batch 5.
A decadent bochet built on deeply caramelized honey with cacao nibs added in secondary. The caramelized honey provides toffee and chocolate notes; cacao nibs add depth and a roasted bitterness. Targets 14% ABV with a semi-sweet finish. 5-gallon batch.
A rich, complex bochet built on caramelized honey with tart Montmorency cherries in secondary. The caramelized honey provides toffee and chocolate notes; tart cherries add brightness and a classic cherry-chocolate combination. Targets 14% ABV with a semi-sweet finish. 5-gallon batch.
A bold, complex bochet built on caramelized honey with cold-brew coffee added in secondary. The caramelized honey provides toffee and mocha notes; cold-brew coffee adds depth and a roasted bitterness. Targets 14% ABV with a semi-sweet finish. 5-gallon batch.