{"schema":{"type":"ModernMazerRecipe","version":"1.0"},"canonicalUrl":"https://modernmazer.com/recipes/traditional-bochet","jsonUrl":"https://modernmazer.com/recipes/traditional-bochet.json","slug":"traditional-bochet","name":"Traditional Bochet","summary":"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.","heroImage":null,"heroImageAlt":"A glass of deep amber bochet mead beside a pot of caramelizing honey","author":"Modern Mazer","publishedDate":"2026-09-13","updatedDate":"2026-09-13","testingStatus":"development","evidenceStatus":"editorial","difficulty":"advanced","style":"Bochet","tags":["mead","bochet","caramelized","burnt-honey","toffee","chocolate","five-gallon"],"targetBatchVolume":5,"targetBatchVolumeUnit":"gallons","grossBatchVolume":5.5,"grossBatchVolumeUnit":"gallons","expectedProductionLoss":0.09,"targetABV":14,"originalGravity":1.106,"finalGravity":1.006,"sweetnessLevel":"semi-sweet","carbonationLevel":"still","ingredients":[{"id":"honey","name":"Wildflower or clover honey","quantity":15,"unit":"lbs","notes":"Will be caramelized. Clover honey is economical for bochet.","optional":false,"scalingBehavior":"linear"},{"id":"water","name":"Filtered water","quantity":4.5,"unit":"gallons","notes":null,"optional":false,"scalingBehavior":"linear"},{"id":"fermaid-o","name":"Fermaid-O","quantity":10,"unit":"g","notes":null,"optional":false,"scalingBehavior":"manual"},{"id":"fermaid-k","name":"Fermaid-K","quantity":5,"unit":"g","notes":null,"optional":false,"scalingBehavior":"manual"}],"yeast":{"name":"Lalvin EC-1118","brand":"Lalvin","quantity":1,"unit":"packets","notes":"Handles high-gravity caramelized must."},"nutrientSchedule":[{"timing":"Day 0 (pitch)","nutrient":"Fermaid-O","quantity":2.5,"unit":"g","notes":null,"scalingBehavior":"manual"},{"timing":"24 hours","nutrient":"Fermaid-O","quantity":2.5,"unit":"g","notes":null,"scalingBehavior":"manual"},{"timing":"48 hours","nutrient":"Fermaid-O","quantity":2.5,"unit":"g","notes":null,"scalingBehavior":"manual"},{"timing":"1/3 sugar break","nutrient":"Fermaid-O","quantity":2.5,"unit":"g","notes":null,"scalingBehavior":"manual"},{"timing":"Day 0 (pitch)","nutrient":"Fermaid-K","quantity":5,"unit":"g","notes":null,"scalingBehavior":"manual"}],"equipment":["Large stainless steel pot (8+ quarts)","Long-handled spoon","Candy thermometer","6-gallon fermentation vessel","Airlock and stopper","Hydrometer","Thermometer","Sanitizer","Auto-siphon and tubing","Bottles or keg"],"process":[{"step":1,"title":"Caramelize the honey","description":"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.","note":"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."},{"step":2,"title":"Add water to caramelized honey","description":"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.","note":"Adding water to hot honey causes violent foaming. Add slowly and stand back."},{"step":3,"title":"Build must","description":"Transfer caramelized honey solution to fermenter. Add remaining water to 5.5 gallons.","note":null},{"step":4,"title":"Take OG reading","description":"Record original gravity. Target approximately 1.106.","note":null},{"step":5,"title":"Pitch yeast and nutrients","description":"Pitch EC-1118. Add Day 0 nutrients. Ferment at 65–72°F.","note":null},{"step":6,"title":"Staggered nutrient additions","description":"Follow TOSNA schedule. Degas before each addition.","note":null},{"step":7,"title":"Monitor fermentation","description":"Check gravity every few days. Fermentation typically completes in 6–8 weeks.","note":null},{"step":8,"title":"Rack to secondary","description":"Rack off lees.","note":null},{"step":9,"title":"Condition and clarify","description":"Condition for 6–12 months. Bochet benefits greatly from extended aging.","note":null},{"step":10,"title":"Package","description":"Bottle or keg.","note":null}],"fermentationTemperature":"65–72°F (18–22°C)","fermentationTimeline":"6–8 weeks","conditioningTimeline":"6–12 months","packagingInstructions":"Ensure fermentation is fully complete before packaging. Extended aging is strongly recommended.","safetyNotes":["CAUTION: Caramelizing honey is extremely dangerous. Honey can reach temperatures above 300°F (149°C) — severe burns can result from contact with hot honey.","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 — high heat damages non-stick coatings.","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."],"scalingNotes":"Honey and water scale linearly. Nutrient additions do NOT scale linearly — recalculate using TOSNA for any batch size change.","version":"1.0.0","changeHistory":[{"version":"1.0.0","date":"2026-09-13","summary":"Initial record. Phase 4C Batch 5.","changedBy":"Modern Mazer"}],"relatedRecipes":["traditional-mead-v1","dark-and-stormy-mead"],"relatedTutorials":[],"references":[{"title":"BJCP Mead Style Guidelines — Category M4C Bochet","url":"https://www.bjcp.org/mead-style-guidelines/","author":null,"year":null,"notes":null},{"title":"TOSNA 3.0 Nutrient Calculator","url":"https://www.meadmakr.com/tosna-calculator/","author":null,"year":null,"notes":null}]}