This is out of my wheelhouse, but I have watched 2 or 3 AHA seminars on this. Do you think cooking the bochet honey longer and darker would help? From info that I've gleaned, cooking longer and darker makes the honey less fermentable. Something to keep in mind with your next bochet experiment. Cheerz.
What a great idea! I've been a fan of going simple in primary and getting a nice base to then add to in secondary. Been able to make some fantastic and clean tasting/looking Melomels with strawberries and raspberries. Recently did an apple strawberry, it was such a weird but good flavor too. Reminded me of the mystery flavor airheads as the flavors mixed in the middle. I think Bocheting some honey is the next thing I try. Would go well with the apple pie mead we like to do for the fall.
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Really Appreciate Your Video , Thanks ! 🐯🤠
Is there something wrong about the temp? You said 155F but the little stove you're using says 195F.
It had to be set higher for it to maintain at 155F
This is out of my wheelhouse, but I have watched 2 or 3 AHA seminars on this. Do you think cooking the bochet honey longer and darker would help? From info that I've gleaned, cooking longer and darker makes the honey less fermentable. Something to keep in mind with your next bochet experiment. Cheerz.
I definitely should have bocheted it for longer! I think that would have been more interesting
I look forward to making a bochet some day. I like the idea of backsweetening with the bochet.
What a great idea! I've been a fan of going simple in primary and getting a nice base to then add to in secondary. Been able to make some fantastic and clean tasting/looking Melomels with strawberries and raspberries. Recently did an apple strawberry, it was such a weird but good flavor too. Reminded me of the mystery flavor airheads as the flavors mixed in the middle. I think Bocheting some honey is the next thing I try. Would go well with the apple pie mead we like to do for the fall.
@@its420everydayhere And I’m a fan of it being 420 everyday here! Lol
I’ve never thought of backsweetening WITH the Bochet honey.