After one of your early bochet vids, I made a 6 gallon batch. I bill aged for 6 mo in 2 - 3gallon carboys. Added an oak stave to one carboy for the last month. At bottling time I almost dumped the oaked half because it tasted like tree bark concentrate. Went ahead and bottled and within 6 weeks, it turned into the best mead I’ve made to date. Want to do another batch and try French oak. Great content as always!
I haven't gotten the nerve to try a bochet yet... but I might have to venture out after seeing this. The rum oak chips sold it for me. Plus I am a big fan of stouts so this is a double plus in my book. Thanks for the vid!
Very interesting! Buckwheat is my fav mead and I just bottled one yesterday which I oaked for one month with oak chips. I can see how a bochet buckwheat ,with rum chips, would take it to a whole new level!
Great video! I think this clearly shows the benefits of bulk aging since you were able to adjust the whole brew after a couple months of aging. Is buckwheat your favorite honey to bochet?
I would love it if you made a mead kit and did a live stream where we can follow along and make it with you, then later on did another tasting live stream, so we can all make the same mead (more or less) and taste the same mead.
I just mixed a batch this morning before I saw this video, haha...I was concerned about the Buckwheat (local), I already added about 500g of Australian honey. Same yeast..75 days from now?...should be interesting. I subscribed...Lord knows I need help with this
ITA I made a cyser with buckwheat honey, and I will never do it again. In concept, interesting. In practice, not so much. Buckwheat noodles, on the other hand, are delish. Highly recommend.
How about a reverse recipe? Mostly clover honey with some bocheted buckwheat added. Theoretically this would result in a mead with some guaranteed residual sweetness (from the unfermentable sugars) without need for backsweetening. Although this sweetness would be bound to the buckwheat taste profile.
Yours is a lot darker than mine. I’m not sure if it’s because I have Northeastern Buckwheat. Mine is Carmel in color after Bocheting an Hour and a month of Fermentation. I noticed your Buckwheat traditionals are also dark too.
ok you said do something weird so here is my level of weird... I have this made I am aging it now this is a waterfree brew other than the tea's and that was only 6 cups total. I have not back-sweetened it yet but it is roughly 17.5%abv and tastes like 13% with a tannin level that will suck you dry lol. 5mm deep is not possible to see through even in sunlight in the snow. it is the blackest mead I could make without using any dark-colored honeys it is clover because let's be honest here nothing was gonna stand up to those berries so why throw away money. the taste is complex the smell is amazing. I am debating on adding oak yet... lol Jormungand's Blod: Blueberry 10lb Black Currants 3lb 1.9lb in primary Blackberry 3.4lb Elderberry 2.1lb 1.4lb in primary Huckleberry tea 2oz dry Black tea 1 bag Irish breakfast tea Juniper 1oz split .5oz primary/.5oz secondary Lavender .3oz total split 8grams primary/ the rest in secondary
@@kjdevault At first the lavender was WAY overpowering, but over time it has mellowed a lot. it is odd as it is the only mead that tastes good at all temp ranges, and with each temp change you tase different things more or less. warmed up it is floral and the juniper stands out , room temp the fruit is center stage and jammy with laventer/juniper on the finish, cold the blackberry and elderberry take over with a tart black currant finish that is yummy. crazy stuff. I didn't like it when the lavender was overpowering but as it aged it has become wonderful. the lavender I used was French premium stuff and you get what you pay for lol, they know how to grow that flower really well so it was way stronger than I thought it was going to be. I didn't oak it, it didn't need it.
Great video and idea! Where do you source your buckwheat honey? I've heard there is a distinct difference between eastern and western. Which did you use for this one?
Ive had bochet of buckwheat on to do list for a while. Id imagine it will produce maybe an amber beer like beverage maybe. Oak chipping has had mixed results for me. Quality if chips is probably key though. I wonder if this could improve the banana mead recipe?
Did you choose not to do the nutrient schedule to make it easier or was there more to it? Can you use fermaid O instead of K or is K better for certain applications?
I honestly chose to be lazy and front load. I think staggered is the best way to go! Either Fermaid K or O are good for this brew. They are more useful depends on how high ABV you’re going. Generally going above 9% abv means you want to stop using K because it has DAP in it. But you could use it up to 9%
@@ManMadeMead Thank you! Do you have a template version of your mead tracking excel sheet available? I'm pretty new and want to start off on the right foot.
@@ManMadeMead website says Oregon/Washington. Have always heard that West Coast Buckwheat is more palatable than East Coast but haven't tried but back to back to form my own opinion.
Trying to get my honey to water ratio correct. 5 lb 6 oz to 2 gallons of water (yield) or 1 gallon yield? If making one gallon, should I start with 2.5 lb 3 oz of BW honey? More so, making sure I have a carboy big enough to start lol :)
You will definitely want to make sure you start with more than your end goal. You will only lose about 1/4 gallon of mead at max when making this 2 gallon version. You can definitely do 2.5 lbs of honey and water up to 1.1 gallons. That will help you end with about 1 gallon.
You have piqued my interest with the rum chips. I did a buckwheat bocheted Acerglyn. Which I split into 2 half gallon jugs and tried Hungarian Oak heavy toast in one and American Oak heavy toast in the other. American won that duel. So I have a second full gallon batch aging on a heavy toast spiral and it has a curious complexity to it that resembles a rich bourbon. I used Texas Longhouse's recipe as a basis for it.
@@GreenWitch1 Ehhhh, wheat and buckwheat do not taste alike. He implied that buckwheat tastes like wheat because it is related to wheat, and that's why the names are similar, but they do not taste alike, and they are not related. I commented to prevent possible confusion in viewers.
If Star San isn't sponsoring you, they're doing you dirty lol, that's some serious dedication to product placement.
One day they might! Haha
Possibly the best transition ever. "Here's that taste test."
I lied.
🤣🤣🤣
😎
After one of your early bochet vids, I made a 6 gallon batch. I bill aged for 6 mo in 2 - 3gallon carboys. Added an oak stave to one carboy for the last month. At bottling time I almost dumped the oaked half because it tasted like tree bark concentrate. Went ahead and bottled and within 6 weeks, it turned into the best mead I’ve made to date. Want to do another batch and try French oak. Great content as always!
Liked seeing you do a Taste Adjustment on the Fly . Best way to get it to where you want it . Nice Video . 🤠
I haven't gotten the nerve to try a bochet yet... but I might have to venture out after seeing this. The rum oak chips sold it for me. Plus I am a big fan of stouts so this is a double plus in my book. Thanks for the vid!
I've been watching for a while now and you finally earned my subscribe today.
Yay!!
The "I lied" part had me in tears. Hilarious!
I actually had an idea a while back to make a mead that tastes like rum and coke just for funsies. This may help!
I think it could definitely work!
I’ve never pitched a Mead that was SO DAMN DELICIOUS FROM DAY ONE.
😵
Very interesting! Buckwheat is my fav mead and I just bottled one yesterday which I oaked for one month with oak chips. I can see how a bochet buckwheat ,with rum chips, would take it to a whole new level!
Sounds super good! Gotta love an out there experiment that just works!
I might just have to try this one. Still haven’t used buckwheat honey before but that sounds like something I’d enjoy experimenting with.
Great video! I think this clearly shows the benefits of bulk aging since you were able to adjust the whole brew after a couple months of aging. Is buckwheat your favorite honey to bochet?
Nope! Orange Blossom Bocheted is probably my favorite!
Pretty cool!
I would love it if you made a mead kit and did a live stream where we can follow along and make it with you, then later on did another tasting live stream, so we can all make the same mead (more or less) and taste the same mead.
This is actually an amazing idea
That’s a great idea!
I just mixed a batch this morning before I saw this video, haha...I was concerned about the Buckwheat (local), I already added about 500g of Australian honey. Same yeast..75 days from now?...should be interesting. I subscribed...Lord knows I need help with this
I really want to give this a try. Maybe split it and do half rum barrel/half whiskey barrel chips.
Man this looks so interesting. Buckwheat honey is so strong and gamey. I have not had the gall to make any mead with it insofar.
ITA I made a cyser with buckwheat honey, and I will never do it again. In concept, interesting. In practice, not so much.
Buckwheat noodles, on the other hand, are delish. Highly recommend.
This sounds so good! I want to experiment with wood chips someday!
How about a reverse recipe? Mostly clover honey with some bocheted buckwheat added.
Theoretically this would result in a mead with some guaranteed residual sweetness (from the unfermentable sugars) without need for backsweetening. Although this sweetness would be bound to the buckwheat taste profile.
My next brew right here.
I'm putting this one on my to-brew list. It sounds too good not to try.
You need try Jadwiga (yad-WEE-ga) miod. From Poland. It reminds me of buckwheat.
That looks really good, I want to get brewing, but I’m kinda busy and caught up with other issues rn.
Darn it! Why did I only get one kilogram of buckwheat honey! Now I won’t have enough for this bochet after I’ve done my chouchen! LOL!
You should definitely get more!
Dang, def gotta try this one
You should!
Yours is a lot darker than mine.
I’m not sure if it’s because I have Northeastern Buckwheat.
Mine is Carmel in color after Bocheting an Hour and a month of Fermentation.
I noticed your Buckwheat traditionals are also dark too.
That’s super interesting!
Do bochets normally not go fully dry or was this intentionally stabilized at 1.008 before it went dry?
Most Bochets don’t go totally dry because the caramelizing of the sugars leads to some non-fermentable sugar!
ok you said do something weird so here is my level of weird... I have this made I am aging it now this is a waterfree brew other than the tea's and that was only 6 cups total. I have not back-sweetened it yet but it is roughly 17.5%abv and tastes like 13% with a tannin level that will suck you dry lol. 5mm deep is not possible to see through even in sunlight in the snow. it is the blackest mead I could make without using any dark-colored honeys it is clover because let's be honest here nothing was gonna stand up to those berries so why throw away money. the taste is complex the smell is amazing. I am debating on adding oak yet... lol
Jormungand's Blod:
Blueberry 10lb
Black Currants 3lb 1.9lb in primary
Blackberry 3.4lb
Elderberry 2.1lb 1.4lb in primary
Huckleberry tea 2oz dry
Black tea 1 bag Irish breakfast tea
Juniper 1oz split .5oz primary/.5oz secondary
Lavender .3oz total split 8grams primary/ the rest in secondary
How did this finish? Did you pan it? Sounds so deep, rich, and complex… absolutely delicious!
@@kjdevault At first the lavender was WAY overpowering, but over time it has mellowed a lot. it is odd as it is the only mead that tastes good at all temp ranges, and with each temp change you tase different things more or less. warmed up it is floral and the juniper stands out , room temp the fruit is center stage and jammy with laventer/juniper on the finish, cold the blackberry and elderberry take over with a tart black currant finish that is yummy. crazy stuff. I didn't like it when the lavender was overpowering but as it aged it has become wonderful. the lavender I used was French premium stuff and you get what you pay for lol, they know how to grow that flower really well so it was way stronger than I thought it was going to be. I didn't oak it, it didn't need it.
@@yourmetalgod69 sweet! Sounds so freaking delicious!
Great video and idea! Where do you source your buckwheat honey? I've heard there is a distinct difference between eastern and western. Which did you use for this one?
I got this one from Crystals honey but I don’t know which location it is!
Ive had bochet of buckwheat on to do list for a while. Id imagine it will produce maybe an amber beer like beverage maybe. Oak chipping has had mixed results for me. Quality if chips is probably key though. I wonder if this could improve the banana mead recipe?
It definitely could!
How do you make your labels?
I made a video on it awhile back! ua-cam.com/video/OUEKMnNufF8/v-deo.html
I love your shirt SO MUCH
Thank you! Haha
wonder if you added 4 ounces of expresso per gallon, pear juice, and some sea salt at the end of fermentation. Salted caramel expresso.
That sounds good!
Also, before I forget, why D47 and not QA23? Any particular reason?
I’ve done a side by side between the two and I liked the esters that the d47 brought out in previous Bochets!
My next batch I will try D47 and do a comparison as well! Thanks for the info!
Did you choose not to do the nutrient schedule to make it easier or was there more to it? Can you use fermaid O instead of K or is K better for certain applications?
I honestly chose to be lazy and front load. I think staggered is the best way to go! Either Fermaid K or O are good for this brew. They are more useful depends on how high ABV you’re going. Generally going above 9% abv means you want to stop using K because it has DAP in it. But you could use it up to 9%
@@ManMadeMead Thank you! Do you have a template version of your mead tracking excel sheet available? I'm pretty new and want to start off on the right foot.
Did you ever manage to get that fly in the room?
Yes I did! Haha
Where do you get your buckwheat honey was it a west coast or east coast buckwheat?
Flying Bee Ranch has good Buckwheat honey! Not sure which is it! flyingbeeranch.net/product/raw-buckwheat-honey/
@@ManMadeMead website says Oregon/Washington. Have always heard that West Coast Buckwheat is more palatable than East Coast but haven't tried but back to back to form my own opinion.
Trying to get my honey to water ratio correct. 5 lb 6 oz to 2 gallons of water (yield) or 1 gallon yield? If making one gallon, should I start with 2.5 lb 3 oz of BW honey? More so, making sure I have a carboy big enough to start lol :)
You will definitely want to make sure you start with more than your end goal. You will only lose about 1/4 gallon of mead at max when making this 2 gallon version. You can definitely do 2.5 lbs of honey and water up to 1.1 gallons. That will help you end with about 1 gallon.
@@ManMadeMead Thank you! That’s what I ended up with and an OG of 1.080! Nailed it … Appreciate the great content Buddy! 👊🏼💥
You have piqued my interest with the rum chips. I did a buckwheat bocheted Acerglyn. Which I split into 2 half gallon jugs and tried Hungarian Oak heavy toast in one and American Oak heavy toast in the other. American won that duel. So I have a second full gallon batch aging on a heavy toast spiral and it has a curious complexity to it that resembles a rich bourbon. I used Texas Longhouse's recipe as a basis for it.
I’ve had that mead and it was amazing!
Commenting for the algo ;)
Buckwheat and wheat are unrelated. There's no wheat in buckwheat; it's just in the name.
Dah
@@GreenWitch1 He implies otherwise in the video.
@@julietardos5044 No he didn’t. He was referring to the taste.
@@GreenWitch1 Ehhhh, wheat and buckwheat do not taste alike. He implied that buckwheat tastes like wheat because it is related to wheat, and that's why the names are similar, but they do not taste alike, and they are not related.
I commented to prevent possible confusion in viewers.
@@julietardos5044 Maybe it does to him. Does it really matter though? Have a good day.