Orange Bochet recipe-please comment

Discussion in 'Meads' started by Mazaruni, Mar 12, 2019.

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  1. Mar 12, 2019 #1

    Mazaruni

    Mazaruni

    Mazaruni

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    Hi there,

    I made this recipe from several sources. I've only made a few meads so far, which were pretty good but not awesome. Any comments on my recipe and plan?

    Thanks!

    Orange Bouchet Test Recipe

    Goal: Start with 2 gallons to end up at least 1 gallon, 12 % ABV, ferment dry but backsweeten slightly.

    SG 1.1

    Recipe:

    4 lb clover honey

    1.2 lb orange blossom honey

    Water to bring to 2 gallons

    Go-ferm: 6.25 g

    Fermaid O: 3.4 g

    Fermaid K: 3.8 g

    DAP 2.6 g

    Yeast: Lalvin D47

    2 handfuls golden raisins, washed to remove sulfites

    2 Oranges, just flesh and grated peels (no pith)


    Process:

    Boil clover honey in slow cooker to caramelize.

    Combine with fresh orange blossom honey.

    Top to 2 gallons water, adjust to SG 1.1

    Aerate 15 minutes

    Hydrate Go-Ferm and yeast together and pitch

    Degas twice daily

    24 hours after pitch, add 1.7 g Fermaid O

    48 hours after pitch, add 1.7 g Fermaid O

    72 hours after pitch, add 1.9 g Fermaid K abd 1.3g DAP

    Around G=1.07, add 1.9 g Fermaid K abd 1.3g DAP

    Rack and clear until FG = 1.000

    To backsweeten, add 0.5 t potassium sorbate per gallon. Make F-pack of orange blossom honey, OJ and a little more grated orange rind and let clear again.



    Sources:

    https://www.homebrewsupply.com/learn/boiling-up-a-bochet.html

    https://www.homebrewersassociation.org/how-to-brew/5-tips-making-better-mead/

    http://www.meadmakr.com/batch-buildr/
     
  2. Mar 12, 2019 #2

    tradowsk

    tradowsk

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    I'm not an expert mead marker by any stretch, but do you really need FermO, FermK, and DAP?

    It seems most people (myself included) use TOSNA for nutrient additions, which only uses GoFerm and FermO. I wonder if you would be adding too many nutrients that wouldn't get used and may affect your flavor profile. Besides, isn't FermO and improved version of FermK with organic nitrogen sources?

    Perhaps someone more knowledgeable can chime in and verify
     
  3. Mar 12, 2019 #3

    Donatelo

    Donatelo

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    Just remember, It takes about 2 years for mead to come around to drinkable.
     
  4. Mar 12, 2019 #4

    BernardSmith

    BernardSmith

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    Sorry, Donatelo but the idea that a mead needs years of aging to become drinkable is a hoary myth that today is mostly offered by people whose exposure to mead has been poor or their ability to make mead is non existent. It should take only a few weeks of aging for a well-made mead to be drinkable. In the same way that a wine kit can be bottled and enjoyed in a couple of months so too can a mead and any mead that takes more than that to be drinkable (not necessarily prize winningly outstanding but pleasurably drinkable) is in fact full of faults that point to stressed yeast, and /or an attempt to make the mead rocket fuel rather than a beverage to be savored

    I routinely make t'ej (mead to an Ethiopian recipe) and that is quite delicious in 5 or 6 weeks. And while t'ej, like soft cheese is meant to be enjoyed without aging, of course some meads will reach new heights of flavor after a year or more of maturation but that is not the same thing as being "undrinkable" for years any more than a cheddar cheese cannot be eaten before 12 months have passed. You can enjoy hard cheese the day it is turned out of the press and like a young mead it just won't have the complexity of flavor aging provides. But each sip should demand that it be followed by another.
     
    BeeMad and tradowsk like this.
  5. Mar 12, 2019 #5

    Mazaruni

    Mazaruni

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    Thanks for the comments, tradowsk. I was using the meadmkr website...but maybe fewer nutrients...I'll read up on it more.
     
  6. Mar 12, 2019 #6

    Mazaruni

    Mazaruni

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    Interesting conversation! Excited to hear about Ethiopian mead.
     
  7. Mar 13, 2019 #7

    tradowsk

    tradowsk

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    @Mazaruni keep us updated on your progress! I always wanted to make a bochet, but never took the leap. So if this turns out alright I may have to steal the recipe haha
     
  8. Mar 16, 2019 #8

    Mazaruni

    Mazaruni

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    Sure thing! Thanks!
     
  9. Mar 22, 2019 at 7:16 PM #9

    Donatelo

    Donatelo

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    Sorry to say that my attempts at mead has not been so. I have 4 bottles of "cyser" and 4 bottles of "Joe's Ancient Mead" that are rather harsh as of January this year, Put them up last August. Hoping they will soften by June or so.
     
  10. Mar 24, 2019 at 3:23 AM #10

    tradowsk

    tradowsk

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    Hey @Mazaruni how long did you boil the honey to caramelize it? I've seen a bunch of different times online, and I was curious how long you went.

    I ask because cooking it too long will create unfermentable sugars, and I've seen people cook it from 20min to over 2hrs
     

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