Dear Mead Folks, I am planning a test batch of a bochet mead that involves all things toasty. My plan is to caramelise about 80% of the honey, rather strongly, but not burned, with the remaining 20% orange blossom honey. When fermentation is complete, I plan to stabilise with sorbate and K meta. Then I would like to toss in a bunch of things that have "toasty" flavors, maybe instead of an f pack, and to get to off-dry level of sweetness: toasted pecans, toasted marshmallows, toasted cocoa nibs and a bit of toasted oak. After that, I will clear with Bentonite and/or SuperKleer. What do you think? Any of these flavors going in a bad direction? I think they all mix with caramelised honey but who knows. My orange bochet is going OK for a test batch, I just wish it was a bit more toasty. Cheers!