Crafting Bochet Mead with Hog Jaw Honey: A Sweet Journey

Justin Allen

If you’re a mead enthusiast or simply curious about the world of fermentation, you may have heard of Bochet – a delightful style of mead that incorporates burnt honey for a unique depth of flavor. Today, we’ll dive into how to make your own Bochet mead using Hog Jaw Honey, renowned for its rich, complex profile. Get ready to embark on a sweet and smoky adventure!

What is Bochet Mead?

Bochet mead is a traditional style that dates back to medieval times when meadmakers would caramelize honey to enhance its flavor. The process involves gently heating honey until it darkens and develops a rich, roasted character, which adds layers of complexity to the final product. This method not only intensifies the sweetness but also introduces notes of toffee and dark fruits.

Why Hog Jaw Honey?

Hog Jaw Honey is a fantastic choice for this recipe due to its robust flavor and unique floral notes. Its natural sweetness and complexity will shine through, especially after the caramelization process. With Hog Jaw Honey, you’ll create a mead that is not only delicious but also has a story behind it.

Ingredients

  • Hog Jaw Honey: 3 pounds
  • Water: 1 gallon (preferably filtered or spring water)
  • Yeast: 1 packet of mead yeast (like Lalvin D-47 or EC-1118)
  • Yeast Nutrient: 1 teaspoon
  • Acid Blend: 1 teaspoon (optional, to balance sweetness)
  • Cinnamon Stick: 1 (optional, for added spice)
  • Campden Tablets: 1 (optional, for sanitizing)

Equipment Needed

  • A large pot for heating honey
  • A fermentation vessel (like a glass carboy or food-grade bucket)
  • Airlock and stopper
  • Hydrometer (optional, for measuring specific gravity)
  • Bottles for storage

Steps to Make Bochet Mead

Step 1: Prepare Your Honey

  1. Caramelize the Honey: In a large pot, heat 3 pounds of Hog Jaw Honey over medium-low heat. Stir continuously to prevent burning. You want the honey to darken to a rich amber color, which usually takes about 10-15 minutes. Keep an eye on it – burnt honey can quickly turn to char!

  2. Add Water: Once caramelized, slowly add 1 gallon of water to the pot, stirring to dissolve the honey completely. This mixture is known as the must.

Step 2: Cool the Must

Allow the must to cool to room temperature. This is crucial because adding yeast to hot liquid can kill it. If you're using Campden tablets, crush one and add it to the must at this stage to help sanitize the mixture.

Step 3: Add Yeast and Nutrients

Once the must has cooled, sprinkle the yeast on top and add a teaspoon of yeast nutrient. If you’re using an acid blend, add that now as well. Stir gently to incorporate the ingredients.

Step 4: Fermentation

Transfer the must to your fermentation vessel, leaving some space at the top. Seal it with an airlock to allow gases to escape while keeping contaminants out. Place the vessel in a dark, temperature-controlled area (around 65-75°F) and let it ferment for about 4-6 weeks.

Step 5: Bottling

After fermentation is complete – indicated by a stable specific gravity reading – it’s time to bottle your mead. Carefully siphon the mead into clean bottles, leaving a little space at the top. If you used a cinnamon stick, remove it before bottling.

Step 6: Aging

For the best flavor, age your Bochet mead for at least 3-6 months. This will allow the flavors to meld and mellow, creating a beautifully balanced drink.

Enjoying Your Bochet Mead

Once aged, chill the bottles and enjoy your homemade Bouchet mead! Serve it neat or use it as a base for cocktails. Pair it with cheeses, charcuterie, or desserts for a delightful tasting experience.

Final Thoughts

Making Bochet mead with Hog Jaw Honey is not just about creating a delicious beverage; it’s about embracing a craft that dates back centuries. The process is rewarding, and the end result is a unique mead that’s perfect for sharing with friends or savoring on a quiet evening. So gather your ingredients, roll up your sleeves, and let the magic of fermentation unfold!

Cheers to your brewing adventure! 🍯🍷

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