Caramel Apple Bochet - How to Make Mead
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- Опубликовано: 27 авг 2020
- How to make Mead. The Caramel Apple Bochet. Bit more going on in this mead than usual. We have caramelized honey, regular honey, cooked apples, and spices! A bochet is a cooked honey mead. so this qualifies. Then we have the Cyser portion, which is an apple mead, so this mead can have a really really long name. We decided Caramel Apple Bochet worked best for this mead though.
Ingredients:
1 lb cooked Wildflower Honey: amzn.to/32F7Y8i
1 lb Wildflower Honey
12 roasted Fuji Apples
1 clove
1 cinnamon stick
3 All Spice Berries
1/2 gallon Apple Juice
1 Full Pack of Lalvin 71B: amzn.to/2EN9tZt
1/4 teaspoon Yeast Hulls (optional) amzn.to/2QwqH07
Apple Sauce Video: • Video
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The Little Big Mouth Bubbler was purchased through Northern Brewer
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Apple Corer: amzn.to/34MMjO9
Shun Knife: amzn.to/2Qy3Dhj
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Baking Sheet: amzn.to/2YGrrEn
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Derica Shaking her head at the camera as he struggles to open the Apple juice is comedy GOLD!
I love you guys. If I'd watched like 1.5 minutes longer before posting my previous comment, I'd have my answer. Northern Brewer! Amazing!
So i found some Green Apple infused Honey that i swear when you taste it is exactly like a Carmel Apple!!! I have a 1 gal carbo just racked and backsweetened with 4 oz and a cinnamon stick. I cant wait!!! And for us weirdo airlock sniffers... it smells incredible!!!
I've just started one following your recipe. I can't wait to try it , so excited 😊
Ooh I'm liking this recipe I can almost taste it now 🤤
I just recently learned of bochet--I need to try this!
Another awesome video , I love glass too, because I can clean it better . I thank you both for this great video.
I just love your videos. They give me so many ideas for brews
Glad you like them!
Awesome vid and I'm so thankful that you shared that new fermenter. I am also looking for a replacement for my 2 gallon brewing buckets as well. Hopefully I can grab a couple of those 1.4 gallon fermenters soon.
this sounds so good, I'm excited to see how it turns out.
more importantly I sincerely wish you(brian) a speedy recovery.
Fugi! Yeah, my fav. This one looks like a lot of fun. 🙂
I just poured my first mead. Can’t wait to try it. Thank you guys 🙏
Hope you enjoy
Hey you too I just want to say thank you for all the videos you all make I've only been making Mead since February and I've learned so much from you all keep up the good work I really appreciate everything you've done for me thank you
You are so welcome
Omg that sounds delicious!
I love those fermenter Bottles they are amazingly useful for fermenting food like pickles and cabbage
Back in February, I made a 2 gallon bochet following your traditional mead video. I split it and added some apples and cinnamon to it. It was friggin delicious. Gonna do a bigger batch of that on Sunday.
I have 3 of those 1.4 gal fermenters, I love them!
Sorry about the burn injury...speedy recovery!
One of my favorite mead experiments was a pear pyment bochet with green grapes & pears and half caramelized honey/ half raw. Every year we do a big batch of apple cyser with Wisconsin cider and honey. This recipe looks like a great go-to for this year's batch!
Love this channel. Quality advice and content and rather good production value. Cheers!
No no no... Quality advice, content, AND good production value!!! They even use magic to Alakazam the Spoon of Unusual Size!!! 😂😂😂
@@brokentablespodcast Apologies, you are correct sir.
I need to buy more fermenters. You guys have all of these delicious recipes.
My husband and I really appreciate how detail oriented y'all are! We are from Texas and love y'all.
Awesome! Thank you!
This sounds delicious! I will definitely have to give this brew a try. I am currently three days in on primary fermentation on your guys traditional mead video. Thanks for all the wonderful educational content for us first time brewers who are just getting started!
Happy to help!
I can't wait to see the yeast comparison videos. I just made a cherry mead today and live in south Louisiana and I'd be interested to see how differently it ferments.
Thank you so much for all the recipes. I am planing to do mead with the honey we produce.
Sounds great!
Making this!! Started today!!
In the words of the immortal Shane Falco: "Pain heals, chicks dig scars, glory lasts forever."
I love that movie!!!! it’s my favorite football movie 😆
Love your videos you have Inspired me try a few of your brews with good success,. One thing I have had to accommodate for is the difference between a us gallon and an imperial gallon that is standard in England. Means more honey , but bonus of more mead 👍
Quartering the apples then cutting those in half= eighths :)
This brew sounds so good. I had been wanted to see you guys try another bochet.
You two always make me laugh haha I absolutely love your videos
Glad you like them!
I tried you recipe for spiced cider. I just added the sugar and bottled. Pasteurizing is next step and I tried some leftover cider. It was awesome! Thanks for the recipe.
just talking about it made my mouth water
Derica you're awesome!
Loving the green screen background! Feels like were at a table in an olde worldy pub
That's not a green screen.
In case you don’t know, honey really really really helps to heal burns very quickly. I’ve used it three times and my boyfriend has used it once and it really goes a great job of speeding the healing and it reduces the pain significantly within roughly 15 minutes of applying.
Nice job....(on the burns and hope they feel better soon). The fermenter is super cool and having the Derica in the driver's seat is nice. I'm not brave enough to try a bochet so you all have gone where I haven't been before and I really do appreciate what you have have been doing. Along the way, you have taught me so much. So keep up the mad scientist stuff.
Thanks 👍
Great shirt, Brian!! And video, of course
Thanks!
Can’t wait to see how this one turns out. Sounds delicious. Also looking forward to the next installment of the mojito kilju! Got mine going last weekend. Though mine was peppermint tea base with Walmart mint leaves added.
We will show that once it's been tested, racked and bottled. We went with making less videos for each brew since people had so much trouble keeping track when we did more.
Wow I must give that a try
You should!
I liked this recipe so I used it as inspiration…I used 3 lbs of wildflower honey I bochet for 40 mins, 1 gallon of organic apple juice, and three pounds of honey crisp apples…I plan to use same spice profile and once it’s done bottle and save till Christmas next year…thanks for the inspiration
I've never done bochet in the slow cooker, seems like a slower and a more controlled method. When I added water to my bochet I had shocked the honey and it solidified. Using an immersion blender broke it up and helped cool it down. Also nice Nakiri!
Looking forward to the “how to make a recipe”? Video.
I’ve been wanting to make a cyser. I think this recipe might be the one. Still loving your content, thanks for all your hard work.
Looking forward to the update on this one!
Non heated honey should help with the burn I use it all the time in the kitchen at work . It draws out the moisture and most times it prevents blistering. An other news I moved my mead into secondary with blackberrys ,raspberry’s , and rose with lavender it seems to be doing pretty good. Glad I found your videos I feel like a brewing wizard now
Hi Brian and Derica!
I absolutely loved this video! It was interesting to see the differences in style/body language between you and Derica for the tasks you usually take upon yourself in your videos. Derica comes across as a lot calmer, more patient and deliberate. I love both!
I hope your hand healed up well. Sugar burns are terrible! I hope you kept the wound moist: it really reduces the formation of scarring and can speed up healing significantly.
My finger stuck to a 500f pan right from the oven. It's still scarred and no feeling in spots to this day.
We do things quite differently yes, but she was trying really hard to do things the way she knows I like it done, lol.
Brian, love the The Sandlot shirt.
nice video guys, keep it up ❤
Thank you so much 😁
Great new idea to extrapolate from. Currently doing a spin off of your banana recipe this weekend(2 gal experimental) to see how I like it and where to take it.
Thanks for all the great videos, recipes, tips and evolving theories. I've dropped my other brew channels due to multiple reasons, but really you guys just rock better
#bewarethekeffir
Thank you!
Wishing you a swift recovery . Burns suck!
A Little Bit of a Different Dynamic in this Video (yes listening to your explanation on why now) I'm liking it!! Plus Derica says funny things..... and I have had literally 24 hours of disasters after disasters (most recently was my roof rack flew off my car with all 3 of my surf boards on it....and yes, all 3 are beyond broken. I cried for an hour)
I had to wait to watch this one, lack of internet, I'm happy for any enjoyment at this point.
I'm soooooo happy to see a Carmel Apple Bochet with Real ingredients vs a flavor concentrate.
Can't wait for the brew talk...I know I asked for help with a recipe, although I think I said something about my end hope with flavor (I ended up going more traditional with my specialty honey).
Your recipes work
Glad you like them!
You had me at "it smells like apple pie"!
"Last but not yeast"... that got me! LOL😁
Fiji apples rock!
this gon be good
Hitting on all cylinders D&B! Caramel apple be thy name!!!
Heh, thanks!
Love the video! Sounds tasty. I did my bochet in a 5 gallon kettle. 3 lbs of honey did fine with that much volume. Probably overkill, but it was SAFE overkill. xD
I try to keep knives away from my wife, but she won't listen. I have to leave the room when she start cutting food (like onions) while holding it.
Hope the hand heals up quickly. 💪🤙 I just started a new pyment using store bought grapes. It’s my first try at using actual fruit in the brew. We shall see.
I hope so too, thank you.
I use 1/4 tsp per gallon of 71b and s-05. Never had any issues. Ive seen fermentation within hours with both. But thats with low abv, never over 6% possible abv. I want it done sooner, so beer and fruit hydromels are my normal. Great video guys!
When you're doing low gravity like that, it's a whole different ballgame. Very different amounts of yeast can be used.
When you added to bochet’d honey to the fermenter it reminded me a little of your Porter (colour wise).
Definitely, very similar color.
Fuiji is our family favorite 😍
Honey is great to put on burns, but it doesn't take the fire out. It heals the damaged cells so they don't die and speeds up repair and replacement of the dead tissue. I've even used it on 3 degree burns caused by smoking hot deep fryer oil. Didn't prevent scars, but my arm hair grew back. I like to keep a small bottle of honey in the fridge just for burns.
Loved the video and all of the info. Great crock-pot info. I have been kicking around the Caramel Apple/Apple pie idea for awhile and you have just inspired me to give it a try. However, I will be modifying it a little .....you know why? Because I want to! That's who I am! Anyway, I will be cheating some. I will be using Honey Crisp Cider, Caramel and Butterscotch topping, Granny Smith Apples and Apple Pie spice (brown/white sugar if SG needs to increase) and maybe a vanilla bean, Lalvin 18...It ferments everything! Thanks again for the videos keep up the good work!
You can change it all you like.... the issue with it is people do that, then blame us when it doesn't work as we show in the videos :)
I feel like Derica is a much more patient/gracious co-host than Brian is. His faces were killing me! 😂
Derica is much more patient than me, and I was actually in a lot of pain.
I started this today. I could not get past the smell of the caramelized honey. I had put it in the Little Big Mouth with some water to start mixing it in and it wasn't mixing well, it was balling up. SO, I poured it into a bowl, threw away the ball and went with two pounds raw honey and about a cup and.a half of the caramelized/water mix. I used 48 oz of a spiced cider and put a chai tea bag in with the apples and cinnamon stick. Topped with water to level and of course, The Beast. I will say, the juice, water and honey blend had a very pleasant slightly caramelized flavor and I can live with it. I did watch your subsequent videos and decided to try a couple of things based on your criticisms. I peeled the apples and I used 2 Granny Smith which I chopped and did NOT roast. The remaining apples were honey crisp and I did roast them. We shall see. This is only my 3rd mead and I certainly don't have enough experience to alter your recipes. I just couldn't bear to waste the raw honey and time with something I couldn't stand the smell of to start with.
It's possible you overcooked the honey? It shouldn't smell bad.
@@CitySteadingBrewsI don't think so. It didn't taste burned or bitter and it was a medium-dark caramel color; lighter colored than yours. I first noticed the smell when it reached about 190 degrees; I stirred constantly so it didn't sit on the bottom of the pan. I don't know. Maybe I will try a different honey next time. I will say this, though, I'm super sensitive to aromas and my husband said he doesn't smell anything like I described, so maybe it's just me. He even smelled it up close to the pot.
It has been interesting watching your brewing methods evolve. Starting my first capsicumel today!
Good luck!
@@CitySteadingBrews only difference being I cant get the honey so using equal amount of brown sugar
@@usafirst79 you can't get honey?
@@CitySteadingBrews I can, just not the local I like to use
John Ferguson well brown sugar will be a completely different flavor, just be aware.
Love the videos guys, Keep them coming! BTW do you think it might be nice to hop and carbonate a weak bochet to make something like a bochet beer?
It'd still be very much a mead tbh, but you can do that. Many people enjoy hopped carbonated meads.
Ok! Gonna try a little experiment. Brian's comment about the fact that you can add spices/etc. in primary or secondary is something I'm going to test.
My fermenter is a Brewdemon conical fermenter, and has a capacity of 2.5 gal, so I'm going to bochet the chet out of 1.5lbs of honey, and add it, plus an incredible apple cider I found, and another 1.5lb of honey (uncooked, no chet!) to the Big Boy and top up with cider (we don' need no steenking water) to the 2 gal mark. Still leaves room for apples before it's full - with headspace. Add that cooked Fuji (maybe Gala?) goodness, pitch yeast, and send all that toil and trouble to the dungeon.
I'm going to break a rule (it's all for science!) and PRE-rack after about 10 days (Racking 0.5?) So that I can pull out the apples and split the Must between two one-gallon vessels for the rest of the primary cycle.
In one gallon, I'm going to add the spices as described. To the other, nothing, nada, zilch. Once primary ferm is done, I'll rack each into new vessels, and to the other gallon, add some different mulling spices I like, and used to great success in my JAOM 2.0 Christmas Mead a few years ago - might even add some orange slices... Hey, it's MY mead, ok?!?
Gonna let 'em both sit till Thanksgiving, or so, and take final readings, sip the chet out of them, and decide which gallon gets Turkey Day duty and which gets a reprieve till Christmas.
I'll letcha know!
Dang , That was Good !! 🤠
The curse of the caramel apple bochet! LOL
I have actually had the exact same problems with my Bochets and I came to the same conclusions that you guys did. Sad to say that even after all of the adjustments and accounting for the non fermentable percentages it still came out sickly sweet. Age really helps though, and oak chiped mine; eventually it taste like chocolate covered raisins.
Dude.. Those uber sweet brews that kinda make you over them after one glass i space out and rip the sweetness away with Indian tonic water 🤙🏻
Poor Brian looks like he is in time out. Lol
But on a serious note, thank you SO much for making this video. I have wanted to try something like this for over a year now but didn’t know how I was going to do it.
Our pleasure!
I’m having Caesar salad and a bottle of dry rosé as I watch this, and it’s such a pleasant mood
PS: get well soon, Brian
Thank you, seems to be alright more or less now.
CS Mead and More, glad to hear that, sir!
OOO, nice find on that fermenter! I've seen the bigger ones, but didn't know they made that size before. One more thing for my the list of supplies. I like using the buckets because I can rack off primary and still have 1 gallon, even when I have a bunch of fruit or other things in primary. I am concerned if 1.4 will be enough for fruit/other heavy primaries to still get 1 gallon after though. Maybe the big mouth bubbler folks will see good sales and suggestions and make a 2 gallon, 2.5 gallon, or 3 gallon option
2 or 2.5 would be awesome.
Another great video as always guys! I was thinking though, bags of floating fruit seems to be a trending issue. I've not seen it done before, but have you considered using food safe magnets in the bag to pin it to the bottom of the fermenter (obviously need another magnet or metal on the outside).
Weights, magnets, yup. They all work. I am finding I simply prefer no bags.
Hello guys! I'm a huge fan. Actually started making mead because of yalls videos. Last night I made 5 different batches of mead and wine. The last of which was the caramel apple bochet. I had totally planed on using apple juice lol. But in the midst of it all ended up using water instead. I did everything that you did in this video. Even the same big mouth bubbler. My question is, do you think it will still taste apple enough? Or do you think I could add some apple juice when I rack it? It ended up having a 1.100 starting gravity. And I used 71 BEAST. lol
Back to the longer videos? Cool. It's been a while. I actually liked them. But I have a lot of time on my hands, and you're entertaining. (Believe it or not)
Well, not really, but some require more time. :)
I'm gonna try double boiler method at 122F for 2 days. means I will have to add hot water couple times in a big pot with a big bowl. Caramelizing honey this way is how they say to do it for best results.
Sounds really good, can't wait to see how it goes. Hope it does not end up like the last one. Oo Brian stop cutting yourself man, you need your digits for great brewing.
Burning. Not cutting.
@@CitySteadingBrews still keep those digits from harm.
Howdy! Found your videos recently and I’ve been enjoying them quite a bit. I dove off head first on mead making and it’s going swell. I followed your simple mead recipe as well as this apple pie recipe for this which (I just finished adding yeast). My question is: I took my starting gravity and ended up with a 1.091. Is that a good reading? I’ll keep watching the videos and continue the research. Best of luck to y’all!
One other thing, I ended up using fleichman’s yeast so I’m hoping this goes well.
"You're killin' me Smalls." LOL I say that to my teenager all the time! This brew looks fun, and the fermenter is perfect! I shall have to replicate this brew! Thanks for the great content and info.
As far as using a half a pack of anything . I keep a box of Alka Seltzer , that I will use once or twice every year or two . And when I use one tablet and fold the pack back up and tape , the next tablet doesn't fiz and disolve like the first one did . So I started using the 2 tablets , or throw the other one away . But , I didn't keep it in the fridge . Food for thought . 🤠
Yeast isn’t the same as alka seltzer :)
I’m stirring an acerglyn bochet right now. I’m trying 1lb clover cooked for 40min, 1lb raw honey and grade B maple syrup until it’s #1.1ish . I’ll watch your upcoming video on oaking and other woods, but right now I’m thinking that in secondary, I’d like to try 3 parts medium toasted oak with 1 part cherry wood. Any thoughts appreciated and I love your channel!
I like to put in the spices in after fermentation is about done because the alcohol extraction properties on the spices.
I like them in primary, :)
@Brian, hope you get better
Thank you, doing much better now.
I hardly know what a slow cooker even is. I do my bochets on the wood stove 😁
Hey guys, I'm new to brewing and love your channel. From what I understand you don't add any chemicals to your brews at all. I've found a lot of people on the internet saying you need to stabilise your mead (usually with sulfites) before bottling even if it's dry. I was wondering if I can get away with just bottling and if I can keep it in the bottles for basically forever or if I should drink them within a certain time frame. I have a basic mead that should end up at around 11% and a melomel at 12% (both dry) that are just finishing up.
A lot of people will tell you a lot of things on the internet.
There is no reason to stabilize a finished ferment if you bottle it properly. How long will they last? We've gotten 3 years so far. Haven't let anything go longer, but not due to quality loss.
I just discovered your channel a few months back and have really been enjoying watching. I have two gallons of Cyser Bochet now in the secondary , and am thinking of fortifying each, one with a vodka tincture of holiday/apple pie spices and maybe the other with a vodka tincture I made with hops. The thought also crossed my mind if a little bit of salt (or maybe even seaweed tincture) might give the same flavor enhancement one finds with salted caramels? What are your thoughts? Thanks again for the helpful information you have provided for us newbies to home brewing. :)
Interesting idea... I've never even considered adding salt. Give it a try?
I hope you did not burn your hand with the boiling honey! Bochet mead is really delicious, will have to try it with apples next time I try it!
I really want to try this one but I want to get basic mead down first. I think i'm going to add lemon zest on the conditioning? phase. my test wasn't done fermenting but it seemed kinds Meh.
Great video! This one is tantalizing and getting me in the mood for the Fall! I'm a little upset, because I've never tried a bochet, this one sounds spectacular, and so I'm going to have to make it in order to try it! Thanks for getting me started on my mead-making journey. My first four batches turned out AMAZING, and I'm on my next three, plus an apple cider in the jug it came in from Sprouts. My QUESTION for you both today is....Do you ever regret making small batches when things turn out really great? Because only 3 1/2 bottles is a real bummer to me. I'm about to pop for a 6 gallon bucket of fermentation and a 60 lb tub of honey! Am I up-sizing too quickly? haha 🤔😉
Just wait till you start raising bees…
I just started a cyser yesterday. I am going for a baked apple pie flavor but going about it at a different angle. I am a bit worried about trying the brochet version.
Yay
I love how brian is a fellow lefty
We're the only ones in our right mind. :)
Bochet definitely coming soon to my mead closet! I read in another comment that this one overflowed within a day. Before I read that, I was going to ask why you didn't vigorously shake to oxygenate like you do in most videos but sounds like it didn't need it (if you didn't do it)? Do you feel like it didn't need an oxygenation shake because of the yeast hull addition?
Hello Brian and Derica, I started making mead as a hobby during the pandemic and now I'm hooked! Your videos have been incredibly helpful! My question is about additives. My local brewing store gave me a recipe card for 'dry mead' that I have used as my baseline, but it includes the following chemicals:
3tsp Malic Acid
1 ½ tsp Tartaric Acid
¼ tsp Tannin
¾ tsp energizer
I don't see you using any of these. Are they necessary or helpful? Also, they say to add 1 campden Crush into the must and then leave it 24 hrs before pitching the yeast. But I have had a number of failed starts when I pitch the yeast. Is this another step I should be skipping?
Thanks!
Jon
Thank you for doing this one. I've been wanting make a bochet for ages but I've been a bit nervous about it. This method looks a bit safer. Maybe a silly question but what flavours can I expect from a bochet and would it go with hibiscus tea.
It tastes like.... cooked marshmallows, caramel, and toffee.
From my experience using these things, you can go really high on the liquid level because the opening is SO wide it usually won't foam up too badly all. I've even racked from one of these in primary to another one of these for secondary with not much head space at all and been fine. They are awesome
Ehh, it overflowed.
@@CitySteadingBrews Bollocks. Maybe 71B really liked those apples. When I did the Hibiscus Blueberry I had it filled further than you did with the dried blueberries and it didn't overflow so I guess it could depend on the sugars. I used 71B too, about a half pack.
@@TheRscorp are you trying to say I'm lying? I don't understand... it totally overflowed, we put on a blowoff tube for 2 days and it still overflowed.
@@CitySteadingBrews No I meant Bollocks more in the way of annoyance like "Ah Damn, that sucks" or "ah crap that shouldn't have happened". Like annoyance at the fermenter for overflowing. No I totally believe you of course.
Ahh okay! Lol
Great video, got your Viking blood 2.0 in primary now, and am trying this awesome sounding recipe…just a quick question…how much (roughly) is “some” water that you used to thin the bochet? Or what sort of consistency should we look for?
I didn’t measure. Just added enough that it was easy to work with.
I'm learning, Brian the Wild and Derica the Brave, yes I am. I don't drink alcool, almost never at least. I think I had my last glass of wine more than three years ago. I just like the craft; which craft? Any craft. That's why I started watching your videos.
But I am, indeed, learning. At the beginning of the video when you put the note "Yes honey twice. You'll see" I was ready to state "Of course it's twice! Cooked honey is not fermentable!"
You were able to make me proud of myself. I'm learning! I'll possibly end up making mead for the potential guest instead of myself. I'll probably just taste the results to be able to get better. I might even start drinking the occasional glass, if it's something I've made.
Here in Italy we've completely lost the tradition of honey wine, or any wine other than the one made with grapes. All of it was killed by grape wine (I think that the Italian "Vino" is only appliable to grape wine, we don't even have the knowledge to distinguish between mead and hydromel, we only have the word "idromele")
I think I might like to show off my "Vino di miele" with my friends. It's only a fantasy for now, though! Stop pressuring me!
Oh, and yes, I'm Italian (born, raised, always lived and still living in Italy, Sardinia if you care to be specific), so... I always judge all the CS cooking videos that have anything to do with anything Italian, of course! Beware, I'm always watching your steps, you'll make a false one sooner or later; I'll be there to make you aware of your mistakes.
Kisses and hugs for now, I'll go back to watch the rest of this video.
I grew up in an Italian town in the US. As in, mostly Italians. Not the same as being in Italy, but... close enough to instill a lot of good habits.
@@CitySteadingBrews You're the fastest man alive Brian! Thanks for the reply, it's much appreciated.
Really interested in this one, sounds great. How do I get the crud line ( no way I could spell the right word) out of a narrow mouth fermenter?
Bottle brushes.