Bochet Mead

Any of the mead makers out there have experience making a bochet? I’ve got 15 pounds of Costco honey. Leaning towards using my large crockpot on low setting until it gets dark brown / black in color. Also considering 5 pounds in a pot to get really black and toasted and 10 pounds in the crock pot for dark brown.

Any advice?

My only advice is to give me some when you are done. Carry on.

Originally posted by arminjewell
My only advice is to give me some when you are done. Carry on.

Originally posted by Bacterial

Originally posted by arminjewell
My only advice is to give me some when you are done. Carry on.

Deal! I’ve got a Raspberry one I’m pretty proud of that I’ll bring to our next tasting, or just come by when you are in town. Very low burnt rubber character.

I’m curious to know this answer too. Sitting on about 30 pounds of honey, and I need to do something with it.

I never did it; but when I hear "black"... aren’t you afraid to ending up with ashtray flavor, instead of limiting yourself to caramel?

A bit off topic, but I’m curious.
Does the US law guarantee that only pure true honey can be labeled "honey"?
Is there any risk that when you buy cheap honey it’s mixed with fake honey from China, or bees have been fed with sugar?

I made a bochet in January this year for the first time.
I made a small batch just to try out the process, I should buy more honey and give it another go.
I took 3 pounds of wildflower honey and boiled it on the stove for about 30 minutes. It got to a dark brown.
One tip, use a pot that is much bigger than you think you’ll need. The honey wants to boil and bubble its way out of the pot even if you watching and stirring. It goes through one stage where it foams like mad and you need lots of room in your pot.
I left mine a bit sweet, but thats how I like my mead, The boiling gave it a nice caramel and dark pitted fruit flavor.