Month: december 2014

Well, I felt that the fermentation did not really take off as I had hoped. I had to wait somewhat longer for the first bubble than I did with my previous mead. It did not really feel like the yeast got off to a good start. The bubbling rate also seem significantly slower. The reason could very well be that I prepared the activator straight honey, and poured the activator into the bochet must. Then the yeast cells had to get accustomed to the new environment first. The activator was at least very much alive when I poured it in. The liquid surface was vibrating due to tiny bubbles of […]

My SNA scheme for the Bochet mead Copy to “paint” and save as picture. This is easier to read than the scanned version but no hand written notes available. Hope it is readable. I dare you to find calculation errors :o) 

Ingredients Sweet Mead Wine Yeast (WLP 720) 144 g of spring honey 10.25 g of Fermaid K 18 g og MAP and 12 g of MAC     (Corresponding to 10 g of DAP) 10 g of Potash (K2CO3)and of cause the 19+ L of Bochet must :o) Initially the yeast was taken out of the refrigerator so that it could warm up for minimum 3 hours before being used. As you might have noticed I saved some of the honey used for the bochet. This was for an yeast activator to prepare for fermentation. The 144 g of honey was dissolved in 800 ml of boiled water and the solution […]

For a long time I have been wanting to try to make a bochet mead. From the internet it seemed not the be the easiest. Also, various people claim that the used kitchen ware was not possible to clean. So I have been hesitating and reading a lot to kind of being prepared. As it turned out it was not so difficult. Here we go…. For 20L Bochet:7.4 kg honey (water content 15%)Biggest pot I have (15 L) I had put aside 7.4 kg of spring honey from this year for the purpose. Of this 7.25 kg (~5 L) was poured into my biggest pot which holds 15 L. I […]