rizzyman84
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My first ever recipe, I'd love to hear thoughts and criticism
Yeast: Lalvin D-47
Batch Size (gal): 1
Est. OG: 1.085
Est. FG: 1.005
Est. ABV: ~10%
Primary: 2 months
~3g Lalvin D-47
3lb + 5oz Clover honey
1 tsp Yeast nutrient
Cinnamon stick
Two cloves
A single vanilla fruit
- Caramelization
Bring the first 3lb of honey to a boil in a saucepan, then reduce to low and maintain temperature. Stir frequently but not quickly, just enough to keep it from possibly burning. After between 1.5 to 2 hours, the bubbles should be looking quite brown, around about twice as brown as caramel, turn off the heat at this point.
- Preparing fermenter
Pour water up to about halfway in your fermenter, then funnel the honey in. Pour water in the rest of the way, taking care to leave enough room for the rehydrated yeast. Combine the honey with the water however you like. Slice the vanilla fruit across its whole length, sanitize it with an open flame and plop it in. Add the cinnamon stick and cloves, then put the airlock on the fermenter and leave it and wait until it reaches room temp. Rehydrate and pitch the yeast.
- Fermentation
I added the yeast nutrient two weeks into fermentation, but it might be better if it's added at the very beginning. I also added another 5oz of honey at around the same time. After two months, taste to decide whether to ferment it longer. Add potassium sorbate and mix when fermentation is complete, then bottle.
Notes:
• According to reddit and some other recipes I found, bochets taste best after aging for three to four years, but it tasted great even before bottling.
• Sorry the caramelization process is vague, I just winged it and didn't bother to write down any details or take photos.
• I used filtered honey, so it looks absolutely gorgeous bottled, but unfiltered honey could possibly taste better.
Yeast: Lalvin D-47
Batch Size (gal): 1
Est. OG: 1.085
Est. FG: 1.005
Est. ABV: ~10%
Primary: 2 months
~3g Lalvin D-47
3lb + 5oz Clover honey
1 tsp Yeast nutrient
Cinnamon stick
Two cloves
A single vanilla fruit
- Caramelization
Bring the first 3lb of honey to a boil in a saucepan, then reduce to low and maintain temperature. Stir frequently but not quickly, just enough to keep it from possibly burning. After between 1.5 to 2 hours, the bubbles should be looking quite brown, around about twice as brown as caramel, turn off the heat at this point.
- Preparing fermenter
Pour water up to about halfway in your fermenter, then funnel the honey in. Pour water in the rest of the way, taking care to leave enough room for the rehydrated yeast. Combine the honey with the water however you like. Slice the vanilla fruit across its whole length, sanitize it with an open flame and plop it in. Add the cinnamon stick and cloves, then put the airlock on the fermenter and leave it and wait until it reaches room temp. Rehydrate and pitch the yeast.
- Fermentation
I added the yeast nutrient two weeks into fermentation, but it might be better if it's added at the very beginning. I also added another 5oz of honey at around the same time. After two months, taste to decide whether to ferment it longer. Add potassium sorbate and mix when fermentation is complete, then bottle.
Notes:
• According to reddit and some other recipes I found, bochets taste best after aging for three to four years, but it tasted great even before bottling.
• Sorry the caramelization process is vague, I just winged it and didn't bother to write down any details or take photos.
• I used filtered honey, so it looks absolutely gorgeous bottled, but unfiltered honey could possibly taste better.