Bochet: burnt honey mead
  • ceanntceannt
    Posts: 50,333
    I am getting ready to start a batch of Bochet. I have been curious about them for years, but am just now getting up the guts to try one out. I am thinking of a "half batch," with 2.5 gallons of added water. I will boil the entire amount of honey (prior to adding the water), until it starts to turn black.

    My question:
    Should I add any kind of acid to this?

    Everything I have read on the subject makes no mention at all of Ph, or acid additions... Does the caramelzation of the honey eliminate the necessity?

    Never attribute to malice, that which can adequately be explained by stupidity.
  • JerryJerry
    Posts: 78,402
    I don't know, but I would treat it like a mead as far as testing and adjusting pH, maybe keep the pH a little higher that for a mead, you can always adjust after fermentation, but if you need advice that doesn't fit in one sentence I can't help.
  • JerryJerry
    Posts: 78,402
    What pan are you going to destroy?
  • frydogbrewsfrydogbrews
    Posts: 44,679 Accepted Answer
    finished pH of no higher than 3.4
  • ceanntceannt
    Posts: 50,333 Accepted Answer
    Wish I had a Ph meter
    Never attribute to malice, that which can adequately be explained by stupidity.
  • frydogbrewsfrydogbrews
    Posts: 44,679
    you wanna borrow mine?
  • ceanntceannt
    Posts: 50,333
    Too bad you don't just live around the corner ...
    Never attribute to malice, that which can adequately be explained by stupidity.
  • JerryJerry
    Posts: 78,402
    The cheapo $20 meters work fine, you should just buy one..