Bochet — Caramelised Mead Recipe

Bochet — Caramelised Mead Recipe

What is Bochet?

Bochet (pronounced boh-SHAY) is a historical mead variety dating back to 14th century France. Unlike traditional mead where honey is simply dissolved in water, bochet involves cooking the honey until it caramelises, developing intense toffee, molasses, and roasted flavours. The result is a dark, rich mead with remarkable depth.

Ingredients

  • 1.8 kg honey (wildflower or blossom works well)
  • 4 litres water (plus extra for topping up)
  • 1 sachet wine yeast (Lalvin D47 or EC-1118)
  • 1 tsp yeast nutrient
  • 1 Campden tablet (optional, for stabilising)

Equipment Needed

  • Large stainless steel pot (at least 8 litres capacity)
  • 1 gallon demijohn
  • Airlock and bung
  • Siphon tube
  • Hydrometer

Method

Step 1: Caramelise the Honey

Pour all the honey into your large pot over medium heat. Stir constantly as the honey heats. After 20-30 minutes, it will begin to foam dramatically — this is normal but watch carefully as it can boil over. Continue cooking for 45-60 minutes total until the honey turns a deep amber to mahogany colour and smells of toffee and caramel.

Safety note: Caramelised honey is extremely hot. Keep water nearby but never pour it directly into the pot — add honey to water, not the reverse.

Step 2: Create Your Must

Very carefully and slowly, ladle the caramelised honey into 3 litres of warm water, stirring continuously. The mixture will bubble and steam. Continue stirring until fully dissolved. Allow to cool to room temperature.

Step 3: Pitch the Yeast

Transfer the must to a sanitised demijohn. Add yeast nutrient and stir well. Check the specific gravity with your hydrometer — expect around 1.100-1.120. Pitch your yeast, fit the airlock, and place somewhere at 18-22°C.

Step 4: Fermentation

Primary fermentation typically takes 3-4 weeks. You'll see vigorous bubbling initially, slowing as sugars are consumed. Once activity stops and the mead begins clearing, rack to a clean demijohn.

Step 5: Ageing

Bochet benefits enormously from ageing. Allow at least 3 months in secondary, though 6-12 months produces exceptional results. The harsh caramel notes will mellow into smooth toffee and dried fruit.

Step 6: Bottling

When completely clear, rack into sanitised wine bottles. Add a crushed Campden tablet before bottling if you wish to stabilise. Cork and store upright for the first few days, then on their sides.

Expected ABV

12-15% depending on your starting gravity and yeast choice. EC-1118 will ferment drier; D47 may leave some residual sweetness.

Brewing Tips

  • Don't rush the caramelisation — lower heat for longer gives better flavour development
  • The longer you cook, the darker and more intense the flavour (but don't burn it)
  • Patience is key — young bochet can taste harsh but transforms beautifully with age
  • Consider back-sweetening with a small amount of fresh honey at bottling if too dry

Recommended Products

Find everything you need to brew this medieval mead at BrewCo:

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