Another shot at a bochet, since batch 134 and batch 157 were so delicious. After aging for a year or so, I anticipate it will be wonderful for Thanksgiving 2020.

Ingredients in this batch

  • Caramelized sugars:
  • Non-caramelized sugars:
    • 1 lb., 7.2 oz. pumpkin honey from the Santa Fe Honey Salon</a>.
    • 8.8 oz. Michigan maple syrup.
  • ¼ tsp. potassium carbonate.
  • ½ tsp. Fermaid K.
  • ¾ tsp. Fermaid O.
  • 1 packet Lalvin 71B-1122 wine yeast, rehydrated in ¼ cup untreated tap water at 100℉.
  • untreated tap water to just over 1 gallon.

Procedure

Heated two pounds of sugars, mostly honey, in the Crock-Pot on high for three hours. Poured in enough extra honey and maple syrup to bring the total to four pounds, left in for fifteen minutes to blend, then poured into the carboy through a funnel, which already contained some tap water. Agitated, then left to cool for several hours with a cap on the carboy, then agitated more. Added potassium carbonate, then Fermaid O and K, then water to just over a gallon. Agitated intermittently and repeatedly for over an hour while other batches were being prepared, then measured the gravity. Pitched yeast at 84℉.

Brew date: 10 November 2019.
Original gravity: 1.153.
Bottling date: 30 September 2019
Final gravity: 1.030.
Estimated ABV: Approx. 19.5%.

Yield:

  • 9 oz. hydrometer tube
  • 4 x 22 oz. beer bottles
  • 1 x 12 oz. beer bottles

Total: 109 fl. oz., or 85% of a gallon..

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Observations

  • 2019-11-11T11:11: Fermentation is already visibly producing CO2 bubbles in the carboy.
  • 2020-11-12: Bottled.