Banana Chocolate Bochet
"Apricot Wine 10 cups apricots, halved and pitted 4-1/2 cups granulated sugar T tsp yeast nutrients 1-1/2 tsp acid blend 1/2 tsp pectic enzyme 1/4 tsp tannin Water T packet of mead yeast Banana Chocolate Bochet 2.2 lbs Ontario White Honey water from the homebrew shop 1 pkg Lalvin EC-1118 yeast 1/2 cup quick oats 1 banana peeled - tbsp light cocoa powder"
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Rich and decadent banana chocolate honey wine with a smooth finish.
ingredients
- 2.2 lbs Ontario White Honey
- Water from the homebrew shop
- 1 pkg Lalvin EC-1118 yeast
- 1/2 cup Quaker Quick Oats
- 1 banana, peeled
- 1 tbsp light cocoa powder
steps
- 1.
Boil honey in a pot until it turns dark caramel color.
- 2.
Add water and boil for 10 more minutes, stirring occasionally.
- 3.
Cool slightly and transfer to a sanitized fermenter.
- 4.
Blend banana, oats, and cocoa powder and add to fermenter.
- 5.
Pitch yeast, seal with airlock, and let ferment for 2-3 weeks.
- 6.
Rack to a clean vessel and age for 4-6 months.
- 7.
Bottle and enjoy chilled.
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