Vanilla Acerglyn Bochet
Experience the unique synergy of wildflower and clover honey in this rich 5-gallon batch of Vanilla AcerGlyn Bochet. Lightly caramelized honey brings depth, while dark maple syrup adds complexity. With aromatic vanilla beans and a hint of oak, this delightful ferment showcases a sweet, smooth finish that’s perfect for sipping on a warm evening or celebrating special moments.
ingredients
- 7 pounds lightly caramelized wildflower honey
- 9 pounds clover honey
- 64 ounces dark robust maple syrup
- Water to 5 gallons
- 12 ounces 110°F water for yeast rehydration
- 18 grams Startup
- 20 grams Lalvin 71B-1122 yeast
- 10 grams Superfood (separated into 4 doses)
- 5 grams DAP (separated into 4 doses)
- 2 vanilla beans, scraped
- 12 ounces dark robust maple syrup for back sweetening
- 1 medium toast American oak spiral
- 1 tablespoon Sparkolloid prepared in 8 ounces boiled water
steps
- 1.
In a large sanitized fermenter, combine the lightly caramelized wildflower honey and clover honey.
- 2.
Add 64 ounces of dark maple syrup to the fermenter.
- 3.
Slowly pour in water, stirring continuously until the total volume reaches 5 gallons.
- 4.
In a separate vessel, hydrate the Lalvin 71B-1122 yeast with 12 ounces of 110°F water for about 15 minutes.
- 5.
Stir in Startup and dissolve.
- 6.
Mix in Superfood and DAP in four doses, ensuring even distribution.
- 7.
Scrape the seeds from the vanilla beans and add both seeds and pods to the must.
- 8.
Add the oak spiral for secondary aging.
- 9.
Incorporate the prepared Sparkolloid into the must and stir gently.
- 10.
Ferment at a controlled temperature for a few weeks until fermentation ceases.
- 11.
Back sweeten with the remaining maple syrup before bottling.
- 12.
Age your Bochet for a few months before tasting to enhance flavors.
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