Banana Cocoa Bochet
Experience the perfect fusion of ripe bananas, rich cocoa, and luscious Ontario white honey in this captivating honey wine. With its velvety texture and delectable flavor, this Banana Cocoa Elixir offers a unique twist on traditional mead, inviting you to savor every sip. Ideal for gatherings or a quiet night in, this rich concoction will surely enchant any palate.
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 ripe banana, peeled
- 1 tbsp light cocoa powder
steps
- 1.
Boil honey in a pot, stirring until it reaches a dark caramel hue.
- 2.
Add water to the pot and continue boiling for an additional 10 minutes, stirring occasionally.
- 3.
Allow the mixture to cool slightly before transferring it to a sanitized fermenter.
- 4.
Blend the banana, oats, and cocoa powder until smooth, then add to the fermenter.
- 5.
Pitch the yeast into the mixture, seal with an airlock, and let it ferment in a cool, dark place for 2-3 weeks.
- 6.
After fermentation, rack the wine into a clean vessel and age it for 4-6 months to develop flavors.
- 7.
Bottle the elixir and chill before serving for the best experience.
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