Toffee Caramel Bochet
"Toffee Caramel Bochet Style Mead Sodium Metabisuphite and Potassium Sorbate (per manufacturer's direction) Let sit at cellar or room temperature until clear Final Racking Rack mead one final time and let it sit until the mead is clear enough to read through. (Bulk age until ready to bottle)"
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Indulge in a rich and decadent mead with notes of toffee and caramel, perfect for a cozy night in or as a special homemade gift.
ingredients
- 4 lbs honey
- 1 lb dark brown sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 gallon water
- 1 packet champagne yeast
- 1/2 tsp Sodium Metabisulphite
- 1/4 tsp Potassium Sorbate
steps
- 1.
In a large pot, caramelize honey and sugar over medium heat until dark brown.
- 2.
Carefully add water, cinnamon, and nutmeg. Boil for 10 minutes, skimming off foam.
- 3.
Cool to room temperature, transfer to a fermentation vessel, and pitch yeast.
- 4.
Ferment for 4-6 weeks or until gravity stabilizes. Add Sodium Metabisulphite and Potassium Sorbate.
- 5.
Let sit until clear, rack mead one final time, and bulk age until ready to bottle.
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