BOCHET = Cooked Honey

[Rice_Guy]

an interesting test; An easy way to start a bochet is with a slow cooker, no monitoring a boil, can leave it for a few hours, and easy to melt back into a must/ wine since it is hot.

When I do this again I will stop ar the six hour point where the room smells like cooked honey (about 200F). The ten hour point has lost some aroma and flavor has notes of a dark ale.

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[Rice_Guy]

checking the flavor in a white wine on the above ten hour honey treatment;

it turned out to have good honey aroma clean sweetness without any burn notes, the foam material doesn’t seem to melt in even with heat, and it is significantly less cloudy than fresh honey

 

[BernardSmith]

What kind of honey did you use for this test?

 

[Rice_Guy]

clover honey , Kroger, (the goal is caramel flavors in an apple)

What kind of honey did you use for this test?

next part of this is to guesstimate how much I need to make for a 7 gallon big mouth bubbler.

 

[Rice_Guy]

I am guessing that 3% added honey will get the sweetness target
, , , , , , 75 to 100 grams per gallon , , , , ,

humm ,,,, sugar has a threshold detection at 0.5 to 1.0% in wine, ought to test bochet at 50 grams per gallon also