View Full Version : Bochet SG question

05-07-2015, 12:30 PM
I started a Bochet last night. 1 gallon of water, 3lbs of honey, D47, controlled fermentation at 60 degrees. The SG ended up around 1.096, which is going to be bone dry, I am guessing.

Do I toast up some more honey now, add that in tonight and raise that SG up? I am hoping to get a nice semi-sweet 12-13% mead at the end of the day. What would a target SG be to get something with some residual sweetness?

On a totally different note ... is there a thread or a dummies guide on how to use the calculator on the main page?

Marshmallow Blue
05-07-2015, 12:52 PM
Just ferment it dry and back-sweeten later. This way you don't run the risk of it finishing too high.

05-07-2015, 02:07 PM
After poking around looks like my final will probably be around 12.5% so that is on target :)

I will have sufficient toasted honey (sounds better than burnt, or caramelized) to back sweeten and make something else down the road.

plan is to leave 1 gallon straight and then add oak and vanilla to the other gallon, can't wait to get there!

05-07-2015, 02:38 PM
When you caramelize/burn the honey, some of the sugars become unfermentable (Maillard reaction, etc, etc). The amount of unfermentables in your caramelized honey will depend on how much you burned it. For example, when I made my bochet, it halted at 1.005, even though I was using EC-1118, and was well within its ABV range (OG 1.104). I only cooked the honey until it was an orangish-brown. I guess what I'm saying is, depending on how much you cooked the honey, don't expect it to go completely dry.

Also, the calculator was broken at some point, but then fixed. It still seems broken to me. Here are a couple mirrors: