How to Make a Liquid Apple Pie Mead – (Apple Pie Bochet)

Cyser
Today we’re making an Apple Pie Mead! Specifically, we are making an apple pie bochet. This mead literally tastes like liquid apple pie. It has a lot going on (especially in the spice department) but it tastes incredible! I’m attaching the recipe down below and I highly encourage you to try making this mead. Let me know what you think down below and thanks for watching.

Apple Pie Bochet Recipe:

1 Gallon of Spring Water (Apple Juice could also work)
3 Pounds of Clover Honey (Bocheted for 1 hr)
3 Pounds of Gala Apples (Any Apples will do)
1 Whole Clove
1 tsp of Ground Nutmeg
3 Graham Crackers
1 Cinnamon Stick
1 tsp of Ground Cardamom
2 Grams of Lalvin QA23

The Process:

Step 1: Sanitize everything you use
Step 2: Bochet your honey (heat your honey in a big pot for an hour – not quite a boil)
Step 3: Mix your ingredients together and then take a gravity reading. Make sure to write down your information!
Step 4: After the primary fermentation (you should notice the bubbling start to slow – you can also take a gravity reading to figure out if it’s finished) rack into a new container and then add your spices.
Step 5: Rack off the spices (roughly 7 – 10 days later) and then taste test.
Step 6: Stabilize with Potassium sorbate if you want to back sweeten the mead (I did). Wait 24 hours and then add whatever honey you want to make it as sweet as you desire.
Step 6.5 (Optional): If the mead body isn’t enough you can add more honey or possibly some maltodextrin (or lactose) to fill out the body.
Step 7: Bottle!

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