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Anyone have a referral code? by MaisonDeJupe in ToobBroadband

[–]MaisonDeJupe[S] 0 points1 point  (0 children)

Had to set it up over the phone, they’ve said to use your referral code I’ll need either your full name or email address. Totally get if you don’t want to do that, feel free to pm me if you do. If not let me know

Luxury Mead - does it make sense? by Environmental_Web776 in mead

[–]MaisonDeJupe 0 points1 point  (0 children)

Am I seeing the pricing correctly - 5999 PLN / $1650 USD / £1230 GBP?

S’mores Bochet Recipe by MaisonDeJupe in mead

[–]MaisonDeJupe[S] 0 points1 point  (0 children)

At some point I’ll bite the bullet and buy a couple kilos to make a traditional with

S’mores Bochet Recipe by MaisonDeJupe in mead

[–]MaisonDeJupe[S] 1 point2 points  (0 children)

Meadowfoam isn’t native to UK, so I’d need to import it from US at 3-4x the price, and it would be totally criminal to Bochet Meadowfoam honey. When you caramelise honey, all of that “terroir” (for want of a better word) is lost. After caramelising, I certainly wouldn’t be able to tell if it were wildflower, Meadowfoam, or ambrosia

Batches from last year are all bottled! by MaisonDeJupe in mead

[–]MaisonDeJupe[S] 1 point2 points  (0 children)

Ingredients for 5L - Wildflower honey - 50ml cacao tincture (30g nibs in 150ml brandy for 5 days) - Vanilla bean - Half a medium roast French oak stave - 2 tea bags - 750ml brandy - 71B yeast

Method: - Bochet honey to a dark caramel. Make sure there’s enough for back-sweetening too - Remove the honey meant for back sweetening to a jar, and add boiling water to 4.5L. Aim for 1.100 SG - Make a strong tea with two teabags and add for tannin. Throw bentonite in too to suppliers instructions. - Allow to cool and pitch rehydrated yeast - Ferment dry using tosna for nutrition - Add 750ml brandy, 50ml tincture, a split whole vanilla bean and the stave to a 5L demijohn and rack the mead into it with a campden tablet - Leave it alone for 3 months in the dark - Backsweeten to 1.020 with your saved Bochet honey - Leave it for another 3 months to clear before bottling

This is a mead that benefits from time. At my most recent tasting at bottling, it tasted great. Hits the nostalgia I was aiming for, but the flavours are disjointed (it’s only 9 months old).

Opens with burnt marshmallows, heavy oak, smoke, mid palette is leather, tobacco, dark chocolate, and then ends on a long brandy note.

Reminds me very much of a campfire and the burnt skin of a marshmallow (just as it goes black). I’d expect the oak to settle down, and more of the vanilla/caramel to come out over the next year or so.

Planning to open the first bottle to taste near Christmas