"Cyser Bochet: Ingredients: Primary: Organic Apple Juice: 3 gallons Caramelized Honey: 5 lbs Regular Honey: 1-2 lbs (adjust for target gravity) Cinnamon: 1.5 tsp Nutmeg: Dash (use sparingly) Pectic Enzyme: 3 tsp Yeast: 1 packet Lalvin 71B Secondary: Cinnamon: 1.5 tsp Gravity and ABV: Original Gravity: 1.118 Final Gravity: 1.016 Estimated ABV: 13.39% Nutrient Schedule: At Pitch: 1 tbsp boiled yeast slurry Days 1-3: 1 tbsp boiled yeast slurry daily Note: Degas the mead before adding nutrients Process: Caramelization: - Caramelize 5 lbs of honey using bochet techniques Primary Fermentation: - Combine all primary ingredients in fermentation vessel - Adjust gravity with regular honey to reach target OG - Pitch yeast and follow nutrient schedule - Ferment for approximately 21 days or until FG is reached Secondary Fermentation: - Rack to secondary vessel - Add additional cinnamon - Age for about 2 months before bottling Timeline: Pitched: 2020-06-13 Racked: 2020-07-03 Bottled: circa 2020-08-15 Tasting Notes: 2020-11-28: Still young, needs more aging 2021-04-08: Smells like apple pie, but still harsh 2022-06-28: Pleasant nose, lacking sweetness and balance Improvement Suggestions: - Add pectic enzyme at the start of fermentation - Consider adding spices in secondary to preserve flavors - Increase honey content for more sweetness - Add tannins for balance (possibly by including whole apples with skins) - Allow for extended aging (3-5 years for bochets) - Balance acid and tannin levels before bottling - Age sufficiently before bottling for better flavor integration Equipment: - Fermentation vessel (suitable for 3 gallons) - Airlock - Hydrometer - Siphon and tubing for racking - Bottles for final product Expected Characteristics: Aroma: Apple pie-like with hints of spice Flavor: Complex apple and caramel notes from bochet process Aging Potential: Improves with extended aging, 3-5 years recommended"