Vanilla Acerglyn Bochet

"VANILLA ACERGLYN BOCHET (5 GALLONS)7 pounds lightly caramelized wildflowerhoney (10-12 minutes on medium-high flame)9 pounds clover honey64 ounces dark robust maple syrupWater to 5 gallons12 ounces 110°F water for yeast rehydration18 grams Startup20 grams Lalvin 71B-1122 yeast10 grams Superfood (separated into 4 doses)5 grams DAP (separated into 4 doses)2 vanilla beans, scraped12 ounces dark robust maplesyrup for back sweetening1 medium toast American oak spiral1 tablespoon Sparkolloid preparedin 8 ounces boiled waterMake must from the honeys and maple syrupwith water to a 5-gallon volume. Stir this well"

CellarDog47

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3/1/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Experience the unique synergy of wildflower and clover honey in this rich 5-gallon batch of Vanilla AcerGlyn Bochet. Lightly caramelized honey brings depth, while dark maple syrup adds complexity. With aromatic vanilla beans and a hint of oak, this delightful ferment showcases a sweet, smooth finish that’s perfect for sipping on a warm evening or celebrating special moments.

honey fermentation mead vanilla maple oak

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Name: Vanilla Acerglyn Bochet
Yield: 80
Ingredients: 7 pounds lightly caramelized wildflower honey; 9 pounds clover honey; 64 ounces dark robust maple syrup; Water to 5 gallons; 12 ounces 110°F water for yeast rehydration; 18 grams Startup; 20 grams Lalvin 71B-1122 yeast; 10 grams Superfood (separated into 4 doses); 5 grams DAP (separated into 4 doses); 2 vanilla beans, scraped; 12 ounces dark robust maple syrup for back sweetening; 1 medium toast American oak spiral; 1 tablespoon Sparkolloid prepared in 8 ounces boiled water

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