See the forum thread: http://www.gotmead.com/forum/showthread.php/24838-Bryan-s-Banana-Chocolate-Bochet
Cooked honey for about 30 minutes til it was a dark reddish brown, cooked oatmeal at about 140°F for 25 minutes in the homebrew water then added the banana and cocoa powder and let that cool down a bit before mixing with the honey. Added more water, filled my gallon jug and added more water. Shook vigorously, and waited an hour for the temp to drop before pitching the yeast.
I didn’t add any nutrient/energizer and the answer is in the ingredients. From what I’ve researched two things yeast need that is lacking in most mead is potassium and nitrogen, which are supplied by banana and quickoats respectively in this recipe.
12 hours later my airlock was popping faster than the red currant-orange melomel I pitched 2 weeks ago with the same yeast (didn’t use nutrient energiser there either), and today (2 days later) its popping about every 7-8 seconds.
Bryans Banana Chocolate Bochet
- 2.2 lbs Ontario White Honey
- water (from the homebrew shop)
- 1 pkg Lalvin EC-1118 yeast
- 1/2 cup quick oats
- 1 banana (peeled)
- 1 tbsp light cocoa powder
- Cooked honey for about 30 minutes til it was a dark reddish brown, cooked oatmeal at about 140°F for 25 minutes in the homebrew water then added the banana and cocoa powder and let that cool down a bit before mixing with the honey. Added more water, filled my gallon jug and added more water. Shook vigorously, and waited an hour for the temp to drop before pitching the yeast.
- I didn’t add any nutrient/energizer and the answer is in the ingredients. From what I’ve researched two things yeast need that is lacking in most mead is potassium and nitrogen, which are supplied by banana and quickoats respectively in this recipe.
- 12 hours later my airlock was popping faster than the red currant-orange melomel I pitched 2 weeks ago with the same yeast (didn’t use nutrient energiser there either), and today (2 days later) its popping about every 7-8 seconds.
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