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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.

Vicky Rowe
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Vicky Rowe

Vicky Rowe has been active as a promoter and supporter of the mead industry since the mid-90's with Gotmead.com, and is totally serious about seeing the mead industry take its rightful place as a popular craft beverage on the world recreational drinking stage.

She is also an experienced marketing coach and consultant who has recently decided to focus her marketing expertise exclusively on the craft beverage market to help meaderies, cideries, breweries and distilleries expand their business and get more customers while doing what they love.
Vicky Rowe
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Bryans Banana Chocolate Bochet
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Servings
1 gallon
Servings
1 gallon
Bryans Banana Chocolate Bochet
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
1 gallon
Servings
1 gallon
Ingredients
Servings: gallon
Units:
Instructions
  1. 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.
  2. 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.
  3. 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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