The Sous Vide MEAD: Bochet honey, temp control, and pasteurizing tutorial 

A very quick point of clarification: the bochet process does create trace amounts of complex sugars, but it does not appear to do so in amounts that would result in the final gravities and low residual sweetness levels claimed for so many years. And most yeasts can still chew through those sugars. The true culprit in stalled bochets is almost certainly hydroxymethylfurfural (HMF). Grab your Vevor Sous Vide Machine : s.vevor.com/bfQv3n with code VEVORSALE5 for 5% off!

We just harvested honey from our bees and I get 3 gallons to play with! I’ve used the Sous vide to decrystalize honey, pasteurize brews, and even to “speed oak” as I call it. The process seemed to clarify and bring “aged” qualities so I thought, “Why not oak it?” And it seems to impart the oak faster. I’m looking forward to adding this technique to my tool box. Thanks from Utah!

Awesome! Now I have a low-effort to bochet honey! Thank you! I already use my immersion circulator for pasteurising, this’ll be its second home brewing use! My daughter is going to start saying I sous vide everything! 😂

I love a good bochet. This is amazing to see someone fully explain the pasteurization process. I do hope we find someone that is able/willing to help with the HMF testing.

This was a really great video, i have don all of these things individually, but never in a single mead. 🤘

It’s been a while, but the soft rebranding is starting to really feel settled in, new set, new logo, new music. It’s fresh.

I have been doing the pasteurizing for a while now and also use it for temp control for my Kviek yeasts in smaller batches(3gallon or less) they work great. finding he right size bin to do it in is a lot harder lol. I have gotten a lot of crap for using this method for both in Mead groups and defend it a lot because it works plain and simple. I am not a fan of chem stabilization so this is my go-to way of dealing with that issue. thank you for doing this video and for the coupon code Cheers from Montana.

With the Vevor, it seems it has allowed you to do the ultimate dointhemost. And you've allowed your viewers to experience this process for their selves. This really is dointhemost !

They are also good for decrystalizing honey.

Awesome video! I also like how you showcase a carbonated quick mead. It would be fun to submit a super young mead like this to a comp one year and then submit it the next year too with a year of age.

I'm finding the 3 gallon carboys to be a nice happy medium. I do primary in a 15 litre (4 gal) carboy with good head space and rack to a 12 litre (3gal) carboy for secondary. 1 gallon batches are a waste of time in my opinion. 5-6 gal batches are a chore to bottle. 3 gal is my goldilocks size.

Awesome, informative video! Thank you for hard work

How did you decide on the time and temperature to bochet the honey? I’ve never seen it done this way before and is seems like a great idea.

Sous vide machines are awesome. Ive been making 3 gallon batches of raw ale in my kitchen with mine. Its a super quick and easy brew day.

I've been pasteurizing my meads and wines with Sous Vide for ages. Normally, I stabilize with the (for some) scary white powders, but when I make something for a friend or family member, I ask them in advance if they would mind those. If they do, and the drink's supposed to be sparkling I use this method. Got the thing for christmas a few years ago when I was still an avid steak eater but now that I'm eating entirely plant based at home (well, excluding the honey for my mead), this is one of the few occasions the sous vide stick gets whipped out! Never thought about using it for bochet-ing the honey... will definitely test that!

Really Enjoyed Your Video , Thanks ! 🐯🤠

I've been using an immersion circulator for cooking for years. Makes the best ribs, Thanksgiving turkey, or anything else. Recently started using it to pasturize. Appreciate that timing chart. Maybe going too long is why I've gotten so many bottle bombs

Love the plastic bottle tip for pet nat! I would be so paranoid about messing it up without that. Awesome vid. Awesome Bochet.

I am definitely going to do this.

Would the plastic bottle trick work with priming sugar/drop carbonation as well?

Thanks for the video I have had a souvide circulator for some time, and was planning to use itmy pastorize my cherries for mead.

Thanks. I've heard of people using a sous vide and have considered getting one. I think your video pushed me over the edge and I'll be getting one soon.

kveik is most awesome for sours and meads!

Hoe long are you fermenting the most in the sous vide bath??

This recipe would be great with some vanilla, like you stated, but also some coffee and a little lactose! Maybe some pumpkin spice to make a PSL mead 😂

I've done a lot of sous vide with steaks, seafood, and vegetables -- I have considered using it for pasteurization but haven't had a chance yet. This will help get me motivated to give it a shot because I love sweeter, fizzy meads (I usually stabilize, back sweeten, and keg).

It's my understanding that the bochet process destroys many of the aromatic compounds of honey varietals. Does doing it sous vide do the same or does it preserve more of them?

This video is awesome! Now I want a sous vide lol

Hey, I couldn't tell for sure you were using "normal" al foil - I've found that "Heavy Duty" al foil a lot better at gripping and holding a shape.

Omg. I've been thinking about getting one for a year or so. Now I have no excuses. 😂

I'm gonna do your recipe, thank you for always being an inspiration for me! I Got a couple of questions Did you de-gassed your brew before botteling? If I'm not mistaking, in primary besides co2 also some less pleasant gasses are created. I often use the sous vide for pasturisation, but it's also a great tool to temper chocolate. I once made a ginger beer in the past usesing the Pétillant Naturel method. I worked fine but some of my bottles had a kraeusen line. This made the bottles look less atractive. Do you maybe have some tips to prevent a kraeusen line in your botlles using this method? The only downside of your recipe for me is that I have my honey in a bucket and that I have to transfer it to jars. I can already hear misses Pirate yell because of the mess it will create XD.

Quick question, does back sweetening change the alcohol volume of a mead. Say it fermented to being dry @ 15% alcohol. Should I backsweeten does the alcohol changes even through there's a change to the final gravity reading from adding a sweetener?

lower temp for longer is better for pasteurizing to keep the subtle flavors intact. you seem more impatient than risk adverse

I noticed you used sealed glass containers for the honey. I've always heard about honey expanding. Don't have to worry about this with this method???

I have had a Sous Vide for a while now. I have two special containers one 1 gallon other is 5 gallon. They are cheap and have a cover that lets the Sous Video in yet keeps the steam going back in. Same idea as the foil you used yet designed specifically for Sous Vide. If going to use it a lot I highly recommend the specific containers for it.

Gonna try this for the butterbeer mead recipe now

why wouldnt you still use an airlock when using sous vide for temp control on the kviek yeast?

Try using it for a beer recipe, been thinking about a soup vide for doing the mash, seems like it makes sense for controlling the temp! But I’d love to know if it’s worth it, before I go out and buy one myself

I'm guessing this method will work for making your butter beer recipe. Everyone loves it, by the way.

Dang 😳, You Beat Me ,😂

2:04 how long did you set that for? 😂😂😂

Fyi link doesn't work for me maybe cause I'm in 🇨🇦

Happy to see my cola company getting some product placement. It isn’t easy having a similar company name to Coca-Cola. I also don’t know how to Google.

Dude… I’ve had the Anova for years! LOVE it but don’t utilize it nearly enough!!

I wonder how a chocolate mead would do with bochet honey.

And ping pong balls are a great insulating lid!

'An arbitrary number' 😂😅

That's the stupidest idea ever and I can only assume you did this to get a free immersion circulator. I only say it's stupid as I bet it's so wasteful (on power and up front cost) when you could get something like a TE-75 immersion heater which is a immersion heater made for brewing that simply goes in your brew and can heat up to 5 gallon at a time and also has a temperature regulator granted it's not as plug and play as to adjust the temperature setting you'll need to heat some water and check the temperature and adjust till you're where you want to be but it's got to be a better and cheaper option for brewing. Plus sous vide is a cooking technique not the type of the cooker but I hope you have fun cooking with your immersion circulator

Been using sous vide for pasteurizing meads/etc for a while. Never thought of using it for making bochet honey (which could get messy real quick in a dutch oven). Even though after all these years using it for cooking, the thought of leaving the circulator running for days still boggles my mind... LOL Great video, as always.