How to Make a Liquid Apple Pie Mead - (Apple Pie Bochet)

Today we're making an Apple Pie Mead! Specifically, we are making an apple pie bochet. This mead literally tastes like liquid apple pie. It has a lot going on (especially in the spice department) but it tastes incredible! I'm attaching the recipe down below and I highly encourage you to try making this mead. Let me know what you think down below and thanks for watching.
Apple Pie Bochet Recipe:
1 Gallon of Spring Water (Apple Juice could also work)
3 Pounds of Clover Honey (Bocheted for 1 hr)
3 Pounds of Gala Apples (Any Apples will do)
1 Whole Clove
1/8 tsp of Ground Nutmeg
3 Graham Crackers
1 Cinnamon Stick
1/8 tsp of Ground Cardamom
2 Grams of Lalvin QA23
The Process:
Step 1: Sanitize everything you use
Step 2: Bochet your honey (heat your honey in a big pot for an hour - not quite a boil)
Step 3: Mix your ingredients together and then take a gravity reading. Make sure to write down your information!
Step 4: After the primary fermentation (you should notice the bubbling start to slow - you can also take a gravity reading to figure out if it's finished) rack into a new container and then add your spices.
Step 5: Rack off the spices (roughly 7 - 10 days later) and then taste test.
Step 6: Stabilize with Potassium sorbate if you want to back sweeten the mead (I did). Wait 24 hours and then add whatever honey you want to make it as sweet as you desire.
Step 6.5 (Optional): If the mead body isn't enough you can add more honey or possibly some maltodextrin (or lactose) to fill out the body.
Step 7: Bottle!
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[@Shannonontheroad]

I love how you say Apple Piey! I’ve added Y to words to describe something and people laugh.

[@duayinepu2103]

I know you've done plenty of videos but I'm so glad you explain/bring up certain things as if it's the first time, for example you still bring up sanitizing, despite it being pretty well known 👍

[@stephenclifford3971]

I just racked my 5 gallon batch of your recipe. I only made one alteration and used local apple cider instead of water, and K1V-1116 yeast. I got a 16.1% ABV and have a bit of residual sweetness due to the extra sugars from the cider and the apples in secondary.1. The spices and crackers added to the complexity and it smells and tastes heavenly, even though it is very young.

[@ManMadeMead]

I'm super curious to hear how this turns out in the long run!

[@stephenclifford3971]

@@ManMadeMead I will be sure to keep you in the loop as it progresses.

[@Juniperlaneestatesales]

Has there been a tasting? I'm curious

[@stephenclifford3971]

@@Juniperlaneestatesales Still young, but for being young, it is almost drinkable now. The nose is of a nice rich apple pie! The taste could probably use a little more on the spice side, but on the same token, you don't want it to over power the honey and apple flavors. I stabilized 1 gallon and back sweetened with about half a pound of wildflower and it is just right as far as sweetness is concerned and the other 3 gallons I have i back sweetened with 3/4 cup of erythritol and plan to bottle carbonate in 22oz bottles.

[@stephenclifford3971]

@@ManMadeMead Did a 10 month tasting and the spices are now clearly faded too much. The graham cracker has had a weird effect on the mouth feel, maybe on the side of too tannic, but maybe the extra ingredients in the crackers. My local orchards have opened so it is time for the 2022 Edition. I have had some really great successes with DV-10, so I will probably use that in this batch as well as double the spices and add some apples to the mix. Question I have for you is, do you feel that the crackers did it justice for you or would you, in retrospect use wine tannin in future batches?

[@alangauthier1900]

First time watching your channel. Very interesting, I think I have a new hobby! thanks and of course I subscribed. Happy New Year !

[@ManMadeMead]

Thank you for watching!

[@jenzu_h8798]

This sounds so good! Gotta try it

[@K.S.Fishing]

Inspired to make my own APM now!

[@palmada]

I'll definitely try and make this. I like the restraint with the spices, instead of suggesting throwing the whole cupboard at it!

[@nunyunnini]

Top view makes a whole lot of difference

[@kyle-hb3pz]

Adding this to my to-brew-list!

[@BeardofHoneySoul]

I have a friend in Shawnee. Great vid!

[@ManMadeMead]

Thank you!

[@stoneguard]

This sounds DELICIOUS

[@ManMadeMead]

It is!

[@craig8059]

@Man Made Mead great video! so what does KMS (cambden tablets) specifically do vs what Potassium Sorbet specifically does because i thought they are both stabilizers?

[@ManMadeMead]

Sorbate stabilizes the mead halting possible fermentation and metabisulfite (campden tablets) are a preservative. They help with color and preserving of the mead over time!

[@macymullen2541]

Great video, thanks for posting! Do you think using a fining agent would change the final flavor??

[@ManMadeMead]

I don't think so!

[@kjdevault]

Have you ever used Alpha or Gluco Amylase enzymes on something like the graham crackers to see if you can get the fermentables, but be able to maintain some of the flavor and mouthfeel? Just had my wheels turning… this sounds amazing!!

[@ManMadeMead]

I haven’t before but I should try that!

[@palmada]

Cheers, sounds great. Question though, why just a gently boil for your bochet"ing"?

[@ManMadeMead]

Because too much of a boil will lead to it boiling over and creating a huge mess!

[@Behemoth.669]

Just purchased all my fermenting equipment and am going to have my hand at this recipe in hopes of having delicious mead for the holidays! Thanks 🤘

[@linarush1393]

Yay 😊😊😊 good luck, have fun

[@Cj_Mage]

Started a gallon of meed 2 weeks ago now and getting ready to start adding the apples. Great video/guide

[@ManMadeMead]

Happy to help!

[@Calendyr]

Why do it as a mead? Wouldn't a cider be a more appropriate base? This looks delicious, will have to do something like that soon ;)

[@videogameking9896]

so i cant tell what size of a bucket you use for this recipe, its either a 2 or a 2.5. i only use 1 gal carboys right now so i dont know the proper proportions to use. any help would be super cool.

[@dalebartlett4635]

Wondering now about baking the apples first?

[@magacop5180]

🤔

[@dallasl3688]

City Steading Brews made a caramel apple bochet using that exact method.

[@BobBobBob843]

Just found your channel less than an hour ago. Been thinking of trying to make my own mead for the time. Funny thing, my first thought was to try to make an apple pie spiced mead.

[@rubducksu9245]

This is a great channel to get some great info. Look through the past vids to learn a lot. I've been here a month or so and I have learned so much

[@ManMadeMead]

Hey Bob! I hope you enjoy the videos - let me know if you have any questions!

[@BobBobBob843]

@@ManMadeMead most definitely good sir, I’ve got a lot to learn so I’m going to study your videos a lot. When the time comes to start my mead I’ll definitely ask as much as I can. Thank you for putting out videos like this and showing people that mead is still a thing and the flavors can be very versatile.

[@surgonan]

Why did you go with a traditional mead base (water) as opposed to a cyser based primary(apple juice)?

[@ManMadeMead]

I honestly wanted the challenge! You can absolutely use apples juice as the base instead.

[@shahvirat1990]

Hey Garett, is the maltodextrin a replacement for tannins?

[@ManMadeMead]

It can add a little bit of tannin (really only in the form of a more creamy esk mouthfeel though). It doesn’t add the same tannin feel as oak.

[@larryroyovitz7829]

What was the gravity post back sweeten?

[@duayinepu2103]

Thoughts on granny smith apples? That's what my family uses for apple pies 😋

[@ManMadeMead]

I think that could be really good!

[@BobBobBob843]

I’ve thought about this, but I fear it would bring out a lot of sour/tartness lending more towards a sour beer (which I do not like at all).

[@duayinepu2103]

@@BobBobBob843 perhaps a partial?

[@BobBobBob843]

@@duayinepu2103 I think it would give it a nice slight tightness and granny Smith apple has a lot of flavor I just couldn’t see using an entire batch of granny Smith because I feel personally for me it would be overwhelming.

[@PacesIII]

They don't always retain their tartness. I made a spiced cyser that was a gallon jug, minus space for 2.6 lbs honey, of Publix organic apple juice, 2 cloves, 10 allspice berries, orange peel, and a cinnamon stick. Secondary fermentation, I added 2 cinnamon sticks and let it sit until almost clear. Racked, waited about 2 weeks, and bottled. Tastes like apple pie and 13.6%.

[@taelend5301]

If I was to do a 5 gallon batch would you multiply all the spices as well just like double them?

[@ManMadeMead]

Yes you would!

[@Funpants94]

Is the headspace during secondary a concern here when you added the spices and graham crackers, or is that almost like an extension of primary since it was only a week or so?

[@ManMadeMead]

It’s a concern if there is no fermentation occurring! If the yeast are fermenting there will be a layer CO2 on the brew. If there is no fermentation you will want to close that headspace down so there’s not a lot of oxygen on top of the brew!

[@brokentablespodcast]

Do the two powders you used to stop fermentation alter flavor at all?

[@ManMadeMead]

Yes they do! They halt fermentation so you can backsweeten safely!

[@FrontlineStrengthTraining]

What kind of a bucket do you use to ferment in because I’m just getting started and I’m reading about how a lot of pockets don’t get an airtight seal?

[@ManMadeMead]

I use anything I can get from my brew shop! Sometimes they aren't great at sealing.. but I don't worry about it too much!

[@ssantac]

Great vid! Would using a pectic enzyme help to bring out more apple sugars/flavor? I'm just starting to learn about mead making.

[@ManMadeMead]

Pectic enzyme is used for clear a brew that’s high in pectin! You won’t get more apple flavor or sugar if you use it!

[@linarush1393]

I will definitely try this, but I have Celiac. No to the wheat😮

[@elinersdal912]

I love your videos! You did no seem to aeriate this one. Is that correct?

[@ManMadeMead]

I didn’t with this one!

[@vDRACv]

I do a cinnamon toast mead kilju and wine I think you can get better flavoring using applesauce & cinnamon oil you'll get better coloring then using cinnamon stick or cinnamon powder They will darken your mead & wine

[@anissafoster5687]

What was the size of your secondary for fementation? Looks like primary was in a 2 gal bucket?

[@ManMadeMead]

Secondary can be in anything as long as it doesn't sit with air for too long!

[@tim-tim-timmy6571]

"high ABV mead, it's 11.6%" Me: low abv mead: 12%. High: 18% I really like your videos, always get good inspiration

[@Brometheus420]

Do you think it's better to add the two stabilizers on their own versus campden tablets?

[@ManMadeMead]

You have to add both in order to stabilize the brew. Campden tablets will not halt fermentation fully!

[@Brometheus420]

@ManMadeMead I thought they had both, but rereading that section in compleat meadmaker says 'for aging add campden tablet'. I must've mixed up the fact that fermaid is the blend of nutrients thinking campden was a stabilizing blend

[@ValkoorMoonblood]

Any specific tips for safely making the bochet? I've heard it can get kind of dangerous mixing water with very hot honey.

[@ManMadeMead]

Do it in a bucket and heat your water up some! That will keep it from being too crazy!

[@joelchrysler6238]

I do a buckwheat mead you do one too, I make a apple pie mead and then you do too! Lol thats kinda lucky

[@motherrussia5948]

That is amazing, i just need to buy graham on my country. But air is coming in when you open it an add things doesnt that fuck up the fermentation, flavor, and other micro life gets in?

[@ManMadeMead]

I think people worry too much about that. As long as you aren't leaving your fermenter open - it's okay to open it and add ingredients.

[@motherrussia5948]

@@ManMadeMead Today i did my first mead ever!!! Not this complicated one, but i hope one day i get the courage and experience to follow your recepies. Keep the good work man!!

[@moselleisrael3879]

Is it possible to use all ground spices like ground clove etc?

[@ManMadeMead]

Yes you can!

[@GreenWitch1]

So! I bocheted my wildflower honey tonight. Finally 😕 I’m using parts of 2 1/2 gallon jugs of unfiltered apple cider. One is spiced, one is plain. No water. Would you recommend adding fresh apples in secondary or not? I have several different varieties on the counter, but I’m thinking I don’t need to add apples. Thoughts? I took your suggestion & used EC1118. Pretty stoked about this one!

[@javierchirinos28]

I wonder how it compares to Kurts Apple Pie mead

[@allhailbeelzebub6054]

for how many litters/gallons of mead is this recipe?

[@guleri7221]

Hey man, do you happen to have any beginners guide written?

[@ManMadeMead]

Not exactly! I need to write one up though!

[@Pandemicbullet]

How much Metabisulphite did you add?

[@GreenWitch1]

I haven’t made a bochet yet, but I’d like to make this. I have 71B, EC1118 & Safeale S-04. Which would you choose?

[@shadowcatX2000]

I'm not Man Made Mead, but probably 71B. Safeale may not get up to the 11 - 12% and EC1118 doesn't typically leave fruity esters. I would also recommend including apple juice in the primary fermentation rather than just water (that will help with increasing your sugar content early).

[@GreenWitch1]

@@shadowcatX2000 I primarily use 71B, but I was so impressed with it in my banana wine, I definitely considered it. I found gallon jugs of apple juice at my local grocery store yesterday. Another free carboy!

[@shadowcatX2000]

@@GreenWitch1 There's nothing that says this absolutely has to go to 11 or 12 percent if you wanted to use the ale yeast, and then the ale yeast might blow through it's normal percentage as well, especially if you give it proper nutrients. Free carboys are awesome!

[@GreenWitch1]

@@shadowcatX2000 I’ve only used the ale yeast once & it fermented FOREVER! I can’t judge b/c I haven’t tasted it yet. 71B did a beautiful job on my apple wine, so a pretty safe bet.

[@surgonan]

Safeale S-04 is great for cider and helps accentuate the apple flavors with fruity esters. Even if it doesn’t fully ferment dry, I’m sure it will taste great and saves on the back sweetening.

[@treffoil]

where did you get your blinding rod?

[@ManMadeMead]

My local brew shop! You can find them on amazon though!

[@jwbrushpl]

A cinnamon cyser does the trick quite well :)

[@shadowcatX2000]

I'm surprised he didn't go this route.

[@surgonan]

Yea, I was thinking the same thing. I’ve only made 1 mead (1 gallon capsicumel) from start to bottle so far, but I was given an amazing Spiced Cyser from a local meadery for Christmas. I’m going to have to make an Apple Pie Cyser now... Maybe even back sweeten with half honey, half concentrated apple juice.

[@joshs4382]

Wonder what adding vanilla extract would do for it......

[@ManMadeMead]

It can be a little too watery for me. Vanilla bean actually adds some tannin which can give a better mouthfeel!

[@stephenhegarty6032]

I just racked into carboy from secondary (spices and graham cracker) and I noticed scent of Bananas and I taste the apple pie but the smell of the bananas is throwing the whole experience off ….any thoughts?

[@ManMadeMead]

That’s rather interesting! I haven’t experienced that before but I believe it could be there. That could be a flavor profile that the yeast through off somehow!

[@stephenhegarty6032]

@@ManMadeMead maybe the yeast was stressed but the 71b gave a 14% abv and it taste like apple pie with the carmel honey finish so maybe being in a carboy the bananas aroma will disappear 🤷🏼‍♂️

[@snakeoo7ca]

Where can I find my own Tony 😅

[@echobase7093]

When you bochet the honey, how do you bring up the honey to boiling? High heat, or a gradual low-medium heat? I really liked the results you achieved in the video. Thanks!

[@ManMadeMead]

Yes you do! Low ish heat - slow boil. Don’t boil to quick because it’ll foam up a lot!

[@jamesthomas8481]

vanilla carmel apple pie

[@AidanHegarty97]

did you get your taste back?

[@ManMadeMead]

Yes I did!

[@primitivedaisy]

So this mead does not need energizer?

[@ManMadeMead]

It definitely needs nutrients!

[@moselleisrael3879]

I’ve been watching this video a lot over the past month preparing for my own. I guess my only hiccup is when you add the apples and spices to the bucket and theirs no more CO2 I’m scared of oxidizing everything while I let the apples and spices do their thing Also if I use apple juice in primary that means I can skip out on the actual apples for secondary right? Or should I still do some ?

[@ManMadeMead]

You can skip out on the apple in the secondary but you might be want to add more juice to bring the flavor back!

[@jeroenvanos9653]

Are you usually low on spices, or am I going strong on them? I frequently use at least 2 cinnamon sticks in 5L

[@GreenWitch1]

Everybody doesn’t enjoy a lot of cinnamon flavor in their drinks. I can’t stand it.

[@ManMadeMead]

I think it's up to you're own desire! Some people might like more spice taste, it's really up to you!

[@gammaraygaming3306]

After racking the mead off the apples could you use them for something else, like making an actual pie?

[@ManMadeMead]

Of course you can!

[@kjdevault]

Jam or Apple butter would be hella tasty!

[@wildman3506]

I don't understand the use of Ground Cardamom ?

[@ManMadeMead]

It’s used in some apple pie recipes. It adds just a varietal spice!

[@mwinchesterjr6862]

Hello MMM, I'm still pretty new, but this recipe sounds tasty. Two questions: In earlier videos you would sanitized your fruit. Does freezing the fruit make this step unnecessary? Second question. I recently had a Come-to-Darwin moment and accepted that Yeast nutrients and fermaid O will make my mead ferment better. This recipe doesn't include either, why is that?

[@ManMadeMead]

The freezing isn’t necessary but recommended. I use yeast nutrient but I didn’t include it in the recipe (I should have!)

[@lordkrythic6246]

Theoretically you shouldn't need to sanitize the apples regardless, because the mead is naturally in an oxygen free environment. I'd still recommend freezing though.

[@stephenhegarty6032]

I forgot to ask when apples are added do you have go every day and push the fruit cap down or just let it ferment out and rack it before spices?

[@ManMadeMead]

I do normally push the fruit cap each day just to be safe!

[@tatekalawart3698]

could you bochet half of the honey and leave the rest normal? I'm wondering how this would change the flavor. I want the Carmel flavor but I don't want it to overpower.

[@ManMadeMead]

You definitely can! I do that a lot actually!

[@morganewing304]

@@ManMadeMead is there a reason you chose not to put the apples in a bag? It’s time for me to add mine so I was curious about that

[@ManMadeMead]

@@morganewing304 No main reason! Just laziness haha

[@bokbokbagawk]

When scaling this up would you scale the clove per gallon or no? I've heard mixed things about clove

[@dallasl3688]

Do not over-clove. It will absolutely take over. 1 whole clove is a lot even for 1 gallon, you have to pull it before it gets too strong. If you're making a 5 gallon batch, maybe use 3 but make sure you get them all out before it starts to taste nasty.

[@paulalarocca8315]

Before watching to the end of the video, I added a comment about adding maltodextrin or lactose to get the mouth feel!! But that was your fix so I deleted the comment....

[@moselleisrael3879]

Going from bucket to bucket there was no concern of oxidation?

[@ManMadeMead]

Not if you rack it correctly!

[@ericterlau7195]

Has anyone ever thought about making a apple pie and then blending it in with the must? To make a mead?

[@ManMadeMead]

That would be really interesting to try!

[@mutantryeff]

So, how is this classified: mead, cyser, metheglin, ...???

[@ManMadeMead]

I would say it's a cyser metheglin!

[@iamno1864]

Would making cyser as base with the caramelized honey have worked then racking on the apples got more apple flavor into the beverage? Or were you looking for Carmel note forward?

[@ManMadeMead]

I think it could work - but the spices and bready flavor are a little different to get!

[@Tiredchef]

Intruiged!!!

[@stephenhegarty6032]

So you let it sit for 4 weeks after stabilization and before you back sweetened?

[@ManMadeMead]

Yup!

[@juliaharbeck774]

would adding more honey at the beginning would you still have to back sweeten?

[@ManMadeMead]

If you cap out the yeast you will leave some residual sugars and sweetness!

[@meadgunner3387]

This might be a dumb question but things like the cinnamon, clove, cardamom, and graham crackers I’m guessing you don’t sanitize? Spices and stuff like that seem like they would be hard to sanitize.

[@ManMadeMead]

I don't normally sanitize them. By the time I introduce them into the mead - there is alcohol content to fight against any bacteria!

[@tylerist8]

I'm 10 days into making this following your instructions. You said after stabilization you were going to wait 24-48hrs but then said 4 weeks later. Was it 4 weeks total or 4 weeks after adding stabilizer?

[@ManMadeMead]

In this case I stabilized and then waited 4 weeks. You don't really need to wait 4 weeks after stabilizing though - I just got lazy. Just wait at least 24 - 48 Hours

[@montesuet4027]

Normally whenever I see someone eating apple pie they always have a scoop of vanilla ice cream. What do you think about adding maybe a vanilla bean or some extract?

[@ManMadeMead]

I think that could be really good!

[@MissouriMikeFishing]

No nutrients, stabilizers or anything are needed for this recipe?

[@ManMadeMead]

I forgot to put nutrients in the recipe card, this definitely needs nutrients. The stabilizers are also necessary before backsweetening any

[@facelessman2]

I tried to boil the honey on “2” setting and my house filled with smoke in under a half hour 🙃

[@ManMadeMead]

Oh no!!

[@ryanewbank9271]

If you use a slow cooker, or crock pot, it is easier to maintain the Temps. I found this to work much better. Cheers

[@dc1544]

you can also heat the mead to 140 and hold there for 10 minutes to kill the yeast then add sugar or more honey to sweeten. I think I have that right correct me if not.

[@Nightshde1]

Your recipe in the video doesn't match the recipe in the description. You do 1/8 tsp of nutmeg and cardamom, but your written recipe says 1 tsp of each.

[@SodyPopInSpace]

Is your sense of smell and taste back?

[@ManMadeMead]

Yes they are!

[@Kaesekuchen002]

@@ManMadeMead Glad they are!

[@shadowcatX2000]

The thought of tossing graham crackers into a brew just seems weird to me. If you wanted bready flavors you could have just stirred up a little yeast before racking. I think you're also missing out using water when you could have been using apple juice.

[@ManMadeMead]

Yeasty and bready are a little different though. A bready taste has more body than a yeasty one - which is what the graham crackers accomplished!

[@GreenWitch1]

I used graham crackers in my banana wine. Definitely adds a crusty taste unlike spent yeast 🤮

[@ManMadeMead]

@@GreenWitch1 The graham crackers are a game changer!

[@sitealive]

What do you think about using apple juice instead of water?

[@ManMadeMead]

You can definitely do that!

[@tutie69soldier_slayer91]

I should not say anything cause I know this might upset you a little. Been watching your whole catalog and got to this point without ever cringing at anything. You seem like a totally awesome dude I could sit and chill with. But your buddy comes off like a smug jack wagon. Constructive criticism for him. Want you to also know you're perfect!

[@sgthunt118]

Came to get another idea for a recipe... and then they made sweet love afterwards *maltodextrin.... sinners. and the label shows how deep they got after taste testing... ugh/ralf good content other than that... i still wanna puke tho

[@xUSMC_0311x]

You wasted all that honey. Unsubscribed and disliked. The fact all these people are okay with this is disturbing to say the least.