Kitchen Cupboard Barleywine Bochet

A barleywine style mead with honey and hops




  1. Roast and toast the barley and oats in the oven until golden brown.
  2. Cold steep grains in brewing water for 3-4 days.
  3. Strain out grains.
  4. Divide hops into thirds.
  5. Add 1/3 of hops, raw honey, and 1.6 cups grape juice to the fermentation vessel along with the half of the grain tea.
  6. Place a gallon of water on to boil.
  7. At boil, add second 1/3 hops to the boil.
  8. After 15 minutes, add the remaining 1/3 hops, kill heat, cool five minutes, and strain hops out.
  9. Add hops tea to fermentation vessel.
  10. Carefully caramelize the remaining honey for one hour on medium heat, stirring constantly.
  11. Add a remainder of cold grain tea to the caramelized honey, stir.
  12. Mix must together, top up to five gallons.
  13. Ferment dry, then prime in bottle with grape concentrate.
  14. For best results, watch the video prior to making!


Best enjoyed on a cool, sleepy day!