Panel 1
Dave: Why are we making honey stew? I thought we just mix the stuff together.
Mae: This is something I saw online recently - it’s a type of mead called a “Bochet”.
Panel 2
Mae: Basically, you boil the honey and let it caramelize before you add the water and yeast, and you get a lot more of the sweetness in the final mead. Plus, it breaks down some of the proteins that yeast have a hard time with, so it ferments faster.
Panel 3
Mae: I’m also planning on adding some oak cubes to it during the secondary fermentation, to give it the characteristics of barrel-aging.
Dave: Huh… this sounds like it could be pretty good. It’s almost a shame we’re going to wreck it with bong water.
Panel 4
Mae: JIM MORRISON’S bong water, Dave. That’s a very important detail!
Dave: I am becoming INCREASINGLY unconvinced that it is.
Dave: Why are we making honey stew? I thought we just mix the stuff together.
Mae: This is something I saw online recently - it’s a type of mead called a “Bochet”.
Panel 2
Mae: Basically, you boil the honey and let it caramelize before you add the water and yeast, and you get a lot more of the sweetness in the final mead. Plus, it breaks down some of the proteins that yeast have a hard time with, so it ferments faster.
Panel 3
Mae: I’m also planning on adding some oak cubes to it during the secondary fermentation, to give it the characteristics of barrel-aging.
Dave: Huh… this sounds like it could be pretty good. It’s almost a shame we’re going to wreck it with bong water.
Panel 4
Mae: JIM MORRISON’S bong water, Dave. That’s a very important detail!
Dave: I am becoming INCREASINGLY unconvinced that it is.