Does anyone have experience or knowledge on boiling honey creating some unfermentable sugars that would boost final gravity by decreasing fermentability?
also, i have made 3 meads in the past and they ended up bone dry (and drinkable), so im interested in bochet potentially.
if one were to take say ~1/3 of their total honey and boil it, creating some of those bochet toasted marshmallow/caramel flavours, then add water (carefully), cool it down to a lower temp and add the rest of the honey and dissolve, you'd have something between a bochet and mead, right? thoughts?