Cooked up my recently sourced local honey from a beek up near Ryde. Got two varieties but for the bochet I'm using the darker honey. All the honey I tried were amazing, the lighter one I bought was less sweet, and very light on the palate, delicious though and quite fragrant. The darker one I used in this recipe was all molasses, golden syrup, raisins and so on. Boiled it for half an hour and decided to stop where I was. Used 2.1kg honey, fermenting with Mangrove Jacks M05 yeast or will be when the honey water chills enough to pitch it. I think it's going to taste amazing but I'll let you know in about 3 months time! Photos in order: 1. Before heating/boiling 2. As it got up to the boil 3. 10, 15, 20 and 30 minutes boil tests 4. At 30 minutes when I decided to turn off the heat.