1700g of honey, approx 4litres water, ground caramel flavoured coffee (around 4 tablespoons I just threw some in) and 2 vanilla pods, slit and seeds removed and added separately. All of these were added together (holding back 2 liters of water) and brought up to the boil then simmered for 15 minutes. Adding in the extra water I then measured the SG which gave 1.090 which would yield around 12% added a small amount of nutrient (around half a teaspoon) and transferred to the demijohn. 
After getting it all set up I felt the mix was still too warm to pitch the yeast into so I dropped it into a water bath for around 20 minutes while the yeast was re-hydrating. I still fear I pitched it too early however. After leaving it for several hours and coming back there was still no activity so I added a second lot of yeast to the must. This morning there seems to be some activity however it is very slow and laboured.
Updates:
The bochet is still going well... I have added 1/2 teaspoon of nutrient at this point.
The banana melomel has now settled down considerably so the airlock has now been added back onto it. Interestingly the water from the blowoff smelt highly of bananas however the mead itself just smells strongly of alcohol. Strange how exactly the same thing can have two different smells.
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