I have a source for a small quantity of sourwood honey. I have never tasted this before and wonder if it would make a good simple mead with no added flavors or whether it might benefit from added fruit or spices. Thoughts?
sourwood honey
- Thread starter bernardsmith
- Start date
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Sourwood is a very nice honey, and local for me, I would use it with mild flavors, so as to let it peek through. I prefer to use wildflower or clover with stronger flavors.
Well its not a varietal I've seen over here Bernard, but I seem to recall reading some excellent reviews of it........
Is it one of the more expensive varietals ? Or is it that "sour wood" isn't farmed like orange etc ?
@ fatbloke
FYI
The Sourwood tree (Oxydendrum arboreum) is found throughout most of the eastern U.S., but mostly in the lower chain of the Appalachian Mountains.
From Wikipedia:
Thin and complex, tasting almost like clover honey initially, with a characteristic faint sour aftertaste.
FYI
The Sourwood tree (Oxydendrum arboreum) is found throughout most of the eastern U.S., but mostly in the lower chain of the Appalachian Mountains.
From Wikipedia:
Thin and complex, tasting almost like clover honey initially, with a characteristic faint sour aftertaste.
Sourwood has a delicate flavor and makes a delicious traditional. The flavor can be drowned out by fruits and spices so go easy on them if you aren't making a traditional.
Sent from my THINGAMAJIG with WHATCHAMACALLIT
Sent from my THINGAMAJIG with WHATCHAMACALLIT
40 oz of raw sourwood honey costs a small mortgage
I got myself 40 oz of raw sourwood - (just over 1 kilo) so enough to make about 1 gallon. The container suggests that there is about 960 g of sugar, so by calculation that should give me a starting SG of about 1.090-095. My plan is to ferment this honey with no fruit or other additives. But I have a chocolate mead (using black locust) that I want to start tonight so the sourwood will need to wait until next week...
I got myself 40 oz of raw sourwood - (just over 1 kilo) so enough to make about 1 gallon. The container suggests that there is about 960 g of sugar, so by calculation that should give me a starting SG of about 1.090-095. My plan is to ferment this honey with no fruit or other additives. But I have a chocolate mead (using black locust) that I want to start tonight so the sourwood will need to wait until next week...
