- Oct 6, 2003
GotMead needs its first flamewar.
Vicky Rowe said:Chuck, I'd like to have some more conversation about mixing honeys. I've done that, and invariably the meads are better. Usually I do it because I'm back-adding honey water to the must to achieve the desired level of sweetness, and haven't got any more of whatever I started with. . . .
Vicky asks about blending honey. I first got interested when I bought a pail of exceptionally light honey from a local beekeeper. This was about the time that Wyeast came out with their Eau de Vie yeast which they claimed would ferment to 21% alcohol. Since I had been able to achieve that level by feeding my must I figured that I could maybe coax this one along to maybe as high as 30%. I thought to use that very light honey so that the resulting mead would look almost like water, yet have honey aroma and a kick!Vicky Rowe said:Chuck, I'd like to have some more conversation about mixing honeys. I've done that, and invariably the meads are better. Usually I do it because I'm back-adding honey water to the must to achieve the desired level of sweetness, and haven't got any more of whatever I started with.
What do you prefer in a darker honey?
I'm also curious if you've had the chance to work with buckwheat honey, and what happened. I did a honey-water-yeast mix with a gallon of buckwheat, and the durn thing is *still* moving towards drinkability, and the only thing I did that you didn't mention in your post is pasteurize. Other than that, I did nothing else, racked twice, and set it to age.
It's interesting that Dan mentions Tupelo. This is a very unique honey with a very unique color and flavor. It also makes a wonderful mead.mcfeeley said:Tupelo honey, for instance, is relatively higher in acid content as compared to other honeys of similar lightness.
Gee, I was just in Nashville for a meeting on Tuesday. Should have given you a call...Vicky Rowe said:Chuck, I used a montrachet in my buckwheat, which might very well have something to do with it. The mead fermented out *very* quickly, and *did* have a very strong flavor, almost too strong. I haven't been home long enough for a while to remember to go check it, but I'll give it a taste and see what its like now. I'm fairly certain I don't have any infections or anything, it's clear as a bell, and doesn't have the 'bad' flavor I associate with decay/infections. It's just very, very strong.
I'd love to be able to take up your posts here on honey and mixing in meadmaking and put an article in the honey section of GotMead. Would you be open to me putting it together based on what you said here and submitting it for your approval? It would, of course, be posted under your name, but I'd like it to be out where I can put a front page teaser to link to a page discussing this......
Vicky - sitting in a hotel in Murfreesboro, TN
Vicky Rowe said:Hmm. Jalapenos, ginger and tea, eh? Those amounts sound pretty large. You wouldn't tease my poor tired brain, would you? If this is on the up and up, I might just try it.