My first post on here from a few days ago mentioned that I presumed the flavor coming from the honey that was produced by my great-grandparents' honey bees was from the Honeysuckle bushes that grow here.
With a little more investigation (talking to my dad about it), it was brought to my attention that the flavor comes from the Sourwood and Goldenrod (he says they're more attracted to them than the sweeter Honeysuckles, and after Googling images of both of them, I realized that shit grows like crazy around my great-grandparents' house) native to North-East Tennessee.
Dad also said something about being able to tell when the bees cross-pollinate between the Sourwood and Goldenrod, and about that even blend making the best tasting honey.
So coming out of that back story, that got me to thinking... in making a Melomel or Metheglin or etc, as different wines are with different foods, are certain blends/flavors/varieties of honey accented by what fruit or spice you add to the must, et vice versa.
As in, would blackberries compliment a "green" (<--- best way i can describe the genre) taste like eucalyptus or thistle honey, much like a dark red wine would a steak, or do snozberries taste like snozberries, cut, paste, repeat?
(tl;dr, Is [insert fruit] mead always [insert fruit] mead?)
I seek perfection in this madness, I really do.
With a little more investigation (talking to my dad about it), it was brought to my attention that the flavor comes from the Sourwood and Goldenrod (he says they're more attracted to them than the sweeter Honeysuckles, and after Googling images of both of them, I realized that shit grows like crazy around my great-grandparents' house) native to North-East Tennessee.
Dad also said something about being able to tell when the bees cross-pollinate between the Sourwood and Goldenrod, and about that even blend making the best tasting honey.
So coming out of that back story, that got me to thinking... in making a Melomel or Metheglin or etc, as different wines are with different foods, are certain blends/flavors/varieties of honey accented by what fruit or spice you add to the must, et vice versa.
As in, would blackberries compliment a "green" (<--- best way i can describe the genre) taste like eucalyptus or thistle honey, much like a dark red wine would a steak, or do snozberries taste like snozberries, cut, paste, repeat?
(tl;dr, Is [insert fruit] mead always [insert fruit] mead?)
I seek perfection in this madness, I really do.