the_rayway
Always busy
- Joined
- Aug 3, 2012
- Messages
- 1,760
- Reaction score
- 931
Hey Tony,
Something I wish I had done sooner, which I'm currently rectifying, is making a plain mead out of really wonderful honey. By plain I mean: find a honey that when you taste it raw is exactly what you like (different strokes, as they say). I like one that tastes like buttered toast with honey as a base.
Then mix up a batch, using all of your wine knowledge of nutrients, etc. then split it up a bit. Leave a gal plain, put oak in another gal, and two different oaks in a third. Or something to that order. Then you have a bit to play with and see what it really will taste like.
I'm enjoying the search for 'the best honey I can find - from home'. I need stuff I can get locally for most of my meads. Sourcing (and tasting) is one of the best parts of the whole process IMHO!
Something I wish I had done sooner, which I'm currently rectifying, is making a plain mead out of really wonderful honey. By plain I mean: find a honey that when you taste it raw is exactly what you like (different strokes, as they say). I like one that tastes like buttered toast with honey as a base.
Then mix up a batch, using all of your wine knowledge of nutrients, etc. then split it up a bit. Leave a gal plain, put oak in another gal, and two different oaks in a third. Or something to that order. Then you have a bit to play with and see what it really will taste like.
I'm enjoying the search for 'the best honey I can find - from home'. I need stuff I can get locally for most of my meads. Sourcing (and tasting) is one of the best parts of the whole process IMHO!