Dean
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I went to my local bee store and was checking out the types of honey they have. At this time of year, they have mostly clover, but they still had a few kilos of starting to crystalize buckwheat (very dark), and some pumpkin blossom honey as well. Both the buckwheat and pumpkin blossom were quite dark. Mostly in our grocery stores up here we get generic white honey which I think is made from clover.
So my question is, when making mead, should I be considering the darker, more flavourful honeys, or the lighter delicate honeys? I want to make another mead that has more honey taste. My only mead making experience so far has been Joe Matioli's ancient orange. I might like to try a vanilla mead (metheglin?), or just a pure semi-sweet sack mead. I have my K1V and D47 yeasts ready on hand, but need some opinions.
So my question is, when making mead, should I be considering the darker, more flavourful honeys, or the lighter delicate honeys? I want to make another mead that has more honey taste. My only mead making experience so far has been Joe Matioli's ancient orange. I might like to try a vanilla mead (metheglin?), or just a pure semi-sweet sack mead. I have my K1V and D47 yeasts ready on hand, but need some opinions.