I happen to love making mead and have for quite a while. However, a couple of years ago I moved from Tennessee to the state of Washington and gave up fermentation. I found out that one of my coworkers keeps bees and I could not stop the itch. I am getting back in the game. So lets talk about the honey. Currently, I have a glass of warm water that I dosed with a bit of the honey and stirred it well. I can tell that the honey was not over filtered due to the light collection of particulates in my glass. A light honey aroma emanates from within the glass. It starts off sweet, then comes back with an acidic fruitiness and a mint-like finish. In my opinion, it shall be an excellent platform for a series of meads. I plan on making four different meads from a single fermentation. I am thinking about around 20 gallons at around 6.5% ABV. I will ferment the batch cool with temperature control and an SNA schedule and a yet to be determined yeast strain. Once the fermentation is complete I will rack to carboys and from there I will make the meads unique in secondary. Once they have sufficiently aged I will force carbonate and serve from kegs. MEAD 1: Dry session mead. The goal of this mead is to show of the delicate natural character of the honey. Mead 2: Semi sweet session mead. The goal of this mead is to have an approachable representation of the honey. Mead 3: Nectar Creek Sting mead clone. The goal of this mead is... well, nectar creek sting is amazing. So why not. http://www.nectarcreek.com/mead/ Mead 4: Cranberry session mead. The goal of this mead is to see if I can recreate the success of one of my early meads but at session strength. Thoughts and discussion?