What type of honey for mead

Not really. Get thee your honey from a farmer's market, go to a good health food store, or a natural food supermarket like Nature's, or New Seasons, here in Oregon. Order it online from a honey supplier in some remote part of the world where they have tropical flower hibiscus honey. Just don't use the bulk cheapest "clover" honey that you see at every local supermarket.

Spend an extra few dullars and get good honey: you will appreciate it years from now, and you will be giving mead a good name in a world where it is just not appreciated any more It is sort of like trying to make quality Pinot Noir with cheap grapes, or with red grape juice from the store - it just can't be done. Good grapes make good wine - good honey makes good mead. Mead honey should not have been pasteurized or heated, but filtered is acceptable it removes the bee particles, wings, antenna, twigs, leaves, etc.

Now, pet peeve over - what type of honey should you use? Do not use "clover" honey. So, when you buy clover, you may not always get the same effect. For now use lalvin 71b for anything else.

It's a very forgiving all purpose yeast. As far as recipes go just use any simple recipe thinking about how strong you want it. More important is method: make sure you understand staggered nutrient additions. Have fun! I'll second the choice of a local wildflower if you can get it in bulk at a decent price. Otherwise, a lighter honey like orange blossom, clover, berry blossom, etc. Eric B. Finally got around to starting a homebrewing blog: The Hop Whisperer.

Stevie Official Poobah of No Life. What is considered a decent price? Steve Ruch Senior Brewmaster Posts: Quote from: Stevie on November 10, , pm. I love to go swimmin' with hairy old women. I was mistaken. I've found honey on amazon in whatever amount you need, any type for cheaper, too.

Think, heavy, molasseslike texture. Very dark reddish amber Borage Herbal and floral bouquet with hints of cucumber and orange pekoe tea. Sugary aftertaste. Delicate and silky textures. Slow to crystallize Medium to dark amber, with a gray tinge Buckwheat Pungent and slightly earthy with notes of burnt molasses, cherry, tobacco, and plum.

Dark purple turning to deep wine red to black; opaque Canola Delicate, low acid, crystallizes easily Light amber to white Carob Seed Bittersweet honey flavor woven with strains of caramel and subtle chocolate. Sweet, mild, and buttery flavor with a hint of iron. Heavy body. Granulates smoothly and with a waxy grain. Water white to medium amber Chamiso Rabbit Brush Bittery overtones Medium amber with reddish tinge Chestnut Strong, nutty, spicy, a bitter aftertaste perfect with gorgonzola and parmesan Extremely dark amber, with a hue similar to chocolate.

Hints of lemon and oregano Clear water white to amber Huajillo Extremely delicate and distinctive taste that is described as very light, smooth, and tangy. Pearly water white with waxy, golden overtones Knapweed Bitter, tangy, and astringent flavors Light to medium amber Knotweed Rich, heavy and robust. A fruitier version of buckwheat honey without the malty flavors Very dark amber with reddish tones Kudzu A rare honey with a strong flavor Bluish to very dark purple Jarrah Eucalyptus Marginata Nutty, malt flavor Dark Amber Lavender Lavender floral Medium amber Leatherwood Tasmania Strong and spicy Dark amber Linden Spicy with a woody scent Pale amber Lehua Buttery with lily-like overtones Crystallizes quickly and is made into a light golden cremed honey Lemon Strongly scented, citrusy, bright, tart, sour, aromatic.

Bright amber yellow Purple Loosestrife Rich, strong and unappealing Extremely dark purple Macadamia Exotic, rich, not too sweet, nutty with tangy, musky floral undertones.

Medium amber to dark, deep amber Manuka Slight medicinal taste Dark cream to tan or dark brown Mesquite Sweet, yet warm, smoky, woody, citrus flavors. Medium amber with a brown tint Milkweed Very heavy in body, fruity, quincelike, slight spicy tang. Water white with a light yellow tinge. Taste varies depending on region Light Rata New Zealand Mild, rich, almost salty White Raspberry Will have a mild hint of raspberries; crystallizes as soon as it leaves the comb so is always sold in cremed form Light amber Red Gum Eucalyptus Bold taste much like buckwheat Dark Rewarewa New Zealand Rich, malty Burnished amber Rhododendron Medium sweetness, light aroma, and subtle flavors Light to medium amber Rosemary Fragrant and herbaceous; great with cheese Pale amber Safflower Milky flavor Amber to dark amber with a slight greenish cast Sage Herbal notes Medium amber Sainfoin Sweet, fragrant, and floral with a spicy, delicate flavor.