I recall seeing some discussion on this sometime ago, back when I was first trying to figure out the basic beermaking process. I haven't tried it yet since I haven't had the honey, and that buckwheat honey has a particular flavor to it. The mead makers say it gives things a barnyardy flavor, so I'd probably go light on the buckwheat honey.
(I have eaten buckwheat honey several times, and still have a 3 oz jar in my cupboard. I just haven't wanted to get a gallon or so for testing purposes yet.)
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Primary: Sake
Secondary: GF Czech Lager
Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.
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