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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > 60 Year Old Honey
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Old 11-14-2013, 06:18 PM   #1
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Default 60 Year Old Honey

So, in the process of cleaning out my grandmothers house I was able to get my hands on 2 Gallons of 60 year old honey. Any suggestions on what type of mead I should make out of it? I'm a bit new (not a virgin) with making meads and I want something that will highlight this very dark honey.

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Old 11-14-2013, 06:20 PM   #2
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I vote traditional. :-)

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Old 11-14-2013, 07:11 PM   #3
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TRaDitioNaL - Let that honey shine

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Old 11-14-2013, 09:27 PM   #4
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Concur.....

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Old 11-16-2013, 03:18 AM   #5
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Ohhh yeaaah

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Old 11-16-2013, 09:14 AM   #6
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Thanks! I'm torn as to which yeast to use here... Any suggestions?

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Old 11-16-2013, 09:16 AM   #7
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So how does it taste? Does it have any kind of label on it? Did your grandfather raise bees and this is his honey? Did your grandad especially love something like cherries or did he just forget he had a bunch of honey in the basement. While a traditional is one way to go to highlight this wonderful find, if your grandfather had some special thing he liked it might be a more personal batch if it was made along those lines. WVMJ

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Old 11-16-2013, 09:18 AM   #8
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Lalvin D47 or EC1118 or if you want to try something really different and Irish Stout yeast.

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Old 11-16-2013, 09:19 AM   #9
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It is very dark and complex with a strong honey flavor. My great grandfather had the bees and this honey was collected in the fifties. We have three gallon jugs of this gold and my family is kind enough to give me one to turn to mead. I agree with letting the honey flavor shine because there is so much flavor.

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Old 11-16-2013, 10:52 AM   #10
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Quote:
Originally Posted by Elgran View Post
Lalvin D47 or EC1118 or if you want to try something really different and Irish Stout yeast.
The D47 if the ferment temperature can be kept below 70F/21C, because above that, it's known to produce lots of fusels etc in honey musts.

EC-1118 is a champagne yeast so if you want to blow the volatile aromatics and finer flavouring elements straight out the air lock, that'd be the way to go (it's why I don't use champagne yeasts and certainly don't believe the rubbish the people in HBS say, as most of them know bog all about meads).....

K1-V1116 or D21 is the way I'd go. K1 will go to 18% or so if needed and D21 will do 16%. You don't need to go strong with either yeast, just ferment dry, then stabilise and back sweeten with a little bit of this wonderful sounding honey......

The Irish Stout honey ? dunno. Never used it. I wouldn't chance the limited amount of honey to such an untested/uncertain yeast (which it is, when considering it for a mead - I'm sure it's brilliant for it's intended target brew).
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