I've decided to try my hand at mead after doing cider and beer. This is mostly because I've been able to get a good source of local, raw, unheated honey.
It's sold in 60 lb buckets and I've got 2 choices- basswood or clover.
Which of these would be best for making mead, JAOM, cyser, beer with honey, and baking?
I haven't ruled out buying one of each.