Originally Posted by Curtis2010
Man, careful with buckwheat honey, I know it sounds good, but it can have a powerful (and not good) after taste when fermented.
Also, no need to boil the honey (am interpreting you schedule correctly?). I would add after flameout. Others would argue at even lower temps or later in the ferm process even.
I completely disagree. About 1 year ago I would have agreed but no more. I made a 1 gallon traiditional mead with nothing but buckwheat honey. At the 1 year mark it was undrinkable, the buckwheat was too overpowering, however I just cracked another bottle at the 2 year mark and it is one of my faovirte meads. Assuming you are willing to let it age, there is nothing wrong with the buckwheat
I do however agree completely with your no boil comment