I made two batches of strong, high ABV meads with kiawi honey. A heavy, smoked wood flavor. Even after ageing a over a year and half. I'm just hoping that time will improve and blend it nicely.
I have been lucky enough that people have given me great honey from Texas and also California and they made some very nice meads.
The show meads made from store bought honey - eehhh, it's OK, but nothing to go ballistic over.
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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.
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