Originally Posted by WVMJ
Interesting, how can you tell there is no loss of aroma or flavor loss? What do you mean appropriate temperature, I have never heard that in meadmaking before that there was a target temp? Just to make sure I got your procedure, you boil the water for the flowers, turn off the heat and immediatly add your honey to water that was just boiling a moment ago? WVMJ
I am just basing this recipe on my experience... I boil water for the dandelion tea, wait for the rest to cool to a simmer, then add the honey, raisins and yeast nutrient. I find that the water at this temp dissolves the honey and nutrient very easily and breaks dorm the raisins a bit.
Let me know if you have some suggestions to improve the recipe.