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-   -   If you had 1 type of honey to make multiple batches from (http://www.homebrewtalk.com/f30/if-you-had-1-type-honey-make-multiple-batches-336375/)

knotquiteawake 06-19-2012 07:26 PM

If you had 1 type of honey to make multiple batches from
 
Which type would you choose?

I was thinking of buying a 5 gallon bucket. To make 4-5 different batches from over the next few months. I wanted to get something that would be pretty flexible for various recipes. Also, out here in Texas pretty much my only local option is a wild flow/veg mix. Nobody local offers single source. I would have to order online to get Orange, clover, blueberry, etc.

fatbloke 06-19-2012 07:31 PM

Quote:

Originally Posted by knotquiteawake (Post 4184541)
Which type would you choose?

I was thinking of buying a 5 gallon bucket. To make 4-5 different batches from over the next few months. I wanted to get something that would be pretty flexible for various recipes. Also, out here in Texas pretty much my only local option is a wild flow/veg mix. Nobody local offers single source. I would have to order online to get Orange, clover, blueberry, etc.

Well there's no reason why you'd need to get mail ordered/shipped to you, if the local wild flower stuff tastes good.

Obviously, as raw and unprocessed as possible would be the best.

After that, clover or orange blossom should be fine.

TheBrewingMedic 06-20-2012 12:30 AM

Orange Blossom is a good versatile honey, Dutch Gold's is very good and from their website they have decent prices.

http://www.dutchgoldhoney.com/store/honey-varietals

In the 5 gallon size they also have clover, wildflower, alfalfa and an organic brazilian wildflower for about $115.00 and a Buckwheat for $117.00 plus shipping and ups fee

amandabab 06-20-2012 12:33 AM

Quote:

Originally Posted by knotquiteawake (Post 4184541)
Which type would you choose?

Cheap.

Golddiggie 06-20-2012 12:41 AM

I really like regional/local wildflower honey. As already stated, as raw as you can get it. Also, don't heat it any more than you absolutely MUST... Which means keep it under 100-110F.

I actually have a 5 gallon bucket of wildflower honey from my area (well, central and western MA). Looking forward to starting a few batches with it once I've moved. I don't want to start anything now, since I'll be moving within about two months. IMO, moving it while it's that young wouldn't be a good idea. So, since it's still sealed up nice and tight, I'll just wait. :D

BTW, I wouldn't go cheap for the honey. While you can find some good deals, you need to get honey that tastes great by itself. Mead, especially traditional meads, are very much dependent on quality ingredients. Having poor ingredients will show very easily in the end result. Unless you're going to add tons of other flavor elements into the batch, go with great over cheap.

AZ_IPA 06-20-2012 12:48 AM

Quote:

Originally Posted by Golddiggie (Post 4185377)
Also, don't heat it any more than you absolutely MUST...

hehehe. You said "must." I love unintentional mead humor. :D

Golddiggie 06-20-2012 01:08 AM

Quote:

Originally Posted by AZ_IPA (Post 4185394)
hehehe. You said "must." I love unintentional mead humor. :D

Who said it was unintentional?? :D

huesmann 06-20-2012 01:08 PM

I'm almost at the bottom of a bucket of Dutch Gold orange blossom and it's been pretty tasty, and seemingly made good mead (most of it is still aging). I've got a fresh bucket of DG alfalfa waiting to be cracked open.

Matrix4b 06-20-2012 09:41 PM

I like alfalfa for a good robust honey that tastes good. Wildflower to me is a bit too light and can change over the season due to the fact that wildflower is more of a hodgepoge of different flowers, it all depends on what the bees harvest and that changes with the area.

Clover is another good staple for most, it's the most common honey beyond wildflower. But I find it usally too light for some of the more robust flavors. If you plan on having some light fruity batches then by all means: Wildflower, Clover. If you want some more robust honey flavor, alfalfa is best.

Orange Blossum that was mentionded is good too but, I tend to reserve this type of flavor to more citrus meads and lighter ones. I wouldn't use it for a vanilla or a pumpkin. But Peach or Mango are perfect for Orange Blossum.

I have a Bamboo Jasmin mead going where I used 1/2 buckwheat and 1/2 Orange Blossum. I was gong for some complexity in it. "Oaking" it on bamboo leaves currently.

Hope this helps.

Matrix

wayneb 06-20-2012 09:48 PM

Personally, I like raspberry blossom. Great aromatic floral notes, and a slight tang in the flavor that complements many melomel recipes. Not super common, not often cheap, but definitely unique.


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