I just wanted to hear what you guys thought.
12lbs buckwheat honey
46oz Cabernet Sauvignon concentrate or Merlot
I'm looking for a FG of 1.020 to 1.030
yeast: One of the following as I already have them on hand: Uvaferm 43, or enoferm QA23, or Cotes De Blanc.
Aging will be done in a 4.5 gallon wooden barrel with a heavy toast. The time in the barrel will be determined by the taste.
I have made a streight buckwheat mead before and it came out very well, but it was a little flat, hense why I am thinking about including some grape conc.