Please describe your Madras Carrot. This sounds interesting
Madras Carrot honey is a varietal that comes only from an area in central oregon, where hybrid carrot seed is produced for sale to carrot growers. Apparently, it is one of the only places in the world that is able to successfully do this on such scale (they provide most of the currently available hybrid carrot seed).
The honey itself is quite dark and "robust", though not quite the darkness of a buckwheat or the overwhelming flavor of neem or avocado, with a unique sour and spicy/peppery flavor rather than the straight nutty, earthy, dirt-like flavor of other "earthy" honeys (I don't like neem, or avocado honey very much).
I did not boil, but dissolved it into ~120º - 115º water to an original gravity of ~1.105, and pitched 1 full packet of rehydrated Danstar Belle Saison. I am hoping it will ferment to near or complete dryness - 1.01 - (I reserved enough to back sweeten, though I prefer not to), and that I might get some fruity notes from the Saison. Complexity and depth are more my goal on this one rather than any single flavors or characteristics like with a Orange Blossom or Raspberry.
The must is fairly dark, closely resembling a jug of shaken unfiltered apple juice, and has a very "pungent?" flavor. Probably won't be good if the alcohol level gets too high, thus the medium-low gravity and ale yeast (though on occasion I have had ale yeast ferment to surprisingly high alcohol levels).
There is a meadery in Arcata, California that produces a commercial
Madras Carrot Mead. Part of me wants to buy one for comparison, but ever since I made my first mead, I haven't been able to bring myself to buy any.
