Nastynate65
Member
Hey guys, I was wanting to get started on my 3rd 5 gallon batch of mead, but something has been bothering my lately. A local beekeeper dropped off 15 lbs. of cream honey for me (wildflower). Up until now, I've only ever seen/used liquid honey being used in mead recipes, but I've never read anything about using cream honey.
I know there are two opinions whether honey should be boiled or not boiled in starting a recipe. In The Compleat Meadmaker, by Ken Schramm, most beginner recipes call for boiling approx. a gallon of water for 10 minutes, remove it from the heat source, then to stir the honey in for approx. 10 more minutes. Whether or not this kills the full effect the honey has on flavor/aroma of the mead, I'm curious, can creamed honey be used here? I don't see myself being able to turn this 15 lbs. of cream honey into liquid honey with what I have, unless I use the above process.
Any advice on how to use the creamed honey I have for a 5 gal. recipe would be much appreciated. Thanks!
I know there are two opinions whether honey should be boiled or not boiled in starting a recipe. In The Compleat Meadmaker, by Ken Schramm, most beginner recipes call for boiling approx. a gallon of water for 10 minutes, remove it from the heat source, then to stir the honey in for approx. 10 more minutes. Whether or not this kills the full effect the honey has on flavor/aroma of the mead, I'm curious, can creamed honey be used here? I don't see myself being able to turn this 15 lbs. of cream honey into liquid honey with what I have, unless I use the above process.
Any advice on how to use the creamed honey I have for a 5 gal. recipe would be much appreciated. Thanks!