digdan
Well-Known Member
Honey has lots of different sugars based on what the bees had available when producing their wonderful syrup. Reading through the Complete Mead Makers guide I found he had a chart that would outline the percentage of each type of saccharides based on the flowers and vegetation available to the bees.
Since Sucrose gives off a ... "cider" taste, would it be best to use honeys lower in sucrose?
Would honeys higher in maltose and other more complex, and exclusive to honey saccharides fit the bill when coming to making meads?
And is it these complex saccharides that give honey darker colors/flavors?
The more I learn, the more my questions seem abundant, and important :cross:
Since Sucrose gives off a ... "cider" taste, would it be best to use honeys lower in sucrose?
Would honeys higher in maltose and other more complex, and exclusive to honey saccharides fit the bill when coming to making meads?
And is it these complex saccharides that give honey darker colors/flavors?
The more I learn, the more my questions seem abundant, and important :cross: