making mead with dark honey...dark like molasses

So I have some honey that looks like black coffee in a jar. Deep red tint when held to a bright light. Sweet as can be and smells great. It is good honey....just really really dark.

Anything I should know or keep in mind going into it? Any particular recipes or yeasts that work better?

Thanks.

It sounds like buckwheat honey to me. If you make something with fruit or other flavours, the flavour from the honey will dominate, since dark honeys are very flavourful. If making a melomel I usually prefer to use a lighter honey.

A really dark, strong honey can work beautifully in a cyser or a braggot.

MedsenFey said:

A really dark, strong honey can work beautifully in a cyser or a braggot.

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And a braggot is very high on my list!!

Braggot = Molasses?

Abadeon said:

Braggot = Molasses?

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braggot = honey beer

I love varietal meads. Clean ferment that with Wyeast dry mead and get back to us in a few years.

Can you make mead from molasses? Can you make 'something' from molasses.
I live in the heart of sugarcane country, and would like to do something 'local'

Layne said:

Can you make mead from molasses? Can you make 'something' from molasses.
I live in the heart of sugarcane country, and would like to do something 'local'

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It has a mighty strong flavour that would definitely overpower a mead, but I've used a small amount of blackstrap in an ale once with good effect. Maybe use a tiny amount of it in a dark braggot or something.

Interesting.
What about cane syrup?

Layne said:

Interesting.
What about cane syrup?

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I've heard of people using golden syrup as an adjunct to beer, but I've never tried it.

Layne said:

Can you make mead from molasses? Can you make 'something' from molasses.
I live in the heart of sugarcane country, and would like to do something 'local'

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I´ve asked about molasses cause I love the taste of it. I use molasses in Stout/Porters, in the last 5" of the boiling.

Well if you use only cane sugar you'll have a base to distill rum.