Dandelion Honey - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Dandelion Honey
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 11-16-2012, 05:34 AM   #1
lpsumo
Recipes 
 
Oct 2012
Posts: 75
Liked 5 Times on 4 Posts



Hi all

I purchased some dandelion honey recently and have no idea what to do with it.
Should it be made into a traditional mead to bring out its flavour? Used like any other honey because it's not that special? Or put on toast because dandelion honey makes bad mead?

All input welcome



 
Reply With Quote
Old 11-16-2012, 02:30 PM   #2
Arpolis
HBT_SUPPORTER.png
Recipes 
 
Jan 2012
Tulsa, Oklahoma
Posts: 2,258
Liked 229 Times on 209 Posts


I would at first say make some dandelion mead but dandelions are not really in season this time of year and I can never find bulk dried dandelion flowers. It seems the leaves off of dandelions have some supplimental factor but never looked into it. I still think you should make a Metheglin (Herb mead) of some sort since you have this nice herb type verietal. What about a hibiscus mead? Something like:

1 gallon

2oz dried Hibiscus
3 lb Dandelion honey
Juice from half of a lemon
1 tsp yeast nutrient
1 tsp yeast energizer
1 pkg Red Star Cote des Blancs yeast

I dont think any honey is bad at making meads unless you have a really pungent buckwheat honey. But even that honey has it's place in the right circumstance. However I don't know if dandelion honey will make the best traditional.


__________________
A painting says a thousand words. But a painting while on good mead just looks funny!

 
Reply With Quote
Old 11-23-2012, 05:36 AM   #3
lpsumo
Recipes 
 
Oct 2012
Posts: 75
Liked 5 Times on 4 Posts


Thanks for the suggestion! It sounds like a good one.

I have d47 and K1-V1116, would either of those make an ok substitute for the yeast you mentioned?

 
Reply With Quote
Old 11-23-2012, 11:04 AM   #4
Arpolis
HBT_SUPPORTER.png
Recipes 
 
Jan 2012
Tulsa, Oklahoma
Posts: 2,258
Liked 229 Times on 209 Posts


both are great yeasts. If you can controle your fermenting tempurature to be below 68*F constantly then go with D47. Otherwise I say the 1116. With the D47 after fermentation is done don't rack it immediatley. Let it sit in primary 3 - 4 months and then rack to secondary. Sitting on D47 Lees gives an almost fruity or citrousy character to the mead. I really enjoyed that fact with My Spiced Chai Metheglin. 1116 is nice because it saves the aroma well due to a nice slow ferment.
__________________
A painting says a thousand words. But a painting while on good mead just looks funny!

 
Reply With Quote
Old 12-31-2012, 09:18 PM   #5
lpsumo
Recipes 
 
Oct 2012
Posts: 75
Liked 5 Times on 4 Posts


About to start this one. Scaling it up to a 3 gal batch

Does that mean I should put 3t of nutrient and energizer?

If I put in more nutrient than the yeast can consume, will the leftovers effect the mead at all?

 
Reply With Quote
Old 12-31-2012, 11:27 PM   #6
Arpolis
HBT_SUPPORTER.png
Recipes 
 
Jan 2012
Tulsa, Oklahoma
Posts: 2,258
Liked 229 Times on 209 Posts


I might have been a little high on the energizer additions but just being Hibiscus, honey and a little lemon this must might be low on the nutrients naturally. 3tsp of yeast nutrient for sure and 1.5 - 3 tsp of energizer should be fine. I like to add some of the energizer up front and split the rest over 3 additions within 3 days or up to the 1/3 sugar break point.

And yess too much nutrient and that can cause some funky flavors. But what is above will not hurt you.


__________________
A painting says a thousand words. But a painting while on good mead just looks funny!

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Dandelion Mead BobCalamari Mead Forum 4 05-22-2012 02:27 PM
dandelion wine vinper Winemaking Forum 7 01-30-2012 10:13 AM
First dandelion wine inchrisin Winemaking Forum 1 04-04-2011 01:56 PM
Dandelion Wine 2ndGenBrewer Winemaking Forum 0 05-24-2010 10:12 PM


Forum Jump