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Old 10-27-2007, 06:25 AM   #1
sause
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What do you guys think of making a 100% Buckwheat honey mead? It has much more flavor than Orange Blossom or Clover honey. Do you think it would come out tasting ok?


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Old 10-27-2007, 11:27 AM   #2
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In general, mead-makers will warn you off of using buckwheat.

This is because they are little girly-men.

However... you might not want to go 100%. I made a mead with 12 lbs clover and 3 lbs buckwheat, and it definitely adds a kind of a farmhouse/apple flavor to the whole deal. It's kind of appealing, but I wouldn't use it as more than 20-25% of your fermentables. If you do, though, let me know how it goes!


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Old 10-27-2007, 03:18 PM   #3
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Do it! Don't be a girly man(like me, just started my first mead w/just clover)!
Also, if it turns out too intense you could always blend it

 
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Old 10-27-2007, 08:41 PM   #4
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I'll try it. I have four empty 1 gallon pilots.

How about a one gallon batch, just:
____#buckwheat honey,
_____yeast,
pre-boiled water tomake one gallon,
____ nutrient
____ acid
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Old 10-28-2007, 09:10 PM   #5
NurseNan
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sounds great, you want about 3-4lbs of honey to the gallon of mead. Start your fermentation with 3lbs, but only fill to about 3.5 gallons. After initial fermentation, loosen up the extra lb. of honey with a little hot water add it to a clean fermentor, then rack your mead into that, and add a touch more nutrient.

Its ok to be inventive and creative when making mead. Let your palate guide you.
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Old 12-15-2007, 05:26 PM   #6
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Buckwheat honey IMHO is the best damn honey there is. I decided to make a rather low alcohol level mead with it (12%). I used a gallon of buckwheat and mixed the batch to come out to 4 gallons. It is almost ready for secondary. I snuck a taste the other day since I was taking a gravity reading, and it is by far the most flavorful mead I've had. It's still a little rough (hot) around the edges, but it just finished fermenting out. Once I get some age under it, I know it will be phenomenal.

I say do it. Its gonna be delicious.
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Old 12-16-2007, 01:50 AM   #7
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I have been quietly making noise at this end too ;-) I have a one gallon pilot of hop wine going, started with .25 cups of 3.0% Hallertau at (60) on one pound of buckwheat honey, then 1/4 c. Hallertau again at (30), (10) and (0), steep five or ten minutes. I also used a tiny bit of 4.4% Fuggles in a couple places. Lavin D-47.

After 7 days I racked it on to a second pound of buckwheat honey, and then a third pound on day 15.

I have a parallel version one week ahead in clover honey that just doesn't do it for me like the buckwheat one does.


 
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Old 01-04-2008, 03:57 AM   #8
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Let me know how it turns out. I'll add that this is the first real mead that I have made, and buckwheat does have quite a strong flavor on its own. I have made mead in the past but haven't quite had the patience to let it age out. I will add that this honey adds somewhat of a bitterness by itself and should not need any additional hop bittering. As mine ages, I can see why people would want to mix it with a more delicate honey (i.e. clover) although mine has fermented quite dry since I used a champagne yeast. The FG seems to be holding steady at .92 (I started at 1.092 giving me about 14%) None-the-less, most meads I have tasted with delicate honeys taste more like white wine, no matter how long they have been aged. If this was what I was going for, I'd go buy a cheap ass bottle of Redtail. Once again, this is the beauty of home brewing.. or mead making. You have the ability to make something that satisfies your palette. Quite frankly, I don't give a flying crap if no one else likes a full buckwheat mead but I think it's delicious. I would recommend anyone to make a small batch just to test it out. If it comes out too bitter you for your tastes, you could always mix it with half of another batch of sweeter clover mead or back sweeten it. I still only have a month of age after full fermentation so I know I'm cheating myself. For what it's worth many bakers swear by buckwheat honey......... Let the chips fall where they may and happy brewing.
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Old 07-15-2010, 03:35 PM   #9
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Nov 2009
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OK so the first mead I have ever attempted is:
12lbs Buckwheat Honey
Apple Juice ( for yeast nutrient/ acid purposes only probably 3 cups )
White Star Labs Sweet Mead Yeast
Water
Now I'm not at the disadvantage that most meadmakers have of wine thieving, or drinking half of the batch before it's aged properly due to the fact that I started it 6 months ago and then returned to overseas duty BUT my wife tell me that it finished HOT! it was done fermenting in about thirty days. Before the first rack it smelled like a barnyard. After the second rack it started to smell more like dry mead, and according to her finished extremely dry. I have yet to taste it but look forward to all 5 gallons of it when I get home.

 
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Old 01-22-2012, 06:11 AM   #10
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i've read through online research (the kind most people way too much before their first batch) that many old school traditionalists love to make sack mead from it because you dont add anything and the long ferment takes all the cons and only adds to the pros. but ive yet to even make a mead, however i have 2.5 lbs of it coming in the mail as i type to do just that for my first batch, so i am a lil biast,


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