Palm sugar wine

In a specialty store, I found a container of palm sugar, and after watching the India episode of Booze Traveler I decided to try and recreate the Maharaja's Saffron wine.

So here is my experiment:

1 lbs of Palm sugar
3/4 gallon water
20 threads of saffron
1 tablespoons Distillers yeast

I heated the water and dissolved the Palm sugar. When it cooled to 68degrees I added the yeast and let it ferment for a month. I racked it and added the saffron.

Has anyone ever tried to use Palm sugar instead of honey in a fermentation experiment?

That seems like a lot of saffron to me... but I am looking at that from a cook/chef's perspective.

It sounds like an interesting recipe but if no honey is used can it really be considered a mead?

Any update on this?

I have a supply of coconut palm syrup that I would like to use.
(What hop might go with this?)

T

Add some meadowfoam honey for marshmallow notes and we are talking!