cluckk
Well-Known Member
I have about 10 pounds of honey bought from a friend almost ten years ago. It is Wild Flower honey harvested from my friends hives when we lived in Northern Idaho. I thought I had used it years ago, but my wife pulled it out when I told her I was going to buy some honey to make a mead. The honey has gotten dark brown (I mean truly deep dark rich brown). It tastes amazing! Lick your mustache off amazing! It has a syrupy, almost molasses like quality to it.
I am considering using it for either a mead or for a braggot. The thing is, this is something I will likely never be able to replicate since I don't plan to store giant jars of honey for decades at a time--though if it turns out it might be a good idea. I also want to make sure the flavor of the honey is highlighted and comes out. This is likely something I will make and hopefully enjoy slowly over the rest of my years. I am considering a straight still mead. I think the braggot would bury the honey flavors and any addition of fruit or spices would also likely get in the way.
Any advice out there? Make five gallons with the addition of some local honey or use the ten pounds to make a smaller batch--perhaps a three gallon batch? I haven't made a ton of mead before (I mostly homebrew) so this will be a slow and deliberate labor of love. It would be a real shame to pour out something with this much character. So once again, advice?
I am considering using it for either a mead or for a braggot. The thing is, this is something I will likely never be able to replicate since I don't plan to store giant jars of honey for decades at a time--though if it turns out it might be a good idea. I also want to make sure the flavor of the honey is highlighted and comes out. This is likely something I will make and hopefully enjoy slowly over the rest of my years. I am considering a straight still mead. I think the braggot would bury the honey flavors and any addition of fruit or spices would also likely get in the way.
Any advice out there? Make five gallons with the addition of some local honey or use the ten pounds to make a smaller batch--perhaps a three gallon batch? I haven't made a ton of mead before (I mostly homebrew) so this will be a slow and deliberate labor of love. It would be a real shame to pour out something with this much character. So once again, advice?