17oclockshadow
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- Feb 26, 2015
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I previously asked about what the best value honey for mead there is (in the orange blossom flavor). Thank you all for your responses.
After having looked around a lot, I have found that the best deal really is with Dutch Gold; the shipping is initially steep, but it increases less and less with each item, so if you get a couple 5lb containers it can be a great deal.
Now I'm wondering about the quality, and how it compares to other mead-quality honeys. What concerns me most is that the honey is flash-heated to 185 C, and then filtered. Sure, heat removes volatiles, but how much does a 5 minute flash of it take away? (Meanwhile, frematation effectively sparges the meat with CO2, which will carry out a lot of volatiles as well, so which is more significant?). Additionally, some people claim that filtering out the pollen/etc (which Dutch gold does) removes some of the flavor source as well as some yeast nutrients? Is the pollen part true? Does the nutrient part matter since we add yeast nutrients anyways?
In any case, in my searchings I have failed to find a concrete answer, so I simply ask:
Has anyone had a dutch gold mead and compared it with a mead made from a raw honey? Can you really tell the difference and is it significant?
After having looked around a lot, I have found that the best deal really is with Dutch Gold; the shipping is initially steep, but it increases less and less with each item, so if you get a couple 5lb containers it can be a great deal.
Now I'm wondering about the quality, and how it compares to other mead-quality honeys. What concerns me most is that the honey is flash-heated to 185 C, and then filtered. Sure, heat removes volatiles, but how much does a 5 minute flash of it take away? (Meanwhile, frematation effectively sparges the meat with CO2, which will carry out a lot of volatiles as well, so which is more significant?). Additionally, some people claim that filtering out the pollen/etc (which Dutch gold does) removes some of the flavor source as well as some yeast nutrients? Is the pollen part true? Does the nutrient part matter since we add yeast nutrients anyways?
In any case, in my searchings I have failed to find a concrete answer, so I simply ask:
Has anyone had a dutch gold mead and compared it with a mead made from a raw honey? Can you really tell the difference and is it significant?