As my first batch of mead started so well, and still I got some packs of D47 left, I am planning to try out a second batch. This will be a smaller and more fancy one; I am talking Heather Mead!
I am still not back from vacation, and on the islands in the area of my family home there is heather growing all over the place. Most of it is the common Heather, but "Erica tetralix" is also widespread and "Erica cinerea" grow in patches here and there. Needless to say, heather honey is a big deal in the district.
For those unaware, the heather honey often have a very distinct almost pointy taste. Its usually not overwhelmingly sweet, but often very aromatic. It is typically evenly foggy, and can often be a bit crystalized. It ranges from hard paste to creamy in consistency.
There is a couple of local honney proccessing facilities in the area. A company called "Stavland" have been processing heather-honey for decades, and they ship to grocery stores over the whole country. Locally, there is also this smaller company "Snill Bie" that only ship to the Bergen region and thereabouts. The more local company offers bigger jars and have a pretty detailed description of their processes on their webpage. They also seems to have a little less crystalization in their product, with a medium dark color. Stavland, on the other hand, can be quite crystalized and has an almost bright yellow color.
I am a bit split on this one. If I go for Stavland, I can buy it after I return from vacation, and I can buy more if I missjudged on the amount. However, if I go for the local brand I will have to buy it all now in the upcoming days. If I had to guess then the local brand sounds a bit more promising. I also have no idea how the two compares in taste this year.
To end this on a question: Does Glucose vs Fructose ratio have any effect on the cemistry of the fermentation?
I am still not back from vacation, and on the islands in the area of my family home there is heather growing all over the place. Most of it is the common Heather, but "Erica tetralix" is also widespread and "Erica cinerea" grow in patches here and there. Needless to say, heather honey is a big deal in the district.
For those unaware, the heather honey often have a very distinct almost pointy taste. Its usually not overwhelmingly sweet, but often very aromatic. It is typically evenly foggy, and can often be a bit crystalized. It ranges from hard paste to creamy in consistency.
There is a couple of local honney proccessing facilities in the area. A company called "Stavland" have been processing heather-honey for decades, and they ship to grocery stores over the whole country. Locally, there is also this smaller company "Snill Bie" that only ship to the Bergen region and thereabouts. The more local company offers bigger jars and have a pretty detailed description of their processes on their webpage. They also seems to have a little less crystalization in their product, with a medium dark color. Stavland, on the other hand, can be quite crystalized and has an almost bright yellow color.
I am a bit split on this one. If I go for Stavland, I can buy it after I return from vacation, and I can buy more if I missjudged on the amount. However, if I go for the local brand I will have to buy it all now in the upcoming days. If I had to guess then the local brand sounds a bit more promising. I also have no idea how the two compares in taste this year.
To end this on a question: Does Glucose vs Fructose ratio have any effect on the cemistry of the fermentation?