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I ended up smoking my honey with peat. When racking to secondary, it smelled INCREDIBLE. I wasnt sure how well the honey would pick up the smoke, but it sure did the job. I racked it onto some medium toast oak chips, a vanilla bean and a few orange slices. Its just starting to clear up, and came...

Im thinking of making a 1 gallon batch of dark honey, steeped rauchbier malt, a little bit of smoked brown sugar, and a portion of the honey used caramelized. Probably throw in some hops to offset the sweetness. Salt in secondary once fermentation has ceased. Im going for a smokey bacon flavor...

Im currently bored at work and thinking about future mead experiments. Has anyone ever tried adding salt to Mead? I figure sweet/salty is a classic flavor combination, and am contemplating adding some smoked salt to my next batch. I assume salt in primary during fermentation might not be good...

Hey fellas. I will be pitching half a tube of sweet mead yeast into my last 1 gallon batch today. I will have half a tube left, and hate to see it go to waste.....is there anything I can pitch it into just to kind of screw around? I have a gallon carboy free and a grocery store down the street.

Yeah, hence the small batches.

Yeah. Honey is super dense, so the smoke does not permeate too far in. I did a one gallon batch of each, so I only used about 3 lbs of honey per batch. In the glass pan the honey was about 1 1/2 inches deep. Im going to look for a larger pan for next time.

I just racked 2 smoked meads into secondary today. The first was cold smoked over applewood, the second over peat moss. I simply took a large stprage container and placed it outside. For the applewood mead, I poured a jug of honey that had been soaking in hot water into a glass baking pan. I...

That sounds interesting. Any specific place you buy that tea? Ive never heard of it, but it sounds pretty good.

Will do. Im going to attempt this in a few weeks, so I will post an update. Im curious to see what smoked honey tastes like on its own. Im going to try some on toast. Who knows, maybe this will lead to a condiment revolution :ban:

Thanks! Yeah, I definitely do not want to overdo it....this is more of an experimental batch. I absolutely LOVE rauchbiers. Those are made with smoked malts (usually beechwood smoked I believe). I really want to get some nice peaty flavors into the mead to mimic scotch. Soaking the chips in...

Hello all. I am pretty new to the mead brewing community, but after a few simple mead batches, I am ready to start experimenting. I want to do a 1 gallon batch of smoked mead, with the ultimate goal of having a mead that mirrors a lot of the flavors found in Islay single malt scotches such as...