Mead advice!

[Bryan312]

Hey all long time reader first time posting, I’ve been making wine and beer for about 3 years now and spirits for about 2 and I e been a chef for 13 years. I just got a hold of 10kilos of pasturized honey for free from the restaurant and thought I would try to make mead. However I’m not sure which type of mead I should try to make for best flavor considering the honey I have isn’t raw. Thinking of doing like a spiced one or something to help add something something to make up for the loss of flavor from the commercial & pasturized honey. Any recipes or style recommendations would be appreciated cause eating 10 kilos of honey isn’t an option haha.

 

[Steveruch]

Hey all long time reader first time posting, I’ve been making wine and beer for about 3 years now and spirits for about 2 and I e been a chef for 13 years. I just got a hold of 10kilos of pasturized honey for free from the restaurant and thought I would try to make mead. However I’m not sure which type of mead I should try to make for best flavor considering the honey I have isn’t raw. Thinking of doing like a spiced one or something to help add something something to make up for the loss of flavor from the commercial & pasturized honey. Any recipes or style recommendations would be appreciated cause eating 10 kilos of honey isn’t an option haha.

I've made some pretty good melomels with similar honey: blackberry and strawberry.

 

[MaxTheSpy]

Melomel would be a good safe route to go, Not only does it taste good, but the fruit often times gives a cool color and gives it a little more "Something special" than the original strait mead.